Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

FENAROLI’S HANDBOOK OF

Flavor Ingredients SIXTH EDITION

FENAROLI’S HANDBOOK OF

Flavor Ingredients SIXTH EDITION

GEORGE A. BURDOCK, PH.D.

Boca Raton London New York

CRC Press is an imprint of the Taylor & Francis Group, an informa business

CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-9077-2 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Burdock, George A. Fenaroli’s handbook of flavor ingredients. -- 6th ed. / George A. Burdock. p. ; cm. Includes bibliographical references and index. ISBN 978-1-4200-9077-2 (hardcover : alk. paper) 1. Flavoring essences--Handbooks, manuals, etc. I. Fenaroli, Giovanni, Prof. Dr. II. Title. III. Title: Handbook of flavor ingredients. IV. Title: Flavor ingredients. [DNLM: 1. Flavoring Agents--standards--Handbooks. 2. Odors--Handbooks. WA 39 B951f 2010] TP418.B86 2010 664’.5--dc22 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com

2009035960

Dedicated to Ioana — helpmate, best friend, and loving wife

Contents Preface.....................................................................................................................................................................................................ix Acknowledgments....................................................................................................................................................................................xi The Author............................................................................................................................................................................................ xiii Introduction.............................................................................................................................................................................................xv Glossary............................................................................................................................................................................................... xvii Sources and Information..................................................................................................................................................................... xxiii Alphabetical Listing...............................................................................................................................................................................1 CAS Index...........................................................................................................................................................................................2037 FEMA Index.......................................................................................................................................................................................2043 Subject Index......................................................................................................................................................................................2049

vii

Preface Since publication of the first edition of Fenaroli’s Handbook of Flavor Ingredients in 1971, Fenaroli’s has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association [FEMA] Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). The fourth and fifth editions added 300+ entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This edition is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role.

It has been too often assumed that the GRAS substance may be used in any food, at any level for any purpose. As a result, the uses of some GRAS food ingredients have proliferated to the point where the GRAS status was brought into serious question. (Federal Register 39:34194-34195, 1974.)

There are, of course, exceptions to all of the preceding, but each must be evaluated according to its own merits; and for these judgments, the opinion of experts in toxicology and regulations should be sought. Frequently asked questions regarding the meaning of “safe,” “common knowledge,” “notified substance,” etc., are addressed in 62 Fed. Reg. 18937 (April 17, 1997) or log on to http:// www.burdockgroup.com.

Safety-in-Use GRAS, Dietary Supplements
and Other Terms of Art, Science and Regulation The reader is cautioned that GRAS status and approval for use as a dietary supplement* should not be confused, for they are not the same and not even related.† Both the statutory and regulatory language is very clear in making the distinction between these two entities. Even the standard for determining safety of GRAS versus dietary supplements is different.‡ For the same reasons, dietary supplements are often not GRAS (nor are food additives, for that matter) and cannot be added to food for the purpose of providing a dietary supplement.§ Please be aware that a GRAS designation is not sufficient for lawful use as a dietary supplement and vice versa. Ingredients not used before in dietary supplements must undergo the New Dietary Ingredient Notification (NDIN) process with FDA (Web site; www.fda.gov [search NDIN]). If you need help in preparing an NDIN or a GRAS determination, go to www.burdockgroup.com or contact us at 407-802-1400. The reader should also note that a substance is GRAS for no other purpose (e.g., a flavor ingredient) and at no other amount (i.e., level of use) than for which it was approved. The position of the FDA was reasserted with the following statement:

Most, but not all, of the ingredients cited in this book are either foods or products thereof that are generally recognized as safe (GRAS) or have food additive status. Also, as noted above, there are exceptions to every rule and this is no less true in determinations of safety. Therefore, while there is an obligation on the original approving party to ensure safety-in-use at the time of approval, there is no assurance that all scientific data continue to support the original determination of safety. For example, safrole, coumarin and cinnamyl anthranilate, all once commonly used and presumed safe, are now prohibited from addition to food by FDA (21 Code of Federal Regulations (CFR) §189) as a result of adverse data coming to light. Likewise, FEMA has withdrawn GRAS status for nine substances, including alknet root extract (FEMA No. 2016), 2-methyl-5-vinylpyrazine (FEMA No. 3211), musk ambrette (FEMA No. 2758) and o-vinylanisole (FEMA No. 3248). These substances are no longer considered safe and cannot be added to food. The bottom line is that the user of the substance is responsible for ensuring its safe use. Therefore, the reader is urged to make a determination of safety based on contemporaneous data, not simply historical information that may be outdated.

More appropriately, this means lack of objection by FDA for use as a dietary supplement ingredient. † For a definition of GRAS, see the definition of “food additive” in Section 201(s) of the Federal Food Drug and Cosmetic Act as Amended. For a definition of a dietary supplement, see Section 201(ff) of the Act. ‡ The reader is referred to a discussion of this distinction (Burdock, 2000, Dietary supplements and lessons to be learned from GRAS, Regulatory Toxicology and Pharmacology 31:68-76). Copies are also available upon request at www.burdockgroup.com. § A “nutrient supplement” may be added to food, but this is also distinct from a dietary supplement. See 21 CFR §170.3(o)(20) for a definition. *

ix

Acknowledgments The editor would like to thank the following for their tireless efforts in gathering and organizing material for this edition. They are (in alphabetical order): Christine Crincoli, Kerry Drewski, Will Hancock, Arlene Morales, Amy Mozingo, Anna Marie Neri, Aneet Panesar, and John Rochowicz. Thanks also to all those who provided help and information for this edition, including Dr. Charles Manley and Dr. Tim Adams, both of FEMA and to those who provided information for the previous editions.

Thanks also to those who have made suggestions for improvements since the last edition. In contemplation of the next edition, I encourage those with suggestions for corrections, revisions or additions to contact me at the following address: George A. Burdock, Ph.D., D.A.B.T. Burdock Group 801 N. Orange Ave. – Suite 710 Orlando, FL 32801 www.burdockgroup.com

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The Author George A. Burdock, Ph.D., is president of the safety and regulatory consulting firm, Burdock Group, headquartered in Orlando, Florida. Dr.  Burdock is an internationally recognized authority on the safety of food ingredients, personal care products and dietary supplements. He has more than 25 years of experience dealing with regulatory issues related to product safety and risk assessment. He has over 50 publications in scientific journals and has published two books, the previous three editions of Fenaroli’s Handbook of Flavor Ingredients and the Encyclopedia of Food and Color Additives. He is coauthor of the chapter “Food Toxicology” in the current and two previous editions of Casarett and Doull’s textbook Toxicology. He is also author of the chapter “Flavor Regulation” in the second edition

of Nutritional Toxicology in the Target Organ Toxicology Series. His experience includes Director of Scientific Affairs for the Flavor and Extract Manufacturers’ Association and Manager of Product Safety for the Shulton Division of American Cyanamid. He is also experienced in laboratory studies, having been a study director and section manager at Hazleton Laboratories (now Covance). Dr. Burdock is a Diplomate of the American Board of Toxicology and Fellow of the American College of Nutrition; and is a member of the American Chemical Society, the International Society for Regulatory Toxicology and Pharmacology, the Society of Toxicology, the American College of Toxicology and the Institute of Food Technologists.

xiii

Introduction

Definition of a Flavor As might be expected, the definition of a flavor will vary according to the source. The U.S. Food and Drug Administration (FDA) defines flavoring agents and adjuvants as “substances added to impart or help impart a taste or aroma in food” (21 CFR §170.3(o) (12)). The FDA identifies flavor enhancers as “substances added to supplement, enhance, or modify the original taste and/or aroma of a food, without imparting a characteristic taste or aroma of its own”* (21 CFR §170.3(o)(11)). To forestall the next question, what constitutes a natural flavor, is described in 21 CFR §101.22(a)(3) as follows: The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in §172.510 of this chapter.

This distinction between artificial and natural serves as a basis for labeling and because of market pressures, the term natural is preferred for the label over any description that might include the word artificial. Also, the term artificial is separate and distinct from the term imitation (See 21 CFR §101.3). The term nature identical once used widely to designate a substance, although present in nature, may also be produced synthetically. For example, natural benzaldehyde is produced from the pits of peaches, but this process has a rather low yield and produces waste material (cyanide) for which disposal is costly. On the other hand, production of benzaldehyde from chemical feedstock is much more economical and is putatively the same as that produced from nature; therefore, it is nature identical. The use of this term is an artifact of regulation because at one time the approval process in some European countries was much easier for those substances with a natural counterpart. The term nature identical was never embraced by the FDA and has largely been superseded by the term chemically defined substance. The nature identical designation is still used by the International Organisation of Flavour Industries (IOFI). The European Community (EC) Directive 88/388† addresses “flavouring,” “flavouring substance” and even “flavouring preparation,” which designates a flavoring resulting from a process, such as enzymatically developed flavors in cheese. In all, the directive extends over several pages and includes definitions, specifications and provisions for further action on items, including limits on production methods and nonflavor ingredients in flavors (including preservatives, solvents and processing aids).

This broad definition also embraces thermally processed flavors and smoke flavors and flavors such as “natural vanillin,” which requires naturally occurring precursors, such as ferulic acid to enzymatic/fermentive processes to make vanillin, that are by this definition, natural. Artificial flavors are as described in 21 CFR §101.22 (a)(1):





The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in §§172.515(b) and 182.60 of this chapter except where these are derived from natural sources.

*

Flavor enhancers include such substances as monosodium glutamate (MSG) or inositol with no specific taste of their own, but an ability to enhance other flavor ingredients. Also, substances commonly used as flavors or sweeteners (such as cinnamon or aspartame), but used at concentrations below their own threshold of perception, may also enhance the flavor of other ingredients.





†

1. This Directive shall apply to ‘flavourings’ used or intended for use in or on foodstuffs to impart odour and or taste, and to source materials used for the production of flavorings. 2. For the purposes of this Directive: a. ‘flavouring’ means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof; b. ‘flavouring substance’ means a defined chemical substance with flavouring properties which is obtained: i. by appropriate physical processes (including distillation and solvent extraction) or enzymatic or microbiological processes from material of vegetable or animal origin either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying, torrefaction and fermentation)

A directive sets out minimum standards and when adopted by the member states may be made more stringent. A regulation is directly applicable to the member states without any need to transpose into national law.

xv

xvi











Introduction ii. by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) iii. by chemical synthesis but which is not chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) c. ‘flavouring preparation’ means a product, other than the substances defined in (b) (i), whether concentrated or not, with flavouring properties, which is obtained by appropriate physical processes (including distillation and solvent extraction) or by enzymatic extraction) or by enzymatic or microbiological processes from material of vegetable or animal origin, either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying torrefaction and fermentation); d. ‘process flavouring’ means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180oC for a period not exceeding 15 minutes a mixture of ingredients, not necessarily themselves having flavouring properties, of which at least one contains nitrogen (amino) and another is a reducing sugar; e. ‘smoke flavouring’ means a smoke extract used in traditional foodstuffs smoking processes. 3. Flavourings may contain foodstuffs as well as other substances as described [elsewhere]

This directive is binding on member states, except if a member state determines that the regulation or regulated substance may constitute a danger to the health of the citizens or environment of the member state, it may suspend or restrict the use of that chemical within the borders of the member state. The Council of Europe (CoE) uses a fairly broad definition of flavor:

Interestingly, the Joint (WHO/FAO) Expert Committee on Food Additives and Contaminants (JECFA) has no definition of what constitutes a flavor—artificial or natural. Nonregulatory organizations have slightly different views of the term flavor. The International Organization of Flavour Industries indicates a flavor as a “concentrated preparation, with or without solvents or carriers, used to impart flavor, with the exception of only salty, sweet, or acid tastes. It is not intended to be consumed as such.” This definition brings up an interesting point not addressed by regulations: that is, a flavor is not intended to be consumed in and by itself; it is always incorporated in a delivery system (at the very least as a flavor in mineral water or as a sweetened flavor poured over shaved ice). The Society of Flavor Chemists describes a flavor to be “a substance that may be a single chemical entity or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular effect to any food or other product taken into the mouth.” As descriptive as various organizations or regulatory agencies might be in their definitions, none is so comprehensive as the following: Flavor is the sum of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell, and also the general pain and tactile receptors in the mouth, as received and interpreted by the brain.*

This definition reminds us that flavor can be an experience as well as a sensation. Consider the pain, bite and heat associated with capsicum (red pepper), piperine (black pepper) and allylisothiocyanate (horseradish) as part of the “total experience” of eating food. This experience also forms associations needed for future discriminations, both negative and positive. For example, it is possible to make banana-flavored potato chips, but the crunchy texture would be incongruous with the taste. Conversely, we have long enjoyed pineapple-flavored hard candy, which in reality tastes nothing like the fruit, but has long been accepted as how a pineapple candy should taste.

A flavouring substance is a chemically-defined compound which has flavouring properties. It is obtained either by isolation from a natural source or by synthesis. Flavouring properties are those which are predominantly odour-producing and which may also affect the taste.

*

Hall, R.L. (1968). Food flavors: benefits and problems. Food Technol. 22:1388.

Glossary Absolute:  A material extracted from a plant that represents a concentrated form of that material and is extremely similar to the starting material in taste and odor. Usually, this term refers to the alcoholic extract of a “concrete” (see below). Absolutes are not used widely for compounding flavors. Acidulant:  An agent that serves several purposes in modern food processing, in addition to its major role of rendering foods more palatable and stimulating to the consumer. In flavoring agents, acidulants may intensify certain tastes, blend unrelated taste characteristics or mask undesirable aftertastes. Acidulants affect only flavor, not aroma; therefore, while citric acid may be an acidulant, acetic acid is not. ADI (acceptable daily intake):  An estimate of the amount of a substance in food or drinking water expressed on a body-weight basis that can be ingested daily over a lifetime without appreciable risk (assuming the average adult body weight to be 60 kg). The ADI is given in milligrams per kilogram body weight (mg/kg). ADI “not limited”:  A term that is no longer used by JECFA and has been supplanted with “ADI not specified.” ADI “not specified”:  A term used by JECFA for a food ingredient of very low toxicity that, on the basis of the information supplied to JECFA, at historical levels of use and current levels of use conforming to good manufacturing practices, does not constitute a concern for safety. Antioxidant:  An additive to retard oxidation; usually a sterically hindered phenol (see also, Auto-oxidation). Aroma:  The odor or fragrance of a flavor. Aromatic (chemical) or aroma chemical:  Any chemical that has aroma or flavor properties; not to be confused with the chemist’s definition of a compound containing a benzene ring structure. Artificial:  Similar to imitation. It is possible to have a flavor that contains all natural ingredients, but it must be called artificial because it has no counterpart in nature. See also the regulatory definition (21 CFR §101.3). Artificial flavor:  Any substance, the function of which is to impart flavor to a food that is not native to that substance. See also the regulatory definition (21 CFR §101.22). Auto-oxidation:  A series of spontaneous and degradative reactions that take place in essential oils when they are exposed to air, light, heat or metallic ions. Balsam:  Although most often associated with Peru Balsam, any plant (most often, a tree) exudate, soluble in most organic solvents and alcohol, but insoluble in water. Baumé (Bé):  A scale of specific gravities used in graduated hydrometers. The scale is used to express the sugar concentration of a syrup or other liquid. Most commercial corn syrups are customarily sold on a Baumé (Bé) basis, which is a measure of the dry substance content

and specific gravity. Baumé determination, however, has been largely superseded by direct determination of refractive index. High fructose corn syrups are sold on a dry substance basis without reference to Baumé. Blender:  A material that when added to a substance appears to bring various flavor characteristics together. A blender may or may not introduce a flavor of its own. For example, vanilla can act as a blender. Bottom note:  The characteristic left when top and middle notes disappear; the residue when a flavoring evaporates. Brix:  A measure of soluble solids (sugars) obtained from the refractive index of a solution. Bulking:  Mixing of one or more lots of the same flavorful material to produce a uniform product. The entire crop of an essential oil may be bulked to assure uniformity. Carrier:  The diluent or solvent for a flavor. It may be liquid or solid; for example, gum acacia is the carrier for spraydried flavors, whereas alcohol and propylene glycol are the carriers for many liquid-based flavors. CAS No.:  Chemical Abstracts Service number. CDER:  Center for Drug Evaluation and Review—FDA branch responsible for approval of drugs and excipients. CFR:  Code of Federal Regulations; the official document describing regulations promulgated by the FDA. Citrus flavors:  Flavors made from the oils and juices of the citrus fruits (e.g., orange, lemon, lime, tangerine, grapefruit, mandarin and bergamot); also, synthetic ingredients used to simulate these flavors. Clouding agent:  A flavoring adjunct used to create a translucent or opaque appearance in citrus drinks. CoE:  Council of Europe. CoE chemically defined categories:  Chemically defined flavoring substances that are divided into Category A: flavoring substances which may be used as foodstuffs (referred to as List 1 substances in previous designations) and Category B: flavoring substances for which further information is required before the Committee of Experts is able to offer a firm opinion on their safetyin-use (referred to as List 2 in previous designations). Category B substances may be used provisionally in foodstuffs. In general, Category A substances are those for which sufficient data were available, although a JECFA ADI may not have been established for all chemicals within the category. Where there is no ADI, the Committee of Experts has proposed practical upper levels to be used for beverages foods and/or other food items. Category B contains substances for which the toxicological data were insufficient for a dispositive opinion on safety-in-use. However, extant data allowed for provisional acceptance, provided that usage levels do not exceed levels designated, and pending the submission of additional data, an ultimate opinion will be rendered. xvii

xviii CoE natural flavouring categories:  Category 1—Plants, animals and other organisms, and parts of these or products thereof, normally consumed as food items, herbs or spices in Europe for which it is considered that there should be no restrictions on use. Category 2—Plants, animals and other organisms, and parts of these or products thereof, and preparations derived therefrom, not normally consumed as food items, herbs or spices in Europe, but on the basis of information available, including consumption data, are not considered to constitute a risk to the consumer. Category 3—Plants, etc., normally consumed in Europe, which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 4— Plants, etc., not normally consumed in Europe, which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 5—Plants, etc., for which additional toxicological and/ or chemical information is required. These could be temporarily acceptable provided limits for which the “active principles” or “other chemical components” were not exceeded. Category 6—Plants, etc., which are considered unfit for human consumption in any amount. Cold pressing:  A process for expressing citrus essential oils by pressure without the use of heat; a process for pressing or squeezing out the oil from the rind of the fruit. Comminution:  The process of grinding or breaking into small fragments. Compounds:  Not to be confused with the chemist’s definition (i.e., two elements chemically combined), but a flavoring mixture (flavor) composed of two or more substances. These substances can be natural or synthetic, a chemical or an essential oil, an extract or an oleoresin or combinations. Unlike chemical compounds, which are of known fixed compositions, flavor compounds are usually proprietary mixtures. Normally, they are finished flavorings that can be added directly to a product so that no additional flavorings are needed. Concentrated fruit juices:  A fruit juice from which the water has been partially removed by some form of evaporation, such as distillation. The juice is usually concentrated to the strength of five to six times the single-fold juice. The essences are usually added back to the concentrate before use. Concentrated or folded citrus oils:  Essential oils, such as lemon oil, in which part of the terpene fraction has been removed either by distillation or solvent extraction. The process produces essential oils of greater strength and character, with greater alcohol solubility. They also usually show better stability to oxidation. Concrete:  A semisolid mixture containing the essential oil and fatty, waxy materials obtained after extracting the plant tissue, especially flowers, with various solvents. Consumption (annual):  From the Priority-based Assessment of Food Additives (PAFA) database, originating from the NAS survey of 1987 (NAS, 1989) and assuming only 60% of poundage was reported.

Glossary Consumption (individual):  A per capita estimate of intake (Maximum Survey-Derived Daily Intake or MSDI) based on “disappearance data” from periodic surveys conducted by the National Academy of Sciences under contract to the FDA (NRC, 1989). The last survey was conducted in 1987 and was based on a voluntary reporting by manufacturers of the volume of ingredients produced during the survey year. The assumption is that there is a finite amount of substance available and it is ingested regardless of source at the retail level. The method is easy to use because it divides the total yearly poundage by the population in the survey year and the number of days per year. Some considerations are necessary in the use of the survey data because (1) not all producers participate, it is generally held that the amount reported is a fraction of the actual volume; and (2) not all persons eat all foods each day in each category in which the substance may be found and, conversely, some consumers may seek out the substance; therefore, distribution of consumption may be uneven. In order to compensate for these variables, the FDA assumes (1) only 60% of the actual value was reported and (2) only 10% of the U.S. population (243.9 million in 1987) consumes 100% of the calculated amount (Clydesdale, 1997). Again, the assumption is made for a 60 kg individual. Council of Europe (CoE):*  A body of 41 European states, among which have signed the Partial Agreement in the Social and Public Health Field. A Committee of Experts has been appointed by the signers to review the safety of substances added to food. The substances reviewed by CoE are designated as “chemically defined” and “natural flavouring” substances; there are subsets of each designation. Decoction:  A solution made by boiling the material to be extracted with a solvent, usually followed by filtration, for example, the preparation of tea. Distillate:  A clear, flavorful liquid produced from fruits, herbs, roots, etc., by distillation; also the condensed product separated by distillation. Distillation:  The separation of a more volatile part of a substance from those less volatile by vaporizing and subsequent condensation. Two types are generally used: steam and fractional distillation. Distilled oil:  The oil separated from a botanical material by distillation methods. Dry solubles:  Natural spice oils and/or oleoresins extended on a soluble, dry, edible carrier. EAFUS No.:  Everything added to food in the United States (EAFUS) assigned number. EEC:  European Economic Community = European Union. EFSA:  European Food Safety Authority. EINECS:  European Inventory of New and Existing Chemicals. ELINCS:  European List of Notified Chemical Substances. *

For definitions of the Council of Europe designations (categories) and an explanation of the principles used, the reader is urged to contact the Council of Europe at www.coe.int/soc-sp.

Glossary Emulsion:  A system containing two immiscible liquids in which one is dispersed as very small droplets or globules throughout the other. For example, an emulsion may be water-in-oil or oil-in-water. Encapsulation:  A process by which a particle is coated with a partially impermeable layer to retard evaporation and/or chemical reaction. Basically, the material to be protected is wrapped in a wall of impervious material that serves to lock in or entrap the volatile substances. Enhancer:  An ingredient that is added to supplement, enhance or modify the original taste and/or aroma of a food without imparting a characteristic taste or aroma of its own. (Examples include maltol, ethyl maltol and monosodium glutamate.) EOA:  Essential Oil Association. Essence:  Concentrated fragrance or flavorant. In some countries, essence is used to designate volatile oils, but in the United States, this term is commonly applied to alcoholic solutions of volatile oils. Essential oil:  An oily substance obtained from plant material through various methods. The essential oil normally has the characteristic taste and odor of the plant from which it was derived. An essential oil is still called a volatile oil as differentiated from a fixed oil. The hydraulically pressed sesame seed yields a fixed oil (sesame oil) that has low odor and is not volatile. The anise seed, upon distillation, yields odorous and volatile oil—oil of anise. Essential oils may have received their name because at one time they were thought to be essential to the life processes of the plant or were the essence of the plant. EU:  European Union. Excipient:  Any ingredient in a mixture of substances that is not present as an active ingredient and may include solvents, preservatives, stabilizers, etc. In drugs, this would include any tablet or capsule ingredients as well. In drugs, the only active ingredients are those present for a specific pharmacologic effect. No excipient may exert a pharmacologic effect and remain an excipient. Expression:  A process using pressure to obtain an essential oil, usually out of the rind of citrus fruits without the use of heat. Extended flavor:  Dispersion of a flavor on a dry carrier. The flavor may be liquid (flavors, spice oils or oleoresins) or solid (vanillin or heliotropine) and can be natural or artificial. The dry carrier is usually an anhydrous material, such as dextrose. These flavors are also referred to as plated flavors (see also Dry solubles). Extract:  A solution obtained by passing alcohol, or an alcohol– water mixture, through a substance. An example would be vanilla extract. Extracts found on the grocer’s shelf, such as orange, almond, lemon, etc., are essential oils dissolved in an alcohol–water mixture. FEMA:  Flavor and Extract Manufacturers’ Association—one of several groups conferring GRAS status. FFPA:  Free from Prussic Acid—used to describe HCN-free bitter almond oil. Fixative:  Usually applied to perfume, but in flavoring acts to reduce the overall volatility of the flavoring.

xix Fixed oil:  Generally refers to a nonvolatile oil obtained by hydraulic pressing or solvent extraction, with little or no odor (e.g., sesame oil). FL No.:  Flavis number, number attributed to each flavoring substance. Fold:  Indicates the degree of concentration of an extract or oil. For example, a fourfold oil indicates a concentration of 8 to 2 kg. Food:  “Food includes human food, substances migrating to food and from food contact articles, pet food, and animal feed” (see 21 CFR §170.3). Food additive:  Indicates any substance approved for addition to food by the FDA on the basis of a food additive petition. Food additives are but one category of the all-inclusive designation, food ingredients. Other categories of food ingredients include, but are not limited to, GRAS substances, prior-sanctioned substances and color additives (both certified and noncertified). Although each category is distinct under FDA regulations, some substances are members of more than a single category. For example, a substance can be both a food additive and a GRAS substance at the same time. Food standard:  A method or process and/or list of ingredients that may be used in a food that the FDA has defined through regulation, such as mayonnaise, macaroni, farina, French dressing or milk chocolate. Food standards were developed, in part, to thwart unscrupulous manufacturers from marketing products that did not conform to the usual and common understanding of the nature of a particular product. GRAS:  The acronym for Generally Recognized As Safe, indicating any substance (and its intended use) that has been granted GRAS status by experts (either in or outside the FDA). (See 21 CFR §170.30.) GRAS affirmed:  A substance whose GRAS status has been designated by one party and is affirmed GRAS by the FDA (21 CFR §184.1). The FDA GRAS Affirmation Program played a large role initially in incorporating food ingredients into the CFR (21 CRF §182), but GRAS affirmation has fallen into disuse, having been supplanted by the GRAS Notification Program. GRAS notification:  The proposed regulation 21 CFR §176 (Federal Register (1997), 62(74):18937-18964) that provides for a notification system to the FDA for any substance found to be GRAS. The notification system is voluntary. HOC (herbs of commerce):  21 CFR §101.4(h)—part of the labeling regulation requires—“The common or usual name of ingredients of dietary supplements that are botanicals (including fungi and algae) shall be consistent with the names standardized in Herbs of Commerce, 1992 edition, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51.” This designation in Fenaroli’s indicates this substance is recognized in Herbs of Commerce. Imitation:  A flavor containing all or some portion of nonnatural materials. For example, unless an orange flavoring is made entirely from orange, it is imitation. Specific pro-

xx visions for the use of the word imitation are described in 21 CFR §101.3. Inactive ingredient:  An excipient—any ingredient in a mixture of substances that is not present as an active ingredient and may include solvents, preservatives, stabilizers, etc. In drugs, this would include any tablet or capsule ingredients as well. In drugs, the only active ingredients are those present for a specific pharmacologic effect. No excipient may exert a pharmacologic effect and remain an excipient. Indirect food additive:  A substance that is not directly added to food, but whose use in the proximity of food may allow for migration of the substance into food (e.g., a component of a food wrapper). Infusion:  Prepared by refluxing a solvent over raw materials (usually alcohol), often using heat over a prolonged period of time. This is an archaic methodology that is no longer employed. IOFI:  International Organisation of Flavour Industries. Isolate:  A chemical or fraction obtained from a natural substance. For example, citral can be isolated from lemon oil or lemongrass. JECFA:  Joint (WHO/FAO) Expert Committee on Food Additives. LGMP (limited by good manufacturing practice):  A food ingredient whose use in food is self-limiting for technological, organoleptic or other reasons. Many flavor ingredients are self-limiting and over-use would make food impalatable. Maceration:  To steep or soak in a solvent for the purpose of extraction. Maillard reaction:  Flavor production by nonenzymatic browning of food; proceeds mainly from reactions of reducing sugars with amines, peptides and proteins. Masking agent:  An ingredient capable of covering or at least making more acceptable an unpleasant odor or taste in a food or pharmaceutical. Menstrum:  The medium in which a substances is dissolved—a solvent. Middle note or main note:  The substance of a flavor; the main characteristic. mmHg (millimeters mercury):  All melting and boiling points are at standard atmospheric pressure (760 mmHg) unless stated otherwise. Modifier:  An ingredient that influences, but does not change materially the flavor and odor characteristics of a flavor. MRL (maximum residue limit):  A term used by JECFA to indicate the maximum concentration of residue resulting from the use of a veterinary drug that is acceptable in or on a food. MTDI (maximum tolerable daily intake):  See PMTDI. NAS (National Academy of Sciences):  In this context, the NAS number that is the identification number provided by NAS for the purposes of the surveys for food ingredients. Nature identical:  A naturally occurring substance produced by synthetic means. Note:  A distinct flavor or odor characteristic. For example, many raspberry flavors have a seedy note.

Glossary Oleoresin:  A resinous–viscous product obtained when a substance is extracted with a nonaqueous solvent. The solvent is later removed. Spices, as a class, form most of the oleoresins the flavorist encounters; an example would be pepper oleoresin. PADI (possible average daily intake):  The FEMA PADI (possible average daily intake) that is similar to the TAMDI concept, using maximum use level values, but only mean consumption values (based on the Market Research Corporation of America’s mean frequency of eating and USDA mean portion size of 34 general food categories). Therefore, the FEMA PADI (in milligrams/person/day) is the mean consumption of foods containing the maximum amount. The conservatism of the PADI method assumes that the maximum amount of substance is added to the entire food category, not just the substance within that category. For example, the consumption of a substance added only to marshmallow cream cookies (a relatively rarely eaten food) would account for very little consumption, but the FEMA assumption is that the substance is added to all baked goods, not just the small portion of baked goods represented by an exotic cookie. PMTDI (provisional maximum tolerable daily intake):  A term used by JECFA to indicate the endpoint used for contaminants with no cumulative properties. Its value represents permissible human exposure as a result of the natural occurrence of the substance in food and in drinking water. ppm:  parts per million. Prior-sanctioned food ingredient:  A substance approved for the addition to food by the FDA or USDA prior to September 6, 1958, and whose approval remains in place. FDA prior-sanctioned substances include several food-packaging materials and as single or multiple food contact materials. The USDA prior-sanctioned substances are sodium and potassium nitrate and nitrite for use in meat and poultry products. PTWI (provisional tolerable weekly intake):  The endpoint used for food contaminants, such as heavy metals with cumulative properties. The value of the PTWI represents permissible human weekly exposure to those contaminants unavoidably associated with the consumption of otherwise wholesome foods. Reported uses:  As given in the text of this book, those amounts (both usual and maximum) in specific categories of food. Unless otherwise noted, the reported uses in this book are those designated by the Flavor and Extract Manufacturers’ Association (FEMA) from the list of 34 food categories adopted by FEMA. The FDA recognizes 43 general categories of food (21 CFR §170.3(n)) as originally established in Exhibit 33B of the report of the National Academy of Sciences/National Research Council, “A Comprehensive Survey of Industry on the Use of Food Chemicals Generally Recognized as Safe” (September 1972). Secondary food additive:  Usually designating a substance used in the manufacture of food and, although it may be present in the final product, having no functionality

Glossary in the final food. Examples include enzymes for processing cheese, solvents, lubricants or release agents (a release agent allows a piece of candy to exit the mold without damage). Single-fold oil:  The oil as it is produced from the plant (distillation or expression) without concentration. Solid extract:  A water-soluble concentrated extractant resulting from the extraction of plant matter using water-compatible solvents. If the concentrated product is oil-soluble, it would be an oleoresin. Fluid extracts are water or alcohol reconstitutions of solid extracts. Specialty:  Usually similar to a compound, only not finished. A specialty, although not complete, carries the major part of the flavor load, so that only a few other substances are needed to complete the flavoring. Synthetic:  Produced by chemical means, but not to be confused with the term artificial. TAMDI (theoretical added maximum daily intake):  Calculated on the basis of upper use levels and the estimated daily intakes of foods. For example, the more recent FEMA GRAS lists indicate two levels of use, the “average usual” and “average maximum.” The TAMDI would be determined using the “average maximum” level times the estimated daily intake of the food to which the substance is added. The estimated daily would presumably

xxi be maximized as well, using the 90th or 95th percentile consumption. Terpeneless oil:  Removal of some terpenes to provide stability because they contribute to the instability of an essential oil. However, removal of all terpenes may severely undermine the flavor. There is no standard of what constitutes a “terpeneless oil.” Tincture:  An alcoholic extract of a botanical material without further processing. Although originally an apothecary’s term, in the flavor industry, it refers to an alcoholic extract of a botanical in which the aroma is preserved. Top note:  The first note normally perceived when a flavor is smelled or tasted. Usually a top note is relatively volatile and suggests identity. Type or class:  The flavorist’s tendency to group similar flavors together, for example, red flavors (flavorings): strawberry, cherry, raspberry; citrus flavors: lemon, orange, lime, grapefruit, bergamot; brown flavors: coffee, malt, caramel; spice flavors: cassia, clove, nutmeg. Classes can also be made by volatility, chemical function or end use. WONF (with other natural flavors):  Essentially, this indicates the addition of juices in addition to those indicated as the characterizing flavor as identified on the label of the container. Please consult 21 CFR §102 for labeling regulations of this type of product.

Sources and Information It was not possible in all cases to obtain details regarding specifications, approved uses, etc., so otherwise available information was used. In all cases, where critical information was not available, a good faith effort was made to obtain information from the public domain with the assumption that these data represent the articles in commerce. Sources of information include, but are not limited to, the following: Anonymous (1996). Inactive Ingredient Guide. Food and Drug Administration, Center for Drug Evaluation and Research, Office of Management. Division of Drug Information Resources, Rockville, MD. Anonymous (1999). Volatile Compounds in Food. Bolens Aroma Chemical Information Service, The Netherlands. Anonymous (2000). Natural Sources of Flavourings. Report No. 1. Council of Europe, Strasbourg, Cedeic, France. Anonymous (2000). Chemically-Defined Flavouring Substances. Council of Europe, Strasbourg. Anonymous (2000). Code of Federal Regulations. Title 21 FDA. United States Government Printing Office, Washington, D.C. Arctander, S. (1960). Perfume and Flavor Materials of Natural Origin. Arctander Publisher, Elizabeth, NJ. Arctander, S. (1994). Perfume and Flavor Chemicals (Aroma Chemicals). Allured Publishing, Carol Stream, IL. Ashurst, P.R. (ed.) (1999). Food Flavorings. (3rd ed.). Aspen Publishers, Gaithersburg, MD. Bauer, K. et al. (1997). Common Fragrance and Flavor Materials. (3rd ed.). Wiley-VCH, New York. Budvari, S. et al. (eds.) (2000). Merck Index. (12th ed.). Chapman & Hall/CRCnetBase, Boca Raton, FL. Burdock, G.A. (1997). Encyclopedia of Food and Color Additives. CRC Press, Boca Raton, FL. Burdock, G.A. (2000). Dietary supplements and lessons to be learned from GRAS. Regulatory Toxicology and Pharmacology 31:68–76. Burdock, G.A., Wagner, B.M., Smith, R.L., Munro, I.C., and Newberne, P.M. (1990). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 15. GRAS substances. Food Technol. 44(2):78, 80, 82, 84, 86. Burnham, T. (ed.) (1999). Facts and Comparisons. The Review of Natural Products. Facts and Comparisons, Wolters Kluwer Company, St. Louis, MO. Clydesdale, F. (1997). Food Additives: Toxicology, Regulation and Properties. CRC Press, Boca Raton, FL. CoE (2000). Chemically-Defined Flavouring Substances. Council of Europe Publishing, Strasbourg Cedex, France. CoE (2000). Natural Sources of Flavourings, Report No. 1. Council of Europe Publishing, Strasbourg Cedex, France. Committee on Food Chemical Codex (1996). Food Chemicals Codex. National Academy of Sciences. National Academy Press, Washington, D.C. DeRovira, D.A. (1999). The Dictionary of Flavors. Food & Nutrition Press, Trumbull, CT.

Fazzalari, F.A. (ed.) (1978). Compilation of Odor and Taste Threshold Values Data. American Society for Testing and Materials, Philadelphia. FCC (2003). In Food Chemicals Codex, 5th Edition. National Academy Press, Washington, D.C. Foster, S. (ed.) (1992). Herbs of Commerce (1992). American Herbal Products Association, Austin, TX. Hall, R.L. and Oser, B.L. (1965). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 3. GRAS substances. Food Technol. 19(2, Part 2):151–197. Hall, R.L. and Oser, B.L. (1970). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 4. GRAS substances. Food Technol. 24(5):25–34. JECFA (2007) Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA 1956–2007) (First through Sixty-eighth Meetings). Food and Agricultural Organization of the United Nations and the World Health Organization. http://jecfa.ilsi.org/search.cfm JECFA (2008). Joint FAO/WHO Expert Committee on Food Additives “Specifications for Flavourings.” http://www.fao. org/ag/agn/jecfa-flav/search.html Lucas, C.D. et al. (1999). Flavor and Extract Manufacturers’ Association of the United States 1995 Poundage and Technical Effects Update Survey, Washington, D.C. McGuffin, M. et al. (eds.) (2000). Herbs of Commerce. American Herbal Products Association, Silver Spring, MD. Mosciano, G. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(4):51–55; (5):49–54; (6):49–52. Mosciano, G. (2008). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 33(8):66–67; (9):74–75; (10):66–67; (11):58–59; (12):58–59. Mosciano, G. et al. (1989). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 14(6):47–55. Mosciano, G. et al. (1990). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 15(1):19–22; (2):69– 73;(3):51–54; (4):59–61; (5):47–49; (6):35–38. Mosciano, G. et al. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 16(1):31–33; (2):49–54; (3):79–81; (4):45–47; (5):71–73; (6):43–46. Mosciano, G. et al. (1992). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 17(1):41–44; (2):33–35; (3):57–59; (4):33–36; (5):127–129; (6):41–43. Mosciano, G. et al. (1993). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 18 (1):43–45; (2):38–41; (3):53–55; (4):51–53; (5):39–41; (6):33–35. Mosciano, G. et al. (1994). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 19(1):27–29; (2):55–57; (3):51–53; (4):45–47; (5):79–81; (6):53–55. Mosciano, G. et al. (1995). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 20(1):31–33; (2):37–40; (3):63–65; (4):23–26; (5):89–92; (6):49–51. Mosciano, G. et al. (1996). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(1):33–35;(2):47–49; (3):51–54.

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xxiv Mosciano, G. et al. (2000). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 25(5):72–78; (6):26–31. Mosciano, G. et al. (2001). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 26(1):52–53; (2):40–43. Mosciano, G. et al. (2002). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 27(5):72–73. Mosciano, G. et al. (2004). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 29(8):65–69. Mosciano, G. et al. (2005). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 30(2):80–82; (4):53–56; (5):48–51; (6):38–39; (7):56–59; (8):40–44. Mosciano, G. et al. (2006). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 31(1):52–53; (3):46–49; (4):36–39; (5):48–51; (6):54–58; (7):36–39; (8):44–48. Mosciano, G. et al. (2002). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 33(10):66–67; (11):58–59; (12):58–59. National Library of Medicine (NLM) (2008) ChemIDplus® – a chemical dictionary and structure database. U.S. National Library of Medicine. Bethesta, MD. http://chem.sis.nlm.nih. gov/chemidplus/chemidheavy.jsp. Newberne, P., Smith, R.L., Doull, J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Wagner, B.M., Weil, C.S., Woods, L.A., Adams, T.B., Hallagan, J.B. and Ford, R.A. (1998). GRAS Flavoring Substances 18. Food Technol. 52(9):65–66, 68, 70, 72, 74, 76, 79-92. Newberne, P., Smith, R.L., Doull, J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Wagner, B.M., Weil, C.S., Woods, L.A., Adams, T.B., Hallagan, J.B. and Ford, R.A. (1999). Correction to GRAS Flavoring Substances 18. Food Technol. 53(3):104. Newberne, P., Smith, R.L., Doull, J., Feron, V.J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Weil, C.S., , Adams, T.B., and Hallagan, J.B. (2000). GRAS Flavoring Substances 19. Food Technol. 54(6):66, 68–69, 70, 72–74, 76-84. Newberne, P. et al. (1999). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 18. GRAS substances. Food Technology 52(9):65–92. Newberne, P. et al. (2000). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 19. GRAS substances. Food Technology 54(6):66–84. O’Neil, M. et al. (2006). The Merck Index. An Encyclopedia of Chemicals, Drugs, and Biologicals. Merck & Co., Inc., Whitehouse Station, NJ. Oser, B.L. and Ford, R.A. (1973a). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 6. GRAS substances. Food Technol. 27(1):64–67. Oser, B.L. and Ford, R.A. (1973b). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 7. GRAS substances. Food Technol. 27(11):56–57. Oser, B.L. and Ford, R.A. (1974). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 8. GRAS substances. Food Technol. 28(9):76–80.

Sources and Information Oser, B.L. and Ford, R.A. (1975). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 9. GRAS substances. Food Technol. 29(8):70–72. Oser, B.L. and Ford, R.A. (1977). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 10. GRAS substances. Food Technol. 31(1):65–74. Oser, B.L. and Ford, R.A. (1978). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 11. GRAS substances. Food Technol. 32(2):60–70. Oser, B.L. and Ford, R.A. (1979). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 12. GRAS substances. Food Technol. 33(7):65–73. Oser, B.L. and Hall, R.L. (1972). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 5. GRAS substances. Food Technol. 26(5):35–42. Oser, B.L., Ford, R.A. and Bernard, B.K. (1984). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 13. GRAS substances. Food Technol. 38(10):66–89. Oser, B.L., Well, C.L. and Woods, L.A. (1985). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 14. GRAS substances. Food Technol. 39(11):108–117. Smith, R.L. and Ford, R.A. (1993). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 16. GRAS substances. Food Technology 47(6):104–117. Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, I.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., and Adams, T.B. (2003). GRAS Flavoring Substances 21. Food Technol. 57(5):46–48, 50, 52–54, 56–59. Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, I.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., and Adams, T.B. (2005). GRAS Flavoring Substances 22. Food Technol. 59(8):24–28, 31–32, 34, 36–62. Smith, R.L., Doull, J., Feron, V.J., Goodman, G.I., Munro, I.C., Newberne, P., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Adams, T.B., and McGowen, M.M.. (2001). GRAS Flavoring Substances 20. Food Technol. 55(12):34–36, 38, 40, 42, 44–55. Smith, R.L. et al. (1996). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 17. GRAS substances. Food Technology 50(10):72–78, 80–81. Tainter, D.R. and Grenis, A.T. (1993). Spices and Seasonings. VCH Publishers, New York. The Good Scents Company (2008). http://www.thegoodscentscompany.com/allprof.html VanGemert, L.J. (ed.) (1999). Compilations of Odour Threshold Values in Air and Water. TNO Nutrition and Food Research Institute. Boelens Aroma Chemical Information Service, The Netherlands. VCF (2000). TNO Nutrition and Food Research, Boelens Aroma Chemical Information Service (BACIS), The Netherlands. Waddell, W.J., Cohen, S.M., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Rietjens, I.M. C.M., Smith, R.I., Adams, T.B., Lucas Gavin, C., McGowen, M.M., and Williams, M.C. (2007). GRAS Flavoring Substances 23. Food Technol. 61(8):22–24, 26–28, 30–49.

Disclaimer A diligent effort was made to obtain accurate information and to proof that information prior to publication; however, the author and publisher make or offer no warranties as to the representations provided herein.

A ACACIA GUM Botanical name: Acacia senegal (L.) Willd. Botanical family: Leguminosae Other names: Acacia [JAN]; Acacia senegal gum; Arabic gum; gum Arabic; Acacia delbata gum; Acacia solution; Acacia syrup; Australian gum; Gum Arabic; Indian gum; Wattle gum CAS No.: CoE No.:

9000‑01‑05 n/a

FL No.: n/a EINECS No.: 232‑519‑5

FEMA No.: JECFA No.:

2001 n/a

NAS No.: E No.:

2001 414

Description: Arabic or acacia gum is the dried exudate obtained from the stems and branches of Acacia senegal (L.) Willd. or of related species of Acacia. Injured trees exude gum Arabic; heat, poor nutrition and drought stimulate its production. Most of the gum Arabic production is from wild trees, but some from privately owned and cultivated gardens are tapped and collected on a systematic basis. The gum called Hashab geneina (garden gum) is the cleanest and lightest grade and is most preferred for the U.S. market. The wild gum (called Hashab wady) is collected on a part-time basis in the dry season, from October to May or June, by natives whose main occupation is usually farming. After gathering, it is taken to central collecting stations where it is auctioned under government supervision, graded by hand and dried before exporting to gum suppliers in all parts of the world. Then it is resorted, ground, processed and graded to various specifications. Clear, white (sun-bleached) spheroidal tears, up to 32 mm in diameter, also occur as flakes. Chemically, gum Arabic is a neutral or slightly acid salt of a complex polysaccharide containing calcium, magnesium and potassium cations. Its most distinguishing property among the natural gums is its extreme solubility in water. Solutions of over 50% concentration may be prepared. Gum Arabic is best described as “heteropolymolecular,” that is, a polymer system having either a variation in monomer (galactose, arabinose, rhamnose, glucuronic acid and 4-O-methylgucuronic acid) composition and/or variation in the mode of linking and branching of the monomer units, in addition to a distribution in molecular weight. Major uses of gum Arabic in foods are as a fixative for flavors, a foam stabilizer in beverages, an adhesive for icings and toppings, and an emulsifier and stabilizer in confectionary and ice cream. It is also widely used in the pharmaceutical, cosmetic, paper, textile, paint, ink and lithography industries. Consumption: Annual: 12,000,000.00 lb

Individual: 10.1694 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 172.780, 184.1330, 582.7330; 27 CFR 24.246; 240.1051 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996); HOC (1992) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 2.47 mg

IOFI: Natural

Specifications: (FCC, 1996) Appearance

White or yellowish white spheroidal tears

Heavy metals (as Pb) Not more than 0.002%

Arsenic (as As)

Not more than 3 mg/kg

Identification

Ash (acid-insoluble) Ash (total)

Not more than 0.5% Not more than 4%

Insoluble matter Solubility

To 10 mL of a cold 1-in-50 solution of acacia, add 0.2 mL diluted lead subacetate TS; a flocculent, or curdy, white precipitate is formed immediately Not more than 1% 1 g Dissolves in 2 mL water

1

ACETAL

2 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit juice Fruit ices Gelatins, puddings Hard candy

Usual 0.59 0.78 0.07 27.83 0.09 12.72 4.34 0.24 0.36 5.00 0.61 276.50

Max. 1.53 3.84 0.18 28.04 0.11 14.86 12.61 0.32 0.56 9.99 5.28 284.70

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sugar substitutes

Usual 9.56 0.13 0.99 0.04 0.36 6.38 10.00 5.72 269.20 0.04 10.00

Max. 12.50 0.80 3.37 0.04 0.66 7.28 10.00 28.57 452.10 0.04 10.00

Aroma threshold values: n/a Taste threshold values: Absolute; taste characteristics at 15 ppm: spicy sweet, fruity and honey with a woody, herbal nuance.

ACETAL Synonyms: Acetaldehyde diethyl acetal; Acetaldehyde ethyl acetal; Acetol; Diethylacetal; Dithane, 1,1-diethoxy-; Ethylidene diethyl ether; Ethylidenediethyl ether; 1,1-Diethoxyethane CAS No.: CoE No.:

105‑57‑7 35

FL No.: 06.001 EINECS No.: 203‑310‑6

FEMA No.: JECFA No.:

2002 941

NAS No.:

2002

Description: Acetal has a refreshing, pleasant, fruity-green odor. Consumption: Annual: 1000.00 lb

Individual: 0.0008474 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 11.580 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H14O2/118.18

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Volatile colorless liquid

Solubility

Assay (min) Boiling point

95% C6H14O2 102°C

Specific gravity

1.378–1.386 (20°C) Soluble in alcohol (1 mL in 1 mL 95% ethanol) propylene glycol and vegetable oils; slightly soluble in water 0.822–0.831 (25°C)

ACETALDEHYDE

3

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 65.20 154.70 1.80 35.66

Max. 13.33 89.70 154.70 2.50 72.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.39 4.20 5.41 32.69

Max. 66.78 4.20 10.55 55.93

Synthesis: From ethyl alcohol and acetaldehyde in the presence of anhydrous calcium chloride or small amounts of mineral acids (HCl). Aroma threshold values: Detection: 4 to 42 ppb Taste threshold values: n/a Natural occurrence: Present in some liquors (e.g., sake, whiskey and cognac); also detected and quantitatively assessed in rums. Found in apple juice, orange juice, orange peel oil, bitter orange juice, strawberry fruit, raw radish, Chinese quince fruit, Chinese quince flesh, udo (Aralia cordata Thunb.).

ACETALDEHYDE Synonyms: Ethanal; Acetic aldehyde; Acetylaldehyde; Ethyl aldehyde CAS No.: CoE No.:

75‑07‑0 89

FL No.: 05.001 EINECS No.: 200‑836‑8

FEMA No.: JECFA No.:

2003 80

NAS No.:

2003

Description: Acetaldehyde is a colorless, flammable liquid with a characteristic pungent, penetrating, ethereal odor. As a flavor ingredient/enhancer, as, for example, in orange juice, acetaldehyde helps create naturalness, fruitiness and juiciness. Consumption: Annual: 186666.6 lb

Individual: 0.1581 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 182.60, 582.60; 27 CFR 19.460, 21 et seq. FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 35.261 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H4O/44.05 Specifications: (FCC, 1996) Acid value (max)

5.0

Appearance

Colorless, liquid

Assay (min)

99%

Boiling point Residue on evaporation Solubility

21°C 0.0006% Miscible in water, alcohol and organic solvents

ACETALDEHYDE, BUTYL PHENETHYL ACETAL

4 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual 470.00 30.00 0.0005 0.78 0.50 83.00 0.10 94.00 50.00 8.10 0.61

Max. 470.00 280.00 600.00 9.20 5.00 2000.00 4.00 150.00 100.00 100.00 53.00

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 9.29 0.20 23.00 1.67 76.00 38.00 0.0085 0.25 3.00 13.00

Max. 21.49 0.70 50.00 5.53 76.00 190.00 0.02 10.00 1000.00 230.00

Synthesis: The method of synthesis is dependent on the price of feedstock and may be produced by a number of methods: (1) by oxidation of ethyl alcohol with potassium dichromate or manganese dioxide in the presence of sulfuric acid; (2) by addition of water to acetylene; (3) by formation during the natural alcoholic fermentation process. Recovery is effected by suitable fractionation, subsequent preparation of the acetaldehyde ammonia and final treatment of the addition compound with diluted sulfuric acid. Aroma threshold values: Detection: 0.7 to 200 ppb; Recognition: 27 to 380 ppb Taste threshold values: n/a Natural occurrence: Reported found in oak and tobacco leaves; in the fruital aromas of pear, apple, raspberry, strawberry and pineapple; in the distillation waters of Monarda punctata, orris, cumin, chenopodium; in the essential oils of Litsea cubeba, Magnolia grandiflora, Artemisia brevifolia, rosemary, balm, clary sage, Mentha arvensis, daffodil, bitter orange, camphor, angelica, fennel, mustard, Scotch blended whiskey, Japanese whiskey, rose wine, blackberry brandy and rum.

ACETALDEHYDE, BUTYL PHENETHYL ACETAL Synonyms: Benzene, (2-(1-butoxyethoxy)ethyl)-; 2-Butoxy-2-phenylethoxy-ethane Acetal R; Pepital; 1-Phenethoxy-1-propoxyethane; Propyl phenethyl acetal; 2-(1-Butoxyethoxy)ethyl benzene; Benzene, 2-(1-butoxyethoxy)ethyl-; 2-(1-Butoxyethoxy) ethyl benzene CAS No.: CoE No.:

64577‑91‑9 10007

FL No.: 06.036 EINECS No.: 264‑948‑9

FEMA No.: JECFA No.:

3125 1001

NAS No.:

3125

Description: A liquid with a green leafy aroma and a green paper taste. Consumption: Annual: <1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.546 mg Empirical Formula/MW:

C14H22O2/222.33

IOFI: Artificial

ACETALDEHYDE DI-cis-3-HEXENYL ACETAL

5

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 280–282°C

Specific gravity

1.467–1.481 (20°C) Miscible in oils; miscible in ethanol at room temperature 0.923–0.935 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.33 1.00

Max. 3.00 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.67 3.00

Max. 3.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE DI-cis-3-HEXENYL ACETAL Synonyms: 1,1-bis[3(Z)-Hexenyloxy]propane; (Z,Z)-1,1ʹ-[Ethylidenebis(oxy)]di(hex-3-ene); 3-Hexene, 1,1ʹ-(ethylidenebis(oxy)) bis-, (3Z,3ʹZ)-; Acetaldehyde di-(Z)-3-hexen-1-yl acetal; Acetaldehyde di-(Z)-3-hexenyl acetal; (Z,Z)-1,1ʹ-(Ethylidenebis(oxy)) di(hex-3-ene); 3-Hexene, 1,1ʹ-(ethylidenebis(oxy))bis-, (Z,Z)-; Leaf alcohol (dihexenyl) acetal CAS No.: CoE No.:

63449‑64‑9 n/a

FL No.: EINECS No.

n/a 264‑154‑2

FEMA No.: JECFA No.:

4381 1747

NAS No.:

n/a

Description: Clear, colorless liquid; strong, green, herbaceous aroma. Consumption: Odor and/or flavor used in balsam, green, herbal, and leaf.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.717 mg

IOFI: n/a

Empirical Formula/MW: O

C14H26O2/226.36

O H3C

H3C

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

96%

Solubility

Boiling point

278–279°C

Specific gravity

1.442–1.448 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.864–0.870 (25°C)

ACETALDEHYDE DIISOAMYL ACETAL

6 Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy

Usual 2.00 2.00 2.00 5.00 2.00 5.00 2.00 5.00 5.00 5.00 5.00 5.00 5.00

Max. 300.00 300.00 300.00 500.00 300.00 500.00 300.00 500.00 500.00 500.00 500.00 500.00 500.00

Food Category Imitation dairy Jams/jellies Meat products Nonalcoholic beverages Other grains Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 5.00 5.00 2.00 5.00 5.00 5.00 5.00 5.00 2.00 5.00 2.00 5.00

Max. 500.00 500.00 300.00 300.00 500.00 500.00 500.00 500.00 300.00 500.00 300.00 500.00

Synthesis: n/a Aroma threshold values: High strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE DIISOAMYL ACETAL Synonyms: 1,1ʹ-(Ethylidenebis(oxy))bis(3-methylbutane); Butane,1,1-[ethylidenebis(oxy)]bis[3-methy]-; 3-Methyl-1-[1-(3-methy­l­ butoxy)-ethoxy]-butane; 1,1-bis(3-Methylbutoxy)ethane; 1,1-Di-isopentyloxyethane CAS No.: CoE No.:

13002‑09‑0 10028

FL No.: 06.055 EINECS No.: 235‑839‑3

FEMA No.: JECFA No.:

4024 1729

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 6.599 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C12H26O2/202.34

CH3 H3C

CH3 O

O

CH3 CH3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

95% 70°C (2.5 mmHg)

Specific gravity

1.410–1.420 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 0.822–0.832 (25°C)

ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL

7

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Fish products Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 10.00 25.00 10.00 15.00 10.00 15.00 20.00

Max. 20.00 50.00 20.00 30.00 20.00 30.00 40.00

Food Category Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 10.00 10.00 10.00 10.00 15.00 15.00

Max. 20.00 20.00 20.00 20.00 30.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grape brandy, apple brandy, rum, sherry and cider.

ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL Synonyms: 3-Hexene, 1-(1-ethoxyethoxy)-, (3Z)-; Acetaldehyde ethyl cis-3-hexenyl acetal; cis-1-(ethoxyethoxy)-3-hexene; Ethyl cis-3-hexenyl acetal; 3-Hexene, 1-(1-ethoxyethoxy)- (Z)-; cis-3-Hexenyl ethyl acetal of acetaldehyde; Leaf alcohol (ethyl) acetal CAS No.: CoE No.:

28069‑74‑1 10034

FL No.: 06.081 EINECS No.: 248‑817‑3

FEMA No.: JECFA No.:

3775 943

NAS No.:

n/a

Description: A colorless liquid with a powerful, green, herbaceous odor. Consumption: Annual: 70.00 lb

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.00995 mg

IOFI: Natural

Empirical Formula/MW:

C10H20O2/172.27

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

97% 85°C (7 mmHg)

Specific gravity

1.430–1.435 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.846–0.856 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Fruit ices Gelatins, puddings

Usual 3.00 0.02 0.04

Max. 7.00 0.10 0.40

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 2.00 0.08 0.04

Max. 5.00 0.40 0.30

ACETALDEHYDE HEXYL ISOAMYL ACETAL

8 Synthesis: From acetaldehyde diethyl acetal (acetal) with cis-3-hexenol.

Aroma threshold values: Aroma characteristics at 1.0%: sharp, fresh, green rind and green beanlike character. Taste threshold values: Taste characteristics at 1 ppm: dry, green, rindy with a fruity finish, slightly buttery and mushroom-like with metallic nuances. Natural occurrence: Reported found in guava fruit (Psidium guajava L.) and plum.

ACETALDEHYDE HEXYL ISOAMYL ACETAL Synonyms: 1-Hexyloxy-1-(3-methylbutyl)oxypropane; 1-Hexoxy-1-(3-methylbutoxy)ethane; Acetaldehyde hexyl 3-methylbutyl acetal; 1-Hexyloxy-1-isopentyloxyethane; Acetaldehyde hexyl isoamyl acetal CAS No.: CoE No.:

233665‑90‑2 n/a

FL No.: EINECS No.

06.114 n/a

FEMA No.: JECFA No.:

4365 1727

NAS No.:

n/a

Description: Colorless liquid; sweet, fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.104 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C13H28O2/216.36 H3C

O

O

C H3

Specifications: (JECFA, 2008) Assay (min)

97% (sum of three components)

Refractive index

Boiling point

240–241°C

Solubility

Other requirements

Contains acetaldehyde hexyl isoamyl acetal (51–53%), acetaldehyde dihexyl acetal (26–28%) and acetaldehyde diisoamyl acetal (17–19%)

Specific gravity

1.418–1.423 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.833–0.838 (25°C)


Reported uses (ppm): (FEMA, 2007) Food Category Nonalcoholic beverages

Usual 1.00

Max. 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE PHENETHYL PROPYL ACETAL

9

ACETALDEHYDE 1,3-OCTANEDIOL ACETAL Synonyms: 4-Methyl-2-pentyl-1,3-dioxane; 2-Methyl-4-pentyl-1,3-dioxane CAS No.: CoE No.:

202188‑43‑0 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4376 1749

NAS No.:

n/a

Description: Clear, colorless liquid; green, ethereal aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.038 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O2/172.27 H3C

C H3

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96%

Refractive index Specific gravity

Boiling point

219–220°C

Solubility

1.429–1.433 (20°C) 0.900–0.906 (25°C) Insoluble in water; soluble in organic solvents and ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.40 0.50 1.00

Max. 2.00 2.50 5.00

Food Category Jams/jellies Nonalcoholic beverages

Usual 0.50 0.20

Max. 2.50 1.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE PHENETHYL PROPYL ACETAL Synonyms: Acetal R; Pepital; 1-Phenethoxy-1-propoxy-ethane; Propyl phenethyl acetal; Acetaldehyde propyl phenylethyl acetal; Benzene, (2-(1-propoxyethoxy)ethyl)-; (2-(1-Propoxyethoxy)ethyl)benzene; (2-(1-Propoxyethoxy)ethyl) benzene CAS No.: CoE No.:

7493‑57‑4 511

FL No.: 06.016 EINECS No.: 231‑327‑9

FEMA No.: JECFA No.:

2004 1000

NAS No.:

2004

Description: A colorless liquid with an odor described as being pleasant, clean or green or as having a very strong odor of green leaves. It has a green pepper taste and is useful in vegetable and fruit flavors. Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

10

ACETAMIDE

Trade association guidelines: FEMA PADI: 3.137 mg

IOFI: Artificial

Empirical Formula/MW:

C13H20O2/208.30

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 272°C

Specific gravity

1.475–1.483 (20°C) Miscible in oils; miscible in ethanol at room temperature 0.944–0.950 (25°C)

Specifications: (Burdock, 1997) Appearance

Colorless, stable liquid

Solubility

Flash point Refractive index

95°C 1.4770–1.4820 (20°C)

Specific gravity

1:7 in 70% ethanol; 1:2 in 80% ethanol 0.944–0.950 (25°C/25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 7.75 8.67 7.67

Max. 7.00 15.00 20.00 13.00

Food Category Gravies Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.50 2.67 15.00 7.00

Max. 2.00 6.33 20.00 11.00

Synthesis: From acetaldehyde with a mixture of propyl and β-phenyl ethyl alcohols. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETAMIDE Synonyms: Acetic acid amide; Acetimidic acid; Ethanamide; Ethanamidic acid; Methanecarboxamide CAS No.: CoE No.:

60‑35‑5 n/a

FL No.: 16.047 EINECS No.: 200‑473‑5

FEMA No.: JECFA No.:

4251 n/a

NAS No.:

n/a

Description: White to pale yellow crystalline powder; mousy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: n/a

Empirical Formula/MW: NH 2

C2H5NO /59.07

H3C O

ACETANISOLE

11

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

221–222°C

Solubility

79–81°C Soluble in water (12600 mg/L, 25°C) and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 1.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 5.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETANISOLE Synonyms: Acetophenone, 4ʹ-methoxy-; 4-Acetylanisole; p-Acetylanisole; Ethanone, 1-(4-methoxyphenyl)-; Linarodin; 4ʹ-Methoxyacetophenone; 4-Methoxyacetophenone; p-Methoxyacetophenone; 1-(4-Methoxyphenyl)ethanone; p-Methoxyphenyl methyl ketone; Methyl p-methoxyphenyl ketone; 4-Methoxyphenyl methyl ketone; Novatone; Vananote CAS No.: CoE No.:

100‑06‑1 570

FL No.: 07.038 EINECS No.: 202‑815‑9

FEMA No.: JECFA No.:

2005 810

NAS No.:

2005

Description: Yellowish-white crystals with an odor similar to that of p-methylacetopheneone, suggestive of hawthorn and floral note of heliotrope, possessing a bitter and unpleasant taste. Useful in vanilla, nut, tobacco and butter flavors. Consumption: Annual: 5600.00 lb Individual: 0.004745 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 9.088 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow fused solid

Melting point

Assay (min)

97% (sum of o,m,p-isomers)

Solubility

Boiling point

153°C (26 mmHg)

36–38°C Very soluble in ethanol; soluble in organic solvents, oils; insoluble in water

ACETIC ACID

12 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.0001 1.50 110.00 1.00 0.20

Max. 0.0001 2.00 110.00 2.00 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 278.30 100.00 7.80 2.10

Max. 335.00 100.00 150.00 31.00

Synthesis: From anisole and acetyl chloride in the presence of aluminum chloride and carbon disulfide; from anisole and acetic acid in the presence of boron trifluoride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, anisic, fruity, cherry with powdery vanilla nuances. Natural occurrence: Reported found in European cranberry (Vaccinium oxycoccus L.), guava fruit (Psidium guajava L.), Vitis labrusca L., tomato, anise (Pimpinella anisum L.), mentha oils, grilled and roasted beef, sherry, cloudberry (Rubus chamaemorus L.), salted and pickled plums, Illicium verum and black chokeberry (Aronia melanocarpa ell.).

ACETIC ACID Synonyms: Acetic acid, glacial [USAN:JAN]; Ethanoic acid; Acetic acid glacial; Acetic acid (aqueous solution); Ethylic acid; Methanecarboxylic acid; Pyroligneous acid; Vinegar acid; Vosol; Acetic acid, of a concentration of more than 10%, by weight of acetic acid CAS No.: CoE No.:

64‑19‑7 2

FL No.: 08.002 EINECS No.: 200‑580‑7

FEMA No.: JECFA No.:

2006 81

NAS No.: E No.:

2006 260

Description: Acetic acid, CH3COOH, is a colorless, volatile liquid at ambient temperatures. The pure compound, glacial acetic acid, owes its name to its ice-like crystalline appearance at 15.6°C. As generally supplied, acetic acid is a 6 N aqueous solution (about 36%) or a 1 N solution (about 6%). These or other dilutions are used in adding appropriate amounts of acetic acid to foods. Acetic acid is the characteristic acid of vinegar, its concentration ranging from 3.5 to 5.6%. Acetic acid and acetates are present in most plants and animal tissues in small but detectable amounts. They are normal metabolic intermediates, are produced by such bacterial species as Acetobacter and can be synthesized completely from carbon dioxide by such microorganisms as Clostridium thermoaceticum. The rat forms acetate at the rate of 1% of its body weight per day. As a colorless liquid with a strong, pungent, characteristic vinegar odor, it is useful in butter, cheese, grape and fruit flavors. Very little pure acetic acid as such is used in foods, although it is classified by FDA as a GRAS material. Consequently, it may be employed in products that are not covered by Definitions and Standards of Identity. Acetic acid is the principal component of vinegars and pyroligneous acid. In the form of vinegar, more than 27 million lb were added to food in 1986, with approximately equal amounts used as acidulants and flavoring agents. In fact, acetic acid (as vinegar) was one of the earliest flavoring agents. Vinegars are used extensively in preparing salad dressing and mayonnaise, sour and sweet pickles and numerous sauces and catsups. They are also used in the curing of meat and in the canning of certain vegetables. In the manufacture of mayonnaise, the addition of a portion of acetic acid (vinegar) to the salt- or sugar-yolk reduces the heat resistance of Salmonella. Water binding compositions of sausages often include acetic acid or its sodium salt, while calcium acetate is used to preserve the texture of sliced, canned vegetables. Consumption: Annual: 7,033,333.3 lb Individual: 5.9604 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 133 et seq., 169 et seq., 173 et seq., 184.1005, 582.1005; 27 CFR 4.21, 5.22, 21 et seq., 24 et seq. FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI acceptable. Small residues of acetic acid on food (which has been treated with antimicrobial washing solutions) at the time of consumption would not pose a safety concern (2004). Trade association guidelines: FEMA PADI: 2.146 mg Empirical Formula/MW: C2H4O2/60.05

IOFI: Natural

ACETIC ANHYDRIDE

13

Specifications: (FCC, 1996) Appearance

Clear, colorless liquid

Readily oxidizable substances

Passes test

Assay

Not less than 99.5% and not more than 100.5%, by weight of C2H4O2

Solidification point

Not lower than 15.6°C

Boiling point

118°C

Solubility

Heavy metals Nonvolatile residue

Not more than 10 mg/kg Not more than 0.005%

Specific gravity

Miscible in water, glycerin and alcohol 1.049

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.11 0.11 0.00 0.07 135.60 14.93 0.03 0.04 1.82

Max. 0.18 0.16 0.00 0.70 135.70 30.86 0.05 0.06 12.14

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 0.17 0.14 7.84 0.80 0.06 1.50 0.05 0.11

Max. 0.17 0.14 16.27 1.25 0.23 1.50 0.07 0.11

Synthesis: From the destructive distillation of wood from acetylene and water and from acetaldehyde by subsequent oxidation with air. Pure acetic acid is produced commercially by a number of different processes. As dilute solutions, it is obtained from alcohol by the “Quick-Vinegar Process.” Smaller quantities are obtained from the pyroligneous acid liquors acquired in the destructive distillation of hard wood. It is manufactured synthetically in high yields by the oxidation of acetaldehyde and of butane, and as the reaction product of methanol and carbon monoxide. Vinegars are produced from cider, grapes (or wine), sucrose, glucose or malt by successive alcoholic and acetous fermentations. In the United States, the use of the term “vinegar,” without qualifying adjectives, implies only cider vinegar. Although a 4 to 8% solution of pure acetic acid would have the same taste characteristics as cider vinegar, it could not qualify as a vinegar, since it would lack other readily detectable components characteristic of cider vinegar. In Great Britain, malt vinegar is specified. On the European continent, wine vinegar is the most common variety. Aroma threshold values: Aroma characteristics at 1.0%: sour pungent, cider vinegar, slightly malty with a brown nuance. Taste threshold values: Taste characteristics at 15 ppm: sour, acidic tangy. Natural occurrence: Reported found in vinegar, bergamot, cornmint oil, bitter orange oil, lemon petitgrain, various dairy products.

ACETIC ANHYDRIDE Synonyms: Acetanhydride; Acetic acid, anhydride; Acetic oxide, Acetyl anhydride; Acetyl ether; Acetyl ether, Acetyl oxide; Ethanoic anhydrate, Ethanoic anhydride CAS No.: CoE No.:

108‑24‑7 n/a

FL No.: n/a EINECS No.: 203‑564‑8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: An esterification agent used in the preparation of modified starch and for acetylation of acetylated monoglycerides. It has a strong acetic odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.892 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a

Individual: n/a

ACETOIN

14 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: O

O

C4H6O3/102.09 H3 C

O

CH3

Specifications: Appearance Boiling point Melting point

Clear, colorless liquid 140°C –73°C

Solubility Specific gravity Vapor pressure

Slowly soluble in water (reacts) 1.08 (15°C) 4 (20°C)

Reported uses: n/a Synthesis: It may be synthesized from diacetyl by partial reduction with zinc and acid or may be derived from fermentation. Aroma threshold values: Detection: 490 ppb; Recognition: 1.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in watercress (Nasturtium officinale r. br.).

ACETOIN Synonyms: Acetyl methyl carbinol; Acetylmethylcarbinol; 2-Butanol-3-one; 2,3-Butanolone; 2-Butanone, 3-hydroxy-; Dimethylketol; 3-Hydroxy-2-butanone; 1-Hydroxyethyl methyl ketone; gamma-Hydroxy-beta-oxobutane; Methanol, acetylmethylCAS No.: CoE No.:

513‑86‑0 749

FL No.: 07.051 EINECS No.: 208‑174‑1

FEMA No.: JECFA No.:

2008 405

NAS No.:

2008

Description: Acetoin is a yellowish liquid with a bland, woody, yogurt odor and a fatty creamy “tub” butter taste. It is useful as a flavor ingredient in butter, milk, yogurt or strawberry flavors. Consumption: Annual: 33833.3 lb

Individual: 0.02867 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 182.60, 184.1848, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 62.701 mg

IOFI: Natural

Empirical Formula/MW:

C4H8O2/88.11

Specifications: (FCC, 1996) Appearance

Monomer: colorless to pale-yellow liquid; Dimer: white crystalline powder

Refractive index

Assay (min)

96% C4H8O2

Solubility

Boiling point

148°C

Specific gravity

1.417–1.420 (20.0°C) Miscible with water, propylene glycol and alcohol; insoluble in vegetable oils 1.005–1.019 (25.0°C)

ACETOLEIN

15

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 3.10 380.00 0.67 10.00 0.42 2.00 21.00 50.00 10.00 0.03 81.00 0.029

Max. 3.10 750.00 0.67 10.00 0.42 8.00 100.00 750.00 50.00 0.03 81.00 0.029

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Other grains Reconstituted vegetables Seasoning, flavors Snack foods Soft candy Soups Sweet sauce

Usual 18.20 50.00 12.29 .012 1.80 200.00 32.00 30.00 36.00 9.8 0.05 98.00

Max. 84.89 100.00 24.27 0.03 17.00 400.00 200.00 90.00 98.00 50.00 0.05 98.00

Synthesis: From diacetyl by partial reduction with zinc and acid. It is also a product of fermentation. Acetoin is an optically active compound. The d(–)acetyl methyl carbinol is obtained from fermentation and, in mixture with other products, from the catalytic oxidation of 2,3-butanediol. The 1(+)acetyl methyl carbinol is also obtained from fermentation. The optically pure form has not been isolated; the optically inactive form is prepared synthetically. Aroma threshold values: Aroma characteristics at 1.0%: strong buttery and creamy. Taste threshold values: Taste characteristics at 10 ppm: sweet, creamy, dairy, and butter-like. Natural occurrence: Reported found in fresh apple, butter, cheddar cheese, coffee, cocoa, honey, wheat bread and wine.

ACETOLEIN Synonyms: Glyceryl monooleate, acetylated; Monoglycerides, acetylated; 9-Octadecenoic acid (9Z)-, ester with 1,2,3-propanetriol diacetate; Oleic acid ester with hydroxypropanediyl diacetate CAS No.: CoE No.:

28060‑90‑4 n/a

FL No.: n/a EINECS No.: 248‑807‑9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Acetylated monoglycerides consist of partial or complete esters of glycerin with a mixture of acetic and edible fatforming fatty acids. Acetolein may have an acetic acid odor, but is practically bland in taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1323 FDA (other): 21 CFR 184.1323 JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C25H44O6/440.61 Specifications: (Burdock, 1997) Appearance

Varying consistency from clear, thin liquids to solids, white to pale-yellow in color

Solubility

Insoluble in water; soluble in alcohol, acetone, etc.

Reported uses (ppm): n/a Synthesis: The food additive acetylated monoglycerides is manufactured by (1) the inter-esterification of edible fats with triacetin and in the presence of catalytic agents that are not food additives or authorized by regulation, followed by a molecular distillation or by steam stripping; or (2) the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalyst or molecular distillation, and with the removal of vacuum distillation, if necessary, of the acetic acid, acetic anhydride and triacetin.

ACETONE

16 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETONE Synonyms: Acetone oil; Dimethyl ketone; Dimethylformaldehyde; Dimethylketal; Ketone propane; Ketone, dimethyl; Ketone, dimethyl-; β-Ketopropane; Methyl ketone; Propanone; 2-Propanone; Pyroacetic acid; Pyroacetic ether CAS No.: 67‑64‑1 FL No.: 07.050 FEMA No.: 3326 NAS No.: 3326 CoE No.: 737 EINECS No.: 200‑662‑2 JECFA No.: 139 Description: A clear liquid with characteristic aromatic odor; pungent, somewhat sweet taste. It is used as a flavor enhancer, flavoring agent or adjuvant solvent, or vehicle washing or surface removal agent. Its quick miscibility with water, alcohol, ether, chloroform and most volatile oils makes acetone a valuable solvent and extractant. Consumption: Annual: 37.50 lb

Individual: 0.0000317 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 73 et seq., 173 et seq., 184.1848; 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.545) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.901 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6O/58.08 Specifications: (FCC, 1996) Acidity (as acetic acid) Aldehydes (as formaldehyde) Alkalinity (as NH3)

Not more than 0.002%

Nonvolatile residue

Not more than 10 mg/kg

Not more than 0.002%

Phenols

Passes test

Not more than 10 mg/kg

Refractive index

Appearance

Clear, colorless liquid.

Solubility

1.356 (20°C) Miscible with water, alcohol, ether, chloroform and most volatile oils

Assay

Not less than 99.5% and not more than 100.5% by weight of C3H6O

Solubility in water

Distillation range

Within a range of 10 including 56.10

Heavy metals (as Pb) Not more than 1 mg/kg Methanol Not more than 0.05%

Substances reducing permanganate Water

Passes test Passes test Not more than 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Alcoholic beverages 0.37 0.37 Milk products 3.00 9.00 Nonalcoholic beverages Baked goods Fats, oils 14.00 20.00 Snack foods Frozen dairy 3.00 5.00 Soft candy Gelatins, puddings 0.60 0.60 Sweet sauce Jams, jellies 0.27 0.27 Synthesis: By fermentation, or by chemical synthesis from isopropanol, cumene or propane. Aroma threshold values: Detection: 40 to 476 ppm Taste threshold values: n/a

Usual 1.60 0.57 5.00 0.88 1.30

Max. 1.60 .057 10.00 5.40 1.30

ACETOPHENONE

17

Natural occurrence: Reported found in apple, pear, grape, pineapple, strawberry, raspberry, tomato, black currant, citrus, onion and potato; also reported found in cocoa leaves, in Mexican goosefoot and in the oils of coriander and lavender. In trace amounts it has been reportedly identified in the oil of bitter orange, in distilled wine and in coffee aroma.

ACETONE PEROXIDES Synonyms: Acetone peroxide CAS No.: CoE No.:

1336‑17‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1194

Description: A mixture of monomeric and linear dimeric acetone peroxides (mainly 2,2-hydroxyperoxypropane), with minor proportions of higher polymers, usually mixed with an edible carrier such as cornstarch. The cornstarch mixture is a fine, white, freeflowing powder having a sharp acrid odor similar to that of hydrogen peroxide when the container is first opened. Acetone peroxides are used in foods as a bleaching agent, maturing agent and dough conditioner. Acetone peroxides are strong oxidizing agents and exposure to skin and eyes should be avoided. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 137.105, 172.802 FDA (other): n/a JECFA: No treatment level set (1965) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: n/a Specifications: (FCC, 1996) Monomeric and linear dimeric acetone peroxides are usually mixed with an edible carrier, such as cornstarch, resulting in a fine, white, free-flowing powder Yields an amount of hydrogen peroxide equivalent to not less than 16.0% acetone peroxides

Appearance

Assay

Heavy metals (as Pb) Not more than 10 mg/kg

Reported uses (ppm): Acetone peroxide is formed when hydrogen peroxide 30% acts on acetone. The introduction of dilute sulfuric acid causes the reaction to go into completion. Acetone peroxide is one of the most sensitive explosives known to man and great care is needed when handling this compound. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETOPHENONE Synonyms: Acetylbenzene; Benzene, acetyl-; Benzoyl methide; Ethanone, 1-phenyl-; Hypnon; Hypnone; Ketone, methyl phenyl; Methyl phenyl ketone; 1-Phenyl-1-ethanone; 1-Phenylethanone; Phenyl methyl ketone CAS No.: CoE No.:

98‑86‑2 138

FL No.: 07.004 EINECS No.: 202‑708‑7

FEMA No.: JECFA No.:

2009 806

NAS No.:

2009

Description: Acetophenone has a characteristic sweet, pungent and strong medicinal odor with a bitter, aromatic cherry branch taste. It is useful in flavors of grape, cherry and tobacco. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

2-ACETOXY-3-BUTANONE

18

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.552 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O/120.15 Specifications: (JECFA, 2008) Appearance

Colorless liquid that will solidify at 20°C

Refractive index

Assay

98% C8H8O

Solubility

Boiling point

202°C

Specific gravity

1.530–1.535 (20°C) Very slightly soluble in water; soluble in organic solvents, oils; miscible in ethanol at above 20°C 1.022–1.028 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 13.12 10.57 17.93

Max. 1.00 45.07 14.45 24.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 28.30 3.88 20.79

Max. 28.30 5.93 28.25

Synthesis: From benzene and acetylchloride in the presence of aluminum chloride or by catalytic oxidation of ethyl benzene; also prepared by fractional distillation and crystallization from the essential oil of Stirlingia latifolia. Aroma threshold values: Detection: 170 ppb; Recognition: 2.9 ppm Taste threshold values: Taste characteristics at 10 ppm: sweet, nutty, benzaldehyde with musty, fruity notes. Natural occurrence: Reported found in cocoa, beef, raspberry, peas, and concord grape.

2-ACETOXY-3-BUTANONE Synonyms: Acetoin acetate; Acetyl methyl carbinyl acetate; 2-Butanone, 3-(acetyloxy)-; 2-Butanon-3-yl acetate CAS No.: CoE No.:

4906‑24‑5 608

FL No.: 09.186 EINECS No.: n/a

FEMA No.: JECFA No.:

3526 406

Consumption:Annual: < 1.0 lb

NAS No.:

3526

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.454 mg

IOFI: Nature identical

Empirical Formula/MW: C6H10O3/130.14 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 98% 74–75°C

Refractive index Solubility Specific gravity

1.410–1.416 (20°C) Soluble in ethanol 0.990–1.010 (25°C)

6-ACETOXYDIHYDROTHEASPIRANE

19

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.37 10.60 5.37

Max. 20.00 49.30 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.38 5.00 9.91

Max. 20.00 20.00 47.80

Synthesis: n/a Aroma threshold values: Detection at 5.0%: sweet, fruity, estry, chemical, pineapple, apple, banana with a ketonic nuance. Taste threshold values: Taste characteristics at 100 ppm: fruity body, fleshy, rimy, grape, and winey. Natural occurrence: Reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal).

6-ACETOXYDIHYDROTHEASPIRANE Synonyms: 1-Oxaspiro(4.5)decan-6-ol, 2,6,10,10-tetramethyl-, acetate; (2 RS, 5SR, 6SR)-2,6,10,10-tetramethyl-1-oxaspirol(4,5)dec6-ol acetate CAS No.: CoE No.:

72541‑09‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3651 n/a

NAS No.:

Consumption: Annual: n/a

3651 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.010 m

IOFI: n/a

Empirical Formula/MW:

C15H26O3/254.37

Specifications: (Burdock, 1997) Appearance Assay (min) Refractive index

Partly crystalline, partly liquid (depending on C2 epimer ratio) 97% (1:1 mixture of C2 epimers) 1.474 (20°C)

Solubility

Insoluble in water; soluble in fats

Specific gravity

1.020 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Instant coffee, tea

Usual 0.05 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.50 0.30 0.20 0.05

Food Category Meat products Seasoning, flavorings Snack foods Soups

Usual 0.02 0.01 0.10 0.01

Max. 0.50 0.10 0.50 0.20

(+/–)-1-ACETOXY-1-ETHOXYETHANE

20

(+/–)-1-ACETOXY-1-ETHOXYETHANE Synonyms: Ethanol, 1-ethoxy-, acetate; 1-Ethoxy-1-ethanol acetate; 1-Ethoxyethyl acetate; Ethoxyethyl acetate CAS No.: 1608‑72‑6 FL No.: n/a n/a EINECS No.: 216‑537‑0 CoE No.: Description: Clear, colorless liquid; refreshing, fruity aroma.

FEMA No.: JECFA No.:

4069 1726

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.153 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

C6H12O3/132.16 O

O

O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 136–138°C 1.386–1.392 (20°C)

Solubility Specific gravity

Soluble in water; soluble in ethanol 0.947–0.951 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy Synthesis: n/a

Usual 0.30 20.00 0.50 0.50 1.00 0.50 1.00

Max. 10.00 50.00 10.00 5.00 10.00 5.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 1.00 0.50 0.20 0.50 0.80

Max. 10.00 10.00 5.00 5.00 5.00 10.00

Aroma threshold values: Medium strength odor; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: Furaneol acetate; 3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-; Furanone, 4-acetoxy-2,5-dimethyl-3(2H) CAS No.: 4166‑20‑5 FL No.: 13.099 FEMA No.: 3797 NAS No.: n/a CoE No.: n/a EINECS No.: n/a JECFA No.: 1456 Description: May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). *

Flavors and Fragrances Catalog, Aldrich Chemical Co., 2000.

Individual: n/a

4-(p-ACETOXYPHENYL)-2-BUTANONE

21

Trade association guidelines: FEMA PADI: 0.9310 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C H3

O

C8H10O4/170.16

O

O H3C

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

85% 243°C

Specific gravity

1.476–1.480 (20°C) Slightly soluble in water; soluble in ethanol 1.159–1.167 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Confection, frosting Gelatins, puddings Hard candy Imitation dairy

Usual 5.00 2.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00 5.00

Food Category Meat products Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 1.00

Max. 5.00 5.00 5.00 2.00

Synthesis: Synthesized from furaneol and acetic acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): 75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose. Natural occurrence: Reported present in strawberry (0.001–0.01).

4-(p-ACETOXYPHENYL)-2-BUTANONE Synonyms: Acetate of 4-(hydroxyphenyl)-2-butanone; 4-(p-Acetoxyphenyl)-2-butanone; 4-(p-Acetoxyphenyl)-2-butanone; p-(2Acetylethyl)phenyl acetate; 4-(4-(Acetyloxy)-phenyl)- 2-butanone; 2-Butanone, 4-(4-(acetyloxy)phenyl)-; 2-Butanone, 4-(p-hydroxyphenyl)-, acetate; 4-(p-Hydroxyphenyl)-2-butanone, acetate; 4-(3-Oxobutyl)phenyl acetate CAS No.: CoE No.:

3572‑06‑3 n/a

FL No.: 09.288 EINECS No.: 222‑682‑0

FEMA No.: JECFA No.:

3652 731

NAS No.:

3652

Description: A yellow liquid with sweet, raspberry, fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.048 mg Empirical Formula/MW: C12H14O3/206.24

IOFI: Artificial

4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE

22 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Yellow liquid 93% (min. 95% combined o- and p-isomers) 155°C (2.5 mmHg)

Refractive index

1.506–1.512 (20°C)

Specific gravity

1.096–1.100 (25°C)

Other requirements

Contains 2–5% ortho isomer

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confectionary, frosting Fruit ices Gelatins, puddings Hard candy

Usual 5.00 0.50 0.50 1.00 1.00

Max. 10.00 1.00 1.00 2.00 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20 0.50

Max. 1.00 1.00 0.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE Synonyms: 6-tert-Butyl-1,1-dimethylindan-4-yl methyl ketone; Celestolide; Ethanone, 1-(6-(1,1-dimethylethyl)-2,3-dihydro-1,1-dimethyl-1H-inden-4-yl)CAS No.: CoE No.:

13171‑00‑1 n/a

FL No.: 07.133 EINECS No.: 236‑114‑4

FEMA No.: JECFA No.:

3653 812

NAS No.:

3653

Description: A crystalline compound with a musky, sweet, animal odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional data required (2001). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW:

C17H24O/244.38

Specifications: (JECFA, 2008) Appearance

Almost white crystals

Melting point

Assay (min)

97%

Solubility

68–70°C Soluble in oils and ethanol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Soft candy

Usual n/a

Max. 8.00

Synthesis: From tert-butylbenzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: solvent-like with a dirty, musty brown, earthy nuance.

2-ACETYL-3,5-DIMETHYLFURAN

23

Natural occurrence: Reported found in cooked asparagus.

5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE Synonyms: 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)ethanone CAS No.: CoE No.:

164524‑93‑0 101417‑25‑8 n/a

FL No.: EINECS No.

15.114 n/a

FEMA No.: JECFA No.:

4296 1766

NAS No.:

n/a

Description: Brown crystals; nutty, cooked, brown and roasted aroma. Consumption: Odor and/or flavor used in coconut, nuts, nutmeg, pina colada, popcorn, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.653 mg

IOFI: n/a

Empirical Formula/MW: C6H9NOS/143.21 Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

287–288°C

Solubility

120–125°C Insoluble in water; slightly soluble in ethanol; soluble in methylene chloride

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Egg products Frozen dairy Gelatins, puddings Granulated sugar Hard Candy

Usual 2.00 5.00 5.00 1.00 5.00 2.00 1.00 1.00 2.00 2.00 2.00

Max. 10.00 20.00 20.00 5.00 25.00 10.00 5.00 5.00 10.00 10.00 10.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Seasonings, flavors Snack foods Soft candy Sugar substitutes

Usual 2.00 2.00 1.00 2.00 1.00 2.00 1.00 50.00 2.00 2.00 10.00

Max. 10.00 10.00 5.00 5.00 10.00 5.00 5.00 1000.00 10.00 10.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in popcorn.

2-ACETYL-3,5-DIMETHYLFURAN Synonyms: Ethanone, 1-(3,5-dimethyl-2-furanyl)-; Ketone, 3-5-dimethyl-2-furyl methyl; 3,5-Dimethyl-2-furyl methyl ketone CAS No.: CoE No.:

22940‑86‑9 n/a

FL No.: 13.101 EINECS No.: n/a

FEMA No.: JECFA No.:

4071 1505

NAS No.:

n/a

Description: Colorless liquid to solid; sweet balsamic aroma. Consumption: Odor and/or flavor used in balsam. Annual: n/a

Individual: n/a

3-ACETYL-2,5-DIMETHYLFURAN

24 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.948 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C8H10O2/138.17

H3C

O C H3

Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point Melting point

1.0 95% 195°C (760.00 mmHg) 18°C (760.00 mmHg)

Refractive index Solubility Specific gravity

1.494–1.500 (20°C) Insoluble in water; soluble in ethanol 1.041–1.047 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type; recommend smelling in a 1% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-ACETYL-2,5-DIMETHYLFURAN Synonyms: 2,5-Dimethyl-3-acetyl furan; 1-(2,5-Dimethyl-3-furyl)ethan-1-one CAS No.: CoE No.:

10599‑70‑9 10921

FL No.: 13.066 EINECS No.: 234‑216‑3

FEMA No.: JECFA No.:

3391 1506

NAS No.:

3391

Description: It is a liquid with a powerful, slightly roasted, nut-like aroma. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005).

4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE

25

Trade association guidelines: FEMA PADI: 1.048 mg

IOFI: Artificial

Empirical Formula/MW: C6H10O2/138.17

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay Boiling point

99% C8H10O2 83°C (11 mmHg)

Specific gravity

1.488–1.490 (20°C) Soluble in propylene glycol, most fixed oils and ethanol; slightly soluble in water 1.037–1.039 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Meat products

Usual 4.00 0.60 1.50 4.00 2.00

Max. 4.00 0.60 1.50 4.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.60 1.00 1.50 4.00

Max. 0.60 1.00 1.50 4.00

Synthesis: n/a Aroma threshold values: Detection at 1%: musty, earthy, nutty, raw potato, slightly green with a roasted almond nuance. Taste threshold values: Taste characteristics at 2 ppm: musty, earthy raw potato, nutty and cocoalike with almond, corn and savory nuances. Natural occurrence: Reported found in coffee.

4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 4-acetyl-2,5-dimethylCAS No.: CoE No.:

36871‑78‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4070 n/a

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS

26 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS Synonyms: Ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-; Ethanone, 1-(3,6-dimethyl-2-pyrazinyl)-; 2-Acetyle-3,5-dimethylpyrazine; 3-Acetyl-2,5-dimethylpyrazine CAS No.:

54300‑08‑2 54300‑09‑3

CoE No.:

11294

FL No.:

14.055 259‑076‑0 EINECS No.: 259‑077‑6

FEMA No.:

3327

NAS No.:

3327

JECFA No.:

786

EAFUS No.:

977043‑63‑2

Description: It has an odor of roasted hazelnut with caramel popcorn nuances. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.810 mg

IOFI: Natural Identical

Empirical Formula/MW:

C8H10N2O/150.18

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97% (sum of isomers)

Solubility

Boiling point

70° (7 mmHg)

Specific gravity

1.510–1.520 (20°C) Soluble in organic solvents, oils and water; miscible in ethanol at room temperature 1.070–1.075 (25°C)

3-ACETYL-2,5-DIMETHYLTHIOPHENE

27

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 2.50 5.00 1.00 1.00

Max. 7.50 5.00 1.00 1.00

Food Category Gravies Meat products Soft candy Soups

Usual 1.00 2.00 5.00 4.00

Max. 2.50 5.00 8.00 7.00

Synthesis: From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone. Aroma threshold values: Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance. Taste threshold values: Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike. Natural occurrence: Reported found in coffee.

3-ACETYL-2,5-DIMETHYLTHIOPHENE Synonyms: 2,5-Dimethylthophen-3-yl methyl ketone; Ethanone, 1-(2,5-dimethyl-3-thienyl);- Ketone, 2,5-dimethyl-3-thienyl methyl CAS No.: CoE No.:

2530‑10‑1 11603

FL No.: 15.024 EINECS No.: 219‑779‑5

FEMA No.: JECFA No.:

3527 1051

NAS No.:

3527

Description: A liquid with burnt-roasted, nutty odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.599 mg

IOFI: n/a

Empirical Formula/MW: C8H10OS/154.23

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

105–108°C (15 mmHg)

Specific gravity

1.541–1.548 (20°C) Insoluble in water; soluble in fats, oils, most organic solvents; miscible in ethanol at room temperature 1.084–1.088 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.00 2.00 0.60 1.50 1.00

Max. 1.00 2.00 0.60 1.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled and cooked beef.

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.60 1.00 1.50 1.00

Max. 0.60 1.00 1.50 1.00

2-ACETYL-3-ETHYLPYRAZINE

28

2-ACETYL-3-ETHYLPYRAZINE Synonyms: Ethanone, 1-(3-ethyl-2-pyrazinyl)-; Ethanone, 1-(3-ethylpyrazinyl)-; 1-(3-Ethylpyrazinyl)ethan-1-one; 1-(3-Ethylpyrazinyl)ethanone CAS No.: CoE No.:

32974‑92‑8 11293

FL No.: 14.049 EINECS No.: 251‑316‑2

FEMA No.: JECFA No.:

3250 785

NAS No.:

3250

Description: 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, meaty odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.630 mg

IOFI: n/a

Empirical Formula/MW: C8H10N2O/150.18 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

220°C

Specific gravity

1.509–1.520 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature 1.068–1.079 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gelatins, puddings Gravies Meat products

Usual 1.00 0.10 10.00 1.00

Max. 2.00 0.10 20.00 2.00

Food Category Milk products Snack foods Soft candy Soups

Usual 0.10 0.14 1.50 10.00

Max. 0.10 0.25 5.00 20.00

Synthesis: From 2-ethyl-3-methylpyrazine by bromination, followed by oxidation to the ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver and cocoa.

2-ACETYL-3-METHYLPYRAZINE Synonyms: Ethanone, 1-(3-methyl-2-pyrazinyl)-; 2-Acetyl-3-methyl-1,4-diazine; Ethanone, 1-(3-methylpyrazinyl)-; 1-(3-Methylpyrazinyl)-ethan-1-one; 2-Methyl-3-acetylpyrazine; Ketone, methyl 3-methylpyrazinyl; Methyl acetyl pyrazine-2,3 CAS No.: CoE No.:

23787‑80‑6 11296

FL No.: 14.082 EINECS No.: 245‑889‑8

FEMA No.: JECFA No.:

3964 950

NAS No.:

n/a

Description: 2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

Individual:n/a

2-ACETYLFURAN

29

Trade association guidelines: PADI: 0.422 mg (FEMA)

IOFI:n/a

Empirical Formula/MW: N

C7H8N2O/136.15

N

O CH3 CH3

Specifications: (JECFA, 2001) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Identification

90°C (20 mmHg) IR spectra

Specific gravity

1.521–1.523 (20°C) Soluble in water, organic solvents, oils; miscible with ethanol at room temperature 1.105–1.114 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectioneries, frostings Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings

Usual 0.30 1.30 0.10 0.80 0.30 0.30 0.30 0.10 1.00 0.20 0.20

Max. 3.00 4.30 2.00 8.00 3.00 3.00 3.00 3.00 5.00 2.00 2.00

Food Category Gravies Hard candy Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soups

Usual 0.30 0.50 0.10 0.50 1.30 0.30 0.30 0.50 0.50 1.00

Max. 3.00 5.00 1.00 5.00 5.00 3.00 0.60 5.00 5.00 2.50

Synthesis: n/a Aroma threshold values: Detection 0.02 (water) Taste threshold values: n/a Natural occurrence: Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

2-ACETYLFURAN Synonyms: 2-Furyl methyl ketone; 2-Acetofuran CAS No.: CoE No.:

1192‑62‑7 11653

FL No.: 13.054 EINECS No.: 214‑757‑1

FEMA No.: JECFA No.:

3163 1503

NAS No.:

3163

Description: 2-Acetylfuran has a coffee-like aroma. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.280 mg Empirical Formula/MW: C6H6O2/110.11

IOFI: Nature Identical

3-ACETYLMERCAPTOHEXYL ACETATE

30 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow to brown liquid

Solubility

Assay (min) Boiling point

97% 67°C (10 mmHg)

Specific gravity

1.505–1.510 (20°C) Very slightly soluble in water; slightly soluble in propylene glycol and vegetable oils; soluble in ethanol 1.102–1.107 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.75 4.57 2.71 1.86

Max. 3.75 9.29 5.57 3.86

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.00 1.43 4.63

Max. 8.00 3.00 9.29

Synthesis: From furan and acetyl chloride by a Friedel–Kraft condensation. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma; also isolated from beech and oak wood tar oils; an aroma component of yellow passion fruit (Passiflora edulis f. flavicarpa); also a volatile flavor component of potato chips. Also reported in tomato paste, roasted beef, grilled pork, beer, rum, red wine and green tea.

3-ACETYLMERCAPTOHEXYL ACETATE Synonyms: 3-Acetylthiohexyl acetate; 3-Acetylthiohexyl ethanoate; 3-(Acetylmercapto)hexyl acetate CAS No.: CoE No.:

136954‑25‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3816 494

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.004351 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

S

C H3

C10H18O3S/218.32 O

O

H3C

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

212°C

Specific gravity

1.468–1.475 (20°C) Insoluble in water; soluble in ethanol and heptane 1.035–1.040 (25°C)

2-ACETYL-5-METHYLFURAN

31

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.01 0.01 0.05 0.01 0.01 0.01 0.01

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.0001 0.01 0.005 0.01 0.01

Max. 0.10 0.001 0.10 0.05 0.05 0.10

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

2-ACETYL-5-METHYLFURAN Synonyms: 5-Methyl-2-furylmethylketone; Ethanone, 1-(5-methyl-2-furanyl)-; 1-(5-Methyl-2-furyl)ethanone; Methyl 5-methyl-2furyl ketone; Furan, 2-acetyl-5-methyl-; 1-(5-Methyl-2-furyl)ethan-1-one; 5-Methyl-2-furylmethylketone CAS No.: CoE No.:

1193‑79‑9 11038

FL No.: 13.083 EINECS No.: 214‑779‑1

FEMA No.: JECFA No.:

3609 1504

NAS No.:

3609

Description: A light yellow liquid with strong, nutty aroma. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028 mg

IOFI: n/a

Empirical Formula/MW: C7H8O2/124.14 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 71–72°C (8 mmHg)

Specific gravity

1.511–1.517 (20°C) Slightly soluble in water; soluble in corn oil and ethanol 1.066–1.072 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Nut products

Usual 1.00 0.50

Max. 1.50 1.50

Food Category Snack foods Soups

Usual 1.00 0.50

Max. 2.00 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: nutty, cocoa-like with toasted, bready nuance. Natural occurrence: Reported found in coffee, roasted filberts, tomato juice, raisin, roasted onion, French fried potato, crispbread, smoked fatty fish, boiled/cooked beef, fried cured pork, beer, cognac, rum, malt whiskey, cocoa, black tea, wild rice (Zizania aquatuca), and squid.

4-ACETYL-2-METHYLPYRIMIDINE

32

4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone, 1-(2-methyl-4-pyrimidinyl)-; 2-Methyl-4-acetylpyrimidine; 1-(2-Methyl-4-pyrimidinyl)ethanone CAS No.: CoE No.:

67860‑38‑2 n/a

FL No.: 14.070 EINECS No.: n/a

FEMA No.: JECFA No.:

3654 1565

NAS No.:

Consumption: Annual: n/a

3654 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.301 mg

IOFI: n/a

Empirical Formula/MW: C7H8N2O/136.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 87–89°C (10 mmHg)

Specific gravity

1.501–1.507 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.096–1.102 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in meat extract.

ACETYLPYRAZINE Synonyms: Ethanone, 1-(2-pyrazinyl)-; Methylpyrazinyl ketone; 2-Acetylpyrazine; Ethanone, 1-pyrazinyl-; Ketone, methyl pyrazinyl; 1-Pyrazinylethanone; Pyrazin-1-ylethan-1-one CAS No.: CoE No.:

22047‑25‑2 2286

FL No.: 14.032 EINECS No.: 244‑753‑5

FEMA No.: JECFA No.:

3126 784

NAS No.:

3126

Description: Acetylpyrazine has a nutty, popcorn, bread crust odor. Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

2-ACETYLPYRIDINE

33

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.291 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6ON2/122.13 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow crystals

Melting point

Assay (min)

99%

Solubility

Boiling point

188°C

74–80°C Slightly soluble in water; soluble in organic solvents; moderately soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 1.30 1.40 0.10

Max. 1.00 4.25 7.28 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.30 0.39 1.22

Max. 1.25 1.18 4.25

Synthesis: By the ester condensation of EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting 2-cyano-pyrazine with methyl magnesium bromide. Aroma threshold values: Detection at 62 ppb. Taste threshold values: Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance. Natural occurrence: Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil.

2-ACETYLPYRIDINE Synonyms: Methyl-2-pyridyl ketone; 2-Acetopyridine; Ethanone, 1-(2-pyridinyl)-; Ketone, methyl 2-pyridyl; Methyl 2-pyridyl ketone; 1-(2-Pyridinyl)ethnone; 2-Pyridyl methyl ketone CAS No.: CoE No.:

1122‑62‑9 2315

FL No.: 14.038 EINECS No.: 214‑355‑6

FEMA No.: JECFA No.:

3251 1309

NAS No.:

3251

Description: A colorless liquid with tobacco-like aroma. Consumption: Annual: 950.00 lb

Individual: 0.0008050 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.349 mg Empirical Formula/MW: C7H7ON/121.14

IOFI: Nature Identical

3-ACETYLPYRIDINE

34 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 189–193°C

Refractive index Solubility Specific gravity

1.518–1.524 (20°C) Soluble in ether, acids and ethanol 1.077–1.084 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Gravies Meat products

Usual 5.00 3.00 3.00 3.00 3.00

Max. 5.00 3.00 3.00 3.00 3.00

Food Category Milk products Other grains Soft candy Soups

Usual 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00

Synthesis: From ethyl picolinate. Aroma threshold values: Detection: 19 ppb Taste threshold values: Taste characteristics at 10 ppm: cornmeal with nutty, bready nuance. Natural occurrence: Reported found in wheaten bread, other types of breads, boiled and cooked beef, grilled and roasted beef, lamb (roasted), lamb and mutton liver, beer, several types of brandy, cocoa, black tea, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), heated beans, Bantu beer, coriander seed (Coriandrum sativum L.) and other natural sources.

3-ACETYLPYRIDINE Synonyms: β-Acetylpyridine; Methyl-3-pyridyl ketone; 3-Acetopyridine; β-Acetylpyridine; Ethanone, 1-(3-pyridinyl)-; Ketone, methyl 3-pyridyl; Methyl 3-pyridyl ketone; Methyl β-pyridyl ketone; Methyl pyridyl ketone; Pyridine, 3-acetyl-; 1-(3-Pyridinyl) ethanone; 3-Pyridyl methyl ketone CAS No.: CoE No.:

350‑03‑8 2316

FL No.: 14.039 EINECS No.: 206‑496‑7

FEMA No.: JECFA No.:

3424 1316

NAS No.:

3424

Description: A colorless liquid with sweet, nutty, popcorn-like aroma. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.436 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H7NO/121.14 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay Boiling point

1.0 Colorless to yellow liquid 98% C7H7NO 230°C

Refractive index Solubility Specific gravity

1.530–1.540 (20°C) Soluble in water, ethanol, ether and acid 1.103–1.112 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 3.00

2-ACETYLTHIAZOLE

35

Synthesis: Dry distillation of calcium nicotinate with calcium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, beer, brandy, coffee, malt and wheaten bread.

4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone, 1-(2-methyl-4-pyrimidinyl)-; 2-Methyl-4-acetylpyrimidine; 1-(2-Methyl-4-pyrimidinyl)ethanone CAS No.: CoE No.:

67860‑38‑2 n/a

FL No.: 14.070 EINECS No.: n/a

FEMA No.: JECFA No.:

3654 1565

NAS No.:

Consumption: Annual: n/a

3654 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.301 mg

IOFI: n/a

Empirical Formula/MW: C7H8N2O/136.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 87–89°C (10 mmHg)

Specific gravity

1.501–1.507 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.096–1.102 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confectionary, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in meat extract.

2-ACETYLTHIAZOLE Synonyms: Methyl-2-thiazolyl ketone; 5-Acetyl thiazole; Methyl-5-thiazolyl ketone; Ethanone, 1-(2-thiazolyl)-; 1-(Thiazole-2-yl) ethan-1-one; 1(2-Thiazolyl)ethanone

2-ACETYL-1-PYRROLINE

36

CAS No.: CoE No.:

24295‑03‑2 11726

FL No.: 15.020 EINECS No.: 246‑134‑5

FEMA No.: JECFA No.:

3328 1041

NAS No.:

3328

Description: A colorless liquid with green onion, herbal, grassy odor. It is used as flavor enhancer and flavoring agent. Consumption: Annual: 133.33 lb

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.054 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H5NOS/127.17 Specifications: (JECFA, 2002) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

89–91°C (12 mmHg)

Specific gravity

1.543–1.550 (20°C) Soluble in fats, oils and most organic solvents, miscible in ethanol at room temperature; insoluble in water 1.225–1.229 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Reconstituted vegetables

Usual 0.30 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Snack foods Soups

Usual 1.00 0.10

Max. 3.00 0.50

Synthesis: By oxidation of the corresponding carbinol using dichromate. Aroma threshold values: Detection at 4 ppb Taste threshold values: Taste characteristics at 30 ppm: corn chip with slightly musty background. Natural occurrence: Reported found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, and maize.

2-ACETYL-1-PYRROLINE Synonyms: 1-(3,4-Dihydro-2H-pyrrol-5-yl) ethanone CAS No.: CoE No.:

99583‑29‑6 n/a

FL No.: 14.080 EINECS No.: n/a

FEMA No.: JECFA No.:

4249 1604

NAS No.:

n/a

Description: Colorless to yellow solid; fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

2-ACETYL-2-THIAZOLINE

37

Empirical Formula/MW: N O

C6H9ON/111.14 C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% 182–183°C 19°C

Refractive index Solubility

1.482 ± 0.02 (20°C) Soluble in water and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: Medium strength odor; fishy type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ACETYL-2-THIAZOLINE Synonyms: Acetyl thiazoline-2; 2-Acetyl-4,5-dihydrothiazole CAS No.: CoE No.:

29926‑41‑8 2335

FL No.: 15.010 EINECS No.: n/a

FEMA No.: JECFA No.:

3817 1759

NAS No.:

n/a

Description: May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.006413 mg

IOFI: n/a

Empirical Formula/MW: S

C H3

C5H7NOS/129.18 N

O

Specifications: (JECFA, 2008) Appearance

Brown solid

Melting point

Assay (min)

98%

Solubility

26–28°C Insoluble in water and heptane; soluble in ethanol

ACONITIC ACID

38 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fish products Gravies

Usual 0.02 0.01 0.05 0.01 0.01 0.02 0.02

Max. 0.20 0.10 0.50 0.10 0.10 0.20 0.20

Food Category Hard candy Meat products Other grains Poultry Snack foods Soft candy Soups

Usual 0.01 0.02 0.01 0.02 0.05 0.01 0.02

Max. 0.10 0.20 0.10 0.20 0.50 0.10 0.20

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).

ACONITIC ACID Synonyms: Achilleaic acid; Ahilleic acid; Citridic acid; Ciridinic acid; Equisetic acid; Glutaconic acid, 3-carboxy; 2-Pentenedioic acid, 3-carboxy-; Propene-1,2,3-tricarboxylic acid; 1-Propene-1,2,3-tricarboxylic acid; 1,2,3-Propene tricarboxylic acid; Pyrocitric acid CAS No.: CoE No.:

499‑12‑7 33

FL No.: 08.033 EINECS No.: 207‑877‑0

FEMA No.: JECFA No.:

2010 627

NAS No.:

2010

Description: Aconitic acid has pleasant, winey, acid taste; almost odorless. Aconitic acid of the trans-configuration can be isolated during the processing of sugarcane by precipitating it as the calcium salt from cane syrup or molasses. The concentration in molasses ranges from 1.8 to 2.5%. Aconitic acid may be synthesized from citric acid by dehydration with sulfuric acid or by catalytic dehydration. The cis-configuration is somewhat unstable and is readily rearranged to the trans form by heating. Trans-aconitic acid is decarboxylated to itaconic acid by heating to 180°F. The cis form occurs in plant and animal tissues as a metabolic intermediate in the Krebs cycle during the isomerization of citric acid to isocitric acid by the action of enzyme aconitase. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR: 184.1007, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6O6/174.11

Specifications: (JECFA, 2008) Appearance Assay (min) Melting point

Colorless to yellowish crystals, leaves, or plates 98% (on anhydrous basis) 194–195°C

Other requirements Solubility

Oxalate: passes test; tridodecylamine: max 0.1 mg/kg Soluble in water and alcohol

Reported uses (ppm): (FEMA, 1994 Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.00 8.94 5.55

Max. 20.00 25.21 8.54

Food Category Nonalcoholic beverages Soft candy

Usual 1.64 22.39

Max. 3.36 31.20

ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE

39

Synthesis: By dehydration of citric acid with concentrated H2SO4: Aconitic acid prepared by this or other methods has the transconfiguration; the cis-isomer is little known. Trans-aconitic acid can be isolated during sugarcane processing by precipitation as the calcium salt from cane sugar or molasses. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: nutty, vegetative, musty and slightly caramellic. Natural occurrence: Reported found in beet root, sugarcane, the leaves and tubers of Aconitum napellus, and other natural products (Pelargonium species).

ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE Synonyms: Adenosine monophosphate; Adenosine 5D monophosphate sodium salt; 5ʹ-Adenylic acid sodium salt; Adenosine 5ʹ-(dihydrogen phosphate), sodium salt; 5ʹ-Amp sodium salt; AMP sodium salt; Adenosine 5ʹ-monophosphate sodium salt; NaAmp; Sodium AMP; Sodium adenosine-5ʹ-monophosphate CAS No.: CoE No.:

13474‑03‑8 n/a

FL No.: n/a EINECS No.:

FEMA No.: JECFA No.:

4224 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 243.446 mg

IOFI: n/a

Empirical Formula/MW: NH 2 N

Na

+

N N N

C10H14N5NaO7P/369.20

H HO

H

O

H

O

O HO

P

H O

-

OH

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Fish products Gravies Instant coffee, tea Meat products Synthesis: n/a

Usual 300.00 300.00 300.00 400.00 300.00 400.00 400.00 400.00 300.00 500.00

Max. 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00

Food Category Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups Sugar substitutes

Usual 300.00 400.00 300.00 500.00 400.00 400.00 400.00 400.00 400.00 400.00

Max. 800.00 800.00 800.00 800.00 800.00 800.00 900.00 900.00 800.00 800.00

ADIPIC ACID

40 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ADIPIC ACID Synonyms: 1,4-Butanedicarboxylic acid; Hexanedioic acid; Acifloctin; Acinetten; Adilactetten; Adipate; Adipinic acid; 1,4-Butanedicarboxylic acid; Hexanedioic acid; 1,6-Hexanedioic acid; Molten adipic acid CAS No.: CoE No.:

124‑04‑9 26

FL No.: 08.026 EINECS No.: 204‑673‑3

FEMA No.: JECFA No.:

2011 623

NAS No.: E No.:

2011 E355

Description: Adipic acid is a crystalline powder with practically no odor. It has the lowest acidity of any of the acids commonly used in foods and has excellent buffering capacity in the range of pH 2.5 to 3.0. Like succinic and fumaric acid, adipic acid is practically nonhygroscopic. Its addition to foods imparts a smooth, tart taste. In grape-flavored products, it adds a lingering supplementary flavor and gives an excellent set to food powders containing gelatin. As a result, adipic acid has found a wide number of uses as an accidulant in dry powdered food mixtures, especially in those products having delicate flavors and where addition of tang to the flavor is undesirable. Its aqueous solutions have the lowest acidity of any of the common food acids. For concentrations from 0.5 to 2.4 g/100 mL, the pH of its solution varies less than half a unit. Hence, it can be used as a buffering agent to maintain acidities within the range of 2.5 to 3.0. This is highly desirable in certain foods, yet the pH is low enough to inhibit the browning of most fruits and other foodstuffs. Consumption: Annual: 343333.3 lb

Individual: 0.2909 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 184.1009, 582.1009 FDA (other): n/a JECFA:ADI: 0–5 mg/kg bw (1977). No safety concern when used at current levels as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 52.797 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O4/146.14 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Residue on ignition (max)

Assay (min)

99.6%

Solubility

Heavy metals (max) Melting range

10 ppm 151.5 to 154°

Water (max)

0.002% Slightly soluble in water; soluble in alcohol and acetone 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Gelatins, puddings Gravies

Usual 40.00 0.04 14.01 2700.00 3.40 0.75

Max. 40.00 0.13 14.09 2700.00 4.00 1.00

Food Category Imitation dairy Instant coffee, tea Meat products Nonalcoholic beverages Poultry Snack foods

Usual 4250.00 0.01 2.67 0.04 0.15 0.50

Max. 4250.00 0.04 2.67 0.05 0.15 1.86

Synthesis: By oxidation of cyclohexanol with concentrated nitric acid; by catalytic oxidation of cyclohexanone with air. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a minor constituent in butter, and has been found in other fats as a product of oxidative rancidity. It also occurs in beet juice, pork fat, guava fruit (Psidium guajava L.), papaya (Carica papaya L.) and raspberry (Rubus idaeus L.).

AGAR

41

AGAR Botanical name: Gelidium cartilageneum (L.) Gaillon, Gracilaria confervoides (L.) Greville Botanical family: Gelidiaceae, Sphaerococcaceae Other names: Agar-agar; Agar-agar flake; Agar-agar gum; Agaropectin, mixed with agarose; Vegetable gelatin. Foreign names: Bengal gelatin; Bengal isinglass; Chinese gelatin; Chinese isinglass; Cylone isinglass; Isinglass Japanese; Digenea simplex mucilage; Japanese gelatin; Layor carang; Macassar gelatin CAS No.: CoE No.:

9002‑18‑0 n/a

FL No.: n/a EINECS No.: 232‑658‑1

FEMA No.: JECFA No.:

2012 n/a

NAS No.:

2012

Description: A dried hydrophilic, colloidal polygalactoside derived from the entire plant (minus the roots) of Gelidium cartilagineum (L.) Gaillon or Gracilaria confervoides (L.) Greville. It is commercially available in bundles consisting of thin, membranous agglutinated strips or in cut, flaked granulated or powdered form. Although agar was discovered in Japan in 1658, it was introduced to Europe and the United States from China in the nineteenth century, where it was initially used as a gelatin substitute in the making of desserts. It soon became widely used as a solid bacteriological culture medium after its use by Robert Koch in his famous experiments. Its major uses in the food industry of today are in bakery products, confectionary, dairy products and canned meat and fish. It is also used in microbiology, dentistry and medicine. The Gelidium species amansii and cartilageneum are the major sources of agar, although many species of Rhodophyceae are used. The weeds (agarophytes) used in the commercial product of agar grow from the tide line out to depths of 120 ft, and are harvested by waders along the shore at low tide, raked from small boats or picked by divers. Japan is the largest producer of agar. Because agar is soluble in hot water but relatively insoluble in cold water, it is extracted by boiling the agarophyte in water, filtering, cooling to form a gel, cutting into pieces and frozen, then thawing to free the agar from salts and other impurities that are soluble in cold water. The wet agar is repeatedly washed with cold water and finally dried. American and Japanese agar are graded according to published specifications. The high-quality American agar is divided into bacteriological, medicinal and dental grades, and the Japanese agar, into three grades and two subgrades. It is odorless or with a slight characteristic odor and mucilaginous taste. The structure of agar is not completely known. Chemically, agar is believed to be composed of 3,6-anhydro-L-galactose and D-galactopyranose residues in varying proportions. Consumption: Annual: 528333.3 lb

Individual: 0.4477 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et. seq., 184.1115, 582.7115; 27 CFR 24.243 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.339 mg

IOFI: Natural

Specifications: (FCC, 1996) Appearance

White to pale yellow

Arsenic (as As)

Not more than 3 mg/kg

Ash (acid-insoluble)

Not more than 0.5%

Ash (total)

Not more than 6.5%

Heavy metals (as Pb) Not more than 10 mg/kg Microscopically wet agar appears as Identification granular and somewhat filamentous Insoluble matter Not more than 1.0% Insoluble in cold water; soluble in Solubility boiling water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit juice Aroma threshold values: n/a Taste threshold values: n/a

Usual 0.64 1.56 2.16 1.50

Max. 3.90 2.72 2.16 1.50

Food Category Reconstituted vegetables Soft candy Sweet sauce

Usual 1.20 0.64 2.00

Max. 1.20 0.65 2.50

β-ALANINE

42

β-ALANINE Synonyms: β-Aminopropionic acid; 3-Aminopropanoic acid; 3-Aminopropionic acid; Abufene; Alanine-; beta-Alanine; 3-Aminopropanoic acid; -Aminopropionic acid; 3-Aminopropionic acid; Propanoic acid, 3-aminoCAS No.: CoE No.:

107‑95‑9 n/a

FL No.: 17.001 EINECS No.: 203‑536‑5

FEMA No.: JECFA No.:

3252 1418

NAS No.:

3252

Description: This is a secondary amino acid, which is formed in vivo by the degradation of dihydrouracil and carnosine. Because neuronal uptake and neuronal receptor sensitivity to β-alanine have been demonstrated, the compound may be a false transmitter replacing GABA. A rare genetic disorder, hyper-β-alaninemia, has been reported. It is used as a flavor enhancer, flavoring agent, nutrient supplement or adjuvant. β-Alanine has a slightly sweet taste. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 26.799 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H7O2N/89.09 Specifications: (JECFA, 2008) Appearance

Colorless needles

Melting point

Assay (min)

97%

Solubility

202–207°C Soluble in water; slightly soluble in ethanol; insoluble in ether and acetone

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Jams, jellies

Usual 100.00 10.00 50.00 100.00

Max. 300.00 10.00 300.00 300.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 100.00 50.00

Max. 10.00 10.00 300.00 300.00

Synthesis: By heating acrylic acid with concentrated aqueous ammonia under pressure, by addition of acrylonitrile to phthalimide or to ammonia; from β-aminopropionitrile, from succinimide by the Hofmann degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported to occur as a component in amino acids; carnosine, anserine, pantothenic acid.

l- and dl-ALANINE Synonyms: L-α-Alanine; L-α-Aminopropionic acid; (S)-2-Aminopropionic acid; DL-Alanine; DL-2-Aminopropionic acid CAS No.: CoE No.:

302‑72‑7 (dl) 56‑41‑7 (l) 11729 (dl, l)

FL No.:

17.024 (dl) 17.002 (l) EINECS No.: n/a

FEMA No.:

3818 (dl, l)

JECFA No.:

1437 (dl)

NAS No.:

n/a

Description: A white, odorless powder having a sweet taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 172.540, 582.5118 FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

Individual: n/a

ALFALFA EXTRACT

43

Trade association guidelines: FEMA PADI: 52.7378 mg

IOFI: n/a

Empirical Formula/MW: C3H7NO2/89.09 Specifications: (JECFA, 2008) Appearance

White crystalline powder

Melting point

Assay (min)

98%

Solubility

198° Soluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 50.00 75.00 50.00 10.00 5.00 20.00 25.00 50.00 10.00 50.00 60.00 10.00 50.00 200.00 50.00 50.00 100.00

Max. 150.00 375.00 150.00 20.00 10.00 100.00 100.00 250.00 30.00 250.00 200.00 20.00 150.00 1,000.00 200.00 150.00 500.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 5.00 100.00 50.00 50.00 75.00 10.00 100.00 10.00 5.00 5.00 2,000.00 100.00 25.00 100.00 10.00 25.00

Max. 10.00 500.00 150.00 250.00 225.00 20.00 500.00 30.00 10.00 10.00 4,000.00 200.00 100.00 500.00 20.00 100.00

Synthesis: Anthrobacter oxydans HAP-1 hyper produces DL-alanine in a nongrowth-associated manner. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Natural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine and zucchini.

ALFALFA EXTRACT Botanical name: Medicago sativa L. Botanical family: Fabaceae Other names: Alfalfa, extract (Medicago sativa L.); Leucerne CAS No.: CoE No.:

84082‑36‑0 n/a

FL No.: n/a EINECS No.: 281‑984‑0

FEMA No.: JECFA No.:

2013 n/a

NAS No.:

2013

Description: Perennial herb with erect stems or sometimes decumbent 0.3 to 1 m long with pinnately trifoliate leaves. Leaflets ovoid in shape, tapering to the base. Grows throughout the world in a variety of climates. Seeds or entire plant (minus roots) are used for extract. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 and 582.10 (Alfalfa herb and seed); 182.20 and 582.20 (Alfalfa extract) FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 99.975 mg

IOFI: Natural

ALGIN

44 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Meat products

Usual 516.80 334.80 65.14 410.00

Max. 730.50 465.10 111.70 500.00

Food Category Nonalcoholic beverages Gelatins, puddings Soft candy

Usual 23.73 1.00 162.80

Max. 36.16 3.00 232.70

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4%: hay-like, brown, dried, fruit, prune, caramellic and tobacco.

ALGIN* Botanical name: Macrocystis and Laminaria spp. (brown algae); Prophyra spp., Gloiopeltis furcata and Rhodymenia palmata (red algae) Botanical family: Phaeophyceae CAS No.: CoE No.:

9005‑38‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2014 n/a

NAS No.:

2014

Description: Seaweed, originates in many of the Northern waters; also phaeophycase from red seaweeds. Also, may be from giant kelp, Macrocystis pyrifera. Major monosaccharides: D-mannuronic acid, L-gluluronic acid. Anionic seaweed polysaccharide: linear polymer of D-mannuronic acid and L-guluronic acid. Derivatives: Alginates Derivative names: Ammonium alginate; Calcium alginate; Potassium alginate; Sodium alginate; Sodium calcium alginate Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et. seq., 150 et. seq.; 141, 150.161, 184.1120 (Brown algae extract); 582.30, 582.40 (Brown algae (Laminaria spp. and Nereocystis spp.) and extract thereof); 182.1121, 582.30, 582.40 (Red algae (Prophyra spp. and Rhodymenia palmate (L.) Grev.) and extracts thereof) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 115.135 mg Natural

IOFI:

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Fats oils Frozen dairy

Usual 10.00 1100.00

Max. 100.00 2400.00

Food Category Gelatins, puddings Nonalcoholic beverages

Aroma threshold values: n/a Taste threshold values: n/a

ALGINATES: AMMONIUM, CALCIUM, POTASSIUM and SODIUM Botanical name: Phaeophyceae spp. Botanical family: Phaeophyceae Other names: Alginates (salts of alginic acid; ammonium, calcium, magnesium, potassium)

*

See also DULSE.

Usual 4000.00 50.00

Max. 4000.00 240.00

ALLYL ANTHRANILATE

CAS No.:

CoE No.:

45

n/a FL No.: 9005‑34‑9 (NH4+) 9005‑35‑0 (Ca+) 9005‑36‑1 (K+) 9005‑38‑3 (Na+) 12698‑40‑7 (Na+/Ca+) n/a EINECS No.: n/a

FEMA No.:

2015

NAS No.:

2015

JECFA No.:

n/a

E. No.:

E401 E402 E403 E404

Description: These are the salts of alginic acid, a hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds. These salts are generally odorless and tasteless. Alginic acid is a linear glycuronoglycan consisting mainly of β-(1→4) linked D-mannuronic acid and L-glycuronic acid units in the pyranose ring form. Derivatives: Alginates are the derivatives of alginic acid. Derivative names: Ammonium alginate; Calcium alginate; Potassium alginate; Sodium alginate; Sodium calcium alginate Consumption: Annual: 386666.7 lb

Individual: 0.3276 mg/kg/day

Regulatory Status CoE: n/a FDA: 21 CFR 173.310; 184.1133, 582.7133 (Ammonium alginate); 184.1187, 582.7187 (Calcium alginate); 184.1610, 582.7610 (Potassium alginate); 133.178, 133.179, 150.141, 150.161, 173.310, 184.1724, 582.7724 (Sodium alginate) FDA (other): n/a JECFA:ADI: Not specified (1992) (applies to the entire class of which individual compounds are a member) Trade association guidelines: FEMA PADI: 146.43 mg

IOFI: n/a

Specifications: (FCC, 1996) Available for the individual salts. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 65.00 1500.00 470.00

Max. 200.00 5200.00 1000.00

Food Category Meat products Nonalcoholic beverages Sweet sauce

Usual 1000.00 110.00 3300.00

Max. 1000.00 340.00 4500.00

Aroma threshold values: n/a Taste threshold values: n/a

ALKANET ROOT EXTRACT (FEMA #2016) Botanical name: Alkanna tinctoria Tausch Note: This compound has been removed from FEMA GRAS list #4, 1970.

ALLYL ANTHRANILATE Synonyms: Allyl 2-aminobenzoate; Allyl o-aminobenzoate; Allyl anthranilate; Anthranilic acid, allyl ester; Benzoic acid, 2-amino-, 2-propenyl ester CAS No.: CoE No.:

7493‑63‑2 254

FL No.: 09.719 EINECS No.: 231‑331‑0

FEMA No.: JECFA No.:

2020 20

NAS No.:

2020

Description: Allyl anthranilate is used as a flavor enhancer and flavoring agent. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent. (1996).

ALLYL BUTYRATE

46 Trade association guidelines: FEMA PADI: 0.289 mg

IOFI: Artificial

Empirical Formula/MW:

C10H11NO2/177.20

Specifications: (JECFA, 1997) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

105°C (2 mmHg)

Specific gravity

1.569–1.577 (20°C) Almost insoluble in water; soluble in essential oils; poorly soluble in propylene glycol 1.12 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.25 0.75 0.30

Max. 2.50 1.50 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 0.88 0.91

Max. 2.00 1.64 2.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL BUTYRATE Synonyms: Butenoic acid, 2-propenylester; 2-Propen-1-yl-butenoate; Allyl butanoate; Allyl butyrate; Butanoic acid, 2-propenyl ester; Butyric acid, allyl ester; 2-Propenyl butanoate; Vinyl carbinyl butyrate; Butanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

2051‑78‑7 280

FL No.: 09.054 EINECS No.: 218‑129‑8

FEMA No.: JECFA No.:

2021 2

NAS No.:

2021

Description: Allyl butyrate has a peach/apricot odor and is used as a flavoring ingredient and adjuvant. Consumption: Annual: <1.00 lb

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.428 mg

IOFI: Nature identical

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 44–45°C

Specific gravity

1.412–1.418 (20°C) Insoluble in water; soluble in ethanol and oils 0.897–0.902 (25°C)

ALLYL CINNAMATE

47

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.67 2.04 1.15

Max. 1.33 4.55 2.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.92 0.65 1.84

Max. 1.70 1.47 3.56

Synthesis: From allyl alcohol and butyric acid in the presence of concentrated H2SO4 or p-toluenesulfonic acid in benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green, tropical with sweet, fermented waxy nuances. Natural occurrence: Not reported found in nature.

ALLYL CINNAMATE Synonyms: Allyl 3-phenylopropenoate; Allyl β-phenylacrylate; Propenyl cinnamate; Allyl 3-phenylacrylate; Cinnamic acid, allyl ester; 2-Propenoic acid, 3-phenyl-, 2-propenyl ester; 2-Propenyl 3-phenyl-2-propenoate; Vinyl carbinyl cinnamate; 2-Propenoic acid, 3-phenyl-, 2-propen-1-yl ester CAS No.: CoE No.:

1866‑31‑5 334

FL No.: 09.741 EINECS No.: 217‑477‑8

FEMA No.: JECFA No.:

2022 19

NAS No.:

2022

Description: A colorless liquid with peach- or apricot-like aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.305 mg

IOFI: Artificial

Empirical Formula/MW: C12H12O2/188.23 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light yellow, slightly viscous liquid 97% 286°C

Refractive index Solubility Specific gravity

1.562–1.569 (25°C) Soluble in oils; miscible in ethanol; insoluble in water 1.050–1.056 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 7.68 2.65

Max. 2.00 10.08 4.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of cinnamic acid with allyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.28 0.92 4.38

Max. 3.83 1.81 7.27

ALLYL CROTONATE

48

ALLYL CROTONATE Synonyms: 2-Butenoic acid, 2-propenyl ester; Crotonic acid, allyl ester; 2-Propenyl 2-butenoate; Allyl β-methylacrylate; Allyl crotonate; Allyl trans-2-butenoate; Allyl 2-butenoate; Allyl (E)-2-butenoate; 2-Propen-1-yl 2-butenoate CAS No.: CoE No.:

20474‑93‑5 2222

FL No.: 09.247 EINECS No.: 243‑845‑2

FEMA No.: JECFA No.:

4072 n/a

NAS No.:

n/a

Description: Colorless clear liquid Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: O

C7H10O2/126.15

C H2 H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 150–151°C (760.00 mmHg) 1.44–1.45 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.942–0.947 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filbert.

ALLYL CYCLOHEXANEACETATE Synonyms: Acetic acid, cyclohexyl-, allyl ester; Allyl cyclohexaneacetate; Cyclohexaneacetic acid, allyl ester; Cyclohexaneacetic acid, 2-propenyl ester; Allyl cyclohexylacetate; Cyclohexylacetic acid allyl ester; 2-Propenyl cyclohexaneacetate; Cyclohexaneacetic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4728‑82‑9 2070

FL No.: 09.482 EINECS No.: 225‑230‑0

FEMA No.: JECFA No.:

2023 12

NAS No.:

2023

ALLYL CYCLOHEXANE BUTYRATE

49

Description: A liquid with an intense, sweet, long-lasting fruital (pineapple, peach, apricot) aroma. It is used as a flavor enhancer, flavoring agent and adjuvant. Consumption: Annual: <1.00 lb

Individual: 0.0003417 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 6.858 mg

IOFI: Not Nature Identical

Empirical Formula/MW: C11H18O2/182.26 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 66°C

Specific gravity

1.455–1.499 (20°C) Soluble in ethanol and oils; 1:4 in 80% ethanol 0.945–0.965 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 41.77 7.64

Max. 2.00 57.58 16.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.42 4.69 30.69

Max. 17.17 7.59 37.27

Synthesis: By esterfication of cyclohexane, acetic acid and allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: pineapple with a sweet, ripe, fruity nuance. Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANE BUTYRATE Synonyms: Cyclohexanebutanoic acid, 2-propenyl ester; 2-Propenyl cyclohexanebutanoate; Allyl cyclohexyl butyrate; Cyclohexanebutanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑65‑4 283

FL No.: 09.411 EINECS No.: n/a

FEMA No.: JECFA No.:

2024 14

NAS No.:

2024

Description: A liquid with pineapple-like aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 3.419 mg Empirical Formula/MW: C13H22O2/210.32

IOFI: Artificial

ALLYL CYCLOHEXANEHEXANOATE

50 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

104°C

Solubility

1.4608 Insoluble in water; soluble in ethanol, essential oils and flavor chemicals

Reported uses (ppm): (FEMA, 1994 Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 14.86 11.43

Max. 2.00 31.71 31.06

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 7.36 13.07

Max. 28.33 8.57 28.43

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANEHEXANOATE Synonyms: Allyl cylohexylcaproate; Allyl cyclohexylcapronate; 2-Propenyl 6-cyclohexane hexanoate; Allyl cyclohexylcaproate; Cyclohexanehexanoic acid, 2-propenyl ester CAS No.: CoE No.:

7493‑66‑5 2180

FL No.: 09.492 EINECS No.: n/a

FEMA No.: JECFA No.:

2025 16

NAS No.:

2025

Description: Allyl cyclohexanehexanoate has a weak fatty, fruity odor and is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb

Individual: 0.00005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.317 mg

IOFI: Artificial

Empirical Formula/MW: C15H26O2/238.37 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

128° (1.5 mmHg)

Solubility

1.462 (20°C) Insoluble in water; soluble in oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 13.13 2.94

Max. 4.00 17.88 8.81

Synthesis: By direct esterification of the acid with allyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.75 10.38

Max. 10.80 3.13 14.94

ALLYL CYCLOHEXANEVALERATE

51

ALLYL CYCLOHEXANEPROPIONATE Synonyms: Allyl-3-cylohexylpropionate; Allyl β-cyclohexylpropionate; Allyl 3-cyclo-hexylpropionate; Allyl hexahydrophenylpropionate; 3-Allylcyclohexyl propionate; Cyclohexane-propanoic acid, 2-propenyl ester; Cyclohexanepropionic acid, allyl ester; Cyclohexanol, 3-allyl-, propionate; 2-Propenyl cyclohexanepropanoate; Cyclohexanepropanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

2705‑87‑5 2223

FL No.: 09.498 EINECS No.: 220‑292‑5

FEMA No.: JECFA No.:

2026 13

NAS No.:

2026

Description: A colorless liquid with pineapple aroma. Used as a flavoring agent or adjuvant. Consumption: Annual: 2200.0 lb

Individual: 0.001864 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 9.222 mg

IOFI: Artificial

Empirical Formula/MW: C12H20O2/196.29 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless liquid 98% (ester content) 91°C (1 mmHg)

Refractive index Solubility Specific gravity

1.4595 (1.4570–1.4620) (22°C) 1:4 in 80% ethanol 0.945–0.950 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.33 52.27 9.56 20.11 21.36

Max. 5.33 71.15 17.21 28.75 29.81

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 1.00 7.41 7.20 44.97

Max. 2.00 10.00 13.80 57.80

Synthesis: By direct esterification of cyclohexylpropionic acid with allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, pineapple, waxy, with green sweet apple nuances. Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANEVALERATE Synonyms: 2-Propenyl 5-cyclohexane pentanoate; Allyl cylohexylpentanoate; Cyclohexanepentanoic acid, 2-propenyl ester CAS No.: CoE No.:

7493‑68‑7 474

FL No.: 09.469 EINECS No.: n/a

FEMA No.: JECFA No.:

2027 15

NAS No.:

2027

Description: Allyl cyclohexanevalerate has a characteristic fruital (peach, apricot, apple) aroma and is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb

Individual: 0.0000494 mg/kg/day

S-ALLYL-L-CYSTEINE

52

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.000 mg

IOFI: Artificial

Empirical Formula/MW: C14H24O2/224.34 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

119°C

Solubility

1.4605 (20°C) Insoluble in water; soluble in ethanol, essential oils and flavor materials; poorly soluble in propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 11.25 3.42

Max. 4.00 17.17 6.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.93 1.53 7.71

Max. 8.32 2.63 11.64

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

S-ALLYL-L-CYSTEINE Synonyms: 3-(Allylthio)-alanine; (2R)-3-(Allylthio)-2-aminopropanoic acid; (R)-Allylthio-2-aminopropionic acid; S-Allylcysteine; (+)-S-Allylcysteine; S-2-Propenylcysteine; S-(2-Propenyl)-L-cysteine; (2R)-2-Amino-3-(prop-2-en-1ylsulfanyl)propanoic acid; L-Cysteine, S-2-propenyl-; S-Allyl-laevo-cysteine CAS No.: CoE No.:

21593‑77‑1 n/a

FL No.: EINECS No.

15.055 n/a

FEMA No.: JECFA No.:

4322 1710

NAS No.:

n/a

Description: White powder; cooked roasted brown aroma. Consumption: Odor and/or flavor used in garlic, onion, and roasted.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.101 mg

IOFI: n/a

Empirical Formula/MW: H2C

NH 2 S

C6H11NO2S/161.22 O

OH

Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

214–216°C

Solubility

Sparingly soluble in water; slightly soluble in ethanol

4-ALLYL-2, 6-DIMETHOXYPHENOL

53

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Fats, oils Fish products Gravies Imitation dairy Instant coffee, tea

Usual 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Food Category Meat products Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in garlic.

4-ALLYL-2, 6-DIMETHOXYPHENOL Synonyms: 4-Allylsyringol; 6-methoxy eugenol; Phenol, 2,6-dimethoxy-4-(2-propenyl)-; 4-Allyl-2,6-dimethoxyphenol; 2,6-Dimethoxy-4-allylphenol; 4-Hydroxy-3,5-dimethoxy-allylbenzene; Phenol, 4-allyl-2,6-dimethoxy-; Phenol, 2,6-dimethoxy-4-(2propenyl)-; Methoxyeugenol CAS No.: CoE No.:

6627‑88‑9 11214

FL No.: 04.051 EINECS No.: 229‑600‑2

FEMA No.: JECFA No.:

3655 726

NAS No.:

3655

Description: A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (JECFA, 2008) Appearance

Clear, pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

168°C (11 mmHg)

Specific gravity

1.548–1.550 (20°C) Insoluble in water; soluble in fats; miscible in ethanol 1.089–1.095 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.10 1.00 0.10 0.10

Max. 0.50 5.00 0.50 0.50

Food Category Poultry Seasoning, flavorings Snack foods Soups

Usual 0.05 1.00 0.10 0.05

Max. 0.20 5.00 0.50 0.20

ALLYL DISULFIDE

54 Synthesis: n/a Aroma threshold values: Detection at 1.2 ppm

Taste threshold values: Taste characteristics at 20 ppm: meaty, phenolic, smoky and bacony, with creamy, vanilla nuances. Natural occurrence: Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.

ALLYL DISULFIDE Synonyms: Diallyl disulfide; Diallyl polysulfides; Disulfide, di-2-propenyl; Diallyl polysulfides; 4,5-Dithia-1,7-octadiene; 2-Propenyl disulphide CAS No.: CoE No.:

2179‑57‑9 485

FL No.: 12.008 EINECS No.: 218‑548‑6

FEMA No.: JECFA No.:

2028 572

NAS No.:

2028

Description: Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 160.00 lb

Individual: 0.0001355 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.180 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S2/146.28 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Pale yellow liquid 80% (min. 95% allyl disulfide + allyl sulfide + allyl mercaptan) 138/139°C (79°C at 16 mmHg)

Refractive index Solubility Specific gravity

1.537–1.551 (20°C) Insoluble in water; soluble in most common organic solvents 0.998–1.015 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 9.09 13.82 0.10 0.50

Max. 1.00 13.16 15.21 1.00 1.00

Food Category

Usual 2.00 9.40 0.07 0.50 1.00

Gravies Meat products Nonalcoholic beverages Soft candy Soups

Max. 6.50 13.10 0.68 1.00 10.00

Synthesis: By oxidation of allyl mercaptan with iodine in the presence of pyridine and ethanol; from sodium allyl thiosulfate with potassium hydroxide. Aroma threshold values: Detection: 4.3 to 30 ppb; Recognition: 80 ppb Taste threshold values: Taste characteristics at 2 ppm: green onion and garlic-like with meaty nuances. Natural occurrence: Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.).

ALLYL-2-ETHYLBUTYRATE Synonyms: Butanoic acid, 2-ethyl-, 2-propenyl ester; Butyric acid, 2-ethyl-, allyl ester; 2-Propenyl 2-ethylbutanoate; Butanoic acid, 2-ethyl-, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑69‑8 281

FL No.: 09.410 EINECS No.: 231‑332‑6

FEMA No.: JECFA No.:

2029 11

NAS No.:

Description: Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.

2029

ALLYL 2-FUROATE

55

Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.615 mg

IOFI: Artificial

Empirical Formula/MW:

C9H16O2/156.22

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 99% 165–167°C

Refractive index Solubility Specific gravity

1.422–1.427 (20°C) Insoluble in water; soluble in ethanol 0.882–0.887 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.00 1.50

Max. 2.00 5.50 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.60 0.83 2.28

Max. 2.80 1.38 4.25

Synthesis: By prolonged heating of 2-ethylbutyric acid (sodium salt) with allyl bromide in xylene; by direct esterification of the acid with allyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL 2-FUROATE Synonyms: Allyl furan-2carboxylate; Allyl pyromucate; 2-Furancarboxylic acid; 2-Propenyl ester; 2-Propenyl 2-furoate; Allyl 2-furancarboxylate; Allyl furoate; Allyl 2-furoate; 2-Furoic acid, allyl ester; 2-Propenyl 2-furancarboxylate; 2-Furancarboxylic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4208‑49‑5 360

FL No.: 13.004 EINECS No.: 224‑128‑3

FEMA No.: JECFA No.:

2030 21

NAS No.:

2030

Description: A liquid with caramellic, fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00000289 mg/kg/day

Regulatory Status: FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.288 mg Empirical Formula/MW: C8H8O3/152.15

IOFI: Artificial

ALLYL HEPTANOATE

56 Specifications: (JECFA, 1997) Appearance Boiling point

Colorless or pale, straw liquid 206–209°C

Refractive index Specific gravity

1.495 (20°C) 1.181 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.50 1.50 1.10 0.27

Max. 1.00 3.20 1.40 1.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.24 1.55

Max. 1.60 0.54 3.14

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grilled and roasted beef and shoyu (fermented soya hydrolysate).

ALLYL HEPTANOATE Synonyms: Allyl heptoate; Allyl oenanthate; Allyl enanthate; Allyl heptylate; Heptanoic acid, allyl ester; Heptanoic acid, 2-propenyl ester; 2-Propenyl heptanoate; Heptanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

142‑19‑8 369

FL No.: 09.097 EINECS No.: 205‑527‑1

FEMA No.: JECFA No.:

2031 4

NAS No.:

2031

Description: A liquid with characteristic wine odor and a slight banana note and banana-like flavor. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm: Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.15 mg/kg bw (1990). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.388 mg

IOFI: Artificial

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 210°C

Refractive index Solubility Specific gravity

1.426–1.430 (20°C) 1:1 in 95% ethanol 0.880–0.885 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Synthesis: n/a

Usual 0.80 1.00 2.80 1.00 3.00 2.50 0.02 1.00

Max. 0.90 4.00 4.80 24.00 4.00 5.00 0.05 2.00

Food Category Gravies Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.01 4.72 0.45 0.01 1.00 2.00 0.08

Max. 0.01 9.88 0.45 0.01 14.00 10.00 0.10

ALLYL α-IONONE

57

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, pineapple-like with waxy tropical nuance. Natural occurrence: Reported not found in nature.

ALLYL HEXANOATE Synonyms: Allyl caproate; Allyl capronate; 2-Propenyl hexanoate; Allyl caproate; Allyl hexanoate; Hexanoic acid, allyl ester; Hexanoic acid, 2-propenyl ester; 2-Propenyl hexanoate; 2-Propenyl n-hexanoate CAS No.: CoE No.:

123‑68‑2 2181

FL No.: 09.244 EINECS No.: 204‑642‑4

FEMA No.: JECFA No.:

2032 3

NAS No.:

2032

Description: A colorless liquid with fruity sweet, pineapple-like taste and fruit-like aroma (pineapple). Consumption: Annual: 16033.3 lb

Individual: 0.01358 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–0.13 mg/kg bw (1990). No safety concern (1996) Trade association guidelines: FEMA PADI: 10.749 mg

IOFI: Natural

Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light-yellow, stable, mobile liquid

Solubility

Assay (min) Boiling point

98% 185°C

Specific gravity

1.422–1.426 (20°C) Insoluble in water at 260°C and in propylene glycol; soluble in ethanol, fixed organic oils and organic solvents 0.884–0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.77 56.72 28.63 27.04 30.05

Max. 5.50 80.28 181.20 43.14 46.27

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 18.63 0.16 11.94 51.86

Max. 0.01 53.79 0.29 21.98 71.82

Synthesis: By esterification of n-caproic acid with allyl alcohol in the presence of concentrated H2SO4 or of naphthalene-β-sulfonic acid in benzene under a nitrogen blanket. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, fresh, juicy, pineapple and fruity. Natural occurrence: Reported found in baked potato, mushroom and pineapple.

ALLYL α-IONONE Synonyms: Allyl ionone; Butenyl α-cyclocitrylidenemethyl ketone; Cetone V; α-Cyclocitrylidenemethyl butenyl ketone; 1-(2,6,6-trimethyl2-cyclohexen-1-yl)-1,6-heptadiene-3-one; Allyl alpha-ionone; 1,6-Heptadien-3-one; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-; Ionone, allyl alpha-; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)hepta-1,6-dien-3-one; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-1,6-heptadien-3-one

ALLYL ISOTHIOCYANATE

58

CAS No.: CoE No.:

79‑78‑7 2040

FL No.: 07.061 EINECS No.: 201‑225‑9

FEMA No.: JECFA No.:

2033 401

NAS No.:

2033

Description: A yellow liquid with a meaty, spicy, slightly floral, woody taste and a strong fruital aroma reminiscent of pineapple. Consumption: Annual: 466.67 lb

Individual: 0.0003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.712 mg

IOFI: Artificial

Empirical Formula/MW:

C16H24O/232.37

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point Flash point

Colorless to yellow liquid 88% 102–104°C (0.15 mmHg) >100°C

Refractive index Solubility Specific gravity

1.50402 (1.5030–1.5070) (20°C) 1:8 in 70% ethanol; insoluble in water 0.9289 (20°C); 0.928–0.935 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.30 3.62 1.19 1.56

Max. 0.75 6.26 2.87 3.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.70 0.62 4.19

Max. 1.50 1.28 6.39

Synthesis: By condensation of citral and allyl acetone in the presence of sodium methoxide and subsequent ring closure in the presence of boron trifluoride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: floral, sweet, fruity, woody and orris-like nuance. Natural occurrence: Not reported found in nature.

ALLYL ISOTHIOCYANATE Synonyms: Mustard oil (mustard oil volatile, synthetic); Allyl isorhodanide; Allyl isosulfocyanate; Allyl isosulphocyanate; Allyl isothiocyanate, nonperfume grade; Allyl isothiocyanate, stabilized; Allyl mustard oil; Allylsenevol; Allylsenfoel; Allyl sevenolum; Allyl thiocarbonimide; Artificial mustard oil; Artificial oil of mustard; Carbospol; EPA Pesticide Chemical Code 004901; 3-Isothiocyanato-1-propene; Isothiocyanic acid, allyl ester; Oil of mustard; Oil of mustard, artificial CAS No.: CoE No.:

57‑06‑7 n/a

FL No.: 12.025 EINECS No.: 200‑309‑2

FEMA No.: JECFA No.:

2034 1560

NAS No.:

2034

Description: A colorless liquid with very pungent, irritating odor and acrid taste; lacrimatory. Consumption: Annual: 63666.6 lb

Individual: 0.05395 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005).

ALLYL ISOVALERATE

59

Trade association guidelines: FEMA PADI: 16.138 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H5NS/99.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 150–151°C

Specific gravity

1.524–1.531 (20°C) Slightly soluble in water; soluble in ether and ethanol 1.013–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Fish products Gelatins, puddings Gravies

Usual 25.00 718.00 49.99 0.05 1.00 2.00

Max. 100.00 5000.00 50.00 0.07 2.00 10.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Seasoning, flavorings Snack foods Soft candy

Usual 35.22 1.00 30.00 6.50 48.00 1.60

Max. 61.16 2.00 50.00 30.00 100.00 3.50

Synthesis: By distillation of sodium thiocyanate and allyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: In the essential oil from seeds of Brassica nigra Koch, Brassica juncea Hook. and Thoms., and Thlaspi arvense; in the essential oil from roots of Cochlearia armoracia; in the seeds and roots of Alliaria officinalis; in onion juice; and in the seeds of various Cruciferae. Reported found in pineapple (Anans comoscus), raw cabbage, cooked cabbage, sauerkraut, milk, heated beans, horseradish (Armoracia lapathifolia), raw cauliflower, Brussels sprouts, turnip, Chinese cabbage, wasabi (Japanese horseradish) (Wasabi japonica).

ALLYL ISOVALERATE Synonyms: Allyl isovalerianate; Allyl 3-methylbutyrate; Butanoic acid, 3-methyl-, 2-propenyl ester; Butyric acid, 3-methyl-, allyl ester; Isovaleric acid, allyl ester; 3-Methylbutanoic acid, 2-propenyl ester; 3-Methylbutyric acid, allyl ester; 2-Propenyl isovalerate; 2-Propenyl 3-methylbutanoate CAS No.: CoE No.:

2835‑39‑4 2098

FL No.: 09.489 EINECS No.: 220‑609‑7

FEMA No.: JECFA No.:

2045 7

NAS No.:

2045

Description: A liquid with a fruit-like (apple, cherry) aroma. Used as a flavoring agent or adjuvant. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–0.12 mg/kg bw (1990). No safety concern (1996) Trade association guidelines: FEMA PADI: 4.008 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Artificial

ALLYL MERCAPTAN

60 Specifications: (JECFA, 2008 ) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

98% 155°C

Specific gravity

1.413–1.418 (20°C) Insoluble in water; miscible in perfume and flavor materials; soluble 1 mL in 1 mL 95% ethanol 0.879–0.884 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 5.00 10.00 Baked goods 19.07 28.94 Frozen dairy 16.00 35.33 Gelatins, puddings 10.78 12.44 Synthesis: By direct esterification in the presence of benzene.

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 37.00 4.28 22.72

Max. 37.00 11.05 37.02

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet fruity, with an apple, banana, pineapple and bubble gum-like nuance. Natural occurrence: Not reported found in nature.

ALLYL MERCAPTAN Synonyms: Allyl sulfhydrate; 2-Propene-1-thiol; Allylthiol; Prop-2-ene-1-thiol; 2-Propene-1-thiol CAS No.: 870‑23‑5 FL No.: 12.004 FEMA No.: 2035 NAS No.: CoE No.: 476 EINECS No.: 212‑792‑7 JECFA No.: 521 Description: A colorless liquid with strong garlic odor. Used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 26.67 lb

2035

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.408 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6S/74.15 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow mobile liquid

Refractive index

Assay (min)

75% (min 98% allyl disulfide + allyl sulfide + allyl mercaptan)

Solubility

Boiling point

66–68°C

Specific gravity

1.470–1.491 (20°C) Slightly soluble in water; miscible in alcohol, oil, and ethyl ether; soluble 1 mL in 1 mL 95% ethanol 0.888–0.930 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Synthesis: n/a

Usual 0.10 0.51 2.34 1.05

Max. 0.50 1.68 3.58 15.25

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Aroma threshold values: Detection: 0.005 ppb Taste threshold values: n/a Natural occurrence: Reported found in onion, garlic and caucas (Allium victoralis L.).

Usual 0.53 3.10 0.28 0.71

Max. 1.05 5.53 0.84 1.75

ALLYL METHYL TRISULFIDE

61

ALLYL METHYL DISULFIDE Synonyms: Allyl methyl disulfide; Allyl methyl disulphide CAS No.: CoE No.:

2179‑58‑0 11866

FL No.: 12.037 EINECS No.: 218‑549‑1

FEMA No.: JECFA No.:

3127 568

NAS No.:

3127

Description: An oil-soluble organosulfur compound present in garlic and onion with a strong odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8S2/120.24 Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 90%

Boiling point Refractive index

83–84°C 1.533–1.535 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 0.73 0.60 0.60

Max. 1.00 2.00 1.50 1.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 0.75

Max. 2.00 1.50 2.00

Synthesis: By treating a mixture of corresponding aliphatic thiosulfates with an alkali metal sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), nobiru (Allium grayi Regal).

ALLYL METHYL TRISULFIDE Synonyms: Methyl allyl trisulfide; Allyl methyl trisulfide; Allyl methyl trisulphide; Methylallyl trisulfide; Methyl allyl trisulphide CAS No.: CoE No.:

34135‑85‑8 11867

FL No.: 12.045 EINECS No.: 251‑843‑8

FEMA No.: JECFA No.:

3253 586

NAS No.:

3253

Description: An oil-soluble component of garlic with a strong odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.529 mg Empirical Formula/MW: C4H8S3/152.31

IOFI: Nature Identical

ALLYL NONANOATE

62 Specifications: (JECFA, 1999) Boiling point

47°C

Refractive index

1.593–1.603 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), nobiru (Allium grayi Regal).

ALLYL NONANOATE Synonyms: Allyl pelargonate; Allyl nonan-1-oate; Nonanoic acid, allyl ester; Nonanoic acid, 2-propenyl ester; 2-Propenyl nonanoate; Nonanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑72‑3 390

FL No.: 09.109 EINECS No.: 231‑334‑7

FEMA No.: JECFA No.:

2036 6

NAS No.:

2036

Description: Allyl nonanoate has a characteristic fruital aroma (cognac, pineapple) with sweet, waxy, fruity, wine-like taste. Consumption: Annual: <1.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96.5%

Solubility

Boiling point

241–242°C

Specific gravity

1.430–1.436 (20°C) Insoluble in water; soluble in ethanol, essential oils and flavor chemicals 0.872–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 5.00 2.00 2.50

Max. 1.00 8.50 4.22 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.60 4.42

Max. 10.00 1.40 7.52

Synthesis: By esterification of nonanoic acid with allyl alcohol in benzene solution in the presence of naphthalene-β-sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: waxy, slightly green with creamy berry and fruity nuance. Natural occurrence: Not reported found in nature.

4-ALLYLPHENOL

63

ALLYL OCTANOATE Synonyms: Allyl caprylate; Allyl octylate; Octanoic acid, allyl ester; Octanoic acid, 2-propenyl ester; 2-Propenyl octanoate; Octanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4230‑97‑1 400

FL No.: 09.119 EINECS No.: 224‑184‑9

FEMA No.: JECFA No.:

2037 5

NAS No.:

2037

Description: Allyl octanoate has a fruity odor and oily-winy undernote. It has a pineapple, banana, fatty, fruity taste. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 3.982 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

222°C

Specific gravity

1.432–1.434 (20°C) Soluble in ethanol and fixed oils; insoluble in glycerol and water at 260°C; slightly soluble in propylene glycol 0.872–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 20.99 6.96

Max. 2.00 30.58 13.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.43 4.02 16.75

Max. 34.71 8.34 22.34

Synthesis: By esterification of caprylic acid with allyl alcohol in benzene in the presence of naphthalene-β-sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty, fruity, pineapple tropical-like. Natural occurrence: Not reported found in nature.

4-ALLYLPHENOL Synonyms: 3-(p-Hydroxyphenyl)-1-propene; p-Hydroxyallylbenzene; γ-(p-Hydroxyphenyl)-α-propylene; p-Allylphenol; Phenol, 4-(2-propenyl)- (9CI); Phenol, p-allyl- (8CI); Chavicol; 4-Allyl phenol; para-Allyl phenol CAS No.: CoE No.:

501‑92‑8 11218

FL No.: 04.058 EINECS No.: 207‑929‑2

FEMA No.: JECFA No.:

4075 1527

NAS No.:

n/a

Description: Colorless liquid; medicinal phenolic aroma. Consumption: Odor and/or flavor used in bay and betel. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current level of intake (2005).

Individual: n/a

ALLYL PHENOXYACETATE

64 Trade association guidelines: FEMA PADI: 4.198 mg

IOFI: n/a

Empirical Formula/MW: C H2

C9H10O/134.18

OH

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Melting point

1.0 95% 235°C 15–16°C

Refractive index Solubility Specific gravity

1.542–1.548 (20°C) Insoluble in water; soluble in ethanol 1.017–1.023 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 10.00

Max. 50.00 25.00 35.00 50.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 50.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 7.00 5.00 2.00 7.00 7.00 7.00 5.00 20.00 10.00 5.00

Max. 10.00 35.00 25.00 10.00 35.00 35.00 35.00 25.00 100.00 50.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; phenolic type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in Alpinia galanga oil (0.20%), bay leaf oil (<0.01–15.51%), bay leaf oil anise (0.8%), bay leaf oil clove (17.1%), and betel leaf.

ALLYL PHENOXYACETATE Synonyms: Acetate p.a.; Acetic acid, phenoxy-, allyl ester; Acetic acid, phenoxy-, 2-propenyl ester; 2-Propenyl phenoxyacetate CAS No.: CoE No.:

7493‑74‑5 228

FL No.: 09.701 EINECS No.: 231‑335‑2

FEMA No.: JECFA No.:

2038 18

NAS No.:

2038

Description: Allyl phenoxyacetate is a colorless liquid with honey- and pineapple-like aroma. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

ALLYL PHENYLACETATE

65

Trade association guidelines: FEMA PADI: 0.370 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O3/192.21 Specifications: (FCC, 2003; JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97.5% C11H12O3 265°C, 100–102°C (1 mmHg)

Specific gravity

1.512–1.519 (20°C) Soluble in alcohol (1 mL in 1 mL 95% ethanol); slightly soluble in propylene glycol; very slightly soluble in water; insoluble in vegetable oils 1.00–1.11 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.83 1.17

Max. 1.00 4.42 2.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.27 0.53 2.16

Max. 2.00 0.98 4.70

Synthesis: By direct esterification in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL PHENYLACETATE Synonyms: Allyl α-toluate; Acetic acid, phenyl-, allyl ester; Benzeneacetic acid, 2-propenyl ester; Phenylacetic acid allyl ester; 2-Propenyl benzeneacetate; 2-Propenyl phenylacetate; Benzeneacetic acid, 2-propen-1-yl ester CAS No.: CoE No.:

1797‑74‑6 2162

FL No.: 09.790 EINECS No.: 217‑281‑2

FEMA No.: JECFA No.:

2039 17

NAS No.:

2039

Description: A colorless liquid with sweet honey-like, but faint odor and sweet fruity undertones. Consumption: Annual: <1.00 lb

Individual: 0.0000833 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 6.183 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 1997) Appearance Assay (min)

Colorless, slightly viscous liquid 99%

Boiling point Refractive index

89–93°C 1.5122 (20°C)

ALLYL PROPIONATE

66 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 36.27 6.55

Max. 10.00 46.98 9.04

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.63 4.18 14.22

Max. 22.37 6.90 18.71

Synthesis: By direct esterification in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL PROPIONATE Synonyms: Propanoic acid, 2-propenyl ester ; 2-Propenyl propanoate; Propionic acid, allyl ester CAS No.: CoE No.:

2408‑20‑0 2094

FL No.: 09.233 EINECS No.: 219‑307‑8

FEMA No.: JECFA No.:

2040 1

NAS No.:

2040

Description: A colorless liquid with sharp, sour, fruity odor and ethereal fruity (apricot, apple) taste. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.27 mg

IOFI: Artificial

Empirical Formula/MW: C6H10O2/114.15 Specifications: (FCC, 2003; JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% C6H10O2 122–123°C

Specific gravity

1.4105 (20°C) Soluble in alcohol (1 mL in 1 mL 95% ethanol) propylene glycol, vegetable oils; insoluble in water 0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 10.00 12.00 13.00

Max. 10.00 20.00 17.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 5.60 1.00 10.00

Max. 5.60 2.00 90.00

Synthesis: By direct esterification of the acid with allyl alcohol in benzene solution in the presence of concentrated H2SO4, or of p-toluene sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: pungent, sharp, alliaceous, acrylate-like with a tropical depth. Natural occurrence: Not reported found in nature.

ALLYL SORBATE

67

ALLYL PROPYL DISULFIDE Synonyms: Allyl propyl disulphate; Disulfide, 2-propenyl propyl; Disulfide, allyl propyl; 2-Propenyl propyl disulfide; Propenyl propyl disulfide; 4,5-Dithia-1-octene; Propyl allyl disulfide CAS No.: CoE No.:

2179‑59‑1 600

FL No.: 12.021 EINECS No.: 218‑550‑7

FEMA No.: JECFA No.:

4073 1700

NAS No.:

n/a

Description: Colorless to yellowish liquid; fruity, garlic aroma. Consumption: Odor and/or flavor used in cabbage, tropical fruit, garlic, leek, and onion Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI 0.091 mg

IOFI: n/a

Empirical Formula/MW: S

C6H12S2/148.29

H3C

C H2 S

Specifications: (JECFA, 2008) Assay (min) Boiling point Other requirements

93% 66°C (10 mmHg) 195–200°C Also contains 1–2% allyl propyl sulfide and 1–2% dipropylsulfide

Refractive index Solubility Specific gravity

1.497–1.517 (20°C) Practically insoluble to insoluble in water ; soluble in ethanol 0.999–1.005 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.40

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 2.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.10 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less. Taste threshold values: Taste like that of cooked onions. Natural occurrence: Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and onion.

ALLYL SORBATE Synonyms: Allyl-2,4-hexadienoate; Allyl hexa-2,4-dieonoate; Allyl sorbate; 2-Propenyl sorbate; 2,4-Hexadienoic acid, 2-propenyl ester, (E,E)-; (E,E)-2-Propenyl 2,4-hexadienoate; 2,4-hexadienoic acid, 2-propen-1-yl ester (2E, 4E)CAS No.: CoE No.:

7493‑75‑6 2182

FL No.: 09.312 EINECS No.: 231‑336‑8

FEMA No.: JECFA No.:

2041 8

NAS No.:

2041

Description: Allyl sorbate is a colorless liquid with a fruital pineapple-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

ALLYL SULFIDE

68

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.84 mg

IOFI: Artificial

Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to light yellow liquid 99% 67°C

Refractive index Solubility Specific gravity

1.506 (20°C) Soluble in ethanol 0.945–0.947 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.07 10.00 2.25

Max. 17.07 10.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.45 7.00

Max. 1.45 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL SULFIDE Synonyms: Allyl monosulfide; Diallyl monosulfide; Diallyl sulfide; Diallyl sulphide; Diallyl thioather; Diallyl thioether; Oil garlic; 1-Propene, 3,3ʹ-thiobis-; 2-Propenyl sulphide; Thioallyl ether; 3,3-Thiobis(1-propene); 3,3ʹ-Thiobis-1-propene CAS No.: CoE No.:

592‑88‑1 11846

FL No.: 12.088 EINECS No.: 209‑775‑1

FEMA No.: JECFA No.:

2042 458

NAS No.:

2042

Description: A colorless liquid with characteristic garlic odor. Oil-soluble component of garlic. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.86 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S/114.211 Specifications: (JECFA, 1999) Appearance

Colorless to pale yellow liquid

Solubility

Boiling point Refractive index

138–139°C 1.488–1.492 (20°C)

Specific gravity

Insoluble in water; miscible in ethyl, alcohol and diethyl 0.887–0.892 (25°C)

ALLYL THIOHEXANOATE

69

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.01 7.67 8.94 0.01 0.01

Max. 0.04 10.53 9.98 0.04 0.04

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.22 0.01 0.04

Max. 3.00 10.89 0.04 0.05

Synthesis: From allyl iodide plus potassium sulfide in alcohol. Aroma threshold values: Detection at 0.05 ppb Taste threshold values: Taste characteristics at 2 ppm: sulfureous, onion–garlic and vegetative radish-like with a slightly hot nuance. Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), mustard (Brassica species) and cooked/boiled beef.

ALLYL THIOHEXANOATE Synonyms: Hexanethioic acid, S-2-propenyl ester; Allyl butane thioate; 2-(Allylsulfanyl)-1-heptene hydrate; Hexane thioic acid S-2-propenyl ester CAS No.: CoE No.:

156420‑69‑8 n/a

FL No.: 12.275 EINECS No.: n/a

FEMA No.: JECFA No.:

4076 1681

NAS No.:

n/a

Description: Clear, colorless liquid; fruity, sulphureous aroma. Consumption: Odor and/or flavor used in garlic. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.430 mg

IOFI: Artificial

Empirical Formula/MW: O

C9H16OS/172.29

C H2 H3C

S

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

195–196°C 1.473–1.479 (20°C)

Specific gravity

Insoluble in water; soluble in heptane, triacetin, and ethanol 0.930–0.934 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Egg products Fats, oils Fish products Gravies

Usual 0.25 2.50 0.40 2.00 0.50 0.25 0.40 0.30 0.20

Max. 1.30 12.50 2.00 10.00 3.00 1.30 2.00 1.50 1.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.40 0.30 0.20 0.05 0.20 0.50 0.50 0.10

Max. 2.00 1.50 1.00 0.50 1.00 5.00 2.50 1.00

ALLYL THIOPROPIONATE

70 Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in fried garlic.

ALLYL THIOPROPIONATE Synonyms: Propionic acid, thioacrylic ester; Thiopropionic acid, allyl ester; Allyl thiopropionate; Propanethioic acid, S-2propenyl ester CAS No.: 41820‑22‑8 FL No.: 12.101 CoE No.: 11436 EINECS No.: n/a Description: Allyl thiopropionate has a sweet, alliaceous odor.

FEMA No.: JECFA No.:

3329 490

NAS No.:

Consumption: Annual: 1.67 lb

3329

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999) Trade association guidelines: FEMA PADI: 0.047 mg

IOFI: Artificial

Empirical Formula/MW: S

O

H2C

C6H10OS/130.21 C H3

Specifications: (JECFA, 2002) Assay (min) 83% + 15% diallylsulfide Refractive index 1.475–1.485 (20°C) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Synthesis: n/a

Usual 0.25 0.25

Specific gravity

Max. 0.25 0.25

0.898–0.902 (25°C)

Food Category

Usual 0.25 0.25

Gravies Soups

Max. 0.25 0.25

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: fresh onion with a green sweet vegetable nuance. Natural occurrence: Not reported found in nature.

ALLYL TIGLATE Synonyms: Allyl-trans-2,3-dimethylacrylate; Allyl-trans-2-methyl-2-butenoate; Allyl 2- methylcrotonate; Allyl tiglate; 2-Butenoic acid, 2-methyl-, 2-propenyl ester, (E)CAS No.: CoE No.:

7493‑71‑2 2183

FL No.: 09.493 EINECS No.: 231‑333‑1

FEMA No.: JECFA No.:

2043 10

NAS No.:

2043

Description: Allyl tiglate has green, fruity, berry-like odor and earthy, rooty taste. It is used in fruit flavors. Consumption: Annual: <1.00 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

ALLYL 10-UNDECENOATE

71

Trade association guidelines: FEMA PADI: 4.99 mg

IOFI: Artificial

Empirical Formula/MW:

C8H12O2/148.18

Specifications: (JECFA, 1997) Acid value (min)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (max)

98%

Specific gravity

1.451–1.454 (20°C) Slightly soluble in water, ether and most fixed oils 0.939–0.943 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 30.25 4.25 20.00

Max. 39.25 5.50 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.55 10.25

Max. 4.15 14.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL 10-UNDECENOATE Synonyms: Allyl undecylenate; Allyl undecylenoate; Allyl undec-10-enoate; Allyl 10- undecenoate; 2-Propenyl 10-undecenoate; 10-Undecenoic acid, allyl ester; 10-Undecenoic acid, 2-propenyl ester; 10-Undecaenoic acid, 2-proen-1-yl-ester CAS No.: CoE No.:

7493‑76‑7 442

FL No.: 09.146 EINECS No.: 231‑337‑3

FEMA No.: JECFA No.:

2044 9

NAS No.:

2044

Description: Allyl 10-undecenoate has a fruital aroma suggestive of pineapple. Consumption: Annual: <1.00 lb

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.49 mg

IOFI: Artificial

Empirical Formula/MW: C14H24O2/223.34 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 180°C

Specific gravity

1.448 (20°C) Insoluble in water; soluble in ethanol, propylene glycol and organic solvents 0.8802 (25°C)

ALLYL VALERATE

72 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.50 1.00 Gelatins, puddings 7.75 11.00 Baked goods 8.39 11.82 Nonalcoholic beverages 1.02 2.26 Frozen dairy Soft candy 1.56 2.36 2.50 4.15 Synthesis: By azeotropic distillation of a benzene solution of the corresponding acid and allyl alcohol in the presence of naphthaleneβ-sulfonic acid. Aroma threshold values: Detection at 1.0%: powdery, fatty coconut, waxy and dairy-like with a slight fruity pineapple nuance. Taste threshold values: Taste characteristics from 2.5 to 10 ppm: powdery, dry waxy with a slight floral finish. Natural occurrence: Not reported found in nature.

ALLYL VALERATE Synonyms: Pentanoic acid 2-propenyl ester; Valeric acid allyl ester; Allyl pentanoate CAS No.: 6321‑45‑5 FL No.: 09.866 CoE No.: n/a EINECS No.: 228‑675‑9 Description: Colorless clear liquid.

FEMA No.: JECFA No.:

4074 n/a

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: Artificial

Empirical Formula/MW: O C H2 O

C8H14O2/142.20

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point

97% C8H14O2 164–165°C

Refractive index Solubility

1.421–1.425 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

ALMOND BITTER

73

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALMOND BITTER Botanical name: Prunus amygdalus Batsch, P. armeniaca, P. persica (L.) Batsch Botanical family: Rosaceae Other names: Peach kernel; Apricot kernel Foreign names: Amandes ameres (Fr.), Bittermandel (Ger.), Almendra amarga (Sp.), Mandorla amara (It.) CAS No.: CoE No.:

8013‑76‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2046 n/a

NAS No.:

2046

Description: Bitter almond has an intense, almond-like, cherry aroma with a slightly astringent, moldy taste. The term bitter almond refers to the essential oil obtained by steam distillation of the partially de-oleated press-cake of kernels from any of the following: bitter almond (P. amygdalus), apricot (P. armeniaca) and peach (P. persica). The kernels from these and other such fruits contain the glucoside amygdalin, which on enzymatic hydrolysis yields benzaldehyde and HCN. The distilled oil must be rendered free of HCN (prussic acid) prior to its marketing as a flavor ingredient. Very little essential oil is currently made exclusively from bitter almonds or other fruit kernels; specially purified benzaldehyde is often used in its place. Consumption: Annual: 386166.70 lb

Individual: 0.3272 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20, 27CFR 21.65, 32.151 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.70 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value (max) Angular rotation Assay Chlorinated compounds

8.0 Optically inactive or not more than 0.15° Not less than 95% aldehydes, calculated as benzaldehyde (C7H6O) Passes test

Heavy metals (as Pb) Passes test Hydrocyanic acid

Passes test (about 0.15%)

Refractive index

Between 1.541 and 1.546 (20°C)

Specific gravity

Between 1.040 and 1.050

Physical–chemical characteristics: Oil intended for use as a flavor ingredient is treated to remove traces of HCN by precipitation as insoluble calcium ferrocyanide. Essential oil composition: Bitter almond oil is obtained by first cold-expressing the fixed oils from the comminuted kernels, after which the press-cake is macerated in about 10 parts of water for 12 to 20 hours to effect the enzymatic hydrolysis of amygdalin. The mixture is then steam distilled to yield about 0.5 to 0.7% of the essential oil. Bitter almonds are rarely used because the yield of oil is only 0.6%. Apricot kernels yield 1.2% of oil and are the preferred starting material. The major components of the oil are typically 97.5% benzaldehyde (bitter almond) and 2% hydrogen cyanide (bitter almond). Reported uses (ppm): (FEMA 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice Gelatins, puddings

Usual 70.87 49.63 161.80 40.84 57.75 33.95

Max. 160.6 79.90 605.00 48.65 157.00 51.65

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 25.28 28.38 25.36 72.11 575.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: cherry pit with a sweet creamy, fruity background.

Max. 201.0 35.57 50.35 130.50 575.00

ALOE

74

ALOE Botanical name: Aloe perryi Baker, A. barbadensis Mill. A. Ferox Mill. and hybrids of this species with A. Africana and A. spicata Baker, A. vera (L.) Burm. f. Botanical family: Aloaceae Other names: Aloe ext.; Aloe, extract (Aloe spp.) Foreign names: Aloes (Fr.), Aloe (Gr.), Aloe (Sp.), Aloe (It.) CAS No.: CoE No.:

84837‑08‑1 n/a

FL No.: n/a EINECS No.: 284‑293‑2

FEMA No.: JECFA No.:

2047 n/a

NAS No.:

2047

Description: According to the International Rules of Botanical Nomenclature, Aloe vera (L.) Burm. F. is the legitimate name for the species. The various species of aloe are plants with stalks about 1 m in height, few branches, and succulent basal leaves that are quite elongated and spiny-toothed; the flowers are spicated. A. vera (L.) Burm f. is a succulent, almost sessile perennial herb with leaves 30 to 50 cm long and 10 cm broad at the base. The bright yellow tubular flowers are arranged in a slender loose spike. The plant is native to southern Africa. The useful product is the juice, extracted by cutting the succulent leaves when turgid; the juice is subsequently concentrated and dried. Technically and commercially dried aloe juices are distinguished by their characteristic cleavage (glassy or waxy) (Burdock, 1997). The plant material of interest is the juice, extracted by various physical methods, and may contain intact pieces of the inner fillet in liquid form. The extracted juice may be subsequently concentrated or dried. Commercial Aloe vera should not be confused with the yellow bitter exudate originating from the bundle sheath cells of the leaf or purified fractions of the juice, oils, or tinctures. Extracts and tinctures are sometimes used in liquor formulations because of the bitter flavor. Derivatives: Aloe derivatives include fluid extract, dry and soft extracts and tincture (10% in 80% ethanol). The main constituent of the juice and its derivatives is aloin, which varies from 5 to 25%. Other constituents include polysaccharides (β-(1–4)-linked acetylated mannan interspersed with O-acetyl groups, pectins, hemicelluloses, glucomannan, and mannose derivatives), amino acids, lipids, sterols, tannins and enzymes. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.585 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a mobile, pale-yellow liquid exhibiting a peculiar odor and an extremely bitter flavor. Apparently, the essential oil is of little or no commercial use as a flavor ingredient (Burdock, 1997). Other characteristics include: Specific gravity: 0.863; Boiling point: 266 to 271°C. Essential oil composition: Aloe juice contains about 2% essential oil. The main constituent of the juice and its derivatives (fluid extract, dry and soft extracts and tincture) is aloin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes

Usual 92.20 48.00

Max. 186.00 48.00

Food Category Nonalcoholic beverages Soft candy

Usual 15.25 100.00

Max. 190.00 500.00

Aroma threshold values: n/a Taste threshold values: n/a

ALTHEA FLOWERS Botanical name: Althea officinalis L. Botanical family: Malvacea Foreign names: Guimeure officinal (Fr.), Echter Eibisch (Ger.), Altea comun (Sp.), Altea officinate (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6001 977052‑71‑3

AMBERGRIS

75

Description: The althea, or marshmallow, is a perennial herb 50 to 150 cm high, growing preferentially in marshy areas as well as in the lower mountain areas in central and southern Europe, North Africa, Asia and North America. The plant (wild or cultivated) has long, spindle-shaped or cylindrical roots (grayish yellow externally, fleshy white internally), erect stems, alternate ovate white leaves and white or pinkish racemose flowers blossoming from July through September. Derivatives: Infusion (3 to 5%), fluid extract, syrup and tinctures (20%) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

ALTHEA ROOT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2048 n/a

NAS No.: EAFUS No.:

2048 977005‑75‑6

Description: See Althea Flowers. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.551 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 10.00 5.00

Max. 20.00 20.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.77 10.00

Max. 7.16 20.00

Aroma threshold values: n/a Taste threshold values: n/a

AMBERGRIS Genus/Species: Physeter macrocephalus L., P. catodon Other names: Ambra (tincture); ambregris (tincture) Foreign names: Ambre gris (Fr.), Grauer Amber (Ger.), Amber gris (Sp.), Ambra grigia (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: 232‑454‑2

FEMA No.: JECFA No.:

2049 n/a

NAS No.: EAFUS No.:

2049 977023‑08‑7

Description: Ambergris, also called ambra, is the pathological tissue resulting from the consumption of indigestible components by whales. It accumulates in the intestinal tract of the sperm or cachalot whale. It may become dislodged from the intestinal tract and is occasionally washed ashore (Somaliland, Mozambique, Java, Japan and Madagascar); more often it is found in whales taken in commercial hunts. Tissue ranges from 50 to 150 g in weight, although occasionally much larger pieces are found. Ambergris usually is distinguished commercially in four different qualities, depending on the color and physical appearance (i.e., as soft black amber, waxy ash-gray amber, gray amber or white amber). The latter two qualities are the most valued. The quality of ambergris may improve on aging and particularly when exposed to daylight and saltwater.

AMBRETTE

76

Ambergris tincture has a peculiar, sweet, extremely tenacious odor with a seaweed, moss-like undertone. Although ambergris is used mainly in perfumery, the tincture may be employed in the formulation of aromas to confer special bouquets to liqueurs, tobacco, fruit flavors and beverages, candy and ice cream flavors. Derivatives: Dried or powdered ambra is never used as such. Usually it is used as a tincture (3 to 5% in 90 to 95% ethanol), extract or resinoid (prepared by concentration of the tincture). The alcoholic extract is aged in tightly sealed bottles in darkness to allow the full development of odor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.181 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Nonalcoholic beverages

Usual 1.00 1.44

Max. 2.00 2.54

Food Category Soft candy

Usual 1.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a

AMBRETTE Botanical name: Hibiscus abelmoschus L. Botanical family: Malvaceae Foreign names: Ambrette, graines (Fr.), Moschuskörner (Ger.), Abelmosco, semillas (Sp.), Ambretta, semi (It.) Description: The plant, originally from eastern India, is now cultivated in several tropical and equatorial countries. The fruits of the cultivated plant, Hibiscus abelmoschus L., contain the flat, kidney-shaped seeds about 4 mm long and 3 mm thick. The seeds are grayish-red but sometimes greenish in color. Although the better quality seeds are said to come from Martinique, seeds are also produced in Angola, Ecuador, China, Indonesia, Madagascar and the Seychelles. Derivatives: Essential oil: A 10% tincture is obtained by maceration of the crushed seeds in 65% ethanol.

AMBRETTE ABSOLUTE OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2050 n/a

NAS No.: EAFUS No.:

2050 991770‑79‑0

Description: The raw essence is derived from the steam distillation of whole or crushed ambrette seeds, with use of the latter providing a higher quantity of palmitic acid in the distillate. Removal of the fatty acid by alcohol extraction or precipitation by divalent salts produces the liquid essential oil. The essential oil is a clear, yellow to amber-colored liquid with a characteristic aromatic flavor, and a distinctly brandy-like and floral, musky odor. Adulteration with ambrettolide, farnesol or other macrocyclic lactones has occurred. The main constituents of the oil include farnesol and ambrettolide. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.50 mg

IOFI: Natural

Specifications: There are two essential oils: raw essence and liquid. The raw essence is obtained by steam distillation of seeds. It solidifies at 35 to 39°C because it contains large amounts of fatty acids (primarily palmitic). The liquid essential oil is obtained by

AMBRETTE SEED OIL

77

removing the fatty acid from the raw essence by solvent extraction (alcohol) or precipitation of the fatty acids as the calcium or magnesium salts. The essential oil has the following characteristics: Specifications: Acid value (max)

3.0

Saponification value

Optical rotation

–2°30ʹ to +3°0ʹ

Solubility

Refractive index

1.468 to 1.485 (20°C)

Specific gravity

140–200 1:2 to 1:5 in 80% ethanol, 1:0.5 in 90% ethanol 0.898 to 0.920 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 1.40 1.37

Max. 7.00 2.19 2.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.37 0.80 1.69

Max. 2.84 1.51 2.48

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, seedy, berry, and fruity with musk and tobacco nuances.

AMBRETTE SEED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6171 977052‑20‑2

Description: The seeds are processed to extract raw essence and the essential oil. The dried seeds and tinctures (a 10% tincture is obtained by maceration of the crushed seeds in 65% ethanol) are used primarily in the manufacture of liqueurs, vermouths and bitters. Consumption: Annual: <1.00 lb

Individual: 0.0008184 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Physical–chemical characteristics: See Ambrette Seed Oil. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

AMBRETTE SEED OIL Other names: Ambrette seed liquid CAS No.: CoE No.:

8015‑62‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2051 n/a

NAS No.:

2051

Description: See Ambrette Absolute Oil and Ambrette Seed. Consumption: Annual: 53.33 lb

Individual: 0.00004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.127 mg

IOFI: Natural

Ambrette Tincture

78

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value (max) 3.0 Angular rotation Between –2.5° and +3° Heavy metals (as Pb) Passes test

Refractive index Saponification value Specific gravity

1.468–1.485 (20°C) 140–200 0.898–0.920 (25°C)

Physical–chemical characteristics: A clear, yellow to amber liquid having the strong musky odor of ambrettolide. It is soluble in most fixed oils and in mineral oil, often with cloudiness. It is relatively insoluble in glycerin and in propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.53 0.23 0.00 0.28

Max. 3.10 0.63 3.75 1.07

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.32 0.62

Max. 0.50 1.20 1.40

Aroma threshold values: Detection at 1%: musky and musty berrylike with raspberry and red licorice nuances and a hint of SenSen confection. Taste threshold values: Taste characteristics at 3 ppm: soapy, musky, Sen-Sen, tomato vegetative, spicy with notes of raspberry and cherry punch.

Ambrette Tincture CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2052 n/a

NAS No.: EAFUS No.:

2052 977017‑78‑9

Description: Ambrette seed tincture (variously reported as a 10% tincture being obtained by maceration of the crushed seeds in 65% ethanol, or as 25 parts of seeds to 100 parts of 80 to 90% ethanol) is reported to find greatest use in liqueurs, tobacco and fruit flavoring. See also Ambrette Seed. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.543 mg

IOFI: Natural

Physical–chemical characteristics: See Ambrette Seed Oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 17.75 25.00 9.20

Max. 26.50 45.00 26.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.00 8.00 28.00

Max. 45.00 12.40 40.80

Aroma threshold values: n/a Taste threshold values: n/a

2ʹ-AMINOACETOPHENONE Synonyms: Acetophenone® 2ʹ-amino-; 2-Acetylanaline; 1-Acetyl-2-aminobenzene; o-Acetyl-aniline; 2-Acetylphenylamine; o-Aminoacetophenone; o-Acetylbenzene; 2-Aminophenyl methyl ketone; o-Aminophenyl methyl ketone; Methyl 2-aminophenyl ketone CAS No.: CoE No.:

551‑93‑9 n/a

FL No.: 11.008 EINECS No.: 209‑002‑8

FEMA No.: JECFA No.:

3906 n/a

NAS No.:

n/a

4-AMINOBUTYRIC ACID

79

Description: 2ʹ-Aminoacetophenone has a grape-like odor. Aminoacetophenone is a pheromone produced by virgin honeybee queens and released in feces. The pheromone repels and is used to terminate agonistic interactions between queens and workers. A grape-like odor of 2ʹ-aminoacetophenone is of diagnostic importance in detecting the growth of Pseudomonas aeruginosa in culture and in burn wounds. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.012286

IOFI: n/a

Empirical Formula/MW: O

C8H9NO/135.17

NH 2

H3C

Specifications: Assay Boiling point

98+% 85–90°C (0.5 mmHg)

Density Flash point

1.112 >230°F

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Breakfast cereal Confection, frosting Jams, jellies Milk products

Usual 0.05 0.05 0.05 0.05 0.05

Max. 95 0.50 0.50 0.50 0.50

Food Category Other grains Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 0.05 0.05 0.10 0.05 0.05

Max. 0.50 0.50 1.00 0.50 0.50

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in chestnut honey (>154 ppb)*; green tea† and wine (0.7 to 12.8 μg/L).

4-AMINOBUTYRIC ACID Synonyms: gamma-Aminobutanoic acid; gamma-Aminobutyric acid; omega-Aminobutyric acid; 3-Carboxypropylamine; 4-Aminobutanoic acid; 4-Aminobutyric acid; GABA; Aminalon; Gaballon; Gammalon; Gammar; Gammasol; Gamarex; Gamastan; Gamulin; Immu-G; Mielogen; gamma-Aminobutyric acid [JAN] CAS No.: CoE No.:

56‑12‑2 n/a

FL No.: 17.035 EINECS No.: 200‑258‑6

FEMA No.: JECFA No.:

4288 1771

NAS No.:

n/a

Description: White, powdery solid; savory, meat-like aroma. Consumption: Odor and/or flavor used in additives. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 17.770 mg * †

Guyot et al. (1998) J. Agric. Food Chem. 46, 625. Kumazawa and Masuda. (1999) J. Agric. Food Chem. 47, 5169.

IOFI: n/a

dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE

80 Empirical Formula/MW:

OH H2N

C4H9NO2/103.12

O

Specifications: (JECFA, 2008) Appearance

White, powdery solid

Melting point

Assay (min)

99%

Solubility

200–202°C Insoluble in ethanol; slightly soluble in water; soluble in many nonpolar solvents

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections/frostings Fats/oils Fruit ices Gelatins/puddings 
Synthesis: n/a

Usual 30.00 50.00 30.00 100.00 30.00 30.00 20.00 20.00

Max. 200.00 300.00 100.00 500.00 100.00 100.00 100.00 100.00

Food Category Hard candy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 40.00 20.00 20.00 30.00 20.00 10.00 20.00 30.00

Max. 300.00 100.00 200.00 100.00 100.00 100.00 200.00 200.00

Aroma threshold values: Medium strength odor; savory meaty type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE Synonyms: S-Methylmethioninium chloride; Methylmethionine sulfonium chloride; Methyllmethionine sulfonium chloride, L-; S-Methylmethionine sulfonium chloride; Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, (S)-; Sulfonium, (3-amino3-carboxypropyl)dimethyl-, chloride, L-; Vitamin U CAS No.: CoE No.:

1115‑84‑0 761

FL No.: 17.015 EINECS No.: 214‑231‑1

FEMA No.: JECFA No.:

3445 1427

NAS No.:

n/a

Description: Naturally occurs as the L-form in a variety of vegetables. Although used in food as a flavoring ingredient in fish products, it has also been used therapeutically in the treatment of peptic ulcers, colitis and gastritis. Consumption: Annual: 98.33 lb

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: Approved. Food: 50 ppm FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 8.68 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14NO2SCI/199.70 Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Melting point

Assay (min)

98%

Solubility

139°C Soluble in water and ethanol; insoluble in fat

1-AMINO-2-PROPANOL

81

Reported uses (ppm): (FEMA, 1994) Food Category Fish products

Usual 700.00

Max. 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sulfureous creamy, tomato, malty, vegetable like. Natural occurrence: Reported found in asparagus, cabbage, cabbage juice, celery, sweet corn, milk, potato, tea, green tea and tomato.

1-AMINO-2-PROPANOL Synonyms: Isopropanolamine; (RS)-1-Amino-2-propanol; DL-1-Amino-2-propanol; α-Aminoisopropyl alcohol; β-Isopropanol; 1-Amino-2-hydroxypropane; 1-Methyl-2-aminoethanol; 2-Hydroxy-1-methylethanol; 2-Hydroxy-1propalamine threamine; Monoisopropanolamine CAS No.: CoE No.:

78‑96‑6 n/a

FL No.: n/a EINECS No.: 201‑162‑7

FEMA No.: JECFA No.:

3965 1591

NAS No.:

n/a

Description: 1-Amino-2-propanol has a fishy odor. Consumption: Annual: n/a

Individual:n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. The evaluation is conditional because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of the safety evaluation of this substance will be revoked if use levels or poundage data are not provided before the end of 2007. (2005) Trade association guidelines: PADI: 0.0070 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH

C3H9NO/75.11

NH2

H3C

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to faint yellow liquid 95% 160°C

Refractive index Solubility Specific gravity

1.445–1.451 (20°C) Soluble in water and ethanol 0.970–0.976 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Confectioneries, frostings Frozen dairy

Usual 0.03 0.01 0.02 0.02

Max. 0.10 0.10 0.20 0.20

Food Category Gelatins/puddings Hard candy Instant coffee/tea Nonalcoholic beverages

Synthesis: By employing Salmonella, mutatant cobD, and aminopropanol Aroma threshold values: Detection at 28 ppm in water. Taste threshold values: n/a Natural occurrence: Reportedly present in sherry.

Usual 0.02 0.02 0.005 0.03

Max. 0.20 0.20 0.01 0.10

AMMONIUM ISOVALERATE

82

AMMONIUM ISOVALERATE Synonyms: Isovaleric acid, ammonium salt; Ammonium 3-methylbutyrate; Butanoic acid, 3- methyl-, ammonium salt; 3-Ammonium isovalerate CAS No.: CoE No.:

7563‑33‑9 n/a

FL No.: 16.001 EINECS No.: 231‑458‑1

FEMA No.: JECFA No.:

2054 1203

NAS No.:

2054

Description: Ammonium isovalerate has a sharp, cheesy, yet somewhat sweet aroma. It is used in butter, nut and cheese flavors. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 6.57 mg

IOFI: n/a

Empirical Formula/MW: OH

H3C

C5H9O2.H4N/119.16

NH 3 C H3

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

3.0 Deliquescent colorless crystals 98%

Melting point Solubility

72° Soluble in water, oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 26.07 0.10 1.17 0.30

Max. 37.53 0.10 2.15 0.60

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.03 36.00 1.00 4.81

Max. 0.03 41.00 2.00 5.74

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMMONIUM SULFIDE Synonyms: Ammonium monosulfide; Ammonium monosulfide; Ammonium sulfide solution; Ammonium sulfide (solution); Diammonium sulfide; True ammonium sulfide CAS No.: CoE No.:

12135‑76‑1 n/a

FL No.: 16.002 EINECS No.: 235‑223‑4

FEMA No.: JECFA No.:

2053 n/a

NAS No.:

2053

Description: The distinct ammonical/sulfurous odor of ammonium sulfide makes it a valuable flavor ingredient. It is used in baked goods, meat products, condiments and gravies. Consumption: Annual: 1033.33 lb

Individual: 0.0008757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.28 mg

IOFI: n/a

AMYL ALCOHOL

83

Empirical Formula/MW: +

NH 4

H8N2S/68.14

S

2-

+ NH 4

Specifications: (Burdock, 1997) Liquid at room temperature (> –18°C, yellow crystals); tends to decompose at higher temperatures

Appearance

Very soluble in ammonia and in cold water; decomposes in hot water; soluble in alcohol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 11.24 2.00

Max. 13.17 2.00

Food Category Gravies Meat products

Usual 0.52 21.92

Max. 1.60 61.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL ALCOHOL Synonyms: n-Amyl alcohol; Amyl alcohol, n-; Amyl alcohol, normal; Amylol; Butyl carbinol; n-Butylcarbinol; Pentan-1-ol; n-Pentan-1-ol; n-Pentanol; 1-Pentanol; Pentanol-1; Pentanol; Pentasol; Pentyl alcohol; n-Pentyl alcohol; 1-Pentyl alcohol; Petan-1-ol; Primary amyl alcohol CAS No.: CoE No.:

71‑41‑0 514

FL No.: 02.040 EINECS No.: 200‑752‑1

FEMA No.: JECFA No.:

2056 88

NAS No.:

2056

Description: Amyl alcohol has a characteristic fusel-like sweet and pleasant odor and burning taste. It is somewhat more toxic than ethyl alcohol. Consumption: Annual: 850.00 lb

Individual: 0.0007203 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 12.42 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 138°C

Refractive index Solubility Specific gravity

1.407–1.412 (20°C) Miscible with alcohol 0.810–0.816 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.65 15.70 514.20 36.96

Max. 30.25 81.69 554.60 47.16

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By hydrogenation of valeric aldehyde with sodium amalgam; from amyl chloride.

Usual 56.77 83.24 71.30 65.93

Max. 93.32 495.10 142.80 82.52

AMYL BUTYRATE

84 Aroma threshold values: Detection at 1.6 to 70 ppm

Taste threshold values: Taste characteristics at 50 ppm: intense fusel, fermented, bready and cereal with a fruity undertone. Natural occurrence: Reported found in banana, sweet cherry, cranberry, bourbon, vanilla, rice bran and Brazil nut.

AMYL BUTYRATE Synonyms: n-Amyl butyrate; Butanoic acid, pentyl ester; Butyric acid, pentyl ester; Pentyl butanoate; n-Pentyl butanoate; Pentyl butyrate; n-Pentyl n-butyrate; 1- Pentyl butyrate CAS No.: CoE No.:

540‑18‑1 270

FL No.: 09.044 EINECS No.: 208‑739‑2

FEMA No.: JECFA No.:

2059 152

NAS No.:

2059

Description: Amyl butyrate has a strong, penetrating odor and a sweet taste. Consumption: Annual: 3833.33 lb

Individual: 0.003248 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 9.63 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% 185–186°C

Refractive index Solublity Specific gravity

1.409–1.414 (20°C) Soluble in alcohol and ether 0.863–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 9.88 48.57 158.40 19.78

Max. 19.75 72.27 403.40 39.24

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.30 77.17 14.80 49.75

Max. 21.30 96.95 25.67 74.80

Synthesis: From n-amyl alcohol and butyric acid in the presence of H2SO4. Aroma threshold values: Detection: 210 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity, banana, pineapple and tropical. Natural occurrence: Reported found in apple juice.

α-AMYLCINNAMALDEHYDE Synonyms: Amylcinnamaldehyde; Amylcinnamic aldehyde; Amyl cinnamic aldehyde; α-Amyl-beta-phenylacrolein; alpha-Amylcinnamaldehyde; alpha-Amyl cinnamaldehyde; α-Amylcinnamicaldehyde; α-N-amyl cinnamaldehyde; α-Amyl cinnamic aldehyde; 2-Benzylideneheptanal; Cinnamaldehyde, alpha-pentyl-; Heptanal, 2-benzylidene-; Heptanal, 2-(phenylmethylene); Jasmal; Jasminaldehyde; α-Pentylcinnamaldehyde; 2- Pentylcinnamaldehyde; 2-(Phenylmethylene)heptanal; Amyl cinnamal CAS No.: CoE No.:

122‑40‑7 128

FL No.: 05.040 EINECS No.: 204‑541‑5

FEMA No.: JECFA No.:

2061 685

NAS No.:

2061

Description: α-Amylcinnamaldehyde has a distinct floral (jasmine, lily) note. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

α-AMYLCINNAMALDEHYDE DIMETHYL ACETAL

85

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.36 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H18O/202.29

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

5.0 Pale-yellowish liquid 97% 284–287°C

Refractive index Solubility Specific gravity

1.554–1.562 (20°C) Insoluble in water; miscible in alcohol 0.962–0.969 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.47 6.44 2.67 4.19

Max. 1.22 9.69 5.19 6.78

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.84 2.61 5.55

Max. 9.84 4.47 7.65

Synthesis: By condensation of n-amyl aldehyde with cinnamic aldehyde. This method of condensation of aromatic aldehydes with aliphatic aldehydes has the maximum yield in α-amylcinnamic aldehyde with little formation of the inferior homologs. The methyl, ethyl and propyl amylcinnamic aldehyde analogs exhibit a characteristic scent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: sweet, floral, spice-like with cinnamic and waxy nuance. Natural occurrence: Reported found in black tea and soybean.

α-AMYLCINNAMALDEHYDE DIMETHYL ACETAL Synonyms: alpha-Amylcinnamaldehyde dimethyl acetal; Benzene, (2-(dimethoxymethyl)-1-heptenyl)-; (2-(Dimethoxymethyl)1-heptenyl)benzene; Benzene, (2-(dimethoxymethyl)-1-hepten-1-yl)CAS No.: CoE No.:

91‑87‑2 47

FL No.: 06.013 EINECS No.: 202‑104‑3

FEMA No.: JECFA No.:

2062 681

NAS No.:

2062

Description: α-Amylcinnamaldehyde dimethyl acetal has a floral note reminiscent of jasmine. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.62 mg Empirical Formula/MW: C16H24O2/248.36

IOFI: Artificial

α-AMYLCINNAMYL ACETATE

86 Specifications: (JECFA,2000) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless to pale-yellow

Solubility

Assay (min) Boiling point

97% 300°C

Specific gravity

1.504–1.511 (20°C) Slightly soluble in water; miscible in alcohol 0.954–0.963 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.63 1.53 4.00

Max. 5.08 2.60 6.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.21 2.40

Max. 2.70 4.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-AMYLCINNAMYL ACETATE Synonyms: α-n-Amyl-β-phenylacryl acetate; Floxin acetate; α-Pentylcinnamyl acetate; Amyl cinnamic acetate; α-n-Amyl-βphenylacryl acetate; Cinnamyl alcohol, alpha-pentyl-, acetate; 1-Heptanol, 2-(phenylmethylene)-, acetate; α-Pentyl cinnamyl acetate; 2-(Phenylmethylene)-1-heptanol acetate; 2-(Phenylmethylene)heptyl acetate; 1-Heptanol, 2-(phenylmethylene)-1-acetate CAS No.: CoE No.:

7493‑78‑9 216

FL No.: 09.026 EINECS No.: 231‑339‑4

FEMA No.: JECFA No.:

2064 677

NAS No.:

2064

Description: α-Amylcinnamyl acetate has a mild fruity, green odor with a balsamic and slightly floral undernote; somewhat fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.09 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O

C16H22O2/246.35

O

C H3

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

1.0 Colorless, oily liquid 97%

Refractive index Solubility Specific gravity

1.487–1.495 (25°C) Soluble in oils; miscible in alcohol 0.953–0.961 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.80 2.85

Max. 2.00 10.80 6.00

Synthesis: From amylcinnamic alcohol and acetic acid. Aroma threshold values: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.65 4.40

Max. 8.50 3.20 9.60

α-AMYLCINNAMYL FORMATE

87

Taste threshold values: Taste characteristics at 15 ppm: earthy, fruity, spicy, powdery and balsamic. Natural occurrence: Not reported found in nature.

α-AMYLCINNAMYL ALCOHOL Synonyms: 2-Amyl-3-phenyl-2-propen-1-ol; 2-Benzylidene-1-heptanol; 1-Heptanol, 2-benzylidene-; 1-Heptanol, 2-(phenylmethylene)-; 2-Pentylcinnamic alcohol; 2-Pentyl-3-phenylprop-2-en-1-ol; 2-(Phenylmethylene)-1-heptanol CAS No.: CoE No.:

101‑85‑9 79

FL No.: 02.030 EINECS No.: 202‑982‑8

FEMA No.: JECFA No.:

2065 674

NAS No.:

2065

Description: α-Amylcinnamyl alcohol has a light, floral note. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.50 mg

IOFI: Artificial

Empirical Formula/MW: C14H20O/204.31

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% 141°C

Refractive index Solubility Specific gravity

1.533–1.540 (25°C) Insoluble in water; miscible in alcohol 0.954–0962 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 2.06 1.25

Max. 1.00 5.65 3.67

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.80 2.00

Max. 4.50 1.58 6.10

Synthesis: From amylcinnamic aldehyde by reduction. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: sweet, spicy, astringent, green, floral and rosy. Natural occurrence: Not reported found in nature.

α-AMYLCINNAMYL FORMATE Synonyms: α-n-Amyl-β-phenylacryl formate; α-Pentylcinnamyl formate; alpha-Amylcinnamyl formate; 2-(Phenylmethylene) heptyl formate CAS No.: CoE No.:

7493‑79‑0 357

FL No.: 09.090 EINECS No.: 231‑341‑5

FEMA No.: JECFA No.:

2066 676

NAS No.:

2066

Description: α-Amylcinnamyl formate has a sweet, oily, herbaceous and somewhat green odor. Consumption: Annual: <1.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

α-AMYLCINNAMYL ISOVALERATE

88 Trade association guidelines: FEMA PADI: 0.70 mg

IOFI: Artificial

Empirical Formula/MW: C15H20O2/232.32

Specifications: (JECFA, 2001) Appearance Assay (min) Boiling point

Colorless liquid 85% (97% total of formate and the parent alcohol) 277°C

Refractive index

1.516–1.526 (25°C)

Solubility

Miscible in alcohol

Specific gravity

0.980–0.999 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 3.33 1.95

Max. 1.00 9.29 3.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.84 2.75

Max. 5.00 1.50 7.46

Synthesis: By formylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-AMYLCINNAMYL ISOVALERATE Synonyms: Isovaleric acid, ammonium salt; alpha-Amylcinnamyl isovalerate CAS No.: CoE No.:

7493‑80‑3 463

FL No.: 09.468 EINECS No.: n/a

FEMA No.: JECFA No.:

2067 678

NAS No.:

2067

Description: α-Amylcinnamyl isovalerate has a mild, fruity, somewhat tobacco-like odor and oily, fruity, hay-like, somewhat spicy flavor. Consumption: Annual: <1.00 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.48 mg

IOFI: Artificial

Empirical Formula/MW:

C19H28O2/288.43

Specifications: (JECFA, 2002) Appearance Assay (min) Boiling point

Colorless liquid 97% 171°C (4 mmHg)

Refractive index Solubility Specific gravity

1.498–1.508 (20°C) Miscible in alcohol 0.938–0.950

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.87 1.25

Max. 1.00 4.33 2.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.25 0.92 2.00

Max. 4.50 1.58 3.57

AMYL 2-FUROATE

89

Synthesis: From amylcinnamic alcohol and isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL FORMATE Synonyms: n-Amyl formate; n-Pentyl methanoate; Formic acid, pentyl ester; Pentyl formate; n-Pentyl formate CAS No.: CoE No.:

638‑49‑3 497

FL No.: 09.159 EINECS No.: 211‑340‑6

FEMA No.: JECFA No.:

2068 119

NAS No.:

2068

Description: Amyl formate has a fruit-like aroma. Consumption: Annual: 2100.00 lb

Individual: 0.001779 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 7.29 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value (max) Appearance

5.0 Colorless to pale-yellow liquid

Melting point Refractive index

Assay (min)

92%

Solubility

Boiling point

128–130°C

Specific gravity

–73.5°C 1.396–1.402 (20°C) Miscible with alcohol, ether and other organic solvents 0.881–0.887 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 19.57 31.99 90.99 15.03

Max. 29.35 43.69 148.40 20.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 17.35 2.76 12.94 28.54

Max. 32.27 4.91 20.83 39.44

Synthesis: From n-amyl alcohol and formic acid in the presence of H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Identified in apple, strawberry, tomato, fried cured pork, cognac, honey and Pyrus malus.

AMYL 2-FUROATE Synonyms: Amyl furan-2-carboxylate; Furancarboxylic acid, pentyl ester; Pentyl furan-2-carboxylate; Pentyl 2-furoate; Amyl furoate; Amyl 2-furoate; 2-Furoic acid, pentyl ester CAS No.: CoE No.:

4996‑48‑9 2109

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2072 748

NAS No.:

2072

Description: Amyl 2-furoate has a fennel, mildly oily taste and a sweet caramellic-winy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

AMYL HEPTANOATE

90

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.05 mg

IOFI: n/a

Empirical Formula/MW: C10H14O3/182.22

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless or pale-yellow liquid

Solubility

Assay (min) 98% Boiling point 95–97°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Specific gravity

Usual 2.50 3.33 2.00

Max. 5.00 6.00 4.00

1.469–1.475 (20°C) Insoluble in water; miscible in alcohol 1.031–1.038 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 3.45 3.67

Max. 6.00 5.00 7.83

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL HEPTANOATE Synonyms: Amyl heptylate; Amyl heptanoate; Heptanoic acid, pentyl ester; Pentyl heptanoate CAS No.: 7493‑82‑5 FL No.: 09.098 FEMA No.: 2073 NAS No.: 2073 CoE No.: 370 EINECS No.: 231‑342‑0 JECFA No.: 170 Description: Amyl heptanoate has a characteristic strong, ethereal, fruital (unripe banana) odor and corresponding taste. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.53 mg

IOFI: n/a

Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

93% 240–245°C

Specific gravity

1.422–1.426 (20°C) Soluble in most organic solvents; 1 mL is soluble in 95% alcohol 0.859–0.863 (25°C)

AMYL HEXANOATE

91

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 4.25 88.28 5.77

Max. 10.00 6.37 124.00 7.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.49 3.26 10.52

Max. 14.00 12.20 13.34

Synthesis: From the corresponding heptanoic acid and n-amyl alcohol in the presence of mineral acids or in benzene solution in the presence of p-toluene sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL HEXANOATE Synonyms: Amyl caproate; Amyl hexylate; Amyl caproate; n-Amyl caproate; Amyl hexoate; Hexanoic acid, pentyl ester; Pentyl caproate; Pentyl hexanoate CAS No.: CoE No.:

540‑07‑8 315

FL No.: 09.065 EINECS No.: 208‑732‑4

FEMA No.: JECFA No.:

2074 163

NAS No.:

2074

Description: Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.87 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.29 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 222–227°C

Specific gravity

1.418–1.422 (20°C) Soluble in alcohol, propylene glycol and fixed oils; insoluble in glycerol and water; 1 mL is soluble in 1 mL 80% alcohol 0.858–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 12.30 6.61 13.88

Max. 10.00 17.79 67.52 18.96

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.95 4.37 18.31

Max. 9.36 6.56 24.88

Synthesis: By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.

AMYL ISOTHIOCYANATE

92

Natural occurrence: Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species, strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.

AMYL ISOTHIOCYANATE Synonyms: 1-Pentyl isothiocyanate; n-Pentyl isothiocyanate; Pentyl isothiocyanate; 1-Isothiocyanatopentane CAS No.: 629‑12‑9 FL No.: n/a FEMA No.: CoE No.: n/a EINECS No. 211‑075‑6 JECFA No.: Description: Colorless to yellow liquid; sharp green irritating aroma.

4417 1891

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.050 mg

IOFI: n/a

Empirical Formula/MW: N

S

C6H11NS/129.23 C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 101–103°C (35 mmHg) 191–193°C 1.495–1.501 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.942–0.948 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Condiment/relishes Other grains Seasonings/flavors Synthesis: n/a

Usual 5.00 0.10 0.10

Max. 25.00 0.50 0.50

Food Category Snack foods Soups

Usual 0.10 0.10

Max. 0.50 0.50

Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-AMYL-5 or 6-KETO-1,4-DIOXANE Synonyms: 1,4-Dioxan-2-one, 5(or 6)-pentyl; 5(or 6)-Pentyl-1,4-dioxan-2-one CAS No.: 65504‑96‑3 FL No.: 13.027 FEMA No.: 2076 CoE No.: 2205 EINECS No.: n/a JECFA No.: 1485 Description: 2-Amyl-5 or 6-keto-1,4-dioxane has a fruity-winy, somewhat ethereal odor. Consumption: Annual: <1.00 lb

NAS No.:

2076

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005).

AMYL METHYL DISULFIDE

93

Trade association guidelines: FEMA PADI: 0.54 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O3/172.22 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

101–103°C (15 mmHg) Lactone undergoes ring opening in basic solution

Specific gravity

Other requirements

1.480–1.486 (20°C) Slightly soluble in water; soluble in ethanol 1.288–1.294 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 1.00 2.00 5.00

Max. 5.00 5.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 1.00 5.00

Max. 25.00 10.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL METHYL DISULFIDE Synonyms: Disulfide methyl pentyl; 1-Methyldisulfanylpentane; 2,3-Dithiaoctane CAS No.: CoE No.:

72437‑68‑4 n/a

FL No.: 12.253 EINECS No.: n/a

FEMA No.: JECFA No.:

4025 1697

NAS No.:

n/a

Description: Amyl methyl disulfide has a sulfurous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.226 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S2/150.31

S H3C

Appearance

Clear, pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

198–202°C

Specific gravity

C H3 S

1.485–1.495 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 0.943–0.953 (20°C)

AMYL OCTANOATE

94 Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 0.80 0.40 0.30 0.40 0.40 0.80

Max. 1.50 0.80 0.60 0.80 0.80 1.50

Food Category Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.40 0.40 0.40 0.40 0.30 0.30

Max. 0.80 0.80 0.80 0.80 0.60 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

AMYL OCTANOATE Synonyms: Amyl caprylate; Amyl octylate; Pentyl octanoate; Amyl octanoate; Amyl octoate; Octanoic acid, pentyl ester; Pentyl octanoate CAS No.: CoE No.:

638‑25‑5 393

FL No.: 09.112 EINECS No.: 211‑328‑0

FEMA No.: JECFA No.:

2079 174

NAS No.:

2079

Description: Amyl octanoate has an odor suggestive of orris. Consumption: Annual: 33.33 lb

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.65 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 260°C

Specific gravity

1.425–1.429 (20°C) Soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerol and water; 1 mL is soluble in 7 mL 80% alcohol 0.855–0.8562 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.20 0.05 4.85

Max. 10.09 0.10 6.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.29 3.98 6.72

Max. 6.22 5.76 9.33

Synthesis: By esterification of octanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry, fresh apple, melon, malt whiskey, cider, white wine, sparkling wine and Chinese quince peel.

AMYRIS OIL

95

AMYRIS Botanical name: Amyris balsmifera L. Botanical family: Rutaceae Other names: West Indian Sandalwood Foreign names: Amyris (Fr.), Sandalo delle Indie Occidental (It.), Amris extracto (Sp.) CAS No.: CoE No.:

977059‑69‑0 33

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6004

Description: Small tree (so-called West Indian Rose) with compound leaves and white flowers. It grows mainly in South and Central America and in the West Indies (Haiti, Dominican Republic and Jamaica). The wood may be used in furniture. It should not be confused with true sandalwood belonging to the botanical family Santalaceae. Derivatives: Essential oil of wood Consumption: Annual: <1.00 lb

Individual: 0.0000728 mg/kg/day

Regulatory Status: CoE: Category 5. Liqueurs 0.150 g (wood)/L; beverages 0.100 g (wood)/L FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

AMYRIS OIL CAS No.: CoE No.:

8015‑65‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6005

Description: The volatile oil is obtained by the steam distillation from the wood of Amyris balsamifera L. The yield is approximately 2.5 to 3.0%. Amyris oil has a wood-like odor reminiscent of sandalwood with a burning taste. It is used as a fixative in perfumery and in flavors, such as Oriental specialties and liqueurs. Consumption: Annual: 366.67 lb

Individual: 0.0003107 mg/kg/day

Regulatory Status: CoE: Category 5 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value (max) Angular rotation

3.0 Between +10° and +53°

Ester value

Not more than 7

Ester value after acetylation

Between 115 and 165

Heavy metals (as Pb) Passes test Refractive index 1.503–1.512 (20°C) Solubility Passes test in alcohol Specific gravity

0.943–0.976

Physical–chemical characteristics: It is a clear, pale-yellow liquid. It is soluble in most fixed oils and usually in mineral oil. It is soluble in an equal volume of propylene glycol, the solution often becoming opalescent on further dilution. It is practically insoluble in glycerin.

trans-ANETHOLE

96

Essential oil composition (%): The essential oil has the following constituents: alcohols: valerianol 21.5%; elemol 9.1%; cadinol 50.1%; β-eudesmol 7.9%; γ-eudesmol 6.6%; 10-epi-γ-eudesmol 9.7%; α-eudesmol 4.8%; 7-epi-α-eudesmol1 0.7%; dridemol 1.1%. Terpenic hydrocarbons: cadinene 10.7%; curcumene 1.5%; β-sesquiphellandrene 4.7%; β-bisabolene 0.8%; α-zingiberene 2.4%; seline 3,7(11)-diene 2.5%. Carbonyl and lactonic compounds: α-agarofuran 0.5%; bisabolone 0.9% (CoE, 2000). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

trans-ANETHOLE Synonyms: Isoestragole; 1-Methoxy-4-propenyl benzene; p-Methoxypropenyl benzene; p-Propenyl anisole; p-Propenylphenyl methyl ether; Anethole; p-Anethole; trans-Anethole; (E)-Anethole; Anisole, p-propenyl-, trans-; Anisole, p-propenyl-, (E)-; Benzene, 1-methoxy-4-(1-propenyl)-, (E)-; (E)-1-Methoxy-4-(1-propenyl)benzene; trans-p- Methoxy-beta-methylstyrene; trans-1(p-Methoxyphenyl)propene; trans-p-Propenylanisole; (E)-p-Propenylanisole CAS No.: CoE No.:

4180‑23‑8 183

FL No.: 04.010 EINECS No.: 224‑052‑0

FEMA No.: JECFA No.:

2086 217

NAS No.:

2086

Description: trans-Anethole has a characteristic anise, sweet, spicy, warm odor and corresponding sweet taste. Consumption: Annual: 62833.33 lb

Individual: 0.05324 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0–2 mg/kg bw. No safety concern when used at current levels as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 65.14 mg

IOFI: Natural

Empirical Formula/MW: C10H12O/148.20 Specifications: (JECFA, 1997) Appearance

Colorless to faintly yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

234–239.5°C

Specific gravity

1.559–1.562 (20°C) 1:2 in 96% alcohol; slightly soluble in water; miscible with chloroform and ether 0.983–0.988 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings Gravies

Usual 634.80 264.10 265.30 41.48 44.52 2.51

Max. 722.50 494.90 2564.00 53.45 52.80 5.01

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 375.50 5.01 32.89 327.40 43.00

Max. 491.70 10.01 42.54 530.60 86.00

Synthesis: By esterification of p-cresol with methyl alcohol and with subsequent condensation with α-cetaldehyde (Perknis); the most common method of preparation is from pine oil. By fractional distillation of the essential oils of anise, star anise, and fennel; the anise essences contain an average of 85% anethole; fennel, from 60 to 70%. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, anise, licorice and spicy with a lingering, sweet aftertaste.

ANGELICA ROOT EXTRACT

97

ANGELICA Botanical name: Angelica archangelica L. Botanical family: Apiaceae (Umbelliferae) Other names: Garden angelica, European angelica Foreign names: Archangelique (Fr.), Echt Engelwurz (Ger.), Arcangelica (Sp.), Angelica (It.) Description: Angelica is an herbaceous plant, about 1.5 m high, cultivated in Europe, especially France, Belgium and Germany. The plant is characterized by spindle-shaped, fleshy roots, an erect stalk, alternate leaves and greenish-yellow flowers with an inferior ovary; the seeds are oblong with an off-white color. The plant blooms from June to August. The parts of the angelica used are the roots, seeds and stems. The active principles of angelica are coumarin and furocoumarin. The plant (including roots and seeds) contains several furocoumarins including angelicin, bergapten and xanthotoxin, as well as umbelliprenin and various phenols. One of the main constituents is β-phellandrene. Angelica may be cultivated as a fresh vegetable, or cooked and prepared like rhubarb. The dried roots and the corresponding derivatives find extensive use in the formulation of liqueurs. Roots are often employed in the flavoring of vermouths and bitters. The roots are sometimes employed with juniper berries to make gin. Angelica oil or extract contains 5-methoxypsoralen and 8-methoxypsoralen and, therefore, may evoke photodermatitis. Recurrent vesicular dermatitis has been reported among confectioners gathering angelica. Derivatives: The derivatives are the fluid extract from the roots, tincture (20% root extract and less often, seed extract in 60% ethanol), essential root oil, essential seed oil and essential stem oil. Derivative names: Angelica seed oil, Angela root oil, Angelica stem oil, Angelica root extract Essential oil composition: The main components in the essential oil obtained from various parts of Angelica archangelica of Romanian origin: root oil: α-pinene 27%, β-pinene 57.1%; stem oil: caryophyllene 49.2%; leaf oil: α-pinene 36.9%, β-pinene 23.9%, β-phellandrene 33.8%; flower oil: β-phellandrene 68.3%; fruit oil: β-phellandrene 87.4%.

ANGELICA ROOT CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6172 977050‑06‑8

Description: See Angelica. Consumption: Annual: 15.00 lb

Individual: 0.00001217 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA: PADI: n/a IOFI: n/a Composition: Polysaccharides (mainly sucrose), tannins, organic acids (angelic = methylcorotonic acid, caffeic acid, chlorogenic acid); flavonoids (archangelenone); essential oil (yield 0.35 to 1.30%); coumarins and furocoumarins (osthenol 0.37 to 0.47 μg/g; umbelliferone, begapten, isoimperatorin, xanthotoxin, angelicin, archangelicin) Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ANGELICA ROOT EXTRACT CAS No.: CoE No.:

84775‑41‑7 5

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2087 n/a

NAS No.: EAFUS No.

2087 977032‑49‑7

Description: See Angelica. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

ANGELICA ROOT OIL

98

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 56.24; frozen dairy 60.82; soft candy 60.44; gelatins, puddings 91.00; nonalcoholic beverages 54.76; alcoholic beverages 15.79. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 12.00 mg

IOFI: Natural

Composition: Qualitative composition similar to angelica root oil described above, with some additional esters and terpenic derivatives (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.79 40.96 50.79

Max. 15.79 56.24 60.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 73.00 26.69 52.03

Max. 91.00 54.76 60.44

Aroma threshold values: Detection at 100%: woody, warm, aromatic, herbaceous tea and tobacco-like with a valerian-like note. Taste threshold values: Taste characteristics at 0.05 to 0.10%: strong, woody, slightly smoky, dry and slightly bitter, moderately herbaceous, slightly astringent with a cooked fruity background.

ANGELICA ROOT OIL CAS No.: CoE No.:

8015‑64‑3 56

FL No.: n/a EINECS No.: 283‑871‑1

FEMA No.: JECFA No.:

2088 n/a

NAS No.:

2088

Description: The essential root oil is obtained by steam distillation of the roots. The pale-yellow to deep-amber liquid has a warm, pungent odor with musky or earthy notes and has a bittersweet flavor. The yield from the roots is fairly low even though they may be steam distilled for up to 24 hours; these factors, coupled with the qualitative differences in old versus young roots and the laborintensive process in digging and cleaning the roots, make the root oil fairly expensive. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 38.68; frozen dairy 26.82; soft candy 37.42; gelatins, puddings 35.81; nonalcoholic beverages 13.31; alcoholic beverages 41.29. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.634 mg

IOFI: Natural

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value

Not more than 7.0 Refractive index 1.473–1.487 (20°C) Optically inactive, or not more than Angular rotation Solubility in alcohol Passes test +46° Ester value Between 10 and 65 Specific gravity 0.850–0.880 (25°C) Heavy metals (as Pb) Passes test Physical–chemical characteristics: It is a pale-yellow to deep-amber liquid having a warm, pungent odor and bittersweet taste. Soluble in most fixed oils, slightly soluble in mineral oil, but relatively insoluble in glycerin and in propylene glycol. Essential oil composition: Terpenic hydrocarbons (α-pinene 4.4 to 24%, α-phellandrene 7.5–20%, β-phellandrene 16 to 24%, β-pinne 0.2 to 0.5%); macrocyclic lactone 0.8 to 2.4% (CoE, 2000). TNO (2000) reported 87 compounds from the angelica root oil. Of these, 43 were hydrocarbons, 22 alcohols and the remaining were esters, carbonyl aldehydes, carbonyl ketones, lactones, phenols, furans and oxides or epoxides of pyrans and coumarins.

ANGELICA SEED EXTRACT

99

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 29.02 27.49 20.40

Max. 41.29 38.68 26.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.47 9.29 26.83

Max. 35.81 13.31 37.42

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, herbal, ambrette and mushroom-like with a vegetative, spicy nuance.

ANGELICA SEED CAS No.: CoE No.:

977050‑07‑9 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6173

Description: See Angelica. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ANGELICA SEED EXTRACT CAS No.: CoE No.:

977032‑50‑0 n/a

FL No.: 56 EINECS No.: n/a

FEMA No.: JECFA No.:

2089 n/a

NAS No.:

2089

Description: See Angelica. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 63.50; frozen dairy 60.00; soft candy 26.80; gelatins, puddings 130.00; nonalcoholic beverages 1200.00; alcoholic beverages 2000.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 173.112 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1800.00 50.50 48.00

Max. 2000.00 63.50 60.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 115.00 1000.00 18.70

Max. 130.00 1200.00 26.80

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 15 ppm: herbal, ambrette, mushy and peppery with a fresh woody nuance.

ANGELICA SEED OIL

100

ANGELICA SEED OIL CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2090 n/a

NAS No.: EAFUS No.

2090 977050‑08‑0

Description: Angelica seed oil is obtained by steam distillation of the fresh seed of Angelica archangelica L. It has a sweeter and more delicate aroma than the root oil. The essential seed oil has a bitter, aromatic flavor. The essential seed oil is obtained in 0.6 to 1.5% yields by steam distillation of seeds harvested in mid-July (in Germany). Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 68.73; frozen dairy 59.08; soft candy 70.26; gelatins, puddings 54.70; nonalcoholic beverages 33.00; alcoholic beverages 75.61 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 13.444 mg

IOFI: Natural

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value (max) Angular rotation Ester value Heavy metals (as Pb)

3.0 +4°–+16° 14–32 Passes test

Refractive index Solubility in alcohol Specific gravity

1.480–1.488 (20°C) Passes test 0.853–0.876 (25°C)

Physical–chemical characteristics: It is a light yellow liquid. Soluble in most fixed oils, slightly soluble in mineral oil, but relatively insoluble in glycerin and propylene glycol. Essential oil composition: The seed oil qualitatively contains α-pinene, camphene, β-pinene, myrcene, β-phellandrene, ocimene (no isomer given), limonene, γ-terpinene, caryophyllene, p-cymene, 1,8-cineole, borneol, carvone. The seed oil contains 0.5% imperratorin, 0.1% bergapten, 0.02% xanthotoxol, 0.04% umbelliprenin, osthole, osthenole and angelicin (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 55.72 51.72 45.36

Max. 75.61 68.73 59.08

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.45 23.87 54.01

Max. 54.70 33.00 70.26

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: gin, herbal, ambrette, mush-like nuance.

ANGELICA STEM OIL CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

2091 n/a

NAS No.: EAFUS No.

2091 977032‑48‑6

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 129.60; frozen dairy 88.42; soft candy 132.20; gelatins, puddings 17.50; nonalcoholic beverages 13.29; alcoholic beverages 77.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 22.037 mg

IOFI: Natural

ANGOLA WEED

101

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 64.00 116.60 72.53

Max. 77.00 129.60 88.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.22 11.42 114.8

Max. 17.50 13.29 132.20

Aroma threshold values: n/a Taste threshold values: n/a

α-ANGELICA LACTONE Synonyms: 4-Hydroxy-3-pentenoic acid lactone; β-γ-Angelica lactone; γ-Angelica lactone; 5-Methyl-2(3H)-furanone; γ-Methyl-β-butenolide CAS No.: CoE No.:

591‑12‑8 731

FL No.: 10.012 EINECS No.: 209‑701‑8

FEMA No.: JECFA No.:

3293 n/a

NAS No.:

n/a

Description: α-Angelica lactone has a sweet, herbaceous odor reminiscent of tobacco. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.811 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6O2/98.10 Specifications: (Burdock, 1995) Appearance

Needle-like crystal; readily isomerizes to the beta form

Refractive index

Boiling point

167–170°C; 56°C (12 mmHg)

Solubility

Melting point

18°C

Specific gravity

1.4476 (20°C) Slightly soluble in water; soluble in alcohol, ether, and carbon disulfide 1.084 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 4.00 2.00 0.20 2.00

Max. 4.00 2.00 0.20 2.00

Food Category Meat products Milk products Soft candy

Usual 2.00 0.20 2.00

Max. 2.00 0.20 2.00

Synthesis: By dry distillation of levulinic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: sweet, creamy, coconut, vanilla hay and coumarin-like nuances. Natural occurrence: Reported found in grape, white bread, soy bean and licorice.

ANGOLA WEED Botanical name: Roccella fuciformis Ach.; R. tinctoria CAS No.: CoE No.:

977038‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6006

ANGOSTURA

102

Description: A lichen, especially R. tinctoria and R. fuciformis, yielding a blue, red or violet dyestuff. The liquid extract of the dyestuff made from the lichens is called archil liquor. R. tinctoria of Africa and the East Indies is the source of the chemical indicator litmus and the dye archil, or orseille. Derivatives: Liquid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

ANGOSTURA Botanical name: Galipea Officinalis Hancock (G. cusparia DC.) Botanical family: Rutaceae Other names: Cusparia Foreign names: Angostura (Fr.), Echt Angostura (Ger.), Cuspa (Sp.), Angostura (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6174 977000‑22‑8

Description: Angostura (bark) is obtained from Galipea officinalis, a wild-growing tree in the mountains of Venezuela, along the banks of the Orinoco River. The tree may grow up to 20 m in height and has long-stemmed leaves. It has large, cob-shaped, whitishred flowers. The part used is the bark. Angostura has a bitter, slightly aromatic flavor with a pungent aftertaste. The bitter principle is angosturin, the empirical formula for which is C9H12O5. Derivatives: The derivatives are tincture (20% in 60% ethanol), fluid extract and the essential oil. Derivatives names: Angostura extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

ANGOSTURA EXTRACT Synonyms: Oils, angostura CAS No.: CoE No.:

68916‑12‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2092 n/a

NAS No.:

2092

Description: Reportedly obtained in 1 to 2% yields by steam distillation of the bark. It has an aromatic odor with a burning, bitter flavor. As an essential oil, it is rarely seen as a commercial product. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

O-ANISALDEHYDE

103

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 102.94 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Ester value Ester value after acetylation Optical rotation

1.8 5.5

Refractive index Solubility

1.5074 (20°C) 1:9 in 90% ethanol

35.7

Specific gravity

0.928–0.960 (15°C)

–7°30ʹ to –50°

Physical–chemical characteristics: It is a yellowish liquid turning dark with aging. Composition: The main constituents include galipoline (a C15H26O sequiterpene alcohol) at approximately 14% galipene and cadinene. The bark also contains alkaloids, such as cusparine, cusparidine and galipoidine (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gravies

Usual 1943.00 58.00 32.00 10.00

Max. 3030.00 69.00 50.00 40.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 33.00 288.10 52.00

Max. 50.00 329.90 73.00

Aroma threshold values: n/a Taste threshold values: n/a

O-ANISALDEHYDE Synonyms: 2-Anisaldehyde; o-Anisaldehyde; ortho-Anisaldehyde; Benzaldehyde, 2-methoxy-; o-Formylanisole; Benzaldehyde, o-methoxy-; 2-Methoxybenzaldehyde; o-Methoxybenzaldehyde; 2-Methoxybenzenecarboxaldehyde; 2-Methoxyphenylformaldehyde; 6-Methoxybenzaldehyde; Salicylaldehyde methyl ether CAS No.: CoE No.:

135‑02‑4 10350

FL No.: 05.129 EINECS No.: 205‑171‑7

FEMA No.: JECFA No.:

4077 n/a

NAS No.:

7627

Description: Colorless to cream amber crystalline powder; sweet powdery hawthorn guaiacol vanilla acetophenone almond aroma. Consumption: Odor and/or flavor used in acacia, almond, amber, ambrene, anise, apple, apricot, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.553 mg

IOFI: n/a

Empirical Formula/MW: O C H3

C8H8O2/136.15

O

ANISE

104 Specifications: (JECFA, 2008) Assay (min)

97%

Refractive index

Boiling point

243.0–244.0°C

Solubility

Melting point

37.0–38.0°C

Specific gravity

1.46–1.56 (20°C) Insoluble in water; soluble in ethanol, propylene glycol, and water (2950 mg/L, 25°C) 1.1700–1.1326 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 3.00 10.00 30.00 5.00 5.00 1.00

Max. 30.00 50.00 50.00 20.00 20.00 10.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 1.00 5.00 1.00 5.00

Max. 20.00 50.00 10.00 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor; anisic type; recommend smelling in a 10.00% solution or less. Taste threshold values: Sweet powdery guaiacol musty vanilla floral almond taste at 50 ppm in water. Natural occurrence: Reported found in Cassia oil, cinnamon bark, and Cinnamon bark oil (Cinnamomum zeylanicum Blume), Sri Lanka (0.09–0.15%).

ANISE* Botanical name: Pimpinella anisum L. Botanical family: Apiaceae (Umbelliferae) Foreign names: Anis (Fr.), Anis (Ger.), Anis (Sp.), Anice (It.) CAS No.: CoE No.:

84775‑42‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2093 n/a

NAS No.: EAFUS No.

2093 977007‑65‑0

Description: Herbaceous annual plant indigenous to Greece and Asia Minor, now extensively cultivated in Europe, in Russia and, to a lesser extent, in India. It has a perpendicular root, an erect cylindrical stalk, alternate leaves, yellowish-white flowers, five-edged carpels and lens-shaped seeds. It flowers in July. The fruits of commerce are grayish-green to dull yellowish-brown in color, 3 to 5 mm long and 1.5 to 2 mm wide, containing about 10% of fixed oil and 1.5 to 4% of essential oil. Parts used are fruits, improperly called seeds. Anise has a history of use as a spice and as a fragrance. It has a sweet, soft, mild flavor with rich effects. The main component responsible for its characteristic taste and smell, as well as for its medicinal properties, is trans-anethole. Derivatives: Fluid extract, tincture (20% in approximately 70% ethanol), infusion (5%) and decoction (4%). Extraction of anise seed yields an oleoresin containing fixed oil and the full anise flavor. Consumption: Annual: 255000.00 lb

Individual: 0.2161 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): Approved for OTC use (21 CFR 310.528, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 330.53 mg

IOFI: Natural

Essential oil composition: The seeds yield 2.5% of the oil on steam distillation. The major components of the oil are typically 95% trans-anethole (strong, sweet, anise) and 2% methyl chavicol (strong, sweet, tarragon). TNO (2000) reported presence of 44 compounds in anise. Of these, 23 were hydrocarbons, 8 phenols, 4 alcohols, 3 carbonyl ketones, 1 carbonyl aldehyde, 1 acid and 4 unknown compounds.

*

Anise is synonymously used with star anise (Illicium verum Hook, F.), which is described separately in this book. FCC (1996) has described both anise oil and star anise oil under the title “Anise Oil.”

ANISOLE

105

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats oils Frozen dairy

Usual 3.77 961.00 691.00 2000.00 4.00

Max. 3.77 7581.00 1075.00 4000.00 5.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 151.90 1951.00 30.00 4.00

Max. 151.90 2304.00 40.00 7.00

Anise Oil Other names: Aniseed oil; Anise, oil (Pimpinella anisum L., fruit extract); EPA Pesticide Chemical Code 004301; Pimpinella anisum oil CAS No.: CoE No.:

84775‑42‑8 n/a

FL No.: n/a EINECS No.: 283‑872‑7

FEMA No.: JECFA No.:

2094 n/a

NAS No.: EAFUS No.

2094 8007‑70‑3

Description: Anise oil is obtained by steam distillation of the dried, ripe fruit of Pimpinella anisum L. It has the characteristic odor and taste of anise. Consumption: Annual: 38666.67 lb

Individual: 0.03276 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 46.352 mg

IOFI: Natural

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Angular rotation Heavy metals (as Pb) Phenols Refractive index

Between –2° and +1° Passes test Passes test 1.553–1.560 (20°C)

Solidification point Solubility in alcohol Specific gravity

Not more than 15°C Passes test 0.978–0.988 (25°C)

Physical–chemical characteristics: Anise oil is a colorless to pale-yellow, strongly refractive liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Chewing gum Frozen dairy

Usual 426.30 162.40 180.00 181.50 46.30

Max. 570.20 181.90 180.00 2208.00 61.33

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 39.09 497.0 10.33 24.52 509.50

Max. 46.30 1255 27.08 31.33 681.10

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 20 ppm: sweet, licorice-like, anise and fennel with a lingering candylike note.

ANISOLE Synonyms: Anizol; Benzene, methoxy-; Ether, methyl phenyl; Ether, methyl phenyl-; Methyl phenyl ether; Methoxybenzene; Phenyl methyl ether CAS No.: 100‑66‑3 FL No.: 04.032 FEMA No.: 2097 CoE No.: 2056 EINECS No.: 202‑876‑1 JECFA No.: 1241 Description: Anisole has a characteristic pleasant, anise-like, agreeable aromatic odor.

NAS No.:

2097

ANISYL ACETATE

106 Consumption: Annual: <1.00 lb

Individual: 0.0000307 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 7.58 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 99% Boiling point 154°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.515–1.518 (20°C) Insoluble in water; soluble in alcohol and ether 0.999–0.993 (25°C)

Food Category Usual Max. Food Category Usual Max. 38.74 56.06 6.25 6.25 Baked goods Hard candy Frozen dairy 20.03 33.45 Nonalcoholic beverages 7.43 13.47 Gelatins, puddings 33.00 46.00 Soft candy 51.58 59.65 Synthesis: By reacting phenol and dimethyl sulfate in the presence of aqueous NaOH; by passing methyl chloride into a suspension of sodium phenolate in liquid ammonia. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple juice and in the oil of Artemisia dracunculus var. turkestanica; also reported found in butter, Camembert cheese, roasted beef, olive (Olea europae), Malay apple, Jerusalem artichoke (Helianthus tuberosus), Bourbon vanilla, truffles, crab and sopadilla fruit (Achras sapota L.).

ANISYL ACETATE Synonyms: Benzenemethanol, 4-methoxy-, 1-acetate; Benzenemethanol, 4-methoxy-, acetate; Benzyl alcohol, p-methoxy-, acetate; Cassie ketone; p-Methoxybenzyl acetate; p-Methoxybenzyl alcohol acetate; 4-Methoxybenzenemethanol acetate; 4-Methoxybenzyl acetate CAS No.: 104‑21‑2 FL No.: 09.019 FEMA No.: 2098 NAS No.: 2098 CoE No.: 209 EINECS No.: 203‑185‑8 JECFA No.: 873 Description: Anisyl acetate has a floral, fruit-like odor (pleasant, vanilla, plum, lilac) and a slight pungent, sweet taste. Consumption: Annual: 4983.33 lb

Individual: 0.004223 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.22 mg Empirical Formula/MW: C10H12O3/180.20

IOFI: Nature Identical

ANISYL ALCOHOL

107

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 235°C

Specific gravity

1.511–1.517 (20°C) 1:6 in 60% alcohol; insoluble in water 1.104–1.111 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.55 11.01 51.47 7.99 10.46

Max. 3.83 18.31 51.47 13.88 16.98

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.70 10.00 3.30 17.88

Max. 19.37 10.00 6.98 25.91

Synthesis: May be prepared by the reaction of anisic alcohol with acetic anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, floral, vanilla, coconut, honey, cocoa, anise and licorice. Natural occurrence: Reported found in vanilla and currants.

ANISYL ALCOHOL Synonyms: Anise alcohol; Anisic alcohol; p-Anisol alcohol; Anisyl alcohol; p-Anisyl alcohol; Benzenemethanol, 4-methoxy-; Benzyl alcohol, p-methoxy-; 4-Methoxybenzene-methanol; 4-Methoxybenzyl alcohol; p-Methoxybenzyl alcohol CAS No.: CoE No.:

105‑13‑5 66

FL No.: 02.128 EINECS No.: 203‑273‑6

FEMA No.: JECFA No.:

2099 871

NAS No.:

2099

Description: Anisyl alcohol has a floral odor with sweet, fruity (peach) taste. Consumption: Annual: 1950.00 lb

Individual: 0.001652 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.93 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10O2/138.17 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless to slightly yellow liquid

Melting point Refractive index

Assay (min)

97%

Solubility

Boiling point

259°C

Specific gravity

24–25°C 1.540–1.547 (20°C) Insoluble in water; poorly soluble in glycols, glycerol; soluble in organic solvents, oils; miscible in ethanol above 20°C 1.107–1.115 (25°C)

ANISYL BUTYRATE

108 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.96 12.73 6.48 10.90

Max. 2.87 24.12 12.78 23.85

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 6.33 17.44

Max. 2.62 14.76 27.96

Synthesis: By reduction from anisic aldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: spice, anise, vanilla, balsamic and powdery. Natural occurrence: Reported found in anise (Pimpinella anisum L.), honey, Bourbon vanilla (Vanilla planifolia Andrews), Tahiti vanilla (Vanilla tahitensis Moore), Illicium verum and tomato.

ANISYL BUTYRATE Synonyms: Butanoic acid, (4-methoxyphenyl)methyl ester; Butyric acid, p-methoxybenzyl ester; p-Methoxybenzyl butyrate; (4-Methoxyphenyl)methyl butanoate CAS No.: CoE No.:

6963‑56‑0 286

FL No.: 09.058 EINECS No.: 230‑163‑5

FEMA No.: JECFA No.:

2100 875

NAS No.:

2100

Description: Anisyl butyrate has a weak, floral, intensely sweet, plum-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.39 mg

IOFI: n/a

Empirical Formula/MW: C12H16O3/208.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 270°C

Specific gravity

1.500–1.505 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.047–1.067 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.50 12.62 5.09

Synthesis: From anisyl alcohol and n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 4.00 17.36 6.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 2.83 8.05

Max. 10.60 3.97 12.90

ANISYL PHENYLACETATE

109

ANISYL FORMATE Synonyms: Benzenemethanol, 4-methoxy-, 1-formate; Anisyl alcohol, formate; Benzenemethanol, 4-methoxy-, formate; Benzyl alcohol, p-methoxy-, formate; 4-Methoxybenzenemethanol formate; p-Methoxybenzyl alcohol, formate; p-Methoxybenzyl formate; 4-Methoxybenzyl formate CAS No.: CoE No.:

122‑91‑8 354

FL No.: 09.087 EINECS No.: 204‑582‑9

FEMA No.: JECFA No.:

2101 872

NAS No.:

2101

Description: Anisyl formate has a floral, sweet, floral, herbaceous-green odor. Consumption: Annual: 283.33 lb

Individual: 0.0002401 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.11 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

90% (GC, nonpolar column) 220°C

Specific gravity

1.519–1.525 (20°C) Insoluble in water, glycerol, propylene glycol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.136–1.145 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 10.53 6.73

Max. 4.50 23.33 15.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.65 5.86

Max. 10.17 5.65 17.41

Synthesis: By direct esterification of anisic alcohol with formic acid. Aroma threshold values: n/a. Odor characteristics are sweet, spicy, vanilla-like with powdery fruity nuances. Taste threshold values: Taste characteristics at 50 ppm: sweet, vanilla, spice, with fruity heliotropine-like nuances. Natural occurrence: Reported found in Vanilla fragrans and Ribes species.

ANISYL PHENYLACETATE Synonyms: Anisyl α-toluate; Benzeneacetic acid; Acetic acid, phenyl-, p-methoxybenzyl ester; Anisyl phenylacetate; Benzeneacetic acid, (4-methoxyphenyl)methyl ester; p-Methoxybenzyl phenylacetate; 4-Methoxybenzyl phenylacetate; (4-Methoxyphenyl)methyl benzeneacetate; Phenylacetic acid, p-methoxybenzyl ester CAS No.: CoE No.:

102‑17‑0 233

FL No.: 09.706 EINECS No.: 203‑010‑5

FEMA No.: JECFA No.:

3740 876

NAS No.:

3740

Description: Anisyl phenylacetate has an anise-, honey-like, faint, balsamic-rosy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

ANISYL PROPIONATE

110

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.57 mg

IOFI: Artificial

Empirical Formula/MW: C16H16O3/256.30 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 370°C

Specific gravity

1.553–1.563 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.125–1.133 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 7.33 2.70

Max. 10.00 14.70 6.16

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.70 2.39 4.92

Max. 6.16 5.66 10.80

Synthesis: From anisyl alcohol and phenylacetic acid by direct esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ANISYL PROPIONATE Synonyms: Benzenemethanol, 4-methoxy-, 1-propanoate; Benzenemethanol, 4-methoxy-, propanoate; Benzyl alcohol, p-methoxy-, propionate; p-Methoxybenzyl propionate; 4-Methoxybenzenemethanol propionate CAS No.: CoE No.:

7549‑33‑9 426

FL No.: 09.145 EINECS No.: 231‑433‑5

FEMA No.: JECFA No.:

2102 874

NAS No.:

2102

Description: Anise propionate has an herbaceous odor and fruity (cherry, peach) taste. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.32 mg

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Boiling point Refractive index

277°C (100–103°C at 0.5 mmHg) 1.5490 (20°C); 1.5112 (15°C)

Specific gravity

1.078 (15.5°C)

ANNATTO SEED

111

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 17.20 6.38 4.69

Max. 5.00 30.27 10.76 9.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.58 5.14 11.73

Max. 0.73 7.12 22.88

Synthesis: By esterification of anisic alcohol with propionic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fruits.

ANNATTO EXTRACT Other names: Annatto; Annatto coloring dye, Annatto potassium; CI No. 75120; Annatto sodium; Annatto water soluble; Annotta; Arnnatta; Arnnatto; Bixin; C.I. Natural Orange; L-Orange No. 3; Norbixin; Orlean CAS No.: CoE No.:

1393‑63‑1 n/a

FL No.: n/a EINECS No.: 215‑735‑4

FEMA No.: JECFA No.:

2103 n/a

NAS No.: E No.:

2103 160b

Description: The extract prepared from annatto seed, Bixa orellana (L.), using a food grade extraction solvent. Consumption: Annual: 1,500,000.00 lb

Individual: 1.2711 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): HOC (1992) JECFA: ADI: 0 to 0.065 mg/kg bw (1982) Trade association guidelines: FEMA PADI: 252.02 mg IOFI: n/a Specifications: Identification: Oil-soluble annatto extract diluted with acetone exhibits absorbance maxima at 439, 470 and 501 nm. Water-soluble annatto extract diluted with water exhibits absorbance maxima at 451 to 455 nm and 480 to 484 nm (for other methods of identification, see FCC, 1996); arsenic (as As): Not more than 3 mg/kg; color intensity: Meets the representations of the vendor; lead: not more than 10 mg/kg; residual solvent: acetone, not more than 0.003%; hexanes, not more than 0.0025%; isopropyl alcohol, not more than 0.005%; methyl alcohol, not more than 0.005% in excess of that produced naturally; trichloroethylene and dichloromethane, not more than 0.003% individually or in combination. Physical–chemical characteristics: Annatto extracts occur as dark red solutions, emulsions or suspensions in water or oil or as dark red powders. Composition: Bixin is the principal pigment of the oil-soluble annatto extracts. Norbixin is the principal pigment of the water-soluble annatto extracts. Commercial preparations are usually mixtures of bixin, norbixin and other carotenoids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Aroma threshold values : n/a Taste threshold values : n/a

ANNATTO SEED Botanical name: Bixa orellana L. Botanical family: Bixaceae

Usual 150.00 1459.00 2000.00 250.00 261.40

Max. 200.00 2479.00 2000.00 1000.00 439.10

Food Category Gravies Meat products Nonalcoholic beverages Snack foods

Usual 1.28 183.80 36.36 80.00

Max. 1.82 367.60 47.26 400.00

APRICOT

112 Other names: Annotta, Arnotta CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2104 n/a

NAS No.: EAFUS No.:

2104 977157‑28‑0

Description: This small tree bears panicles of white or pink flowers similar to wild roses, and a hairy, reddish fruit capsule containing 30 to 50 seeds. It is very popular with bees. Annatto colors are obtained from the seeds. The pericarb of the seed contains a coloring material, which is obtained by extraction. The red seed coats (arils) are also scraped off for use as an orange-red dye. The dye colors cheese, butter and chocolate and is used locally to flavor rice. Derivatives: Annatto extract Consumption: Annual: 3,650,000.00 lb

Individual: 3.00932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.2030 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI 8.968 mg

IOFI: n/a

Physical–chemical characteristics: The coloring material from the seed is obtained by extraction with alkali. The coloring matter is chiefly the carotenoid-bixin; upon saponification, the methyl ester group is split off, resulting in the diacid-norbixin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 50.04 250.00

Max. 100.00 500.00

Food Category Snack foods

Usual 25.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: n/a

APRICOT Botanical name: Prunus armeniaca L. Botanical family: Rosaceae Description: There are many varieties and species of apricot, differing in flavor, color and size. Trees of this genus have attractive flowers and bark, and bear finely toothed, deciduous leaves and various single-stoned fruits. The 10 m Prunus armeniaca tree is drought resistant with red shoots, a stone fruit (drupe); a one-seeded fruit that does not split open itself; and within the seed is enclosed a stony endocarp, called the pit. The part used is the kernel of the pit. Fruits vary in colors from yellows and oranges to deep purples. In India and China, the apricot has been used for over 2000 years. Excessive ingestion of apricot kernels causes cyanide poisoning in both animals and humans. Prussic acid (hydrogen cyanide) present in kernels has been used in Chinese medicine. Constituents: Acids present in apricot fruits include malic, citric, tartaric, quinic, succinic, acetic, caffeic, p-coumaric and ferulic. The cyanogenic glycoside amygdalin has been determined from the seeds. Sugars present in apricot include xylose, glucose, fructose and sorbitol. TNO (2000) reported the presence of 216 compounds in apricot; of these, 22 are hydrocarbons, 31 alcohols, 20 carbonyl aldehydes, 23 carbonyl ketones, 16 acids, 76 esters, 11 lactones and remaining bases, sulfur compounds, ethers, phenols, furans and (ep)oxides pyrans or coumarins.

APRICOT KERNEL OIL Other names: Persic oil, Prunus armeniaca oil CAS No.: CoE No.:

72869‑69‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2105 n/a

NAS No.:

2105

Description: See Apricot. Consumption: Annual: 5916.67 lb Individual: 0.005014 mg/kg/day

l-ARABINOSE

113

Regulatory Status: CoE: n/a FDA: 21 CFR 145 et seq., 150 et seq.; 182.40, 582.40 FDA (other): HOC (1992) (apricot) JECFA: n/a Trade association guidelines: FEMA PADI: 35.027 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 123.30 100.00

Max. 300.00 400.00

Food Category Nonalcoholic beverages Soft candy

Usual 130.00 350.00

Max. 150.00 375.00

Aroma threshold values: n/a Taste threshold values: Aroma concentrate: Taste characteristics at 0.4%; sweet, fruity, fresh apricot-like with floral, tea-like brown nuances.

l-ARABINOSE Synonyms: Pectin sugar; L-Arabinose; L-(+)-Arabinose; Arabinose, L-; Arabinose (L); Pectinose CAS No.: CoE No.:

5328‑37‑0 n/a

FL No.: n/a EINECS No.: 226‑214‑6

FEMA No.: JECFA No.:

3255 n/a

NAS No.:

3255

Description: Arabinose is widely distributed in nature including Acacia and Larix species as a complex polysaccharide. Consumption: Annual: 35666.67 lb

Individual: 0.03022 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 38.57 mg

IOFI: Natural

Empirical Formula/MW: HO

C5H10O5/150.13

OH

O

OH

OH

Specifications: (Burdock, 1997) Appearance

Rhombic prisms

Solubility

Melting point

159.5°C

Specific gravity

Optical rotation

+105° (20°C) (c = 3 in water)

Very soluble in water; slightly soluble in alcohol; insoluble in ether α, 1.585 (20°C); β, 1.625 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Jams, jellies

Usual 150.00 75.00 150.00

Max. 450.00 450.00 450.00

Food Category Nonalcoholic beverages Soft candy

Usual 150.00 150.00

Synthesis: By partial hydrolysis of mesquite gum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Widely distributed in nature including Acacia and Larix species as a complex polysaccharide.

Max. 450.00 450.00

l-ARGININE

114

l-ARGININE Synonyms: Arginine [USAN:INN]; (S)-2-Amino-5-guanidinovaleric acid; Arginine; 2-Amino-5-guanidinovaleric acid CAS No.: 74‑79‑3 FL No.: 17.003 FEMA No.: 3819 NAS No.: 0021 11890 JECFA No.: n/a CoE No.: EINECS No.: 200‑811‑1 Description: Arginine is a diaminomonocarboxylic acid. The nonessential amino acid, arginine, is a urea cycle amino acid and a precursor for the neurotransmitter nitric oxide, which plays a role in the regulation of the brain’s system of dilation and constriction of small blood vessels. It is strongly alkaline and its water solutions absorb carbon dioxide from the air (FCC, 1996). Functionality in foods includes, but is not limited to, nutrient and dietary supplement. Consumption: Annual: 6466.67 lb

Individual: 0.005480

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 582.5145 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 803404 mg

IOFI: Nature Identical

Empirical Formula/MW: NH

C6H14N4O2/174.20

H2N

O

NH

OH NH 2

Specifications: (FCC, 1996) Appearance Assay

White crystals or a white, crystalline powder Not less than 98.5% and not more than 101.5% C6H14N4O2, calculated on a dry weight basis

Loss on drying

Not more than 1.0%

Residue on ignition

Not more than 0.2%

Heavy metals (as Pb) Not more than 0.002%

Specific rotation

Lead

Solubility

Not more than 10 mg/kg

Reported uses (ppm): Food Category Breakfast cereals Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 20.00 3.00 20.00 15.00 3.00 2.00 3.00 5.00 5.00 15.00 5.00 5.00 3.00 15.00 1.00 5.00 10.00

Max. 100.00 30.00 100.00 100.00 15.00 25.00 15.00 10.00 15.00 30.00 15.00 15.00 15.00 100.00 20.00 10.00 100.00

[α]20o/D: Between +26.0o and +27.9o, after drying; or [α]25o/D: Between +25.8o and +27.7o, after drying It is soluble in water, but insoluble in ether and sparingly soluble in alcohol

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 15.00 5.00 3.00 15.00 5.00 15.00 2.00 3.00 5.00 10.00 15.00 3.00 5.00 3.00 3.00

Max. 15.00 100.00 15.00 30.00 100.00 10.00 100.00 15.00 5.00 25.00 250.00 250.00 15.00 250.00 15.00 15.00

ARTEMISIA (WORMWOOD)

115

Synthesis: Enzymatically, arginine is formed in two reactions from citrulline. The first reaction (citrulline + succinate) is catalyzed by the enzyme arginosuccinate synthetase. It is ATP dependent and with the formation of a new C–N bond in the gaunidino group of arginosuccinate, water is removed and ATP is hydrolyzed. The second reaction is catalyzed by arginine synthetase and involves the scission of arginosuccinate with the formation of arginine and fumaric acid. Aroma threshold values (ppb): Detection at 100%, faint. Taste threshold values (ppb): Taste characteristics at 1000 ppm: hint of sourness. Natural occurrence: Reported present in cheese, chocolate, eggs, meat, nuts and other products.

ARNICA FLOWER Botanical name: Arnica montana L., A. fulgens Pursh, A. cordifolia Hooker Botanical family: Compositae; Asteraceae Foreign names: Arnique montagnard (Fr.), Arnica Wohlverlei (Ger.), Arnica (Sp.), Arnica (It.) Other names: Leopard’s bane, Mountain tobacco, Mountain snuff, Wolf’s bane CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6347 977000‑27‑3

Description: Perennial herb commonly growing in pastures and mountain areas. A. montana grows wild in Russia, Scandinavia, northern India, and central and northern Europe. A. cordifolia grows wild in the United States, where it is known as mountain tobacco. The plant is 20 to 60 cm tall and has cylindrical rhizomes sprouted with numerous smaller roots, leaves, terminal solitary buds and peripheral ligulate yellow flowers (June to July). The flowers (also rhizomes) are used. Internal and external preparations made from the flowering heads of arnica have been used medicinally for hundreds of years. Arnica has an agreeable, herbaceous, sweet odor, somewhat reminiscent of chamomile, with a slight bitter flavor. Derivatives: Absolute, infusion (0.5 to 1.0%) tincture, fluid extract and resinoid (resinoine). An aromatic principle of the absolute is thymohydroquinone dimethylether. Derivative names: Arnica oil, Arnica Flowers Extract Consumption: Annual: <1.00 lb

Individual: 0.0000421 mg/kg/day

Regulatory Status: CoE: n/a FDA: 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: Arnica oil is yellow-orange to green-blue; it is obtained by steam distillation of flowers. Arnica root oil is obtained from the rhizomes; it is yellow to dark-yellow and more viscous than arnica oil. Both oils are scarce and expensive. Presumably some of the aromatic principles of the plant are lost in making the essential oil, and for this reason, the absolute, tincture and resinoid are preferred. Composition: A number of flavonoid glycosides have been identified in arnica. Besides these flavonoids, terpenoids, amines, carbohydrates and volatile oils have been detected. Other components found in arnica include bitter compound arnicin, caffeic acid, carotenoids, phytosterols, resin, tannins and anthoxanthine. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA (WORMWOOD) Botanical name: Artemisia spp. (wormwood) Botanical family: Asteraceae; Compositae Foreign names: Armosie (Fr.), Vermut (Ger.), Asenzio (Sp.), Assenzio (It.)

ARTEMISIA EXTRACT

116

CAS No.: n/a

n/a 61

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3114 n/a

NAS No.: EAFUS No.:

3114 977052‑73‑5

Description: A. absinthium L. is a perennial herb widespread throughout central Europe and western Asia, as well as North America. The plant has stems up to 1 m high, branched rhizomes, alternate and petiolate lower leaves, pubescent radical leaves, and yellowish flowers (July and August). Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. Wormwood is used to flavor vermouth and the now banned liqueur, absinthe. The active principle of wormwood is thujone (prohibited in the United States), while other components include camphor. Derivatives: Derivatives are infusion (0.5 to 1%), fluid extract, distillation, water, tincture (20% in 70% ethanol) and artemisia oil. Consumption: Annual: <1.00 lb

Individual: < 0.000001 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels: Alcoholic beverages 2400 ppm, nonalcoholic beverages 360 ppm. FDA: 21 CFR 172.510 (Thujone use is not authorized in the United States; finished food must be thujone free.), 182.10, 182.20, 582.10, 582.20 (Note that the Artemisia species listed in these sections is not consistent with that listed in 172.510.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, the herb consists of sesquiterpene lactones (absinthin, isoabsinthin, anabsin, anabsinthin, arabsin, arlatin, sesartemin, diasesartemin, episesarteminabsintholide, artabsinolide and others) and flavonoids (aglycones, kaempferol-3-methyl, querecetagetin-3,6,3ʹ trimethyl and others). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 190.00

Max. 240.00

Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3115 n/a

NAS No.: EAFUS No.:

3115 977032‑37‑3

Description: See Artemisia. It exhibits a characteristic acrid taste. Obtained by steam distillation. Finished food must be thujone-free. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Use levels (in ppm): Baked goods 171.3; frozen dairy 175; soft candy 171.3; gelatins, puddings 175; nonalcoholic beverages 18.12; alcoholic beverages 46.06. FDA: 21 CFR 172.510, 182.20, 582.20 (Thujone use is not authorized in the United States; finished food must be thujone-free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 35.367 mg IOFI: Natural Specifications: An oil of Italian production has the following constants: Acid value (min)

5.6

Solubility

Ester value Ester value (after acetylation)

15–37

Specific gravity

1:0.5 to 1 in 90% alcohol, 1:1 to 2 in 80% alcohol 0.918–0.943 (20°C)

123

Physical–chemical characteristics: The oil is a dark-green to yellow-brown (sometimes blue because of the presence of azulenes) liquid exhibiting a characteristic acrid taste. The physical constants vary widely, depending on the source. Composition: The main constituents include α- and β-thujone, phellandrene, cadinene, pinene, sabinene, myrcene, chamazulene, β-caryophylene, bisabolene and terpenes.

ARTEMISIA (MUGWORT)

117

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 46.06 156.60 160.00

Max. 46.06 171.30 175.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 160.00 39.58 156.6

Max. 175.00 49.79 171.3

Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA OIL Other names: Absinthium; Armoise; Armoise extract, Armoise oil; Oil wormwood; Wormwood oil CAS No.: CoE No.:

8008‑93‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3116 n/a

NAS No.:

3116

Description: See Artemisia. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (in ppm): Baked goods 59.79; frozen dairy 59.64; soft candy 58.44; gelatins, puddings 60.00; nonalcoholic beverages 18.12; alcoholic beverages 17.80. FDA: 21 CFR 172.510, 182.20, 582.20. (Thujone use is not authorized in the United States; finished food must be thujone free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 12.237 mg

IOFI: Natural

Physical–chemical characteristics: See Artemisia Extract. Essential oil composition: Six essential oils along with their important constituents from Artemisia absinthium L. are reported by CoE (2000). These essential oils include: (Z)-epoxy-ocimene chemotype; sabinyl acetate chemotype; chrysanthenyl acetate chemotype; β-thujone chemotype; β-thujone/epoxy ocimene (mixed chemotype) and cis-chrysanthenol chemotype. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 14.41 53.83 54.59 55.00

Max. 17.80 58.79 59.64 60.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.77 14.93 53.51

Max. 0.77 18.12 58.44

Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA (MUGWORT) Botanical name: Artemisia vulgaris L. (common mugwort), A. pontica L. (roman mugwort) and other species Botanical family: Asteraceae; Compositae mugwort is an aromatic perennial and has median green leaves with silver, downy undersides and red-brown florates. It is an important herb in Asian and European folklore. Other names: Artmisia indica willd, Absinthium officinale Brot., Artemisia vulgare Lam. CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.:a JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977052-73-5

FEMA and NAS numbers are specific to wormwood (Artemisia absinthium L.), not the mugwort varieties.

Description: A family of bitter aromatic herbs or shrubs that includes several species. Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE’s (2000) book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon.

ARTICHOKE LEAVES

118 Derivatives: Alcoholic extract, tincture and essential oil of herb and alcoholic extract from flowers. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on camphor, eucalyptol, polyacetylene compounds and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (common mugwort) alcoholic extract of herb: Alcoholic beverages 2 to 10,000 ppm, nonalcoholic beverages 2 to 40 ppm. FDA: Not authorized FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, artemesia consists of sesquiterpene lactones (vulgarin, vulgarole, α-amyrin, epoxyartemisia ketone) and alcohols, polyacetylenic derivatives and acids. Quantitatively, essential oil consists of terpenic hydrocarbons (α-pinene 0.3%, β-pinene 2.2%, sabinene 15.9%, caryophyllene 1.5%, camphene 0.45%, limonene 0.53%, p-cymene 3.3%); oxygenated terpenic compounds (α-thujone 56.3%, β-thujone 7.5%, 1,8-cineole 26.8%, camphor 20%, borneol 18.5%, α-terpienol 2.21%, geraniol 1.5%, eugenol 0.92%, linalool 1.14%, piperitonel); ester (bornyl acetate 18%) and sesquiterpene lactone (vulgarole). Aroma threshold values: n/a Taste threshold values: n/a

ARTICHOKE LEAVES Botanical name: Cynara scolymus L. Botanical family: Asteraceae; Compositae Other names: Globe artichoke Foreign names: Artichaut (Fr.), Artichoke (Ger.), Alkachofa (Sp.), Carciofo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6348 977038‑45‑1

Description: Perennial, herbaceous plant of Mediterranean origin, it can grow taller than 1 m. It has rhizomes, an erect stalk, large alternate leaves, blue-violet flowers and enveloping fleshy bracts. Parts used are cauline leaves. The leaves have a bitter tonic flavor. The fleshy receptacles and bracts of the flower bud and blanched stalk are eaten as a vegetable, but they may cause off-flavors in breast milk. The artichoke has been popular since Roman times as a food and medicine. Much of the pharmacologic activity of the leaves has been attributed to the presence of caffeoylquinic acid derivatives. Derivatives: Decoction (5%), fluid extract (soft and dried), tincture (20% in 60% ethanol). The active principles of derivatives are contained in the fresh leaves from 0.01 to 0.02%. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155.200, 172.510 (alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Artichoke leaves, stem and root (not the flower heads) contain a number of bitter aromatic principles. In addition the plant contains tannins and numerous enzymes including oxidases, peroxidases, cynarase and ascorbinase. TNO (2000) reported the presence of 48 compounds in artichoke. Of these, 16 were found to be hydrocarbons, 10 alcohols, 4 carbonyl ketones, 10 carbonyl aldehyde and the remaining were phenols, furans, sulfur compounds, halogens and oxides of pyrans and coumarins. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ASAFETIDA OIL

119

ASAFETIDA GUM Botanical name: Ferula assa-foetida L. and related species of Ferula Botanical family: Apiaceae; Umbelliferae Other names: Asafoetida gum; Asfoetida powder; Asant; Asefetida; Devil’s dung; Food of the gods; Gommo-oleoresin Foreign names: Asafetide (Fr.), Asant (Ger.), Asafetida (Sp.), Assafetida (It.) CAS No.: CoE No.:

9000‑04‑8 196

FL No.: n/a EINECS No.: 232‑522‑1

FEMA No.: JECFA No.:

2107 n/a

NAS No.:

2107

Description: Asafetida gum plant commonly grows on the steppes of Asia (Iran, Afghanistan, Turkestan, Kashmir). This herb, with a thick rootstock, feathery foliage and umbels of summer flowers, has a strong unpleasant, fetid, fishy smell. The plant is not used as such; only the gum resin exudate from its root is used. The pungent gum is extracted from the living rootstock by notching the plant at soil level. Asafetida has a strong, garlic-like odor and a slightly bitter, pungent taste. Derivatives: Fluid extract, tincture (20% in 70% ethanol) Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: Use levels; baked goods 11.06 ppm; meat products 2.25 ppm; soft candy 10 ppm FDA: Category 5. Levels of use in ppm: baked goods 11.06; meat products 2.25; soft candy 10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.042 mg IOFI: Natural Composition: The resin consists of essential oil (7 to 12%), gum (25 to 48%), resin (40 to 60%) and ashes (1 to 3% or 10 to 15%, depending on the plant type). Volatile compounds from gommo-oleoresin (essential oil) are mainly disulfides and minor amounts of trisulfides. The resins are composed of asaresinotanol free or combined with ferulic acid, farnesiferol, umbelliferone, valeric acid and traces of vanillin. The gum is mainly composed of polysaccharides glucose, galactose, L-arabinose, rhamnose and glucuronic acid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 6.78 1.05

Max. 11.06 2.25

Food Category Soft candy

Usual 5.00

Max. 10.00

Aroma threshold values: n/a Taste threshold values: n/a

ASAFETIDA OIL Other names: Asafetida oil (Ferula assafoetida L.); Asafoetida oil; Oils, asafetida CAS No.: CoE No.:

72869‑70‑6 196

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2108 n/a

NAS No.:

2108

Description: See Asafetida. The essential oil obtained by steam distillation of the resin. It has a garlic-like odor and a slightly bitter, pungent taste. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 12.95; frozen dairy 10; meat products 49.68; condiments, relishes 3.02; soft candy 1.41; gelatins, puddings 15; snack foods 1; nonalcoholic beverages 15; foods 0.5 to 5 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.737 mg

IOFI: Natural

Physical–chemical characteristics: It is a pale yellow to orange-yellow liquid. Main constituents include sulfur-containing compounds (methylpropenyl disulfides). Vanillin is also present; it is formed by oxidation of ferulic acid during the aging process of the resin.

ASAFETIDA FLUID EXTRACT

120 Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Baked goods Frozen dairy Gelatins, puddings

Usual 1.74 1.47 3.00 5.00

Max. 3.02 12.95 10.00 15.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.47 9.50 0.10 0.43

Max. 49.68 15.00 1.00 1.41

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: alliaceous, sulfureous, savory, metallic, woody, green and pungent.

ASAFETIDA FLUID EXTRACT Other names: Asafoetida tincture CAS No.: CoE No.:

9000‑04‑08 196

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2106 n/a

NAS No.: EAFUS No.:

2106 977038‑46‑2

Description: See Asafetida. It has a garlic-like odor and slightly bitter, pungent taste. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 29.36; fats and oils 20; frozen dairy 20; meat products 43.79; condiments, relishes 58.13; soft candy 16; snack foods 20; nonalcoholic beverages 15; gravies 6 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.909 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Baked goods Fats, oils Frozen dairy Gravies

Usual 44.40 21.02 20.00 15.00 2.00

Max. 58.13 29.36 20.00 20.00 6.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 38.04 8.00 10.00 10.00

Max. 43.79 15.00 20.00 16.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: savory, alliaceous roasted garlic and sweet onion-like with a lingering sulfurous and slight black pepper bite.

ASCORBIC ACID Synonyms: Ascorbic acid [INN:BAN:JAN]; AA; Acidum ascorbicum; Acidum ascorbinicum; Antiscorbic vitamin; Antiscorbutic vitamin; Ascorb; Ascorbate; L-Ascorbate; Ascorbate, L-; Ascorbic acid; L-Ascorbic acid; L(+)-Ascorbic acid; Ascorbic acid, L-; L-threo-Hex-2-enonic acid, gamma-lactone; Hicee; Hybrin; 3-Keto-L-gulofuranolactone; L-3Ketothreohexuronic acid lactone; Laroscorbine; L-Lyxoascorbic acid; 3-Oxo-L-gulofuranolactone; 3-Oxo-l-gulofuranolactone (enol form); Proscorbin; Redoxon CAS No.: CoE No.:

50‑81‑7 n/a

FL No.: n/a EINECS No.: 200‑066‑2

FEMA No.: JECFA No.:

2109 n/a

NAS No.: E No.:

2109 300

Description: Ascorbic acid is present in nutritionally useful amounts in many edible plants, especially in rapidly growing leafy vegetables, fruits, tomatoes and potatoes. Foods of animal origin as usually consumed are generally poor sources of the vitamin. Of the stereoisomers (L-ascorbic acid, D-ascorbic acid, L-isoascorbic acid and D-isoascorbic acid or erythorbic acid), only L-ascorbic acid has significant vitamin C activity. The vitamin C activity of ascorbyl palmitate is approximately equal to that of L-ascorbic acid. Ascorbic acid has a pleasant, sharp, acidic taste without any odor. It is extensively used as antioxidant, meat-curing aid, nutrient and dietary supplement. For a detailed description, see Burdock (1997).

ASPARAGUS

121

Consumption: Annual: 6,500,000.00 lb

Individual: 5.5084 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 137 et seq., 145 et seq., 150 et seq., 155 et seq., 161.175, 172.135, 172.315, 182.3013, 182.8013, 582.3013, 582.5013; 27 CFR 24.246 FDA (other): Approved for OTC use (21 CFR 310.527, 310.545); excipient (CDER, 1996). JECFA: ADI: Not specified (intake from food does not represent a hazard to health) (1981). Trade association guidelines: FEMA PADI: 0.21 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H8O6/176.12

Specifications: (FCC, 1996) White or slightly yellow powder or crystals, usually plates, sometimes needles, monoclinic system Boiling point 200°C Heavy metals (as Pb) <10 mg/kg Appearance

Melting point

190°C

Residue

<0.1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Fish products Frozen dairy Fruit juice Gelatins, puddings Gravies Instant coffee, tea

Usual 0.12 0.28 0.13 0.06 0.10 0.17 0.32 0.24 1.94 0.08

Max. 0.16 0.30 0.51 0.10 0.30 0.17 0.61 0.30 3.25 0.08

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soups Sweet sauce

Usual 2.48 1.27 0.46 0.09 0.07 0.46 0.16 0.18 1.96

Max. 8.87 1.27 0.48 0.14 0.51 0.46 0.24 0.52 2.28

Synthesis: Ascorbic acid is prepared synthetically or extracted from various vegetable sources in which it occurs naturally. Synthesis involves the hydrogenation of D-glucose to D-sorbitol, followed by oxidation of the diacetone derivative of L-sorbose and the resulting diacetone-2-keto-l-gulonic acid converted to L-ascorbic acid by heating with hydrochloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rose hip, black currants, the juice of citrus fruits and the ripe fruit of Capsicum annuum L.

ASPARAGUS Botanical name: Asparagus officinalis L. Botanical family: Liliaceae CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6372 977082‑96‑4

Description: Asparagus is a glabrous, perennial herb with scale-like leaves and an erect, much branched stem that grows to a height of up to 3 m. This herb is cultivated in Europe, Asia, North Africa and North America for its edible, young shoots. These are eaten as vegetables, either green or blanched. Asparagus seeds have been used as a coffee substitute. Parts used are seeds and shoots. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

ASPARTAME

122 Regulatory Status: CoE: n/a FDA: 155 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Asparagus roots contain inulin and at least eight fructo-oligosaccharides. Two glycoside bitter principles, officinalisins I and II from dried roots have been isolated in yields of 0.12 and 0.075%, respectively. Asparagus seeds contain large quantities of sodium hydroxide-soluble polysaccharides. TNO (2000) reported the presence of several compounds in raw and cooked asparagus; in the raw asparagus, 140 compounds, while, in cooked, 116 compounds were detected. Of these, the majority were alcohols and sulfur-containing compounds. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Distillate: Taste characteristics: green, raw, vegetative, bitter and herbal with a slight pyrazine nuance.

ASPARTAME Synonyms: Aspartame [USAN:INN:BAN]; 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, sterreoisomer; APM; Aspartylphenylalanine methyl ester; N-L-α-Aspartyl-L-pheylalanine 1-methyl ester; Nutrasweet®; Equal®; Canderel; Dipeptide sweetner; Methyl aspartylphenylalnate; 1-Methyl N-L-α-aspartyl-L-pheynylalanine; L-Phenylalanine, N-L-α-aspartyl-, 1-methyl ester; Succinamin acid, 3-amino-N-(α-carboxyphenylethyl)-, N-methyl ester, stereoisomer; Sweet dipeptide; Aspartamum CAS No.: CoE No.:

22839‑47‑0 n/a

FL No.: n/a EINECS No.: 245‑261‑3

FEMA No.: JECFA No.:

n/a n/a

NAS No.: E No.:

1013 951

Description: Aspartame has no odor, but has an intense sweet taste. It is a high intensity sweetener, about 160 to 200 times sweeter than sucrose. Normal digestive processes convert aspartame to phenylalanine, aspartic acid and methanol. Metabolism of aspartame in the body provides approximately 17 kJ (4 kcal)/g. The stability of aspartame is affected by moisture, pH and temperature. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 30,000,000.00 lb*

Individual: 1.60 mg/kg/day†

Regulatory Status: CoE: n/a FDA: 21 CFR 172.804; 27 CFR 7.22 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C14H18N2O5/294.31

* †

Bizzari et al. (2000). High intensity sweeteners. In Chemical Economics Handbook. SRI International, Menlo Park, CA. Butchko and Kotsonis. (1994). Postmarketing surveillance in the food industry: The aspartame cage study. In Nutritional Toxicology, F. Kotsonis, M. Markay and J. Hjelle, Eds. Raven Press, New York, 238.

l-ASPARTIC ACID

123

Specifications: (FCC, 1996) Appearance

White, crystalline powder

Other related substances

Not more than 2%

Assay

Not less than 98% and not more than 102% C14H18N2O5, calculated on dried basis

pH of a 0.8% solution

4.5–6.0

5-Benzyl-3,6-dioxo-2Not more than 1.5% piperazineacetic acid

Residue on ignition

Not more than 0.2%

Heavy metals

Not more than 10 mg/kg

Solubility

Identification

Infrared absorption spectrum

Specific rotation

Loss on drying

Not more than 4.5%

Transmittance

Sparingly soluble in water; slightly soluble in alcohol [α]20o/D: Between +14.5o and +16.5o, calculated on the dried basis Passes test

Reported uses: n/a Synthesis: By coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting “wet-cake” is washed to remove impurities. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

l-ASPARTIC ACID Synonyms: Aspartic Acid [USAN:INN]; 2-Aminobutanedioic acid; 2-Aminosuccinic acid; L-2-Aminobutanedioic acid; Aminosuccinic acid; L-Aminosuccinic acid; β-Aminosuccinic acid; L-Asparagic acid; Asparagic acid; Asparaginic acid; L-Asparaginic acid; L-(–)-Asparaginic acid; L-Asparaginsyra; Aspartate, L-; Aspartic acid, L-; L-Aspartic acid; L-(+)-Aspartic acid; (S)-Aspartic acid; (2S)-Aspartic acid; Butanedioic acid, amino-, (S)-; Isoaspartic acid CAS No.: CoE No.:

56‑84‑8 10078

FL No.: 17.005 EINECS No.: 200‑291‑6

FEMA No.: JECFA No.:

3656 1429

NAS No.:

3656

Description: Apartic acid is an aliphatic monoaminodicarboxylic acid (amino acid) and is a well-known constituent of protein. It has a slight acid taste. Consumption: Annual: 10250.00 lb

Individual: 0.008686 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 582.5017 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: No safety concern (2004) Trade association guidelines: FEMA PADI: 5.44 mg

IOFI: n/a

Empirical Formula/MW: C4H7NO4/133.10 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Solubility

Slightly soluble in water; insoluble in ethanol and in ether

Assay (min)

98%

Specific rotation

+12.2 to +13.3 (25°, 5N HCl)

Melting point

270–271°C

l-ASPARTIC ACID

124 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 20.00 25.00 25.00

Max. 250.00 250.00 250.00

Food Category Nonalcoholic beverages Seasonings, flavorings

Usual 5.00 25.00

Max. 150.00 250.00

Synthesis: Enzymatically, aspartic acid is reversibly synthesized by a transamination reaction between oxaloacetic acid and glutamic acid in the presence of pyridoxal phosphate. Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in white bread, corn grits, oatmeal, barley, brown rice, whole grain wheat flour, blue cheese, cheddar cheese, Parmesan cheese, bacon, cured ham, frankfurter, pork sausage, poultry, canned red kidney beans, canned peas, canned beets, canned carrots, peanuts, peanut butter, fresh milk, beef, lamb, ham, veal, beef liver and other natural resources.

B BALM Botanical name: Melissa officinalis L. Botanical family: Lamiaceae; Labiatae Other names: Lemon balm Foreign names: Mélisse officinale (Fr.), Melissen (Ger.), Melisa (Sp.), Melissa (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2111 n/a

NAS No.: EAFUS No.:

2111 977051‑08‑3

Description: Wild or cultivated herbaceous plant that grows well in submountainous areas of southern and central Europe and North Africa. The plant is a low perennial herb from 20 to 80 cm in height, with short rhizomes, branched stalk, opposite leaves, and whitepinkish or light-blue flowers (June to August). Parts used are the flowering tops and leaves. The leaves are harvested before flowering. Fresh leaves add a delicate flavor to many dishes, oils, vinegar and liqueurs. Traditionally, balm has been used as a sedative and antispasmodic. Balm has a citral odor and a tonic-like flavor. Derivatives: Infusion (2%), distilled waters, fluid extract and tincture (20% in 60% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Flavonoids, oleanane and ursane triterpenes have been isolated from the plant. Major nonvolatile constituents are caffeic acid and melitric acids A and B. *

†

Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

BALM LEAVES CAS No.: n/a CoE No.: n/a Description: See Balm.

FL No.: n/a EINECS No.: n/a

Consumption: Annual: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977090‑74‑6 Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Lemon balm leaves contain 0.2 to 0.3% of a lemon-scented essential oil similar to lemongrass. Major mono- and sequiterpenes include geranial, neral, β-caryophyllene, β-caryophyllene oxide, linalool, citronelal, nerol and geraniol. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a * †

Mulkens et al. (1987) Pharma. Acta Helv. 62, 19. Brieskorn et al. (1974) Arch. Pharm. (Weinheim) 307, 603.

125

BALM LEAVES EXTRACT

126

BALM LEAVES EXTRACT CAS No.: CoE No.:

84082‑61‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2112 n/a

NAS No.:

2112

Description: See Balm. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 739.26 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2000.00 3000.00 600.00

Max. 3000.00 5000.00 800.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1500.00 2000.00 1500.00

Max. 3000.00 3000.00 3000.00

Aroma threshold values: n/a Taste threshold values: n/a

BALM OIL Other names: Balm mint oil; Balm oil (Melissa officinalis L.); Lemon balm; Melissa officinalis oil; Melissa oil; Oil of balm; Oil of Melissa CAS No.: CoE No.:

8014‑71‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2113 n/a

NAS No.:

2113

Description: See Balm. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.705 mg

IOFI: Natural

Specifications: An essential oil of Calabrese (Italy) production exhibits the following constants (Burdock, 1997) Acid value

1.19

Aldehydes (as citral)

31.82%

Optical rotation

–7°48ʹ

Saponification value Saponification value (after acetylation) Specific gravity

44.32 182.01 0.9026 (15°C)

Physical–chemical characteristics: The 0.1% yield of the essential oil obtained by steam distillation depends widely on the origin of the plant and its harvesting time. The physical–chemical constants also vary. Essential oil composition: R(+)-Methyl citronellate is characteristic of melissa oil and distinguishes it from lemongrass oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 10.00 12.79 4.00

Max. 15.00 16.88 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.32 2.18 11.32

Max. 112.5 12.83 112.5

BASIL OIL

127

BASIL Botanical name: Ocimum basilicum L. and other species of Ocimum, including camosum, canum, citriodorum, crispum, gratissimum, killimandscharicum and Mentha efolium Botanical family: Lamiaceae; Labiatae Other names: Sweet basil Foreign names: Basilic (Fr.), Basilikum (Ger.), Albahaca (Sp.), Basilico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2118 n/a

NAS No.: EAFUS No.:

2118 977050‑14‑8

Description: Basil is an annual herbaceous plant native to Asia and other tropical regions; it is cultivated as a culinary herb throughout Europe. The plant is 15 to 45 cm tall with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. The plant flowers from May to September and has an intense, pleasant, characteristic odor. Owing to widespread hybridation, several varieties of plants are known as basil, each yielding on distillation essential oil of different aromatic character. Sweet basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphor-like note. Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark green, semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: 1,816,666.67 lb Individual: 1.5395 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10, FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.398 mg

IOFI: Natural

Physical–chemical characteristics: Depending on the growing site and production conditions, the essential oil obtained by distillation may exhibit completely different organoleptic and physical–chemical characteristics. Well-known types include (1) the Réunion type produced in the Comoros Islands, (2) the Mediterranean type or true sweet basil, (3) the Bulgarian or methylcinnamate types, and (4) the phenolic type from Java. The Réunion and Mediterranean type are discussed under Derivatives. The phenolic type of basil (Ocimum gratissimum) is readily distinguished from true sweet basil by the presence of approximately 60% eugenol and some thymol in the essential oil. Composition: The constituents are reported to include methyl cinnamate (35.16 to 84.53%), linalool (4.3 to 47.39%) and methyl chavicol (8.92%), depending upon the particular variety. TNO (2000) reported presence of 194 compounds in Ocimum basilicum varieties. Of these, 82 were hydrocarbons, 46 alcohols and the remaining were carbonyl aldehydes, carbonyl ketones, esters, ethers, phenols, furans and oxides of pyrans and coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Frozen dairy Gravies

Usual 70.64 140.00 614.40 107.10 3.00 527.20

Max. 170.9 140.00 3216.00 277.80 5.00 1010.00

Food Category Meat products Nonalcoholic beverages Other grains Processed vegetables Soft candy Soups

Usual 239.70 2.00 81.70 88.88 3.00 799.00

Max. 1684.00 3.00 81.70 161.00 5.00 1597.00

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 25 ppm: sweet, herbal, green, licorice, fennel, sassafrass and spicy.

BASIL OIL Other names: Basil absolute; Basilic green; Basilic superessence; Basil oil (Ocimum basilicum L.); Basil oil sweet; Ocimum basilicum oil; Oil of basil; Oils, basil; Basil oil, Italian type; Basil oil European type CAS No.: CoE No.:

8015‑73‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2119 n/a

NAS No.:

2119

BASIL OIL, COMOROS OIL

128

Description: Basil oil is obtained by steam distillation of the flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished by other types, such as basil oil, Comoros type, or basil oil; Réunion type by its more floral odor and its physicochemical constants. Consumption: Annual: 866.67 lb Individual: 0.0007344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 10.92 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Acid value (max) Angular rotation Ester value after acetylation Heavy metals (as Pb)

2.5 Between –5° and –15°

Refractive index Solubility in alcohol

Between 1.483 and 1.493 (20°C) Passes test

Between 140 and 180

Specific gravity

Between 0.900 and 0.920 (25°C)

Passes test

Physical–chemical characteristics: It is a pale-yellow to yellow liquid with a floral, spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils: 1 mL is soluble in 20 mL of propylene glycol with slight haziness, but it is insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 1.55 18.15 294.20 11.89 106.30 1.18 7.36

Max. 3.07 31.21 294.20 17.68 213.80 3.06 9.36

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack food Soft candy Soups

Usual 1.17 16.84 2.45 1.00 36.00 6.33 140.00

Max. 1.17 27.94 3.79 2.00 50.00 8.67 180.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, herbal, spicy, fresh, leafy and basil with a cooling, vegetative nuance.

BASIL OIL, COMOROS OIL Other names: Basil oil exotic; Basil oil, Réunion type Description: Basil oil, Comoros type, is obtained by steam distillation of flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished from other types, such as basil oil, European type, by its camphoraceous odor and its physicochemical constants. Consumption: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

BASIL BUSH

129

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Acid value (max) Angular rotation Heavy metals (as Pb) Ester value after acetylation

1.0 Between –2° and +2° Passes test

Refractive index Saponification value Solubility in alcohol

Between 1.512 and 1.520 (20°C) Between 4 and 10 Passes test

Between 25 and 45

Specific gravity

Between 0.952 and 0.973 (25°C)

Physical–chemical characteristics: It is a light-yellow liquid with a spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils. In 20 mL of propylene glycol, 1 mL is soluble with slight haziness, but insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

BASIL OLEORESIN Other names: Ocimum basilicum oleoresin CAS No.: CoE No.:

977017‑82‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2120 n/a

NAS No.:

2120

Description: See Basil. Consumption: Annual: 3633.33 lb

Individual: 0.003079 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.109 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 6.00 27.70 15.00 2.00

Max. 8.00 41.07 23.33 7.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.00 26.33 4.80 14.00

Max. 20.00 42.88 8.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a

BASIL BUSH Botanical name: Ocimum minimum L. Botanical family: Lamiaceae; Labiatae Other names: Dwarf basil; Ocimum minimum CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6175 977051‑55‑0

Description: Basil bush is more suitable for pot culture than common basil. It is a fragrant annual herb used in cooking. The plant is 15 cm high with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. Leaves and flowering tops are used. Basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphor-like note.

BAY

130

Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark-green semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: <1.00 lb Individual: 0.00007745 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: Essential oil obtained from Basil bush has the following characteristics: (Burdock, 1997) Acid value

5.3

Phenol content

Ester number

12.5

Solubility

Optical rotation

–11°58ʹ

Specific gravity

14% 2 volume 70% alcohol, opalescent in 10 volume 0.9102 (15°C)

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

BAY* Botanical name: Pimenta racemosa (Miller) J. W., P. acris Kostel Botanical family: Myrtaceae Other names: Myrcia Foreign names: Bay (Fr.), Bay (Ger.), Bay Malagueta (Sp.), Bay (It.) Description: A small wild tree, native to the West Indies, with large, leathery leaves that are harvested in May and June. It is grown in St. Thomas, Puerto Rico, and throughout the Caribbean Islands, where it is cultivated for extractive purposes. Parts used are the leaves. Derivatives: Essential oil, extract, oleoresin

BAY LEAVES WEST INDIAN OIL Other names: Bay leaf oil; Bay oil, tartrated; Bay oil terpenes; Oil of Bay, terpeneless; Pimenta racemosa oil; West Indian bay oil; Myrcia oil CAS No.: CoE No.:

8006‑78‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2122 n/a

NAS No.:

2122

Description: The volatile oil is distilled from the leaves of Pimenta acris Kostel. It has a pleasant aromatic odor and a pungent spicy taste. Consumption: Annual: 400.00 lb

Individual: 0.0003389 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20; 27 CFR 21 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.465 mg IOFI: Natural

*

“Bay” is sometimes used synonymously with Laurus nobilis L. (family Lauraceae), which is described in this book under Laurel and should not be confused with Bay described here (Pimenta racemosa, or P. acris family Myrtceae).

BAY LEAVES WEST INDIAN OLEORESIN

131

Specifications: (FCC, 1996) Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein. Not less than 50% and not more than 65%, by volume, of phenol Angular rotation Levorotatory, but not more than –3° Heavy metals (as Pb) Passes test

Assay

Refractive index

1.507–1.516 (20°C)

Specific gravity

0.950–0.990 (25°C)

Physical–chemical characteristics: It occurs as a yellow to brownish-yellow liquid and is soluble in alcohol and glacial acetic acid. Solutions in alcohol are acid to litmus. Composition: Its main constituents include eugenol (about 60%), α-pinene, myrcene, α-phellandrene, limonene, dipentene, cineol, citral and chavicol (about 5%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.33 3.74 18.82 1.50 2.00

Max. 2.83 5.50 27.71 2.50 4.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 18.67 0.98 0.95 2.99

Max. 31.45 1.97 0.95 6.32

Aroma threshold values: n/a Taste threshold values: n/a

BAY LEAVES WEST INDIAN EXTRACT Other names: Pimenta acris extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2121 n/a

NAS No.: EAFUS No.:

2121 977090‑77‑9

Description: See Bay. Consumption: Annual: 6816.67 lb Individual: 0.05776 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.334 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 10.00 54.00

Max. 10.00 60.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.30

Max. 1.00 1.60

Aroma threshold values: n/a Taste threshold values: n/a

BAY LEAVES WEST INDIAN OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2123 n/a

NAS No.: EAFUS No.:

2123 977090‑78‑0

Description: See Bay. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day

BEECHWOOD CREOSOTE (Fagus spp.)

132 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 2.204 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 6.32 84.16 70.00 2.00

Max. 5.00 9.09 84.16 100.00 4.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.00 1.10 3.00 6.00

Max. 8.00 15.20 5.00 8.00

Aroma threshold values: n/a Taste threshold values: n/a

BEECHWOOD CREOSOTE (Fagus spp.) Botanical name: Fagus spp. Fagus americana, F. grandifolla (American beech, found in North America); F. orientalis (Oriental beech, found in Southwest Asia); F. sylvatica (European beech) Botanical family: Fagus Other names: Beechwood, creosote (Fagus spp.); Creasote; Creosote, wood; Creosote; Creosote beechwood; Creosote (wood); Wood creosote CAS No.: CoE No.:

8021‑39‑4 n/a

FL No.: n/a EINECS No.: 232‑419‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6349

Description: The nuts of the Fagus may be eaten raw or roasted. The seeds are often a source of edible oil and the leaves are used as a potherb. Beechwood creosote contains a mixture of phenols (chiefly guaiacol, creosol and p-cresol). It has a characteristic smoky odor with caustic, burning taste. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Appearance

Colorless or yellowish oily liquid

Congealing point

Boiling point

200–220°C

Solubility

Approx. –20°C Insoluble in water; soluble in glycerol, glacial acetic acid and alkali hydroxide solutions; miscible with alcohol, chloroform and ether

Synthesis: Starting materials are the heavy oils from wood tar; the material first is treated with NaOH to precipitate all saponifiable oils and subsequently with H2SO4; the raw creosote finally is purified by repeated fractional distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Fagus species.

BEESWAX BLEACHED

133

BEESWAX Sources: Apis mellifera L. Other names: Cire d’abeille; Beeswax, absolute; Beeswax oil, absolute; Beeswax white; Beeswax yellow; Beeswax (yellow and white); Wax yellow; Yellow domestic beeswax; Wax, Yellow. NF [USAN] CAS No.: CoE No.:

8012‑89‑3 n/a

FL No.: n/a EINECS No.: 232‑383‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

0026

Description: Crude yellow beeswax is harvested together with honey and represents a secondary secretion of the bee. Once the honey is recovered from the honeycomb by draining the cells, the wax combs are washed with water, melted and poured into molds to harden. The wax is refined by melting in hot water to which sulfuric acid or alkali may be added to extract impurities. The resulting wax is referred to as yellow beeswax. Yellow beeswax contains cerolein, a mixture of fatty acids and soluble in hot alcohol and slightly soluble in cold alcohol; myricyl alcohol and myricyl palmitate, insoluble in alcohol. Beeswax is produced worldwide with the same chemical composition. The odor may vary slightly, depending on the source. Derivatives: Beeswax absolute, prepared by alcoholic extraction of the raw wax, is a waxy solid having a light-yellow color and a very mild, sweet odor with a waxy undertone. Consumption: Annual: 7383.33 lb

Individual: 0.006257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1973 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Acid value Carbauba wax

Between 18 and 24 Passes test

Ester value

Between 72 and 77

Fats, Japan wax, Passes test rosin and soap Heavy metals (as Pb) Not more than 0.002%

Lead Melting range Saponification cloud test

Not more than 10 mg/kg Between 62° and 65°C

Specific gravity

0.95 (25°C)

Passes test

Physical–chemical characteristics: It is a yellowish to grayish-brown solid, somewhat brittle when cold, and presents a dull granular, noncrystalline fracture when broken. It becomes pliable at about 35°C. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, brown, dried fruity, tobacco with davana and taguette nuances.

BEESWAX BLEACHED Other names: White Wax CAS No.: CoE No.:

8006‑40‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2126 n/a

NAS No.:

2126

Description: White beeswax is produced by bleaching the constituent pigments of yellow beeswax with peroxides, or preferably it is bleached by sunlight. It has a faint characteristic odor, free from rancidity. Consumption: Annual: 4600.00 lb

Individual: 0.003898 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1975 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992) Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: Natural

BENZALDEHYDE

134 Specifications: (FCC, 1996) Acid value Carbauba wax Ester value Fats, Japan wax, rosin and soap

Between 17 and 24 Passes test Between 72 and 79

Heavy metals (as Pb) Lead Melting range Saponification cloud test

Passes test

Not more than 0.002% Not more than 10 mg/kg Between 62° and 65°C Passes test

Physical–chemical characteristics: It is a yellowish-white solid, somewhat translucent in thin layers. White beeswax is insoluble in water and sparingly soluble in cold alcohol. Boiling alcohol dissolves cerotic acid and part of the myricin, which are constituents of the wax. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Chewing gum

Usual 0.00 0.00 0.03 0.34

Max. 0.01 0.01 0.05 0.34

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.00 0.00 0.49 0.00

Max. 0.00 0.00 0.49 0.01

Aroma threshold values: n/a Taste threshold values: n/a

BENZALDEHYDE Synonyms: Benzaldehyde [USAN]; Almond artificial essential oil; Artificial almond oil; Artificial essential oil of almond; Benzene carbaldehyde; Benzenecarbonal; Benzenecarboxaldehyde; Benzenemethylal; Benzoic aldehyde; EPA Pesticide Chemical Code 008601; Oil of bitter almond; Phenylmethanal CAS No.: CoE No.:

100‑52‑7 101

FL No.: 05.013 EINECS No.: 202‑860‑4

FEMA No.: JECFA No.:

2127 22

NAS No.:

2127

Description: A colorless liquid turns to brown on exposure to air. Benzaldehyde has a characteristic odor and aromatic taste similar to bitter almond. Consumption: Annual: 401666.67 lb

Individual: 0.3403 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515, 182.60, 582.60; 27 CFR 21 et seq. FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0–5 mg/kg bw (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 48.15 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O/106.12 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

178°C

Specific gravity

1.544–1.547 (20°C) Slightly soluble in water; soluble in ethanol, ether and fixed or volatile oils 1.041–1.046 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice

Usual 32.44 173.40 98.40 131.00 124.00

Max. 48.63 233.40 1353.00 166.80 297.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 80.41 87.55 29.37 89.38

Max. 138.50 335.40 57.55 171.70

BENZALDEHYDE GLYCERYL ACETAL

135

Synthesis: Natural benzaldehyde is obtained by extraction and subsequent fractional distillation from botanical sources; synthetically, from benzyl chloride and lime or by oxidation of toluene. Aroma threshold values: Detection: 100 ppb to 4.6 ppm; Recognition: 330 ppb to 4.1 ppm. Taste threshold values: Taste characteristics at 50 ppm: sweet, oily, almond, cherry, nutty and woody. Natural occurrence: Present as cyanuric glucoside (amygdalin) in bitter almond, peach, apricot kernel and other Prunus species; amygdalin is also present in various parts of the following plants: Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacyclus pedunculatus, Davallia brasiliensis, Lacuma deliciosa, Lacuma multiflora and others; free benzaldehyde has been reported found in several essential oils: hyacinth, citronella, orris, cinnamon, sassafras, labdanum and patchouli. Reported found in strawberry jam, leek (raw) (Allium porrum L.), crispbread, Camembert, Gruyere de Comte, provolone cheeses, black tea, salted and pickled plum, cooked trassi, Bantu beer, red sage (Texas sage) (S. coccinea Juss. Ex Murr.), arrack, scallop, hog plum (Spondias mombins L.), chekur (Alpinia sessilis Kon. = Kaemferia galanga) and other natural sources.

BENZALDEHYDE DIMETHYL ACETAL Synonyms: Dimethoxy-(phenyl)-methane; α, α-Dimethoxy toluene; alpha, alpha-Di-methoxytoluene; Benzene, (dimethoxymethyl)-; Dimethoxymethylbenzene; (Dimethoxymethyl)benzene; Dimethoxyphenylmethane; Toluene, α,α-dimethoxyCAS No.: CoE No.:

1125‑88‑8 37

FL No.: 06.003 EINECS No.: 214‑413‑0

FEMA No.: JECFA No.:

2128 837

NAS No.:

2128

Description: Benzaldehyde dimethyl acetal has a sweet, floral note; also reminiscent of almond. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 19.32 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 Colorless liquid 96%

Boiling point Refractive index Specific gravity

198°C 1.488–1.496 (20°C) 1.007–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 60.07 86.52 27.41

Max. 75.20 116.40 39.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 66.86 28.92 72.22

Max. 89.49 34.25 93.60

Synthesis: From benzaldehyde and methanol in the presence of calcium chloride and HCl; from benzaldehyde and tetramethylorthosilicate in the presence of anhydrous HCl in methanol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, nutty, brown and sweet. Natural occurrence: Reported found in rhubarb and potato.

BENZALDEHYDE GLYCERYL ACETAL Synonyms: Penyl-m-dioxan-5-ol (α, α’); 2-phenyl-1,3-dioxan-5-ol (α, α’); Benzaldehyde, cyclic acetal with 1,2,3-propanetriol; 5-Hydroxy-2-phenyl-1,3-dioxane

BENZALDEHYDE PROPYLENE GLYCOL ACETAL

136

CAS No.: CoE No.:

1319‑88‑6 36

FL No.: 06.002 EINECS No.: 215‑294‑8

FEMA No.: JECFA No.:

2129 838

NAS No.:

Consumption: Annual: 13900.00 lb

2129

Individual: 0.01177 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.51 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 21.38 mg

IOFI: Artificial

Empirical Formula/MW: HO HO

C10H12O3/180.21

OH

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale yellow oily liquid

Solubility

Assay (min) Boiling point

98% (sum of isomers) 185°C (20 mmHg)

Specific gravity

1.532–1.542 (20°C) Soluble in oils; slightly soluble in water; miscible at room temperature 1.181–1.193 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 58.21 90.05 675.00 40.42

Max. 72.65 259.10 946.40 78.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 117.90 231.80 28.59 77.57

Max. 184.60 325.00 89.76 244.40

Synthesis: The α, αʹ- and α, β-isomers are obtained in mixture by heating glycerol and benzaldehyde to 145 to 170°C under a stream of CO2; the isomers are subsequently isolated, exploiting the solubility differences; the α, αʹ-isomer is readily converted to the α, β-form by heating in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZALDEHYDE PROPYLENE GLYCOL ACETAL Synonyms: 4-Methyl-2phenyl-m-dioxolane; 1,3-Dioxolane, 4-methyl-2-phenyl- ; 4-Methyl-2-phenyl-1,3-dioxolane CAS No.: CoE No.:

2568‑25‑4 2226

FL No.: 06.032 EINECS No.: 219‑906‑4

FEMA No.: JECFA No.:

2130 839

NAS No.:

2130

Description: A colorless liquid with a very mild almond-like odor. Consumption: Annual: 88.33 lb

Individual: 0.00007485 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 35 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 46.16 mg

IOFI: Artificial

BENZENETHIOL

137

Empirical Formula/MW: C10H12O2/164.2 Specifications: (FEMA, 1994) Acid value (max) Appearance Flash point

1.0 A colorless liquid > 200

Refractive index Specific gravity

1.510–1.514 (20°C) 1.068–1.073 (20°C)

Reported uses (ppm): (FEMA, 1997) Food Category Usual Max. Food Category Usual 82.33 Alcoholic beverages 72.00 90.00 Gelatins, puddings Baked goods 254.80 326.50 Nonalcoholic beverages 47.65 48.99 72.72 167.40 Frozen dairy Soft candy Synthesis: By condensation of benzaldehyde with propylene glycol. The reaction water is removed by azeotropic (Arctander, 1960).

Max. 137.30 57.96 209.40 distillation

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in port wine.

BENZENETHIOL Synonyms: Benzene, mercapto-; Mercaptobenzene; Phenol, thio-; Phenylmercaptan; Phenyl mercaptan; Phenyl mercaptan (ACGIH, DOT, OSHA); Phenylthiol; Thiols; Thiophenol CAS No.: CoE No.:

108‑98‑5 n/a

FL No.: 12.080 EINECS No.: 203‑635‑3

FEMA No.: JECFA No.:

3616 525

NAS No.:

3616

Description: Benzenethiol has a repulsive, penetrating, garlic-like odor. Consumption: Annual: 583.33 lb

Individual: 0.0004943 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.778 mg

IOFI: n/a

Empirical Formula/MW: C6H6S/110.18 Specifications: (JECFA, 2008) Appearance

Colorless to water white or pale yellow mobile liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

169°C; 46.4 (10 mmHg)

Specific gravity

1.589–1.593 (20°C) Insoluble in water; slightly soluble in alcohol and ether; soluble in oils 1.073–1.080 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Alcoholic beverages

Usual 2.74 0.10 2.88 1.80

Max. 5.29 0.20 5.49 3.74

Food Category Meat products Nonalcoholic beverages Soft candy Gelatins, puddings

Usual 1.57 0.965 2.90 1.43

Max. 3.09 1.54 5.63 2.46

BENZOIC ACID

138 Synthesis: By reduction of benzenesulfonyl chloride with zinc dust in sulfuric acid. Aroma threshold values: Detection: 10 to 50 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked/boiled beef.

BENZOIC ACID Synonyms: Benzoic acid [USAN:JAN]; Benzenecarboxylic acid; Benzeneformic acid; Benzenemethanoic acid; Benzoate; Benzoic acid, tech.; Carboxybenzene; Dracylic acid; EPA Pesticide Chemical Code 009101; Phenylcarboxylic acid; Phenyl carboxylic acid; Phenylformic acid CAS No.: CoE No.:

65‑85‑0 n/a

FL No.: 08.021 EINECS No.: 200‑618‑2

FEMA No.: JECFA No.:

2131 850

NAS No.: E No.:

2131 210

Description: Benzoic acid is almost odorless or exhibits a faint urine, almond odor and a sweet–sour to acrid taste. Sodium benzoate as an article of commerce is in the form of a white powder or flakes. It can be mixed dry into bulk liquids and dissolves promptly. The pH range for optimum microbial inhibition by benzoic acid is 2.5 to 4.0, which is lower than that of sorbic acid or propionic acid. Thus, benzoates are well adapted for the preservation of food, which are acid, or readily acidified, such as carbonated beverages, fruit juices, cider, pickles and sauerkraut. Consumption: Annual: 5316.67 lb

Individual: 0.004505 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150.141, 150.161, 166.110, 184.1021, 582.3021; 27 CFR 24.247 FDA (other): Approved for OTC use (21 CFR 319.527, 310.545); excipient (CDER, 1996) JECFA: ADI: 0–5 mg/kg bw (1996). No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.03 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O2/122.12 Specifications: (JECFA, 2008) Appearance

White crystals scales or needles

Melting point

Assay (min)

99%

Solubility

Boiling point

249°C

122°C Very soluble in ethanol; soluble in oils and glycerol; moderately soluble in hot water; insoluble in cold water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.00 0.01 0.03 1.00 0.00

Max. 0.01 0.01 0.04 1.00 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy Sugar substitutes

Usual 0.00 0.10 0.22 0.08 0.75

Max. 0.01 0.36 0.25 0.11 0.75

Synthesis: By oxidation of toluene with nitric acid or sodium bichromate or from benzonitrile. Aroma threshold values: 85 ppm. Taste threshold value: n/a Natural occurrence: Reported found in fresh apple, apricot (Prunus armeniaca L.), strawberry fruit, cherry (Prunus cerasus L.), butter, boiled and cooked beef, pork fat, white wine, black tea, green tea, fresh plum, mushroom, Bourbon vanilla (Vanilla planifolia Andrews), and other natural sources. Reported as being a constituent of various oils, resins and flower absolutes; hyacinth, tuberose, neroli bigarade, Chinese cinnamon, cinnamon leaves, anise, vertiver, ylang-ylang, Tolu balsam and clove; it is contained in fairly sizable amounts in gum benzoin, from which benzoic acid is extracted by sublimation.

BENZOIN RESIN

139

BENZOIN Synonyms: Acetophenone, 2-hydroxy-2-phenyl-; Benzoylphenylcarbinol; Benzoyl phenylcarbinol; Bitter almond oil camphor; Bitter almond-oil camphor; Bitter-almond-oil camphor; Ethanone, 2-hydroxy-1,2-diphenyl-; 2-Hydroxy-1,2-diphenylethanone; α-Hydroxy-α-phenylacetophenone; 2-Hydroxy-2-phenylacetophenone; alpha-Hydroxybenzyl phenyl ketone; Ketone, alpha-hydroxybenzyl phenyl; Phenyl-α-hydroxybenzyl ketone; Phenylbenzoyl carbinol CAS No.: CoE No.:

119‑53‑9 162

FL No.: 07.028 EINECS No.: 204‑331‑3

FEMA No.: JECFA No.:

2132 836

NAS No.:

2132

Description: Benzoin has a faint, sweet, balsamic odor. Consumption: Annual: 716.67 lb

Individual: 0.0006073 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.24 mg

IOFI: Artificial

Empirical Formula/MW: C14H12O2/212.25

Specifications: (JECFA, 2008) Appearance

White to light yellow crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

344°C (768 mmHg); 194°C (12 mmHg)

137°C Slightly soluble in hot water, oils and ethanol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.00 11.53 8.37 1.97

Max. 5.67 14.50 9.60 2.97

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.87 3.89 3.95

Max. 5.82 5.82 5.99

Synthesis: It may be prepared by condensation of benzaldehyde with an alkali cyanide and used in organic synthesis. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: spicy, balsamic, resinous, fruity with an herbal nuance. Natural occurrence: Not reported found in nature.

BENZOIN RESIN Botanical name: Styrax benzoid Dryand., S. paralleloneurus Perkins, S. tonkinensis (Pierre), Craib ex Hartwick or other species of the section Anthostyrax of the genus Styrax Botanical family: Styracaceae Other names: Benjamin gum; Benzoin; Benzoin gum; Benzoin resin (Styrax Ispp.); Benzoin resinoid; Siam; Benzoin Siam; Gum benzoin; Resin Benjamin; Styrax benzoin; Sumatra benzoin Foreign names: Benjoin (Fr.), Benzoé (Ger.), Benjui (Sp.), Benzoino (It.) CAS No.: CoE No.:

9000‑05‑9 n/a

FL No.: n/a EINECS No.: 232‑523‑7

FEMA No.: JECFA No.:

2133 n/a

NAS No.:

2133

BENZOPHENONE

140

Description: Trees of this species are about 15 m tall. Resin flows from the incision made in the bark. S. tonkinensis (Siam benzoin) grows extensively in Laos and Tonkin. S. benzoin Dryand. (Sumatra benzoin) grows in Sumatra and Malaya. Sumatra benzoin is produced commercially in two basic qualities: selected tears and almonds or amygdaloid forms. The size of the tear-shaped pieces allows a further classification into three or four types. The amount of granules (almonds) as compared to the mass allows a classification into three basic qualities. The resins are the parts used. Benzoin has a sweet, balsamic, pleasant odor and an aromatic, acrid, bittersweet taste. Derivatives: Tinctures of various percentages in 95% ethanol, fluid extract and resinoids. The chemical differences between Siam and Sumatra varieties derive from the levels of cinnamic and benzoic acids and their corresponding esters; benzoic derivatives prevail in Siam benzoin, while cinnamic derivatives prevail in Sumatra benzoin. Siam benzoin is used in preference to Sumatra benzoin for food flavoring, but must be first de-acidified. Consumption: Annual: 600.00 lb

Individual: 0.0005084 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545 – benzoin tincture); excipient (benzoin) (CDER, 1996); HOC (1992) JECFA: ADI: Not ADI allocated (1977) Trade association guidelines: FEMA PADI: 22.633 mg IOFI: Natural Physical–chemical characteristics: Sumatra benzoin consists of a grayish-red mass intermixed with yellow pieces somewhat resembling almonds. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Aroma threshold values: n/a

Usual 29.90 113.50 54.62 0.10

Max. 49.87 139.50 54.62 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 46.08 73.94 28.54 72.76

Max. 75.56 93.28 51.58 93.23

Taste threshold values: Taste characteristics at 25 ppm: spicy, balsamic, resinous, fruity with an herbal nuance.

BENZOPHENONE Synonyms: Benzoyl benzene; diphenyl ketone; Benzene, benzoyl-; Benzoylbenzene; Diphenyl ketonel; Diphenylmethanone; EPA Pesticide Chemical Code 000315; Ketone, diphenyl; Methanone, diphenyl; -Oxodiphenylmethane; -Oxoditane; Phenyl ketone CAS No.: 119‑61‑9 FL No.: 07.032 FEMA No.: 166 EINECS No.: 204‑337‑6 JECFA No.: CoE No.: Description: Benzophenone has a delicate, persistent, rose-like odor. Consumption: Annual: 5.00 lb

2134 831

NAS No.:

2134

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515, 178.2010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0. 33 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H10O/182.22 Specifications: (JECFA, 2008) Appearance

White rhombic crystals or flakes

Melting point

Assay (min)

98%

Solubility

Boiling point

305°C

48°C Very soluble in ethanol; soluble in oils; slightly soluble in propylene glycol; insoluble in water and glycerol

BENZOTHIAZOLE

141

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.57 1.06 0.93

Max. 3.16 3.27 2.45

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 1.15

Max. 1.28 2.42

Synthesis: By Friedel–Craft condensation of benzene with benzoyl chloride in the presence of aluminum chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis vinifera L., black tea, cherimoya (Annona cherimola), mountain papaya (Carica pubescens) and soursop (Annona muricata L.)

BENZOTHIAZOLE Synonyms: Benzosulfonazole; 1-Thia-3-azaindene CAS No.: CoE No.:

95‑16‑9 11594

FL No.: 15.016 EINECS No.: 202‑396‑2

FEMA No.: JECFA No.:

3256 1040

NAS No.:

3256

Description: Benzothiazole has a delicate, persistent, rose-like odor similar to that of quinoline. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.224 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H5NS/135.19 Specifications: (JECFA, 2008) Appearance

Clear to amber liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

231°C

Specific gravity

1.637–1.644 (20°C) Soluble in acetone and carbon disulfide; very slightly soluble in water; miscible in ethanol at room temperature 1.236–1.240 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Gravies Hard candy

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Synthesis: By refluxing a mixture of zinc o-aminophenylsulfide and formic acid, followed by steam distillation of the alkalized reaction mixture; by heating formanilid or dimethylaniline with sulfur; by oxidation of 2-mercaptobenzothiazole or of the corresponding disulfide. Aroma threshold values: Detection: 80 to 450 ppb Taste threshold values: Taste characteristics at 3 ppm: meaty, vegetative, brown, cooked, beefy and coffee-like. Natural occurrence: Reported found in apricot, cooked asparagus, mozzarella cheese, skim milk powder, roasted beef, beer, malt whiskey, coconut meat, fresh mango, cooked broccoli and kelp.

N-BENZOYLANTHRANILIC ACID

142

N-BENZOYLANTHRANILIC ACID Synonyms: Anthranilic acid, N-benzoyl-; Benzoic acid, 2-(benzoylamino)-; 2-Benzoylaminobenzoic acid; Benzoyl anthranilic acid; 2-(Benzoyl amino) benzoic acid; N-Benzoyl-2-carboxybenzanilide; 2-(Benzoylamino)benzoic acid; N-Benzoylanthranilic acid; N-(2-Carboxyphenyl)benzamide; Dianthramid B CAS No.: CoE No.:

579‑93‑1 n/a

FL No.: 16.087 EINECS No.: n/a

FEMA No.: JECFA No.:

4078 1552

NAS No.:

n/a

Description: White solid, fruity aroma. Consumption: Odor and/or flavor used in fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 11.546 mg

IOFI: Artificial

Empirical Formula/MW:

O

NH

C14H11O3N/241.25

O

OH

Specifications: (JECFA, 2008) Acid value (max)

3.0

Melting point

Assay (min)

99%

Solubility

Boiling point

341–342°C

183°C Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Hard candy

Usual 30.00 50.00 500.00 50.00

Max. 50.00 100.00 1000.00 1000.00

Food Category Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 10.00 20.00 50.00

Max. 20.00 40.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL ACETATE Synonyms: Acetic acid, benzyl ester; Acetic acid, phenylmethyl ester; α-Acetoxytoluene; Benzyl alcohol acetate ester; Benzyl ethanoate; Phenylmethyl acetate CAS No.: CoE No.:

140‑11‑4 204

FL No.: 09.014 EINECS No.: 205‑399‑7

FEMA No.: JECFA No.:

2135 23

NAS No.:

2135

BENZYL ACETOACETATE

143

Description: Benzyl acetate has a characteristic flowery (jasmine) odor and a bitter, pungent taste. It is present as a main constituent in several oils and flower absolutes. Although benzyl acetate is present in some essential oils at levels up to 65%, most of the commercial product is of synthetic origin. Consumption: Annual: 12216.67 lb

Individual: 0.01035 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 5 (group ADI for benzoic acid and its salts) (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 3.377 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (FCC, 1996) Acid value (max)

1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay

98% C9H10O2

Solubility

Boiling point

214°C

Specific gravity

Passes test 1.501–1.504 (20°C) Soluble in alcohol (1 mL in 5 mL 60% alcohol), most fixed oils, propylene glycol; insoluble in glycerin and water 1.052–1.056 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.24 16.21 151.90 8.00

Max. 0.39 28.17 224.20 10.78

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.37 18.14 4.94 19.34

Max. 19.37 60.88 7.61 29.58

Synthesis: By interaction of benzyl chloride and sodium acetate; by acetylation of benzyl alcohol, or from benzaldehyde and acetic acid with zinc dust. Aroma threshold values: Detection: 2 to 270 ppb Taste threshold values: Taste characteristics at 40 ppm: sweet and fruity. Natural occurrence: Present as a main constituent in several oils and flower absolutes: ylang-ylang, cananga, neroli, jasmine, hyacinth, gardenia, tuberose. It has been isolated from the essential oil of the flowers of Loiseleuria procumbens Desv. (azelea). Also reported found in apricot, cooked asparagus, mozzarella cheese, grilled beef, cooked pork, malt whiskey, fresh mango, malt, wort and clams.

BENZYL ACETOACETATE Synonyms: Benzyl acetyl acetate; Benzyl β-ketobutyrate; Benzyl 3-oxobutanoate; Acetoacetic acid, benzyl ester; Benzyl acetylacetate; Benzyl 3-oxobutanoate; Butanoic acid, 3-oxo-, phenylmethyl ester; Phenylmethyl 3-oxobutanoate CAS No.: CoE No.:

5396‑89‑4 244

FL No.: 09.406 EINECS No.: 226‑416‑4

FEMA No.: JECFA No.:

2136 848

NAS No.:

2136

Description: Benzyl acetoacetate has a sweet, floral, fresh, balsamic, fruity odor similar to that of ethyl acetate. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

BENZYL ALCOHOL

144 Trade association guidelines: FEMA PADI: 4.791 mg Empirical Formula/MW:

IOFI: n/a

C11H12O3/192.21 Specifications: (JECFA, 2001) Acid value (max)

2.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) 98% Boiling point 249°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.498–1.520 (20°C) Soluble in inorganic solvents and oils; miscible in ethanol at room temperature; insoluble in water 1.112–1.120 (25°C)

Food Category Usual Max. Food Category Alcoholic beverages 2.00 5.00 Gelatins, puddings Baked goods 27.09 43.49 Nonalcoholic beverages 19.00 37.45 Chewing gum Soft candy Frozen dairy 11.02 22.21 Synthesis: By heating ethyl acetoacetate and benzyl alcohol to 160°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi (Litchi sinensis Sonn.).

Usual 16.00 3.00 14.60

Max. 27.56 5.81 22.33

BENZYL ALCOHOL Synonyms: α-Hydroxy toluene; Alcohol benzilico; Alcohol benzylique; Benzal alcohol; Benzenecarbinol; Benzenemethanol; EPA Pesticide Chemical Code 009502; (Hydroxymethyl)benzene; Hydroxytoluene; α-Hydroxytoluene; Methanol, phenyl-; Phenolcarbinol; Phenylcarbinol; Phenyl carbinol; Phenylcarbinolum; Phenylmethanol; Phenylmethyl alcohol; α-Toluenol CAS No.: 100‑51‑6 FL No.: 02.010 FEMA No.: 2137 NAS No.: 2137 CoE No.: 58 EINECS No.: 202‑859‑9 JECFA No.: 25 Description: Benzyl alcohol has a characteristic pleasant, fruity odor and a slightly pungent, sweet taste; the note tends to become similar to that of benzyl aldehyde on aging. Consumption: Annual: 236666.67 lb Individual: 0.2005 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545, 346.10); excipient (CDER, 1996) JECFA: Group ADI for benzoic acid and its salts: 0 to 5 (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 41.873 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O/108.14 Specifications: (FCC, 1996) Aldehyde content

0.2%

Distillation range

Appearance

Colorless liquid

Refractive index

Assay (min)

99% C7H8O

Solubility

Boiling point Chlorinated compounds

206°C

Specific gravity

Passes test

Not less than 95% between 202.5 and 206.5°C 1.539–1.541 (20°C) Miscible in alcohol, chloroform, and ether, 1 mL in 30 mL water 1.042–1.047 (25°C)

BENZYL BENZOATE

145

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 28.58 95.24 Gravies 12.00 24.00 Baked goods 236.10 401.80 Hard candy 283.80 357.60 Chewing gum Meat products 176.10 1254.00 30.00 140.00 Nonalcoholic beverages 15.13 47.93 Frozen dairy 103.10 244.60 Gelatins, puddings Soft candy 52.51 175.70 105.10 171.20 Synthesis: By saponification of the ester present in Tolu and Pery balsams; synthetically, it is obtained from benzyl chloride by the action of sodium or potassium carbonate. Aroma threshold values: Detection: 1.2 to 1000 ppb; also 10 to 1000 ppm. Taste threshold values: Taste characteristics at 50 ppm: chemical, fruity with balsamic nuances. Natural occurrence: The free alcohol is often present in several essential oils and extracts of jasmine, tobacco, tea, neroli, copaiba, Acacia farnesiana Willd., Acacia cavenia Hook. and Arn., Robinia pseudacacia, ylang-ylang, Pandanus odoratissimus, Michelia champaca, Prunus laurocerasus, tuberose, orris, castoreum, violet leaves, clove buds and others. Also found in fresh apple, apricot, mandarin peel oil, high bush blueberry, raspberry, strawberry fruit, American cranberry and cooked asparagus.

BENZYL BENZOATE Synonyms: Benzyl benzoate [USAN:JAN]; Benzyl benzene carboxylate; Ascabin; Ascabiol; Benylate; Benzoic acid, benzyl ester; Benzoic acid, phenylmethyl ester; Benzyl alcohol benzoic ester; Benzylbenzenecarboxylate; Benzyl benzoate; Benzylets; Benzyl phenylformate; Colebenz; EPA Pesticide Chemical Code 009501; Phenylmethyl benzoate CAS No.: 120‑51‑4 FL No.: 09.727 FEMA No.: 2138 NAS No.: CoE No.: 262 EINECS No.: 204‑402‑9 JECFA No.: 24 Description: Benzyl benzoate has a light, balsamic odor reminiscent of almond and a sharp, pungent taste. Consumption: Annual: 4666.67 lb

2138

Individual: 0.003954 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: 0 to 5 mg/kg bw (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 10.082 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H12O2/212.25 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless, oily liquid

Refractive index Solidification point

Assay (min)

99% C14H12O2

Solubility

Boiling point Chlorinated compounds

323°C

Specific gravity

1.568–1.570 (20°C) Not lower than 18°C Miscible in alcohol, chloroform, ether; insoluble in glycerin, water 1.116–1.120 (25°C)

Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 29.67 45.84 6.48 22.77 31.48

Max. 98.91 99.41 6.48 69.67 72.60

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 3.10 1.30 11.38 39.98

Max. 20.00 49.61 2.55 33.04 89.73

BENZYL BUTYL ETHER

146

Synthesis: By the dry esterification of sodium benzoate and benzoyl chloride in the presence of triethylamine or by reaction of sodium benzylate on benzaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: balsamic, fruity with powdery and berry nuances. Natural occurrence: Contained in Peru balsam and in the concrete and absolute of tuberose flowers, hyacinth, Narcissus jonquilla L., and Dianthus caryophillus L.; also in the oil of ylang-ylang and in Tolu balsam. Reported found in American cranberry, cinnamon bark, cassia leaf, corn oil and hog plum (Spondias mombins L.).

BENZYL BUTYL ETHER Synonyms: Benzene, (butoxymethyl)CAS No.: CoE No.:

588‑67‑0 520

FL No.: 03.010 EINECS No.: 209‑626‑0

FEMA No.: JECFA No.:

2139 1253

NAS No.:

2139

Description: Benzyl butyl ether has a sweet, floral, somewhat pungent odor and is used in fruit flavors. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.580 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 2003) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92.6% 220–221°C

Specific gravity

1.480–1.485 (20°C) Soluble in oils and ethanol; insoluble in water 0.928–0.933 (10°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.50 3.00 4.00

Max. 14.00 4.50 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 7.00

Max. 2.00 9.50

Synthesis: Obtained in mixture by heating benzyl alcohol and butyl alcohol in the presence of sulfuric acid or sodium bisulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mushrooms.

BENZYL BUTYRATE Synonyms: Benzyl butanoate; Benzyl butanoate; Benzyl n-butanoate; Benzyl n-butyrate; Butanoic acid, phenylmethyl ester; Butyric acid, benzyl ester; Phenylmethyl butanoate CAS No.: CoE No.:

103‑37‑7 277

FL No.: 09.051 EINECS No.: 203‑105‑1

FEMA No.: JECFA No.:

2140 843

NAS No.:

2140

Description: Benzyl butyrate has a characteristic fruity-floral, plum-like odor and a sweet, pear-like taste. Consumption: Annual: 15216.67 lb

Individual: 0.01289 mg/kg/day

BENZYL CINNAMATE

147

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.880 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value (max)

1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay (min)

98% C11H14O2

Solubility

Boiling point

239°C

Specific gravity

Passes test 1.568–1.570 (20°C) Soluble in alcohol (1 mL in 2 mL 80% alcohol), most fixed oils; insoluble in glycerin, propylene glycol, water 1.116–1.120 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Baked goods

Usual 5.00 206.30 7.82 13.95

Max. 10.00 206.30 14.82 22.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 4.34 3.95 9.82 10.30

Max. 8.49 7.54 19.82 33.33

Synthesis: By heating benzyl chloride and sodium butyrate in water or butyric acid and benzyl chloride under pressure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, aromatic, powdery vanillin-like. Natural occurrence: Reported found in papaya, black tea, Passiflora edulis juice, cherimoya (Annona cheremolia Mill.), Bourbon vanilla, mountain papaya and hog plum (Spondias mombins L.).

BENZYL CINNAMATE Synonyms: Benzyl β-phenylacrylate; Benzyl-3-phenylpropenoate; Benzyl alcohol, cinnamate; Benzyl alcohol, cinnamic ester; Benzylcinnamate; Benzyl gamma-phenylacrylate; Cinnamein; Cinnamic acid, benzyl ester; trans-Cinnamic acid benzyl ester; Phenylmethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, phenylmethyl ester; 3-Phenyl-2-propenoic acid phenylmethyl ester CAS No.: CoE No.:

103‑41‑3 331

FL No.: 09.738 EINECS No.: 203‑109‑3

FEMA No.: JECFA No.:

2142 670

NAS No.:

2142

Description: Benzyl cinnamate has a sweet, balsamic odor and a honey-like taste. Consumption: Annual: 1133.33 lb

Individual: 0.0009604 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.077 mg Empirical Formula/MW: C16H14O2/238.29

IOFI: Nature Identical

BENZYL 2,3-DIMETHYLCROTONATE

148 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 White to pale yellow solid 98% C16H14O2

Heavy metals Lead Solidification point

Boiling point

195°C (5 mmHg)

Solubility

Chlorinated compounds

Passes test

0.004% 10 mg/kg Between 33.0 and 35.0°C Soluble in alcohol (1 g in 8 mL 90% alcohol), most fixed oils; insoluble in glycerin, propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 17.75 1.09 4.53

Max. 2.00 28.62 1.09 6.46

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.40 1.91 10.70

Max. 14.34 2.92 13.56

Synthesis: By heating benzyl chloride and excess sodium cinnamate in water to 100 to 115°C; by heating sodium cinnamate with an excess of benzyl chloride in the presence of diethylamine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: spicy, floral, fruity, balsamic. Natural occurrence: Reported found in Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam.

BENZYL 2,3-DIMETHYLCROTONATE Synonyms: 2-Butenoic acid, 2,3-dimethyl-, phenylmethyl ester; Benzyl 2,3-dimethyl-2-butenoate; Benzyl methyl tiglate CAS No.: CoE No.:

7492‑69‑5 11868

FL No.: 09.508 EINECS No.: n/a

FEMA No.: JECFA No.:

2143 847

NAS No.:

2143

Description: Benzyl 2,3-dimethylcrotonate has a powerful, warm, herbaceous, fruity-spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: Artificial

Empirical Formula/MW:

C13H16O2/204.27

Specifications: (JECFA, 2001) Acid value (max) Assay (min)

1.0 97%

Refractive index

1.510–1.517 (20°C)

Solubility

Insoluble in water; soluble in organic solvents

Appearance Boiling point Solubility (in ethanol)

Colorless, oily liquid 259°C

Specific gravity

1.017–1.023 (25°C)

Miscible at room temperature

BENZYL ETHYL ETHER

149

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.75 1.50 6.00

Max. 6.75 2.75 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.33 2.25

Max. 1.06 3.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL DISULFIDE Synonyms: Bis(phenylmethyl) disulfide; Dibenzyl disulfide;; α-(Benzyldithio)toluene; Dibenzyl disulphide; 1,4-Diphenyl-2,3dithiabutane; Di(phenylmethyl)disulfide; Disulfide, dibenzyl; Disulfide, bis(phenylmethyl) CAS No.: CoE No.:

150‑60‑7 n/a

FL No.: 12.081 EINECS No.: 205‑764‑0

FEMA No.: JECFA No.:

3617 579

NAS No.:

3617

Description: Benzyl disulfide has a powerful, burnt-caramel odor; irritating when concentrated. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.371 mg

IOFI: n/a

Empirical Formula/MW: C14H14S2/246.40 Specifications: (JECFA, 1999) Appearance

Pale-yellowish leafy crystals or leaflets

Melting point

71–74°C

Boiling point

>270°C (with decomposition)

Solubility

Soluble in hot alcohol and ether; insoluble or slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Synthesis: From benzyl chloride and Na2S2; also from benzyl mercaptan via oxidation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL ETHYL ETHER Synonyms: Ethyl benzyl ether; Benzene, (ethoxymethyl)-; Benzyl ethyl oxide; Ether, benzyl ethyl; (Ethoxymethyl)benzene; Ethyl benzyl ether

BENZYL FORMATE

150

CAS No.: CoE No.:

539‑30‑0 521

FL No.: 03.003 EINECS No.: 208‑714‑6

FEMA No.: JECFA No.:

2144 1252

NAS No.:

2144

Description: Benzyl ethyl ether has a pleasant, fruity (pineapple) odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.262 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98°C 186–187°C

Specific gravity

1.493–1.498 (20°C) Insoluble in water; miscible with alcohol and ether 0.947–0.951 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.25 2.00 5.00

Max. 9.60 3.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 6.25

Max. 1.50 8.10

Synthesis: From benzyl chloride and sodium ethylate in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, American cranberry, litchi (Litchi sinensis Sonn.) and eucalyptus oil.

BENZYL FORMATE Synonyms: Formic acid benzyl ester; Benzyl alcohol, formate; Benzyl methanoate; Formic acid, benzyl ester; Formic acid, phenylmethyl ester; Phenylmethyl formate CAS No.: CoE No.:

104‑57‑4 344

FL No.: 09.077 EINECS No.: 203‑214‑4

FEMA No.: JECFA No.:

2145 841

NAS No.:

2145

Description: Benzyl formate has an intense, pleasant, floral-fruity odor and sweet taste reminiscent of apricot and pineapple. Consumption: Annual: 1816.67 lb

Individual: 0.001539 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.282 mg Empirical Formula/MW: C8H8O2/136.15

IOFI: Nature Identical

3-BENZYL-4-HEPTANONE

151

Specifications: (JECFA, 2001) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

95% C8H8O2 202°C

Specific gravity

1.508–1.518 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.082–1.092 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.00 8.37 7.13 7.19 6.26

Max. 5.00 14.39 10.74 10.53 12.53

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 17.46 6.00 2.04 10.74

Max. 22.20 6.00 4.07 15.98

Synthesis: By heating a mixture of formic/acetic anhydride and benzyl alcohol to 50°C; by passing a mixture of formic acid and excess benzyl alcohol over a catalyst (ThO2 or TiO2) at high temperature. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fresh cherry with a berry, strawberry fruity nuance. Natural occurrence: Reported found in the oil of Rosa rugosa, sour cherry, American cranberry, ligonberry, coffee, black tea, Agaricus mushroom, Ocimum basilicum, Bourbon vanilla and crowberry (Empetrum nigrum Coll.).

3-BENZYL-4-HEPTANONE Synonyms: Benzyl dipropyl ketone; Morellone; 1-Benzyl dipropyl ketone; 4-Heptanone, 3-benzyl-; 4-Heptanone, 3-(phenylmethyl)-; 3-(Phenylmethyl)heptan-4-one; 3-(Phenylmethyl)-4-heptanone CAS No.: CoE No.:

7492‑37‑7 2140

FL No.: 07.070 EINECS No.: 231‑317‑4

FEMA No.: JECFA No.:

2146 830

NAS No.:

2146

Description: 3-Benzyl-4-heptanone has a fruity, berry, woody, raisin odor with an herbal and mint-plum nuance. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.027 mg

IOFI: Artificial

Empirical Formula/MW: C14H20O/204.31

Specifications: (JECFA, 2001) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point Identification test

158–160°C (10 mmHg) IR spectra

Specific gravity

1.490–1.495 Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.931–0.937

BENZYL HEXANOATE

152 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 10.50 6.00 10.00

Max. 15.00 8.10 16.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 12.50

Max. 2.25 17.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, waxy, slight floral. Natural occurrence: Not reported found in nature.

BENZYL HEXANOATE Synonyms: Hexanoic acid, phenylmethyl ester; Hexanoic acid, benzyl ester; Benzyl caproate CAS No.: 6938‑45‑0 FL No.: 09.316 FEMA No.: 4026 NAS No.: n/a CoE No.: 10521 EINECS No.: 230‑068‑9 JECFA No.: n/a Description: Benzyl hexanoate has a sweet, mild fruity, slightly green odor, reminiscent of apricot, but with a distinctly floral note. It is used in imitation pineapple and apricot flavors. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.14 mg (FEMA)

IOFI: Natural

Empirical Formula/MW: O

C13H1802/206.28

O

CH3

Specifications: (The Good Scents Co., 2009) Acid value (max) Appearance

0.2 Colorless liquid

Flashpoint Refractive index

Assay (min)

99%

Solubility

Boiling point 270–272°C Reported uses (ppm): (FEMA, 2003)

Specific gravity

105°C 1.486–1.492 (20°C) Insoluble in water, soluble in alcohol and oils 0.978–0.985 (25°C)

Food Category Usual Max. Food Category Usual Beverages (nonalcoholic) 1.00 5.00 Milk products 1.00 Synthesis: Prepared by reaction of benzyl alcohol with hexanoic acid in the presence of catalyst, methansulfonic acid.

Max. 5.00

Aroma threshold values: Aroma characteristics at around 1.0%: sweet, chemical fruity and slightly lactonic, pineapple and slightly tropical. Taste threshold values: Taste characteristics at around 5.0 ppm: sweet, tropical, ripe fruity pineapple with a candy nuance. Natural occurrence: Reportedly present in passion fruit and juice (Passiflora edulis L.).

BENZYL ISOBUTYRATE Synonyms: Benzyl 2-methyl propanoate; Benzyl 2-methyl propionate; Isobutyric acid, benzyl ester; Phenylmethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, phenylmethyl ester CAS No.: CoE No.:

103‑28‑6 301

FL No.: 09.426 EINECS No.: 203‑095‑9

FEMA No.: JECFA No.:

2141 844

NAS No.:

2141

BENZYL ISOTHIOCYANATE

153

Description: Benzyl isobutyrate has a fresh, floral, somewhat jasmine-like, fruity odor and sweet, strawberry-like taste. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.686 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C11H14O2 229°C

Specific gravity

1.488–1.492 (20°C) Soluble in alcohol (1 mL in 6 mL 70% alcohol), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 1.000–1.006 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 24.71 11.86

Max. 10.00 39.54 14.31

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.16 4.51 12.36

Max. 20.45 6.20 15.00

Synthesis: May be prepared from benzyl alcohol and isobutyric acid, by the action of aluminum ethylate on a mixture of benzyl and butyric aldehydes. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity and sweet with ripe berry nuances. Natural occurrence: Reported found in mint, spearmint, beer, cherimoya (Annona cherimolia Mill.) and Passiflora edulis hybrid juice.

BENZYL ISOTHIOCYANATE Synonyms: Isothiocyanatomethylbenzene; (Isothiocyanatomethyl)benzene; Benzyl mustard; Benzyl mustard oil; Benzene, (isothiocyanatomethyl)-; 2-Isothiocyanatotoluene; Benzyl senfoel; Isothiocyanic acid, benzyl ester; Toluene, alpha-isothiocyanato-; Tromacaps; Tromalyt; Urogran CAS No.: CoE No.:

622‑78‑6 11863

FL No.: EINECS No.

12.102 210‑753‑9

FEMA No.: JECFA No.:

4428 1562

NAS No.:

n/a

Description: Pale yellowish liquid; strong, penetrating aroma. Consumption: Odor and/or flavor used in nasturtium and papaya.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

BENZYL ISOVALERATE

154 Empirical Formula/MW: S

C8H7NS/149.22

N

Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min) 97% Boiling point 243°C Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy Synthesis: n/a

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Refractive index Solubility Specific gravity Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

1.600–1.606 (20°C) Insoluble in water; soluble in ethanol 1.121–1.127 (25°C)

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Aroma threshold values: Medium strength odor, watercress type; recommend smelling in a 1.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in common cress, Lepidium sativum, nasturtium, and Tropaeolum majus.

BENZYL ISOVALERATE Synonyms: Dibenzyl disulfide; Benzyl 3-methylbutanoate; Benzyl 3-methylbutyrate; Benzyl 3-methyl butyrate; Butanoic acid, 3-methyl-, phenylmethyl ester; Isopentanoic acid, phenylmethyl ester; Isopropyl acetic acid, benzyl ester; Isovaleric acid, benzyl ester; Phenylmethyl 3-methylbutanoate CAS No.: 103‑38‑8 FL No.: 09.458 FEMA No.: CoE No.: 453 EINECS No.: 203‑106‑7 JECFA No.: Description: Benzyl isovalerate has a powerful, fruity apple odor. Consumption: Annual: 500.00 lb

2152 845

NAS No.:

2152

Individual: 0.0004237 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.392 mg Empirical Formula/MW: C12H16O2/192.26

IOFI: n/a

BENZYL MERCAPTAN

155

Specifications: (FCC, 1996) Acid value (max) 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C12H16O2 246°C

Specific gravity

1.486–1.490 (20°C) Soluble in alcohol (1 mL in 3 mL 80% alcohol, remains in solution on dilution), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water 0.981–0.989 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.37 3.16 11.36

Max. 3.00 9.41 5.57 19.75

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.75 1.60 1.43 5.82

Max. 3.75 1.60 3.17 10.19

Synthesis: May be prepared by esterification of isovaleric acid with benzyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, fruity and balsamic with tropical and dried fruit nuances. Natural occurrence: Reported found in cherimoya (Anonna cherimoli Mill.), sapodilla fruit and lambs’ lettuce (Valerianella locusta).

BENZYL MERCAPTAN Synonyms: Benzyl hydrosulfide; Benzenemethanethiol; Benzylhydrosulfide; Benzylthiol; Methanethiol, phenyl-; Phenylmethanethiol; α-Mercaptotoluene; (Mercaptomethyl)benzene; Phenylmethyl mercaptan; Thiobenzyl alcohol; Toluene, α-mercapto-; α-Toluenethiol; Toluene-alpha-thiol; α-Toluolthiol; α-Tolyl mercaptan CAS No.: CoE No.:

100‑53‑8 477

FL No.: 12.005 EINECS No.: 202‑862‑5

FEMA No.: JECFA No.:

2147 526

NAS No.:

2147

Description: Benzyl mercaptan has repulsive, garlic-like odor. It oxidizes in air to dibenzyl disulfide. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.072 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8S/124.21 Specifications: (JECFA, 1999) Appearance

Colorless or pale, straw-colored, mobile liquid

Refractive index

Assay

98% C7H8S

Solubility

Boiling point

194–195°C

Specific gravity

1.573–1.578 Soluble in alcohol (1 mL in 1 mL ethanol) and oils; insoluble in water 1.050–1.058

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.37 0.13

Max. 0.50 25.58 0.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.37

Max. 0.50 0.28 0.83

BENZYL METHOXYETHYL ACETAL

156 Synthesis: From benzyl chloride and potassium hydrosulfide. Aroma threshold values: Detection: 0.19 to 2.6 ppb.

Taste threshold values: Taste characteristics at 15 ppm: leek, horseradish, cabbage, green, tomato and coffee. Natural occurrence: Reported found in coffee.

BENZYL METHOXYETHYL ACETAL Synonyms: Acetaldehyde benzyl β-methoxyethyl acetal; 1-Benzoxy-1-(2-methoxyethoxy)-ethane; 1-Benzyloxy-1-(β-methoxy)ethoxyethane; Acetyldehyde, benzyl 2-methoxyethyl acetal CAS No.: CoE No.:

7492‑39‑9 523

FL No.: 06.019 EINECS No.: n/a

FEMA No.: JECFA No.:

2148 840

NAS No.:

2148

Description: Benzyl methoxyethyl acetal has a mild, sweet, green, fruital odor. Consumption: Annual: <1.00 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.719 mg

IOFI: n/a

Empirical Formula/MW: C12H18O3/210.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% (sum of named cpd and starting materials) 161–162°C (10 mmHg)

Specific gravity

1.479–1.489 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.019–1.025 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.75 2.50 8.00

Max. 4.75 4.50 15.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.88 4.00

Max. 1.50 6.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL METHYL SULFIDE Synonyms: α-(Methylthio)toluene; Methylthiomethyl benzene; Benzene, ((methylthio) methyl)-; Methyl benzyl sulfide; ((Methylthio) methyl)benzene; α-(Methylthio)toluene; 1-Phenyl-2-thiapropane; Sulfide, benzyl methyl CAS No.: CoE No.:

766‑92‑7 n/a

Consumption: Annual: <1.00 lb

FL No.: 12.077 EINECS No.: 212‑174‑7

FEMA No.: JECFA No.:

3597 460

NAS No.:

3597

Individual: 0.00000026 mg/kg/day

BENZYL PHENYLACETATE

157

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: n/a

Empirical Formula/MW: C8H10S/138.23 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99% C8H11S

Solubility

197°C; 133°C (4 mmHg); 87–88°C (11 mmHg) Reported uses (ppm): (FEMA, 1994) Boiling point

Food Category Baked goods Gravies Meat products Synthesis: n/a

Usual 0.02 0.005 0.015

Max. 0.20 0.05 0.10

Specific gravity

1.563–1.573 (20°C) Slightly soluble in water; soluble in fats 1.015–1.020 (25°C)

Food Category Processed vegetables Snack foods Soups

Usual 0.005 0.05 0.005

Max. 0.05 0.20 0.05

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked pork.

BENZYL PHENYLACETATE Synonyms: Benzyl α-toluate; Benzeneacetic acid, phenylmethyl ester; Phenylmethyl benzeneacetate CAS No.: 102‑16‑9 FL No.: 09.705 FEMA No.: 2149 NAS No.: CoE No.: 232 EINECS No.: 203‑008‑4 JECFA No.: 849 Description: Benzyl phenylacetate has a sweet, floral (jasmine-rose) odor and a slight honey-like taste. Consumption: Annual: 5.00 lb

2149

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.135 mg

IOFI: n/a

Empirical Formula/MW: C15H14O2/226.27 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C15H14O2 317°C

Specific gravity

1.553–1.558 (20°C) Miscible in alcohol (1 mL in 3 mL 90% alcohol gives clear solution), chloroform, ether 1.095–1.099 (25°C)

BENZYL PROPIONATE

158 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils

Usual 1.00 10.34 3.80 0.10

Max. 3.00 14.82 7.49 0.10

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.87 8.81 2.49 11.55

Max. 12.03 14.69 4.24 18.99

Synthesis: By direct esterification of benzyl alcohol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature; phenylacetic acid, on the other hand, has been reported in several essential oils.

BENZYL PROPIONATE Synonyms: Phenylmethyl propanoate; Propionic acid, benzyl ester; Propanoic acid, phenylmethyl ester CAS No.: CoE No.:

122‑63‑4 413

FL No.: 09.132 EINECS No.: 204‑559‑3

FEMA No.: JECFA No.:

2150 842

NAS No.:

2150

Description: Benzyl propionate has a sweet, fruity-floral odor and a peach-, apricot-like taste. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.441 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O2/164.20 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C10H12O2 222°C

Specific gravity

1.496–1.500 (20°C) Soluble in alcohol (1 mL in 3 mL 70% alcohol remains clear to 10 mL), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water 1.028–1.032 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.55 18.29 7.60 5.72

Max. 4.36 27.06 7.60 7.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.55 1.12 3.94 19.94

Synthesis: By esterification of benzyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: fruity, sweet, green and powdery with a ripe berry nuance. Natural occurrence: Reported found in strawberry and melon.

Max. 15.58 9.70 6.02 26.68

BENZYL TIGLATE

159

BENZYL SALICYLATE Synonyms: Benzyl o-hydroxybenzoate; Benzoic acid, 2-hydroxy-, phenylmethyl ester; Benzyl o-hydroxybenzoate; Phenylmethyl 2-hydroxybenzoate; Salicylic acid, benzyl ester CAS No.: 118‑58‑1 FL No.: 09.752 FEMA No.: 2151 436 EINECS No.: 204‑262‑9 JECFA No.: 904 CoE No.: Description: Benzyl salicylate has a faint, sweet, floral odor and a sweet, currant-like taste.

NAS No.:

Consumption: Annual: 8.33 lb

2151

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.842 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H12O3/228.25

Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Almost colorless liquid

Refractive index Solidification point

Assay (min)

98% C14H12O3

Solubility

Boiling point 300°C Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Baked goods 10.34 16.02 Frozen dairy 3.00 4.12 Gelatins, puddings 8.75 17.51 Synthesis: By esterification of salicylic acid with benzyl alcohol.

Specific gravity

1.573–1.582 (20°C) Not lower than 23.5°C Soluble in alcohol (1 mL in 5 mL 95% alcohol), most fixed oils; insoluble in glycerin, propylene glycol 1.176–1.180 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.41 3.68

Max. 2.70 6.15

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It has been reported in small amounts in carnation oil (Dianthus caryophyllus L.) and in larger amounts in the oil of Primula auricula. Also found in American cranberry, clove bud, peppermint oil and buckwheat.

BENZYL TIGLATE Synonyms: Benzyl trans-2-methyl 2-butenoate; Benzyl trans-2,3-dimethyl acrylate; Benzyl trans-2-methyl crotonate; Benzyl 2-methylcrotonate; trans-2-Butenoic acid, 2-methyl-, phenylmethyl ester; 2-Butenoic acid, 2-methyl-, phenylmethyl ester, (E)CAS No.: 37526‑88‑8 FL No.: 09.494 FEMA No.: 3330 CoE No.: 2184 EINECS No.: 253‑544‑8 JECFA No.: 846 Description: Benzyl tiglate has an odor reminiscent of mushroom, with a rosy undertone. Consumption: Annual: 1.67 lb

NAS No.:

3330

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

BERGAMOT

160 Trade association guidelines: FEMA PADI: 0.730 mg

IOFI: n/a

Empirical Formula/MW:

C12H14O2/190.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 250°C

Specific gravity

1.515–1.526 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.029–1.049 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 5.00

Max. 8.00

Food Category Condiments, relishes

Usual 5.00

Max. 8.00

Synthesis: By direct esterification of tiglic acid with benzyl alcohol under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: sweet, balsamic, spice-like with a nutty almond note. Natural occurrence: Reported found in clove bud and rose apple (Syz. jambos Alston).

BERGAMOT Botanical name: Citrus bergamia Risso, C. aurantium L. Botanical family: Rutaceae Other names: Bergamot orange; Citrus bergamia (Risso & Poiteau) Foreign names: Bergamotier (Fr.), Bergamot (Ger.), Bergamota (Sp.), Bergamotto (It.) Description: The bergamot is a small, delicate tree similar to other citrus plants, such as orange and lemon. The plant flowers twice a year in the spring and the end of summer, and yields orange-like fruits, only smaller in size. The peel of the fresh, nearly ripe fruit is the source of bergamot oil; also used are the fruit, rind, leaf and twig. Although the bergamot plant is native to Asia, it is cultivated extensively in Calabria, Italy. A few experimental cultivations in the Mediterranean basin and on the Atlantic coast of equatorial Africa have attained only a limited success. Bergamot oil is a widely used material that imparts a citrus flavor to foods and beverages. Bergamot has a fragrant, sweet, fruit odor. Derivatives: Rind essential oil and rectified essential oil; leaf essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruit: Category 1; Rind: Category 3 (with limits on furocoumarins); Leaf essential oil: Category 2. FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Rind expressed (or cold pressed) oil (yields 0.5%): Terpenic hydrocarbons (limonene 33 to 42%; γ-terpinene –10%; α-pinene 5 to 9%; β-pinene), terpinic alcohol (linolool 6 to 15%), terpenic ester (linalyl acetate 22 to 52%), furocoumarines (bergaptene 2000 to 4500 ppm; bergamottin) (CoE, 2000) Aroma threshold values: n/a Taste threshold values: n/a

BERGAMOT OIL

161

BERGAMOT OIL Other names: Bergamot oil concentrated; Bergamot oil rectified; Oil of bergamot; Oils, bergamot CAS No.: CoE No.:

8007‑75‑8 137

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2153 n/a

NAS No.:

2153

Description: A volatile oil obtained by expression, without the aid of heat from the fresh peel of the fruit of Citrus bergamia Risso & Poiteau. One of the constituents of bergamot, bergaptene is a skin sensitizer and some bergamot oil is distilled to produce oils free from bergaptene and terpenes. The major use of bergamot oil is in Earl Grey–type tea flavor, where it is normally the major component. Consumption: Annual: 1883.33 lb

Individual: 0.001596 mg/kg/day

Regulatory Status: CoE: Rind essential oil: Category 3 (with limits on furocoumarins). Level of use in ppm: Baked goods 92.97; frozen dairy 49.47; meat products 0.15; soft candy 95.19; gelatins, puddings 200; nonalcoholic beverages 68.56; alcoholic beverages 91.13; hard candy 1.96; chewing gum 5.57. FDA: 21 CFR 182.20, 582.20; 27CFR 21 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.121 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +8° and +24°

Not less than 36.0% esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Not more than 0.004% Assay

Lead

Not more than 10 mg/kg

Refractive index

1.465–1.468 (20°C)

Residue on evaporation

Not more than 6%

Solubility in alcohol

Passes test

Specific gravity Ultraviolet absorbance

0.875–0.880 (25°C) Not less than 0.32

Physical–chemical characteristics: It is a clear, mobile, yellowish-green liquid with a fragrant, sweet fruity odor. It is miscible with alcohol and glacial acetic acid. It is soluble in most fixed oils, but is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. Bergamot essential oil yields a concentrated oil by distillation under reduced pressure. Also, terpeneless and sesquiterpeneless oils can be prepared from bergamot essential oil. A petitgrain bergamot is also manufactured by steam distillation of the leaves and twigs. Essential oil composition: Bergamot oil is a complex mixture of more than 300 compounds. The most prevalent compounds are linalyl acetate (30 to 60%), linalool (11 to 22%) and other alcohols.* Furocoumarins include bergapten (approximately 0.4%), bergamottin, citropten and others. Rectified bergamot oil contains lower concentrations of terpenes and has no coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 89.00 79.56 2.94 45.12 173.50

Max. 91.13 92.97 5.57 49.47 200.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.59 0.15 58.57 88.69

Aroma threshold values: n/a Taste threshold values: n/a

*

Leung, A.Y. (1980). In Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, John Wiley & Sons.

Max. 1.96 0.15 68.56 95.19

BETAINE

162

BETAINE Synonyms: 1-Carboxy-N,N,N-trimethylmethanaminium hydroxide inner salt; (Carboxymethyl)trimethylaminum hydroxide inner salt; (Trimethylammonio)acetate; α-Earleine; Glycine betaine; Glycine, trimethylbetaine; Glycocoll betaine; Glycylbetaine; Oxyneurine; Lycine; Trimethylglycocoll; N,N,N-Trimethylglycine; Trimethylglycine hydroxide inner salt; Trimethylglycine; Rubrine C; Jortaine; βine CAS No.: CoE No.:

107‑43‑7 n/a

FL No.: n/a EINECS No.: 203‑490‑6

FEMA No.: JECFA No.:

4223 n/a

NAS No.:

n/a

Description: White crystalline powder; bland aroma. Consumption: Odor and/or flavor used in antistatic agents and viscosity controlling agents. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 949.09 mg

IOFI: n/a

Empirical Formula/MW: O

-

C H3

C5H11NO2/117.15

H3C

N

O

+

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Melting point

293–301°C (760.00 mmHg)

Soluble in ethanol and water (611000 mg/L at 19°C and 160 g/100 mL)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00

Max. 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00

Max. 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00

BIRCH, SWEET

163

BIPHENYL Synonyms: Phenylbenzene; Bibenzene; Biphenyl (ACGIH, OSHA); 1,1ʹ-Biphenyl; Biphenyl, photolyzed in nitrate solution; Diphenyl; Diphenyl (OSHA); 1,1ʹ-Diphenyl; EPA Pesticide Chemical Code 017002; Lemonene; PHPH; Xenene CAS No.: CoE No.:

92‑52‑4 10978

FL No.: 01.013 EINECS No.: 202‑163‑5

FEMA No.: JECFA No.:

3129 1332

NAS No.:

3129

Description: Biphenyl has a pungent odor, reminiscent of rose on dilution. Consumption: Annual: <1.00 lb

Individual: 0.0007605 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.176 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H10/154.21 Specifications: (JECFA, 2004) Acid value (max) Appearance

1.0 White to light brown leaflet solid

Boiling point Melting point

Assay (min)

99%

Solubility

254°C 69°C Insoluble in water; soluble in alcohol and ether; very soluble in benzene, methanol, carbon tetrachloride and carbon disulfide

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.20 0.20 1.10

Max. 2.00 2.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.10 1.10

Max. 3.00 2.67

Synthesis: By thermal dehydrogenation of benzene. Aroma threshold values: Detection: 0.5 ppb Taste threshold values: n/a Natural occurrence: Reported found in coal tar, bilberry, carrots, peas, potato, bell pepper, rum, cocoa, tomato, coffee, roasted peanuts, olive (Olea europae), buckwheat and tamarind (Tamarindus indica L).

BIRCH, SWEET Botanical name: Betula lenta L., B. alba L., B. pendula Roth Botanical family: Betulaceae Other names: Cherry Birch; Silver Birch Foreign names: Bouleau (Fr.); Birke (Ger.); Betula (Sp.); Betulla (It.) Description: A tree reaching heights of 15 to 25 m, Betula alba L. grows throughout eastern Europe, Russia, northern China and Japan. B. lenta L. is widespread in North America, from Canada to Ohio. Silver birch (B. Pendula) is a beautiful tree in every season, with peeling white bark, spring catkins, delicate summer leaves turning yellow in autumn and a tracery of twigs in winter. The parts used are buds, leaves and bark (B. alba and B. lenta). Derivatives: Fluid extracts, dried extracts and essential oils Consumption: Annual: n/a

Individual: n/a

BIRCH SWEET OIL

164 Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Bud oil from B. alba contains, among other constituents, betulene, betulenene, p-betulenol, naphthalene and formic acid. Essential oil is obtained by distillation of birch tar; B. pendula Roth contains phenol, cresol, diemthylphenol, creosote, guaiacol, sesquiterpenes and other unsapanofiable products. The characteristic leathery and smoky odor is attributed to the latter. Phenolic derivatives can be eliminated by alkaline washing. Aroma threshold values: n/a Taste threshold values: n/a

BIRCH SWEET OIL Other names: Black birch oil; Birch sweet oil (Bentula lenta L.); Birch bark oil; Oils sweet birch; Sweet birch oil CAS No.: CoE No.:

68917‑50‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2154 n/a

NAS No.:

2154

Description: The source of sweet birch oil of B. lenta is the bark (reddish-brown). Sweet birch oil has a characteristic wintergreen flavor. Consumption: Annual: 22333.33 lb

Individual: 0.01892 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 143.650 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content (calculated as methyl salicylate) Ester value Optical rotation

97–99%

Refractive index

1.5360–1.5376 (20°C)

356–365 0°

Specific gravity

1.180–1.189 (15°C)

Physical–chemical characteristics: The essential oil of B. lenta L. obtained from bark is a pale yellow liquid with a characteristic odor because of its methyl salicylate content. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 66.98 608.20 3899.00 445.20 717.80

Max. 74.98 632.50 3899.00 464.70 778.20

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 2070.00 0.10 244.40 779.40 3.00

Max. 2070.00 0.10 278.10 1066.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a

BIRCH TAR OIL Other names: Birch tar oil (Betula pendula Roth and related Betula spp.); Birch tar oil, empyreumatic; Birch tar oil rectified; Essential oil of birch wood; Oils, white birch oil, white birch; Oleum rusci; White birch oil CAS No.: CoE No.:

8001‑88‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6013

BISABOLENE

165

Description: The essential oil is obtained from the B. alba and B. pendula Roth. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Passes test Solubility in alcohol Passes test

Specific gravity

Between 0.886 and 0.950

Physical–chemical characteristics: The essential oil of B. alba L. is a viscous, yellow liquid with a balsamic odor. It is obtained from buds by steam distillation in 3.5 to 8% yields. The oil solidifies at low temperature because of its paraffin content. The essential oil of B. alba L. var. pubescens Ehrl., obtained from buds in 3.5% yields by steam distillation, has a specific gravity of 0.9779. The essential oil of B. alba I. obtained from bark is recovered in 0.4 to 0.5% yields. The essential oil obtained from leaves is recovered in 0.4 to 0.5% yields. Aroma threshold values: n/a Taste threshold values: n/a

BISABOLENE Synonyms: Limene (I) α-Bisabolene; 1-Methyl-4-(1,5-dimethyl-1,4-hexadienyl)-1-cyclohexene; (II) β-Bisabolene; 1-methyl-4(5-methyl-1-methylene-4-hexenyl)-1-cyclohexene; (III) γ-Bisabolene; 1-Methyl-4-(1,5-dimethyl-4-hexenylidene)-1-cyclohexene; Cyclohexene, 4-(1,5-dimethyl-4-hexenylidene)-1-methyl-; 6-Methyl-2-(4-methylcyclohex-3-enyl) hept-1,5-diene CAS No.: CoE No.:

495‑62‑5 10979

FL No.: 01.016 EINECS No.: 207‑805‑8

FEMA No.: JECFA No.:

3331 1336

NAS No.:

3331

Description: Bisabolene has a pleasant, warm, sweet-spicy-balsamic odor. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.805 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H24/204.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless slightly viscous oil

Solubility

Assay (min) Boiling point

97% 262°C

Specific gravity

1.493–1.497 (20°C) Soluble in oils; insoluble in water and ethanol 0.850–0.858 (25°C

BLACKBERRY

166 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 3.00 2.00 2.00

Max. 3.00 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 3.00 3.00 5.00

Synthesis: Reported isolated from bisabol myrrh; also from nerolidol by dehydration (γ-form). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: citrus, woody, tropical, floral, fruity, astringent and green. Natural occurrence: Reported found in bisabol myrrh, bergamot oil and essential oils of Orthodon asaroniferum, O. methylisoeugenoliferum, O. tenuicaule, Citrus medica var. acida (C. aurantifolia), Cinnomomum kanahirai; Citrus limonia form California; Illicium verum; French lavender (Lavendula vera). Also found in ginger and carrot.

BLACKBERRY Botanical name: Rubus L. Botanical family: Rosaceae Other names: Blackberry bark, extract Foreign names: Mure (Fr.), Brombeere (Ger.), Zara (Sp.), Mora di rovo (It.) Description: Woody shrub, highly branched at the base; grows commonly in woods and hedgerows throughout the United States. Many species are known: R. tomentosus Borkh., R. ulmifolius Schott, R. pubescens Raf., etc. The plant has prickly-armed branches and berries that are green to red and shiny black when ripe. Blackberry has a refreshing, sweet flavor. The fluid extract and the tincture are used in pharmacy preparations. The concentrated juice is used for flavoring gelatins, chocolate and candy fillings. Derivatives: Fluid extract, tincture (20% in 20% alcohol) and concentrated (four- to fivefold) juice. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 145.120, 150 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include malic, succinic, oxalic, folic and ascorbic acids, sugar and volatile substances. Blackberries have a refreshing, sweet flavor. Aroma threshold values: n/a Taste threshold values: n/a

BLACKBERRY BARK EXTRACT CAS No.: CoE No.:

84787‑69‑9 n/a

FL No.: n/a EINECS No.: 284‑110‑6

FEMA No.: JECFA No.:

2155 n/a

NAS No.: EAFUS No.:

2155 977047‑53‑2

Description: Armed shrubs: stems biennial; leaves mostly five-foliate in the first year’s growth; fruits not separating from the juicy receptacle, blackish when ripe. More than 30 Rubus species are known, the most common being R. allegheniensis and R. savitus. Part used is the bark. Consumption: Annual: 733.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

Individual: 0.0006214 mg/kg/day

BOIS DE ROSE

167

Trade association guidelines: FEMA PADI: 25.873 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 75.92 47.73 279.70 0.30

Max. 233.60 557.70 800.10 0.30

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 75.04 200.00 106.80

Max. 220.20 250.00 117.10

Aroma threshold values: n/a Taste threshold values: n/a

BLACKBERRY FRUIT EXTRACT CAS No.: CoE No.:

84787‑69‑9 n/a

FL No.: n/a EINECS No.: 284‑110‑6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See Blackberry. Consumption: Annual: <1.00 lb

Individual: 0.08888 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

BOIS DE ROSE Botanical name: Aniba rosaeodora Ducke (Ocotea caudate Mer.), A. rosaedora var. amazonica Ducke (O. parviflora) Botanical family: Lauraceae Foreign names: Bois de rose (Fr.), Rosenholz (Ger.), Bois de rose (Sp.), Lengo di rosa (It.) Description: Evergreen, medium-sized tree growing wild in the forests of the Amazon basin (Brazil, Peru) and in French Guinea. Brazilian and Peruvian bois-de-rose oils are distilled from the same botanical variety (A. rosaeodora var. amazonica Ducke). The oils exhibit only slightly different physical characteristics, but they have different odors particular to the growing site of the trees. Cayenne bois-de-rose oil, distilled from the variety A. rosaeodora Ducke, is considered the best quality of bios-de-rose essential oils. Cayenne bois-de-rose oil is produced in large scale as compared to the Brazilian and Peruvian counterparts. Plant part used is the wood. Bois de rose has a characteristic, sweet, somewhat woody, floral odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

BOIS DE ROSE OIL

168

BOIS DE ROSE OIL Other names: Bois de rose oil (Aniba rosaeodora Ducke); Oils, bois de rose; Rosewood oil CAS No.: CoE No.:

8015‑77‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2156 n/a

NAS No.:

2156

Description: Bois de Rose oil is steam distilled, occasionally water distilled, from the chipped wood of A. rosaeodora and possibly from other species of the genus Burseraceae, belonging to the Laurel family. The Brazilian and cayenne oils exhibit a sweet, slightly woody, characteristic odor, whereas the Peruvian quality has a harsher, more camphoraceous top note. Consumption: Annual: 2033.33 lb

Individual: 0.0017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.158 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4° and +6° Not less than 82.0% and not more than Assay 92.0% total alcohols, calculated as linalool (C10H18O) Not less than 70% distills between 195 Distillation range and 205°C Heavy metals (as Pb) Passes test

Refractive index

1.462–1.470 (20°C)

Solubility in alcohol

Passes test

Specific gravity

0.868–0.889

Physical–chemical characteristics: The oil, obtained by steam distillation of the chopped wood, is colorless to pale yellow. Essential oil composition: The oil is mainly used as a starting material for the isolation of natural linalool, of which the oil contains over 70%. The l-form is predominant in cayenne oil, whereas the d- and l-isomers are present in the Brazilian and Peruvian oils. Other constituents of cayenne oil include terpenes, dipentene, methyl heptenol, eugenol, nerol, d-α-terpineol, isovaleric aldehyde, furfural and methyl hepatenone. Other constituents of Brazilian oil include α-terpineol, p-methylacetophenone, cineol and a sesquiterpene fraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 9.47 25.49 2.79 9.77

Max. 4.19 24.94 25.49 7.82 11.61

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.35 4.43 0.69 9.42

Max. 2.70 8.87 1.96 24.63

Aroma threshold values: n/a Taste threshold values: n/a

BOLDO LEAVES Botanical name: Peumus boldus Mol. Botanical family: Monimiaceae Other names: Boldus; Boldea; Boldu; Boldoa; oils, boldo leaf Foreign names: Boldo (Fr.), Boldo (Ger.), Boldo (Sp.), Boldo (It.) CAS No.: CoE No.:

8022‑81‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6350 977052‑75‑7

Description: Boldo is a small wild tree or shrub that is widespread throughout Chile, Bolivia and Peru. It is also cultivated in Italy. It has slender branches, opposite, short, petioled, coarse leaves exhibiting a characteristic, pleasant odor reminiscent of Melissa and coriander. The plant flowers in winter and spring. Parts used are the leaves, which are harvested in autumn. Boldo has a spicy,

BORNEOL

169

hydrocarbon-like odor and an aromatic, burning taste. The essential oil is obtained by steam distillation of dried leaves, which yields approximately 1.8 to 2.6% oil. Boldo extract has been used as a flavor in alcoholic beverages. Boldo leaves have been used by South American natives against diseases of the liver and for the treatment of gallstones. Derivatives: The derivatives are fluid-extract and tincture (20% in 70% ethanol). Consumption: Annual: <1.00 lb

Individual: 0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Appearance Ester value Optical rotation

11.8–2.4 Yellow liquid 11.2–14.9 –1°40ʹ to 2°

Refractive index Specific gravity Solubility

1.47916–1.47928 (20°C) 0.9150–0.9567 (25°C) 1:5.5 to 9 in 70% ethanol

N ote: The characteristics shown above are for an oil of European origin.

Essential oil composition: The fluid extract contains boldine and other alkaloids, including sparteine (0.25 to 0.535% total), boldoglucin, and flavone derivatives; the last two components are also present in the essential oil. The alkaline fraction has been reported to contain at least 17 alkaloids.* Dried boldo leaves contain a total alkaloid content of 0.25 to 0.5%. The leaves also contain approximately 2% volatile oil.† Aroma threshold values: n/a Taste threshold values: n/a

BORNEOL Synonyms: 2-Bornanol; 2-Camphanol; Baros camphor; Bhimsaim camphor; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, endo-; 2-Bornanol, endo-; Borneo camphor; DL-Borneol; Bornyl alcohol; Camphane, 2-hydroxy-; Camphol; 2-Camphanol; Dryobalanops camphor; Endo-2-bornanol; Endo-borneol; Endo-2-camphanol; Endo-2-hydroxycamphane; Endo-2-hydroxy-1,7,7trimethylnorbornane; Endo-1,7,7-trimethylbicyclo(2.2.1) heptan-2-ol; 2-Hydroxycamphane; Malayan camphor; Sumatra camphor; trans-Borneol; 1,7,7-Trimethyl-bicyclo(2.2.1)heptan-2-ol, endoCAS No.: CoE No.:

507‑70‑0 64

FL No.: 02.016 EINECS No.: 208‑080‑0

FEMA No.: JECFA No.:

2157 1385

NAS No.:

2157

Description: Borneol has a piney, camphor-like odor and burning taste somewhat reminiscent of mint. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21.130 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.024 mg Empirical Formula/MW:

C10H18O/154.25

* †

Guidi. (1932). Boll. Soc. Ital. Biol. Sper. 7, 1992. Hughes et al. (1968). J. Pharm. Sci. 57, 1023.

IOFI: Nature Identical

BORNYL ACETATE

170 Specifications: (JECFA, 2008)

Appearance

White to off-white crystals

Other requirements

Assay (min)

97% C10H18O

Solubility

Melting point

202°C

Minimum assay value may include isoborneol and other isomers of borneol as well as trace amounts of fenchyl alcohol and other C10H18O compounds Slightly soluble in propylene glycol; very slightly soluble in water; insoluble in vegetable oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.27 0.09 0.25 2.32

Max. 7.70 0.70 0.50 3.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.43 4.67 1.17 4.16

Max. 7.27 4.67 2.06 6.97

Synthesis: Racemic borneol is prepared synthetically by reduction of camphor or from pinene. Aroma threshold values: Detection: 140 ppb Taste threshold values: n/a Natural occurrence: Unlike isoborneol, free or esterified borneol has been identified in more than 250 distillates from plants, herbs, leaves or bark; Compositae, Ericaceae, Lauraceae, Labiatea, Rutaceae; natural borneol can be d or l rotatory, but very seldom also racemic; most frequently encountered is the l-borneol characteristic of Compositae, Graminaceae and almost all Pinaceae; d-borneol characteristic of Cupressaceae, Zingiberaceae, lavender, lavandin and spike oils. Reported found in citrus peel oils (orange, lemon, lime), cinnamon leaf, cassia leaf, ginger, coriander seed, laurel, Ocimum basilicum, Thymus vulgaris L. and Curcuma aeruginosa Roxb.

BORNYL ACETATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, endo-; Bornyl acetate; Bornyl acetic ether; 2-Camphanol acetate; endo-2-Camphanyl ethanoate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate; 1,7,7-Trimethylbicyclo(2.2.1)heptan-2-ol acetate CAS No.: CoE No.:

76‑49‑3 207

FL No.: 09.017 EINECS No.: 200‑964‑4

FEMA No.: JECFA No.:

2159 1387

NAS No.:

2159

Description: Bornyl acetate has a fresh, strong, piney odor and a fresh, burning taste. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21.130 FDA (other): Approved for OTC use (21 CFR 310.545) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.278 mg Empirical Formula/MW:

C12H20O2/196.29

IOFI: Nature Identical

L-BORNYL ACETATE

171

Specifications: (JECFA, 2008) Acid value (max)

1.0

Other requirements

Minimum assay value may include isobornyl acetate and other bornyl acetate isomers

Appearance

Colorless liquid, semicrystalline mass to white crystalline solid

Refractive index

1.462–1.466 (20°C)

Assay (min)

98% C12H20O2

Solubility

Boiling point Melting point

226°C 25°C

Specific gravity

Soluble in ethanol; slightly soluble in water; insoluble in glycerin and propylene glycol 0.981–0.985 (25°C)

Reported uses (ppm): (FEMA, 1944) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.31 0.19 0.25 3.04

Max. 10.56 0.37 0.50 5.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.36 0.97 4.41

Max. 6.14 2.05 9.29

Synthesis: l-Bornyl acetate occurs naturally in many oils distilled from the leaves of plants of the family Pinaceae; d-bornyl acetate is found in the oils distilled from plants of the family Cupressaceae; bornyl acetate, therefore may be isolated by distillation and crystallization from these; however, it is commonly prepared by direct acetylation of borneol; the first synthesis dates to 1889. Aroma threshold values: Detection: 75 ppb to 1.38 ppm Taste threshold values: Taste characteristics at 10 ppm: camphoreous, woody, mentholic, berry and seedy with soapy, woody nuances. Natural occurrence: Reported found in the oils of Abies canadensis, A. concolor, Picea canadensis, P. rubens, P. orientalis, Pinus densiflora, Larix americana, Callitris drum-mondi, Abies alba, Pinus punulio, Abies sibirica L., and in coriander, thyme and valerian oil; it has been identified in the essence from flowers of Chrysanthemum sincuse Sabin, in the distillate of Teucrium chamaedris L., and in the fresh rhizomes of Valeriana officinalis L.; d-bornyl acetate is found in the essential oils of Callitris glauca, C. robusta, C. gracilis, C. verrucosa and C. calcarata; the presence of acetate has been excluded from the essence of lavender and lavandin.

L-BORNYL ACETATE Synonyms: Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-2-acetate, (1S,2R,4S)-; (-)-Bornyl acetate; L-Born-2-yl acetate; laevoBornyl acetate; (1S,2R,4S)-Trimethybicyclo[2.2.1]heptan-2-ol; (1S-endo)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol acetate CAS No.: CoE No.:

5655‑61‑8 n/a

FL No.: 09.848 EINECS No.: 227‑101‑4

FEMA No.: JECFA No.:

4080 1864

NAS No.:

n/a

Description: Colorless solid; sweet herbaceous aroma. Consumption: Odor and/or flavor used in alpine bouquet, amber, balsam, bayberry, cardamom, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.689 mg

IOFI: n/a

Empirical Formula/MW: C H3

C12H20O2/196.29

H3C

O C H3 O

C H3

BORNYL BUTYRATE

172 Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 95%

Optical rotation Refractive index

Boiling point

224–226°C

Solubility

Melting point

29°C

Specific gravity

–35.50° to –39° (20°C) 1.456–1.462 (20°C) Practically insoluble to soluble in water, soluble in ethanol 0.981–0.987 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 50.00 25.00 10.00 35.00 50.00 100.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 7.00 5.00 7.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type. Taste threshold values: n/a Natural occurrence: Reported found in carrot, coriander, spike lavender, pine needle, rosemary, sage and valerian root.

BORNYL BUTYRATE Synonyms: Bornyl butanoate; Butanoic acid, 1,7,7,-trimethylbicyclo[2.2.1]hept-2-yl ester, endo; Butyric acid, 2-bornyl ester; (1S-endo)-Bornyl butyrate CAS No.: CoE No.:

85551‑27‑5 n/a

FL No.: 09.319 EINECS No.: 287‑591‑0

FEMA No.: JECFA No.:

3907 1412

NAS No.:

n/a

Description: Bornyl butyrate has a herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.44110 mg

IOFI: n/a

Empirical Formula/MW: C14H24O2/224.34

Specifications: (JECFA, 2004) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C14H24O2 247°C

Specific gravity

1.462–1.466 (20°C) Soluble in oils and ethanol; slightly soluble in water 0.981–0.985 (25°C)

BORNYL FORMATE

173

Reported uses (ppm): (FEMA, 1944) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 2.00 0.10 0.10 2.00

Max. 5.00 0.10 0.20 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.50 0.50 2.00

Max. 5.00 1.00 4.00

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

BORNYL FORMATE Synonyms: Bornyl methanoate; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, endo-; Endo-1,7,7-trimethyl-bicyclo(2.2.1) hept-2-yl formate CAS No.: CoE No.:

7492‑41‑3 349

FL No.: 09.082 EINECS No.: 231‑319‑5

FEMA No.: JECFA No.:

2161 1389

NAS No.:

2161

Description: Bornyl formate has an odor similar to that of bornyl acetate. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.151 mg

IOFI: n/a

Empirical Formula/MW:

C11H18O2/182.26

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

95% 106–108°C (21 mmHg)

Specific gravity

1.466–1.472 (20°C) Soluble in oils and ethanol; slightly soluble in water 1.007–1.013 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 4.30 0.10 4.60

Max. 7.17 0.20 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 2.03 4.67

Max. 16.00 3.12 8.83

Synthesis: The corresponding ester is prepared by heating to 50°C a mixture of formic/acetic anhydride with d-bornyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from roots of valerian and Thymus vulgaris L.

BORNYL ISOVALERATE

174

BORNYL ISOVALERATE Synonyms: Bornyl-3-methylbutanoate; Bornyval; 2-Bornyl 3-methylbutyrate; Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, endo-; Endo-bornyl isovalerate; Isovaleric acid, 2-bornyl ester; Hysterol; endo-3-Methylbutanoic acid 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester; endo-1,7,7-Trimethylbicyclo(2.2.1)hept-2-yl 3-methylbutanoate CAS No.: CoE No.:

76‑50‑6 451

FL No.: 09.456 EINECS No.: 200‑966‑5

FEMA No.: JECFA No.:

2165 1393

NAS No.:

2165

Description: Bornyl isovalerate has a warm, herbaceous, slightly earthy-green aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000877 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.981 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oil

Solubility

Assay (min) Boiling point

97% 260°C

Specific gravity

1.458–1.461(20°C) Soluble in oils and ethanol; insoluble in water 0.944–0.947 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.19 3.12 9.45

Max. 6.78 5.17 17.32

Food Category Nonalcoholic beverages Soft candy

Usual 1.04 4.36

Max. 1.94 9.32

Synthesis: d-Bornyl isovalerate can be prepared by heating to 140°C d-borneol and isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: l-Bornyl isovalerate has been reported in valerian and angelica root oil; d-bornyl isovalerate is not reported found in nature.

BORNYL VALERATE Synonyms: Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl; Pentanoate, endo-bornyl n-pentanoate; Endo-2-bornyl valerate; Endo-2camphanyl valerate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl valerate; 2-Bornyl valerate CAS No.: CoE No.:

7549‑41‑9 471

FL No.: 09.153 EINECS No.: 231‑435‑6

FEMA No.: JECFA No.:

2164 1392

NAS No.:

2164

Description: Bornyl isovalerate has a fruity-herbaceous-camphoraceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

BORONIA

175

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.513 mg

IOFI: n/a

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 136–137°C (12 mmHg)

Specific gravity

1.4615 (20°C) Insoluble in water; soluble in ethanol and oils 0.957–0.963 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.00 5.15 11.00

Max. 10.00 6.50 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.55 6.00

Max. 3.00 11.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BORONIA Botanical name: Borinia megastigma Nees. Botanical family: Rutaceae Foreign names: Boronia (Fr.), Boronia (Ger.), Boronia (Sp.), Boronia (It.). Description: Boronia is a shrub up to 2 m high growing preferentially along the coasts and in marshy areas in western and southwestern Australia. It has small leaves, which are also aromatic, and small cup-shaped flowers. The flowers are about 80 to 100 mm in diameter. Usually the exterior of the petals is dark chocolate-brown while the interior is bright yellow. Flowers are used as a foodstuff. The plant flowers between August and October. Boronia has a rich, fresh, fruital or slightly spicy odor. Derivatives: Boronia concrete and absolute. Concrete: The concrete, prepared by extraction of flowers using petroleum ether, has a butter-like consistency and green color. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Flowers: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Beverages 5 g/L; foods 10 g/kg FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

BORONIA ABSOLUTE (BORONIA MEGASTIGMA NEES)

176

Essential oil composition: Main constituents include ethanol (<59%) and ethyl formate, in addition to glycerides, phytosterols and β-ionone. Boronia concrete: Terpenic ketone (β-ionone, 11.9 to 22.5%); esters (dodecyl acetate 5.6 to 11.1%, methyl jasmonate 3.4 to 7.2%); hydrocarbons ((z) heptadec-8-ene 19.7 to 31.2%, α-pinene 2.3 to 11.0%, β-pinene 1.5 to 15.0%; limonene 1.0 to 2.7%); linalool 0.9 to 1.7%; “sesquicineole” traces 19.3%.* Aroma threshold values: n/a Taste threshold values: n/a

BORONIA ABSOLUTE (BORONIA MEGASTIGMA NEES) Other names: Boronia absolute; Oils boronia; Boronia absolute Tasmania; Boronia megastigma, ext. CAS No.: CoE No.:

8053‑33‑6 91

FL No.: n/a EINECS No.: 294‑926‑4

FEMA No.: JECFA No.:

2167 n/a

NAS No.: EAFUS No.

2167 8053‑33‑6

Description: See Boronia. The absolute, prepared by alcoholic extraction of concrete, contains the same constituents as the concrete and exhibits a fresh, green, fruital, spicy odor reminiscent of cinnamon and tobacco. Consumption: Annual: 20.00 lb

Individual: 0.000016 mg/kg/day

Regulatory Status: CoE: Absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Baked goods 11.62; frozen dairy 7.12; condiments, relishes 0.12; soft candy 9.39; gelatins, puddings 8.60; nonalcoholic beverages 1.76; alcoholic beverages 7.18. FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.602 mg

IOFI: Natural

Essential oil composition: Qualitatively, absolute contains hydrocarbons (α-pinene, β-pinene, camphene, myrcene, limonene, ocimene, methyl naphthalene, pentadecane, heptadecane); alcohols (linalool, dodecanol); ketones (β-ionone, α-ionone, dihydro-βionone, menthone, 5,6-epoxyionone); esters (dodecyl acetate, tetradecyl acetate, methyl decanoate, ethyl decanoate). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 4.85 8.38 0.12 3.19

Max. 7.18 11.62 0.12 7.12

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.23 0.87 6.02

Max. 8.60 1.76 9.39

Aroma threshold values: Aroma characteristics at 1.0%: sweet, fresh and floral, aromatic green herbal and woody, berry and powdery with an overall tutti-frutti like nuance. Taste threshold values: Taste characteristics at 3 ppm: sweet, berry, fruity and green, woody, powdery with floral gardenia and overripe fruity nuance.

BROMINATED VEGETABLE OILS (FEMA #2168) N ote: This compound has been removed from FEMA GRAS list #4, 1970.

BRYONIA ROOT Botanical name: Bryonia alba L. or B. dioica Jacq. Botanical family: Cucurbitaceae Foreign names: Bryone dioique (Fr.), Rotbeerige Saurübe (Ger.), Brionia (Sp.), Brionia (It.)

*

Perfumer and Flavorist (1983) 8, 3.

BUCHU

CAS No.: CoE No.:

177

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6016 977000‑49‑9

Description: Bryonia is a beautiful, climbing, perennial herb growing chiefly in woods, thickets and fields in central and southern Europe, western Asia, the Far East and North Africa. The plant has glabrous stems, fleshy, long, tuber-like roots (yellowish-white externally, white internally), alternate palmatifid leaves and dioecious white flowers (May through September). The organoleptic characteristics of bryonia are tonic and aromatic. It is used medicinally as a remedy for cough and congestion. Bryonia is one of the polychrest remedies of the homeopathic materia medica. Derivatives: Fluid extract, tincture (20% in 60% alcohol), dried water-alcohol extracts, soft water alcohol extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The fluid extract contains resin, phytosterine, bryonol, enzymes, terpenes, fatty acids, protein substances and glucosides. Aroma threshold values: n/a Taste threshold values: n/a

BUCHU Botanical name: Barosma betulina Bartl. & Wendl, B. crenulata (L.) Hooker, B. seratifolia Willd. Botanical family: Rutaceae Other names: Booko; Buku; Diosma; Bucku, Bucco, Round buchu, Short Buchu Foreign names: Bucco (Fr.), Bukko (Ger.), Buchú (Sp.), Bucco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Buchu is a small shrub with opposite leaves, white, five-petaled flowers and penta-follicled fruits. The plant is native to South Africa (Cape of Good Hope). The buchus grow up to 1.5 m tall as a bushy, drought-resistant plant. The leaves are described as yellowish-green to brown, glossy and leathery, revealing oil-glandular dots on the underside. Harvesting of the leaves occurs in summer. Buchu leaves contain from 1.5 to 3.5% volatile oil. Buchus has a strong, sweet odor and a fresh, bitter flavor. Buchu leaves and extracts are recognized in herbal medicine as diuretics and weak antiseptics. Buchu is a popular ingredient in over-the-counter herbal diuretic preparations. Derivatives: Fluid extract, tincture (20% in 20% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Over 100 components exist in the oil, including diiosphenol (the main component in distilled oil, also called buchu camphor, barosma camphor or 1-pulegone), limonene, methone, pulegone terpinen-4-ol and p-menthan-3-on-8-thiol (responsible for the aroma of the plant).* Aroma threshold values: n/a Taste threshold values: n/a

*

The Review of Natural Products (ISSN 1089–5302), 1998.

BUCHU LEAVES EXTRACT

178

BUCHU LEAVES EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6301 977009‑82‑7

Description: See Buchu. Consumption: Annual: 650.00 lb

Individual: 0.0005 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: minty, cooling, fruity, woody, peppermint with a fruity, berry nuance.

BUCHU LEAVES OIL Other names: Buchuleaf oil; Buchu leaf oil; Buchu oil; Buchu leaves oil (Barosma spp.); Buchu oil; Oil of buchu leaves; Oils, buchu CAS No.: CoE No.:

68650‑46‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2169 n/a

NAS No.:

2169

Description: The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the imported buchu leaves is carried out in Europe (mainly Holland) and the United States (seldom on the growing site). Consumption: Annual: 350.00 lb

Individual: 0.00029 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.582 mg

IOFI: Natural

Specifications: Optical rotation

–15° to –48°

Specific gravity

0.918–0.960 (25°C)

Physical–chemical characteristics: The oil is a dark-brown liquid. Essential oil composition: The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine. Also see Buchu. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.72 6.23 0.19 5.00 5.03

Max. 10.97 13.38 0.19 7.00 11.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.02 25.12 1.09 5.58

Max. 15.40 25.12 3.37 11.01

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, minty, buchu-like with sulfuraceous, mango tropical and berry notes.

BUCKBEAN LEAVES Botanical name: Menyanthes trifoliate L. Botanical family: Menyanthaceae

BURDOCK

179

Other names: Marsh trefoil; Bogbean Foreign names: Menyanthe, Trefle d’eau (Fr.), Fieberklee (Ger.), Trebol fibrino (Sp.), Trifoglio fibrino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6017 977038‑51‑9

Description: Buckbean is a perennial herb commonly found in bogs or shallow waters in Europe, Asia and North America. The plant is approximately 50 cm high with creeping black rhizomes, leaf stalks tipped by three thick leaflets and a raceme of short-lived bearded and fringed, early summer, whitish flowers with five petals. Leaves are harvested during the flowering season (May to June). Buckbean has a bitter tonic taste and an aromatic odor. “Bean” is probably an affix from the resemblance of the foliage to that of the beans grown in cottage gardens. Derivatives: Fluid extract, tincture (20% in 20% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The main constituents of the derivatives include rutin, loganin and gentianin. Aroma threshold values: n/a Taste threshold values: n/a

BUCKBEAN LEAVES EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6018 977038‑52‑0

Description: See Buckbean. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

BURDOCK Botanical name: Arctium lappa L. (A. majus Bernh, great burdock; A. minus Bernh, lesser burdock) Botanical family: Asteraceae Other names: Great burdock; Lesser burdock; Edible burdock; Great bur; Lappa; Bardana; Beggar’s buttons; Clotbur; Fox’s clote Description: Burdock is a perennial or biennial herb that is native to Europe and northern Asia. It grows freely in waste places and hedgerows. The plant grows up to 3 m (9 ft), with large, ovate, wavy leaves and round heads of purple flowers. When mature, the leaves are alternate, triangular in outline, petiolate and dark green. The plant varies considerably in appearance, and various species and subspecies have been described in the literature according to the size of the flower heads and the whole plant, the abundance of the whitish cottonlike substance that is sometimes found on the involucres, or the absence of it, the length of flower stalks, etc. The whole plant is a dull pale-green, with stem branched, rising from a biennial root. The dried root from plants of the first year’s growth as well as the leaves and fruits (commonly, though erroneously, called seeds) are the parts used. Burdock root is consumed as a food in parts of Asia, including China and Japan. In Japan, production of burdock is estimated at 180,000 tons/year. Derivatives: From seeds, both a tincture and a fluid extract are prepared. From roots and seeds, decoction is prepared.

1,2-BUTANEDITHIOL

180 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The roots contain inulin (up to 50%), tannins, volatile acids, polyphenolic acids, nonhydroxy acids, polyacetylenes and γ-guanidino-n-butyric acid. The plant is also reported to contain lignans, including arctigenin, its glycoside arctin and matairesinol; polyacetylenes, in the root, mainly tridecadienetetraynes and tridecatrienetriynes, with the sulfur-containing arctic acid; amino acids, such as α-guanidino-n-butyric acid; inulin in the roots; and miscellaneous organic acids, fatty acids and phenolic acids, including acetic, butyric, isovaleric, lauric, myristic, caffeic and chlorogenicacids. A xyloglucan polysaccharide predominantly containing repeating-oligosaccharide units of hepta-(Glc:Xyl = 4:3), nona- (Glc:Xyl:Gal:Fuc = 4:3:1:1) and deca(Glc:Xyl:Gal:Fuc = 4:3:2:1) saccharides in an approximate molar ratio of 14:12:5, which are the typical structural units of dicot xyloglucanswas, was isolated from the extract of A. lappa L1. Six compounds were isolated from the seeds of A. lappa L.* One of them is a new lignan named neoarctin B; the other five compounds were identified as daucosterol, arctigenin, arctiin, matairesinol and lappaol F.† Reported uses (ppm): n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a

1,2-BUTANEDITHIOL Synonyms: 1,2-Dimercaptobutane; Butane-1,2-dithiol; 1,2-Dithiolbutane CAS No.: CoE No.:

16128‑68‑0 11909

FL No.: 12.072 EINECS No.: 240‑290‑8

FEMA No.: JECFA No.:

3528 537

NAS No.:

3528

Description: 1,2-Butanedithiol has a sulfur, roast meat odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: Artificial

Empirical Formula/MW: C4H10S2/122.26 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Liquid 98% C4H10S 77°C (28 mmHg)

Refractive index Solubility Specific gravity

1.521–1.531 (20°C) Insoluble in water; miscible in fats 1.039 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

* †

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Kato and Watanabe. (1993). Biosci. Biotechnol. Biochem. 57(9), 1591. Wang and Yang. (1993). Yao. Xue. Xue. Bao. 28(12), 911.

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

2,3-BUTANEDITHIOL

181

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1,3-BUTANEDITHIOL Synonyms: 1,3-Dimercaptobutane; Butane-1,3-dithiol CAS No.: CoE No.:

24330‑52‑7 11910

FL No.: 12.073 EINECS No.: 246‑172‑2

FEMA No.: JECFA No.:

3529 538

NAS No.:

3529

Description: 1,3-Butanedithiol has a meaty, garlic, sulfurous, garlic/onion, spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: Artificial

Empirical Formula/MW: HS

C2H10S2/12.24 SH

H3C

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Liquid 99% C2H10S2 91–93°C

Refractive index Solubility Specific gravity

1.526–1.536 (20°C) Insoluble in water; miscible in fat 1.052 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

2,3-BUTANEDITHIOL Synonyms: 2,3-Dimercaptobutane; Butane-2,3-dithiol CAS No.: CoE No.:

4532‑64‑3 725

Consumption: Annual: 3.33 lb

FL No.: 12.022 EINECS No.: 224‑870‑8

FEMA No.: JECFA No.:

3477 539

NAS No.:

3477

Individual: 0.00000282 mg/kg/day

1-BUTANETHIOL

182

Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

Empirical Formula/MW: H3C

SH

HS

C H3

C4H10S2/122.24

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

99% C4H10S2 69–70°C (28 mmHg) 1.517–1.527 (20°C)

Solubility Specific gravity

Insoluble in water; miscible in fat 0.997 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1-BUTANETHIOL Synonyms: n-Butanethiol; n-Butyl mercaptan; Bear skunk; Butanethiol (OSHA); Butane-1-thiol; Butyl mercaptan; Butyl mercaptan (DOT, OSHA); 1-Butyl mercaptan; n-Butyl mercaptan (ACGIH); n-Butyl thioalcohol; EPA Pesticide Chemical Code 125001; Normal butyl thioalcohol; Thiobutyl alcohol; Thiols CAS No.: CoE No.:

109‑79‑5 526

FL No.: 12.010 EINECS No.: 203‑705‑3

FEMA No.: JECFA No.:

3478 511

NAS No.:

3478

Description: 1-Butanethiol has an unpleasant (skunk) odor. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10S/90.19 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98% C4H10S

Solubility

Boiling point

97–98.4°C

Specific gravity

1.444–1.452 (20°C) 0.6 g in 100 mL water; 1 mL in 1 mL 95% alcohol; slightly soluble in oils 0.842–0.847 (25°C)

2-BUTANONE

183

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 0.01 0.007 0.01

Max. 0.02 0.15 0.02

Food Category Reconstituted vegetables Seasonings, flavorings Soups

Usual 0.01 0.01 0.01

Max. 0.35 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cheddar cheese, raw chicken, cooked potatoes, beer and boiled eggs.

2-BUTANONE Synonyms: Ethyl, methyl ketone; Methyl ethyl ketone; Acetone, methyl-; 2-Butanone; 2-Butanone (OSHA); 3-Butanone; Caswell No. 569; EPA Pesticide Chemical Code 044103; Ketone, ethyl methyl; Ketones; Meetco; MEK; MEK (OSHA); Methyl acetone; Methylethyl ketone; Methyl ethyl ketone; Methyl ethyl ketone (ACGIH, DOT, OSHA) CAS No.: CoE No.:

78‑93‑3 753

FL No.: 07.053 EINECS No.: 201‑159‑0

FEMA No.: JECFA No.:

2170 278

NAS No.:

2170

Description: 2-Butanone is a liquid with a sweet apricot-like odor. Consumption: Annual: 700.00 lb

Individual: 0.0005932 mg/kg/day

Regulatory Status: CoE: Approved. Food: 25 ppm FDA: 21 CFR 172.515, 184.1848 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.622 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O/72.11 Specifications: (FCC, 1996) Acid value

Not more than 2.0

Distillation range

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

99.5% C4H8O 78.6–80°C

Specific gravity Water

Within 1.5° of boiling point Miscible in alcohol, ether, most fixed oils, 1 mL in 4 mL water 0.801–0.803 (25°C) 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils

Usual 10.00 6.48 25.60 0.63 0.50

Max. 20.00 12.70 26.50 0.63 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 22.93 3.82 6.92

Max. 19.82 28.76 7.14 13.78

Synthesis: By catalytic dehydrogenation of secondary butyl alcohol; by dehydration of butane-2,3-diol by refluxing with 25% aqueous H2SO4. Industrially, it is also prepared by controlled oxidation of butane, by dry distillation of calcium acetate and calcium propionate, or by refluxing methyl acetoacetate and diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: chemical-like and slightly fruity green. Natural occurrence: Reported found as an impurity among products from the dry distillation of wood and in the oil (extracted with ether) of black tea; it is also present in coffee, cheese, bread, some citrus oils and some other natural products (grape, raspberry).

BUTAN-3-ONE-2-YL BUTANOATE

184

BUTAN-3-ONE-2-YL BUTANOATE Synonyms: Acetoyl butyrate; 1-Methyl-2-oxopropyl butyrate CAS No.: CoE No.:

84642‑61‑5 10525

FL No.: 09.264 EINECS No.: 283‑438‑7

FEMA No.: JECFA No.:

3332 407

NAS No.:

3332

Description: It has a fruity, cheese, sweet, red berry-like odor. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.633 mg

IOFI: Artificial

Empirical Formula/MW:

C8H14O3/12.158.20

Empirical Formula/MW: (FCC, 1996) Appearance

White to slightly yellow liquid

Solubility

Assay (min) Refractive index

98% C8H14O3 1.408–1.429 (20°C)

Specific gravity

Soluble in alcohol, propylene glycol, most fixed oils; insoluble in water 0.972–0.992 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 15.00 5.00

Max. 25.00 75.00 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.00 1.00 10.00

Max. 30.00 5.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, naranjilla fruit (Solanum quitense Lam.) and pawpaw (Asemina triloba Dunal.).

(E)-2-BUTENOIC ACID Synonyms: trans-2-Butenoic acid; trans-Crotonic acid; beta-Methylacrilic acid; alpha-Crotonic acid CAS No.: CoE No.:

107‑93‑7 10080

FL No.: 08.072 EINECS No.: 203‑533‑9

FEMA No.: JECFA No.:

3908 1371

NAS No.:

n/a

Description: 2-Butenoic acid is a crystalline compound with a pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.1565 mg

IOFI: n/a

1-BUTEN-1-YL METHYL SULFIDE

185

Empirical Formula/MW: HO

C H3

C4H6O2/86.09 O

Specifications: (JECFA, 2008) Appearance

Off-white powder

Melting point

Assay

98%

Solubility

71–73°C Soluble in ethanol; slightly soluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Usual Max. Food Category Usual Max. Baked goods 5.00 7.00 Gelatins, puddings 5.00 7.00 Fats, oils 0.20 0.50 Nonalcoholic beverages 2.00 5.00 Frozen dairy 5.00 7.00 Soft candy 5.00 7.00 Synthesis: (E)-2-Butenoic acid may be formed by oxidation of crotonaldehyde, 2-butenal. If (Z)-butenoic acid is heated at 180°C, it is converted to (E)-2-butenoid acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

1-BUTEN-1-YL METHYL SULFIDE Synonyms: 1-Butene, 1-(methylthio)-; 1-Butenyl methyl sulfide CAS No.: 32951‑19‑2 FL No.: 12.211 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: 1-Buten-1-yl methyl sulfide has an unpleasant odor.

3820 457

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.06274 mg

IOFI: n/a

Empirical Formula/MW: C5H10S/102.21 Specifications: (JECFA, 1999) Appearance Pale-yellow liquid Assay (min) 98% C5H10S Boiling point 123°C Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies Synthesis: n/a

Usual 0.06 0.01 0.10 0.10

Refractive index Solubility Specific gravity Max. 1.00 0.04 1.00 1.00

Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in peanut (roasted).

1.393–1.413 (20°C) Soluble in alcohol 0.943–0.948 (25°C)

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 5.00

Max. 4.00 2.00 5.00

3-BUTENYL ISOTHIOCYANATE

186

3-BUTENYL ISOTHIOCYANATE Synonyms: 1-Butene-4-isothiocyanate; 4-Isothiocyanato-1-butene; 1-Butene, 4-isothiocyanato-; 3-Buten-1-yl-isothiocyanate CAS No.: CoE No.:

3386‑97‑8 n/a

FL No.: EINECS No.

12.283 222‑209‑8

FEMA No.: JECFA No.:

4418 1889

NAS No.:

n/a

Description: Colorless liquid; penetrating aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: n/a

Empirical Formula/MW: N

S

C5H7NS/113.18 C H2

Specifications: (JECFA, 2008) Assay (min)

97%

Boiling point Refractive index

75–77°C (14 mmHg) 163–164°C 1.520–1.526 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.990–0.996 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 40.00 2.00 1.00

Max. 10.00 5.00 50.00 400.00 20.00 10.00

Food Category Nut products Processed vegetables Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 0.50 10.00 1.00 2.00 1.00

Max. 5.00 2.50 100.00 10.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish, mustard, and wasabi.

BUTTER ACIDS Synonyms: Naturally occurring fatty acids in butter; Butter acids; Fatty acids, butter CAS No.: CoE No.:

85536‑25‑0 n/a

FL No.: n/a EINECS No.: 287‑506‑7

FEMA No.: JECFA No.:

2171 n/a

NAS No.:

2171

Description: Butter acids have typical odor and flavor of fatty acids. Consumption: Annual: 200333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

Individual: 0.1697 mg/kg/day

BUTTER ESTERS

187

Trade association guidelines: FEMA PADI: 56.178 mg

IOFI: n/a

Specifications: (Burdock, 1997) Appearance

Waxy solid Oleic/palmitic acids, 50–70%; stearic/ myristic acids, about 20%; butyric acid, 3–4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Assay

Melting point

Low melting, variable

Solubility

Poorly soluble in alcohol; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 244.10 618.40 86.99 0.11

Max. 698.00 725.50 115.50 0.11

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 5.00 1.82 809.50

Max. 0.80 10.00 2.85 1714.00

Synthesis: Isolated from butter; mixtures of the acids from other sources. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fatty, creamy and waxy with a deep, dairy and milky mouthfeel. Natural occurrence: Reported found in butter.

BUTTER ESTERS Synonyms: Ethyl ester of the mixed acids in butter CAS No.: CoE No.:

977019‑26‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2172 n/a

NAS No.:

2172

Description: Butter esters have a fatty, oily, waxy odor and flavor. Consumption: Annual: 331118.33 lb

Individual: 0.2806 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.942 mg

IOFI: n/a

Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance Assay

Waxy solid Oleic/palmitic acids, 50–70%; stearic/ myristic acids, about 20%; butyric acid, 3–4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Boiling point

Low melting, variable

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. 115.60 176.40 Baked goods Fats, oils 0.80 5.00 Frozen dairy 573.40 796.50 Gelatins, puddings 5.34 6.48 Hard candy 1.56 13.99 Synthesis: By esterification of the mixed butter acids with ethanol.

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 50.00 0.38 218.00

Max. 0.80 100.00 0.54 256.60

BUTTER STARTER DISTILLATE

188 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTTER STARTER DISTILLATE Synonyms: Flavor compounds distilled from cultured reconstituted skim milk. CAS No.: 977019‑27‑4 FL No.: n/a FEMA No.: 2173 NAS No.: 2173 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: Butter starter distillate is a steam distillate of the culture of any or all of the following species of bacteria grown on a medium consisting of skim milk usually fortified with about 0.1% citric acid: Streptococcus lactis, S. cremoris, S. lactis subsp. diactylactis, Leuconostoc citrovorum and L. dextranicum. The ingredients contain more than 98% water, and the remainder is a mixture of a butter-like flavor compound. Diacetyl is the major flavor component, consisting of as much as 80 to 90% of the mixture of organic flavor compounds. Besides diacetyl, starter distillate contains minor amounts of acetaldehyde, ethyl formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid and acetoin. Consumption: Annual: 1,428,333.33 lb

Individual: 1.2104 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1848 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 76.222 mg

IOFI: n/a

Specifications: (FCC, 1996) Aerobic plate count Appearance

Not more than 10 per mL Clear, yellowish liquid Not less than 90.0% and not more than Assay 110.0% the labeled amount of diacetyl Coliform Not more than 10 per mL Heavy metals (as Pb) Not more than 20 mg/kg Reported uses (ppm): (FEMA, 1994)

Lead Ph

Not more than 5 mg/kg Between 2.8 and 3.8

Listeria monocytogenes

Negative in 25 mL

Salmonella Yeasts and molds

Negative in 25 mL Not more than 10 per mL

Food Category Usual Max. Food Category Baked goods 302.50 693.90 Gelatins, puddings Chewing gum 28.50 28.50 Imitation dairy Fats, oils 1118.00 1159.00 Nonalcoholic beverages Frozen dairy 445.80 590.50 Soft candy Synthesis: By steam-water distillation at 100°C of specially cultured skim milk.

Usual 78.61 0.30 1.62 338.50

Max. 96.89 0.80 6.98 700.40

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk.

BUTYL ACETATE Synonyms: Acetic acid, butyl ester; Acetic acid n-butyl ester; 1-Butyl acetate; n-Butyl acetate; n-Butyl acetate (ACGIH, OSHA); Butyl ethanoate; n-Butyl ethanoate; Crystal sterling IRT CAS No.: CoE No.:

123‑86‑4 194

FL No.: 09.004 EINECS No.: 204‑658‑1

FEMA No.: JECFA No.:

2174 127

NAS No.:

2174

Description: Butyl acetate has a strong, fruity odor; burning and then sweet taste reminiscent of pineapple. Consumption: Annual: 3366.67 lb

Individual: 0.002853 mg/kg/day

BUTYL ACETOACETATE

189

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): No safety concern at current level of intake (1993) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.158 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max) Appearance

2.0 Colorless, mobile liquid

Distillation range Refractive index

Assay (min)

98% C6H12O2

Solubility

Between 120 and 128° 1.393–1.396 (20°C) Miscible in alcohol, ether, propylene glycol, 1 mL in 145 mL water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum

Usual 7.84 28.99 20.25 131.40

Max. 18.86 38.91 51.15 458.40

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.04 3.24 9.69 29.83

Max. 13.02 3.24 14.60 39.95

Synthesis: By esterification of n-butyl alcohol with acetic acid. Aroma threshold values: Detection: 10 to 500 ppb Taste threshold values: n/a Natural occurrence: Reported present in rum ether, pears, pear brandy, cider, mango, mountain papaya (C. pubescens), soybean, roasted peanuts and honey and other natural products.

BUTYL ACETOACETATE Synonyms: Butyl β-ketobutyrate; Butyl 3-oxobutanoate; Acetoacetic acid, butyl ester; Butanoic acid, 3-oxo-, butyl ester CAS No.: CoE No.:

591‑60‑6 241

FL No.: 09.403 EINECS No.: 209‑722‑2

FEMA No.: JECFA No.:

2176 596

Consumption: Annual: <1.00 lb

NAS No.:

2176

Individual: 0.00009601 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 4.443 mg

IOFI: Artificial

Empirical Formula/MW: C8H14S3/158.20 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

205°C 1.425–1.435 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and oil 0.976 (25°C)

BUTYL ALCOHOL

190 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 23.44 7.95 29.00

Max. 28.64 11.21 37.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.91 22.23

Max. 3.82 29.65

Synthesis: By heating butyl acetate and sodium or potassium butylate; from ethyl acetoacetate and n-butyl alcohol; by reacting diketene and butyl alcohol in the presence of acetic acid and pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL ALCOHOL Synonyms: 1-Butanol; n-Butyl alcohol; Butan-1-ol; n-Butan-1-ol; n-Butanol; n-Butyl alcohol (ACGIH,OSHA); Butyric or normal primary butyl alcohol; Hemostyp; 1-Hydroxybutane; Methylolpropane; Normal primary butyl alcohol; Propylcarbinol; Propyl carbinol; Propylmethanol; Propyl methanol CAS No.: CoE No.:

71‑36‑3 52

FL No.: 02.004 EINECS No.: 200‑751‑6

FEMA No.: JECFA No.:

2178 85

NAS No.:

2178

Description: Butyl alcohol has an odor similar to amyl alcohol and a dry, burning taste. Butyl alcohol is used in the extraction of drugs, as a denaturant in ethanol, as a dehydration agent and in the manufacture of flotation agents, plastics and perfumes. It is a solvent, chemical intermediate and an additive in unleaded gasoline. Consumption: Annual: 157166.67 lb

Individual: 0.1331 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 73.1, 172.515, 172.560 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.778 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10O/74.12 Specifications: (FCC, 1996) Acid value (max)

2.0

Butyl ether

Appearance

Colorless, mobile liquid

Distillation range

Assay (min)

99.5% C4H10O

Solubility

Boiling point

117.7°C

Specific gravity

0.15% Maximum 1.5° between beginning and end Soluble in alcohol, ether, other organic solvents, 1 mL in 15 mL water 0.807–0.809 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.55 17.08 8.89 16.89

Max. 11.09 30.82 13.89 22.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 27.07 5.50 16.21

Max. 28.12 6.97 24.95

Synthesis: n-Butyl alcohol is obtained by fermentation of glycerol, mannite, starches, and sugars in general, using Bacillus butylicus sometimes synergized by the presence of Clostridium acetobutryricum; synthetically, from acetylene. Aroma threshold values: Detection: 500 ppb to 509 ppm Taste threshold values: n/a Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea, apple aroma, American cranberry, black currants, guava fruit, papaya, cooked asparagus, tomato, Swiss cheese, Parmesan cheese, heated butter, cognac, Armagnac, rum and cider.

sec-BUTYLAMINE

191

BUTYLAMINE Synonyms: 1-Aminobutane; n-Butylamine; 1-Aminobutane; 1-Butanamine; Butylamine (DOT,OSHA); Butylamine, n; n-Butylamine (ACGIH, DOT); Butylamine, nitrosated; Monobutylamine; Mono-n-butylamine; Norvalamine CAS No.: CoE No.:

109‑73‑9 524

FL No.: 11.003 EINECS No.: 203‑699‑2

FEMA No.: JECFA No.:

3130 1582

NAS No.:

3130

Description: Butylamine has an ammoniacal odor (fishy, pungent). Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.328 mg

IOFI: Nature identical

Empirical Formula/MW: C4H11N/73.14 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid, tends to yellow on standing 99% 78°C

Refractive index

1.398–1.404 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.732–0.740 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.41 0.05 0.76 1.43

Max. 3.03 0.10 1.53 2.68

Food Category Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.05 2.00 0.05

Max. 0.10 4.00 0.10

Synthesis: Catalytic alkylation of ammonia with butyl alcohol. Aroma threshold values: Detection: 50 ppm Taste threshold values: n/a Natural occurrence: Reported found in mulberry leaves, kale, tomato, tilsit cheese, cheddar and other cheeses, caviar, fish, cooked chicken, cooked beef, beer, sherry and red wine.

sec-BUTYLAMINE Synonyms: (+/-)-2-Aminobutane; (+/-)-2-Butanamine; (+/-)-2-Butylamine; (+/-)-sec-Butylamine; (RS)-sec-Butylamine; 1-Methylpropanamine; 1-Methylpropylamine; 2-Aminobutane; 2-Butylamine; Butafume; Butan-2-ylamine; dl-2-Butylamine; DL-sec-Butylamine; Tutane; Deccotane; Frucote; Propylamine, 1-methyl CAS No.: CoE No.:

13952‑84‑6 707

FL No.: 11.005 EINECS No.: 237‑732‑7

FEMA No.: JECFA No.:

4240 1584

NAS No.:

n/a

Description: Colorless to yellow liquid; fishy ammonia aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Bev: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.389 mg

IOFI: n/a

BUTYL ANTHRANILATE

192 Empirical Formula/MW: H2N C H3

C4H11N/73.14 H3C

Specifications: (JECFA, 2008) Assay (min) 95% Boiling point 63°C Refractive index 1.387–1.393 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Usual Baked goods 2.00 Breakfast cereals 0.20 Cheese 0.40 0.10 Condiments, relishes Confection, frosting 1.00 Fats, oils 0.10 Fish products 0.20 Frozen dairy 0.40 0.40 Fruit ices Synthesis: n/a

Solubility Specific gravity

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Soluble in water and ethanol 0.715–0.721 (25°C)

Food Category

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ANTHRANILATE Synonyms: Butyl-2-aminobenzoate; butyl o-aminobenzoate; anthranilic acid, butyl ester; benzoic acid, 2-amino-, butyl ester; butyl 2-aminobenzoate; 2-aminobenzoic acid, butyl ester; n-butyl o-aminobenzoate CAS No.: 7756‑96‑9 FL No.: 09.717 FEMA No.: 252 EINECS No.: 231‑816‑7 JECFA No.: CoE No.: Description: Butyl anthranilate has a sweet, faint, fruit (plum, petigrain) note.

2181 1536

Consumption: Annual: 383.33 lb

NAS No.:

2181

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.491 mg

IOFI: Artificial

Empirical Formula/MW:

C11H15NO2/193.25

Specifications: (JECFA, 2005) Acid value (max) 1.0 Appearance Colorless or very pale colored liquid

Melting point Refractive index

Assay (min)

96%

Solubility

Boiling point

303°C

Specific gravity

Approx. 0°C 1.539–1.545 (20°C) Soluble in oils and ethanol; insoluble in water 1.067–1.073 (25°C)

BUTYLATED HYDROXYANISOLE

193

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 7.34 14.68 3.99

Max. 3.00 12.00 116.5 6.98

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.19 2.25 8.17

Max. 6.07 3.97 12.33

Synthesis: Prepared by transesterification of methyl anthranilate (methyl 2-aminobenzoate) with n-butyl alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: floral, green, fruity, sweet citrus, waxy character. Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea and in apple aroma.

BUTYLATED HYDROXYANISOLE Synonyms: BHA; 2-t-Butyl-4-methoxyphenol; 3-t-Butyl-4-methoxyphenol; Embanox; Phenol, (1,1-dimethylethyl)-4-methoxy-; Anisole, butylated hydroxy-; Butylhydroxyanisole; t-Butyl hydroxyanisole; tert-Butylhydroxyanisole; tert-Butyl-4-hydroxyanisole; 2(3)-tert-Butyl-4-hydroxyanisole; tert-Butyl-4-methoxy-; tert-Butyl-4-methoxyphenol; 2-tert-Butyl-4-methoxyphenol; tert-Butyl4-methylphenol; (1,1-Dimethylethyl)-4-methoxyphenol; Phenol, (1,1-dimethylethyl)-4-methoxy-; Butylated hydroxyanisol [BAN] CAS No.: CoE No.:

25013‑16‑5 n/a

FL No.: n/a EINECS No.: 246‑563‑8

FEMA No.: JECFA No.:

2183 n/a

NAS No.:

2183

Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3-tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although BHA is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, BHA is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application. BHA is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products. Consumption: Annual: 143333.33 lb

Individual: 0.1214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 166.10, 172.110, 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 0.5 mg/kg bw (temporary) as BHA, BHT, TBHQ or the sum of the three components (1988). Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: n/a

Empirical Formula/MW:

C11H16O2/181.25

Specifications: (FCC, 1996) Appearance Assay (min)

White or slightly yellow, waxy solid 98.5% C11H16O2 To 5 mL of a 1/100,000 solution of the sample in 72% alcohol, add 2 mL of sodium borate TS and 1 mL of Identification 1/100,000 solution of 2,6-dichloroquinonechlorimide in absolute alcohol and mix; a blue color develops Heavy metals (as Pb) Not more than 10 mg/kg

Melting point Residue on ignition

48- 63°C Not more than 0.05%

Solubility

Soluble in alcohol and propylene glycol; insoluble in water

BUTYLATED HYDROXYTOLUENE

194 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.00 0.01 Gravies 0.00 0.01 Baked goods 0.02 0.02 Meat products 0.04 0.05 Breakfast cereals Milk products 0.03 0.05 0.05 0.05 Nut products Chewing gum 0.00 0.03 0.05 0.10 Processed vegetables 0.00 0.01 Confection, frosting 0.02 0.02 Fats, oils Snack foods 0.14 0.19 0.02 0.08 Soft candy Fruit juice 0.01 0.01 0.02 0.02 Sweet sauce Gelatins, puddings 0.01 0.01 0.07 0.07 Synthesis: Several methods are used for the commercial production of BHA. Methylation of hydroquinone yields an intermediate that gives a mixture of 3-BHA and 2-BHA upon treatment with tert-butyl alcohol and phosphoric acid. Butylation of hydroquinone and subsequent methylation with dimethyl sulfate and sodium hydroxide can also be used to produce a mixture of the two BHA isomers. In addition BHA can be synthesized by the tert-butylation of 4-methoxyphenol over silica or alumina at 150°C. Aroma threshold values: Detection: 3 ppm Taste threshold values: n/a Natural occurrence: BHA is not known to occur as a natural product.

BUTYLATED HYDROXYTOLUENE Synonyms: BHT; 2,6-Bit-tert-butyl-4-methylphenol; impruvol; parabar; phenol, 2,6-bis(1,1-dimeth-ylethyl)-4-methyl; vianol; BHT, food grade; Butyl hydroxy toluene; Butylated hydroxytoluol; 2,6-bis(t-Butyl)-4-methylphenol; p-Cresol, 2,6-di-tert-butyl-; Dibutyl-p-cresol; Dibutyl-para-cresol; Dibutylated hydroxytoluene; 2,6-bis(1,1-Dimethylethyl)-4-methylphenol; 2,6-Di-tertbutylcresol; Di-tert-butyl-p-cresol; Di-tert-butylcresol; 2,6-Di-tert-butyl-4-cresol; 2,6-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-pcresol, food grade; 2,6-Di-tert-butyl-p-cresol (ACGIH, OSHA); 3,5-di-t-Butyl-4-hydroxytoluene; 2,6-Di-tert-butyl-4-methylphenol; o,oʹ-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-1-hydroxy-4-methylbenzene; Di-tert-butyl-p-methylphenol; o-Di-tert-butyl-p-methylphenol; 2,6-Di-tert-butyl-p-methylphenol; 2,6-d1-t-Butyl-4-methylphenol; DBMP; Dbpc (technical grade); DBPC (technical grade); DBPC; Deenax; Dibunol; EPA Pesticide Chemical Code 022105; 4-Hydroxy-3,5-di-tert-butyltoluene; Hydroxybutyltoluene; 1-Hydroxy-4-methyl-2,6-di-tert-butylbenzene; Impruval; Impruvol; Ional; Ionol (antioxidant); Ionol 1; Ionol CP; Ionol; Ionole; 4-Methyl-2,6-di-t-butylphenol; 4-Methyl-2,6-tert butylphenol; 4-Methyl-2,6-di-tert-butylphenol; Methyldi-tert-butylphenol; Phenol, 2,6-bis(1,1-Dimethylethyl)-4-methylCAS No.: 128‑37‑0 FL No.: n/a FEMA No.: 2184 NAS No.: 2184 CoE No.: n/a EINECS No.: 204‑881‑4 JECFA No.: n/a Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. BHT has a very faint, musty, occasional cresylictype odor. BHA and BHT are extensively used in foods as antioxidants. Most fats, oils and fat-containing foods are naturally susceptible to rapid rancification and other oxidative reactions that produce compounds having objectionable taste and odor, making foods containing them unpalatable. Lipid oxidation is autocatalytic and proceeds as a complex of chain reactions, the nature and speed of which vary with the substrate, temperature, light, availability of oxygen and presence or absence of oxidation catalysts. Antioxidants like BHT act as “chain breaks” in the autooxidation processes under the usual conditions of processing, storage and use of fat-containing foods (Burdock, 1997). Consumption: Annual: 670000.00 lb

Individual: 0.5677 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 137.350, 172.115, 172.615, 181.24, 182.3173, 573.940, 582.3173 FDA (other): Approved as an excipient CDER, 1996) JECFA: ADI: 0–0.3 mg/kg bw (1995) Trade association guidelines: FEMA PADI: 0.014 mg Empirical Formula/MW:

C15H24O/220.36

IOFI: n/a

2-BUTYL-2-BUTENAL

195

Specifications: (FCC, 1996)

Appearance

White crystalline solid

Identification

To 10 mL of 1/100,000 solution add 10 mL water, 2 mL (3/1000) sodium nitrite solution and 5 mL diansidine solution (200 mg of 3,3ʹ-dimethoxybenzidine dihydrochloride dissolved in a mix of 40 mL methanol and 60 mL in hydrochloric acid); an orange-red color develops in 3 min, add 5 mL chloroform and shake; the chloroform layer exhibits a purple or magenta color that fades when exposed to light

Assay (min)

99% C15H24O

Residue on ignition

Not more than 0.002%

Solubility

Soluble in alcohol; insoluble in water and propylene glycol

Heavy metals (as Pb) Not more than 10 mg/kg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Gravies Jams, jellies

Usual 0.00 0.02 0.03 0.02 0.16 0.01 0.01 0.00 0.00

Max. 0.01 0.02 0.05 0.02 0.22 0.01 0.01 0.01 0.20

Food Category Meat products Milk products Nut products Other grains Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 0.05 0.05 0.02 0.00 0.02 0.02 0.01 0.07

Max. 0.05 0.05 0.09 0.02 0.01 0.07 0.02 0.01 0.07

Synthesis: BHT is produced commercially by the alkylation of para-cresol with isobutylene. BHT is also produced by several western European manufacturers, production/processing plants in Germany, France, the Netherlands, United Kingdom and Spain. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found naturally.

2-BUTYL-2-BUTENAL Synonyms: 2-Ethylidene hexanal; Hexanal, 2-ethylideneCAS No.: CoE No.:

25409‑08‑9 10324

FL No.: 05.105 EINECS No.: 246‑950‑1

FEMA No.: JECFA No.:

Consumption: Annual: 0.17 lb

3392 1214

NAS No.:

3392

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels of intake as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.331 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C H3

C8H14O/126.19 O

BUTYL BUTYRATE

196 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to pale yellow liquid 97% 50° (13.5 mmHg)

Refractive index Solubility Specific gravity

1.447–1.453 (20°C) Insoluble in water; soluble in ethanol 1.449–1.459 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.98 0.60 1.50

Max. 0.50 5.00 0.60 1.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 1.00 1.00

Max. 3.00 0.60 5.00 3.00

Synthesis: By isomerization of 2-butyl-3-butene-1,2-diol in acid media. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL BUTYRATE Synonyms: Butyl butanoate; n-Butyl butanoate; n-Butyl n-butanoate; Butyl butylate; 1-Butyl butyrate; Butanoic acid, butyl ester; n-Butyl butyrate CAS No.: CoE No.:

109‑21‑7 268

FL No.: 09.042 EINECS No.: 203‑656‑8

FEMA No.: JECFA No.:

2186 151

NAS No.:

2186

Description: Butyl butyrate has a fruity (pear–pineapple-like) odor. Consumption: Annual: 1200.00 lb

Individual: 0.001016 mg/kg/day

Regulatory Status: CoE: Approved. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 165°C

Specific gravity

1.405–1.407 (20°C) Slightly soluble in water, propylene glycol, 1 mL in 3 mL 70% alcohol; miscible in alcohol, ether and most vegetable oils 0.867–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 12.17 14.09 13.33

Max. 15.00 19.03 22.71 22.76

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 7.29 5.04 18.01

Max. 21.71 7.29 8.35 27.86

BUTYL BUTYRYL LACTATE

197

Synthesis: By passing vapors of n-butyl alcohol over MnO2 or ZnO at 400°C, also by passing vapors of n-butyl alcohol over CuO-VO at 180 to 200°C. Aroma threshold values: Detection: 87 to 1000 ppb Taste threshold values: Taste characteristics at 40 ppm: sweet, fresh, fruity, slightly fatty. Natural occurrence: Reported found in fresh apple, apple juice, banana, orange juice, orange peel oil, melon, strawberry, Passiflora mollisima, soybean, honey and blue cheese.

BUTYL BUTYRYL LACTATE Synonyms: Lactic acid, butyl ester, butyrate; Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester; 2-Butoxy-1-methyl-2-oxoethyl butanoate; Butyl butyrolactate; Butyl butyryl lactate; Butyl o-butyryllactate; Butyric acid, ester with butyl lactate CAS No.: CoE No.:

7492‑70‑8 2107

FL No.: 09.491 EINECS No.: 231‑326‑3

FEMA No.: JECFA No.:

2190 935

NAS No.:

2190

Description: Butyl butyryl lactate has a taste similar to milk, mild cheese, butter and cream. Consumption: Annual: 58000.00 lb

Individual: 0.04915 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.753 mg

IOFI: Natural

Empirical Formula/MW: C11H20O4/216.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

95% C20H11O4 90% (2 mmHg)

Specific gravity

1.417–1.427 (20°C) Soluble in propylene glycol, organic solvents and oils; slightly soluble in water; miscible in ethanol at room temperature 0.966–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Hard candy

Usual 30.00 16.00 1.30 3.13 0.54 7.70 37.60 9.13 2.33 39.82

Max. 30.00 180.00 1.30 3.13 0.60 150.00 95.00 200.00 60.00 50.42

Food Category Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 0.50 0.18 5.71 3.30 8.00 25.00 0.10 16.57 17.20 150.00

Max. 0.50 0.18 9.63 6.70 8.00 200.00 0.10 49.00 500.00 290.00

Aroma threshold values: Aroma characteristics at around 1.0%: creamy, fatty, dairy-like, stale milky with waxy coconut-like nuances. Taste threshold values: Taste characteristics at 5 ppm: creamy mouthfeel, buttery dairy, waxy, milky with coconut and cheesy nuances. Natural occurrence: Not reported found in nature.

α-BUTYLCINNAMALDEHYDE

198

α-BUTYLCINNAMALDEHYDE Synonyms: 2-Benzylidene hexanal; Butyl cinnamic aldehyde; α-Butyl-β-phenylacrolein; α-Butylcinnamic aldehyde; α-n-Butyl-βphenylacrolein; Cinnamaldehyde, alpha-butyl-; Hexanal, 2-(phenylmethylene)- ; 2-(Phenylmethylene)hexanal CAS No.: CoE No.:

7492‑44‑6 127

FL No.: 05.039 EINECS No.: 231‑320‑0

FEMA No.: JECFA No.:

2191 684

NAS No.:

2191

Description: α-Butylcinnamaldehyde has a characteristic floral (jasmine-, lily-like) odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.096 mg

IOFI: Artificial

Empirical Formula/MW: C13H16O/188.27 Specifications: (JECFA, 2000) Acid value (max)

5.0

Refractive index

Appearance

Pale yellowish oily liquid

Solubility

Assay (min) Boiling point

98% 265°C

Specific gravity

1.539–1.547 (20°C) Soluble in oils; miscible in ethanol; insoluble in water 0.825 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.00 6.00

Max. 10.00 3.27 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.73 4.00

Max. 1.33 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL CINNAMATE Synonyms: Butyl β-phenyl acrylate; Butyl 3-phenyl propenoate. n-Butyl cinnamate; n-Butyl phenylacrylate; Cinnamic acid, butyl ester; Cinnamic acid, n-butyl ester; 2-Propenoic acid, 3-phenyl-, butyl ester CAS No.: CoE No.:

538‑65‑8 326

FL No.: 09.733 EINECS No.: 208‑699‑6

FEMA No.: JECFA No.:

2192 663

NAS No.:

2192

Description: Butyl cinnamate has a pleasant, balsamic, slightly cocoa-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.327 mg

IOFI: n/a

2-sec-BUTYLCYCLOHEXANONE

199

Empirical Formula/MW: C13H16O2/204.27 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily, somewhat viscous liquid 98% 287°C

Refractive index Solubility Specific gravity

1.539–1.545 (20°C) Slightly soluble to insoluble in water; miscible in alcohol 1.008–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.44 13.59 3.51 8.13

Max. 2.13 22.56 5.07 13.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 0.93 10.80

Max. 0.78 1.64 14.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-sec-BUTYLCYCLOHEXANONE Synonyms: 2-(1-Methylpropyl)-cyclohexanone; 2-sec-Butylcyclohexanone; 2-sec-Butylcyclo-hexan-1-one; Cyclohexanone, 2-sec-butyl-; Cyclohexanone, 2-(1-methylpropyl)- ; 2-(1-Methylpropyl)cyclohexanone CAS No.: CoE No.:

14765‑30‑1 11044

FL No.: 07.095 EINECS No.: 238‑830‑2

FEMA No.: JECFA No.:

3261 1109

NAS No.:

3261

Description: 2-sec-Butylcyclohexanone has a woody, camphoraceous, somewhat musty odor. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 18.293 mg

IOFI: Artificial

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance

Colorless, viscous liquid, solidifies to an opaque mass

Refractive index

Assay (min)

94%

Solubility

Boiling point

76–78°C

Specific gravity

1.454–1.461 (20°C) Miscible with most oils, miscible in ethanol at room temperature; insoluble in water 0.911–0.917 (25°C)

BUTYL 2-DECENOATE

200 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 25.00 100.00 1000.00

Max. 25.00 100.00 1000.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 150.00 25.00 150.00

Max. 150.00 25.00 150.00

Synthesis: By hydrogenation of o-sec-butyl phenol in the presence of palladium catalyst; by hydrogenation of 2-sec-butylidene cyclohexanone. Aroma threshold values: Aroma characteristics at around 1.0%: cooling minty, menthol-like, spearmint green, slightly spicy, woody with a vapor action note. Taste threshold values: Taste characteristics at 20 ppm: minty, cooling, candy cane peppermint with a slight green nuance. Natural occurrence: Not reported found in nature.

BUTYL 2-DECENOATE Synonyms: n-Butyl decylenate; 2-Decenoic acid, butyl ester CAS No.: CoE No.:

7492‑45‑7 2100

FL No.: 09.235 EINECS No.: n/a

FEMA No.: JECFA No.:

2194 1348

NAS No.:

2194

Description: Butyl 2-decenoate has a rich, oily, fruity odor of peach and apricot; fruity, green taste. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 12.714 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C14H26O2/226.36 O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 119–120°C (20 mmHg)

Specific gravity

1.444–1.451 (20°C) Insoluble in water; soluble in most fixed oils and ethanol 0.877–0.883 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 48.00 6.41 20.00 30.00

Max. 66.00 9.95 25.00 60.00

Synthesis: By esterification of n-butanol with 2-decenoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 6.89 20.23

Max. 80.00 10.07 28.86

1,3-BUTYLENE GLYCOL

201

2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4,5-dimethyl-2-(1-methylpropyl)-thiazole; Thiazole, 2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)-; 2-(2-Butyl)4,5-dimethyl-3-thiazoline; 2-sec-Butyl-4, 5-dimethyl-2,5-dihydrothiazole; 2-sec-Butyl-4,5-dimethyl thiazoline; 3-Thiazoline, 2-sec-butyl- 4,5-dimethylCAS No.: CoE No.:

65894‑82‑8 n/a

FL No.: 15.029 EINECS No.: 265‑968‑0

FEMA No.: JECFA No.:

3619 1509

NAS No.:

3619

Description: 2-(2-Butyl)-4,5-dimethyl-3-thiazoline has a meat, spice and vegetable odor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.388 mg

IOFI: Artificial

Empirical Formula/MW:

C9H17NS/171.31

Specifications: (JECFA, 2008) Appearance

Clear to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Other requirements

71°C (4 mmHg) 60:40 mix of cis and trans isomers

Specific gravity

1.483–1.488 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 0.950–0.955 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Gelatins, puddings

Usual 2.00 2.00 0.50 2.00

Max. 2.00 2.00 0.50 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed vegetable protein.

1,3-BUTYLENE GLYCOL Synonyms: 1,3-Butanediol; β-Butyleneglycol; 1,3-Dihydroxy butane; BD; Butane-1,3-diol; 1,3-Butanediol; Butylene glycol; β-Butylene glycol; 1,3-Dihydroxybutane; 1-Methyl-1,3-propanediol; Methyltrimethylene glycol CAS No.: CoE No.:

107‑88‑0 n/a

FL No.: 02.132 EINECS No.: 203‑529‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8796

Description: 1,3-Butylene glycol has a sweet flavor with bitter aftertaste and is odorless when pure. Consumption: Annual: 9650.00 lb

Individual: 0.008177 mg/kg/day

2-BUTYLFURAN

202 Regulatory Status: CoE: n/a FDA: 21 CFR 173.220, 573.225 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 4 mg/kg bw (1979) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C4H10O2/90.12 Specifications: (Burdock, 1997) Appearance

Viscous liquid

Solubility

Boiling point

207°C

Specific gravity

Soluble in water and alcohol; insoluble in ether 1.00

Reported uses (ppm): n/a Synthesis: From formaldehyde and propylene via pressure and a catalyst. Aroma threshold values: Detection: 70 to 100 ppm Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-BUTYLFURAN Synonyms: Furan, 2-butylCAS No.: CoE No.:

4466‑24‑4 13103

FL No.: 13.103 EINECS No.: 224‑732‑7

FEMA No.: JECFA No.:

4081 1490

NAS No.:

n/a

Description: Colorless liquid; spicy aroma. Consumption: Odor and/or flavor used in chicken, cranberry, pork, and tomato. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C8H12O/124.18

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 95% 139°C

Refractive index Solubility Specific gravity

1.444–1.450 (20°C) Insoluble in water; soluble in ethanol 0.884–0.890 (25°C)

BUTYL ETHYL DISULFIDE

203

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Reported found in chicken, coffee, cranberry, pork, and tomato.

BUTYL ETHYL DISULFIDE Synonyms: Disulfide butyl ethyl; 1-Ethyldisulfanylbutane; 3,4-Dithiaoctane CAS No.: CoE No.:

63986‑03‑8 n/a

FL No.: 12.254 EINECS No.: n/a

FEMA No.: JECFA No.:

4027 1698

NAS No.:

n/a

Description: Butyl ethyl disulfide has a sulfureous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.028 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S2/150.31

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

198–202°C Also contains 2–3% diethyl disulfide and 5–6% dibutyl disulfide

Specific gravity

Other requirements

1.492–1.502 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.954–0.964 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 0.05 0.10 0.30 0.05 0.06 0.05 0.05

Max. 0.10 0.20 0.60 0.10 0.12 0.10 0.10

Food Category Gravies Hard candy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.05 0.10 0.05 0.05 0.05 0.06 0.05

Max. 0.10 0.20 0.10 0.10 0.10 0.12 0.10

sec-BUTYL ETHYL ETHER

204 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in Durian (Durio zibethinus).

sec-BUTYL ETHYL ETHER Synonyms: Butane, 2-ethoxy-; sec-Butyl ethyl ether; Ether, sec-butyl ethyl; 2-Ethoxybutane CAS No.: CoE No.:

2679‑87‑0 10911

FL No.: 03.005 EINECS No.: 220‑234‑9

FEMA No.: JECFA No.:

3131 n/a

NAS No.:

Consumption: Annual: 6.67 lb

3131

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.177 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14O/102.18 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

81°C 1.3802 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and ether 0.7503 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 1.25

Max. 1.00 1.25

Synthesis: From sec-butyl alcohol and ethyl bromide or ethyl sulfate in the presence of sodium metal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ETHYL MALONATE Synonyms: Ethyl butyl malonate; Propanedioic acid, butyl ethyl ester CAS No.: CoE No.:

17373‑84‑1 384

FL No.: 09.441 EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

2195 615

NAS No.:

2195

Individual: 0.00000146 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.225 mg

IOFI: Artificial

BUTYL FORMATE

205

Empirical Formula/MW: C9H16O4/188.122 Specifications: (JECFA, 2004) Assay (min) Boiling point

98% 222°C

Refractive index Specific gravity

1.025–1.035 (20°C) 1.048–1.054 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.50 1.00

Max. 10.00 5.13 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 1.00

Max. 4.63 2.75

Synthesis: It can be prepared by passing vapors of ethyl butyl oxaloacetate over coke or pumice at 350°C. Aroma threshold values: Aroma characteristics at 1.0%: sweet fruity with an oily apple-like nuance. Taste threshold values: Taste characteristics at 10 ppm: fruity, sweet, faintly woody with a drying mouthfeel Natural occurrence: Not reported found in nature.

BUTYL FORMATE Synonyms: Butyl formate; n-Butyl formate; Butyl methanoate; n-Butyl methanoate; Formic acid, butyl ester CAS No.: CoE No.:

592‑84‑7 501

FL No.: 09.163 EINECS No.: 209‑772‑5

FEMA No.: JECFA No.:

2196 118

NAS No.:

2196

Description: Butyl formate has a fruity, plum-like odor and corresponding taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.64 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 1997) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-
yellow liquid

Solubility

Assay (min) Boiling point

95% 106.8°C

Specific gravity

1.380–1.400 (20°C) Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.877–0.903 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 7.61 4.34

Max. 5.00 13.40 8.22

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.79 2.61 6.01

Max. 6.33 4.57 10.60

Synthesis: By azeotropic distillation of formic acid and n-butyl alcohol with isopropyl formate; by boiling n-butyl alcohol and formamide in the presence on ZnCl, ZnSo4 or HgCl2.

BUTYL HEPTANOATE

206 Aroma threshold values: Detection: 800 ppb to 6 ppm Taste threshold values: n/a

Natural occurrence: Reported found in fresh apple, strawberry fruit, cloudberry, sherry and Parmesan cheese.

BUTYL HEPTANOATE Synonyms: Butyl heptoate; Butyl heptylate, Butyl heptanoate; Heptanoic acid, butyl ester CAS No.: 5454‑28‑4 FL No.: 09.091 FEMA No.: 2199 NAS No.: CoE No.: 363 EINECS No.: 226‑707‑6 JECFA No.: 169 Description: Butyl heptanoate has a characteristic herbaceous, slightly fruity odor and corresponding taste. Consumption: Annual: <1.00 lb

2199

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.934 mg

IOFI: n/a

Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1997) Appearance Colorless liquid 226.2°C Boiling point Refractive index 1.4228 (20°C) Reported uses (ppm): (FEMA, 1994)

Solubility Specific gravity

Soluble in most organic solvents 0.8555 (25°C)

Food Category Usual Max. Food Category Usual Max. 22.52 38.54 11.25 11.25 Baked goods Hard candy Chewing gum 13.98 13.98 Nonalcoholic beverages 1.66 2.39 Frozen dairy 6.32 10.68 Soft candy 15.92 25.34 Gelatins, pudding 20.00 25.00 Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of mineral acids or in benzene solution in the presence of p-toluene sulfonic acid; it has been prepared together with other products from heptyl aldehyde and aluminum butylate in butyl alcohol at 25 to 30°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple; the acid has been reported present in various plants.

BUTYL HEXANOATE Synonyms: Butyl caproate; Butyl hexylate; Butyl caprylate; Butyl hexanoate; n-Butyl hexanoate; Hexanoic acid, butyl ester CAS No.: 626‑82‑4 FL No.: 09.063 FEMA No.: CoE No.: 313 EINECS No.: 210‑964‑6 JECFA No.: Description: Butyl hexanoate has a characteristic pineapple-like odor. Consumption: Annual: 33.33 lb

2201 162

NAS No.:

2201

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

BUTYL p-HYDROXY BENZOATE

207

Trade association guidelines: FEMA PADI: 2.141 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless liquid 98% 208°C

Refractive index Specific gravity

1.414–1.417 (20°C) 0.8623 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.72 4.78

Max. 5.00 14.11 7.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.33 2.75 9.56

Max. 8.00 4.46 12.48

Synthesis: By esterification of hexanoic acid with n-butyl alcohol in benzene solution in the presence of p-toluene sulfonic acid; it is also formed in the fermentation of carbohydrates yielding n-butyl alcohol and acetone. Aroma threshold values: Detection: 700 ppb to 10 ppm Taste threshold values: Taste characteristics at 10 ppm: fruity, pineapple, green, waxy, tutti-frutti with a slight fermented fruit note. Natural occurrence: Reported found in fresh apple, apple juice, apricot, banana and orange juice.

BUTYL p-HYDROXY BENZOATE Synonyms: Aseptoform butyl; Benzoic acid, 4-hydroxy-, butyl ester; Benzoic acid, p-hydroxy-, butyl ester; Butoben; 4-(Butoxycarbonyl)phenol; Butyl butex; Butyl chemosept; Butyl 4-hydroxybenzoate; n-Butyl p-hydroxybenzoate; Butyl p-hydroxybenzoate; n-Butyl parahydroxybenzoate; Butylparaben; Butyl paraben; Butyl parasept; Butyl-parasept; Butyl parahydroxybenzoate; Butyl tegosept; EPA Pesticide Chemical Code 061205; 4-Hydroxybenzoic acid, butyl ester; p-Hydroxybenzoic butyl ester; p-Hydroxybenzoic acid, butyl ester; p-Hydroxybutylbenzoate CAS No.: CoE No.:

94‑26‑8 525

FL No.: 09.754 EINECS No.: 202‑318‑7

FEMA No.: JECFA No.:

2203 870

NAS No.:

2203

Description: Butyl p-hydroxy benzoate has little or no odor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.106 mg

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23 Specifications: (JECFA, 2002) Acid value (max) Appearance

1.0 White crystals with very faint odor

Boiling point Melting point

Assay (min)

98%

Solubility

156–157°C (3.5 mmHg) 67–70°C Insoluble in water; slightly soluble in oils; soluble in ethanol, ether, propylene glycols

3-BUTYLIDENEPHTHALIDE

208 Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 12.50

Max. 19.50

Food Category Nonalcoholic beverages

Usual 7.56

Max. 12.70

Synthesis: Butyl paraben is prepared by esterifying p-hydroxybenzoic acid with butyl alcohol in the presence of an acid catalyst, such as sulfuric acid, and an excess of the specific alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-BUTYLIDENEPHTHALIDE Synonyms: Ligusticum lactone; BdPh; Butylidenephthalide; Butylidene phthalide; 3-Butylidenephthalide; 3-Butylidene phthalide; n-Butylidene phthalide; 1(3H)-Isobenzo-furanone, 3-butylidene-; Phthalide, 3-butylideneCAS No.: CoE No.:

551‑08‑6 1008

FL No.: 10.024 EINECS No.: 208‑991‑3

FEMA No.: JECFA No.:

3333 1170

NAS No.:

3333

Description: 3-Butylidenephthalide has a pervasive warm spicy aroma. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.848 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C H

C12H12O2/182.23 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

99% 114–116°C (0.05 mmHg)

Specific gravity

1.554–1.559 (20°C) Soluble in oils and ethanol; insoluble in water 1.098–1.103 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 5.00 4.00

Max. 8.00 5.00

Food Category Soups

Usual 4.00

Max. 5.00

Synthesis: n /a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: celery, green, vegetable-like with a herbal nuance. Natural occurrence: Reported as occurring naturally in the fruits and roots of Ligusticum acutilobum and lovage (Levisticum officinale) seeds, roots and leaves.

BUTYL ISOBUTYRATE

209

2-BUTYLISOTHIOCYANATE Synonyms: 1-Methylpropyl isothiocyanate; 2-Isothiocyanatobutane; sec-Butyl isothiocyanate; 2-Butyl isothiocyanate CAS No.: CoE No.:

4426‑79‑3 n/a

FL No.: EINECS No.

n/a 224‑609‑8

FEMA No.: JECFA No.:

4419 1890

NAS No.:

n/a

Description: Colorless to yellow liquid; sharp green, slightly irritating aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.728 mg

IOFI: n/a

Empirical Formula/MW: S C H3

C5H9NS/115.20

N

C H3

Specifications: (JECFA, 2008) Assay (min)

97%

Boiling point Refractive index

69–70°C (27 mmHg) 159–160°C 1.490–1.497 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.938–0.946 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiment/relishes Fats/oils Fish products Frozen dairy Gravies Hard candy

Usual 1.00 2.00 0.50 5.00 15.00 1.00 1.00 1.00 1.00 2.00

Max. 10.00 20.00 5.00 50.00 80.00 10.00 5.00 5.00 10.00 20.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Nut products Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups

Usual 1.00 0.50 1.00 0.50 0.50 0.50 5.00 1.00 2.00 0.50

Max. 10.00 5.00 10.00 5.00 5.00 5.00 50.00 10.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in Cardamine amara.

BUTYL ISOBUTYRATE Synonyms: n-Butyl 2-metyl propanoate; Iso-butyl isobutyrate; Propanoic acid, 2-methyl-, butyl ester; Isobutyric acid, butyl ester CAS No.: CoE No.:

97‑87‑0 291

FL No.: 09.416 EINECS No.: 202‑614‑6

FEMA No.: JECFA No.:

2188 188

NAS No.:

2188

BUTYL ISOTHIOCYANATE

210

Description: Butyl isobutyrate has a strong, fresh, fruity odor (apple, banana) and sweet, pineapple-like taste. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.908 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C8H16O2 166°C

Specific gravity

1.401–1.404 (20°C) Soluble in alcohol 1 mL in 7 mL 60% alcohol; miscible in alcohol, ether, most fixed oils; insoluble in glycerin, propylene glycol, water 0.859–0.864 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 23.59 5.43 13.38

Max. 15.00 39.29 15.36 17.84

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.71 7.88 19.58

Max. 10.00 9.63 29.40

Synthesis: Prepared from the corresponding acid and n-butyl alcohol by esterification in the presence of concentrated H2SO4 with or without solvent (boiling benzene). Aroma threshold values: Detection: 80 to 170 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, pineapple, apple, cherry, tutti-frutti, banana. Natural occurrence: Reported present in Roman chamomile essential oil, papaya, quince, apple, honey, apricot, banana and cheeses.

BUTYL ISOTHIOCYANATE Synonyms: Butane, 1-isothhiocyanato-; Isothiocyanic acid, butyl ester; 1-Isothiocyanatobutane; Butyl mustard oil; n-Butyl isothiocyanate CAS No.: CoE No.:

592‑82‑5 11488

FL No.: 12.107 EINECS No.: 209‑770‑4

FEMA No.: JECFA No.:

4082 1561

NAS No.:

n/a

Description: Yellowish liquid; strong irritating green aroma. Consumption: Odor and/or flavor used in Wasabi, horseradish, salad dressings, Bloody Mary mixes, onion and garlic notes, tropical fruit nuances. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake. Trade association guidelines: FEMA PADI: 0.409 mg

IOFI: Artificial

Empirical Formula/MW: C5H9NS/115.20

S

N

C H3

BUTYL ISOVALERATE

211

Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point

1.0 95% 167°C

Refractive index Solubility Specific gravity

1.492–1.498 (20°C) Insoluble in water; soluble in ethanol 0.952–0.958 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy

Usual 2.00 0.50 0.50 1.00 1.00 1.00

Max. 20.00 5.00 5.00 10.00 10.00 10.00

Food Category Meat products Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.50 0.50 0.50 5.00 1.00 0.50

Max. 5.00 5.00 5.00 50.00 10.00 5.00

Synthesis: n/a Aroma threshold values: 1.0%. Slightly pungent, rooty mustard, horseradish and wasabi-like with sulfurous onion and garlic note and a tropical nuance. Taste threshold values: 0.5 to 5 ppm. Horseradish and vegetative cabbage-like with rooty, wasabi, radishlike notes and leaving a biting and metallic aftertaste. Natural occurrence: Not reported found in nature.

BUTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, butyl ester; n-Butyl isopentanoate; Butyl isovalerate; 1-Butyl isovalerate; n-Butyl isovalerate; Butyl isovalerianate; Butyl 3-methylbutanoate; n-Butyl 3-methylbutanoate; Butyl 3-methylbutyrate; Isovaleric acid, butyl ester CAS No.: CoE No.:

109‑19‑3 444

FL No.: 09.449 EINECS No.: 203‑654‑7

FEMA No.: JECFA No.:

2218 198

NAS No.:

2218

Description: Butyl isovalerate has an odor reminiscent of the isobutyl ester with a sweet, apple-like taste. Consumption: Annual: 9633.33 lb

Individual: 0.008163 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.914 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale yellow liquid 97% C9H18O2

Refractive index Solubility Specific gravity

1.407–1.411 (20°C) 1 mL in 1 mL 95% alcohol 0.856–0.859 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 9.83 6.18 14.39

Max. 17.64 6.18 19.55

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.03 0.79 1.87

Synthesis: By prolonged boiling of the acid with n-butyl alcohol in benzene in the presence of concentrated H2SO4. Aroma threshold values: n/a

Max. 13.77 5.01 10.66

2-BUTYL-5- or 6-KETO-1,4-DIOXANE

212

Taste threshold values: Taste characteristics at 5 ppm: fruity, sweet, pineapple, ripe, musty and green with a slight cheesy nuance. Natural occurrence: Reported found in the oil from leaves of Eriostemon coxii and Phebalium dentatum; also in apricot, banana, cheeses, olive and plum.

2-BUTYL-5- or 6-KETO-1,4-DIOXANE Synonyms: 5(or 6)-Butyl-1,4-dioxan-2-one; 1,4-Dioxan-2-one; 5(or 6)-butyl CAS No.: CoE No.:

65504‑95‑2 2206

FL No.: 13.028 EINECS No.: n/a

FEMA No.: JECFA No.:

2204 1484

NAS No.:

2204

Description: 2-Butyl-5 or 6-keto-1,4-dioxane has a powerful, fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00009322 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.366 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

98–99°C (13 mmHg)

Specific gravity

1.472–1.478 (20°C) Slightly soluble in water; soluble in ethanol 1.292–1.296 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 1.00 2.00 2.50

Max. 5.00 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL LACTATE Synonyms: Butyl 2-hydroxypropanoate; Butyl α-hydroxypropionate; Butyl 2-hydroxypropanoate; Butyl α-hydroxypropionate; n-Butyl lactate; n-Butyl lactate (ACGIH, OSHA); 2-Hydroxypropanoic acid butyl ester; Lactic acid, butyl ester; Propanoic acid, 2-hydroxy-, butyl ester CAS No.: CoE No.:

138‑22‑7 372

FL No.: 09.434 EINECS No.: 205‑316‑4

FEMA No.: JECFA No.:

2205 932

NAS No.:

2205

Description: Butyl lactate has a faintly sweet, pleasant odor with buttery, creamy, milky, sweet, mushroom undertones. Two optically active and one racemic form of butyl lactate are known. Consumption: Annual: 143.33 lb

Individual: 0.0001214 mg/kg/day

BUTYL LAURATE

213

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.480 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O3/146.16 (d-form, l-for, and dl-form) Specifications: (JECFA, 2001) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95% 77°C at 10 mmHg (d-form); 70–73°C at 10 to 11 mmHg (l-form); 185°C (dl-form)

Specific gravity

Boiling point

1.418–1.424 (20°C) Soluble in organic solvents and oils; slightly soluble in water; miscible in ethanol 0.974–0.984 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.80 1.63 1.88

Max. 10.20 2.75 3.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 0.75 3.31

Max. 80.00 1.75 5.31

Synthesis: The racemic d-form is prepared by reacting zinc ammonium l-lactate with n-butyl alcohol in the presence of concentrated H2SO4; the l-form is prepared by reacting zinc ammonium d-lactate with n-butyl alcohol in the presence of HCl; the racemic form is prepared by several methods, one being from calcium or sodium lactate and n-butyl alcohol in benzene in the presence of H2SO4, with subsequent azeotropic distillation of the mixture. Aroma threshold values: n/a Taste threshold values: Taste characteristic at 100 ppm: harsh and sulfuraceous with fruit notes. Natural occurrence: Reported found in cognac, cider and white wine.

BUTYL LAURATE Synonyms: Butyl dodecanoate; butyl dodecylate; Butyl dodecanoate; Dodecanoic acid, butyl ester; Lauric acid, butyl ester CAS No.: CoE No.:

106‑18‑3 376

FL No.: 09.100 EINECS No.: 203‑370‑3

FEMA No.: JECFA No.:

2206 181

NAS No.:

2206

Description: Butyl laurate has a characteristic fruity, peanut-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 13.638 mg Empirical Formula/MW: C16H32O2/256.43

IOFI: n/a

BUTYL LEVULINATE

214 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

154°C –7°C

Specific gravity

1.430–1.438 (20°C) Insoluble in water; soluble in most organic solvents 0.853–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products

Usual 64.08 120.00

Max. 74.74 160.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.35 12.00

Max. 1.70 20.00

Synthesis: By esterification of lauric acid with n-butyl alcohol in the presence of H2SO4 or by conducting the esterification using gaseous HCl as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, whiskey and papaya.

BUTYL LEVULINATE Synonyms: Butyl γ-butyrolactone; Butyl 4-oxopentanoate; Butyl laevulinate; n-Butyl laevulinate; Butyl levulinate; n-Butyl levulinate; Butyl 4-oxopentanoate; n-Butyl 4-oxopentanoate; 4-Ketopentanoic acid butyl ester; Levulinic acid, butyl ester; Pentanoic acid, 4-oxo-, butyl ester CAS No.: CoE No.:

2052‑15‑5 374

FL No.: 09.436 EINECS No.: 218‑143‑4

FEMA No.: JECFA No.:

2207 608

NAS No.:

2207

Description: Butyl levulinate has a sweet and slightly pungent caramellic odor with fruity undertones; mild sweet caramellicherbaceous taste; bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00004535 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.270 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O3/172.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless or straw-colored liquid

Solubility

Assay (min) Boiling point

97% 238°C

Specific gravity

1.423–1.433 (20°C) Slightly soluble in water; soluble in oils and alcohol 0.967–0.977 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.13 1.44 6.00

Max. 8.20 2.69 8.00

Food Category Milk products Nonalcoholic beverages Soft candy

Synthesis: By esterification of levulinic acid with n-butyl alcohol in the presence of HCl.

Usual 30.00 0.57 4.38

Max. 40.00 1.71 6.14

BUTYL PHENYLACETATE

215

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-BUTYL-2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, butyl ester; Butyl 2-methylbutanoate; Butyl 2-methylbutyrate; α-Butyl 2-methylbutylate CAS No.: CoE No.:

15706‑73‑7 10534

FL No.: 09.519 EINECS No.: 239‑798‑2

FEMA No.: JECFA No.:

3393 207

NAS No.:

3393

Description: n-Butyl-2-methylbutyrate has a fruity odor with cocoa undertones. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.579 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 95% 180°C

Refractive index Specific gravity

1.402–1.500 (20°C) 0.856–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.50 3.00

Max. 2.00 1.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 17 to 87 ppb. Taste threshold values: n/a Natural occurrence: Reported found in strawberry, fresh apple, apple juice, apricot, banana, sweet cherry and melon.

BUTYL PHENYLACETATE Synonyms: Butyl α-toluate; Acetic acid, phenyl-, butyl ester; Benzeneacetic acid, butyl ester; Butyl benzeneacetate; Butyl benzene acetate; n-Butyl phenylacetate; Phenylethanoic acid butyl ester CAS No.: CoE No.:

122‑43‑0 2159

FL No.: 09.787 EINECS No.: 204‑543‑6

FEMA No.: JECFA No.:

2209 1012

NAS No.:

2209

Description: Butyl phenylacetate has pleasant rose- and honey-like odor. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

3-N-BUTYLPHTHALIDE

216 Trade association guidelines: FEMA PADI: 1.745 mg

IOFI: n/a

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C12H16O2 258–260°C

Specific gravity

1.4886–1.4923 (20°C) Insoluble in water; soluble in oils; soluble in 1 mL in 1 mL 95% ethanol 0.990–0.997 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.71 3.00 5.50

Max. 16.86 5.80 7.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.81 6.14

Max. 2.75 12.29

Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: honey, sweet, chocolate, floral and rose-like. Natural occurrence: Reported found in mountain papaya.

3-N-BUTYLPHTHALIDE Synonyms: Butylphthalide; 3-Butylphthalide; 3-Butyl-1(3H)-isobenzofuranone; 1(3H)-Isobenzofuranone, 3-butyl-; Phthalide, 3-butylCAS No.: CoE No.:

6066‑49‑5 10084

FL No.: 10.025 EINECS No.: 228‑000‑8

FEMA No.: JECFA No.:

3334 1169

NAS No.:

3334

Description: 3-N-Butylphthalide has a warm, spicy herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.024 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H14O2/190.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 113°C (0.2 mmHg)

Specific gravity

1.524–1.529 (20°C) Slightly soluble in water; soluble in alcohol and oils 1.068–1.074 (25°C)

BUTYL SALICYLATE

217

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gelatins, puddings

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Jams, jellies Soups

Usual 0.50 0.20

Max. 2.00 1.00

Synthesis: From celery oil; from phthalide via bromination and subsequent reaction of the resulting phthalidic acid with n-butyl magnesium bromide. Aroma threshold values: Detection: 5 ppb Taste threshold values: n/a Natural occurrence: Reported found in Levisticum officinale (lovage) and L. acutilobum; also in celery oil.

BUTYL PROPIONATE Synonyms: Butyl propanoate; n-Butyl propanoate; n-Butyl propionate; Propanoic acid, butyl ester CAS No.: CoE No.:

590‑01‑2 405

FL No.: 09.124 EINECS No.: 209‑669‑5

FEMA No.: JECFA No.:

2211 143

NAS No.:

2211

Description: Butyl propionate has a characteristic earthy, faintly sweet odor and apricot-like taste. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.259 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

96% 145–146°C

Specific gravity

1.3975–1.4045 (20°C) Slightly soluble in water; miscible with alcohol and ether 0.868–0.8825 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.00 18.17 13.86 4.09

Max. 5.00 26.18 30.82 5.69

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 2.54 16.36

Max. 15.47 3.66 24.29

Synthesis: By esterification of propionic acid with n-butyl alcohol in the presence of concentrated H2SO4 or p-toluene sulfonic acid. Aroma threshold values: Detection: 25 to 440 ppb Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, melon, strawberry, Gruyere de Comte cheese and plum.

BUTYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, butyl ester; Butyl 2-hydroxybenzoate; Butyl o-hydroxybenzoate; n-Butyl o-hydroxybenzoate; Butyl salicylate; n-Butyl salicylate; Salicylic acid, butyl ester

BUTYL STEARATE

218

CAS No.: CoE No.:

2052‑14‑4 614

FL No.: 09.763 EINECS No.: 218‑142‑9

FEMA No.: JECFA No.:

3650 901

NAS No.:

3650

Description: Butyl salicylate has a rough, herbaceous, chemical odor with a trace of wintergreen. Consumption: Annual: <1.00 lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (max) Boiling point

98% 268°C

Specific gravity

1.508–1.520 (20°C) Insoluble in water, glycerol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.070–1.080 (25°C)

Reported uses (ppm): n/a Synthesis: By direct esterification of n-butanol with salicylic acid under azeotropic conditions. Aroma threshold values: Detection 5 to 7 ppb; Recognition 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in mountain papaya.

BUTYL STEARATE Synonyms: Butyl octadecanoate; Butyl octadecylate; BS; n-Butyl octadecanoate; n-Butyl stearate; Octadecanoic acid, butyl ester; Stearic acid, butyl ester; Tegester butyl stearate CAS No.: CoE No.:

123‑95‑5 2189

FL No.: 09.246 EINECS No.: 204‑666‑5

FEMA No.: JECFA No.:

2214 184

NAS No.:

2214

Description: Buty stearate has no odor or a faintly fatty odor. Consumption: Annual: 103.33 lb

Individual: 0.00008757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 173.340, 181.27 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 52.679 mg Empirical Formula/MW: C22H44O2/340.59

IOFI: n/a

BUTYL SULFIDE

219

Specifications: (FCC, 1996) Appearance Colorless, waxy solid Boiling point 223°C Melting range Between 17 and 21°C Reported uses (ppm): (FEMA, 1994)

Flash point Iodine value (max) Saponification value

Approx. 172°C 1 Between 165 and 180°C

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 5.10 Hard candy 52.85 177.80 Baked goods 363.80 453.20 Milk products 30.00 40.00 Chewing gum 26.42 189.60 Nonalcoholic beverages 1.67 2.33 Frozen dairy 3.00 4.33 Soft candy 188.50 218.40 Gelatins, puddings 5.00 7.00 Synthesis: By reacting silver state with n-butyl iodide at 100°C by transesterification of glyceryl tristearate (tristearin) with n-butyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and boiled mutton.

BUTYL SULFIDE Synonyms: Dibutyl sulfide; Butane, 1,1ʹ-thiobis-; Butyl monosulfide; n-Butyl sulfide; n-Dibutyl sulfide; Di-n-butyl sulfide; Dibutyl thioether; 1,1ʹ-Thiobisbutane; Thianonane-5; 5-Thianonane CAS No.: 544‑40‑1 FL No.: 12.007 FEMA No.: CoE No.: 484 EINECS No.: 208‑870‑5 JECFA No.: Description: Butyl sulfide has an herbaceous, green, garlic, onion, heavy odor.

2215 455

NAS No.:

Consumption: Annual: 1.67 lb

2215

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.020 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H18S/146.30 Specifications: (JECFA, 1998) Acid value (max) Appearance

0.2 Clear, colorless, viscous liquid

Optical rotation Refractive index

Assay (min)

98%

Solubility

Boiling point

138–142°C

Specific gravity

–24.6°C 1.475 (20°C) Soluble in water, olive oil <15% and almond oil 1% w/w 1.0306 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.08 0.04 0.13

Max. 0.51 0.36 0.42

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.05

Max. 0.43 0.68

Synthesis: From butyl bromide and sodium sulfide in boiling ethanol; according to some authors two forms exist, exhibiting different boiling points but identical solubilities in various solvents; both forms are insoluble in water. Aroma threshold values: Recognition: 0.88 ppb Taste threshold values: n/a Natural occurrence: Reported found in raw cabbage, cooked beef and mushrooms.

BUTYL 10-UNDECENOATE

220

BUTYL 10-UNDECENOATE Synonyms: Butyl 10-hendecenoate; Butyl undecylenoate; Butyl undec-10-enoate; Butyl undecylenate; Butyl 10-undecylenate; 10-Undecenoic acid, butyl ester CAS No.: CoE No.:

109‑42‑2 2103

FL No.: 09.238 EINECS No.: 203‑670‑4

FEMA No.: JECFA No.:

2216 344

NAS No.:

2216

Description: Butyl 10-undecenoate has a slightly fatty, buttery, wine-like, unpleasant odor. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.616 mg

IOFI: Artificial

Empirical Formula/MW: C15H28O2/240.38 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 125–128°C

Refractive index Specific gravity

1.439–1.445 (20°C) 0.872–0.878 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 14.00 2.55 18.00

Max. 5.00 30.00 5.20 25.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.87 0.80 14.00

Max. 0.87 1.50 22.50

Synthesis: By esterification of the acid with n-butyl alcohol at the boiling point in the presence of concentrated H2SO4 or in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-BUTYL VALERATE Synonyms: n-Butylpentanoate; n-Butyl-n-valerianate; Butyl pentanoate; Butyl valerate; Pentanoic acid, butyl ester CAS No.: CoE No.:

591‑68‑4 466

FL No.: 09.148 EINECS No.: 209‑728‑5

FEMA No.: JECFA No.:

2217 160

NAS No.:

2217

Description: Characteristic fruity (apple-raspberry) odor and corresponding sweet taste. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.030 mg

IOFI: Nature Identical

BUTYRALDEHYDE

221

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

186.5°C

Specific gravity

1.408–1.416 (20°C) Slightly soluble in water; soluble in propylene glycol 0.861–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.09 2.63 2.88

Max. 16.84 3.51 3.71

Food Category Nonalcoholic beverages Soft candy

Usual 1.88 8.60

Max. 2.94 11.20

Synthesis: By esterification of the acid with n-butyl alcohol in the presence of concentrated H2SO2 at the boil. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, pineapple, fruity, banana, ripe and tutti-frutti. Natural occurrence: Reported found in fresh apple, bananas, blackberry, plum, whiskey, malt and Bourbon vanilla.

BUTYRALDEHYDE Synonyms: Butal; Butaldehyde; Butalyde; Butanal; n-Butanal; Butanaldehyde; Butylaldehyde; Butyl aldehyde; n-Butyl aldehyde; Butyral; n-Butyraldehyde; Butyric aldehyde CAS No.: CoE No.:

123‑72‑8 91

FL No.: 05.003 EINECS No.: 204‑646‑6

FEMA No.: JECFA No.:

2219 86

NAS No.:

2219

Description: Butyraldehyde has a characteristic pungent odor. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.053 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O/72.11 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point p-Butyraldehyde

5.0 Colorless, mobile liquid 98% C4H8O 74.8°C 2.5%

Distillation range Solubility Specific gravity Water

Between 72 and 80°C (first 95%) 1:27 in water 0.797–0.802 (25°C) 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.35 5.52 3.22 4.46

Max. 0.77 8.05 5.24 9.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.16 0.36 0.51 3.52

Max. 2.41 0.70 1.38 5.46

BUTYRAMIDE

222 Synthesis: By dry distillation of calcium butyrate and calcium formate. Aroma threshold values: Detection: 19 to 37 ppb; recognition: 11 to 27 ppb

Taste threshold values: Taste characteristics at 5 ppm: musty, fusel, fermented, bready and yeasty with a malty nuance. Natural occurrence: Reported found in the essential oils from flowers, fruits, leaves or bark of Monarda fistulosa L., Litsea cubeba, Bulgarian clary sage, cajeput, Eucalyptus cinerea, E. globules, and others, as well as in apple and strawberry aromas. Also reported found in fresh apple, pears, carrots, peas, soybean, butter, milk, black tea, roast chicken, peanuts, loganberry, honey, white wine and hog plums (Spondias mombins L.).

BUTYRAMIDE Synonyms: Butanimidic acid; n-Butylamide; Butanoic acid amide; Butanamide CAS No.: CoE No.:

541‑35‑5 n/a

FL No.: 16.049 EINECS No.: 208‑776‑4

FEMA No.: JECFA No.:

4252 1593

NAS No.:

n/a

Description: Yellowish solid; nutty aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: n/a

Empirical Formula/MW: H3C

NH 2

C4H9ON/87.12 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% 216°C 115°C

Refractive index Solubility Specific gravity

1.434–1.444 (20°C) Soluble in water and ethanol 0.885 (120°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 1.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Synthesis: n/a Aroma threshold values: Nutty type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 5.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

2-BUTYRLFURAN

223

n-BUTYRIC ACID Synonyms: Butanic acid; Butanoic acid; n-Butanoic acid; Butter acids; Butyrate; Butyric acid; 1-Butyric acid; Ethylacetic acid; 1-Propanecarboxylic acid; Propylformic acid CAS No.: CoE No.:

107‑92‑6 5

FL No.: 08.005 EINECS No.: 203‑532‑3

FEMA No.: JECFA No.:

2221 87

NAS No.:

2221

Description: n-Butyric acid has a persistent, penetrating, rancid, butter-like odor and burning, acid taste. Consumption: Annual: 113500.00 lb

Individual: 0.09618 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 10.268 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O2/88.12 Specifications: (JECFA, 1997) Appearance Assay (min)

Colorless liquid 99%

Lead Refractive index

Boiling point

164°C

Solubility

Heavy metals

<0.004%

Specific gravity

<10 mg/kg 1.397–1.399 (20°C) Miscible with alcohol, most fixed oils, propylene and water 0.952–1.399 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 2.10 43.97 2.00 125.00 9.00 9.40 13.01

Max. 3.54 105.30 10.81 200.00 25.54 13.76 21.15

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 100.50 6.85 15.00 8.58 24.00 31.57 8.56

Max. 183.10 6.85 15.00 16.49 48.00 41.62 8.56

Synthesis: Obtained by fermentation of starches and molasses with selective enzymes (Granulo saccharobutyricum); it is subsequently isolated as the calcium salt. Aroma threshold values: Detection: 240 ppb to 4.8 ppm Taste threshold values: Taste characteristics at 250 ppm: acidic, sour, cheesy, dairy, creamy with a fruity nuance. Natural occurrence: Normally occurs in butter as a glyceride. It has been reported found in the essential oils of citronella Ceylon, Eucalyptus globules, Araucaria cunninghamii, Lippia scaberrima, Monarda fistulosa, cajeput, Heracleum giganteum, lavender, Hedeoma pulegioides, valerian, nutmeg, hops, Pastinaca sativa, Spanish anise and others. It has been identified in strawberry aroma, apricot, American cranberry, sour cherry, black currants, butter, milk, strawberry jam, cheeses (blue, cheddar, feta, Swiss, Camembert and romano), raspberry, papaya, coffee mutton, beer, rum, bourbon whiskey and cider.

2-BUTYRLFURAN Synonyms: 1-(2-Furyl)-1-butanone; 2-Furyl propyl ketone; Furyl n-propyl ketone; 1-Butanone, 1-(2-furanyl)CAS No.: CoE No.:

4208‑57‑5 n/a

FL No.: 13.105 EINECS No.: n/a

FEMA No.: JECFA No.:

4083 1507

NAS No.:

n/a

Description: Colorless liquid; balsamic aroma Consumption: Annual: n/a

Individual: n/a

γ-BUTYROLACTONE

224 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: C8H10O2 /138.17 Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point

1.0 95% 195°C

Refractive index Solubility Specific gravity

1.489–1.495 (20°C) Insoluble in water; soluble in ethanol 1.050–1.056 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

γ-BUTYROLACTONE Synonyms: 4-Hydroxybutanoic acid lactone; 3 (or 4)-Hydroxybutyric acid, lactone; 1,2-Butanolide; 1,4-Butanolide CAS No.: CoE No.:

96‑48‑0 615

FL No.: 10.006 EINECS No.: 202‑509‑5

FEMA No.: JECFA No.:

3291 219

NAS No.:

3291

Description: γ-Butyrolactone has a faint, sweet, aromatic, slightly buttery odor. Consumption: Annual: 1866.67 lb

Individual: 0.001581 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.587 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6O2/86.09 Specifications: (FCC, 1996) Appearance Assay (min)

Colorless to slightly yellow 98% C4H6O2

Refractive index Solubility

1.434–1.454 (20°C) Soluble in water; miscible in alcohol

γ-BUTYROLACTONE

225

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices Gravies

Usual 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Other grains Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: From acetylene and formaldehyde, also from a number of alternative sources; ethylene chlorohydrin, glutamic acid, γ-hydroxybutyric acid solutions, tetrahydrofuran, vinyl-acetic acid. Aroma threshold values: Detection: 20 to 50 ppm Taste threshold values: Taste characteristic at 75 ppm: milky, creamy with fruity peach-like afternotes. Natural occurrence: Reported found as a constituent in coffee aroma; a volatile flavor component in roasted filberts as well. Also reported found in tomato, potato, soybeans, beans, vinegar, mushrooms, roasted chicken, beef, cider, beer, wine, scallops and clams.

C CACAO (COCOA) Botanical name: Theobroma cacao L. Botanical family: Sterculiaceae Other names: Theobroma, cacao. Compounds derived include cocoa, chocolate and cocoa butter. Foreign names: Cacao (Fr.), Kakao (Ger.), Cacao (Sp.), Cacao (It.) Description: The cocoa tree is cultivated mainly in Central and South America and equatorial Africa. It grows naturally to a height of 10 to 12 m, bears large, sparse, lanceolated leaves and produces small blossoms in clusters and fruits (pods) containing many almond-shaped seeds. The fruit of the cacao tree is approximately 30 cm in length, which grows on the trunk and large branches of the plant. Contained within the pod are about 40 seeds, or beans, that are used in the processing of all cocoa products. The parts used are the seeds, either toasted or fermented. Although several varieties of cacao exist, the forasstero variety from West Africa accounts for more than 90% of world production. Cacao is generally used to describe the crude material, while cocoa is used to describe the processed products. Cacao (cocoa) has a cocoa flavor and aroma. The characteristic bitter taste of cocoa is due to the reaction of diketopiperazines with theobromine during roasting. Cocoa products find extensive uses in foods. Derivatives: Essential oil, tincture, distillate, fluid extract, infusion (typical beverage). Alcoholic extracts are generally obtained by treatment of the partially crushed seeds with 40 to 70°C alcohol. The distillate has an alcohol concentration of 65%. It is obtained from the same type of cacao used for the preparation of tinctures as well as from cacao varieties with low fat content. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 163 et seq., 172.836, 172.842, 182.20 (as oils, oleoresins and natural extractives), 582.20; 27 CFR 4.39 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Refractive index

1.4728

Specific gravity

0.9075

Essential oil composition: Cocoa contains more than 300 volatile compounds. Cocoa contains several alkaloids including theobromine (0.5 to 2.7%), caffeine (about 0.25% in cocoa) and trigonelline. Cocoa butter contains triglycerides consisting of mainly of oleic, stearic and palmitic acids. About 75% of the fat is present as monosaturates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.055 ppm: cocoa, powdery, bitter, beany, brown and roasted with a yeasty nuance.

CADE Botanical name: Juniperus oxycedrus L. Botanical family: Cupressaceae Foreign names: Essence de Cadé, Kadeoel (Ger.), Cadé (Sp.), Cade (It.) Description: Juniperus oxycedrus is a branched tree or shrub, native to southern Europe. It has linear-subulate, prickly-pointed leaves. It flowers in axillary catkins, and has red, round berries much larger than J. comminum (common juniper). The part used is the wood portion. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531, as oil of cade); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a 227

CADE OIL

228

Essential oil composition: The main constituents include d-cadinene, a sesquiterpene, l-cadinol and dimethylnaphthalene. Aroma threshold values: n/a Taste threshold values: n/a

CADE OIL Other names: Cade oil rectified; Empyreumatic oil of Juniper; Haarlem oil; Juniper tar; Oil of cade; Oils cade; Oils Juniperus oxycedrus wood; Oleum juniperi empyreumaticum; Silver balsam; Tilly drops CAS No.: CoE No.:

8013‑10‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Cade oil is identical to juniper tar, obtained by destructive distillation of the wood from Jeniperus oxycedrus. The oil usually is rectified under vacuum to improve color and solubility. The cade oil used in perfumery is usually a rectified oil. Consumption: Annual: <1.00 lb

Individual: 0.00014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Refractive index

+4° 17ʹ to +4° 40ʹ 1.511 to 1.520 (20°C)

Solubilty Specific gravity

1:5 in 95% alcohol 0.952 to 0.961 (25°C)

Physical–chemical characteristics: Rectified cade oil is a clear orange-brown to dark-brown oily liquid with an intense, tar-like, smoky, phenolic odor. Reported uses: The oil is mainly used in perfumery. It is also used occasionally to impart a smoky note to canned meats and fish. Aroma threshold values: n/a Taste threshold values: n/a

CADINENE Synonyms: Cadinene; (1S-(1alpha,4alpha,4alpha,6alpha,8abeta))-Decahydro-4-isopropyl-1,6-dimethylnaphthalene, didehydro derivative; Naphthalene, decahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-(1alpha,4alpha,4aalpha,6alpha,8abeta))-, didehydro deriv. CAS No.: CoE No.:

29350‑73‑0 10982

FL No.: 01.021 EINECS No.: 249‑580‑9

FEMA No.: JECFA No.:

n/a 1346

NAS No.:

7718

Description: Cadinene has usually bearing the aroma of the oil from which it is derived. The relative position of the two double bonds characterizes the stereoisomers of cadinene; these have been identified. Consumption: Annual: <1.00 lb

Individual: 0.0002921 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels of intake as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

CAFFEINE

229

Empirical Formula/MW:

C15H24/204.36 α, β, γ, γ1, δ and ε

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, slightly viscous liquid 96% (alpha and beta) 124°C (9 mmHg)

Refractive index Solubility Specific gravity

1.506–1.512 (20°C) Soluble in ethanol; insoluble in water 0.919–0.925 (25°C)

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The presence of cadinene has been confirmed in several essential oils: α- and β-cadinene in the oil of Dacrydium colensoi; γ-cadinene in the oils of Java citronella, ylang-ylang, and Populus balsamifera; γ1-cadinene in the oil of lemongrass Malabar; δ-cadinene in the oils of citronella, calamus, and ylang-ylang; ε-cadinene in the oil of ylang-ylang.

CAFFEINE Synonyms: Caffeine [BAN:JAN]; Cafamil; Cafecon; Cafeina; Caffeine, synthetic; Caffine; Cafipel; Coffeine; Coffeinum; 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione; Guaranine; Methyltheobromide; Methyltheobromine; 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl-; Thein; Theine; Theobromine, 1-methyl; Theobromine, 1-methyl-; Theophylline, 7-methyl; 1,3,7-Trimethyl-2,6-dioxopurine; 1,3,7-Trimethylxanthine; Xanthine, 1,3,7-trimethyl CAS No.: CoE No.:

58‑08‑2 11741

FL No.: 16.016 EINECS No.: 200‑362‑1

FEMA No.: JECFA No.:

2224 n/a

NAS No.:

2224

Description: Caffeine is the alkaloid 1,3,7-trimethylxanthine. It is one of the xanthine derivatives present up to 1.5% in seeds of coffee (Coffea arabica L.) and up to 5% in the leaves of tea (Camelia sinensis). It is a component of the beverages made from these plants. Caffeine is also a component of chocolate (Theobroma cacao) and the cola nut (Cola acuminata Schott and Endel. and related species), the extract of which is used in cola drinks. It is virtually odorless. Caffeine is added to cola-type beverages for its enhancement of flavor. Subtle and subliminal flavors are widely appreciated by consumers and caffeine has a modifying effect on other components of the beverage. The threshold for detecting the presence of caffeine in liquid foods varies depending on the nature of other substances present, but lies close to the level characteristic of currently produced cola-type beverages. The threshold for detection of caffeine in water has been shown to be 0.0095%; in liquid foods, 0.0184%. In one study, panelists could distinguish a solution containing 0.0058% caffeine from the control. The threshold for detecting taste difference between an aqueous solution of caffeine and a water control was also shown to be 0.005% caffeine and to distinguish bitterness, 0.011% caffeine. In aqueous solutions containing threshold and subthreshold concentrations of caffeine, sucrose, citric acid and salt, all compounds depressed the taste intensity of each other.* Consumption: Annual: 8,700,000.00 lb

*

Adapted from SCOGS (Select Committee on GRAS Substances) report on caffeine PB 283 441.

Individual: 7.3728 mg/kg/day

CAJEPUT

230 Regulatory Status: CoE: n/a FDA: 21 CFR 182.1180 FDA (other): Approved for OTC use (21 CFR 310.545, 340.10); excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H10N4O2/194.19

Specifications: (FCC, 1996) Appearance

White powder or white, glistening needles, usually matted together Not less than 98.5% and not more than 101% C8H10N4O2 calculated on an anhydrous basis

Melting range

Between 235 and 27.5°C

Other alkaloids

Passes test

Readily carbonizable substances

Passes test

Identification

(A) Dissolve 1 mL in 5 mL HCl, add 50 mg potassium chlorate and evaporate on a steam bath to dryness; invert over a vessel containing a few drops of 6 N ammonium hydroxide— residue should acquire a purple color, which will disappear on the addition of a solution of fixed alkali (B) IR spectrum of mineral oil dispersion of sample dried at 800°C for 4 hours shows maxima at same wavelength as a similar preparation of USP Caffeine Reference Standard

Residue on ignition

Not more than 0.1%

Labeling

Indicate: hydrous or anhydrous

Water

Lead

Not more than 1 mg/kg

Solubility

Assay

Heavy metals (as Pb) Not more than 10 mg/kg

Anhydrous: Not more than 0.5%; hydrous: Not more than 8.5% Soluble in water, alcohol, chloroform and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.06 0.30 0.30

Max. 0.07 0.40 0.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.30

Max. 0.14 0.40

Synthesis: Usually obtained from tea dust in which it is present up to 5% or as a by-product from the manufacture of caffeine-free coffee; synthetically prepared starting with dimethylurea and malonic acid. Aroma threshold values: Detection at 29 to 300 ppm. Also see description. Taste threshold values: See Description. Natural occurrence: Reported found in coffee and guarana.

CAJEPUT Botanical name: Melaleuca leucadendron L. and other Melaleuca species Botanical family: Myrtaceae

CAJEPUT OIL

231

Foreign names: Cajeput (Fr.), Cajeput (Ger.), Cajeput (Sp.), Cajeput (It.) Description: This evergreen tree has a dense, gray-green crown on a stout, often twisted, trunk covered with pink, papery, fibrous bark. The parts used are the twigs and fresh leaves. The lower and younger tree yields the most suitable material for distillation. Cajeput is a commonly growing wild tree in the Moluccas, Malaya, northern Australia, Queensland and New South Wales. In Malaya and the Philippines, the name kaji-puti means “white wood,” referring to the color of the lumber from this tree. It also grows in the United States (Florida), but these plants are not used for production of essential oil. Cajeput has a strong, camphoraceous odor and aromatic, bitter, burning taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include cineol, valeric and benzoic aldehydes, α-terpineol (free from esterified), l-α-pinene, l-limonene, dipentene and sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

CAJEPUT OIL Other names: Cajuput oil; EPA Pesticide Chemical Code 040504; Oil of cajuput; Oils, cajuput CAS No.: CoE No.:

8008‑98‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2225 n/a

NAS No.:

2225

Description: The oil, obtained from the distillation of the leaves and twigs, has an agreeable, penetrating, camphoraceous odor and aromatic bitter taste. Most commercial cajeput oil comes from the tree Melaleuca leucadendron. Apart from its use as general household remedies for colds, throat irritation, pain, headache, etc., in the Far East, cajeput oil has found very little use in Europe and America. Consumption: Annual: <1.00 lb

Individual: 0.00014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Natural Specifications: (Burdock, 1997) Cineol content Optical rotation Refractive index

50–65% ± 0° to –4° 1.466–1.470

Solubility Specific gravity

1:1 in 80% alcohol 0.908–0.925

Physical–chemical characteristics: The oil is an almost colorless, green or yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 4.87 1.00 0.20

Max. 9.90 2.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.30 6.80

Max. 3.00 2.00 9.50

CALAMUS (PROHIBITED)

232

CALAMUS (PROHIBITED) Botanical name: Acorus calamus L. At least four subtypes of calamus have been identified and are differentiated by their content of the compound isoasarone. Botanical family: Acoraceae; Araceae Other names: Sweet flag, sweet grass, sweet root, sweet myrtle, sweet cinnamon, Acorus calamus Foreign names: Calamus (Fr.), Kalmus (Ger.), Calamo (Sp.), Calamo (It.) CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2226a n/a

NAS No.: EAFUS No.:

n/a 977022‑90‑4

This compound has been removed from FEMA GRAS list #4 1970.

Description: Calamus has sword-shaped leaves and a yellow-green, flowering spike protruding at an angle from a three-sided stem. This distinguishes it from poisonous irises. It is found in damp, swampy areas. Various chromosomic species exist (di-, tri- and tetraploid). It is a perennial water plant, native to India, now widespread. It is about 1 m tall and exhibits a penetrating, pleasant odor. It has cylindrical, nodular, branched rhizomes. It flowers from June to August. Rhizomes are used to produce oil. The rhizomes have been used medicinally since biblical times. The underground rhizome is used as a spice and flavoring in drinks, cosmetics and toothpastes. However, because the major component, isoasarone, has been linked to the development of tumors in animals, the use of calamus and its extracts are prohibited by the FDA. In recent years, A. calamus has been classified into four separate varieties, which grow in different locations worldwide. The virtually isoasarone-free plant grows in North America (drug type I). Western Europe is home to another type of calamus, the oil of which contains 10% isoasarone (drug type II). Two other varieties have been found to contain 96% isoasarone (drug type III and IV). Derivatives: Tincture (20% in 60% ethanol), fluid extract and essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Calamus contains from 1.5 to 3.5% of a volatile oil responsible for the plant’s characteristic smell and taste. Major component (up to 75%) in some types of calamus oil is β-asarone (also called as cis-isoasarone).* In addition to isoasarone, more than a dozen other fragment compounds have been identified in the oil. In addition to the toxic asarone, the other main constituents include d-α-pinene, camphene, cineol, camphor, eugenol and methyleugenol. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2227, removed from GRAS list in 1970. Aroma threshold values: n/a Taste threshold values: n/a

CALAMUS OIL (PROHIBITED) Other names: Oil of calamus; Oil of sweet flag; Oils, Acorus calamus CAS No.: CoE No.: a

8015‑79‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2227a n/a

NAS No.:

n/a

This compound has been removed from FEMA GRAS list #4, 1970.

Description: The essential oil is obtained by steam distillation of dried rhizomes. Depending on the origin, it exhibits varying physical–chemical constants. The oil has a warm, camphor-like odor. The flavor of the calamus oil is equally warm-spicy, yet slightly bitter with a slowly growing, pungent aftertaste. The Indian-type oil is obtained by steam distillation of the fresh root or unpeeled dried root. Consumption: Annual: n/a

*

Bisset. (1994). Herbal Drugs and Phytopharmaceuticals. MedPharm Scientific Publishers, Stuttgart.

Individual: n/a

CALCIUM ACETATE

233

Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Refractive index Solubility Specific gravity

European Oil +15° 50ʹ to +18° 14ʹ 1.5045–1.15070 1:0.5 in 90% ethanol 0.960–0.974

Optical rotation Refractive index Acid value Specific gravity Ester value

Indian Oil +2° to +6.6° 1.550–1.5525 <4 1.060–1.080 3 to 20

Physical–chemical characteristics: The European essential oil is a yellow-brownish liquid. The Indian-type oil is yellow-brown. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2226, removed from GRAS list in 1970. Aroma threshold values: n/a Taste threshold values: n/a

CALCIUM ACETATE Synonyms: Calcium acetate [USAN:JAN]; Acetate of lime; Acetic acid, calcium salt; Brown acetate; Calcium acetate; Calcium diacetate; Calcium di(acetate); Lime acetate; Lime pyrolignite; Acetate of lime; Sorbo-calcian; Sorbo-calcion; Vinegar salts CAS No.: CoE No.:

62‑54‑4 n/a

FL No.: n/a EINECS No.: 200‑540‑9

FEMA No.: JECFA No.:

2228 n/a

NAS No.:

2228

Description: Calcium acetate, also known as acetate of lime or vinegar salts, is the calcium salt of acetic acid. It is an odorless powder. Calcium has an important role in the nutrition of humans and animals. Hormonal mechanisms control absorption of dietary calcium (including added calcium salts) allowing adaptation to a range of calcium intakes while maintaining a relatively constant blood calcium concentration of about 10 mg/100 mL. Major functions of calcium inside the body include the formation and maintenance of bones and teeth, the physiology of muscle contraction, the cell membrane integrity, the activity of several enzymes that have specific requirement for it, the coagulation of blood, and the regulation of acid-base balance.* Consumption: Annual: 295000.00 lb

Individual: 0.25 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 181.29, 184.1185, 582.6185 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.040 mg Empirical Formula/MW:

CaC4H6O4/158.17

*

Adapted from SCOGS (Select Committee on GRAS Substances) report on calcium acetate PB 254 539.

IOFI: n/a

CALUMBA ROOT

234 Specifications: (FCC, 1996) Appearance

A fine, white, bulky powder

Not less than 99.0% and not more than 100.5% CaC4H6O4 calculated on the anhydrous basis Chloride Not more than 0.05% Fluoride Not more than 0.05% Heavy metals (as Pb) Not more than 10 mg/kg Assay

Identification

A 1/10 solution gives positive tests for calcium and for acetate

Solubility

Soluble in water; slightly soluble in alcohol

Sulfate Water

Not more than 0.1% Not more than 7.0%

Reported uses (ppm): (FEMA, 1994) Food Category

Usual 0.04 1.90

Cheese Gelatins, puddings

Max. 0.17 2.04

Food Category Sweet sauce

Usual 0.07

Max. 1.50

Synthesis: Produced by calcium hydroxide neutralization of acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CALUMBA ROOT Botanical name: Jatrorrhiza palmate (Lam.) Miers Botanical family: Menispermaceae Foreign names: Colombo (Fr.), Kolombo (Ger.), Colombo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6020 977000‑55‑7

Description: Calumba is an herbaceous shrub, a few meters in length with creeping stalks (creeping liana) originating from the rhizomes. The shrub is native to the east African coast and is cultivated in the East Indies. The parts used are the roots (commercially offered in sliced disks). Calumba is odorless with a bitter-tonic flavor. Derivatives: Tincture (15 to 20% in 65 to 70% ethanol) and fluid extract Consumption: Annual: 66.67 lb

Individual: 0.000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The dried product and its derivatives contain bitter substances: columbine, columbic acid, columbamine, jatrorrhizine and other alkaloids. An essential oil has been isolated experimentally in minimum yields. Aroma threshold values: n/a Taste threshold values: n/a

CALUMBA ROOT EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6021 977000‑74‑0

Description: See Calumba. The root extract contains the bitter principle columbine and is used as a tonic. Consumption: Annual: n/a

Individual: n/a

CAMOMILE FLOWER HUNGARIAN OIL

235

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER (Hungarian or German) Botanical name: Matricaria chamomilla L. Botanical family: Asteraceae (formerly Compositae) Other names: German Chamomile, Annual Chamomile Foreign names: Petite camomille (Fr.), Echte Kamille (Ger.), Manzanilla alemna (Sp.), Camomilla volgare (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6184 977001‑96‑9

Description: German chamomile (M. chamomilla), also known as Hungarian, single or wild chamomile, is of the Asteraceae family. This plant yields a blue-colored volatile oil and possesses a distinct, though weaker, apple-like fragrance and bitter aromatic taste. It is also called “pin heads,” which alludes to the more pointed appearance of the flower heads. The species has much smaller flower heads, grows up to 0.6 m high and is native to Europe and northern and western Asia. It is extensively cultivated in Hungary, Romania, Bulgaria, the former Yugoslavia, Germany, Greece and Egypt. The plant flowers from May to July. It has a characteristic aroma and bitter aromatic taste. Derivatives: Infusion (2%), tincture (20% in 70% ethanol), soft and dried fluid extract, and the essential oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents are chamazulene (approx. 1 to 15%), sesquiterpene alcohols and caprinic acid ester. The flowers also contain some other ingredients, apigenine, methyl ether of umbelliferone and fatty acids. Chamazulene, an artifact formed during heating while preparing teas and extracts, comprises about 5% of the essential oil. Up to 50% of the essential oil consists of α-bisabolol, an unsaturated monocyclic sesquiterpene alcohol.* Other minor components include apigenin and angelic acid. Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER HUNGARIAN OIL Other names: Blue chamomile oil; Chamomile blue oil; Chamomile flower, Hungerian, oil; Chamomile-German oil; Camomile oil, German; Hungarian chamomile oil; EPA Pesticide Chemical Code 128853; Wild chamomile oil CAS No.: CoE No.:

8002‑66‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2273 n/a

NAS No.:

2273

Description: The essential oil is obtained by steam distillation of flowers and stalks with variable yields ranging from 0.3 to more than 1%, depending on the area of production. It has a characteristic intensely sweet, herbaceous coumarin-like odor with a fresh undernote. Consumption: Annual: 36.67 lb *

Isaac. (1979). Planta Medica 35, 118.

Individual: 0.000031 mg/kg/day

CAMOMILE FLOWER (Roman or English)

236 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 2.267 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Ester value Heavy metals (as Pb) Identification

Not more than 15.0 Between 250 and 310 Passes test Infrared spectra

Refractive index Solubility Specific gravity

Between 1.440 and 1.450 (20°C) Passes test; soluble in most fixed oils Between 0.892 and 0.910

Note: FCC has the described same specification for both the Matricaria chamomilla and Chamaemelum nobile oil under chamomile oil.

Physical–chemical characteristics: It is a deep-blue or bluish-green liquid. When exposed to light or air, the blue color changes to green and finally to brown. Upon cooling, the oil may become viscous. It is soluble in most fixed oils and propylene glycols. It is insoluble in glycerin and mineral oils. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.40 11.54 0.04 4.34

Max. 5.47 16.38 0.04 6.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.64 2.09 9.75

Max. 14.33 3.49 14.35

Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER (Roman or English) Botanical name: Chamaemelum nobile (formerly Anthemis nobilis) Botanical family: Compositae (now Asteraceae). Other names: English chamomile Foreign names: Camomille Romaine (Fr.), Roemische Kamille (Ger.), Manzanilla Romana (Sp.), Camomilla Romana (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977007‑26‑3

Description: Chamaemelum nobile (formerly Anthemis nobilis) is a strongly fragrant, highly branched, slowly growing perennial herb, with flower heads about 2.5 cm across. The plant is 15 to 30 cm high with deeply buried rhizomes. This sprouts numerous, ascending, occasionally upright, simple or branched, rounded, vertical grooved, pubescent stems. The stems end in 12 to 18 fruitbearing, white florets that are about 2 to 2.5 cm wide. The plant is native to southern and western Europe. The plant has been cultivated in England, Belgium, the United States, Argentina and other countries. The flowers deliver a pungent, grassy flavor. The parts used medicinally are the dried expanded flower heads (i.e., the flowers that are fully open), from which a blue essential oil is obtained by steam distillation. This species is referred to as chamomile flowers or Chamomillae ramanae flos in official compendia. Derivatives: Infusion (2%), tincture (20% in 30 to 50% ethanol), fluid extract and the essential oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

CAMOMILE FLOWER ENGLISH OIL

237

Essential oil composition: Generally, chamomile flowers yield between 0.4 to 1% of the steam-distilled oil. The oil contains 85% aliphatic esters of angelic and tiglic acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, spice-like with warm, herbal, green tea nuance.

CAMOMILE FLOWER ROMAN EXTRACT Other names: Anthemis nobilis extract, Chamomile flower, Roman, extract (Chamaemelum nobile; Anthemis nobilis L.) CAS No.: CoE No.:

84649‑86‑5 n/a

FL No.: n/a EINECS No.: 283‑467‑5

FEMA No.: JECFA No.:

2274 n/a

NAS No.:

2274

Description: See Chamomile. Consumption: Annual: 1316.67 lb

Individual: 0.0011 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.520 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 20.20 11.80

Max. 24.00 42.80 17.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 27.00 10.80 21.20

Max. 49.50 15.60 31.80

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 62 ppm: green, herbal, floral, tea and woody with a tropical, fruity nuance. Natural occurrence: Reported found in chamomile.

CAMOMILE FLOWER ENGLISH OIL Other names: Anthemis nobilis oil; Anthemis nobilis flower oil; Chamomile flower, English oil (FDA preferred name); Chamomile flower oil, English; Chamomile flower oil, Roman; Chamomile oil; Chamomile oil, English; Chamomile oil, Roman; English chamomile oil CAS No.: CoE No.: a

8015‑92‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2272 2275a n/a

NAS No.:

2275

Chamomile Flower, Roman Oil

Description: Chamomile oil is obtained by steam distillation of the dried flowers of the so-called English or Roman chamomile, Chamaemelum nobile. It has a strong, aromatic odor, characteristic of flowers. The odor is extremely diffusive, but it has little tenacity. The flavor of the oil is somewhat bitter, chemical or medicinal, but has also been described as fruity-herbaceous and warm. Consumption: Annual: 8.33 lb

Individual: 0.000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20* FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.075 mg IOFI: Natural

*

FDA does not distinguish between Roman chamomile oil (FEMA No. 2275) and English chamomile oil (FEMA No. 2272), choosing to identify both as “English” using the FEMA No. 2272 and the CAS No. 8015–927. The NAS survey recognizes all the FEMA distinctions of chamomile.

CAMPHENE

238 Specifications: (FCC, 1996) Acid value Not more than 15.0 Ester value Between 250 and 310 Heavy metals (as Pb) Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.440 and 1.450 (20°C) Passes test, soluble in most fixed oils Between 0.892 and 0.910

Physical–chemical characteristics: It is a light-blue or light-blue-greenish liquid. The color may change with age to greenish-yellow or yellow-brown. It is almost completely soluble in mineral oil. It is soluble with some haziness, in propylene glycol, but it is insoluble in glycerin. Reported uses (ppm): Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 2.10 3.57 3.02 6.51

Max. 2.75 7.71 3.54 7.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 2.75 3.38

Max. 0.08 3.94 7.01

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, spice-like with a warm herbal green tea nuance.

CAMPHENE Synonyms: Bicyclo(2.2.1)heptane, 2,2-dimethyl-3-methylene-; dl-Camphene; Camphene(2,2-dimethyl-3-methylene-norbornane); 2,2-Dimethyl-3-methyene- bicyclo(2.2.1)heptane; 2,2-Dimethyl-3-methylene-norbornane; 2,2-Dimethyl-3-methylene norbornane; 3,3-Dimethyl-2-methylenenorbornane; 3,3-Dimethyl-2-methylenenorcamphane CAS No.: CoE No.:

79‑92‑5 2227

FL No.: 01.009 EINECS No.: 201‑234‑8

FEMA No.: JECFA No.:

2229 1323

NAS No.:

2229

Description: Camphene has a terpene, camphoraceous taste. Consumption: Annual: 63.33 lb

Individual: 0.00005367 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 6.778 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16/136.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

Colorless, crystalline solid

Solubility

Assay (min)

80% C10H16

Other specifications

Boiling point

159°C

52°C Soluble in oils and ethanol; insoluble in water Minimum assay value may include traces of limonene, myrcene, alpha and beta pinene and other common C10H16 terpenes

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 25.32 27.34 13.00

Max. 29.49 27.81 13.99

Food Category Nonalcoholic beverages Soft candy

Usual 17.93 81.79

Max. 27.08 89.95

α-CAMPHOLENIC ALCOHOL

239

Synthesis: From pinene by catalytic isomerization or from bornyl chloride by heating with alkali in the presence of abietenesulfonic acid. Aroma threshold values: Detection at 10%: camphoraceous, cooling, piney woody with terphy nuances. It has citrus and green minty and green spicy notes. Taste threshold values: Taste characteristics at 50–100 ppm: camphoraceous, cooling, minty, with citrus and green spicy nuances. Natural occurrence: Reported found in carrot, dill, fennel, marjoram, nutmeg, parsley, pepper, tarragon and thyme.

CAMPHOLENE ACETATE Synonyms: 1-Acetoxy-2-(2,2,3-trimethyl-3-cyclopentenyl)ethane; 3-Cyclopentene-1-ethanol; 2,2,3-Tri-methyl- acetate; 2-(2,2,3-Trimethyl-3-cyclopentenyl)ethyl acetate; 2,2,3-Trimethyl-cyclopent-3-ene-1-ethyl acetate; (S)-2,2,-Trimethylcyclopent-3-ene-1ethyl acetate CAS No.:

36789‑59‑0 1727‑68‑0

CoE No.:

n/a

09.289 n/a 217‑041‑7 EINECS No.: 253‑212‑2 FL No.:

FEMA No.:

3657

JECFA No.:

969

NAS No.:

3657

Description: Camphene acetate has a sweet, woody odor with ionone nuance. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.327 mg

IOFI: n/a

Empirical Formula/MW: C12H20O2/196.29

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

96°C (5 mmHg)

Specific gravity

1.453–1.460 (20°C) Insoluble in water and fat; miscible in ethanol at room temperature 0.943–0.949 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in juniper oil.

α-CAMPHOLENIC ALCOHOL Synonyms: α-Campholenol; 3-Cyclopentene-1-ethanol; 2-(2,2,3-Trimethyl)-3-cyclopentene-1-ethanol; alpha-Campholenic alcohol; 2,2,3-Trimethylcyclopent-3-ene-1-ethanol CAS No.: CoE No.:

1901‑38‑8 n/a

FL No.: 02.114 EINECS No.: 217‑600‑5

FEMA No.: JECFA No.:

3741 970

NAS No.:

3741

d-CAMPHOR

240 Description: α-Campholenic alcohol has a sweet, berry, camphoraceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.302 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

74°C (0.6 mmHg)

Specific gravity

1.470–1.478 (20°C) Slightly soluble in water; soluble in fat; miscible in ethanol at room temperature 0.882–0.894 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.00 1.00 10.00 1.00 0.70 1.00

Max. 1.50 2.00 35.00 2.00 1.50 1.50

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00 0.70 2.00

Max. 2.00 2.50 2.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black raspberries and rosemary.

d-CAMPHOR Synonyms: (R)-Camphor; d-2-Bornanone; d-2-Camphanone; Alcanfor; Bicyclo(2.2.1)heptan-2-one, 1,7,7-trimethyl-, (1R)-; (+)-2-Bornanone; d-2-Bornanone; (+)-Bornan-2-one; d-2-Camphanone; Camphor, (+)-; Camphor usp; Camphor, (1R,4R)-(+)-; (+)-Camphor; d-Camphor; d-(+)-Camphor; Japanese camphor CAS No.: CoE No.:

464‑49‑3 140

FL No.: 07.215 EINECS No.: 207‑355‑2

FEMA No.: JECFA No.:

2230 1395

NAS No.:

2230

Description: d-Camphor has a warm, minty, almost ethereal diffusive aroma. For other details of description, see Camphor Tree. Consumption: Annual: 3333.33 lb

Individual: 0.002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 25 ppm FDA: 21 CFR 172.515; 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.707 mg

IOFI: Nature Identical

CAMPHOR, TREE

241

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) White to gray, translucent crystals or fused mass 96% 204°C

Appearance Assay (min) Boiling point

Melting point

174–179°C

Solubility

Soluble in oils, water and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

Synthesis: Natural camphor is obtained by distillation from the plants of Cinnamomum or Laurus camphora from China and Japan, together with the corresponding essential oils; the raw camphor contains several impurities. It is separated from the water and the essential oil by pressure or by centrifugation and subsequently purified by sublimation or crystallization. Synthetic camphor is prepared from pinene isolated by fractional distillation of turpentine oil; pinene is reacted to bornyl chloride with gaseous HCl under pressure and then to camphene. The distilled and purified camphene is then oxidized to camphor with Na+ or K+ bichromate in the presence of H2SO4. Aroma threshold values: Detection at 1 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody. Natural occurrence: Frequently occurring in nature as the d- or l-form; the optically inactive form is seldom encountered. The d-form has been reported found in Cinnamomum camphora Ness. (Laurus camphora L.) from China, Japan and the East Indies; in Sassafras officinale, Lavandula spica and in other Labiatae. The l-form is reported found in the essential oils of Salvia grandiflora, Matricaria parthenium, Artemisia herba alba; the optically inactive form is found in Chrysanthemum japonicum sinense. Also reported found in orange peel oil, lemon peel oil, apricot, raspberry, anise, cinnamon root bark, ginger, pepper, coriander, calamus, sweet fennel and rosemary.

CAMPHOR, TREE Botanical name: Cinnamomum camphora (L.) Nees & Ebermeier Botanical family: Lauraceae Foreign names: Camphre (Fr.), Kampfer (Ger.), Alcanfor (Sp.), Canfora (It.) CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: 295‑980‑1a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS

n/a 92201‑50‑8a

For camphor tree extract.

Description: The camphor is a tall, majestic tree native to the Far East (China, Taiwan, Japan). This evergreen tree has aromatic leaves and stems, red leaves maturing to dark green, and yellow flowers. The initial or whole camphor oil is obtained by steam distillation of the trees classified as C. camphora Sieb. and a number of related varieties, including hon-sho, ho-sho, yu-sho, rau-kusu, shoguy and ohba-kusu. Hon-sho represents the most important variety growing mainly in Japan and Taiwan. The yu-sho variety grows in China. The sho-guy variety grows in Taiwan, but its essential oil does not contain camphor. The ohba-kusu also grows in Taiwan and its essential oil contains 95% safrole. The wild plants yield a larger amount of camphor and essential oil than the cultivated ones. The yield also increases with age of the plant. Depending on the composition, crude camphor oils distilled from the different varieties are classified differently into camphore safrole, hon-sho variety (Japan); camphore safrole (Taiwan); Camphor cineol (Chinese camphor oil), yu-sho variety; camphor linalool, ho-shu variety (Taiwan); and true camphor oil. Parts used are wood, stumpwood, branches and leaves. Camphor has a characteristic penetrating odor and a burning bitter, fresh taste. For details, refer to Burdock (1997).

CAMPHOR JAPANESE WHITE OIL

242

Derivatives: The distillation of clippings, roots or wood chips provides solid, white camphor crystals and camphor oil. Consumption: Annual: 3333.33 lb

Individual: 0.0028 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI:n/a IOFI: Natural Specifications: For different camphors, including true camphore (white camphore oil 860 to 880, brown camphor oil 1070, yellow camphor oil 960 to 980 and blue camphor oil); Chinese camphor oil (apopin oil); ho wood oil (shiu wood oil); and ho leaf oil; see descriptions in Burdock (1997). Essential oil composition: The main constituents of crude camphor oil include acids: acetic, formic, isobutyric, propionic, isovaleric, myristic, lauric, etc.; aldehydes: isovaleric, propionic, acetic, furfural, hexanal, etc.; cineoles: safrole, l-linalool, geraniol, borneol, citronellol, terpineol, cresol, eugenol, carvacrol, pinene, camphene, camphor and phellandrene. Reported uses (ppm): of d-camphor (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

Aroma threshold values: Detection at 1.0 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody.

CAMPHOR JAPANESE WHITE OIL Other names: Oils, camphor; Camphor oil brown; Camphor oil rectified; Camphor oil white; Camphor oil yellow; Japanese, oil of camphor; Liquid camphor; Oil camphor sassafrassy CAS No.: CoE No.:

8008‑51‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2231 n/a

NAS No.:

2231

Description: The oil is produced by fractional distillation of the crude camphor oil after the camphor has been crystallized. It is obtained from the bark and tree. The white oil contains cineole as the principal component along with monoterpenes. Consumption: Annual: 2200.00 lb

Individual: 0.0018 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Flash point Specific gravity

114°C 0.881

Vapor pressure

~0.2 mmHg

Physical–chemical characteristics: A white viscous liquid. Aroma threshold values: n/a Taste threshold values: n/a

CAMPHOR OIL FORMOSAN HO-SHO LEAVES Other names: Oils, ho-sho; Camphor oil, Formosan ho-sho, leaves (Cinnamomum camphora Seib.)

CANANGA OIL

CAS No.: CoE No.:

8022‑91‑1 n/a

243

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaf oil (ho leaf oil) contains up to 80% linalool; the oil does not contain free crystalline camphor. The oil is steamdistilled from the leaves and has a sweet, floral, delicate odor reminiscent of linalool. Also see Camphor, Tree. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CANANGA Botanical name: Cananga odorata (Lam.) Hook f. & Thomson (Canangium odoratum Baill. f. macrophylla) Botanical family: Annonaceae Foreign names: Cananga (Fr.), Cananga (Ger.), Cananga (Sp.), Cananga (It.) Description: For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Cananga, a native of the Moluccas, grows wild or cultivated throughout tropical Asia and the islands of the Indian Ocean. The tree may reach up to 30 m in height. Although it flowers year-round, the production peak occurs between October and December. Cananga has a slightly woody, floral odor reminiscent of ylang-ylang and a burning taste. Derivatives: Essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Category 2 (These source materials and preparations, on the basis of information available, are not considered to constitute a risk to health in the quantities used.) FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Leaf: terpenes (α-pinene 14%, β-pinene 4.5%, myrcene 0.6%, limonene 0.4%, δ-elemene 1.1%, α-ylangene 0.3%, α-copaene 2.9%, β-cubebene 0.7%, β-caryophyllene 26.3%, α-amorphene 0.4%, α-humulene 6.3%, germacrene D 11.7%, α-muurolene 1.1%, bicyclogermacrene 0.6%, γ-cadinene 0.8%, δ-cadinene 3%); oxygenated terpenic compounds (linalool 1.9%, α-terpineol 0.3%, caryophyllene epoxide 0.6%, T-cadinol 0.9%, α-cadinol 0.8%); aliphatic alcohols (n-hexanol 10.2%, (Z)-hex-3-enol 3.1%, (E)-hex-2-enol 0.2%); (E)-hex-2-enal 2.0% (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CANANGA OIL Other names: Cananga oil, Java; Java cananga oil; Oils, cananga CAS No.: CoE No.:

68606‑83‑7 103 b

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2232 n/a

NAS No.:

2232

Description: Cananga oil is the total essential oil, water distilled from the flowers of Cananga odorata in the northern and western parts of Java (Indonesia). It has a harsh floral odor suggestive of ylang-ylang. Consumption: Annual: 3.33 lb

Individual: 0.0000028 mg/kg/day

CANDELILLA WAX (Wax from stems and branches of Euphorbia cerifera)

244

Regulatory Status: CoE: Category 2. Use levels in ppm: baked goods 28.51; frozen dairy 10.30; soft candy 31.23; gelatins, puddings 32.31; nonalcoholic beverages 13.30; alcoholic beverages 28.00; chewing gum 0.36. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –15° and –30° Heavy metals (as Pb) Passes test Refractive index Between 1.495 and 1.505 at 20° Physical–chemical characteristics: Light to deep yellow liquid.

Saponification value Solubility Specific gravity

Between 10 and 40 Passes test; soluble in most fixed oils Between 0.904 and 0.920

Aroma threshold values: n/a Taste threshold values: n/a

CANDELILLA WAX (Wax from stems and branches of Euphorbia cerifera) Botanical name: Euphobia cerifera; Euphorbia antisyphilitica Zucc. Botanical family: Euphorbiaceae Other names: Candelilla; Candelilla wax (wax from stems and branches of Euphorbia cerifera); Koster keunen candelilla wax; Waxes, candelilla CAS No.: 8006‑44‑8 FL No.: n/a FEMA No.: 3479 NAS No.: 3479 CoE No.: n/a EINECS No.: 232‑347‑0 JECFA No.: n/a Description: Candelilla wax is obtained from several species of Euphorbiaceae, rush-like perennial plants that grow in the semiarid regions of northern Mexico and southern Texas, and to a limited extent in Arizona and southern California. The plants consist of numerous slender, leafless cylindrical stalks 2 to 5 ft high, covered with a powdery wax that gives the plant a blue-green color. The wax is extracted from the plants by immersing the dried stalks in boiling water acidified with sulfuric acid; the molten product is skimmed off as it rises to the surface. The wax is transferred to lead-lined tanks, kept at the boiling point to remove water, and then allowed to settle to remove any dirt present. The yield of clarified wax is from 1.5 to 3.0% of the air-dried plant. The sole criterion of purity is usually the color of the product, which varies from light yellow to brown. For other details of description, refer to Burdock (1997). Consumption: Annual: 15933.33 lb

Individual: 0.01350 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1976 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1992) Trade association guidelines: FEMA PADI: 2.234 mg

IOFI: Natural

Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value

Between 12 and 22 Hard, yellowish-brown, opaque to Appearance translucent Heavy metals (as Pb) Not more than 0.002% Comparison of IR absorbtion spectrum Identification with standard Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 15.00 5.00

Max. 30.00 10.00

Lead

Not more than 3 mg/kg

Melting range

Between 68.5 and 72.5°C

Saponification value

Between 43 and 65 Soluble in chloroform and toluene; insoluble in water

Solubility

Food Category Nonalcoholic beverages Soft candy

Usual 15.00 10.00

Max. 30.00 15.00

CAPSICUM

245

CAPERS Botanical name: Capparis spinosa L. Botanical family: Capparidaceae Foreign names: Caprier épineux (Fr.), Kapernstande (Ger.), Taparera (Sp.), Cappero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6179 977050‑25‑1

Description: C. spinosa is a wild or cultivated, prickly, prostrate shrub, commonly growing in the rocky and mountain areas of southern Europe, northern Africa and around the Mediterranean basin. The plant has woody, cylindrical, branched, grayish roots, numerous sarmentose stems with alternate leaves and edible buds. Two forms of caper can be found: a spiny and a nonspiny variety. Capers thrive best in dry soil. The parts used are the root bark, fruits and buds. Capers have a sour, astringent flavor. The caper has a long history of use as a culinary spice. Derivatives: Decoction, tincture and fluid extract. All derivatives contain the glucoside capparirutin. Consumption: Annual: 196666.67 lb

Individual: 0.1666 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Contains the glucoside capparirutin. Aroma threshold values: n/a Taste threshold values: n/a

CAPSICUM* Botanical name: Capsicum minimum Mill., C. frutescens L., C. annuum L., and similar varieties of the species Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; paprika; Capsicum peppers Foreign names: Piment Caraibe or Poivron Rouge (Fr.), Cayenne Pfeffer (Ger.), Pipienta chiles (Sp.), Capsico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6180 97707‑72‑9

Description: Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives. Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivrons and paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum. The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the United States, this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.” The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies. Capsicum frutescens: C. frutescens is a small shrub similar to other capsicum species native to South America. It has a 2- to 3-year life span, reaches a height of 1 m, has greenish-yellow flowers clustered at the base of lanceolate leaves and has small oblong, intensely red pods 1 to 3 cm long. Capsicum annum: C. annuum is an annual, shrub-like herb smaller than C. frutescens, with a woody stem and single, white flowers located at the junction of the isolated leaves. The oblong pods (fruits) exhibit varying colors — yellow to red to black. The fruits of C. annuum have a taste less pungent than C. frutescens. Derivatives: Fluid extracts, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier). Derivative names: Capsicum oleoresin, Paprika oleoresin, Red pepper oleoresin

*

Also see Paprika.

CAPSICUM EXTRACT

246 Consumption: Annual: 1,328,333.33 lb

Individual: 1.1257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.340, 182.10, 582.10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The best-known constituent accounting for the pungent flavor is decylene vanillylamide (also known as capsaicin), a very pungent phenolic chemical. Capsicum contains about 1.5% of an irritating oleoresin. The major component of the oil is capsaicin (0.02%). The pungency appears to be related to the presence of a 4-hydroxy-3-methoxyphenyl substituent. Aroma threshold values: n/a Taste threshold values: The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.

CAPSICUM EXTRACT CAS No.: 84625‑29‑6 CoE No.: n/a Description: See Capsicum.

FL No.: n/a EINECS No.: 283‑403‑6

FEMA No.: JECFA No.:

2233 n/a

Consumption: Annual: 4833.33 lb

NAS No.:

2233

Individual: 0.0040 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.345, 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 145.169 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1175.00 250.00 795.00 270.00 80.00

Max. 1200.00 295.00 870.00 330.00 115.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.25 121.40 91.04 380.00 1134.00

Max. 6.25 197.80 167.30 450.00 1266.00

Aroma threshold values: n/a Taste threshold values: n/a

CAPSICUM OLEORESIN Other names: Capsicum oleoresin; Capsicin; Capsicum oleoresin (Capsicum spp.); Capsicum oleoresin, oil soluble; Chili oleoresin; Oleoresin capsicum Africanus; Resins, oleo-, capsicum CAS No.: CoE No.:

8023‑77‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2234 n/a

NAS No.:

2234

Description: Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoides Irish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite. Consumption: Annual: 278333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a

Individual: 0.2358 mg/kg/day

CARAMEL

247

Trade association guidelines: FEMA PADI: 52.034 mg IOFI: Natural Specifications: (Burdock, 1997) Color value (max) Scoville heat units (min)

4,000

Solubility

Partly in alcohol

480,000

Physical–chemical characteristics: It is a clear-red, light-amber or a dark-red viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy

Usual 770.00 50.36 95.57 246.70 58.00 24.26

Max. 900.00 81.58 159.70 327.00 58.00 27.41

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 18.00 49.39 9.56 74.55 91.56 21.37

Max. 20.00 49.70 18.89 143.60 101.40 23.59

Aroma threshold values: n/a Taste threshold values: n/a

CARAMEL Synonyms: Burnt sugar; Burnt sugar coloring; Caramel, color; Caramel (color); Caramel liquid; Caramel powder CAS No.: CoE No.:

8028‑89‑5 n/a

FL No.: n/a EINECS No.: 232‑435‑9

FEMA No.: JECFA No.:

2235 n/a

NAS No.:

2235

Description: Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997). Consumption: Annual: 156,500,000.00 lb

Individual: 132.6271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq., 182.1235, 582.1235; 27 CFR 4.21, 5 et seq., 19 et seq., 24.195 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: Caramel I - ADI: Not specified (1985); Caramel II – ADI: 0–160 mg/kg bw (2000); Caramel III – ADI: 0–200 mg/kg bw (1985); Caramel IV- ADI: 0–200 mg/kg bw (1985) Trade association guidelines: FEMA PADI: 5.837 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC, 1996) Ammoniacal nitrogen

Not more than 0.6% calculated on an equivalent color basis

Mercury

Appearance

Dark-brown-to-black liquid or solid

4-Methylimidazole

Arsenic (as As)

Not more than 1 mg/kg

Sulfur dioxide

Color intensity

Between 0.01 and 0.6 absorbance units

Total nitrogen

Heavy metals

Not more than 25 mg/kg

Total sulfur

Lead

Not more than 2 mg/kg

Not more than 0.1 mg/kg Not more than 0.025% calculated on an equivalent color basis Not more than 0.2% calculated on an equivalent color basis Not more than 3.3% calculated on an equivalent color basis Not more than 3.5% calculated on an equivalent color basis

CARAWAY

248 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Confection, frosting Fats, oils Fish Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy

Usual 1.02 2.34 1.20 10.15 2.30 0.67 0.43 0.78 0.59 0.99 539.30 0.07

Max. 2.48 4.30 1.20 10.15 3.21 0.67 0.43 1.31 0.59 1.25 543.10 0.39

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 2.11 1.53 0.05 0.59 1.23 4.11 20.86 0.55 2.40 0.55 2.53

Max. 0.19 2.40 1.67 0.08 0.69 2.37 4.11 47.77 2.54 2.77 1.61 2.69

Synthesis: Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARAWAY Botanical name: Carum carvi L. Botanical family: Umbelliferae; Apiaceae Other names: Karawya; Carum carvi Foreign names: Carvi (Fr.), Kümmel (Ger.), Caró (Sp.), Carvi (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2236 n/a

NAS No.: EAFUS No.:

2236 977001‑27‑6

Description: A biennial herbaceous plant very common in Europe, Asia, Africa and the United States, it has a tapering fleshy root, furrowed stem, finely cut feathery leaves, umbels of small flower heads in midsummer, and capsules containing two curved narrow seeds. The plant grows to about 60 cm and it blooms from May to July. The part used is the fruit, containing approximately 15% of fixed oils and 3 to 7% of essential oil. Caraway has a warm, biting flavor with a strong, fatty, harsh undernote. Derivatives: Infusion (3%), decoction (5%), alcoholic distillate in 75% alcohol and distillation waters. Also, a greenish-yellow liquid oleoresin is extracted from the seed. Consumption: Annual: 1,463,333.33 lb

Individual: 1.2401 mg/kg/day

Regulatory Status: CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 8355; fats, oils 11; meat products 1442; processed vegetables 4000; condiments, relishes 435.6; soups 532; snack foods 139; alcoholic beverages 323.7; gravies 13.5 FDA: 21 CFR 133.127, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 732.556 mg IOFI: Natural Essential oil composition: In addition to carvone, the oil contains d-limonene, carveol, diacetyl furfural, methyl alcohol, acetic aldehyde and other substances. Caraway oil consists of 3.5 to 7% volatile and fatty oils; resin, sugar, tannin, mucilage.

CARAWAY, BLACK

249

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Gravies

Usual 164.90 4158.00 434.10 11.00 8.20

Max. 323.70 8355.00 435.60 11.00 13.50

Food Category Meat products Processed vegetables Snack foods Soups

Usual 671.10 1000.00 114.00 470.00

Max. 1442.00 4000.00 139.00 532.00

Aroma threshold values: n/a Taste threshold values: n/a

CARAWAY OIL Other names: Caraway, oil (Carum carvi L.); Carum carvi oil; Oil of caraway; Oils, caraway; Oils, Carum carvi CAS No.: CoE No.:

8000‑42‑8 112

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2238 n/a

NAS No.:

2238

Description: The oil is steam-distilled from the dried, crushed, ripe fruits. It is offered in markets in at least two grades: crude and double rectified. The crude oil has an initial note of nauseating, almost amine-like type; the rectified oil does not have this odor. Consumption: Annual: 2283.33 lb

Individual: 0.0019 mg/kg/day

Regulatory Status: CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 225.4; cheese 0.12; frozen dairy 43.43; meat products 146; condiments, relishes 41.71; soft candy 87.9; gelatins, puddings 128.1; soups 0.6; nonalcoholic beverages 35.09; alcoholic beverages 142.4; hard candy 50; chewing gum 0.45 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 43.892 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +70° and +80° Not less than 50% by volume of Assay ketones as carvone Heavy metals (as Pb) Passes tests

Refractive index

Between 1.484 and 1.488 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.900 and 0.910

Physical–chemical characteristics: A colorless to pale-yellow liquid; darkens and thickens with age. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 114.80 181.60 0.05 0.31 36.03 34.95

Max. 142.40 225.40 0.12 0.45 41.71 43.43

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, herbal, carvone with a woody nuance.

CARAWAY, BLACK Botanical name: Nigella sativa L. Botanical family: Ranunculaceae Other names: Roman coriander; Cumin black; Black cumin; Black caraway

Usual 100.00 50.00 110.90 27.11 74.22 0.60

Max. 128.10 50.00 146.00 35.09 87.90 0.60

CARBOXYMETHYL CELLULOSE

250

CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2237 n/a

NAS No.: EAFUS No.:

2237 977017‑84‑7

Description: Black cumin is an annual that is occasionally cultivated for its seeds, which are used for seasoning food and sometimes mixed with bread. It has feathery foliage, gray-blue flowers and inflated pods of black seeds. The plant grows from central Europe to northern Africa and western Asia. Consumption: Annual: 666.67 lb

Individual: 0.00056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.587 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 33.00

Max. 35.00

Note: FEMA has two listings for Caraway Black: (1) Under Caraway black (Nigella sativa) (2237); and (2) Cumin black (Nigella

sativa) (2342) with different CAS numbers. Aroma threshold values: n/a Taste threshold values: n/a

CARBOXYMETHYL CELLULOSE Synonyms: Carmelose; Carbose; Carboxymethylated cellulose pulp; Carboxymethylcellulose; Carboxymethyl cellulose; Carboxymethyl cellulose ether; Carboximethylcellulosum; Cellofas; Cellulose carboxymethylate; Cellulose, carboxymethyl ether; cm-Cellulose; Celluloseglycolic acid; CMC; Colloresine; Glycocel TA; Glycolic acid cellulose ether; Thylose CAS No.: CoE No.:

9000‑11‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2239 n/a

NAS No.:

2239

Description: Cellulose is a natural substance normally present in most diets because it is the major structural carbohydrate of green plants. Cellulose is essentially a linear polymer of glucopyranose units connected by α-1,4-glucoside links. In nature, cellulose is present in plant cell walls as fibers. The molecular weight of the isolated cellulose is approximately 50,000 daltons. The principal sources of cellulose for food-related purposes are cotton linters and wood pulp. Chemical processing converts cellulose into forms or derivatives suitable for incorporation into food products or for use in food packaging materials. For food use, the optimum degree of substitution of a carboxymethyl-residue on each anhydroglucopyranose unit on cellulose is 0.95. By preliminary mild acid hydrolysis, the degree of polymerization (i.e., molecular size) of the cellulose may be reduced before carboxymethylation. Control of the degree of substitution and the degree of polymerization during processing results in production of a wide variety of derivatives that differ in such physical properties as gelling, temperature, viscosity and dispersibility in water. Sodium carboxymethyl cellulose is used as a thickening agent and stabilizer in foods. Because carboxymethyl cellulose is spontaneously converted to sodium salt in alkaline solution, it is probable that any distinction between carboxymethyl cellulose and sodium carboxymethyl cellulose in foodstuffs is artificial.* Consumption: Annual: 630000.00 lb

Individual: 0.5338 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated (1960) Trade association guidelines: FEMA PADI: 51.687 mg

*

Adapted from the SCOGS (Select Committee on GRAS Substances) report on carboxymethyl cellulose, PB 274 667.

IOFI: n/a

CARDAMOM

251

Empirical Formula/MW: OH

OH

C8H16O8/240.21

OH

O

C H3 O

HO OH

OH

Specifications: (Burdock, 1997) Appearance

White granules

Solubility depends on degree of sodium substitution

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 1.20 4.00 2.50 0.15 0.79 2.00 2.23

Max. 3.02 4.00 2.50 0.37 0.79 10.00 4.57

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Sweet sauce

Usual 0.56 0.20 0.12 0.08 3600.00 0.72 700.00

Max. 1.27 0.35 0.22 0.08 3600.00 4.90 700.00

Synthesis: Sodium carboxymethyl cellulose is produced by treating wood pulp or cotton linters with alkali and monochloroacetic acid. It occurs as a white- or cream-colored powder or granules. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARDAMOM Botanical name: Elettaria cardamomum (L.) Maton Botanical family: Zingiberaceae Foreign name: Cardamome (Fr.), Kardamom (Ger.), Cardamomo (Sp.), Cardamomo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2240 n/a

NAS No.: EAFUS No.:

2240 977005‑95‑0

Description: This perennial bears violet-striped, white flowers and aromatic, green fruits on erect or trailing racemes. The small variety of cardamom (α-minor) cultivated in Malabar is the most valuable variety. This variety has been almost entirely replaced, in the last 50 years, by the larger variety, β-major. The plant grows more than 2 m tall and exhibits a long rhizome from which the fruitbearing stalks emerge. The fruits (husks) containing the seed are harvested prior to ripening, which is completed by exposing them to sunlight. The seeds are subsequently sorted into several commercial qualities based on color, size and origin (Malabar, Cylone, Mysore). Cardamom has a warm, spicy, aromatic odor that is somewhat pungent and faintly bitter at high concentrations. Derivatives: Essential oil, tincture (20% in 70% alcohol), fluid extract and oleoresin Consumption: Annual: 31166.67 lb

Individual: 0.026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 54.685 mg IOFI: Natural Essential oil composition: The main constituents of the oil are limonene, cineol, d-α-terpineol and terpinyl acetate. Constituents of cardamom fruit Elettaria cardamomum, Mysore variety from Sri Lanka, include α-pinene, β-pinene, myrcene, phellandrene,

CARDAMOM OLEORESIN

252

limonene, 1–8-cineol, 8-terpinene, p-cymene, linolool (6.95%); linalyl acetate, β-terpineol, α-terpinyl acetate (51.15%), nerol, geraniol, nerolidole and other susbtances.* TNO (2000) reported† identification of 156 compounds in cardamom. Of these, 39 were hydrocarbon, 36 alcohols, 19 carbony aldehydes, 9 carbony ketones, 14 acids, 22 esters and the remaining were ethers, phenols, furans and oxides or epoxides of pyrans or coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats oils Frozen dairy Fruit juice Gelatins, puddings

Usual 199.50 105.00 208.70 11.00 1.00 40.00 500.00

Max. 798.00 559.20 500.00 11.00 2.00 200.00 1000.00

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 42.50 94.89 39.72 38.00 1500.00 1.00

Max. 5045.00 464.10 119.60 71.00 2500.00 3.00

Aroma threshold values: n/a Taste threshold values: n/a

CARDAMOM OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6366 977090‑82‑6

Description: The oleoresin is produced by extraction of seeds with ethylether, petroleum ether or other volatile solvent. The extract contains about 10% of the fixed oil, which is odorless. Oleoresin produces organoleptic virtues of the true spice even more closely than does the oil. Consumption: Annual: <1.00 lb

Individual: 0.00013 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The ether extract is an orange-brown or greenish-brown liquid. Aroma threshold values: n/a Taste threshold values: n/a

CARDAMOM SEED OIL Other names: Cardamom oil; Cardamom resinoid; Cardamom seed oil (Elletaria cardamomum (L.) Maton); Elettaria cardamomum oil; Oil of cardamom; Oils, cardamom CAS No.: CoE No.:

8000‑66‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2241 n/a

NAS No.:

2241

Description: The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste. Consumption: Annual: 5500.00 lb

* †

Badei. (1992). Egyptian J. Food Sci. 20, 441. TNO. (2000). Nutrition and Food Research, Zeist, The Netherlands.

Individual: 0.0046 mg/kg/day

3-CARENE

253

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 14.825 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +22° and +44° Heavy metals (as Pb) Passes test Refractive index Between 1.462 and 1.466 (20°C)

Solubility in alcohol Specific gravity

Passes test Between 0.917 and 0.947

Physical–chemical characteristics: It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol. Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 111.14 51.50 50.00 61.84 5.62 12.91

Max. 120.00 70.00 4500.00 70.00 10.00 15.00

Food Category

Usual 5.00 50.00 36.18 2.29 6.74

Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Max. 10.00 3500.00 55.00 4.04 8.03

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Woody, spicy, green and camphoraceous with an herbal nuance.

3-CARENE Synonyms: d-3-Carene; Car-3-ene; Isodiprene; 4,7,7-Trimethyl-3-norcarene; 3,7,7-Trimethylbicyclo[4.1.0]hept-3-ene; 3,7,7-Tri­­m­ ethylbicyclo[4.1.0]-3-heptene; 3,7,7-Trimethylbicyclo[4.1.0]heptene-3 CAS No.: CoE No.:

13466‑78‑9 10983

FL No.: 01.029 EINECS No.: 236‑719‑3

FEMA No.: JECFA No.:

3821 1342

NAS No.:

n/a

Description: 3-Carene has a sweet, pungent turpentine-like taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 7.91168 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C C H3

C10H16/136.24

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light pale liquid 92% 169–174°C

Refractive index Solubility Specific gravity

1.468–1.478 (20°C) Insoluble in water 0.860–0.868 (25°C)

CARMINE

254 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 20.00 10.00 10.00 1.00 60.00 10.00 20.00 5.00 1.00 20.00 20.00 5.00 5.00 40.00 1.00 5.00

Max. 60.00 50.00 50.00 5.00 100.00 50.00 60.00 30.00 5.00 50.00 50.00 40.00 20.00 80.00 5.00 20.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 5.00 1.00 20.00 15.00 5.00 10.00 1.00 5.00 5.00 5.00 10.00 5.00 20.00 5.00 1.00 15.00

Max. 40.00 5.00 60.00 50.00 20.00 50.00 5.00 20.00 20.00 20.00 50.00 30.00 60.00 20.00 10.00 50.00

Synthesis: Extracted from the pine tree oil. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in basil oil, bell pepper, bilberry, black currant berry juice and buds, fennel oil, grapefruit juice, kumquat peel oil, lemon peel oil, lime peel oil (cold pressed and distilled), lovage seed, mandarin peel oil, orange juice, orange peel oil, orange (bitter) peel oil, tangerine peel oil and other natural products.

CARMINE Genus species: Coccus cacti L. (Dactylopius coccus Costa) Other names: Carminic acid; B. Rose liquid; Cosmetic micro blend carmine red B. C. 9275; Natural red 4 CAS No.: CoE No.:

1390‑65‑4 n/a

FL No.: n/a EINECS No.: 215‑724‑4

FEMA No.: JECFA No.:

2242 n/a

NAS No.: INS No.:

2242 120

Description: Carmine is the aluminum or calcium-aluminum lake, on an aluminum hydroxide substrate, obtained by an aqueous extraction of the dried female insects of Dactylopius coccus Costa, enclosing young larvae. The primary source of the raw material is from the Canary Islands and parts of South America. The coloring principle derived from carmine chiefly consists of carminic acid (C22H20O13). Derivatives: Carmine Lake Consumption: Annual: 43500.00 lb

Individual: 0.036 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq.; 27 CFR 4.91 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 5 mg/kg bw (1982). Trade association guidelines: FEMA PADI: 0.784 mg IOFI: n/a Specifications: (FCC, 1996) Arsenic (as As) Ash Assay

Not more than 1 mg/kg Not more than 12% Not less than 42% carminic acid (C22H20O13)

Lead Loss on drying Microbial limits: Salmonella

Not more than 10 mg/kg Not more than 20% Negative in 25 g

Physical–chemical characteristics: Carmine occurs as bright red, friable pieces or as a dark red powder. It is soluble in alkali solutions, slightly soluble in hot water and practically insoluble in cold water and in dilute acids.

CAROB BEAN

255

Composition: The coloring principle is chiefly carminic acid. Empirical Formula/MW: HO

O OH

C22H20O13/492.39

OH

O

C H3

O

OH

OH OH HO

OH OH

O

Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 10.00

Max. 30.00

Aroma threshold values: n/a Taste threshold values: n/a

CAROB BEAN Botanical name: Ceratonia siliqua L. Botanical family: Leguminosae Other names: St. John’s bread; Locust bean Foreign names: Caroube (Fr.), Johannishbrotbaum (Ger.), Algarrabo europeo (Sp.), Carruba (It.) Description: The tree (~10 m high) is a large evergreen native to the Middle East region and the southern part of the Mediterranean. It is extensively cultivated for the seeds and fruit in Cyprus, Greece, Syria, Spain and Italy. The carob tree (also referred to as the locust tree) can reach heights of 10 m and is well adapted to arid farming conditions. The carob tree is exceedingly tolerant of typical plant diseases in this region and, therefore, minimizes agriculture risk. The dried or partially desiccated pulp exhibits a characteristic sweet flavor. The fruit pod consists of a pulp component referred to as the “kibble” and a seed component referred to as the “kernel.” The kibble (~90% of the pod) is generally used as is (i.e., unprocessed) as a feed component for animal food production in semiarid regions. The kernels (~10% of the pod) are ground and the gum constituent, referred to as a galactomannan, is extracted by various methods. Extracts of the carob tree pod have also been historically cited as a local community medicinal elixir (for diarrhea) in the Mediterranean region. Derivatives: Tincture (20 to 25% in 55 to 77% alcohol), fluid and soft extracts Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq.; 150 et seq.; 182.20; 582.20; 184.1343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The kibble consists of high concentrations of fermentable sugars (glucose, fructose, sucrose and maltose), as well as protein, pectin, cellulose, hemicellulose and polyphenols. The technical value within the seed endosperm is chemically defined as a neutral galactomannan, a high molecular weight hydrocolloid polysaccharide (polymer). The galactomannan polymer is composed of a 1,4-linked β-D-mannopyranosyl (mannose, 73 to 86% of molecule) units with single-side chains of α-Dgalactopyranosyl (galactose, 14 to 27% of molecule) units irregularly attached to every fourth or fifth mannopyranosyl unit by 1,6-glycosidic linkages to the polymer. Aroma threshold values: n/a Taste threshold values: n/a

CAROB BEAN EXTRACT

256

CAROB BEAN EXTRACT Other names: Locust bean extract; St. John’s bread extract; Carob extract CAS No.: CoE No.:

84961‑45‑5 n/a

FL No.: n/a EINECS No.: 284‑634‑5

FEMA No.: JECFA No.:

2243 n/a

NAS No.:

2243

Description: Carob bean extract is a product derived from the seeds, but delivered in a tincture of alcohol or other fluids. The extract is used primarily for food flavoring and as a flavor modifier. For other details of description, see Carob Bean. Consumption: Annual: 186666.67 lb

Individual: 0.1581 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.023 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.49 0.86 0.03 7.67 4.23 1.97 1.90 1.09 2.00 2.49 1.59 3.35

Max. 2.00 1.30 0.03 7.67 4.23 2.04 1.90 2.54 5.00 2.99 1.98 4.57

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soft candy Soups Sweet sauce

Usual 0.02 2.00 1.00 1.84 0.74 1.41 0.05 0.01 0.34 0.25 3.19

Max. 0.04 5.00 2.50 1.84 1.83 2.00 0.05 0.01 0.35 0.40 4.55

Aroma threshold values: n/a Taste threshold values: n/a

CAROB BEAN GUM Other names: Carob bean extract; Carob flour; Carob gum; Carob seed gum; Ceratonia; Caratonia gum; Fructoline; Gum, carob bean locust’ Locust bean gum; Locust bean oil; Luctin; Lupogum; Saint John’s bread; St. John’s bread gum; Supercol CAS No.: CoE No.:

9000‑40‑2 n/a

FL No.: n/a EINECS No.: 232‑541‑5

FEMA No.: JECFA No.:

2648 n/a

NAS No.: INS No.:

2648 410

Description: Carob bean gum is a natural product obtained from the endosperm of milled seeds from the fruit pod of C. siliqua. Carob bean gum is obtained from the macerated endosperm of the seeds of the fruit pod of the carob tree. This endosperm, comprising 42 to 46% of the kernel, contains virtually all of the galactomannan present in the seed. Galactomannan is not found in the kibble. Carob bean gum is used as a food stabilizer and thickener, a flavor and/or flavor modifier, an emulsifier, a texturizer and a solvent/ carrier/encapsulating agent. Consumption: Annual: 1,800,000.00 lb

Individual: 1.525 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 150 et seq., 184.1343, 582.7343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: 185.076 mg IOFI: Natural

CARROT OIL

257

Specifications: (FCC, 19896) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 4%

Lead

Not more than 5 mg/kg

Not more than 3 mg/kg Not more than 1.2% Not less than 75% Not more than 0.002%

Loss on drying Protein Starch

Not more than 14% Not more than 7% Passes test

Physical–chemical characteristics: It is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0, which may be converted to gel by the addition of small amounts of sodium borate. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 150.00 490.00 540.00

Max. 150.00 980.00 1200.00

Food Category Nonalcoholic beverages Sweet sauce

Usual 1100.00 4700.00

Max. 2900.00 6000.00

Aroma threshold values: n/a Taste threshold values: n/a

CARROT Botanical name: Daucus carota L. Botanical family: Umbelliferae; Apiaceae Foreign names: Carotte commun (Fr.), Moehren (Ger.), Zanahoria (Sp.), Carota (It.) Description: The carrot is a biennial, herbaceous plant very common in Europe and many countries. The plant exhibits a fusiform (spindle-shaped) root of orange-red color, erect stalk, alternate leaves, white and pink flowers, and greenish seeds. It flowers from June to September. The parts used are root and seeds. Carrot has a pleasant, aromatic odor and warm spicy but sweet, piquant flavor. Derivatives: Decoction (3%), infusion (5% prepared from the roots) and a tinture (20% in 60% alcohol) prepared from the seeds Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155.200, 161.190 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The chemical composition of the edible carrot root is 86% water, 0.9% protein, 0.1% fat, 10.7% carbohydrate, 1.2% fiber, trace elements and vitamin A (2,000 to 4,300 I.U./100 g). The main constituents identified in carrot seed oil of French production are carotenol (14 to 18%) and other constituents normally present in this type of essence-terpenes, terpene alcohols and sesquiterpenes. Substances in carrot seed oil include α- and β-pinene (up to 13.3%), Carotol (up to 18 to 29%), daucol, limonene, β-elemene, cis-β-bergamoten, γ-decalactone, β-farnesyl, geraniol, geranyl acetate (up to 10.34%), caryophyllene, caryophyllene oxide, methyl eugenol, nerolidol, euginol and others. The content of oil varies from 0.05 to 7.15%.* Aroma threshold values: n/a Taste threshold values: n/a

CARROT OIL Other names: Carrot seed oil; Daucus oil; Oils, carrot CAS No.: CoE No.:

*

8015‑88‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2244 n/a

Leung. (1996). Encyclopedia of Common Natural Ingredients. (2nd ed.). John Wiley & Sons, New York.

NAS No.:

2244

CARVACROL

258

Description: The volatile oil is obtained by steam distillation from the crushed seeds of carrots. The color additive, carrot oil, is the liquid or the solid portion of the mixture. The mixture can be obtained by hexane extraction of edible carrots, with subsequent removal of hexane by vacuum distillation. The resultant mixtures of solid and liquid extractives consist chiefly of oils, fats, waxes and carotenoids naturally occurring in carrots. The essential oil is prepared from seeds, roots and green parts of the plant. Depending on the parts of the plants used, the yield varies. The oil has a characteristic fatty odor. Consumption: Annual: 450.00 lb

Individual: 0.00038 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.300, 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.065 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

5.0 Between –4° and –30° Passes test 1.483–1.493 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 9 and 58 Passes test Between 0.900 and 0.943

Physical–chemical characteristics: It is an amber liquid. Carrot seed oil is soluble in most fixed oils, and is soluble, with opalescence, in mineral oil. It is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 12.42 10.37 3.00 17.03 5.76 3.51

Max. 14.55 19.98 3.00 22.42 8.01 6.26

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.08 20.42 2.15 7.07 0.10

Max. 0.08 29.30 4.37 13.24 1.00

Aroma threshold values: n/a Taste threshold values: n/a

CARVACROL Synonyms: Antioxine; o-Cresol, 5-isopropyl; p-Cymen-2-ol; p-Cymene, 2-hydroxy-; 2-p-Cymenol; EPA Pesticide Chemical Code 022104; 1-Hydroxy-2-methyl-5-isopropylbenzene; 2-Hydroxy-p-cymene; Isopropyl-o-cresol; 5-Isopropyl-o-cresol; 3-Isopropyl-6methylphenol; 5-Isoproply-2-methylphenol; Isothymol; Karvakrol; 2-Methyl-5-isopropylphenol; 2-Methyl-5-(1-methylphenol)phenol; Phenol, 3-isopropyl-6-methyl-; Phenol, 5-isopropyl-2-methyl-; Phenol, 2-methyl-5-(1-methyl-ethyl)-; o-Thymol CAS No.: CoE No.:

499‑75‑2 2055

FL No.: 04.031 EINECS No.: 207‑889‑6

FEMA No.: JECFA No.:

2245 710

NAS No.:

2245

Description: Carvacrol has a characteristic pungent, warm odor. The commercial product consists of a mixture of isomers differing because of the position of the isopropyl radical. The odor characteristics differ between the technical (lower grade) and pure (higher grade) commercial products. Consumption: Annual: 101.67 lb

Individual: 0.00008615 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 pp FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.755 mg

IOFI: Nature Identical

CARVACRYL ETHYL ETHER

259

Empirical Formula/MW:

C10H14O /150.22

Specifications: (FCC, 1996) Appearance

Colorless to yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

238°C

Specific gravity

1.521–1.526 (20°C) Soluble in alcohol (1 mL in 4 mL 60% alcohol gives clear solution) and ether; insoluble in water 0.974–0.980 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes

Usual 0.10 11.35 8.42 10.30

Max. 1.00 15.75 8.42 18.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.58 5.99 23.73 15.17

Max. 22.49 9.05 28.54 21.43

Synthesis: From p-cymene by sulfonation and subsequent alkali fusion. Aroma threshold values: Detection at 2.29 ppm. Taste threshold values: Taste characteristics at 5.0 ppm: spicy, herbal phenolic, medicinal and woody. Natural occurrence: Reported found in cumin seed, thyme, oregano, calamus, lovage, myrtle and lemon balm.

CARVACRYL ETHYL ETHER Synonyms: Benzene, 2-ethoxy-1-methyl-4-(1-methylethyl)-; 2-Ethoxy-p-cymene; Ethyl carvacrol; Ethyl carvacryl ether; 2-Ethoxy1-methyl-4-(1-methylethyl)benzene; 5-Isopropyl-2-methylphenetole CAS No.: CoE No.:

4732‑13‑2 11840

FL No.: 04.038 EINECS No.: 225‑238‑4

FEMA No.: JECFA No.:

2246 1247

NAS No.:

2246

Description: Carvacryl ethyl ether has a warm spicy herbaceous aroma, similar to carrot. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.342 mg Empirical Formula/MW:

C12H18O/178.28

IOFI: Artificial

CARVEOL

260 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 235°C

Specific gravity

1.502–1.509 (20°C) Slightly soluble in water; miscible in oils; soluble in ethanol 0.935–0.942 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.70 6.25 5.00

Max. 6.33 8.83 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.22 5.10

Max. 6.27 7.58

Synthesis: By passing vapors of ethyl alcohol and carvacrol over a catalyst (ThO2) at 400 to 500°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARVEOL Synonyms: p-Mentha-6,8-dien-2-ol; 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol; Carveol; L-Carveol; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, p-Mentha-6,8-dien- 2-ol, l-; p-Mentha-6,8-dien-2-ol; p-Mentha-1(6),8-dien-2-ol; p-Mentha-1,8dien-6-ol; 1- Methyl-4-isopropenyl-6-cyclohexen-2-ol; 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol CAS No.: 99‑48‑9 FL No.: 02.062 CoE No.: 2027 EINECS No.: 202‑757‑4 Description: Carveol has spearmint-like odor.

FEMA No.: JECFA No.:

2247 381

NAS No.:

Consumption: Annual: 2733.33 lb

2247

Individual: 0.002316 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 5.314 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (FCC, 1996) Angular rotation Appearance Assay (min) Boiling point

Between –117 and –130 Colorless to pale-yellow liquid 96% C10H16O [(Z) isomer 45% +/– 5%; (E) isomer 55% +/– 5%] 226–227°C (751 mmHg)

Refractive index Solubility

1.493–1.497 (20°C) 1 mL in 1 mL 95%
alcohol

Specific gravity

0.947–0.953 (18°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 16.83 18.06 20.84

Max. 19.02 18.06 24.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.90 17.77 22.74

Max. 25.11 19.81 26.93

4-CARVOMENTHENOL

261

Synthesis: The various d-, l- and dl- (cis- and trans-, respectively) forms have been prepared synthetically and isolated by means of the dinitrobenzoates according to Amvers’ law. They are prepared by oxidation of limonene or, better, from carvone. Aroma threshold values: Detection: 4 ppm Taste threshold values: n/a Natural occurrence: In small amounts, sometimes esterified, it has been reported present in caraway seeds, spearmint, orange juice, mango and eucalyptus oil.

4-CARVOMENTHENOL Synonyms: 4-Carvomenthenol; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-; 4-Methyl-1-(1-methylethyl)-3-cyclo-hexen-1-ol; p-Menth-1-en-4-ol; 1-p-Menthen-4-ol; Terpene-4-ol; Terpinen-4-ol; 1-Terpinen-4-ol; Terpinene-4-ol; 4-Terpineol; Terpinenol-4; 4-Terpinenol CAS No.: CoE No.:

562‑74‑3 2229

FL No.: 02.072 EINECS No.: 209‑235‑5

FEMA No.: JECFA No.:

2248 439

NAS No.:

Consumption: Annual: 983.33 lb

2248

Individual: 0.0008333 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.091 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25 (dextro, levo, racemic)

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 92% C10H18O 88°C (6 mmHg)

Refractive index Solubility Specific gravity

1.476–1.480 (20°C) Soluble in alcohol 0.928–0.934 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 6.85 0.25 3.47 3.79

Max. 40.66 0.25 11.02 10.11

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.49 3.68

Max. 6.00 20.00 2.67 5.63

Synthesis: One of several terpinenol isomers, depending on the position of the double bond and that of the hydroxyl group, this terpene, whose structure has been defined by Wallach, can be isolated by fractional distillation. It exists in nature as the dextro, levo and racemic isomer; the synthetic product is always optically inactive. The 1-terpineneol or 1-meththyl-4-isopropyl-3-cyclohexen-1-ol has been prepared by Wallach (Burdock, 1997). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, citrus green with a tropical fruity character. Natural occurrence: 4-Carvomenthenol (dextro) has been reported present in the oil of Cupressus macrocarpa lavender, Spanish origanum, Ledum palustre, Eucalyptus australiana var. A., Thuja occidentalis, etc. The l-form is present in the oil of Eucalyptus dives and in some other essences such as Xanthoxylum rhetsa, together with the racemic form. The racemic form is found in camphor oil. Reported found in fresh apple, apricots, orange juice, peel oils of orange, lemon, grapefruit, tangerines, anise, cinnamon, ginger and nutmeg.

CARVONE

262

CARVONE Synonyms: Carvone; l-Carvone; l-(–)-Carvone; l-Carvone; l(–)-Carvone; (R)-Carvone; (–)-Carvone; 2-Cyclohexen-1-one, 2-methyl5-(1-methylethenyl)-, (R)-; l-p-Mentha-1(6),8-dien-2-one; p-Mentha-6,8-dien-2-one, (–)-; p-Mentha-6,8-dien-2-one, (R)-(–)-; l-6,8(9) -p-Menthadien-2-one; l-1-Methyl-4-isopropenyl-6-cyclohexen-2-one; (R)-2-Methyl-5-(1-methylethenyl)-2-cyclo-hexen-1-one

CAS No.:

2244‑16‑8 (d) 6485‑40‑1 (l) 99‑49‑0

FL No.:

07.146 (d) 07.147 (l) 07.012

FEMA No.:

CoE No.:

146

EINECS No.: 202‑759‑5

JECFA No.:

2249 380.1 (d) 380.2 (l)

NAS No.:

2249

Description: Caravone occurs in different forms. l-Carvone exhibits odor of spearmint, while d-carvone exhibits odor reminiscent of caraway. Consumption: Annual: 191666.67 lb

Individual: 0.1624

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 1 mg/kg bw (d-Carvone); ADI: Not allocated (l-Carvone) (1990). No safety concern when used at current levels of intake as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 27.820 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O/150.22 (l-Carvone and d-Carvone)

Specifications: (FCC, 1996) Angular rotation

d-Carvone between +50° and +60°; l-carvone between
–57.0 and -62.0°C

Refractive index

Appearance

d-Carvone: colorless to light yellow liquid; l-carvone: colorless to pale, straw-colored liquid

Solubility

Assay Boiling point

d-Carvone 95% C10H14O; l-carvone 97% C10H14O d-Carvone: 230°C; l-carvone: 231°C

Specific gravity

d-Carvone: 1.496–1.499 (20°C); l-carvone: 1.495–1.499 (20°C) d-Carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 mL in 5 mL 60% alcohol), insoluble in glycerin; l-carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 mL in 2 mL 70% alcohol), insoluble in glycerin d-Carvone: 0.955–0.960; l-carvone: 0.956–0.960 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 125.90 93.67 0.00 92.16 50.00 150.10

Max. 144.60 115.40 0.20 349.50 60.00 197.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 87.00 155.80 0.10 34.38 193.80

Max. 90.00 369.40 0.10 41.00 225.60

Synthesis: Carvone occurs in the dextro, levo and racemic form; l-carvone can be isolated from the essential oil of spearmint or is commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway, also from dillseed and dillweed oils, but this type differs in odor and flavors. Aroma threshold values: Detection: d-Carvone: 6.7 to 820 ppb; l-carvone: 2.7 to 600 ppb

CARVONE-5,6-OXIDE

263

Taste threshold values: n/a Natural occurrence: The optically active and inactive forms have been reported among the constituents of about 70 essential oils. The dextro form is present in carvi, Antheum graveolens, Antheum sowa, Lippia carviodora, Mentha arvensis, etc. The levo form is present in Metha vifidis var. crispa, Mentha longifolia from South Africa, Eucalyptus globules and several mint species. The racemic form is present in ginger grass, Litsea gutalemaleusis, lavender and Artemisia ferganensis. Reported found in citrus oil and juice (lemon, lime, orange), celery seed, anise, clove, coriander seed, calamus, caraway herb and dill seed.

CARVONE-5,6-OXIDE Synonyms: 7-Oxabicyclo[4.1.0]heptan-2-one, 1-methyl-4-(1-methylethenyl)-(1S,4R,6S)-; 1,6-Epoxy-p-menth-8-en-2-one; 1-Methyl4-(1-methylethenyl)-7-oxabicyclo(4.1.0)heptan-2-one, (1S-(1α,4β,6α))-; p-Menth-8-en-2-one, 1,6-epoxy-, (1S,4R6S)-; cis-Carvone oxide; trans-Carvone-5,6-oxide; trans-Carvone oxide; 5,6-Epoxy-p-menth-8-en-2-one CAS No.: CoE No.: a b

18383‑49‑8 33204‑74‑9a 10501

FL No.: 16.042 EINECS No.: 251‑405‑6b

FEMA No.: JECFA No.:

4084 1572

NAS No.:

n/a

CAS No. changed. Mixture of isomers, EFFA. EINECS No. for CAS No. 33204‑74‑9.

Description: Colorless liquid, sweet spicy aroma. Consumption: Odor and/or flavor used in clean, herbal, mint and spice. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: O H3C

O

C10H14O2/166.22

C H3

C H2

Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min) 95% Boiling point 105°C (5 mmHg) Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg Products Fats, oils Synthesis: n/a

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Refractive index Solubility Specific gravity Max. 15.00 10.00 10.00 25.00 10.00 10.00

1.481–1.487 (20°C) Insoluble in water; soluble in ethanol 1.027–1.033 (25°C)

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Aroma threshold values: Medium strength odor, minty type Taste threshold values: n/a Natural occurrence: Reported found in Valerian root oil CO2 extract, China (0.14%).

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

CARVYL ACETATE

264

CARVYL ACETATE Synonyms: Carvyl acetate; l-Carvyl acetate; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methyl-ethenyl)-, acetate; p-Mentha-6,8-dien2-ol,acetate; p-Mentha-1(6),8-dien-2-yl acetate; 1-p-Mentha-6(8,9)-dien-2-yl acetate CAS No.: CoE No.:

97‑42‑7 1205‑42‑1 2063

FL No.: 09.215 EINECS No.: 202‑580‑2

FEMA No.: JECFA No.:

2250 382

NAS No.:

2250

Description: Carvyl acetate has a characteristic odor reminiscent of spearmint. Consumption: Annual: 683.33 lb

Individual: 0.0005790 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.584 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H18O2/194.27

Specifications: (FCC, 1996) Angular rotation Appearance Assay (min) Boiling point

Between –90° and –120° Colorless to pale-yellow liquid 98% C12H18O2 77–79°C (0.1 mmHg)

Refractive index Solubility Specific gravity

1.473–1.479 (20°C) Soluble in alcohol 0.964–0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.00 36.75 3.19 41.03

Max. 11.00 51.11 3.19 61.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.97 15.03 35.65

Max. 38.24 18.90 42.52

Synthesis: By boiling carveol with acetic anhydride and sodium acetate. Aroma threshold values: Detection at 1.0%: minty, carvonelike, slightly terpy, spearmint, cooling, green herbal, spicy metallic Taste threshold values: Taste characteristics at 5 ppm: musty, green spearmint, spicy, minty, tropical nuances of guava, fruity pear notes. Natural occurrence: Reported found in buchu, caraway, celery, grapefruit, native and Scotch spearmint,strawberry.

l-CARVYL PROPIONATE Synonyms: Carvyl propionate; l-Carvyl propionate; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, propanoate; p-Mentha6,8-dien-2-ol, propionate; p-Metha-1(6),8- dien-2-yl propionate; l-p-Mentha-6,8(9)-dien-2-yl propionate CAS No.: CoE No.:

97‑45‑0 424

FL No.: 09.143 EINECS No.: 202‑583‑9

FEMA No.: JECFA No.:

2251 383

NAS No.:

2251

Description: Carvyl propionate has a sweet, warm, mint and fruity odor and a sweet, fruity, mint taste. Consumption: Annual: 0.83 lb

Individual: 0.0000007 mg/kg/day

β-CARYOPHYLLENE

265

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 6.905 mg

1IOFI: Artificial

Empirical Formula/MW:

C13H20O2/208.30

Specifications: (JECFA, 1998) Appearance

Colorless, slightly oily liquid

Solubility

Boiling point Refractive index

239°C 1.469–1.479 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.942–0.962 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 39.63 7.21 25.00

Max. 50.84 9.09 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.32 37.89

Max. 7.11 47.37

Synthesis: By esterification of l-carveol with propionic anhydride; also from α-terpinyl propionate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-CARYOPHYLLENE Synonyms: Bicyclo(7.2.0)undec-4-ene,4,11,11- trimethyl-8-methylene-, (E)-(1R,9S)-(–)-; Bicyclo(7.2.0)undec-4-ene, 4,11,11-trimethyl-8-methylene-,(1R-(1alpha,4E,9beta))-; Bicyclo(7.2.0)undec-4-ene,4,11,11-tri-methyl-8-methylene-,(1R-(1R*,4E,9S*))-; Bicy­ clo(7.2.0)undec-4-ene,  8-methylne-4,11,11-trimethyl-,(E)-(1r,9s)-(–)-; β-Caryophyllen; Caryophyllene; Caryophyllene, alpha+ beta mixed; Caryophyllene; beta-Caryophyllene; β-Caryophyllene,(–); L-Caryophyllene; (–)-Caryophyllene; trans-Caryophyllene; 8-Methylene-4,11,11-(trimethyl)bicyclo(7.2.0) undec-4-ene CAS No.: CoE No.:

87‑44‑5 2118

FL No.: 01.007 EINECS No.: 201‑746‑1

FEMA No.: JECFA No.:

2252 1324

NAS No.:

2252

Description: β-Caryophyllene has a woody-spicy, dry, clove-like aroma. Consumption: Annual: 10633.33 lb

Individual: 0.009011 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 10.236 mg

IOFI: Nature Identical

CARYOPHYLLENE ALCOHOL

266 Empirical Formula/MW:

C15H24/204.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow oily liquid

Solubility

Assay (min) Boiling point

80% 256°C

Specific gravity

1.498–1.504 (20°C) Insoluble in water; soluble in oils, ether and ethanol 0.899–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 2.63 31.10 293.30 49.00 20.94

Max. 6.89 42.53 721.90 70.82 26.56

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 69.25 10.00 23.45 38.27

Max. 76.59 15.00 30.06 52.33

Synthesis: Isolated from oil of clove stems and separated from eugenol by treating the oil with 7% sodium carbonate solution, extracting with ether, repeating the carbonate treatment on the concentrated extracts, and finally steam distilling. Aroma threshold values: Detection at 64 to 90 ppb Taste threshold values: Taste characteristics at 50 ppm: spicy, pepper-like, woody, camphoraceous with a citrus background. Natural occurrence: Three isomers (α-, β-, and γ-caryophyllene) are found in nature. The β-isomer is the most frequently encountered and most abundant. This sesquiterpene hydrocarbon occurs naturally in approximately 60 essential oils, mainly in that of cloves, from which it was originally isolated. The chemical structure has been thoroughly studied; other studies have been conducted on the isolation and the dipolar moment, as well as on its oxide. Reported found in lime peel oil, lemon, grapefruit, guava fruit, raspberry, black currant, carrot, celery seed, cinnamon bark, anise, nutmeg, cumin seed, ginger, pepper, peppermint oil, mace, laurel and caraway herb.

CARYOPHYLLENE ALCOHOL Synonyms: Decahydro-2,2,4,8-tetramethyl-, 4,8-Methanoazulen-9-ol; Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-, (1R-(1-alpha,2-alpha,5-beta,8beta))-; Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-, stereoisomer (8CI) CAS No.: CoE No.:

56747‑96‑7 n/a

FL No.: EINECS No.

16.064 260‑364‑3

FEMA No.: JECFA No.:

4410 n/a

NAS No.:

7623

Description: Colorless clear liquid; spicy, moss, earthy aroma. Consumption: Odor and/or flavor used in balsam, clove, fir, herbal, mimosa wattle, oriental, spice, and spruce. Annual: <1.00 lb Individual: 0.00000289 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.178 mg

IOFI: Nature Identical

CARYOPHYLLENE ALCOHOL ACETATE

267

Empirical Formula/MW: OH

C14H24O/208.34 C H3

C H3 C H3

Specifications: Assay (min) Boiling point

94% 282–283°C

Refractive index Solubility

1.513 ± 0.02 Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.30 1.00 0.20 3.00 0.30

Max. 5.00 10.00 3.00 20.00 3.00

Food Category Fruit ices Gelatins/puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 1.00 0.10 1.00

Max. 3.00 3.00 5.00 1.00 5.00

Synthesis: Both isomers are obtained from caryophyllene. Ether solution of caryophyllene is treated with an ether solution of sulfuric acid monohydrate under cooling to prevent the temperature from rising above 10°C; after alkalinization of the solution, the β-caryophyllene alcohol is distilled off. From the residue where it is present as an ester, the α-caryophyllene alcohol is distilled after the ether solution has been made acid once again. Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Reported found in pepper oil black India (0.10%), lime oil distilled Mexico (0.07%), and lime oil distilled Peru (0.06%).

CARYOPHYLLENE ALCOHOL ACETATE Synonyms: Bicyclo(7.2.0)undec-3-en-5-ol, 4,11,11-trimethyl-8-methylene-, 5-acetate, (1R,3E,5R,9S)-; Caryophyllene acetates; Caryophyllene alcohol acetate CAS No.: CoE No.:

32214‑91‑8 n/a

FL No.: 09.338 EINECS No.: 250‑960‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7624

Description: Caryophyllene alcohol acetate has a mild fruity and woody odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

C17H26O2/262.39

IOFI: n/a

β-CARYOPHYLLENE OXIDE

268 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Refractive index

Boiling point

149–152°C (10 mmHg)

Solubility

Melting point

40°C

Specific gravity

1.4919 (17°C) Rather soluble in alcohol and pet. ether; insoluble in water 1.003 (17°C)

Reported uses (ppm): n/a Synthesis: The β-caryophyllene alcohol acetate is prepared from chlordihydrocaryophyllene by boiling with acetic acid and sodium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-CARYOPHYLLENE OXIDE Synonyms: 5-Oxatricyclo[8.2.0.04,6]dodecane,4,12,12-tri-methyl-9-methylene-, (1R,4R,6R,10S)-; Caryophyllene epoxide; Caryophylene oxide; Caryophyllene oxide; Epoxycaryophyllene; (-)-β-Caryophyllene epoxide; (-)-Epoxydihydrocaryophyllene; 4,11,11-Trimethyl-8-methylene-5-oxatricyclo(8.2.0.0(4,6))dodecane; 4,12,12-Trimethyl-9-methylene-5-oxatricyclo(8.2.0.04,6) dodecane, (1R,4R,6R,10S)-; 4,5-Epoxy-4,12,12-trimethyl-8-methylene-bicyclo[8.2.0]dodecane CAS No.: CoE No.:

1139‑30‑6 10500

FL No.: 16.043 EINECS No.: 214‑519‑7

FEMA No.: JECFA No.:

4085 1575

NAS No.:

n/a

Description: Colorless solid; sweet fruity aroma. Consumption: Odor and/or flavor used in agate, bayberry, coriander, coronilla, ginger, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: C H2

C15H24O/220.35 C H3

O C H3

H3C

Specifications: (JECFA, 2008) Assay (min) Melting point Optical rotation

95% 61°C –65.00 to –75.00 (20°C)

Refractive index Solubility

1.507 ± 0.03 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg Products Fats, oils

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 10.00 10.00 25.00 10.00 10.00

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

CASCARA BITTERLESS EXTRACT

269

Synthesis: n/a Aroma threshold values: Medium strength odor, woody type. Taste threshold values: n/a Natural occurrence: Reported found in Nepeta betonicifolia C.A. Meyer oil Turkey (39.20%), geranium rose-scented oil (Pelargonium spp.) Cuba (14.70%), melissa oil (9.99%), guava leaf oil Cuba (8.20%), etc.

CASCARA SAGRADA Botanical name: Rhamnus purshiana DC. Botanical family: Rhamnaceae Other names: California buckthorn; Cascara buckthorn; Chittembark; Sacred bark Foreign names: Cascara segrada (Fr.), Amerikanischer Faulbaum (Ger.), Cascara segrade (Sp.), Cascara segrada (It.) Description: Cascara sagrada is the dried bark collected from the small- to medium-sized wild deciduous trees. The plant has loosely pinnate-veined leaves and greenish dioecious flowers in axillary clusters. The commercial bark is flattened or transversely curved, longitudinally ridged with a brownish to red-brown color. It has gray or white lichen patches and occasional moss attachments. The plant grows along the Pacific coast of the United States (Washington, California, Oregon) and also in Idaho, Arizona, Colorado and other states. It is also cultivated in Kenya. The part used is the bark from the branches and trunk. Cascara sagrada has a bitter, tonic flavor. Derivatives: Fluid extract; tincture (20% in 70% ethanol), soft aqueous extract, soft hydroalcoholic extract, dried extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Main constituents (an active laxative principle) include at least 6 to 9% anthracene derivatives which exist as normal O-glycosides and C-glycosides. The four primary glycosides or cascarosides A, B, C and D contain both O- and C-glycosidic linkages. Aroma threshold values: n/a Taste threshold values: n/a

CASCARA BITTERLESS EXTRACT Other names: Cascara, bitterless, extract (Rhamnus purshiana DC.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2253 n/a

NAS No.: EAFUS No.:

2253 977090‑83‑7

Description: See Cascara Sagrada. Consumption: Annual: 700.00 lb

Individual: 0.00059 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 8.720 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 25.55 33.40

Max. 30.75 53.00

Food Category Nonalcoholic beverages Soft candy

Usual 38.57 60.00

Max. 63.50 75.00

CASCARILLA

270 Aroma threshold values: n/a Taste threshold values: n/a

CASCARILLA Botanical name: Croton eluteria Benn. Botanical family: Euphorbiaceae Foreign names: Cascarille (Fr.), Kaskarillbaum (Ger.), Cascarilla (Sp.), Cascarilla (It.) Description: Croton is a small tree or shrub that may reach 5 m in height, originally from the Bahamas and West Indies, as well as from Peru, Paraguay and Haiti. It has alternate leaves, dark green leaves, inconspicuous flower racemes and a brown seed capsule with three hard, black seeds. The part used is the bark of the thin branches. Cascarilla has a bitter, tonic flavor with a spicy odor mixture of clove, cardamom, eucalyptus and nutmeg. Derivatives: Fluid extract; tincture (20% in 70% ethanol) and fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of the oil are l-limonene, p-cymene, d-penene, eugenol and cascarillic acid. The bark contains cascarillin and vanillin. Aroma threshold values: n/a Taste threshold values: n/a

CASCARILLA BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2254 n/a

NAS No.: EAFUS No.:

2254 977083‑53‑6

Description: See Cascarilla. Consumption: Annual: <1.00 lb

Individual: 0.000021 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 36.143 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 50.00

Max. 100.00

Food Category Nonalcoholic beverages

Usual 331.90

Max. 775.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: herbal, spicy, balsamic with woody and terpy nuances.

CASCARILLA BARK OIL Other names: Cascarilla absolute colorless; Cascarilla bark, oil (Croton spp.); Cascarilla oleoresin; Cascarilla oil; Oils, cascarilla CAS No.: CoE No.:

8007‑06‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2255 n/a

NAS No.:

2255

CASSIE

271

Description: The essential oil is obtained by steam distillation of the bark, with yields of 2%. Consumption: Annual: 5.00 lb

Individual: 0.0000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.101 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Ester value after acetylation Heavy metals (as Pb)

Between 3 and 10 Between –1° and +8°

Refractive index Saponification value

Between 1.488 and 1.494 (20°C) Between 8 and 20

Between 62 and 88

Solubility in alcohol

Passes test

Passes test

Specific gravity

Between 0.892 and 0.914

Physical–chemical characteristics: Yellow-green or amber liquid. It is soluble in most fixed oils and in mineral oil, but it is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 12.83 8.06 67.26 6.84

Max. 15.87 9.32 72.12 8.84

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.04 6.31 26.67

Max. 0.04 7.51 29.67

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: herbal spicy, balsamic with woody and terpy nuances.

CASSIE Botanical name: Acacia farnesiana (L.) Willd. Botanical family: Fabaceae Foreign names: Cassie (Fr.), Cassie (Ger.), Acacia (Sp.), Gaggia (It.) Description: Cassie is a small tree or shrub native to the West Indies. It grows wild or cultivated in Mediterranean countries with a warm climate (Lebanon, Morocco) and in tropical areas. The plant is very delicate and sensitive to cold weather commonly grafted onto A. cavenia Hook & Arn., a more resistant variety. The yellow flowers arranged in terminal umbellate clusters are similar to mimosa (A. dealbata). The flowers are the part used. Cassie has a warm, floral, intense odor with a balsamic undernote. Derivatives: Concrete, absolute Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include aldehydes (benzyl, anisic, decylic, cuminic), benzyl alcohol and probably geraniol, farnesol and linalool. Aroma threshold values: n/a Taste threshold values: n/a

CASSIE ABSOLUTE

272

CASSIE ABSOLUTE Other names: Acacia farnesiana Absolute CAS No.: CoE No.:

8023‑82‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2260 n/a

NAS No.: EAFUS No.:

2260 977017‑58‑5

Description: Cassie flowers are extracted with petroleum ether to yield Cassie concrete, which is a solid waxy mass. The concrete is further processed to cassie absolute by alcohol extraction. The odor of absolute is extremely warm, powdery-spicy, and at the same time herbaceous and floral with a deep and tenacious cinnamic–balsamic undertone. Also see Cassie. Consumption: Annual: 55.00 lb

Individual: 0.000046 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.223 mg IOFI: Natural Physical–chemical characteristics: Cassie absolute is a dark-yellow or pale-brown liquid, clear at room temperature but separating waxy flakes at reduced temperatures. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.25 12.28 0.35 5.67

Max. 4.09 14.34 0.47 7.27

Food Category Gelatins, puddinges Hard candy Nonalcoholic beverages Soft candy

Usual 2.85 0.06 1.73 8.55

Max. 4.27 0.08 2.33 10.01

Aroma threshold values: n/a Taste threshold values: n/a

CASTOR Botanical name: Ricinus communis L. and R. sanguineus Botanical family: Euphorbiaceae Other names: Palma Christi; Tangantangan tree oil; African coffee tree; Mexico weed, wonder tree; Bofareira Description: Castor tree is a common annual ornamental whose native habitat is in the West Indies. The tree grows up to 5 m high. The leaves are large, alternate, peltate, palmately 5- to 12-lobed; the petiolate has conspicuous glands. The seeds are ovoid with a large caruncle; the endosperm is fleshy and oily. The plant thrives in rich, well-drained, sandy or clay loam; it is grown in India and the United States. Castor beans have been cultivated from the earliest times for the oil of the seeds, the only part used. Commercially, the oils and cakes are obtained by cold expression or are steam treated to denature the toxin. Derivatives: Extractives and their physically modified derivatives Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil is a mixture of triglycerides of which 75 to 90% is ricinoleic acid.* This mixture is hydrolyzed to release ricinoleic acid, which exerts a cathartic effect. The cake remaining after the extraction of the oil is the castor pomace. The phytotoxins ricin and ricinine are found in the seed cake and oil. Ricin is a glycoproptein containing neutral A chain and acidic B chain connected by disulfur bonds.

*

Leung, A.Y. (1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

CASTOREUM

273

Aroma threshold values: n/a Taste threshold values: n/a

CASTOR OIL Other names: Aromatic castor oil; Castor oil USP; Cosmetol; Cosmetol X; Crystal crown; Crystal O; EPA Pesticide Chemical Code 031608; Neoloid; Ricinus oil; Ricirus oil; Oil of palma Christi; Vegetable oil CAS No.: CoE No.:

8001‑79‑4 n/a

FL No.: n/a EINECS No.: 232‑293‑8

FEMA No.: JECFA No.:

2263 n/a

NAS No.:

2263

Description: Castor oil is obtained by cold expression of kernels, which contain 45 to 50% oil. It has a faint, mild odor and a bland characteristic taste. Consumption: Annual: 48333.33 lb

Individual: 0.040 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1; 172.510; 172.876; 178 et seq.; 181.26 FDA (other): Approved for animal drugs (21 CFR 524.2620); excipient (CDER, 1996) JECFA: ADI: 0 to 0.7 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 20.633 mg IOFI: Natural Specifications: (FCC, 1996) Free fatty acids Passes test Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 160 and 168

Iodine value Saponification value Specific gravity

Between 83 and 88 Between 176 and 185 Between 0.952 and 0.966

Physical–chemical characteristics: The oil is a pale-yellowish or almost colorless, transparent viscid liquid. It is soluble in alcohol, and is miscible with absolute alcohol, glacial acetic acid, chloroform and ether. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 146.90 10.00 0.10

Max. 215.50 550.00 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 10.08

Max. 140.00 440.50

Aroma threshold values: n/a Taste threshold values: n/a

CASTOREUM Genus and species: Castor fiber L. and C. canadensis Kuhl. Animal family: Castoridae Foreign names: Castoreum (Fr.), Bibergeil (Ger.), Castoreo (Sp.), Castoreo (It.) Description: Castoreum is a secretion from the male or the female beaver. The name designates the dried follicles and the glandular secretion. The animals are widely encountered in Alaska, Canada and Siberia. Castoreum is removed from the animal during the skinning period and is dried in the sun or sometimes over burning wood. The fresh pouch contains a yellowish, butter-like mass with a fetid, sharp, aromatic odor. The dried product is dark-brown, hard and resinous. Canadian pouches are wrinkled, pear-shaped, almost flat, from 6 to 15 cm long and 4 to 8 cm wide. Siberian pouches are ovoid and smooth, slightly larger in size, but valued less commercially. The part used is scent gland secretion from castor sacs (dried and ground). Castoreum has a warm, animal-sweet odor, becoming more pleasant on dilution. Sometimes a birch, tar-like, musky odor is also perceptible. Derivatives: Dried secretion, tincture, resinoid, absolute. The resinoid is prepared by extraction of the dried, ground pouches using petroleum ether. The absolute is prepared by the alcoholic extraction of the resinoid. Consumption: Annual: 43.33 lb

Individual: 0.000036 mg/kg/day

CASTOREUM EXTRACT

274

Regulatory Status: CoE: Category 5 (additional toxicological and/or chemical information is required). Average maximum use is usually below 94 ppm. Use levels in ppm: Beverages 1 to 90; food 1 to 40. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Castoreum when fresh is yellow and of the consistency of syrup; when dry it is dark red or brown and of the consistency of hard wax. Essential oil composition: A resinous and crystalline material (1 to 2%) has been identified in castoreum, together with a butter-like portion containing albumins, fats, urates, salts and probably cholesterols. Castoreum contains castorin (0.33 to 2.5%), volatile oil (1 to 2%), benzoic acid, salicylic acid, cinnamic acid, phenols, chavicol, betuligenol, ketone, ionone derivative, castoramines, quinolizine alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CASTOREUM EXTRACT Other names: Castorem oil; Castoreum absolute; Castoreum oil; Castoreum resinoid; Castoreum tincture; Hyperabsolute castoreum; Oils castoreum CAS No.: CoE No.:

8023‑83‑4 3002 (554)

FL No.: n/a EINECS No.: 232‑427‑5

FEMA No.: JECFA No.:

2261 n/a

NAS No.:

2261

Description: Prepared by direct extraction with hot alcohol. It is not a true absolute and it is not clearly soluble in cold alcohol. The yield by hot alcohol extraction is about 75 to 80% of a dark-brown, soft, unctuous mass. Extract is used as flavor components (particularly in vanilla flavorings) in most food and beverages. For other details of description, also see Castoreum. Consumption: Annual: 96.67 lb

Individual: 0.000081 mg/kg/day

Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 68.47; frozen dairy 26.26; meat products 2; soft candy 44.10; gelatins, puddings 47.34; nonalcoholic beverages 29.77; alcoholic beverages 93.69; gravies 0.60; hard candy 24.17; chewing gum 42.09. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.479 mg IOFI: Natural Specifications: (FEMA, 1994) Flash point

>200°C

Vapor pressure

~0.3 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 79.59 62.28 18.60 24.39 43.58

Max. 93.69 68.47 42.09 26.26 47.34

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.30 24.17 1.00 24.21 37.38

Max. 0.60 24.17 2.00 29.77 44.10

Aroma threshold values: n/a Taste threshold values: n/a

CASTOREUM LIQUID CAS No.: CoE No.:

n/a 3002 (554)

Description: See Castoreum.

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2262 n/a

NAS No.: EAFUS No.:

2262 977016‑89‑9

CATECHU BLACK (POWDER)

275

Consumption: Annual: 151.67 lb

Individual: 0.00012 mg/kg/day

Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 4.87; frozen dairy 1.46; soft candy 2.92; gelatins, puddings 1.25; nonalcoholic beverages 1.27; hard candy 9.09; chewing gum 0.01 FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.854 IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.87 0.01 0.70 0.96

Max. 4.87 0.01 1.46 1.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 1.21 2.92

Max. 9.09 1.72 2.92

Aroma threshold values: n/a Taste threshold values: n/a

CATECHU BLACK (POWDER) Botanical name: Acacia catechu (L. f.) Willd. Botanical family: Fabaceae; (Leguminosae) Foreign names: Acacie au cachou (Fr.), Catechu (Ger.), Catecù (Sp.), Catecu Terracattu (It.) Other names: Black cutch CAS No.: CoE No.:

977090‑84‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2265 n/a

NAS No.:

2265

Description: Catechu black must not be confused with either the Areca catechu L. (betel) or with the Uncaria gambir Robx. (gambir catechu). Acacia catechu grows as a tree up to 20 m tall with a great number of branches. Acacia catechu grows in India, Ceylon and Jamaica. The trunk has a dark bark; the leaves are about 20 to 50 cm long and fall during the dry season. It has very small cylindrical, spiked flowers. The part used is bark. Catechu black has a bitter, astringent flavor. A. catechu wood yields dye and catechu, an extract chewed with betel nuts and used to treat sore throats. Derivatives: Decoction is obtained by extracting the bark with water. The liquid is then concentrated, poured into molds, and allowed to dry. The resulting product (a dark-brown, porous, fragile mass) yields the flavor ingredient. Tincture, 20% in 80% ethanol (tannin free), is another derivative. Consumption: Annual: 43.33 lb

Individual: 0.000036 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.971 mg

IOFI: Natural

Composition: 25 to 35% catechtannic acid, 2 to 10% catechin, catechu red, quercetin, gum Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 36.00 25.00

Max. 41.00 32.00

Food Category Nonalcoholic beverages Soft candy

Usual 40.00 40.00

Max. 48.00 51.00

CATECHU BLACK EXTRACT

276

CATECHU BLACK EXTRACT Other names: Black cutch extract; Cutch; Catechu (resin); Catechu extract, black CAS No.: CoE No.:

8001‑76‑1 n/a

FL No.: n/a EINECS No.: 232‑291‑7

FEMA No.: JECFA No.:

2264 n/a

NAS No.:

2264

Description: Catechu black extract is prepared from heartwood of Acacia catechu Willd. Also see Catechu Black. Consumption: Annual: 1.67 lb

Individual: 0.0000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 21.220 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 96.38 88.25

Max. 160.00 98.55

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 72.16 32.31

Max. 79.07 32.31

Aroma threshold values: n/a Taste threshold values: n/a

CEDAR WHITE Botanical name: Thuja occidentalis L. Botanical family: Cupressaceae; (Aborvitae) Other names: Arborvitae; Thuja; Eastern Arbor Vitae Foreign names: Thuja (Fr.), Thuja (Ger.), Thuja (Sp.), Thuja (It.) Description: This evergreen conifer grows 1 to 20 m high, and is widespread in the northeastern United States, eastern Canada and also in Japan where it is known as Niohihiba. The plant has appressed, imbricate leaves, pointless scales on the cones and broadly winged seeds. The parts used are the fresh leaves and twigs. Cedar white has a strong, camphoraceous odor reminiscent of sage. Derivatives: Cedar wood oil alcohol, Cedar wood oil terpenes, Cedar leaf oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Finished food thujone free) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: In addition to thujone (56.7%), the main constituents include bornyl acetate, camphor, limonene, fenchone, thujetic acid, tannin, pinipicrin and other terpene hydrocarbons. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, cedar, dry, sandalwood-like with floral nuances.

CEDAR LEAF OIL Other names: Oil of arborvitae; Cedar leaf oil (Thuja occidentalis L.); Oil of cedar leaf; Oil of thuja; Oil of white cedar; Oil thuja; Thuja oil; White cedar oil CAS No.: CoE No.:

8007‑20‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2267 n/a

NAS No.:

2267

CEDARWOOD OIL ALCOHOLS

277

Description: The volatile oil obtained by steam distillation from the fresh leaves and branches of at least 15-year-old plants. It has a strong, camphoraceous odor reminiscent of sage and a similar taste. Consumption: Annual: 38.33 lb

Individual: 0.000032 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.198 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –10° and –14° Not less than 60% ketones, calculated Assay as thujone (C10H16O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.456 and 1.459 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.910 and 0.920 (25°C)

Physical–chemical characteristics: It is a colorless to yellow-greenish liquid. It is soluble in most fixed oils, in mineral oils and propylene glycol. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 7.21 11.06 10.00 0.69

Max. 11.83 16.67 20.00 1.68

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 4.10 13.20 1.78 6.29

Max. 13.50 16.54 2.73 9.42

Aroma threshold values: n/a Taste threshold values: n/a

CEDARWOOD OIL ALCOHOLS Other names: Cedarwood camphor; Cedrenol; cedrol; Alcohols, cedarwood-oil; Cedarwood oil alcohols; Cedarwood oil alcohols fraction CAS No.: CoE No.:

68603‑22‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7726

Description: Cedarwood oil alcohols are usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Cedarwood oil alcohols have a mild odor of cedarwood. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Empirical Formula/MW:

C15H26O/222.36

Specifications: (Burdock, 1997) Melting point

>80°C

Specific gravity

0.98

CEDARWOOD OIL TERPENES

278

Note: The physical constants refer to the purest grade of cedrol obtained by recrystallization. They do not cover the many grades

obtained by distillation or fractional solidification. Physical–chemical characteristics: White crystals. Soluble in benzyl benzoate, slightly soluble in glycol and mineral oil. Synthesis: Usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Cedrol is found in the wood of several conifers, particularly cypress and cedar: Cedrus atlantica, Cupressus sempervirens, Juniperus virginiana and others; it exhibits a positive optical rotation.

CEDARWOOD OIL TERPENES Other names: Cedarwood oil terpenes; Cedarwood oil terpenes fractions; Cedarwood oils, heavy fractions; Terpenes and terpenoids, cedar wood-oil CAS No.: CoE No.:

68608‑32‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6028

Description: These terpenes may be prepared synthetically, but the natural product is prepared from distillation of cedarwood. It is found in nature in the α- and β-forms. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Empirical Formula/MW: C15H24/204.34 natural and synthetic Specifications: (Burdock, 1997) Boiling point Optical rotation Refractive index

262–263°C 52°8ʹ to 71°3ʹ 1.4989

Solubility Specific gravity

Alcohol 0.932–0.939

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, cedar, dry, sandalwood-like with floral nuances.

CELERY (SEED) Botanical name: Apium graveolens L. Botanical family: Umbelliferae; Apiaceae Foreign names: Céleri (Fr.), Sellerie (Ger.), Apio (Sp.), Sedano (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2268 n/a

NAS No.: EAFUS No.:

2268 977007‑75‑2

Description: This annual or biennial herb, approximately 30 to 60 cm high, is native to Europe, yet grown and consumed worldwide. The plant has a grooved, fleshy, erect stalk, taproot, both radial and stalk leaves, hermaphroditic flowers and humped seeds. It is cultivated for extractive purposes mainly in France, Holland, Hungary, India and California. The parts used are seeds and sometimes roots and leaves. Celery has a rich, long-lasting, spicy odor with a warm, burning taste. Derivatives: The derivatives are fluid extract, tincture (from roots mainly for pharmaceutical use) and oleoresin (from seeds).

CELERY SEED EXTRACT

279

Consumption: Annual: 2,700,000.00 lb

Individual: 2.28 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 451.513 mg IOFI: n/a Essential oil composition: Celery is high in minerals (including sodium and chlorine) and is a poor source of vitamin. The major constituents of celery seed oil are d-limonene (60%), selinene (10%) and a number of related phthalides (3%), which include 3-n-butylphthalide, sedanenolide and sedanoic anhydride. Celery contains a pheromone steroid previously identified in boars and parsnips.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Cheese Fats, oils Gravies Meat products

Usual 273.60 2254.00 29.00 1002.00 490.70 683.90

Max. 473.40 6214.00 29.00 1191.00 2868.00 2280.00

Food Category Nonalcoholic beverages Nut products Processed vegetables Snack foods Soups

Usual 809.90 776.00 2019.00 625.00 1832.00

Max. 1094.00 1000.00 4042.00 650.50 2559.00

Aroma threshold values: n/a Taste threshold values: n/a

CELERY SEED EXTRACT CAS No.: CoE No.:

89997‑35‑3 8015‑90‑5 n/a

FL No.: n/a EINECS No.: 289‑668‑4

FEMA No.: JECFA No.:

2269 n/a

NAS No.:

2269

Description: See Celery. Consumption: Annual: 23666.67 lb

Individual: 0.02005 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 352.909 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings

Usual 470.00 1367.00 193.00 200.00 500.00 36.83 0.10

Aroma threshold values: n/a Taste threshold values: n/a

*

Claus and Hoppen. (1979). Experientia 35, 1674.

Max. 600.00 1497.00 255.00 200.00 1000.00 39.82 0.10

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 9.50 277.80 1095.00 1.00 117.30 41.58

Max. 618.30 389.70 1157.00 1000.00 124.30 440.50

CELERY SEED EXTRACT SOLID

280

CELERY SEED EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2270 n/a

NAS No.: EAFUS No.:

2270 977038‑53‑1

Description: See Celery. Consumption: Annual: 24500.00 lb

Individual: 0.02076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 120.560 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 326.60 141.50 12.51 22.00 8.00

Max. 425.00 201.20 23.28 50.00 10.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 16.00 979.40 121.80 9.16

Max. 48.00 2376.00 148.80 14.43

Aroma threshold values: n/a Taste threshold values: n/a

CELERY SEED OIL Other names: Celery absolute; Celery herb oil; Celery oil; oils, celery; Oil of celery CAS No.: CoE No.:

8015‑90‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2271 n/a

NAS No.:

2271

Description: The volatile oil is obtained by steam distillation of crushed seeds in approximately 1.5 to 2.5% yields. The seed oil has a pleasant, spicy-warm, sweet and rich “soup-like,” long-lasting and powerful, slightly fatty odor, typical of the odor of the seed, but less “fresh” than the odor of the celery plant. The flavor is equally warm and spicy, somewhat burning and very powerful. Celery seed oil has one of the most diffusive odors and one of the most penetrating flavors. The essential oil is sometimes steam-distilled from leaves and stems; however, this oil is of inferior quality. Its addition to celery seed oil lowers the specific gravity and increases the optical rotation of the latter. Consumption: Annual: 24500.00 lb

Individual: 0.02076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.357 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

4.5 Between +48° and +78° Passes test 1.480–1.490 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 25 and 65 Passes test Between 0.870 and 0.910

Physical–chemical characteristics: The oil is a pale-yellow to yellow-brownish liquid. It is soluble in most fixed oils with the formation of a flocculent precipitate, and in mineral oil with turbidity. It is partly soluble in propylene glycol and insoluble in glycerin.

CENTAURY

281

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 17.96 5.61 0.06 21.86 4.00 7.78 0.06

Max. 24.95 7.85 0.06 46.60 4.00 9.18 0.14

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 13.00 0.06 29.38 9.00 12.40 3.84

Max. 14.00 0.06 41.15 10.74 14.30 5.30

Aroma threshold values: n/a Taste threshold values: n/a

CELERY SEED OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6422 977090‑86‑0

Description: Celery seed oleoresin is produced by extraction of celery seed (see Celery Seed Oil) with petroleum ether or other hydrocarbon solvents or with ethyl alcohol. It has a very powerful odor and flavor, typical of the aroma of the seed. Consumption: Annual: 315000.00 lb

Individual: 0.2669 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: Celery seed oleoresin is a dark-green or brownish-green, viscous liquid. Aroma threshold values: Detection at 5.0%: celery, vegetative, woody, green with a slight savory cooked soupy note and a Dr. Brown’s celery toniclike aroma Taste threshold values: Taste characteristics at 0.3%: soupy, celery, herbal, savory with a slight astringent bitter nuance.

CENTAURY Botanical name: Centaurium umbellatum Gilib. (C. erythraea Rafn.) Botanical family: Gentianaceae Other names: Minor centaury; Common centaury; Pink centaury Foreign names: Petitie centaurée (Fr.) Tausendguldenkraut (Ger.), Centaura menor (Sp.), Centaura minore (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6029 977052‑77‑9

Description: C. umbellatum is an annual or biennial herb, widespread throughout Europe. It grows 10 to 30 cm in height and exhibits thick, erect, quandrangular, branched stalks with opposite leaves and pink flowers. The part used is the flowering tops. Centaury minor has a bitter, tonic taste. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, water infusion Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Flowering tops: Category 4 (with limits on xanthones). Tincture of the herb is used in nonalcoholic beverages 115 ppm and alcoholic beverages 4238 ppm; tincture of flowers is used in nonalcoholic beverages 30 ppm and alcoholic beverages 700 ppm. FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a

CHERRY (WILD) BARK EXTRACT

282

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The dried aerial part contains small amounts of the intensively bitter-tasting secoiridoidglycosides: swertiamarin (2 to 8%, 75% of the total iridoid content), sweroside (0.1 to 0.5%) and gentiopicrin (syn. gentiopicroside 0.1 to 0.5%). The active principle of centaury is xanthones. Aroma threshold values: n/a Taste threshold values: n/a

CHERRY (WILD) BARK EXTRACT Other names: Prunus serotina bark extract CAS No.: CoE No.:

84604‑07‑9 n/a

FL No.: n/a EINECS No.: 283‑284‑0

FEMA No.: JECFA No.:

2276 n/a

NAS No.:

2276

Description: See Cherry Wild. Consumption: Annual: 16533.33 lb

Individual: 0.01401 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 88.710 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fruit juice

Usual 341.30 78.81 47.70 50.00 350.00

Max. 600.90 102.00 179.60 100.00 500.00

Food Category Frozen dairy Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 141.80 12.38 78.00 195.60 190.30

Max. 256.60 15.11 78.00 313.50 239.70

Aroma threshold values: n/a Taste threshold values: n/a

CHERRY LAUREL LEAVES Botanical name: Prunus laurocerasus L. Botanical family: Rosaceae Foreign names: Laurier-cerise (Fr.), Kirschorbeer (Ger.), Laurel cerezo (Sp.), Lauro ceraso (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6030 977052‑78‑0

Description: Cherry laurel is an evergreen shrub that may grow up to 10 m high. It has large shiny leaves, producing flowers in long clusters (April to May). Its berries are black when ripe and contain a round seed. Native to the Middle East, the plant was introduced to Europe in the sixteenth century. It is also cultivated for ornamental purposes. Leaves are the part used. Cherry laurel has an odor reminiscent of bitter almond. Derivatives: Distillation waters Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a

Individual: n/a

CHERRY LAUREL WATER

283

Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: HCN, benzaldehyde, benzaldehyde cyanhydrin, benzyl alcohol Aroma threshold values: n/a Taste threshold values: n/a

CHERRY LAUREL OIL CAS No.: CoE No.:

8000‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2277 n/a

NAS No.:

2277

Description: The oil is obtained by steam distillation with very low yields (0.05%) from comminuted leaves previously treated with water. The water triggers the enzymatic hydrolysis of the glucoside (prulaurasin), yielding hydrogen cyanide and benzaldehyde. The oil used by the food industry must be free of hydrogen cyanide. It exhibits a pronounced odor of benzaldehyde. Consumption: Annual: 8350.00 lb

Individual: 0.007076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.835 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Prussic acid (HCN) content

1:6–10

Refractive index

1.539–1.543 (15°C)

0.5–4.1%

Specific gravity

1.046–1.067 (15°C)

Physical–chemical characteristics: It is an almost colorless liquid. Slightly soluble in water; soluble in 2 volumes of 70% alcohol, in benzene, chloroform or ether. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 31.70 66.27 107.00

Max. 57.00 90.00 120.30

Food Category Nonalcoholic beverages Soft candy

Usual 21.90 120.00

Max. 33.75 140.00

Aroma threshold values: Detection at 1.0%: benzaldehyde, sweet almond fruity with cherry and berry nuances. Taste threshold values: Taste characteristics at 25 ppm: sweet fruity, cherry, berry, benzaldehyde and nutty.

CHERRY LAUREL WATER CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6031 977038‑56‑4

Description: See Cherry Laurel. Consumption: Annual: 59000.00 lb

Individual: 0.05 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

CHERRY PITS EXTRACT

284

CHERRY PITS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2278 n/a

NAS No.: EAFUS No.:

2278 977038‑54‑2

Description: See Cherry (Sweet and Sour). Consumption: Annual: <1.00 lb

Individual: 0.00001578 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 182.559 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3180.00 240.00 486.70

Max. 3500.00 260.00 506.70

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 172.00 268.60 410.00

Max. 180.00 298.90 450.00

Aroma threshold values: n/a Taste threshold values: n/a

CHERRY (SWEET AND SOUR) Botanical name: Prunus avium L., P. cerasus L. Botanical family: Rosaceae Foreign names: P. avium: Cerisier (Fr.), Kirsche (Ger.), Cerezo (S.), Ciliegio (It.); P. cerasus: Griotte (Fr.), Sauerkirsche (Ger.), Cerezo acido (Sp.), Amarena (It.) Description: P. avium (sweet cherry): The tree grows up to 12 to 15 m high. Native to western Asia and southern Europe, at present it is grown in many countries. It has large white flowers, reddish-brown bark and edible, depressed-globose, red, juicy, sweet fruits (drupes). The most important varieties of P. avium are Hearts (firm, light or dark, sweet fruits), Bigarreaux (light or dark, sweet fruits cultivated mainly in California), and Dukes (light, somewhat acid fruits). The parts used are the fruits and pits. P. avium has a pleasant, sweet taste. P. cerasus (sour or merello cherry): A tree of lower growth and rounder head than P. avium, sour cherry has a gray bark, large flowers, and depressed globose, red, acid fruits. The most important varieties are Amarella (light-colored) and Morello (dark-colored). The parts used are the fruits and pits. P. cerasus has an astringent, sour taste. Derivatives: P. avium: Four- to sixfold concentrated (under vacuum or by freezing) juice; two- to fourfold concentrated juice with added alcohol; two- to fourfold concentrated juice stabilized with sugar; distillate (60% alcohol). P. cerasus: Four- to eightfold concentrated juice; juice partially concentrated with added alcohol; distillates (40, 50 and 60% alcohol). The residue from the expression of the juice together with the crushed pits of sour or sweet cherry is used for the preparation of a distillate (usually containing 60 to 65% alcohol). This and the fruit distillates are used extensively in liqueurs. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: P. avium contains eucalyptol, eugenol, methyl chavicol, pinene, also esters of isobutyric and isovaleric acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics of infusion at 2% with 3% sugar: fruity, juicy and cherry pulp.

CHERVIL

285

CHERRY, WILD Botanical name: Prunus serotina Ehrl Botanical family: Rosaceae Other names: Wild black cherry; Rum cherry Foreign names: Cerisier d’automne (Fr.), Traubenkirsche (Ger.), Cerezo de todos los santos (Sp.), Ciliegio d’autunno (It.) Description: Cherry wild is a large tree growing up to 25 m high with reddish-brown branches, aromatic inner bark, lanceolate leaves and purplish-black fruits with a slightly bitter, vinous flavor. The plant is native to southern Ontario, is widespread in the United States, Central America and Europe (England, Germany, Belgium, France). Wild cherry is often confused with P. virginiana L. (choke cherry), which has an erect trunk, smoother bark, and more lanceolate and nervate leaves. The late flowering of P. serotina (June to July) justifies its botanical name. The parts used are the bark and the small branches and twigs. Cherry wild has a sweet, tart, cherry-like flavor. Derivatives: Fluid extract, tincture (prepared by diluting the fluid extract with 25% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include prunasin (glucoside); the enzyme emulsin is capable of hydrolyzing prunasin to benzaldehyde, glucose and hydrocyanic acid; benzoic, trimethyl gallic and p-coumaric acids; tannin, volatile oil. The leaves contain ursolic acid and the glucoside serotin. Aroma threshold values: n/a Taste threshold values: n/a

CHERVIL Botanical name: Anthriscus cerefolium (L.) Hoffm. Botanical family: Umbelliferae; Apiaceae Other names: Cerefolium cerefolium (L.) Schinz & Thell. Foreign names: Cernefil (Fr.), Gartenkerbel (Ger.), Cerefolio (It.), Perifollo-cerifolio (Sp.) CAS No.: CoE No.:

1338‑80‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2279 n/a

NAS No.:

2279

Description: This annual has bright green leaves that are finely divided, curled and branched and flowering stems 40 to 50 cm tall. The sweet-scented leaves are used like parsley for flavoring soups and stews. The plant is grown in mountain areas of southern Europe and in England. It is also grown commercially in the United States. It contains an essential oil and a fixed oil. Chervil is parsley-like, but more aromatic and reminiscent of tarragon (methyl chavicol) and has a tonic, aromatic, aperitive taste. The active principle in chervil is estragole. Derivatives: Essential oil Consumption: Annual: 7300.00 lb

Individual: 0.006186 mg/kg/day

Regulatory Status: CoE: Category 1. Use levels in ppm: Baked goods 190; frozen dairy 70 ppm; meat products 1140; condiments, relishes 80 ppm; soft candy 80 ppm; nonalcoholic beverages 120 ppm FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 77.824 mg IOFI: Natural

CHERVIL EXTRACT

286

Essential oil composition: Aerial parts: Bitter principles; volatile compounds (0.03%). The essential oil contains: alkenylbenzenes (estragole-methyl chavicol 75 to 80%; 1-allyl-2,4-dimethoxy-benzene 16 to 22%; (E)-anethole 0.2%); terpenic hydrocarbons (limonene 0.2%; traces of β-phellandrene; α- + β-pinene; myrcene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 150.00 60.00 50.00

Max. 190.00 80.00 70.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 570.00 100.00 60.00

Max. 1140.00 120.00 80.00

Aroma threshold values: n/a Taste threshold values: n/a

CHERVIL EXTRACT Other names: Anthriscus cerefolium, ext. CAS No.: CoE No.:

85085‑20‑7 n/a

FL No.: n/a EINECS No.: 285‑352‑5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6185

Description: See Chervil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Essential oil category 5 (with limits on estragole) FDA: 21 CFR 182.20; 582.20 FDA (other): See Chervil. JECFA: See Chervil. Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

CHESTNUT LEAVES Botanical name: Castanea dentana (Marsh.) Borkh. Botanical family: Fagaceae Other names: American chestnut Foreign names: Chataignier (Fr.), Edelkastanie (Ger.), Castano (Sp.), Castagno (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6032 977052‑79‑1

Description: C. dentata (American chestnut) is the variety of C. vulgaris or sativa (maroon) and other Castanea species. C. crenata, the Japanese species, differs in having large fruits. The plant, native to Asia Minor, is widespread in Europe, Asia and North America. American chestnut has been largely exterminated by blight (a fungus imported from Europe). The American chestnut was cultivated in 1800 and was once considered to be the queen of the eastern American forest. With massive, widespreading branches and a deep, broad-rounded crown, the American chestnut was known to reach a height of 30 m. It was commonly found on mountains, hills and slopes in gravelly or rocky, well-drained glacial soils. The parts used are nutmeat and leaves. Chestnut has an astringent, tonic taste. Note: The sweet chestnut (C. sativa) and other Castanea species are derived from a genus separate from the horse chestnut (Aesculus hippocastanum). Chestnut of the genus Aesculus is considered toxic.

Derivatives: Standardized fluid extract and tincture (20% in 50% alcohol) Consumption: Annual: n/a

Individual: n/a

CHESTNUT LEAVES EXTRACT SOLID

287

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The fruits are edible and contain vitamins B and C, starches, proteic substances, sugars and fats. The bark contains tannin. The leaves contain tannic acid, gallic acid, fats, resin, gum, albumin and pectin. Aroma threshold values: n/a Taste threshold values: n/a

CHESTNUT LEAVES EXTRACT Other names: American chestnut leaves CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6033 977023‑21‑4

Description: American chestnut leaves were traditionally used as a flavoring ingredient, but a fungal disease introduced into North America decimated the American chestnut population over the past 50 to 60 years. Mediterranean varieties of chestnut, including C. sativa Mill. (also known as C. vesac Gaertn, or C. vulgaris Lamm., sweet or Spanish chestnut), are now used, although much is imported from Hungary and the former Yugoslavia. The leaves of C. sativa Mill. are gathered during the months of September and October. Extracts of chestnut leaves have a strong, astringent effect and are used only sparingly as a flavoring ingredient. Probably a greater use is as an antitussive and expectorant in folk medicine. Consumption: Annual: 75.00 lb

Individual: 0.00006355 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

CHESTNUT LEAVES EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6034 977038‑58‑6

Description: See Chestnut and Chestnut Leaves Extract. Consumption: Annual: 1433.33 lb

Individual: 0.001214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CHICORY

288

CHICORY Botanical name: Cichorium intybus L. Botanical family: Compositae; Asteraceae Other names: Blue sailor’s succory; Chicory, wild succory Foreign names: Chicorée Sauvage (Fr.), Wilde Zichorie (Ger.), Achicoria amarga (Sp.), Cicoria amara (It.) Description: Chicory is an annual or perennial herb, growing up to 50 cm high. It is indigenous to Europe, India and Egypt. The plant exhibits leaves stemming directly from the root, similar in shape to those of the related dandelion, but with numerous showy, blue flowers. There are two principal types: the Brunswick variety has deeply cut leaves and spreads horizontally, and the Megdeburg variety has undivided leaves and grows erect. The bright blue flowers bloom from July to September. The dried root is the primary part utilized. Leaves are also used. Chicory has a bitter, tonic flavor. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, root tincture (20% in 20% ethanol from roasted roots), and soft and dried extracts from roasted roots Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 182.20; 582.20 (as oils, oleoresins and natural extractives) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Chicory flowers contain cichorin (6,7-dihydroxycoumarin-7-glucoside). The root contains up to 8% inulin, a bitter principle consisting of 1:3 protocatechuic aldehyde to inulin, as well as lactucin and lactucopicrin.* The root contains a large number of steam-distillable aromatic compounds. Acetophenone provides the characteristic chicory aroma. Aroma threshold values: n/a Taste threshold values: n/a

CHICORY EXTRACT Other names: Chicory, extract (Cichorium intybus L.); Chicory, ext.; Cichorium intybus, ethanol extract CAS No.: CoE No.:

68650‑43‑1 n/a

FL No.: n/a EINECS No.: 272‑045‑6

FEMA No.: JECFA No.:

2280 n/a

NAS No.:

2280

Description: Soluble chicory extract is the product consisting of the dried solids prepared from a water extract or water extracts of chicory. Also see Chicory. Consumption: Annual: 101166.67 lb

Individual: 0.08573 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Chicory. JECFA: n/a Trade association guidelines: FEMA PADI: 138.104 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 384.50 75.12 4044.00 19.33

Max. 2890.00 154.30 6115.00 27.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: sweet, coffee, caramellic and brown. *

Balbaa et al. (1973). Planta Med. 24, 133.

Usual 8.94 99.31 164.70 13.50

Max. 60.65 120.70 247.60 40.50

CHIVES

289

CHIRATA Botanical name: Swertia chirayita (Robx. Ex Fleming) Botanical family: Gentianaceae Other names: Swertia chirata (Robx.) Buch.-Ham.; Swertia Indica; Agathodes chirayata D. Don; Gentiana chirayata Robx.; Ophelia chirayata Griseb. Foreign names: Chirette indien (Fr.), Indische Chiretta (Ger.), Chiretta (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6035 977052‑80‑4

Description: Chirata is an annual herbaceous plant native to the Himalayas, but also grown in South Africa. It is about 60 to 70 cm high with a thick, branched stalk, small opposite leaves, and flowering tops. The whole plant is used with small portions of root. Chirata has a bitter, tonic taste. Other Swerita species are sometimes used as adulterants. Xanthones are the active principles of chirata. Average maximum levels of herb use in alcoholic beverages is 0.0016% and nonalcoholic beverages is 0.0008%. Derivatives: Tincture (20% in 20 to 40% ethanol) and fluid extract Consumption: Annual: <1.00 lb

Individual: 0.00001491 mg/kg/day

Regulatory Status: CoE: Whole plant: Category 4 (with limits on xanthones). Use level in ppm: Herb tincture: nonalcoholic beverages 400 to 1530 ppm FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Bitter secoiridoid glycosides, such as swertiamarin (ca. 0.4%), gentiopikroside (trace amounts to 0.45% in crude drug and sweroside) and the much bitterer biphenylcarboxylic acid esters of sweroside and swertiamarine (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CHIRATA EXTRACT CAS No.: CoE No.:

90604‑50‑5 n/a

FL No.: n/a EINECS No.: 292‑344‑5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6036

Description: See Chirata. Consumption: Annual: n/a

Individual: 0.00009576 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

CHIVES Botanical name: Allium schoenoprasum L. Botanical family: Liliaceae Foreign names: Cive (Fr.), Schnittlauch (Ger.), Ceballino ajopardo (Sp.), Cipollina (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6186 977050‑37‑5

CINCHONA

290

Description: This mild-flavored member of the onion family is often considered more of an herb than a vegetable. The plant grows in compact tufts or clusters formed by the intertangling of the fibrous root. The leaves are numerous, erect, slender, hollow, pointed and deep green. The tender young leaves are cut and used to season foods. The fine-textured foliage is chopped and used in soups, stews, salads and other recipes. The bulb is small and not usually consumed. Chives are also used as a small ornamental. The plants bear purple flowers early in the year. Consumption: Annual: 166666.67 lb

Individual: 0.1412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Chives contain alliin, allicin, S-allyl-cysteine, S-methyl-cysteine. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA Red and Yellow Botanical name: Chichona spp.; Cinchona succiruba Pav. or its hybrids (red bark); C. officinalis L.*; C. ledgeriana Moens or C. calisaya Wedd. or hybrids of these with other Cinchona species (yellow bark) Botanical family: Rubiaceae Foreign names: Quinauina (Fr.), China rinde (Ger.), Quina (Sp.), China (It.) Description: Morphologic characteristics of the different varieties of cinchona differ very little. In general, the trees can reach 25 m in height, with opposite leaves and small flowers clustered as flowery tops. Indigenous to Peru, cinchona is cultivated today in all South and Central American countries, in Madagascar and areas of Africa. The part used is the bark from the branches. Commercially, the bark is distinguished as red cinchona (C. succirubra) or yellow cinchona (C. ledgeriana). The bark is collected from the plants more than 15 years old. Cinchona has a bitter, tonic taste. Derivatives: Tincture, 20% in 70% ethanol (tannin-free or not) or 10% in 60% ethanol (tannin-free or not). Fluid, soft, and dried extracts (the last two can be aqueous or water–alcoholic extracts with or without tannin). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Cinchona Bark. FDA: See Cinchona Bark. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of the dried product and its derivatives are quinine, quinidine, cinchonidine, cinchonine and tannin. The total alkaloid content determines the quality of the derivatives. Quinine is about 70% of the alkaloid content. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA BARK RED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2281 n/a

NAS No.: EAFUS No.:

2281 977052‑81‑5

Description: See Cinchona. Consumption: Annual: 15.00 lb

*

McGuffin et al. Herbs of Commerce (2000). American Herbal Products ASSN., Silver Spring, MD.

Individual: 0.00001271 mg/kg/day

CINCHONA BARK YELLOW

291

Regulatory Status: CoE: Bark: Category 4 (with limits on quinine). Use levels in ppm: Baked goods 27 ppm FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.567 mg IOFI: Natural Composition: The bark contains 5 to 15% total quinoline alkaloids (average 6 to 10% of which 30 to 60% are quinine-type alkaloids) that consist mainly of quinine (1 to 3%), quinidine (0 to 4%) and their respective 6ʹ-demethoxy derivatives, cinchonidine (1.25 to 8%) and cinchonine (2 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 26.00

Max. 27.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: bitter, astringent, maple, brown tea and woody notes.

CINCHONA BARK RED EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2282 n/a

NAS No.: EAFUS No.:

2282 977038‑61‑1

Description: See Cinchona. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: Baked goods 16.3; frozen dairy 40.00; condiments, relishes 85.00; soft candy 20.00; nonalcoholic beverages 146.2; alcoholic beverages 278.3 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 22.844 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 236.40 7.27 60.00

Max. 278.30 16.30 85.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 25.00 124.40 10.00

Max. 40.00 146.20 20.00

Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA BARK YELLOW CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2283 n/a

NAS No.: EAFUS No.:

2283 977052‑82‑6

Description: See Cinchona. Consumption: Annual: <1.00 lb

Individual: 0.00008771 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on quinine). Use levels in ppm: nonalcoholic beverages 4.40, alcoholic beverages 132.2 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.135 mg IOFI: Natural

CINCHONA BARK YELLOW EXTRACT

292 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 82.38

Max. 132.30

Food Category Nonalcoholic beverages

Usual 4.40

Max. 4.40

Composition: The bark has a higher content of quinine and a lower content of other alkaloids compared to some other species of Cinchona. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA BARK YELLOW EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2284 n/a

NAS No.:

2284 977083‑24‑1

Description: See Cinchona. Consumption: Annual: <1.00 lb

Individual: 0.00002894 mg/kg/day

Regulatory Status: CoE: Use level in ppm: nonalcoholic beverages 140.7; alcoholic beverages 500.00 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 28.493 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 470.00

Max. 500.00

Food Category Nonalcoholic beverages

Usual 127.10

Max. 140.70

Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2285 n/a

NAS No.:

2285

Description: See Cinchona. Consumption: Annual: 5100.00 lb

Individual: 0.004322 mg/kg/day

Regulatory Status: CoE: Use level in ppm: soft candy 3.00; nonalcoholic beverages 113.3; alcoholic beverages 466.9 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 25.180 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Nonalcoholic beverages

Usual 438.60 105.00

Max. 466.90 113.30

Food Category Soft candy

Usual 1.00

Max. 3.00

Aroma threshold values: n/a Taste threshold values: n/a

1,4-CINEOLE Synonyms: 1,4-Cineol; 1,4-Cineole; p-Cineole; 1,4-Epoxy-p-menthane; Isocineole; p-Menthane,1,4-epoxy-; 1-Methyl-4-(1-methylethyl)7-oxabicyclo(2.2.1)heptane; 7-Oxabicyclo(2.2.1)heptane,1-isopropyl-4-methyl-; 7-Oxabicyclo(2.2.1)heptane, 1-methyl­-4-(1-methylethyl)-

CINNAMALDEHYDE

CAS No.: CoE No.:

470‑67‑7 11225

293

FL No.: 03.007 EINECS No.: 207‑428‑9

FEMA No.: JECFA No.:

3658 1233

NAS No.:

3658

Description: 1,4-Cineole has a light and mild camphoraceous odor and a cool, mildly spice-like flavor. Consumption: Annual: 3050.00 lb

Individual: 0.002584 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 3.977 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

75% 172–174°C

Specific gravity

1.449–1.456 (20°C) Insoluble in water; soluble in oils and ethanol 0.898–0.902 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual n/a n/a n/a n/a n/a

Max. 4.71 12.14 25.00 9.62 9.91

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual n/a n/a n/a n/a

Max. 50.00 8.29 9.21 11.49

Synthesis: Its structure has been confirmed through synthesis.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: cooling, minty, menthol-like, green and herbal, with a terpy and camphoraceous nuance. Natural occurrence: Reported present in Piper cubeba, lime peel oil, apricot, cardamom (Eleteria cardamomun Maton), orange juice, grapefruit juice, laurel (Laurus nobilis L), rosemary and mastic gum leaf oil. It is also present in various essential oils; Boldea fragrans Juss., Xanthoxylum rhetsa D.C. and Ormenis multicaulis.

CINNAMALDEHYDE Synonyms: Acrolein, 3-phenyl-; Benzylideneacetaldehyde; Cassia aldehyde; Cinnamal; Cinnamic aldehyde; Cinnamyl aldehyde; EPA Pesticide Chemical Code 040506; Phenylacrolein; 3-Phenylacrolein; 3-Phenylpropenal; 3-Phenyl-2-propenal; 3-Phenyl-2propenaldehyde; 2-Propenal, 3-phenyl-; -Phenylacrolein; Zimtaldehyde CAS No.: CoE No.:

104‑55‑2 102

FL No.: 05.014 EINECS No.: 203‑213‑9

FEMA No.: JECFA No.:

2286 656

NAS No.:

2286

Description: Cinnamaldehyde has a strong cinnamon odor. Consumption: Annual: 550000.00 lb

*

Wallach. Ann. Dtsch. Chem. Ges. 356, 204, (1907); 392, 62 (1912).

Individual: 0.4661 mg/kg/day

CINNAMALDEHYDE ETHYLENE GLYCOL ACETAL

294

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60; 27 CFR 21.151 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 179.047 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H8O/132.16 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

98% (by ester determination) 248–250°C

Specific gravity

1.619–1.625 (20°C) Insoluble in water; miscible in oils and ethanol 1.046–1.053 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 435.60 273.80 1533.00 17.48 72.98 900.00

Max. 498.80 367.40 6191.00 31.87 77.96 900.00

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 100.30 640.00 792.20 39.09 52.71 370.00

Max. 109.40 800.00 1003.00 59.29 67.82 370.00

Synthesis: By isolation from natural sources; synthetically, by condensation of benzaldehyde with acetaldehyde in the presence of sodium or calcium hydroxide. Aroma threshold values: Detection at 50 to 750 ppb. Taste threshold values: Taste characteristics at 0.5 ppm: spicy, cinnamon and cinnamon bark. Natural occurrence: Reported found in celery seed, cinnamon, cinnamon leaf, cassia leaf, clove stem and lemon balm.

CINNAMALDEHYDE ETHYLENE GLYCOL ACETAL Synonyms: Cinnamaldehyde, cyclic ethylene acetal; 1,3-Dioxolane, 2-(2-phenylethenyl)-; 2-(2-Phenylethenyl)-1,3-dioxolane; 2-styryl-; 1,3-Dioxolane, 2-Styryl-1, 3-dioxolane CAS No.: CoE No.:

5660‑60‑6 48

FL No.: 06.014 EINECS No.: 227‑110‑3

FEMA No.: JECFA No.:

2287 648

NAS No.:

2287

Description: Cinnamaldehyde ethylene glycol acetal has a soft, warm, spicy odor reminiscent of cinnamon; sweet, spicy cinnamon– allspice flavor. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 100.152 mg Empirical Formula/MW: C11H12O2/176.22

IOFI: Artificial

CINNAMIC ACID

295

Specifications: (JECFA, 2000) Appearance

Nearly colorless, oily liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

265°C

Specific gravity

1.561–1.570 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.095–1.103 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 620.00 297.80 5.00 200.00

Max. 905.00 440.00 8.00 270.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 225.80 112.50 250.00 570.00

Max. 312.00 112.50 280.00 681.00

Synthesis: From cinnamic aldehyde and ethylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMIC ACID Synonyms: Phenylacrylic acid; tert-β-Phenylacrylic acid; 3-Phenylacrylic acid; 3-Phenylpropenoic acid; 3-Phenyl-2-propenoic acid; 2-Propenoic acid, 3-phenylCAS No.: CoE No.:

621‑82‑9 22

FL No.: 08.022 EINECS No.: 210‑708‑3

FEMA No.: JECFA No.:

2288 657

NAS No.:

2288

Description: Cinnamic acid is almost odorless with a burning taste, and then turning sweet and reminiscent of apricot. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 93.436 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H8O2/148.16 Specifications: (JECFA, 2000) Appearance

White crystalline scales

Melting point

Assay (min)

98%

Solubility

Boiling point

300°C

Specific gravity

132°C Soluble in oils; insoluble in water; slightly soluble in alcohol 1.2450–1.285 (15°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 570.00 232.88 191.68 265.00

Max. 712.00 383.67 262.82 290.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 300.00 249.38

Max. 0.01 400.00 356.04

Synthesis: Two isomers, trans- and cis- exist; the trans-isomer is of interest for use in flavoring; in addition to the extraction from natural sources (storax), it can be prepared as follows: (1) from benzaldehyde, anhydrous sodium acetate and acetic anhydride in the presence of pyridine (Perkin reaction); (2) from benzaldehyde and ethyl acetate (Claisen condensation); (3) from benzaldehyde and acetylene chloride; (4) by oxidation of benzylidene acetone with sodium hypochlorite.

CINNAMON

296 Aroma threshold values: n/a Taste threshold values: n/a

Natural occurrence: The trans- form has been found among the constituents of the essential oils of basil, Chinese cinnamon, Melaleuca bracteata, Alpinia galanga. It is reported found in Peru balsam, Asian and American storax and cocoa leaves. Also reported found in strawberry fruit, beer, cognac, starfruit (Averrhoa carambola L) and loquat. The cis- form is present in the oil of Alpinia malacensis.

CINNAMON Botanical name: Cinnamomum zeylanicum Nees-Ceylon cinnamom; C. loureirii Nees-Saigon cinnamom; C. cassia Nees-Chinese cinnamom Botanical family: Lauraceae Other names: Cinnamomon, Ceylon Foreign names: Cannelle (Fr.), Zimt (Ger.), Canela (Sp.), Cannella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2289 n/a

NAS No.: EAFUS No.:

2289 977000‑66‑0

Description: The Ceylon cinnamon tree can grow to 10 m. It has long, lanceolated leaves, small flowers in clusters and small fruits. It is cultivated by extensive pruning (coppicing). Increasingly, significant plantations are available in the Seychilles and in Brazil. The whole outer bark is peeled from the trees every 2 years; the outer corky layer is removed by careful scraping, and the bark strips are sun-dried. Cinnamon, commercially known as “Saigon cinnamon,” has superior odor and flavor and is produced from the bark of trees grown in the Saigon district of Vietnam. Saigon cinnamon is used mainly as a ground spice. Chinese cinnamon or cassia is the dried bark of C. cassia, a large tree that grows wild in Southeast Asia. The dried inner bark of the shoots of coppiced trees and the leaves are the parts used. Cinnamon has a somewhat bitter flavor, slightly pungent and burning. The genus Cinnamomum includes several species of great economic importance with various species or parts of the same plant producing different and variable products for human use. For detailed description of cinnamon, refer to Burdock (1997). Derivatives: Tincture (20% in 60 to 75% ethanol), fluid extract, essential oil, oleoresin, powdered spice Consumption: Annual: 3,566,666.67 lb

Individual: 3.02259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 184.1021 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.047 mg IOFI: Natural Essential oil composition: The essential oils are primarily constituted of 65 to 80% cinnamaldehyde and lesser percentages of various other phenols and terpenens, including eugenol, trans-cinnamic acid, hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol and its acetate, limonene, α-terpineol, tannins, mucilage, oligomeric procynidine and trace amounts of coumarin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Breakfast cereals Condiments, relishes Cheese Fats, oils Frozen dairy Fruit juice

Usual 5548.00 60.05 2515.00 214.00 15.00 285.80 356.30 614.60

Max. 12967.00 60.05 5102.00 214.00 15.00 324.10 616.10 770.50

Aroma threshold values: Detection for cinnemaldehyde: 750 ppb Taste threshold values: n/a

Food Category Gelatins, puddings Jams, jellies Meat products Milk products Nonalcoholic beverages Soft candy Soups Sweet sauce

Usual 1267.00 950.00 693.50 350.00 20.25 149.80 310.70 5000.00

Max. 1428.00 1050.00 1569.00 700.00 56.99 155.20 371.40 5000.00

CINNAMON BARK OIL

297

CINNAMON BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2290 n/a

NAS No.: EAFUS No.:

2290 977038‑60‑0

Description: See Cinnamon. Consumption: Annual: 5066.67 lb

Individual: 0.004293 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 226.131 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 468.90 1053.00 770.00 190.00

Max. 592.90 1305.00 900.00 270.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.92 363.30 667.60 20.00

Max. 10.31 472.50 818.30 20.00

Aroma threshold values: n/a Taste threshold values: n/a

CINNAMON BARK OIL Other names: Artificial cinnamon oil; Cassia oil; Ceylon, cinnamon bark oil; Oil of cinnamon; Oils, cassia; Cinnamon oil, Ceylon; Oil of Chinese cinnamon; Cinnamomum cassia oil CAS No.: CoE No.:

8007‑80‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2291 n/a

NAS No.:

2291

Description: The volatile oil obtained by steam distillation from the dried inner bark of the shoots of coppiced, cultivated bushes of C. zeylanicus Nees. It has an odor of cinnamon and a spicy burning taste. Consumption: Annual: 16216.67 lb

Individual: 0.01374 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 45.382 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2° and 0° Not less than 55% and not more than 78% aldehydes, calculated as Assay cinnamic aldehyde (C9H8O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.573 and 1.591 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.010 and 1.030 (25°C)

Physical–chemical characteristics: It is a yellow liquid and soluble in most fixed oils and propylene glycol. It is insoluble in glycerin and in mineral oil.

CINNAMON BARK OLEORESIN

298 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 491.40 97.48 23.98 102.90 205.70 171.00 18.00

Max. 572.60 288.90 281.30 128.90 232.00 214.80 98.00

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Soups

Usual 7.63 250.70 16.67 17.54 149.30 25.00

Max. 25.01 250.70 42.32 38.24 262.10 25.00

Aroma threshold values: Aroma characteristics at 1.0%: warm, spicy cinnamon, woody barklike, sweet aromatic with citrus nuances. Taste threshold values: Taste characteristics at 10 ppm: spicy, woody cinnamon bark with confection and bakery nuances.

CINNAMON BARK OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6425 977091‑23‑8

Description: See Cinnamon. Consumption: Annual: 30166.67 lb

Individual: 0.02556 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: spicy, cinnamon with woody and bark nuances, characteristic cinnamon.

CINNAMON FLOWERS Other names: Cassia buds; Cassia flowers; Cinnamon flowers; Cinnamomum cassia Blume CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2259 n/a

NAS No.: EAFUS No.:

2259 977091‑24‑9

Description: See Cinnamon. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 100.88 mg/kg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages Aroma threshold values: n/a Taste threshold values: n/a

Usual 970.00

Max. 1100.00

CINNAMYL ACETATE

299

CINNAMON LEAF OIL Other names: Oils, cinnamon CAS No.: CoE No.:

8015‑96‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2292 n/a

NAS No.:

2292

Description: The volatile oil is obtained by steam distillation from the leaves and twigs of the true cinnamon shrub C. zeylanicus Nees. The commercial oils, according to the geographical areas, are designated as either Cinnamon Leaf Oil, Ceylon or Cinnamon Leaf Oil Seychelles, and the two types differ in physical and chemical properties. The leaf oil has a quite different aromatic character as compared to bark essential oil. It has a spicy cinnamon, clove-like odor and taste. Consumption: Annual: 12100.00 lb

Individual: 0.01025 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 28.145 mg IOFI: Natural Specifications: (FCC, 1996) For both Ceylon-type and Seychelles-type oils Angular rotation

Ceylon type: Between –2° and
+1°; Seychelles type: Between –2° and 0°

Refractive index

Ceylon type: Between 1.529 and 1.537; Seychelles type: Between 1.533 and 1.540 at 20°

Assay

Ceylon type: Not less than 80% and not more than 88%, by volume, of phenols as eugenol; Seychelles type: Not less than 87% and not more than 96%, by volume, of phenols as eugenol

Solubility in alcohol

Passes test

Heavy metals

Passes test

Specific gravity

Ceylon type: Between 1.030 and 1.050; Seychelles type: Between 1.040 and 1.060

Note: The above specifications are for Ceylon- and Seychelles-type oils.

Physical–chemical characteristics: The oil is a light- to dark-brown liquid. It is soluble in most fixed oils and propylene glycol. It is soluble with cloudiness, in mineral oil, but it is insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 87.33 105.70 293.40 39.95 181.10 117.90

Max. 107.10 176.20 1166.00 52.33 215.90 138.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 65.00 55.64 8.28 17.23 1.56 35.56

Max. 100.00 444.80 39.70 34.63 1.56 71.52

Aroma threshold values: n/a Taste threshold values: n/a

CINNAMYL ACETATE Synonyms: Acetic acid, cinnamyl ester; Cinnamyl alcohol, acetate; gamma-Phenylallyl acetate; 3-Phenyl-2-propenyl acetate; 3-Phenyl-2-propen-1-ol acetate; 3-Phenyl-2-propen-1-yl acetate; 2-Propen-1-ol, 3-phenyl-, acetate CAS No.: CoE No.:

103‑54‑8 208

FL No.: 09.018 EINECS No.: 203‑121‑9

FEMA No.: JECFA No.:

2293 650

NAS No.:

2293

CINNAMYL ALCOHOL

300

Description: Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note. Consumption: Annual: 6100.00 lb

Individual: 0.005169 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.024 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

98% 262–265°C

Specific gravity

1.539–1.544 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.047–1.054 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.36 8.71 1.33 3.35 19.39

Max. 3.25 15.23 3.66 6.90 21.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 73.42 1.00 1.45 8.76

Max. 73.42 3.00 3.74 17.29

Synthesis: By acetylation of cinnamyl alcohol with acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sweet, spicy, floral, cinnamon and honey with a tutti-fruitti nuance. Natural occurrence: Reported found in melon, starfruit, tarragon and litchi.

CINNAMYL ALCOHOL Synonyms: gamma-Phenylallyl alcohol; 3-Phenylallyl alcohol; 3-Phenyl-2-propen-1-ol; Propenoic acid, 3-phenyl-(trans); 2-Propen1-ol, 3-phenyl-; 3-Phenyl-2-propenol; 3-Phenyl-2-propen-1-ol; Styrone; Styryl alcohol; Styryl carbinol CAS No.: CoE No.:

104‑54‑1 65

FL No.: 02.017 EINECS No.: 203‑212‑3

FEMA No.: JECFA No.:

2294 647

NAS No.:

2294

Description: Cinnamyl alcohol has a pleasant, floral odor and bitter taste. Consumption: Annual: 39500.00 lb

Individual: 0.03347 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515, FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.786 mg Empirical Formula/MW: C9H10O/134.18

IOFI: Nature Identical

CINNAMYL ANTHRANILATE (PROHIBITED)

301

Specifications: (JECFA, 2008)

Appearance

Not more than 1.5% (as cinnamic aldehyde) White to yellowish crystalline solid

Assay (min)

98%

Aldehyde content

Boiling point

258°C

Melting point (min)

30°C Soluble in oils; insoluble to slightly soluble in water; moderately soluble in ethanol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Alcoholic beverages 2.08 8.97 Gelatins, puddings Baked goods 7.14 17.93 Hard candy Chewing gum 79.65 304.20 Nonalcoholic beverages Frozen dairy 5.01 10.11 Soft candy Synthesis: Obtained originally by saponification of extraction from storax; synthetically, by reduction sodium or potassium hydroxide.

Usual Max. 8.53 14.80 43.66 137.30 3.15 8.06 11.45 21.30 of cinnamaldehyde with

Aroma threshold values: Detection: 1 ppm; cis- form, 81 ppb; trans- form, 2.8 ppm Taste threshold values: Taste characteristics at 20 ppm: green, floral, spicy and honey with a fermented yeasty nuance. Natural occurrence: Occurring as an ester or in the free state in hyacinth, Aristolochia clematis, Xanthorrhoea hastilis and in the essence of daffodil flowers. It is also reported found in guava fruit and peel, lemon peel oil, cassia leaf, Bourbon vanilla and cinnamon bark, leaf and root.

CINNAMYL ANTHRANILATE (PROHIBITED) Synonyms: 2-Aminobenzoic acid 3-phenyl-2-propenyl ester; Anthranilic acid, cinnamyl ester; Benzoic acid, 2-amino-, 3-phenyl-2-propenyl ester; Cinnamyl alcohol, anthranilate; Cinnamyl anthranilate; Cinnamyl anthranilate—prohibited; Cinnamyl o-aminobenzoate; 3-Phenyl-2-propen-1-ol 2-aminobenzoate; 3-Phenyl-2-propenyl anthranilate; 3-Phenyl-2-propen-1-yl anthranilate; 2-Propen-1-ol, 3-phenyl-, 2-aminobenzoate CAS No.: 87‑29‑6 FL No.: n/a FEMA No.: 2295 CoE No.: n/a EINECS No.: 201‑738‑8 JECFA No.: n/a Description: Cinnamyl anthranilate has a balsamic, fruity odor somewhat reminiscent of grape. Consumption: Annual: n/a

NAS No.:

2295

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.113 (prohibited from use in food) FDA (other): n/a JECFA: Not to be used (1981) Trade association guidelines: FEMA PADI: 1.436 mg

IOFI: n/a

Empirical Formula/MW: C16H15NO2/253.30

Specifications: (Burdock, 1997) Appearance Brownish powder Boiling point 332°C Melting point >60°C Reported uses: Prohibited from use in food.

Solubility Specific gravity

Synthesis: By esterification of anthranilic acid with cinnamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1 g dissolves in 20 mL of 95% alcohol 1.180 (15.5°C)

CINNAMYL BENZOATE

302

CINNAMYL BENZOATE Synonyms: Benzoic acid, cinnamyl ester; Cinnamyl alcohol, benzoate; 2-Propen- 1-ol, 3-phenyl-, benzoate; 3-Phenyl-2-propen1-ol benzoate CAS No.: CoE No.:

5320‑75‑2 743

FL No.: 09.780 EINECS No.: 226‑180‑2

FEMA No.: JECFA No.:

n/a 760

NAS No.:

7625

Description: Cinnamyl benzoate has a characteristic balsamic, aromatic, spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00001491 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: C16H14O2/238.29 Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White, crystalline powder

Boiling point Melting point

Assay (min)

98%

Solubility

335°C 31°C Soluble in oils; insoluble in water; miscible in alcohol

Synthesis: From cinnamyl alcohol and benzoyl chloride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Found in Siam benzoin.

CINNAMYL BUTYRATE Synonyms: Phenyl propenyl-n-butyrate; Butanoic acid, 3-phenyl-2-propenyl ester; Butyric acid, cinnamyl ester; Phenylpropenyl n-butyrate; 3-Phenyl-2-propenyl butanoate; Butanoic acid, 3-phenyl-2-propen-1-yl ester CAS No.: CoE No.:

103‑61‑7 279

FL No.: 09.053 EINECS No.: 203‑128‑7

FEMA No.: JECFA No.:

2296 652

NAS No.:

2296

Description: Cinnamyl butyrate has a fruity, slightly floral odor and sweet taste reminiscent of honey. It is used in orange and citrus flavors. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 11 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.081 mg Empirical Formula/MW: C13H16O2/204.27

IOFI: n/a

CINNAMYL CINNAMATE

303

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to yellowish liquid 98% 300°C

Refractive index Solubility Specific gravity

1.532–1.537 (20°C) Insoluble in water; miscible in alcohol 1.029–1.034 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.28 5.06 80.64 1.00 2.39

Max. 2.34 12.50 80.64 3.00 9.39

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.30 0.81 1.00 1.32 4.92

Max. 3.99 2.88 3.00 3.04 12.23

Synthesis: By esterification of cinnamic alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and caja fruit (Spondias lutea L.).

CINNAMYL CINNAMATE Synonyms: Cinnamic acid, cinnamyl ester; Cinnamyl alcohol, cinnamate; Phenylallyl cinnamate; 3-Phenyl-2-propen-1-yl cinnamate; 3-Phenyl-2-propenyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-phenyl-2-propenyl ester; Styracin CAS No.: CoE No.:

122‑69‑0 332

FL No.: 09.739 EINECS No.: 204‑566‑1

FEMA No.: JECFA No.:

2298 673

NAS No.:

2298

Description: Cinnamyl cinnamate has a characteristic, faintly sweet, resinous odor. Consumption: Annual: 833.33 lb

Individual: 0.0007062 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.774 mg

IOFI: Nature Identical

Empirical Formula/MW: C18H16O2/264.32 Specifications: (JECFA, 2000) Acid value (max) Appearance

2.0 White or colorless crystals

Boiling point Melting point

Assay (min)

95%

Solubility

370°C 42°C Soluble in oils; insoluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.09 20.62 0.05 8.86 15.91

Max. 0.71 24.62 0.45 13.86 16.93

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 22.67 0.55 5.00 4.47 23.62

Max. 27.62 0.90 10.00 5.42 27.79

CINNAMYL FORMATE

304

Synthesis: It can be extracted from storax; synthetically, by prolonged reaction of aluminum ethylate with cinnamic aldehyde in absolute ether. Aroma threshold values: Aroma characteristics at 1%: mild, floral, balsamic, sweet, floral, jasmine and rose, with a cinnamon spicy nuance. Taste threshold values: Taste characteristics at 10 to 25 ppm: spicy, cinnamic balsamic, with a floral, yeasty note and a lingering spicy aftertaste. Natural occurrence: Cinnamyl cinnamate is one of the most important constituents of storax: Liqidambar orientale, Liquidambar styracifluum L. It is also found in white Peru and Honduras balsams.

CINNAMYL FORMATE Synonyms: Cinnamyl alcohol, formate; Cinnamyl methanoate; Formic acid, cinnamyl ester; gamma-Phenylallyl formate; 3-Phenyl2-propen-1-ol formate; 3-Phenyl-2-propen-1-yl formate; 2-Propen-1-ol, 3-phenyl-, 1-formate CAS No.: CoE No.:

104‑65‑4 352

FL No.: 09.085 EINECS No.: 203‑223‑3

FEMA No.: JECFA No.:

2299 649

NAS No.:

2299

Description: Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.494 mg

IOFI: n/a

Empirical Formula/MW: C10H10O2/162.19 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

95% 250°C

Specific gravity

1.550–1.556 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.075–1.082 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.51 1.24 10.00 1.16

Max. 1.22 8.02 15.00 8.54

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.70 78.97 0.55 1.58

Max. 7.73 155.60 1.29 6.95

Synthesis: By esterification of cinnamyl alcohol with formic acid. Aroma threshold values: Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances. Natural occurrence: Reported found in narcissus.

CINNAMYL ISOBUTYRATE Synonyms: Isobutyric acid, cinnamyl ester; 2-Methyl-propanoic acid, 3-phenyl-2-propenyl ester; Propanoic acid, 2-methyl-, 3-phenyl-2-propenyl ester

CINNAMYL ISOVALERATE

CAS No.: CoE No.:

103‑59‑3 496

305

FL No.: 09.470 EINECS No.: 203‑126‑6

FEMA No.: JECFA No.:

2297 653

NAS No.:

2297

Description: Cinnamyl isobutyrate has a sweet, balsamic, fruity odor and sweet taste reminiscent of apple and banana. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.773 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H16O2/204.27

Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

96% 254°C

Specific gravity

1.520–1.528 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.005–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.25 3.56 12.93 1.00 1.87

Max. 1.46 9.16 12.93 3.00 7.29

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.09 0.67 1.00 0.76 2.92

Max. 3.18 0.70 3.00 1.77 7.86

Synthesis: By esterification of cinnamic alcohol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 3-phenyl-2-propenyl ester; Cinnamyl 3-methyl butyrate; Isovaleric acid, cinnamyl ester; 3-Methylbutanoic acid 3-phenyl-2-propenyl ester; 3-Phenylallyl isovalerate CAS No.: CoE No.:

140‑27‑2 454

FL No.: 09.459 EINECS No.: 205‑407‑9

FEMA No.: JECFA No.:

2302 654

NAS No.:

2302

Description: Cinnamyl isovalerate has a characteristic rose-like odor and an apple-like taste. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.998 mg

IOFI: Nature Identical

CINNAMYL PHENYLACETATE

306 Empirical Formula/MW: C14H18O2/218.29 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellowish liquid

Solubility

Assay (min) Boiling point

95% 313°C

Specific gravity

1.520–1.528 (20°C) Insoluble in water; miscible in oils and alcohol 1.005–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.85 4.37 28.00 2.81

Max. 2.34 7.40 28.00 4.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.93 11.18 1.38 3.78

Max. 10.44 14.12 2.63 6.15

Synthesis: By esterification of cinnamic alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, sweet, pineapple, with waxy and spicy nuances. Natural occurrence: Not reported found in nature.

CINNAMYL PHENYLACETATE Synonyms: Benzeneacetic acid, 3-phenyl-2-propenyl ester CAS No.: 7492‑65‑1 FL No.: 09.708 FEMA No.: 2300 NAS No.: CoE No.: 235 EINECS No.: 231‑322‑1 JECFA No.: 655 Description: Cinnamyl phenylacetate has a deep, rich, chrysanthemum-like odor and a spicy, honey-like flavor. Consumption: Annual: 0.17 lb

2300

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.706 mg

IOFI: Artificial

Empirical Formula/MW: C17H16O2/252.32 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, slightly viscous liquid 96% 333–335°C

Refractive index Solubility Specific gravity

1.575–1.581 (20°C) Insoluble in water; miscible in alcohol 1.089–1.095 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 16.10 6.60

Max. 2.70 20.17 10.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 37.00 4.57 11.27

Max. 41.00 7.35 15.24

CITRAL (NERAL)

307

Synthesis: From cinnamylchloride and sodium phenylacetate; also by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL PROPIONATE Synonyms: Cinnamyl alcohol, propionate; 3-Phenyl-2-propen-1-ol propanoate; 3-Phenyl-2-propenyl propionate; 3-Phenyl-2propen-1-yl propionate; 2-Propen-1-ol, 3-phenyl-, propanoate; Propionic acid, cinnamyl ester CAS No.: CoE No.:

103‑56‑0 414

FL No.: 09.133 EINECS No.: 203‑124‑5

FEMA No.: JECFA No.:

2301 651

NAS No.:

2301

Description: Cinnamyl propionate has a spicy, fruital odor with a woody, balsamic undernote and a sweet, warm, powerful, spicy taste. Consumption: Annual: 633.33 lb

Individual: 0.0005367 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.618 mg

IOFI: n/a

Empirical Formula/MW:

O

C12H14O2/190.24

H3C O

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to pale-yellow liquid 98% 289°C

Refractive index Solubility Specific gravity

1.532–1.537 (20°C) Insoluble in water; miscible in alcohol 1.029–1.034 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 9.08 17.84 2.40

Max. 1.50 13.63 240.10 3.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.08 16.28 1.41 6.10

Max. 5.68 29.84 2.26 7.81

Synthesis: By esterification of cinnamic alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, waxy, balsamic, green, punch, grape and cherry. Natural occurrence: Not reported found in nature.

CITRAL (NERAL) Synonyms: 3,7-Dimethyl-2,6-octadienal; 3,7-Dimethyl-trans-2,6-octadienal; 3,7-Dimethyl-1,2,6-octadienal; EPA Pesticide Chemical Code 040510; Geranial; 2,6-Octadienal, 3,7-dimethyl-; Citral CAS No.: CoE No.:

5392‑40‑5 109

FL No.: 05.020 EINECS No.: 226‑394‑6

FEMA No.: JECFA No.:

2303 1225

NAS No.:

2303

CITRAL DIETHYL ACETAL

308

Description: Citral has a strong, lemon-like odor and a characteristic bittersweet taste. Commercially, the product is a mixture of two geometric isomers—α-citral and β-citral, each exhibiting cis- and trans-isomers because of the position of the double bond. Consumption: Annual: 59500.00 lb

Individual: 0.05042 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 25.273 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

C10H16O/152.24 C H3

C H3

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Pale-yellow oily liquid

Solubility

Assay (min) Boiling point

96% (sum of cis- and trans-isomers) 228°C

Specific gravity

1.486–1.490 (20°C) Insoluble in glycerol; very slightly soluble in water; soluble in fixed oils, mineral oils, propylene glycol and ethanol 0.885–0.891 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 3.29 132.80 0.00 146.90 10.00 22.29

Max. 5.90 177.50 0.20 429.80 10.00 33.55

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 173.70 0.50 7.68 1.00 17.33 142.20

Max. 209.70 0.75 114.50 2.25 27.72 181.10

Synthesis: Citral is usually isolated from the citral-containing oil by chemical means or by chemical synthesis (from β-pinene, isoprene, etc.). Aroma threshold values: Detection at 1.0%: characterizing lemon-like, distilled lime peel, intense aldehydic citruslike. Taste threshold values: Taste characteristics at 5 ppm in 5% sugar and 0.1% CA: characteristic lemon, peely, citrus, green floral juicy with woody and candy notes. Natural occurrence: Reported found in apricot, clary sage, ginger, grape, grapefruit, lemon, lime, mandarin, orange, raspberry, tamarind, tangerine, tea and tomato.

CITRAL DIETHYL ACETAL Synonyms:  1,1-Diethoxy-3,7-dimethylocta-2,6-diene; 1,1-Diethoxy-3,7-dimethyl-2,6-octadiene; 3,7-Dimethyl-2,6-octadienal diethyl acetal; 2,6-Octadienal, 3,7-dimethyl-, diethyl acetal; 2,6-Octadiene, 1,1-diethoxy-3,7-dimethylCAS No.: CoE No.:

7492‑66‑2 38

FL No.: 06.004 EINECS No.: 231‑323‑7

FEMA No.: JECFA No.:

2304 948

NAS No.:

2304

Description: Citral diethyl acetal has a mild, green, citrus odor and a green, oily, citrus-peel flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

CITRAL DIMETHYL ACETAL

309

Trade association guidelines: FEMA PADI: 8.325 mg

IOFI: Artificial

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless liquid

Refractive index

Assay (min)

92% (sum of cis and trans-isomers)

Solubility

Boiling point

230°C; 140–142 (15 mmHg)

Specific gravity

Minimum assay (sum of isomers + hemiacetals + citral): 98% 1.445–1.455 (20°C) 1:2–2.6 in 80% alcohol; almost insoluble in water; soluble in propylene glycol 0.864–0.879 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 55.00 5.00

Max. 1.00 62.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 2.35 41.83

Max. 10.00 4.72 53.99

Synthesis: From ethyl orthoformate and citral. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, citrus lemon with waxy nuance. Natural occurrence: Reported not found in nature.

CITRAL DIMETHYL ACETAL Synonyms:  1,1-Dimethoxy-3,7-dimethyl-2,6-ocadiene;  1,1-Dimethoxy-3,7-dimethyl-2,6-octa-diene;  1,1-Dimethoxy-3,7-dimethyl­ octa-2,6-diene; 2,6-Octadiene, 1,1-dimethoxy-3, 7-di-methyl-; 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, (cis and trans) CAS No.: CoE No.:

7549‑37‑3 39

FL No.: 06.005 EINECS No.: 231‑434‑0

FEMA No.: JECFA No.:

2305 944

NAS No.:

2305

Description: Citral dimethyl acetal has a fresh, lemon-like odor. The commercial product consists of a mixture of cis- and trans-isomers. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 60 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 17.048 mg Empirical Formula/MW:

C12H22O2/198.30

IOFI: Artificial

CITRAL PROPYLENE GLYCOL ACETAL

310 Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless to yellowish liquid

Refractive index

Assay (min)

92% (sum of isomers)

Solubility

Boiling point

105–106°C (10 mmHg)

Specific gravity

Minimum assay (sum of isomers + hemiacetals + citral): 98% 1.450–1.463 (20°C) Insoluble in water; miscible in ethanol at room temperature; soluble in organic solvents and oils 0.881–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 86.48 44.21

Max. 7.00 102.50 62.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 80.00 19.99 58.59

Max. 100.00 25.59 74.65

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, citrus, lemon, grapefruit, lime with woody and terpy nuance. Natural occurrence: Reported not found in nature.

CITRAL PROPYLENE GLYCOL ACETAL Synonyms: Citral, 1,2-propylene glycol acetal; 2-(2,6-Dimethylhepta-1,5-dienyl)-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-(2,6-dimethyl-1,5-heptadienyl)-4-methylCAS No.: CoE No.:

10444‑50‑5 2343

FL No.: 06.035 EINECS No.: 233‑929‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7626

Description: Citral propylene glycol acetal has a sweet, citrus, lemon–orange odor; mild, lemony flavor changing to a lemon flavor in aqueous media. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C13H22O2/210.32

Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Reported uses (ppm): n/a Synthesis: Condensation of citral with propylene glycol using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Slightly soluble in water (with some decomposition); soluble in propylene glycol, alcohol, and oils

CITRIC ACID

311

CITRIC ACID Synonyms: 2-Hydroxy-1,2,3-propanetricarboxylic acid; Anhydrous citric acid; Citric acid, anhydrous; Citric acid, monohydrate; Citretten; Citro; EPA Pesticide Chemical Code 021801; β-Hydroxytricarballylic acid; β-Hydroxy-tricarboxylic acid; 2-Hydroxy1,2,3-propanetricarboxylic acid; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-; Citric acid [USAN:JAN] CAS No.: CoE No.:

77‑92‑9 20

FL No.: n/a EINECS No.: 201‑069‑1

FEMA No.: JECFA No.:

2306 218

NAS No.:

2306

Description: Citric acid and its salts are naturally occurring constituents and common metabolites in plant and animal tissues. Citric acid is an intermediary compound in the Krebs cycle linking oxidative metabolism of carbohydrate, protein and fat. The concentration of naturally occurring citrate is relatively higher in fruits, particularly citrus fruits and juices than vegetables and animal tissues. Typical concentrations, fresh weight, are about 1% in orange juice and up to 8% in unripe lemon juice as compared to less than 0.1% in peas, corn and cabbage and about 0.1% in human milk. Citric acid has a pleasant acid taste and is odorless.* Consumption: Annual: 106,833,333.33 lb

Individual: 90.5367 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 131 et seq. 133 et seq., 145 et seq. 146 et seq. 150 et seq. 155.130, 161.190,163 et seq. 169.115, 169.140, 169.150, 172.755, 172.370, 172.832, 172.841, 172.861, 173 et seq. 178 et seq. 184.1007, 184.1033, 184.1140, 184.1195, 184.1296, 184.1298, 184.1307c, 184.1386, 184.1449, 184.1625, 184.1751, 184.1851, 184.1848, 184.1911 582.1033, 582.6033, 573.580 FDA (other): Approved for OTC use (21 CFR 310.545, 331.11); excipient (CDER, 1996); 27CFR 24.182, 24.246, 24.244, 24.178, 5.23 JECFA: ADI: Not limited. Group ADI for citric acid and its calcium, potassium and ammonium salts (1973). Trade association guidelines: FEMA PADI: 3.126 mg

IOFI: Nature Identical

Empirical Formula/MW: Empirical Formula/MW: C6H8O7/192.12

Specifications: (JECFA, 2008) Appearance

White or colorless, crystalline solid

Melting point

Assay (min)

99.5%

Solubility

152–154°C for anhydrous form, about 100 for the monohydrate Very soluble in water; slightly soluble in ether; freely soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 6.62 2.13 0.13 0.38 0.38 0.28 0.60 0.46 0.31 1.31 1.01 12.90 2.62

Max. 8.25 2.65 0.13 0.87 0.81 0.93 0.60 0.84 0.39 2.91 1.82 15.93 3.89

Food Category Gravies Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.99 2.27 0.82 0.83 1.71 0.40 0.98 0.50 33.00 0.38 2.19 0.20 2.66

Max. 1.63 5.51 0.89 1.34 2.94 0.40 0.98 1.15 33.00 1.08 13.76 0.22 3.30

Synthesis: By mycological fermentation using molasses and strains of Aspergillus niger; from citrus juices and pineapple wastes. *

Adapted from SCOGS (Select Committee on GRAS Substances) report on citric acid, PB 280 954.

CITRIC AND FATTY ACID ESTERS OF GLYCEROL

312 Aroma threshold values: Detection: 9.6 to 350 ppm Taste threshold values: n/a

Natural occurrence: Extremely widespread in nature; also identified in the flowers of Hibiscus subdariffa, cocoa and kiwifruit.

CITRIC AND FATTY ACID ESTERS OF GLYCEROL Synonyms: Citric acid esters of mono- and diglycerides; Citroglycerides CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4307 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.301 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Condiments, relishes Confections, frostings Fish products Gelatins, puddings Gravies Hard candy

Usual 0.80 45.00 0.20 4.50 0.03 2.50 0.10 2.00

Max. 1.50 90.00 0.40 9.00 0.06 5.00 0.20 4.00

Food Category Instant coffee/tea Meat products Milk products Nonalcoholic beverages Poultry Seasonings flavors Soft candy Soups

Usual 0.60 0.002 0.30 0.20 0.003 0.10 3.00 0.10

Max. 1.30 0.004 0.60 0.30 0.006 0.20 6.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

CITRONELLA Botanical name: Cymbopogon winterianus (Andropogon nardus), Java de Tong (Java citronella), C. nardus Randle (Andropogon nardus), Ceylon de Tong (Ceylon citronella) Botanical family: Poaceae Foreign names: Citronelle (Fr.), Citronel (Ger.), Citronella (Sp.), Citronella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Ceylon citronella (C. nardus) and Java citronella (C. winterianus) are both perennial grasses growing more than 1 m high. The herb is harvested two to three times a year in Ceylon. The freshly cut or partially dried herb is steam distilled. The plant yields the largest amount of essential oil at about its third year of growth. Citronella is also cultivated and distilled in Java, Guatemala, Taiwan, Hainan, Argentina and New Guinea. The Java-type essential oil is considered to be of superior quality over the Ceylon type. Citronella has a characteristic citronella, rose- and lemon-like odor. The Council of Europe (CoE, 2000) has described Ceylon citronella and Java Citronella separately. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

CITRONELLA OIL

313

Regulatory Status: CoE: Ceylon-type: Herb, category 3 (with limits on methyleugenol); Java-type: Herb, category 1. FDA: 21 CFR, 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.116 mg

IOFI: Natural

Essential oil composition: Citronella oil contains a number of fragrant fractions of which citronellal, geraniol and citronellol are the major components. Ceylon citronella oil contains 55 to 65% total acetylizable alcohols (calculated as citronellol) and 7 to 15% total aldehyde (calculated as citronellal). The main constituents are geraniol (18 to 20%), citronellol (6.4 to 8.4%), citronellal (5 to 15%), geranyl acetate (2%); limonene (9 to 11%) and methyl isoeugenol (7.2 to 11.3%). Other constituents are camphene, caryophyllene, linalool, citral (neral and geranial), methylheapenone, methyleugenol, l-borneol, nerol, eugenol and farnesol.* Java citronella oil contains not less than 35% alcohols (calculated as citronellol) and not less than 35% aldehydes (calculated as citronellal). The Java type appears to have higher concentrations of citronellol (35%) and geraniol (21%) than does the Ceylon type (citronellol 10% and geraniol 18%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: floral, green, rosy and citrus-lemon.

CITRONELLA OIL Other names: Citronella oil (C. nardus Rendle); EPA Pesticide Chemical Code 021901; Essential oil of Cymbopogon nardus; Oil of citronella; Oils, citronella CAS No.: CoE No.:

8000‑29‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2308 n/a

NAS No.:

2308

Description: There are two essential oils: Ceylon citronella oil and Java citronella oil. Ceylon citronella oil is obtained by steam distillation of the partially dried herb known as the lanabatu variety, while the Java citronella oil is obtained by steam or water distillation of the freshly cut or partially dried herb known as the maha pengira variety. It differs from the Ceylon citronella oil in both composition and odor. The Ceylon type has a characteristic citronellal-like odor. Java-type oil has a pronounced aldehyde (rose, lemon-like) odor. Consumption: Annual: 1350.00 lb

Individual: 0.001144 mg/kg/day

Regulatory Status: CoE: See Citronella. FDA: 21 CFR 182.20; 582.20 FDA (other): 27 CFR 21.105, 21.65, 21.151 JECFA: n/a Trade association guidelines: FEMA PADI: 9.461 mg IOFI: Natural Specifications: (Burdock, 1997) Aldehyde content Optical rotation (20°C) Refractive index (20°C)

Ceylon type: 7–15%; Java type: 30–45% Ceylon type: –9° to –18°; Java type: –9° to 0° Ceylon type: 1.479–1.495; Java type: 1.466–1.475

Solubility Specific gravity (20°C) Total alcohol (as geraniol)

Ceylon type: 1:2 in 80% ethanol; Java type: 1:2 in 80% ethanol Ceylon type: 0.894–0.906; Java type: 0.878–0.895 Ceylon type: 55–65%; Java type: 32–35%

Physical–chemical characteristics: The Ceylon oil is a pale yellow to yellowish-brown liquid. The Java-type oil is a clear, mobile, light yellow to brownish liquid.

*

Boelens et al. (1994). Perfumer & Flavorist. 19, 29–45.

CITRONELLAL

314 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Breakfast cereals

Usual 32.96 34.95 31.60 17.80

Max. 40.00 47.61 42.58 28.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 24.95 16.60 33.24 3.28

Max. 38.92 26.23 45.88 12.98

Aroma threshold values: n/a Taste threshold values: n/a

CITRONELLAL Synonyms: β-Citronellal; Citronellel; Citronellol, (D); 3,7-Dimethyl-6-octenal; 3,7-Dimethyl-6-octen-1-al; 6-Octenal,3,7-dimethyl-; Poly((1,3a,4,6,7,7a-hexahydro-1,3-dioxo-3H-furo(3,4-c)pyran-4,6-d-iyl)(tetrahydro-2,5-dioxo-3,4-furandiyl)methylene); D-Rhodinal; Rhodinal CAS No.: CoE No.:

106‑23‑0 110

FL No.: 05.021 EINECS No.: 203‑376‑6

FEMA No.: JECFA No.:

2307 1220

NAS No.:

2307

Description: Citronellal has an intense, lemon-, citronella-, rose-type odor. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): 27 CFR21.105 JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.116 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

85% (aldehydes as C10H18O) 206°C

Specific gravity

1.446–1.456 (20°C) Insoluble in water, glycerol; soluble in fixed oils and ethanol; slightly soluble in propylene glycol 0.850–0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Synthesis: Can be prepared by chemical synthesis or by fractional distillation of natural oils, such as citronella. Industrially prepared by hydrogenation of β-citronellol or by catalytic hydrogenation of citral; also in the laboratory by dehydration of hydroxydihydrocitronellal. Aroma threshold values: Detection: 31 to 100 ppb Taste threshold values: Taste characteristics at 10 ppm: floral, green, rosy and citrus-lemon.

CITRONELLIC ACID

315

Natural occurrence: The d-form of citronellal has been reported in the oil of citronella (Ceylon, Jammus, Kaschmis), in the oil from leaves of Barosma pulchella, in the oil from roots of Phebalium nudum, in the oils of Eucalyptus citriodora, Leptospermum citratum and Baeckea citriodora; the l-form is present in the oils of Backhousia citriodora var. A, Eucalyptus citridora, Litsea cubeba (fruits) and lemongrass. Citronellal also is present in the oils of lemon, mandarin, Lavandula delphinensis, Ocimum canum f. citrata, lime and kumquat, swangi (Citrus hystrix D.C.), ginger pepper and lemon balm (Melissa officinalis L.).

CITRONELLIC ACID Synonyms: 3,7-Dimethyl-6-octenoic acid; Rhodinic acid; Rhodinolic acid; 6-Octenoic acid, 3,7-dimethylCAS No.: CoE No.:

502‑47‑6 616

FL No.: 08.036 EINECS No.: 207‑939‑7

FEMA No.: JECFA No.:

3142 1221

NAS No.:

3142

Description: Citronellic acid has a green-grassy odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.240 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O7/170.25

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

121–122°C (1 mmHg)

Specific gravity

1.455–1.462 (20°C) Insoluble in glycerol, water; soluble in most fixed oils, propylene glycol and ethanol 0.920–0.926 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 1.10 0.60

Max. 1.25 2.25 1.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.07

Max. 2.25 1.25

Synthesis: By oxidation of citronellal; also by the conversion of pulegone. Aroma threshold values: Detection at 1%: fatty, waxy, heavy, floral with a slight citronella nuance. It also has vegetative and tobacco nuances. Taste threshold values: Taste characteristics at 5 to 30 ppm: mild, floral, rosy, fruity melon with slight hints of citronella and citrus. Natural occurrence: The d-form is reportedly a constituent of Java citronella, geranium, Borosma pulchellum, Xanthoxylum piperitum, bitter-orange leaves, lemongrass, Calytrix virgata and Calytrix tetragona leaves; the l-form has been reportedly identified in cypress oil (Callitirs glauca R. Br.), Callitirs intratropica, in the oil of Chamaecyparis obtusa and of Thujopsis dolabrata; the d,l-form is isolated from camphor oil. Also reported found in mandarin peel oil, swangi (Citrus hystrix D.C.), peppermint oil and black tea.

CITRONELLOL

316

CITRONELLOL Synonyms: d-Citronellol; 3,7-Dimethyl-6-octen-1-ol; for the l-form see Rhodinol CAS No.: CoE No.:

106‑22‑9 59

FL No.: 02.011 EINECS No.: 203‑375‑0

FEMA No.: JECFA No.:

2309 1219

NAS No.:

2309

Description: Citronellol has a characteristic rose-like odor. Because odor plays such an important part in selecting this material, there may be special grades of citronellol that do not meet the Essential Oil Association specification. These limits have been broadened enough to include best qualities of commercial citronellol and chemically pure citronellol. l-Citronellol has a sweet, peach-like flavor; d-citronellol has a bitter taste. Consumption: Annual: 3766.67 lb

Individual: 0.003192 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 1.156 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H20O/156.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% (total alcohols as C10H20O) 225°C

Specific gravity

1.454–1.462 (20°C) Insoluble in glycerol; slightly soluble in water; soluble in most fixed oils, propylene glycol and ethanol 0.850–0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.03 6.47 7.87 1.41

Max. 4.21 20.26 9.23 39.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.70 1.87 1.30 4.46

Max. 6.32 1.94 4.41 18.16

Synthesis: It is generally accepted to distinguish rhodinol as the product isolated from geranium consisting of a mixture of l-citronellol and geraniol, whereas the name l-citronellol should be used to indicate the corresponding synthetic product with the highest level of purity; dl-citronellol can be prepared by catalytic hydrogenation of geraniol or by oxidation of allo-cyrnene; l-citronellol is prepared from (+) d-pinene via (+) cis-pinene to (+) 2,6-dimethyl-2,7-octadiene and, finally, isolating l-citronellol by hydrolysis of the aluminum-organo compound. Aroma threshold values: Detection at 11 ppb to 2.2 ppm; l-form, 40 ppb Taste threshold values: Taste characteristics at 20 ppm: floral, rose, sweet and green with fruity citrus nuances. Natural occurrence: l-Citronellol has been found in the plants of the Rosaceae family; d- and dl-citronellol have been identified in Verbenaceae, Labiatae, Rutaceae, Geraniaceae and others; citronellol has been reported in about 70 essential oils and in the oil of Rosa bourbonia; the Bulgarian rose oil has been reported to contain more than 50% l-citronellol, whereas East African geranium contains more than 80% of the d-isomer; the natural product is always optically active. Reported found in guava fruit, orange, bilberry, blackcurrant, nutmeg, ginger, corn mint oil (Mentha arvensis L. var. piperascens), mustard, pennyroyal oil (Mentha pulegium L.), hop oil, tea, coriander seed, cardamom, beer, rum, and apple juice.

CITRONELLYL ANTHRANILATE

317

CITRONELLYL ACETATE Synonyms: Acetic acid, citronellyl ester; Citronellol acetate; Acetic acid, 3,7-dimethyl-6-octen-1-yl ester; 1-Acetoxy-3,7-dimethyloct6-ene; Citronellyl acetate; β-Citronellyl acetate; 3,7-Dimethyl-6-octen-1-ol acetate; 3,7-Dimethyl-6-octen-1-yl acetate; Natural rhodinol, acetylated; 2-Octen-8-ol, 2,6-dimethyl-, acetate; 6-Octen-1-ol, 3,7-dimethyl-, acetate CAS No.: CoE No.:

150‑84‑5 202

FL No.: 09.012 EINECS No.: 205‑775‑0

FEMA No.: JECFA No.:

2311 57

NAS No.:

2311

Description: Citronellyl acetate has a fresh, fruity odor reminiscent of rose and a pungent taste at the beginning, turning to sweet, apricot-like taste afterward. Consumption: Annual: 683.33 lb

Individual: 0.0005790 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.338 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 229°C

Specific gravity

1.440–1.450 (20°C) 1:9 in 70% alcohol; soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol and water 0.883–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.75 10.36 5.68 8.13

Max. 4.78 20.10 5.68 13.93

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.06 28.33 3.99 10.80

Max. 10.49 28.33 6.54 19.88

Synthesis: By direct acetylation of citronellol (natural or synthetic); its physical–chemical characteristics vary, depending on the quality of the starting alcohol. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: floral, green, fruity, sweet, citrus and waxy character. Natural occurrence: Reported in the oil of citronella, Chamaecyparis lawsoniana Parl, orange juice, lemon juice, lemon and grapefruit peel oil, swangi (Citrus hystrix D.C.), ginger, tarragon, myrtle leaf, nutmeg, Cympogon citralis oil and beer.

CITRONELLYL ANTHRANILATE Synonyms: 6-Octen-1-ol, 3,7-dimethyl-, 2-aminobenzoate; 3,7-Dimethyloct-6-enyl 2-aminobenzoate CAS No.: CoE No.:

68555‑57‑7 n/a

FL No.: n/a EINECS No.: 271‑433‑2

Description: Colorless liquid; rose, fruity aroma.

FEMA No.: JECFA No.:

4086 1539

NAS No.:

n/a

CITRONELLYL BUTYRATE

318

Consumption: Odor and/or flavor used in floral, frangipanni plumeria, freesia, neroli, orange blossom fleur d’oranger, petitgrain, and rose. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 4.628 mg

IOFI: Artificial

Empirical Formula/MW: H2N

C17H25O2N/275.39

H3C

O

C H3

C H3

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96% 160°C (0.1 mmHg) Boiling point 365°C Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 10.00 10.00 1.00 5.00 10.00 1.00 20.00 25.00

Max. 100.00 50.00 25.00 25.00 50.00 5.00 100.00 50.00

Refractive index Solubility

1.531–1.537 (20°C) Insoluble in water; soluble in ethanol

Specific gravity

1.001–1.007 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Processed fruits Snack foods Soft candy Sweet sauce

Usual 10.00 10.00 10.00 10.00 5.00 10.00 1.00

Max. 100.00 100.00 100.00 100.00 25.00 100.00 25.00

Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRONELLYL BUTYRATE Synonyms: Butanoic acid, 3,7-dimethyl-6-octenyl ester; Butyric acid, 3,7-dime-thyl-6-octenyl ester; Citronellyl butyrate; Citronellyl n-butyrate; 2,6-Dimethyl-2-octen-8-ol, butyrate; 2,6-Dimethyl-2-octen-8-yl butyrate; 3,7-Dimethyl-6-octenyl butanoate; Natural rhodinol, butylated; 6-Octen-1-ol, 3,7-dimethyl-, butyrate; Rhodinyl butyrate; Butanoic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

141‑16‑2 275

FL No.: 09.049 EINECS No.: 205‑463‑4

FEMA No.: JECFA No.:

2312 65

NAS No.:

2312

Description: Citronellyl butyrate has a strong, fruity and rose-like odor with sweet, plum-like taste. Consumption: Annual: 88.33 lb

Individual: 0.00007485 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

CITRONELLYL FORMATE

319

Trade association guidelines: FEMA PADI: 3.300 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 243°C

Specific gravity

1.455–1.462 (20°C) 1:6 to 1:9 in 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.889–0.904 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.25 14.20 0.61 13.96

Max. 4.50 23.56 0.75 22.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.41 22.28 5.67 14.63

Max. 16.34 22.28 8.99 22.97

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, waxy, green with perfume nuance. Natural occurrence: Reported in Ceylon citronella oil, orange juice, tomato, passion fruit and juice.

CITRONELLYL FORMATE Synonyms: 2,6-Dimethyl-2-octen-8-yl formate; 3,7-Dimethyl-6-octen-1-ol formate; 3,7-Di-methyl-6-octen-1-yl formate; Formic acid, citronellyl ester; Formic acid, 3,7-dimethyl-6-octen-1-yl ester; 6-Octen-1-ol, 3,7-dimethyl-, formate CAS No.: CoE No.:

105‑85‑1 345

FL No.: 09.078 EINECS No.: 203‑338‑9

FEMA No.: JECFA No.:

2314 53

NAS No.:

2314

Description: Citronellyl formate has a strong, fruity, rose-like odor with a sweet, fruity taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 6.165 mg Empirical Formula/MW:

C11H20O2/184.28

IOFI: Nature Identical

CITRONELLYL ISOBUTYRATE

320 Specifications: (JECFA, 1997) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

86% 235°C

Specific gravity

1.443–1.452 (20°C) 1:3 in 80% alcohol; soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 0.890–0.903 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 6.68 25.35 22.90 17.92

Max. 11.14 34.54 28.81 25.31

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.15 13.02 28.27

Max. 0.15 20.72 37.92

Synthesis: By direct esterification of citronellol with formic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, waxy, fruity, citrus and tangerine. Natural occurrence: Reported present in geranium essential oil and in the oils of Rosa borbonica, Cupressus lusitanica. Reported found in mandarin, satsuma and kumquat peel oil, laurel (Laurus nobilis L.), lovage root, black currant buds, basil and honey.

CITRONELLYL ISOBUTYRATE Synonyms: 3,7-Dimethyloct-6-enyl isobutyrate; Isobutyric acid, 3,7-dimethyl-6-octenyl ester; Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octenyl; Propanoic acid, 2-methyl-, 3,7-di-methyl-6-octenyl ester; Rhodinyl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

97‑89‑2 296

FL No.: 09.421 EINECS No.: 202‑616‑7

FEMA No.: JECFA No.:

2313 71

NAS No.:

2313

Description: Citronellyl isobutyrate has a sweet, fruity and rose-like odor with a slightly sweet, apricot-like taste. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.643 mg

IOFI: n/a

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 249°C

Specific gravity

1.440–1.448 (20°C) 1:6 in 80% alcohol; miscible with alcohol, chloroform, ether and most fixed oils; insoluble in water 0.870–0.880 (25°C)

CITRONELLYL OXYACETALDEHYDE

321

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.57 17.63 0.017 1.00

Max. 4.43 22.57 0.023 10.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.25 1.00 2.70

Max. 0.25 10.00 40.00

Synthesis: By direct esterification of citronellol with isobutyric acid via azeotropic conditions or using isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: waxy, fruity, green, with a citrus and tropical nuance. Natural occurrence: Reported in Ceylon citronella oil.

CITRONELLYL OXYACETALDEHYDE Synonyms: Acetaldehyde, ((3,7-dimethyl-6-octenyl)oxy)-; ((3,7-Dimethyl-6-octenyl)oxy)acetaldehyde; Citronelloxy­ acetaldehyde; Citronellyloxyacetaldehyde; 6,10-Di-methyl-3-oxa-9-undecenal; Acetaldehyde, 2-((3,7-dimethyl-6-octen-1-yl)oxy)CAS No.: CoE No.:

7492‑67‑3 2012

FL No.: 05.079 EINECS No.: 231‑324‑2

FEMA No.: JECFA No.:

2310 592

NAS No.:

2310

Description: Citronellyl oxyacetaldehyde has a strong, floral odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.317 mg

IOFI: Artificial

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (JECFA, 2008) Appareance Assay (min) Boiling point

Colorless viscous liquid 75% 239; 130°C (12 mmHg)

Refractive index Solubility Specific gravity

1.461–1.471 (20°C) Insoluble in water; soluble in alcohol 0.922 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 18.45 15.40

Max. 1.20 23.25 18.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.00 8.01 15.35

Synthesis: Interaction of bromoacetals with sodium or potassium alcoholates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: citrus, bitter, floral with a slight soapy and woody nuance. Natural occurrence: Reported not found in nature.

Max. 30.00 10.10 21.15

CITRONELLYL PHENYLACETATE

322

CITRONELLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, 3,7-dimethyl-6-octenyl ester; Benzeneacetic acid, 3,7- di-methyl-6-octenyl ester; 3,7-Dimethyl6-octenyl phenylacetate; 3,7-Dimethyl-6-octenyl benzeneacetate; 3,7-Dimethyl-6-octen-1-yl phenylacetate; Benzaeneacetic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

139‑70‑8 2157

FL No.: 09.785 EINECS No.: 205‑373‑5

FEMA No.: JECFA No.:

2315 1021

NAS No.:

2315

Description: Citronellyl phenylacetate has a sweet herbaceous, rose-like, yet heavy and very tenacious odor, reminiscent of rose petals. Consumption: Annual: <1.00 lb

Individual: 0.0001341 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 5.879 mg

IOFI: Artificial

Empirical Formula/MW:

C18H26O2/274.40

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, somewhat viscous liquid

Solubility

Assay (min) Boiling point

98% 342°C

Specific gravity

1.492–1.510 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.958–0.960 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 25.01 26.99

Max. 1.50 28.37 32.61

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.00 9.78 28.89

Max. 33.00 15.86 34.57

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRONELLYL PROPIONATE Synonyms: 3,7-Dimethyl-6-octen-1-yl propionate; 3,7-Dimethyl-6-octen-1-ol propanoate; 6-Octen-1-ol, 3,7-dimethyl-, propanoate; 6-Octen-1-ol-, 3,7-dimethyl-, 1-propanoate CAS No.: CoE No.:

141‑14‑0 410

FL No.: 09.129 EINECS No.: 205‑461‑3

FEMA No.: JECFA No.:

2316 61

NAS No.:

2316

Description: Citronellyl propionate has a rose-like odor; bittersweet, plum-like taste. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

CITRONELLYL trans-2-METHYL-2-BUTENOATE

323

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.476 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H24O2/212.33

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 242°C

Specific gravity

1.443–1.449 (20°C) 1:3 in 80% alcohol; miscible with alcohol and most fixed oils; insoluble in water 0.877–0.886 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 2.50 20.76 1.00 15.42

Max. 4.25 27.68 10.00 20.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 23.16 0.22 5.69 15.07

Max. 31.75 0.22 10.94 19.82

Synthesis: By direct esterification of citronellol with propionic acid under azeotropic conditions on using propionic anhydride. Aroma threshold values: Detection at 2%: floral, green, waxy and citrus with fruity nuances. Taste threshold values: Taste characteristics at 10 ppm: floral, green, waxy, rosy and citrus with fruity nuances. Natural occurrence: Reported found in tomato.

CITRONELLYL trans-2-METHYL-2-BUTENOATE Synonyms: Citronellyl tiglate; Citronellyl tiglinate; 3,7-Dimethyl-6-octenyl trans-2-methyl-2-butenoate; 3,7-Dimethyl-6octenyl 2-methylcrotonate; (E)-Citronellyl 2-methylbut-2-enoate; 3,7-Dimethyloct-6-enyl 2-methylbutanoate; 3,7-Dimethyl6-octenyl 2-methylisocrotonate; 2-Methyl-2-butenoic acid (2E)-3,7-dimethyl-6-octenyl ester CAS No.:

24717‑85‑9 84254‑89‑7a

FL No.:

CoE No.:

n/a

EINECS No.

a

09.340 246‑426‑2 282‑535‑1a

FEMA No.:

4295

JECFA No.:

1823

NAS No.:

n/a

CAS No.: 84254‑89‑7 and EINECS No.: 282‑535‑1 are for isomer 3,7-dimethyloct-6-enyl (Z)-2-methylbut-2-enoate.

Description: Colorless liquid; winey rosy aroma. Consumption: Odor and/or flavor used in balsam, geranium, wild rose, tobacco, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.788 mg

IOFI: n/a

CITRONELLYL VALERATE

324 Empirical Formula/MW: C H3

C15H26O2/238.37

C H3

O

H3C

O

C H3 C H3

Specifications: Assay (min)

95%

Solubility

Boiling point 143–145°C (7 mmHg) 1.460–1.470 (20°C) Refractive index Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Fats, oils Fish products Frozen dairy Fruit ices Gravies Synthesis: n/a

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00

Specific gravity

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 110.00

Practically insoluble to insoluble in water; soluble in ethanol 0.901–0.911 (25°C)

Food Category Imitation dairy Jams, jellies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 7.00 20.00 2.00 7.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 35.00 110.00 10.00 35.00 25.00 10.00 35.00 25.00 25.00 25.00

Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in geranium petiole oil India (3.93%), geranium stem oil India (1.88%), geranium leaf oil Rwanda (0.14%) and geranium leaf oil India (1.40%).

CITRONELLYL VALERATE Synonyms: 3,7-Dimethyl-6-octen-1-yl valerate; Citronellyl valerate; 3,7-Dimethyl-6-octenyl pentanoate; 3,7-Dimethyloct-6-enyl valerate; Pentanoic acid, 3,7-dimethyl-6-octenyl ester; Pentanoic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: 7540‑53‑6 FL No.: 09.151 FEMA No.: 2317 469 EINECS No.: 231‑416‑2 JECFA No.: 69 CoE No.: Description: Citronellyl valerate has a characteristic rose-, herb-, honey-like odor. Consumption: Annual: < 1.00 lb

NAS No.:

2317

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.139 mg Empirical Formula/MW:

C15H28O2/240.38

IOFI: n/a

CITRUS PEEL EXTRACT

325

Specifications: (JECFA, 2000) Appearance

Liquid 85% (min 98% valerate esters of citronellol and related terpene alcohols) 237°C

Assay (min) Boiling point

Refractive index

1.44 (20°C)

Specific gravity

0.890 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 23.42 19.99

Max. 1.10 29.49 23.78

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 33.00 15.42 23.07

Max. 40.00 19.41 28.97

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported in the essence of Boronia citriodora.

CITRUS PEEL Botanical name: Citrus spp. Botanical family: Rutaceae and the subfamily, Aurantoideae Description: Family Rutaceae is composed of a variety of trees and thorny shrubs, but within the subfamily Aurantoideae; 6 of the 28 genera are true citrus fruit trees. Of the six, Citrus may be the most important. Citrus has a berry-type fruit characterized by a juicy pulp made of vesicles filling the segments of the fruit not occupied by seeds. The part used is the peel, either the rind or the pericarb. Derivatives: Citrus flavonoids consist of the dried concentrate of water-soluble flavonoids from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Citrus Peel Extract. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Flavonoids found in citrus are a group of naturally occurring compounds, which are among the most ubiquitous in the plant kingdom. Aroma threshold values: n/a Taste threshold values: n/a

CITRUS PEEL EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2318 n/a

NAS No.: EAFUS No.:

2318 977038‑62‑2

Description: Citrus bioflavonoid extracts are substances considered as subfractions of the citrus peel extract. The extract is prepared from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods in amounts up to 600 mg/day. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

Individual: 0.005760 mg/kg/day

CIVET

326 Trade association guidelines: FEMA PADI: 310.535 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a

Usual 1729.00 1106.00 935.40

Max. 4500.00 1157.00 989.30

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 750.00 542.30 1199.00

Max. 800.00 542.30 1250.00

Taste threshold values: n/a

CIVET Genus species: Viverra civetta Schreber and V. zibetha Schreber (Civet cats) Animal Family: Viverridal Other names: Zibeth; Zibet; Zibetum Foreign names: Civette (Fr.), Zibet (Ger.), Algalia (Sp.), Zibetto (It.) Description: Civet cats are native to Africa. The animals are also found in India, Malaysia, Indochina and Indonesia. The product consists of odorous glandular secretion of the male and female civets. The largest quantities come from Africa, where the animals are kept captive on farms. The animal glands are drained of the secretion approximately once a week. Civet has a very strong, putrid odor, becoming sweet on dilution. Derivatives: Absolute, tincture (10 or 20% after a preliminary maceration in 95% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Civet Absolute. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: African civet contains approximately 1.0% skatole. Aroma threshold values: n/a Taste threshold values: n/a

CIVET ABSOLUTE Other names: Civet extract; Civet; Civet oil; Civet, secretion; Civet (secretion); Civet tincture; Hyperabsolute civet; Oil of civet CAS No.: 68916‑26‑7 FL No.: n/a FEMA No.: 2319 CoE No.: n/a EINECS No.: 272‑826‑1 JECFA No.: n/a Description: Civet absolute has a sweet animal-like odor, not very strong but rich and tenacious. Consumption: Annual: 48.33 lb

NAS No.:

2319

Individual: 0.00004096 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.140 mg IOFI: n/a* Specifications: (Burdock, 1997) Acid value (total) Acid value (volatile insoluble acids) Acid value (volatile soluble acids) *

51 2 6

Ester value Iodine value Unsaponifiable matter (after ether extract)

Characteristically, the ester value of civet is approximately one-half the total acid value.

26 38 62%

CLARY OIL

327

Physical–chemical characteristics: It is a yellowish to brownish, honey-like paste. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.79 1.10 11.35 4.74

Max. 5.71 1.10 13.10 6.01

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.62 0.25 1.32 11.28

Max. 10.25 0.25 2.11 14.16

Aroma threshold values: n/a Taste threshold values: n/a

CLARY Botanical name: Salvia sclarea L. Botanical family: Lamiaceae (Libiatae) Other names: Clary sage Foreign names: Sauge sclarée (Fr.), Muscateller Salbei (Ger.), Salvia muscatel (Sp.), Salvia sclarea (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2320 n/a

NAS No.: EAFUS No.:

2320 977051‑94‑7

Description: Clary is a biennial or perennial plant cultivated for extractive purposes in the Mediterranean basin, central Europe and Russia. It is about 1.5 m tall with a taproot; hairy erect stalk; wide, woody, oval leaves; and white or light-violet flowers (July) in terminal clusters. The flowering tops and leaves are the parts used. Clary has an herb-like odor and wine-like taste. Derivatives: Tincture (20% in 65% ethanol) and distillate (70 to 80% ethanol) Consumption: Annual: <1.00 lb

Individual: 0.00000614 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC, 1992 JECFA: n/a Trade association guidelines: FEMA PADI: 4.212 mg IOFI: Natural Essential oil composition: The oil contains C6, C7, C8 and C9 aldehydes, benzoic aldehyde, linalyl acetate, α- and β-pinene and camphene. The main constituents are linalyl acetate and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 113.60

Max. 144.70

Food Category Nonalcoholic beverages

Usual 5.00

Max. 9.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, sweet, perfume-like with a slight floral spice backnote.

CLARY OIL Other names: Clary, oil (Salvia sclarea L.); Clary sage oil; Oil of clary sage; Oil of muscatel; Oil, clary sage; Sage (clary) oil; Sage (clary) oil, absolute; Sage oil clary; Sclaree sage oil CAS No.: CoE No.:

8016‑63‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2321 n/a

NAS No.:

2321

Description: The essential oil, sometimes called muscatel, is obtained by steam or water distillation of flowering tops and leaves with yields ranging between 0.7 to 1.5%. It is produced in large quantities in France, Russia and Morocco. The Italian production is fairly small. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

CLOVES

328 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Clary. JECFA: n/a

Trade association guidelines: FEMA PADI: 4.658 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation

2.5 Between –6° and –20° Not less than 48% and not more than Assay 75% esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index Solubility in alcohol

Between 1.458 and 1.473 (20°C) Passes test

Specific gravity

Between 0.886 and 0.929 (25°C)

Physical–chemical characteristics: The essential oil of French production is a yellow liquid. The physical–chemical characteristics vary, depending on the source; minor components also vary. The oil is soluble in most fixed oils, and in mineral oil up to three volumes, but becomes opalescent on further dilution. It is insoluble in glycerin and in propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 100.00 9.00 10.00

Max. 100.00 13.00 20.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 1.20 0.41 2.10

Max. 3.90 1.80 5.30

Aroma threshold values: Detection at 1.0%: green, sweet, floral, spicy, tea and hay-like with a fruity nuance. Taste threshold values: Taste characteristics at 20 ppm: green, sweet, spicy floral, woody, minty with hay and tobacco notes.

CLOVES Botanical name: Eugenia caryophyllata Thunb. Botanical family: Myrtaceae Other names: Caryophyllus Foreign names: Girofle (Fr.), Nelken (Ger.), Jerofle Clavus (Sp.), Garofano (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2327 n/a

NAS No.: EAFUS No.:

2327 977007‑79‑6

Description: Cloves are dried, unopened flower buds and twig tips of the evergreen tree Eugenla caryophyllata Thunberg. The clove tree can grow to 20 m (66 ft), and is native to tropical regions of Asia (Molucca Islands, Réunion, Penang, Zanzibar, Pemba, Tanzania, Malagasy Republic and Madagascar) and South America. Cloves have been used in China and India for centuries, even before the time of Christ. Cloves entered the western European market in the sixth century. In the United States, cloves have been used since colonial times. The principal use of cloves is in flavoring of foods and tobacco; minor uses of cloves are as analgesics and germicides. The quality of the clove product is dependent on the development stage of the flower bud. Clove buds are typically dark brown with four calyx lobes. Buds and stems are harvested by hand, sun-dried and marketed. The highest quality buds are sold as whole cloves, whereas lower quality buds, stems and leaves are used in the production of essential oils. The aroma is strongly aromatic and spicy. The flavor is warm. A major component of clove is eugenol, which has served as a medicinal agent for the treatment of gastric and duodenal ulcers, disinfectant for root canals, local anodyne for relief of hypersensitive dentin and inflamed vital pulps and a component of temporary fillings for carious teeth. Derivatives: Tincture (20% in 60 to 80% ethanol), extract, oleoresins (from buds only), and the various essential oils Derivative names: Clove bud extract, clove bud oil, clove bud oleoresin, clove lead oil, clove stem oil Consumption: Annual: 508333.33 lb

Individual: 0.4307 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 184.1021, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544 as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a

CLOVE BUD OIL

329

Trade association guidelines: FEMA PADI: 172.722 mg

IOFI: Natural

Essential oil composition: Clove buds are known to yield approximately 15 to 20% of the volatile oil that is responsible for the characteristic aroma and flavor. The stems yield about 5% and the leaves yield about 2% oil. The bud also contains a tannin complex, a gum and resin and a number of glucosides of sterols. Clove bud oil contains mainly eugenol (4-allyl-2-methoxyphenol). Other constituents include acetyleugenol (10%) and small quantities of gallic acid, sesquiterpenes, furfural, vanillin and methyl-n-amyl ketone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Baked goods Cheese Fats, oils Frozen dairy Fruit juice

Usual 1.59 1015.00 385.00 15.00 184.00 20.00 187.20

Max. 3.00 2359.00 1238.00 15.00 338.50 40.00 332.00

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 32.34 304.90 129.00 484.40 219.40 153.40

Max. 131.9 969.30 141.10 484.40 225.20 795.50

Aroma threshold values: n/a Taste threshold values: n/a

CLOVE BUD EXTRACT Other names: Clove, extract; Clove bud, extract (Ieugenia spp.) CAS No.: CoE No.:

84961‑50‑2 n/a

FL No.: n/a EINECS No.: 284‑638‑7

FEMA No.: JECFA No.:

2322 n/a

NAS No.:

2322

Description: Clove bud extract is obtained by solvent extraction of clove buds. The odor of the clove bud extract is oily-sweet, intensely rich and spicy, slightly sour-fruity and refreshing. The odor is very closely reminiscent of dry clove buds. Consumption: Annual: 3216.67 lb

Individual: 0.002725 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 41.741 mg IOFI: Natural Physical–chemical characteristics: The clove bud extract is a semisolid mass or viscous liquid of dark-brown or pale olive-green color. Composition: Extract contains the essential oil, triglycerides and other lipids Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 125.00 108.00 130.00 26.00

Max. 150.00 127.00 180.00 39.75

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 315.00 165.30 11.63 78.75

Max. 350.00 220.90 14.58 102.50

Aroma threshold values: n/a Taste threshold values: n/a

CLOVE BUD OIL Other names: Clove oil; Clove absolute; Clove bud absolute; Clove oil, bud; Clove oil, redistilled; Clove oil, stem; Oil of clove, Oil of clove bud; Oils, clove; Oils, clove stem; Oleum caryohylii CAS No.: CoE No.:

8000‑34‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2323 n/a

NAS No.:

2323

CLOVE BUD OLEORESIN

330

Description: Clove bud oil is obtained by the distillation of buds with water or steam. The yield is typically between 15 and 18%, but is dependent on the quality of the buds, precautions exercised and distiller efficiency. Of the clove oils, clove bud oil is the most expensive. Approximately 50 tons is produced each year in Madagascar. The oil has the characteristic clove-like aroma and a burning, spicy flavor. Consumption: Annual: 53500.00 lb

Individual: 0.04533 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.399 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1.5° and 0° Not less than 85%, by volume, of Assay phenols as eugenol Heavy metals (as Pb) Passes test Phenol Passes test

Refractive index

Between 1.527 and 1.535 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.038 and 1.060 (25°C)

Physical–chemical characteristics: The oil is clear and mobile. The color usually darkens with age. Essential oil composition: Clove bud oil contains 70 to 90% eugenol, 2 to 17% eugenyl acetate, 5 to 12% α- and β-caryophyllene and traces of caryophyllene epoxide, gallic acid, flavonoids, oleanolic acid, rhamnetin, methyl salicylate, methyl-n-amyl ketone, methyln-heptyl ketone, methyl-n-amyl carbinol, methyl-n-heptyl carbinol, methyl alchohol, methyl benzoate, furfural, α-methyl furfural, furfuryl alchohol, vanillin and possibly β-pinene, valeraldehyde, methyl furfuryl alcohol and dimethyl furfural.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy Gelatins, puddings Gravies

Usual 152.50 37.18 191.60 59.52 21.00 35.63 23.12 8.44

Max. 198.10 86.63 2847.00 91.19 85.00 40.78 28.15 258.10

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 19.22 127.00 11.59 11.79 160.00 96.85 1.41

Max. 161.70 161.70 14.50 17.50 320.00 138.10 9.86

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, woody, eugenol, spicy, medicinal, fresh and slightly balsamic with a nice bite. Natural occurrence: Reported found in clove bud.

CLOVE BUD OLEORESIN Other names: Clove bud, oleoresin (Eugenia spp.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2324 n/a

NAS No.: EAFUS No.:

2324 977017‑85‑8

Description: Clove bud oleoresin is a commercial name for various extracts of clove buds. The direct extraction product from the buds with boiling ethyl alcohol is quite common. Its odor is often perceptibly affected by the presence of small amounts of solvent (ethyl alcohol). Upon aging, the oleoresins develop a wine-like note, but the overall fragrance is very typical of the spice itself. The alcohol-extracted oleoresin generally makes for a more powerful perfume and flavor material than any of the other types of extract. Also see Clove.

*

Adapted from the SCOGS (Select Committee on GRAS Substances) report on cloves, PB 238 792.

CLOVE LEAF OIL

331

Consumption: Annual: 1300.00 lb

Individual: 0.001101 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 102.342 mg IOFI: Natural Physical–chemical characteristics: It is a viscous, brown liquid, occasionally separating waxy particles on standing. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 725.00 241.80 126.80 160.00 122.50

Max. 775.00 277.50 150.00 175.00 148.90

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 265.70 240.10 127.30 625.00

Max. 524.60 306.40 146.90 650.00

Aroma threshold values: n/a Taste threshold values: n/a

CLOVE LEAF OIL Other names: Clove buds or leaves; Cloveleaf oil; Clove leaf oil (Eugenia spp.); Clove leaf oil Indonesia; Clove leaf oil rectified; Clove oil, leaf; Oil clove leaf; clove leaf; Oil of clove leaf, Madagscar CAS No.: CoE No.:

8015‑97‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2325 n/a

NAS No.:

2325

Description: Clove leaf oil is obtained by steam distillation. Typical yield of oil from clove leaves is 2%. Approximately 2,000 tons of clove leaf oil is produced worldwide. The main producers of clove leaf oil are Madagascar (900 tons), Indonesia (850 tons), Tanzania (200 tons), Sri Lanka and Brazil. It has the characteristic odor of eugenol. Consumption: Annual: 44333.33 lb

Individual: 44333.33 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 38.516 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2° and 0° Not less than 84% and not more than Assay 88%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test

Refractive index

Between 1.531 and 1.535 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.036 and 1.046

Physical–chemical characteristics: Freshly distilled oil is yellow, but turns dark violet after aging in iron containers. It is soluble in propylene glycol and in most fixed oils, with slight opalescence. It is relatively insoluble in glycerin and in mineral oil. Essential oil composition: The oil has a high concentration of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and vanillin. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the leaf oil. Little or no eugenyl acetate is present.

CLOVE STEM OIL

332 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 84.98 39.66 284.90 21.88 17.67 5.06

Max. 104.90 99.53 854.30 45.31 24.21 9.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 260.00 65.52 318.80 9.38 11.68 59.97

Max. 270.00 65.52 457.20 12.11 11.88 100.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet with clove, spicy, woody, eugenol and medicinal nuances.

CLOVE STEM OIL Other names: Clove stems; Clove stem oil (Eugenia spp.) CAS No.: CoE No.:

8015‑98‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2328 n/a

NAS No.:

2328

Description: Clove stem oil is obtained by steam distillation of the stem upon which the clove buds grow. Prior to distillation, the stems are sun-dried, but not pulverized. See Clove and Clove Leaf Oil above. The oil has a strong spicy, somewhat woody, but quite pleasant odor. The odor is not very different from that of eugenol (which is sweeter and less woody). Typical yield of oil from clove stems is 5%. Approximately 100 tons of clove stem oil is produced each year by Tanzania, Madagascar and Indonesia. Also see Clove. Consumption: Annual: 29166.67 lb

Individual: 0.02471 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 66.658 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1.5° and 0° Not less than 89% and not more than Assay 95%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test

Refractive index

Between 1.534 and 1.538 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.048 and 1.056 (25°C)

Physical–chemical characteristics: When fairly fresh and well stored it is a pale-yellow to straw-yellow liquid. It is soluble in fixed oils and in propylene glycol, but it is relatively insoluble in glycerin and in mineral oil. Essential oil composition: Similar to the leaf oil, clove stem oil has a high composition of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and vanillin. Caryophyllene, furfural and methyl alcohol are also present. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the stem oil. Little or no eugenyl acetate is present. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 500.00 32.23 139.00 16.19 107.10

Max. 600.00 40.89 186.60 60.25 129.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 99.83 203.60 432.10 45.86 391.20

Max. 124.70 1071.00 524.60 52.61 414.40

CLOVER OIL

333

CLOVER Botanical name: Trifolium species Botanical family: Fabaceae Foreign names: Trefle (Fr.), Klee (Gr.), Trifolglio (It.) CAS No.: CoE No.:

977002‑83‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6187

Description: Clover is a tufted or diffuse herb with trifoliate leaves and toothed leaflets. Flowers consist of dense heads or spikes. More than 80 varieties of this herb are recognized. Varieties grown in Europe include T. pratense L. (reddish-pink flowers), T. repens L. and T. incarnatum L. T. pratense L. is also grown in central and northern Asia. The flowers have an intense and unpleasant odor. Derivatives: Soft dried extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 2.1 CFR 133.186, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of clover are coumarin, genistein, pectolinarin and bichanin A. The herb red clover (Trifolium pratense) contains isoflavones, genistein and daidzein. Analysis of the flavonoids and their glycoside malonates of the flowers extract of red clover (T. pratense) resulted in approximately 20 flavonoid glycoside malonates in the flower extract. Eight were identified as genistin 6ʺ-O-malonate, formononetin 7-O-beta-D-glucoside 6ʺ-O-malonate, biochanin A 7-O-beta-D-glucoside 6ʺ-Omalonate, trifoside 6ʺ-O-malonate, irilone 4ʹ-O-beta-D-glucoside 6ʺ-O-malonate, pratensein 7-O-beta-D-glucoside 6ʺ-O-malonate, isoquercitrin 6ʺ-O-malonate, and 3-methylquercetin 7-O-beta-D-glucoside 6ʺ-O-malonate. About 15 other flavonoids and clovamides were proved to be present in this extract.* Aroma threshold values: n/a Taste threshold values: n/a

CLOVER EXTRACT CAS No.: CoE No.:

977070‑51‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6188 977070‑51‑1

Description: See Clover. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CLOVER OIL CAS No.: CoE No.:

*

n/a n/a

FL No.: n/a EINECS No.: n/a

Lin et al. (2000). J. Agric. Food Chem. 48, 354.

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6189 977042‑18‑4

CLOVER TOPS RED EXTRACT

334

Description: Obtained by steam distillation of dried or fresh flowers. Yield of oil from T. pratense is approximately 0.006% (fresh flower) and 0.028% (dried flower). The odor is intense and unpleasant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Specific gravity at 20°C: 0.9476; Optical rotation: +4°10ʹ Aroma threshold values: n/a Taste threshold values: n/a

CLOVER TOPS RED EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2326 n/a

NAS No.: EAFUS No.:

2326 977038‑65‑5

Description: See Clover. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.794 mg IOFI: Natural Physical–chemical characteristics: Appearance: Free flowing fine powder. Moisture: <8% loss on dry. Reported uses (ppm): (FEMA, 1994) Food Category Cheese Baked goods Frozen dairy Gravies

Usual 97.75 9.35 1.73 1.25

Max. 97.75 12.79 3.09 1.25

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 400.00 1.66 14.67

Max. 525.0 2.77 23.35

Aroma threshold values: n/a Taste threshold values: n/a

COCA Botanical name: Erythroxylon coca Lam. Botanical family: Erythroxylaceae Foreign names: Coca (Fr.), Coca (Ger.), Coca (Sp.), Coca (It.) Description: A shrub that grows 3 to 4 m (10 to 13 ft) tall in the tropical regions. The plant is native to Peru, but grown throughout South America, Java, India and Ceylon. Branches are slender and the leaves alternate and are olive green. The flowers are small, axillary with a tea-like odor, and a slightly bitter taste. Ancient Peruvian Indians chewed coca leaves mixed with ashes to relieve hunger, thirst and body fatigue. The word “coca” comes from the Aymara word q’oka, which means “food for travelers and workers.” Derivatives: A fluid, tincture, soft aqueous extract. Consumption: Annual: n/a

Individual: n/a

COCHINEAL

335

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

COCA LEAF EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2329 n/a

NAS No.: EAFUS No.:

2329 977073‑62‑3

Description: Effects of coca leaf and its extracts are distinct from those of cocaine, which is but one of a number of active compounds in the leaf. An extract from the coca leaf—though not cocaine—is still used in the popular soft drinks as a flavoring agent. Consumption: Annual: <1.00 lb

Individual: 0.00002807 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 27.980 mg IOFI: Natural Composition: Alkaloid content of coca leaves varies between 0.5 and 1.5%. However, Java coca leaves may contain 2.5% alkaloids. The main alkaloid in coca leaves is cocaine (50%). The pharmacologic value of coca leaf is derived from its relatively high cocaine content. Therefore, derivatives for flavor use must be decocainized. Other constituents include benzoylecgonine, cinnamyl cocaine, α- and β-truxilline, hydrine and cuskhygrine. The essential oil of coca leaves contains methyl salicylate, acetone and methanol (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 40.00 397.50

Max. 130.00 550.00

Food Category Nonalcoholic beverages Soft candy

Usual 141.20 313.70

Max. 201.20 412.50

Aroma threshold values: n/a Taste threshold values: n/a

COCHINEAL Genus and species: Coccus cacti L. Family: Coccidae CAS No.: CoE No.:

1343‑78‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

n/a

Description: Cochineal is a red coloring material from the dried bodies of the female insect Coccus cacti and harvested from cultivated cacti. The raw material is obtained primarily from the Canary Islands and parts of South America. Boiling cochineal with mineral acid produces carmine red (ClH12O7). Precipitating a mixture of cochineal and alum produces a bright red pigment. Cochineal is used as a color additive in food, drugs and cosmetics. It is also used as a microscopic stain and biological marker. Derivatives: Cochineal has been traditionally extracted with water or aqueous alcohol at 90 to 100°C by a batch or continuous process. Consumption: Annual: n/a

Individual: n/a

COCHINEAL EXTRACT

336 Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): JECFA: ADI: No ADI allocated for cochineal extract (1977)

Trade association guidelines: FEMA PADI: 0.384 mg IOFI: n/a Essential oil composition: The principal pigment in cochineal is a protein-bound glycoside of the anthraquinone, carminic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 7.00

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a

COCHINEAL EXTRACT Other names: 2-Anthracenecarboxylic acid, 7-alpha-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo-; 2-Anthracenecarboxylic acid, 7-beta-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methy-l-9,10-dioxo; 1-Anthroic acid,9,10-dihydro-2,5,7,8-tetrahydroxy-4-methyl-9,10-dioxo-6-(2,3,4,5-tetrahydroxyhexanoyl)-; Carmine; Carminic acid; Cinatural red 4; C.I. Natural Red 4; Cochineal; Cochineal tincture; 7-α-d-Glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10dioxo-2-anthracene-carboxylic acid CAS No.: CoE No.:

1260‑17‑9 n/a

FL No.: n/a EINECS No.: 215‑023‑3

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

1309

Description: Cochineal extract is a concentrated solution obtained after removing alcohol from an aqueous–alcoholic extract of cochineal (Dactylopius coccus Costa, also called Coccus cati L.). This extract is used as a color additive, the primary colorant being carminic acid. Consumption: Annual: 3166.67 lb

Individual: 0.002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): JECFA: ADI: No ADI allocated for cochineal extract (1977) Trade association guidelines: FEMA PADI: 0.384 mg IOFI: Natural Specifications: (Burdock, 1997) Arsenic (as As) Carminic acid Lead (as Pb)

Not less than 1 ppm Not less than 1.8% Not more than 10 ppm

Methyl alcohol pH Total solids

Not more than 150 ppm Between 5.0 and 5.5 Between 5.7 and 6.3%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 7.00

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a

COCOA EXTRACT CAS No.: CoE No.:

84649‑99‑0 n/a

FL No.: n/a EINECS No.: 283‑480‑6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6376

Description: Cocoa extract is one of the three main products obtained from cocoa seeds. The other two products are cocoa powder and cocoa butter. Following curing and fermentation, the beans are dried and roasted to yield the desired flavor, color and aroma. Consumption: Annual: 198333.33 lb

Individual: 0.1680 mg/kg/day

COFFEE EXTRACT

337

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

COFFEE (CONCENTRATE PURE) Botanical name: Coffea arabica L. Botanical family: Rubiaceae Foreign names: Café (Fr.), Kaffee (Ger.), Café (Sp.), Caffé (It.) CAS No.: CoE No.:

n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS

n/a 977091‑25‑0

Description: A shrub native to Ethiopia and now cultivated in tropical and equatorial regions. It can grow 10 m (33 ft) tall, but is pruned to 4 to 5 m (13 to 16 ft) when cultivated. The branches are long with persistent leaves and white flowers. The ovary develops into an ovoidal berry. The berry turns red as it ripens and contains two seeds (beans). The raw beans are gray or yellow in color; the exact color depends on the quality of the bean. When roasted, the beans darken. Coffee has a distinct aroma and bitter taste. Derivatives: Infusion, soft extract, dried extract, tincture (20% in 40 to 70% ethanol) and distillate (65% proof alcohol). Consumption: Annual: <1.00 lb

Individual: 0.003874 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Roasted coffee beans are known to contain over 1,000 compounds identified as volatile flavor components. These volatiles include pyrazines, aldehydes, furans, acids and thiols. Pyrazines (2-methoxy-3-isopropyl pyrazine, 2-methoxy3-isobutyl pyrazine, etc.) contribute as much as 14% of volatiles in roasted coffee. Three furanones also contribute to the aroma/flavor characteristic of roasted coffee, which include 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 5-ethyl-4-methyl-3-hydroxy-2(5H)-furanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. Constituents present in the oil of the bean include furfural, sulfur derivatives and volatile acids. The stimulation effect of coffee is due to the presence of alkaloids (caffeine, adenine, guanine, xanthine, etc.). Aroma threshold values: n/a Taste threshold values: n/a

COFFEE EXTRACT CAS No.: CoE No.:

84650‑00‑0 n/a

FL No.: n/a EINECS No.: 283‑481‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6192

Description: Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the United States, United Kingdom and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the product consisting of the dried solids prepared from a water extract or water extracts of coffee. Consumption: Annual: 276666.67 lb

Individual: 0.2344 mg/kg/day

COFFEE EXTRACT SOLID

338 Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 182.20, 582.20 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3-mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4-vinylguaiacol and (E)-beta-damascenone Aroma threshold values: n/a Taste threshold values: Taste characteristics at 500 ppm: bitter, astringent roasted coffee with burnt brown hydrolyzed vegetable protein nuances and a lingering bitter coffee aftertaste.

COFFEE EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

n/a 977091‑26‑1

Description: See Coffee. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 173 et seq.; 182.20, 582.20 FDA (other): n/a JECFA: n/a

Individual: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Coffee oil has a beany, roasted coffee taste with an astringent, brown bitter aftertaste.

COGNAC OIL Source: Wine lees and dregs Foreign names: Lie de vin (Fr.), Cognacoel (Ger.), Vinaccioli (It.) Description: Cognac is a by-product from the distillation of cognac (brandy). It is present in cognac to the extent of approximately 2%. The aromatic substances present in cognac oil are derived partly from the activities of the particular yeast used and partly from the fermented grapes. It has an intensely strong, almost harsh fruity, oily-fatty, yet green herbaceous odor of outstanding tenacity and great diffuse power. Also see Cognac Green and Cognac White oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: Cognac oil is a pale-yellow or greenish, somewhat oily liquid. Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity estry, winy, fatty, waxy, alcoholic rum, whiskey and fusel-like with fermented pineapple nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet, estry fruity and slightly winy, waxy and slightly soapy with alcoholic whiskey-like depth notes, fruity pineapple nuance.

COGNAC WHITE OIL

339

COGNAC GREEN OIL Other names: Cognac, green, oil; Ethyl oenanthate; Natural cognac oil; Oils, cognac; Wineless oil CAS No.: CoE No.:

8016‑21‑5 n/a

FL No.: n/a EINECS No.: 232‑403‑4

FEMA No.: JECFA No.:

2331 n/a

NAS No.:

2331

Description: Cognac green oil is formed during the fermentation of yeast and other sediments in wine lees or from the residual cakes of wine expression in 0.07 to 0.12% and 0.036 and 0.066% yields, respectively. It is the primary constituent responsible for the distinct cognac aroma in wines (i.e., a fruity note). Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50; 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.628 mg IOFI: Natural Specifications: (FCC, 1966) Acid value Angular rotation Ester value Heavy metals (as Pb)

Between 32 and 70 Between –1° and +2° Between 200 and 245 Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.427 and 1.430 (20°C) Passes test Between 0.864 and 0.870

Physical–chemical characteristics: Cognac green oil is a green to bluish-green liquid. It is soluble in most fixed oils and in mineral oil. It is very slightly soluble in propylene glycol and is insoluble in glycerin. Essential oil composition: Contains aldehydes (acetaldehyde, cuminaldehyde, formaldehyde), acetone, various esters, acids and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 215.40 39.25 3.67 0.79 34.49

Max. 240.50 55.65 45.31 1.68 47.26

Food Category Gelatins, puddings Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 25.71 0.35 6.73 6.04 33.17

Max. 42.06 0.75 8.41 38.85 46.16

Aroma threshold values: n/a Taste threshold values: n/a

COGNAC WHITE OIL CAS No.: CoE No.:

8016‑21‑5 n/a

FL No.: n/a EINECS No.: 232‑403‑4

FEMA No.: JECFA No.:

2332 n/a

NAS No.: EAFUS No.

2332 977050‑49‑9

Description: Cognac white oil is obtained by rectifying raw cognac oil. Cognac white oil exhibits an intense, green, herbaceous odor with a fruity undertone. Consumption: Annual: 933.33 lb

Individual: 0.0007909 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.617 mg IOFI: Natural Physical–chemical characteristics: The oil may appear slightly yellow.

COPAIBA

340 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 4.29 20.27 22.01 0.75 5.93

Max. 12.32 37.31 637.70 1.15 15.91

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.93 1.04 3.55 6.21

Max. 24.35 1.65 8.11 17.46

Aroma threshold values: n/a Taste threshold values: n/a

COPAIBA Botanical name: South American species of Copaifera L. Botanical family: Leguminosae Other names: Balsams, copaiba; Balsam capivi; Balsam copaiba; Balsam copaiba, dewaxed; Copaiba; Copaiba balsam; Copaiba balsam extract; Copaiba oleoresin; Jesuit’s balsam Foreign names: Copahu (Fr.), Copaiva (Ger.), Copaiba (Sp.), Copaive (It.) CAS No.: CoE No.:

8001‑61‑4 n/a

FL No.: n/a EINECS No.: 232‑288‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6040

Description: The commercially most important species of Copaifera are C. reticulata Ducke, C. guayanensis Benth, C. multijuga Hayne, C. officinalis L., C. martii var. rigida and C. coriacea. All species consist of highly branched trees growing in the northern regions of South America (Brazil, Venezuela and Colombia). The trees yield an oleoresin that gathers in pockets of the tree and is collected by drilling holes in the trunk. This resin is commercially known as copaiba balsam. It has a characteristic aromatic odor. It is slightly bitter and has a pungent taste. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural. Specifications: (Burdock, 1997). Depending on the sources, specifications of copaiba resin vary considerably. Acid value Essential oil content

48–86 26–63%

Optical rotation Specific gravity

–15°45ʹ to –37°10ʹ 0.888–1.004 (15°C)

Physical–chemical characteristics: Copaiba resin is a viscous, pale-yellow to yellowish-brown liquid. However, depending on the sources, the physical–chemical characteristics can vary considerably. Aroma threshold values: n/a Taste threshold values: n/a

COPAIBA OIL Other names: Copaiba oil; Copaiba, oil; Oil of copaiba; Oils, copaiba CAS No.: CoE No.:

8013‑97‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6041

Description: Obtained by steam distillation of the natural resin, the Brazilian quality is preferred because of its higher content of essential oil. It has a characteristic odor and aromatic, slightly bitter, spicy taste. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

CORIANDER

341

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –7° and –33° Gurjun oil Passes test Heavy metals (as Pb) Passes test

Refractive index Specific gravity

Between 1.493 and 1.500 (20°C) Between 0.880 and 0.907 (25°C)

Physical–chemical characteristics: The oil is a colorless to slightly yellow liquid. It is soluble in alcohol, most fixed oils, and mineral oil. It is insoluble in glycerin and practically insoluble in propylene glycol. Essential oil composition: Main constituents include alpha- and beta-caryophyllene, l-cadinene and other sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

CORIANDER Botanical name: Coriandrum sativum L. Botanical family: Umbelliferae Foreign names: Coriandre (Fr.), Koriander (Ger.), Gilantro (Sp.), Coriandolo (It.) Other names: Coriander extract CAS No.: CoE No.:

84775‑50‑8 n/a

FL No.: n/a EINECS No.: 283‑880‑0

FEMA No.: JECFA No.:

2333 n/a

NAS No.: EAFUS No.

2333 977007‑81‑0

Description: An annual, herbaceous plant originally from the Middle East, it grows from 25 to 60 cm (9 to 24 in.) in height. It has thin, spindle-shaped roots, erect stalk, alternate leaves and small, pinkish-white flowers. It flowers from June to July and yields round fruits consisting of two pericarps. The part used is the ripe fruits (seeds). When ripe, the fruits exhibit a warm, pleasant odor. Derivatives: Infusion (3%), tincture and fluid extract. Also, a brownish-yellow liquid, oleoresin, is produced from selected quality seed. Consumption: Annual: 1,501,666.67 lb

Individual: 1.2725 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 501.22, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 335.527 mg IOFI: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Cheese Fats, oils Frozen dairy Gravies Aroma threshold values: n/a Taste threshold values: n/a

Usual 259.00 513.80 591.40 303.00 2508.00 1.00 357.6

Max. 1045.00 1491.00 2518.00 303.00 3162.00 2.00 1429.00

Food Category Meat products Nonalcoholic beverages Other grain Snack foods Soft candy Soups

Usual 1656.00 399.70 123.00 900.00 10.00 814.30

Max. 5205.00 399.70 123.00 900.00 49.99 5000.00

CORIANDER OIL

342

CORIANDER OIL Other names: Coriander Oil; Coriander, oil; Coriander fruit oil; Oil of coriander; Oils, coriander CAS No.: CoE No.:

8008‑52‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2334 n/a

NAS No.:

2334

Description: Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, suave top note are characteristic features of this delightful fragrance. Derivatives: Infusion (3%), tincture and fluid extract. Consumption: Annual: 58000.00 lb

Individual: 0.04915 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Coriander. JECFA: n/a Trade association guidelines: FEMA PADI: 16.641 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +8° and +15° Heavy metals (as Pb) Passes test Refractive index Between 1.462 and 1.472 (20°C)

Solubility in alcohol Specific gravity

Passes test Between 0.863 and 0.875 (25°C)

Physical–chemical characteristics: The oil is a clear, mobile, colorless to light-yellow liquid. Essential oils composition: The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 105.70 53.60 0.09 46.02 8.90 39.15

Max. 121.20 62.06 6.62 109.7 13.80 47.35

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 26.18 7.51 43.00 2.77 42.14

Max. 32.86 7.51 68.47 8.94 46.91

Aroma threshold values: Detection: 37 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, fresh, herbal, spicy, terpy and cilantro-like.

CORK OAK Botanical name: Quercus suber L. or Q. occidentalis Gray Botanical family: Fagaceae Foreign names: Sughero (It.) CAS No.: CoE No.:

977038‑68‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6042

Description: Cork oak is an evergreen tree that grows to 15 m (50 ft) high. It has a broad, round-topped head and thick, deeply furrowed, spongy, elastic bark. Its leaves are ovate to oblong and the fruits are short-stalked. The acorn is ovate with thick scales. It is native to southern Europe, northern Africa, eastern India and California. Q. occidentalis differs chiefly in that its fruits ripen the second year and has less persistent leaves. Its bark is not distinguished commercially from that of true cork oak. The bark is the part used. Consumption: Annual: <1.00 lb

Individual: 0.01453 mg/kg/day

CORNMINT OIL, MENTHA ARVENSIS L.

343

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CORNMINT OIL, MENTHA ARVENSIS L. Botanical name: Mentha arvensis var. piperascens Botanical family: Labiatae Other names: Corn mint oil; Cornmint oil; Japanese mint oil; Mentha arvensis oil; Mentha arvensos oil (Commint oil) (Mentha arvensis); Mentha oil; Oil Mentha arvensis; Oils, mint, Mentha arvensis piperascens; Wild mint oil; Field mint oil CAS No.: CoE No.:

68917‑18‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4219 n/a

NAS No.:

N/A

Description: The oil is steam distilled from the herb of Mentha arvensis L. immediately prior to the inflorescence of the plant. It is known in the United States as mint oil or cornmint oil, while it is quite commonly called peppermint oil in other parts of the world. The latter term is definitely wrong and misleading. Only the plant Mentha piperita yields true peppermint oil. Consumption: Odor and/or flavor used in herbal, mint and peppermint. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 672.112 mg IOFI: Natural Essential oil composition: Physical–chemical characteristics: Colorless to pale yellow clear liquid; minty herbal fresh aroma. Specifications: Optical rotation

–21 to –28 (20°C)

Solubility

Refractive index

1.449–1.462 (20°C)

Specific gravity

Insoluble in water and glycerin; soluble in fixed oils, paraffin oil, and propylene glycol 0.895–0.899 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2240.00 2000.00 8300.00 500.00 650.00 110.00 110.00 2200.00 2000.00

Max. 5000.00 16000.00 1000.00 1500.00 200.00 200.00 4000.00 4000.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 100.00 200.00 500.00 210.00 2100.00 2000.00 1200.00 100.00

Aroma threshold values: High strength odor, mentholic type, recommend smelling in a 10% solution or less. Taste threshold values: n/a

Max. 200.00 400.00 1000.00 20.00 4000.00 4000.00 2000.00 200.00

CORN SILK

344

CORN SILK Botanical name: Zea mays L. Botanical family: Gramineae, Poaceae Other names: Zea alba Mill., Zea americana Mill., Zea vulgaris Mill. Foreign names: Maïs (Fr.), Mais (Ger.), Granoturco, Frumentone, Maiz (Sp.) CAS No.: CoE No.:

977000‑79‑5 488

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2335 n/a

NAS No.:

2335

Description: Corn silk is the fresh style and stigmas of Zia mays L., collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. Derivatives: Corn silk, corn silk extract and corn silk oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Corn silk and corn silk oil: Category 4 (with limits on carvacrol). Use levels in ppm: Baked goods 26.4; frozen dairy 10.9; soft candy 16.7; gelatins, puddings 2.7; nonalcoholic beverages 21.6; alcoholic beverages 0.2 FDA: 21 CFR 184.1262, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.832 mg IOFI: n/a Specifications: The FDA, in cooperation with NAS, is developing food-grade specifications for corn silk and corn silk extract. In the interim, this ingredient must be of suitable purity for its intended use. Composition: Corn silk is rich in potassium salts. Other constituents are 12% polyphenoles (tannins), flavonoids, lipids (about 2% fatty oils), 3.8% gums, 2.7% resin, 3.2% saponines, 1.2% butter glycosides, possibly up to 0.85% alkaloids, vitamins C and K, sitosterol, stigmasterol, plant acids, anthocyanins, reducing sugars, glucides, 0.1 to 0.2% essential oil with 18% carvacrol and other terpenes, mucilage (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.15 17.92 4.91

Max. 0.20 26.42 10.88

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.33 11.10 10.56

Max. 2.71 21.55 16.67

Aroma threshold values: n/a Taste threshold values: n/a

COSTMARY Botanical name: Crysanthemum balsamita L. (Tanacetum balsamita L.; Balsamita major L. Desf.) Botanical family: Compositae, Asteraceae Foreign names: Tanaise balsamite (Fr.), Marien balsam (Ger.), Balsamite (Sp.), Balsamite (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6043 977017‑86‑9

Description: Suffrutescent plant similar to tansy; grows more than 1 m (39 in.) high. The plant is covered by hairs, has a fibrous, spindle-shaped root, alternate green leaves and small, yellow flowers. The plant grows wild or can be cultivated; it is widespread throughout southern Europe. It has a pleasant, clary sage, tansy or mint-like odor. Derivatives: Tincture (10% in 65 to 70% ethanol), essential oil Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Individual: n/a

COSTUS ROOT OIL

345

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Solubility

Specific gravity

–43°4ʹ to –53°48ʹ 1:1 in 90% ethanol, hazy upon further addition of alcohol; insoluble in 80% ethanol

0.943 (15°C)

Physical–chemical characteristics: Obtained in approximately 0.6% yields by steam distillation of the whole fresh plant; the light yellow oil distills between 207 and 283°C. Essential oil composition: In the oils of costmary, 78 volatile compounds have been identified, of which 58 (19 tentatively, 39 positively) have not been reported in this plant previously. Carvone and α-thujone were found to be dominating compounds constituting from 51.8 to 68.0% and from 9.0 to 16.1% in the total oil, respectively.* Aroma threshold values: n/a Taste threshold values: n/a

COSTUS Botanical name: Costus L., Saussurea lappa Clark (Aplotaxis lappa Dec., A. auriculata D.C.; Aucklandia costus Falc.) Botanical family: Costaceae Foreign names: Costus (Fr.), Costus (Ger.), Costus (Sp.), Costus (It) Description: Costus is a perennial herb, more than 2 m (7 ft) high, with a central stem bearing numerous, almost black flowers. The plant grows wild in the Himalayan highlands (especially in Kashmir) and is cultivated in Nepal and throughout the surrounding area. The part used is the root (cleaned and sometimes slightly roasted). Costus has a peculiar, long-lasting odor reminiscent of orris, violet and vetiver. Derivatives: Concrete, commercially known as resinoid (from which an essential oil can be distilled), and absolute. The absolute is a semisolid mass with an odor reminiscent of the oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

COSTUS ROOT OIL Other names: Changala; CHOB-i-QUT; Costus absolute; Costus oil; Costus root; Costus root oil; Costus root, oil; Essential oil; Goshtam; Hyperabsolute costus; Kashmirja; Kastam; Koost; Koot; Kost; Kur; Kushtha; Kusta; Kuth; Oils, costus; Ouplate; Pachak; Patchuk; Putchuk; Seppudy; Sepuddy; Upalet CAS No.: CoE No.:

8023‑88‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2336 n/a

NAS No.:

2336

Description: The oil is obtained in approximately 0.7% yields by steam distillation after maceration in water of the comminuted dried roots. Since the oil contains water-soluble components and has a specific gravity similar to that of water, it is subsequently recovered from the distillation waters by extraction with solvents. The oil has a characteristic persistent odor reminiscent of orris, violet and vetiver. Consumption: Annual: 5.00 lb

*

Bylaite et al. (2000). J. Agric. Food Chem. 48, 2409.

Individual: 0.00000423 mg/kg/day

COUMARIN (PROHIBITED)

346 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: 0.568 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Not more than 42 Refractive index Between 1.512 and 1.523 (20°C) Angular rotation Between +10° and +36° Solubility in alcohol Passes test Ester value Between 90 and 150 Specific gravity Between 0.995 and 1.039 (25°C) Heavy metals (as Pb) Passes test Physical–chemical characteristics: Costus oil is a viscous, pale-yellow to yellowish-brown liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents include myrcene, p-cymene, l-limalool, β-ionone, sesquiterpenes, costolactone and a small amount of palmitic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 3.53 2.43 0.03 2.25

Max. 4.05 4.16 0.30 2.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.70 0.41 0.98

Max. 1.07 0.73 2.10

Aroma threshold values: n/a Taste threshold values: n/a

COUMARIN (PROHIBITED) Synonyms: cis-o-Coumaric acid anhydride; o-Hydroxycinnamic acid lactone; 1,2-Benzopyrone; Benzo-α-pyrone; 2H-1Benzopyran-2-one; 2H-Benzo(b)pyran-2-one; 2H-1-Benzopyran, 2-oxo-; cis-o-Coumarinic acid lactone; Coumarinic anhydride; Coumarinic lactone; Cumarin; EPA Pesticide Chemical Code 127301; Tonka bean camphor CAS No.: 91‑64‑5 FL No.: n/a FEMA No.: n/a NAS No.: n/a CoE No.: n/a EINECS No.: 202‑086‑7 JECFA No.: n/a Description: Coumarin has a sweet, fresh, hay-like, odor similar to vanilla seeds, and a burning taste with bitter undertone and nutlike flavor on dilution. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C9H6O2/146.14 Specifications: (Burdock, 1997) Boiling point

297–299°C (161–162°C at 14 mmHg); sublimes; not volatile in steam except when superheated

Melting point

68–70°C

Congealing point (min)

68°C

Solubility

8% in alcohol; 0.3% in water; soluble in boiling water, alcohol, ether and chloroform

m-CRESOL

347

Synthesis: May be extracted from tonka beans; from salicylaldehyde and acetic anhydride in the presence of sodium acetate; also from o-cresol and carbonyl chloride followed by chlorination of the carbonate and fusion with a mixture of alkali acetate, acetic anhydride and a catalyst. Aroma threshold values: Detection at 34 to 50 ppb; recognition, 250 ppb Taste threshold values: n/a Natural occurrence: Reported in tonka bean (Dipteryx odorata) seed, the flowers of Melilotus officinalis, the leaves of Melilotus albus, in Liatris odoratissima, Asperula odorosa, wild vanilla (Achys triphylla), lavender oil and several varieties of orchid. Also reported found in cinnamon bark and leaf, cassia leaf, peppermint oil, green tea and bilberry.

m-CRESOL Synonyms: Bacticin; Celcure dry mix (chemicals for wood preserving); Cresol; Cresol, meta; m-Cresol (DOT, OSHA); meta-Cresol; 3-Cresol; m-Cresole; m-Cresylic acid; meta-Cresylic acid; EPA Pesticide Chemical Code 022102; Franklin cresolis; 1-Hydroxy-2methylbenzene; 1-Hydroxy-3-methylbenzene; m-Hydroxytoluene; 3-Hydroxy -toluene; m-Methylphenol; 3-Methylphenol; 3-Methyl phenol; m-Oxytoluene; Phenol, 3-methyl-; m-Toluol; Metacresol CAS No.: CoE No.:

108‑39‑4 617

FL No.: 04.026 EINECS No.: 203‑577‑9

FEMA No.: JECFA No.:

3530 692

NAS No.:

3530

Description: m-Cresol has a dry, tarry, medicinal–leathery odor. m-Cresol and p-cresol very often occur together and are difficult to separate. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.142 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14

Specifications: (JECFA, 2000) Appearance

Colorless to yellow-brown liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

201°C

Specific gravity

1.537–1.543 (20°C) Slightly soluble in water; soluble in oils; miscible in alcohol 1.028–1.033 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Instant coffee, tea Meat products

Usual 0.50 0.30 0.30 0.30

Max. 1.00 0.50 0.50 0.50

Food Category Nut products Seasonings, flavorings Snack foods Soups

Usual 0.30 0.30 0.30 0.30

Max. 0.50 0.50 0.50 0.50

Synthesis: One process involving butylation and separation and followed by dealkylation produces m-cresol and ditertiary butyl p-cresol. From m, p-cresol (which is the main product of the recovery process) pure m-cresol can be obtained by extraction. Aroma threshold values: Aroma characteristics at 1.0%: phenolic, spicy eugenol-like, medicinal, smoky powdery with a leatherlike note. Taste threshold values: Taste characteristics at 2 ppm: phenolic, smoky, balsamic, medicinal and spicy eugenol-like. Natural occurrence: Reported found in beer, coffee, egg, grape, Oriental tobacco, roasted barley, rum, sherry and whiskey.

o-CRESOL

348

o-CRESOL Synonyms: Cresol, o-; o-Cresol (DOT, OSHA); 2-Cresol; Cresols (o-,m-,p-); Cresylic acid; o-Cresylic acid; 1-Hydroxy-2methylbenzene; o-Hydroxytoluene; 2-Hydroxy-toluene; o-Methylphenol; 2-Methylphenol; o-Methylphenylol; Orthocresol; o-Oxytoluene; Phenol, 2-methyl-; o-Toluol CAS No.: CoE No.:

95‑48‑7 618

FL No.: 04.027 EINECS No.: 202‑423‑8

FEMA No.: JECFA No.:

3480 691

NAS No.:

3480

Description: o-Cresol has a musty, phenolic aftertaste. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.015 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point Melting point

Colorless to pale brown crystals 98% 191°C 31–32°C

Refractive index Solubility Specific gravity

1.544–1.548 (20°C) Water soluble; very soluble in alcohol 1.041–1.046 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Food Category Meat products Seasonings, flavorings Soups

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: phenolic, medicinal, sweet spicy, smoky with a methyl salicylate nuance. Taste threshold values: Taste characteristics at 2.0 ppm: sweet medicinal, phenolic and tarlike. Natural occurrence: Reported found in cinnamon, coffee, Oriental tobacco, rum, sherry, tea, tomato and whiskey.

p-CRESOL Synonyms: Cresols (o-,m-,p-); Cresol, para; p-Cresol (DOT, OSHA); para- Cresol; 4-Cresol; p-Cresylic acid; para-Cresylic acid; 1-Hydroxy-4-methylbenzene; p-Hydroxytoluene; 4-Hydroxytoluene; p-Kresol; p-Methylhydroxybenzene; 1-Methyl-4hydroxybenzene; p-Methyl phenol; 4-Methylphenol; p-Oxytoluene; Paracresol; Paramethyl phenol; Phenol, 4-methyl-; p-Toluol; p-Tolyl alcohol CAS No.: CoE No.:

106‑44‑5 619

FL No.: 04.028 EINECS No.: 203‑398‑6

FEMA No.: JECFA No.:

2337 693

NAS No.:

2337

Description: p-Cresol has a characteristics phenol-like odor. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.105, 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

CUBEB

349

Trade association guidelines: FEMA PADI: 1.369 mg

IOFI: Nature Identical

Empirical Formula/MW: C-H8OS/108.14 Specifications: (JECFA, 2000) Appearance

Colorless to pink crystals

Refractive index

Assay (min)

99%

Solubility

Boiling point Melting point

201–202°C 32–36°C

Specific gravity

1.5395 (20°C) Slightly soluble in water; very soluble in alcohol 1.004 (58°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 3.68 3.83 3.34

Max. 1.00 5.45 5.20 6.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.98 6.50 1.43 3.96

Max. 1.88 19.50 2.62 7.70

Synthesis: It can be prepared by fractional distillation of coal tar where it occurs together with the ortho- and para- isomers. Aroma threshold values: Detection: 55 to 100 ppb. Taste threshold values: n/a Natural occurrence: Reported in Acacial farnesiana, ylang-ylang oil (probably as p-cresyl acetate), jasmine absolute, orange oil from leaves, the essence from flowers of Lilium candidum, anise seed oil, the essence of Artemisia santolinoflia, and some sea algae. Also reported found in asparagus, peppermint oil, cheddar cheese, provolone cheese, butter, milk, lean fish, boiled egg, smoked pork, rum, Scotch whiskey, red wine, white wine, coffee and mango.

CUBEB Botanical name: Piper cubeba L. Botanical family: Piperaceae Foreign names: Cubebe (Fr.), Kubebe (Ger.), Cubeba (Sp.), Cubebe (It.) Other names: Cubeb pepper CAS No.: CoE No.:

n/a 345

FL No.: EINECS No.: n/a

FEMA No.: JECFA No.:

2338 n/a

NAS No.: EAFUS No.

2338 977000‑82‑0

Description: Cubeb is a climbing perennial vine native to Java and Indonesia. It is presently cultivated in Indonesia, tropical Asia, and Africa (Congo). The plant yields small, round berries that are harvested before they are ripe and from which the seeds are extracted. The part used is the unripe berries (seeds). Cubeb has a warm, woody, spicy odor reminiscent of guaiac with a bitter tonic taste. The flavor of the oleoresin obtained by hydrocarbon extraction is bitter, while the alcohol extract is peppery. Derivatives: Fluid extract, oleoresin, tincture (20% in 60% ethanol) Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: Cubeb fruit: Category 5 (additional toxicological and/or chemical information required). Use level in ppm in nonalcoholic beverages 850. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 62.400 mg

IOFI: Natural

Composition: Fruits contain 10 to 20% volatile oil, 2.5% cubebin, 1 to 1.7% amorphous cubebic acid, resin, gum lignans and fat (CoE, 2000).

CUBEB OIL

350 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 600.00

Max. 850.00

Aroma threshold values: n/a Taste threshold values: n/a

CUBEB OIL Other names: Cubeb oil; Cubebs, oil; Oil of cubeb; Oils, cubeb CAS No.: CoE No.:

8007‑87‑2 345

FL No.: EINECS No.: n/a

FEMA No.: JECFA No.:

2339 n/a

NAS No.:

2339

Description: The volatile oil is obtained by steam distillation of mature, unripe, sun-dried fruit. The oil exhibits a characteristic spicy, camphor-like odor. The yields of oil ranges from 10 to 18%. Consumption: Annual: 816.67 lb day

Individual: 0.0006920 mg/kg/

Regulatory Status: CoE: Cubeb oil: Category 5. Use level in ppm: nonalcoholic beverages 7.8; ice cream 17.2; candy 18.2; baked goods 16.5; condiments 38.2; meats 102.1; alcoholic beverages 30.0; gelatins and puddings 14.4. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.912 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

2.0 Between –12° and –43° Passes test Between 1.492 and 1.502 (20°C)

Saponification value Solubility in alcohol Specific gravity

Not more than 8 Passes test Between 0.898 and 0.928

Physical–chemical characteristics: It is a pale yellow to bluish-green, slightly viscous liquid. It is soluble in most fixed oils and in mineral oil, but it is insoluble in glycerin and propylene glycol. Essential oil compositon: Main constituents of the oil include 1,4-cineol, terpene and sesquiterpene alcohols and cubebin. Cubeb oil contains 17% sesquiterpenes (caryopyllene, cadinene, 14% in oil), α- and β-cubebene, copaene, and 1-isopropyl-4-methylene7-methyl-1,2,3,6,7,8,9-heptahydratonaphthalene) and 9.5% monoterpenes (sabinene (5 to 33% in oil), α-thujene (1.5% in oil), β-phellandrene, α-pinene, traces of myrcene, p-cymene, terpinolene, β-pinene, α-phellandrene, γ- and α-terpinene, lomonene and ocimene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 25.00 12.15 0.01 30.04 12.87

Max. 30.00 16.45 0.01 38.21 17.23

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 12.47 76.97 4.67 11.03

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: spicy, terpy and peppery with a citrus and herbal nuance.

CUMIN Botanical name: Cuminum cyminum L. Botanical family: Apiaceae or Umbelliferae Other names: Cumin (Cuminum cyminum L.); Cummin

Max. 14.39 102.1 7.81 18.24

CUMIN OIL

351

Foreign names: Cumin officinal (Fr.), Kreuztkummel (Ger.), Comino comun (Sp.), Comino comune (It.) CAS No.: n/a FL No.: n/a FEMA No.: 2340 NAS No.: 2340 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No. 977050‑55‑7 Description: This small annual herbaceous plant native to Egypt grows 20 to 80 cm (8 to 32 in.) tall, with tapered roots, erect stalk, alternate leaves, white or purple flowers, pubescent fruits and fusiform seeds. Flowers occur from June to August. It is commercially cultivated in Morocco, Cyprus, Egypt, India, China and Iran. Cumin seeds from ripe fruits are extensively used in cooking to flavor commercial food products. It is a major component of the curry and chili powder. Cumin has a strong, distinctive aromatic odor of cuminaldehyde and a spicy, faintly pungent flavor. Derivatives: Infusion (2%), tincture (20% in 60% ethanol), the fluid extract and an oleoresin. Consumption: Annual: 2,300,000.00 lb

Individual: 1.9491 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Cumin seeds generally contain up to 5% of the volatile oil. In addition the volatile oil seeds yield approximate fats (22%), several free amino acids and flavonoid glycosides, including derivatives of apigenin and luteolin.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 1868.00 205.30 60.00 740.90 984.70

Max. 1871.00 250.40 100.00 2777.00 2804.00

Food Category Other grain Processed vegetables Snack foods Soups

Usual 40000.00 721.40 445.60 2609.00

Max. 40000.00 1192.00 610.70 4307.00

Aroma threshold values: n/a Taste threshold values: n/a

CUMIN OIL Other names: Oils, cumin; Cumin oil (Cuminum cyminum L.); Oils, Cuminum cyminum CAS No.: CoE No.:

8014‑13‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2343 n/a

NAS No.:

2343

Description: The oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde. Consumption: Annual: 1500.00 lb

Individual: 0.001271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Cumin. JECFA: n/a Trade association guidelines: FEMA PADI: 1.422 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +3° and +8° Not less than 45% and not more than Assay 54% aldehydes, calculated as cuminaldehyde (C10H12O) Heavy metals (as Pb) Passes test *

Refractive index

Between 1.500 and 1.506 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.905 and 0.925 (25°C)

Leung, A.Y. (1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

CUMINALDEHYDE

352

Physical–chemical characteristics: The oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals as well as alkali. Essential oil composition: The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Gravies Hard candy

Usual 0.32 0.03 0.00 12.00 0.50 0.36 0.36 7.73 0.035

Max. 0.48 1.00 0.00 100.00 0.80 0.66 0.36 50.00 1.00

Food Category Meat products Nonalcoholic beverages Other grain Processed vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 4.66 0.018 0.10 5.00 10.00 82.16 0.035 10.00

Max. 50.00 0.018 0.20 50.00 100.00 200.00 1.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a

CUMINALDEHYDE Synonyms: Cumaldehyde; Cuminal; Cuminic aldehyde; p-Isopropyl benzaldehyde; Benzaldehyde, p-isopropyl-; Benzaldehyde, 4-(1-methylethyl)-; p-Cumic aldehyde; Cuminal; Cuminal aldehyde; Cuminic aldehyde; Cuminyl aldehyde; p-Isopropylbenzaldehyde; 4-Isopropylbenzaldehyde; p-Isopropylbenzenecarboxaldehyde; 4-(1-Methylethyl) benzaldehyde CAS No.: CoE No.:

122‑03‑2 111

FL No.: 05.022 EINECS No.: 204‑516‑9

FEMA No.: JECFA No.:

2341 n/a

NAS No.:

2341

Description: Cuminaldehyde has a strong, pungent, cumin-like odor and similar taste. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.588 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O/148.20 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

232°C

Specific gravity

1.5290–1.5340 (20°C); 1.5301 (20°C) 1:4 in 70% alcohol; soluble in most organic solvents 0.976–0.980 (25°C); 0.9818 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 23.04 34.51 2.77 21.26

Max. 13.00 27.22 38.45 4.77 29.26

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 19.83 0.03 11.58 24.98

Max. 29.33 0.03 17.96 30.42

CURACAO PEEL EXTRACT

353

Synthesis: Prepared synthetically by heating p-isopropyl benzoyl chloride with an aqueous or alcoholic hexamethylenetetraamine solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: spicy with green cumin and herbal nuances. Natural occurrence: Reported in a large number of essential oils, cumin, Acacia farnesiana, cinnamon, bitter orange, Mexican lime, Eucalyptus globulus, rue, boldus, Artemisia hausiliensis and others. Also reported in lemon and mandarin peel oil, cinnamon bark, anise, clove bud, cumin seed, turmeric, parsley, calabash nutmeg (Monodora myristica Dunal), angelica root, thyme, beef, brandy, grape and mastic gum fruit oil.

CURACAO PEEL* Botanical name: Citrus aurantium L. (so-called varietas curassaviensis) Botanical family: Rutaceae and the subfamily, Aurantoideae Other names: Curacao sour orange (peel), Curacao bitter orange (peel) Description: Sour oranges have only minor uses as fresh fruit but are normally used for processing (marmalade or rind oil). True Curacao peel is derived from a variety of the bitter orange tree, the so-called varietas curassaviensis. The tree is cultivated on the island of Curacao. The peel is the only part used. The green peels are also dried and sold for pharmaceutical and botanical uses. Curacao peel has a powerful, fresh and rich, grape-like, citrus-peel odor. It is reminiscent of expressed lime oil, petitgrain oil and bitter orange oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC, (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Five compounds, auraptene, marmin, tangeretin, nobiretin and 5-[(6ʹ,7ʹ-dihydroxy-3ʹ,7ʹ-dimethyl-2octenyl)oxy]psoralen, were isolated from Citrus aurantium L. Aroma threshold values: n/a Taste threshold values: n/a

CURACAO PEEL EXTRACT Other names: Citrus aurantium peel extract; Curacao peel extract; Orange peel extract, bitter CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2344 n/a

NAS No.:

2344

Description: See Curacao Peel. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Curacao Peel. JECFA: n/a Trade association guidelines: FEMA PADI: 300.822 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy *

Also see Orange Bitter.

Usual 1560.00 1150.00 1150.00

Max. 2072.00 1200.00 1200.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 750.00 388.00 1250.00

Max. 800.00 428.50 1300.00

CURACAO PEEL OIL

354 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 100 ppm: sweet, orange and fruity with brown fusel winey nuances. Natural Occurrence: Reported found in Citrus aurantium.

CURACAO PEEL OIL Other names: Bitter orange oil CAS No.: CoE No.:

68916‑04‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2345 n/a

NAS No.:

2345

Description: The oil is hand-pressed, from the peel of green (immature) bitter oranges. The odor of Curacao oil is slightly sweeter than other oils and almost perfumery. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Curacao Peel. JECFA: n/a Trade association guidelines: FEMA PADI: 45.318 mg IOFI: Natural Physical–chemical characteristics: It is an olive-green mobile liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 204.80 90.41 112.50

Max. 246.70 144.00 135.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 225.00 120.20 1084.00

Max. 250.00 139.00 1130.00

Aroma threshold values: n/a Taste threshold values: n/a

CURRANT BLACK (LEAVES) Botanical name: Ribes nigrum L. Botanical family: Grossulariaceae Foreign names: Groseillier noir (Fr.), Schwarze Hohannisbeere (Ger.), Groselheira negra (Sp.), Ribes nero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EFAUS No.

6044 977032‑41‑9

Description: Currant black is a shrub with woody, erect stems covered by a brown bark; alternate, palmately lobed, toothed leaves covered with tiny yellow glands; flowers arranged in loosely drooping racemes, internally purplish and externally greenish; fruits (June to July) consisting of several clustered, globose, black, fleshy berries, exhibiting a pleasant, slightly acid taste. The plant grows up to 3 m (10 ft) tall. It grows wild in several European countries and is extensively cultivated in France. The parts used are the leaves, fruits and flower buds. In Siberia, a drink is made of the leaves that when young, make common spirits resembling brandy. An infusion of them is like green tea, and can change the flavor of black tea. Currant black has a strong, aromatic, terpene-like odor. The fruits and the juice exhibit a slightly sour, pleasant flavor. Derivatives: Juice (by expression of the fruits), distillation waters (from leaves), infusion (5% from dried leaves), fluid extract (from leaves), concrete, absolute (tincture from flower buds) Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

Individual: n/a

beta-CYCLODEXTRIN

355

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Black currant seed oil is rich in both gamma-linolenic (18:3n-6) and alpha-linolenic (18:3n-3) acids. Black currant contains flavonoids, such as quercetin, myricetin and kaempferol. Aroma threshold values: n/a Taste threshold values: n/a

CURRANT BUDS BLACK ABSOLUTE Other names: Currant, Ribes nigrum, ext. CAS No.: CoE No.:

68606‑81‑5 n/a

FL No.: n/a EINECS No.: 271‑749‑0

FEMA No.: JECFA No.:

2346 n/a

NAS No.:

2346

Description: See Currant Black (Leaves). The oil is obtained by steam distillation of the flower buds in approximately 0.75% yields. It is a mobile, pale green liquid with a cymene-like odor. Consumption: Annual: 14700.00 lb

Individual: 0.01245 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Currant Black (Leaves). JECFA: n/a Trade association guidelines: FEMA PADI: 55.334 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1598.00 20.00 8.00

Max. 1598.00 35.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.21 20.00

Max. 3.42 35.00

Aroma threshold values: Aroma characteristics at 1.0% EtoH: green, woody berry, fruity, blackberry and currant-like. Taste threshold values: Taste characteristics at 5.0 ppm in 5% sugar solution: green, leafy, berry, jamy fruity, cassis-like with a slight sulfurous top note.

CURRANT JUICE BLACK CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAUS No.

n/a 977038‑70‑2

Description: See Currant Black (Leaves). Black currant juice is used in the treatment of diarrhea. Consumption: Annual: 2850.00 lb

Individual: 0.002415 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Currant Black (Leaves). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

beta-CYCLODEXTRIN Synonyms: Cycloheptapentylose; Cycloamylose; Cyclodextrin; beta-Cycloamylose; Cycloheptaamylose; Cycloheptaglucan; Cycloheptaglucosan; Cyclomaltoheptaose; beta-Dextrin; Schardinger beta-dextrin

CYCLOHEPTADECA-9-EN-1-ONE

356

CAS No.: CoE No.:

7585‑39‑9 n/a

FL No.: n/a EINECS No.: 231‑493‑2

FEMA No.: JECFA No.:

4028 n/a

NAS No.:

n/a

Description: beta Cyclodextrin is a virtually odorless, slightly sweet-tasting, white or almost white crystalline solid or fine powder. Consumption: Annual: n/a

Individual: 0.07 mg/kg/day (GRAS notice, FDA estimate)

Regulatory Status: CoE: Approved (2000) FDA: GRAS (Notice No. 74, 2001) FDA (other): n/a JECFA: ADI: 0 to 5 mg/kg body weight (1995) Trade association guidelines: PADI: 1674 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HOH2C O HOH2O

C42H70O35/1134.98

OH O

O HOH2O

O

O CH

Cl2CH

O

CH

HO

OH

O

HO

OH OH O

O HOH2O

O

Cl2CH

HO HO HO O CH OH HO O

O

Cl2CH O

Cl2CH

Specifications: (FCC, 2003) Appearance Assay Lead Reducing sugars Residue on ignition

White, fine crystalline solid, frequently a fine crystalline powder Not less than 98% and not more than 101% (C6H10O5)7 as betacyclodextrin, calculated on the anhydrous basis Not more than 1 mg/kg Not more than 1% Not more than 0.1%

Solubility

Slightly soluble in water

Specific rotation

Between +160° and +164°, calculated on the anhydrous basis

Toluene Trichloroethylene Water

Not more than 1 mg/kg Not more than 1 mg/kg Not more than 14%

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Cheese Chewing gum Gelatins/puddings

Usual 5000.00 5000.00 4000.00 5000.00 5000.00

Max. 5000.00 5000.00 4000.00 5000.00 5000.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Snack foods Soups

Usual 4000.00 3000.00 3000.00 5000.00 2000.00

Max. 4000.00 3000.00 3000.00 5000.00 2000.00

Synthesis: Usually produced commercially from Bacillus macerans or B. circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm Natural occurrence: A derivative of naturally occurring starch.

CYCLOHEPTADECA-9-EN-1-ONE Synonyms: 3,7-Dimethyl-6-octen-1-yl butyrate; Civetone; cis-Civetone; Cycloheptadeca-9-en-1-one; 9-Cycloheptadecen-1-one; 9-Cycloheptadecen-1-one,(Z)-; (Z)-9- Cyclohepta-decen-1-one CAS No.: CoE No.:

542‑46‑1 11744

FL No.: 07.110 EINECS No.: 208‑813‑4

FEMA No.: JECFA No.:

3425 1401

NAS No.:

3425

Description: Cycloheptadeca-9-en-1-one has an obnoxious animal-gland odor. It can be pleasant at extreme dilutions. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

CYCLOHEXANE ACETIC ACID

357

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: Nature Identical

Empirical Formula/MW: C17H30O/250.42 Specifications: (JECFA, 2008) Appearance

White or colorless crystalline mass

Melting point

Assay (min)

99%

Solubility

32°C Soluble in oils and ethanol; slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 0.002 0.02 0.02 0.01

Max. 0.030 0.05 0.05 0.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.005

Max. 0.02 0.03 0.050

Synthesis: From aleuritic acid, the trans- form only; the cis- and trans-forms from ethyl-9-keto heptadecanedioate. Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: In civet (cis-form).

CYCLOHEXANE ACETIC ACID Synonyms: Cyclohexaneacetic acid; Cyclohexylacetic acid; Cyclohexylethanoic acid CAS No.: CoE No.:

5292‑21‑7 34

FL No.: 08.034 EINECS No.: 226‑132‑0

FEMA No.: JECFA No.:

2347 965

NAS No.:

2347

Description: Cyclohexane acetic acid has a sharp acetic odor. Consumption: Annual: <1.00 lb

Individual: 0.00001166 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.090 mg

IOFI: n/a

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Appearance

Colorless crystalline mass or white crystals

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

242°C 28–33°C

Specific gravity

1.459–1.467 (20°C) Slightly soluble in water; miscible in ethanol at room temperature 1.001–1.009 (25°C)

CYCLOHEXANECARBOXYLIC ACID

358 Reported uses (ppm): (FEMA, 1994) Food Category Usual Baked goods 0.50 Frozen dairy 0.50 Aroma threshold values: Detection: 19 ppm

Max. 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.50

Max. 1.50 2.00

Taste threshold values: Taste characteristics at 100 ppm: honey, caramellic, maple and cocoa. Natural occurrence: Reported not found in nature.

CYCLOHEXANECARBOXYLIC ACID Synonyms: Benzoic acid, hexahydro-; Carboxycyclohexane; Cyclohexanecarboxylic acid; Cyclohexanoic acid; Hexahydrobenzoic acid CAS No.: CoE No.:

98‑89‑5 11911

FL No.: 08.060 EINECS No.: 202‑711‑3

FEMA No.: JECFA No.:

3531 961

NAS No.:

3531

Description: Cyclohexanecarboxylic acid has a cheese-like odor. Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.426 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Appearance

White solid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

232–233°C 28–32°C

Specific gravity

1.516–1.520 (20°C) Slightly soluble in water; miscible in fat; miscible in ethanol at room temperature 1.029–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Synthesis: n/a

Usual 2.00 1.50 2.00 1.00

Max. 2.00 1.50 2.00 1.00

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: fruity, woody, berry-like with green dirty nuances. Natural occurrence: Reported not found in nature.

CYCLOHEXANEETHYL ACETATE Synonyms: Acetic acid, cyclohexylethyl ester; Cyclohexane ethyl acetate; Cyclohexaneethyl acetate; Cyclohexylethyl acetate; 2-Cyclohexylethyl acetate; Ethylcyclohexyl acetate

CYCLOHEXANONE

CAS No.: CoE No.:

359

21722‑83‑8 218

FL No.: 09.028 EINECS No.: 244‑543‑3

FEMA No.: JECFA No.:

2348 964

NAS No.:

2348

Description: Cyclohexaneethyl acetate has a powerful, sweet-fruity odor of considerable tenacity. Consumption: Annual: <1.00lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.546 mg

IOFI: n/a

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 211°C (766 mmHg)

Specific gravity

1.442–1.450 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.945–0.948 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 10.00 1.50

Max. 25.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.20 1.80

Max. 2.70 7.00

Synthesis: From the corresponding alcohol by acetylation with sodium acetate in acetic acid solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beli (Aegle marmelos Correa) and passion fruit juice.

CYCLOHEXANONE Synonyms: Anon; Cyclohexenyl ketone; Hexanon; Hytrol O; Ketohexamethylene; Nadone; Pimelic ketone; Sextone CAS No.: CoE No.:

108‑94‑1 11047

FL No.: 07.148 EINECS No.: 203‑631‑1

FEMA No.: JECFA No.:

3909 1100

NAS No.:

n/a

Description: Peppermint or acetone-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1009 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.2240 mg

IOFI: n/a

CYCLOHEXYL ACETATE

360 Empirical Formula/MW: O

C6H10O/98.14

Specifications: (JECFA, 2008) Appearance

Oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

154–156°C

Specific gravity

1.447–1.453 (20°C) Soluble in water, ether, chloroform, organic solvents; miscible in ethanol at room temperature 0.947–0.950 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 6.00 100.00 2.00

Max. 12.00 200.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.50 12.00

Max. 5.00 25.00

Synthesis: It may be synthesized on a laboratory scale by the oxidation of cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Cistus labdaniferus.

CYCLOHEXYL ACETATE Synonyms: Acetic acid, cyclohexyl ester; Adronal acetate; Cyclohexanol, acetate; Cyclohexanol, acetate-; Cyclohexanyl acetate; Cyclohexyl acetate; Hexalin acetate CAS No.: CoE No.:

622‑45‑7 217

FL No.: 09.027 EINECS No.: 210‑736‑6

FEMA No.: JECFA No.:

2349 1093

NAS No.:

2349

Description: Cyclohexyl has an odor reminiscent of amyl acetate. Consumption: Acetate: 933.33 lb

Individual: 0.0007909 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 17.597 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

98% 175–177°C

Specific gravity

1.436–1.443 (20°C) Insoluble in water; miscible in ether; miscible in ethanol at room temperature 0.971–0.978 (25°C)

CYCLOHEXYL BUTYRATE

361

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11.00 95.18 20.44

Max. 20.00 104.70 32.57

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 28.18 25.80 68.86

Max. 32.26 38.25 78.09

Synthesis: By heating the corresponding alcohol with acetic anhydride or acetic acid in the presence of traces of sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: solventy and slightly cooling with sweet banana and apple notes. Natural occurrence: Reported found in sauerkraut.

CYCLOHEXYL ANTHRANILATE Synonyms: Cyclohexyl 2-aminobenzoate; Cyclohexyl o-aminobenzoate; Benzoic acid, 2-amino-, cyclohexyl ester; Cyclohexyl anthranilate CAS No.: CoE No.:

7779‑16‑0 257

FL No.: 09.722 EINECS No.: 231‑920‑2

FEMA No.: JECFA No.:

2350 1541

NAS No.:

2350

Description: Cyclohexyl anthranilate has a faint, fruity, orange blossom-like odor, and a sweet, fruity, grape-like taste. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 6.734 mg

IOFI: Artificial

Empirical Formula/MW:

C13H17O2N/219.28

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Pale-yellow liquid 97% 318°C

Refractive index Solubility Specific gravity

1.571–1.577 (20°C) Insoluble in water; soluble in alcohol 1.015–1.021 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.50 33.33 9.10

Max. 12.50 38.00 14.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.54 13.17 21.30

Max. 14.82 22.17 26.17

Synthesis: From isatoic anhydride and cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL BUTYRATE Synonyms: Butanoic acid, cyclohexyl ester; Butyric acid, cyclohexyl ester; Cyclohexanyl butyrate; Cyclohexyl butanoate

CYCLOHEXYL CINNAMATE

362

CAS No.: CoE No.:

1551‑44‑6 2082

FL No.: 09.230 EINECS No.: 216‑290‑9

FEMA No.: JECFA No.:

2351 1094

NAS No.:

2351

Description: Cyclohexyl butyrate has a fresh, floral odor reminiscent of benzyl butyrate; and an intense, sweet taste. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.666 mg

IOFI: n/a

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 212°C

Specific gravity

1.439–1.451 (20°C) Almost insoluble in water; miscible in ethanol at room temperature 0.953–0.959 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.38 26.87 14.84

Max. 3.75 37.94 20.30

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.57 2.62 32.63

Max. 6.56 4.41 40.75

Synthesis: By esterification of cyclohexanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil and passion fruit juice.

CYCLOHEXYL CINNAMATE Synonyms: Cyclohexyl β-phenylacrylate; Cyclohexyl 3-phenylpropenoate; 2-Propenoic acid, 3-phenyl-, cyclohexyl ester CAS No.: CoE No.:

7779‑17‑1 337

FL No.: 09.744 EINECS No.: 231‑921‑8

FEMA No.: JECFA No.:

2352 667

NAS No.:

2352

Description: Cyclohexyl cinnamate has a fruity, peach-, cherry- and almond-like odor and similar flavor notes. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.267 mg Empirical Formula/MW: C15H18O2/230.31

IOFI: Artificial

CYCLOHEXYL FORMATE

363

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light yellow liquid 95% 195°C

Refractive index Solubility Specific gravity

1.558–1.564 (20°C) Insoluble in water; miscible in alcohol 1.047–1.056 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 0.50 23.94 9.74

Max. 2.00 32.22 14.19

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.70 3.90 19.56

Max. 12.50 7.00 27.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL FORMATE Synonyms: Cyclohexyl formate; Formic acid, cyclohexyl ester CAS No.: 4351‑54‑6 FL No.: 09.160 FEMA No.: CoE No.: 498 EINECS No.: 224‑415‑3 JECFA No.: Description: Cyclohexyl formate has a pleasant, cherry-like odor.

2353 1095

Consumption: Annual: 10.00 lb

NAS No.:

2353

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev. 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.846 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Light, colorless liquid

Solubility

Assay (min) Boiling point

97% 162–163°C

Specific gravity

1.439–1.445 (20°C) Soluble in acetic and formic acids; insoluble in water; miscible in ethanol at room temperatue 1.052–1.060 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 8.00 Gelatins, puddings 8.17 11.42 Nonalcoholic beverages 6.38 11.75 Baked goods 25.50 33.50 Frozen dairy 11.50 16.71 Soft candy 21.59 30.50 Synthesis: From cyclohexyl alcohol and concentrated formic acid in the presence of sulfuric acid; by distilling the alcohol–acid mixture in the presence of excess acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: slightly cooling, green and fruity banana. Natural occurrence: Reported not found in nature.

CYCLOHEXYL ISOVALERATE

364

CYCLOHEXYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, cyclohexyl ester; Cyclohexyl 3-methylbutanoate; Isovaleric acid, cyclohexyl ester CAS No.: CoE No.:

7774‑44‑9 459

FL No.: 09.464 EINECS No.: 231‑874‑3

FEMA No.: JECFA No.:

2355 1096

NAS No.:

2355

Description: Cyclohexyl isovalerate has an apple- and banana-like aroma. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 90 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.468 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 58–62°C

Specific gravity

1.439–1.445 (20°C) Insoluble in water; miscible in ethanol at room temperature 0.945–0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.50 23.74 9.10

Max. 12.50 52.00 19.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.52 4.70 14.50

Max. 18.40 9.87 26.30

Synthesis: From cyclohexane and isovaleric acid in the presence of perchloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL PROPIONATE Synonyms: Cyclohexyl propionate; Propanoic acid, cyclohexyl ester CAS No.: CoE No.:

6222‑35‑1 421

FL No.: 09.140 EINECS No.: 228‑303‑5

FEMA No.: JECFA No.:

2354 1097

NAS No.:

2354

Description: Cyclohexyl propionate has an apple- and banana-like aroma. Consumption: Annual: <1.00 lb

Individual: 0.00004661 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.705 mg

IOFI: Artificial

CYCLOHEXYLMETHYL PYRAZINE

365

Empirical Formula/MW: C9H16O2/156.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 193°C

Specific gravity

1.439–1.446 (20°C) Insoluble in water; miscible in ethanol at room temperature 0.969–0.974 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 6.25 Gelatins, puddings 8.36 13.68 Baked goods 18.95 27.00 Nonalcoholic beverages 4.77 9.59 Frozen dairy 9.62 15.40 Soft candy 16.30 26.20 Synthesis: By direct esterification of the alcohol with the acid in the presence of concentrated sulfuric acid or in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm; sweet, fruity, banana with green waxy nuance. Natural occurrence: Reported not found in nature.

CYCLOHEXYLMETHYL PYRAZINE Synonyms: Pyrazine, (cyclohexylmethyl)-; 2-Pyrazine, cyclohexyl methyl; 2-Pyrazinyl cyclohexyl methyl; (2-pyrazinylmethyl) cyclohexane; (Cyclohexylmethyl)pyrazine; Pyrazine, (cyclohexylmethyl)CAS No.: CoE No.:

28217‑92‑7 n/a

FL No.: 14.069 EINECS No.: 248‑905‑1

FEMA No.: JECFA No.:

3631 783

NAS No.:

Consumption: Annual: <1.00 lb

3631

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: Artificial

Empirical Formula/MW: C11H16N2/176.26 Specifications: (JECFA, 2008) Appearance

Pale amber liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

100°C (4 mmHg)

Specific gravity

1.515–1.520 (20°C) Slightly soluble in water; soluble in oils; miscible in ethanol at room temperature 1.003–1.009 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Imitation dairy

Usual 0.10 0.10 0.10 0.05

Max. 1.00 0.50 0.50 0.20

Food Category Nut products Snack foods Soft candy

Usual 0.10 0.10 0.10

Max. 0.50 1.00 0.50

CYCLOIONONE

366 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOIONONE Synonyms: 5H-1-Benzopyran, 6,6,7,8,8a-tetrahydro-2,5,5,8a-tetramethyl; 6,6,7,8,8a-Tetrahydro-2,5,5,8a-tetramethyl-5H-1-benzopyran CAS No.: CoE No.:

5552‑30‑7 n/a

FL No.: 13.165 EINECS No.: 226‑916‑2

FEMA No.: 3822 JECFFA No.: 1239

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.51858 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 H3C

C13H20O/192.3

O

H3C C H3

Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear liquid 96.7% 240°C

Refractive index Solubility Specific gravity

1.499–1.505 (20°C) Soluble in ethanol; insoluble in water 0.950–0.955 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.50 10.00 10.00 0.50 0.50 0.20 0.20 1.00

Max. 5.00 30.00 50.00 5.00 5.00 2.00 5.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 0.10 0.50 0.50 0.10 0.50 0.50 0.50

Max. 1.00 5.00 5.00 1.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in cognac.

CYCLOPENTANETHIOL Synonyms: Cyclopentyl mercaptan; Mercaptocyclopentane CAS No.: CoE No.:

1679‑07‑8 2321

FL No.: 12.029 EINECS No.: 216‑841‑3

FEMA No.: JECFA No.:

3262 516

NAS No.:

3262

CYCLOPENTANONE

367

Consumption: Annual: <1.00 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.032 mg

IOFI: Artificial

Empirical Formula/MW: C5H10S/102.2

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

131°C

Specific gravity

1.488 (20°C) Slightly soluble in water; soluble in alcohol and oils 0.920–0.925 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Food Category Meat products Milk products Soups

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Synthesis: From cyclopentyl bromide and potassium hydrosulfide; by treating cycloalkanone dimethyl dithioacetals with four equivalents of an alkaline metal; from cyclopentyl naphthyl sulfide and an aluminosilicate catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: alliaceous, onion, garlic, horseradish, meat, egg, burned, vegetable, celery. Natural occurrence: Reported not found in nature.

CYCLOPENTANONE Synonyms: Adipic ketone; Dumasin; Ketocyclopentane; Ketopentamethylene CAS No.: CoE No.:

120‑92‑3 11050

FL No.: 07.149 EINECS No.: 204‑435‑9

FEMA No.: JECFA No.:

3910 1101

NAS No.:

n/a

Description: Cyclopentanone has an agreeable, peppermint-like odor. It tends to polymerize in the presence of acids. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.4457 mg

IOFI: n/a

Empirical Formula/MW: O

C5H8O/84.12

N-CYCLOPROPYL-trans-2-cis-6-NONADIENAMIDE

368 Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

130–131°C

Specific gravity

1.432–1.438 (20°C) Soluble water; miscible in ether; miscible in ethanol at room temperature 0.950–0.960 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Nonalcoholic beverages Soups Sweet sauce

Usual 1.00 1.00 1.00

Max. 15.00 2.00 2.00

Synthesis: Prepared by heating adipic acid (285 to 295°C) in the presence of barium hydroxide, distilling, ether extraction and then fractionation. Aroma threshold values: Aroma characteristics at 2.0%: musty, slightly toasted bitter almondlike nutty, solventlike with a powdery nuance. Taste threshold values: Taste characteristics at 20 ppm: musty, toasted nutty with a slight meaty nuance. Natural occurrence: Reported found in roasted onion, baked potato, tomato, gruyere cheese, butter, heated chicken, boiled beef, heated pork, roasted pecan, yellow passion fruit juice.

N-CYCLOPROPYL-trans-2-cis-6-NONADIENAMIDE Synonyms: N-Cyclopropyl-(E2,Z6)-nonaclienamide; 2,6-Nonadienamide, N-cyclopropyl-, (2E,6Z)-; Cyclopropyl (E,Z)-2,6nonadienamide; N-cyclopropyl (E)-2,(Z)-6-nonadienamide CAS No.: CoE No.:

608514‑55‑2 n/a

FL No.: 16.093 EINECS No.: n/a

FEMA No.: JECFA No.:

4087 1597

NAS No.:

n/a

Description: Pale yellow, low melting solid; meaty, herb-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.2955 mg

IOFI: Artificial

Empirical Formula/MW: C12H19NO/193.29 Specifications: Assay (min)

95%

Melting point

33–37°C

Solubility

Sparingly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies Imitation dairy Meat products

Usual 0.50 0.10 0.50 0.50 1.00 0.10 0.50 0.50 1.00

Max. 3.00 2.00 3.00 2.00 4.00 2.00 5.00 3.00 4.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 1.00 1.00 0.50 0.50 10.00 1.00 0.50

Max. 2.00 1.00 10.00 4.00 3.00 2.00 15.00 10.00 3.00

p-CYMENE

369

Synthesis: n/a Aroma threshold values: Meaty-type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-CYMENE Synonyms: p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; Benzene, 1-isopropyl-4-methyl-; Benzene, 1-methyl-4-(1-methyl­ ethyl)-; Camphogen; Cumene, p-methyl-; Cymene; p-Cymene; 4-Cymene; Cymol; p-Cymol; Dolcymene; p-Isopropylmethylbenzene; 1-Isopropyl-4-methylbenzene; 4-Isopropyl-1-methylbenzene; p-Isopropyltoluene CAS No.: CoE No.:

99‑87‑6 620

FL No.: 01.002 EINECS No.: 202‑796‑7

FEMA No.: JECFA No.:

2356 1325

NAS No.:

2356

Description: p-Cymene has a citrusy aroma reminiscent of lemon. Consumption: Annual: 7533.33 lb

Individual: 0.006384 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.855 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O2/134.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow mobile liquid

Solubility

Assay (min) Boiling point

97% 177°C

Specific gravity

1.484–1.491 (20°C) Insoluble in water; soluble in oils and ethanol 0.853–0.855 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.50 21.99 80.55 19.74 16.32 17.22

Max. 3.40 48.22 88.27 39.48 24.83 28.04

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.30 105.10 2.86 4.58 11.10

Max. 0.60 105.10 4.80 11.61 16.47

Synthesis: Obtained chiefly from the wash water of sulfite paper. Aroma threshold values: Aroma characteristics at 1% EtoH: harsh chemical, woody and terpy-like with an oxidized citrus lemon note. It has spicy nuances reminiscent of cumin, oregano and cilantro Taste threshold values: Taste characteristics at 1 to 10 ppm: terpy and rancid with slightly woody, oxidized citrus notes. It has spice nuances of green pepper and oregano. Natural occurrence: Widespread in nature; reported in the oils of cypress, Artemisia cina Bg., Ceylon cinnamon, boldo leaf, cascarilla, Cuminum cyminum L. and lemon; in the oils for seeds of coriander and Cicuta virosa; in the ether-extracted oils of Monarda fisulosa and Monarda puncata; in the star anise and nutmeg essential oils. Note that p-cymene reported in essential oil may be formed from the conversion of a cyclic terpene; its presence is indicative of aging in lemon essential oil. Reported found in citrus juices and peel oils, guava, papaya, black currant, pineapple, blueberry, blackberry, carrot, tomato, celery seed, cumin seed, mace, ginger, coriander seed, anise, nutmeg, mace, parsley, cardamom, cinnamon root and bark, pepper, peppermint oil, spearmint oil, cassia leaf and Thymus vulgaris.

L-CYSTEINE

370

L-CYSTEINE Synonyms: l-β-Mercaptoalanine; α-Amino-β-thiolpropionic acid; L-Alanine, 3-mercapto-; α-Amino-β-mercaptopropionic acid; 2-Amino-3-mercaptopropionic acid; α-Amino- β-thiolpropionic acid; Chemodyne cysteine; Cystein; Cysteine; Cysteine, L-; L-(+)-Cysteine; Cysteine chemodyne; Half cystine; Half-cysteine; β-Mercaptoalanine; Propanoic acid, 2-amino-3-mercapto-, (R)-; Thioserine CAS No.: CoE No.:

52‑90‑4 10464

FL No.: 17.033 EINECS No.: 200‑158‑2

FEMA No.: JECFA No.:

3263 1419

NAS No.:

3263

Description: A sulfur-containing amino acid, metabolically related to methionine. Methionine is the source of sulfur atom in the synthesis of cysteine in the body. Chemically, L-cysteine is L-2-amino-mercaptopropionic acid. Cysteine has a sulfureous aroma. It is a nutrient and is used in dietary supplements. Consumption: Annual: 35333.33 lb

Individual: 0.02994 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 184.1271 (0.009 parts of L-cysteine in 100 parts of flour in dough), 582.5271 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 14.670 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H7O2NS/121.16 Specifications: (JECFA, 2008) Appearance

White crystals

Solubility

Melting point

240°C

Specific rotation

Very soluble in water, ethanol and acetic acid; insoluble in ether acetone and benzene +6.9 to +8.5 (30°)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes

Usual 100.00 100.00

Max. 100.00 100.00

Food Category Meat products Milk products

Usual 100.00 100.00

Max. 100.00 100.00

Synthesis: By addition of a thiol compound to an unsaturated amino acid derivative; by hydrolysis of proteins in the presence of carbon dioxide; by treating in HCl hydrolysis of proteins in the presence of carbon dioxide; by treating an HCl hydrolysate of hair with CuO2, followed by decomposition of the resulting copper-cysteine complex with hydrogen sulfide; by the addition of thioacetic acid to α-acetamido acrylic acid; by treatment of a keratine HCl hydrolysate with zinc to reduce the cystine present to cysteine; by electrolytic reduction of cystine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in protein hydrolysates, with the exception of gelatin, in which only traces of cysteine are present.

D DAIDAI PEEL OIL Botanical name: Citrus aurantium L. subspecies cyanthifera Y. (var. Daidai Makino) Botanical family: Rutaceae Other names: Bitter orange, sour orange Foreign names: Daidai (Japanese) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3823 n/a

NAS No.: EAFUS No.:

n/a 977185‑28‑6

Description: The fruit is medium sized with a distinct bitter or sour taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: n/a Trade association guidelines: FEMA PADI: 97.7185 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 105.00 424.00 45.00 90.00

Max. 210.00 848.00 90.00 180.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 138.00 23.00 260.00 306.00

Max. 276.00 46.00 520.00 312.00

Aroma threshold values: n/a Taste threshold values: n/a

DAMIANA (Leaves) Botanical name: Turnera diffusa Willd. ex Schult. var. aphrodisiaca (G.H. Ward) Urb. Botanical family: Turneraceae Other names: Daminana, herba de la pastora; Old woman’s broom; Mexican damana; Turner aphrodisiaca Ward. Foreign names: Damiana (Fr.), Damiana (Ger.), Damiana (Sp.), Damiana (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6351 977000‑85‑3

Description: Damiana is a small, branched shrub with alternate leaves and solitary, axillary, yellow flowers. It is native to dry areas in Mexico, California, Bolivia, Brazil, Antilles and tropical America. The plant is known in Mexico as hierba de la pastora and is believed to exhibit aphrodisiac, as well as diuretic and stimulant, properties. The leaves are yellow-brown, aromatic, broadly lanceolate, 10 to 25 mm long with three to six teeth along the margin. The leaves are the part used. Damiana has a bitter, tonic taste and an aromatic odor. Derivatives: Fluid extract, dried, aqueous extract, and tincture (20% in 25% ethanol). Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

371

α-DAMASCONE

372

Essential oil composition: Damiana contains a complex volatile oil (0.5 to 1%) that gives the plant its characteristic odor and taste. Analysis of the oil has identified a low boiling fraction mainly composed of 1,8-cineol and pinenes.* The higher boiling point fraction is believed to contain thymol and a number of sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

α-DAMASCONE Synonyms: 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2-butenone; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl); Dihydro floriffone A; 4-(2,6,6-trimeth-yl-2-cyclohexenyl)-2-butene-4-one; 1–2-Butenone(2,6,6-Trimethyl-2-Cyclohexen-1-yl); 1–2-Buten(2,6,6Trimethyl-2-Cyclohexen-1-yl)-1-one CAS No.: CoE No.:

43052‑87‑5 11053

FL No.: 07.134 EINECS No.: n/a

FEMA No.: JECFA No.:

3659 385

NAS No.:

3659

Description: α-Damascone has a pleasant fruity floral odor. Consumption: Annual: <1.00 lb

Individual: <0.0000001 mg/kg/day

Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

H3C

C13H20O/192.3

C H3

H3C

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Other requirements

Colorless to pale yellow liquid 98% (sum of cis and trans isomers) 90–100°C 92–96% trans, 4–8% cis isomer

Refractive index Solubility Specific gravity

1.492–1.499 (20°C) Soluble 1 mL in 10 mL 95% alcohol 0.928–0.938 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Max. 0.50 0.50 0.50 0.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: d-form, 100 ppb; l-form, 1.5 ppb Taste threshold values: Taste characteristics at 30 ppm, sweet, fruity, woody with a green seedy background. Natural occurrence: Reported found in black tea.

*

Dominguez et al. (1976). Planta Med. 30, 68.

Max. 0.50 0.50 0.50

δ-DAMASCONE

373

trans-ALPHA-DAMASCONE Synonyms: trans-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)but-2-en-1-one; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (2E)-; trans-2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; (E)-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2-buten-1-one; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (E)CAS No.: CoE No.:

24720‑09‑0 n/a

FL No.: 07.226 EINECS No.: 246‑430‑4

FEMA No.: JECFA No.:

4088 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; floral rose, apple fruity, black currant aroma. Consumption: Odor and/or flavor used in agrumen, aldehydic, amber, anais anais, angelica, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.457 mg

IOFI: n/a

Empirical Formula/MW: C H3

C13H20O/192.3

C H3 H3C

C H3

O

Specifications: (The Good Scents Co., 2009) Assay (min)

92%

Refractive index

Boiling point

266–267°C

Solubility

1.469–1.473 (20°C) Insoluble in water; soluble in ethanol and dipropylene glycol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 3.00 1.00 3.00 1.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 5.00 10.00 10.00 25.00 10.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, fruity type; recommend smelling in a 1.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in rose, tea, and tobacco.

δ-DAMASCONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-; Dihydro floriffone TD; 2-Buten-1-one, 1-(2,6,6-trimethyl-3cyclohexen-1-yl)-; 1-(2,6,6-Trimethyl-3-cyclo-hexen-1-yl)-2-buten-1-one; delta-Damascone; 8-Damascone CAS No.: CoE No.:

41436‑42‑4 n/a

FL No.: 07.130 EINECS No.: 260‑709‑8

FEMA No.: JECFA No.:

3622 386

NAS No.: EAFUS No.

3622 57378‑68‑4

DANDELION

374 Description: δ-Damascone has an intense, fruity odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Artificial

Empirical Formula/MW:

C13H20O/192.3

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow liquid 96.5% 82°C (2 mmHg); 97°C (3 mmHg)

Refractive index Solubility Specific gravity

1.485–1.502 (20°C) Insoluble in water; miscible in fats 0.920–0.940 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.005 0.01 0.005

Max. 0.1 0.02 0.02

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.005 0.005

Max. 0.02 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm, woody, astringent, berry with a slight spice nuance. Natural occurrence: Not reported found in nature.

DANDELION Botanical name: Taraxacum officinale Weber, T. officinal Wiggers, T. officinale F.H. Wigg and T. laevigatum D.C. Botanical family: Asteraceae (Compositae) Other names: Dandelion, lion’s tooth Foreign names: Pissenlit (Fr.), Lowenzahn (Ger.), Diente de leon (Sp.), Tarassaco (It.) Description: The dandelion is a perennial, herbaceous plant, widespread throughout Europe. It grows 15 to 30 cm (6 to 12 in.) tall, with thick, spindle-shaped roots; long, floral scapes terminated by yellow heads (March to October), and smooth, oblong leaves arranged in a rose-like fashion. The leaves are toothed or deeply cut and the appearance of leaves gives rise to the name “lion’s teeth.” The deep roots are the part used. Dandelion has a bitter, tonic taste and an aromatic odor. Derivatives: Infusion (5%), fluid extract, dried aqueous extract, tincture (20% in 20% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See derivatives below. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Dandelions are one of the richest sources of β-carotene. The vitamin A yield (14,000 IU/100 g leaves) from dandelion is higher than that of carrot (11,000 IU/100 g carrots). The leaves are also a good source of fiber, potassium, calcium, iron, phos-

DANDELION ROOT EXTRACT SOLID

375

phorus, magnesium, riboflavin and thiamine. Dandelion also contains sodium and vitamins C and D.* The acids found in dandelion include caffeic, p-hydroxyphenyl-acetic, chlorogenic, oleic, palmitic and the fatty acids linoleic and linolenic. Gallic and ascorbic acids are also detected. Chicoric acid and the related monocaffeyltartaric acid were found to be the major phenolic constituents in flowers, roots, leaves and involucral bracts.† Aroma threshold values: n/a Taste threshold values: n/a

DANDELION FLUID EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2357 n/a

NAS No.: EAFUS No.:

2357 977038‑71‑3

Description: See Dandelion. Consumption: Annual: 9816.67 lb

Individual: 0.008319 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 12.036 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 50.46 71.50 6.00

Max. 71.24 143.0 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 31.60 34.80 4.00

Max. 31.60 48.06 10.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%, sweet, brown, fruity, cooked, caramellic, and rum. Natural occurrence: Dandelion

DANDELION ROOT EXTRACT SOLID Other names: Dandelion root, extract solid (Taraxacum spp.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2358 n/a

NAS No.: EAFUS No.:

2358 977038‑72‑4

Description: See Dandelion. Consumption: Annual: 416.67 lb

Individual: 0.0003531 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 2.985 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

* †

Usual 13.00 13.33 2.93

Brooks. (1996). Prot. J. Bot. Med. 1, 231. Williams et al. (1996). Phytochemistry 42, 121.

Max. 26.00 33.33 14.17

Food Category Nonalcoholic beverages Soft candy

Usual 5.85 8.67

Max. 8.44 29.33

DAVANA

376 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: green, tea and maté-like with honey and grainy nuances.

DAVANA Botanical name: Artemisia pallens Wall. Botanical family: Compositae Foreign names: Davana (Fr.), Davana (Ger.), Davana (Sp.), Davana (It.) Description: Delicately scented herb, cultivated only on a limited scale in southern India. The plant grows in the same parts of southern India where sandalwood is grown. The parts used are the flowers. Davana has a strong, penetrating, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb: Category 2 (not considered to constitute a risk to health in the quantities used) FDA: See Davana Oil. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil contains davanone, linalool, (Z)- and (E)-methyl cinnamate, (E)-ethyl cinnamate, bicyclogermacrene, davana ether, 2-hydroxyisodavanone, farnesol. Five compounds, viz., (Z)- and (E)-methyl cinnamates, (Z)- and (E)-ethyl cinnamates, and geranyl acetate, were identified for the first time in davana oil.* Aroma threshold values: n/a Taste threshold values: n/a

DAVANA OIL Other names: Oils, davana; Davan oil (Artemisia pallens Wall.) CAS No.: CoE No.:

8016‑03‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2359 n/a

NAS No.:

2359

Description: Prepared by steam distillation of newly blossomed flowers harvested at the end of April. It has a characteristic, persistent, balsamic aroma with a sweet balsamic, tenacious backnote. Consumption: Annual: 1716.67 lb

Individual: 1716.67 mg/kg/day

Regulatory Status: CoE: Essential oil: Category 2 (alcoholic beverages 2 to 8 mg/L; nonalcoholic beverages 1 mg/L, food 2 to 15 mg/kg) FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.252 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Ester value (after acetylation)

2.6 19.1

Refractive index Specific gravity

1.4898 (30°C) 0.9833 (30°C)

78

Physical–chemical characteristics: The oil is very dark-green or brownish-green (similar to several artemisia oils). Essential oil composition: The oil contains terpenic hydrocarbons (8.55%), including dihydrofurano compounds (cis-devanone 38%, trans-devanone 5%, iso-devanone 3%, nor-devanone 1.5%, lavender lactone 3%, trans-hydroxydavenone 2%); terpenic alcohols, acids (mainly devanic acid) and esters (CoE, 2000).

*

Mallavarapu et al. (1999). J. Agric. Food Chem. 47, 254.

2-trans, 4-trans-DECADIENAL

377

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 82.94 23.71 0.12 11.35

Max. 100.60 29.12 0.76 13.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.32 5.42 19.99

Max. 21.16 7.64 25.42

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, fruity, jamy, raisin and dried fruit with a pulpy apricot and peach nuance.

2-trans, 4-trans-DECADIENAL Synonyms: 2,4-Decadienal; 2,4-Decadienal, (2E,4E)-; p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; trans, trans-2,4-Decadien-1-al; 2,4-Decadienal, (E,E)-; (E,E)-2,4-Decadienal CAS No.:

2363‑88‑4, 25152‑84‑5

CoE No.:

2120

05.081 05.140 219‑114‑9 EINECS No.: 246‑668‑9 FL No.:

FEMA No.:

3135

JECFA No.:

1190

NAS No.:

3135

N ote: CAS No. 2363‑88‑4, EINECS No. 219‑114‑9, FL No. 05.081 is specific to 2–4 Decadienal.

Description: 2-trans, 4-trans-Decadienal has a powerful, oily, chicken fat odor and a sweet, orange-like odor at high concentration. It has a grapefruit- or orange-like taste on dilution. Consumption: Annual: 80.00 lb

Individual: 0.00006779 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.983 mg

IOFI: Natural

Empirical Formula/MW: C10H16O/152.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

89% 104°C

Specific gravity

1.512–1.517 (25°C) Insoluble in water; soluble in fixed oils and ethanol 0.866–0.876 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.10 1.50 1.00 2.00 1.00 2.52 2.00 2.00 2.00 0.50

Max. 0.50 20.00 3.00 20.00 1.50 4.92 20.00 20.00 20.00 5.00

Food Category Jams, jellies Meat products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 2.00 2.00 1.50 0.01 0.40 0.50 0.15 2.50 0.47 1.80

Max. 20.00 4.00 20.00 0.02 7.50 5.00 5.00 20.00 2.00 20.00

(E,E)-2,4-DECADIEN-1-OL

378 Synthesis: By autooxidation of methyl (trans, trans)-linolate hydroperoxide.

Aroma threshold values: Detection: 0.07 to 10 ppb. Aroma characteristics at 0.1%, rich fatty, aldehydic, green melon, chicken fat, oily and creamy with chicken stock and chicken meat nuances. Taste threshold values: Taste characteristics at 2 ppm: rich oily fatty, aldehydic, green, chicken meat with tropical fruit and cilantro nuances. Natural occurrence: Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is reported found among the volatile flavor components of potato chips and tomato. Also found in citrus peel oils, orange juice, tangerine juice, guava fruit, strawberry fruit, cabbage, carrot, raw potato, bell pepper, butter, cooked chicken, beer, rum, tea, peanut oil, popcorn, potato chips, corn tortilla, oatmeal, Brazil nut, roasted almonds, roasted peanuts and pecans, soybeans, cassava, caviar, cooked beef, lamb, mutton, and fish.

(E,E)-2,4-DECADIEN-1-OL Synonyms: 2,4-Decadien-1-ol, (2E,4E)-; trans, trans-2,4-Decadienol; 2,4-Decadien-1-ol, (E,E)CAS No.: CoE No.:

18409‑21‑7 11748

FL No.: 02.139 EINECS No.: 242‑291‑9

FEMA No.: JECFA No.:

3911 1189

NAS No.:

n/a

Description: (E,E)-2,4-Decadien-1-ol has an oily, fatty aroma. Waxy, citrus character. Used in citrus and floral perfumes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.9778 mg

IOFI: Artificial, Natural Identical

Empirical Formula/MW: HO

C10H18O/154.25

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 112°C (10 mmHg)

Specific gravity

1.485–1.495 (20°C) Insoluble in water; soluble in fat and ethanol 0.861–0.871 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 15.00 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%, fatty and waxy, white meat chicken and turkey with a slight melon fruity and dairy nuance. Taste threshold values: Taste characteristics at 1 to 5 ppm: strong fatty, chicken and lard-like, a rich fatty mouthfeel with a faint fruity apple nuance. Natural occurrence: Reported found in malt.

δ-DECALACTONE

379

γ-DECALACTONE Synonyms: 4-Hydroxydecanoic acid, γ-lactone; gamma-Dodecalactone; γ-n-Decalactone; Decan-4-olide; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; 2(3H)-Furanone, 5-hexyldihydro-; 4-Hexyl-4-butanolactone; γ-n-hexyl-γ butyrolactone; 5-Hexyldihydro-2(3H)-furanone; 5-Hexyltetrahydro-2-furanone CAS No.: CoE No.:

706‑14‑9 2230

FL No.: 10.017 EINECS No.: 211‑892‑8

FEMA No.: JECFA No.:

2360 231

NAS No.:

2360

Description: γ-Decalactone has a pleasant, fruity, peach-like odor. Consumption: Annual: 7033.33 lb

Individual: 0.005960 mg/kg/day

Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.583 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25

Specifications: (JECFA, 1998) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

95% 281°C

Specific gravity

1.447–1.451 (20°C) One mL is soluble in 1 mL 95% alcohol 0.950–0.955 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 2.65 21.06 13.70 0.30 15.41

Max. 5.92 28.58 22.70 0.30 23.16

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 7.36 0.67 8.04 16.79

Max. 19.26 1.09 14.87 20.65

Synthesis: By heating γ-bromocapric acid in a sodium carbonate solution; by prolonged heating of 9-decen-1-oic acid with 80% H2SO2 at 90°C Aroma threshold values: Detection: 1 to 11 ppb. Taste threshold values: Taste characteristics at 10 ppm: creamy, fatty, oily, buttery sweet, coconut, fruity and peach-like. Natural occurrence: Reported found in peach, apricot and strawberry aroma. Also reported in butter, milk, beer, rum, red and white wine, mango, bilberry, plums, prunes, guava, peach, strawberry fruit and cheeses.

δ-DECALACTONE Synonyms: delta-Decalactone; Decanolide-1,4; γ-n-Butyrolactone; 5-Hydroxy-decanoic acid, δ-lactone; delta-Dodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; Amyl-delta-valerolactone; Decan-5-olide; 2H-Pyran-2-one, 6-pentyl; Tetrahydro-6-pentyl-2H-pyran-2-one CAS No.: CoE No.:

705‑86‑2 621

FL No.: 10.007 EINECS No.: 211‑889‑1

FEMA No.: JECFA No.:

2361 232

NAS No.:

2361

ε-DECALACTONE

380 Description: δ-Decalactone has an oily, peach odor and taste. Consumption: Annual: 36166.67 lb

Individual: 0.03064 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.556 mg

IOFI: Natural

Empirical Formula/MW: C10H18O2/170.25 O

O

C H3

Specifications: (JECFA, 1998) Acid value (max) Appearance

5.0 Colorless liquid

Boiling point Refractive index

Assay (min)

98%

Solubility

281°C 1.456–1.459 (20°C) Very soluble in alcohol and propylene glycol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fats, oils Frozen dairy

Usual 3.00 13.52 0.50 9.06 18.78

Max. 6.50 26.40 5.00 19.70 37.06

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Sweet sauce

Usual 14.64 4.00 5.33 13.27 0.13

Max. 29.62 8.00 13.69 25.63 0.13

Synthesis: From hexylethylene oxide and sodium malonic ester; also from decanoic acid. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics at 2 ppm: waxy, coconut, lactonic, fatty, creamy, nutty and fruity. Natural occurrence: Reported found in rum, coconut, raspberry, apricot, bilberry, peach, strawberry, Swiss cheese, other cheeses, butter, milk, milk powder, mutton fat, mango and nectarine.

ε-DECALACTONE Synonyms: 6-Butylhexanolide; 7-Butyl-2-oxepanone; 7-Butyloxepan-2-one; Epsilon-decalactone; 2-Oxepanone, 7-butylCAS No.: CoE No.:

5579‑78‑2 n/a

FL No.: 10.029 EINECS No.: 226‑963‑9

FEMA No.: JECFA No.:

3613 241

NAS No.:

3613

Description: ε-Decalactone has a sweet cream, tonka bean odor. Consumption: Annual: <1.00 lb

Individual: 0.00002631 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.047 mg Empirical Formula/MW: C10H18O2/170.25

IOFI: Artificial

DECALEPIS HAMILTONII EXTRACT

381

Specifications: (JECFA, 1998) Appearance Assay (min)

Colorless to pale-yellow liquid 99.9%

Refractive index Specific gravity

1.459–1.463 (20°C) 0.976 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Gravies

Usual 10.00 5.00 5.00 5.00

Max. 10.00 5.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Snack foods

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECALEPIS HAMILTONII EXTRACT Botanical name: Decalepis hamiltonii Wight & Arn. Botanical family: Apocynaceae; Asclepiadaceae Other names: Decalepis hamiltonii; Makali ber; Magali kizhangu; swallowroot CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4283 n/a

NAS No.:

n/a

Description: Decalepis hamiltonii Wight & Arn. is the sole species of plant in the genus Decalepis. It is grown in India. The English name of swallowroot is sometimes used for the plant and studies have shown that it has insecticidal activity and a potential use in control of stored grain pests. The active ingredient in the root was synthesized and encapsulated with beta-cyclodextrins. The roots were also subjected to supercritical carbon dioxide–based extraction at the Central Food Technological Research Institute, Mysore, India. The root contains antioxidants and extraction methods for it have been patented. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.297 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiment/relishes Confectionary/frostings Frozen dairy Gelatins/puddings Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 10.00 10.00 10.00 10.00 10.00 10.00 5.00 10.00

Max. 50.00 50.00 50.00 100.00 25.00 50.00 25.00 50.00

Food Category Hard candy Imitation dairy Instant coffee/tea Milk products Nonalcoholic beverages Seasoning/Flavors Soft candy

Usual 10.00 10.00 10.00 5.00 5.00 200.00 5.00

Max. 50.00 50.00 50.00 25.00 50.00 1000.00 25.00

DECANAL

382

DECANAL Synonyms: Aldehyde C-10; Capric aldehyde; Carpinaldehyde; n-Decylaldehyde; Decylic aldehyde; Aldehyde C10; C-10 Aldehyde; Capraldehyde; Caprinaldehyde; Caprinic aldehyde; Caprylaldehyde; Decaldehyde; n-Decaldehyde; n-Decanal; 1-Decanal; 1-Decanal (mixed isomers); Decanaldehyde; Decylaldehyde; Decyl aldehyde; n-Decyl aldehyde; 1-Decyl aldehyde; Decanal, ex. orange oil CAS No.: 112‑31‑2 FL No.: 05.010 FEMA No.: 2362 NAS No.: 2362 98 EINECS No.: 203‑957‑4 JECFA No.: 104 CoE No.: Description: Decanal has a penetrating, sweet, waxy, floral, citrus, pronounced fatty odor that develops a floral character on dilution and fatty, citrus-like taste. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 14 ppm; Food: 43 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 6.631 mg

IOFI: Natural

Empirical Formula/MW: C10H20O/156.27 Specifications: (JECFA, 1997) Acid value (max)

10.0

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay (min) 92% Boiling point 209°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.426–1.430 (20°C) Soluble in 1:1 in 80% alcohol; miscible with alcohol, fixed oils and propylene glycol; insoluble in glycerin and water 0.823–0.832 (25°C)

Food Category Usual Max. Food Category Baked goods 35.37 42.78 Hard candy Chewing gum 5.43 5.43 Nonalcoholic beverages 17.41 21.76 Frozen dairy Soft candy Gelatins, puddings 12.42 20.46 Synthesis: Industrially prepared by oxidation of n-decanol or by reduction of the corresponding acid.

Usual 1.71 9.47 15.92

Max. 3.68 13.32 22.28

Aroma threshold values: Detection: 0.1 to 6 ppb; recognition: 9 ppb; aroma characteristics at 1.0%; sweet clean orange, citrus-like, waxy and aldehydic, woody, candy-like with a floral and cilantro stem nuance. Taste threshold values: Taste characteristics at 10 ppm in 5% sugar and 0.1% CA. Sweet citrus body, orange, waxy and slightly woody with a cilantro stem and geranium floral nuance. Natural occurrence: Among the aliphatic aldehydes, it has the largest natural occurrence in a variety of essential oils and extraction products: lemongrass, lavender, Taiwan citronella, sweet orange, mandarin, grapefruit, orris, coriander, Acacia farnesiana Willd., lemon (from different sources), bitter orange, petitgrain bergamot, petitgrain lime, lime and Bulgarian clary sage. Also reported found in citrus peel oils and juices, apple, apricots, avocado, guava, strawberry, baked potato, tomato, rice, ginger, mozarella cheese, other cheeses, butter, milk, lean fish, cooked chicken, beef, pork, beer, tea, cocoa, roasted peanuts, pecans, soybeans, coconut oil, coriander seed and leaf and corn oil.

DECANAL DIMETHYL ACETAL Synonyms: Aldehyde C-10 dimethyl acetal; Capraldehyde dimethyl acetal; Decylaldehyde dimethyl acetal; Decanal, dimethylacetal; Decane, 1,1-dimethoxy-; Decylaldehyde DMA; 1,1-Dimethoxydecane; 10,10-Dimethoxydecane CAS No.: CoE No.:

7779‑41‑1 43

FL No.: 06.009 EINECS No.: 231‑928‑6

FEMA No.: JECFA No.:

2363 945

NAS No.:

2363

DECANAL PROPYLENEGLYCOL ACETAL

383

Description: Decanal dimethyl acetal has a characteristic, herbaceous, green, citrus-floral odor and a brandy, cognac flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000587 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.549 mg

IOFI: Artificial

Empirical Formula/MW: C12H26O2/202.34 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 218°C; 77–79°C (1 mmHg)

Specific gravity

1.420–1.430 (20°C) Almost insoluble in water; soluble in alcohol 0.830–0.852 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.90 17.56 9.88

Max. 5.00 24.52 13.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.75 5.63 8.40

Max. 13.25 8.52 15.94

Synthesis: From decanal and methyl alcohol. Aroma threshold values: Aroma characteristics at 1.0%: heavy fatty, waxy citrus orange with a strong aldehydic character. It also has a slightly green/vegetative bell pepper nuance. Taste threshold values: Taste characteristics at 2 ppm: fatty, waxy, citrus orange with fatty aldehydic nuances and a hint of mushroom. Natural occurrence: Not reported found in nature.

DECANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Nonyl-4-methyl-1,3-dioxolane; 4-Methyl-2-nonyl-1,3-dioxolane; 1,3-Dioxolane, 4-methyl-2-nonylCAS No.: CoE No.:

5421‑12‑5 n/a

FL No.: EINECS No.

n/a 226‑536‑7

FEMA No.: JECFA No.:

4364 1744

NAS No.:

n/a

Description: Clear, colorless liquid; green, floral aroma. Consumption: Odor and/or flavor used in floral and green. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.706 mg

IOFI: n/a

Empirical Formula/MW: O

C13H26O2/214.35

H3C O

C H3

DECANOIC ACID

384 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point 270–271°C 
Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Synthesis: n/a

Usual 10.00 1.00 1.00 10.00 0.20 0.20 1.00 1.00 0.20 0.20 2.00 0.20 1.00

Specific gravity Max. 50.00 30.00 30.00 50.00 40.00 40.00 30.00 100.00 40.00 40.00 40.00 40.00 30.00

1.433–1.439 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.881–0.887 (25°C)

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Seasonings flavors Snack foods Soft candy Soups

Usual 1.00 1.00 0.20 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 0.20

Max. 100.00 30.00 40.00 30.00 10.00 30.00 30.00 30.00 100.00 30.00 100.00 40.00

Aroma threshold values: Green type medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECANOIC ACID Synonyms: Decylic acid; Butter acids; Capric acid; n-Capric acid; Caprinic acid; Caprynic acid; n-Decanoic acid; Decoic acid; n-Decoic acid; n-Decylic acid; neo-Fat 10; 1-Nonanecarboxylic acid CAS No.: 334‑48‑5 FL No.: 08.011 CoE No.: 11 EINECS No.: 206‑376‑4 Description: Fatty, unpleasant, rancid odor.

FEMA No.: JECFA No.:

2364 105

Consumption: Annual: 18833.33 lb

NAS No.:

2364

Individual: 0.01596 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 178.1010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.814 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Acid value (max)

320–329

Boiling point

Appearance

White crystals

Other requirements

Assay (min)

98%

Solubility

268°C Heavy metals, <10 mg/kg; iodine value, <0.6; residue on ignition, <0.1%; saponification value, 320–331; solidification point, 27° to 32°; water, <0.2% Soluble in most organic solvents; practically insoluble in water

1-DECANOL

385

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 9.56 10.70 0.01 4.47 1.61 0.49

Max. 12.39 10.80 0.01 8.97 7.45 2.06

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.30 7.00 1.89 0.98 2.00 1.90

Max. 0.60 14.00 2.00 1.57 4.00 6.13

Synthesis: Prepared by oxidation of decanol. Aroma threshold values: Detection: 2.2 to 102 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beer, preferments of bread, butter, oil, cheese, blue cheese, Romano cheese, cheddar cheese, Roquefort cheese, roasted cocoa bean, cognac, muscat grape, grape musts and wine, and other natural sources. Also reported in citrus peel oils, orange juice, apricots, guava, papaya, strawberry, butter, yogurt, milk, mutton, hop oil, Bourbon and Scotch whiskey, rum, coffee, mango and tea.

1-DECANOL Synonyms: Alcohol C-10; Capric alcohol; Decyl alcohol; Nonyl carbinol; Alcohol C10; C 10 Alcohol; Caprinic alcohol; Decanol; n-Decanol; Decan-1-ol; n-Decan-1-ol; n-Decatyl alcohol; Decyl alcohol; Decyl, n-alcohol; n-Decyl alcohol; Decylic alcohol; Nonylcarbinol; n-Nonylcarbinol; Primary decyl alcohol CAS No.: CoE No.:

112‑30‑1 73

FL No.: 02.024 EINECS No.: 203‑956‑9

FEMA No.: JECFA No.:

2365 103

NAS No.:

2365

Description: 1-Decanol has a floral odor resembling orange flowers and a slight, characteristic fatty taste. Consumption: Annual: 135.00 lb

Individual: 0.0001144 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.742 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 233°C

Specific gravity

1.435–1.439 (20°C) 1:3 in 60% alcohol; soluble in alcohol, ether, mineral oil, propylene glycol and most fixed oils; insoluble in glycerin and water 0.826–0.831 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 37.11 0.25 26.05

Max. 5.00 40.21 0.25 32.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 24.78 0.60 12.39 21.43

Max. 27.97 0.79 17.01 25.27

Synthesis: Synthetically prepared from coconut oil derivatives; by reduction of some capric esters, such as methyl caprate. Aroma threshold values: Detection: 6 to 47 ppb

3-DECANOL

386 Taste threshold values: n/a

Natural occurrence: Reported in the essential oils of ambrette seeds and almond flowers; also in citrus oils, fermented beverages, apple juice, bilberry, American cranberry, papaya, raspberry, cheeses, milk, butter, beef, pork, beer, cognac, whiskey, red, white and sparkling wines, coriander seeds and cardamom.

3-DECANOL Synonyms: 3-Decanol; Decan-3-ol CAS No.: CoE No.:

1565‑81‑7 10194

FL No.: 02.103 EINECS No.: n/a

FEMA No.: JECFA No.:

3605 295

NAS No.:

3605

Description: 3-Decanal has an orange, fatty, musty, mushroom-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale yellow liquid 98% 211°C

Refractive index Solidification point Solubility Specific gravity

1.435–1.439 (20°C) 5°C Insoluble in water; soluble in fats 0.826–0.832 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 1.00 0.20 0.20 0.20 0.50 0.50 0.50

Max. 4.00 1.00 1.00 1.00 2.00 1.00 2.00

Food Category Imitation dairy Nonalcoholic beverages Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 0.20 0.20 0.50 0.40 0.20 0.20

Max. 1.00 1.00 3.00 1.50 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 79 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in mint, French fried potato and spearmint oil.

2-DECANONE Synonyms: Methyl n-octyl ketone; Methyl octyl ketone; Octyl methyl ketone; Decan-2-one CAS No.: CoE No.:

693‑54‑9 11055

FL No.: 07.150 EINECS No.: 211‑752‑6

FEMA No.: JECFA No.:

4271 n/a

NAS No.:

Description: Colorless clear liquid. Consumption: Odor and/or flavor used in Oakmoss mousse de Chene, orange, and orange blossom fleur d’oranger.

n/a

3-DECANONE

387

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.728 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.27

C H3 H3C

Specifications: (The Good Scents Co., 2009) Assay (max) Boiling point Melting point

98–100% 209–210°C 12–14°C

Refractive index Solubility Specific gravity

1.423–1.429 (20°C) Insoluble in water; soluble in ethanol 0.821–0.827 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Confection, frostings Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Nonalcoholic beverages Processed fruits Processed vegetables Soups

Usual 1.00 3.00 2.00 2.00 2.00 2.00

Max. 5.00 15.00 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Medium-type strength odor, orange floral. Taste threshold values: Natural occurrence: Reported found in rue oil China (1.31%), rue flower oil Colombia (1.25%), rue oil Cuba (0.72%), ambrette seed oil (0.10%), Croton flavens L. (Welensali) leaf oil Curacao (0.10%), cascarilla bark oil (0.06%) and violet flower absolute.

3-DECANONE Synonyms: Decan-3-one; Ethyl heptyl ketone CAS No.: CoE No.:

928‑80‑3 11056

FL No.: 07.151 EINECS No.: 213‑183‑9

FEMA No.: JECFA No.:

3966 1118

NAS No.:

n/a

Description: 3-Decanone has a citrus-orange, floral and slightly fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (JECFA, 2002). Trade association guidelines: PADI: 1.949 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.27

H3C

CH3

2-trans-4-trans-7-cis-DECATRIENAL

388 Specifications: (JECFA, 2003) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Identification test

204–205°C NMR

Specific gravity

1.421–1.427 (20°C) Insoluble in water; soluble in fats; miscible with ethanol 0.820–0.830 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 8.00 30.00 6.00

Max. 10.00 15.00 60.00 12.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual 8.00 6.00 5.00

Max. 15.00 12.00 10.00

Synthesis: Prepared by a patented process by the oxidation of alkanes with oxygen using a catalyst under mild conditions. Also prepared by palladium(II)-catalyzed Wacker oxidation of 1-decene in the presence of acid (HClO4). Aroma threshold values: Detection at 0.025 to 0.041 ppm in water. Taste threshold values: n/a Natural occurrence: Reportedly present in bananas, mushrooms, lemon peel oil, mentha oil, butter (heated) and shrimp (cooked).

2-trans-4-trans-7-cis-DECATRIENAL Synonyms: (2E,4E,7Z)-Decatrienal; Deca-2,4,7-trienal; 2,4,7-Decatrienal; (2E,4E,7Z)-Decatrien-1-al; (E,E,Z)-2,4,7Decatrien-1-al; 2-trans-4-trans-7-cis-decatrien-1-al; trans-2,trans-4, Decatrienal cis-705.141 05.200

CAS No.:

51325‑37‑2

FL No.:

CoE No.:

n/a

EINECS No.: n/a

FEMA No.:

4089

JECFA No.:

1786

NAS No.: EAFUS No: 66642‑86‑2

n/a

Description: Orange liquid; green, citrusy aroma. Consumption: Odor and/or flavor used in citrus and green. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.009 mg

IOFI: n/a

Empirical Formula/MW: H3C

C10H14O/150.22

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% (sum of three isomers) of C10H14O 232–234°C 1.538–1.544 (20°C)

Solubility Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.900–0.904 (25°C)

2-DECENAL

389

Reported uses (ppm): (FEMA, 2005) Food Category Chewing gum Fats, oils Fish products Fruit ices Gelatins, puddings Hard candy

Usual 0.10 0.10 0.02 0.02 0.10 0.02

Max. 0.30 0.30 0.06 0.06 0.30 0.06

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.02 0.02 0.02 0.01 0.10

Max. 0.06 0.06 0.06 0.03 0.30

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 10.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-DECENAL Synonyms: 2-Decen-1-al; Decenaldehyde; Decylenic aldehyde; 3-Heptylacrolein; trans-2-Decenal (Natural)a CAS No.:

3913‑71‑1 3913‑81‑3a

CoE No.:

2009

a

FL No.:

05.076 223‑472‑1 EINECS No.: 223‑474‑2a

FEMA No.:

2366

JECFA No.:

1349

NAS No.:

2366

Isomer: 2-Decenal, (2E)-.

Description: 2-Decanal has a powerful waxy, orange aroma. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.074 mg

IOFI: Natural

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

92% (sum of cis/trans isomers) 229°C

Specific gravity

1.452–1.458 (20°C) Insoluble in water; soluble in most fixed oils 0.836–0.846 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 25.40 14.20

Max. 3.00 28.60 18.34

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 30.00 4.94 11.59

Max. 35.50 7.46 19.80

Synthesis: By reaction of octanal and ethyl vinyl ether and subsequent hydrolysis. Aroma threshold values: Detection: 1 ppb; aroma characteristics at 1.0%: waxy, fatty, earthy, coriander, green, mushroom, aldehydic with a chicken and pork fat nuance.

trans-2-DECENOL

390

Taste threshold values: Taste characteristics at 1.0 ppm: waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance. Natural occurrence: Reported found in bitter orange peel, blackberry, ginger, butter, mushroom, kiwi, bacon fat, roast beef, beef fat, heated beef fat, bilberries, carrot root, boiled chicken, chicken broth, cranberry press residue, ham, lingonberry, orange, heated pork fat, potato chip, soy bean, boiled mutton, tea, roasted filberts, roasted peanuts and coriander leaf.

trans-2-DECENOL Synonyms: (E)-2-Decenol; trans-2-Decen-1-ol; (E)-2-Decen-1-ol; 2-Decen-1-ol, (E)CAS No.:

18049‑18‑2 22104‑80‑9a

FL No.:

CoE No.:

11750a

EINECS No.

a

02.137a 242‑289‑8 244‑784‑4a

FEMA No.:

4304

JECFA No.:

1794

NAS No.:

n/a

isomer: 2-Decen-1-ol.

Description: Colorless liquid; fatty rosy aroma. Consumption: Odor and/or flavor used in fat, floral, lily, magnolia, rose, and waxy. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.308 mg

IOFI: n/a

Empirical Formula/MW: C10H20O/156.27

H3C

OH

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 116–118°C (14 mmHg) 230–231°C 1.446–1.452 (20°C)

Solubility

Slightly soluble in water; soluble in nonpolar solvents and ethanol

Specific gravity

0.842–0.848 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Fat, oils Fish products Frozen dairy Fruit ices Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 100.00 35.00

Synthesis: n/a Aroma threshold values: Medium strength, fatty type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 20.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 100.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 25.00 25.00

cis-4-DECENOL

391

4-DECENAL Synonyms: 4-Decen-1-al CAS No.: CoE No.:

30390‑50‑2 2297

FL No.: 05.096 EINECS No.: n/a

FEMA No.: JECFA No.:

3264 326

NAS No.:

3264

Description: 4-Decenal has a strong orange-like, fatty odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.234 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95% (min. 90% trans-isomers)

Solubility

Boiling point

78–80°C (10 mmHg)

Specific gravity

1.442–1.447 (20°C) Insoluble in water; soluble in most fixed oils and alcohol 0.843–0.850 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Fruit ices

Usual 1.00 0.50 0.50 0.50

Max. 1.00 0.50 0.50 0.50

Food Category Gravies Meat products Milk products Soups

Usual 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50

Synthesis: From 1-octen-3-ol and vinyl ethyl ether in the presence of p-methylbenzene sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported formed in the auto-oxidation of lipids, grilled beef and soybeans.

cis-4-DECENOL Synonyms: (Z)-4-Decenol; (Z)-4-Decen-1-ol; 4-Decen-1-ol, (4Z)-; cis-4-Decen-1-ol CAS No.: CoE No.:

57074‑37‑0 n/a

FL No.: EINECS No.

n/a 260‑548‑3

FEMA No.: JECFA No.:

4349 1633

NAS No.:

n/a

Description: Colorless liquid; waxy, fruity aroma. Consumption: Odor and/or flavor used in citrus, costus, fat, orris iris, and waxy. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.053 mg

IOFI: n/a

9-DECENAL

392 Empirical Formula/MW: HO

C10H20O/156.27 H3C

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

234–236°C 1.449–1.455 (20°C)

Specific gravity

Insoluble in glycerol and water; soluble in diethyl ether, mineral oil, propylene glycol, most fixed oils and ethanol 0.844–0.850 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.50

Max. 2.50 2.50 7.50

Food Category Jam, jellies Nonalcoholic beverages

Usual 0.80 0.30

Max. 4.00 1.50

Synthesis: n/a Aroma threshold values: Medium strength odor, waxy type. Taste threshold values: n/a Natural occurrence: Reported found in nature.

9-DECENAL CAS No.: CoE No.:

39770‑05‑3 n/a

FL No.: 05.139 EINECS No.: 254‑624‑5

FEMA No.: JECFA No.:

3912 1286

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.00528 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25

O

C H2

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 211°C

Specific gravity

1.438–1.442 (20°C) Insoluble in water; soluble in most nonpolar solvents and ethanol 0.843–0.849 (25°C)

(E)-2-DECENOIC ACID

393

Reported uses (ppm): (FEMA, 2000) Food Category Condiments, relishes Fish products Gravies Meat products Milk products

Usual 0.001 0.001 0.002 0.003 0.001

Max. 0.01 0.01 0.02 0.03 0.01

Food Category Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Soups

Usual 0.001 0.002 0.003 0.003 0.001

Max. 0.01 0.02 0.03 0.03 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coriander leaf.

(E)-2-DECENOIC ACID Synonyms: trans-2-Decenoic acid; 2-Decenoic acid CAS No.: CoE No.: a

334‑49‑6a 3913‑85‑7 10087

FL No.:

08.073

EINECS No.: 206‑378‑5a 223‑475‑8

FEMA No.:

3913

JECFA No.:

1372

NAS No.:

n/a

Specific to the trans isomer.

Description: (E)-2-Decenoic acid has a peach-orange, slightly waxy aroma. Used in perfumes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.9493 mg

IOFI: n/a

Empirical Formula/MW: O

C10H18O2/170.25 HO

C H3

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 161–162°C (15 mmHg)

Refractive index Specific gravity

1.456–1.466 (20°C) 0.923–0.933 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 5.00 1.00 2.00 2.00

Max. 2.00 10.00 2.00 5.00 4.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb, pork fat, black tea and wort.

Usual 5.00 2.00 1.00 2.00

Max. 7.00 4.00 5.00 3.00

4-DECENOIC ACID

394

4-DECENOIC ACID Synonyms: (4E)-Dec-4-enoic acid CAS No.:

CoE No.:

26303‑90‑2 57602‑94‑5 (E-isomer) 505‑90‑8 (Z-isomer) 10089

FL No.:

08.075

EINECS No.: 247‑599‑7 260‑843‑7 (E) 208‑024‑5 (Z)

FEMA No.:

3914

JECFA No.:

1287

NAS No.:

n/a

Description: 4-Decenoic acid has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.5947 mg

IOFI: n/a

Empirical Formula/MW: O

C10H18O2/170.25

OH

H3C

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 97–98°C (0.3 mmHg)

Refractive index Solubility Specific gravity

0.915–0.925 (20°C) Soluble in oils and ethanol 1.140–1.160 (20°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 3.00 1.00 2.00 2.00

Max. 5.00 2.00 4.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hop oil, beer and wort.

5- and 6-DECENOIC ACID Synonyms: Decenoic acid CAS No.: CoE No.: a

72881‑27‑7 (mix) FL No.: n/a FEMA No.: 85392‑03‑6 (for 5-) 85392‑04‑7 (for 6-) n/a EINECS No.: 286‑861‑5 (for 5) JECFA No.: 286‑862‑0 (for 6)

3742

NAS No.:

n/a

327a

For mixture (mix).

Description: 5- or 6-Decenoic acid has a bitter aroma. Consumption: Annual: n/a

Individual: n/a

9-DECENOIC ACID

395

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.980 mg

IOFI: Artificial

Empirical Formula/MW: O

C H3

C10H18O2/170.25 OH

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay

95% 0f 6:1 trans:cis isomer ratio

Solubility

Boiling point

58°C

Specific gravity

1.447–1.460 (20°C) Insoluble in water; soluble in alcohol and fixed oils 0.916–0.945 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual 5.00 2.00 1.00 2.00 2.00 5.00

Max. 25.00 10.00 5.00 10.00 10.00 25.00

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 5.00 2.00 1.00 1.00 2.00

Max. 25.00 10.00 5.00 5.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: As decenoic acid, reported found in apple, banana, blue cheese, Swiss cheese, cheddar cheese, other cheeses, butter, mutton, hop oil, beer, white and red wine, green tea, roasted coconut and Bourbon vanilla.

9-DECENOIC ACID CAS No.: CoE No.:

14436‑32‑9 10090

FL No.: 08.065 EINECS No.: 238‑410‑9

FEMA No.: JECFA No.:

3660 328

NAS No.:

3660

Description: 9-Decenoic acid has a very waxy, somewhat fruity and milky odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.525 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow liquid 90% (min 95% total decenoic acids) 270°C

Refractive index Solubility Specific gravity

1.44–1.46 (20°C) Insoluble in water; soluble in fat 0.893–0.913 (20°C)

1-DECEN-3-OL

396 Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Synthesis: n/a

Usual 30.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: waxy, creamy, fatty with a cheesy and milky nuance. Natural occurrence: Reported found in butterfat, Swiss, blue, cheddar, Romano, and Parmesan cheeses and goat, sheep and other cheeses, mutton, hop oil, beer, white and red wine.

1-DECEN-3-OL Synonyms: Dec-1-en-3-ol CAS No.: 51100‑54‑0 FL No.: 02.136 CoE No.: n/a EINECS No.: 256‑967‑6 Description: Mushroom note with waxy and citrus undertones.

FEMA No.: JECFA No.:

3824 1153

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.304107 mg

IOFI: n/a

Empirical Formula/MW: OH

C10H20O/156.27

H2C C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point 215°C Reported uses (ppm): (FEMA, 1998) Food Category Usual Alcoholic beverages 0.001 Baked goods 2.01 Breakfast cereals 0.60 Cheese 0.01 Chewing gum 0.001 Condiments, relishes 0.001 Confection, frosting 0.001 Egg products 0.01 0.01 Fats, oils Fish products 0.02 Frozen dairy 0.001 Fruit ices 0.001 Gelatins, puddings 0.001 0.05 Gravies Hard candy 0.001 Imitation dairy 0.001

Specific gravity Max. 0.005 10.00 2.00 0.05 0.003 0.005 0.003 0.05 0.05 0.10 0.005 0.005 0.003 0.25 0.003 0.005

1.439–1.446 (20°C) Slightly soluble in water; soluble in nonpolar organic solvents; miscible in ethanol at room temperature 0.836–0.842 (25°C)

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nut products Nonalcoholic beverages Other grains Processed fruits Processed vegetables Poultry Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 0.002 0.002 0.02 0.001 0.01 0.001 0.01 0.001 0.10 0.01 0.02 100.00 0.05 0.001 0.10 0.001

Max. 0.01 0.005 0.10 0.005 0.05 0.005 0.10 0.005 0.50 0.05 0.10 1000.00 0.25 0.003 0.05 0.003

cis-4-DECENYL ACETATE

397

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH; intense waxy fungal mushroom with ketonic cheesy and vegetative nuances. Taste threshold values: Taste characteristics at 1 to 10 ppm: intense earthy, fungal, mushroom-like with waxy dairy and cheese nuances, with a slight green vegetative and tropical aftertaste. Natural occurrence: Not reported found in nature.

3-DECEN-2-ONE Synonyms: Heptylidene acetone; Oenanthylidene acetone CAS No.: CoE No.:

10519‑33‑2 11751

FL No.: 07.121 EINECS No.: 234‑059‑0

FEMA No.: JECFA No.:

3532 1130

NAS No.:

3532

Description: 2-Decen-2-one has a fruity-floral, jasmine-like aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001754 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.722 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25 Specifications: JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

125–126°C

Specific gravity

1.446–1.452 (20°C) Almost insoluble in water; soluble in perfume oils; miscible in ethanol at room temperature 0.809–0.813 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 9.50 2.50

Max. 4.00 19.00 5.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.20 3.50

Max. 4.75 4.25 7.75

Synthesis: From acetone and heptyl alcohol in 1% sodium hydroxide solution; by dehydration upon heating of 4-decanol-2-one over pumice or clay; also by condensation of heptaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: waxy, green, creamy with a buttery, lactonic note. Natural occurrence: Reported found in Boletus edulis mushrooms.

cis-4-DECENYL ACETATE Synonyms: 4-Decen-1-ol, acetate, (Z); (Z)-4-Decenyl acetate; cis-4-Decenyl acetate CAS No.: CoE No.:

67452‑27‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3967 1288

NAS No.:

n/a

Description: cis-4-Decenyl acetate has a pleasant, oily and rosy odor. This compound is also reported to possess spicy, floral aroma. Consumption: Annual: n/a

Individual: n/a

DECYL ACETATE

398

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.000 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C12H22O2/198.3

H3C

CH3

O

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; spicy, floral aroma

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

60°C (0.05 mmHg)

Specific gravity

NMR, MS, IR spectra 1.438–1.440 (20°C) Insoluble in water; soluble in most nonpolar solvents; colorless liquid; spicy, floral aroma 0.878–0.888 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gravies

Usual 2.00 4.00 10.00 3.00 2.00

Max. 4.00 8.00 20.00 6.00 4.00

Food Category Hard candy Nonalcoholic beverages Soft candy Soups

Usual 4.00 2.00 3.00 2.00

Max. 8.00 4.00 5.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grapefruit juice (Citrus paradesi).

DECYL ACETATE Synonyms: Acetate C-10; Acetic acid, decyl ester; 1-Decanol acetate; Decyl acetate; n-Decyl acetate; n-Decyl ethanoate CAS No.: CoE No.:

112‑17‑4 199

FL No.: 09.009 EINECS No.: 203‑942‑2

FEMA No.: JECFA No.:

2367 132

NAS No.:

2367

Description: Decyl acetate has a floral, orange-rose odor and characteristic flavor. At high dilution, it has a sweet flavor with a pineapple-like undertone. Traces of this compound are used in apple, orange and rum flavors. Consumption: Annual: 383.33 lb

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.664 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

O

C H3

C12H24O2/200.32 O

DECYL BUTYRATE

399

Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% 272°C

Refractive index Solubility Specific gravity

1.424–1.430 (20°C) 1:2 in 80% alcohol; insoluble in water 0.861–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.26 23.97 11.00 12.31

Max. 2.51 37.30 11.00 28.72

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 14.44 0.52 6.57 12.32

Max. 25.77 0.52 10.89 22.79

Synthesis: By direct acetylation on n-decanol with acetic acid via azeotropic conditions or using acetic anhydride. Aroma threshold values: Detection: 225 to 1000 ppb Taste threshold values: Taste characteristics at 20 ppm: waxy, soapy and fatty. Natural occurrence: Reported found in orange, lemon, melon, apple, plums, citrus peel oils, grapefruit, orange, grapefruit juice, strawberry fruit, blue cheese, cognac and cardamom.

DECYL BUTYRATE Synonyms: Butanoic acid, decyl ester; Butyric acid, decyl ester; Decyl butanoate; Decyl butyrate CAS No.: CoE No.:

5454‑09‑1 273

FL No.: 09.047 EINECS No.: 226‑700‑8

FEMA No.: JECFA No.:

2368 156

NAS No.:

2368

Description: Decyl butyrate has an ethereal, apricot-like odor. Consumption: Annual: 1.50 lb

Individual: 0.00000127 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.527 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance Boiling point

Oily liquid 270°C

Refractive index Specific gravity

1.4245–1.43977 (20°C) 0.8617 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 31.68 19.93 22.53

Max. 41.27 21.50 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.54 19.72

Max. 14.77 24.67

Synthesis: By esterification of the acid with the alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, waxy, fatty and slightly citrus. Natural occurrence: Reported found in strawberry fruit, barbaco fruit (Carica pentagona Heilbron), blue cheese and white wine.

2-DECYLFURAN

400

2-DECYLFURAN Synonyms: Furan, 2-decyl-; 2-Decyl furan; 2-Decylfuran CAS No.: CoE No.:

83469‑85‑6 13106

FL No.: 13.106 EINECS No.: n/a

FEMA No.: JECFA No.:

4090 1493

NAS No.:

n/a

Description: Colorless solid; spicy, fatty aroma. Consumption: Odor and/or flavor used in acacia, allspice, arnica, bay, bay rum, bayberry, boldo leaf, calamus, caraway, cardamom, carnation Dianthus oeillet, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: C14H24O/208.34 Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 264–266°C

Melting point Solubility

30°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECYL PROPIONATE Synonyms: Decyl propanoate; n-Decyl propanoate; Decyl propionate; Propanoic acid, decyl ester; Propionic acid, decyl ester CAS No.: CoE No.:

5454‑19‑3 408

FL No.: 09.127 EINECS No.: 226‑703‑4

FEMA No.: JECFA No.:

2369 146

NAS No.:

2369

Description: Decyl propionate has a slightly fatty, aldehyde-like odor reminiscent of cognac. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 10.690 mg

IOFI: n/a

DEERTONGUE SOLID EXTRACT

401

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to pale yellow liquid 95% 138–139°C (15 mmHg)

Refractive index Specific gravity

1.426–1.432 (20°C) 0.857–0867 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 52.00 1.13 24.25

Max. 55.05 1.29 33.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 47.00 17.00 35.75

Max. 57.00 39.00 38.50

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DEERTONGUE Botanical name: Liatris odoratissima Botanical family: Compositae Other names: Lacinaria; Liatris oleoresin Description: This is a stout, erect herb, 2 to 3 ft high, with smooth, thick leaves 4 to 10 in. long and 1 to 0.5 in. wide. In August to September, the small, purple flowers are borne, 5 to 10 in a head, in branched, rather flat-topped clusters. The plant is very common in the southeastern United States, where it is also known as prairie pine or blazing star (which refers to the shape and the flowers of the plant). The leaves of this plant become very fragrant when dried. The leaves are the part used. Deertongue has a green, sharp, herbaceous to intensely vanilla-sweet and candy-like taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

DEERTONGUE SOLID EXTRACT Other names: Liatris odoratissima, ext. CAS No.: CoE No.:

68602‑86‑8 n/a

FL No.: n/a EINECS No.: 271‑627‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8811

Description: A highly aromatic extract, called oleoresin of deertongue, is prepared from the dried leaves with a volatile hydrocarbon solvent. The extract has a heavy-sweet, coumarin-like, rich herbaceous odor. The extract is used in tobacco flavorings. It is interesting to note that extraction has mainly been carried out in Europe, particularly in England and France. Also see Deertongue. Consumption: Annual: 733.33 lb

Individual: 0.0006211 mg/kg/day

DEHYDRODIHYDROIONOL

402 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The extract appears as a dark-green, very viscous liquid or semiliquid mass. Aroma threshold values: n/a Taste threshold values: n/a

DEHYDRODIHYDROIONOL Synonyms: 4-(2,6,6-Trimethyl-1,3-cyclohexadienyl)-3-butan-2-ol; 1,3-Cyclohexadiene-1-propanol, α,2,6,6-tetramethyl-; α,2,6,6Tetramethyl-1,3-cyclohexadienyl-1-propanol CAS No.: CoE No.:

57069‑86‑0 10195

FL No.: 02.092 EINECS No.: n/a

FEMA No.: JECFA No.:

3446 397

NAS No.:

Consumption: Annual: <1.00 lb

3446

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.318 mg

IOFI: Artificial

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Assay (min)

70%

Solubility

Boiling point Refractive index

80°C (1 mmHg) 1.489–1.496 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.918–0.926 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DEHYDRODIHYDROIONONE Synonyms: Dihydrodehydro-beta-ionone; 2-Butanone, 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-; Dehydro-dihydroionone; 4-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)butan-2-one

DEHYDROMENTHOFUROLACTONE

CAS No.: CoE No.:

20483‑36‑7 11057

403

FL No.: 07.115 EINECS No.: 243‑847‑3

FEMA No.: JECFA No.:

3447 396

NAS No.:

Consumption: Annual: <1.00 lb

3447

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.635 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H20O/192.3

Specifications: (JECFA, 2008) Assay (min)

70%

Solubility

Boiling point Refractive index

98°C (2.6 mmHg) 1.499–1.505 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.928–0.935 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 4.00 10.00 4.00 0.40

Max. 4.00 10.00 4.00 0.40

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.60 1.00 0.20

Max. 0.60 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mimosa oil and cooked raspberries.

DEHYDROMENTHOFUROLACTONE Synonyms: 3,6-Dimethyl-5,6-dihydro-2(4H)benzofuranone; 3,6-Dimethyl-4,5-dihydro-6H-benzo(b) furan-2-one; 2(4H)-Benzo­ furanone, 5,6-dihydro-3,6-dimethyl-, (R)-; Dehydro-menthofurolactone CAS No.: CoE No.: a

75640‑26‑5 80417‑97‑6 n/a

FL No.: 10.034 EINECS No.: 279‑462‑2a

FEMA No.: JECFA No.:

3755 1163

NAS No.:

n/a

EINECS No. associated with CAS No. 80417‑97‑6.

Description: Dehydromenthofurolactone has a hay- and coumarin-like odor and taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.088 mg

IOFI: Nature Identical

DEHYDRONOOTKATONE

404 Empirical Formula/MW: H3C

O O

C10H12O2/164.2 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

95% 264–266° (10 mmHg)

Specific gravity

1.542–1.549 (20°C) Slightly soluble in water; soluble in oil and ethanol 1.090–1.096 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 15.00 3.00 1.50

Max. 20.00 5.00 2.00

Food Category Hard candy Nonalcoholic beverages

Usual 3.00 0.50

Max. 5.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, slightly brown toasted coconut-like, minty, stale peppermint and spearmint with earthy and rooty undertones. Taste threshold values: Taste characteristics at 10 ppm: sweet, slightly brown celery-like, slight coconut, minty with brown davana nuances. Natural occurrence: Reported found in peppermint oil.

DEHYDRONOOTKATONE Synonyms: 2(3H)-Naphthalenone,4,4a,5,6-tetrahydro-4,4a-dimethyl-6-(1-methylethenyl)-, [4R-(4, alpha, 4a, alpha, 6.beta)]-; 5,6-Dimethyl-8-isopropenyl bicyclo[4.4.0]-1,9-decadien-3-one; 4.beta.H,5.alpha.-Eremophila-1(10),8,11-trien-2-one; 8,9-Dide­ hydronootkatone CAS No.: CoE No.:

5090‑63‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4091 1862

NAS No.:

n/a

Description: Pale yellow to brown liquid; Fruity aroma with citrus undertone. Consumption: Odor and/or flavor used in citrus and grapefruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.330 mg

IOFI: n/a

Empirical Formula/MW: C15H20O/216.33 Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

129–130°C 1.559–1.569 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in nonpolar solvents. Insoluble in ethanol. 1.009–1.019 (25°C)

DIACETYL

405

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Granulated sugar

Usual 0.50 1.50 5.00 0.50 0.50 0.50 0.10

Max. 1.50 5.00 10.00 2.00 1.50 1.50 0.50

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 1.00 0.10 0.50 0.50 0.50 0.50 1.00

Max. 5.00 0.50 1.50 1.50 1.50 1.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIACETYL Synonyms: Biacetyl; Butadione; 2,3-Butadione; Butane-2,3-dione; Butanedione; 2,3-Butanedione; 2,3-Diketobutane; Dimethyl diketone; Dimethylglyoxal; Dimethyl glyoxal; Glyoxal, dimethyl CAS No.: CoE No.:

431‑03‑8 752

FL No.: 07.052 EINECS No.: 207‑069‑8

FEMA No.: JECFA No.:

2370 408

NAS No.:

2370

Description: Diacetyl has a very strong buttery odor in very dilute solution. Consumption: Annual: 153500.00 lb

Individual: 0.1300 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 184.1278, 184.1848, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.389 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6O2/86.09 Specifications: (JECFA, 2008) Appearance

Yellow to yellow-green liquid

Solidification point

Assay (min)

95%

Solubility

Boiling point Refractive index

87–88°C 1.393–1.397 (20°C)

Specific gravity

–2.0 to –4.0 Soluble in glycerol and water; miscible with alcohol, propylene glycol, and most fixed oils 0.975–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 6.33 28.17 3.68 0.69 6.01 11.17 13.45 7.19

Max. 15.28 49.94 7.95 9.20 62.18 35.08 26.58 25.04

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 10.65 10.50 27.81 4.70 10.35 0.38 17.13

Max. 30.08 25.50 27.81 7.00 21.43 0.76 43.32

DIACETYL TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES

406

Synthesis: From methyl ethyl ketone by converting to the isonitroso compound and then decomposing to diacetyl by hydrolysis with HCl; by fermentation of glucose via methyl acetyl carbinol. Aroma threshold values: Detection: 0.3 to 15 ppb: recognition: 5 ppb Taste threshold values: Taste characteristics at 50 ppm: sweet, buttery, creamy and milky. Natural occurrence: Reported in the oils of: Finnish pine, angelica and lavender; in the flowers of Polyalthia canangioides Boerl. var. angustifolia and Fagroea racemosa Jack. The following plants are also reported to contain diacetyl: Monodora grandiflora Benth., Magnolia tripetale L., Ximenia aegyptiaca L., Petasites fragrans Presl., various narcissi and tulips. It has been identified in certain types of wine, the natural aromas of raspberry and strawberry, and the oils of lavender, lavandin, Réunion geranium, Java citronella, and Cistus ladaniferus L. It is also reported to be found in ligonberry, guava, raspberry, strawberry, cabbage, peas, tomato, vinegar, various cheeses, yogurt, milk, butter, chicken, beef, mutton, pork, cognac, beer, wines, whiskies, tea and coffee.

DIACETYL TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES Synonyms: DATEM; Glycerides C8–21 and C8–21-unsatd. mono- and di-; Glycerides, mixed mono- and di-, esters with diacetyltartaric acid; Diglycerides, mixed monoglycerides and di-glycerides, esters with diacetyltartaric acid; Monoglycerides, mixed monoglycerides and di-glycerides, esters with diacetyltartaric acid. CAS No.: CoE No.:

97593‑29‑8 n/a

FL No.: n/a EINECS No.: 307‑332‑8

FEMA No.: JECFA No.:

4092 n/a

NAS No.: EAFUS No.:

n/a 977051‑29‑8

Description: White paste; odorless aroma. Consumption: Odor and/or flavor used in antistatic, emulsifier and filler. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 136.110, 21 CFR 184.1101, 21 CFR 582.4101 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Specifications: (The Good Scents Co., 2009) Assay (min)

90%

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIALLYL POLYSULFIDES Synonyms: Diallyl di-, tri-, tetra-, and pentasulfides; Polysulfides, diallyl; 2-Propenylpoly-sulfides; Diallyl polysulfides; Polysulfides, diallyl CAS No.: CoE No.:

72869‑75‑1 11912

FL No.: 12.074 EINECS No.: n/a

FEMA No.: JECFA No.:

3533 588

NAS No.:

3533

Description: Dially polysulfides have a strong garlic-like odor. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

DIALLYL TRISULFIDE

407

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Artificial

Empirical Formula/MW: C6H10Sx x = 2, 3, 4 or 5/146.28, 178.34, 210.41, 242.47 Specifications: (JECFA, 2008) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

68°C (15 mmHg)

Specific gravity

1.643–1.663 (20°C) Insoluble in water; slightly soluble in alcohol; miscible in oils 1.220 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.10 0.02 0.10

Max. 1.00 0.10 1.00

Food Category Processed vegetables Seasonings, flavorings Snack foods

Usual 0.10 0.02 0.02

Max. 1.00 1.00 0.10

Synthesis: n/a Aroma threshold values: Detection: 30 ppb: recognition: 80 ppb Taste threshold values: n/a Natural occurrence: Allyl disulfide reported found in cabbage, caucas, chive, garlic, leek and onion; diallyl trisulfide reported found in caucas, chive, garlic and onion; diallyl tetrasulfide reported found in garlic; no reports of diallyl pentasulfide found in nature.

DIALLYL TRISULFIDE Synonyms: Allyl trisulfide; Diallyl polysulfides; Diallyl trisulfide; Diallyl trisulphide; Trisulfide, di-2-propenyl CAS No.: CoE No.:

2050‑87‑5 486

FL No.: 12.009 EINECS No.: 218‑107‑8

FEMA No.: JECFA No.:

3265 587

NAS No.:

3265

Description: Diallyl trisulfide has a disagreeable odor. It is a stable transformation product of allicin. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S3/178.34 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Yellow liquid 65% (min. 95% allyl di-, tri- and tetra-sulfides) 112–120°C (16 mmHg)
95–97°C (5 mmHg) 70°C (1.0 mmHg)

Refractive index Solubility Specific gravity

1.600–1.620 (20°C) Insoluble in water and alcohol; miscible with ether 1.135–1.170 (25°C)

DIBENZYL ETHER

408 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Food Category Meat products Reconstituted vegetables Snack foods Soups

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Synthesis: In nature, diallyl trisulfide is formed from alliin and allicin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic oil.

DIBENZYL ETHER Synonyms: Benzene, 1,1ʹ-(oxybis(methylene))bis-; Benzyl ether; Benzyl oxide; Dibenzyl ether; Ether, dibenzyl; 1,1ʹ-(Oxybis(methylene))bisbenzene; 1,1-(Oxybis (methylene))bis[benzene] CAS No.: CoE No.:

103‑50‑4 11856

FL No.: 03.004 EINECS No.: 203‑118‑2

FEMA No.: JECFA No.:

2371 1256

NAS No.:

2371

Description: Dibenzyl ether has a slightly earthy, mushroom-like odor with a rosy undertone. Consumption: Annual: 416.67 lb

Individual: 0.001200 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 19.197 mg

IOFI: Artificial

Empirical Formula/MW: C14H14O/198.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 295–298°C

Specific gravity

1.558–1.563 (20°C) Insoluble in water; miscible in oils; soluble in ethanol 1.040–1.045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 48.21 119.90 158.00 19.52 26.47

Max. 52.82 119.90 164.60 25.45 31.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 27.23 100.00 19.95 34.09

Max. 53.66 200.00 23.05 45.59

Synthesis: As a by-product in the preparation of benzyl alcohol by hydrolysis of benzyl chloride; by using a concentrated caustic instead of carbonate, yields can be improved to 50% or higher. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,4-DIBUTYL-γ-BUTYROLACTONE

409

DI (BUTAN-3-ONE-1-YL) SULFIDE Synonyms: 2-Butanone, 4,4ʹ-thiobis-; Di-(butan-3-one-1-yl) sulfide; 4,4ʹ-Thiobis-2-butanone; 4,4ʹ-Thiodi(2-butanone) CAS No.: CoE No.:

40790‑04‑3 11441

FL No.: 12.052 EINECS No.: n/a

FEMA No.: JECFA No.:

3335 502

NAS No.:

Consumption: Annual: < 1.00 lb

3335

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.228 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2S/174.26 Specifications: (JECFA, 2000) Assay (min)

99%

Boiling point

95°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 1.00

Max. 2.00 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.00

Max. 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,4-DIBUTYL-γ-BUTYROLACTONE Synonyms: 2(3H)-Furanone, 5,5-dibutyldihydro-; 4-Butyl-4-hydroxyoctanoic acid, γ-lactone; Dibutyl butyrolactone; 4,4-Dibutyl-4-hydroxy-butyric acid, γ-lactone; 5,5-Dibutyldihydro-2(3H)-furanone; 5,5-Dibutyldihydrofuran-2(3H)-one; 4,4-Dibutyl-gamma-butyrolactone; 2(3H)-Furanone, 5,5-dibutyldihydroCAS No.: CoE No.:

7774‑47‑2 2231

FL No.: 10.018 EINECS No.: 231‑875‑9

FEMA No.: JECFA No.:

2372 227

NAS No.:

2372

Description: 4,4-Dibutyl-γ-butyrolactone has an oily, coconut-butter odor and creamy, coconut-like flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 13.794 mg

IOFI: Artificial

DIBUTYL SEBACATE

410 Empirical Formula/MW: H3C

C H3

C12H22O2/198.31

O

O

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

85°C (0.5 mmHg)

Specific gravity

1.451–1.455 (20°C) Insoluble in water; very slightly soluble in propylene glycol; soluble in alcohol 0.937–0.943 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 56.05 78.00 41.00

Max. 60.55 90.00 47.00

Food Category Nonalcoholic beverages Soft candy

Usual 27.55 70.00

Max. 32.05 75.00

Synthesis: From butyl pentanol and methylacrylate using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIBUTYL SEBACATE Synonyms: Butyl sebacate; Dibutyl decanedioate; Dibutyl 1,8-octanedicarboxylate; Bis(n-butyl) sebacate; Decanedioic acid, dibutyl ester; Dibutyl sebacate; Dibutyl sebacinate; Di-n-butylsebacate; Di-n-butyl sebacate; Di(n-butyl) sebacate; Sebacic acid, dibutyl ester CAS No.: CoE No.:

109‑43‑3 622

FL No.: 09.474 EINECS No.: 203‑672‑5

FEMA No.: JECFA No.:

2373 625

Consumption: Annual: < 1.00 lb

NAS No.:

2373

Individual: 0.00000116 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 25 ppm FDA: 21 CFR 172.515, 181.27 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.217 mg

IOFI: Artificial

Empirical Formula/MW: C18H34O4/314.46 Specifications: (JECFA, 1999) Appearance

Colorless to oily liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

345–349°C; 211–212°C (11 mmHg)

Specific gravity

1.439–1.444 (20°C) Soluble in alcohol; insoluble in water; miscible in oil 0.936–0.940 (20°C)

1,2-DI[(1-ETHOXY)-ETHOXY]PROPANE

411

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.75 6.50 22.00

Max. 21.00 8.88 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 12.00

Max. 3.13 16.75

Synthesis: By distillation of sebacic acid with butyl alcohol in the presence of concentrated HCl in benzene solution or by reacting butyl alcohol and sebacyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DICYCLOHEXYL DISULFIDE Synonyms: Disulfide, dicyclohexyl; bis-(Cyclohexyl)disulfide; Dicyclohexyl disulfide CAS No.: CoE No.:

2550‑40‑5 2320

FL No.: 12.028 EINECS No.: 219‑851‑6

FEMA No.: JECFA No.:

3448 575

NAS No.:

3448

Description: Dicyclohexyl disulfide has a berry, musty, green, alliaceous odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.020 mg

IOFI: Artificial

Empirical Formula/MW: C12H22S2/230.44 Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

162–163°C (6 mmHg) 1.543–1.553 (20°C)

Specific gravity

Insoluble in water; slightly soluble in alcohol; soluble in fat 1.042–1.049 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.05 0.05 0.05 0.05

Max. 0.05 0.05 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.01

Max. 0.05 0.05 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: onion, meaty, clam, crab, coffee and cocoa. Natural occurrence: Not reported found in nature.

1,2-DI[(1-ETHOXY)-ETHOXY]PROPANE Synonyms: 1,2-(Di(1ʹ-ethoxy)ethoxy)propane; 3,5,8,10-Tetraoxadodecane, tetraoxadodecane; 4,7,9-Trimethyl-3,5,8,10-tetraoxadodecane

4,6,9-trimethyl-;

4,6,9-Trimethyl-3,5,8,10-

DIETHYL DISULFIDE

412

CAS No.: CoE No.:

67715‑79‑1 n/a

FL No.: 06.039 EINECS No.: 266‑979‑3

FEMA No.: JECFA No.:

3534 927

NAS No.:

Consumption: Annual: 53000.00 lb

3534

Individual: 0.04491 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 29.595 mg

IOFI: Artificial

Empirical Formula/MW:

C11H24O4/220.31

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 120°C (5 mmHg)

Specific gravity

1.408–1.414 (20°C) Slightly soluble in water; miscible in organic solvents, oils; miscible in ethanol 0.911–0.925 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Synthesis: n/a

Usual 27.30 109.00 99.60 164.00 33.00 16.80 16.80 27.90 164.00

Max. 54.80 330.00 1546.00 273.00 137.00 54.90 54.90 54.90 273.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Nut products Seasonings, flavorings Soft candy Sweet sauce

Usual 33.00 27.90 164.00 27.90 16.50 16.50 164.00 33.00 164.00

Max. 137.00 54.90 273.00 54.90 62.50 62.50 273.00 137.00 273.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIETHYL DISULFIDE Synonyms: Disulfide, diethyl; Ethyl disulfide; 3,4-Dithiahexane; Ethyl disulphide; Ethyldithioethane CAS No.: 110‑81‑6 FL No.: 12.012 CoE No.: 533 EINECS No.: 203‑805‑7 Description: Colorless to yellowish liquid; onion/cabbage odor.

FEMA No.: JECFA No.:

Consumption: Odor and/or flavor used in meat and onion. Annual: n/a

4093 1699

NAS No.:

n/a

Individual: n/a

DIETHYL MALATE

413

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.091 mg

IOFI: n/a

Empirical Formula/MW: S

C4H10S2/122.26

H3C

C H3

S

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point 151–152°C 1.502–1.508 (20°C) Refractive index Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.40

Specific gravity

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 2.00

Practically insoluble to insoluble in water; soluble in ethanol and propylene glycol 0.990–0.996 (25°C)

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.10 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, alliaceous type; recommend smelling in a 0.10% solution or less. Taste threshold values: Gassy onion taste at 1 ppm in water. Natural occurrence: Reported found in grilled beef and pork.

DIETHYL MALATE Synonyms: Diethylhydroxysuccinate; Butanedioic acid, hydroxy-, diethyl ester; Diethyl hydroxybutanedioate; Diethyl malate CAS No.: CoE No.:

7554‑12‑3 382

FL No.: 09.439 EINECS No.: 231‑444‑5

FEMA No.: JECFA No.:

2374 620

NAS No.:

2374

Description: Diethyl malate has a fruity odor with a pleasant herbaceous undertone. It is an ester of dicarboxylic acid. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 4.334 mg

IOFI: Nature Identical

DIETHYL MALONATE

414 Empirical Formula/MW:

C8H14O5/190.20

Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

254°C

Specific gravity

1.436–1.446 (20°C) Soluble in water; miscible in alcohol and oil 1.120–1.128 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 2.00 5.00 Gelatins, puddings 21.00 47.67 Baked goods 21.50 38.67 Nonalcoholic beverages 4.50 8.08 12.50 32.25 17.67 34.33 Frozen dairy Soft candy Synthesis: The l-isomer can be prepared by esterification of the l-isomer of the acid with alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It exhibits two optically active isomers in addition to the optically inactive form; the most common is the l-isomer; reported present in the cultures of certain fungi (Rhizopus). Reported found in raspberry, cognac, malt whiskey, cider, sherry, white, red, port, sparkling, rose, strawberry and bilberry wines.

DIETHYL MALONATE Synonyms: Carbethoxyacetic ester; Dicarbethoxymethane; Diethyl malonate; Diethyl propanedioate; Ethyl malonate; Malonic acid, diethyl ester; Malonic ester; Methanedicarboxylic acid, diethyl ester; Propanedioic acid, diethyl ester CAS No.: 105‑53‑3 FL No.: 09.490 FEMA No.: CoE No.: 2106 EINECS No.: 203‑305‑9 JECFA No.: Description: Diethyl malonate has a faint, pleasant, aromatic odor.

2375 614

Consumption: Annual: 7200.00 lb

NAS No.:

2375

Individual: 0.006101 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.936 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O4/160.17 Specifications: (JECFA, 1999) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 199–200°C

Specific gravity

1.413–1.416 (20°C) 1 mL is soluble in 1.5 mL 60% alcohol; soluble in most fixed oils and propylene glycol; slightly soluble in alcohol and water; insoluble in glycine and mineral oil 1.053–1.056 (25°C)

3,5-DIETHYL-2-METHYLPYRAZINE

415

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 65.38 33.46 14.21

Max. 5.00 88.52 49.53 47.61

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 40.31 22.51 64.32

Max. 40.62 36.92 85.38

Synthesis: Reacting chloroacetic acid to cyanoacetic acid using sodium cyanide and subsequent saponification; malonic acid is finally esterified by azeotropic distillation with ethanol in benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: sweet and fruity with apple and pineapple nuances. Natural occurrence: Reported found in pineapple, bilberry, Cape gooseberry, cognac, malt whiskey, apple brandy, grape brandy, port, cider, sherry and red, white, strawberry and bilberry wines.

3,5-DIETHYL-2-METHYLPYRAZINE Synonyms: 2,6-Diethyl-3-methylpyrazine; 2,6-Diethyl-5-methylpyrazine; 2-Methyl-3,5-diethyl-yrazine; Pyrazine, 3,5-diethyl-2methylCAS No.: CoE No.:

18138‑05‑1 11305

FL No.: 14.095 EINECS No.: n/a

FEMA No.: JECFA No.:

3916 779

NAS No.:

n/a

Description: 3,5-Diethyl-2-methylpyrazine has a nutty, meaty, vegetable odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.28362 mg

IOFI: n/a

Empirical Formula/MW: H3C

N

C H3

C9H14N2/150.22

N C H3

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95°C (14 mmHg)

Specific gravity

1.492–1.502 (20°C) Soluble in oils, organic solvents; slightly soluble in water; miscible in ethanol at room temperature 0.944–0.954 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

2,5-DIETHYL-3-METHYLPYRAZINE

416 Taste threshold values: n/a

Natural occurrence: Reported found in potato, chicken, beef, pork (0.1 to 0.5 ppm), cocoa (2.1 ppm), coffee, tea, peanut, coconut (1 ppm), corn, shrimp (0.002 ppm).

2,5-DIETHYL-3-METHYLPYRAZINE Synonyms: 2-Methyl-3,6-diethylpyrazine; Pyrazine, 2,5-diethyl-3-methylCAS No.: CoE No.:

32736‑91‑7 11304

FL No.: 14.096 EINECS No.: n/a

FEMA No.: JECFA No.:

3915 778

NAS No.:

n/a

Description: 2,5-Diethyl-3-methylpyrazine has a toasted hazelnut, meaty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.28362 mg

IOFI: n/a

Empirical Formula/MW: C H3 N

C9H14N2/150.22 C H3 H3C

N

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95°C (14 mmHg)

Specific gravity

1.4922–1.5022 (20°C) Soluble in oils, organic solvents; moderately soluble in water; miscible in ethanol at room temperature 0.944–0.954 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in potato, beef, pork, cocoa, coffee, tea, peanut butter, sesame seed, soybean and wild rice.

2,3-DIETHYL-5-METHYLPYRAZINE Synonyms: 2,3-Diethyl-5-methylpyrazine; Pyrazine, 2,3-diethyl-5-methylCAS No.: CoE No.:

18138‑04‑0 11303

FL No.: 14.056 EINECS No.: 242‑024‑6

FEMA No.: JECFA No.:

3336 777

NAS No.:

3336

Description: 2,3-Diethyl-5-methylpyrazine has a nutty, roasted, vegetable aroma. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

2,3-DIETHYLPYRAZINE

417

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.200 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14N2/150.22 Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

203°C

Specific gravity

1.493–1.505 (20°C) Soluble in oils, organic solvents; moderately soluble in water; miscible in ethanol at room temperature 0.938–0.957 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 0.20 0.20 0.20

Max. 1.00 1.00 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.20 0.10 0.50 0.10

Max. 0.20 0.10 0.50 0.10

Synthesis: By condensation of 3,4-hexanedione with propylene diamine. Aroma threshold values: Detection: 0.09 to 1 ppb Taste threshold values: Taste characteristics at 2.5 ppm: musty, toasted; nutty, potato, cocoa, earthy and dirty. Natural occurrence: Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas.

2,3-DIETHYLPYRAZINE Synonyms: 2,3-Diethylpyrazine; Pyrazine, 2,3-diethylCAS No.: CoE No.:

15707‑24‑1 534

FL No.: 14.005 EINECS No.: 239‑800‑1

FEMA No.: JECFA No.:

3136 771

NAS No.:

3136

Description: 2,3-Diethylpyrazine has a nutty, hazelnut aroma. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.681 mg Empirical Formula/MW: C8H12N2/136.20

IOFI: Nature Identical

DIETHYL SEBACATE

418 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

180°C

Specific gravity

1.492–1.509 (20°C) Soluble in oils, organic solvents and water; miscible in ethanol at room temperature 0.956–0.976 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.07 1.52 0.53

Max. 1.00 6.33 3.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.25 0.92 2.34

Max. 2.50 1.80 4.80

Synthesis: By condensation of 3,4-hexanedione with ethylenediamine. Aroma threshold values: Aroma characteristics at 1% material: raw, nutty and green pepper. Taste threshold values: Taste characteristics at 10 ppm: musty, raw, slight nutty, slight radish. Natural occurrence: Reported found in baked potato, mushrooms, cocoa, roasted filberts, malt and shoyu (fermented soya hydrolysate).

DIETHYL SEBACATE Synonyms: Diethyl 1,8-octanedicarboylate; Ethyl sebacate; Decanedioic acid, diethyl ester; Diethyl decanedioate; Diethyl 1,10-decanedioate; Diethyl sebacate; Ethyl sebacate; Sebacic acid, diethyl ester CAS No.: CoE No.:

110‑40‑7 623

FL No.: 09.475 EINECS No.: 203‑764‑5

FEMA No.: JECFA No.:

2376 624

NAS No.:

2376

Description: Dimethyl sebacate has a melon, wine, fruity, quince aroma. Consumption: Annual: 1483.33 lb

Individual: 0.001257 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 3.154 mg

IOFI: Artificial

Empirical Formula/MW: C14H26O4/258.36 Specifications: (JECFA, 1999) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

98% 302°C

Specific gravity

1.434–1.440 (20°C) Insoluble in water; miscible with alcohol, ether, other organic solvents and most fixed oils 0.960–0.965 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.10 15.72 30.70 1.40 9.71

Max. 0.10 19.39 139.20 2.59 13.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.16 62.14 1.81 11.16

Max. 10.74 715.80 2.97 14.65

DIETHYL SULFIDE

419

Synthesis: By heating sebacic acid and ethanol in the presence of concentrated H2SO4 or other acid catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIETHYL SUCCINATE Synonyms: Diethyl ethanedicarboxylate; Butanedioic acid, diethyl ester; Clorius; Diethyl butanedioate; Diethyl succinate; Diethyl succinic acid; Ethyl succinate; Succinic acid, diethyl ester CAS No.: 123‑25‑1 FL No.: 09.444 CoE No.: 438 EINECS No.: 204‑612‑0 Description: Diethyl succinate has a faint, pleasant odor.

FEMA No.: JECFA No.:

2377 617

NAS No.:

Consumption: Annual: 3416.67 lb

2377

Individual: 0.002895 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.984 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O4/174.20 Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless to mobile liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point 216–218°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

Diethy maleate, max 0.03%; water, max 0.05% 1.418–1.423 (20°C) 1 mL is soluble in 50 mL water; miscible in alcohol, ether and oils 1.031–1.041 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 10.00 20.00 Hard candy 4.59 7.13 Baked goods 66.80 84.88 Nonalcoholic beverages 20.34 38.78 Frozen dairy 29.98 39.96 Soft candy 69.66 93.74 Gelatins, puddings 10.00 20.00 Synthesis: By direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution; from succinic anhydride and ethyl alcohol. Aroma threshold values: Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty. Taste threshold values: Taste characteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel. Natural occurrence: Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.

DIETHYL SULFIDE Synonyms: Ethane, 1,1-thiobis-; Ethyl sulfide; 1,1-Thiobisethane; 3-Thiopentane; Diethylthioether; Ethyl monosulfide; Ethyl thioether; Ethyl thioethane; Thioethyl ether; Sulfodor CAS No.: 352‑93‑2 FL No.: 12.113 CoE No.: 11450 EINECS No.: 206‑526‑9 Description: Diethyl sulfide has a garlic/ethereal odor.

FEMA No.: JECFA No.:

3825 454

NAS No.:

n/a

DIETHYL TARTRATE

420 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.499275 mg

IOFI: n/a

Empirical Formula/MW: C4H10S/90.20

H3C

S

C H3

Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

92°C 103.9°C

Specific gravity

1.440–1.450 (20°C) Insoluble in water; miscible in alcohol and oil 0.836–0.841 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 1.00 0.20 0.01 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.10 4.00 0.20 1000.00 0.20

Max. 1.00 0.10 44.00 2.00 1000.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cabbage, sauerkraut, mustard, egg, chicken, beef, pork, beer (0.0002 to 0.0017 ppm), grape brandy (cognac, armagnac, weinbrand).

DIETHYL TARTRATE Synonyms: Butanedioic acid, 2,3-dihydroxy-, diethyl ester; Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)-, diethyl ester; Diethyl 1,2-dihydroxy-1,2-ethanedicarboxylate; Diethyl tartrate; Diethyl (+)-tartrate; (+)-Diethyl L-tartrate; Diethyl (R,R)(+)tartrate; Diethyl (2R,3R)-tartrate; Diethyl (2R,3R)-(+)-tartrate; L-(+)-(Diethyl tartrate); Ethyl tartarate; Ethyl tartrate; Ethyl (+)-tartrate; Tartaric acid, diethyl ester; Tartaric acid, diethyl ester, (R,R)CAS No.: CoE No.:

87‑91‑2 440

FL No.: 09.446 EINECS No.: 201‑783‑3

FEMA No.: JECFA No.:

2378 622

NAS No.:

2378

Description: Diethyl tartrate has a mild, fruity, wine aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 50 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.147 mg Empirical Formula/MW: C8H14O6/206.19

IOFI: Nature Identical

2,5-DIETHYLTETRAHYDROFURAN

421

Specifications: (JECFA, 2008) Appearance

Colorless, viscous liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Melting point

153°C (12 mmHg); 280–281°C 151.5–154°C

Specific gravity

1.443–1.449 (20°C) Slightly soluble to insoluble in water; miscible in oil and alcohol 1.203–1.210 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 1.00 500.00

Max. 200.00 100.00 500.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 50.00 50.00

Synthesis: By direct esterification of the acid in the presence of various catalysts, including Twitchell’s reagent and HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The d-isomer has not been reported found in nature; the l-isomer and the racemic form are of little importance. Reported found in sherry, white and red wine.

2,5-DIETHYLTETRAHYDROFURAN Synonyms: 2,5-Diethyltetrahydrofuran; Furan, 2,5-diethyltetrahydroCAS No.: CoE No.:

41239‑48‑9 11882

FL No.: 13.095 EINECS No.: 255‑274‑6

FEMA No.: JECFA No.:

3743 1453

NAS No.:

3743

Description: 2,5-Diethyltetrahydrofuran has a sweet, herbaceous, caramellic odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.729 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 116°C

Specific gravity

1.401–1.407 (20°C) Slightly soluble in water; soluble in alcohol and propylene glycol 0.827–0.833 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 2.00 1.00

Max. 5.00 10.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, origanum and lemon balm (Melissa officinalis L.).

Usual 1.00 3.50 2.00

Max. 5.00 5.00 10.00

3,6-DIETHYL-1,2,4,5-TETRATHIANE AND 3,5-DIETHYL-1,2,4-TRITHIOLANE MIXTURE

422

3,6-DIETHYL-1,2,4,5-TETRATHIANE AND 3,5-DIETHYL-1,2,4-TRITHIOLANE MIXTURE Synonyms: 3,6-Diethyl-1,2,4,5-tetrathiane, mixture with 3,5-diethyl-1,2,4-trithiolane; 1,2,4,5-Tetrathiame,3,6-diethyl- and 1,2,4-Trithiolane,3,5-diethylCAS No.: CoE No.:

54717‑12‑3 54644‑28‑9 n/a

12.274 FL No.: 15.049 EINECS No.: n/a

FEMA No.: JECFA No.:

4094 1687

NAS No.: EAFUS No.:

n/a 977187‑62‑4

Description: Clear, colorless liquid; cooked brown and roasted aroma. Consumption: Odor and/or flavor used in garlic. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.339 mg

IOFI: n/a

Empirical Formula/MW: S

S

S

S C H3

C6H12S4/212.43

S

S

+

H3C

C H3

S H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

1%; Product is a 1% solution of a mixture of the named components, purity 95% min, in vegetable oil. Molecular weight refers to C6H12S4. 64–70°C (1 mmHg) 257–259°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Fats, oils Frozen dairy Hard candy Imitation dairy

Usual 5.00 10.00 10.00 5.00 5.00 10.00 5.00

Max. 10.00 30.00 30.00 20.00 10.00 20.00 10.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 10.00 1.00 5.00 10.00 10.00 5.00

Max. 20.00 5.00 20.00 30.00 20.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic.

DIETHYL TRISULFIDE Synonyms: Trisulfide, diethyl; 1-Ethyltrisulfanylethane; 3,4,5-Trithiaheptane; Ethyltrithioethane CAS No.: CoE No.:

3600‑24‑6 11451

FL No.: 12.114 EINECS No.: 222‑754‑1

FEMA No.: JECFA No.:

4029 1701

NAS No.:

n/a

Description: Diethyl trisulfide has a powerful sulfureous aroma. Consumption: Annual: n/a

Individual: n/a

(+/–)-cisand trans-3,5-DIETHYL-1,2,4-TRITHIOLANE

423

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 0.040 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C4H10S3/154.32

S

S

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

216–218°C

Specific gravity

1.556–1.560 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.121–1.231 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.05 0.15 0.40 0.05 0.07 0.05 0.05 0.05

Max. 0.10 0.30 0.80 0.10 0.15 0.10 0.10 0.10

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.10 0.05 0.05 0.05 0.50 0.07 0.05

Max. 0.20 0.10 0.10 0.10 0.10 0.15 0.10

Synthesis: n/a Aroma threshold values: Recognition at 0.0054 mg/m 3 (air). Taste threshold values: n/a Natural occurrence: Reportedly present in beef (boiled, cooked) and durian (Durio zibethinus).

(+/–)-cis- and trans-3,5-DIETHYL-1,2,4-TRITHIOLANE Synonyms: 1,2,4-Trithiolane, 3,5-diethyl-, (+/–) CAS No.: CoE No.:

54644‑28‑9 n/a

FL No.: 15.049 EINECS No.: n/a

FEMA No.: JECFA No.:

4030 1686

NAS No.:

n/a

Description: (+/-)-cis- and trans-3,5-Diethyl-1,2,4-trithiolane has a characteristic sulfur odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.066 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

S C H3

C6H12S3/180.36

S H3C

DIFURFURYL ETHER

424 Specifications: (JECFA, 2008) Appearance

Clear, yellow liquid

Refractive index

Assay (min)

95% (sum of cis and trans isomers)

Solubility

Boiling point

70–72°C (1 mmHg)

Specific gravity

1.558–1.570 (20°C) Soluble in heptane, triacetin and ethanol; insoluble in water 1.147–1.160 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Gravies Imitation dairy

Usual 0.04 0.40 0.03 0.04 0.04 0.04 0.04

Max. 0.20 1.00 0.30 0.20 0.20 0.20 0.20

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.04 0.016 0.008 0.04 0.04 0.08 0.01

Max. 0.20 0.08 0.08 0.20 0.20 0.50 0.10

Synthesis: Reportedly produced in a patented process from filamentous fungi by heating them in water at a temperature sufficient to reduce their nucleic acid content. The resulting aqueous solution is concentrated to separate the solids. Aroma threshold values: For the cis isomer the aroma threshold in water is 0.000032 ppm and for the trans isomer, 0.000015 ppm (water). Taste threshold values: n/a Natural occurrence: Reportedly present in garlic (Allium sativum L.).

DIFURFURYL ETHER Synonyms: Difurfuryl ether; Furan, 2,2ʹ-(oxybis(methylene))bis-; Furan, 2,2ʹ-(oxydi-ethylene)di-; Furfuryl ether; 2,2ʹ-(Oxybis(methylene))bisfuran CAS No.: CoE No.:

4437‑22‑3 10930

FL No.: 13.061 EINECS No.: n/a

FEMA No.: JECFA No.:

3337 1522

NAS No.:

3337

Description: Difurfuryl ether has a coffee-like, nutty aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O3/178.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 88–89°C (1 mmHg)

Refractive index Solubility Specific gravity

1.138–1.144 (20°C) Insoluble in water; soluble in ethanol 1.506–1.512 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Instant coffee, tea Soups

Usual 0.02 1.00

Max. 0.10 1.00

DIHYDROCARVEOL

425

Synthesis: By reacting furfuryl alcohol and furfuryl chloride or furfuryl iodide in boiling ether in the presence of KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee aroma, licorice, pork liver, grilled beef and wheaten bread.

2,4-DIFURFURYLFURAN Synonyms: Furan, 2,4-bis(2-furanylmethyl)CAS No.: CoE No.:

64280‑32‑6 n/a

FL No.: 13.107 EINECS No.: n/a

FEMA No.: JECFA No.:

4095 1496

NAS No.:

n/a

Description: Colorless solid; floral, fruity aroma. Consumption: Odor and/or flavor used in floral and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.948 mg

IOFI: n/a

Empirical Formula/MW: C14H12O3/228.24 Specifications: (JECFA, 2008) Assay (min) Melting point

95% 153°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Floral-type odor. Taste threshold values: n/a Natural occurrence: n/a

DIHYDROCARVEOL Synonyms: 6-Methyl-3-isopropenylcyclohexanol; Tuberyl alcohol; Cyclohexanol, 2-methyl-5-(1-methylethenyl)-; Dihydrocarveol; 1,6-Dihydrocarveol; p-Menth-8-en-2-ol; 8-p-Menthen-2-ol; 2-Methyl-5-(1-methylethenyl)cyclohexanol CAS No.: CoE No.:

619‑01‑2 2025

FL No.: 02.061 EINECS No.: 210‑575‑1

FEMA No.: JECFA No.:

2379 378

NAS No.:

2379

Description: Dihydrocarveol has a spearmint-like odor. Consumption: Annual: 1166.67 lb

Individual: 0.0009887 mg/kg/day

DIHYDROCARVYL ACETATE

426

Regulatory Status: CoE: Used provisionally. Bev.: 65 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 36.585 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.24

Specifications: (JECFA, 2008) Appearance

Almost colorless, oily liquid with a spearmint-like odor

Refractive index

Assay (min)

96%

Solubility

Boiling point

225°C (d-isomer 222–223°C)

Specific gravity

1.4777–1.481 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.921–0.926 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.45 162.00 5.47 177.40

Max. 8.76 185.40 5.47 194.40

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 78.00 20.00 55.55 132.30

Max. 90.00 20.00 65.07 162.80

Synthesis: By reducing carvone and separating the resulting isomers. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: green mint with sweet weedy spicy nuances. Natural occurrence: Reported found (free or esterified) in the essential oils Mentha longifolia, Mentha verticillata, Artemisia juncea, caraway (Mentha virdis var. sativa) cultivated in Calabria, spearmint oil and spearmint scotch oil. Also reported found in black tea, dill herb, celery leaf and stalk, caraway seed and rosemary.

DIHYDROCARVYL ACETATE Synonyms: Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate; Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate, (1-alpha,2-beta,5-alpha)-; Dihydrocarveol acetate; Dihydrocarveyl acetate; Dihydrocarvyl acetate; p-Menth-8-en-2-ol, acetate; p-Menth-8-en-2-yl acetate; 2-Methyl-5-(1-methylethenyl)cyclohexyl acetate; (1alpha, 2beta, 5alpha)-2-Methyl-5-(1-methylvinyl) cyclohexyl acetate CAS No.: CoE No.:

20777‑49‑5 2064

FL No.: 09.216 EINECS No.: 244‑029‑9

FEMA No.: JECFA No.:

2380 379

NAS No.:

2380

Description: Dihydrocarvyl acetate has a sweet, floral, rose-like odor and slightly minty flavor. It is used as an imitation spearmint. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.991 mg

IOFI: Nature Identical

DIHYDROCOUMARIN

427

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97% sum of 4 isomers

Solubility

Boiling point

238°C

Specific gravity

1.458–1.463 (20°C) Slightly soluble in water; soluble in alcohol 0.943–0.954 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 10.09 10.06

Max. 5.00 18.52 18.28

Food Category Nonalcoholic beverages Soft candy

Usual 2.24 8.77

Max. 5.17 16.55

Synthesis: Acetylation of dihydrocarveol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: floral, vegetative and minty with cooking, rose and bean nuances. Natural occurrence: Reported found in celery, Scotch spearmint and oils of Mentha spp.

DIHYDROCOUMARIN Synonyms: Benzodihydropyrone; Benzopyranone, dihydro; 2H-1-Benzopyran-2-one, 3,4-dihydro-; 2-Chromanone; Chroman, 2-oxo-; Coumarin, 3,4-dihydro-; 3,4-Dihydro-2H-1-benzopyran-2-one; Dihydrocoumarin; 3,4-Dihydrocoumarin; Hydrocinnamic acid, o-hydroxy-, delta-lactone; Hydrocoumarin; Melilotic lactone; Melilotin; Melilotine; Melilotol CAS No.: CoE No.:

119‑84‑6 535

FL No.: 13.009 EINECS No.: 204‑354‑9

FEMA No.: JECFA No.:

2381 1171

NAS No.:

2381

Description: Dihydrocoumarin has an odor similar to coumarin at room temperature or reminiscent of nitrobenzene at higher temperature. It has a burning taste. Consumption: Annual: 13783.33 lb

Individual: 0.01168 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 27.438 mg

IOFI: n/a

Empirical Formula/MW: C9H8O2/148.16 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

99% 272°C

Specific gravity

1.555–1.559 (20°C) Slightly soluble in water; soluble in oil and ethanol 1.186–1.192 (25°C)

6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE

428 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.36 140.80 4.49 10.00 95.46

Max. 1.44 164.60 77.64 15.00 103.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 116.10 7.60 24.60 111.20

Max. 132.40 10.36 28.01 130.70

Synthesis: By reduction of coumarin under pressure in the presence of nickel at 160 to 200°C or in the presence of Pd-BaSO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Melilotus officinalis, from which it may be extracted by water distillation.

6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE Synonyms: 5H-Cyclopentapyrazine, 6,7-dihydro-2,3-dimethyl; 2,3-Dimethyl-6,7-H-cyclopenta-yrazine; 2,3-Dimethyl-6,7-dihydro5H-cyclopenta[b]pyrazine CAS No.: CoE No.:

38917‑63‑4 11309

FL No.: 14.908 EINECS No.: n/a

FEMA No.: JECFA No.:

3917 782

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.20113 mg

IOFI: n/a

Empirical Formula/MW: H3C

N

H3C

N

C9H12N2/148.21

Specifications: (JECFA, 2008) Appearance

Low melting solid

Melting point

Assay (min)

97%

Solubility

Boiling point

66°C (2 mmHg)

25–27° Slightly soluble in water; soluble in oil and organic solvents; very soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.00 1.00 0.30

Max. 2.00 2.00 1.00

Food Category Meat products Nonalcoholic beverages Poultry

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cocoa, coffee and hazelnut.

Usual 0.50 0.10 0.50

Max. 1.00 1.00 1.00

DIHYDRO-β-IONOL

429

(+/–)-DIHYDROFARNESOL Synonyms: 3,7,11-Trimethyl-6,10-dodecadien-1-ol, (+/–); 2,3-Dihydrofarnesol, (+/–) CAS No.: CoE No.:

51411‑24‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4031 1830

NAS No.:

n/a

Description: (+/–) Dihydrofarnesol has a somewhat metallic and balsamic side note. This compound is also reported to have a characteristic lily-of-the-valley odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 7.557 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HO

C H3

C15H28O/224.38 C H3

C H3

C H3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Chewing gum Confectionary, frostings Fruit ices Gelatins, puddings Hard candy

Usual 60.00 300.00 60.00 30.00 60.00 60.00

Max. 600.00 1000.00 600.00 100.00 200.00 600.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauces

Usual 60.00 30.00 3000.00 60.00 60.00

Max. 200.00 100.00 10000.00 600.00 600.00

Synthesis: Prepared in a patented process by selectively hydrogenating farnesol in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in tequila, marine brouno and red algae.

DIHYDRO-β-IONOL Synonyms: 1-Cyclohexene-1-propanol, α-2,6,6-tetramethyl-; Dihydro-β-ionol; α,2,6,6-Tetramethylcyclohexene-1-propan-1-ol CAS No.: CoE No.:

3293‑47‑8 n/a

FL No.: 02.107 EINECS No.: 221‑957‑2

FEMA No.: JECFA No.:

3627 395

NAS No.:

3627

Description: Dihydro-β-ionol has a woody-flowery and camphoraceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.419 mg

IOFI: n/a

430

DIHYDRO-α-IONONE

Empirical Formula/MW:

C13H24O/196.33

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

White solid 97% 234°C

Melting point Solubility

38–40°C Soluble in common organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 1.80 6.00 1.20 1.00 0.90 1.20

Max. 9.00 12.00 6.00 5.00 4.50 6.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 3.00 1.00 1.20 1.00 0.60 1.50

Max. 9.00 5.00 6.00 5.00 3.00 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, quince and loganberry.

DIHYDRO-α-IONONE Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; Dihydro-alpha-ionone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)2-butanone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl) butan-2-one; 4-(2,2,6-Trimethyl-5-cyclohexen-1-yl)-2-butanone CAS No.: CoE No.:

31499‑72‑6 11059

FL No.: 07.132 EINECS No.: 250‑657‑4

FEMA No.: JECFA No.:

3628 393

NAS No.:

Consumption: Annual: 0.50 lb

3628

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.131 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C13H22O/194.32

H3C

C H3

H3C

H3C

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow, oily liquid 99% 234°C

Refractive index Solubility Specific gravity

1.476–1.482 (20°C) Soluble 1 mL in 1 mL 80% ethanol 0.919–0.927 (25°C)

DIHYDRO-β-IONONE

431

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 0.50 0.50 1.00 0.30 0.30 0.30

Max. 0.50 1.50 1.00 2.00 1.00 1.00 0.50

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy Sweet sauce

Usual 0.60 0.10 0.10 0.20 0.01 0.40 0.10

Max. 1.00 0.30 0.50 0.50 0.05 1.00 0.30

Synthesis: By partial hydrogenation of α-ionone. Aroma threshold values: Aroma characteristics at 10% ETOH: woody, floral, berry, fruity with orris powdery undertones. Taste threshold values: Taste characteristics at 2 ppm: berry, floral, woody, seedy with a fruity undertone. Natural occurrence: Reported found in blackberry, raspberry, tea, peach and green tea.

DIHYDRO-β-IONONE Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; Dihydro-beta-ionone; 4-(2,6,6-Trimethyl-1-cyclohexenyl)-2butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)butan-2-one CAS No.: CoE No.:

17283‑81‑7 11060

FL No.: 07.131 EINECS No.: 241‑318‑1

FEMA No.: JECFA No.:

3626 394

NAS No.:

3626

Description: Dihydro-β-ionone has a woody, methylionone odor. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: n/a

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to pale yellow liquid 99% 90°C (0.2 mmHg)

Refractive index Specific gravity

1.479–1.485 (20°C) 0.920–0.930 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 0.15 1.00 0.10 0.10 0.07 0.10

Max. 1.50 10.00 1.00 1.00 0.70 1.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 2.50 1.00 1.00 1.00 0.50 1.20

3,6-DIHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2H-PYRAN

432 Taste threshold values: n/a

Natural occurrence: Reported found in Arctic bramble, currant, passion fruit, raspberry, apricot, blackberry, Japanese plum, starfruit, black chokeberry and tea.

3,6-DIHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2H-PYRAN Synonyms: 2H-Pyran,3,6-Dihydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran; propenyl)-; Nerol oxide CAS No.: CoE No.:

1786‑08‑9 n/a

FL No.: 13.088 EINECS No.: 217‑241‑4

FEMA No.: JECFA No.:

3,6-Dihydro-4-methyl-2-(2-methyl-1-

3661 1235

NAS No.:

3661

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

97% 68–72°C (7 mmHg)

Specific gravity

1.472–1.478 (20°C) Insoluble in water; slightly soluble in fat; soluble in ethanol 0900–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Fruit juice Gelatins, puddings Hard candy

Usual 0.10 0.05 0.05 0.05 0.05 0.10

Max. 0.20 0.10 0.10 0.10 0.10 0.20

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.20

Synthesis: By photooxidation of nerol, followed by reduction and finally acid-catalyzed cyclization. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, vegetative, floral, leafy and waxy with an herbal, minty depth. Natural occurrence: Reported found in apricot, elderberries, grapes, Muscat grapes, Melissa oil, verbena oil, grapefruit juice, passion fruit, cognac and white wine.

5,7-DIHYDRO-2-METHYLTHIENO(3,4D)PYRIMIDINE Synonyms: Thieno(3,4d)pyrimidine, 5,7-dihydro-2-methyl; 5,7-Dihydro-2-methylthieno (3,4-d)pyrimidine; Thieno(3,4-d) pyrimidine, 5,7-dihydro-2-methylCAS No.: CoE No.:

36267‑71‑7 720

FL No.: 14.014 EINECS No.: 252‑940‑8

FEMA No.: JECFA No.:

3338 1566

NAS No.:

3338

(+/–)-DIHYDROMINTLACTONE

433

Description: 5,7-Dihydro-2-methylthieno(3,4d)pyrimidine has a roasted meaty aroma. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.402 mg

IOFI: Artificial

Empirical Formula/MW: C6H12N2S/152.22 Specifications: (JECFA, 2008) Appearance

Solid

Melting point

Assay (min)

98%

Solubility

64° Very slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiment, relish Frozen dairy

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: By reaction of acetamidine HCl with 3-carbomethyoxytetrahydro-4-furanones. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: corn, taco, nutty, popcorn and corn chip with roasted nuances. Natural occurrence: Not reported found in nature.

(+/–)-DIHYDROMINTLACTONE Synonyms: 2(3H)-Benzofuranone, hexahydro-3,6-dimethyl; 3,6-Dimethylcyclohexylacetolactone; 2-(2-Hydroxy-4-methylcyclohexyl) propionic acid gamma-lactone; Dihydromintlactone CAS No.: CoE No.:

92015‑65‑1 n/a

FL No.: 10.050 EINECS No.: n/a

FEMA No.: JECFA No.:

4032 1161

NAS No.:

n/a

Description: (+/–)-Dihydromintlactone has an herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.308 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C10H16O2/168.24

H3C

O

O CH3

(+/-)-cis- and trans-1,2-DIHYDROPERILLALDEHYDE

434 Specifications:  (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid; herbaceous aroma

Identification test Refractive index

Assay (min)

99.4%

Solubility

Boiling point

274–276°C (13.3 mmHg)

Specific gravity

IR, NMR spectra 1.464–1.470 (20°C) Soluble in water (2.70 g/L at 20°C); soluble in white petrolatum (>1000 g/L at 20°C). 1.016–1.022 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings Frozen dairy

Usual 0.30 1.00 0.30 3.00 0.30 1.00

Max. 1.00 3.00 1.00 10.00 1.00 3.00

Food Category Fruit ices Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 0.50 1.00 0.30 1.00 0.30

Max. 1.00 2.00 3.00 1.00 3.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(+/-)-cis- and trans-1,2-DIHYDROPERILLALDEHYDE Synonyms: (+/-)-Z- and E-1,2-Dihydroperillaldehyde; 4-Isopropenylcyclohexane-carboxaldehyde

CAS No.: CoE No.:

22451‑50‑9 22451‑49‑6 137886‑38‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4312 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.556 mg

IOFI: n/a

Empirical Formula/MW: O

C10H16O/152.23 C H2 H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

92% 211–213°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

DIHYDROSAFROLE (Prohibited)

435

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments, relishes Confections, frosting Frozen dairy Fruit ices

Usual 2.00 1.00 1.00 2.00 1.00 2.00 1.00 1.00

Max. 10.00 5.00 5.00 20.00 5.00 10.00 5.00 2.00

Food Category Gelatins, puddings Hard candy Instant coffee/tea Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 1.00 5.00 1.00 1.00 1.00 100.00 2.00 1.00

Max. 5.00 20.00 5.00 5.00 5.00 1000.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIHYDROSAFROLE (Prohibited) Synonyms: 1,2-Methylenedioxy-4-propylbenzene; 1,3-Benzodioxole, 5-propyl-; 4-Propyl-1,2-methylenedioxybenzene; 5-Propyl-1,3benzodioxole; Benzene, 1,2-methylenedioxy-4-propylCAS No.: 94‑58‑6 FL No.: n/a FEMA No.: n/a CoE No.: n/a EINECS No.: 202‑344‑9 JECFA No.: n/a Description: Dihydrosafrole has an odor reminiscent of sassafras. Prohibited for use in food. Consumption: Annual: n/a

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 (prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C10H12O2/164.20 Specifications: (Burdock, 1997) 1.5170–1.5200 (20°C); 1.5228 (15.6°C) Boiling point 112°C (15 mmHg) Solubility 1:9 in 80% alcohol; 1:2 in 90% alcohol Flash point TCC 202°F Specific gravity 1.063–1.070 (25°C); 1.0759 (15.6°C) Synthesis: From safrole or isosafrole by hydrogenation over nickel at 200°C; by hydrogenation of either safrole in alcoholic solution in the presence of palladium or activated carbon or of 3,4-methylenedioxy cinnamic aldehyde. Appearance

Colorless to yellowish liquid

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Refractive index

DIHYDRONOOTKATONE

436

DIHYDRONOOTKATONE Synonyms: 2(1H)-Naphthalenone, octahydro-4,4a-dimethyl-6-(1-methylethenyl)-, [4R(4, α, 4aα, 6β, 8aβ)] CAS No.: 20489‑53‑6 FL No.: 07.153 n/a EINECS No.: n/a CoE No.: Description: Dihydronootkatone has a citrus-like, green odor.

FEMA No.: JECFA No.:

3776 1407

NAS No.:

Consumption: Annual: 70.00 (FEMA)

3776

Individual: 0.00004167 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.385 mg

IOFI: n/a

Empirical Formula/MW:

C15H24O/220.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 100–104°C (0.07 mmHg)

Specific gravity

1.502–1.508 (20°C) Soluble in ethers, fats, ethanol; very slightly soluble in water 0.975–0.9880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.50 1.50 5.00 0.05 0.70 0.60 0.50 1.00

Max. 1.50 4.00 10.00 1.50 2.00 1.80 1.50 3.00

Food Category Granulated sugar Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual 0.50 1.00 0.20 0.80 0.50 0.20 1.00 1.00

Max. 1.50 3.00 0.50 2.50 1.50 0.30 3.00 3.00

Synthesis: n/a Aroma threshold values: Detection: 120 to 800 ppb; d-form, 600 to 1000 ppb; l-form, 400 to 800 ppm. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,5-DIHYDRO-3-(2H)THIOPHENONE Synonyms: Dihydrothiophen-3(2H)-one; Dihydro-3(2H)-thiophenone; 4,5-Dihydro-3(2H) thio-phenone; 3-Oxotetrahydrothiophene; 3-Oxo-2,3,4,5-tetrahydrothiophene; Tetrahydrothiophen-3-one; 3-Thiacyclopentanone; 3-Thiophanone; 3(2H)-Thiophenone CAS No.: CoE No.:

1003‑04‑9 2337

FL No.: 15.012 EINECS No.: 213‑698‑9

FEMA No.: JECFA No.:

3266 498

NAS No.:

3266

Description: 4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic ketone. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

DIHYDROXYACETONE

437

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.343 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6OS/102.16

Specifications: (JECFA, 2000) Appearance

Colorless to yellow liquid

Assay (min)

97%

174–175°C (15 mmHg); 86–87°C (25 mmHg)

Boiling point

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: From 4-methoxycarboxyl-3-oxothiophane treated with 10% sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: onion, garlic, cooked meaty with vegetables nuances. Natural occurrence: Reported found in cooked beef, coffee, roasted filberts and roasted peanuts.

DIHYDROXYACETONE Synonyms: 1,3-Dihydroxy-2-propanone; Chromelin (monomer); 2-Propanone, 1,3-dihydroxy (monomer); 1,3-Dihydroxyacetone; alpha, alpha-Dihydroxyacetone (monomer); (Bis)hydroxymethylketone (monomer); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy (2R,5S) (dimeric form); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy-, trans (dimeric form); Dihydroxyacetone dimer CAS No.: CoE No.:

96‑26‑4 n/a

FL No.: n/a EINECS No.: 202‑494‑5

FEMA No.: JECFA No.:

4033 1716

NAS No.:

n/a

Description: Dihydroxyacetone has a characteristic sweet, cooling aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1150; 73–2150 (color additive) FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 25.6 mg (FEMA)

IOFI:n/a

Empirical Formula/MW: C3H6O3/90.08

O HO

OH

2,4-DIHYDROXYBENZOIC ACID

438 Specifications: (JECFA, 2008) Appearance

Hygroscopic, crystalline, off-white powder

Melting point

78–80°C

Assay (min)

97%

Solubility

Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Breakfast cereals Condiments/relishes Frozen dairy Gelatins/puddings Gravies

Usual 50.00 120.00 300.00 80.00 40.00 80.00

Max. 200.00 600.00 1200.00 320.00 240.00 240.00

Food Category Hard candy Meat products Milk products Processed vegetables Seasonings, flavors

Usual 300.00 20.00 40.00 80.00 400.00

Max. 1200.00 200.00 200.00 240.00 2400.00

Synthesis: Usually produced commercially from Bacillus macerans or Bacillus circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm. Natural occurrence: A derivative of naturally occurring starch.

2,4-DIHYDROXYBENZOIC ACID Synonyms: Benzoic acid, 2,4-dihydroxy-; 4-Carboxyresorcinol; 2,4-DHBA; p-Hydroysalicyclic acid; β-Resorcinolic acid; 4-Hydroxysalicylic acid CAS No.: CoE No.:

89‑86‑1 n/a

FL No.: 08.076 EINECS No.: 201‑946‑9

FEMA No.: JECFA No.:

3798 908

NAS No.:

n/a

Description: Dihydroxybenzoic acid is a colorless solid and is used as a flavor modifier. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 194.1391 mg

IOFI: n/a

Empirical Formula/MW: O

OH

OH

C7H6O4/154.12

OH

Specifications: (JECFA, 2008) Assay (min)

97% by chemical analysis

Melting point

225°C (decomposes, rapid heating required)

Solubility

Soluble in hot water, organic solvents, oils and ethanol

2,5-DIHYDROXY-1,4-DITHIANE

439

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Breakfast cereals Cheese Chewing gum Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Instant coffee, tea

Usual 500.00 500.00 500.00 3,333.00 500.00 500.00 500.00 500.00 450.00 500.00 500.00 500.00 500.00 125.00

Max. 500.00 500.00 500.00 3,333.00 500.00 500.00 500.00 500.00 450.00 500.00 500.00 500.00 500.00 125.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 500.00 100.00 100.00 500.00 500.00 500.00 100.00 500.00 25,000.00 500.00 500.00 250.00 12,500.00 500.00

Max. 500.00 100.00 100.00 500.00 500.00 500.00 100.00 500.00 25,000.00 500.00 500.00 250.00 125,000.00 500.00

Synthesis: Prepared from resorcinol and potassium bicarbonate in glycerol or water by heating and passing carbon dioxide through the mixture. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in avocados, beer, red wine, roast coffee, sherry, smoked sausage and white wine.

2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol; Mercaptoacetaldehyde dimmer; p-Dithiane-2,5-diol CAS No.: CoE No.:

40018‑26‑6 n/a

FL No.: n/a EINECS No.: 254‑751‑6

FEMA No.: JECFA No.:

3826 550

NAS No.:

n/a

Description: 2,5-Dihydroxy-1,4-dithiane has a sulfurous, meaty, toasted bread-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.011146 mg

IOFI: Nature Identical

Empirical Formula/MW: OH

S

C4H8O2S2/152.24

S

OH

Specifications: (JECFA, 1999) Appearance

White to off-white powder

Melting point

Assay (min)

97%

Solubility

130°C Soluble in alcohol; slightly soluble in water

DIHYDROXYACETOPHENONE

440 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 7.50 2.00

Food Category Seasonings, flavors Soups

Usual 620.00 0.02

Max. 620.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1% EtoH: sulfurous, grilled meaty, pungent, brothy, eggy, heavy and rich, toasted bread, tomato. Taste threshold values: Taste characteristics at 0.25 to 10 ppm: metallic, meaty savory chicken and beef, sulfurous, egg-yolk-like. Natural occurrence: Not reported found in nature.

DIHYDROXYACETOPHENONE Synonyms: 1-Dihydroxyphenyl ethanone; 1-(X,Y-Dihydroxyphenyl) ethanone; Dihydroxyphenyl methyl ketone; Dioxyacetophenone; 1-Phenylethanone, dihydroxy derivative CAS No.: CoE No.:

28631‑86‑9 11884

FL No.: 07.135 EINECS No.: n/a

FEMA No.: JECFA No.:

3662 729

NAS No.:

3662

Description: Dihydroxyacetophenone has a vegetable green and nutty odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Artificial

Empirical Formula/MW: OH O OH

C8H8O3/152.15

Specifications: (JECFA, 2000) Appearance

Yellow needles or crystals

Melting point

Boiling point

Decomposes

Solubility

90°C (minimum) 3,4-Isomer–insoluble to slightly soluble in water; 2,5-isomer–slightly soluble in water; 3,5-isomer–soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual n/a

Max. 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values (ppb): Taste characteristics at 40 ppm: green, vegetative, fatty and nutty with mushroom and peanut nuances. Natural occurrence: Not reported found in nature.

DIISOPENTYL THIOMALATE

441

5,7-DIHYDROXY-2-(3-HYDROXY-4-METHOXY-PHENYL)-CHROMAN-4-ONE Synonyms: (+/-)-Hesperetin; (+/-)-5,7,3ʹ-Trihydroxy-4ʹ-methoxyflavanone; Eriodictyol 4ʹ-monomethyl ether; 3ʹ,5,7Trihydroxy-4ʹ-methoxyflavanone; Hesperitin; (S)-2,3-Dihydro-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)-4-benzo­ pyrone; 4H-1-Benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)-, (S)- (9CI); Flavanone, 3ʹ,5,7-trihydroxy-4ʹ-methoxy- (VAN) (8CI) CAS No.: CoE No.:

520‑33‑2 n/a

FL No.: EINECS No.

16.097 208‑290‑2

FEMA No.: JECFA No.:

4313 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 87.310 mg

IOFI: n/a

Empirical Formula/MW: OH

C H3 O

HO

C16H14O6/302.28

O

OH

O

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confections, frosting Fats, oils Fish products Frozen dairy Gelatins, puddings Granulated sugar Gravies

Usual 200.00 200.00 150.00 200.00 200.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

Max. 800.00 500.00 600.00 600.00 1000.00 500.00 500.00 500.00 500.00 500.00 800.00 500.00

Food Category Hard candy Imitation dairy Instant coffee/tea Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soups Sugar substitutes Sweet sauces

Usual 100.00 100.00 100.00 100.00 100.00 100.00 100.00 200.00 200.00 100.00 100.00 100.00

Max. 800.00 600.00 400.00 800.00 600.00 400.00 800.00 1000.00 80.000 600.00 1000.00 800.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

DIISOPENTYL THIOMALATE Synonyms: Butanedioic acid, mercapto-, bis(3-methylbutyl) ester; bis(3-Methylbutyl)mercaptosuccinate; Diisoamyl thiomalate; coffee thiomalate; Diisopropyl thiomalate; Mercaptobutane dioic acid bis(3-methyl butyl) ester; Butanedioic acid,2-mercapto-1,4-bis(3-methylbutyl)ester; Di(3-methylbutyl)but-2(cis)-enebis(thioate)

DIISOPROPYL DISULFIDE

442

CAS No.: CoE No.:

68084‑03‑7 11454

FL No.: 12.108 EINECS No.: 268‑416‑7

FEMA No.: JECFA No.:

4096 1672

NAS No.:

n/a

Description: Colorless to yellow liquid; fruity, onion odor. Consumption: Odor and/or flavor used in rye bread and yeast. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.274 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O O

C14H26O4S/290.42

H3C

C H3

O SH

O

C H3

Specifications: (JECFA, 2008) Assay (min)

94%

Solubility

Boiling point

140–150°C (1 mmHg)

Specific gravity

Refractive index

1.453–1.459 (20°C)

Other requirements

Practically insoluble or insoluble in water; soluble in ethanol 1.006–1.013 (25°C) Also contains 2–3% diisopentyl thiotartronate

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00

Max. 1.00 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.40 1.00 0.40 0.20 0.20 1.00 0.20 1.00 1.00 0.60 0.20

Max. 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, coffee type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIISOPROPYL DISULFIDE Synonyms: Disulfide, bis(1-methylethyl); Isopropyl disulfide; 2,5-Dimethyl-3,4-dithiohexane; bis(1-methylethyl)disulfide; 2-(Isopropyldisulfanyl)propane CAS No.: CoE No.:

4253‑89‑8 11455

Consumption: Annual: n/a

FL No.: 12.109 EINECS No.: 224‑225‑0

FEMA No.: JECFA No.:

3827 567

NAS No.:

n/a Individual: n/a

DIISOPROPYL TRISULFIDE

443

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.063497 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 S

C6H14S2/150.31

H3C

C H3

S C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

177.2°C

Specific gravity

1.441–1.451 (20°C) Very slightly soluble in water; soluble in alcohols and oils 0.843–0.847 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 6.00

Max. 4.00 2.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit, French fried potato, cooked beef, grape brandy (Weinbrand) and durian (Durio zibethinus).

DIISOPROPYL TRISULFIDE Synonyms: Bis(1-methylethyl)trisulfide; 2,6-Dimethyl-3,4,5-trithiaheptane; 2-(Isopropyltrithio)propane; Isopropyl trisulfide CAS No.: CoE No.:

5943‑34‑0 n/a

FL No.: n/a EINECS No.: 227‑703‑7

FEMA No.: JECFA No.:

3968 1300

NAS No.:

n/a

Description: Diisopropyl trisulfide has a sulfurous garlic-like aroma. Consumption: Annual: n/a

Individual:n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.07 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S3/182.38

CH3

CH3 H3C

S

S

S

CH3

DILL

444 Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, colorless to slightly yellowish liquid; sulfurous garlic-like aroma

Identification test

NMR, MS spectra

Refractive index

1.441–1.445 (20°C)

Assay (min)

95%

Solubility

Boiling point

107–108°C (10 mmHg)

Specific gravity

Appearance

Insoluble in water; 1% soluble in heptane; soluble in triacetin; soluble in ethanol 1.134–1.140 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectioneries, frostings Egg products Fats/oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 1.00 5.00 5.00 1.00 1.00 1.00 1.40 0.80 0.80 1.00

Max. 8.00 15.00 15.00 5.00 5.00 5.00 6.00 4.00 4.00 6.00

Food Category Hard candy Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soups

Usual 1.40 0.50 1.40 1.20 0.80 0.50 1.40 1.40 1.40 0.50

Max. 6.00 3.00 6.00 5.00 4.00 4.00 6.00 6.00 6.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in onion and durian (Durio zibethinus)

DILL Botanical name: Anethum graveolens L. Botanical family: Umbelliferae; Apiaceae Foreign names: Aneth (Fr.), Gemeiner Dill (Ger.), Aneto (Sp.), Aneto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2382 n/a

NAS No.: EAFUS No.:

2382 977050‑60‑4

Description: This aromatic, slender, annual herb grows approximately 30 to 120 cm (1 to 4 ft) tall. Native to the Orient, dill grows wild almost everywhere in southern Europe, Asia and Africa. The plant is cultivated in Europe, Pakistan, the United States, India and Japan. It has erect, cylindrical stems; alternate, finely dissected leaves; yellow, umbellate flowers; and elliptical fruits (diachenes). It flowers in June to July and yields fruit in September. The herb and fruit (seeds) are the parts used. Dill has a strong, fresh, somewhat spicy odor and a warm, slightly burning taste. Consumption: Annual: 203333.33 lb

Individual: 0.1723 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1282, 582.10 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 520.209 mg

IOFI: Natural Identical

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils

Usual 3264.00 744.00 491.80 274.50

Max. 3302.00 5952.00 1081.00 274.50

Food Category Gravies Meat products Processed vegetables

Usual 800.00 293.60 313.00

Max. 4000.00 647.00 313.00

DILL INDIAN (Seed)

445

Aroma threshold values: Aroma characteristics at 1.0%: minty, sweet, green dill, herbal, cooling, leafy. Taste threshold values: Taste characteristics at 2.0 ppm: dill, minty, woody, vegetative, camphoreous, and herbal.

DILL OIL Other names: American dillweed oil; Anethi oil; Dill fruit oil; Dill herb oil; Dill oil; Dill oil Indian; Dill seed oil; Dill seed oil European; Dill seed oil, Indian; Dill weed oil; Oil of dill; Oils, dill; Plant extract, dill oil CAS No.: CoE No.:

8006‑75‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2383 n/a

NAS No.:

2383

Description: In North America, there are two forms of dill encountered: Dill weed oil (A. graveolens) and Dill seed oil (A. sowa Robx.) (usually of Indian origin). Dill seed oil is also separately described under Dill Indian (see). (1) Dill weed oil: In the United States, the essential oil is obtained by steam distillation of the fresh herb (stalks, leaves and seeds). American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste. (2) Dill seed oil: Dill seed oil is obtained by steam distillation of the fruits (seeds). The oil has a caraway-like odor and flavor because of the higher carvone content as compared to dill weed oil. Consumption: Annual: 210000.00 lb

Individual: 0.1779 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1282, 582.20 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 23.986 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between +84° and +95° Usually not less than 28% and not more then 45%, by volume, of Assay ketones as carvone Heavy metals (as Pb) Passes test

Refractive index

Between 1.480 and 1.485 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.884 and 0.900

Physical–chemical characteristics: Dill weed oil: American dill weed oil is a pale-yellow to yellow liquid. Dill seed oil: The oil is a slightly yellow liquid. Essential oil composition: Dill seed oil: Limonene (5.9%), α-pinene (1.3%), γ-terpinene (0.1%), decanal (0.2%), terpinen-4-ol (0.1%), β-elemene (0.1%), cis-dihydrocarvone and caryophyllene (0.8%), trans-hydrocarone (16.6%), carvone (20.9%), dillapiole (52.5%).* Dill weed oil: The major constituents are carvone (35%), limonene (25%), α-phellandrene (29%), 3,7-dimethyl-4,5,6,7-tetrahydrocoumaran (2.9%). In addition, myristicin, dillapiole and unidentified waxes have been reported. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 105.70 46.32 400.00 0.13 251.50 56.46 10.77

Max. 122.80 55.59 400.00 0.24 685.00 56.46 12.85

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: green, fresh, minty, herbal, spicy, dill and terpy.

DILL INDIAN (Seed) Botanical name: Anethum sowa Roxb.; Peucedanum graveolens Beth. & Hook. *

Miyazawa and Kameoka. (1974). J. Jpn. Oil Chem. Soc. (Yukagaku) 23, 746.

Usual 47.16 168.00 0.86 44.15 4.69 500.00 17.66

Max. 61.90 168.00 3.32 62.20 7.53 750.00 20.75

DILL SEED OIL, INDIAN TYPE

446 Botanical family: Umbelliferae Foreign names: Aneth (Fr.), Dill (Ger.), Eneldo (Sp.), Aneto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2384 n/a

NAS No.: EAFUS No.:

2384 977082‑99‑7

Description: This annual, blue-green, glabrous, aromatic herb has erect, cylindrical stems, branched taproots, alternate petiolate leaves, and yellow flowers in terminal, umbellate clusters. The plant is native to Asia (India, Japan). This variety of Anethum should not be confused with A. graveolens, or dill weed. The seeds (fruits) are the part used. Dill Indian has a caraway-like odor and flavor. Derivatives: Essential oils, oleoresins and natural extractives. Consumption: Annual: 261666.67 lb

Individual: 0.2217 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 184.1282 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 602.819 mg

IOFI: n/a

Physical–chemical characteristics: The essential oil, obtained by steam distillation of the crushed seed in approximately 1.2 to 3.5% yields, is a light-yellow to light-brown liquid. Essential oil composition: The main constituents include carvone (30%), limonene (34.4%), dihydrocarvone (0.1%), dillapiole (18.9%) and traces of eugenol, anisic aldehyde, anethole and thymol. In an essential oil distilled from the herb, alpha-phellandrene, eugenol, isoeugenol and thymol have been identified. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 3206.00 410.00

Max. 7637.00 410.00

Food Category Meat products

Usual 1987.00

Max. 2987.00

Aroma threshold values: n/a Taste threshold values: n/a

DILL SEED OIL, INDIAN TYPE Other names: Dill seed oil, Indian; Dill oil, Indian type Description: The volatile oil is obtained by steam distillation from the crushed mature fruit of Anthemum sowa (Indian type). It has a harsh caraway-like odor and flavor. This oil differs in its physical properties, odor and flavor from the European and American dill seed oil. Consumption: Annual: <1.00 lb

Individual: 0.0001464 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 184.1282, 582.20 (Essential oils, oleoresins (solvent free) and natural extract) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between +40° and +58° Not less than 20% and not more then Assay 30%, by volume, of ketones as carvone Heavy metals (as Pb) Passes test

Refractive index

Between 1.486 and 1.495 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.925 and 0.980

Physical–chemical characteristics: It is a yellow to light-brown liquid, soluble in most fixed oils and mineral oil, occasionally with slight opalescence. It is sparingly soluble in propylene glycol and practically insoluble in glycerin. Aroma threshold values: n/a Taste threshold values: n/a

m-DIMETHOXYBENZENE

447

DIMERCAPTOMETHANE Synonyms: Methanedithiol; Dithiomethane; Methane dithiol CAS No.: CoE No.:

6725‑64‑0 n/a

FL No.: 12.243 EINECS No.: n/a

FEMA No.: JECFA No.:

4097 1661

NAS No.:

n/a

Description: Colorless liquid; pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.011 mg

IOFI: Artificial

Empirical Formula/MW: CH4S2/80.17

HS

SH

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 117–119°C 1.578–1.584 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.827–0.831 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Gravies

Usual 0.05 0.05

Max. 0.10 0.10

Food Category Meat products Sweet sauce

Usual 0.05 0.05

Max. 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

m-DIMETHOXYBENZENE Synonyms: 1,3-Dimethoxybenzene; Dimethylresorcinol; Resorcinol dimethyl ether; Benzene; Benzene, 1,3-dimethoxy-; m-Dimethoxybenzene; 1,3-Dimethoxy-benzene; 3-Methoxyanisole CAS No.: CoE No.:

151‑10‑0 189

FL No.: 04.016 EINECS No.: 205‑783‑4

FEMA No.: JECFA No.:

2385 1249

NAS No.:

2385

Description: m-Dimethoxybenzene has a very powerful sweet-earthy, intensely, nut-like aroma. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.065 mg Empirical Formula/MW: C8H10O2/136.16

IOFI: Nature Identical

p-DIMETHOXYBENZENE

448 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 215–217.5°C

Specific gravity

1.521–1.527 (20°C) Slightly soluble in water; soluble in ethanol 1.053–1.057 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.35 5.15 9.66

Max. 5.00 10.78 9.36 12.74

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 3.00 2.65 5.24

Max. 6.00 23.00 5.12 9.06

Synthesis: From resorcinol by methylation using dimethyl sulfate and alkali. Aroma threshold values: n/a Taste threshold values: Chemical, medicinal, spice, cooling root beer-like. Natural occurrence: Reported found in Gruyere de Comte, blue cheeses, filberts and cognac.

p-DIMETHOXYBENZENE Synonyms: Anisole, p-methoxy-; Benzene, p-dimethoxy-; Benzene, 1,4-dimethoxy-; 2-Benzimidazolinone, 1,3-bis(hydroxymethyl); p-Dimethoxybenzene; 1,4-Dimethoxybenzene; Dimethyl ether hydroquinone; Dimethylhydroquinone; Dimethylhydroquinone ether; Hydroquinone dimethyl ether; 1,3-bis(Hydroxymethyl)-2-benzimidazolinone; p-Methoxyanisole; Quinol dimethyl ether CAS No.: CoE No.:

150‑78‑7 2059

FL No.: 04.034 EINECS No.: 205‑771‑9

FEMA No.: JECFA No.:

2386 1250

NAS No.:

2386

Description: p-Dimethoxybenzene has a bitter taste. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 10.768 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C8H10O2/138.16

C H3 O

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 White crystals 98%

Melting point Solubility

53–60°C 1:10 in 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy

Usual 54.61 21.94 1.00 0.10 38.47

Max. 66.53 21.94 15.00 0.10 48.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By methylation of hydroquinone using dimethyl sulfate and alkali.

Usual 40.19 0.33 11.53 45.77

Max. 53.68 0.33 14.12 48.25

N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE

449

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hyacinth (Hyacinthus orientalis L.) essential oil, Rhodophyllus icterius, papaya, peppermint oil, green tea, cherimoya and cooked shrimp.

1,2-DIMETHOXYBENZENE Synonyms: Benzene, 1,2-dimethoxy-; Catechol dimethyl ether; Veratrol; Veratrol-E CAS No.: CoE No.:

91‑16‑7 10320

FL No.: 04.062 EINECS No.: 202‑045‑3

FEMA No.: JECFA No.:

3799 1248

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.09671 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

O

C H3

C8H10O2/138.17

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% 206–207°C

Refractive index Solubility Specific gravity

1.533–1.536 (20°C) Insoluble in water; soluble in ethanol 1.082–1.086 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Chewing gum Gelatins, puddings

Usual 0.20 0.30 15.00 0.30

Max. 2.00 3.00 30.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.10 0.10 0.50

Max. 5.00 1.00 1.00 5.00

Synthesis: Prepared by methylation of pyrocatechol. Aroma threshold values: n/a Taste threshold values: Intolerable at 40 ppm. Natural occurrence: Reported present in asparagus (raw and cooked), bonito (dried), broccoli (cooked), cauliflower (cooked), cognac, endive, grape, Gruyere de Comte cheese, guava, leek (raw and heated), olive, peas, rhubarb, rice bran and vanilla extract.

N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE Synonyms: Ethanediamide, N-[(2,4-dimethoxyphenyl)methyl]-; Nʹ-[2-(2-pyridinyl)ethyl]-; N-[(2,4-dimethoxyphenyl)methylNʹ-[2-(pyridinyl)ethyl]ethanediamide CAS No.: CoE No.:

745047‑53‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4233 1768

NAS No.:

n/a

Description: Off-white powder; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

1,1-DIMETHOXYETHANE

450

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.474 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

O NH NH

C18H21N3O4/343.38 O

N

O C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

123–124°C

Insoluble in water; sparingly soluble in ethanol; soluble in nonpolar organic solvents

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 1.00 1.00 2.00 2.00 1.00 2.00

Max. 2.00 3.00 4.00 4.00 3.00 4.00

Food Category Meat products Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00 5.00 5.00 2.00

Max. 3.00 3.00 3.00 10.00 10.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,1-DIMETHOXYETHANE Synonyms: Dimethylacetal; Acetaldehyde dimethylacetal; Ethylidene dimethyl ether; Acetaldehyde, dimethyl acetal; Acetaldehyde methyl acetal; 1,1-Dimethoxyethane; Dimethylacetal; Dimethyl acetal; Dimethyl aldehyde; Ethane, 1,1-dimethoxy CAS No.: CoE No.:

534‑15‑6 510

FL No.: 06.015 EINECS No.: 208‑589‑8

FEMA No.: JECFA No.:

2436 940

NAS No.:

3426

Description: 1,1-Dimethoxybenzene has a sharp, sweet, alcohol, ether, green, new-mown-hay odor. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.640 mg

IOFI: Nature Identical

2,6-DIMETHOXYPHENOL

451

Empirical Formula/MW: C4H10O2/90.12 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Mobile, colorless liquid

Solubility

Assay (min) Boiling point

96% 64°C

Specific gravity

1.365–1.367 (20°C) Miscible with water, alcohol, organic solvents and oils 0.850–0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Jams, jellies

Usual 3.00 2.00 2.00 1.00 2.00

Max. 10.00 3.00 3.00 10.00 3.00

Food Category Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy

Usual 1.00 1.00 1.00 2.00

Max. 60.00 10.00 10.00 50.00

Synthesis: From acetaldehyde and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, blackberry, strawberry, peas, fresh figs, hop oil, coffee, cognac, white wine and tea.

2,6-DIMETHOXYPHENOL Synonyms: Pyrogallol, 1,3-dimethyl ether; 2,6-Dimethoxyphenol; 1,3-Dimethyl pyrogallate; Phenol, 2,6-dimethoxy-; Pyrogallol dimethylether; Pyrogallol 1,3-dimethyl ether CAS No.: CoE No.:

91‑10‑1 2233

FL No.: 04.036 EINECS No.: 202‑041‑1

FEMA No.: JECFA No.:

3137 721

NAS No.:

3137

Description: 2,6-Dimethoxyphenol has a woody, medicinal, rather dry odor. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.871 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10O2/154.16

Specifications: (JECFA, 2008) Appearance

White or colorless crystals

Melting point (min)

Assay (min)

98%

Solubility

Boiling point

261–262°C

56°C Slightly soluble in water; soluble in oils; moderately soluble in ethanol

N-[2-(3,4-DIMETHOXYPHENYL)ETHYL]-3,4-DIMETHOXYCINNAMIC ACID AMIDE

452

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.50 2.00 2.00 4.47

Max. 5.00 5.00 5.00 17.76

Food Category Nonalcoholic beverages Soft candy Soups

Usual 2.00 2.00 0.10

Max. 5.00 5.00 0.30

Synthesis: By reacting pyrogallol with methyl iodide in alkaline aqueous medium; by demethylation of pyrogallol trimethyl ether in aqueous alkali or in alcohol. Aroma threshold values: Detection: 400 ppb to 1.85 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, medicinal, creamy, meaty, vanilla, spice. Natural occurrence: Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira (Allium grayi Regal) and caucus (Allium victoralis L.).

N-[2-(3,4-DIMETHOXYPHENYL)ETHYL]-3,4-DIMETHOXYCINNAMIC ACID AMIDE Synonyms:3-(3,4-Dimethoxyphenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]-2-propenamide;2-Propenamide,3-(3,4-dimeth­oxyphenyl)N-[2-(3,4-dimethoxyphenyl)ethyl]-Rubenamin; 3-(3,4-Dimethoxy-phenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]-acrylamide CAS No.: CoE No.:

69444‑90‑2 n/a

FL No.: EINECS No.

16.090 n/a

FEMA No.: JECFA No.:

4310 1777

NAS No.:

n/a

Description: Solid; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.629 mg

IOFI: n/a

Empirical Formula/MW: O NH

C H3 O

C21H25NO5/371.43 O O

H3C

C H3

O C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

128°C

Solubility

Insoluble in water and ethanol; soluble in nonpolar solvents

1,1-DIMETHOXY-trans-2-HEXENE

453

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Confections, frosting Fruit ices Hard candy

Usual 5.00 10.00 50.00 10.00 5.00 10.00

Max. 25.00 50.00 100.00 20.00 10.00 30.00

Food Category Instant coffee/tea Milk products Nonalcoholic beverages Seasonings flavors Snack foods Soft candy

Usual 5.00 3.00 3.00 5.00 5.00 5.00

Max. 10.00 10.00 20.00 20.00 20.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

1,1-DIMETHOXY-trans-2-HEXENE Synonyms: 1,1-Dimethoxy-E-2-hexene; 1,1-Dimethoxyhex-(2E)-ene; (E)-1,1-Dimethoxyhex-2-ene; 1,1-Dimethoxyhex2(trans)-ene; 2-Hexenal, dimethyl acetal, (E)-; 2-Hexene, 1,1-dimethoxy-, (E)-; (E)-2-Hexenal dimethyl acetal; trans-2-Hexenal dimethyl acetal; 2-Hexene, 1,1-dimethoxy-,(2E)-; trans-2-Hexen-1-al dimethyl acetal. CAS No.: CoE No.:

18318‑83‑7 n/a

FL No.: 06.072 EINECS No.: 242‑204‑4

FEMA No.: JECFA No.:

4098 1728

NAS No.:

n/a

Description: Colorless liquid; green fruity aroma. Consumption: Odor and/or flavor used in apple and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

H3C

C8H16O2/144.21

O H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 70°C (15 mmHg) 158°C 1.420–1.424 (20°C)

Solubility

Practically insoluble to insoluble in water; soluble in ethanol

Specific gravity

0.867–0.871 (25°C)

3,4-DIMETHOXY-1-VINYLBENZENE

454 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

3,4-DIMETHOXY-1-VINYLBENZENE Synonyms: Benzene, 4-ethenyl-1,2-dimethoxy-; 3,4-Dimethoxy-1-vinylbenzene; 4-Ethenyl-1,2-dimethoxybenzene; 4-Vinylveratrole CAS No.: CoE No.:

6380‑23‑0 11228

FL No.: 04.040 EINECS No.: 228‑962‑9

FEMA No.: JECFA No.:

3138 1251

NAS No.:

Consumption: Annual: <1.00 lb

3138

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O2/164.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow oily liquid

Solubility

Assay (min) Boiling point

99% 203–205°C (20 mmHg)

Specific gravity

1.520–1.526 (20°C) Slightly soluble in water; soluble in ethanol 1.006–1.012 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

1,4-DIMETHYL-4-ACETYL-1-CYCLOHEXENE

455

Taste threshold values: n/a Natural occurrence: Reported found in coffee, rum and buckwheat.

2,4-DIMETHYLACETOPHENONE Synonyms: Methyl 2,4-dimethylphenyl ketone; Acetophenone, 2ʹ,4ʹ-dimethyl-; 2,4-Dimethylacetophenone; 2ʹ,4ʹ-Dimethylacetophenone; 1-(2,4-Dimethylphenyl)ethanone; Ethanone, 1-(2,4-dimethylphenyl)CAS No.: CoE No.:

89‑74‑7 157

FL No.: 07.023 EINECS No.: 201‑935‑9

FEMA No.: JECFA No.:

2387 809

NAS No.:

2387

Description: 2,4-Dimethylacetophenone has a sweet, floral, woody, minty odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.158 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O/148.20

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

228°C

Specific gravity

1.532–1.536 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.993–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.05 16.24 5.75

Max. 2.00 19.10 7.44

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.92 2.84 10.18

Max. 25.33 3.83 12.57

Synthesis: By condensation of acetylchloride and m-xylene in the presence of aluminum chloride or in the presence of ferric chloride. Aroma threshold values: Aroma characteristics at 1.0%; sweet chemical, slightly fruity cherry and powdery coumarin like, anisic, slightly camphoraceous with a slightly camphoraceous with a hint of coconut. Taste threshold values: Taste characteristics at 5 ppm: naphthyl phenolic, coumarin, coconut, oily and chemical. Natural occurrence: Reported found in cinnamon bark, wine, tea, watercress and dried bonito.

1,4-DIMETHYL-4-ACETYL-1-CYCLOHEXENE Synonyms: 1,4-Dimethylcyclohex-3-enyl methyl ketone; Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl); 1,4-Dimethyl-4-acetyl-1cyclohexene; 1-(1,4-Dimethyl-3-cyclohexen-1-yl) ethanone; 1-(1,4-Dimethylcyclohex-3-en-1-yl)ethan-1-one; 1,4-Di­methyl-delta-3tetrahydro-acetophenone; Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl)CAS No.: CoE No.:

43219‑68‑7 11062

FL No.: 07.116 EINECS No.: 256‑150‑4

FEMA No.: JECFA No.:

3449 402

NAS No.:

3449

Description: 1,4-Dimethyl-4-acetyl-1-cyclohexene has an acid, fruity odor reminiscent of nerolin with a similar taste.

2,4-DIMETHYL-5-ACETYLTHIAZOLE

456 Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.396 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16O/152.24

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 98% 208–211°C

Refractive index Specific gravity

1.468–1.473 (20°C) 0.930–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 2.00 1.00 1.00

Max. 3.00 5.00 2.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 2.00 1.00 0.15

Max. 5.00 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum and juniper berry.

2,4-DIMETHYL-5-ACETYLTHIAZOLE Synonyms: 2,4-Dimethyl-5-acetylthiazole; 1-(2,4-Dimethylthiazol-5-yl)ethan-1-one CAS No.: CoE No.:

38205‑60‑6 2336

FL No.: 15.011 EINECS No.: 253‑826‑0

FEMA No.: JECFA No.:

3267 1055

NAS No.:

3267

Description: 2,4-Dimethyl-5-acetylthiazole is a heterocyclic thiazole that has an odor of roasted nut or sulfur, as in boiled meat. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.334 mg Empirical Formula/MW:

C7H9NOS/155.22

IOFI: Artificial

2,4-DIMETHYLANISOLE

457

Specifications: (JECFA, 2008) Appearance

Clear, colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

228–230°C

Specific gravity

1.536–1.547 (20°C) Insoluble in water; soluble in fats, oils, most organic solvents; miscible in ethanol at room temperature 1.147–1.152 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit, ices Gravies

Usual 6.00 10.00 10.00 10.00

Max. 6.00 10.00 10.00 10.00

Food Category Hard candy Meat products Soft candy Soups

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: nutty, roasted, meaty and savory with woody and coffee nuances. Natural occurrence: Not reported found in nature.

2,4-DIMETHYLANISOLE Synonyms: 1-Methoxy-2,4-dimethylbenzene; 4-Methoxy-m-xylene; 1,3-Dimethyl-4-methoxy-benzene CAS No.: CoE No.:

6738‑23‑4 n/a

FL No.: 04.063 EINECS No.: 229‑794‑9

FEMA No.: JECFA No.:

3828 1245

NAS No.:

n/a

Description: 2,4-Dimethylanisole has a spicy, herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.02146 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3

O

C9H12O/136.19 C H3

Specifications: (JECFA, 2008) Acid value (max)

0.1

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96.5% 193°C

Specific gravity

1.512–1.516 (20°C) Slightly soluble in water; miscible in oils; soluble in ethanol 0.963–0.967 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Frozen dairy Milk products Synthesis: n/a

Usual 0.10 0.10 0.10

Max. 0.20 0.10 0.10

Food Category Nut products Snack foods Soft candy

Usual 0.10 0.10 0.10

Max. 0.30 0.30 0.30

2,4-DIMETHYLBENZALDEHYDE

458 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Camembert cheese.

2,4-DIMETHYLBENZALDEHYDE Synonyms: 2,4-Xylylaldehyde; 1-Formyl-2-4-dimethylbenzene CAS No.: CoE No.:

15764‑16‑6 n/a

FL No.: 05.110 EINECS No.: 239‑856‑7

FEMA No.: JECFA No.:

3427 869

NAS No.:

3427

Description: 2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond odor. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.169 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H10O/134.18

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 215°C

Specific gravity

1.548–1.552 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.992–1.017 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 1.00 2.00

Max. 1.00 2.00 3.00

Synthesis: By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla. Natural occurrence: Reported found in cognac, brandy, black tea, grape, juniper berry and clam.

2,3-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 2,3-dimethyl-; 2,3-Dimethyl-benzofuran CAS No.: CoE No.:

3782‑00‑1 13074

FL No.: 13.074 EINECS No.: 223‑245‑7

FEMA No.: JECFA No.:

3535 1495

NAS No.:

3535

Description: 2,3-Dimethylbenzofuran has a nutty, spicy aroma. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

p-α-DIMETHYLBENZYL ALCOHOL

459

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.197 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

O

C10H10O/146.19 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay (min) Boiling point

97% 96–98°C (15 mmHg)

Specific gravity

1.554–1.563 (20°C) Insoluble in water; soluble in fats and ethanol 1.031–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Seasonings, flavorings Soups

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%; chemical tar like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty. Taste threshold values: Taste characteristics at 2 ppm: chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste. Natural occurrence: Reported found in coffee and roasted onion.

p-α-DIMETHYLBENZYL ALCOHOL Synonyms: Benzenemethanol, alpha, 4-dimethyl-; Benzyl alcohol, p, alpha-dimethyl-; alpha,4-Dimethylbenzenemethanol; p, alpha-Dimethylbenzyl alcohol; Ethanol, 1-(p-tolyl)-; 4-(alpha-Hydroxyethyl)toluene; 4-Methyl-alpha-phenethyl alcohol; 1-(p-Methylphenyl)ethanol; 1-(4-Methylphenyl)ethanol; 1-p-Tolylethanol; 1-(p-Tolyl)ethanol; 1-p-Tolyl-1-ethanol; 1-(4-Tolyl)ethanol CAS No.: CoE No.:

536‑50‑5 10197

FL No.: 02.080 EINECS No.: 208‑637‑8

FEMA No.: JECFA No.:

3139 805

NAS No.:

3139

Description: p-α-Dimethylbenzyl alcohol has an odor reminiscent of menthol. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.794 mg Empirical Formula/MW: C9H12O/136.19

IOFI: Nature Identical

DIMETHYLBENZYL CARBINYL CROTONATE

460 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

218–219°C

Specific gravity

1.520–1.524 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.980–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 4.00 6.50 Nonalcoholic beverages 1.00 2.00 Frozen dairy 3.00 5.67 Soft candy 4.00 7.00 Gelatins, puddings 2.00 3.50 Synthesis: From p-tolymagnesium bromide and acetaldehyde in ether; from 4-methylaceto-phenone with sodium metal in ethanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the essential oil of Curcuma longa L. and related species (Zingiberaceae); the product obtained from natural sources is probably levorotatory.

DIMETHYLBENZYL CARBINYL CROTONATE Synonyms: 1,1-Dimethyl-2-phenylethyl 2-butenoate; Benzyl dimethyl carbinol crotonate; Benzyl dimethyl carbinyl crotonate; Benzyl propyl crotonate; Dimethyl benzyl carbinol crotonate; Dimethyl benzyl carbinyl crotonate; alpha,alpha-Dimethyl phenethyl crotonate; alpha,alpha-Dimethyl phenyl ethyl crotonate CAS No.: 93762‑34‑6 CoE No.: n/a Description: n/a

FL No.: EINECS No.

n/a 297‑746‑4

FEMA No.: JECFA No.:

4403 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.261 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C H3

C14H18O2/218.29

O C H3

Specifications: (The Good Scents Co., 2009) Assay 96% Boiling point 311–312°C Reported uses (ppm): (FEMA, 2007) Food Category Frozen dairy Fruit ices Gelatins/puddings Synthesis: n/a

Usual 2.00 2.00 2.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Refractive index Solubility Max. 3.00 3.00 3.00

1.510 ± 0.02 Insoluble in water; soluble in ethanol

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 1.00 10.00

Max. 20.00 2.00 20.00

α-DIMETHYLBENZYL ISOBUTYRATE α,

461

DIMETHYLBENZYL CARBINYL HEXANOATE CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4404 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.456 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 0.50 1.00 30.00 1.00 1.00

Max. 1.00 10.00 100.00 10.00 10.00

Food Category Gelatins/puddings Hard candy Jams/jellies Nonalcoholic beverages Soft candy

Usual 1.00 30.00 1.00 0.50 30.00

Max. 10.00 100.00 10.00 1.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

α, α-DIMETHYLBENZYL ISOBUTYRATE Synonyms: Phenyldimethyl carbinyl isobutyrate; 2-Phenylpropan-2-yl isobutyrate; alpha, alpha-Dimethylbenzyl isobutyrate; 1-Methyl-1-phenylethyl isobutyrate; Propanoic acid, 2-methyl-, 1-methyl-1-phenylethyl ester CAS No.: CoE No.:

7774‑60‑9 11828

FL No.: 09.509 EINECS No.: 231‑876‑4

FEMA No.: JECFA No.:

2388 1657

NAS No.:

2388

Description: α,α-Dimenthylbenzyl isobutyrate has a fruity, aroma. Consumption: Annual: <1.00 lb

Individual: 0.0000311 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.199 mg

IOFI: Artificial

Empirical Formula/MW:

C13H18O2/206.28

Specifications: (JECFA, 2008) Appearance

White solid

Melting point

Assay (min)

95%

Solubility

71–72°C Insoluble in water; soluble in oils and ethanol

3,5-DIMETHYL-1,2-CYCLOPENTADIONE

462 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 12.25 17.00 12.75

Max. 10.00 22.00 21.50 17.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 5.50 15.25

Max. 0.01 10.00 24.00

Synthesis: By esterification of dimethylphenylcarbinol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,5-DIMETHYL-1,2-CYCLOPENTADIONE Synonyms: 1,2-Cyclopentanedione, 3,5-dimethyl-; 3,5-Dimethylcyclopentane-1,2-dione; 3,5-Dimethyl-1,2-cyclopentadione; 3,5-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494‑07‑0 2235

FL No.: 07.076 EINECS No.: 236‑811‑3

FEMA No.: JECFA No.:

3269 421

NAS No.:

Consumption: Annual: 533.33 lb

3269

Individual: 0.0004519 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.004 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

C H3

C7H10O2/126.15 H3C

Specifications: (JECFA, 2000) Appearance Assay (min) Melting point

Light yellow to yellowish brown powder 98% 87–93°C

Specific gravity

0.5 g/mL (20°C)

Solubility

Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Nonalcoholic beverages

Usual 3.30 2.80 6.00 3.00

Max. 3.30 3.30 6.00 5.20

Food Category Reconstituted vegetables Seasonings, flavorings Soft candy Sweet sauce

Usual 4.00 5.00 4.10 0.78

Max. 4.00 5.00 7.80 21.00

Synthesis: By direct alkylation of the methyl ester of the commercially available 3-methylcyclo-pent-2-en-2-ol-1-one, followed by the cleavage of the ether function. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 10 ppm: brown, sweet, sugary, maple, caramellic. Natural occurrence: Reported found as a volatile constituent in coffee aroma and cooked pork.

(+/-)-transand cis-5-(2,2-DIMETHYLCYCLOPROPYL)-3-METHYL-2-PENTENAL

463

3,4-DIMETHYL-1,2-CYCLOPENTANEDIONE Synonyms: 1,2-Cyclopentanedione, 3,4-dimethyl-; 3,4-Dimethylcyclopentane-1,2-dione; 3,4-Dimethyl-1,2-cyclopentadione; 3,4-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494‑06‑9 2234

FL No.: 07.075 EINECS No.: 236‑810‑8

FEMA No.: JECFA No.:

3268 420

NAS No.:

Consumption: Annual: 46.67 lb

3268

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.427 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

O

C7H10O2/126.15 C H3

O

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Pale-yellow to yellow powder 98% 66°C (1 mmHg)

Melting point Specific gravity

68–72°C 0.5 g/mL (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.026 2.30 0.017 3.50 0.12

Max. 0.026 2.30 0.017 7.00 0.12

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Soft candy

Usual 0.0072 3.50 0.0003 0.016

Max. 0.0072 20.00 0.0003 2.50

Synthesis: By alkylation of 3,5-dicarbetoxy-4-methyl-cyclopentane-1,2-dione followed by hydrolysis and decarboxylation of the resulting 3,5-dicarbetoxy-3,4-dimethyl-cyclopentane-1,2-di-one. Aroma threshold values: Detection: 17 to 20 ppb Taste threshold values: Taste characteristics at 10 ppm: brown, sweet, sugary, maple and caramellic. Natural occurrence: Reported found as a constituent in coffee.

(+/-)-trans- and cis-5-(2,2-DIMETHYLCYCLOPROPYL)-3-METHYL-2-PENTENAL Synonyms: (+/-)E- and Z-5-(2,2-Dimethylcyclopropyl)-3-methyl-2-pentenal; 2-Pentenal, 5-(2,2-dimethylcyclopropyl)-3methyl-(E,Z)-; Acitral; (+/-)(E,Z)-5-(2,2-Dimethyl cyclopropyl)-3-methyl-2-pentenal CAS No.: CoE No.:

877‑60‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4105 1817

NAS No.:

n/a

Description: Colorless to slightly yellow liquid; fruity aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

2,5-DIMETHYL-2,5-DIHYDROXY-1,4-DITHIANE

464 Trade association guidelines: FEMA PADI: 25.258 mg

IOFI: Artificial

Empirical Formula/MW: C H3 H3C

C11H18O/166.27 O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

90 (E-isomer 45–48% E and Z-isomer 43–45%) 234–237°C 1.459–1.463 (20°C)

Solubility

Insoluble in water; soluble in ethanol

Specific gravity

0.874–0.878 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.00 133.00 147.00 10.00 22.00 174.00

Max. 6.00 178.00 430.00 10.00 34.00 210.00

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 8.00 1.00 17.00 142.00

Max. 1.00 115.00 2.00 28.00 181.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol, 2,5-dimethyl-; 2,5-Dimethyl-1,4-dithiane-2,5-diol CAS No.: CoE No.:

55704‑78‑4 2322

FL No.: 15.006 EINECS No.: 259‑770‑3

Consumption: Annual: 3.33 lb

FEMA No.: JECFA No.:

3450 562

NAS No.:

3450

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.218 mg Empirical Formula/MW: C6H12O2S2/180.29

IOFI: Nature Identical

2,4-DIMETHYL-1,3-DIOXOLANE

465

Specifications: (JECFA, 1999) Appearance

White, crystalline solid

Melting point

Assay (min)

95%

Solubility

80–138°C Slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat, sauces, soups

Usual 7.50 2.00

Max. 7.50 2.00

Food Category

Usual 1.00f

Soups

Max. 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.10%: eggy, hydrogen sulfide-like, lychee, catty, roasted meaty, vegetative, onion and garlic with chicken brothy nuances. Taste threshold values: Taste characteristics at 2 ppm: roasted meaty, lychee tropical flesh-like, brothy and yeasty, eggy, bready cocoa and tomato-like. Natural occurrence: Reported found in heated pork.

2,4-DIMETHYL-1,3-DIOXOLANE Synonyms: 1,3-Dioxolane, 2,4-dimethyl-; Acetaldehyde cyclic propylene glycol acetal; Propylene acetal CAS No.: CoE No.:

3390‑12‑3 n/a

FL No.: 06.077 EINECS No.: 222‑221‑3

FEMA No.: JECFA No.:

4099 1711

NAS No.:

n/a

Description: Colorless liquid; dairy aroma with fruity overtones. Consumption: Odor and/or flavor used in fruit and green. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 5.486 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C5H10O2/102.13 O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

100–101°C

Specific gravity

1.390–1.401 (20°C) Slightly soluble in water; soluble in ethanol 0.921–0.928 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices Gelatins, puddings Hard candy Synthesis: n/a

Usual 10.00 20.00 30.00 5.00 1.00 5.00 5.00

Max. 50.00 50.00 50.00 20.00 10.00 10.00 20.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 5.00 1.00 10.00 10.00 1.00 1.00 1.00

Max. 40.00 10.00 30.00 30.00 10.00 10.00 10.00

2,5-DIMETHYL-4-ETHOXY-3(2H)-FURANONE

466 Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2,5-DIMETHYL-4-ETHOXY-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 4-ethoxy-2,5-dimethyl-; 2,3-Dihydro-2,5-dimethyl-4-ethoxy-3-furanone; 2,5-Dimethyl2,3-dihydro-4-ethoxyfuran-3-one; 2,5-Dimethyl-4-ethoxy-2H-furan-3-one; 2,5-Dimethyl-4-ethoxyfuran-3(2H)-one; 4-Ethoxy-2,5-dimethylfuran-3(2H)-one CAS No.: CoE No.:

65330‑49‑6 n/a

FL No.: 13.117 EINECS No.: 265‑701‑8

FEMA No.: JECFA No.:

4104 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; caramellic fruity brandy. Consumption: Odor and/or flavor used in brandy, barley, butterscotch, caramel, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

Empirical Formula/MW: H3C

O C H3

C8H12O3/156.18 H3C

O O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

96% 231–232°C

Refractive index Solubility

1.462 ± 0.03 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

4-(1,1-DIMETHYL) ETHYL PHENOL

467

2,5-DIMETHYL-4-ETHYLOXAZOLE Synonyms: 4-Ethyl-2,5-dimethyloxazole CAS No.: CoE No.:

30408‑61‑8 n/a

FL No.: EINECS No.

13.118 250‑181‑7

FEMA No.: JECFA No.:

4395 1554

NAS No.:

n/a

Description: Yellowish liquid; burnt roasted aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C7H11ON/125.17

C H3

N C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 150°C 1.441–1.447 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.957–0.963 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Green ethereal hazelnut taste at 5.00 ppm. Natural occurrence: Reported found in coffee.

4-(1,1-DIMETHYL) ETHYL PHENOL Synonyms: Phenol, 4-(1,1-dimethylethyl)-; Phenol, p-tert-butyl; 4-tert-Butylphenol; Butylphen CAS No.: CoE No.:

98‑54‑4 n/a

Consumption: Annual: n/a

FL No.: 04.064 EINECS No.: 202‑679‑0

FEMA No.: JECFA No.:

3918 733

NAS No.:

n/a Individual: n/a

4,5-DIMETHYL-2-ETHYL-3-THIAZOLINE

468

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.071784 mg

IOFI: n/a

Empirical Formula/MW: OH

C10H14O/150.22 H3C

C H3 C H3

Specifications: JECFA (2008) Appearance

White needle-like crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

236°C

98–101°C Insoluble in water; moderately soluble in ethanol; soluble in ether

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatins, puddings Hard candy

Usual 0.10 0.01 0.10

Max. 1.00 0.10 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.10

Max. 0.50 2.00

Synthesis: Prepared by heating phenol with isobutanol in the presence of zinc chloride; also from phenol, tert- butyl chloride and excess alkali in alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum (Coridothymus cap. (L.) Richb.).

4,5-DIMETHYL-2-ETHYL-3-THIAZOLINE Synonyms: 2-Ethyl-4,5-dimethyl-3-thiazoline; 4,5-Dimethyl-2-ethyl-3-thiazoline; 2-Ethyl-2,5-dihydro-4,5-dimethylthiazole; 3-Thiazoline, 4,5-dimethyl-2-ethylCAS No.: CoE No.:

76788‑46‑0 n/a

FL No.: 15.030 EINECS No.: 278‑551‑3

FEMA No.: JECFA No.:

3620 1058

NAS No.:

3620

Description: 4,5-Dimethyl-2-ethyl-3-thiazoline has a meaty, vegetable odor. Consumption: Annual: <1.00 lb

Individual: 0.0000144 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.448 mg

IOFI: n/a

2,5-DIMETHYLFURAN

469

Empirical Formula/MW: C8H13NS/155.26

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

50°C (3 mmHg)

Specific gravity

1.490–1.495 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 1.001–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Fish products Gravies Meat products

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Food Category Poultry Snack foods Soups

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYLFURAN Synonyms: Furan,2,5-dimethylCAS No.: CoE No.:

625‑86‑5 2208

FL No.: 13.029 EINECS No.: 210‑914‑3

FEMA No.: JECFA No.:

4106 1488

NAS No.:

n/a

Description: Colorless liquid; spicy smoky aroma Consumption: Odor and/or flavor used in bacon, beef, chocolate cocoa, coffee, malt, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H8O/96.13

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

93°C –62.8°C

Specific gravity

1.437–1.443 (20°C) Slightly soluble in water; soluble in ethanol 0.892–0.898 (25°C)

2,5-DIMETHYL-3(2H)-FURANONE

470 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, meaty type; recommend smelling in a 10.0% solution or less. Taste threshold values: Chemical meaty gravy taste at 30 ppm in water. Natural occurrence: Reported found in beef, chicken, cocoa, coffee, egg, malt, rice, and rum.

2,5-DIMETHYL-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 2,5-dimethyl-; 2,3-Dihydro-2,5-dimethyl-3-furanone; 2,5-Dimethyl-2,3-dihydrofuran-3-one; 2,5-Dimethyl-2H-furan-3-one; 2,5-Dimethylfuran-3(2H)-one; Mango furanone CAS No.: CoE No.:

14400‑67‑0 11066

FL No.: 13.119 EINECS No.: 238‑365‑5

FEMA No.: JECFA No.:

4101 n/a

NAS No.:

n/a

Description: Yellow clear liquid; fruity ester caramel. Consumption: Odor and/or flavor used in bread, caramel, coffee, mango and strawberry. Annual: n/a

Individual: n/a

Regulatory Status: CoE: 11066 FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C6H8O2/112.13 H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min)

92%

Solubility

Boiling point

260–261°C

Specific gravity

Refractive index

1.47–1.49 (20°C)

Slightly soluble to insoluble in water; soluble in ethanol 1.041–1.070 (20°C)

2,5-DIMETHYL-3-FURANTHIOL

471

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, caramellic type; recommend smelling in a 1% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in bread, coffee and mango.

2,5-DIMETHYL-3-FURANTHIOL Synonyms: 2,5-Dimethylfuran-3-thiol; 2,5-Dimethyl-3-furanthiol; 3-Furanthiol, 2,5-dimethyl CAS No.: CoE No.:

55764‑23‑3 11457

FL No.: 13.071 EINECS No.: 259‑800‑5

FEMA No.: JECFA No.:

3451 1063

NAS No.:

3451

Description: 2,5-Dimethyl-3-furanthiol has a meaty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.066 mg

IOFI: Artificial

Empirical Formula/MW: C6H8OS/128.19 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear, yellow-orange liquid 98% 70°C (30 mmHg)

Refractive index Solubility Specific gravity

1.500–1.520 (20°C) Insoluble in water 1.138–1.144 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Synthesis: n/a

Usual 0.25 0.25 0.25

Max. 0.25 0.25 0.25

Food Category Meat products Soups

Usual 0.25 0.25

Max. 0.25 0.25

2,5-DIMETHYL-3-FURANTHIOL ACETATE

472

Aroma threshold values: Aroma characteristics at 0.10%: sulfurous, meaty, green onion, brown and roasted, brothy, rubbery, HVPlike, fatty and slightly tomato-like. Taste threshold values: Taste characteristics at 2 ppm: meaty, metallic, beefy, savory drippings, sulfurous, rubbery and roasted, chicken skin, tomato, tropical sulfurous, meaty brothy. Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-FURANTHIOL ACETATE Synonyms: Ethanethioic acid, S-(2,5-dimethyl-3-furanyl) ester; S-(2,5-dimethyl-3-furyl) ethanethioate; S-(2,5-dimethylfuran3-yl) ethanethioate; S-(2,5-dimethylfur-3-yl) thioacetate; Thioacetic acid S-(2,5-dimethylfuran-3-yl) ester; 2,5-Dimethyl-3thioacetoxyfuran; 3-Thioacetyl-2,5-dimethylfuran; 3-Acetylthio-2,5-dimethylfuran; 3-(Acetylthio)-2,5-dimethylfuran CAS No.: CoE No.:

55764‑22‑2 n/a

FL No.: 13.116 EINECS No.: 259‑799‑1

FEMA No.: JECFA No.:

4034 1523

NAS No.:

n/a

Description: 2,5-Dimethyl-3-furanthiol acetate has a fruity floral aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 0.002 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C O

C8H10O2S

H3C

CH3 S

O

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 230°C

Specific gravity

1.527–1.533 (20°C) Practically insoluble in water and hexane; soluble in ether and ethanol 1.137–1.143 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Condiments, relishes Gravies Meat products

Usual 0.01 0.02 0.02

Max. 0.03 0.04 0.05

Food Category Poultry Snack foods Soups

Usual 0.02 0.01 0.005

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

bis-(2,5-DIMETHYL-3-FURYL) DISULFIDE Synonyms: 3,3(1)-Dithiobis(2,5-dimethylfuran); Furan, 3,3ʹ-dithiobis(2,5-dimethyl)CAS No.: CoE No.:

28588‑73‑0 722

FL No.: 13.015 EINECS No.: 249‑093‑1

FEMA No.: JECFA No.:

3476 1067

NAS No.:

3476

Max. 0.05 0.02 0.01

2,6-DIMETHYL-4-HEPTANOL

473

Description: bis(2,5-Dimethyl-3-furyl) disulfide has a meaty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.026 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O2S2/254.38 Specifications: (JECFA, 2008) Appearance

Amber liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point 110–111°C (1 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Synthesis: n/a

Usual 0.10 0.10

Specific gravity Max. 0.10 0.10

1.548–1.568 (20°C) Insoluble in water; slightly soluble in fat; miscible in ethanol at room temperature 1.140–1.152 (25°C)

Food Category Meat products Soups

Usual 0.10 0.10

Max. 0.10 0.10

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYL-4-HEPTANOL Synonyms: Diisobutylcarbinol; Diisobutyl carbinol; 2,6-Dimethyl heptanol-4; 2,6-Dimethyl-4-heptanol; 2,6-Dimethylheptan4-ol; 4-Heptanol, 2,6-dimethyl-; 4-Hydroxy-2,6-dimethyl heptane; Nonyl alcohol; sec-Nonyl alcohol CAS No.: 108‑82‑7 FL No.: 02.081 CoE No.: 11719 EINECS No.: 203‑619‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3140 303

NAS No.:

3140

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.814 mg

IOFI: n/a

Empirical Formula/MW: C9H20O/144.26 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

178°C

Specific gravity

1.422–1.424 (20°C) Insoluble in water; soluble in alcohol and ether 0.809–0.815 (20°C)

2,6-DIMETHYL-4-HEPTANONE

474 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.50 4.43 4.43

Max. 5.00 17.57 17.57

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.57

Max. 2.00 17.86

Synthesis: By catalytic hydrogenation of diisobutyl ketone. Aroma threshold values: Detection: 1.3 ppm Taste threshold values: n/a Natural occurrence: Reported found in cognac, white wine and red wine.

2,6-DIMETHYL-4-HEPTANONE Synonyms: Diisobutyl ketone; alpha-Diisopropylacetone; s-Diisopropylacetone; sec-Diisopropyl acetone; sym-Diisopropylacetone; sym-Diisopropyl acetone; 2,6-Dimethyl-4-heptanone; 2,6-Dimethylheptan-4-one; 4-Heptanone, 2,6-dimethyl-; Isobutyl ketone; Isovalerone; Ketones CAS No.: CoE No.:

108‑83‑8 11137

FL No.: 07.112 EINECS No.: 203‑620‑1

FEMA No.: JECFA No.:

3537 302

NAS No.:

3537

Description: 2,6-Dimethyl-4-heptanone has been variously described as having a mild odor as well as a powerful, diffusive, fruity and sweet odor (Burdock, 1997). Consumption: Annual: <1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.210 mg

IOFI: n/a

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

169°C

Specific gravity

1.410–1.416 (20°C) Insoluble in water; soluble in alcohol and oils 0.808 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 1.00 0.50

Max. 1.05 5.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.43 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in baked potato and wheaten bread.

2,6-DIMETHYL-5-HEPTENAL Synonyms: Melonal®; 2,6-Dimethylhept-5-enal; 2,6-Dimethylhept-5-en-1-al; 5-Heptenal, 2,6-dimethyl-

Max. 0.80 5.00

2,6-DIMETHYL 5-HEPTENAL PROPYLENEGLYCOL ACETAL

CAS No.: CoE No.:

106‑72‑9 2006

FL No.: 05.074 EINECS No.: 203‑427‑2

FEMA No.: JECFA No.:

475

2389 349

NAS No.:

2389

Description: 2,6-Dimethyl-5-heptenal has a characteristic odor of melon and a corresponding taste. Consumption: Annual: 4850.00 lb

Individual: 0.004110 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 3.125 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 2008) Acid value

Not more than 5.0

Refractive index

Appearance

Pale-yellow liquid

Solubility

Assay (min) Boiling point

85% 116–124°C (100 mmHg)

Specific gravity

1.442–1.448 (20°C) 1 mL is soluble in 1 mL 95% alcohol; soluble in ethanol; insoluble in glycerol and water 0.845–0.854 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 15.02 237.70 15.96 9.82

Max. 17.54 237.70 19.44 12.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.05 3.53 6.37

Max. 6.05 5.77 8.45

Synthesis: n/a Aroma threshold values: Detection: 16 ppb Taste threshold values: Taste characteristics at 50 ppm: green, melon, watermelon-rind, cucumber, with a waxy, chemical and floral nuance. Natural occurrence: Reported found in lemon and lime peel oil, sudachi (Citrus sudachi H. ex. Shirai) and ginger.

2,6-DIMETHYL 5-HEPTENAL PROPYLENEGLYCOL ACETAL Synonyms: 2-(1,5-Dimethyl-4-hexenyl)-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-(1,5-dimethyl-4-hexenyl)-4-methyl-; Melon heptenal propylene glycol acetal; 2,6-Dimethyl 5-hepten-1-al propylene glycol acetal CAS No.: CoE No.:

74094‑63‑6 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4382 1740

NAS No.:

n/a

Description: Clear, colorless liquid; strong, green, citrusy aroma. Consumption: Odor and/or flavor used in citrus, green, and herbal. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.696 mg

IOFI: n/a

2,6-DIMETHYL-6-HEPTEN-1-OL

476 Empirical Formula/MW: H3C

C12H22O2/198.30

O

H3C

C H3

O H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97%

Solubility

Boiling point

243–244°C

Specific gravity

1.447–1.453 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.910–0.916 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats/oils Fruit ices

Usual 0.20 40.00 0.50 6.00

Max. 1.00 200.00 2.00 30.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 20.00 5.00 20.00

Max. 100.00 25.00 100.00

Synthesis: n/a Aroma threshold values: High strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYL-6-HEPTEN-1-OL Synonyms: 6-Hepten-1-ol 2,6-dimethyl-, (± )-; α-Melonol CAS No.: CoE No.:

36806‑46‑9 n/a

FL No.: 02.110 EINECS No.: 253‑223‑2

FEMA No.: JECFA No.:

3663 348

NAS No.:

3663

Description: 2,6-Dimethyl-6-hepten-1-ol has a pleasant melony odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.019 mg

IOFI: Artificial

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

90% 62°C (1 mmHg) 1.451 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in fixed oils 0.841–0.846 (25°C)

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-ONE

477

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 0.50 0.20 0.10 0.10 0.20

Max. 2.00 0.50 0.20 0.20 0.50

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.10 0.20 0.10 0.20

Max. 0.50 0.40 0.20 0.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-ONE Synonyms: 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5-one; 2-Hydroxy-3-methyl-2-penten-4-olide; 4,5-Dimethyl-3-hydroxy2,5-dihydrofuran-2-one; 4,5-Dimethyl-3-hydroxy-2(5H)-furanone; 3-Hydroxy-4,5-dimethylfuran-2(5H)-one CAS No.: CoE No.:

28664‑35‑9 11834

FL No.: 10.030 EINECS No.: 249‑136‑4

FEMA No.: JECFA No.:

3634 243

NAS No.:

Consumption: Annual: 1.67 lb

3634

Individual: 0.00000141mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.700 mg

IOFI: Natural

Empirical Formula/MW: C6H8O3/128.13

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, yellow liquid 97.5%

Boiling point Solubility

81°C (6 mmHg) Soluble in water

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Condiments, relishes Fats, oils Fish products Gravies

Usual 10.00 2.50 0.10 2.00 2.00

Max. 20.00 10.00 2.00 10.00 10.00

Food Category Meat products Poultry Seasonings, flavors Soups Sweet sauce

Usual 2.00 2.00 0.10 2.00 2.50

Max. 10.00 10.00 20.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%; sweet, strong brown, cyclotene and maple like, caramel, toffee, maltol-like and burnt, brown sugar fenugreek-like, cooked and syrupy. Taste threshold values: Taste characteristics at 5–25 ppm; sweet, caramel, maple, walnut, brown sugar, nutty, cotton candy, fenugreek and celery-like, rum, roasted meaty with a honey nuance. Natural occurrence: Reported found in roasted Virginia tobacco, beef broth, beer, sherry, botryized wine, coffee, tea, fenugreek, sake and rice wine.

3,5- and 3,6-DIMETHYL-2-ISOBUTYLPYRAZINE

478

3,5- and 3,6-DIMETHYL-2-ISOBUTYLPYRAZINE Synonyms: Pyrazine,3,5-dimethyl-3-(2-methylpropyl)- and Pyrazine,3,6-dimethyl-3-(2-methypropyl)-; 3,5-Dimethyl-3-(2methylpropyl)-1,4-diazine and 3,6-Dimethyl-3-(2-methylpropyl)-1,4-diazine CAS No.: CoE No.:

70303‑42‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4100 n/a

NAS No.: EAFUS No.:

n/a 38888‑81‑2

Description: Colorless, clear liquid; cocoa, hazelnut, musty, earthy aroma. Consumption: Odor and/or flavor used in balsam, chocolate cocoa, fern fougere, floral, moss, nut and oriental. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.387 mg

IOFI: Artificial

Empirical Formula/MW: C10H16N2/164.25 Specifications: (The Good Scents Co., 2009) Assay (min) Refractive index

99% C10H16O2 1.489–1.494 (20°C)

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.924–0.934 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Milk products Processed vegetables

Usual 1.50 1.50 2.00 0.50

Max. 2.00 2.00 3.00 1.50

Food Category Seasonings, flavors Soups Sweet sauce

Usual 5.00 0.50 2.00

Max. 10.00 1.50 3.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in cocoa and potato.

4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4, 5-dimethyl-2-(2-methylpro-pyl)thiazole; 2-Isobutyl-4.5-dimethyl-3-thiazoline; Thiazole; 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-; 2,5-Dihydro-2-isobutyl-4,5-dimethylthiazole; 4,5-Dimethyl-2-isobutyl3-thiazoline; 2-Isobutyl-4,5-dimethyl thiazoline; Thiazole, 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-; 3-Thiazoline, 4,5-dimethyl-2-isobutylCAS No.: CoE No.:

65894‑83‑9 n/a

FL No.: 15.032 EINECS No.: 265‑969‑6

FEMA No.: JECFA No.:

3621 1045

NAS No.:

3621

Description: 4,5-Dimethyl-2-isobutyl-3-thiazoline has a meat, spice, herbaceous odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.375 mg

IOFI: Nature Identical

(+/-)-N,N-DIMETHYL MENTHYL SUCCINAMIDE

479

Empirical Formula/MW: C9H17NS/171.30

Specifications: (JECFA, 2008) Appearance

Clear to amber liquid 97% (60:40 mix of cis and trans isomers) 71°C (4 mmHg)

Assay (min) Boiling point

Refractive index Solubility Specific gravity

1.483–1.489 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 0.933–0.937 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sulfur-like, nutty, brown, meaty, burnt corn. Natural occurrence: Reported found in yeast extract.

(+/-)-N,N-DIMETHYL MENTHYL SUCCINAMIDE Synonyms: Butanoic acid, 4-(dimethylamino-4-oxo-, (1R,2S,5R)-5methyl-2-(1-methylethyl)cyclohexyl ester; Butanoic acid, 4-(dimethylamino)-4-oxo-,[1R-(1α,2β,5α)]-5-methyl-2-(1-methylethyl)cyclohexyl ester; N,N-Dimethyl Nʹ-(3-menthyl) succinate CAS No.: CoE No.:

544714‑08‑1 n/a

FL No.: 16.092 EINECS No.: n/a

FEMA No.: JECFA No.:

4230 1602

NAS No.:

n/a

Description: Clear yellow to orange liquid; cool minty aroma. Consumption: Odor and/or flavor used in fruit and mint. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 20.152 mg

IOFI: Artificial

Empirical Formula/MW: C16H30O2N2/282.43 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

380°C

Specific gravity

1.522–1.530 (20°C) Slightly soluble in water; soluble in ethanol 0.965–0.975 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 100.00 4000.00 400.00 20.00 20.00

Max. 300.00 8000.00 1000.00 50.00 100.00

Food Category Hard candy Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 800.00 100.00 100.00 30.00 800.00

Max. 2000.00 300.00 500.00 200.00 2000.00

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE

480 Synthesis: n/a Aroma threshold values: Minty-type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE Synonyms: 4-Methoxy-2,5-dimethyl-3(2H)-furanone; 2,5-Dimethyl-4-methoxy-3(2H)-furanone; 3(2H)-Furanone, 4-methoxy2,5-dimethyl-; 4-Methoxy-2,5-dimethyl-furan-3(2H)-one CAS No.: CoE No.:

4077‑47‑8 n/a

FL No.: 13.089 EINECS No.: 223‑797‑9

FEMA No.: JECFA No.:

3664 1451

NAS No.:

3664

Description: 2,5-Dimethyl-4-methoxy-3(2H)-furanone has a sweet, cooked caramellic, burnt sugar odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.412 mg

IOFI: n/a

Empirical Formula/MW: C7H10O3/142.15

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

97% 61–63°C (0.3 mmHg)

Specific gravity

1.475–1.481 (20°C) Soluble in fats and ethanol; insoluble in water 1.091–1.097 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.20 2.50 0.50 0.60 0.60

Max. 1.00 12.00 2.50 3.00 3.00

Food Category Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50 0.10 0.50

Max. 2.50 2.50 2.50 0.50 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1.0–5.0 ppm: musty, vegetative, savory meaty with a brown jamy fullness in the aftertaste. Natural occurrence: Reported found in grape, mango, pineapple, wild raspberry, wild strawberry, (Fragaria vesca), cultivated strawberry, strawberry wine, strawberry jam, blackberries, kiwifruit and Cape gooseberry.

2,6-DIMETHYL-10-METHYLENE-2,6,11-DODECATRIENAL Synonyms: 2,6-Dimethyl-10-methylene-2,6,11-dodecatrienal; 2,6,11-Dodecatrienal, 2,6-dimethyl-10-methyleneCAS No.: CoE No.:

60066‑88‑8 10381

FL No.: 05.178 EINECS No.: 262‑043‑3

2,6-Dimethyl-10-methylene-dodeca-2,6,11-trien-1-al;

FEMA No.: JECFA No.:

3141 1227

NAS No.:

3141

3,9-DIMETHYL-6-(1-METHYLETHYL)-1,4-DIOXASPIRO[4.5]DECAN-2-ONE

481

Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 3.963 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H22O/218.34

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to orange liquid

Solubility

Assay (min) Boiling point

99% (sum of isomers) 180°C (1 mmHg)

Specific gravity

1.504–1.513 (20°C) Insoluble in water; soluble in oils and ethanol 0.917–0.923 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 2.00 4.00 Baked goods 19.75 39.50 Frozen dairy 19.02 38.72 Synthesis: From myrcene by oxidation and other synthetic routes.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.32 1.89 19.10

Max. 38.64 3.84 38.89

Aroma threshold values: Detection: 0.05 to 82 ppb Taste threshold values: Taste characteristics at 40 ppm: orange, waxy, citrus with a peel nuance. Natural occurrence: Reported found in orange, grapefruit, mandarin and tangerine peel oils and orange juice.

3,9-DIMETHYL-6-(1-METHYLETHYL)-1,4-DIOXASPIRO[4.5]DECAN-2-ONE Synonyms: Freshone CAS No.: CoE No.:

831213‑72‑0 n/a

FL No.: 06.136 EINECS No.: n/a

FEMA No.: JECFA No.:

4285 1859

NAS No.:

n/a

Description: Colorless liquid; minty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.889 mg

IOFI: n/a

Empirical Formula/MW: C13H22O3/226.3 Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

323–325°C 1.458–1.461 (20°C)

Specific gravity

Slightly soluble in water; soluble in fats and ethanol 1.018–1.021 (25°C)

2,6-DIMETHYL-3-[(2-METHYL-3-FURYL)THIO]-4-HEPTANONE

482 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 20.00 10.00 10.00 20.00 40.00 5.00 40.00 2.00 2.00 1.00 20.00 20.00 5.00 5.00 2.00 40.00 20.00

Max. 40.00 30.00 20.00 40.00 60.00 10.00 60.00 10.00 20.00 10.00 40.00 40.00 10.00 10.00 10.00 60.00 40.00

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 20.00 20.00 5.00 20.00 20.00 20.00 10.00 10.00 20.00 5.00 5.00 2.00 5.00 40.00 5.00 5.00 20.00

Max. 30.00 40.00 10.00 40.00 40.00 40.00 20.00 20.00 40.00 10.00 10.00 5.00 10.00 60.00 10.00 10.00 40.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2,6-DIMETHYL-3-[(2-METHYL-3-FURYL)THIO]-4-HEPTANONE Synonyms: 1,3-Diisopropylacetonyl 2-methyl-3-furyl sulfide; 4-Heptanone, 2,6-dimethyl-3-[(2-methyl-3-furanyl)thio]-; 3-((2-Methyl3-furyl)thio)-2,6-dimethyl-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3furyl)thio) heptan-4-one CAS No.: CoE No.:

61295‑51‑0 11915

FL No.: 13.075 EINECS No.: 262‑692‑2

FEMA No.: JECFA No.:

3538 1086

NAS No.:

3538

Description: 2,6-Dimethyl-3-[(2-methyl-3-furyl)thio]-4-heptanone has a meat-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.262 mg Empirical Formula/MW:

C14H22O2S/254.39

IOFI: n/a

2,2-DIMETHYL-5-(1-METHYLPROPEN-1-YL)-TETRAHYDROFURAN

483

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

90–92°C (0.2 mmHg)

Specific gravity

1.488–1.494 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 1.006–1.022 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,2-DIMETHYL-5-(1-METHYLPROPEN-1-YL)-TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2,2-dimethyl-5-(1-methyl-1-propenyl)-; Ocimen quintoxide; 2,2-Dimethyl-5-(1-methylpropenyl)tetrahydrofuran; 2,2-Dimethyl-5-(1-methylpropen-1-yl) tetrahydrofuran; Citroxide CAS No.: CoE No.:

7416‑35‑5 10937

FL No.: 13.090 EINECS No.: 231‑028‑3

FEMA No.: JECFA No.:

3665 1452

NAS No.:

3665

Description: 2,2-Dimethyl-5-(1-methylpropen-1-yl)-tetrahydrofuran has a citrus odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.007 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless liquid 98% 65°C (10 mmHg)

Refractive index Solubility Specific gravity

1.446–1.451 (20°C) Slightly water soluble; miscible in fat 0.858–0.865 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.25 0.25 0.25

Max. 0.50 0.50 0.50

Food Category Hard candy Soft candy

Usual 0.25 0.25

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, woody, terpy, citrus, lime, with a fresh and cooling nuance.

(E) and (Z)-4,8-DIMETHYL-3,7-NONADIEN-2-ONE

484

Natural occurrence: Reported found in muscat grape, lime oil, papaya, white wine, passion fruit, caja fruit (Spondias lutea L.) and cherimoya (Annona cheremolia Mill.) and distilled lime wine.

(E) and (Z)-4,8-DIMETHYL-3,7-NONADIEN-2-ONE Synonyms: Citronone; 4,8-Dimethylnona-3,7-dien-2-one CAS No.: CoE No.:

817‑88‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3969 1137

NAS No.:

n/a

Description: (E) and (Z)-4,8-Dimethyl-3,7-nonadien-2-one has a floral-fruity odor. In a U.S. patent, the olfactory properties of this compound have been described as fruity, fresh, acetate, rose oxide, aqueous grapefruit, melon, fresh, bergamot and rosemary. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 9.047 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3 O CH3

C11H18O/166.26 H3C

CH3

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

200–201°C

Specific gravity

1.473–1.477 (20°C) Insoluble in water; 50% soluble in heptane or triacetin; miscible in alcohol 0.869–0.875 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 5.00 40.00 Gelatins/puddings 10.00 60.00 Baked goods 50.00 300.00 Gravies 5.00 30.00 Breakfast cereals 1.00 10.00 Hard candy 30.00 150.00 Chewing gum 50.00 250.00 Instant coffee/tea 2.00 10.00 Confectionary frostings 5.00 40.00 Jams/jellies 20.00 80.00 Egg products 5.00 40.00 Milk products 5.00 50.00 Fats/oils 30.00 150.00 Seasonings/flavors 5.00 30.00 Fish products 5.00 40.00 Snack foods 5.00 30.00 Frozen dairy 10.00 60.00 Soft candy 30.00 150.00 Fruit ices 10.00 60.00 Soups 1.00 10.00 Nonalcoholic beverages 1.00 10.00 Synthesis: Prepared by the reaction of 8-dimethyl-3,7-nonadien-2-ol in the presence of a catalyst and hydrogen acceptor (alphaamylcinnamaldehyde and aluminum isopropoxide). 8-Dimethyl-3,7-nonadien-2-ol may be synthesized by a Grignard reaction from citral and methylmagnesium chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(E)-2-(3,7-DIMETHYL-2,6-OCTADIENYL)CYCLOPENTANONE

485

2,4-DIMETHYL-4-NONANOL Synonyms: 2,4-Dimethylnonan-4-ol CAS No.: CoE No.:

74356‑31‑3 n/a

FL No.: EINECS No.

02.253 277‑838‑0

FEMA No.: JECFA No.:

4407 1850

NAS No.:

n/a

Description: Colorless liquid; fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.824 mg

IOFI: n/a

Empirical Formula/MW: H3C

C11H24O/172.31

H3C

C H3 OH

C H3

Specifications: (JECFA, 2008) Assay (min)

84%

Solubility

Boiling point Refractive index

211–213°C 1.439–1.447 (20°C)

Specific gravity

Very slightly soluble in water; soluble in fats and ethanol 0.821–0.827 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 10.00 30.00 5.00

Max. 20.00 50.00 300.00 30.00

Food Category Fruit ices Gelatins/puddings Hard candy Nonalcoholic beverages

Usual 2.00 2.00 5.00 2.00

Max. 20.00 20.00 30.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(E)-2-(3,7-DIMETHYL-2,6-OCTADIENYL)CYCLOPENTANONE Synonyms: 2-(3,7-Dimethyl-2,6-octadienyl) cyclopentanone; Cyclopentanone, 2-(3,7-dimethyl-2,6-octadienyl); 2-(3,7-Dimethylocta2,6-dienyl)cyclopentan-1-one; 2-(E-)-(3,7-Dimethylocta-2,6-dienyl)cyclopentanone; Decenyl cyclopentanone; Geranyl cyclopentanone; Apritone CAS No.: CoE No.:

68133‑79‑9 n/a

FL No.: n/a EINECS No.: 268‑706‑3

FEMA No.: JECFA No.:

3829 1117

NAS No.:

n/a

Description: (E)-2-(3,7-Dimethyl-2,6-octadienyl)cyclopentanone has a long-lasting apricot, fruity note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.829 mg

IOFI: n/a

N-3,7-DIMETHYL-2,6-OCTADIENYL CYCLOPROPYLCARBOXAMIDE

486 Empirical Formula/MW:

C H3

C15H24O/220.35

C H3

O

H3C

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

130°C (3 mmHg)

Specific gravity

1.482–1.489 (20°C) Insoluble in water; soluble in fats; miscible in ethanol at room temperature 0.911–0.916 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual 30.00 300.00 25.00 25.00

Max. 100.00 1,000.00 30.00 75.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 15.00 5.00 15.00

Max. 30.00 25.00 75.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH: woody, green vegetative with a hint of a floral nuance. It has a slight gin herbal and citrus dry out. Taste threshold values: Taste characteristics at 1 to 10 ppm: pleasant, intense pulpy apricot and peach with floral nuances. It has green and woody notes with oily nuances. Natural occurrence: Not reported found in nature.

N-3,7-DIMETHYL-2,6-OCTADIENYL CYCLOPROPYLCARBOXAMIDE Synonyms: N-3,7-Dimethyl-2,6-octadienyl cyclopropyl carboxamide; N-[(2E)-3,7-Dimethyl-2,6-octadienyl]cyclopropanecarboxamide; 3,7-Dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide CAS No.: CoE No.:

744251‑93‑2 n/a

FL No.: 16.095 EINECS No.: n/a

FEMA No.: JECFA No.:

4267 1779

NAS No.:

n/a

Description: Colorless to pale yellow solid; cooked brown and roasted meaty aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.543 mg

IOFI: n/a

Empirical Formula/MW: NH

C14H23NO/221.34 O

C H3

C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Refractive index

Melting point

53–57°C

Solubility

1.507 ± 0.02 Sparingly soluble in water; very soluble in nonpolar organic solvents; sparingly soluble in ethanol

2-trans-3,7-DIMETHYLOCTA-2,6-DIENYL-2-ETHYL BUTANOATE

487

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiments, relishes Egg products Fish products Gravies Imitation dairy Meat products Synthesis: n/a

Usual 0.20 2.00 4.00 2.00 2.00 4.00 2.00 2.00

Max. 1.00 8.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Snack food Soups Sweet sauces

Usual 0.40 1.00 2.00 1.00 1.00 5.00 2.00 2.00

Max. 2.00 4.00 10.00 5.00 4.00 20.00 10.00 10.00

Aroma threshold values: High strength odor, roasted meaty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-trans-3,7-DIMETHYLOCTA-2,6-DIENYL-2-ETHYL BUTANOATE Synonyms: Butanoic acid, 2-ethyl- (2E), 3,7-dimethyl-2,6-octadienyl ester, (E)-; (E)-3,7-Dimethylocta-2,6-dienyl 2-ethylbutyrate; 2-trans-3,7-Dimethylocta-2,6-dienyl 2-ethyl-butanoate; Dimethyl-2,6-octadien-1-yl 2-ethylbutanoate; Geranyl 2-ethylbutyrate CAS No.: 73019‑14‑4 FL No.: 09.515 CoE No.: 11667 EINECS No.: 277‑234‑7 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3339 78

NAS No.:

3339

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 18.897 mg

IOFI: Nature Identical

Empirical Formula/MW:

C16H28O2/252.37

Specifications: (JECFA, 2008) Assay Boiling point

95% (by ester determination) 287°C

Refractive index Specific gravity

1.449–1.458 (20°C) 0.889–0.896 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 40.00 100.00 40.00 40.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in geranium.

Max. 40.00 100.00 40.00 40.00 50.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 75.00 50.00 10.00 75.00

Max. 75.00 50.00 10.00 75.00

3,7-DIMETHYLOCTANAL

488

3,7-DIMETHYLOCTANAL Synonyms: 3,7-Dimethyl-1-octanal; 6,7-Dihydrocitronellal; Dihydrocitronellal; Octanal, 3,7-dimethyl-; Tetrahydrogeranial; Tetrahydrocitral CAS No.: CoE No.:

5988‑91‑0 n/a

FL No.: EINECS No.

n/a 227‑810‑9

FEMA No.: JECFA No.:

4348 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; lemon, green, aldehydic aroma. Consumption: Odor and/or flavor used in apricot, green apple, cherry, geranium, grapefruit, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.073 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C10H20O/156.27 C H3

C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

96% 197–198°C

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.882 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Fruit ices Hard candy Instant coffee, tea

Usual 0.20 0.50 0.50

Max. 1.00 2.50 2.50

Food Category Jam, jellies Nonalcoholic beverages

Usual 0.20 0.10

Max. 1.00 0.50

Synthesis: n/a Aroma threshold values: Citrus-type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-OL Synonyms: (+/-)E- and Z-4,8-Dimethyl-3,7-nonadien-2-ol; 3,7-Nonadien-2-ol,4,8-dimethyl-(E,Z)-; nonadien-2-ol; 4,8-Dimethylnona-3,7-dien-2-ol; (+/-)-cis-and trans-4,8-Dimethyl-3,7-nonadien-2-ol. CAS No.: CoE No.:

67845‑50‑5 n/a

FL No.: 02.252 EINECS No.: 267‑321‑8

FEMA No.: JECFA No.:

4102 1841

NAS No.:

4,8-Dimethyl-3,7n/a

Description: Clear colorless liquid; green tallowy aroma. Consumption: Odor and/or flavor used in juniperberry, leon, lime, pine and woody. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.8496 mg

IOFI: Artificial

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-YL ACETATE

489

Empirical Formula/MW: C H3

C H3

C H3

C11H20O/168.28 C H3

HO

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

70–72°C (2 mmHg) 1.465–1.473 (20°C)

Specific gravity

Insoluble in water; soluble in most non-polar solvents; soluble in ethanol 0.860–0.870 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-YL ACETATE Synonyms: (+/-) E- and Z-4,8-Dimethyl-3,7-nonadien-2-yl acetate; 3,7-Nonadien-2-ol,4,8-dimethyl-, acteate(E,Z)-; 4,8-Dimethyl3,7-nonadien 2-ol acetate CAS No.: CoE No.:

91418‑25‑6 n/a

FL No.: 09.936 EINECS No.: n/a

FEMA No.: JECFA No.:

4103 1847

NAS No.:

n/a

Description: Clear colorless liquid; green spicy aroma. Consumption: Odor and/or flavor used in citrus, grapefruit, lemon and orange. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.8496 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

C H3

O

C13H22O2/210.31 H3C

O

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

75–83°C (2 mmHg) 1.451–1.459 (20°C)

Specific gravity

Insoluble in water; soluble in most nonpolar solvents; soluble in ethanol 0.890–0.900 (25°C)

2,6-DIMETHYL OCTANAL

490 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYL OCTANAL Synonyms: 2,6-Dimethyl octanoic aldehydep; Isoaldehyde C-10; Isodecylaldehyde CAS No.: CoE No.:

7779‑07‑9 112

FL No.: 05.023 EINECS No.: 215‑328‑1

FEMA No.: JECFA No.:

2390 273

NAS No.:

2390

Description: 2,6-Dimethyl octanal has a powerful, sweet odor of fruit and a somewhat green flavor. Consumption: Annual: 125.00 lb

Individual: 0.0001059 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.699 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.26

C H3 C H3

C H3

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 82–84°C (15 mmHg)

Refractive index Solubility Specific gravity

1.426 (d-isomer) Insoluble in water; soluble in alcohol 0.825 (20°C, d-isomer)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 3.67 4.00

Max. 6.00 5.33 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.83 4.33

Max. 1.50 7.00

Synthesis: The d-isomer is prepared by heating d-dihydrocitronellol and isopropyl aluminate at 70 to 100°C; or by hydrogenation of citronellal with palladium or strontium carbonate in methanol under pressure (3 atm). The dl-form is prepared by hydrogenation of citral in ethanol under pressure in the presence of palladium and strontium carbonate or of palladium and calcium carbonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,7-DIMETHYL-1,3,6-OCTATRIENE

491

3,7-DIMETHYL-1-OCTANOL Synonyms: Citronellol, dihydro; Dihydrocitronellol; Dimethyloctanol; Dimethyl octanol; 2,6-Dimethyl-8-octanol; 3,7-Dimethyloctan-1-ol; 3,7-Dimethyl-1-octanol; Geraniol, perhydro; Geraniol tetrahydride; Geraniol, tetrahydro; 1-Octanol, 3,7-dimethyl-; Per-hydrogeraniol; Tetrahydrogeraniol CAS No.: CoE No.:

106‑21‑8 75

FL No.: 02.026 EINECS No.: 203‑374‑5

FEMA No.: JECFA No.:

2391 272

NAS No.:

2391

Description: 3,7-Dimethyl-1-octanol has a sweet, rosy odor and bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00004824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 2.744 mg

IOFI: Artificial, Nature Identical

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 213°C

Specific gravity

1.435–1.445 (20°C) 1:3 and more in 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerol 0.826–0.842 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 20.00

Max. 30.00

Synthesis: Usually prepared by hydrogenation of geraniol, citronellol or citronellal. Aroma threshold values: Aroma characteristics at 1%: fresh fatty, waxy, soapy, aldehydic citrus with lemon, lime and orange nuances. It has rosy and green woody notes. Taste threshold values: Taste characteristics at 1 to 10 ppm: fatty, waxy, soapy with floral rosy and fresh citrus-woody nuances. Natural occurrence: Reported found in lemon, lemon peel oil and thyme; corresponds to the dl-form of dihydro-citronellol.

3,7-DIMETHYL-1,3,6-OCTATRIENE Synonyms: Ocimene; trans-β-Ocimene; 1,3,6-Octatriene, 3,7-dimethyl-; Beta-ocimene CAS No.: CoE No.:

13877‑91‑3 11015

FL No.: 01.018 EINECS No.: 237‑641‑2

FEMA No.: JECFA No.:

3539 1338

NAS No.:

3539

Description: 3,7-Dimethyl-1,3,6-octatrine has a warm herbaceous odor. Consumption: Annual: 70.00 lb

Individual: 0.00005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.411 mg

IOFI: n/a

(E)-3,7-DIMETHYL-1,5,7-OCTATRIEN-3-OL

492 Empirical Formula/MW: C10H16/136.24 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to straw-colored, mobile liquid 80% 177°C

Refractive index Solubility Specific gravity

1.478–1.491 (20°C) Insoluble in water; soluble in ethanol and oils 0.801–0.805 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.58 3.86

Max. 4.00 15.20 7.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.19 7.34

Max. 4.00 2.33 15.20

Synthesis: One-step synthesis of trans-beta-ocimene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: green, tropical, woody with floral and vegetable nuances. Natural occurrence: Reported found in black currants, currant leaves, mentha pulegium oil, origanum oil, passion fruit, citrus peel oils, guava, strawberry jam, cinnamon bark, Thymus vulgaris, hop oil, tea, soybean, parsnips, tarragon, origanum, Ocimum basilicum, curcuma, ouzo and pimento berry.

(E)-3,7-DIMETHYL-1,5,7-OCTATRIEN-3-OL Synonyms: (E)-Hotrienol; Dehydrolinalool; (E,R)-3,7-Dimethylocta-1,5,7-trien-3-ol CAS No.: CoE No.:

20053‑88‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3830 1154

NAS No.:

n/a

Description: (E)-3,7-Dimethyl-1,5,7-octatrien-3-ol has a moldy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.07537 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C C H2

C10H16O/152.24

OH H2C

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

93% 62°C (4.5 mmHg)

Specific gravity

1.458–1.468 (20°C) Insoluble in water; 50% soluble in heptane or triacetin; 50% soluble in ethanol 0.877–0.884 (25°C)

2,4-DIMETHYL-3-OXAZOLINE

493

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.20 5.00 0.20 0.20 0.20 0.50

Max. 2.00 50.00 2.00 2.00 2.00 5.00

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.50 0.20 0.20 0.05 0.10 0.50

Max. 5.00 2.00 2.00 0.50 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in wine, rose apple and kiwifruit.

2,4-DIMETHYL-3-OXAZOLINE Synonyms: 2,4-Dimethyl-2,5-dihydro-1,3-oxazole CAS No.: CoE No.:

77311‑02‑5 n/a

FL No.: EINECS No.

13.115 n/a

FEMA No.: JECFA No.:

4429 1558

NAS No.:

n/a

Description: Yellowish liquid; boiled beef aroma. Consumption: Odor and/or flavor used in beef and meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: C H3

N

C5H9ON/99.13 O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 141°C 1.431–1.437 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.002–1.008 (25°C)

2,5-DIMETHYL-3-OXO-(2H)-FUR-4-YL BUTYRATE

494 Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-OXO-(2H)-FUR-4-YL BUTYRATE Synonyms: Butanoic acid, 4,5-dihydro-2,5-dimethyl-4-oxo-3-furanyl ester; 4-Butyroxy-2,5-dimethyl-3(2H)-furanone CAS No.: CoE No.:

114099‑96‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3970 1519

NAS No.:

n/a

Description: 2,5-Dimethyl-3-oxo-(2H)-fur-4 yl butyrate has a spicy, sweet aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure of the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 2.284 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H14O4/198.22

C H3 O

H3C O O

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay Boiling point

5.0 Colorless to pale yellow liquid 93% 287°C

Refractive index Solubility Specific gravity

1.467–1.473 (20°C) Insoluble in water; soluble in ethanol 1.095–1.103 (25°C)

2,4-DIMETHYL-2-PENTENOIC ACID

495

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 4.00 8.00 20.00 6.00 4.00 6.00

Max. 8.00 16.00 40.00 12.00 8.00 12.00

Food Category Gravies Hard candy Milk products Nonalcoholic beverages Soft candy Soups

Usual 4.00 8.00 4.00 4.00 6.00 4.00

Max. 8.00 16.00 8.00 8.00 12.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2,4-DIMETHYL-2-PENTENOIC ACID Synonyms: 2-Pentenoic acid, 2,4-dimethylCAS No.: CoE No.:

66634‑97‑7 744

FL No.: 08.044 EINECS No.: n/a

FEMA No.: JECFA No.:

3143 1211

NAS No.:

Consumption: Annual: <1.00 lb

3143

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.232 mg

IOFI: n/a

Empirical Formula/MW: O

C H3 C H3

C7H12O2/128.17 HO C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay

92% (sum of isomers)

Solubility

Boiling point

133–134°C (15 mmHg)

Specific gravity

1.459–1.467 (20°C) Very slightly soluble in water; soluble in oils and ethanol 0.991–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.75 5.00 5.00

Max. 20.75 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 7.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: tangy, acidic and cheesy with ripe, fruity nuances. Natural occurrence: Not reported found in nature.

Max. 5.00 13.00

α,α-DIMETHYLPHENETHYL ACETATE

496

α,α-DIMETHYLPHENETHYL ACETATE Synonyms: Benzeneethanol, alpha,alpha-dimethyl-, acetate; Benzyldimethylcarbinol acetate; Benzyldimethyl carbinyl acetate; Dimethylbenzyl carbinol acetate; Dimethyl-benzylcarbinyl acetate; alpha,alpha-Dimethylphenethyl acetate; alpha,alpha-Dimethylphenethyl alcohol, acetate; Phenethyl alcohol, alpha,alpha-dimethyl-, acetate CAS No.: CoE No.:

151‑05‑3 2077

FL No.: 09.227 EINECS No.: 205‑781‑3

FEMA No.: JECFA No.:

2392 1655

NAS No.:

2392

Description: α,α-Dimethylphenethyl acetate has a powerful floral, fruity odor. Consumption: Annual: 616.67 lb

Individual: 0.0005225 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.553 mg

IOFI: Artificial

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Melting point

White to colorless liquid or crystals at room temperature 98% 249–251°C 29–30°C

Refractive index

1.490–1.495 (20°C)

Solubility Specific gravity

1:4 and more in 70% alcohol 0.995–1.002 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 17.01 6.29 13.10

Max. 5.00 23.81 7.08 19.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.49 4.84 15.83

Max. 17.94 6.70 21.12

Synthesis: By acetylation of dimethylbenzyl carbinol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α,α-DIMETHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, alpha,alpha-dimethyl-; Benzyldimethylcarbinol; 2-Benzyl-2-propanol; alpha,alpha-Dimethylbenzeneethanol; Dimethylbenzylcarbinol; alpha, alpha-Dimethylphenethyl alcohol; 1,1-Dimethylphenylethanol; 1,1-Di­methyl-2phenylethanol; 2-Methyl-1-phenylpropan-2-ol; Phenethyl alcohol, alpha,alpha-dimethyl-; Phenyl-tert-butanol; beta-Phenyl-tertbutyl alcohol CAS No.: CoE No.:

100‑86‑7 84

FL No.: 02.035 EINECS No.: 202‑896‑0

FEMA No.: JECFA No.:

2393 1653

NAS No.:

2393

Description: α,α-Dimethylphenethyl alcohol has a fresh, floral odor and bitter taste. Consumption: Annual: 56.67 lb

Individual: 0.00004802 mg/kg/day

α,α-DIMETHYLPHENETHYL BUTYRATE

497

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.622 mg

IOFI: n/a

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow viscous liquid or white crystalline solid

Refractive index

Assay (min)

97%

Solubility

Boiling point Melting point

214–216°C 23.7–24.5°C

Specific gravity

1.514–1.517 (20°C) (as supercooled liquid) Soluble in mineral oil, most fixed oils and propylene glycol; insoluble in water 0.972–0.977 (25°C)

Reported uses (ppm): (FEMA, 19994) Food Category Baked goods Chewing gum Frozen dairy

Usual 15.15 49.87 13.00

Max. 23.59 50.22 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.05 7.45 17.00

Max. 19.00 11.00 20.00

Synthesis: From acetone and benzyl magnesium chloride or benzyl magnesium bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

α,α-DIMETHYLPHENETHYL BUTYRATE Synonyms: Benzyl dimethylcarbinyl butyrate; D.M.B.C. butyrate; Benzyl dimethylcarbinyl butyrate; Benzyl dimethylcarbinyl n-butyrate; Butanoic acid, 1,1-dimethyl-2-phenylethyl ester; Butyric acid, alpha,alpha-dimethylphenethyl ester; Dimethylbenzylcarbinyl butyrate; 1,1-Dimethyl-2-phenylethyl butanoate; alpha,alpha-Dimethylphenethyl butyrate CAS No.: CoE No.:

10094‑34‑5 2084

FL No.: 09.232 EINECS No.: 233‑221‑8

FEMA No.: JECFA No.:

2394 1656

NAS No.:

2394

Description: α,α-Dimethylphenethyl butyrate has a mild, herbaceous, fruity (plum–prune) odor and an apricot-, peach-, plum-like taste. Consumption: Annual: 866.67 lb

Individual: 0.0007344 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.956 mg Empirical Formula/MW:

C14H20O2/220.31

IOFI: Artificial

α,α-DIMETHYLPHENETHYL FORMATE

498 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Boiling point

237–255°C

Solubility

Assay (min)

95%

Specific gravity

1.484–1.489 (20°C) Insoluble in water and propylene glycol; soluble in mineral oil, most fixed oils and ethanol 0.960–0.971 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.71 8.42

Max. 5.00 28.15 29.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.96 2.13 5.61

Max. 24.28 6.50 19.67

Synthesis: By esterification of dimethylbenzylcarbinol with n-butyric acid under catalysis or azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, green, herbal, musty and berry with a fresh melon nuance. Natural occurrence: Not reported found in nature.

α,α-DIMETHYLPHENETHYL FORMATE Synonyms: Benzyl dimethylcarbinyl formate; Dimethylbenzylcarbinyl formate; Benzeneethanol, alpha,alpha-dimethyl-, for­mate; alpha,alpha-Dimethylbenzeneethanol formate; alpha, alpha-Dimethylphenethyl formate CAS No.: CoE No.:

10058‑43‑2 353

FL No.: 09.086 EINECS No.: n/a

FEMA No.: JECFA No.:

2395 1654

NAS No.:

2395

Description: α,α-Dimethylphenethyl formate has a dry, herbaceous, green, floral aroma and spicy taste, quite warm and herbaceous. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.892 mg

IOFI: Artificial

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

217–222°C

Specific gravity

1.494–1.502 (20°C) Soluble in mineral oil, most fixed oils, propylene glycol and ethanol; insoluble in water 1.018–1.030 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 20.00 9.50 18.00

Max. 30.00 15.50 22.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: From dimethylbenzylcarbinol and formic acid using acetic anhydride. Aroma threshold values: n/a

Usual 4.57 4.60 9.75

Max. 5.00 6.50 14.50

N,N-DIMETHYLPHENETHYLAMINE

499

Taste threshold values: n/a Natural occurrence: Not reported found in nature.

N,N-DIMETHYLPHENETHYLAMINE Synonyms: Benzenemethanamine, N,N-α-trimethyl-, (R)-; Benzylamine, N,N, α-trimethyl-, L-(+)-; (+)-(R)-N,N-Dimethylα-phenethylamine; (+)-N,N, α-Trimethylbenzylamine; (+)-N,N-Dimethyl-α-methylbenzylamine; (R)-(+)-N,N-Dimethyl-1phenethylamine; (R)-α-Methylbenzyldimethylamine; (R)-Dimethyl(1-phenylethyl)amine; (R)-N,N-Dimethyl-1-phenethylamine; (R)-[1-(Dimethylamino)ethyl]benzene CAS No.: CoE No.:

19342‑01‑9 n/a

FL No.: 11.014 EINECS No.: 242‑976‑2

FEMA No.: JECFA No.:

4248 1613

NAS No.:

n/a

Description: Colorless to yellow liquid; sweet fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW:

C10H15N/149.24 H3C

H N

H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 183°C 1.500–1.506 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.898–0.904 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Synthesis: n/a Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

2,3-DIMETHYLPYRAZINE

500

2,3-DIMETHYLPYRAZINE Synonyms: 2,3-Dimethyl-1,4-diazine; 2,3-Dimethylpyrazine; Pyrazine, 2,3-dimethylCAS No.: CoE No.:

5910‑89‑4 11323

FL No.: 14.050 EINECS No.: 227‑630‑0

FEMA No.: JECFA No.:

3271 765

NAS No.:

3271

Description: 2,3-Dimethylpyrazine has a nutty, cocoa-like odor and green note. Consumption: Annual: 71.67 lb

Individual: 0.00006073 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.797 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8N/108.14 Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

95% (sum of 2,3- 2,5- and 2,6-isomers)

Solubility

Boiling point

156°C

Specific gravity

1.501–1.510 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 0.997–1.030 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: By heating the reaction product of diacetyl and ethylenediamine with potassium hydroxide in alcohol. Aroma threshold values: Detection: 800 to 2500 ppb Taste threshold values: Taste characteristics at 7.5 ppm: musty, nut skins, cocoa powdery, roasted coffee and bready. Natural occurrence: Reported found in asparagus, cabbage, bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, popcorn, potato products, beer, sherry, rum and whiskey, soy products, cheeses, papaya, roasted coconut, oatmeal, barley, mushrooms, macadamia nut, rice, shrimps, clams, scallops and squid.

2,5-DIMETHYLPYRAZINE Synonyms: 2,5-Dimethyl-1,4-diazine; Glycoline; Ketine; Pyrazine, 2,5-dimethylCAS No.: CoE No.:

123‑32‑0 2210

FL No.: 14.020 EINECS No.: 204‑618‑3

FEMA No.: JECFA No.:

3272 766

NAS No.:

3272

Description: 2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor. Consumption: Annual: 60.00 lb

Individual: 0.00005084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: Nature Identical

2,6-DIMETHYLPYRAZINE

501

Empirical Formula/MW: C6H8N2/108.14 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

98% (sum of 2,3-, 2,5- and 2,6-isomers)

Solubility

Boiling point

155°C

Specific gravity

1.497–1.503 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 0.982–1.000 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 10.00 10.00 Meat products 10.00 10.00 Breakfast cereals 10.00 10.00 Milk products 10.00 10.00 Frozen dairy 10.00 10.00 Nonalcoholic beverages 10.00 10.00 10.00 10.00 10.00 10.00 Gelatins, puddings Soft candy Gravies 10.00 10.00 Soups 10.00 10.00 Synthesis: By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride. Aroma threshold values: Detection: 80 ppb to 1.8 ppm Taste threshold values: Taste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance. Natural occurrence: Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products, pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses, butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported found in coffee, potato chips and shrimp.

2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-1,4-diazine; Pyrazine, 2,6-dimethylCAS No.: CoE No.:

108‑50‑9 2211

FL No.: 14.021 EINECS No.: 203‑589‑4

FEMA No.: JECFA No.:

3273 767

NAS No.:

3273

Description: 2,6-Dimethylpyrazine has a nutty, coffee-like odor. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8N2/108.14 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

White to yellow lumpy crystals 98% (sum of 2,3-, 2,5- and 2,6-isomers) 154°C

Melting point Solubility

48°C Soluble in water and organic solvents; very soluble in ethanol

2,4-DIMETHYLPYRIDINE

502 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine. Aroma threshold values: Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee. Taste threshold values: Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut. Natural occurrence: Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla.

2,4-DIMETHYLPYRIDINE Synonyms: alpha, gamma-Dimethylpyridine; 2,4-Lutidine; Pyridine, 2,4-dimethylCAS No.: CoE No.:

108‑47‑4 n/a

FL No.: EINECS No.

14.104 203‑586‑8

FEMA No.: JECFA No.:

4389 n/a

NAS No.:

n/a

Description: Colorless to pale-yellow clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.632 mg

IOFI: n/a

Empirical Formula/MW: N

C H3

C7H9N/107.16 C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 158–159°C 1.496–1.502 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.929–0.935 (25°C)

2,6-DIMETHYLPYRIDINE

503

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.10 0.10 0.50 0.50 0.10 10.00 3.00 0.10 20.00 0.10 0.10 0.10 0.10 0.10 3.00 0.10 0.50

Max. 0.30 0.30 1.00 1.00 0.30 40.00 10.00 0.30 40.00 0.30 0.30 0.30 0.30 0.30 10.00 0.30 1.00

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 5.00 0.10 30.00 0.10 0.10 5.00 5.00 20.00 0.10 1.00 1.00 0.10 1.00 0.10 20.00 0.10 0.10

Max. 10.00 0.30 40.00 0.30 0.30 10.00 10.00 40.00 0.30 3.00 3.00 0.30 3.00 0.30 40.00 0.30 0.30

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYLPYRIDINE Synonyms: 2,6-Lutidine; alpha,alphaʹ-Dimethylpyridine; 2,6-Lutidine; alpha,alphaʹ-Lutidine; Pyridine, 2,6-dimethylCAS No.: CoE No.:

108‑48‑5 11381

FL No.: 14.065 EINECS No.: 203‑587‑3

FEMA No.: JECFA No.:

3540 1317

NAS No.:

3540

Description: 2,6-Dimethylpyridine has a powerful and diffusive minty-tarry odor. It has also been described to have the odor of pyridine and peppermint. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.314 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

N

C H3

C7H9N/107.16

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless oily liquid 99% 143–145°C

Refractive index Solubility Specific gravity

1.495–1.501 (20°C) Soluble in water; slightly soluble in fat 0.917–0.923 (25°C)

504

p-α-DIMETHYL STYRENE

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Gravies

Usual 1.50 0.15 0.15 0.50

Max. 10.00 3.00 3.00 5.00

Food Category Instant coffee, tea Nut products Snack foods Soups

Usual 0.01 0.50 2.00 0.50

Max. 0.15 5.00 10.00 5.00

Synthesis: Synthesis from ethyl acetoacetate, formaldehyde and ammonia; isolated from basic fraction of coal tar. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: nutty, coffee, cocoa, musty, bready and meaty. Natural occurrence: Reported found in bread, tea, peppermint oil, cheeses, chicken, beef, pork, beer, sherry, whiskies, cocoa, coffee, tea, oatmeal, rice bran, buckwheat and malt.

p-α-DIMETHYL STYRENE Synonyms: Benzene, 1-methyl-4-(1-methylethenyl)-; p-Isopropenyl toluene; 1-Methyl-4-isopropenyl benzene; 2-p-Tolyl propene; 4-Isopropenyl toluene CAS No.: 1195‑32‑0 FL No.: 01.010 FEMA No.: 2260 JECFA No.: CoE No.: EINECS No.: 214‑795‑9 Description; p,α-Dimethyl styrene has a citrusy-lemon-like aroma.

3144 1333

NAS No.:

Consumption: Annual: 1.67 lb

3144

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.15 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.345 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12/132.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

97% 186–189°C

Specific gravity

1.532–1.535 (0°C) Insoluble in water; soluble in oils and ethanol 0.846–0.854 (25°C)

Reported uses (ppm): (FEMA, 1997) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 1.28 0.93

Max. 4.00 2.46 1.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.53 0.55 2.22

Max. 0.96 0.99 4.97

Synthesis: By passing a stream of p-cymene and water vapors over activated aluminum oxide at 730°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: spicy, balsamic, musty, and eugenol/guiacol-like with a nutty nuance. Natural occurrence: Reported found in pepper, coffee, anise and parsley.

cisand trans-2,5-DIMETHYLTETRAHYDROFURAN-3-THIOL

505

DIMETHYL SUCCINATE Synonyms: Dimethyl butanedioate; Methyl succinate; Butanedioic acid, dimethyl ester; Succinic acid, dimethyl ester CAS No.: CoE No.:

106‑65‑0 439

FL No.: 09.445 EINECS No.: 203‑419‑9

FEMA No.: JECFA No.:

2396 616

NAS No.:

2396

Description: Dimethyl succinate has a pleasant, ethereal, winy odor and fruity, winy and burning flavor. Consumption: Annual: 2266.67 lb

Individual: 0.001920 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 100 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.213 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O4/146.14 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.418–1.422 (20°C) 1 mL is soluble in 1 mL 95% alcohol; slightly soluble to soluble in water; slightly soluble in alcohol; miscible in oils 1.114–1.118 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 7.50 10.00

Max. 18.75 13.13 30.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 96.88 3.16 10.00

Max. 96.88 4.86 18.75

Synthesis: By direct esterification of the acid with the alcohol in benzene solution at the boil in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: sweet, fruity, green with a soapy, waxy nuance. Natural occurrence: Reported found in filbert nuts and starfruit.

cis- and trans-2,5-DIMETHYLTETRAHYDROFURAN-3-THIOL Synonyms: 3-Furanthiol, tetrahydro-2,5-dimethyl-; 2,5-Dimethyl-3-tetrahydrofuranthiol, cis- and trans- isomers; Tetra­hydro-2,5dimethylfuran-3-thiol CAS No.: CoE No.:

26486‑21‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3971 1091

NAS No.:

n/a

Description: cis- and trans-Dimethyltetrahydrofuran-3-thiol has a roasted meat, sulfurous onion aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE:n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.109 mg (FEMA)

IOFI: n/a

cis- and trans-2,5-DIMETHYLTETRAHYDRO-3-FURYL THIOACETATE

506 Empirical Formula/MW:

SH

C6H12OS/132.2 H3C

CH3

O

Specifications: (JECFA, 2002) Appearance

Pale yellow to amber liquid

Refractive index

Assay (min)

96% (mixture of 4 stereoisomers)

Solubility

Boiling point

175°C; 75°C (25 mmHg)

Specific gravity

1.477–1.484 (20°C) Insoluble in water,soluble in organic solvents, fats; miscible with alcohol 1.040–1.048 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gravies

Usual 0.20 0.40 1.00 0.20 0.30 0.20 0.10

Max. 0.40 0.80 2.00 0.40 0.60 0.40 0.20

Food Category Hard candy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.40 0.20 0.20 0.20 0.30 0.20

Max. 0.80 0.40 0.40 0.40 0.60 0.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

cis- and trans-2,5-DIMETHYLTETRAHYDRO-3-FURYL THIOACETATE Synonyms: Ethanethioic acid, S-(tetrahydro-2,5-dimethylfuranyl)ester; S-(2,5-Dimethyl)-tetrahydrofuran-3-yl thioacetate; 2,5-Dimethyl-3-thioacetoxy-tetrahydrofuran, cis- and trans- isomers CAS No.: CoE No.:

252736‑39‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3972 1092

NAS No.:

n/a

Description: cis- and trans-2,5-Dimethyltetrahydro-3-furyl thioacetate has a roast meat, sulfurous and onion odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.924 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C8H14O2S/174.3 H3C

O

O CH3 CH3

Specifications: (JECFA 2002) Appearance

Pale yellow liquid

Refractive index

Assay (min)

90% (mixture of 4 stereoisomers)

Solubility

Boiling point

241°C ; 50°C (1 mmHg)

Specific gravity

1.468–1.474 (20°C) Insoluble in water, soluble in organic solvents, fats; miscible with alcohol 0.933–1.003 (20°C)

2,5-DIMETHYLTHIAZOLE

507

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Gravies

Usual 1.00 3.00 3.00 4.00 1.00 2.00 2.00 2.00 2.00

Max. 2.00 6.00 6.00 8.00 2.00 4.00 4.00 4.00 4.00

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 2.00 1.00 1.00 1.00 1.00 2.00 2.00

Max. 5.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2,5-DIMETHYLTHIAZOLE Synonyms: Thiazole, 2,5-dimethyl CAS No.: CoE No.:

4175‑66‑0 n/a

FL No.: 15.063 EINECS No.: n/a

FEMA No.: JECFA No.:

4035 1758

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 1.6 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

H3C

C5H7SN/113.18

CH3

N

Specifications: (JECFA, 2008) Appearance

Yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

148–150°C

Specific gravity

1.5423–1.527 (25°C) Soluble in ethanol; slightly soluble in water 1.114–1.124 (20°C)

Reported uses (ppm): (FEMA, 2003) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy Synthesis: n/a

Usual 3.00 5.00 3.00 3.00 2.00 2.00 2.00 4.00

Max. 6.00 10.00 6.00 6.00 4.00 4.00 4.00 8.00

Food Category Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soup

Usual 3.00 2.00 2.00 2.00 2.00 3.00 2.00

Max. 6.00 4.00 4.00 4.00 4.00 6.00 4.00

4,5-DIMETHYL THIAZOLE

508 Aroma threshold values: n/a Taste threshold values: n/a

Natural occurrence: Reportedly present in several foods including meat, coffee, tea (black), cocoa and barley (roasted). Also formed in D-glucose/L-cysteine Maillard system upon microwave irradiation or conventional heating.

4,5-DIMETHYL THIAZOLE Synonyms: Dimethyl thiazole, 4,5CAS No.: CoE No.:

3581‑91‑7 11606

FL No.: 15.017 EINECS No.: 222‑703‑3

FEMA No.: JECFA No.:

3274 1035

NAS No.:

3274

Description: 4,5-Dimethyl thiazole has a roasted nutty, meaty, boiled poultry-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.365 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H7NS/113.18

Specifications: (JECFA, 2008) Appearance

Clear colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

158°C (742 mmHg)

Specific gravity

1.516–1.524 (20°C) Soluble in ether; miscible in ethanol at room temperature 1.067–1.072 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 20.00 10.00 10.00 6.00

Max. 10.00 20.00 10.00 10.00 6.00

Food Category Gravies Hard candy Meat products Soft candy Soups

Usual 20.00 10.00 20.00 10.00 20.00

Max. 20.00 10.00 20.00 10.00 20.00

Synthesis: From methyl-α-bromoethyl ketone; by oxidation of 2-mercaptothiazoles with hydrogen peroxide in aqueous solution; from 2-mercapto-4,5-dimethylthiazole. Aroma threshold values: Detection: 470 ppb Taste threshold values: Taste characteristics at 5 ppm: fishy, amine and pyridine-like with shrimp and savory nuances. Natural occurrence: Reported found in peanuts, toasted oats, malt, peach, pork, coffee, krill, shrimp and scallops.

2,5-DIMETHYL-3-THIOFUROYLFURAN Synonyms: 2-Furancarbothioic acid, S-(2,5-dimethyl-3-furanyl) ester; S-(2,5-Dimethyl-3-duryl)thio-2-furoate; 3-Furancarbothioic acid S-(2,5-dimethyl-3-furanyl)ester CAS No.: CoE No.:

55764‑31‑3 2323

FL No.: 13.040 EINECS No.: n/a

FEMA No.: JECFA No.:

3481 1071

Description: 2,5-Dimethyl-3-thiofuroylfuran has a coffee-like, roasted meat aroma.

NAS No.:

3481

2,5-DIMETHYL-3-THIOISOVALERYLFURAN

509

Consumption: Annual: <1.00 lb

Individual: < 1.00 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW:

C11H10O3S/222.26

Specifications: (JECFA, 2008) Appearance

Clear yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

79–83°C (0.7 mmHg)

Specific gravity

1.512–1.519 (20°C) Insoluble in water; slightly soluble in fats; miscible in ethanol at room temperature 1.047–1.058 (25°C)

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-THIOISOVALERYLFURAN Synonyms: S-(2,5-Dimethyl-3-furyl) 3-methylbutanethioate; 2,5-Dimethyl-3-thioisovaleryl-furan; 2,5-Dimethyl-3thioisovaleryl furan; Isovaleric acid, thio-, S-2,5-dimethyl-3-furyl ester; 2,5-Dimethyl-3-furan thioisovalerate CAS No.: CoE No.:

55764‑28‑8 2324

FL No.: 13.041 EINECS No.: 259‑802‑6

FEMA No.: JECFA No.:

3482 1070

NAS No.:

3482

Description: 2,5-Dimethyl-3-furanthioisovalerate has a roast aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW:

C11H16O2S/212.31

IOFI: Artificial

2,6-DIMETHYLTHIOPHENOL

510 Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

124–125°C (6 mmHg)

Specific gravity

1.492–1.508 (20°C) Insoluble in water; slightly soluble in fat; miscible in ethanol at room temperature 1.025–1.034 (25°C)

Reported uses (ppm): (FEMA, 1977) Food Category Baked goods Meat

Usual 0.20 0.20

Max. 0.20 0.20

Food Category

Usual 0.20 0.20

Sauces Soups

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYLTHIOPHENOL Synonyms: 2,6-Dimethylbenzenethiol; 2,6-Dimethy­lthiophenol CAS No.: CoE No.:

118‑72‑9 n/a

2,6-Xylenethiol;

FL No.: 12.082 EINECS No.: 204‑272‑3

Benzenethiol, FEMA No.: JECFA No.:

2,6-dimethyl-; 3666 530

2,6-Dimethylbenzenethiol;

NAS No.:

3666

Description: 2,6-Dimethylthiophenol has a strong odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.122 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10S/138.23

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to yellow liquid 97% 87°C

Refractive index Solubility Specific gravity

1.527–1.531 (20°C) Slightly soluble in water; soluble in fat 1.044 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Gelatins, puddings

Usual 0.01 0.50 0.50 0.10 1.00 0.05 0.05 0.05 0.05

Max. 0.05 3.00 3.00 0.50 5.00 0.50 0.50 0.50 0.25

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.05 0.30 0.20 0.10 0.01 0.10 0.50 0.30 0.50

Max. 0.50 2.50 1.00 0.50 0.05 0.50 5.00 1.50 2.00

3,6-DIMETHYL-2,3,3a,4,5,7a-HEXAHYDROBENZOFURAN

511

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Meaty, vegetative and nutty with a slight sulfuraceous nuance. Natural occurrence: Reported found in boiled beef.

DIMETHYL TRISULFIDE Synonyms: Methyl trisulfide; Trisulfide, dimethyl; 2,3,4-Tri-thiapentane CAS No.: CoE No.:

3658‑80‑8 539

FL No.: 12.013 EINECS No.: 222‑910‑9

FEMA No.: JECFA No.:

3275 582

NAS No.:

3275

Description: Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.264 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H6O3/126.27 Specifications: (JECFA, 2008) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

165–170°C; 40°C (6 mmHg)

Specific gravity

1.595–1.605 (20°C) Very slightly soluble in water; soluble in alcohol, propylene glycol and oils 1.195–1.210 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Soups

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: It is produced by the microorganism, L. cremoris S2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.0 ppm: sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance. Natural occurrence: Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, tomato, wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, asparagus, black tea, shellfish and squid.

3,6-DIMETHYL-2,3,3a,4,5,7a-HEXAHYDROBENZOFURAN Synonyms: Dill ether; Anethofuran; Benzofuran, 2,3,3a,4,5,7a-hexahydro-3,6-dimethyl-, (3S-(3alpha,3aalpha,7aalpha))CAS No.: CoE No.:

74410‑10‑9 n/a

FL No.: EINECS No.

n/a n/a

Description: Dill aroma. Consumption: Odor and/or flavor used in dill, herbal and spicy.

FEMA No.: JECFA No.:

4315 n/a

NAS No.:

n/a

3,5-DIMETHYL-1,2,4-TRITHIOLANE

512 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.785 mg

IOFI: n/a

Empirical Formula/MW: H

O C H3

C10H16O/152.24

H

H

H3C

Specifications: (The Good Scents Co., 2009) Boiling point

207–208°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy Meat products

Usual 100.00 25.00 25.00 50.00 50.00 50.00 25.00

Max. 500.00 125.00 125.00 250.00 250.00 250.00 125.00

Food Category Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 25.00 25.00 25.00 500.00 50.00 25.00

Max. 125.00 125.00 125.00 5000.00 250.00 125.00

Synthesis: n/a Aroma threshold values: Herbal type medium strength odor, recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in dill weed oil Cuba (14.85%) and dill weed oil réunion (20.80%).

3,5-DIMETHYL-1,2,4-TRITHIOLANE Synonyms: 1,2,4-Trithiolane, 3,5-dimethyl-; 3,5-Dimethyl-1,2,4-trithiolane; 1,2,4-Trithiolane,3,5-dimethylCAS No.: CoE No.:

23654‑92‑4 11883

FL No.: 15.025 EINECS No.: 245‑808‑6

FEMA No.: JECFA No.:

3541 573

NAS No.:

3541

Description: 3,5-Dimethyl-1,2,4-trithiolane has a meat flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.008 mg Empirical Formula/MW:

C4H8O3/152.31

IOFI: Nature Identical

6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE

513

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 43–45°C (0.7 mmHg) 1.593–1.603 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in fat 1.241–1.261 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category

Usual 0.05 0.05

Gravies Meat products

Max. 0.30 0.30

Food Category Milk products Soups

Usual 0.05 0.05

Max. 0.30 0.30

Synthesis: n/a Aroma threshold values: Detection: 2 ppb. Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, cooked chicken, pork, mutton, roasted filberts, dried kidney beans, shrimps, clams and mushrooms.

6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE Synonyms: 2,6-Dimethyl-2,6-undecadien-10-one; Geranylacetone; 5,9-Undecadien-2-one, 6,10-dimethyl-, (E) CAS No.:

689‑67‑8 3796‑70‑1

CoE No.:

11088b

a b

07.216a 07.123b 211‑711‑2a EINECS No.: 223‑269‑8b

FL No.:

FEMA No.:

3542

JECFA No.:

1122b

NAS No.:

3542

Corresponds with CAS No. 689‑67‑8. Corresponds with CAS No. 3796‑70‑1.

Description: 6,10-Dimethyl-5,9-undecadien-2-one has a green and rosy floral odor and fresh-floral, light, but rather penetrating sweet-rosy, slightly green, magnolia-like odor. It blends well in lavender and fruity notes, where it imparts a clean and natural character. It helps to round out floral bouquets. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.465 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% 247°C

Specific gravity

1.463–1.471 (20°C) Slightly soluble in water; soluble in oil; miscible in ethanol at room temperature. 0.861–0.867 (25°C)

2,4-DIMETHYL-5-VINYLTHIAZOLE

514 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Max. 10.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: By reaction of linalool and ethyl acetoacetate with an alkaline catalyst and subsequent rearrangement and decarboxylation. Aroma threshold values: Detection: 60 ppb to 6.4 ppm Taste threshold values: Taste characteristics at 12 ppm: floral, fruity, fatty, green, pear, apple and banana nuances. Natural occurrence: Reported found in oil of citronella, yellow passion fruit, peppermint, Scotch spearmint oil, Japanese seafood, scallop, tomato, tomato paste, citrus peel oils, carrots, papaya, melon, Parmesan cheese, milk powder, cognac, tea, starfruit, figs, mango, red sage, nectarines, clams, pork, anise, and hyssop.

2,4-DIMETHYL-5-VINYLTHIAZOLE Synonyms: Thiazole, 5-ethenyl-2,4-dimethylCAS No.: CoE No.:

65505‑18‑2 2237

FL No.: 15.005 EINECS No.: n/a

FEMA No.: JECFA No.:

3145 1039

NAS No.:

3145

Description: 2,4-Dimethyl-5-vinylthiazole has a nut-like flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.746 mg

IOFI: n/a

Empirical Formula/MW: C7H9NS/139.21

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

183–184°C

Specific gravity

1.560–1.565 (20°C) Soluble in organic solvents; miscible in ethanol at room temperature 1.050–1.565 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Synthesis: n/a

Usual 2.00 3.07 1.00 1.73

Max. 4.00 5.83 3.00 3.17

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef.

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.07 0.81 3.07

Max. 1.00 2.50 1.42 5.83

DIPHENYL ETHER

515

DIPHENYL DISULFIDE Synonyms: Phenyl disulfide; Phenyl dithiobenzene CAS No.: CoE No.:

882‑33‑7 11757

FL No.: 12.043 EINECS No.: 212‑926‑4

FEMA No.: JECFA No.:

3225 578

NAS No.:

Consumption: Annual: <1.00 lb

3225

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.205 mg

IOFI: n/a

Empirical Formula/MW: C12H10S2/218.34 Specifications: (JECFA, 2008) Appearance

Orthorhombic needles

Melting point

Assay (min)

98%

Solubility

Boiling point

310°C, 192°C (15 mmHg)

Specific gravity

61–62°C Insoluble in water; soluble in alcohol, ether and carbon disulfide 1.353 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.55 0.40 0.50

Max. 1.00 3.50 1.00 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.60 0.40 0.65

Max. 5.00 2.67 1.00 1.50

Synthesis: By heating and passing a stream of air over an ammoniacal solution of thiophenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring phytoalexin-like substance.

DIPHENYL ETHER Synonyms: Benzene, 1,1ʹ-oxybis-); Benzene, phenoxy; Diphenyl oxide; Ether, diphenyl; Geranium crystals; 1,1ʹ-Oxybisbenzene; Oxydiphenyl; Phenoxybenzene; Phenyl ether; Phenyl ether, vapor; Phenyl oxide CAS No.: CoE No.:

101‑84‑8 2201

FL No.: 04.035 EINECS No.: 202‑981‑2

FEMA No.: JECFA No.:

3667 1255

NAS No.:

3667

Description: Diphenyl ether has a harsh, floral-green, metallic geranium-type odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.053 mg

IOFI: Artificial

1,3-DIPHENYL-2-PROPANONE

516 Empirical Formula/MW: C12H10O/170.21 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

0.5 Colorless, long, crystalline needles or colorless oily liquid

Melting point

26.8°C

Refractive index

1.578–1.583 (20°C)

99%

Solubility

Boiling point 259°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

Soluble in oils and ethanol; insoluble in water 1.071–1.075 (25°C)

Food Category Usual Max. Food Category Usual Nonalcoholic beverages 0.40 2.50 Soft candy 2.00 Synthesis: By heating potassium phenolate with bromobenzene or with chlorobenzene at elevated temperatures.

Max. 6.00

Aroma threshold values: Aroma characteristics at 1.0%: grassy, musty, powdery, dry, terpy, ocimenelike, aromatic and hoplike with green juniper berry nuances. Taste threshold values: Taste characteristics at 10 ppm: dry chemical, floral rosey with carrot, tropical and hoplike terpy notes and a green vegetative and woody nuance. Natural occurrence: Reported found in muscat grapes, grilled beef, green tea, potato chips, buckwheat, Bourbon vanilla and lemon balm.

1,3-DIPHENYL-2-PROPANONE Synonyms: Benzyl ketone; Dibenzyl ketone; alpha,alphaʹ-Diphenylacetone; 1,3-Diphenyl-acetone; 1,3-Diphenylpropanone; 1,3-Diphenyl-2-propanone; 2-Propanone, 1,3-diphenylCAS No.: 102‑04‑5 FL No.: 07.086 FEMA No.: 2397 NAS No.: CoE No.: 11839 EINECS No.: 203‑000‑0 JECFA No.: 832 Description: 1,3-Diphenyl-2-propanone has a sweet, faint, fruity odor reminiscent of bitter almond. Consumption: Annual: 1.67 lb

2397

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.89 mg

IOFI: n/a

Empirical Formula/MW: C15H14O/210.28 Specifications: (JECFA, 2008) Appearance

White or colorless crystals

Melting point

Assay (min)

97%

Solubility

32–37°C Insoluble in water; soluble in organic solvents and oils; very soluble in ethanol

Boiling point 330°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 8.00

Max. 18.00 9.00 12.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.05 4.00 12.00

Max. 0.05 5.00 16.00

DISODIUM 5ʹ-GUANYLATE

517

Synthesis: By heating α, α’-phenyl benzyl ethylene glycol or α, α’-phenyl benzyl ethylene oxide in the presence of diluted H2SO4 or ZnCl2; also by dry distillation of phenylacetate and magnesium chloride (C6H5CH2COOMgCl) or other salts of phenylacetic acid. Aroma threshold values: Aroma characteristics at 10% in ethanol. Sweet, powdery, and honey with floral rose nuances. Taste threshold values: Taste characteristics at 30 ppm: bitter with floral, rose and honey notes. Natural occurrence: Not reported found in nature.

DIPROPYL TRISULFIDE Synonyms: Dipropyl trisulphide; Propyl trisulfide; Trisulfide, dipropyl CAS No.: CoE No.:

6028‑61‑1 726

FL No.: 12.023 EINECS No.: 227‑903‑4

FEMA No.: JECFA No.:

3276 585

NAS No.:

3276

Description: Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Approved. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.264 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14S3/182.38 Specifications: (JECFA, 2008) Acid value (max)

99.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% (including up to 15% dipropyl disulfide) 98°C (4 mmHg); 93°C (6 mmHg)

Specific gravity

1.542–1.590 (20°C) Almost insoluble in water; soluble in alcohol and oils 0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Soups

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: By adaptation of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.0 ppm: alliaceous, sulfurous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances. Natural occurrence: Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw), chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus).

DISODIUM 5ʹ-GUANYLATE Synonyms: Disodium guanylate; Disodium GMP; Disodium guanosine-5ʹ-monophosphate; Disodium 5ʹ-GMP; Disodium 5ʹ-guanylate; GMP; GMP disodium salt; GMP sodium salt; Guanosine 5ʹ-(disodium phosphate); Guanosine 5ʹ-monophosphate disodium salt; Guanosine 5ʹ-phosphate disodium salt; Guanosine 5ʹMP, disodium salt; 5ʹ-Guanylic acid, disodium salt; Sodium GMP; Sodium guanosine 5ʹ-monophosphate; Sodium guanylate; Sodium 5ʹ-guanylate; 5ʹ-GMP disodium salt CAS No.: CoE No.:

5550‑12‑9 n/a

FL No.: n/a EINECS No.: 226‑914‑1

FEMA No.: JECFA No.:

3668 n/a

NAS No.:

3668

518

DISODIUM 5ʹ-GUANYLATE

Description: Disodium guanylate contains approximately seven molecules of water of crystallization. It has a characteristic taste. Disodium guanylate (GMP) is often used in combination with disodium inosinate (IMP) and monosodium glutamate (MSG). These substances are some of the taste principle components in both animal and vegetable foods, and they contribute to a  fundamental taste sensation called “savory.” The taste intensity differs with the concentration. Although taste quality of IMP or GMP in the presence of MSG is almost similar, GMP provides smoother “fullness” and “thickness” than IMP. The synergistic effect between nucleotides and MSG in cooking has long been empirically established. For example, in traditional Japanese cooking, soup stocks are made by simmering dried tangle (kombu), rich in glutamate (2.26 to 5.73 g/100 g), along with dried bonito (katsuobishi), rich in IMP (0.63 to 1.31 g/100 g) or with a type of dried mushroom, (shiitake) rich in GMP (0.21 g/100 g). Europeans make soup stocks by cooking animal meats rich in IMP or several kinds of mushrooms rich in GMP, along with vegetables containing glutamate (Burdock, 1997). Consumption: Annual: 91666.67 lb

Individual: 0.07768 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 155 et seq., 170.60, 172.530 FDA (other): n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C10H12N5O8Na2P/407.19

Specifications: (FCC, 1996) Amino acids Ammonium salts Appearance

Passes test Passes test Colorless or white crystals or as a white crystalline powder

Heavy metals (as Pb) Not more than 10 mg/kg Loss on drying Passes test Other nucleotides

Passes test

Arsenic

Less than 3 ppm

pH of a 1 in 20 solution

Between 7.0 and 8.5

Assay

97–102% as C10H12N5O8Na2P, calculated on an anhydrous basis

Solubility

Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies Main dishes, NEC Meat products

Usual n/a n/a n/a n/a n/a n/a n/a n/a n/a n/a

Max. 143.00 0.40 3200.00 2000.00 10.00 3000.00 2000.00 240.00 0.15 200.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual n/a n/a n/a n/a n/a n/a n/a n/a n/a n/a

Max. 46.00 2000.00 240.00 200.00 140.00 150.00 1000.00 50.00 3000.00 720.00

Synthesis: This flavor enhancer is derived from fungal sources. Aroma threshold values: n/a Taste threshold values: 0.0125 g/dL (in water) Natural occurrence: Reported found in mushroom (shiitake, enokidake, matsutake, syoro, hatsutake), pork, chicken and whale.

DISODIUM 5ʹ-INOSINATE

519

DISODIUM 5ʹ-INOSINATE Synonyms: 5ʹ-Inosinic acid, disodium salt; Disodium inosinate; Disodium IMP; Disodium 5ʹ-inosinate; Disodium inosine 5ʹ-phosphate; Disodium inosine-5ʹ-monophosphate; IMP disodium salt; IMP sodium salt; Inosin-5ʹ-monophosphate disodium; Inosine 5ʹ-monophosphate disodium; Inosine 5ʹ-monophosphate disodium salt hydrate; Inosine 5ʹIMP disodium salt; Inosine-5ʹmonophosphoric acid disodium salt; Inosine-5ʹ-phosphate; Inosinic acid; 5ʹ-Inosinic acid, disodium salt; Sodium inosinate; Sodium 5ʹ-inosinate; 5ʹ-IMP Disodium salt; 5ʹ-Inosinate sodium; 5ʹ-Inosinic acid, sodium salt (1:2) CAS No.: 4691‑65‑0 FL No.: n/a FEMA No.: 3669 NAS No.: 3669 11895 JECFA No.: n/a INS No. 631 CoE No.: EINECS No.: 225‑146‑4 Description: Disodium 5ʹ-inosinate contains approximately 7.5 molecules of water of crystallization. It is odorless and has characteristic taste. For other details of description, see Disodium 5ʹ-Guanylate. Consumption: Annual: 106833.33 lb

Individual: 0.09053 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 155 et seq., 172.535, 170.60 FDA (other): n/a Trade association guidelines: FEMA PADI: 110.267 mg

IOFI: n/a

Empirical Formula/MW:

C10H11N4O8Na2P/392.17

Specifications: (FCC, 1996) Amino acids Ammonium salts Appearance Assay

Passes test Passes test Colorless or white crystals or white crystalline powder 97–102% as C10H11N4O8Na2P, calculated on an anhydrous basis Not more than 0.015%

Barium salt Clarity and color of Passes test solution Reported uses (ppm): (FEMA, 1994)

Heavy metals (as Pb) Not more than 0.002% Lead Not more than 10 mg/kg Other nucleotides pH of a 1 in 20 solution Solubility Water

Passes test Between 7.0 and 8.5 Soluble in water Not more than 28.5%

Food Category Usual Max. Food Category Usual Baked goods 49.60 141.00 Nonalcoholic beverages 55.00 Cheese 0.40 0.40 Other grains 210.00 Condiments, relishes 98.00 3200.00 Poultry 200.00 Fats, oils 310.00 2000.00 Processed vegetables 98.00 Fish products 10.00 10.00 Reconstituted vegetables 6.00 Frozen dairy 2000.00 3000.00 Seasonings, flavors 14.00 Gravies 107.00 660.00 Snack foods 16.00 Meat products 88.00 220.00 Soft candy 2000.00 46.00 46.00 Soups 68.00 Milk products Synthesis: Disodium 5ʹ-inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources.

Max. 220.00 240.00 200.00 220.00 50.00 1000.00 50.00 3000.00 660.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla.

DISODIUM PHOSPHATE

520

DISODIUM PHOSPHATE Synonyms: Phosphoric acid, disodium salt; Sodium monohydrogen phosphate (2:1:1); Sodium phosphate dibasic; Disodium hydrogenorthophosphate CAS No.: CoE No.:

7558‑79‑4 n/a

FL No.: n/a EINECS No.: 231‑448‑7

FEMA No.: JECFA No.:

2398 n/a

NAS No.: INS No.

2398 339ii

Description: Disodium phosphate is anhydrous or contains two molecules of water of hydration. Consumption: Annual: 33,500,000.00 lb

Individual: 28.3898 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 137.305, 139.110, 150 et seq., 173.310, 175 et seq., 182.1778, 182.6290, 182.6778, 182.8778, 582.6290 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.43 mg

IOFI: n/a

Empirical Formula/MW: Na

O

Na2HO4P/141.96

HO

P O

O

+

-

-

Na

+

Specifications: (FCC, 1996) Appearance

White, crystalline powder or granules

Heavy metal (as Pb)

Not more than 10 mg/kg

Arsenic (as As)

Not more than 3 mg/kg

Insoluble substances

Not more than 0.2%

Assay Fluoride

Not less than 98% Na2HPO4 after drying Not more than 0.005%

Loss on drying Solubility

Not more than 5% for anhydrous; between 18 and 22% for dihydrate Soluble in water; insoluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Fats, oils Frozen dairy Gelatins, puddings Gravies Imitation dairy Meat products Synthesis: n/a

Usual 1.69 3.78 16.59 3.96 0.56 1.88 7.14 0.55 1.16

Max. 1.71 6.63 31.29 4.14 0.66 3.11 7.69 0.57 1.87

Food Category Milk products Other grains Poultry Processed vegetables Snack foods Soft candy Soups Sweet sauces

Usual 9.63 6.94 2.50 0.82 0.34 0.10 0.52 0.46

Max. 35.32 6.94 5.00 0.82 2.19 0.20 0.52 0.46

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DISODIUM SUCCINATE Synonyms: Sodium succinate; Butanedioic acid, disodium salt; Disodium butanedioate; Disodium succinate; Succinic acid, disodium salt CAS No.: CoE No.:

150‑90‑3 24

FL No.: 08.113 EINECS No.: 205‑778‑7

FEMA No.: JECFA No.:

3277 n/a

NAS No.:

3277

[2,4-DITHIA-1-METHYL-8-OXABICYCLO[3.3.0]OCTANE-3,3ʹ(1ʹ-OXA-2ʹ-METHYL)CYCLOPENTANE]

521

Description: Disodium succinate has an acidic flavor. It is used as an acidity regulator and flavor enhancer. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 29.328 mg

IOFI: n/a

Empirical Formula/MW: C4H4Na2O4 . 6H2O/270.16 Specifications: (Burdock, 1997) Appearance Arsenic (as As2O3)

Granules or crystalline powder; anhydrous when heated to 120°C 1 ppm (max)

Assay Heavy metal (as Pb)

Anhydrous, 59.99%; hydrate, 40.01%; as succinic acid 43.71% 10 ppm (max)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Soups

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Synthesis: By a patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in condiments.

(SPIRO)[2,4-DITHIA-1-METHYL-8-OXABICYCLO[3.3.0]OCTANE-3,3ʹ(1ʹOXA-2ʹ-METHYL)CYCLOPENTANE] PLUS SPIRO[DITHIA-6-METHYL-7OXABICYCLO[3.3.0]OCTANE-3,3ʹ-(1ʹ-OXA-2-METHYL)CYCLO-PENTANE] Synonyms: Hexahydro-2ʹ3a-dimethylspiro[1,3-dithiolo[4,5b]furan-2,3ʹ(2ʹH)-furan]; 2,3ʹ(2ʹH)-furan),hexahydro-2ʹ,3a-dimethyl-

Spiro(1,3-dithiolo(4,5-b)furan-

CAS No.: CoE No.:

NAS No.:

38325‑25‑6 2325

FL No.: 15.007 EINECS No.: 253‑884‑7

FEMA No.: JECFA No.:

3270 1296

3270

Description: This compound has a meaty aroma. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.042 mg

IOFI: Artificial

2,5-DITHIAHEXANE

522 Empirical Formula/MW:

C10H16O2S2/232.37-

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

135–140°C (3 mmHg)

Specific gravity

1.559–1.565 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.200–1.208 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 0.045 2.40 0.25 0.25 0.01

Max. 0.045 2.40 0.25 0.25 0.01

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.10 0.07 0.045 0.10 0.07

Max. 0.10 0.07 0.045 0.10 0.07

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DITHIAHEXANE Synonyms: 1,2-bis(Methylmercapto)ethane; 1,2-bis(Methylthio)ethane; Ethane, 1,2-bis(methylthio)- (9CI) CAS No.: CoE No.:

6628‑18‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4298 1707

NAS No.:

n/a

Description: Clear, colorless or pale yellow liquid; dairy aroma with sulfurous note. Consumption: Odor and/or flavor used in butter, cream, custard, yogurt, buttermilk, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: n/a

Empirical Formula/MW: C4H10S2/122.26

H3C

S S

C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

178–179°C 1.526–1.533 (20°C)

Specific gravity

Insoluble in water; soluble in nonpolar solvents and ethanol 1.039–1.049 (25°C)

1,4-DITHIANE

523

Reported uses (ppm): (FEMA, 2007) Food Category Condiments, relishes Egg products Fish Products Frozen dairy Gravies Meat products Milk products

Usual 0.02 0.02 0.02 0.02 0.02 0.02 0.01

Max. 0.20 0.20 0.20 0.10 0.20 0.20 0.10

Food Category Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.01 0.02 0.01 0.01 10.00 0.02 0.02

Max. 0.10 0.20 0.10 0.10 50.00 0.10 0.10

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

1,4-DITHIANE Synonyms: p-Dithiane; 1,4-Dithiocyclohexane; 1,4-Dithiin, tetrahydro; Diethylene disulfide CAS No.: CoE No.:

505‑29‑3 n/a

FL No.: 15.066 EINECS No.: 208‑007‑2

FEMA No.: JECFA No.:

3831 456

NAS No.:

n/a

Description: 1,4-Dithiane has a seafood-like odor and a garlic/onion taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005146 mg

IOFI: Nature Identical

Empirical Formula/MW: S

C4H8S2/120.24 S

Specifications: (JECFA, 2008) Appearance

White to off-white crystals

Melting point

Assay (min)

97%

Solubility

Boiling point

199–200°C

110–112°C Slightly soluble in hot water; soluble in hot alcohol, oil

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 8.00 2.00

Food Category Seasonings, flavors Soups

Usual 20.00 0.02

Max. 20.00 1.00

Synthesis: n/a Aroma threshold values (ppb): Aroma characteristics at 0.1% ethanol: seafood-like, solvent, garlic and onion, pyridine like. Taste threshold values (ppb): 0.5 to 10 ppm: seafood-like, clam and oyster fermented garlic and onion, mushroom and turkey. Natural occurrence: Not reported found in nature.

2,8-DITHIANON-4-EN-4-CARBOXALDEHYDE

524

2,8-DITHIANON-4-EN-4-CARBOXALDEHYDE Synonyms: Methialdol; 5-(Methylthio)-2-(methyl-thio)methylpent-2-en1-al; 2-Pentenal, 5-(methy-thio-2-[(methylthio)methyl]-; 2,8-Dithianon-4-en-4-carboxaldehyde; 5-(Methylthio)-2-((methylthio)methyl)-2-pentenal; 5-(Methylthio)-2-((methylthio) methyl)pent-2-enal; 2-Pentenal, 5-(methylthio)-2-((methylthio)methyl)CAS No.: CoE No.:

59902‑01‑1 11904

FL No.: 12.065 EINECS No.: 261‑978‑4

FEMA No.: JECFA No.:

3483 471

NAS No.:

Consumption: Annual: 1.67 lb

3483

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14OS2/190.33 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 104–105°C (10 mmHg) 1.557–1.567 (20°C)

Solubility Specific gravity

Slightly soluble in water 1.106–1.105 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products Synthesis: n/a

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Food Category Seasonings, flavors Soups

Usual 0.10 0.10

Max. 0.20 0.20

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato juice.

2,2ʹ-(DITHIODIMETHYLENE)-DIFURAN Synonyms: Bis(2-furfuryl)disulfide; Difurfuryl disulfide; Furfuryl disulfide; 2,2ʹ-(Dithiobis(methylene))bisfuran; Furan, 2,2ʹ-(dithiobis(methylene)) bisCAS No.: 4437‑20‑1 FL No.: 13.050 FEMA No.: 3146 CoE No.: 11480 EINECS No.: 224‑649‑6 JECFA No.: 1081 Description: 2,2ʹ-(Dithiodimethylene)-difuran has a powerful, repulsive sulfide odor. Consumption: Annual: 183.33 lb

2,2ʹ-(Dithiodi-methylene) NAS No.:

difuran;

3146

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.023 mg

IOFI: Nature Identical

DITTANY (Roots)

525

Empirical Formula/MW:

S

O

C10H10O2S2/226.32

S

O

Specifications: (JECFA, 2008) Appearance

Pale-yellowish, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

229–230°C

Specific gravity

1.585–1.598 (20°C) Slightly soluble in water; soluble oils; miscible in ethanol at room temperature 1.229–1.248 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.01 0.08 0.09 0.06

Max. 0.10 0.40 0.73 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.04 0.08

Max. 0.20 0.13 0.40

Synthesis: From furfural and sodium hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: roasted, sulfuraceous, alliaceous, green and meaty. Natural occurrence: Reported found in beef (boiled, cooked) and coffee.

DITTANY (Roots) Botanical name: Dictamnus albus L. Botanical family: Rutaceae Other names: Fraxinella; Burning-bush; Gas-plant; White Dittany Foreign names: Dictame ou Fraxinelle (Fr.), Weisser Diptam, Ascherwurz (Ger.), Dictamo blanco, Fraxinella (Sp.), Dittamo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6052 977047‑65‑6

Description: Dittany is a glabrous, perennial herb covered with a tacky gland. The plant is native to the island of Crete and widespread throughout the mountains of southern Europe. It has erect, round nodulose stems; coriaceous leaves; irregular, white (sometimes red-streaked) flowers arranged in hirsute clusters; and glabose seeds with an outer black, shiny tunic. Dittany has pale roots. All parts of the plant are covered with lemon-scented glands, which exude sufficient vapor to ignite in hot weather. The parts used are the roots and bark. Dittany has a tonic, aromatic flavor. Derivatives: Infusion (2%) and tincture (20%) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Dittany contains tannic acid, a trace of glucose, gummy matter, considerable extractive matter, a part of which was bitter and acid, and dark-green resin; the ashes give salts of potassium, calcium, magnesium and iron. The presence of dictamine (alkaloid), in combination with trigonellin and chlorine, is responsible for the antispasmodic properties of dittany derivatives. Dittany has been claimed to contain the 5-methoxypsoralen and 8-methoxypsoralen responsible for photocontact dermatitis.

DITTANY OF CRETE

526 Aroma threshold values: n/a Taste threshold values: n/a

DITTANY OF CRETE Botanical name: Origanum dictamnus L. Botanical family: Labiatae; Lamiaceae Other names: Spanish hops Foreign names: Origan dictame (Fr.), Dosten Diptam (Ger.), Dictamo (Sp.), Dittamo Cretico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2399 n/a

NAS No.: EAFUS No.:

2399 977017‑92‑7

Description: Dittany of Crete is a woody shrub native to the eastern Mediterranean coast (Crete). It grows 25 to 40 cm (10 to 16 in.) tall, with woody stalks, opposite leaves, purple flowers (and branches); it flowers from June to September. The leaves and flowering tops are the parts used. The dried product and its derivatives exhibit an intense, pleasant odor and a bitter, aromatic flavor. Derivatives: Infusion (3%), tincture (20% in 65% ethanol) and fluid extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.683 mg

IOFI: Natural

Essential oil composition: The volatile constituents of the aroma include pulegone and carvacrol. The limonoid triterpene, obacunone, was also detected in dittany of Crete. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 21.00

Max. 55.00

Aroma threshold values: n/a Taste threshold values: n/a

DIVANILLIN Synonyms: [1,1ʹ-Biphenyl]-3,3ʹ-dicarboxaldehyde, 6,6ʹ-dihydroxy-5,5ʹ-dimethoxy-; 6,6ʹ-Dihydroxy-5,5ʹ-dimethoxybiphenyldic arboxaldehyde; 2,2ʹ-Dihydroxy-3,3ʹ-dimethoxy-5,5ʹ-diformylbiphenyl; 5,5ʹ-Bivanillin; Dehydrodivanillin CAS No.: CoE No.:

2092‑49‑1 n/a

FL No.: 05.221 EINECS No.: n/a

FEMA No.: JECFA No.:

4107 1881

NAS No.:

n/a

Description: White solid; fruity vanilla aroma. Consumption: Odor and/or flavor used in butter, butter rum, butterscotch, cappuccino, cream, cream ice cream, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.044 mg

IOFI: Artificial

2-trans-6-cis-DODECADIENAL

527

Empirical Formula/MW: O

OH O

H3C

C16H14O6/302.28

C H3

O OH

O

Specifications: (JECFA, 2008) Assay (min)

91%

Refractive index

Boiling point

486–487°C

Solubility

Melting point

315°C

1.651 ± 0.02 (20°C) Practically insoluble to insoluble in water; soluble in benzyl alcohol and ethanoll

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 15.00 30.00 100.00 10.00 15.00 10.00 10.00 15.00

Max. 30.00 50.00 200.00 20.00 20.00 20.00 20.00 20.00

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 30.00 10.00 10.00 10.00 5.00 10.00 20.00 10.00

Max. 50.00 30.00 20.00 40.00 15.00 30.00 40.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-trans-6-cis-DODECADIENAL Synonyms: 2,6-Dodecadienal, (2E,6Z)-; trans-2-cis-6-Dodecadienal; 2-trans,6-cis-Dodecadienal; 2,6-Dodecadienal, (E,Z)-; (E,Z)-2,6-Dodecadienal; (2E,6Z)-Dodeca-2,6-dienal CAS No.: CoE No.:

21662‑13‑5 n/a

FL No.: 05.120 EINECS No.: 244‑515‑0

FEMA No.: JECFA No.:

3637 1197

NAS No.:

3637

Description: 2-trans-6-cis-Dodecadienal has a faint fatty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.000456 mg

IOFI: Nature Identical

trans, trans-2,4-DODECADIENAL (2E,4E)-

528 Empirical Formula/MW: C12H20O/180.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light pale-yellow liquid

Solubility

Assay Boiling point

97.5% 130°C (5 mmHg)

Specific gravity

1.425–1.431 (20°) Soluble in fat and ethanol; insoluble in water 0.987–0.993 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.0002 0.002 0.0046

Max. 0.002 0.01 0.02

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.0023

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, herbal, waxy and aldehydic. Natural occurrence: Reported found in cooked chicken, guinea hen and cardamom.

trans, trans-2,4-DODECADIENAL (2E,4E)Synonyms: trans,trans-2,4-Dodecadienal; 2,4-Dodecadienal, (E,E)-; (E,E)-2,4-Dodecadienal; (E,E)-2,4-Dodecadien-1-al; (2E,4E)-Dodeca-2,4-dienal CAS No.: CoE No.:

21662‑16‑8 11758

FL No.: 05.125 EINECS No.: 244‑517‑1

FEMA No.: JECFA No.:

3670 1196

NAS No.:

3670

Description: trans, trans-2,4-Dodecadienal has an oily, fried meat, tallow aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.107 mg

IOFI: n/a

Empirical Formula/MW: C12H20O/180.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

85% 130°C (6 mmHg)

Specific gravity

1.470–1.476 (20°C) Slightly soluble in water; soluble in ethanol; miscible in oils 0.983–0.989 (25°C)

γ-DODECALACTONE

529

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.50 0.30 0.30

Max. 1.00 0.50 0.50

Food Category Meat products Snack foods Soups

Usual 0.30 0.30 0.30

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in “country-cured” ham, oxidized milk and potato chips.

γ-DODECALACTONE Synonyms: Dihydro-5-octyl-2(3H)-furanone; Dihydro-5-octylfuran-2(3H)-one; gamma-Dodecalactone; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; Dodecanolide-1,4; 4-Dodecanolide; 2(3H)-Furanone, dihydro-5-octyl-; 4-Hydroxydodecanoic acid lactone; 4-Hydroxydodecanoic acid, gamma-lactone; gamma-Octyl-gamma-butyrolactone; gamma-n-Octyl-gamma-n-butyrolactone CAS No.: CoE No.:

2305‑05‑7 2240

FL No.: 10.019 EINECS No.: 218‑971‑6

FEMA No.: JECFA No.:

2400 235

NAS No.:

2400

Description: γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor. Consumption: Annual: 2166.67 lb

Individual: 0.001836 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.39 mg

IOFI: Natural

Empirical Formula/MW: C H3

C12H22O2/198.30 O

O

Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 97% 131°C (1.5 mmHg)

Refractive index Solubility Specific gravity

1.451–1.456 (20°C) 1 mL in 1 mL 95% alcohol 0.933 to 0.938 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils

Usual 0.67 18.71 0.01 0.74 9.47

Max. 1.67 25.62 0.01 0.74 14.98

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.53 10.24 8.62 14.84

Max. 26.91 15.55 13.89 21.57

Synthesis: From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol. Aroma threshold values: Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances.

δ-DODECALACTONE

530

Taste threshold values: Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel. Natural occurrence: Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources.

δ-DODECALACTONE Synonyms: n-Heptyl-δ-valerolactone; delta-Dodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; 6-Heptyltetrahydro-2H-pyran-2-one; delta-Heptyl-delta-valerolactone; n-Heptyl-delta-valerolactone; 5-Hydroxydodecanoic acid lactone; 5-Hydroxydodecanoic acid delta-lactone; 2H-Pyran-2-one, 6-heptyltetrahydro CAS No.: CoE No.:

713‑95‑1 624

FL No.: 10.008 EINECS No.: 211‑932‑4

FEMA No.: JECFA No.:

2401 236

NAS No.:

2401

Description: δ-Dodecalactone has a powerful, fresh, coconut-fruity, oily odor. On dilution the odor is butter-like. At low levels, it has a peach-, pear-, plum-like flavor. Consumption: Annual: 22000.00 lb

Individual: 0.01864 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.936 mg

IOFI: Natural

Empirical Formula/MW: C12H22O2/198.31 O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

8.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min)

98%

Specific gravity

1.458–1.461 (20°C) Very soluble in alcohol, propylene glycol and vegetable oil; insoluble in water 0.942–0.950 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils

Usual 0.81 1.50 3.30 0.30 0.05 1.00 9.70

Max. 2.07 20.00 3.30 3.80 0.10 2.00 40.00

Food Category Frozen dairy Fruit juice Gelatins, puddings Meat products Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.0001 2.78 2.50 0.25 1.82 1.00

Max. 1.00 0.0001 6.98 9.00 1.00 4.20 200.00

Synthesis: By lactonization of 5-hydroxydodecanoic acid. Aroma threshold values: Aroma characteristics at 1.0%: waxy, fatty, dairy-like, lactonic, milky creamy afternote with a fruity strawberry nuance. Taste threshold values: Taste characteristics at 10 ppm: strong fatty creamy, stale milky lactonic massoia notes with a dairy mouthfeel. Natural occurrence: Reported found in apricot, butter, cheddar cheese, coconut, cooked beef, milk products, peach, pineapple and strawberry.

DODECANAL DIMETHYL ACETAL

531

ε-DODECALACTONE Synonyms: epsilon-Dodecalactone; 7-Hexyl-2-oxepanone; 7-Hexyloxepan-2-one; 2-Oxepanone, 7-hexyl; Dodecanoic acid, 6-hydroxy-, epsilon-lactone CAS No.: CoE No.:

16429‑21‑3 n/a

FL No.: 10.028 EINECS No.: 240‑483‑7

FEMA No.: JECFA No.:

3610 242

NAS No.:

3610

Description: ε-Decalactone has a sweet, fruity, peach, apricot, celery odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.109 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

150°C (2 mmHg)

Specific gravity

1.459–1.463 (20°C) Slightly soluble in water; miscible in fat 0.950–0.958 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Gravies Hard candy

Usual 5.00 1.00 1.00 2.00 2.00

Max. 10.00 2.00 2.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 1.00 0.50 2.00 1.00

Max. 2.00 2.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DODECANAL DIMETHYL ACETAL Synonyms: 1,1ʹ-Bis(methoxy)dodecane; 1,1-Dimethoxydodecane; Dodecanal dimethyl acetal; Lauryl aldehyde dimethyl acetal; Dodecane, 1,1-dimethoxy-; Laural dimethyl acetal; Lauryl aldehyde dimethyl acetal CAS No.: CoE No.:

14620‑52‑1 n/a

FL No.: EINECS No.

n/a 238‑659‑3

FEMA No.: JECFA No.:

4366 1746

NAS No.:

n/a

Description: Clear, colorless liquid; fatty, citrus-like aroma. Consumption: Odor and/or flavor used in aldehydic, bergamot, honey, narcissus, violet, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

Individual: n/a

2-DODECENAL

532 Trade association guidelines: FEMA PADI: 0.440 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

O

C14H30O2/230.39 O C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

268–269°C

Specific gravity

1.428–1.434 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.847–0.853 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Gelatins, puddings

Usual 4.00 4.00 2.00

Max. 20.00 20.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 10.00

Max. 10.00 50.00

Synthesis: n/a Aroma threshold values: Green-type, medium-strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-DODECENAL Synonyms: trans-2-Dodecen-1-ol; 3-Nonyl acrolein; Dodec-2-en-1-al; Dodecen-(2)-ol-(1); beta-Octyl acrolein; (E)-2-Dodecen-1-al CAS No.:

4826‑62‑4 20407‑84‑5a

CoE No.:

124

a

05.037 05.144a 225‑402‑5 EINECS No.: 243‑797‑2a

FL No.:

FEMA No.:

2402

JECFA No.:

1350

NAS No.:

2402

Isomer: trans-2-Dodecenal or Dodec-2(trans)-enal.

Description: 2-Dodecenal has a powerful, fatty, citrus-like odor at low levels and a mandarin taste. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CRF 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.80 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O/182.31 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

93% (sum of isomers) 272°C

Specific gravity

1.454–1.460 (20°C) Soluble in most fixed oils and ethanol; insoluble in water 0.839–0.849 (25°C)

(Z)-4-DODECENAL

533

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.20 3.29

Max. 3.00 7.25 5.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.10 1.81 2.63

Max. 4.20 3.28 4.75

Synthesis: By condensation of acetaldehyde with decanal; also from α-bromolauric acid by way of the ethyl ester and alcohol. Aroma threshold values: Detection: 1.4 ppb; aroma characteristics at 0.1% in neobee oil: fatty, waxy, metallic, fatty tallow, greasy, meaty, green vegetative cucumber with chicken and cilantro notes. Taste threshold values: Taste characteristics at 0.1 ppm: strong aldehydic, soapy, vegetative green, celery and cucumber-like, banana musty, chicken fatty and brothy. Natural occurrence: Reported found in orange peel oil, kumquat peel oil, milk (0.0006 ppm), grilled and roasted beef, cured pork, roasted peanut (0.02 to 0.11 ppm), coriander leaf and unprocessed rice. Its presence has also been reported in the essential oils of Eryngium facidum and Achasma walang Val.

(Z)-4-DODECENAL Synonyms: cis-4-Dodecenal; Tangerinal; 4-Dodecenal, (4Z)CAS No.: CoE No.:

21944‑98‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4036 1636

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.029 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HO

C12H22O/182.31

CH3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point Other requirements

254°C Also contains 3–4% dodecanal

Specific gravity

1.443–1.449 (20°C) Soluble in fats, ethanol and nonpolar solvents; insoluble in water 0.843–0.847 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confectionary, frostings Frozen dairy Fruit ices Synthesis: n/a

Usual 0.08 0.10 0.10 4.00 1.00 0.08 0.08

Max. 0.16 0.20 0.20 8.00 2.00 0.16 0.16

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.10 0.04 0.05 0.10 0.10

Max. 0.10 0.20 0.08 0.10 0.20 0.20

11-DODECENOIC ACID

534

Aroma threshold values: Detection threshold for an analogous material, (E)-2-dodecenal was reported as 0.0014 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in coriander leaves.

11-DODECENOIC ACID Synonyms: Dodec-11-enoic acid CAS No.: CoE No.:

65423‑25‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4355 1635

NAS No.:

n/a

Description: Colorless liquid; fatty, citrusy aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.028 mg

IOFI: n/a

Empirical Formula/MW: OH

H2C

C12H22O2/198.30 O

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Boiling point

272–274°C

Solubility

Melting point

20°C

Specific gravity

1.447–1.457 (20°C) Insoluble in water; soluble in most organic solvents and ethanol 0.890–0.897 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 0.20

Max. 9.00

Food Category Milk products

Usual 0.01

Max. 0.20

Synthesis: n/a Aroma threshold values: Fatty-type, medium-strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DODECYL BUTYRATE Synonyms: n-Dodecyl butyrate; Lauryl butyrate; Butyric acid dodecyl ester; Dodecyl butanoate CAS No.: CoE No.:

3724‑61‑6 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4340 1877

NAS No.:

n/a

Description: Liquid; slightly fruity light aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.368 mg

IOFI: n/a

DODECYL ISOBUTYRATE

535

Empirical Formula/MW: C H3

C16H32O2/256.42

H3C

O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

305–306°C

Specific gravity

1.433–1.438 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.857–0.862 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils

Usual 2.00 50.00 2.00

Max. 20.00 250.00 20.00

Food Category Frozen dairy Hard candy Nonalcoholic beverages

Usual 0.20 5.00 10.00

Max. 30.00 20.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

DODECYL ISOBUTYRATE Synonyms: Dodecyl 2-methylpropanoate; Lauryl isobutyrate; Lauryl 2-methylpropanoate; Dodecyl isobutyrate; Isobutyric acid, dodecyl ester; Propanoic acid, 2-methyl-, dodecyl ester CAS No.: CoE No.:

6624‑71‑1 10563

FL No.: 09.523 EINECS No.: 229‑583‑1

FEMA No.: JECFA No.:

3452 193

NAS No.:

3452

Description: Dodecyl isobutyrate is an ester of aliphatic alcohol with branched-chain acyclic acid. Consumption: Annual: <1.00 lb

Individual: 0.00001243 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.447 mg

IOFI: Artificial

Empirical Formula/MW: C16H32O2/256.43 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

97% 299°C

Specific gravity

1.432–1.436 (20°C) Soluble in organic solvents; insoluble in water 0.854–0.860 (20°/20°C)

DODECYL PROPIONATE

536 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices

Usual 0.10 3.00 0.50 0.10

Max. 0.50 8.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Soft candy

Usual 0.83 0.40 0.40

Max. 6.00 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DODECYL PROPIONATE Synonyms: Dodecyl propanoate; n-Dodecyl propionate; Propanoic acid, dodecyl ester; Lauryl propionate; Propionic acid, laurinyl ester; n-Dodecyl propanoate CAS No.: CoE No.:

6221‑93‑8 n/a

FL No.: EINECS No.

n/a 228‑299‑5

FEMA No.: JECFA No.:

4338 1876

NAS No.:

n/a

Description: Liquid; slightly fruity, light aroma. Consumption: Odor and/or flavor used in citrus, fixer, and herbal. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.045 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C15H30O2/242.4

O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

283–284°C

Specific gravity

1.432–1.436 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.860–0.866 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 50.00 5.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 10.00 250.00 100.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Snack foods

Usual 20.00 5.00 10.00 5.00

Max. 40.00 30.00 100.00 20.00

DOG GRASS EXTRACT

537

DOG GRASS Botanical name: Agropyron repens L. Beauv. Botanical family: Gramineae Other names: Triticum; Quack grass; English couch; Couch grass; Agropyrum Foreign names: Petit chiendent (Fr.), Kriechende Queke or Gemeine Quecke (Ger.), Grama el norte (Sp.), Gramigna (It.) Description: Dog grass is a perennial herb (weed) that has solitary culm and long, nodulose, creeping rootstocks with several smaller roots. The leaves are flat, linear-lanceolate, forming an enveloping sheath at the base. The greenish flowers are arranged in long, assurgent spikelets. The plant flowers from June to August. The rhizomes are the part used. Derivatives: Fluid extract, soft aqueous extract, dried aqueous extract, tincture and infusion. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Rhizomes: Category 5 (additional toxicological and/or chemical information required) FDA: 21 CFR 182.20 FDA (other): Banned use of dog grass addition to digestive aid drug products and to orally administered menstrual drug products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents include triticin, malic acid, glucosides and agropyrene, to which a mild antibiotic action is attributed. Dog grass has been reported to contain dextrose, gum, lactic acid, inosite, levulose, mannite, silica and vanillin. Aroma threshold values: n/a Taste threshold values: n/a

DOG GRASS EXTRACT CAS No.: CoE No.:

977038‑73‑5 19

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2403 n/a

NAS No.:

2403

Description: See Dog Grass. Consumption: Annual: 2183.33 lb

Individual: 0.001850 mg/kg/day

Regulatory Status: CoE: Dog grass extract: Category 5 (additional toxicological and/or chemical information required). Use levels in ppm: Nonalcoholic beverages 9.58; frozen dairy 500; soft candy 5.00; baked goods 32.42; gelatins, puddings 0.90. FDA: 21 CFR 182.20, 582.20 FDA (other): Banned use of dog grass addition to digestive aid drug products and to orally administered menstrual drug products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: 4.359 mg

IOFI: Natural

Essential oil composition: The stem distillate has been reported to contain: carvacrol (44%), palmitic acid (23.5%), trans-anethole (6.8%), carvone (5.5%), thymol (4.3%), menthol (3.5%), pentadecane acid (2.5%), linoleic acid (2.5%), pelargonic acid (1.8%), oleic acid (1.6%), menthone (1.4%), myristic acid (1.3%). In addition to these, constituents and rostenone (37 to 42 ng/g) in dry leaf and stem and progesterone (15 ng/g) in dry stem are detected (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Soft candy Aroma threshold values: n/a Taste threshold values: n/a

Usual 25.90 3.00 3.00

Max. 32.42 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 0.25 6.79

Max. 0.90 9.58

DRAGON’S BLOOD

538

DRAGON’S BLOOD Botanical name: Daemonorops draco Blume; D. propinquus Becc. Botanical family: Palmae Other names: Dracorubin; Dragon’s blood extract Description: The resin exuding from the fruit of Malaysian rattan palm. Most of the Malaysian supply comes from unripe, scaly, cherry-sized fruits of eight species of climbing jungle palms (rattan) belonging to the genus Daemonorops. The resin is collected by shaking the dry fruits in baskets filled with cockleshells. The friction detaches the resin, which falls through the bottom of the basket in the form of a gritty powder. The latter is then pounded to dust, softened with hot water and molded into cakes. Dragon’s blood is an astringent and a colorant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The color of the extracts (red) derives from the presence of dracorubin. The resin also contains benzoic acid and tannin. Dragon’s blood has been reported to contain dracoflavans B1, B2, C1, C2, D1 and D2, new A-type deoxyproanthocyanidins.* Aroma threshold values: n/a Taste threshold values: n/a

DRAGON’S BLOOD EXTRACT Other names: Dragon’s blood; Dragon’s blood extract (Daemonorops spp. and other botanical sources); Draco rubin extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: 232‑530‑5

FEMA No.: JECFA No.:

2404 n/a

NAS No.: EAFUS

2404 9000‑19‑5

Description: See Dragon’s Blood. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Dragon’s Blood. JECFA: n/a Trade association guidelines: FEMA PADI: 26.00 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 250.00

Max. 300.00

Aroma threshold values: n/a Taste threshold values: n/a

DULSE (ALGAE, RED) Botanical name: Rhodymenia palmata (L.) Grev. (Porphyra spp. and Gloiopeltis furcata) Botanical family: Laminariaceae or Rhodymeniaceae CAS No.: CoE No.: *

977007‑74‑1 n/a

FL No.: n/a EINECS No.: n/a

Arnone et al. (1997) J. Nat. Prod. 60, 971.

FEMA No.: JECFA No.:

2405 n/a

NAS No.:

2405

DULSE (ALGAE, RED)

539

Description: Any of several coarse, red seaweeds used as a food in Scotland, Ireland and other northern countries. It is especially abundant along the New England coast, growing on rocks and larger seaweeds. It consists of flat, fan-shaped fronds, solitary or tufted, a good deal divided and sometimes subdivided. Dulse is eaten raw as a relish, either fresh or dried; plant boiled in water or cooked in butter or milk to be served as a vegetable with fish or meat and added to stews and similar dishes. It should be washed several times before using. In Scotland, it is roasted by twisting it around red-hot tongs. It offers little in the way of nutrition, as its main components are not assimilated; its food merits are confined chiefly to its gelatinous properties, which are useful for thickening soups, beverages and jams. The entire weed is used. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1121, 582.30, 582.40 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Dulse is found to contain aluminum, arsenic, calcium, chromium, cobalt, iodine (0.7% dry weight), iron, magnesium, mercury, phosphorus, potassium, protein, silicon, sodium (10%), tin and zinc Aroma threshold values: n/a Taste threshold values: n/a

E ELDER (Flowers) Botanical name: Sambucus nigra L. — for flowers and tree leaves; S. canadensis L. — for flowers only Botanical family: Caprifoliaceae Other names: Sambucus; Sweet elder Foreign names: Sureau (Fr.), Holunder (Ger.), Sauco (Sp.), Sambuco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2406 n/a

NAS No.: EAFUS No.:

2406 977002‑47‑3

Description: Shrub or small tree that grows wild along rivers and brooks in the mountainous areas of southern Europe and western Asia. It has an erect stalk, opposite leaves, whitish-yellow flowers (June) that are scented and arranged in terminal clusters, and round, black, fleshy berries. The flowers and tree leaves are the parts used. Elder has an aromatic, bitter tonic flavor. Derivatives: Fluid extract and tincture (20% in 60% ethanol or 15% in 55% ethanol). Consumption: Annual: 16666.67 lb

Individual: 0.01412 mg/kg/day

Regulatory Status: CoE: Flowers and flower tips: Category 1 (no restriction). Use levels (flowers) in ppm: baked goods 30.00; frozen dairy 44.0; gelatins, puddings 30.0; soft candy 30.0; nonalcoholic beverages 489.5; alcoholic beverages 14.50. Flower use in alcoholic beverages 3 g/L. Fruit: Category 3 (with limits on hydrocynaic acid). FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 53.397 mg

IOFI: Natural

Essential oil composition: The derivatives obtained from leaves contain sambunigrin, a mandelonitrile glucoside; on enzymatic hydrolysis it liberates HCN, which must be removed prior to use. Essential oil from flowers contains 0.3% essential oil composed of free fatty acids and alkanes. Additionally, triterpenes, sterols, ursolic acid, flavonoids and flavone glucosides have been detected, as well as traces of sambunigrin. Fruits contain rutin, sambucin, isoquercitrim. Seeds contain sambunigrin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 14.50 10.00 15.00

Max. 14.50 30.00 44.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 489.5 10.00

Max. 30.00 489.5 30.00

Aroma threshold values: n/a Taste threshold values: n/a

ELDER FLOWERS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6193 977010‑39‑1

Description: The flowers of elder yield on extraction with benzene or petroleum ether a solid, dark-green or olive-green concrete from which an absolute is prepared. The odor varies according to the solvent used, but it is generally intensely sweet-herbaceous, honey-waxy, faintly anisic-floral or spicy. Also see Elder (Flowers). Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

Regulatory Status: CoE: See Elder (Flowers). FDA: 21 CFR 182.20, 582.20 FDA (other): See Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural 541

ELDER TREE LEAVES

542

Physical–chemical characteristics: The concrete is brownish-yellow when extracted in petroleum ether. The absolute is a solid, waxy mass and is slightly lighter in color than the parent concrete. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: sweet, fruity, floral, woody and brown botanical-like.

ELDER TREE LEAVES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6053 977038‑74‑6

Description: See Elder (Flowers). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Leaves and extracts: Category 5 (with limits on hydrocyanic acid) FDA: 21 CFR 172.510 (in alcoholic beverages only, not to exceed 25 ppm prussic acid in the flavor). FDA (other): See Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE Botanical name: Inula helenium L. Botanical family: Compositae; Asteraceae Other names: Inula, scabwort; Scabwort; Elf Dock; Wild Sunflower; Horseheal; Velvet Dock Foreign names: Grande aunee (Fr.), Echter Alant (Ger.), Enula Campana (Sp.), Enula Campana (It.) Description: Perennial, herbaceous plant, branched and velveted, widespread throughout Europe and western Asia; grows 1 to 2 m (3 to 7 ft) tall. The plant has cylindrical, erect stalks; nodular, fleshy rhizomes; alternate leaves and yellow flowers. It blooms from May to August. The parts used are the rhizomes and roots. Elecampane has a bitter, aromatic flavor. Derivatives: Decoction (2%), infusion (5%), tincture (20% in 5% ethanol), and fluid and soft extracts. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Elecampene rhizomes and roots; in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The dried product and its derivatives contain inulin, alantol, helenin, alantic acid and other substances. Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE ROOT EXTRACT CAS No.: CoE No.:

84012‑20‑4 n/a

FL No.: n/a EINECS No.: 281‑666‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6054

Description: An oleoresin or concrete is produced by solvent extraction of the roots of Elecampane. The concrete is further processed to an alcohol-soluble absolute. It has a very soft, woody root-like, slightly fatty-sweet odor. Also see Elecampane.

ELEMI (Gum)

543

Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The absolute is a dark olive-green or brown, semisolid mass at room temperature. Essential oil composition: The root extract was found to contain eudesmanolides alantolactone, isoalantolactone, and 11-alpha H, 13-dihydroisoalantolactone (antimycobacterial compounds). Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE ROOT OIL Other names: Alantol (8Cl) (9Cl); Aunee absolute; Aunee concrete; Elecampone oil CAS No.: CoE No.:

1397‑83‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6055

Description: The oil is produced from the dried comminuted roots, collected from cultivated or wild growing plants. It has drywoody odor and sweet, somewhat honey- or amber-like fatty undertone. Also see Elecampane. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Elecampene rhizomes and roots; in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: It is a semisolid mass or viscous liquid that displays a mass of crystals. The color is dark-yellow to brownish-yellow, occasionally pale-yellow and turbid. Aroma threshold values: n/a Taste threshold values: n/a

ELEMI (Gum) Botanical name: Canarium commune L. or C. luzonicum Miq. Botanical family: Burseraceae Other names: Resins, Manila elemi; Elemi; Elemis anhydrol; Elemis gum; Elemi gum extractives; Elemi oil; Elemi resin; Elemi resinoid; Manila elemi copal Foreign names: Elemi (Fr.), Elemi (Ger.), Elemi (Sp.), Elemi (It.) CAS No.: CoE No.:

9000‑75‑3 n/a

FL No.: n/a EINECS No.: 232‑557‑2

FEMA No.: JECFA No.:

2407 n/a

NAS No.:

2407

Description: The tree grows wild or cultivated in the Philippines. Elemi, a resin, is the pathological exudate flowing from incisions made on the trunk bark. The largest resin production coincides with the appearance of the leaves at the beginning of the rainy season. The gum-resin outflows as a soft, yellowish-white mass that hardens to a wax-like consistency on exposure to air. The part used is the resinous exudate. Elemi has a characteristic green, fresh, lemon-like, agreeable, balsamic odor. Derivatives: Resinoid (prepared by solvent extraction of the crude exudate). Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

ELEMI OIL

544 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.340 mg

IOFI: Natural

Physical–chemical characteristics: Elemi gum is a semisolid, pale-yellow, waxy mass, usually containing several wood splinters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.52 0.40 0.40

Max. 9.17 1.10 1.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 0.23 0.40

Max. 10.00 0.95 1.10

Aroma threshold values: n/a Taste threshold values: n/a

ELEMI OIL Other names: Elemi; Oil of canarium cummune; Oils, Manila elemi CAS No.: CoE No.:

8023‑89‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2408 n/a

NAS No.:

2408

Description: The oil is steam-distilled from the crude resin in 20 to 30% yields. It has a pleasant odor reminiscent of phellandrene. This oil is not stable because of the oxidation of terpenes. Freshly distilled oils should be preferred for use in flavor and perfume application. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.560 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation Refractive index

Solubility Specific gravity

+40°50ʹ to +64° 1.4800 to 1.4880 (20°C)

1:0.5 to 1:1 in 90% ethanol 0.880 to 0.910 (15°C)

Physical–chemical characteristics: Elemi oil is a colorless or pale-yellow, mobile liquid. Its high content of unstable monoterpenes tends to form peroxides and may present hazard of explosion after heating the oil. Upon storage, the oil tends to resinify and polymerize, the odor can become disagreeable. Essential oil composition: Main constituents include alpha-d-phellandrene, depentene, elemicin and sesquiterpene alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 1.68 10.67 1.50 6.12 1.98

Max. 3.36 17.20 7.00 7.27 2.70

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.46 13.37 5.00

Max. 3.00 4.26 16.81 10.00

(+/-)-2,8-EPITHIO-cis-p-MENTHANE

545

(+/-)-2,8-EPITHIO-cis-p-MENTHANE Synonyms: 6-Thiabicyclo[3.2.1]octane,4,7,7-trimethyl-,(Z)-; Zestoril; Grapefruit menthane; 2,8-Epi-thio-para-menthane; Thiocineole; 4,7,7-Trimethyl-6-thiabicyclo(3.2.1)octane; Trimethyl-6-thiabicyclooctane; Zestorial; 2,8-Epitio-p-menthane CAS No.: CoE No.:

68398‑18‑5 n/a

FL No.: 12.120 EINECS No.: 269‑970‑2

FEMA No.: JECFA No.:

4108 1685

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; earthy, citrus aroma with menthol-like undertones. Consumption: Odor and/or flavor used in apricot, citrus, black currant, durian, grapefruit, mango, papaya, passion fruit, peach, pineapple, and tomato. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: n/a

Empirical Formula/MW:

H3C

C10H18S/170.32

H3C

C H3 S

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Other requirements

2.0 93% 80°C (0.9 mmHg) 222–223°C Also contains 5–6% limonene

Refractive index Solubility Specific gravity

1.513–1.521 (20°C) Insoluble in water; soluble in ethanol 0.997–1.001 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Jams, jellies

Usual 0.05 0.08 0.01 0.02 0.02 0.05 0.02 0.005 0.08 0.02

Max. 0.50 0.80 0.10 0.20 0.20 0.50 0.20 0.05 0.80 0.20

Food Category Meat products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 0.02 0.05 0.02 0.01 0.01 0.01 0.03 0.05 0.03

Max. 0.20 0.50 0.20 0.10 0.10 0.10 0.30 0.50 0.30

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: At 1 ppm level, it tastes sulfureous with juicy fruity notes. It has tropical nuances of passion fruit, pineapple and mango. It imparts a grapefruit citrus note. Natural occurrence: Reported found in nature.

4,5-EPOXY-(E)-2-DECENAL

546

4,5-EPOXY-(E)-2-DECENAL Synonyms: 3-(3-Pentyloxiran-2-yl)prop-(E)-2-enal; 2-Propenal, 3-(3-pentyloxiranyl), (2E)CAS No.: CoE No.:

188590‑62‑7 n/a

FL No.: 16.071 EINECS No.: n/a

FEMA No.: JECFA No.:

4037 1570

NAS No.:

n/a

Description: 4,5-Epoxy-(E)-2-decenal has a fruity aroma. The flavor profile of the (–)-isomer is reported to be at least 3 to 5 times stronger than the (+/–)-racemate, or 10 times stronger than the (+)-isomer. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: PADI: 0.052 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H16O2/168.23

CH3

H O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Clear liquid 87% (trans isomer) 80–83°C (0.65 mmHg)

Refractive index Solubility Specific gravity

1.472–1.478 (20°C) Soluble in water and ethanol 0.94300.949 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionaries, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.001 0.10 0.001 0.10 0.001 0.10 0.001 0.10 0.10 0.10 0.01 0.01 0.01 0.001 0.10 0.001 0.10

Max. 0.10 1.00 0.10 1.00 0.10 1.00 0.10 1.00 1.00 1.00 0.50 0.50 0.50 0.10 1.00 0.10 1.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Synthesis: Prepared by homologation of the precursor aldehyde epoxide using a Wittig reaction. Aroma threshold values: 5.0 × 10 –7 to 5.0 × 10 –6 mg/m3 in air. Taste threshold values: n/a Natural occurrence: n/a

Usual 0.10 0.001 0.10 0.10 0.001 0.01 0.01 0.10 0.01 0.01 0.01 2.00 0.10 0.001 0.10 0.001 0.10

Max. 1.00 0.10 1.00 1.00 0.10 1.00 1.00 1.00 1.00 1.00 1.00 10.00 1.00 0.10 1.00 0.10 1.00

ERIGERON

547

EPOXYOXOPHORONE Synonyms: 7-Oxabicyclo[4.1.0]heptane-2,5-dione,1,3,3-trimethyl-; 3,5,5-Trimethyl-2,3-epoxycyclohexane-1,4-dione; 1,3,3-Trimethyl-7oxabicyclo(4.1.0)heptane-2,5-dione; 1,3,3-Trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione; 2,3-Epoxy-2,6,6-trimethyl-1,4-cyclohexanedione CAS No.: CoE No.:

38284‑11‑6 n/a

FL No.: 16.051 EINECS No.: n/a

FEMA No.: JECFA No.:

4109 1573

NAS No.:

n/a

Description: Colorless solid; sweet camphoreous aroma Consumption: Odor and/or flavor used in balsam, camphor, and herbal. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: O H3C H3C

C9H12O3/168.19

O

C H3 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% C9H12O3 263–264°C 157°C

Refractive index Solubility

1.494 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Fats, oils

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 10.00 10.00 25.00 10.00 10.00

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, camphoreous type. Taste threshold values: n/a Natural occurrence: n/a

ERIGERON Botanical name: Erigeron canadensis L.; Conya canadensis (L.) Cronquist var. canadensis Botanical family: Compositae; Asteraceae Other names: Fleabane; Horseweed Foreign names: Erigeron (Fr.), Erigeron (Ger.), Erigeron (Sp.), Erigeron (It.) Description: Erigeron is an herbaceous plant widespread throughout Canada, central and northern United States, southern Europe, India and South Africa. The plant is not cultivated, but grows as a weed mainly in cornfields. The harvesting for the production of

ERIGERON OIL

548

essential oil is done only sporadically; no large-scale production of the oil is known. The whole plant (fresh or dried) is used. Erigeron has a fresh, slightly pungent, herbaceous odor and a burning, unpleasant, bitter aftertaste. Derivatives: Concrete (seldom prepared) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Some of the flavonoids isolated from erigeron are quercetin, rhamnetin, isohamnetin, apigenin and luteolin. Aroma threshold values: n/a Taste threshold values: n/a

ERIGERON OIL Other names: Erigeron, oil; Fleabane oil; Oil of Canada fleabane; Oil of erigeron; Oil of fleabane; Oils, fleabane CAS No.: CoE No.:

8007‑27‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2409 n/a

NAS No.:

2409

Description: Erigeron oil is produced exclusively from wild-growing plants of E. canadensis. Fresh plants yield from 0.3 to 0.6% essential oil, while dried plants seldom yield in excess of 0.2% essential oil on distillation. The oil becomes darker and more viscous upon long-term storage. The oil obtained by steam distillation has a slightly pungent, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a colorless to pale-yellow liquid. The oil tends to polymerize on exposure to air. Essential oil composition: Main constituents include d-limonene, p-cymene, dipentene, linalool (traces), cuminaldehyde and ketone. Also, methyl octanoate derivatives formed by enzymatic action have been isolated in the oils distilled from other Erigeron species. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Condiments, relishes

Usual 0.13 0.13 1.00

Max. 1.00 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.06 0.13

Max. 4.80 30.00

Aroma threshold values: n/a Taste threshold values: n/a

ERYTHROBIC ACID Synonyms: Araboascorbic acid; d-Erythro-3-ketohexonic acid lactone; Glucosaccharonic acid; D-Erythro-hex-2-enoic acid, γ-lactone; Isoascorbic acid; Isovitamin C; Saccharosonic acid; 2,3-Didehydro-D-erythro-hexono-1,4-lactone; Erythorbic acid CAS No.: CoE No.:

89‑65‑6 n/a

FL No.: n/a EINECS No.: 201‑928‑0

FEMA No.: JECFA No.:

2410 n/a

NAS No.:

2410

ESTRAGOLE

549

Description: Erythrobic acid is an epimer of L-ascorbic acid, 1/20 activity of L-ascorbic acid. It is used to preserve taste and freshness. On exposure to light, erythrobic acid gradually darkens. In the dry state, it is reasonably stable in air, but in solution it rapidly deteriorates in the presence of air. It is used as an antioxidant in the food and brewing industry. Consumption: Annual: 200000.00 lb

Individual: 0.1694 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.3041, 145.110, 155.200, 582.3041; 27CFR 24.246 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.05 mg

IOFI: n/a

Empirical Formula/MW:

C6H8O6/176.12

Specifications: (Burdock, 1997) Appearance

White or yellow crystals or powder Between 99% and 100.5% C6H8O6, Assay (min) calculated on the dried basis 200°C Boiling point Heavy metals (as Pb) Not more than 10 mg/kg

Lead

Not more than 5 mg/kg

Loss on drying

Not more than 0.4%

Melting point Residue on ignition

164°C Not more than 0.3%

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Fats, oils Fruit ices Gravies

Usual 0.00 0.00 0.04 0.15

Max. 0.01 0.60 0.04 0.30

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.54 0.05 0.00

Max. 0.54 0.10 0.01

Synthesis: Methyl 2-keto-D-gluconate with sodium methoxide; or synthesis from sucrose, production from Penicillium spp. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported produced in microorganism Saccharomyces cerevisae.

ESTRAGOLE Synonyms: p-Allyl anisole; Chavicol methyl ether; p-Methoxyallyl benzene; p-Allylanisole; 4-Allylanisole; 1-Allyl-4methoxybenzene; 4-Allylmethoxybenzene; 4-Allyl-1-methoxybenzene; Anisole, p-allyl-; Benzene, 1-methoxy-4-(2-propenyl)-; Chavicol, O-methyl; Esdragol; Esdragole; Esdragon; Estragole; Isoanethole; p-Methoxyallylbenzene; 4-Methoxyallylbenzene; 3-(p-Methoxyphenyl)propene; 1-Methoxy-4-(2-propenyl)benzene; Methyl chavicol; Tarragon; Tarragon, organic extract CAS No.: CoE No.:

140‑67‑0 n/a

FL No.: n/a EINECS No.: 205‑427‑8

FEMA No.: JECFA No.:

2411 n/a

NAS No.:

2411

Description: Estragole has an odor reminiscent of anise with a corresponding sweet taste (differing from anethole). Consumption: Annual: 500.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 182.20, 582.20 FDA (other): n/a JECFA: No ADI allocated

Individual: 0.0004237 mg/kg/day

ETHANE-1,1-DITHIOL

550 Trade association guidelines: FEMA PADI: 71.72 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O/148.20

Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to light yellow liquid 95% C10H12O 216°C

Refractive index Solubility Specific gravity

1.519 to 1.524 Soluble in alcohol; insoluble in water 0.960 to 0.968

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 37.55 363.10 148.80 2.68 3.00 105.10

Max. 75.11 412.60 148.80 6.14 6.00 120.10

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 147.80 0.13 4.26 123.70 287.50

Max. 165.80 0.13 10.00 128.70 300.10

Synthesis: Obtained by fractional distillation of the oil of turpentine or by treating a solution of the same oil in ether with an aqueous solution of mercuric acetate and subsequently heating the aqueous phase with zinc and sodium hydroxide; forms allyl bromide and magnesium p-methoxy phenate in ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, licorice, phenolic, weedy, spice, celery-like. Natural occurrence: Reported found in anise oil.

ETHANE-1,1-DITHIOL Synonyms: 1,1-Ethanedithiol; Ethan-1,1-dithiol CAS No.: CoE No.:

69382‑62‑3 n/a

FL No.: 12.293 EINECS No.: n/a

FEMA No.: JECFA No.:

4111 1660

NAS No.:

n/a

Description: Colorless clear liquid; meaty, roasted aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.168 mg

IOFI: Artificial

Empirical Formula/MW: C2H6S2/94.2 Specifications: (JECFA, 2008) Assay( min) Boiling point Refractive index

1%; Product is a 1% solution of ethane-1,1-dithiol, purity 99% min, in ethanol Product distills at 71–78°C 1.369–1.375 (20°C)

Solubility

Soluble in water; soluble in ethanol

Specific gravity

0.829–0.833 (25°C)

1,2-ETHANEDITHIOL

551

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Fats, oils Gravies Meat products Nonalcoholic beverages

Usual 0.20 0.20 0.20 1.00 0.20

Max. 2.00 2.00 5.00 5.00 2.00

Food Category Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 0.20 1.00 1.00 0.60

Max. 5.00 2.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

1,2-ETHANEDITHIOL Synonyms: 1,2-Dimercaptoethane; Dithioethyleneglycol; Ethylene dithioglycol; Ethylenedimercaptan; 1,2-Dithiol ethane; 1,2-Ethanedithiol; Ethane-1,2-dithiol; 1,2-Ethanethiol; Ethylene dimercaptan; A-Ethylene dimercaptan; alpha-Ethylene dimercaptan; S-Ethylene dimercaptan; Ethylene dithioglycol; Ethylenedithiol; Ethylene glycol, dithio-; Ethylene mercaptan; Ethyl hydropersulfide CAS No.: CoE No.:

540‑63‑6 11467

FL No.: 12.066 EINECS No.: 208‑752‑3

FEMA No.: JECFA No.:

3484 532

NAS No.:

3484

Description: 1,2-Ethanedithiol has a repulsive odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.051 mg FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

IOFI: Nature Identical

Empirical Formula/MW: C2H6S2/94.20 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Clear to light green liquid 99.9% 146°C

Refractive index Solubility Specific gravity

1.558–1.559 (20°C) Insoluble in water, miscible in fat 1.123–1.124 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: Prepared by reacting ethanol, thiourea and ethylene dibromide and subsequent alkaline hydrolysis of the ethylenediisothiuronium bromide. Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in beef (boiled, cooked) and chicken (cooked).

ETHANETHIOIC ACID, S-(METHYL-3-FURANYL) ESTER

552

ETHANETHIOIC ACID, S-(METHYL-3-FURANYL) ESTER Synonyms: Ethanethioic acid, S-(2-methyl-3-furanyl) ester; 3-(Acetylthio)-2-methylfuran; 2-Methylfuran-3-thioacetate CAS No.: CoE No.:

55764‑25‑5 n/a

FL No.: 13.153 EINECS No.: 259‑801‑0

FEMA No.: JECFA No.:

3973 1069

NAS No.:

n/a

Description: Ethanethioic acid, S-(methyl-3-furanyl) ester has a roasted meat aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.777 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C7H8O2S/156.20 Specifications: (JECFA, 2002) Appearance

Brownish liquid

Refractive index

Assay (min)

92%

Solubility

Boiling point Identification

222–224°C NMR

Specific gravity

1.444–1.451 (20°C) Insoluble in water; slightly soluble in heptane; insoluble in triacetin 1.140–1.159 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Cheese Condiments/relishes Fats/oils Fish products Gravies Hard candy Meat products

Usual 5.00 0.10 0.01 0.001 0.50 0.50 0.50 0.50 0.50

Max. 10.00 0.50 0.10 0.01 5.00 5.00 5.00 5.00 5.00

Food Category Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 0.10 0.10 0.50 0.05 0.10 0.003 1.00 1.00 0.10

Max. 1.00 1.00 5.00 0.30 1.00 0.03 5.00 5.00 1.00

Synthesis: n/a Aroma threshold values: A similar compound, 2-methyl-3-furanthiol, has an odor threshold of 0.005 to 0.01 ppb in water. Taste threshold values: n/a Natural occurrence: n/a

ETHANETHIOL Synonyms: Ethyl mercaptan; Ethyl thioalcohol; Mercaptoethane; Thioethanol; Thioethyl alcohol; 1-Mercaptoethane; Ethyl hydrosulfide; Ethyl sulfhydrate; Ethane thiol CAS No.: CoE No.:

75‑08‑1 546

FL No.: 12.017 EINECS No.: 200‑837‑3

Description: Colorless to yellow liquid; fruity, sulfur aroma.

FEMA No.: JECFA No.:

4258 1659

NAS No.:

n/a

N-[(ETHOXYCARBONYL)METHYL]-p-MENTHANE-3-CARBOXAMIDE

553

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.095 mg

IOFI: n/a

Empirical Formula/MW: H3C

C2H6S/62.14

SH

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

35°C 1.425–1.431 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol 0.833–0.839 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confection, frostings Fats/oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.20 0.10 0.20

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 1.00 0.50 1.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.40 0.20 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 2.00 1.00 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous fruity type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

N-[(ETHOXYCARBONYL)METHYL]-p-MENTHANE-3-CARBOXAMIDE Synonyms: [1R-(1.alpha.,2.beta.,5.alpha.)]-N-[5-Methyl-2-(1-methylethyl)cyclohexyl]carbonyl glycine ethyl ester; WS-5 CAS No.: CoE No.:

68489‑14‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4309 1776

NAS No.:

n/a

Description: White crystals or powder; cool menthol aroma. Consumption: Odor and/or flavor used in bubblegum, camphor, mint, peppermint, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 11.041 mg

IOFI: n/a

554

p-ETHOXYBENZALDEHYDE

Empirical Formula/MW: H3C C H3 H3C O NH

C15H27NO3/269.38 O O

H3C

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

151°C (2 mmHg)

Solubility

80–82°C Practically insoluble or insoluble in water; slightly soluble in heptane; soluble in ethanol; very soluble in propylene glycol and ethyl acetate

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confections, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 10.00 20.00 10.00 20.00 100.00 20.00 10.00 10.00 10.00 10.00 10.00 10.00 5.00 15.00 10.00 50.00 10.00

Max. 400.00 200.00 50.00 100.00 1000.00 300.00 200.00 150.00 200.00 100.00 300.00 150.00 100.00 100.00 100.00 350.00 100.00

Food Category Instant coffee/tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 20.00 20.00 10.00 10.00 5.00 10.00

Max. 65.00 65.00 100.00 100.00 50.00 200.00 300.00 100.00 200.00 200.00 100.00 200.00 300.00 150.00 100.00 100.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-ETHOXYBENZALDEHYDE Synonyms: Benzaldehyde, 4-ethoxy-; Benzadehyde, p-ethoxy-; Benzaldehyde, 4-ethoxy-; Ethoxybenz-aldehyde; p-Ethoxybenzaldehyde; 4-Ethoxybenzaldehyde

1-ETHOXY-3-METHYL-2-BUTENE

CAS No.: CoE No.:

10031‑82‑0 626

555

FL No.: 05.056 EINECS No.: 233‑093‑3

FEMA No.: JECFA No.:

2413 879

NAS No.:

2413

Description: p-Ethoxybenzaldehyde has a sweet, floral, and anise odor and a similar taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.96 mg

IOFI: n/a

Empirical Formula/MW:

C9H10O2/150.18

Specifications: (JECFA, 2008) Acid value (max) Appearance

6.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

97% 140°C (249°C) (20 mmHg)

Specific gravity

1.556–1.564 (20°C) Poorly soluble in water, glycols, glycerol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.078–1.084 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.00 2.25 2.90

Max. 6.75 3.25 3.55

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.19 2.75

Max. 4.00 1.63 4.00

Synthesis: By ethylation of p-hydroxybenzaldehyde using aluminum chloride catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black tea.

1-ETHOXY-3-METHYL-2-BUTENE Synonyms: 2-Butene, 1-ethoxy-3-methyl-; 3-Methyl-2-butenyl ether; Prenyl ethyl ether CAS No.: CoE No.:

22094‑00‑4 n/a

FL No.: 03.019 EINECS No.: n/a

FEMA No.: JECFA No.:

3777 1232

NAS No.:

n/a

Description: 1-Ethoxy-3-methyl-2-butene has an ester-like, fruity odor. Consumption: Annual: 70.00 lb

Individual: 0.00004167 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.1556 mg

IOFI: n/a

556

o-(ETHOXYMETHYL)PHENOL

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99.4% 64–66°C (160 mmHg)

Specific gravity

1.416–1.422 (20°C) Insoluble in water; soluble in fat and ethanol 0.797–0.802 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar

Usual 0.50 5.00 0.70 0.30 0.60 0.50 0.80 1.00

Max. 3.00 15.00 2.50 1.50 2.20 2.00 3.00 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Sugar substitutes

Usual 2.00 0.10 0.80 0.30 0.10 1.00 1.00 1.00

Max. 5.00 0.50 3.00 1.50 0.50 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi, cassis fruit juice and black currant.

o-(ETHOXYMETHYL)PHENOL Synonyms: alpha-Ethoxy-o-cresol; 2-(Ethoxymethyl)phenol; Phenol, 2-(ethoxymethyl)CAS No.: CoE No.:

20920‑83‑6 11905

FL No.: 04.045 EINECS No.: n/a

FEMA No.: JECFA No.:

3485 714

Consumption: Annual: <1.00 lb

NAS No.:

3485

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.278 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C O

C9H12O2/152.19

OH

2-ETHOXYTHIAZOLE

557

Specifications: (JECFA, 2000) Appearance

Colorless to yellowish, oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point Melting point

111–113°C 28°C

Specific gravity

1.517–1.523 (20°C) Slightly soluble in water; soluble in oils; miscible in alcohol 1.129–1.140 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relish Meat products

Usual 2.00 2.00 2.00

Max. 4.00 4.00 4.00

Food Category Seasonings, flavors Soups

Usual 2.00 2.00

Max. 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

2-ETHOXYTHIAZOLE Synonyms: Ethyl-2-thiazosyl ether CAS No.: CoE No.:

15679‑19‑3 11611

FL No.: 15.021 EINECS No.: 239‑760‑5

FEMA No.: JECFA No.:

3340 1056

NAS No.:

3340

Description: 2-Ethoxythiazole has a strong, burnt, nutty, roasted meat-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.247 mg

IOFI: Artificial

Empirical Formula/MW: C5H7OSN/129.18 Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless to pale yellow liquid 99%

Refractive index Solubility

Boiling point

157–160°C

Specific gravity

1.498–1.502 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.131–1.135 (25°C)

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Fruit ices

Usual 1.00 2.00 0.20 0.20

Max. 1.00 2.00 0.20 0.20

Food Category Gravies Meat products Soft candy Soups

Usual 0.50 0.50 1.00 0.50

Synthesis: 2-Bromothiazole is treated with sodium alkoxides to give 2-alkoxythiaxole. Aroma threshold values: Aroma characteristics at 2.0%: musty, vegetative, green, phenolic, nutty, coffee and brothy.

Max. 0.50 0.50 1.00 0.50

ETHYLAMINE

558

Taste threshold values: Taste characteristics at 2.0 ppm: musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance. Natural occurrence: Not reported found in nature.

ETHYLAMINE Synonyms: 1-Aminoethane; Aminoethane; Monoethylamine; n-Ethylamine; Ethyl amine; Aethylamine; Ethanamine; Etilamina; Etyloamina; CAS No.: CoE No.:

75‑04‑7 10477

FL No.: 11.015 EINECS No.: 200‑834‑7

FEMA No.: JECFA No.:

4236 1579

NAS No.:

n/a

Description: Colorless to yellow gas; ammonia fishy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: NH 2

C2H7N/45.08

H3C

Specifications: (JECFA, 2005) Assay (min) Boiling point Melting point

95% 17°C -81°C

Refractive index Solubility Specific gravity

1.3663 (20°C) Soluble in water and ethanol 0.682–0.686 (10°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: Very high strength odor; ammoniacal type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACETATE Synonyms: Acetic ether; Vinegar naphtha; Acetic acid ethyl ester; Acetidin; Acetoxyethane; Ethyl acetate; Ethyl acetic ester; Ethyl ester; Ethyl ethanoate CAS No.: CoE No.:

141‑78‑6 191

FL No.: 09.001 EINECS No.: 205‑500‑4

FEMA No.: JECFA No.:

2414 27

NAS No.:

2414

ETHYL ACETOACETATE

559

Description: Ethyl acetate has a pleasant ethereal fruity, brandy-like odor, reminiscent of pineapple, somewhat nauseating in high concentration. It has fruity sweet taste when freshly diluted in water. Ethyl acetate is probably one of the most used of all flavor chemicals by volume. Ethyl acetate is slowly decomposed by moisture and then acquires an acid status due to the acetic acid formed. Consumption: Annual: 543333.33 lb

Individual: 0.4604 mg/kg/day

Regulatory Status: CoE: Approved. FDA: CFR 73.1, 182.60, 177.560, 173.228, 582.60, 172.372, 172.560, 172.695, 182.60, 584.200; 27CFR 19.460, 20 et seq., 21 et seq., 24.247 FDA (other): n/a JECFA: ADI: 0 to 25 mg/kg bw (1967). No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 31.15 mg

IOFI: Natural

Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 1997) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 77°C

Specific gravity

1.371–1.376 (20°C) Slightly soluble in ethanol, ether, glycol, fixed and volatile oils; soluble in water 0.894–0.898 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice Gelatins, puddings

Usual 8.64 154.30 1192.00 66.17 8.00 73.34

Max. 17.24 210.90 2302.00 110.30 15.00 122.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 20.00 149.30 0.10 42.36 113.40

Max. 40.00 416.10 0.10 61.02 152.90

Synthesis: By reacting acetic acid and ethanol in the presence of sulfuric acid; by distillation of sodium potassium, or lead acetate with ethanol in the presence of sulfuric acid; by polymerizatin of acetaldehyde in the presence of aluminum ethylate or aluminum acetate as catalysts. Aroma threshold values: Detection: 5 ppb to 5 ppm Taste threshold values: Taste characteristics at 100 ppm: ethereal, fruity, sweet with a grape and cherry nuance. Natural occurrence: Although it has been reported present in some natural fruital aromas and in some distillates (rum, rum ether), it has not been reported yet as a constituent of essential oils; it has been identified also in the petals of Magnolia fuscata. Reported found in many foods including fresh and cooked apple, apricot, banana (169 ppm), sweet and sour cherry, citrus peel oils and juices, blueberry, cranberry, black currants, raspberry, blackberry, guava, passion fruit, melon, peaches, papaya, pineapple, cabbage, onion, leek, potato, tomato (3 to 6 ppm), clove, ginger, vinegar, breads, cheeses (0.2 to 0.8 ppm), butter (2 ppm), yogurt, milk, meats, cognac, beer (4 to 64 ppm), whiskies, cider, sherry, grape wines, rum, cocoa, coffee, tea, filberts, peanuts, popcorn, oats, honey, soybeans, coconut, olive oil (0.02 ppm) and olive.

ETHYL ACETOACETATE Synonyms: Acetoacetic acid ethyl ester; Acetoacetic acid, ethyl ester; Acetoacetic ester; Active acetylacetate; Active acetyl acetate; Butanoic acid, 3-oxo-, ethyl ester; Diacetic ester; 1-Ethoxybutane-1,3-dione; Ethyl acetoacetate; Ethyl acetylacetate; Ethyl acetyl acetate; Ethyl acetylacetonate; Ethyl beta-ketobutyrate; Ethylacetacetat; Ethyl 3-oxobutanoate; Ethyl 3-oxobutyrate; 3-Oxobutanoic acid ethyl ester CAS No.: CoE No.:

141‑97‑9 240

FL No.: 09.402 EINECS No.: 205‑516‑1

FEMA No.: JECFA No.:

2415 595

NAS No.:

2415

(+/–)-ETHYL 3-ACETOXY-2-METHYLBUTYRATE

560

Description: Ethyl acetoacetate has a characteristic ether-like, fruity, pleasant, refreshing odor. Consumption: Annual: 75333.33 lb

Individual: 0.06384 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 87.03 mg

IOFI: Artificial

Empirical Formula/MW: O

O

C6H10O3/130.14 H3C

O

C H3

Specifications: (JECFA, 1999) Acid value (max)

5.0

Refractive index

Appearance

Clear, colorless to yellow, mobile liquid

Solubility

Assay (min) Boiling point

97.5% 181°C

Specific gravity

1.418–1.421 (20°C) 1 mL is soluble in 12 mL water; miscible in alcohol, ether, ethyl acetate 1.022–1.027 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.0066 465.00 2.00 10.00 400.00 0.20 10.00 0.10 51.00

Max. 0.0066 1000.00 100.00 41.00 800.00 0.70 100.00 1.00 520.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 25.79 280.00 42.60 5.00 154.00 10.00 18.00 140.00 1.00

Max. 53.22 980.00 70.50 100.00 2100.00 30.00 18.00 1300.00 14.00

Synthesis: Ethyl acetoacetate is a mixture of two tautomer forms: the enolic and the ketonic; the liquid ester at equilibrium contains approximately 70% of the enolic form. It is prepared by Claisen condensation of ethyl acetate in the presence of sodium ethylate; also by reacting diketene with ethanol in the presence of sulfuric acid or triethylamine and sodium acetate, with or without solvent. Aroma threshold values: Detection: 520 ppb. Aroma characteristics at 10%: sweet fruity apple, fermented, slightly fusel-like and rummy, fruity banana with tropical nuances. Taste threshold values: Taste characteristics at 100 ppm: fruity banana, apple and white grape with slightly green estry and tropical nuances.Taste characteristics at 300 ppm: estery, fatty, fruity and tutti-frutti. Natural occurrence: Naturally occurring in strawberry, coffee, sherry, passion fruit juice (yellow), babaco fruit (Carica pentagona Heilborn) and bread.

(+/–)-ETHYL 3-ACETOXY-2-METHYLBUTYRATE Synonyms: Butanoic acid, 3-(acetyloxy)-2-methyl ethyl ester; 3-Acetoxy-2-methylbutyric acid, ethyl ester; Ethyl 3-acetoxy-2-methylbutanoate CAS No.: CoE No.:

139564‑43‑5 n/a

FL No.: 09.919 EINECS No.: n/a

FEMA No.: JECFA No.:

4038 1718

NAS No.:

n/a

(+/-)-ETHYL 3-HYDROXY-2-METHYLBUTYRATE

561

Description: Ethyl 3-acetoxy-2-methylbutyrate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.144 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

H3C

C9H16O4/188.22

O

O O

CH3

O

CH3

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless liquid 95%

Refractive index Solubility

Boiling point

205–206°C

Specific gravity

1.417–1.420 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.003–1.013 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 10.00 20.00 40.00 10.00 15.00 10.00

Max. 20.00 40.00 80.00 20.00 30.00 20.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 15.00 20.00 10.00 10.00 15.00

Max. 30.00 40.00 20.00 20.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple (Ananas comosus).

(+/-)-ETHYL 3-HYDROXY-2-METHYLBUTYRATE Synonyms: (+/-)-Ethyl 3-hydroxy-2-methyl butyrate; Ethyl 2-hydroxy-3-methylbutyrate CAS No.: CoE No.:

27372‑03‑8 10600

FL No.: EINECS No.

09.361 n/a

FEMA No.: JECFA No.:

4391 n/a

NAS No.:

n/a

Description: Colorless clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.336 mg

IOFI: n/a

S-ETHYL 2-ACETYLAMINOETHANETHIOATE

562 Empirical Formula/MW:

H3C C H3 HO

C7H14O3/146.18

O

O

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 214–215°C

Refractive index Solubility

1.430 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confection/frosting Frozen dairy Fruit ices Gelatins/puddings Hard candy

Usual 5.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Instant coffee/tea Jams/jellies Milk products Nonalcoholic beverages Processed fruits Seasonings/flavors Soft candy Sweet sauces

Usual 2.00 2.00 1.00 2.00 2.00 100.00 2.00 2.00

Max. 10.00 10.00 5.00 10.00 10.00 1000.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

S-ETHYL 2-ACETYLAMINOETHANETHIOATE Synonyms: (Acetylamino)ethanethioic acid, S-ethyl ester; N-Acetylthioglycine, S-ethyl ester; N-Acetylglycinethiol ethyl ester; S-Ethyl 2-acetylaminoethanethiolate CAS No.: CoE No.:

4396‑62‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4039 1680

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.022 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C6H11NO2S/161.22

H3C

S

NH O

CH3

ETHYL 2-ACETYL-3-PHENYLPROPIONATE

563

Specifications: (JECFA, 2008) Appearance Assay (min)

Crystalline solid 99%

Melting point Solubility

60–62° Soluble in diethylether and ethanol; very slightly soluble in water and hexane

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Cheese Fats, oils Gravies Meat products

Usual 0.05 0.05 0.10 0.10 0.10

Max. 1.00 1.00 2.00 2.00 2.00

Food Category Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.05 0.02 1.00 0.10 0.05

Max. 1.00 0.50 2.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL 2-ACETYL-3-PHENYLPROPIONATE Synonyms: Ethyl α-acetylhydroxycinnamate; Ethyl benzyl acetoacetae; Ethyl-3-oxo-2-benzyl-butanoate; Benzenepropanoic acid, alpha-acetyl-, ethyl ester; Ethyl 2-acetyl-3-phenyl-propionate; Ethyl 2-benzylacetoacetate CAS No.: CoE No.:

620‑79‑1 2241

FL No.: 09.501 EINECS No.: 210‑651‑4

FEMA No.: JECFA No.:

2416 835

NAS No.:

2416

Description: It is an aromatic ester lactone. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6 mg

IOFI: Artificial

Empirical Formula/MW:

O

C13H16O3/220.27 O

O

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Colorless oily liquid

Refractive index Solubility

Assay (min) Boiling point

97% 276; 164°C (18 mmHg)

Specific gravity

1.498–1.502 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.033–1.037 (25°C)

1-ETHYL-2-ACETYLPYRROLE

564 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.50 23.00 17.00

Max. 26.50 25.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 18.00 18.50

Max. 20.00 21.50

Synthesis: By reacting benzyl chloride over hot sodium acetoacetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 12 ppm: spicy, musty and cinnamon-like with a caramellic undertone. Natural occurrence: Not reported found in nature.

1-ETHYL-2-ACETYLPYRROLE Synonyms: Ethanone, 1-(1-ethyl-1H-pyrrol-2-yl)-; 1-Ethyl-2-acetylpyrrole; 1-(1-Ethylpyrrol-2-yl)ethanone; 1-(1-Ethyl-1H-pyrrol2-yl)ethanone CAS No.: CoE No.:

39741‑41‑8 11371

FL No.: 14.045 EINECS No.: n/a

FEMA No.: JECFA No.:

3147 1305

NAS No.:

3147

Description: 1-Ethyl-2-acetylpyrrole ha a warm, nutty, ethereal aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.032 mg

IOFI: n/a

Empirical Formula/MW:

C8H11NO/137.18

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

98% 209–211°C

Specific gravity

1.550–1.556 (20°C ) Soluble in fixed oils, propylene glycol and ethanol 1.052–1.058 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.05 4.10 2.03 1.05

Max. 2.50 9.00 4.67 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and green tea.

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 3.00 1.03 3.40

Max. 6.50 2.67 7.67

ETHYL ACONITATE (Mixed Esters)

565

ETHYL-4-(ACETYLTHIO)BUTYRATE Synonyms: Butanoic acid, 4-(acetylthio)-, ethyl ester; Ethyl-4-(acetylthio)butyrate CAS No.: CoE No.:

104228‑51‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3974 1295

NAS No.:

n/a

Description: Ethyl-4-(acetylthio)butyrate has a meaty aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.560 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C8H14O3S/190.26

H3C

CH3

S

O

O

Specifications: (JECFA, 2003) Acid value (max)

2.0 Colorless to pale-yellow liquid; meaty aroma

Identification test

NMR, IR, MS spectra

Refractive index

1.468–1.472 (20°C)

Assay (min)

96%

Solubility

Boiling point

262°C

Specific gravity

Appearance

Insoluble in water; soluble in nonpolar solvents 1.073–1.083 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Granulated sugar

Usual 2.00 5.00 4.00 2.00 3.00 3.00 3.00 15.00

Max. 4.00 10.00 8.00 4.00 6.00 6.00 6.00 30.00

Food Category Hard candy Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 3.00 2.00 2.00 2.00 3.00 3.00

Max. 4.00 6.00 4.00 4.00 4.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL ACONITATE (Mixed Esters) Synonyms: 1-Propene-1,2,3-tricarboxylic acid, monoethyl ester; Ethyl-2-carboxyglutaconate; Ethyl 1-propene-1,2,3-tricarboxylate CAS No.: CoE No.:

1321‑30‑8 11845

FL No.: 09.510 EINECS No.: n/a

FEMA No.: JECFA No.:

2417 628

NAS No.:

2417

Description: A partially esterified product containing mono-, di-, and triethyl aconitate. The mixture has a sweet, fruity, winy odor and flavor. Consumption: Annual: 78.33 lb

Individual: 0.00006638 mg/kg/day

ETHYL ACRYLATE

566

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.73 mg

IOFI: Artificial

Empirical Formula/MW: O

C8H8O62-/200.15

O

O

-

O

O

-

O

H3C

Specifications: (JECFA, 2008) Appearance

Oily, colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

260°C; 172°C (18 mmHg)

Specific gravity

1.45771 (14.5°C) Slightly soluble in water; soluble in alcohol 1.0961 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 5.75 15.30 23.79

Max. 5.75 21.40 27.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 1.50 7.79 2.25

Max. 5.00 9.38 6.50

Synthesis: By esterification of the acid with ethanol in the presence of acid catalysts; also by heating the citric acid triethyl ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACRYLATE Synonyms: Ethyl propenoate; Acrylic acid ethyl ester; Benzo(l)aceanthrylene; Ethoxycarbonylethylene; Ethyl acrylate; Ethyl acrylate, inhibited; Ethyl acrylate (inhibited); Ethyl 2-propenoate; 2-Propenoic acid, ethyl ester CAS No.: CoE No.:

140‑88‑5 245

FL No.: 09.037 EINECS No.: 205‑438‑8

FEMA No.: JECFA No.:

2418 1351

NAS No.:

2418

Description: Ethyl acrylate has a characteristic penetrating and persistent odor. Ethyl acrylate is possibly carcinogenic to humans (IARC, California Proposition 65) Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 175 et seq., 177 et seq., 178.3790, 181.30 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.59 mg Empirical Formula/MW: C5H8O2/100.12

IOFI: Nature Identical

ETHYL ALCOHOL

567

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

97% 99–100°C

Specific gravity

1.403–1.409 (20°C) Slightly soluble in water; soluble in ether, oils and ethanol 0.916–0.919 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.38 11.75 0.07 10.60

Max. 1.00 13.76 0.11 15.20

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.77 0.10 4.75 10.14

Max. 10.84 0.10 8.75 13.30

Synthesis: By esterification of acrylic acid; by heating acetylene with HCl in alcoholic solution in the presence of Ni(CO)4; also from ethyl-3-chloropropionate passed over activated carbon at high temperature. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, yellow passion fruit and durian (Durio zibethinus).

ETHYL ALCOHOL Synonyms: Alcohol [USP]; Absolute ethanol; Alcohol; Alcohol anhydrous; Alcohol, anhydrous; Alcohol dehydrated; Alcohol, dehydrated; Alcohol, diluted; Alcohol, ethyl; SD Alcohol 23-hydrogen; Alcohols; Algrain; Anhydrol; Cologne spirit; Cologne spirits; Denatured alcohol CD-5; Denatured alcohol CD-5a; Denatured alcohol CD-10; Denatured alcohol SD-1; Denatured alcohol SD-3a; Denatured alcohol SD-13a; Denatured alcohol SD-17; Denatured alcohol SD-23a; Denatured alcohol SD-28; Denatured alcohol SD-30; Denatured alcohol SD-39b; Denatured alcohol SD-39c; Denatured alcohol SD-40m; Denatured ethanol; Ethanol; Ethanol 200 proof; Ethanol solution; Ethanol, undenatured; Ethyl alc; Ethyl alcohol; Ethyl alcohol anhydrous; Ethyl alcohol, anhydrous; Ethyl alcohol, undenatured; Ethyl alcohol and water, 5%; Ethyl alcohol and water, 10%; Ethyl alcohol and water, 20%; Ethyl alcohol and water, 30%; Ethyl alcohol and water, 40%; Ethyl alcohol and water, 50%; Ethyl alcohol and water, 60%; Ethyl alcohol and water, 70%; Ethyl alcohol and water, 80%; Ethyl alcohol and water, 95%; Ethyl alcohol and water, 96%; Ethyl hydrate; Ethyl hydroxide; Fermentation alcohol; Grain alcohol; Methylcarbinol; Molasses alcohol; Potato alcohol; Spirit; Spirits of wine CAS No.: CoE No.:

64‑17‑5 11891

FL No.: 02.078 EINECS No.: 200‑578‑6

FEMA No.: JECFA No.:

2419 41

NAS No.:

2419

Description: Ethyl alcohol has a slight, characteristic odor and a burning taste. Consumption: Annual: 16,833,333.33

Individual: 14.2655 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 169.175, 169.3, 184.1293, 172.560, 169.176, 169.177, 169.178, 169.180, 169.181, 172.210, 172.340, 172.372, 173.25175.105, 176.200, 177.1200, 177.1650, 178.1010, 184.1295, 184.1408, 184.1848, 184.1911, 582.200; 27 CFR 1.10, 5.11, 17.11, 19 et seq., 20.11, 21 et seq., 22.11, 24 et seq., 26.11, 27.11, 29.45, 30.11, 194.11, 252.11 FDA (other): n/a JECFA: ADI: Limited by GMP. No safety concern (1970). Trade association guidelines: FEMA PADI: 596.27 mg Empirical Formula/MW: C2H6O/46.07

IOFI: Nature Identical

ETHYL p-ANISATE

568 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

0.003% Clear, colorless, mobile liquid 94.9% 78°C

Refractive index Solubility Specific gravity

1.364 (20°C) Soluble in water <0.810 (25°C)

N ote: The above specifications are for undenatured alcohol.

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit juice

Usual 594.00 1120.00 181.90 190.00 457.00 1390.00 2000.00

Max. 2710.00 1610.00 1691.00 1200.00 457.00 2179.00 3000.00

Food Category Gelatins, puddings Gravies Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1120.00 200.00 247.20 125.00 1090.00 1089.00

Max. 1510.00 5000.00 746.30 150.00 2420.00 5460.00

Synthesis: There are several approaches to the production of ethanol; mainly ethanol is produced by fermentation. Aroma threshold values: Detection: 8 to 900 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, apple aroma, apple essence, apple juice, bacon fat, banana, bean, beef fat, beef extract, blackberry, black currant, bread, brussels sprout, cabbage, carrot root, cauliflower, blue cheese, cheddar cheese, Swiss cheese, cocoa bean, cherry, coffee, cream, cucumber, alcoholic beverages and many other sources.

ETHYL p-ANISATE Synonyms: p-Anisic acid, ethyl ester; Benzoic acid, p-methoxy-, ethyl ester; Benzoic acid, 4-methoxy-, ethyl ester; Ethyl anisate; Ethyl p-methoxybenzoate; Ethyl 4-methoxybenzoate CAS No.: CoE No.:

94‑30‑4 249

FL No.: 09.714 EINECS No.: 202‑320‑8

FEMA No.: JECFA No.:

2420 885

NAS No.:

2420

Description: Ethyl p-anisate has a sweet, fruity, anise-like taste and similar odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.62 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O3/180.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% C10H12O3 270°C

Specific gravity

1.522–1.528 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.101–1.105 (25°C)

ETHYL ANTHRANILATE

569

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.64 4.35 4.20

Max. 18.40 6.43 7.45

Food Category Nonalcoholic beverages Soft candy

Usual 2.52 10.64

Max. 4.14 14.25

Synthesis: By esterification of anisic acid with ethanol in the presence of an acid catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: anise, sweet, fruity, licorice, grape and cherry-like. Natural occurrence: Reported found in feijoa fruit, rum, white wine, plum (fresh), starfruit and guava.

ETHYL ANTHRANILATE Synonyms: Ethyl-2-aminobenzoate; Ethyl o-aminobenzoate; 2-Aminobenzoic acid, ethyl ester; Anthranilic acid, ethyl ester; Benoic acid, 2-amino-, ethyl ester; Benzoic acid, o-amino-, ethyl ester; Benzoic acid, 2-amino-, ethyl ester; 2-Carboethoxyaniline; o-(Ethoxycarbonyl)aniline; Ethyl anthranilate CAS No.: CoE No.:

87‑25‑2 251

FL No.: 09.716 EINECS No.: 201‑735‑1

FEMA No.: JECFA No.:

2421 1535

NAS No.:

2421

Description: Ethyl anthranilate has a faint, orange-flower odor and similar taste. Consumption: Annual: 516.67 lb

Individual: 0.0004378 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 7.59 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H11NO2/165.19

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

96% total esters as C9H11NO2 267°C

Specific gravity

1.563–1.566 (20°C) Slightly soluble in water; soluble in propylene glycol, fixed oils and ethanol 1.115–1.120 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.59 31.59 126.40 28.95

Max. 2.53 46.43 126.40 38.98

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 22.95 35.50 17.15 34.60

Max. 32.70 35.50 22.25 45.69

Synthesis: By esterification of anthranilic acid with ethanol in the presence of acid catalysts; by reacting sodium hypochlorite with an alkaline solution of phthalimide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapes, orange juice, orange peel oil, starfruit and Vitis labrusca L.

4-ETHYLBENZALDEHYDE

570

4-ETHYLBENZALDEHYDE Synonyms: p-Ethylbenzaldehyde; Benzaldehyde, 4-ethyl-; 4-Ethylbenzaldehyde CAS No.: CoE No.:

4748‑78‑1 705

FL No.: 05.068 EINECS No.: 225‑268‑8

FEMA No.: JECFA No.:

3756 865

NAS No.:

n/a

Description: 4-Ethylbenzaldehyde has a sweet, bitter-almond odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.741 mg

IOFI: n/a

Empirical Formula/MW: C9H10O/134.18 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 220°C

Specific gravity

1.538–1.542 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.980–1.000 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2.00 5.00 5.00 35.00 2.00 5.00 2.00 2.00 5.00 5.00

Max. 15.00 25.00 25.00 200.00 10.00 25.00 15.00 10.00 25.00 40.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Seasonings, flavors Soft candy

Usual 2.00 2.00 5.00 1.00 2.00 2.00 5.00 1.00 2.00 5.00

Max. 15.00 15.00 40.00 5.00 15.00 15.00 25.00 5.00 15.00 40.00

Synthesis: n/a Aroma threshold values: Detection: 13 ppb; recognition: 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted turkey, grilled and roasted beef, roasted chicken, cider, black tea, roasted peanuts and cooked trassi.

ETHYL BENZOATE Synonyms: Ethyl benzenecarboxylate; Benzoic acid, ethyl ester; Benzoic ether; Essence of niobe CAS No.: CoE No.:

93‑89‑0 261

FL No.: 09.726 EINECS No.: 202‑284‑3

FEMA No.: JECFA No.:

2422 852

NAS No.:

Description: Ethyl benzoate has a somewhat fruity odor similar to ylang-ylang, but milder than methyl benzoate.

2422

ETHYL BENZOYLACETATE

571

Consumption: Annual: 1800.00 lb

Individual: 0.001525 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.71 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, slightly oily liquid

Solubility

Assay (min) Boiling point

98% C9H10O2 212°C

Specific gravity

1.502–1.508 (20°C) Soluble in organic solvents and oils; miscible in ethanol at room temperature; insoluble in water 1.043–1.050 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 0.93 14.94 2.09 1.07 10.35

Max. 3.27 18.41 6.82 1.47 14.12

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.56 0.83 9.78 15.38

Max. 14.24 10.01 14.72 20.10

Synthesis: By esterification of ethyl alcohol and benzoic acid in the presence of anhydrous aluminum sulfate and a trace of sulfuric acid; by transesterification of methyl benzoate with ethanol in the presence of potassium ethylate. Aroma threshold values: Detection: 100 ppb; recognition: 150 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, medicinal, green, minty, fruity, birch beer and wintergreen-like. Natural occurrence: Reported found in volatiles from hard, mature peaches, pineapple and currant. Also reported found in apple juice, banana, guava, cranberry, raspberry, sweet cherry, Parmesan cheese, butter, milk, white wine, red wine, cider, whiskies, cocoa, black tea, fresh plum, apple brandy, cherry brandy, Bourbon vanilla, naranjilla fruit, ceriman or pinanona, pimento berry, olive and passion fruit.

ETHYL BENZOYLACETATE Synonyms: Acetic acid, benzoyl-, ethyl ester; Benzenepropanoic acid, beta-oxo-, ethyl ester; Benzoylacetic acid ethyl ester; Ethyl benzoylacetate; Ethyl benzoyl acetate; Ethyl beta-oxobenzenepropanoate CAS No.: CoE No.:

94‑02‑0 627

FL No.: 09.476 EINECS No.: 202‑295‑3

FEMA No.: JECFA No.:

2423 834

NAS No.:

2423

Description: Ethyl benzoylacetate has a brandy-like odor and sweet, woody, cherry, phenolic-like flavor. Consumption: Annual: 1816.67 lb

Individual: 0.001539 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.17 mg

IOFI: Artificial

α-ETHYLBENZYL BUTYRATE

572 Empirical Formula/MW: C11H12O3/192.21 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay (min)

88% C11H12O3

Specific gravity

Boiling point

147°C (11 mmHg)

Other requirements

1.524–1.533 (20°C) Insoluble in water; miscible in ethanol at room temperature 1.107 to 1.120 (25°C) Combined assay (named cdp + ethyl benzoate): 96%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.00 8.00 6.00

Max. 22.00 10.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 11.00

Max. 4.00 17.00

Synthesis: By condensation of ethyl benzoate with ethyl acetate (via Claisen condensation) using sodium ethoxide; another method also known. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, cherry, fruity, berry-like with woody, jamy notes. Natural occurrence: Not reported found in nature.

α-ETHYLBENZYL BUTYRATE Synonyms: Ethyl phenyl carbinyl butyrate; α-Phenylpropyl butyrate; alpha-Ethyl benzyl butyrate; 1-Phenylpropyl butyrate CAS No.: CoE No.:

10031‑86‑4 628

FL No.: 09.189 EINECS No.: 233‑094‑9

FEMA No.: JECFA No.:

2424 823

NAS No.:

2424

Description: α-Ethylbenzyl butyrate has a sweet, floral-fruity odor reminiscent of jasmine and apricot and a sweet, plum-like taste. Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.84 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

C13H18O2/206.28

O H3C

ETHYL BRASSYLATE

573

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 282°C

Specific gravity

1.486–1.491 (20°C) Insoluble in water; soluble in organic solvents, oils 0.986–0.992 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 6.00

Max. 18.00 8.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 11.00

Max. 5.00 13.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL BRASSYLATE Synonyms: Cyclo-1,13-ethylenedioxytridecane-1,13-di-one; 1,4-Dioxacycloheptadecane-5,17-dione; Ethyl brassylate; Ethylene brassylate; Ethylene tridecanedioate; Ethylene undecane dicarboxylate; Musk T; Tridecanedioic acid, cyclic ethylene ester; 1,1ʹ-Undecanedicarboxylic acid, ester with ethylene glycol CAS No.: CoE No.:

105‑95‑3 10571

FL No.: 09.533 EINECS No.: 203‑347‑8

FEMA No.: JECFA No.:

3543 626

NAS No.:

3543

Description: Ethyl brassylate has musk-like character and sweet odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.303 mg

IOFI: Artificial

Empirical Formula/MW:

C15H26O4/270.37

Specifications: (JECFA, 1999) Acid value (max) Appearance

1.0 Colorless to pale-yellow liquid

Congealing point Refractive index

Assay (min)

97%

Solubility

Boiling point

138–142°C

Specific gravity

0–7°C 1.468–1.473 1 mL is soluble in 1 mL alcohol; soluble in alcohol; insoluble in water 1.040–1.045

2-ETHYLBUTYL ACETATE

574 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.07

Max. 2.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.20

Max. 2.00 2.00

Synthesis: By esterification of brassylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: musky, sweet, powdery, floral, vanilla and perfumey. Natural occurrence: Not reported found in nature.

2-ETHYLBUTYL ACETATE Synonyms: Acetic acid, 2-ethylbutyl ester; 2-Ethylbutyl acetate CAS No.: CoE No.:

10031‑87‑5 215

FL No.: 09.025 EINECS No.: 233‑095‑4

FEMA No.: JECFA No.:

2425 140

NAS No.:

Consumption: Annual: <1.00 lb

2425

Individual: 0.00000289 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.36 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Boiling point

Liquid 160–163°C

Refractive index Specific gravity

1.4109 (20°C) 0.8784 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.75 9.50 4.50

Max. 22.75 21.00 6.25

Food Category Nonalcoholic beverages Soft candy

Usual 5.50 18.00

Max. 7.25 20.50

Synthesis: By reacting 2-ethylbutanol with acetic anhydride or acetic acid in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYLBUTYRALDEHYDE Synonyms: Butanal, 2-ethyl-; Butyraldehyde, 2-ethyl-; Diethylacetaldehyde; Diethyl acetaldehyde; 2-Ethylbutanal; Ethyl butyraldehyde; alpha-Ethylbutyraldehyde; 2-Ethyl-butyraldehyde; 2-Ethylbutyric aldehyde; 3-Formylpentane CAS No.: CoE No.:

97‑96‑1 95

FL No.: 05.007 EINECS No.: 202‑623‑5

FEMA No.: JECFA No.:

2426 256

NAS No.:

2426

Description: 2-Ethylbutyraldehyde has a pungent odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

ETHYL BUTYRATE

575

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.18 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 1998) Acid value (max)

2%

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

98% 176°C

Specific gravity

1.404–1.408 (20°C) One mL is soluble in 1 mL 95% alcohol 0.932–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 37.00 23.71 12.36

Max. 45.29 31.14 15.29

Food Category Nonalcoholic beverages Soft candy

Usual 11.21 13.13

Max. 14.29 20.50

Synthesis: From diethyl carbinol and anhydrous oxalic acid or with sulfuric acid; a more recent synthetic route (Xeisel–Neuwirth method) calls for the reduction of α-vinylcrotonaldehyde using iron dust and acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, cocoa with sweet, fresh nuances. Natural occurrence: Reported found in melon, French fried potato, wheaten bread, scallops, citrus fruits, white bread and maize.

ETHYL BUTYRATE Synonyms: Butanoic acid, ethyl ester; Butter esters; Butyric acid, ethyl ester; Butyric ester; Butyric ether; Ethyl butanoate; Ethyl butyrate; Ethyl n-butyrate CAS No.: CoE No.:

105‑54‑4 264

FL No.: 09.039 EINECS No.: 203‑306‑4

FEMA No.: JECFA No.:

2427 29

NAS No.:

2427

Description: Ethyl butyrate has a fruity odor with pineapple undertone and sweet, analogous taste. Consumption: Annual: 311666.67 lb

Individual: 0.2641 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 15 mg/kg bw (1967). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 19.82 mg Empirical Formula/MW: C6H12O2/116.16

IOFI: Nature Identical

2-ETHYLBUTYRIC ACID

576 Specifications: (JECFA, 1997) Acid value (max) Appearance

1.0 Colorless liquid

Flash point Refractive index

Assay (min)

98%

Solubility

Boiling point

121°C

Specific gravity

26°C 1.391–1.394 (20°C) Soluble in fixed oils and propylene glycol; insoluble in glycerol; 1:3 in 60% alcohol 0.870–0.877 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 16.05 95.87 831.90 15.67 39.68

Max. 23.97 136.60 1393.00 25.01 66.63

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 56.37 59.74 5.88 25.23 71.52

Max. 82.15 168.00 18.60 37.88 104.10

Synthesis: By esterification of n-butyric acid with ethyl alcohol in the presence of Twichell’s reagent or MgCI2; also by heating n-butyl alcohol and ethanol over CuO + UO3 catalyst at 270°C. Aroma threshold values: Detection: 0.1 to 18 ppb Taste threshold values: Taste characteristics at 20 ppm: fruity, sweet, tutti-frutti, apple, fresh and lifting, ethereal. Natural occurrence: Identified by gas chromatography in olive oil and other vegetable oils. Reported found in apple, banana, citrus peel oils and juices, cranberry, blueberry, black currants, guava, grapes, papaya, strawberry, onion, leek, cheeses, chicken, beef, beer, cognac, rum, whiskies, cider, sherry, grape wines, coffee, honey, soybeans, olives, passion fruit, plums, mushroom, mango, fruit brandies, kiwifruit, mussels and pawpaw.

2-ETHYLBUTYRIC ACID Synonyms: α-Ethylbutyric acid; Acetic acid, diethyl; Butanoic acid, 2-ethyl-; Butyric acid, 2-ethyl-; Diethylacetic acid; 2-Ethylbutanoic acid; 2-Ethyl butanoic acid; 2-Ethylbutyric acid; 3-Pentanecarboxylic acid CAS No.: CoE No.:

88‑09‑5 2001

FL No.: 08.045 EINECS No.: 201‑796‑4

FEMA No.: JECFA No.:

2429 257

NAS No.:

2429

Description: 2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor. Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.52 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

99°C

Specific gravity

1.413 (20°C) Soluble in water 1 mL in 65 mL; miscible with alcohol and ether 0.917 to 9.22 (25°C)

ETHYL CINNAMATE

577

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 2.15 1.00 2.09

Max. 20.21 2.00 20.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.36 1.04 2.41

Max. 19.22 5.56 12.53

Synthesis: By catalytic oxidation of diethylacetaldehyde or by decarboxylation of diethylmalonic acid. Aroma threshold values: Detection: 15 to 600 ppb Taste threshold values: Taste characteristics at 35 ppm: acidic, fruity, tropical with a creamy aftertaste. Natural occurrence: Reported found in guava fruit, wheaten bread and cheeses (Parmesan, blue, cheddar, provolone, Romano and goat), apple, banana, grape, melon, papaya, peach, pineapple and more.

ETHYL CINNAMATE Synonyms: Ethyl β-phenylacrylate; Cinnamic acid ethyl ester; Cinnamic acid, ethyl ester; Ethylcinnamate; Ethyl cinnamate; Ethyl trans-cinnamate; Ethyl beta-phenylacrylate; Ethyl 3-phenylpropenoate; Ethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, ethyl ester CAS No.: CoE No.:

103‑36‑6 323

FL No.: 09.730 EINECS No.: 203‑104‑6

FEMA No.: JECFA No.:

2430 659

NAS No.:

2430

Description: Ethyl cinnamate has a sweet balsami honey-note odor. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1029 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Boiling point Refractive index

Assay (min)

99%

Solubility

Boiling point

271–272°C

Specific gravity

271–272°C 1.558–1.562 (20°C) Insoluble in water; miscible in alcohols 1.044–1.051 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 15.98 42.76 4.65 10.00 34.71

Max. 31.61 54.36 9.82 20.00 41.26

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.61 10.00 15.78 34.86

Max. 19.73 20.00 20.88 47.95

Synthesis: By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green.

ETHYL CROTONATE

578

Natural occurrence: Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, guava, strawberry, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources.

ETHYL CROTONATE Synonyms: trans-2-Butenoic acid ethyl ester; 2-Butenoic acid, ethyl ester, (E)-; Crotonic acid, ethyl ester, (E)-; alpha-Crotonic acid ethyl ester; Ethyl trans-2-butenoate; (E)-Ethyl 2-butenoate; Ethylcrotonate; Ethyl crotonate; Ethyl crotonate(E); Ethyl (E)-crotonate; Ethyl trans-crotonate; Ethyl (E)-ethyl ester-2-butenoate CAS No.:

623‑70‑1 10544‑63‑5

CoE No.:

2244

FL No.:

09.248 210‑808‑7 EINECS No.: 234‑125‑9

FEMA No.:

3486

JECFA No.:

1806

NAS No.:

3486

Description: Ethyl crotonate has a powerful, sour, caramellic-fruity odor. Consumption: Annual: 950.00 lb

Individual: 0.000805 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.896 mg

IOFI: Natural

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 136–137°C

Specific gravity

1.422–1.428 (20°C) Insoluble in water; soluble in alcohol and in oils 0.916–0.921 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 10.40 4.20

Max. 4.00 20.70 8.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.60 1.68 8.39

Max. 5.71 3.00 16.10

Synthesis: By esterification of crotonic acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: rum, cognac and pungent with caramellic and fruity nuances. Natural occurrence: Reported found in Fragaria vesca. Also reported found in guava fruit, guava peel, pineapple, white wine, yellow passion fruit, fresh mango, naranjilla fruit, mussel, loganberry, apple, papaya, concord grape, strawberry, rum, cocoa, plum, kiwifruit and other natural sources.

ETHYL CYCLOHEXANECARBOXYLATE Synonyms: Cyclohexanecarboxylic acid, ethyl ester; Ethyl cyclohexane-carboxylate CAS No.: CoE No.:

3289‑28‑9 11916

FL No.: 09.534 EINECS No.: 221‑945‑7

FEMA No.: JECFA No.:

3544 963

NAS No.:

3544

ETHYL CYCLOHEXANEPROPIONATE

579

Description: Ethyl cyclohexanecarboxylate has a cheese-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2002) Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

99% 82°C (12 mmHg)

Specific gravity

1.447–1.454 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 0.966–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 0.01 0.05 0.01

Max. 0.01 0.05 0.01

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.01 0.01 0.01

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum.

ETHYL CYCLOHEXANEPROPIONATE Synonyms: Cyclohexanepropanoic acid, ethyl ester; Cyclohexanepropionic acid, ethyl ester; Ethyl cyclohexanepropionate; Ethyl 3-cyclohexylpropionate CAS No.: CoE No.:

10094‑36‑7 2095

FL No.: 09.488 EINECS No.: 233‑222‑3

FEMA No.: JECFA No.:

2431 966

NAS No.:

2431

Description: Ethyl cyclohexanepropionate has a powerful, fruity odor of pear–peach–banana type. Consumption: Annual: <1.00 lb

Individual: 0.0001426 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.70 mg Empirical Formula/MW: C11H20O2/184.28

IOFI: Artificial

ETHYL-trans-2, cis-4-DECADIENOATE

580 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily liquid 98% 91°C (8 mmHg)

Refractive index Solubility Specific gravity

1.444–1.452 (20°C) Insoluble in water; soluble in alcohol 0.926–0.932 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.80 16.76 10.86

Max. 10.00 23.10 15.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.99 6.72 11.65

Max. 10.63 11.00 17.61

Synthesis: By esterification of ethyl cyclohexanol with propionic acid or anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL-trans-2, cis-4-DECADIENOATE Synonyms: 2,4-Decadienoic acid, ethyl ester, (2E,4Z)-; Ethyl trans-2, cis-4-decadienoate; Ethyl-2-trans-4-cis-decadienoate; Ethyl (2E,4Z)-2,4-decadienoate; Ethyl (E,Z)-2,4-deca-dienoate; E,Z-Ethyl 2,4-decadienoate; (E,Z)-Ethyl 2,4-decadienoate CAS No.: CoE No.:

3025‑30‑7 10574

FL No.: 09.260 EINECS No.: 221‑178‑8

FEMA No.: JECFA No.:

3148 1192

NAS No.:

3148

Description: Ethyl-trans-2, cis-4-decadienoate has a characteristic pear-like flavor and a light fruity aroma. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.490 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H20O2/196.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Slightly yellow oil

Solubility

Assay (min) Boiling point

90% 120°C (7 mmHg)

Specific gravity

1.480–1.486 (20°C) Soluble in fat and ethanol; insoluble in water 0.917–0.920 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 11.75 2.29

Max. 4.00 17.25 5.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.19 6.68 2.62

Max. 5.23 8.87 5.79

Synthesis: Synthetically via the lithium vinyl cuprates. Aroma threshold values: Detection: 100 ppb. Aroma characteristics at 1.0%: sweet ripe pear, creamy and slightly fatty with fruity, green, waxy apple, fleshy nuances.

ETHYL 2,4,7-DECATRIENOATE

581

Taste threshold values: Taste characteristics at 5 ppm: ripe pear, green fruity, waxy apple, tropical notes, fatty golden delicious apple fleshy. Taste characteristics at 20 ppm: green, fruity, apple and pear with waxy tropical nuances. Natural occurrence: Reported found in Bartlett pears, apple, grape, durian (Durio zibethinus), pear brandy, quince and spineless monkey orange (Strychnos madagasc).

ETHYL DECANOATE Synonyms: Ethyl decylate; Butter esters; Capric acid, ethyl ester; Decanoic acid, ethyl ester; Ethyl caprate; Ethyl caprinate; Ethyl decanoate CAS No.: CoE No.:

110‑38‑3 309

FL No.: 09.059 EINECS No.: 203‑761‑9

FEMA No.: JECFA No.:

2432 35

NAS No.:

2432

Description: Ethyl decanoate has a fruity odor reminiscent of grape (cognac). It has been also reported to have an oily, brandy-like odor. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.410 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless liquid

Melting point Refractive index

Assay (min)

98% C12H24O2

Solubility

Boiling point

243°C

Specific gravity

–20°C 1.424–1.427 (20°C) Soluble in most fixed oils; insoluble in glycerin and propylene glycol 1:4 in 80% alcohol 0.863–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 8.80 10.15 0.91 11.02

Max. 10.96 20.54 3.50 23.39

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.05 0.02 2.21 9.50

Max. 15.18 0.09 4.58 18.69

Synthesis: By esterification of decanoic acid and ethyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 8 to 12 ppb Taste threshold values: Taste characteristics at 20 ppm: waxy, fruity, sweet apple. Natural occurrence: Reported found in cognac, apple, banana, cherry, citrus, grape, melon, pear, pinapple, and more.

ETHYL 2,4,7-DECATRIENOATE Synonyms: Ethyl deca-2,4,7-trienoate; 2,4,7-Decatrienoic acid, ethyl ester CAS No.: CoE No.:

78417‑28‑4 10576

FL No.: 09.371 EINECS No.: n/a

FEMA No.: JECFA No.:

3832 1193

NAS No.:

n/a

Description: Ethyl 2,4,7-decatrienoate has a light fatty aroma. Consumption: Annual: n/a

Individual: n/a

ETHYL trans-2-DECENOATE

582

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.00086405 mg

IOFI: n/a

Empirical Formula/MW: C12H18O2/194.27

CH3CH2OCOC=CHC=CHCH2C=CHCH2CH3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 95% 134°C (14 mmHg)

Refractive index Solubility Specific gravity

1.547–1.554 (20°C) Soluble in water and ethanol 0.933–0.939 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereals Chewing gum Fats, oils Fruit ices

Usual 0.01 0.05 0.01 0.02

Max. 0.02 0.10 0.03 0.05

Food Category Hard candy Milk products Seasonings, flavors Soft candy

Usual 0.02 0.01 0.005 0.01

Max. 0.05 0.03 0.01 0.02

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported found in Vitis labrusca L.

ETHYL trans-2-DECENOATE Synonyms: 2-Decenoic acid, ethyl ester, (2E)-; Ethyl trans-2-decenoate; Ethyl (E)-2-decenoate; (E)-Ethyl 2-decenoate CAS No.: CoE No.:

7367‑88‑6 10577

FL No.: 09.283 EINECS No.: 230‑918‑9

FEMA No.: JECFA No.:

3641 1814

NAS No.:

3641

Description: Ethyl trans-2-decenoate has a fatty-waxy odor specific to pear peel and fruity over-ripe pear. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.899 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O2/198.31

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

95% 133–135°C (20 mmHg)

Specific gravity

1.440–1.450 (20°C) Insoluble in water; soluble in fats and ethanol 0.880–0.890 (25°C)

ETHYL trans-4-DECENOATE

583

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Fruit ices Gelatins, puddings

Usual 30.00 20.00 15.00 20.00

Max. 90.00 60.00 45.00 60.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 50.00 20.00 10.00 30.00

Max. 150.00 60.00 30.00 90.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: pear, apple, green with waxy, fruity nuances. Natural occurrence: Reported found in pear brandy and pear.

ETHYL trans-4-DECENOATE Synonyms: 4-Decenoic acid, ethyl ester, (4E)-; Ethyl trans-4-decenoate; Ethyl (E)-4-decenoate; (E)-Ethyl 2-decenoate; (E)-Ethyl 4-decenoate CAS No.: CoE No.:

76649‑16‑6 10578

FL No.: 09.284 EINECS No.: 278‑509‑4

FEMA No.: JECFA No.:

3642 341

NAS No.:

3642

Description: Ethyl trans-4-decenoate has a fruity-green, ester-like, sweet and aldehyde odor like citrus orange. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.118 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O2/198.31

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Liquid 95% 90°C (3 mmHg)

Refractive index Solubility Specific gravity

1.432–1.444 (20°C) Insoluble in water; soluble in fat 0.877–0.883 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 0.60 4.00 0.50 0.30

Max. 3.00 20.00 2.50 1.50

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty, waxy, green, pineapple and pear nuances. Natural occurrence: Reported found in beer.

Usual 1.00 0.40 0.20 0.50

Max. 5.00 2.00 1.00 2.50

2-ETHYL-4,5-DIMETHYLOXAZOLE

584

2-ETHYL-4,5-DIMETHYLOXAZOLE Synonyms: Oxazole, 2-ethyl-4,5-dimethyl-; 2-Ethyl-4,5-dimethyloxazole; Oxazole, 2-ethyl-4,5-dimethylCAS No.: CoE No.:

53833‑30‑0 n/a

FL No.: 13.091 EINECS No.: 258‑815‑4

FEMA No.: JECFA No.:

3672 1555

NAS No.:

Consumption: Annual: n/a

3672 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. Trade association guidelines: FEMA PADI: 0.069 mg

IOFI: n/a

Empirical Formula/MW: C7H11NO/125.17

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

137°C (732 mmHg)

Specific gravity

1.454–1.460 (20°C) Insoluble in water; slightly soluble in oils 1.474–1.480 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Gelatins, puddings

Usual 0.30 0.15 0.50 0.15 0.15

Max. 1.50 0.50 2.50 2.00 1.00

Food Category Gravies Instant coffee, tea Meat products Soft candy Soups

Usual 0.15 0.05 0.15 0.20 0.05

Max. 0.50 0.20 0.50 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and French fried potato.

4-ETHYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Ethylsyringol; 4-Ethyl-2,6-dimethoxyphenol; Phenol, 4-ethyl-2,6-dimethoxy CAS No.: CoE No.:

14059‑92‑8 11231

FL No.: 04.052 EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3671 723

NAS No.:

3671

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: n/a

2-ETHYL-3,5 or (6)-DIMETHYLPYRAZINE

585

Empirical Formula/MW:

C10H14O3/182.22

Specifications: (JECFA, 2008) Appearance

Water-white liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

106°C (0.2 mmHg)

Specific gravity

1.536–1.537 (20°C) Insoluble in water; soluble in fat; miscible in ethanol 1.075–1.080 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category

Usual 0.20 1.00 0.20 0.20

Cheese Condiments, relishes Gravies Meat products

Max. 1.00 5.00 1.00 1.00

Food Category

Usual 0.10 1.00 0.20 0.10

Poultry Seasonings, flavorings Snack foods Soups

Max. 0.50 5.00 1.00 0.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer, dried bonito fish, smoked pork belly, smoked sausage, smoked salmon, sherry, natural smoke flavor, rum, coffee, wort and cuttlefish.

2-ETHYL-3,5 or (6)-DIMETHYLPYRAZINE Synonyms: 3,5-Dimethyl-2-ethylpyrazine; 2,5-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,-dimethylpyrazine; 2-Ethyl-3,(5 or 6)-dimethylpyrazine; Pyrazine, 2-ethyl-3,-dimethylCAS No.: CoE No.:

27043‑05‑6 727

FL No.: 14.016 EINECS No.: 248‑182‑2

FEMA No.: JECFA No.:

3149 775

NAS No.:

3149

Description: 2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.367 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H12N2/136.20

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% C8H12N2 180°C

Refractive index Solubility Specific gravity

1.500–1.503 (20°C) Soluble in water, organic solvents 0.950–0.980 (20°C)

3-ETHYL-2,6-DIMETHYLPYRAZINE

586 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 6.43 5.31 0.78

Max. 1.00 6.43 5.31 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.03 2.06 6.03

Max. 2.10 2.06 6.15

Synthesis: The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of 2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine. Aroma threshold values: Detection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty cocoa, popcorn, pyridine, graham sweet with roasted undertones. Taste threshold values: Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances. Natural occurrence: Reported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products, coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas, malt and cooked shrimps.

3-ETHYL-2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,5-dimethylpyrazine; 3,5-Dimethyl-2-ethylpyrazine CAS No.: CoE No.:

13925‑07‑0 2245

FL No.: 14.024 EINECS No.: 237‑694‑1

FEMA No.: JECFA No.:

3150 776

NAS No.:

Consumption: Annual: 833.33 lb

3150

Individual: 0.0007062 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.880 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H12N2/136.20 Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to slightly yellow liquid 95%

Refractive index Solubility

Boiling point

180°C

Specific gravity

1.496–1.502 (20°C) Soluble in water, oils, organic solvents; miscible in ethanol at room temperature 0.952–0.961 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.30 3.13 1.72 1.10

Max. 1.00 6.00 3.60 2.33

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.93 2.92

Max. 4.00 2.50 6.00

Synthesis: By alkylation of 2,6-dimethylpyrazine with ethyllithium. Aroma threshold values: 15 ppm in water Taste threshold values: n/a Natural occurrence: Reported found in the basic fractions of whiskey and rum, in roasted peanuts, in roasted barley, in coffee, filberts, potato and soy products, fried pork, cocoa, tea, oatmeal, asparagus, shrimps, clam, squid, grilled beef and wheaten bread.

cisand trans-ETHYL 2,4-DIMETHYL-1,3-DIOXOLANE-2-ACETATE

587

cis- and trans-ETHYL 2,4-DIMETHYL-1,3-DIOXOLANE-2-ACETATE Synonyms: Z- and E-Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate; Dimethyl dioxolane; Acetoacetic acid, ethyl ester, 1,2-propylene ketal; Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate; Ethyl acetoacetate propylene glycol ketal; Fruity ketal; Strawberry ketal; 1,3-Dioxolane-2-acetic acid, 2,4-dimethyl-, ethyl ester CAS No.: CoE No.:

6290‑17‑1 n/a

FL No.: EINECS No.

06.087 228‑536‑2

FEMA No.: JECFA No.:

4294 1715

NAS No.:

n/a

Description: Colorless liquid; soft, fruity notes. Consumption: Odor and/or flavor used in apple, citronella, grapefruit, licorice, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.674 mg

IOFI: n/a

Empirical Formula/MW: O C H3

C H3

O

O

C9H16O4/188.22 O H3C

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Melting point

1.0 95% 85°C –68°C

Refractive index Solubility Specific gravity

1.422–1.432 (20°C) Insoluble in water; soluble in ethanol 1.048–1.054 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confections, frostings Fats/oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 10.00 50.00 25.00 10.00 35.00 50.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 7.00 2.00 7.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 35.00 10.00 35.00 25.00 10.00 35.00 10.00 10.00 10.00

ETHYL-2,4-DIOXOHEXANOATE

588

ETHYL-2,4-DIOXOHEXANOATE Synonyms: Ethyl propionyl pyruvate; 2,4-Dioxohexanoic acid, ethyl ester; Ethyl 2,4-dioxohexanoate; Hexanoic acid, 2,4-dioxo-, ethyl ester CAS No.: CoE No.:

13246‑52‑1 11903

FL No.: 09.514 EINECS No.: 236‑228‑4

FEMA No.: JECFA No.:

3278 603

NAS No.:

Consumption: Annual: <1.00 lb

3278

Individual: 0.00000027 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.160 mg

IOFI: Artificial

Empirical Formula/MW: C8H12O4/172.18 Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 100–105°C (6 mmHg)

Refractive index Specific gravity

1.477–1.482 (20°C) 1.103–1.109 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Hard candy Nonalcoholic beverages

Usual 15.00 60.00 10.00

Max. 120.00 120.00 15.00

Food Category Soft candy Sweet sauce

Usual 4.40 0.0001

Max. 10.00 0.0001

Synthesis: From methyl ethyl ketone and ethyl oxalate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYLENE OXIDE Synonyms: 1,2-Epoxyethane; Dihydrooxirene; Dimethylene oxide; Epoxyethane; Ethene oxide; Ethox; Ethylene oxide; ETO; Oxacyclopropane; Oxane; alpha,beta-Oxidoethane; Oxiran; Oxirane; Oxirene, dihydro-; Sterilizing gas ethylene oxide 100%; T-gas CAS No.: CoE No.:

75‑21‑8 n/a

FL No.: n/a EINECS No.: 200‑849‑9

FEMA No.: JECFA No.:

2433 n/a

NAS No.:

2433

Description: Ethylene oxide has a pleasant ethereal odor. There is sufficient evidence of carcinogenicity of ethylene oxide in animals. It has been classified as a probable carcinogen for humans. Consumption: Annual: 238333.33 lb

Individual: 0.2019 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.710, 172.808, 172.834, 172.836, 172.838, 172.840, 173 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW: C2H4O/44.05

IOFI: Nature Identical

ETHYL 2-ETHYLBUTYRATE

589

Specifications: (Burdock, 1997) Colorless liquid or gas with a pleasant, 1.5052 (28°C) Refractive index ethereal odor 0.88, 0.8824 (10°C) Boiling point 13.5°C, 14°C Specific gravity Reported uses (ppm): n/a FEMA indicates that this substance has historically been used in ground spices (21.00 ppm max.) and whole spices (15.00 ppm usual; 45.00 max.). Appearance

Synthesis: By catalytic oxidation of ethylene. Aroma threshold values: Detection: 260 ppm; recognition: 500 ppm Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

ETHYL 2-ETHYLBUTYRATE Synonyms: Ethyl alpha-ethylbutyrate; Ethyl 2-ethylbutanoate; Butanoic acid, 2-ethyl-, ethyl ester CAS No.: 2983‑38‑2 FL No.: CoE No.: n/a EINECS No. Description: Colorless clear liquid.

n/a 221‑044‑9

FEMA No.: JECFA No.:

4344 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.418 mg

IOFI: n/a

Empirical Formula/MW: C H3

C8H16O2/144.21

H3C

O

H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min) 97% 156–157°C Boiling point Refractive index 1.403–1.405 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 2.00 2.00 2.00 10.00 2.00 1.00 2.00 2.00 2.00 1.00 2.00 1.00 1.00 10.00 1.00

Solubility Specific gravity

Max. 200.00 200.00 200.00 500.00 200.00 50.00 200.00 200.00 200.00 50.00 50.00 50.00 50.00 500.00 50.00

Insoluble in water; soluble in ethanol 0.867–0.869 (20°C)

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 5.00 1.00 5.00 1.00 2.00

Max. 50.00 200.00 200.00 50.00 200.00 200.00 200.00 200.00 50.00 500.00 50.00 500.00 50.00 200.00

ETHYL 2-ETHYLHEXANOATE

590 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-ETHYLHEXANOATE Synonyms: Ethyl 2-ethylcaproate; Ethyl alpha-ethylcaproate; Hexanoic acid, 2-ethyl-, ethyl ester; Orris capronate; Irotyl CAS No.: CoE No.:

2983‑37‑1 n/a

FL No.: EINECS No.

n/a 221‑043‑3

FEMA No.: JECFA No.:

4345 n/a

NAS No.:

n/a

Description: Colorless clear liquid; fresh orris, fruity, herbal, cumin aroma. Consumption: Odor and/or flavor used in herbal, moss, orris iris, violet, and woody.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C10H20O2/172.27

O

C H3

C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

95% 81°C (24 mmHg) 1.412–1.416 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.860 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Fruit ices Hard candy Jams, jellies

Usual 4.00 1.00 2.00 1.00

Max. 20.00 5.00 10.00 5.00

Food Category Processed fruits Soft candy Sweet sauces

Usual 0.01 2.00 0.01

Max. 0.04 10.00 0.04

Synthesis: n/a Aroma threshold values: Medium strength odor, orris type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-ETHYL-3-PHENYL PROPANOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Benzenepropanoic acid, alpha-ethyl-, ethyl ester; Ethyl alpha-ethylbenzenepropanoate; Ethyl 2-benzylbutyrate; Ethyl 2-ethyl-3-phenylpropanoate CAS No.: CoE No.:

2983‑36‑0 10587

FL No.: 09.802 EINECS No.: 221‑042‑8

FEMA No.: JECFA No.:

3341 1475

NAS No.:

3341

ETHYL N-ETHYLANTHRANILATE

591

Description: Ethyl 2-ethyl-3-phenyl propanoate has a green, floral aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.069 mg

IOFI: Artificial

Empirical Formula/MW: C13H18O2/206.28 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99% 72°C (0.09 mmHg)

Specific gravity

1.483–1.489 (20°C) Soluble in oils and ethanol; insoluble in water 0.972–0.979 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Hard candy

Usual 25.00 5.00 5.00 50.00

Max. 25.00 5.00 5.00 50.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 50.00 5.00 50.00

Max. 50.00 5.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL N-ETHYLANTHRANILATE Synonyms: Benzoic acid, 2-(ethylamino)-, ethyl ester; Ethyl o-(ethylamino)benzoate; Diethyl anthranilate; Ethyl (2-ethylaminophenyl)methanoate; Ethyl 2-(ethylamino)benzoate; Ethyl N-ethyl-2-aminobenzoate CAS No.: CoE No.:

38446‑21‑8 629

FL No.: 09.764 EINECS No.: 235‑935‑3

FEMA No.: JECFA No.:

4115 1547

NAS No.:

n/a

Description: Yellowish solid; fruity grape aroma. Consumption: Odor and/or flavor used in tropical fruit, mandarin, neroli, orange, petitgrain and tangerine. Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev: 3 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: Artificial

ETHYL FORMATE

592 Empirical Formula/MW: C H3

O

O

C11H15O2N/193.25 NH

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Assay (min)

95%

Solubility

Boiling point

260°C

74°C Very slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Not reported found in nature

ETHYL FORMATE Synonyms: Formic ether; Ethyl formate; Ethyl formic ester; Ethyl methanoate; Formic acid, ethyl ester; Propionic acid CAS No.: CoE No.:

109‑94‑4 339

FL No.: 09.072 EINECS No.: 203‑721‑0

FEMA No.: JECFA No.:

2434 26

NAS No.:

2434

Description: Ethyl formate has a characteristic, pungent odor similar to ethyl acetate and reminiscent of pineapple and a slightly bitter taste. It has been also reported to have a rum-like odor. Consumption: Annual: 9650.00 lb

Individual: 0.008177 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 184.1295; 184.1848 FDA (other): n/a JECFA: ADI: 0 to 3 mg/kg bw (1979), and reaffirmed in 1997. No safety concern when used at current levels as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.049 mg Empirical Formula/MW: C3H6O2/74.08

IOFI: Nature Identical

2-ETHYLFURAN

593

Specifications: (FCC, 1996) Acidity

0.2%

Refractive index

Appearance

Colorless, flammable liquid

Solubility

Assay (min) Boiling point

95% C3H6O2 54°C

Specific gravity

1.359–1.363 (20°C) Soluble in most fixed oils, propylene glycol, water (decomposes); slightly soluble in mineral oil; 1:5 in 50% alcohol 0.916–0.921 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.28 0.09 0.09 0.09

Max. 0.30 0.15 0.10 0.15

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.12 0.00 0.05 0.17

Max. 0.12 0.01 0.06 0.18

Synthesis: Usually prepared by esterification of ethyl alcohol and formic acid or by distillation of ethyl acetate and formic acid in the presence of concentrated H2SO4. Aroma threshold values: Detection: 17 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, chemical with clean, fresh, fruity lift. Natural occurrence: Reported in the oil of Boronia dentigeroides; it has been identified in Florida orange juice, several varieties of honey, apple and pear and in distilled liquors, such as rum. Also reported found in peach, raspberry, strawberry, pineapple, cabbage, vinegar, cheeses, butter, cream, milk powder, cooked beef, beer, coffee, tea, honey, corn oil, brandy and mussels.

2-ETHYLFURAN Synonyms: 2-Ethylfuran; Furan, 2-ethylCAS No.: CoE No.:

3208‑16‑0 11706

FL No.: 13.092 EINECS No.: 221‑714‑0

FEMA No.: JECFA No.:

3673 1489

NAS No.:

3673

Description: 2-Ethylfuran has a smoky burnt odor. When dilute, it has a warm, sweet odor. It has a coffee-like flavor (aroma). Consumption: Annual: 33.33 lb

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 4.033 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8O/96.13 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

95% 92–93°C

Specific gravity

1.444–1.450 (20°C) Insoluble in water; soluble in oils and ethanol 0.909–0.915 (25°C)

ETHYL FURFURYL ETHER

594 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 21.00 10.50

Max. 3.00 42.50 21.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 5.50 11.00

Max. 21.00 11.50 22.50

Synthesis: By dehydration of furyl methyl carbinol followed by reduction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, coffee, peppermint and spearmint oil, Parmesan cheese, bell pepper, cooked egg, smoked fish, roasted chicken, cooked beef, cocoa, coffee, tea, pecans, filberts and soybeans.

ETHYL FURFURYL ETHER Synonyms: Furfuryl ethyl ether; Furan, 2-(ethoxymethyl)-; 2-(Ethoxymethyl)furan CAS No.: CoE No.:

6270‑56‑0 10940

FL No.: 13.123 EINECS No.: 228‑454‑7

FEMA No.: JECFA No.:

4114 1521

NAS No.:

n/a

Description: Colorless liquid; sweet, spicy aroma. Consumption: Odor and/or flavor used in spice. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a. Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

C7H10O2/126.15

O

C H3

Specifications: (The Good Scents Co., 2009) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

150°C

Specific gravity

1.449–1.455 (20°C) Slightly soluble in water; soluble in ethanol 0.982–0.988 (25°C)

Reported uses (ppm): (The Good Scents Co., 2009) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

(+/-)-ETHYL 2-HYDROXY-2-METHYLBUTYRATE

595

ETHYL 2-FURANPROPIONATE Synonyms: Ethyl furfurylacetate; Ethyl furylpropionate; Ethyl 2-furanpropanoate; Ethyl 2-furanpropionate; Ethyl furan-2-propionate; Ethyl beta-furylpropionate; Ethyl 3-(2-furyl)propanoate; Ethyl 3-(2-furyl)propionate; Ethyl 3-(alpha-furyl)propionate; 2-Furanpropanoic acid, ethyl ester; 2-Furanpropionic acid, ethyl ester CAS No.: CoE No.:

10031‑90‑0 2091

FL No.: 13.022 EINECS No.: 233‑097‑5

FEMA No.: JECFA No.:

2435 1513

NAS No.:

2435

Description: Ethyl 2-furanpropionate has a fruity odor reminiscent of chamomile. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 0.864 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O3/168.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

5.0 Low-melting solid; turns yellow on exposure to air 95%

Melting point Solubility

24–25°C Soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.26 3.70

Max. 5.00 9.32 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.40 0.98 3.75

Max. 5.40 4.10 8.20

Synthesis: By direct esterification of the acid, which in turn is prepared by condensation of furfural with acetic anhydride and sodium acetate, followed by hydrogenation of the furacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: pineapple, fruity, sweet, slightly spicy, tropical ripe and slightly jamy. Natural occurrence: Reported found in rum.

(+/-)-ETHYL 2-HYDROXY-2-METHYLBUTYRATE Synonyms: Ethyl 2-methyllactate; 2-Hydroxy-2-methylbutyric acid ethyl ester; Ethyl 2-hydroxy-2-methylbutyrate; Butanoic acid, 2-hydroxy-2-methyl-, ethyl ester CAS No.: CoE No.:

77‑70‑3 n/a

FL No.: n/a EINECS No.: 201‑050‑8

FEMA No.: JECFA No.:

4268 1651

NAS No.:

Description: Clear, colorless liquid; caramelized, nutty aroma. Consumption: Odor and/or flavor used in caramel. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

n/a

(+/-)-ETHYL 2-HYDROXY-3-METHYLVALERATE

596 Trade association guidelines: FEMA PADI: 3.777 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

O

C17H14O3/146.19 OH

H3C

C H3

Specifications: (JECFA, 2007) Assay (min)

98%

Boiling point Refractive index

92°C (64–68 mmHg) 169–170°C 1.409–1.416 (20°C)

Solubility

Sparingly soluble in water; soluble in most nonpolar organic solvents; sparingly soluble in ethanol

Specific gravity

0.964–0.974 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 10.00 20.00 5.00 5.00 10.00

Max. 25.00 30.00 100.00 20.00 20.00 25.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Processed fruits Soft candy

Usual 20.00 10.00 10.00 5.00 10.00

Max. 50.00 25.00 25.00 20.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, caramel nutty type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

(+/-)-ETHYL 2-HYDROXY-3-METHYLVALERATE Synonyms: Ethyl 2-ethyllactate; 2-Hydroxy-3-methylpentanoic acid ethyl ester; Ethyl 2-hydroxy-3-methylpentanoate; Hydroxy-3-methyl 2-pentanoic acid ethyl ester; Ethyl 2-hydroxy-3-methyl valerate CAS No.: CoE No.:

24323‑38‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4269 1652

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma with berry notes. Consumption: Odor and/or flavor used in blackberry, blueberry, boysenberry, currant, mulberry, raspberry, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.777 mg

IOFI: n/a

ETHYL-2-ISOPROPYL-5-METHYLCYCLOHEXANE CARBOXAMIDE

597

Empirical Formula/MW: C H3 O O

C8H16O3/160.21

OH H3C C H3

Specifications: (JECFA, 2007) Assay (min)

96%

Solubility

Boiling point Refractive index

204–206°C 1.422–1.429 (20°C)

Specific gravity

Sparingly soluble in water and ethanol; soluble in most nonpolar organic solvents 0.922–0.930 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 10.00 20.00 5.00 5.00 10.00

Max. 25.00 30.00 100.00 20.00 20.00 25.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Processed fruits Soft candy

Usual 20.00 10.00 10.00 5.00 10.00

Max. 50.00 25.00 25.00 20.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor; fruity berry type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in champaca concrete at 0.01%.

ETHYL-2-ISOPROPYL-5-METHYLCYCLOHEXANE CARBOXAMIDE Synonyms: n-Ethyl-p-menthane-3-carboxamide; Cyclohexanecarboxamide, n-ethyl-5-methyl-2-(1-methylethyl)-; n-Ethyl-2isopropyl-5-methylcyclohexane carboxamide; n-Ethyl-2-(isopropyl)-5-methylcyclohexanecarboxamide; n-Ethyl-5-methyl-2-(1methylethyl) cyclo-hexanecarboxamide CAS No.: CoE No.:

39711‑79‑0 2298

FL No.: 16.013 EINECS No.: 254‑599‑0

FEMA No.: JECFA No.:

3455 1601

NAS No.:

3455

Description: Slight menthol-like cooling effect aroma. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.135 mg

IOFI: Artificial

ETHYL 3-(FURFURYLTHIO)-PROPIONATE

598 Empirical Formula/MW:

C13H25NO/211.35

Specifications: (JECFA, 2008) Appearance Assay (min)

White solid 98%

Melting point Solubility

91–93°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Usual 10.00 1200.00 10.00 10.00

Max. 10.00 1200.00 10.00 10.00

Food Category Fruit ices Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 10.00 10.00 100.00 10.00

Max. 10.00 10.00 100.00 10.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%. Virtually odorless. Taste threshold values: Taste characteristics at 10 to 100 ppm. Intense lingering cooling. The cooling sensation builds slow but steadily and grows to a lingering cooling mouthfeel with a slightly camphoraceous and minty character. Natural occurrence: Not reported found in nature.

ETHYL 3-(FURFURYLTHIO)-PROPIONATE Synonyms: Ethyl β-furfuryl-α-thiopropionate; Propanoic acid, 3-[(2-furanylmethyl)thio]-, ethyl ester CAS No.: CoE No.:

94278‑27‑0 n/a

FL No.: 13.093 EINECS No.: 304‑716‑7

FEMA No.: JECFA No.:

3674 1088

NAS No.:

3674

Description: Ethyl 3-(furfurylthio)-propionate has a pungent roasted-sulfur aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: Artificial

Empirical Formula/MW: C10H14O3S/214.28 Specifications: (JECFA, 2008) Appearance Assay (min)

Straw-colored liquid 97%

Refractive index Solubility

Boiling point

244°C (750 mmHg)

Specific gravity

1.500–1.509 (20°C) Insoluble in water; soluble in fat; miscible in alcohol at room temperature 1.121–1.138 (25°C)

4-ETHYLGUAIACOL

599

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Gelatins, puddings Gravies

Usual 1.00 0.05 0.50 0.10 5.00 0.10 0.10

Max. 2.00 0.20 1.00 0.20 20.00 0.20 0.20

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Snack foods Soups Sweet sauce

Usual 0.10 0.05 0.05 2.00 1.00 0.20 0.05

Max. 0.20 0.10 0.10 5.00 2.00 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: roasted, nutty and coffee. Natural occurrence: Not reported found in nature.

4-ETHYLGUAIACOL Synonyms: 4-Ethyl-2-methoxyphenol; p-Ethylguaiacol; 4-Ethylguaiacol; 4-Hydroxy-3-methoxy ethylbenzene; 2-Methoxy-4ethylphenol; Phenol, 4-ethyl-2-methoxyCAS No.: CoE No.:

2785‑89‑9 176

FL No.: 04.008 EINECS No.: 220‑500‑4

FEMA No.: JECFA No.:

2436 716

NAS No.:

2436

Description: 4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor. Consumption: Annual: 33.33 lb

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.523 mg

IOFI: Natural

Empirical Formula/MW:

C9H12O2/152.19

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

98% C9H12O2

Solubility

Boiling point

229–235°C

Specific gravity

1.524–1.534 (20°C) Slightly soluble in water; miscible in oils and ethanol 1.056–1.066 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Frozen dairy Synthesis: n/a

Usual 0.05 13.83 10.00 0.05 2.31

Max. 0.10 17.68 12.00 0.10 3.08

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.31 2.00 2.00 1.54 16.50

Max. 3.08 6.00 4.45 2.31 21.72

2-ETHYL-2-HEPTENAL

600

Aroma threshold values: Detection: 25 ppb. Aroma characteristics at 1.0%: slightly sweet, spicy, clove, smoky and phenolic with charred whiskey barrel notes and a slight vanilla-like creaminess. Taste threshold values: Taste characteristics at 5 to 10 ppm: dry, smoky, clove, phenolic and vanilla-like with tobacco and woody notes, and a burnt bacon oily aftertaste. Taste characteristics at 30 ppm: woody, smoky and spicy with sweet vanilla background. Natural occurrence: Reported found in several distillates of plant origin; it was identified in camphor oil, and it had been reported previously in Tolu and Peru balsam as well as in various wood distillates. Also reported found in cinnamon, coffee, grape, brandy, malt, rum, soy sauce, whiskey, grapefruit juice, smoked fish, lean fish, beer, cognac, cider, grape wines and apple brandy.

2-ETHYL-2-HEPTENAL Synonyms: 2-Ethyl-3-butylacrolein CAS No.: CoE No.:

10031‑88‑6 120

FL No.: 05.033 EINECS No.: n/a

FEMA No.: JECFA No.:

2438 n/a

Consumption: Annual: <1.00 lb

NAS No.:

2438

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.4 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.838 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O/140.22 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 21.00 4.00 7.00

Max. 29.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 33.00

Max. 6.00 37.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL HEPTANOATE Synonyms: Ethyl heptoate; Ethyl heptylate; Aether oenanthicus; Butter esters; Cognac oil; Enanthylic ether; Ethyl enantate; Ethyl enanthate; Ethyl heptanoate; Ethyl n-heptanoate; Ethyl oenanthate; Ethyl oenanthylate; Grape oil; Heptanoic acid, ethyl ester; Oenanthic ether; Oleum vitis viniferae; Wine oil CAS No.: CoE No.:

106‑30‑9 365

FL No.: 09.093 EINECS No.: 203‑382‑9

FEMA No.: JECFA No.:

2437 32

NAS No.:

2437

Description: Ethyl heptanoate has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor. Consumption: Annual: 3716.67 lb

Individual: 0.003149 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–2.5 mg/kg bw (1972). No safety concern when used at current levels as a flavoring agent (1996).

ETHYL cis-4-HEPTENOATE

601

Trade association guidelines: FEMA PADI: 6.734 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C9H18O2 189°C (72% water azeotrope, 98.5°)

Specific gravity

1.411–1.415 (20°) Slightly soluble in propylene glycol; miscible with alcohol, chloroform, most fixed oils; insoluble in glycerin; 1:3 in 70% alcohol 0.867–0.872 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 4.35 29.66 5.70 150.80 17.99

Max. 13.96 41.74 13.07 248.40 29.84

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.85 8.38 10.29 26.17

Max. 52.41 14.62 13.81 37.60

Synthesis: By esterification of heptoic acid; by reacting the silver salt of the acid with ethyl-iodide or with ethyl alcohol in the presence of mineral acids. Aroma threshold values: Detection: 2 ppb Taste threshold values: Taste characteristics at 10 ppm: fruity and waxy with a green winey nuance. Natural occurrence: Reported found in apple, tangerine peel, grape, pineapple, strawberry, peas, hops beer, apricot, Vitis labrusca, cheeses, butter, milk, beer, cognac, brandy, whiskey, rum, grape wines, cocoa, filberts, olive, passion fruit, plums, corn oil and nectarines.

ETHYL cis-4-HEPTENOATE Synonyms: 4-Heptenoic acid, ethyl ester; (Z)-Ethyl cis-hept-4-enoate; cis-4-Heptenoic acid ethyl ester; Ethyl (Z)-4-heptenoate; Ethyl (Z)-hept-4-enoate CAS No.: CoE No.:

39924‑27‑1 n/a

FL No.: n/a EINECS No.: 254‑702‑9

FEMA No.: JECFA No.:

3975 1281

NAS No.:

n/a

Description: Ethyl cis-4-heptenoate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 3.485 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C9H16O2/156.23

H3C

O CH3

2-ETHYLHEXANETHIOL

602 Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; fruity aroma

Identification test Refractive index

Assay (min)

98% (total isomers)

Solubility

Boiling point

52°C (3 mmHg)

Specific gravity

NMR, MS, IR spectra 1.428–1.431 (20°C) Insoluble in water; soluble in most nonpolar solvents 0.887–0.897 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 8.00 15.00 40.00 10.00

Max. 12.00 30.00 80.00 15.00

Food Category Fruit ices Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 12.00 8.00 10.00

Max. 12.00 20.00 12.00 15.00

Synthesis: n/a Aroma threshold values: At 10,000 ppm: fresh waxy green melon, estery with soapy, impacting, vegetative and fruity nuances. Taste threshold values: Taste at 1 to 5 ppm is green, slightly floral, fatty waxy, green banana, green vegetative with berry and fruity nuances. Natural occurrence: Reportedly present in yellow passion fruit juice (Passiflora edulis f. flavicarpa).

2-ETHYLHEXANETHIOL Synonyms: 1-Hexanethiol, 2-ethyl-; 2-Ethylhexylmercaptan; 2-Ethylhexane-1-thiol CAS No.: CoE No.:

7341‑17‑5 n/a

FL No.: 12.128 EINECS No.: 230‑854‑1

FEMA No.: JECFA No.:

3833 519

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: HS

C H3

C8H18S/146.30 H3C

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless to pale-yellow liquid 95%

Solubility Specific gravity

Soluble in oil and alcohol 0.817–0.827 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products Synthesis: n/a Aroma threshold values (ppb): n/a

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

2-ETHYL-1-HEXANOL

603

Taste threshold values (ppb): n/a Natural occurrence: Reported found in potato.

ETHYL HEXANOATE Synonyms: Ethyl hexylate; Cetic acid, butyl-, ethyl ester; Butter esters; Ethyl butylacetate; Ethyl caproate; Ethyl hexanoate; Ethyl hexoate; Hexanoic acid, ethyl ester; Hexanoic acid, ethyl ester, mixture with soybean oil epoxide CAS No.: CoE No.:

123‑66‑0 310

FL No.: 09.060 EINECS No.: 204‑640‑3

FEMA No.: JECFA No.:

2439 31

NAS No.:

2439

Description: Ethyl hexanoate has a powerful, fruity odor with a pineapple–banana note. It has been also reported to have a winy odor. Consumption: Annual: 11733.33 lb

Individual: 0.009943 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.560 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 166°C

Specific gravity

1.406–1.409 (20°C) Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin; 1:2 in 70% alcohol 0.867–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy Gelatins, puddings

Usual 2.37 9.75 0.50 106.40 9.64 6.20

Max. 3.00 27.18 1.70 128.80 21.68 17.71

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual 35.91 0.10 10.00 2.63 8.36

Max. 170.10 0.20 20.00 5.99 17.55

Synthesis: By esterification of caproic acid with ethyl alcohol in the presence of concentrated H2SO4 or HCl. Aroma threshold values: Detection: 0.3 to 5 ppb Taste threshold values: Taste characteristics at 10 ppm: fruity and waxy with a tropical nuance. Natural occurrence: Reported found in strawberry, rum, bourbon, cocoa, kiwi fruit, black currant, apple, orange and grapefruit juice, guava, Vitis vinifera, pineapple, strawberry jam, clove bud, cheeses, cognac, whiskies, grape wines, passion fruit juice, mango, fruit brandies, figs, corn oil, mountain papaya, pawpaw and mastic gum leaf oil.

2-ETHYL-1-HEXANOL Synonyms: Ethylhexanol; 2-Ethylhexanol; 2-Ethyl-1-hexanol; 2-Ethylhexan-1-ol; 1-Hexanol, 2-ethyl-; 2-Ethylhexyl alcohol; Octyl alcohol CAS No.: CoE No.:

104‑76‑7 11763

FL No.: 02.082 EINECS No.: 203‑234‑3

FEMA No.: JECFA No.:

3151 267

NAS No.:

3151

ETHYL trans-2-HEXENOATE

604

Description: 2-Ethyl-1-hexanol has a mild, oily, sweet, slightly floral odor reminiscent of rose and sweet, fatty-floral taste with a fruity note. Consumption: Annual: 766.67 lb

Individual: 0.0006497 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1993). No safety concern when used at current levels as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.530 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H18O/130.23 Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless liquid 98% C8H18O 183°C

Refractive index Specific gravity

1.429–1.434 (20°C) 0.830–0.834 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 34.00 10.25 10.25

Max. 45.00 17.50 17.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.80 17.75

Max. 4.25 24.25

Synthesis: By hydrogenation of aldehydes obtained by the oxo process; also synthesized from propylene; by catalytic reduction of 2-ethyl-2-hexenal and other similar patented processes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peach, pear, blackberry, strawberry, cabbage, Parmesan and mozzarella cheese, butter, roasted chicken, cognac, sherry, grape wines, tea, avocado, kiwifruit, crab and clam.

ETHYL trans-2-HEXENOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Ethyl trans-2-hexenoate; Ethyl (E)-2-hexenoate; Ethyl (E)hex-2-enoate; (E)-Ethyl 2-hexenoate; 2-Hexenoic acid, ethyl ester, (2E)CAS No.: CoE No.:

27829‑72‑7 631

FL No.: 09.850 EINECS No.: 248‑681‑5

FEMA No.: JECFA No.:

3675 1808

NAS No.:

3675

Description: Ethyl trans-2-hexenoate has a fruity, green, pulpy pineapple and apple odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.402 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Nature Identical

ETHYL cis-3-HEXENOATE

605

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

110–111°C (10 mmHg)

Refractive index

1.429–1.434 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.429–1.434 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fruit ices

Usual 0.20 2.50 2.00 0.60

Max. 1.00 12.00 10.00 3.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 1.00 1.00 0.50 0.10

Max. 5.00 5.00 2.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in apple brandy, cognac, grape brandy, concord grapes, wild grapes, passion fruit, quince, strawberry, guava, pineapple, pawpaw and wood apple.

ETHYL cis-3-HEXENOATE Synonyms: Ethyl Z-3-hexenoate; Ethyl (3Z)-hexenoate; Ethyl(Z) hex-3-enoate CAS No.: CoE No.:

64187‑83‑3 n/a

FL No.: 09.939 EINECS No.: 264‑724‑0

FEMA No.: JECFA No.:

4112 1626

NAS No.:

n/a

Description: Clear, colorless liquid; green, wine-like aroma. Consumption: Odor and/or flavor used in fruity, green, tropical. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.819 mg

IOFI: Artificial

Empirical Formula/MW: O C H3

C8H14O2/142.2

O H3C

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

90°C (50 mmHg) 1.420–1.429 (20°C)

Specific gravity

Soluble in fats and nonpolar solvents; slightly soluble in water; soluble in ethanol 0.895–0.901 (25°C)

ETHYL 3-HEXENOATE

606 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 5.00 2.00 5.00 2.00 5.00 5.00 5.00 5.00

Max. 20.00 20.00 10.00 25.00 20.00 25.00 20.00 20.00 20.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Sweet sauce

Usual 10.00 2.00 2.00 5.00 2.00 1.00 25.00 10.00 2.00

Max. 40.00 10.00 10.00 25.00 10.00 10.00 100.00 40.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, tropical type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported as a component of Mastic leaf oil at 0.07%.

ETHYL 3-HEXENOATE Synonyms: Hydrosorbic acid, ethyl ester; Ethyl 3-hexenoate; Ethyl hex-3-enoate; 3-Hexenoic acid, ethyl ester CAS No.: CoE No.:

2396‑83‑0 n/a

FL No.: 09.191 EINECS No.: 219‑257‑7

FEMA No.: JECFA No.:

3342 335

NAS No.:

3342

Description: Ethyl 3-hexenoate has a green, fruity aroma. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.442 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless liquid 95% 63–64°C

Refractive index Specific gravity

1.424–1.428 (20°C) 0.897–0.901 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: From 3-hexenoic acid and dicyclohexylcarbodimide; by fungal fermentation (20°C) of 3-hexenoic acid using Saccharomyces cerevisiae; from trialkylboranes and ethyl-4-bromocrotonate in the presence of 2,6-di-tert-butyl-phenoxide; by pyrolysis of acetates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green, sweet and pineapple-like. Natural occurrence: Reported found in pineapple, melon, beer, passion fruit juice, quince, plumcot, prickly pear and kiwifruit.

1-ETHYLHEXYL TIGLATE

607

ETHYL 5-HEXENOATE Synonyms: 5-Hexenoic acid, ethyl ester; Ethyl hex-5-enoate CAS No.: CoE No.:

54653‑25‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3976 1273

NAS No.:

n/a

Description: Ethyl-5-hexenoate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.173 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H2

C8H14O2/142.20 H3C

O

O

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; fruity aroma

Identification test Refractive index

Assay (min)

95%

Solubility

Boiling point

181–182°C

Specific gravity

NMR, MS, IR spectra 1.423–1.437 (20°C) Insoluble in water; soluble in most nonpolar solvents 0.902–0.912 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 3.00 4.00 16.00 4.00 3.00

Max. 5.00 8.00 30.00 6.00 5.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.00 4.00 3.00 4.00

Max. 6.00 8.00 5.00 6.00

Synthesis: n/a Aroma threshold values: Odor characteristics at 10,000 ppm: sharp estery, sweet with ripe fruity pineapple, apple and strawberry with winy and acidic depth notes. Taste threshold values: Taste characteristics at 5 to 10 ppm: sweet, pineapple, jamy overripe fruity and strawberry with sweet onenanthic tutti-fruitti candy nuances. Natural occurrence: Reportedly present in tea, pineapple, strawberry and Chinese quince peel.

1-ETHYLHEXYL TIGLATE Synonyms: 1-Ethylhexyl 2-methylcrotonate CAS No.: CoE No.:

94133‑92‑3 n/a

FL No.: 09.539 EINECS No.: 302‑757‑5

FEMA No.: JECFA No.:

3676 448

NAS No.:

3676

Description: 1-Ethylhexyl tiglate has a spicy, peppery, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

ETHYL-3-HYDROXYBUTYRATE

608

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.283 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

C13H24O2/212.34

H3C

O

C H3 C H3

Specifications: (JECFA, 1998) Acid value (max)

2.9

Refractive index

Assay (min)

95%

Solubility

Boiling point

94–96°C

Specific gravity

1.441–1.447 (20°C) Completely miscible with alcohol and diluted alcohol 0.879–0.885 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual n/a n/a n/a

Max. 20.00 50.00 20.00

Food Category Seasonings, flavorings Snack foods Soups

Usual n/a n/a n/a

Max. 250.00 20.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL-3-HYDROXYBUTYRATE Synonyms: Ethyl-3-hydroxybutanoate; Butanoic acid, 3-hydroxy-, ethyl ester; Butyric acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxybutyrate CAS No.: CoE No.:

5405‑41‑4 10596

FL No.: 09.522 EINECS No.: 226‑456‑2

FEMA No.: JECFA No.:

3428 594

NAS No.:

3428

Description: Ethyl-3-hydroxybutyrate has a fresh, fruity, grape odor. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.263 mg Empirical Formula/MW: C6H12O3/132.16

IOFI: Nature Identical

3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE

609

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless viscous liquid 99% 170°C; 67 (4 mmHg)

Refractive index Solubility Specific gravity

1.416–1.424 (20°C) 100 g in 100 mL water (23°C) 1.010–1.017 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.00 4.50 3.00 10.00

Max. 5.00 4.50 3.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 5.00 10.00 10.00

Max. 5.00 80.00 100.00

Synthesis: By catalytic hydrogenation of acetoacetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, fruity and winy. Natural occurrence: Reported found in passion fruit, rum, sherry, wine, orange juice, guava, pineapple, tea, mango, wood apple, mountain papaya, naranjilla fruit, quince and hog plum (Spondias mombins L.)

3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE Synonyms: 3-Ethyl-2-hydroxycyclopent-2-en-1-one; 3-Ethyl-2-hydroxy-2-cyclopenten-1-one; 2-Hydroxy-3-ethyl-2-cyclopenten1-one; 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methylCAS No.: CoE No.:

21835‑01‑8 759

FL No.: 07.057 EINECS No.: 244‑606‑5

FEMA No.: JECFA No.:

3152 419

NAS No.:

3152

Description: 3-Ethyl-2-hydroxy-2-cyclopenten-1-one has a caramel-like flavor. This compound is often employed to impart a caramel flavor or coconut notes in food. The compound exhibits flavor-enhancing characteristics. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.295 mg

IOFI: Natural

Empirical Formula/MW:

C7H10O2/126.15

Specifications: (JECFA, 1998) Appearance

White, crystalline powder

Refractive index

Assay (min)

90%

Solubility

Boiling point Melting point

78–80°C 36–43°C

Specific gravity

1.47–1.48 (20°C) Miscible with alcohol, glycerol, benzyl alcohol and water 1.060–1.066 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.33 6.15 2.28

Max. 3.33 12.11 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.00 6.15

Max. 10.60 4.19 12.11

3-ETHYL-2-HYDROXY-4-METHYLCYLCOPENT-2-EN-1-ONE

610

Synthesis: From 5-methyl-3,5-dicarbethoxy-2-cyclopen-ten-2-ol-one and phosphoric acid; by a patented process; also from dimethyl adipate. Aroma threshold values: Aroma characteristics at 0.5%: sweet, brown, caramellic, maple, brown sugar, rum, whiskey, furanone. Taste threshold values: A threshold value of 5 ppm, similar to the 3-methyl analog, has been determined by comparative sensory evaluation. Taste characteristics at 12 ppm: sweet, jamy, fruity, brown, toasted, maple, nutty. Natural occurrence: Data not found.

3-ETHYL-2-HYDROXY-4-METHYLCYLCOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methyl-; 3-Ethyl-2-hydroxy-4-methylcyclopent-2-en-1-one; 3-Ethyl-2hydroxy-4-methyl-2-cyclopenten-1-one CAS No.: 42348‑12‑9 FL No.: 07.117 CoE No.: 11077 EINECS No.: 255‑767‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3453 422

NAS No.:

3453

Individual: 0.00000289 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n.a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.325 mg

IOFI: n/a

Empirical Formula/MW:

C8H12O2/140.18

Specifications: (JECFA, 1998) Assay (min)

99%

Soluble in fat; slightly insoluble in water; miscible in ethanol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 1.00 5.00 1.00 0.60

Max. 5.00 5.00 5.00 0.60

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

5-ETHYL-2-HYDROXY-3-METHYLCYCLOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 5-ethyl-2-hydroxy-3-methyl-; 5-Ethyl-3-methylcyclotene CAS No.: 53263‑58‑4 FL No.: 07.118 CoE No.: 11078 EINECS No.: 258‑451‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3454 423

NAS No.:

3454

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998).

2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE

611

Trade association guidelines: FEMA PADI: 0.353 mg

IOFI: n/a

Empirical Formula/MW: HO C H3

O

C8H12O2/140.18

C H3

Specifications: (JECFA, 1998) Assay (min)

99%

Slightly soluble in water; soluble in ethanol, fat and propylene glycol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 2.00

Max. 5.00 5.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE Synonyms: 2-Ethyl-4-hydroxy-5-methylfuran-3(2H)-one; 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone; 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-; 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone CAS No.: CoE No.: a

27538‑09‑6 27538‑10‑9a n/a

FL No.: 13.084 EINECS No.: 248‑513‑0 248‑514‑6a

FEMA No.: JECFA No.:

3623 1449

NAS No.:

3623

Isomer: 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone.

Description: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has a sweet, fruity, caramel, butterscotch odor. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.328 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 O

H3C

C7H10O3/142.15 HO

O

5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE

612 Specifications: (JECFA, 2008) Acid value (max) Appearance

4.0 Yellow liquid

Refractive index Solubility

Assay (min) Boiling point

96% 103°C (15 mmHg)

Specific gravity

1.509–1.514 (20°C) Soluble in water and ethanol; insoluble in fats 1.133–1.143 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Gelatins, puddings Gravies

Usual 1.00 10.00 0.25 1.50 0.50

Max. 2.00 20.00 0.50 3.00 1.00

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages

Usual 1.00 0.25 0.50 0.25 1.00

Max. 2.00 1.00 1.00 0.50 2.00

Synthesis: n/a Aroma threshold values: Detection: 20 ppb Taste threshold values: Taste characteristics at 20 ppm: burnt, caramellic, sweet and fruity. Natural occurrence: Reported found in soy sauce, Swiss cheese and melon, coffee, shoyu, strawberry and pineapple.

5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE Synonyms: 2,4-Dihydroxy-3-methyl-2-hexenoic acid, γ-lactone; 5-Ethyl-3-hydroxy-4-methylfuran-2(5H)-one; 5-Ethyl-3hydroxy-4-methyl-2(5H)-furanone; 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl-; 4-Methyl-5-ethyl-3-hydroxyfuranon CAS No.: CoE No.:

698‑10‑2 2300

FL No.: 10.023 EINECS No.: 211‑811‑6

FEMA No.: JECFA No.:

3153 222

NAS No.:

3153

Description: 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone has a sweet, maple, caramel odor. Consumption: Annual: 116.67 lb

Individual: 0.00009886 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.487 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10O3/142.15

Specifications: (JECFA, 1998) Appearance Assay (min)

Yellow liquid 95%

Refractive index Solubility

1.486–1.493 (20°C) Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.52 4.08 29.14 3.87

Synthesis: n/a Aroma threshold values: Detection: 7.5 ppb

Max. 6.58 4.70 85.09 3.87

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.58 4.00 2.75 4.08

Max. 2.58 8.00 3.83 4.70

ETHYL ISOBUTYRATE

613

Taste threshold values: Taste characteristics at 50 ppm: sweet, fruity with brown maple note. Natural occurrence: Reported found in coffee.

ETHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxyhexanoate; Hexanoic acid, 3-hydroxy-, ethyl ester CAS No.: CoE No.:

2305‑25‑1 11764

FL No.: 09.535 EINECS No.: 218‑973‑7

FEMA No.: JECFA No.:

3545 601

NAS No.:

3545

Description: Ethyl 3-hydroxyhexanoate has a fruity odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.416 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O3/160.21 Specifications: (JECFA, 1999) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 95% 101–102°C

Refractive index Solubility Specific gravity

1.424–1.433 (20°C) Insoluble in water and oils 0.967–0.976 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy

Usual 0.20 2.00 2.00 0.30 0.30 0.20

Max. 1.00 5.00 5.00 1.00 1.00 1.00

Food Category Fruit ices Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Other grains

Usual 0.20 0.20 0.20 0.20 0.20 2.00

Max. 1.00 1.00 1.00 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: sweet, fruity, grape with citrus notes. Natural occurrence: Reported found in citrus, grape, orange, grapefruit and tangerine juice, orange peel oil, pineapple, strawberry, cognac, Scotch whiskey, red and white wine, passion fruit, mango, quince, wood apple, mountain papaya, pawpaw and hog plum (Spondias mombins L.).

ETHYL ISOBUTYRATE Synonyms: Ethyl 2-methylpropanoate; Ethyl isobutanoate; Ethylisobutyrate; Ethyl isobutyrate; Ethyl 2-methylpropionate; Isobutyric acid, ethyl ester; Propanoic acid, 2-methyl-, ethyl ester; Propionic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

97‑62‑1 288

FL No.: 09.413 EINECS No.: 202‑595‑4

FEMA No.: JECFA No.:

2428 186

NAS No.:

2428

Description: Ethyl isobutyrate has a fruity aromatic odor. Consumption: Annual: 8950.00 lb

Individual: 0.007584 mg/kg/day

ETHYL ISOTHIOCYANATE

614

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.017 mg

IOFI: Natural

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% C6H12O2 112–113°C

Refractive index Solubility Specific gravity

1.385–1.389 (20°C) 1:1 in 95% alcohol 0.862–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.23 9.00 6.70 5.64 10.00

Max. 0.23 80.00 6.70 21.80 10.00

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual 2.00 5.20 9.10 10.00 12.00

Max. 2.00 5.20 30.00 30.00 100.00

Synthesis: By esterification of ethanol with isobutyric acid under azeotropic conditions. Aroma threshold values: Detection: 0.01 to 1 ppb Taste threshold values: Taste characteristics at 12.5 ppm: pungent, ethereal and fruity with a rum- and eggnog-like nuance. Taste characteristics at 20 ppm: sweet, ethereal, fruity with a rum-like nuance. Natural occurrence: Reported found in apple juice, banana, chocolate, cognac, Concord grape, honey, apricot, orange, pineapple, rum, strawberry, strawberry oil, watermelon, whiskey, champagne wine, grape wine, beer, port, passion fruit wine, sherry wine, orange juice, papaya, mango, kiwi fruit, quince, spineless monkey orange (Strychnos madagasc.), spearmint oil and Parmesan cheese.

ETHYL ISOTHIOCYANATE Synonyms: Ethyl mustard oil; Ethyl thioisocyanate; Isothiocyanatoethane; Isothiocyanic acid, ethyl ester; Ethane, isothiocyanatoCAS No.: CoE No.:

542‑85‑8 n/a

FL No.: EINECS No.

n/a 208‑831‑2

FEMA No.: JECFA No.:

4420 1885

NAS No.:

n/a

Description: Colorless liquid; sharp, mustard-like aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.044 mg

IOFI: n/a

Empirical Formula/MW: N S

C3H5NS/87.15 C H3

ETHYL ISOVALERATE

615

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

130–132°C 1.510–1.515 (20°C)

Specific gravity

Very slightly soluble in water; freely soluble in ether; soluble in ethanol 0.997–1.004 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Fats/oils Meat products Seasonings/flavors

Usual 0.10 0.50 0.20

Max. 0.50 2.50 1.00

Food Category Snack foods Soups

Usual 0.10 0.10

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish.

ETHYL ISOVALERATE Synonyms: Ethyl β-methylbutyrate; Butanoic acid, 3-methyl-, ethyl ester; Butyric acid, 3-methyl-, ethyl ester; Ethyl isovalerate; Ethyl 3-methylbutanoate; Ethyl 3-methylbutyrate; Isovaleric acid, ethyl ester CAS No.: CoE No.:

108‑64‑5 442

FL No.: 09.447 EINECS No.: 203‑602‑3

FEMA No.: JECFA No.:

2463 196

NAS No.:

2463

Description: Ethyl isovalerate has a strong, fruity, vinous, apple-like odor on dilution. Consumption: Annual: 10450.00 lb

Individual: 0.008855 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.489 mg

IOFI: Natural

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C7H14O2 135°C

Specific gravity

1.395–1.399 (20°C) Soluble in propylene glycol; 1 mL in 350 mL water; miscible with alcohol, most fixed oils 0.862–0.866 (25°C)

ETHYL LACTATE

616 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 1.70 5.50 0.022 13.00 48.70 2.60 1.55 10.00 4.20 3.60

Max. 3.30 80.00 0.022 13.00 98.00 25.00 13.00 25.00 10.00 50.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 10.98 9.70 0.10 0.50 7.30 10.00 1.00 6.40 6.20

Max. 13.08 100.00 0.10 1.00 97.00 30.00 2.00 100.00 24.00

Synthesis: By esterification of isovaleric acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.01 to 0.4 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, estry and berry-like with a ripe, pulpy fruity nuance. Natural occurrence: Reported found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other cheeses, beer, cognac, rum, cider, whiskey, sherry, grape wines, cocoa, passion fruit, mango and mussels.

ETHYL LACTATE Synonyms: Ethyl α-hydroxy propionate; Actylol; Ethyl 2-hydroxypropanoate; Ethyl 2-hydroxypropionate; Ethyl lactate; 2-Hydroxypropanoic acid ethyl ester; Lactic acid, ethyl ester; Propanoic acid, 2-hydroxy-, ethyl ester CAS No.: CoE No.:

97‑64‑3 371

FL No.: 09.433 EINECS No.: 202‑598‑0

FEMA No.: JECFA No.:

2440 931

NAS No.:

2440

Description: Ethyl lactate has a light ethereal, buttery odor. Consumption: Annual: 9366.67 lb

Individual: 0.007937 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 13.102 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O3/118.13 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C5H10O3 154°C

Specific gravity

1.408–1.422 (20°C) Miscible in water and ethanol; soluble in organic solvents, oils 1.029–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 9.77 35.87 184.20 26.81 55.75

Max. 961.50 613.30 1449.00 339.00 97.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual 68.48 8.30 100.00 11.66 25.59

Max. 92.40 8.30 150.00 80.96 161.70

ETHYL LAURATE

617

Synthesis: d-Ethyl lactate is obtained from d-lactic acid by azeotropic distillation with ethyl alcohol or benzene in the presence of concentrated H2SO4; the l-form is prepared in a similar fashion starting from l-lactic acid; the racemic product is prepared by boiling for 24 hours optically inactive lactic acid with ethyl alcohol in carbon tetrachloride, or with an excess of ethyl alcohol in the presence of chlorosulfonic acid, or in the presence of benzenesulfonic acid in benzene solution. Aroma threshold values: Detection: 50 to 250 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, fruity, creamy, and pineapplelike with a caramellic brown nuance. Natural occurrence: Reported found in apple, apricot, grape, pineapple, raspberry, chicken, cocoa, plum, blackberry, cabbage, vinegar, rye and wheat bread, butter, beer, cognac, rum, whiskey, sherry, grape wines, fruit brandies and soy sauce.

ETHYL LAURATE Synonyms: Ethyl dodecanoate; Butter esters; Dodecanoic acid, ethyl ester; Ethyl dodecylate; Ethyl laurate; Ethyl laurinate; Lauric acid, ethyl ester CAS No.: CoE No.:

106‑33‑2 375

FL No.: 09.099 EINECS No.: 203‑386‑0

FEMA No.: JECFA No.:

2441 37

NAS No.:

2441

Description: Ethyl laurate has a floral, fruity odor. Consumption: Annual: 866.67 lb

Individual: 0.0007344 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1 mg/kg bw (1997). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 4.314 mg

IOFI: Natural

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% C14H28O2 269°C

Specific gravity

1.430–1.434 (20°C) Miscible with alcohol, chloroform, ether; insoluble in water; 1:9 in 80% alcohol 0.858–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 27.61 63.21 5.12

Max. 3.00 51.11 63.21 9.80

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.75 13.14 1.85 12.50

Max. 8.42 26.25 4.17 21.92

Synthesis: From lauroyl chloride and ethyl alcohol in the presence of Mg in ether solution, or by transesterification of coconut oil with ethyl alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: waxy, soapy and floral with a creamy, dairy and fruity nuance. Natural occurrence: Reported found in bourbon, Irish whiskey, white wine, apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

ETHYL LEVULINATE

618

ETHYL LEVULINATE Synonyms: Ethyl γ-ketovalerate; ELA; Ethyl 3-acetylpropionate; Ethyl ketovalerate; Ethyl 4-ketovalerate; Ethyl laevulinate; Ethyl levulate; Ethyl levulinate; Ethyl 4-oxopentanoate; Ethyl 4-oxovalerate; Levulinic acid, ethyl ester; Pentanoic acid, 4-oxo-, ethyl ester CAS No.: CoE No.:

539‑88‑8 373

FL No.: 09.435 EINECS No.: 208‑728‑2

FEMA No.: JECFA No.:

2442 607

NAS No.:

2442

Description: Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor. Consumption: Annual: 1616.67 lb

Individual: 0.001370 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.156 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

C7H12O3/144.17

C H3

H3C O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless to pale-yellow liquid 98% C7H12O3 93–94°C

Refractive index Solubility Specific gravity

1.420–1.425 (20°C) 1:1 in 95% alcohol 1.009–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.99 9.28 9.19

Max. 49.89 48.50 48.53

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.75 2.53 7.54

Max. 51.02 11.28 27.86

Synthesis: Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: fruity, green, waxy and melon. Natural occurrence: Reported found in white bread, roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).

ETHYL MALTOL Synonyms: 3-Hydroxy-2-ethyl-4-pyrone; 2-Ethyl-3-hydroxy-4-pyrone; 2-Ethyl-3-hydroxy-4H-pyran-4-one; Ethyl maltol; 2-Ethyl pyromeconic acid; 3-Hydroxy-2-ethyl-4H-pyran-4-one; 4H-Pyran-4-one, 2-ethyl-3-hydroxyCAS No.: CoE No.:

4940‑11‑8 692

FL No.: 07.047 EINECS No.: 225‑582‑5

FEMA No.: JECFA No.:

3487 1481

NAS No.:

3487

Description: Ethyl maltol has a very sweet, fruit-like odor of immense tenacity and sweet, fruity taste with initial bitter-tart flavor; rapid loss of flavor per se. It is four to six times more potent than maltol. Consumption: Annual: 98333.33 lb

Individual: 0.08333 mg/kg/day

(+/–) ETHYL 3-MERCAPTOBUTYRATE

619

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0–2 mg/kg bw (1974). No safety concern when used at current levels as a flavoring agent. Trade association guidelines: FEMA PADI: 29.551 mg

IOFI: Artificial

Empirical Formula/MW:

C7H8O3/140.14

Specifications: (JECFA, 2008) Appearance Assay (min)

White, crystalline powder 99%

Melting point Solubility

89–93°C Sparingly soluble in water; soluble in propylene glycol and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy

Usual 30.00 38.00 12.00 14.00 54.00 18.00 15.00 10.00 7.90 81.00 23.00 5.06

Max. 100.00 100.00 100.00 14.00 59.00 45.00 100.00 100.00 32.00 220.00 23.00 27.93

Food Category Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sweet sauce

Usual 0.0025 13.00 9.82 45.00 160.00 6.40 100.00 19.00 62.00 0.50 21.00

Max. 0.0025 100.00 19.65 50.00 1000.00 100.00 1000.00 30.00 130.00 1.00 100.00

Synthesis: From kojic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 70 ppm: sweet, burnt cotton, sugar candy-like with jamy, strawberry notes. Natural occurrence: Not reported found in nature.

(+/–) ETHYL 3-MERCAPTOBUTYRATE Synonyms: 3-Mercaptobutyric acid, ethyl ester; Butanoic acid, 3-mercapto-, ethyl ester; Ethyl-3-mercaptobutyrate CAS No.: CoE No.:

156472‑94‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3977 1294

NAS No.:

n/a

Description: (+/–) Ethyl 3-mercaptobutyrate has a roasted sweet and sour aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.154 mg (FEMA)

IOFI: n/a

(+/-)-ETHYL 3-MERCAPTO-2-METHYLBUTANOATE

620 Empirical Formula/MW:

SH

C6 H12O2S/148.22

H3C

O O

CH3

Specifications: (JECFA, 2003) Acid value (max) Appearance Assay (min)

2.0 Clear, colorless liquid; roasted sweet and sour aroma

Identification test

NMR, IR, MS spectra

Refractive index

1.448–1.453 (20°C)

97%

Solubility

Boiling point 188°C Reported uses (ppm): (FEMA, 2001)

Specific gravity

Insoluble in water; soluble in nonpolar solvents 1.011–1.021 (20°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.20 0.40 Hard candy 0.40 0.80 0.50 1.00 0.20 0.40 Baked goods Imitation dairy Chewing gum 1.00 2.00 0.20 0.40 Instant coffee, tea Condiments, relishes 0.20 0.40 Milk products 0.20 0.40 Frozen dairy 0.30 0.60 Nonalcoholic beverages 0.20 0.40 Gelatins, puddings 0.30 0.60 Soft candy 0.30 0.60 Gravies 0.20 0.40 Soups 0.20 0.40 Synthesis: Prepared by a patented process by reaction of hydrogen sulfide with olefinically unsaturated organic compounds in the presence of at least one of magnesium oxide and aninon exchange catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(+/-)-ETHYL 3-MERCAPTO-2-METHYLBUTANOATE Synonyms: CAS No.: n/a CoE No.: n/a Description: n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4392 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.099 mg Reported uses (ppm): (FEMA, 2007) Food Category Usual Alcoholic beverages 0.20 Baked goods 0.20 Breakfast cereal 0.20 Condiment/relishes 0.10 Confection/frosting 0.10 Frozen dairy 0.10 Gelatins/puddings 0.10 Granulated sugar 0.20 Hard candy 0.20 Imitation dairy 0.20

Max. 2.00 1.00 1.00 0.30 0.30 0.50 0.40 1.00 2.00 1.00

IOFI: n/a

Food Category Instant coffee/tea Milk products Nonalcoholic beverages Other grains Processed vegetables Seasonings/flavors Snack foods Soft candy Sugar substitutes

Usual 0.20 0.10 0.10 0.20 0.10 20.00 0.10 0.10 0.20

Max. 1.00 0.30 1.00 1.00 0.30 200.00 0.50 0.30 2.00

ETHYL 3-MERCAPTOPROPIONATE

621

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL-2-MERCAPTOPROPIONATE Synonyms: Ethyl 2-mercaptopropanoate; Ethyl 2-mercaptopropionate; Propanoic acid, 2-mercapto-, ethyl ester; Propionic acid, 2-mercapto-, ethyl ester CAS No.: 19788‑49‑9 FL No.: 12.046 FEMA No.: 3279 CoE No.: n/a EINECS No.: 243‑314‑5 JECFA No.: 552 Description: Ethyl-2-mercaptopropionate has a sulfurous, fruity odor on dilution.

NAS No.:

Consumption: Annual: 5.00 lb

3279

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.226 mg

IOFI: n/a

Empirical Formula/MW: C5H10O2S/134.19 Specifications: (JECFA, 2008) Assay (min) 99% 40–41°C (1 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Jams, jellies Synthesis: n/a

Usual 0.30 10.00 0.08

Refractive index Specific gravity Max. 1.50 10.00 0.20

1.447–1.452 (20°C) 1.027–1.050 (25°C)

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.04 0.06 0.30

Max. 0.10 0.10 1.20

Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-MERCAPTOPROPIONATE Synonyms: Ethyl 3-mercaptopropanoate; Ethyl beta-mercaptopropionate; Ethyl 3-mercaptopropionate; 3-Mercaptopropanoic acid ethyl ester; Propanoic acid, 3-mercapto-, ethyl ester; Propionic acid, 3-mercapto-, ethyl ester CAS No.: 5466‑06‑8 FL No.: 12.083 FEMA No.: CoE No.: n/a EINECS No.: 226‑771‑5 JECFA No.: Description: Ethyl 3-mercaptopropionate has a skunk, meaty odor. Consumption: Annual: <1.00 lb

3677 553

NAS No.:

3677

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.085 mg

IOFI: n/a

622 2-ETHYL (3 or 5 or 6)-METHOXYPYRAZINE (85%) plus 2-METHYL (3 or 5 or 6)-METHOXYPYRAZINE (13%) Empirical Formula/MW: C5H10O2S/134.20 Specifications: (JECFA, 2008) Appearance Clear liquid Assay (min) 99% Boiling point 162°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fruit ices Synthesis: n/a

Refractive index Specific gravity

Usual 7.50 0.50

Max. 7.50 0.50

1.454–1.460 (20°C) Density: 1.054 (25°C)

Food Category Hard candy Nonalcoholic beverages

Usual 6.00 0.50

Max. 6.00 0.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis labrusca and mountain papaya (C. pubescens).

2-ETHYL (3 or 5 or 6)-METHOXYPYRAZINE (85%) plus 2-METHYL (3 or 5 or 6)-METHOXYPYRAZINE (13%) Synonyms: (1a) 2-Ethyl-3-methoxypyrazine; (1b) 2-Ethyl-5-methoxypyrazine; (1c) 2-Ethyl-6-methoxypyrazine; (2a) 2-Methoxy-3methylpyrazine; (2b) 2-Methoxy-5-methylpyrazine; (2c) 2-Methoxy-6-methyl-pyrazine 68739‑00‑4 25680‑58‑4 CAS No.: 68039‑38‑9 FL No.: n/a FEMA No.: 3280 NAS No.: 3280 CoE No.: 11329 EINECS No.: 272‑125‑0 JECFA No.: 789 EAFUS No.: 977044‑47‑5 Description: 2-Ethyl (3 or 5 or 6)-methoxypyrazine (85%) plus 2-methyl (3 or 5 or 6)-methoxypyrazine (13%) has a raw potato, earthy, bell pepper odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.355 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H10N2O/138.17 (ethyl substituent) C6H8N2O/124.14 (methyl substituent)

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to slightly yellow liquid 99% (sum of 6 named compounds)

Refractive index Solubility

Boiling point

80–95°C (10 mmHg)

Specific gravity

1.497–1.505 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature 1.036–1.052 (25°C)

ETHYL 2-METHYLBUTYRATE

623

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Synthesis: 2-Methylchloropyrazine in methanol is added to a solution of sodium in methanol, and the mixture is refluxed to give a fraction (b.p. = 48–50°C at 15 mmHg) containing ~75% 2-methyl-3-methoxypyrazine and ~25% mixture of 2-methyl-5-methoxypyrazine and 2-methyl-6-methoxypyrazine; the ethyl substituent can be obtained in a similar manner. Aroma threshold values: Detection: 0.4 to 10 ppb. Aroma characteristics at 1.0%: musty, green vegetative, earthy, nutty with a toasted corn-like nuance. Taste threshold values: Taste characteristics at 5 ppm: roasted coffee, nut, cocoa, earthy with a caramellic and baked potato nuance. Natural occurrence: The 2-ethyl-3-methoxypyrazine occurs in some brands of dehydrated and mashed potatoes. It is also reported found in coffee.

ETHYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, ethyl ester; Butyric acid, 2-methyl-, ethyl ester; Ethyl 2-methylbutanoate; Ethyl alphamethylbutyrate; Ethyl 2-methylbutyrate CAS No.: CoE No.:

7452‑79‑1 265

FL No.: 09.409 EINECS No.: 231‑225‑4

FEMA No.: JECFA No.:

2443 206

NAS No.:

2443

Description: Ethyl 2-methylbutyrate has a powerful, green-fruity, apple-like odor. Consumption: Annual: 10833.33 lb

Individual: 0.009180 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 5.488 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% C7H14O2 133°C

Specific gravity

1.393–1.400 (20°C) Soluble in alcohol, propylene glycol; very slightly soluble in water; miscible with most fixed oils 0.863–0.870 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.98 24.83 500.00 14.84

Max. 8.18 46.70 500.00 33.68

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.68 75.33 10.22 14.64

Max. 28.37 113.60 23.79 30.56

Synthesis: The racemic form can be prepared catalytically by several methods: from butene and Ni(CO)4 under nitrogen in ethyl alcohol/acetic acid solution, or from ethylene and CO under pressure using HBF4 and HF as catalysts.

ETHYL METHYL DISULFIDE

624 Aroma threshold values: Detection: 0.01 to 0.1 ppb

Taste threshold values: Taste characteristics at 40 ppm: fruity, green, berry, strawberry, fresh apple, pineapple and raspberry. Natural occurrence: Reported found in nature; the ethyl l-methylbutyrate has been identified in strawberry juice; because of the presence of the asymmetric carbon, the compound should exhibit optically active forms as well as the racemic form; however, only the d-form and the racemic form are known. Reported found in apple juice, orange and grapefruit juice, bilberry, pineapple, strawberry, cheeses, milk, cognac, rum, whiskey, cider, mango, mountain papaya, spineless monkey orange (Strychnos madagasc.), Chinese quince and German chamomile oil.

ETHYL METHYL DISULFIDE Synonyms: Disulfide, ethyl methyl; Methyldisulfany lethane; 2,3-Dithiapentane; Methyl ethyl disulphide CAS No.: 20333‑39‑5 FL No.: 12.153 FEMA No.: CoE No.: 11470 EINECS No.: n/a JECFA No.: Description: Ethyl methyl disulfide has an aroma similar to white truffles.

4040 1693

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.991 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C3H8S2/108.23

H3C

S

CH3

S

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless or pale-yellow liquid 80%

Refractive index Solubility

Boiling point Other requirements

136–138°C Also contains 7–8% diethyl disulfide and 8–10% dimethyl disulfide

Specific gravity

1.410–1.418 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.017–1.027 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 1.00 3.00 4.00 2.00 2.00 1.00 1.00 2.00

Max. 2.00 6.00 8.00 4.00 4.00 2.00 2.00 4.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00

Max. 2.00 2.00 4.00 2.00 2.00 2.00 4.00 2.00

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, kohlrabi, cheese, beef, pork, coffee and durian (Durio zibethinus).

ETHYL N-METHYLANTHRANILATE

625

ETHYL N-METHYLANTHRANILATE Synonyms: Benzoic acid, 2-(methylamino)-, ethyl ester; Anthranilic acid, N-methyl-, ethyl ester; Ethyl 2-(methylamino)benzoate; Ethyl N-methyl-2-aminobenzoate; Ethyl methyl anthranilate CAS No.: CoE No.:

35472‑56‑1 632

FL No.: 09.765 EINECS No.: n/a

FEMA No.: JECFA No.:

4116 1546

NAS No.:

n/a

Description: Yellowish solid; fruity mandarin-type aroma. Consumption: Odor and/or flavor used in fruit, tropical fruit, jasmine, mandarin, neroli, orange blossom fleur d’oranger, petitgrain and top notes. Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: n/a

Empirical Formula/MW: C H3 NH

C10H13O2N/179.22

O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

278°C 36°C

Specific gravity

1.572 (25°C) Very slightly soluble in water; soluble in ethanol 1.120 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

ETHYL 2-(METHYLDITHIO)PROPIONATE

626

ETHYL 2-(METHYLDITHIO)PROPIONATE Synonyms: Propionic acid, 2-(methyldithio), ethyl ester CAS No.: CoE No.:

23747‑43‑5 11471

FL No.: 12.121 EINECS No.: 245‑862‑0

FEMA No.: JECFA No.:

3834 581

NAS No.:

n/a

Description: Ethyl 2-(methyldithio)propionate is a colorless to pale-yellow liquid. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.29820 mg

IOFI: n/a

Empirical Formula/MW: O S

C6H12O2S2/180.29

H3C

O

C H3 S

C H3

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

105°C

Specific gravity

1.490–1.500 (20°C) Soluble in oils and alcohols; very slightly soluble in water; 1.090–1.120 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-3,4-PENTADIENOATE Synonyms: Ethyl 2-methyl-3,4-pentadienoate; Ethyl 2-methylpenta-3,4-dienoate; 2-Methyl-3,4-pentadienoic acid, ethyl ester; 3,4-Pentadienoic acid, 2-methyl-, ethyl ester; 2,4-Pentadienoic acid, 2-methyl-ethyl ester CAS No.: CoE No.:

60523‑21‑9 n/a

FL No.: 09.540 EINECS No.: 262‑278‑1

Consumption: Annual: n/a

FEMA No.: JECFA No.:

3678 353

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation deferred, pending 90-day study (1995) Trade association guidelines: FEMA PADI: 0.025 mg

IOFI: Artificial

ETHYL 3-METHYLPENTANOATE

627

Empirical Formula/MW: C8H12O2/140.18 Specifications: (JECFA, 2000) Assay (min) 98% Boiling point 160°C Refractive index 1.446–1.452 (20°C) Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Hard candy Synthesis: n/a

Usual 2.00 0.50 0.50 0.50

Solubility Specific gravity

Max. 5.00 2.00 2.00 2.00

Insoluble in water; soluble in fat 0.922–0.928 (25°C)

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.50

Max. 1.00 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: cooling, green, cucumber, tropical and oily. Natural occurrence: Not reported found in nature.

ETHYL 3-METHYLPENTANOATE Synonyms: Pentanoic acid, 3-methyl-, ethyl ester; Ethyl 3-methylpentanoate; Ethyl 3-methylvalerate CAS No.: 5870‑68‑8 FL No.: 09.541 CoE No.: n/a EINECS No.: 227‑524‑4 Description: Ethyl 3-methylpentanoate has a blueberry note.

FEMA No.: JECFA No.:

3679 215

NAS No.:

Consumption: Annual: n/a

3679

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.018 mg

IOFI: n/a

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 98% 159°C

Refractive index Solubility Specific gravity

1.405–1.412 (20°C) Insoluble in water; soluble in fat 0.866–0.873 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy

Usual 0.05 0.05 0.05 0.10 0.10 0.05

Max. 0.10 0.10 0.10 0.50 0.50 0.10

Food Category Fruit ices Gelatins, puddings Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.10 0.50

ETHYL 2-METHYLPENTANOATE

628 Synthesis: n/a Aroma threshold values: Detection: 0.008 ppb

Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, green, berry and melon. Natural occurrence: Reported found in cheese, melon, plumcot, cashew apple (Anacardium occidentale), palm fruit (Borassus aethiopium), custard apple (Annona atemoya) and Chinese quince.

ETHYL 2-METHYLPENTANOATE Synonyms: Ethyl 2-methylpentanoate; Ethyl 2-methylvalerate; Pentanoic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

39255‑32‑8 10616

FL No.: 09.526 EINECS No.: 254‑384‑1

FEMA No.: JECFA No.:

3488 214

NAS No.:

Consumption: Annual: 6133.33 lb

3488

Individual: 0.005197 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.108 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max) Appearance Assay

1.0 Colorless to pale-yellow liquid 98% C8H16O2

Refractive index Specific gravity

1.401–1.404 (20°C) 0.859–0.865 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Hard candy Nonalcoholic beverages

Usual 61.00 26.00 0.77

Max. 61.00 62.00 0.77

Food Category Reconstituted vegetables Seasonings, flavorings

Usual 1.90 0.80

Max. 1.90 0.80

Synthesis: n/a Aroma threshold values: Detection: 0.003 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL trans-2-METHYL-2-PENTENOATE Synonyms: Ethyl (E)-2-methyl-2-pentenoate; 2-Methyl-(2E)-2-pentenoic acid ethyl ester; Ethyl (E)-2-methylpent-2-en-1-oate CAS No.: CoE No.:

1617‑40‑9 n/a

FL No.: EINECS No.

n/a 216‑574‑2

FEMA No.: JECFA No.:

4290 1815

NAS No.:

n/a

Description: Clear colorless liquid, fruity aroma. Consumption: Odor and/or flavor used in fruit. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

ETHYL 2-METHYL-3-PENTENOATE

629

Trade association guidelines: FEMA PADI: 1.506 mg

IOFI: n/a

Empirical Formula/MW: *

C8H14O2/142.20 Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

173–174°C 1.436–1.444 (20°C)

Specific gravity

Slightly soluble in water; soluble in non-polar solvents and ethanol 0.904–0.914 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Frozen dairy Fruit ices Gelatins/puddings Hard candy

Usual 2.00 10.00 2.00 2.00 5.00 10.00

Max. 20.00 20.00 10.00 15.00 25.00 25.00

Food Category Instant coffee/tea Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy

Usual 5.00 2.00 2.00 100.00 5.00

Max. 20.00 20.00 10.00 1000.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-3-PENTENOATE Synonyms: Ethyl 2-methyl-3-pentenoate; Ethyl 2-methylpent-3-en-1-oate; 3-Pentenoic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

1617‑23‑8 10612

FL No.: 09.524 EINECS No.: 216‑572‑1

FEMA No.: JECFA No.:

3456 350

NAS No.:

Consumption: Annual: 111.67 lb

3456

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.262 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Assay (min) Boiling point Refractive index

98% 85–91°C 1.419 (20°C)

Solubility Specific gravity

Insoluble in water 0.870–0.876 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.50 1.00 5.00 0.50 0.50

Max. 0.50 1.00 5.00 0.50 0.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 2.00 0.50 0.50 2.00

Max. 2.00 0.50 0.50 2.00

ETHYL 2-METHYL-4-PENTENOATE

630 Synthesis: n/a

Aroma threshold values: Aroma characteristics at 1.0%: sweet estry, fresh and juicy fruity, green and slightly pungent with apple, pear, banana, pineapple and tutti-frutti notes. Taste threshold values: Taste characteristics at 10 ppm: sweet, ripe fruity, apple, pineapple, strawberry-like with hints of melon. Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-4-PENTENOATE Synonyms: Ethyl 2-methyl-4-pentenoate; Ethyl 2-methylpent-4-en-1-oate; 4-Pentenoic acid, 2-methyl-, ethyl ester CAS No.: 53399‑81‑8 FL No.: 09.527 FEMA No.: 3489 CoE No.: 10613 EINECS No.: 258‑520‑0 JECFA No.: 351 Description: Ethyl 2-methyl-4-pentenoate has a fruity, green, banana–pineapple odor.

NAS No.:

Consumption: Annual: 3.33 lb

3489

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.120 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Assay (min) Boiling point Refractive index

98% 153–155°C 1.415–1.421 (20°C)

Solubility Specific gravity

Soluble in alcohol and fixed oils 0.891 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Gelatins, puddings

Usual 0.50 5.00 1.00 1.00

Max. 0.50 5.00 1.00 1.00

Food Category Hard candy Milk products Soft candy

Usual 0.22 1.00 3.00

Max. 0.22 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: fruity, estry, apple and pineapple with tropical and cooling nuances. Natural occurrence: Not reported found in nature.

ETHYL METHYLPHENYLGLYCIDATE Synonyms: Aldehyde C-16; C-16 Aldehyde; Butanoic acid, 2,3-epoxy-3-phenyl-, ethyl ester; alpha,beta-Epoxy-beta-methylhydrocinnamic acid, ethyl ester; 2,3-Epoxy-3-phenylbutyric acid, ethyl ester; Ethyl ester of 2,3-epoxy-3-phenylbutanoic acid; Ethyl alpha,beta-epoxy-beta-methylhydrocinnamate; Ethyl 2,3-epoxy-3-methyl-3-phenylpropionate; Ethyl methylphenylglycidate; Ethyl beta-methylphenylglycidate; Ethyl alpha,beta-epoxy-beta-methylphenylpropionate; Ethyl 2,3-epoxy-3-phenylbutyrate; Ethyl methylphenylglycidate; Ethyl(methylphenyl)glycidate; Ethyl 3-methyl-3-phenylglycidate; Hydrocinnamic acid, alpha,beta-epoxybeta-methyl-, ethyl ester; 3-Methyl-3-phenylglycidic acid ethyl ester; Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester; Fraeseol; Hydrocinnamic acid, alpha,beta-epoxy-beta-methyl-, ethyl ester; Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester; Strawberry aldehyde

2-ETHYL-5-METHYLPYRAZINE

CAS No.: CoE No.:

77‑83‑8 6002

631

FL No.: 16.015 EINECS No.: 201‑061‑8

FEMA No.: JECFA No.:

2444 1577

NAS No.:

2444

Description: Ethyl methylphenylglycidate on dilution has a strong fruity odor suggestive of strawberry. It has a characteristic, slightly acid taste reminiscent of strawberry. Consumption: Annual: 20166.67 lb

Individual: 0.01709 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw (1984). No safety concern when used at current levels as a flavoring agent Trade association guidelines: FEMA PADI: 22.565 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O3/206.24

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% C12H14O3 272–275°C

Specific gravity

1.504–1.513 (20°C) Soluble in most fixed oils, propylene glycol and ethanol; insoluble in glycerin and water 1.086–1.096 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.05 64.72 103.30 916.90 33.69

Max. 10.05 81.51 295.20 1792.00 47.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 29.30 9.66 35.04 55.45

Max. 42.41 28.84 42.81 71.08

Synthesis: By reaction of acetophenone and the ethyl ester of monochloroacetic acid in the presence of an alkaline condensing agent. Aroma threshold values: Detection: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, berry, strawberry, fruity, tutti-frutti and floral nuances Natural occurrence: Not reported found in nature.

2-ETHYL-5-METHYLPYRAZINE Synonyms: 2-Methyl-5-ethylpyrazine: 2-Ethyl-5-methylpyrazine; 2-Ethyl-5-methyl pyrazine; Pyrazine, 2-ethyl-5-methyl CAS No.: CoE No.:

13360‑64‑0 728

FL No.: 14.017 EINECS No.: 236‑416‑6

FEMA No.: JECFA No.:

3154 770

NAS No.:

3154

Description: 2-Ethyl-5-methylpyrazine has an odor threshold of 100 ppb in water. It has a nutty, roasted, grassy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.584 mg

IOFI: Nature Identical

2-ETHYL-6-METHYLPYRAZINE

632 Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% 79°C (66 mmHg)

Refractive index Specific gravity

1.491–1.501 (20°C) 0.960–0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 4.24 1.78 1.05

Max. 1.00 10.40 4.50 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.03 2.80

Max. 5.00 3.33 6.75

Synthesis: By alkylation of dimethyl-2,5-pyrazine. Aroma threshold values: Detection: 16 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma, in roasted barley, dairy products, peanuts, pecans, filberts, popcorn, potato and soy products, smoked fish, wheat and rye bread, asparagus, bell pepper, roasted coconut, cooked beef, beer, whiskey, cocoa, coffee, tea and cooked shrimp.

2-ETHYL-6-METHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-6-methyl; 2-Methyl-6-ethylpyrazine; 6-Methyl-2-ethylpyrazine CAS No.: CoE No.:

13925‑03‑6 11331

FL No.: 14.114 EINECS No.: 237‑692‑0

FEMA No.: JECFA No.:

3919 769

NAS No.:

n/a

Description: 2-Ethyl-6-methylpyrazine has a roasted baked potato odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.68045 mg

IOFI: n/a

Empirical Formula/MW: H3C

N C H3

C7H10N2/122.17 N

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95% (sum of 2,5- and 2,6-isomers)

Solubility

Boiling point

80°C (50 mmHg)

Specific gravity

1.487–1.497 (20°C) Soluble in water, organic solvents; miscible in ethanol at room temperature 0.967–0.980 (25°C)

2-ETHYL-3-METHYLPYRAZINE

633

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.00 2.00 1.00

Max. 1.00 6.00 3.00 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 5.00 3.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYL-3-METHYLPYRAZINE Synonyms: 2-Ethyl-3-methylpyrazine; 3-Ethyl-2-methylpyrazine; Pyrazine, 2-ethyl-3-methylCAS No.: CoE No.:

15707‑23‑0 548

FL No.: 14.006 EINECS No.: 239‑799‑8

FEMA No.: JECFA No.:

3155 768

NAS No.:

3155

Description: 2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.788 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97% (sum of 2,3- 2,5- and 2,6- isomers)

Solubility

Boiling point

57°C (10 mmHg)

Specific gravity

1.499–1.509 (20°C) Soluble in water, organic solvents; miscible in ethanol at room temperature 0.972–0.993 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.80 2.15 1.05

Max. 1.00 6.96 3.35 3.04

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.89 2.80

Max. 3.00 2.42 5.47

Synthesis: By condensation of ethylenediamine with 2,3-pentanedione. Aroma threshold values: Detection: 2 ppm (130 ppb in water) Taste threshold values: Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances. Natural occurrence: Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products, roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish.

5-ETHYL-2-METHYLPYRIDINE

634

5-ETHYL-2-METHYLPYRIDINE Synonyms: Aldehydecollidine; Aldehyde-collidine; Aldehydine; 2,5-Aldehydine; Aldehydkollidin; Collidine, aldehydecollidine; 3-Ethyl-6-methylpyridine; 5-Ethyl-2-methylpyridine; 5-Ethyl-alpha-picoline; 5-Ethyl-2-picoline; MEP; Methyl ethyl pyridine; 2-Methyl-5-ethylpyridine; 2-Methyl-5-ethyl pyridine; 6-Methyl-3-ethylpyridine; 2-Picoline, 5-ethyl-; Pyridine, 5-ethyl-2-methylCAS No.: CoE No.:

104‑90‑5 11385

FL No.: 14.066 EINECS No.: 203‑250‑0

FEMA No.: JECFA No.:

3546 1318

NAS No.:

3546

Description: 5-Ethyl-2-methylpyridine has a sharp penetrating aromatic aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.059 mg

IOFI: n/a

Empirical Formula/MW: C8H11N/121.18 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

97% 172–175°C

Specific gravity

1.495–1.502 (20°C) Slightly soluble in water, and fat; soluble in ethanol 0.917–0.923 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Instant coffee, tea

Usual 0.30 0.10 0.05 0.01

Max. 1.50 1.00 0.50 0.05

Food Category Meat products Nut products Soups

Usual 0.15 0.10 0.05

Max. 1.00 1.00 0.50

Synthesis: Prepared by heating acetaldehyde ammonia in a double volume of absolute alcohol; by heating ammonia water and paraldehyde in presence of ammonium acetate. Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported in dry red beans, cocoa, tea, whiskey, peppermint oil, roasted and fried chicken, cocoa, coffee and cooked shrimps.

5-ETHYL-2-METHYLTHIAZOLE Synonyms: 5-Ethyl-2-methyl-1,3-thiazole; 5-Ethyl-2-methyl thiazole; Thiazole, 5-ethyl-2-methylCAS No.: CoE No.:

19961‑52‑5 n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

FL No.: EINECS No.

15.068 n/a

FEMA No.: JECFA No.:

4388 n/a

NAS No.:

n/a

cisand trans-5-ETHYL-2,5-DIHYDRO-4-METHYL-2-(1-METHYLPROPYL)-THIAZOLE

635

Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: N C H3

C6H9NS/127.21

H3C

S

Specifications: Assay (min) Boiling point

96% 172–173°C

Refractive index

1.524 ± 0.02

Reported uses (ppm): (FEMA, 2007) Food Category Condiment/relishes Confection/frosting Frozen dairy

Usual 0.01 0.01 0.01

Max. 2.00 1.00 2.00

Food Category Hard candy Soft candy Soups

Usual 0.01 0.01 0.01

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, fried chicken, cooked pork and yeast extract.

cis- and trans-5-ETHYL-2,5-DIHYDRO-4-METHYL-2-(1-METHYLPROPYL)-THIAZOLE Synonyms: Z- and E-5-Ethyl-2,5-dihydro-4-methyl-2-(1-methylpropyl)-thiazole; 5-Ethyl-4-methyl-2-(2-butyl)-thiazoline; (Z + E)-5Ethyl-4-methyl-2-(2-butyl) thiazoline; 5-Ethyl-4-methyl-2-(1-methylpropyl)-thiazoline; 5-Ethyl-2,5-dihydro-4-methyl-2-(1-methyl­ propyl)-thiazole CAS No.: CoE No.:

83418‑54‑6 n/a

FL No.: EINECS No.

15.131 n/a

FEMA No.: JECFA No.:

4318 1762

NAS No.:

n/a

Description: Yellow clear liquid; meaty, nutty, cooked, brown roasted aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.182 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

N

C10H19NS/185.33

S

H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 253°C (760.00 mmHg) 1.487–1.493 (20°C)

Reported uses (ppm): (FEMA, 2007)

Solubility Specific gravity

Soluble in water and ethanol 0.950–0.956 (25°C)

cis- and trans-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE

636

Food Category Baked goods Breakfast cereal Confections, frosting Fats, oils Fish products Fruit ices Meat products

Usual 0.40 0.40 0.40 0.20 0.10 0.40 0.10

Max. 2.00 1.00 2.00 1.00 0.40 2.00 0.40

Food Category Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Soups

Usual 0.40 0.20 0.40 0.30 0.30 0.20

Max. 2.00 1.00 2.00 1.50 1.50 1.00

Synthesis: n/a Aroma threshold values: Meaty-type, high strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis- and trans-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE Synonyms: Z- and E-5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline; Thiazole, 5-ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)-; 5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline; 5-Ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole; 2-Isobutyl-4-methyl-5-ethylthiazoline CAS No.: CoE No.:

83418‑53‑5 n/a

FL No.: EINECS No.

15.130 n/a

FEMA No.: JECFA No.:

4319 1761

NAS No.:

n/a

Description: Yellow liquid; meaty, nutty, cooked, brown roasted aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.182 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

N

C10H19NS/185.33

S H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

96% 252–253°C 1.483–1.489 (20°C)

Reported uses (ppm): (FEMA, 2007)

Solubility Specific gravity

Soluble in water and ethanol 0.942–0.947 (25°C)

2-ETHYL-4-METHYLTHIAZOLE

Food Category Baked goods Breakfast cereal Confections, frosting Fats, oils Fish products Fruit ices Meat products

Usual 0.40 0.40 0.40 0.20 0.10 0.40 0.10

637

Max. 2.00 1.00 2.00 1.00 0.40 2.00 0.40

Food Category Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Soups

Usual 0.40 0.20 0.40 0.30 0.30 0.20

Max. 2.00 1.00 2.00 1.50 1.50 1.00

Synthesis: n/a Aroma threshold values: Meaty-type, high strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYL-4-METHYLTHIAZOLE Synonyms: 2-Ethyl-4-methylthiazole; Thiazole, 2-ethyl-4-methylCAS No.: CoE No.:

15679‑12‑6 11612

FL No.: 15.033 EINECS No.: 239‑757‑9

FEMA No.: JECFA No.:

3680 1044

NAS No.:

3680

Description: 2-Ethyl-4-methylthiazole has a nutty, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: Natural

Empirical Formula/MW: C6H9NS/127.21

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

161–162°C

Specific gravity

1.500–1.510 (20°C) Slightly soluble in water; soluble in fats; miscible in ethanol at room temperature 1.026–1.031 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Synthesis: By esterification of cis-3-hexenol with benzoic acid. Aroma threshold values: Detection: 100 ppb. Aroma characteristics at 0.1%: musty, oily, nutty, cocoa powdery with a coffee top note, casky and whiskey-like, with a slight meaty savory nuance. Taste threshold values: Taste characteristics at 0.10–0.50 ppm: oily, woody, musty cocoa powdery with a coffee bean nuance Natural occurrence: Reported found in roasted coffee, raspberry and roasted pork.

ETHYL 2-(METHYLTHIO)ACETATE

638

ETHYL 2-(METHYLTHIO)ACETATE Synonyms: Acetic acid, (methylthio), ethyl ester; Ethyl 2-methylthioacetate; Ethyl (methylthio)acetate CAS No.: CoE No.:

4455‑13‑4 n/a

FL No.: 12.122 EINECS No.: 224‑700‑2

FEMA No.: JECFA No.:

3835 475

NAS No.:

n/a

Description: Ethyl-2-(methylthio)acetate has a fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.044680 mg

IOFI: n/a

Empirical Formula/MW: O

C5H10O2S/134.198

S C H3

O

H3C

Specifications: (JECFA, 2000) Appearance Assay (min)

Colorless liquid 98%

Refractive index Solubility

Boiling point

70–72°C

Specific gravity

1.454–1.462 (20°C) Soluble in alcohol and oils; very slightly soluble in water 1.038–1.043 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 0.10 10.00 0.10 0.10

Max. 0.20 0.50 0.20 10.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 250 ppb. Aroma characteristics at 1.0%: sweet, ethereal, rummy with a fruity sulfureous note, slightly vegetative cauliflower with a garlic nuance. Taste threshold values: Taste characteristics at 1 to 2 ppm: sweet, fruity melon with an uplifting rummy undertone. Natural occurrence: Reported found in melon, apple, pineapple, durian, yellow passion fruit and kiwifruit.

ETHYL 3-(METHYLTHIO)BUTYRATE Synonyms: Ethyl 3-(methylsulfanyl)butanoate CAS No.: CoE No.:

n/a 11475

FL No.: 12.089 EINECS No.: n/a

FEMA No.: JECFA No.:

3836 480

NAS No.:

n/a

Description: Ethyl-3-(methylthio)butyrate has a sulfury odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

Individual: n/a

ETHYL 5-(METHYLTHIO)VALERATE

639

Trade association guidelines: FEMA PADI: 0.29820 mg

IOFI: n/a

Empirical Formula/MW: H3C O

S

C7H14O2S/162.24 C H3

O

H3C

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Specific gravity

Assay (min)

97%

Solubility

0.880–0.887 (25°C) Slightly soluble in water; soluble in oils and alcohols

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Detection: 19 ppb. Aroma characteristics at 1.0% solution: tropical fruity, red fruit, pineapple with sulfurous, earthy, fatty and waxy nuances. Taste threshold values: Taste characteristics at 2.5 to 10 ppm: mild sulfurous with tropical overripe fruity pulpy notes. Vegetative and cheesy nuances. Natural occurrence: Not reported found in nature.

ETHYL 5-(METHYLTHIO)VALERATE Synonyms: Pentanoic acid, 5-(methylthio)-, ethyl ester CAS No.: CoE No.:

233665‑98‑0 n/a

FL No.: 12.212 EINECS No.: n/a

FEMA No.: JECFA No.:

3978 1298

NAS No.:

n/a

Description: Ethyl 5-(methylthio)valerate has a powerful sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.329 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C8H16O2S/176.27

H3C

O

S

CH3

Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, colorless liquid; powerful sulfurous aroma

Identification test

NMR, MS, IR spectra

Refractive index

1.460–1.464 (20°C)

Assay (min)

96%

Solubility

Boiling point

227°C

Specific gravity

Appearance

Insoluble in water; soluble in nonpolar solvents 0.993–1.003 (25°C)

ETHYL 4-METHYLPENTANOATE

640 Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies Synthesis: n/a

Usual 0.50 1.50 4.00 0.40 0.50 0.50 0.40

Max. 1.00 3.00 8.00 0.80 1.00 1.00 0.80

Food Category Hard candy Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 1.00 0.30 0.50 0.50 0.40 0.50

Max. 2.00 0.60 1.00 1.00 0.80 1.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL 4-METHYLPENTANOATE Synonyms: Ethyl 4-methylvalerate; Ethyl isocaproate; Ethyl isohexanoate; Pentanoic acid, 4-methyl-, ethyl ester; 4-Methyl pentanoic acid ethyl ester CAS No.: 25415‑67‑2 FL No.: n/a CoE No.: n/a EINECS No. 246‑955‑9 Description: Colorless clear liquid; fruity aroma.

FEMA No.: JECFA No.:

4343 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.520 mg

IOFI: n/a

Empirical Formula/MW: C H3 O

C8H16O2/144.21

C H3

H3C O

Specifications: Assay (min) 97% Boiling point 160–163°C Refractive index 1.406 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Nonalcoholic beverages Synthesis: n/a

Usual 5.00

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.868 (25°C)

Max. 50.00

Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Reported found in nature.

ETHYL 4-(METHYLTHIO)-BUTYRATE Synonyms: Butanoic acid, 4-methylthio-, ethyl ester CAS No.: CoE No.:

22014‑48‑8 n/a

FL No.: 12.084 EINECS No.: 244‑720‑5

FEMA No.: JECFA No.:

3681 477

NAS No.:

3681

ETHYL-3-METHYLTHIOPROPIONATE

641

Description: Ethyl 4-(methylthio)-butyrate has a pungent sulfur odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.016 mg

IOFI: Artificial

Empirical Formula/MW: C7H14O2S/162.24 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 97% 95°C (15 mmHg)

Refractive index Solubility Specific gravity

1.459 (20°C) Soluble in water; miscible in fats 0.995–1.046 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings

Usual 0.10 0.10 0.10 0.10

Max. 0.20 0.20 0.20 0.20

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported found in potato chips.

ETHYL-3-METHYLTHIOPROPIONATE Synonyms: Ethyl-β-methylthiopropionate; Ethyl beta-methylthiopropionate; Ethyl 3-methylthio-propionate; Ethyl 3-(methylthio) propionate; 3-(Methylthio)propionic acid ethylester; Propanoic acid, 3-(methylthio)-, ethyl ester; Propionic acid, 3-(methylthio)-, ethyl ester CAS No.: CoE No.:

13327‑56‑5 11476

FL No.: 12.053 EINECS No.: 236‑370‑7

FEMA No.: JECFA No.:

3343 476

NAS No.:

3343

Description: Ethyl-β-methylthiopropionate has a pineapple, citrus odor and fruity, pineapple, passion fruit, malt whiskey flavor. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.221 mg Empirical Formula/MW: C6H12O2S/148.23

IOFI: Natural

ETHYL METHYL-p-TOLYLGLYCIDATE

642 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling Point

Colorless to pale-yellow liquid 98% 196°C

Refractive index Solubility Specific gravity

1.455–1.465 (20°C) 1 mL in 1 mL 95% alcohol 1.026–1.038 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 7 ppb. Aroma characteristics at 1.0%: fruity, tinny pineapple, onion sulfurous, musty tomato with metallic ripe and canned notes, savory green with hints of horseradish and tropical notes. Taste threshold values: Taste characteristics at 30 ppm: sulfuraceous, onion garlic, fruity, ripe, pulpy and tomato. Natural occurrence: Reported found in melon, pineapple, Parmesan cheeses, beer, grape brandy, cognac, malt whiskey, wine, passion fruit and kiwifruit.

ETHYL METHYL-p-TOLYLGLYCIDATE Synonyms: Ethyl 2,3-epoxy-3-p-tolylbutyrate; Ethyl methyl-p-tolylglycidate; Oxirane-carboxylic acid, 3-methyl-3-(4-methylphenyl)-, ethyl ester CAS No.: CoE No.:

74367‑97‑8 11707

FL No.: 16.040 EINECS No.: 277‑844‑3

FEMA No.: JECFA No.:

3757 1578

NAS No.:

8745

Description: Ethyl methyl-p-tolylglycidate has mild deep fruity, slightly floral aroma. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2005) Trade association guidelines: FEMA PADI: 1.978 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

O

C13H16O3/220.27 H3C

O C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

2.0 Colorless or pale straw-colored, viscous liquid 96%

Refractive index Solubility Specific gravity

1.523–1.529 ( 20°C) Soluble in ether, oils and ethanol; insoluble in water 1.081–1.087 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a Aroma threshold values: n/a

Usual 5.00 6.90 7.00

Max. 10.00 17.50 14.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.60 4.50 8.00

Max. 15.60 10.40 16.00

ETHYL NITRITE

643

Taste threshold values: Taste characteristics at 25 ppm: sweet, floral, fruity and cherry with almond and vanilla nuances. Natural occurrence: Not reported found in nature.

ETHYL MYRISTATE Synonyms: Ethyl tetradecanoate; Butter esters; Ethyl myristate; Myristic acid, ethyl ester; Tetradecanoic acid, ethyl ester CAS No.: CoE No.:

124‑06‑1 385

FL No.: 09.104 EINECS No.: 204‑675‑4

FEMA No.: JECFA No.:

2445 38

NAS No.:

2445

Description: Ethyl myristate has a mild, waxy, soapy odor reminiscent of orris. Consumption: Annual: 3433.33 lb

Individual: 0.002909 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 13.131 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

O

C H3

C16H32O2/256.43 O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% C16H32O2 178–180°C (12 mmHg)

Melting point Refractive index Solubility Specific gravity

10.5°C 1.434–1.438 (20°C) 1 mL in 1 mL 95% alcohol 0.857–0.862 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.00 54.59 0.30 68.30

Max. 30.00 154.80 0.56 195.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 54.15 28.78 17.40 53.70

Max. 157.50 28.78 52.52 156.10

Synthesis: By esterification of the acid with ethyl alcohol in the presence of gaseous HCl. Aroma threshold values: Detection: 4 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, waxy and creamy. Natural occurrence: Reported found in apricot, grape, pear, capsicum, beef, beer, rum, tea, guava, Vitis vinifera, ginger, Gruyere cheese, blue cheese, boiled mutton, cognac, whiskey, sparkling wine, cocoa, coconut meat, mango, corn oil, elderberry and mastic gum leaf oil.

ETHYL NITRITE Synonyms: Nitrous ether; Sweet spirit of nitre; Ethyl nitrite; Hyponitrous ether; Nitre, sweet spirit of; Nitrosyl ethoxide; Nitrous acid, ethyl ester; Nitrous ethyl ether; Spirit of ethyl nitrite; Spirit of nitrous ether CAS No.: CoE No.:

109‑95‑5 11869

FL No.: 16.017 EINECS No.: 203‑722‑6

FEMA No.: JECFA No.:

2446 n/a

NAS No.:

2446

Description: Ethyl nitrite has a characteristic ether-like odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

N-ETHYL trans-2-cis-6-NONADIENAMIDE

644 Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: n/a Trade association guidelines: FEMA PADI: 1.229 mg

IOFI: Artificial

Empirical Formula/MW: N

C2H5O2N/75.07

O

O

C H3

Specifications: (Burdock, 1997) Appearance

Very mobile, colorless liquid

Solubility

Boiling point

17.4°C

Specific gravity

Very slightly soluble in water; soluble in alcohol 0.9009 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.70 4.19 51.55 5.33

Max. 1.40 7.28 51.55 8.17

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.78 2.88 7.99

Max. 20.05 3.64 10.42

Synthesis: From sodium nitrite in aqueous solution by displacing the acid with H2SO4 in the presence of ethyl alcohol; it forms azeotropic mixtures with isopentane (85%), amyl bromide (40%) and carbon disulfide (96%). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

N-ETHYL trans-2-cis-6-NONADIENAMIDE Synonyms: 2,6-Nonadienamide, N-ethyl-, (2E,6Z)-; N-Ethyl (2E6Z)-nonadienamide; Ethyl (E,Z)-2,6-nonadienamide; N-Ethyl (E)-2,(Z)-6-nonadienamide CAS No.: CoE No.:

608514‑56‑3 n/a

FL No.: 16.094 EINECS No.: n/a

FEMA No.: JECFA No.:

4113 1596

NAS No.:

n/a

Description: Pale yellow to yellow viscous liquid; meaty spicy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.296 mg

IOFI: Artificial

Empirical Formula/MW: C11H19ON/181.28 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Assay (min)

96% C11H19ON

Solubility

Boiling point

120°C (0.6 mmHg)

Specific gravity

1.484–1.493 (20°C) Sparingly soluble in water; soluble in ethanol 0.910–0.920 (25°C)

ETHYL NONANOATE

645

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies Imitation dairy Meat products

Usual 0.50 0.10 0.50 0.50 1.00 0.10 0.50 0.50 1.00

Max. 3.00 2.00 3.00 2.00 4.00 2.00 5.00 3.00 4.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 1.00 1.00 0.50 0.50 10.00 1.00 0.50

Max. 2.00 1.00 10.00 4.00 3.00 2.00 15.00 10.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

ETHYL NONANOATE Synonyms: Ethyl nonylate; Ethyl pelargonate; Nonanoic acid, ethyl ester; Wine ether CAS No.: CoE No.:

123‑29‑5 388

FL No.: 09.107 EINECS No.: 204‑615‑7

FEMA No.: JECFA No.:

2447 34

NAS No.:

2447

Description: Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–2.5 mg/kg bw (1979). No safety concern when used at current levels of intake as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 4.132 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C11H22O2 229°C

Specific gravity

1.420–1.424 (20°C) Insoluble in water; soluble 1 mL in 10 mL 70% ethanol; soluble in propylene glycol 0.863–0.867 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.90 23.88 115.90 6.58

Max. 10.00 33.12 185.00 8.55

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.13 6.26 3.30 13.26

Max. 9.40 32.11 5.21 16.32

Synthesis: By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl); also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180°C. Aroma threshold values: Detection: 12 ppm

ETHYL 2-NONYNOATE

646

Taste threshold values: Taste characteristics at 5.0 ppm: fruity, estry, green, waxy and fatty with banana and tropical nuances. Natural occurrence: Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape wines, plum and pear brandy, wheaten bread, beef and corn oil, grape, plum and elderberry.

ETHYL 2-NONYNOATE Synonyms: Ethyl octynecarbonate; Ethyl 2-nonynoate; Ethyl non-2-ynoate; 2-Nonynoic acid, ethyl ester CAS No.: 10031‑92‑2 FL No.: 09.157 FEMA No.: CoE No.: 480 EINECS No.: 233‑098‑0 JECFA No.: Description: Ethyl 2-nonynoate has a characteristic green, violet-like odor.

2448 1352

NAS No.:

Consumption: Annual: 1.67 lb

2448

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.272 mg

IOFI: n/a

Empirical Formula/MW: C11H18O2/182.26 Specifications: (JECFA, 2008) Acid value (max) Assay (min)

2.0 96%

Refractive index Solubility

Appearance Colorless oily liquid 226–227°C Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 0.50 1.58 0.41

Specific gravity

Max. 1.00 2.21 0.62

1.450–1.456 (20°C) Soluble in oils and ethanol; insoluble in water 0.901–0.907 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.39 0.17 0.51

Max. 0.58 0.37 0.83

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

ETHYL OCTADECANOATE Synonyms: Butter esters; Dicyclohexylammonium sulfate; Ethyl octadecanoate; Ethyl n-octadecanoate; Ethyl stearate; Octadecanoic acid, ethyl ester; Stearic acid ethyl ester; Stearic acid, ethyl ester; Ethyl stearate CAS No.: 111‑61‑5 FL No.: 09.210 CoE No.: 745 EINECS No.: 203‑887‑4 Description: Ethyl octadecanoate is virtually odorless. Consumption: Annual: 6.67 lb

FEMA No.: JECFA No.:

3490 40

NAS No.:

3490

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

ETHYL cis-4,7-OCTADIENOATE

647

Trade association guidelines: FEMA PADI: 0.318 mg

IOFI: Nature Identical

Empirical Formula/MW: C20H40O2/312.53 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless

Solubility

Assay (min) Boiling point

93% 105°C

Specific gravity

1.420–1.440 (20°C) Soluble in ethanol and oils; insoluble in water 0.880–0.900 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 2.00 4.00

Max. 4.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 8.00

Max. 2.00 16.00

Synthesis: By esterification of ethanol with stearic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Jamaican rum, maple syrup, grapefruit juice, guava, grapes, cognac, rum, whiskey, sparkling wine, mustard, beef, cocoa and corn oil.

ETHYL cis-4,7-OCTADIENOATE Synonyms: Ethyl (Z)-4-,7-octadienoate; 4,7-Octadienoic acid, ethyl ester, (Z)CAS No.: CoE No.:

69925‑33‑3 n/a

FL No.: 09.290 EINECS No.: n/a

FEMA No.: JECFA No.:

3682 339

NAS No.:

3682

Description: Ethyl cis-4,7-octadienoate has a fresh, full-bodied top note and a pineapple-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.305 mg

IOFI: n/a

Empirical Formula/MW: C10H16O2/168.24 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 95% 88°C (20 mmHg)

Refractive index Specific gravity

1.440–1.444 (20°C) 0.901–0.909 (25°C)

ETHYL OCTANOATE

648 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 2.00 5.00 5.00 10.00 2.00 3.00 3.00 2.50

Max. 10.00 20.00 25.00 25.00 10.00 15.00 15.00 15.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 5.00 2.00 1.00 2.00 2.00 5.00 2.00 1.00

Max. 20.00 10.00 5.00 10.00 10.00 20.00 15.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in purple passion fruit.

ETHYL OCTANOATE Synonyms: Ethyl octylate; Butter esters; Ethyl caprylate; Ethyl octanoate; Ethyl octoate; Octanoic acid, ethyl ester CAS No.: CoE No.:

106‑32‑1 392

FL No.: 09.111 EINECS No.: 203‑385‑5

FEMA No.: JECFA No.:

2449 33

NAS No.:

2449

Description: Ethyl octanoate has a pleasant, fruity, floral odor (wine–apricot note). Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.648 mg

IOFI: Natural

Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless liquid

Melting point Refractive index

Assay (min)

98% C10H20O2

Solubility

Boiling point Flash point

209°C 85°C

Specific gravity

–43°C 1.417–1.419 (20°C) Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 0.865–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 7.99 0.31 5.84 3.50

Max. 5.24 14.24 6.73 11.53 5.92

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 9.67 0.10 2.36 6.76

Max. 9.67 0.10 4.00 11.80

4-ETHYLOCTANOIC ACID

649

Synthesis: Usually prepared by esterification of caprylic acid with ethyl alcohol and sulfuric acid as catalyst; also by alcoholysis of coconut oil in the presence of HCl. Aroma threshold values: Detection: 5 to 92 ppb Taste threshold values: Taste characteristics at 5 ppm: waxy, fatty, aldehydic, coconut, creamy and dairy-like. Natural occurrence: Reported found in apple, apricot, orange juice, grapefruit juice, guava, pineapple, cheddar cheese, other cheeses, butter, beer, cognac, rum, whiskey, cider, grape wines, cocoa, coconut meat, passion fruit, mango, pawpaw and mastic gum leaf oil.

(+/-)-4-ETHYLOCTANAL Synonyms: Octanal, 4-ethyl; 4-Ethyloctanal; Excital CAS No.: CoE No.:

58475‑04‑0 n/a

FL No.: 05.223 EINECS No.: n/a

FEMA No.: JECFA No.:

4117 1819

NAS No.:

n/a

Description: Clear colorless liquid; floral-like odor Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Artificial

Empirical Formula/MW: O

H3C

C10H20O/156.27 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

97–99°C (25 mmHg)

Specific gravity

1.427–1.434 (20°C) Insoluble in water; soluble in ethanol and in many nonpolar solvents 0.834–0.842 (20°C)

Reported uses (ppm): (FEMA, 2005) Food Category

Usual 0.005 0.002 0.004 0.004

Cheese Condiments, relishes Fats, oils Gravies

Max. 0.04 0.01 0.02 0.02

Food Category Meat products Milk products Snack foods Soups

Usual 0.005 0.002 0.002 0.002

Max. 0.04 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ETHYLOCTANOIC ACID Synonyms: Ocanoic acid, 4-ethylCAS No.: CoE No.:

16493‑80‑4 n/a

Consumption: Annual: n/a

FL No.: 08.079 EINECS No.: 240‑560‑5

FEMA No.: JECFA No.:

3800 1218

NAS No.:

n/a Individual: n/a

ETHYL cis-4-OCTENOATE

650

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.0967 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C10H20O2/172.27

OH

H3C

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

110°C (1 mmHg)

Specific gravity

1.430–1.439 (20°C) Slightly soluble in water; soluble in n-hexane; soluble in ethanol 0.898–0.908 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Cheese Gravies Meat products

Usual 1.00 0.20 1.00

Max. 10.00 2.00 10.00

Food Category Milk products Snack foods Soups

Usual 0.10 0.10 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 1.8 ppb Taste threshold values: n/a Natural occurrence: Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and goat and sheep cheese.

ETHYL cis-4-OCTENOATE Synonyms: Ethyl cis-4-octenoate; Ethyl (Z)-oct-4-enoate; (Z)-Ethyl 4-octenoate; 4-Octenoic acid, ethyl ester, (4Z)CAS No.: CoE No.:

34495‑71‑1 10619

FL No.: 09.265 EINECS No.: 252‑065‑1

FEMA No.: JECFA No.:

3344 338

Consumption: Annual: <1.00 lb

NAS No.:

3344

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.740 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 72°C (10 mmHg)

Refractive index Specific gravity

1.433–1.439 (20°C) 0.860–0.865 (25°C)

ETHYL OLEATE

651

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 3.00 4.00 5.00

Synthesis: From cis-1-pentenyl bromide via the lithium vinyl cuprates. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Reported found as a volatile flavor component in apple; also reported found among the aroma components of yellow passion fruit and in mango, pawpaw and pineapple.

ETHYL OLEATE Synonyms: Ethyl oleate [USAN: NF]; Ethyl 9-octadecenoate; Butter esters; Ethyl cis-9-octadecenoate; Ethyl oleate; 9-Octadecenoic acid (Z)-, ethyl ester; Oleic acid, ethyl ester; Oleic acid, ethyl ester CAS No.: CoE No.:

111‑62‑6 633

FL No.: 09.192 EINECS No.: 203‑889‑5

FEMA No.: JECFA No.:

2450 345

NAS No.:

2450

Description: Ethyl oleate has a faint, floral note. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): Approved as excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.707 mg

IOFI: Nature Identical

Empirical Formula/MW: C20H38O2/310.52 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

99% 205–208°C

Specific gravity

1.448–1.453 (20°C) Insoluble in water; soluble in alcohol and ether 0.868–0.873 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 17.86 0.60 2.72

Max. 27.14 0.60 3.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.72 0.60 11.05

Max. 3.50 1.25 16.15

Synthesis: By direct esterification of oleic acid with ethyl alcohol in the presence of HCl at the boil; in the presence of Twitchell’s reagent or chlorosulfonic acid. Aroma threshold values: Detection: 130 to 610 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, buckwheat, elderberry and babaco fruit (Carica pentagona Heilborn).

ETHYL trans-2-OCTENOATE

652

ETHYL trans-2-OCTENOATE Synonyms: 2-Octenoic acid, ethyl ester, (E)-; Ethyl (E)-oct-2-enoate; Ethyl trans-2-octenoate CAS No.: 7367‑82‑0 FL No.: 09.285 FEMA No.: 3643 10617 JECFA No.: 1812 CoE No.: EINECS No.: 230‑913‑1 Description: Ethyl trans-2-octenoate has a green, fruity odor with fatty, woody undertones.

NAS No.:

Consumption: Annual: <1.00 lb

3643

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.178 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

98%

Solubility

93–96°C (10 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Synthesis: n/a

Usual 6.00 20.00 4.00 3.00 4.00

Specific gravity Max. 30.00 100.00 20.00 15.00 20.00

1.4399–1.445 (20°C) Insoluble in water; soluble in fats and ethanol 0.888–0.894 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 4.00 2.00 5.00

Max. 50.00 20.00 10.00 25.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in pear, soursop, apple, starfruit, pear, brandy, cherimoya (Annona cheremolia Mill.), nectarine, Cape gooseberry, pawpaw and grapefruit juice.

ETHYL 3-OCTENOATE Synonyms: Ethyl oct-3-enoate; 3-Octenoic acid, ethyl ester CAS No.: CoE No.:

1117‑65‑3 10618

FL No.: EINECS No.

09.377 n/a

FEMA No.: JECFA No.:

4361 1632

NAS No.:

n/a

N O T E: (Z) or (E) isomer not specified by CAS No. reported.

Description: Colorless liquid; tropical fruity aroma. Consumption: Odor and/or flavor used in fruity and tropical. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

Individual: n/a

ETHYL 3-OXOHEXANOATE

653

Trade association guidelines: FEMA PADI: 0.056 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H18O2/170.25

O

H3C

O

Specifications: (JECFA, 2008) Assay (min)

95%

Boiling point Refractive index

65–70°C (1 mmHg) 215–216°C 1.434–1.438 (20°C)

Solubility

Insoluble in water; soluble in most organic solvents and ethanol

Specific gravity

0.881–0.887 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.50

Max. 2.50 2.50 7.50

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.80 0.30 0.50

Max. 4.00 1.50 0.50

Synthesis: n/a Aroma threshold values: Fruity-type, medium-strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-OXOHEXANOATE Synonyms: Ethyl α-ketohexanoate; Ethyl 3-ketohexanoate; Hexanoic acid, 3-oxo-, ethyl ester; Ethyl 3-oxohexanoate; Hexanoic acid, 3-oxo-, ethyl ester CAS No.: CoE No.:

3249‑68‑1 n/a

FL No.: 09.542 EINECS No.: 221‑835‑9

FEMA No.: JECFA No.:

3683 602

NAS No.:

3683

Description: Ethyl 3-oxohexanoate has a slightly fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.210 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O

C H3

C8H14O3/158.20 O

O

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 96%

Refractive index Solubility

Boiling point

90°C

Specific gravity

1.430–1.436 (20°C) Slightly soluble in water; soluble in fats 1.000 (25°C)

ETHYL PALMITATE

654 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fats, oils Synthesis: n/a

Usual 0.60 1.00 0.60 0.50

Max. 3.00 5.00 3.00 2.50

Food Category Fruit ices Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 0.50 0.60 1.50 0.30

Max. 2.50 3.00 7.50 1.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, pineapple and green with sweet licorice and vanilla notes. Natural occurrence: Not reported found in nature.

ETHYL PALMITATE Synonyms: Ethyl cetylate; Ethyl hexadecanoate; Butter esters; Ethyl palmitate; Hexadecanoic acid, ethyl ester CAS No.: 628‑97‑7 FL No.: 09.193 FEMA No.: 2451 NAS No.: 634 EINECS No.: 211‑064‑6 JECFA No.: 39 CoE No.: Description: Ethyl palmitate has a mild, waxy sweet odor. It is nearly tasteless and has a creamy mouthfeel. Consumption: Annual: 23.33 lb

2451

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: Natural

Empirical Formula/MW: C18H36O2/284.48 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless crystals

Solubility

Assay (min) 99% Boiling point 303°C Reported uses (ppm): (FEMA, 1994)

1.404–1.408 (20°C) Soluble in ethanol and oils; insoluble in water 0.863–0.865 (25°C)

Specific gravity

Food Category Usual Max. Nut products 2.70 5.00 Synthesis: Synthesized by immobilized lipase-catalyzed alcoholysis and esterification in organic solvents. Aroma threshold values: Detection: 2 ppm Taste threshold values: Taste characteristics at 30 ppm: waxy, fruity, creamy and fermented with a vanilla, balsamic nuance. Natural occurrence: Reported found in mutton, rye bread, rice, bourbon, vanilla, red sage, lemon balm, bilberry, Parmesan cheese, maple syrup, Jamaican rum, whiskey, grape wine, cognac, cocoa, green tea, mango, corn oil and mastic gum leaf oil.

p-ETHYLPHENOL Synonyms: 1-Ethyl-4-hydroxybenzene; p-Ethylphenol; 4-Hydroxyphenylethane; Phenol, p-ethyl-; Phenol, 4-ethylCAS No.: CoE No.:

123‑07‑9 550

FL No.: 04.022 EINECS No.: 204‑598‑6

para-Ethylphenol; FEMA No.: JECFA No.:

4-Ethylphenol;

3156 694

1-Hydroxy-4-ethylbenzene;

NAS No.:

3156

ETHYL PHENYLACETATE

655

Description: p-Ethylphenol has a powerful woody-phenolic, medicinal, yet somewhat sweet odor. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.402 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H10O/122.17

Specifications: (JECFA, 2008) Appearance

Colorless or white needle-like crystals

Melting point

Assay (min)

99%

Solubility

Boiling point

218–219°C; 99.5°C (10 mmHg)

47–48°C Slightly soluble in water; soluble in oils; very soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 2.00 5.22 0.01 7.96

Max. 4.00 12.41 0.20 35.72

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.77 1.00 9.32

Max. 4.00 5.54 3.98 38.44

Synthesis: By catalytic reaction between phenol and ethylene or ethanol; by heating 8-chloro-3-ethylbenzene with NaOH in the presence of copper powder. Aroma threshold values: Detection: 42 to 130 ppb Taste threshold values: n/a Natural occurrence: Reported found in yellow passion fruit, smoked fish, lean fish, beer, cognac, rum, whiskey, cider, sherry, grape wines and coffee.

ETHYL PHENYLACETATE Synonyms: Ethyl α-toluate; Acetic acid, phenyl-, ethyl ester; Benzeneacetic acid, ethyl ester; Ethyl benzeneacetate; Ethyl phenacetate; Ethyl phenylethanoate; Ethyl 2-phenylethanoate; Phenylacetic acid, ethyl ester; α-Toluic acid, ethyl ester CAS No.: CoE No.:

101‑97‑3 2156

FL No.: 09.784 EINECS No.: 202‑993‑8

FEMA No.: JECFA No.:

2452 1009

NAS No.:

2452

Description: Ethyl phenylacetate has a pleasant, strong, sweet odor suggestive of honey and a bittersweet flavor. Consumption: Annual: 76.67 lb

Individual: 0.00006497 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.568 mg

IOFI: Nature Identical

ETHYL 4-PENTENOATE

656 Empirical Formula/MW: C10H12O2/164.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless or nearly colorless liquid

Solubility

Assay (min) Boiling point

98% C10H12O2 228°C

Specific gravity

1.494–1.500 (20°C) Soluble in most fixed oils; insoluble in glycerin, propylene glycol and water; soluble in 1:3 mL in 70% alcohol 1.027–1.032 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 13.48 6.81 7.71

Max. 5.00 18.57 9.84 12.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 20.32 2.75 8.56 1.00

Max. 20.32 5.02 13.53 10.00

Synthesis: By heating at the boil phenylacetonitrile and sulfuric acid in alcohol solution; by esterification of the acid catalyzed by HCl or H2SO4. Aroma threshold values: Detection: 650 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet, fruity, honey, cocoa, apple and woody. Natural occurrence: Reported found in grapefruit juice, apple juice, figs, guava, pineapple, papaya, cognac, cider, grape wines and port wine.

ETHYL 4-PENTENOATE Synonyms: Ethyl allylacetate; Ethyl pent-4-enoate; 4-Ethoxycarbonylbut-1-ene; Ethyl pent-4-en-1-oate; 4-Pentenoic acid, ethyl ester CAS No.: CoE No.:

1968‑40‑7 n/a

FL No.: EINECS No.

n/a 217‑818‑0

FEMA No.: JECFA No.:

4360 1618

NAS No.:

n/a

Description: Colorless liquid; green fruity aroma. Consumption: Odor and/or flavor used in berry, chamomile, fruit, and herbal. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.274 mg

IOFI: n/a

Empirical Formula/MW: O

C7H12O2/128.17

C H3

H2C O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

143–145°C 1.410–1.420 (20°C)

Specific gravity

Insoluble in water; soluble in propylene glycol and ethanol 0.893–0.903 (25°C)

ETHYL 3-PHENYLGLYCIDATE

657

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 2.00

Max. 5.00

Synthesis: n/a Aroma threshold values: Ethereal type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 4-PHENYLBUTYRATE Synonyms: Ethyl phenylbutyrate; Benzenebutanoic acid, ethyl ester; Ethyl 4-phenyl butyrate CAS No.: CoE No.:

10031‑93‑3 307

FL No.: 09.728 EINECS No.: n/a

FEMA No.: JECFA No.:

2453 1458

NAS No.:

2453

Description: Ethyl 4-phenylbutyrate has a sweet, fruity, plum-like odor and cooked plum–prune taste. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.328 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2004) Appearance

Colorless, somewhat oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

141–144°C (12 mmHg)

Specific gravity

1.489–1.495 (20°C) Insoluble in water; soluble in oils and alcohol 0.986–0.992 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 2.00 2.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.00

Max. 2.00 8.00

Synthesis: By esterification of ethanol with γ-phenylbutyric acid obtained by Grignard reaction from γ-bromopropylbenzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-PHENYLGLYCIDATE Synonyms: Ethyl alpha, beta-epoxyhydrocinnamate; Ethyl alpha,beta-epoxy-alpha-phenyl-propionate; Ethyl 2,3-epoxy-3phenylpropionate; Ethylphenylglycidate; Ethyl phenylglycidate; Ethyl 3-phenylglycidate; Ethyl 3-phenyloxiranecarboxylate; Ethyl 3-phenyloxirane-2-carboxylate; Glycidic acid, 3-phenyl-, ethyl ester; Oxiranecarboxylic acid, 3-phenyl-, ethyl ester; 3-Phenylglycidic acid ethyl ester CAS No.: CoE No.:

121‑39‑1 11844

FL No.: 16.018 EINECS No.: 204‑467‑3

FEMA No.: JECFA No.:

2454 1576

NAS No.:

2454

ETHYL 3-PHENYLPROPIONATE

658

Description: Ethyl 3-phenylglycidate has a strong, fruity odor suggestive of strawberry with a corresponding sweet flavor. Consumption: Annual: 1866.67 lb

Individual: 0.001581 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.987 mg

IOFI: Artificial

Empirical Formula/MW:

C11H12O3/192.21

Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Clear, colorless to pale-yellow liquid

Refractive index Solubility

Assay (min)

98% C11H12O3

Specific gravity

1.516–1.521 (20°C) Soluble in alcohol, oils and ether; insoluble in water 1.120–1.125 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.53 4.14 4.60

Max. 16.29 15.78 11.53

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.74 1.26 4.61

Max. 13.74 4.59 13.07

Synthesis: Usually prepared by the reaction of benzaldehyde and the ethyl ester of monochloracetic acid in the presence of an alkaline condensing agent; by reacting the silver salt of phenyl glycidic acid with ethyl iodide. Aroma threshold values: Detection: 8.5 ppm Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity and berry with dried fruit and floral nuance. Natural occurrence: Not reported found in nature.

ETHYL 3-PHENYLPROPIONATE Synonyms: Ethyl hydrocinnamate; Benzenepropanoic acid, ethyl ester; Ethyl benzenepropanoate; Ethyl dihydrocinnamate; Ethyl 3-phenylpropanoate; Ethyl 3-phenylpropionate; Hydrocinnamic acid, ethyl ester CAS No.: CoE No.:

2021‑28‑5 429

FL No.: 09.747 EINECS No.: 217‑966‑6

FEMA No.: JECFA No.:

2455 644

NAS No.:

2455

Description: Ethyl 3-phenylpropionate has an ethereal, rum, fruity, floral odor. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.780 mg Empirical Formula/MW: C11H14O2/178.23

IOFI: Nature Identical

ETHYL PROPIONATE

659

Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless, somewhat liquid

Refractive index Solubility

Assay (min) Boiling point

98% 247–249°C (123°C at 16 mmHg)

Specific gravity

1.492–1.497 (20°C) Insoluble in water; soluble in most organic solvents 1.009–1.017 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 9.81 1.00 4.00

Max. 14.79 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.94 2.00 5.92

Max. 4.94 3.00 7.89

Synthesis: By hydrogenation of the corresponding ethyl cinnamate in the presence of nickel in alcohol solution. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, passion fruit, plum brandy, caja fruit (Spondias lutea L.) and checkur (Alpinia sessilis).

ETHYL PROPIONATE Synonyms: Ethyl propanoate; Ethyl propionate; Propanoic acid, ethyl ester; Propionic acid, ethyl ester; Propionic ester; Propionic ether CAS No.: CoE No.:

105‑37‑3 402

FL No.: 09.121 EINECS No.: 203‑291‑4

FEMA No.: JECFA No.:

2456 28

NAS No.:

2456

Description: Ethyl propionate has an odor reminiscent of rum and pineapple. Consumption: Annual: 115833.33 lb

Individual: 0.09816 mg/kg/day

Regulatory Status: CoE: Approved. Bev. 10 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 10.172 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1997) Acid value (max) Appearance Assay

2.0 Colorless, mobile liquid 97% C5H10O2

Flash point Refractive index Solubility

Boiling point

99°C

Specific gravity

12°C (approx. 15°C) 1.383–1.385 (20°C) Soluble in most fixed oils; 1 mL in 42 mL water; miscible with alcohol and propylene glycol 0.886–0.889 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 5.00 60.10 345.70 0.04 14.16 10.32

Max. 83.47 84.72 678.70 0.10 49.47 33.66

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 77.04 1.50 7.52 27.28

Max. 4.00 77.04 1.50 19.92 53.52

ETHYL PROPYL DISULFIDE

660 Synthesis: From propionic acid, ethyl alcohol and concentrated H2SO4 in chloroform at the boil. Aroma threshold values: Detection: 9 to 45 ppb Taste threshold values: Taste characteristics at 25 ppm: sharp, fermented, rummy and fruity.

Natural occurrence: Reported found in several types of wine, in white grape var. Sauvignon, cocoa, apple juice, orange juice, grapefruit juice, guava, melon, peach, pineapple, strawberry, tomato, various cheeses, beer, cognac, rum, whiskey, bourbon, malt whiskey, scotch, cider, brandy, kiwi fruit and mussels.

ETHYL PROPYL DISULFIDE Synonyms: Disulfide, ethyl propyl; 1-Ethyldisulfanylpropane; 3,4-Dithiaheptane; 1-Ethyldithiopropane CAS No.: CoE No.:

30453‑31‑7 11478

FL No.: 12.126 EINECS No.: n/a

FEMA No.: JECFA No.:

4041 1694

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.144 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C5H12S2/136.28

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

179–181°C

Specific gravity

1.483–1.493 (20°C) Soluble in nonpolar solvents; insoluble in water 0.943–0.953 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Soups

Usual 0.20 0.50 1.00 0.20 0.30 0.20 0.30 0.30

Max. 0.40 1.00 2.00 0.40 0.60 0.40 0.60 0.60

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 0.40 0.20 0.20 0.20 0.20 0.30 0.30

Max. 0.80 0.40 0.40 0.40 0.40 0.60 0.60

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, onion and durian (Durian zibethinus).

ETHYL PROPYL TRISULFIDE Synonyms: Trisulfide, ethyl propyl; 3,4,5-Trithiaoctane; 1-(Ethyltrithio)propane CAS No.: CoE No.:

31499‑70‑4 n/a

FL No.: 12.256 EINECS No.: n/a

FEMA No.: JECFA No.:

4042 1695

NAS No.:

n/a

2-ETHYLPYRAZINE

661

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.015 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C5H12S3/168.35

S

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, pale yellow liquid

Refractive index

Assay (min)

98% (sum of three components)

Solubility

Boiling point

234–237°C

Specific gravity

1.554–1.559 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.071–1.083 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 0.02 0.05 0.10 0.03 0.03 0.02 0.03 0.04

Max. 0.05 0.10 0.20 0.06 0.06 0.05 0.06 0.08

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.02 0.03 0.02 0.02 0.03 0.03 0.03

Max. 0.04 0.06 0.05 0.05 0.06 0.06 0.06

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in durian (Durio zibethinus).

2-ETHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-; 2-Ethyl-1,4-diazine; Ethylpyrazine; 2-Ethylpyrazine; Pyrazine, ethylCAS No.: CoE No.:

13925‑00‑3 2213

FL No.: 14.022 EINECS No.: 237‑691‑5

FEMA No.: JECFA No.:

3281 762

NAS No.:

3281

Description: 2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg Empirical Formula/MW: C6H8N2/108.14

IOFI: Nature Identical

3-ETHYLPYRIDINE

662 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractice index

Assay (min)

98%

Solubility

Boiling point

152°C

1.493–1.508 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By alkylation of methylpyrazine with methyliodide. Aroma threshold values: Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa and meaty nuances. Taste threshold values: Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance. Natural occurrence: Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt.

3-ETHYLPYRIDINE Synonyms: β-Ethylpyridine; β-Lutidine; 3-Ethylpyridine; Pyridine, 3-ethylCAS No.: CoE No.:

536‑78‑7 11386

FL No.: 14.061 EINECS No.: 208‑647‑2

FEMA No.: JECFA No.:

3394 1315

NAS No.:

3394

Description: 3-Ethylpyridine has tobacco taste and flavor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.010 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

N

C7H9N/107.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to brownish liquid

Solubility

Assay (min) Boiling point

98% 166°C

Specific gravity

1.499–1.505 (20°C) Slightly soluble in water; soluble in alcohol and ether 0.951–0.957 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 0.04 0.02 0.02

Max. 0.06 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.02 0.04

Max. 0.05 0.05 0.06

ETHYL SALICYLATE

663

Aroma threshold values: n/a Taste threshold values: Aroma characteristics at 1.0%: chemical, grainy, beany, musty and earthy, leafy tobacco-like with nutty nuances of peanut and coffee, with raw potato nuances. Natural occurrence: Reported found in coffee, beer, whiskey, roasted chicken, tea, oatmeal, clams, shrimp and squid, cooked chicken, dried bonito, krill, and Virginia tobacco.

ETHYL PYRUVATE Synonyms: Ethyl α-ketopropionate; Ethyl-2-exopropanoate; Ethyl 2-oxopropanoate; Ethyl pyruvate; Propanoic acid, 2-oxo-, ethyl ester; Pyruvic acid, ethyl ester CAS No.: CoE No.:

617‑35‑6 430

FL No.: 09.442 EINECS No.: 210‑511‑2

FEMA No.: JECFA No.:

2457 938

NAS No.:

2457

Description: Ethyl pyruvate has a vegetable, caramel odor. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 19.76 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O3/116.12 Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

95% 144°C

Specific gravity

1.403–1.409 (20°C) Slightly soluble in water; miscible with alcohol and ether 1.044–1.065 (25°C)

Reported uses (ppm): (FEMA) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 93.62 1.30 86.14

Max. 10.00 127.20 17.28 110.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 71.59 1.50 26.30 60.90

Max. 85.97 1.50 38.12 89.33

Synthesis: By direct esterification of pyruvic acid with absolute ethyl alcohol at the boil and subsequent vacuum distillation; by esterification via oxidation of vapors of ethyl lactate in the presence of V2O5 at 155°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: sweet, rum-like with a fruity ethereal nuance. Natural occurrence: Reported found in Parmesan cheese, cognac, grape wines, cocoa and mushrooms.

ETHYL SALICYLATE Synonyms: Ethyl o-hydroxy benzoate; Benzoic acid, 2-hydroxy-, ethyl ester; o-(Ethoxycarbonyl)phenol; Ethyl o-hydroxybenzoate; Ethyl 2-hydroxybenzoate; Ethyl salicylate; Salicylic acid, ethyl ester; Salicylic ether; Salicylic ethyl ester CAS No.: CoE No.:

118‑61‑6 432

FL No.: 09.748 EINECS No.: 204‑265‑5

FEMA No.: JECFA No.:

2458 900

NAS No.:

2458

Description: Ethyl salicylate has a characteristic aromatic odor similar to wintergreen. It tends to darken on exposure to light and air.

664

O-ETHYL-S-(2-FURYLMETHYL)THIOCARBONATE

Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.242 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H10O3/166.18

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) 98% Boiling point 234°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.518–1.525 (20°C) Soluble in organic solvents, oils; slightly soluble in water; miscible in ethanol at room temperature 1.125–1.131 (25°C)

Food Category Usual Max. Food Category Usual Max. 2.89 5.13 Alcoholic beverages 1.00 3.00 Gelatins, puddings Baked goods 32.65 53.85 0.88 33.75 Hard candy Chewing gum 4.37 17.66 Nonalcoholic beverages 2.97 6.45 Frozen dairy 8.44 13.17 Soft candy 24.95 37.75 Synthesis: By esterification of salicylic acid with ethyl alcohol and concentrated H2SO4 at 100°C in the presence of aluminum sulfate; by heating to the boil an alkaline solution of salicylic acid and ethyl p-toluenesulfonate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, wintergreen, spicy and anisic. Natural occurrence: Reported found in raspberry, tomato, currants, rum, whiskey, red wine, plum brandy, Cape gooseberry, Feijoa fruit, papaya and scotch.

O-ETHYL-S-(2-FURYLMETHYL)THIOCARBONATE Synonyms: O-Ethyl S-(furan-2-ylmethyl)thiocarbonate; O-Ethyl S-(2-furanylmethyl)thiocarbonate; Carbonothioic acid, O-ethyl S-(2-furanylmethyl) ester; O-Ethyl S-(2-furanylmethyl)carbonothioate; Ethoxy carbonyl furfurylthiol CAS No.: 376595‑42‑5 CoE No.: n/a Description: n/a

FL No.: 13.191 EINECS No.: n/a

Consumption: Annual: n/a

FEMA No.: JECFA No.:

4043 1526

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 0.015 mg (FEMA)

IOFI: n/a

1-ETHYL-2-PYRROLECARBOXALDEHYDE

665

Empirical Formula/MW: C H3

C8H10O3S/186.23

O

S O

O

Specifications: (JECFA, 2008) Acid value (max) Appearance

5.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99% 130–135°C

Specific gravity

1.504–1.510 (20°C) Soluble in diether ether, ethyl acetate and ethanol; practically insoluble in water 1.167–1.173 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Max. 0.06 0.06 0.06 0.06 0.06 0.06

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Max. 0.06 0.06 0.06 0.06 0.06 0.03

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

1-ETHYL-2-PYRROLECARBOXALDEHYDE Synonyms: Tea pyrrole; 1-Ethyl-2-formylpyrrole; 1-Ethyl-1H-pyrrole-2-carboxaldehyde; 1-Ethyl-pyrrole-2-carboxaldehyde; 1-Ethylpyrrole-2-aldehyde; N-Ethyl-2-formylpyrrole; N-Ethylpyrrole-2-carboxaldehyde CAS No.: CoE No.:

2167‑14‑8 n/a

FL No.: EINECS No.

14.169 n/a

FEMA No.: JECFA No.:

4317 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.358 mg

IOFI: n/a

Empirical Formula/MW:

N

C7H9NO/123.15 O

C H3

ETHYL SORBATE

666 Specifications: Assay (min) Boiling point

96% 209–211°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 1.50 1.20 0.60 3.00 1.20 0.60 0.60 0.60

Max. 4.50 3.60 1.80 9.00 3.60 1.80 1.80 1.80

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauces

Usual 1.20 0.30 0.60 0.60 0.30 0.30 0.60 0.60

Max. 3.60 0.90 1.80 1.80 0.90 0.90 1.80 1.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

ETHYL SORBATE Synonyms: Ethyl-2,4-hexadienoate; Ethyl (E,E)-ethyl ester-2,4-hexadienoate; (E,E)-Ethyl 2,4-hexadienoate; Ethyl hexa-2,4-dienoate; Ethyl sorbate; 2,4-Hexadienoic acid, ethyl ester; 2,4-Hexadienoic acid, ethyl ester, (E,E)-; Sorbic acid, ethyl ester CAS No.: CoE No.:

2396‑84‑1 635

FL No.: 09.194 EINECS No.: 219‑258‑2

FEMA No.: JECFA No.:

2459 1178

NAS No.:

2459

Description: Ethyl sorbate has a warm, fruity odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.664 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H12O2/140.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.491–1.498 (20°C) Slightly soluble in water; soluble in ethanol; miscible in oils 0.936–0.939 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 8.70 5.80

Max. 18.00 140.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.70 7.00

Max. 5.50 15.00

Synthesis: By reacting gaseous HCl with a solution of sorbic acid in ethyl alcohol, or by direct esterification by reaction of sorbyl chloride with absolute ethyl alcohol.

(+/-)-3-(ETHYLTHIO)BUTANOL

667

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, green, pineapple, tutti fruity-like with juicy tropical nuance. Natural occurrence: Reported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and prickly pear (Opuntia ficus-indica).

ETHYL THIOACETATE Synonyms: Thioacetic acid, ethyl ester; Ethanethioic acid, S-ethyl ester; S-Ethyl ethanethioate; Ethyl thioacetate; s-Ethyl-2thioacetic acid CAS No.: CoE No.:

625‑60‑5 11665

FL No.: 12.018 EINECS No.: 210‑904‑9

FEMA No.: JECFA No.:

3282 483

NAS No.:

3282

Description: Ethyl thioacetate has an alliaceous, coffee odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.407 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8OS/104.17 Specifications: (JECFA, 1999) Appearance Assay (min)

Clear liquid 99%

Refractive index Solubility

Boiling point

117°C

Specific gravity

1.458–1.468 (20°C) Soluble in alcohol; insoluble in water; miscible in diethyl ether 0.979 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 4.00 1.00 1.00 2.00 1.00 1.00

Max. 6.00 1.00 1.00 3.00 1.00 1.00

Synthesis: From acetyl chloride and ethyl mercaptan. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sulfuraceous, onion-garlic with a sweet, fruity aftertaste. Natural occurrence: Reported found in beer, white wine, red wine, rose wine, durian (Durio zibethinus) and coffee.

(+/-)-3-(ETHYLTHIO)BUTANOL Synonyms: 3-(Ethylthio)butanol CAS No.: CoE No.:

117013‑33‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

Description: Pale yellow to colorless liquid; cooked, brown-roasted nutty aroma.

4282 1703

NAS No.:

n/a

2-ETHYLTHIOPHENOL

668

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.192 mg

IOFI: n/a

Empirical Formula/MW: OH

C6H14OS/134.24

S C H3

H3 C

Specifications: (JECFA, 2008) Assay (min)

96%

Boiling point Refractive index

79–81°C (1 mmHg) 154–155°C 1.468–1.476 (20°C)

Solubility

Insoluble in water; slightly soluble in heptane, triacetin and ethanol

Specific gravity

0.941–0.947 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Condiment/relishes Gravies Hard candy Meat products Synthesis: n/a

Usual 1.00 10.00 5.00 1.00 2.00 2.00 10.00 3.00

Max. 10.00 50.00 10.00 10.00 10.00 10.00 20.00 20.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Seasoning/Flavors Snack foods Soft candy Soups

Usual 2.00 1.00 2.00 5.00 5.00 2.00 1.00

Max. 10.00 10.00 10.00 30.00 30.00 10.00 10.00

Aroma threshold values: High strength odor, cooked type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-ETHYLTHIOPHENOL Synonyms: 2-Ethylphenyl mercaptan-2-ethylbenxenethiol; Benzenethiol, 2-ethyl-; o-Ethyl-benzenethiol; 2-Ethylbenzenethiol; 2-Ethylthiophenol CAS No.: CoE No.:

4500‑58‑7 11666

FL No.: 12.054 EINECS No.: 224‑811‑6

FEMA No.: JECFA No.:

3345 529

NAS No.:

3345

Description: 2-Ethylthiophenol has a pungent, roasted odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.067 mg

IOFI: Artificial

ETHYL TIGLATE

669

Empirical Formula/MW:

C8H10S/138.23

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 98%

Boiling point Specific gravity

203–205°C 1.040–1.045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Frozen dairy Gelatins, puddings

Usual 0.20 0.10 0.15 0.15

Max. 0.30 0.20 0.20 0.20

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.15 0.15 0.20

Max. 0.10 0.20 0.20 0.30

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1%: alliaceous, burnt meaty, rubber tire-like with dried fish, vegetative, nutty and coffee with a catty nuance. Taste threshold values: Taste characteristics at 0.1 ppm: onion, horseradish, nutty, meaty, fishy with roasted sesame seed and toasted bread notes. Natural occurrence: Not reported found in nature.

ETHYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-, ethyl ester, (2E)-; Crotonic acid, 2-methyl-, ethyl ester, (E)-; Ethyl (E)-2-methyl-2butenoate; Ethyl alpha-methylcrotonate; Ethyl 2-methylcrotonate; Ethyl (E)-2-methylcrotonate; Ethyl tiglate; (E)-2-Methyl-2butenoic acid ethyl ester; Tiglic acid, ethyl ester; Tiglic acid, ethyl ester CAS No.: CoE No.:

5837‑78‑5 2185

FL No.: 09.495 EINECS No.: 227‑425‑6

FEMA No.: JECFA No.:

2460 1824

NAS No.:

2460

Description: Ethyl tiglate has a fruity, caramel odor. Consumption: Annual: 416.67 lb

Individual: 0.0003531 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.874 mg

IOFI: n/a

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 154–156°C

Specific gravity

1.432–1.438 (20°C) Soluble in oils and ethanol; insoluble in water 0.907–0.916 (25°C)

ETHYL (p-TOLYLOXY) ACETATE

670 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Baked goods 28.00 35.00 Hard candy 0.84 0.84 Chewing gum 0.42 0.64 Nonalcoholic beverages 4.57 7.00 Frozen dairy Soft candy 7.64 9.90 20.00 25.00 Gelatins, puddings 12.00 15.00 Synthesis: By direct esterification of tiglic acid with ethyl alcohol in the presence of concentrated H2SO4 or by reaction of bromomethylethyl acetic acid ethyl ester with dimethylaniline. Aroma threshold values: Detection: 65 ppb Taste threshold values: n/a Natural occurrence: Reported found in strawberry, Vitis species, durian (Durio zibethinus), starfruit and naranjilla fruit.

ETHYL (p-TOLYLOXY) ACETATE Synonyms: Ethyl (p-cresoxy) acetate; Acetic acid, 2-(4-methylphenoxy)-, ethyl ester; Ethyl p-cresoxyacetate; Ethyl (4-methylphenoxy)acetate; Ethyl (p-tolyloxy)acetate CAS No.: 67028‑40‑4 FL No.: 09.797 FEMA No.: 3157 NAS No.: 3157 2243 JECFA No.: 1027 CoE No.: EINECS No.: 266‑554‑2 Description: Ethyl (p-tolyloxy) acetate has a fruity, cherry, anisic honey cocoa, with a nut skin nuance and slight metallic odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.679 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

O

O

C11H14O3/194.23

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 98% Boiling point 120–121°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Nonalcoholic beverages

Specific gravity

Usual 10.00 2.39

Max. 40.00 8.00

1.499–1.506 (20°C) Insoluble in water and oils; miscible in ethanol at room temperature 1.075–1.080 (20°C)

Food Category Soft candy

Usual 10.00

Max. 10.00

ETHYL UNDECANOATE

671

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, cherry cocoa with nut skin nuance. Natural occurrence: Not reported found in nature.

2-ETHYL-1,3,3-TRIMETHYL-2-NORBORNANOL Synonyms: Bicyclo(2.2.1)heptan-2-ol, 2-ethyl-1,3,3-trimethyl-; 2-Ethylfenchol; 2-Norbornanol, 2-ethyl-1,3,3-trimethyl-; 2-Ethyl1,3,3-trimethyl-bicyclo(2.2.1)heptan-2-ol; 2-Ethyl-1,3,3-trimethyl-2-norbornanol CAS No.: CoE No.:

18368‑91‑7 10208

FL No.: 02.095 EINECS No.: 242‑243‑7

FEMA No.: JECFA No.:

3491 440

NAS No.:

Consumption: Annual: 0.17 lb

3491

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.007 mg

IOFI: Artificial

Empirical Formula/MW:

C12H22O/182.31

Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

99.8% 1.470–1.491 (20°C)

Specific gravity

Soluble in alcohol, propylene glycol and most fixed oils; insoluble in water 0.946–0.967 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.03 0.30 0.03 0.01

Max. 0.03 0.50 0.07 0.02

Food Category Milk products Nonalcoholic beverages Nut products Soft candy

Usual 0.04 0.0001 0.05 0.033

Max. 0.10 0.0001 0.26 0.033

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: camphor cooling, citrus lime-like, fruity blueberry. Taste threshold values: Taste characteristics at 10 ppm: camphor-like cooling, citrus and fresh. Natural occurrence: Not reported found in nature.

ETHYL UNDECANOATE Synonyms: Ethyl hendecanoate; Ethyl undecylate; Ethyl undecanoate; Undecanoic acid, ethyl ester CAS No.: CoE No.:

627‑90‑7 10633

FL No.: 09.274 EINECS No.: 211‑018‑5

FEMA No.: JECFA No.:

3492 36

NAS No.:

3492

Description: Ethyl undecanoate has a coconut-like odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

ETHYL 10-UNDECENOATE

672

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.383 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Boiling point 255°C 1.438 (20°C) Refractive index Reported uses (ppm): (FEMA, 1994)

Solubility Specific gravity

Soluble in ethanol and oils; insoluble in water 0.870 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 4.00 8.00 Nonalcoholic beverages 1.00 2.00 Frozen dairy 4.00 8.00 Soft candy 8.00 16.00 Synthesis: By reduction of the l-undecen-ll-oic acid ethyl ester with hydrogen in the presence of Ni at 180°C; or by direct esterification of n-undecanoic acid with ethyl alcohol under reflux. Aroma threshold values: Aroma characteristics at 1.0%: rum-like, estry, fatty and waxy, soapy with creamy nuances. Taste threshold values: Taste characteristics at 15 ppm: cheesy, buttery, creamy, rum and cognac-like, with fruity apple and banana nuances. Taste characteristics at 25 ppm: waxy, creamy, slight fruity with coconut and cherry nuance. Natural occurrence: Reported found in apple, butter, grape, brandy, wheat bread, rum, whiskey, wine, cognac, butter, plum brandy and sake.

ETHYL 10-UNDECENOATE Synonyms: Ethyl 10-hendecenoate; Ethyl undecylenoate; Ethyl 10-hendecenoate; Ethyl undecenoate; Ethyl 10-undecenoate; Ethyl undec-10-enoate; Ethyl undecylenate; 10-Undecenoic acid, ethyl ester CAS No.: 692‑86‑4 FL No.: 09.237 CoE No.: 10634 EINECS No.: 211‑734‑8 Description: Ethyl 10-undecenoate has a wine-like odor.

FEMA No.: JECFA No.:

2461 343

Consumption: Annual: < 1.00 lb

NAS No.:

2461

Individual: 0.0007456 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.756 mg

IOFI: n/a

Empirical Formula/MW: C13H24O2/212.33 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale-yellow liquid 98% C13H24O2

Boiling point Refractive index Specific gravity

258–259°C 1.436–1.440 (20°C) 0.877–0.879 (25°C)

ETHYL VALERATE

673

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 30.00 7.00 7.00

Max. 35.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 19.00

Max. 3.00 25.00

Synthesis: By heating the corresponding acid together with HCl in ethyl alcohol solution at 70°C or with H2SO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fatty, waxy green with fruity nuances. Natural occurrence: Reported found in cognac.

ETHYL VALERATE Synonyms: Ethyl pentanoate; Ethyl valerate; Ethyl n-valerate; Pentanoic acid, ethyl ester; Valeric acid, ethyl ester CAS No.: CoE No.:

539‑82‑2 465

FL No.: 09.147 EINECS No.: 208‑726‑1

FEMA No.: JECFA No.:

2462 30

NAS No.:

2462

Description: Ethyl valerate has a fruity odor suggestive of apple. Consumption: Annual: 1383.33 lb

Individual: 0.001172 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 5.867 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% C7H14O2 145°C

Specific gravity

1.399–1.404 (20°C) Slightly soluble in water; soluble in alcohol and ether 0.870–0.875 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.78 33.29 38.94 10.69

Max. 3.93 39.71 103.10 14.03

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.59 9.18 6.05 24.44

Max. 13.64 16.95 7.99 29.63

Synthesis: By refluxing valeric acid and ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 1.5 to 5 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, strawberry, sweet, estry, fruity, pineapple, and tropical fruit. Natural occurrence: Reported found in apples, bananas, guava, strawberry, cheeses, rum, whiskey, cider, sherry, grape wines, cocoa, coffee, honey and passion fruit, apricot, guava fruit and pineapple.

ETHYL VANILLIN

674

ETHYL VANILLIN Synonyms: Benzaldehyde, 3-ethoxy-4-hydroxy-; Bourbonal; Ethavan; Ethovan; 3-Ethoxy-4-hydroxybenzaldehyde; Ethylprotal; Ethylprotocatechuic aldehyde; Ethylvanillin; Ethyl vanillin; 4-Hydroxy-3-ethoxybenzaldehyde; Protocatechuic aldehyde ethyl ether; Quantrovanil; Vanilal; Vanillal; Vanillin, ethyl; Vanirom; Vanirome CAS No.: CoE No.:

121‑32‑4 108

FL No.: 05.019 EINECS No.: 204‑464‑7

FEMA No.: JECFA No.:

2464 893

NAS No.:

2464

Description: Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression. Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable. In contact with iron or alkali, it exhibits a red color and loses its flavoring power. Consumption: Annual: 2,616,666.67 lb

Individual: 2.2175 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): Approved as excipient (CDER, 1996) JECFA: ADI: 0 to 3 mg/kg bw (1995). No safety concern when used at current levels as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 70.542 mg

IOFI: Artificial

Empirical Formula/MW:

C9H10O3/166.18

Specifications: (JECFA, 2008) Appearance

Colorless or slightly yellowish crystals

Melting point

Assay (min)

98% C9H10O3

Solubility

Boiling point

285°C

78°C Very soluble in ethanol; soluble in organic solvents and oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy

Usual 5.04 42.08 270.00 37.46 13.00 95.94 0.06 12.27

Max. 10.04 92.97 330.00 37.46 13.00 270.40 0.15 26.61

Food Category Gelatins, puddings Hard candy Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 18.08 15.85 3.90 1398.00 17.43 56.50 102.00

Max. 39.93 30.26 3.90 1403.00 29.72 89.64 172.50

Synthesis: From safrole by isomerization to isosafrole and subsequent oxidation to piperonal; the methylene linkage is then broken by heating piperonal in an alcoholic solution of KOH; finally the resulting protocatechualdehyde is reacted with ethyl alcohol. From guaethol by condensation with chloral to yield 3-ethoxy-4-hydroxyphenyl trichloromethyl carbinol; this is then boiled with an alcoholic solution of KOH or NaOH, acidified, and extracted with chloroform to yield ethyl vanillin. Aroma threshold values: Detection: 100 ppb; recognition: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, creamy, vanilla, smooth and caramellic. Natural occurrence: Not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.

ETHYL VANILLIN ISOBUTYRATE

675

ETHYL VANILLIN β-D-GLUCOPYRANOSIDE Synonyms: Benzaldehyde, 3-ethoxy-4-(β-D-glucopyranosyloxy)-; 3-Ethoxy-4-(β-glucopyranosyloxy) benzaldehyde; Glucoethylvanillin CAS No.: CoE No.:

122397‑96‑0 n/a

FL No.: 16.075 EINECS No.: n/a

FEMA No.: JECFA No.:

3801 892

NAS No.:

n/a

Description: Ethyl vanillin β-D-glucopyranoside has a slightly vanilla odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.6704 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

OH O

C15H20O8/328.32 HO

O

OH OH

O

Specifications: (JECFA, 2008) Appearance

White powder

Melting point

Assay (min)

99% by HPLC

Solubility

Boiling point

Decomposes on heating

199–200°C Slightly soluble in water and ethanol; insoluble in fats and oils

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Hard candy

Usual 15.00 5.00

Max. 150.00 25.00

Food Category Instant coffee, tea Snack foods

Usual 5.00 3.00

Max. 50.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 71% of a taste panel found glucoethylvanillin intolerable at 3000 ppm. Natural occurrence: Not reported found in nature.

ETHYL VANILLIN ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-; 2-Ethoxy-4-formylphenyl ester; 2-Ethoxy-4-formylphenyl 2-methylpropanoate CAS No.: CoE No.:

188417‑26‑7 n/a

FL No.: 09.933 EINECS No.: n/a

FEMA No.: JECFA No.:

3837 953

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

n/a Individual: n/a

ETHYL VANILLIN PROPYLENE GLYCOL ACETAL

676 Trade association guidelines: FEMA PADI: 2.240 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

C13H16O4/236.27 O

C H3

O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Melting point

Appearance

White to light yellow powder

Solubility

Assay (min)

98%

57°C Insoluble in water; soluble in organic solvents and oils; freely soluble in ethanol

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 10.00 20.00 10.00 10.00

Max. 50.00 50.00 50.00 30.00

Food Category Gelatins, puddings Hard candy Milk products

Usual 10.00 10.00 10.00

Max. 50.00 30.00 50.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%. Intense sweet, creamy, vanilla-like with vanilla ice cream and milk chocolate nuances. The dry out is slightly caramel and rummy. Taste threshold values: Taste characteristics at 5–10 ppm: sweet creamy vanilla with powdery and balsamic ice cream and cardboard nuances. Natural occurrence: Not reported found in nature.

ETHYL VANILLIN PROPYLENE GLYCOL ACETAL Synonyms: Phenol, 2-ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)-; 2-Ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)phenol; 2-(3-Methoxy-4hydroxyphenyl)-4-methyl-1,3-dioxolane CAS No.: CoE No.:

68527‑76‑4 n/a

FL No.: n/a EINECS No.: 271‑281‑7

FEMA No.: JECFA No.:

3838 954

NAS No.:

n/a

Description: Ethyl vanillin propylene glycol acetal has a faint vanilla-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 91.793 mg

IOFI: n/a

EUCALYPTOL

677

Empirical Formula/MW: O HO O

C12H16O4/224.25

C H3

O

H3C

Specifications: (JECFA, 2008) Appearance Boiling point Refractive index

Colorless to pale yellow liquid 160°C (1 mmHg) 1.528–1.535 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.161–1.175 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy

Usual 7.00 55.00 351.00 49.00 17.00 125.00 0.08 16.00

Max. 13.00 121.00 429.00 49.00 17.00 352.00 0.2 35.00

Food Category Gelatins, puddings Hard candy Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 24.00 21.00 5.00 1,817.00 23.00 74.00 133.00

Max. 52.00 39.00 5.00 1,824.00 39.00 116.00 224.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% in ethanol: sweet, sharp vanilla, creamy with spicy clove-like nuances. Taste threshold values: Taste characteristics at 10 to 25 ppm: sweet, creamy, vanilla with cardboard nuances. It imparts lingering sweetness. Natural occurrence: Not reported found in nature.

EUCALYPTOL Synonyms: Eucalyptol [USAN]; Cajeputol; Cineole (1,8-cineole); 1,8-Epoxy-p-menthane; p-Cineole; Cucalyptol; Eucalyptol; Eucapur; Limonene oxide; p-Menthane, 1,8-epoxy-; 2-Oxabicyclo(2.2.2)octane, 1,3,3-trimethyl-; 2-Oxa-1,3,3trimethylbicyclo(2.2.2)octane; 1,8-Oxido-p-menthane; Terpan; Zedoary oil; Zineol; 1,3,3-Trimethyl-2-oxabicyclo(2.2.2)octane CAS No.: CoE No.:

470‑82‑6 182

FL No.: 03.001 EINECS No.: 207‑431‑5

FEMA No.: JECFA No.:

2465 1234

NAS No.:

2465

Description: Eucalyptol has a characteristic camphoraceous odor and fresh, pungent, cooling taste. Consumption: Annual: 12483.33 lb

Individual: 0.01057 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21 et seq. FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.316 mg

IOFI: Natural

EUCALYPTUS

678 Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

98% 176–177°C

Specific gravity

1.454–1.460 (20°) Soluble in alcohols, most fixed oils, glycerin, propylene glycol; 1:5 in 60% alcohol 0.921–0.924 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.87 5.63 118.30 3.76 4.64

Max. 5.86 9.71 464.90 7.14 6.59

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.60 63.44 1.67 0.43 14.07

Max. 1.50 129.40 4.01 1.54 19.50

Synthesis: By fractional distillation (170 to 180°C) from those essential oils containing high levels of eucalyptol, such as Eucalyptus globulus (approx. 60%), and subsequent separation of the product by congealing the distillate. Aroma threshold values: Detection: 1 to 64 ppb. Aroma characteristics at 1.0%: sweet, cooling, fresh, chemical pine, slightly minty with a spicy cardamom nuance. Taste threshold values: Taste characteristics at 5 ppm: cooling, fresh, oily, green, spicy, pine-like. Natural occurrence: Its name is derived from its presence in the essential oils of Eucalyptus globulus and Melaleuca leucadendron L. (essential oil of cajeput). It was originally identified in the essential oil of Artemisia maritime and subsequently in a large number (approx. 270) of other essential oils: rosemary, laurel leaves, clary sage, myrrh, cardamom, star anise, camphor, lavender, peppermint, Litsea guatemalensis, Luvunga scadens Roxb., Achillea micrantha and Salvia triloba. The essential oil of Eucalyptus polibrac tea has been reported to contain up to 91% eucalyptol. Also reported found in citrus oils and juices, guava, papaya, cinnamon bark, root and leaf, ginger, corn mint oil, spearmint, nutmeg, pepper, Thymus zygis, cardamom, cranberry, laurel, pepper, sweet marjoram, coriander, Spanish origanum, Ocimum basilicum, curcuma, sage, laurel, sweet and bitter fennel, myrtle leaf and berry, pimento and calamus.

EUCALYPTUS Botanical name: Eucalyptus globulus Labill. Botanical family: Myrtaceae Other names: Globulus Foreign names: Eucalyptus globuleux (Fr.), Eukalyptusblume (Ger.), Eucalipto (Sp.), Eucalipto (It.) Description: Tree native to Australia, cultivated in temperate regions. It has opposite, lanceolated leaves and white or pinkish flowers. The part used is the leaves of the mature tree. Eucalyptus has a tonic astringent flavor. Derivatives: Infusion (2%), tincture (20% in 80% ethanol), fluid extract, soft water extract, essential oil. Consumption: Annual: n/a Regulatory Status: CoE: Eucalyptus leaves, flowers and preparations: Category 4 (with limits on eucalyptol) FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

EUCALYPTUS OIL

679

Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Some of the chemicals isolated and detected on the basis of UV, mass, and NMR spectroscopic analyses from the stem bark are pinoresinol, vomifoliol, 3,4,5-trimethoxyphenol 1-O-beta-D-(6ʹ-O-galloyl)glucopyranoside, methyl gallate, rhamnazin, rhamnetin, eriodictyol, quercetin, taxifolin, engelitin, and catechin.* An unusual heteroxylan composed of galactosyl, 4-O-methyl-glucuronosyl and xylosyl residues with molar ratio 1:3:30 was isolated from the wood of E. globulus Labill.† The flower (bud) oil contains terpenic hydrocarbons (α-thujene 11.95%, limonene 3.1%, aromadendrene 16.57%) and oxygenated compounds (1,8-cineole 36.95%) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

EUCALYPTUS OIL Other names: Eucalyptus oil [JAN]; Dinkum oil; Eucalyptus citriodora; Eucalyptus citriodora distillate; Eucalyptus citriodora oil; Eucalyptus globulus distillate; Eucalyptus oil citiodora; Globulus; Ingalipt; Oils, eucalyptus; Oil of eucalyptus; Oil eucalyptus globulus or macarthuri; Red gum CAS No.: CoE No.:

8000‑48‑4 185

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2466 n/a

NAS No.:

2466

Description: The oil is obtained by steam distillation of the fresh or partly dried long and narrow leaves in approximately 1% yields. It has a characteristic aromatic, somewhat camphoraceous odor and a pungent, spicy, cooling taste. The oil extracted has medicinal and aromatic uses. Consumption: Annual: 2633.33 lb

Individual: 0.002231 mg/kg/day

Regulatory Status: CoE: Eucalyptus preparations: Category 4 (with limits on eucalyptol). Use levels in ppm: baked goods 10.47, frozen dairy 5.39, meat products 18.02, condiments, relishes 4, soft candy 9.40, gelatins, puddings 7, nonalcoholic beverages 2.17, alcoholic beverages 2.07, hard candy 1958, chewing gum 5.31. FDA: 21 CFR 172.510; 27 CFR 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.229 mg

IOFI: Natural

Specifications: (FCC, 1996) Assay (min) 70% cineole (C10H18O) Heavy metals (as Pb) Passes test Phellandrene Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.458 and 1.470 (20°C) Passes test Between 0.905 and 0.925

Physical–chemical characteristics: The oil is a mobile, pale-yellow to colorless liquid. Essential oil composition: The leaves essential oil mainly contains terpenic hydrocarbons and oxygenated terpenic compounds (1–8-cineole 62.4 to 82.2%). In addition to cineol (eucalyptol), it also contains terpineol, sesquiterpene alcohols, various aliphatic aldehydes, isoamyl alcohol, ehtanol and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 0.70 4.08 4.00 7.53 2.20

Aroma threshold values: Detection: 1 to 64 ppb Taste threshold values: n/a

* †

Yun et al. (2000). Arch. Pharm. Res. 23, 147. Shattalov et al. (1999). Carbohydr. Res. 320, 93.

Max. 2.07 5.31 4.00 10.47 5.39

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.00 1938.00 9.01 0.74 5.62

Max. 7.00 1958.00 18.02 2.17 9.40

EUGENOL

680

EUGENOL Synonyms: Eugenol [USAN]; 4-Allylcatechol-2-methyl ether; Allylguaiacol; p-Allylguaiacol; 4-Allylguaiacol; 4-Allyl-1-hydroxy2-methoxybenzene; 4-Allyl-2-methoxyphenol; Caryophyllic acid; Eugenic acid; Engenol; Eugenol; p-Eugenol; 1,3,4-Eugenol; 1-Hydroxy-2-methoxy-4-allylbenzene; 4-Hydroxy-3-methoxyallylbenzene; 1-Hydroxy-2-methoxy-4-prop-2-enylbenzene; 2-Methoxy-4-allylphenol; 2-Methoxy-1-hydroxy-4-allylbenzene; 2-Methoxy-4-prop-2-enylphenol; 2-Methoxy-4-(2-propenyl)phenol; Phenol, 4-allyl-2-methoxy-; Phenol, 2-methoxy-4-(2-propenyl)-; Synthetic eugenol CAS No.: CoE No.:

97‑53‑0 171

FL No.: 04.003 EINECS No.: 202‑589‑1

FEMA No.: JECFA No.:

2467 1529

NAS No.:

2467

Description: Eugenol has a strong aromatic odor of clove and a spicy, pungent taste. It darkens and thickens on exposure to air. Consumption: Annual: 27833.33 lb

Individual: 0.02358 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 184.1257, 582.60; 27 CFR 21 et seq. FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0 to 2.5 mg/kg bw (1982). No safety concern when used at current levels as a flavoring agent. Trade association guidelines: FEMA PADI: 6.991 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O2/164.21

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

98% 256°C

Specific gravity

1.540–1.542 (20°) Slightly soluble in water; soluble in ether, most fixed oils and ethanol 1.064–1.070 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 0.49 14.97 94.62 49.83 625.00 1.82

Max. 1.00 21.31 221.00 100.00 750.00 3.79

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.55 29.49 50.79 1.33 10.29

Max. 2.75 43.57 101.70 2.19 14.87

Synthesis: The oil containing eugenol is treated with a 3% aqueous solution of NaOH; the nonacid components are extracted with ether; the alkaline solution is acidified to isolate the phenols and subsequently is fractionally distilled under reduced pressure; to avoid the formation of emulsions, a pretreatment of the oil with tartaric acid is preferred; eugenol is the starting material in one of the syntheses for the preparation of vanillin. Aroma threshold values: Detection: 6 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in several volatile oils: clove oil, laurel and cinnamon leaf oil. Smaller amounts of eugenol are also present in the oil of camphor, Java citronella, California laurel and acacia flowers; remarkable amounts of eugenol are found in Ocimum sanctum (70%) and Ocimum gratissimum (60%). Eugenol is also found in the oil from violet flowers (21%); in some plants, eugenol probably occurs as glucoside. Reported found in apricot, citrus oils, raspberry, strawberry, tomato, anise, cinnamon (leaf, bark and roots), clove bud and stem, nutmeg, mace, pepper, smoked fish, beer, whiskey, grape wines, cocoa, mango, tarragon, laurel, myrtle leaf, and pimento berry and leaf.

EUGENYL BENZOATE

681

EUGENYL ACETATE Synonyms: Acetyl eugenol; Aceteugenol; 1-Acetoxy-2-methoxy-4-allylbenzene; Acetyleugenol; 4-Allyl-2-methoxyphenol acetate; 4-Allyl-2-methoxyphenyl acetate; Eugenol acetate; 1,3,4-Eugenol acetate; Eugenyl acetate; 2-Methoxy-4-(2-propenyl)phenol acetate; Phenol, 4-allyl-2-methoxy-, acetate; Phenol, 2-methoxy-4-(2-propenyl)-, acetate CAS No.: CoE No.:

93‑28‑7 210

FL No.: 09.020 EINECS No.: 202‑235‑6

FEMA No.: JECFA No.:

2469 1531

NAS No.:

2469

Description: Eugenyl acetate has a characteristic odor reminiscent of clove oil, with a burning, aromatic flavor. Consumption: Annual: 816.67 lb

Individual: 0.0006920 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 4.346 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H14O3/206.24

Specifications: (JECFA, 2008) Acid value (max)

1.0 Fused solid, melts at warm room temperature to a pale-yellow liquid

Melting point

25°C

Refractive index

1.514–1.522 (supercooled liquid)

Assay (min)

98% C12H14O3

Solubility

Boiling point

182°C

Specific gravity

Appearance

Soluble in ether; fixed oils and ethanol; insoluble in water 1.077–1.082 (supercooled liquid)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 15.98 10.00 5.65 5.82

Max. 19.00 20.00 7.56 7.78

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 20.00 1.88 6.75

Max. 25.00 2.83 10.63

Synthesis: By direct acetylation of eugenol using acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Laurus nobilis, clove buds and leaves, cassia leaf and cinnamon leaf, root and bark.

EUGENYL BENZOATE Synonyms: Phenol, 2-methoxy-4-(2-propen-1-yl)-, 1-benzoate; 4-Allyl-2-methoxyphenyl benzoate; Benzoyl eugenol; Eugenol benzoate; p-Eugenol, benzoate; Eugenyl benzoate; 2-Methoxy-4-(2-propenyl)phenol benzoate; Phenol, 4-allyl-2-methoxy-, benzoate; Phenol, 2-methoxy-4-(2-propenyl)-, benzoate CAS No.: CoE No.:

531‑26‑0 636

FL No.: 09.766 EINECS No.: 208‑504‑4

FEMA No.: JECFA No.:

2471 1533

Description: Eugenyl benzoate has a balsamic odor with an undertone reminiscent of clove.

NAS No.:

2471

EUGENYL FORMATE

682 Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.495 mg

IOFI: n/a

Empirical Formula/MW:

C17H16O3/268.31

Specifications: (JECFA, 2008) Appearance

Colorless, crystalline solid

Solubility

Insoluble in water; soluble in alcohol and oils

69–70°C Melting point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 16.00 3.00 3.00

Max. 20.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 10.00

Max. 2.00 12.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

EUGENYL FORMATE Synonyms: 4-Allyl-2-methoxyphenol formate; 4-Allyl-2-methoxyphenyl formate; Eugenol formate; Eugenyl formate; Phenol, 4-allyl-2-methoxy-, formate (ester); Phenol, 2-methoxy-4-(2-propenyl)-, formate; 4-(2-Propenyl)-2-methoxyphenyl formate CAS No.: 10031‑96‑6 FL No.: 09.088 FEMA No.: 2473 NAS No.: 2473 CoE No.: 355 EINECS No.: 233‑099‑6 JECFA No.: 1530 Description: Eugenyl formate has an odor reminiscent of orris. It is often used in combination with methylionones to yield orris-like notes. Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.506 mg Empirical Formula/MW:

C11H12O3/192.21

IOFI: Artificial

EUGENYL ISOVALERATE

683

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellowish oily liquid

Solubility

Assay (min) Boiling point

94% 270°C

Specific gravity

1.524–1.526 (20°C) Soluble in oils and ethanol; insoluble in water 1.115–1.125 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 3.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 5.00

Max. 2.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

EUGENYL ISOVALERATE Synonyms: 4-Allyl-2-methoxyphenyl isovalerate; Butanoic acid, 3-methyl-, 2-methoxy-4-(2-propenyl)phenyl ester; 4-Allyl-2methoxyphenyl 3-methylbutanoate CAS No.: CoE No.:

61114‑24‑7 n/a

FL No.: 09.878 EINECS No.: 262‑613‑1

FEMA No.: JECFA No.:

4118 1532

NAS No.:

n/a

Description: White solid; fruity clovelike aroma. Consumption: Odor and/or flavor used in clove. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.204 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

O

C15H20O3/248.32

O

O H3C

C H2

Specifications: (JECFA, 2008) Assay (min) Boiling point

99% 314–315°C

Melting point Solubility

85°C Insoluble in water; soluble in ethanol

EUGENYL METHYL ETHER

684 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies Hard candy

Usual 0.20 0.20 0.50 1.00 0.30 0.20 0.20 0.20 0.50 0.50 0.30 1.00

Max. 1.00 1.00 2.50 5.00 1.50 1.00 1.00 1.00 2.50 2.50 1.50 5.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 0.20 0.50 0.20 0.20 0.40 0.40 0.40 0.30 2.00 1.00 0.30

Max. 1.00 2.50 1.00 1.00 2.00 2.00 2.00 1.50 10.00 5.00 1.50

Synthesis: n/a Aroma threshold values: Spice-type odor. Taste threshold values: n/a Natural occurrence: Reported found in Valerian root oil at 0.1 to 0.4%.

EUGENYL METHYL ETHER Synonyms: 1-Allyl-3,4-dimethoxybenzene; 4-Allyl-1,2-dimethoxybenzene; 4-Allylveratrole; 4-Allyl veratrole; Benzene, 4-allyl-1,2-dimethoxy-; Benzene, 1,2-dimethoxy-4-(2-propenyl)-; 1,2-Dimethoxy-4-allylbenzene; 3,4-Dimethoxyallylbenzene; 1-(3,4-Dimethoxyphenyl)-2-propene; 1,2-Dimethoxy-4-(2-propenyl) benzene; Eugenol methyl ether; Eugenol, methyl ether; 1,3,4-Eugenol methyl ether; Eugenyl methyl ether; Methyleugenol; Methyl eugenol; o-Methyleugenol; Methyl eugenol ether; Methyl eugenyl ether; Veratrole methyl ether CAS No.: CoE No.:

93‑15‑2 185

FL No.: 04.012 EINECS No.: 202‑223‑0

FEMA No.: JECFA No.:

2475 1790

NAS No.:

2475

Description: Eugenyl methyl ether has a delicate clove–carnation odor with a bitter, burning taste. Consumption: Annual: 136.67 lb

Individual: 0.0001158 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: No ADI allocated (1981) Trade association guidelines: FEMA PADI: 5.485 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

249°C

Specific gravity

1.5320–1.536 (20°C) Soluble in most fixed oils and ethanol; insoluble in water, glycerol, and propylene glycol 1.032–1.036 (25°)

EUGENYL METHYL ETHER

685

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 27.42 10.40 2.75 15.20

Max. 39.86 44.61 7.15 17.35

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.26 0.60 8.52 18.96

Max. 17.34 0.60 11.55 23.92

Synthesis: Usually prepared by methylation of eugenol. Aroma threshold values: Detection: 68 ppb to 8.5 ppm Taste threshold values: Taste characteristics at 5.0 ppm: spice, cinnamon and clove, mouth tingle, fresh, peppery and woody. Natural occurrence: Reported in the essential oils of Myrtaceae and Luraceae; it was identified originally in the essential oil from roots of Asarum europaeum L. and Asarum canadense L. Subsequently, it was identified as the main constituent of the oil from wood of Dacrydium franklinii Hook (97.5%), in Melaleuca bracteata F.v.M. (leaves, 90 to 95%), in Cinnamomum oliveri Bail. (leaves, 90 to 95%), and as a minor constituent in the oils of betel, citronella, Japanese calamus, pimenta, hyacinth, rose, basil, bay, cajeput and others. Reported found in heated blackberry, pepper, lovage seed, chervil, lemon balm, alpinia species, clove buds, nutmeg, pepper, mace, tarragon, Ocimum sanctum, laurel, myrtle leaf and berry, rosemary, pimento berry and mastic gum leaf oil.

F FARNESENE Synonyms: 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl (α-isomer); 1,6,10-Dodecatriene, 7, 11-dimethyl-3-methylene (β-isomer); 3,7,11-Trimethyl-1,3,6,10-dodecatetraene; 2,6,10-Trimethyl-dodeca-2,6,9,11-tetraene CAS No.: CoE No.:

502‑61‑4 10998

FL No.: 01.040 EINECS No.: 207‑948‑6

FEMA No.: JECFA No.:

3839 1343

NAS No.:

n/a

Description: Farnesene has a fruity, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.05638 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C H2

C15H24/204.36

C H2 H3C

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale green-yellow

Solubility

Assay (min) Boiling point

38% alpha and 29% beta (sum of cis/ trans isomers) 53–57°C (1 mmHg)

Specific gravity

1.490–1.500 (20°C) Insoluble in water; soluble in benzene, pet ether; slightly soluble in ethanol 0.834–0.845 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 5.00 10.00 10.00 2.00 30.00 5.00 20.00 5.00 1.00 5.00 5.00 2.00 5.00 10.00 1.00 5.00

Max. 20.00 50.00 50.00 10.00 90.00 15.00 60.00 30.00 5.00 40.00 20.00 10.00 20.00 50.00 5.00 20.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 1.00 10.00 5.00 5.00 10.00 1.00 5.00 2.00 5.00 10.00 5.00 10.00. 5.00 1.00 2.00

Max. 10.00 5.00 30.00 20.00 20.00 50.00 5.00 30.00 10.00 20.00 50.00 20.00 30.00 20.00 10.00 10.00

Synthesis: Isolation from natural coating of apples and oil of perilla. Aroma threshold values: Aroma characteristics at 1.0%: dry woody, green leafy, herbal and vegetative with a floral nuance. It has juniper berry and citrus nuances. 687

FARNESOL

688

Taste threshold values: Taste characteristics at 10 to 20 ppm: woody juniper berry and woody, berry-like with nuances of ginger and tropical mango. Natural occurrence: Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint oil (1,000 to 10,000 ppm). Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, grape, pepper, quince, rosemary, basil, sage, tea and thymus.

FARNESOL Synonyms: Dihydrofarnesol; 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-; Farnesol; Farnesyl alcohol; 2,6,10-Trimethyl-2,6,10dodecatrien-12-ol; 3,7,11-Trimethyl-2,6, 10-dodeca-trienol; 3,7,11-Trimethyl-2,6,10-dodeca-trien-1-ol CAS No.: CoE No.:

4602‑84‑0 78

FL No.: 02.029 EINECS No.: 225‑004‑1

FEMA No.: JECFA No.:

2478 1230

NAS No.:

2478

Description: Farnesol has a characteristic flowery odor. The physical constants vary slightly, depending on the source and the method of preparation. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.678 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H26O/222.37

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Slightly yellow to colorless liquid

Solubility

Assay (min) Boiling point

96% C15H26O (sum of isomers) 263°C

Specific gravity

1.487–1.492 (20°) Insoluble in water; soluble in oils and ethanol 0.884–0.889 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 3.66 1.68

Max. 1.00 5.54 2.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.53 0.69 2.41

Max. 2.37 1.43 3.62

Synthesis: One method uses cabreuva as the starting material (Swiss Patent 261,120-Givaudan and Co.), while a second method starts from ambrette seeds (German Patent 149, 603-Haarmann and Reimer). Aroma threshold values: Detection: 1 ppm; aroma characteristics at 1.0%: floral rose, sweet, fruity linalool with a fusel alcoholic, green lavender and haylike nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet floral, fruity apricot and peachlike, green with woody tea and grape nuances. Natural occurrence: The presence of this terpene alcohol in nature has been reported in more than 30 essential oils; the levels are generally low (0.5 to 1.0%) with the exception of cabreuva, which contains up to 2.5% farensol, and the distillate from flowers of Oxystigma buccholtzii Harms. which contains up to 18% farnesol. Among the essential oils containing farnesol are lemongrass, Ceylon citronella, cananga, ambrette seeds, ylang-ylang, Acacia farnesiana, Peru balsam, palmarosa, tuberose, and others. Reported

FENCHYL ALCOHOL

689

found in apricot, citrus peel oils, grapefruit juice, strawberry jam, ginger, clove bud, hop oil, cardamom, ginger, thyme, beer, whiskey, basil, papaya, anise seed, German chamomile and Cympogon citratus oils.

d-FENCHONE Synonyms: d-2-Fenchanone; Bicyclo(2.2.1)heptan-2-one, 1,3,3-trimethyl-, (1R)-; Bicyclo(2.2.1)heptan- 2-one, 1,3,3-trimethyl-, (1S)-; d-Fenchone; D-Fenchone; (+)- Fenchone; D(+)-Fenchone; 2-Norbornanone, 1,3,3-trimethyl-, (1R,4S)-(+)-; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-one; (1R)-1,3,3-Trimethylbicyclo(2.2.1) heptan-2-one; d-1,3,3-Trimethyl-2-norbornanone; d-1,3,3-Trimethyl-2-norcamphanone CAS No.: CoE No.:

4695‑62‑9 551

FL No.: 07.159 EINECS No.: 225‑160‑0

FEMA No.: JECFA No.:

2479 1396

NAS No.:

2479

Description: d-Fenchone has a camphor-like odor, powerful and sweet and a warm, somewhat bitter, burning taste. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.657 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% C10H16O 192°C

Specific gravity

1.460–1.467 (20°C) Soluble in propylene glycol, ethanol and vegetable oils; insoluble in water 0.940–0.948 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.86 3.15

Max. 5.00 13.02 5.35

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.21 1.08 7.25

Max. 5.44 3.10 9.99

Synthesis: Isolated from cedarleaf oil (thuja oil). Aroma threshold values: Detection: 510 ppb; aroma characteristics at 1.0%: cooling camphoreous, terpy, spicy, sweet mentholic pine-like. Taste threshold values: Taste characteristics at 5 ppm: cooling camphoreous, with green citrus lime nuances. Natural occurrence: Reported found in several essential oils: Thuja plicata, Thuja occidentalis, Thuja standishii, Russian anise, fennel, a few Artemisia varieties (A. frigida, A. verlotorum, A. santolinaefolia), Lavanda stoechas, Lavanda burmannii, and others; the highest levels are found in fennel oil (12 to 19%); two optically active forms have been isolated. Also reported found in basil, caraway, cedar leaf oil, cloves, dill, licorice and thyme.

FENCHYL ALCOHOL Synonyms: 2-Fenchanol; Fenchol; Bicyclo(2.2.1)heptan-2-ol, 1,3,3-trimethyl-; 3,3-Dimethyl-8, 9-dinorbornan- 2-ol; Fenchol; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-ol

FENCHYL ACETATE

690

CAS No.: CoE No.:

1632‑73‑1 87

FL No.: 02.038 EINECS No.: 216‑639‑5

FEMA No.: JECFA No.:

2480 1397

NAS No.:

2480

Description: Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev. 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.533 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to straw-yellow crystals for the α-form; β-forms are liquids at room temperature 97% C10H18O; minimum assay value may include small amounts of borneol and isoborneol

Melting point

35–40°C

Solubility

Very slightly soluble in water; soluble in alcohol and vegetable oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.16 2.50 1.26 4.69

Max. 4.07 2.50 2.35 8.19

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.99 0.92 1.65

Max. 5.00 5.50 3.02

Synthesis: By reduction of fenchone or from pine terpenes. Aroma threshold values: Aroma characteristics at 1%: clean cooling camphoraceous, piney with a woody eucalyptol and slight green herbal minty nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: intense camphoraceous, cooling, piney with an earthy nuance. It has minty-citrus lime and spicy notes. Natural occurrence: Both the α- and the β-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbornanol) is not found in nature. Reported found in citrus peel oils, grape, grape brandy, hop oil, nutmeg, rosemary, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil.

FENCHYL ACETATE Synonyms: 1,3,3-Trimethyl-2-norbornanyl acetate; 3,3-Dimethyl-8,9-dinorbornan-2-yl acetate; Bicyclo (2,2,1)heptan-2-ol,1,3-trimethyl-,2-acetate CAS No.: CoE No.:

13851‑11‑1 11769

FL No.: 09.269 EINECS No.: 237‑588‑5

FEMA No.: JECFA No.:

3390 1399

NAS No.:

3390

Description: Fenchyl acetate has a mild, sweet odor reminiscent of fir oil. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

FENNEL, COMMON

691

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

98% 220°C

Specific gravity

1.456–1.462 (20°C) Slightly soluble in water; soluble in oils and ethanol 0.973–0.979 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.0055 0.10 0.10 0.10

Max. 0.0055 0.40 0.20 0.20

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.13

Max. 0.20 0.20 0.50

Synthesis: By esterification of fenchyl alcohol with acetic anhydride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from leaves and terminal branches of Juniperus rigida; in Seseli sibiricum; rosemary oil; fennel oil; oil of hinoki leaves. Also reported found in ginger, Ocimum basilicum and mastic gum leaf oil.

FENNEL, COMMON Botanical name: Foeniculum vulgare Mill. var. amara Botanical family: Umbelliferae (Apiaceae) Other names: Common, sweet or bitter fennel; Carosella; Florence fennel; Finocchio; Garden fennel; Large fennel; Wild fennel Foreign names: Fenouil amer (Fr.), Bitterer Fenchel (Ger.), Hinojo amargo (Sp.), Finocchio amaro (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2481 n/a

NAS No.: EAFUS No.:

2481 977001‑13‑0

Description: Fennel is an herbaceous, perennial plant, native to the Mediterranean regions; it grows wild or cultivated almost everywhere—central Europe, India, Argentina, and the United States. Only the cultivated plant is used for extractive purposes. The plant closely resembles sweet fennel, with the exception of having somewhat larger seeds. Also, sweet fennel does not grow wild; it is cultivated only. A number of subspecies have been identified and their names add to the potential confusion surrounding the terminology of fennel plants. The green parts of the plant, dried seeds and roots are used. Fennel common has a warm, camphoraceous odor with a bitter, slightly burning flavor. Derivatives: Hydroalcoholic tinctures, fluid extract (from seeds and roots) Consumption: Annual: 1,585,000.00 lb

Individual: 1.3432 mg/kg/day

FENNEL OIL (Common)

692 Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 67.879 mg IOFI: Natural Essential oil composition: The essential oils evidenced five chemical groups characterized by (1) α-phellandrene, methyl chavicol and trans-anethole; (2) α-pinene, limonene and trans-anethole; (3) methyl chavicol and α-phellandrene; (4) methyl chavicol and α-pinene; and (5) α-phellandrene. The main constituents of common fennel include d-pinene, camphene, d-alpha-phellandrene, dipentene, 50 to 60% anethole, fenchone, methyl chavicol, aldehydes and anisic acid. Also 2,3- or 1,3-dimethyl butadiene has been identified in a seed oil originally from South Dakota. The essential oil distilled from green parts of the plant (herb oil) contains d-alpha-phellandrene, pinene, a small amount of anethole, methyl chavicol, fenchone and other substances. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils

Usual 300.00 80.00 256.50

Max. 300.00 130.00 256.50

Food Category Gravies Meat products Snack food

Usual 125.00 521.60 667.00

Max. 187.00 1186.00 712.00

Aroma threshold values: n/a Taste threshold values: n/a

FENNEL OIL (Common) Description: The oil is obtained by steam distillation of the dried, comminuted seeds in varying yields, usually from 2.5 to 6.5%, depending on the plant origin. It has an aromatic, spicy odor and an initially slightly bitter, camphoraceous, then sweet, flavor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Congealing point Optical rotation

+5° to +15°C. +3° to 16° (20°C)

Refractive index Specific gravity

1.5330–1.5530 (20°C) 0.959–0.981 (20°C)

Physical–chemical characteristics: It is a colorless to pale-yellow liquid. Essential oil composition: The main constituents of the oil include anethole, d-phellandrene and d-limonene. Reported uses (ppm): (FEMA, 1994) n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, anise/anethole-like with a green herbal background.

FENNEL, SWEET Botanical name: Foeniculum vulgare Mill. var. dulce Botanical family: Umbelliferae (Apiaceae) Foreign names: Fenouil doux (Fr.), Heller Fenchel (Ger.), Hinojo (Sp.), Finocchio dolce (It.) CAS No.: CoE No.:

977007‑85‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2482 n/a

NAS No.:

2482

Description: Biennial or perennial herb native to and widespread around the Mediterranean. The cultivated variety is annual or biennial, yielding fruits, improperly called seeds. The common edible vegetable consists of the fleshy stalk carrying sheath-shaped

FENNEL SWEET OIL

693

leaves and a large cylindrical root. Its flowers are yellow umbellae, blooming in the summer. The parts used are the fleshy stalk (vegetable), seeds and roots. The oil has a very sweet, slightly earthy or peppery, spicy odor. The flavor is warm, spicy, aromatic, sweet and slightly burning. Derivatives: From seeds: tincture (20% in 70% ethanol), fluid extract and essential oil. From roots: tincture (20% in 70% ethanol), usually prepared from the fluid extract. Consumption: Annual: 37166.67 lb

Individual: 0.03149 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.981 mg IOFI: Natural Composition: The seeds contain 3 to 6% essential oil and approximately 20% of a fixed oil containing petroselinic acid, oleic acid and tocopherols. The fruits (seeds) and leaves have been reported to contain several flavonoids, including quercetin 3-glucuronide, isoquercetin, kaempferol 3-glucuronide and kaempferol 3-arabinoside. Low concentration of isorhammetin glycosides are also reported from the leaves. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 61.98 88.00 59.00 654.40

Max. 109.90 176.00 88.00 3049.00

Food Category Nonalcoholic beverages Processed Vegetables Soft candy

Usual 0.50 210.00 1.00

Max. 3.00 555.00 3.60

Aroma threshold values: n/a Taste threshold values: n/a

FENNEL SWEET OIL Other names: Bitter fennel oil; Fennel oil; Fennel oil, bitter; Finocchio; Florence fennel; Oil of fennel; Oils, fennel; Oils Foeniculum vulgare; Sweet fennel oil CAS No.: CoE No.:

8006‑84‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2483 n/a

NAS No.:

2483

Description: The oil is obtained by steam distillation of the seeds. Fennel sweet oil has a characteristic anise odor. Consumption: Annual: 6550.00 lb

Individual: 0.005550 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 33.644 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between +12° and +24° Heavy metals (as Pb) Passes test Refractive index Between 1.532 and 1.543 (20°C)

Solidification point Solubility in alcohol Specific gravity

Not lower than 3° Passes test Between 0.953 and 0.973 (25°C)

Physical–chemical characteristics: It is a yellowish-green liquid. Essential oil composition: The oil contains up to 90% trans-anethole and up to 20% fenchone and small amounts of limonene, α-pinene, camphor and additional volatile compounds.

FENUGREEK

694 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 222.80 0.03 53.63 65.44 62.00

Max. 234.30 3.31 95.60 83.96 70.02

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 51.71 0.38 114.00 48.64 54.15

Max. 61.95 1.58 185.30 55.41 67.92

Aroma threshold values: Aroma characteristics at 1.0%: sweet anise, licorice confection, ouzo cordial-like with full-bodied woody, herbal and root beer–like nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet anise, woody, green, herbal, methyl chavicol-like with licorice and root beer nuances and a lingering sweetness that is characteristic of fennel seeds.

FENUGREEK Botanical name: Trigonella foenumgraecum L. Botanical family: Fabaceae Foreign names: Fenugrec (Fr.), Gelblicher Bockshornklee (Ger.), Fenigreco (Sp.), Fienogreco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2484 n/a

NAS No.: EAFUS No.:

2484 977155‑29‑5

Description: This is an herbaceous plant indigenous to western Asia, now widespread throughout mountainous and hilly areas of Europe, the Mediterranean and Asia. The herb is about 0.5 m (20 in.) tall, with a velveted, erect stalk, alternate leaves and whitish-yellow flowers that bloom from June to July. The fruits are linear-compressed with smooth, rounded seeds. The seeds are the part used. The seeds have a slight maple taste and are often used in production of imitation maple flavorings. The freshly comminuted seed displays an intensely sweet, spicy, protein-like aroma. The flavor is reminiscent of slightly burnt sugar, with a bitter back note. Derivatives: Infusion (5%), fluid extract, tincture (20% in 30% ethanol) and oleoresin. Consumption: Annual: 73500.00 lb

Individual: 0.06228 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 528.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 44.453 mg IOFI: Nature Identical Essential oil composition: Fenugreek seeds contain a high proportion (40%) of a soluble fiber known as mucilage. This fiber forms a gelatinous structure (similar to guar gum). Its main constituent is anethole. The dried product and its extracts contain trigonelline (alkaloid). Six new furostanol-type steroid saponins called trigoneosides (Xa, Xb, XIb, XIIa, XIIb, and XIII) were isolated from the seeds of T. foenum-graecum L. together with six known furostanol-type steroid saponins: trigoneosides Ia, Ib and Va, glycoside D, trigonelloside C and compound C. Several coumarin compounds have been detected in fenugreek seeds. The leaves of the plant are reported to contain seven saponins called graecunins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 81.80 86.50 1198.00 2.00 75.68 13.16

Max. 81.80 177.90 4133.00 2.80 114.20 34.83

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 345.00 40.04 103.30 39.28 25.00

Max. 350.00 85.50 170.80 78.48 50.00

FENUGREEK OLEORESIN

695

FENUGREEK EXTRACT CAS No.: CoE No.:

84625‑40‑1 n/a

FL No.: n/a EINECS No.: 283‑415‑1

FEMA No.: JECFA No.:

2485 n/a

NAS No.:

2485

Description: Steam distillation of the seeds has been tried, although with very poor yields of extraction. With volatile hydrocarbon solvents or with weak alcohol, extraction yields products of various appearance, odor and flavor. The hydroalcoholic extract is very dark and resinous in appearance and has an intensely sweet, root-like odor. The petroleum ether extract of the crushed seeds is lighter in color but less sweet of odor. Also see Fenugreek. Consumption: Annual: 260000.00 lb

Individual: 0.2203 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 19.753 mg IOFI: Natural Composition: The dried product and its extracts contain trigonelline (alkaloid). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 18.78 57.00 1.15 423.60 31.27 5.82

Max. 24.06 214.30 3.96 486.30 46.51 11.30

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Sweet Sauce

Usual 10.00 85.80 51.75 8.78 28.67 206.5

Max. 20.00 85.80 58.08 20.08 48.45 278.4

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.01%: burnt, roasted, bready, coffee, grain, wheat and sesame with a whiskey nuances. Natural Occurrence: Reported found in fenugreek.

FENUGREEK OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2486 n/a

NAS No.: EAFUS No.:

2486 977018‑53‑3

Description: Fenugreek oleoresin has a sweet, roasted, brown maple odor with a deep cocoa nuance. Also see Fenugreek. Consumption: Annual: 228333.33 lb

Individual: 0.1935 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 34.538 mg

IOFI: Natural

Physical–chemical characteristics: The oleoresin is a dark-brown, viscous semisolid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 114.60 58.45 119.00

Max. 20.00 228.10 115.60 243.90

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 154.90 100.00 60.36 116.70

Max. 154.90 150.00 122.60 231.80

FIG

696 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: bitter, brown, maple, lovage with a coffee nuance.

FIG Botanical name: Ficus carica L. Botanical family: Moraceae Foreign names: Figuier (Fr.), Fiege (Ger.), Higuera (Sp.), Fico (It.) Description: Immense genus of tropical trees and shrubs distinguished by their peculiar fruit (syconium) consisting of a pear-shaped or globose receptacle enclosing numerous diclinous flowers. Fairly large trees having numerous branches, large nervate leaves and edible fruits. The part used is the fruit, partially dried in the shade. Fig has a sweet flavor. Derivatives: Tincture (20% in 70% alcohol), soft aqueous extract from the partially dried fruits. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 101.30, 145 et seq., 150 et seq., 184.1316 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The coumarinic compounds of fig leaves identified were furocoumarins psoralen, bergapten and the coumarins umbelliferone, 4ʹ,5ʹ-dihydropsoralen and marmesin. Aroma threshold values: n/a Taste threshold values: n/a

FIG LEAF EXTRACT Other names: Ficus carica absolute CAS No.: CoE No.:

68916‑52‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaves derived from Ficus carica are extracted with petroleum ether to form the concentrate, which is then reextracted with alcohol to produce the absolute. Fig leaf extract has delicately sweet green, herbaceous and somewhat woody odor with a mossy backnote. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Fig leaf absolute is a dark-green to brownish-green, semisolid mass or a heavy viscous liquid. Essential oil composition: Leaves of the Ficus carica have been reported to contain coumarins or furocoumarins, including psoralen and bergapten. Reported uses (ppm): (FEMA 1994) n/a Aroma threshold values: n/a Taste threshold values: n/a

FIR BALSAM Botanical name: Abies balsamea (L.) Mill.; A. balsamifera Mich., Pinus balsamea L.

FIR BALSAM OIL

697

Botanical family: Pinaceae Foreign names: Abies balsamea (L.) Mill. is used worldwide to classify this tree. Description: Fir balsam is a tall tree with a characteristic pyramidal shape and numerous branches. The tree is widespread throughout North America, particularly in Canada (Nova Scotia) and the northern United States. A liquid oleoresin is contained in vesicles under the back of the trunk. This resin, known as Canada balsam, is collected between May and August from incisions made in the bark. The operation is repeated on the same tree every 2 to 3 years. Canada balsam is in fact a turpentine consisting mainly of resin and essential oil; the resin does not contain benzoic or cinnamic acids. The balsam is a viscous, pale yellow to greenish-yellow, translucent mass that slowly dries on exposure to air. The needles, twigs and balsam are the parts used. Fir balsam has a balsamic, pleasant, fresh odor, reminiscent of spruce or hemlock. Derivatives: Concrete, absolute. A fir-needle concrete (sometimes called balsam fir needle oleoresin) is prepared by solvent extraction of the needles. Various kinds of fir and spruce needles are also employed for extraction in addition to A. balsamea needles. An absolute is prepared from the concrete by alcoholic extraction. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Reducing sugars from fir balsam account for 47% of the balsam fir bark. The leaf oil contains 17.6% bornyl acetate and probably 1-α-pinene, Canada balsam contains approximately 20% 1-β-phellandrene and smaller quantities of α- and β-pinene, bornyl acetate, and the alcohols androl and bupleurol. Oils are reported to contain juvabione and dehydrojuvabione. Balsams are supposed to contain benzoic and cinnamic acids. “Turpentine” is a misnomer, implying that the oleoresin is entirely steam volatile. Actually it contains 70 to 80% resin, but only 16 to 20% volatile oil. One analysis of the essential oils reports 14.6% bornyl acetate, 36.1% β-pinene, 11.1% 3-carene, 11.1% limonene, 6.8% camphene and 8.4% α-pinene. Aroma threshold values: n/a Taste threshold values: n/a

FIR BALSAM OIL Other names: Balsam fir oil; Canadian fir needle oil; Fir balsam resinoid; Fir needle oil, balsam; Fir needles and twigs, oil CAS No.: CoE No.:

8021‑28‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2114 n/a

NAS No.:

2114

Description: (1) Balsam fir oil (Canadian fir needle oil): This oil is prepared by steam distillation of the needles and twigs of A. balsamea. The oil has a balsamic, pleasant odor, reminiscent of spruce or hemlock oil. The oil is produced in limited amounts because of its minor commercial importance. (2) Canadian balsam oil: This essential oil is obtained by steam distillation of the balsam (resin) in approximately 15 to 25% yields. It has a strong, turpentine-like odor. Consumption: Annual: <1.00 lb

Individual: 0.001578 mg/kg/day

Regulatory Status: CoE: n/a FDA: 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.475 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –19° and –24° Not less than 8% and not more than Assay 16% esters calculated as bornyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

Between 1.473 and 1.476 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.872 and 0.878 (25°C)

Physical–chemical characteristics: Balsam fir oil (Canadian fir needle oil): The oil is a colorless to faintly yellow liquid. Canadian balsam oil: It is an almost colorless liquid.

FIR BALSAM OLEORESIN

698

Essential oil composition: The main constituents include l-beta-phellandrene, alpha- and beta-pinene, esters (bornyl acetate) and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.74 7.21 1.13

Max. 4.74 13.68 2.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.47 2.43 4.08

Max. 9.08 4.24 8.31

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, pine, floral, mossy with herbal nuance.

FIR BALSAM OLEORESIN CAS No.: CoE No.:

977017‑81‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2115 n/a

NAS No.:

2115

Description: The oleoresin is pleasantly scented; it is primarily used commercially as a sealing agent for mounting microscope slides. Also see Fir. Consumption: Annual: <1.00 lb

Individual: 0.00000877 mg/kg/day

Regulatory Status: CoE: n/a FDA:172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.664 mg IOFI: Natural Physical–chemical characteristics: The oleoresin is pale-yellow to greenish-yellow and transparent. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 8.00 1.00

Max. 5.00 15.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 3.00 5.00

Max. 10.00 5.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a

FIR PINE Botanical name: Abies sibirica Ledeb.—Siberian fir; A. alba Mill.—silver or European fir; A. sachalinensis Masters or A. mayriana Miyabe & Kudo—Japanese fir. Botanical family: Pinaceae Other names: Silver or European fir; Siberian fir; Japanese fir Foreign names: Sapin (Fr.), Fichte (Ger.), Abete (Sp.), Abete (It.). The Latin names are often used to distinguish between the numerous fir varieties. Description: Pyramidal, tall evergreen trees having horizontal branches, linear perennial leaves and scaly cones. The parts used are the needles, twigs and cones. Fir pine has a very pleasant, balsamic, fresh odor and a bitter, pungent flavor. A. sibirica, or Siberian fir, grows in the northern part of the former Soviet Union, Finland and North America. A. alba, or silver or European fir, grows extensively in Europe (Germany, Austria, Switzerland and the former Yugoslavia). The tree has a characteristic whitish bark. A. mayriana, or Japanese fir, grows specifically in Japan (Hokkaido Island). Consumption: Annual: n/a

Individual: n/a

FIR (SILVER) NEEDLES AND TWIGS OIL

699

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

FIR NEEDLES and TWIGS OIL CAS No.: CoE No.:

8021‑28‑1 8021‑29‑2 n/a

FL No.:

n/a

FEMA No.:

2905

EINECS No.: n/a

JECFA No.:

n/a

NAS No.:

2905

Description: Abies sibirica oil is obtained by steam distillation of the needles and twigs of Siberian fir. The oil has a fragrant pinelike odor and pungent taste. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.944 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

32–44%

Solubility

1:1 in 90% ethanol

–33° to –45° 1.4685–1.4730 (20°C)

Specific gravity

0.898–0.912 (25°C/25°C)

Physical–chemical characteristics: The oil is an almost colorless to very slightly yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 4.62 1.24 1.04

Max. 9.77 9.19 3.06 2.08

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.43 0.77 4.14

Max. 1.43 1.67 18.68

Aroma threshold values: n/a Taste threshold values: n/a

FIR (SILVER) NEEDLES AND TWIGS OIL CAS No.: CoE No.:

8021‑27‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2905 n/a

NAS No.:

n/a

Description: Abies alba oil is obtained by steam distillation of needles and twigs of European fir in approximately 0.3% yields. The oil has a pleasant, balsamic odor of fir needles and a bitter, pungent flavor. Essential oil is also prepared by water or steam distillation from crushed cones of A. alba (Austria, Yugoslavia, Switzerland, Germany). This so-called templin oil has a fresh, balsamic odor somewhat reminiscent of petitgrain oil. Consumption: Annual: n/a

Individual: n/a

FORMIC ACID

700 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Oil from A. alba needles and twigs has the following specifications. (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

4–10%

Solubility

1:7 in 90% ethanol

–34° to –67° 1.4700–1.4750 (20°C)

Specific gravity

0.867–0.878 (25°C/25°C)

Specifications: Oil from A. alba crushed cones has the following specifications (oil of Austrian origin): Depending on source specifications vary. (Burdock, 1997) Ester content Optical rotation Refractive index

2.5% (as bornyl acetate) –77°55ʹ 1.4732 (20°C)

Solubility Specific gravity Total alcohols

1:8 in 90% ethanol 0.858 (15°C) 6.7% (as borneol)

Physical–chemical characteristics: Oil from A. alba needles, twigs and other crushed cones is a colorless to pale-yellow liquid. Essential oil composition: Main constituents of silver fur needles and twig oil include l-α-pinene, l-limonene, l-bornyl acetate, lauric and decyclic aldehydes, and probably a sesquiterpene. Aroma threshold values: n/a Taste threshold values: n/a

FORMIC ACID Synonyms: Aminic acid; Formic acid; Formic acid solution; Formic acid, solution; Formylic acid; Hydrogen carboxylic acid; Methanoic acid; Myrmicyl; Spirit of formic acid CAS No.: CoE No.:

64‑18‑6 n/a

FL No.: 08.001 EINECS No.: 200‑579‑1

FEMA No.: JECFA No.:

2487 79

NAS No.:

2487

Description: Formic acid has a pungent, penetrating odor. Formic acid is the first member of the homologous series identified as fatty acids with general formula RCOOH. This acid was obtained first from the red ants; its common name is derived from the family name for ants, Formicidae. This substance also occurs naturally in bees and wasps and is presumed to be responsible for the sting of these insects. Consumption: Annual: 3100.00 lb

Individual: 0.002627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 172.723, 573.480 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0–3 mg/kg bw (1973). No safety concern when used at current levels of intake as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.431 mg

IOFI: Nature Identical

Empirical Formula/MW: CH2O2/46.02 Specifications: (FCC, 1996) Acetic acid

Not more than 0.4%

Appearance

Colorless, highly corrosive liquid

Assay (min) Dilution test

85% CH2O2 Passes test

Heavy metals (as Pb) Not more than 10 mg/kg Miscible with water, alcohol, glycerin, Solubility ether Specific gravity 1.2 (25°C) Sulfate Not more than 0.004%

2-FORMYL BENZOFURAN

701

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.91 1.01 0.48

Max. 3.00 5.75 4.33 3.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.00 0.83 1.90

Max. 6.00 0.89 4.97

Synthesis: From anhydrous sodium formate and concentrated H2SO4 at low temperature followed by distillation. Aroma threshold values: Detection: 46 to 3650 ppm Taste threshold values: Taste characteristics at 30 ppm: acidic, sour and astringent with a fruity depth. Natural occurrence: Widespread in a large variety of plants; reported identified in Cistus labdanum and the oil of Artemisia transiliensis; also found among the constituents of petit grain lemon and bitter orange essential oil; reported found in strawberry aroma. Reported found in apple, sweet cherry, papaya, pear, raspberry, strawberry, peas, cheeses, breads, yogurt, milk, cream, buttermilk, raw fish, cognac, rum, whiskey, cider, white wine, tea, coffee and roasted chicory root.

2-FORMYL BENZOFURAN Synonyms: 2-Benzofuran carboxaldehyde; Benzofuran-2-carboxaldehyde CAS No.: CoE No.:

4265‑16‑1 2247

FL No.: 13.031 EINECS No.: 224‑248‑6

FEMA No.: JECFA No.:

3128 751

NAS No.:

3128

Description: 2-Formyl benzofuran has a bitter almond odor. Consumption: Annual: < 1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.540 mg

IOFI: Artificial

Empirical Formula/MW: C9H6O2/146.14 Specifications: (JECFA, 2008) Acid value (max) Appearance

3.0 Crystalline solid

Assay (min)

96%

Boiling point Solubility

130–131°C (13 mmHg) Insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 2.75 2.60

Max. 1.00 11.00 5.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By the Gattermann process; also from coumaryloyl cyanide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.60 0.20 2.75

Max. 5.50 1.00 6.00

2-FORMYL-6,6-DIMETHYLBICYCLO[3.1.1]HEPT-2-ENE

702

2-FORMYL-6,6-DIMETHYLBICYCLO[3.1.1]HEPT-2-ENE Synonyms: Benihinal; Bicyclo(3.1.1)hept-2-ene-2-carboxaldehyde, 6,6-dimethyl-; 6,6-Dimethyl-bicyclo(3.1.1)hept-2-ene-2carboxaldehyde; 2-Formyl-6,6-dimethylbicyclo-(3.1.1)hept-2-ene; Myrtenal; 2-Nor-pinene-2-carboxaldehyde, 6,6-dimethyl-; Pin-2-ene-1-carbaldehyde CAS No.: CoE No.:

564‑94‑3 10379

FL No.: 05.106 EINECS No.: 209‑274‑8

FEMA No.: JECFA No.:

3395 980

NAS No.:

3395

Description: 2-Formyl-6,6-dimethylbicyclo(3.1.1)hept-2-ene has a refreshing, spicy, herbaceous odor of bay leaf, reminiscent of cinnamon. Consumption: Annual: 533.33 lb

Individual: 0.0004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

220°C

Specific gravity

1.496–1.507 (20°C) Insoluble in water; soluble in alcohol and in oils 0.984–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Instant coffee, tea Jams, jellies

Usual 0.013 0.14 0.064 0.50 1.50 0.024

Max. 0.013 0.14 0.090 0.50 3.00 0.024

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Seasonings, flavorings Soft candy

Usual 0.075 2.10 0.11 0.17 0.12

Max. 0.13 2.10 0.11 0.17 0.22

Synthesis: From myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil. Aroma threshold values: Detection: 7 ppb; aroma characteristics at 1.0%: cooling, green minty with a spicy, woody nuance. Taste threshold values: Taste characteristics at 30 ppm: woody, piney, minty, green cooling, slightly powdery and spicy. Natural occurrence: Reported found in the oils from leaves of Eucalyptus globulus and Callytrix tetragona; in the oils of Hernandia peltata and Perovskia abrotanoides; in the oils from wood of Chamaecyparis formonensis and Chamaecyparis obtuse; also in cumin seeds and in mint. Reported found in orange peel oil, ginger, juniper berry, pepper, peppermint, Scotch spearmint, peppermint oil, parsley seed oil, licorice, laurel, myrtle leaf, calabash nutmeg (Monadora myristica Dunal), Roman chamomile, eucalyptus oil and mastic gum oil.

2-FURANMETHANETHIOL FORMATE Synonyms: 2-Furanmethanethiol formate; S-(2-Furylmethyl) methanethioate; Methane thioic acid, S-(2-furanylmethyl) ester; Furfurylthiol formate

4-[(2-FURANMETHYL)THIO]-2-PENTANONE

CAS No.: CoE No.:

59020‑90‑5 11770

FL No.: 13.051 EINECS No.: 261‑563‑8

703

FEMA No.: JECFA No.:

3158 1073

NAS No.:

Consumption: Annual: 1.67 lb

3158

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Artificial

Empirical Formula/MW: C6H6O6S/142.18

Specifications: (JECFA, 2008) Appearance

Colorless to dark brown liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

80–87°C (10 mmHg)

Specific gravity

1.539–1.549 (20°C) Insoluble in water; soluble in organic solvents and fats; miscible at room temperature 1.213–1.223 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.55 0.28 0.10

Max. 0.55 0.55 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.52 0.30

Max. 1.00 0.55 0.60

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.5%: coffee, roasted, meaty savory, toasted bready and bread crust-like with chocolate and alliaceous nuances. Taste threshold values: Taste characteristics at 5 ppm: roast beef, roasted coffee beany with slightly green vegetative and chocolate nuances. Natural occurrence: Not reported found in nature.

4-[(2-FURANMETHYL)THIO]-2-PENTANONE Synonyms: 4-Furfurylthio-2-pentanone; 4-(Furan-2-ylmethylsulfanyl)pentane-2-one; 2-Pentanone, 4-[(2-furanylmethyl)thio]; 4-[(2-furylmethyl)sulfanyl]pentan-2-one CAS No.: CoE No.:

180031‑78‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3840 1084

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.44785 mg

IOFI: n/a

FUMARIC ACID

704 Empirical Formula/MW: O

C10H14O2S/198.28

H3C

S H3C O

Specifications: (JECFA, 2008) Appearance

Clear yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

113°C

Specific gravity

1.513–1.518 (20°C) Insoluble in water and fats; 50% soluble in ethanol 1.088–1.096 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings

Usual 2.50 10.00 5.00 20.00 5.00

Max. 25.00 50.00 25.00 50.00 25.00

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 5.00 0.50 5.00

Max. 20.00 50.00 20.00 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FUMARIC ACID Synonyms: Allomaleic acid; Boletic acid; Butenedioic acid; trans-Butenedioic acid; Butenedioic acid, (E)-; 2-Butenedioic acid (E)-; 1,2-Ethenedicarboxylic acid, trans-; trans-1,2-Ethylenedicarboxylic acid; 1,2-Ethylenedicarboxylic acid, trans-; 1,2-Ethylenedicarboxylic acid, (E); Fumaric acid; Lichenic acid; Tumaric acid CAS No.: CoE No.:

110‑17‑8 25

FL No.: 08.025 EINECS No.: 203‑743‑0

FEMA No.: JECFA No.:

2488 618

NAS No.:

2488

Description: Fumaric acid is odorless with a tart, acidic-sour flavor. Fumaric acid is used as a replacement of tartaric acid. Consumption: Annual: 4,216,666.67 lb

Individual: 3.5734 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 131.111, 150 et seq,, 172.350, 172.808, 172.810, 184.1069, 184.1091; 27 CFR 24.246, 24.244, 24.182 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1989). No safety concern when used at current levels of intake as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 538.056 mg Empirical Formula/MW:

C4H4O4/116.07

IOFI: Nature Identical

FURFURAL

705

Specifications: (FCC, 1996) White, odorless granules or crystalline powder Not less than 99.5% and more than 100.5% C4H4O4, calculated on the Assay anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg Maleic acid Not more than 0.1% Appearance

Residue on ignition

Not more than 0.1% Soluble in alcohol; slightly soluble in water and ether; very slightly soluble in chloroform Not more than 0.5%

Solubility Water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatins, puddings

Usual 1360.00 2146.00 751.20

Max. 1570.00 2947.00 1470.00

Food Category Jams, jellies Meat products Nonalcoholic beverages

Usual 1000.00 100.00 1640.00

Max. 2500.00 300.00 2190.00

Synthesis: By the action of certain fungi (Rhizopus nigricans) on glucose; by oxidation of furfural with sodium chlorate in the presence of vanadium pentoxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in several plants, Fumaria officinalis L., Boletus scaber Boll. and lean raw fish.

FURFURAL Synonyms: 2-Furaldehyde; α-Furfuraldehyde; Artificial ant oil; Artificial oil of ants; 2-Formylfuran; Fural; Furaldehyde; alphaFuraldehyde; 2-Furaldehyde; Furale; 2-Furanaldehyde; Furancarbonal; 2-Furancarbonal; 2-Furancarboxaldehyde; Furfural; 2-Furfural; Furfuraldehyde; 2-Furfuraldehyde; Furfurol; Furfurole; Furol; Furole; alpha-Furole; Furfurylaldehyde; 2-Furylaldehyde; Furyl-methanal; 2-Furyl-methanal; Pyromucic aldehyde; Quakeral CAS No.: CoE No.:

98‑01‑1 2014

FL No.: 13.018 EINECS No.: 202‑627‑7

FEMA No.: JECFA No.:

2489 450

NAS No.:

2489

Description: Furfural has a characteristic penetrating odor typical of cyclic aldehydes. Consumption: Annual: 2183.33 lb

Individual: 0.001850 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 12.406 mg

IOFI: Natural

Empirical Formula/MW: C5H4O2/96.08 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to yellow liquid turns reddish brown on long storage 96% C5H4O2

Refractive index Solubility Specific gravity

1.522–1.528 (25°C) Slightly soluble in water; miscible with alcohol 1.154–1.158 (25°C)

FURFURYL ACETATE

706 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.75 42.16 39.97 38.84 25.00

Max. 7.02 49.95 56.38 44.27 32.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.12 15.10 30.28 23.16 47.48

Max. 4.24 20.99 63.20 28.38 52.56

Synthesis: Industrially prepared from pentosans that are contained in cereal straws and brans; these materials are previously digested with diluted H2SO4, and the formed furfural steam is distilled. Aroma threshold values: Detection: 280 ppb to 8 ppm Taste threshold values: Taste characteristics at 30 ppm: brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance. Natural occurrence: Reported found in several essential oils from plants of the Pinaceae family, in the essential oil from Cajenne linaloe, in the oil from leaves of Trifolium pratense and Trifolium incarnatum, in the distillation waters of several essential oils, such as ambrettee and angelica seeds, in Ceylon cinnamon essential oil, in petitgrain oil, ylang-ylang, lavender, lemongrass, calamus, eucalyptus, neroli, sandalwood, tobacco leaves and others. Also reported found in many foods including apple, apricot, citrus peel oils and juices, berries, guava, grapes, pineapple, asparagus, kohlrabi, celery, onion, leek, potato, tomato, cinnamon, mustard, bread, cheeses, meats, fish, cognac, rum, whiskies, cider, grape wine, cocoa, coffee, tea, barley, peanuts, popcorn, pecans, oats, honey, soybeans, passion fruit, plums, mushroom, mango, tamarind, fruit brandies, whiskey malt, white bread, rum, bourbon, cardamom, coriander seed, calamus, corn oil, malt, wort and other sources.

FURFURYL ACETATE Synonyms: 3-Furanmethanol, acetate; 2-Furyl carbinyl acetate; Acetic acid furfurylester; 2-Acetoxymethylfuran; 2-Furanmethanol, acetate; 2-Furanmethyl acetate; Furfural acetate; Furfuryl alcohol, acetate; 2-Furanmethanol, 2-acetate CAS No.: CoE No.:

623‑17‑6 2065

FL No.: 13.128 EINECS No.: 210‑775‑9

FEMA No.: JECFA No.:

2490 739

NAS No.:

2490

Description: Furfuryl acetate has a ethereal floral fruity odor. Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 6.537 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O3/140.14

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

97% 175–177°C

Specific gravity

1.456–1.466 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.110–1.119 (25°C)

FURFURYL ALCOHOL

707

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 30.68 0.10 21.64 17.57

Max. 44.84 0.10 28.55 22.93

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.88 11.59 35.91

Max. 1.88 13.93 53.27

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted almonds, beer, white bread, cocoa, coffee, roasted filberts, roasted onion, roasted peanuts, cooked pork liver, wheaten and crispbread, oats, rum, beer, licorice, dried bonito, sukiyaki and Bourbon vanilla.

FURFURYL ALCOHOL Synonyms: 2-Furancarbinol; 2-Furanmethanol; 2-Furanylmethanol; Furfuralcohol; Furfural alcohol; Furfuryl alcohol; alphaFurfuryl alcohol; 2-Furfuryl alcohol; Furyl alcohol; Furylcarbinol; alpha-Furylcarbinol; 2-Furylcarbinol; 2-Furyl carbinol; 2-Furylmethanol; 2-Hydroxymethylfuran; 2-(Hydroxymethyl)furan; 5-Hydroxy-methylfuran; Methanol, (2-furyl)CAS No.: CoE No.:

98‑00‑0 2023

FL No.: 13.019 EINECS No.: 202‑626‑1

FEMA No.: JECFA No.:

2491 451

NAS No.:

2491

Description: Furfuryl alcohol has a very mild, warm, oily, “burnt” odor and a cooked sugar taste. Consumption: Annual: 105.00 lb

Individual: 0.00008898 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 7.714 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6O2/98.10 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

1.0 Colorless to yellowish, oily liquid 95%

Boiling point Refractive index Specific gravity

170°C 1.4868–1.4870 (20°C) 1.1351 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.02 39.26 36.55 9.24

Max. 11.70 82.01 65.28 17.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 9.15 31.93

Max. 0.94 19.48 67.53

Synthesis: Usually prepared from furfural that is obtained by the processing of corncobs; oil obtained by steam distillation of roasted coffee bean meal consists of 50% furfuryl alcohol; prepared industrially by the catalytic reduction of furfural using nickel and Cu-CrO catalysts. Aroma threshold values: Detection: 1 to 2 ppm Taste threshold values: Taste characteristics at 50 ppm: burnt, sweet, caramellic and brown.

2-FURFURYLIDENE BUTYRALDEHYDE

708

Natural occurrence: Reported found in roasted almonds, cooked apple, apple juice, roasted barley, beans, beef fat, canned beef stew, beer, brandy, white bread, cocoa, cocoa bean, roasted coffee, roasted filberts, honey, heated skim milk, dried mushrooms, roasted onion, yellow passion fruit, roasted peanuts, pineapple, popcorn, potato chips, roasted sesame seeds, cheeses, milk, meats, grape wines, cognac, whiskies, soybean products, coconut, corn oil, shrimps, clams and other sources.

2-FURFURYLIDENE BUTYRALDEHYDE Synonyms: Butanal, 2–2(-furanylmethylene)-; 3-Ethyl-3(2-furyl)-2-propenal; 2-Ethyl-3(2-furyl)-acrolein; 3(2-Furyl)-2-ethyl-2propenal; 3(2-Furyl)-2-ethylacrolein; 2-Ethyl-3-(2- furyl) acrylaldehyde; 2-Furfurylidenebutyraldehyde CAS No.: CoE No.:

770‑27‑4 11885

FL No.: 13.043 EINECS No.: 212‑221‑1

FEMA No.: JECFA No.:

2492 1501

NAS No.:

2492

Description: 2-Furfurylidene butyraldehyde has a mild, warm, vegetable-like aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.983 mg

IOFI: Artificial

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Pale yellowish liquid 98% 240°C

Refractive index Solubility Specific gravity

1.570–1.576 (20°C) Insoluble in water; soluble in oils 1.570–1.576 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 4.25 5.00

Max. 17.00 5.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 5.00

Max. 3.50 8.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet solventlike, brown, caramel with coconut, chocolate and vanilla nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet brown, coconut, creamy with an astringent nut skin and a vanilla aftertaste. Natural occurrence: Reported not found in nature.

FURFURYL ISOPROPYL SULFIDE Synonyms: Furan, 2-(((1-methylethyl)thio)methyl)-; Furfuryl isopropyl sulfide; 2-(((1-Methylethyl)thio)-methyl)furan CAS No.: CoE No.:

1883‑78‑9 2248

FL No.: 13.032 EINECS No.: n/a

FEMA No.: JECFA No.:

3161 1077

NAS No.:

3161

Description: Furfuryl isopropyl sulfide has an alliaceous, savory, meaty aroma on dilution. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

FURFURYL ISOVALERATE

709

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.114 mg

IOFI: Artificial

Empirical Formula/MW:

C8H12OS/156.25

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless liquid 97%

Refractive index

Boiling point

84°C (16 mmHg)

Specific gravity

Solubility

1.497–1.508 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.013–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.37 0.37 0.35

Max. 0.30 0.57 0.65 0.43

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.32 0.33

Max. 0.35 0.53 0.55

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 2-furanylmethyl ester; 2-Furanylmethyl 3-methylbutanoate; Furfuryl isovalerate; Furfuryl 3-methylbutanoate; 3-Methylbutyric acid, 2-furanylmethyl ester CAS No.: CoE No.:

13678‑60‑9 10642

FL No.: 13.057 EINECS No.: 237‑171‑8

FEMA No.: JECFA No.:

3283 743

NAS No.:

3283

Description: Furfuryl isovalerate has a berry, fruity, ripe aroma. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.980 mg Empirical Formula/MW:

C10H14O3/182.22

IOFI: Nature Identical

FURFURYL MERCAPTAN

710 Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 98% (by ester determination); equivalence factor for assay = 91.15 97–98°C (11 mmHg)

Refractive index Solubility Specific gravity

1.456–1.464 (20°C) Soluble in oils; insoluble in water; miscible in ethanol 1.014–1.023 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 5.00 10.00

Max. 10.00 5.00 10.00

Synthesis: By esterification of furfuryl alcohol with isovaleric chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

FURFURYL MERCAPTAN Synonyms: 2-Furyl methanethiol; 2-Furanmethanethiol; Furfuryl mercaptan; Furfuryl thiol; 2-Furyl-methanethiol; 2-Furylmethyl mercaptan CAS No.: CoE No.:

98‑02‑2 2202

FL No.: 13.026 EINECS No.: 202‑628‑2

FEMA No.: JECFA No.:

2493 1072

NAS No.:

2493

Description: Furfuryl mercaptan has a characteristic unpleasant odor. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.860 mg

IOFI: Natural

Empirical Formula/MW: C5H6OS/114.17 Specifications: (JECFA, 2008) Appearance

Colorless oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

154–155°C

Specific gravity

1.527–1.542 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.125–1.135 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.05 4.54 0.10 2.48 1.02

Max. 1.70 6.14 0.10 3.30 2.35

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.20 24.38 0.04 1.12 2.54

Max. 0.80 24.38 0.13 1.84 3.55

Synthesis: Prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfide in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina.

FURFURYL 2-METHYL-3-FURYL DISULFIDE

711

Aroma threshold values: Detection: 0.005 to 0.01 ppb; aroma characteristics at 0.01%: intense sulfurous onion impact, lacrimator, slightly skunk-like with a dairy nuance and a hint of savory and coffee-like notes. Taste threshold values: Taste characteristics at 0.2 to 1 ppb: sulfureous, roasted, onion, garlic and coffee. Natural occurrence: Reported found in raw and roasted chicken, cooked beef, grilled pork, sesame seed oil, coffee and popcorn; tends to polymerize when heated in the presence of mineral acids.

FURFURYL METHYL ETHER Synonyms: Furan, 2-(methoxymethyl)-; Furfuryl methyl ether; 2-Furfuryl methyl ether; 2-(Methoxymethyl)-furan CAS No.: CoE No.:

13679‑46‑4 10944

FL No.: 13.052 EINECS No.: 237‑176‑5

FEMA No.: JECFA No.:

3159 1520

NAS No.:

3159

Description: Furfuryl methyl ether is a five-membered, heterocyclic furan. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.616 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8O2/112.13 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay (min) Boiling point

99% 134–135°C

Specific gravity

1.454–1.460 (20°C) Insoluble in water; soluble in alcohol and ether 1.013–1.019 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 7.50 3.10 2.25

Max. 4.00 14.00 6.20 4.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.50 3.13 1.10 5.70

Max. 2.00 6.50 2.40 11.20

Synthesis: From furfuryl chloride and potassium methoxide in ether solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the aroma of roasted coffee.

FURFURYL 2-METHYL-3-FURYL DISULFIDE Synonyms: 3-[(2-Furanylmethyl)dithio]-2-methylfuran; 2-Methyl-3-[(2-furanylmethyl)-dithio]furan; (2-Methyl-3-furyl) furfuryl disulfide; 3-(Furfuryldithio)-2-methylfuran; 2-Methyl-3-furyl 2-furylmethyl disulphide CAS No.: CoE No.:

109537‑55‑5 n/a

FL No.: 13.178 EINECS No.: n/a

FEMA No.: JECFA No.:

4119 1524

NAS No.:

n/a

Description: Colorless liquid; strong, sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

FURFURYL METHYL SULFIDE

712 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: O H3C

S

C10H10O2S2/226.32

S

O

Specifications: (JECFA, 2005) Acid value (max)

3.0

Refractive index

Assay (min)

90%

Solubility

Boiling point

294°C

Specific gravity

1.581–1.587 (20°C) Slightly soluble in water; soluble in pentane, diethyl ether; soluble in ethanol 1.277–1.283 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Condiments, relishes Gravies Meat products

Usual 0.005 0.005 0.005

Max. 0.02 0.02 0.02

Food Category Seasonings, flavors Snack foods Soups

Usual 0.005 0.005 0.005

Max. 0.02 0.002 0.002

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.1% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL METHYL SULFIDE Synonyms: Furan, 2-((methylthio)methyl)-; Furfuryl methyl sulfide; 2- ((Methylthio)methyl)furan CAS No.: CoE No.:

1438‑91‑1 11482

FL No.: 13.053 EINECS No.: 215‑874‑0

FEMA No.: JECFA No.:

3160 1076

NAS No.:

3160

Description: Furfuryl methyl sulfide has a pungent onion–garlic–radish–mustard notes in dilution, strong sulfur, coffee-like odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.706 mg

IOFI: Nature Identical

α-FURFURYL OCTANOATE

713

Empirical Formula/MW: C6H8OS/128.19 Specifications: (JECFA, 2008) Appearance

Colorless to pale brown liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

62–63°C (28 mmHg)

Specific gravity

1.518–1.530 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.082–1.089 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.01 3.01 1.38 1.00

Max. 2.05 5.73 2.53 1.70

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.60 0.63 2.38

Max. 3.20 1.03 4.55

Synthesis: From 2-furfuryl mercaptan and dimethyl sulfate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: sulfuraceous, garlic, eggy with a horseradish nuance. Natural occurrence: Reported found in pork liver, coffee and malt.

α-FURFURYL OCTANOATE Synonyms: α-Furfuryl caprylate; 2-Furanylmethyl octanoate; Furfuryl octanoate; alpha-Furfuryl octanoate; Octanoic acid, 2-furanylmethyl ester CAS No.: CoE No.:

39252‑03‑4 10645

FL No.: 13.067 EINECS No.: 254‑381‑5

FEMA No.: JECFA No.:

3396 742

NAS No.:

3396

Description: α-Furfuryl octanoate has a sweet, coconut-like odor and a creamy, sweet taste. It is used in coconut and cheese. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.652 mg

IOFI: Artificial

Empirical Formula/MW: C13H20O3/224.30 Specifications: (JECFA, 2000) Acid value (max) Assay (min) Boiling point

1.0 98% by ester determination 139°C (10 mmHg)

Refractive index Solubility Specific gravity

1.456–1.464 (20°C) Insoluble in water; soluble in oils 0.980–0.989 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gelatins, puddings

Usual 4.00 2.00 2.00

Max. 4.00 2.00 2.00

Food Category Gravies Snack foods

Usual 2.00 10.00

Max. 2.00 10.00

α-FURFURYL PENTANOATE

714 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy and fruity. Natural occurrence: Reported not found in nature.

α-FURFURYL PENTANOATE Synonyms: α-Furfuryl valerate; 2-Furanylmethyl pentanoate; alpha-Furfuryl pentanoate; Pentanoic acid, 2-furanylmethyl ester CAS No.: CoE No.:

36701‑01‑6 10647

FL No.: 13.068 EINECS No.: 253‑160‑0

FEMA No.: JECFA No.:

3397 741

NAS No.:

3397

Description: α-Furfuryl pentanoate has a sweet, overripe fruity odor and fruity taste. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.173 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O3/182.22 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless oily liquid 98% (by ester determination) 228–229°C

Specific gravity Solubility Specific gravity

1457–1.462 (20°C) Insoluble in water; miscible in ethanol 1.024–1.031 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.50

Max. 1.50

Food Category Soft candy

Usual 3.00

Max. 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: fruity, pineapple and apple with sweet, fermented and caramellic nuances. Natural occurrence: Reported found in pork liver.

FURFURYL PROPIONATE Synonyms: 2-Furanmethanol, propanoate; Furfuryl alcohol, propionate; 2-Furanmethanol, 2-propanoate CAS No.: CoE No.:

623‑19‑8 10646

FL No.: 13.062 EINECS No.: 210‑776‑4

FEMA No.: JECFA No.:

3346 740

NAS No.:

3346

Description: Furfuryl propionate has a spicy, floral odor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.367 mg

IOFI: Nature Identical

FURFURYL PROPYL DISULFIDE

715

Empirical Formula/MW: C8H10O3/154.16 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.457–1.464 (20°C) Slightly soluble in water; miscible in ethanol 1.076–1.086 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 0.50 1.00

Max. 1.00 1.00 1.00 0.50 1.00

Food Category

Usual 1.00 1.00 0.50 1.00 1.00

Gravies Meat products Nonalcoholic beverages Soft candy Soups

Max. 1.00 1.00 0.50 1.00 1.00

Synthesis: By heating propionic anhydride with furfuryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver, coffee and licorice.

FURFURYL PROPYL DISULFIDE Synonyms: Furan 2-[(propyldithio)methyl]-; Propyl furfuryl disulfide CAS No.: CoE No.:

252736‑36‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3979 1079

NAS No.:

n/a

Description: Furfuryl propyl disulfide has a sulfidic alliaceous aroma. In a U.S. patent submission, it was reported that furfuryl propyl disulfide possesses unexpected flavor properties and imparts a unique note to flavors, especially in foodstuffs in which it is incorporated as a roasted, sulfidic, alliaceous, coffee, meaty, chicken, metallic, burnt, onion–leek-like, coffee-like, pungent, rubbery, sulfurous, cooked, sharp, garlic flavor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.151 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C8H12OS2/188.29

O

S

CH3

Specifications: (JECFA, 2002) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point Identification test

121–123°C (18 mmHg) MS IR NMR spectra

Specific gravity

1.539–1.547 (20°C) Insoluble in water; soluble in organic solvents; miscible with alcohol 1.103–1.113 (25°C)

n-FURFURYL PYRROLE

716 Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.50 1.00 0.20 0.30 0.20 0.20 0.20

Max. 1.00 2.00 0.40 0.60 0.40 0.40 0.40

Food Category Gravies Hard candy Meat products Snack foods Soft candy Soups

Usual 0.20 0.40 0.40 0.20 0.30 0.40

Max. 0.40 0.80 0.80 0.40 0.60 0.80

Synthesis: In a U.S. patent submission, furfuryl propyl disulfide was reportedly prepared by a Bunte salt reaction. Sodium furfurylthiolate was prepared by reaction of furfuryl mercaptan with sodium hydroxide in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

n-FURFURYL PYRROLE Synonyms: 1-(2-Furfuryl)pyrrole; 1-(2-Furanylmethyl)-1H-pyrrole; n-Furfurylpyrrole; n-Furfuryl pyrrole; n-(2-Furfuryl)pyrrole; 1-Furfurylpyrrole; 1-Furfuryl-1H-pyrrole; Pyrrole, 1-furfuryl-; 1H-Pyrrole, 1-(2-furanylmethyl)CAS No.: CoE No.:

1438‑94‑4 2317

FL No.: 13.134 EINECS No.: 215‑876‑1

FEMA No.: JECFA No.:

3284 1310

NAS No.:

3284

Description: n-Furfuryl pyrrole has a vegetable, green, earthy-green odor. It is used to garnish flavors for soup. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.847 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H9ON/147.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

98% 76–78°C (1 mmHg)

Specific gravity

1.529–1.536 (20°C) Soluble in most common organic solvents 1.078–1.084 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Synthesis: From furfuryl amino mucate. Aroma threshold values: n/a

Max. 2.00 2.00 2.00 2.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Other grains Soft candy

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00 2.00

FURFURYL THIOPROPIONATE

717

Taste threshold values: Taste characteristics at 5 ppm: vegetative, onion, sharp and metallic. Natural occurrence: Reported found as a constituent in coffee aroma; a volatile flavor component in roasted filberts, roasted almonds; found in wheat bread, roasted chicken, beer, coffee, roasted peanuts, popcorn, malt and okra,

FURFURYL THIOACETATE Synonyms: Furfuryl thiol acetate; Ethanethioic acid, S-(2-furanylmethyl) ester ; S-(2-Furanylmethyl) ethanethioate; S-Furfuryl ethanethioate; Furfuryl thioacetate CAS No.: CoE No.:

13678‑68‑7 2250

FL No.: 13.033 EINECS No.: 237‑173‑9

FEMA No.: JECFA No.:

3162 1074

NAS No.:

3162

Description: Furfuryl thioacetate has a burnt, roasted odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.204 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O2S/156.20 Specifications: (JECFA, 2008) Appearance

Oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

90–92°C (12 mmHg)

Specific gravity

1.522–1.529 (20°C) Insoluble in water; soluble in organic solvents, fats; miscible in ethanol at room temperature 1.149–1.155 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.77 0.74 0.35

Max. 0.10 0.77 0.78 0.47

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.31 0.28 0.43 0.71

Max. 0.31 1.00 0.43 0.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous. Natural occurrence: Reported found as a constituent in coffee.

FURFURYL THIOPROPIONATE Synonyms: S-(2-Furanylmethyl) propanethioate; S-Furfuryl propanethioate; Furfuryl thiopropionate; S-Furfuryl thiopropionate; Propanethioic acid, S-(2-furanylmethyl) ester CAS No.: CoE No.:

59020‑85‑8 11484

FL No.: 13.063 EINECS No.: 261‑562‑2

FEMA No.: JECFA No.:

3347 1075

NAS No.:

3347

Description: Furfuryl thiopropionate has an alliaceous, coffee, savory aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

3-(2-FURYL)ACROLEIN

718

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.273 mg

IOFI: Nature Identical

Empirical Formula/MW: O H3C

C8H10O2S/170.23

O

S

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95–97°C (10 mmHg)

Specific gravity

1.506–1.521 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.089–1.111 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.10%: sulfurous, alliaceous, coffee, brown, savory with a roasted rubbery note. Taste threshold values: Taste characteristics at 1 ppm: alliaceous onion and garlic, coffee, brown savory meaty with a sautéed onion and roasted garlic nuance. Natural occurrence: Reported found in coffee.

3-(2-FURYL)ACROLEIN Synonyms: 2-Furanacrolein; Furylacrolein; 3-(2-Furyl)-2-propen-1-al; 2-Propenal, 3-(2- furanyl)-; 3-(2-Furyl)prop-2-enal CAS No.: CoE No.:

623‑30‑3 2252

FL No.: 13.034 EINECS No.: 210‑785‑3

FEMA No.: JECFA No.:

2494 1497

NAS No.:

2494

Description: 3(2-Furyl)acrolein has a cooked spicy-herb odor and taste. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group. Trade association guidelines: FEMA PADI: 1.961 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O2/122.12 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

3.0 White to yellow needles 97%

Melting point Solubility

49–52°C Insoluble in water; soluble in ethanol

1-(2-FURYL)BUTAN-3-ONE

719

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 10.42 1.00 4.77 2.63

Max. 0.30 14.82 5.00 6.31 3.42

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.15 1.00 1.36 21.33

Max. 0.15 2.00 2.14 26.43

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground and roasted coffee and rum.

1-(2-FURYL)BUTAN-3-ONE Synonyms: 1-(2-Furanyl)-3-butanone; 1-(2-Furyl)-3-butanone; 4-(2-Furyl)-2-butanone; Furfurylacetone; 2-Butanone, 4-(2-furanyl)-; 4-(2-Furyl)butan-2-one CAS No.: CoE No.:

699‑17‑2 11084

FL No.: 13.138 EINECS No.: 211‑831‑5

FEMA No.: JECFA No.:

4120 1510

NAS No.:

n/a

Description: Colorless solid; spicy caramel aroma. Consumption: Odor and/or flavor used in barley, butterscotch, caramel, chicory root, fenugreek, gingerbread, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C8H10O2/138.17 O

Specifications: (JECFA, 2005) Assay (min)

95% C8H10O2

Melting point

Boiling point

203°C

Solubility

37°C Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked Goods Breakfast cereal Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

4-(2-FURYL)-3-BUTEN-2-ONE

720 Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(2-FURYL)-3-BUTEN-2-ONE Synonyms:  Furfuralacetone;  Furfurylidene  acetone;  3-Buten-2-one,  4-(2-furanyl)-; 3-Buten-2-one,  4-(2-furyl)-;  3-Butene-2one, 4-(2-furanyl)-; FAM (monomer); 4-(2-Furanyl)-3-buten-2-one; Furfural acetone; 4-(2-Furyl)-3-buten-2-one; 4-(2-Furyl) but3-en-2-one; Monofurfurylideneacetone; Monomer FAM CAS No.: CoE No.:

623‑15‑4 11838

FL No.: 13.044 EINECS No.: 210‑774‑3

FEMA No.: JECFA No.:

2495 1511

NAS No.:

2495

Description: 4-(2-Furyl)-3-buten-2-one has a sweet spicy odor and taste. It is useful in nut flavors. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group. Trade association guidelines: FEMA PADI: 1.757 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O2/136.15 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 Colorless needle crystals 98%

Melting point Solubility

37–40°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 7.20 4.67

Max. 12.00 23.78 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.43 2.33 9.83

Max. 7.29 5.25 13.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, nutty, powdery, vanilla and coumarin creamy. Natural occurrence: Reported found in coffee and rum.

(2-FURYL)-2-PROPANONE Synonyms: Furfuryl methyl ketone; Furyl acetone; Methyl furfuryl ketone; 2-Acetonylfuran; 1-(2-Furanyl)-2-propanone; 2-Furfuryl methyl ketone; 2-Furylacetone; 1-(2-Furyl)-2-propanone; (2-Furyl)-2-propanone; 2-Propanone, 1-(2-furanyl)-; 2-Propanone, 1-(2-furyl)CAS No.: CoE No.:

6975‑60‑6 11837

FL No.: 13.045 EINECS No.: 230‑234‑0

FEMA No.: JECFA No.:

2496 1508

NAS No.:

2496

Description: (2-Furyl)-2-propanone has an odor and taste suggestive of radish. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

FUSEL OIL, REFINED

721

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.052 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O2/124.14 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Liquid 97% 179–180°C

Refractive index Solubility Specific gravity

1.499–1.505 (20°C) Soluble in ether, triacetin and ethanol 1.074–1.505 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 6.50 11.00

Max. 13.00 11.50 18.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 7.50

Max. 8.00 12.50

Synthesis: By heating the α-methyl-β-(α-furyl) glydidic acid ethyl in aqueous NaOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee, roasted onion, cooked potato, wheaten bread, fried beef, pork liver, sherry, soybeans and sukiyaki.

FUSEL OIL, REFINED Synonyms: Fusel oil; Fusel oil, refined; Fusel oil, sugar beet CAS No.: CoE No.:

8013‑75‑0 n/a

FL No.: n/a EINECS No.: 232‑395‑2

FEMA No.: JECFA No.:

2497 n/a

NAS No.:

2497

Description: Fusel oil, refined, has a disagreeable odor. An appreciable percentage of fusel oil in a liquor has an adverse effect, while trace amounts are necessary for the characteristic flavor. TSCA Definition 1990: A combination of amyl alcohols, primarily isoamyl alcohol and 2-methyl-1-butanol. Other alcohols, acids, esters and aldehydes may also be present. Consumption: Annual: 15000.00 lb

Individual: 0.01271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515; 27 CFR 19.322, 19.736 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.837 mg

IOFI: Natural

Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value (max) Angular rotation Appearance Assay (min)

1.0 Between –0.5° and –2.0° Colorless to pale-yellow liquid 95% 2- and 3-methyl butanol

Boiling point Refractive index Solubility Specific gravity

128–130°C 1.402–1.410 (25°C) 1:1 in 95% alcohol 0.809–0.813 (25°C)

FUSEL OIL, REFINED

722 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 139.20 36.94 2.23 160.00 16.57

Max. 179.30 56.13 799.00 160.00 29.14

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 22.52 1.00 8.96 17.02

Max. 6.00 22.52 2.00 13.34 44.35

Synthesis: As a by-product in the fermentation of starch- or sugar-containing materials (potatoes, grapes, beetroots, grain); purified by rectification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: fruity, alcoholic, sweet, apple with a brown fermented nuance. Natural occurrence: Not reported found in nature.

G GALANGA GREATER Botanical name: Alpinia galanga Willd.; Alpinia galanga (L.) Sw. Botanical family: Zingiberaceae Foreign names: Galanga (Fr.), Galangant (Ger.), Galangal (Sp.). Galanga (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6194 977050‑77‑3

Description: This is the galanga variety whose rhizomes were originally used for extraction of the essential oil. The plant, native to China, grows wild in Java and Malaysia. Today, A. officinarum is used almost exclusively for extractive purposes. The part used is the rhizome. Galanga greater has an aromatic, pleasant odor and a pungent, burning flavor reminiscent of ginger. Derivatives: Fluid extract, tincture and oleoresin Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

GALANGA GREATER OIL Description: The oil, obtained by steam distillation of the comminuted rhizomes, exhibits an odor and flavor quite different from that of Alpinia officinarum. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (Burdock, 1997) Acid value (max) Ester value Optical rotation

1.8 145.6 +4°20ʹ

Refractive index Solubility Specific gravity

1.51638 (20°C) 1:1 in 80% ethanol 0.9847 (15°C)

Essential oil composition: Its main constituents include methyl cinnamate (48%), cineol (20 to 30%), camphor and probably d-pinene. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

GALANGAL (Root) Botanical name: Alpinia officinarum Hance Botanical family: Zingiberaceae 723

GALANGAL ROOT EXTRACT

724 Other names: Galangal; Chinese ginger; Galanga rhizome, Lesser Galangal Foreign names: Petit Galanga (Fr.), Kleiner Galangant (Ger.), Galangal (Sp.), Galanga (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2498 n/a

NAS No.: EAFUS No.:

2498 977038‑75‑7

Description: Perennial herb native to China and cultivated in several Asian countries. The aerial stalk, which originates from a highly branched rhizome and from which additional stalks start, can reach more than 1 m (39 in.) in height. It exhibits distichous leaves and white, red-streaked flowers. The rhizome is the part used. The dried product and its derivatives from Galanga exhibit a bitter, aromatic taste. Derivatives: Tincture (20% in 60% ethanol) and fluid extract. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.875 mg

IOFI: n/a

Composition: Gingerols and diarylhepatanoids were identified as active compounds.

*

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 150.00

Max. 250.00

Aroma threshold values: n/a Taste threshold values: n/a

GALANGAL ROOT EXTRACT Other names: Alpinia root extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2499 n/a

NAS No.: EAFUS No.:

2499 977038‑76‑8

Description: It is either a concrete or a resin of absolute galanga. Oleoresin is produced from the comminuted rhizomes of Alpinia officinarum. The solvent is either petroleum ether or, in certain cases, ethyl alcohol. Ethyl alcohol produces a very dark but easily soluble extract. The resinoid varies in color and consistency according to the solvent used. The color is orange-red to dark red-brown and the resinoid is usually a viscous, nonpourable mass of a spicy balsamic, warm, fresh odor and warm flavor. See Galanga (Root). Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 75.745 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 675.70 0.10 0.10

Aroma threshold values: n/a Taste threshold values: n/a

*

Kiuchi et al. (1992). Chem. Pharm. Bull. (Tokyo) 40, 387.

Max. 738.00 0.30 0.30

Food Category Nonalcoholic beverages Soft candy

Usual 517.00 0.10

Max. 586.00 0.30

GALBANUM (RESIN)

725

GALANGAL ROOT OIL Other names: Galanga oil; Oils, galangal; False ginger oil CAS No.: CoE No.:

8024‑40‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2500 n/a

NAS No.:

2500

Description: The essential oil is obtained by steam distillation of dried rhizomes with maximum yields of about 1%. The oil exhibits a fresh, camphor-like odor with a distinct cineole-like top note and a warm undertone of rich and spicy body. The flavor is somewhat bitter at higher concentrations. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.661 mg

IOFI: Natural

Specifications: (Burdock, 1997) Ester content Ester value (after acetylation) Optical rotation

12–17

Refractive index

1.4770–1.4810 (20°C)

40–64

Specific gravity

0.913–0.923 (15°C)

+ 3°5ʹ to 6°50ʹ

N ote: The above specifications are for oil from A. alba needles and twigs.

Physical-chemical characteristics: The oil is a yellowish liquid. Essential oil composition: The main constituents include d-alpha-pinene, cineol, linalool (sometimes) and sesquiterpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 11.75 9.88

Max. 2.00 17.50 13.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.00 3.57 7.88

Max. 20.00 4.70 15.00

Aroma threshold values: n/a Taste threshold values: n/a

GALBANUM (RESIN) Botanical name: Ferula galbaniflua Boiss. & Buhse and other Ferula species; Ferula gummosa Boiss. Botanical family: Umbelliferae; Apiaceae Other names: Galbanum gum; Galbanum resin (Ferula spp.) Foreign names: Galbanum (Fr.), Galbanum (Ger.), Galbano (Sp.), Galbano (It.) CAS No.: CoE No.:

9000‑24‑2 n/a

FL No.: n/a EINECS No.: 232‑532‑6

FEMA No.: JECFA No.:

2502 n/a

NAS No.:

2502

Description: Herbaceous, tall plant that grows in northern Iran (F. galbaniflua) or in southern Iran (F. rubicaulia and F. ceratophylly). F. galbaniflua is widespread also in Turkey and Lebanon. The plant yields a resinous exudate distinguished commercially by two types: Levant galbanum (soft) and Persian galbanum (hard). The resin has a characteristic, aromatic odor and a bitter, warm, acrid taste. Galbanum has a warm, resinous, somewhat spicy and balsamic odor. Derivatives: Essential oil, oleoresin Consumption: Annual: <1.00 lb

Individual: 0.00009649 mg/kg/day

GALBANUM OIL

726

Regulatory Status: CoE: Galbanum resin: Category 5. Use level in ppm: baked goods 30, frozen dairy 21, meat products 8, soft candy 33, gelatins, puddings 33, nonalcoholic beverages 11. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.408 mg

IOFI: Natural

Essential oil composition: Galbanum resin contains resin acids, sesquiterpenic compounds (α-terpenyl acetate), α-fenchyl acetate, guaiol, bulnesol, β-eudesmol, (Z) and (E) dihydrofarnesol, 10-epi-elemol, (E)guai-9-en-11-ol, α- and β-dihydrogarofuran, (Z) dihydrofarnesol, 10-epi-junenol, epi-ligulyloxide and macrolides (CoE, 2000). Four novel compounds—two sesquiterpene phenylpropanoid derivatives, pallidones G (1) and H (2), and two sesquiterpene chromone derivatives, pallidones I (3) and J (4)—have been isolated from the roots of Ferula.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.00 16.00 29.00

Max. 30.00 21.00 33.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.00 9.00 24.00

Max. 8.00 11.00 33.00

Aroma threshold values: n/a Taste threshold values: n/a

GALBANUM OIL Other names: Galbanum gum extract; Galbunum oil; Galbanum resinoid; Galbanum resinoid B; Galbanum SLC; Gum galbanum; Hyperabsolute galbanum; Oils, galbanum; Reduced galbanum extract CAS No.: CoE No.:

8023‑91‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2501 n/a

NAS No.:

2501

Description: The oil is obtained by steam distillation of the dried resinous gum. The “soft” or “Levant” type of galbanum is preferred because it contains far more essential oil. The yield is generally in excess of 15%. It has a balsamic, somewhat spicy, characteristic odor. Consumption: Annual: 100.00 lb

Individual: 0.00008474 mg/kg/day

Regulatory Status: CoE: Galbanum oil: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: baked goods 16, frozen dairy 10.47, meat products 22.40, condiments, relishes 13.68, soft candy 14, gelatins, puddings 15.50, snack foods 0.05, gravies 24, hard candy 0.07, nonalcoholic beverages 7.88, alcoholic beverages 11. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.577 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Optical rotation Refractive index

2.0 + 3° to + 20° (20°C) 1.4780–1.4870 (20°C)

Solubility Specific gravity

>1:6 in 90% ethanol 0.867–0.916 (20°C)

Physical–chemical characteristics: The oil is a pale-yellow to yellow liquid. Essential oil composition: The main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.

*

Su et al. (2000). J. Nat. Prod. 63, 520.

GARDENIA GUMMIFERA DISTILLATE

727

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 3.00 12.00 10.08 7.19 13.75 12.00

Max. 11.00 16.00 13.68 10.47 15.50 24.00

Food Category Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.07 19.16 5.97 0.01 9.88

Max. 0.07 22.40 7.88 0.05 13.99

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 7.5 ppm: vegetative, green, pepper, herbal, seedy and earthy.

GAMBIR Botanical name: Uncaria gambir (Hunter) Roxb. Botanical family: Rubiaceae Other names: Gambier; Catechu; Gambir catechu; Pale catechu CAS No.: CoE No.:

8001‑48‑7 n/a

FL No.: n/a EINECS No.: 232‑285‑4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6065

Description: Gambir is a tree native to Malaysia, cultivated in tropical countries. A yellow catechu is derived from the leaves of a Malaysian woody vine (yellow or pale catechu) by boiling or infusing them in water. It is used for chewing with betel nuts and is exported for tanning and dyeing. The parts used are the leaves and young branches. The main constituents include tannic acid, quercetin and coloring matter. Derivatives: Coloring substance, extracted from leaves and young branches. It consists of small (10 to 15 g) fragments that are externally reddish brown and internally yellowish. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: It contains catechic, epicatechic group along with anthocyanidol, which gives the characteristic reddishbrown shade of gambir. The alkaloids gambirdine and isogambirdine have been isolated from gambir. Aroma threshold values: n/a Taste threshold values: n/a

GARDENIA GUMMIFERA DISTILLATE Botanical name: Gardenia gummifera L. Botanical family: Rubiaceae Other names: Gardenia gummifera Linn.. f., extract excluding roots; Kurdu extract; Gardenia gummifera L., extracts; Genipa gummifera (L. f.) Baill. CAS No.: CoE No.:

853947‑47‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4265 n/a

NAS No.:

n/a

Description: Gardenia gummifera is a species of plant in the Rubiaceae family. It is a plant of East indies. The fruit is eaten.

GARLIC

728 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.542 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Condiments, relishes Hard candy

Usual 10.00 20.00 10.00 10.00

Max. 30.00 50.00 40.00 15.00

Food Category Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 10.00 100.00 15.00 10.00

Max. 30.00 500.00 50.00 40.00

Aroma threshold values: n/a Taste threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

GARLIC Botanical name: Allium sativum L. Botanical family: Liliaceae Other names: Allium; Stinking rose; Rustic treacle; Nectar of the gods; Camphor of the poor; Lasoon Foreign names: Ail (Fr.), Knoblauch (Ger.), Ajo (Sp.), Aglio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6466 977001‑81‑2

Description: Garlic is an herbaceous, perennial plant of Mediterranean origin. Its stalk can reach lengths of 1 m (39 in.). The plant exhibits flat, keeled leaves and is terminated by an umbellated flower cluster. The bulb-like root contains several bulbils (cloves) enclosed in a common membrane. The bulbs are the part used. Garlic has a pungent, acrid, aromatic, garlic-like odor. In addition to the natural form, garlic is marketed as minced dehydrated garlic; garlic powder, which is ground dehydrated cloves; garlic salt, which is garlic powder mixed with table salt, and, if necessary, some edible starch to prevent caking; and oil of garlic, which is steamdistilled from crushed garlic bulbs. Derivatives: Various cysteine derivatives from garlic related to alliin containing allyl groups attached to cysteine sulfur. Consumption: Annual: 410000.00 lb

Individual: 0.3474 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155 et seq., 161.190, 172.260, 184.1317, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements. Garlic is known to contain the highest sulfur content of any member of the allium genus. The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide). Major chemical constituents of whole garlic include alliin (allylsulfinyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.15 ppm: sweet, garlic, cooked brown and sauteed garlic.

GENET

729

GARLIC OIL Other names: Oil of garlic; Oils, garlic; Plant extract, garlic oil; Garlic, oil; Allyl sulfide CAS No.: CoE No.:

8000‑78‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2503 n/a

NAS No.:

2503

Description: Obtained in 0.1 to 0.2% yields by steam distillation of the crushed bulbs or cloves; sometimes the whole plant is distilled. The essential oil has an extremely intense odor to a certain degree reminiscent of garlic, but with a mercaptan-like note. Consumption: Annual: 6,333,333.33 lb

Individual: 5.3672 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1317, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.045 mg

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Refractive index

Passes test

Specific gravity

1.050–1.095 (25°C)

1.550–1.580 (20°C)

Physical–chemical characteristics: The oil obtained from bulbs is a clear, pale-yellow to reddish-orange liquid. It is soluble in most fixed oils and mineral oil. It may be incompletely soluble in alcohol. It is insoluble in glycerin and propylene glycol. Essential oil composition: Garlic oil is composed of sulfur-containing compounds (diallyldisulfide, methylallyltrisulfide, diallyltrisulfide). The oil contains allyl propyl disulfide, allyl di- and trisulfide and probably some allyl tetrasulfide, divinyl sulfide, allyl vinyl sulfoxide, allicin and other minor components. Allicin is responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 7.72 34.48 22.84 1.00 1.00

Max. 9.69 34.48 22.96 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 10.00 22.26 2.96 5.00 2.96

Max. 15.16 34.00 4.94 10.00 4.94

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: burnt, roasted, sauteed onion and garlic.

GENET Botanical name: Spartium junceum L. Botanical family: Leguminosae; Fabaceae Foreign names: Genet (Fr.), Ginster (Ger.), Ginesta (Sp.), Ginestra (It.) Description: Wild or cultivated shrub 2 to 5 m (7 to 16 ft) tall. It grows on the rocky coasts, in fields, woods, arid and rocky mountain areas of central and southern Europe and around the Mediterranean basin. The plant has grayish stems with numerous, flexible branches, alternate leaves and gold-yellow flowers arranged in terminal racemes that blossom in May. The part used is the flower. Genet has a rose and honey-like, persistent odor with a slight, herbaceous note. Derivatives: Concrete, absolute, tincture and extract. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (flowers) FDA (other): n/a JECFA: n/a

Individual: n/a

GENET ABSOLUTE

730 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: In addition to triterpene and spartitrioside (the constituents of the flowers), five flavonoid glycosides bearing a catechol structure in ring B were isolated from the butanol extract, and their structures were elucidated as isoquercitrin (quercetin 3-beta-glucoside), luteolin 4ʹ-beta-glucoside, quercetin 3, 4ʹ-diglucoside, azaleatin 3-beta-glucoside (quercetin 5-methylether 3-beta-glucoside) and quercetin 4ʹ-beta-glucoside.* Aroma threshold values: n/a Taste threshold values: n/a

GENET ABSOLUTE Other names: Broom; Broom absolute; Broom oil; Hyperabsolute genet; Oils, Scotch broom; Spanish broom CAS No.: CoE No.:

8023‑80‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2504 n/a

NAS No.:

2504

Description: The concrete is obtained by extracting the dried flowers in approximately 0.1% yields with petroleum ether; the absolute is prepared by alcoholic extraction of the concrete. A tincture is also prepared from the absolute. It has a sweet, honey-like, intense odor that characterizes all other derivatives. The deep herbaceous coumarinic background has great tenacity. Consumption: Annual: 148.33 lb

Individual: 0.0001257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.679 mg

IOFI: Natural

Physical–chemical characteristics: The concrete is a viscous, brownish mass. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.63 1.15 3.07 0.71

Max. 4.25 3.72 4.33 1.43

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.80 7.30 0.88 1.58

Max. 2.00 7.30 2.00 2.83

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, hay, warm, herbal tea with a woody, herbal nuance.

GENET EXTRACT Other names: Broom extract; Spartium junceum, ext. CAS No.: CoE No.:

90131‑21‑8 n/a

FL No.: n/a EINECS No.: 290‑331‑9

FEMA No.: JECFA No.:

2505 n/a

NAS No.:

2505

Description: See Genet. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.197 mg

*

Yesilada et al. (2000). J. Ethnopharmacol. 73, 471.

IOFI: Natural

GENTIAN ROOT EXTRACT

731

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 78.75 1.60 1.03

Max. 78.75 3.40 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 3.58 1.60

Max. 10.00 5.36 3.40

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN Botanical name: Gentiana lutea L. Botanical family: Gentianaceae Other names: Gall weed; Pale gentian, Yellow gentian; Bitter root Foreign names: Gentiane jaune (Fr.), Gelber Enzian (Ger.), Genciana (Sp.), Genziana (It.) Description: This is a perennial, herbaceous plant native to mountainous areas of Europe; it may reach 0.5 to 1.0 m (2 to 3 ft) in height. It has large, cylindrical roots (internally yellow); erect chalice; and flowers with a yellow corolla and peduncles. It blooms from July to August. The part used is the root of two-year-old plants. The color of the rhizomes ranges from dark brown to light tan. The color of roots appears to be related to its bitter principle content. The dried product and its derivatives of gentian exhibit a very bitter flavor. Derivatives: Infusion (2%), fluid extract, soft and dried aqueous extracts and tincture (20% in 60% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb and preparation: Category 4 (with limits on xanthones). Use levels in ppm: tincture–nonalcoholic beverages 1000; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin deserts 60 and other products 1030. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: A number of bitter compounds present in gentian are primarily amarogentin (strongly bitter), gentiopricin (approximately 1.5% in fresh root), swertiamarin and gentiopricroside. The leaves and flowers contain mainly xanthones. Secoiridoids and flavonoids were also detected. In the phase of flowering, leaves are rich with compounds possessing C-glycoside structures while O-glycoside structures accumulate mainly before flowering.* Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN ROOT EXTRACT CAS No.: CoE No.:

72968‑42‑4 n/a

FL No.: n/a EINECS No.: 277‑139‑0

FEMA No.: JECFA No.:

2506 n/a

NAS No.:

2506

Description: See Gentian. Consumption: Annual: 3083.33 lb

Individual: 0.002612 mg/kg/day

Regulatory Status: CoE: Roots and preparation: Category 4 (with limits on xanthones). Use levels in ppm: tincture–nonalcoholic beverages 1200, alcoholic beverages 50,000, ices 1938, candies 122, baked goods 1417, gelatin desserts 125 and other products 1298; concrete–nonalcoholic beverages 69; alcoholic beverages 69, ices and candies 6; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin desserts 60 and other products 1030. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a *

Menkovik et al. (2000). Planta Med. 66, 178.

GENTIAN, STEMLESS

732 Trade association guidelines: FEMA PADI: 33.459 mg

IOFI: Natural

Essential oil composition: The dried root contains small amounts of secoiridoidglycoside (2 to 3%). The bitter taste is mainly due to the acylglycoside amarogentine (0.2 to 0.5%, of which 91% is present in the rind). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 199.2 133.9 37.07

Max. 199.2 153.4 47.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 80.60 51.66 111.8

Max. 94.24 71.80 129.60

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN, STEMLESS Botanical name: Gentiana acaulis L. Botanical family: Gentianaceae Foreign names: Gentiane acaule (Fr.), Grossblutiger Enzian (Ger.), Genciana Acaule (Sp.), Genzianella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6352 977088‑41‑7

Description: G. acaulis is a small perennial, herbaceous plant native to mountain pastures of central Europe. It grows from 15 to 40 cm (6 to 16 in.) high and exhibits a spindle-shaped root, short stem, large lower leaves, stem leaves (almost bracteal), and large, chalice-shaped blue flowers. It flowers from May to July. The entire plant is used. The dried product and derivatives of gentian, stemless, exhibit a bitter taste. It should be noted that the dye, gentian violet, is not derived from this plant. Derivatives: Infusion (3 to 4%), fluid extract and tincture (20% in 20% ethanol) Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Stemless gentian contains the xanthone glycoside gentiacauloside. Aroma threshold values: n/a Taste threshold values: n/a

GERANIC ACID Synonyms: (E2),6-Octadienoic acid, 3,7-dimethyl-; 3,7-Dimethyl-2,6-octadienoic acid, (E)-; 3,7-Dimethyl-2,6(and 2,7)-octadienoic acid; 3,7-Dimethylocta-2,6-dienoic acid; Decaprenoic acid; (E,Z)-Geranic acid CAS No.: CoE No.:

459‑80‑3 10094

FL No.: 08.081 EINECS No.: 207‑299‑9

FEMA No.: JECFA No.:

4121 1825

NAS No.:

n/a

Description: Colorless viscous liquid; neat; sweet, floral green, geranium leaflike, woody with a citrus orange body nuance. Consumption: Odor and/or flavor used in orange, tea, mint, ripe fruit and melon notes. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: 3.138 mg

IOFI: Nature identical

GERANIOL

733

Empirical Formula/MW: H3C

H3C

O

C10H16O2/168.23 OH

H3C

Specifications: (JECFA, 2008) Assay (min)

95% (E-isomer 49.4% and Z-isomer 45.6%)

Refractive index

Boiling point

149–151°C (18 mmHg)

Solubility

Melting point

21°C

Specific gravity

1.473–1.479 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.953–0.959 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 3.00 5.00 10.00 2.00 2.00 3.00 3.00 5.00 15.00 3.00

Max. 50.00 25.00 15.00 25.00 50.00 10.00 10.00 15.00 15.00 25.00 75.00 15.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 3.00 3.00 5.00 2.00 2.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 15.00 15.00 25.00 10.00 10.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.0% solution or less. Taste threshold values: Sweet, woody, leafy, fruity body with some mouthfeel effects at 20 ppm. Natural occurrence: Reported found in tea, tomato and wine.

GERANIOL Synonyms: 2-trans-3,7-Dimethyl-2,6-octadien-1-ol; 2,6-Dimethyl-2,6-octadien-8-ol; 2,6-Dimethyl-trans-2,6-octadien-8-ol; 3,7-Dimethyl-2,6-octadien-1-ol; 3,7-Dimethyl-trans-2, 6-octa-dien-1-ol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; trans-3,7-Dimethyl-2,6octadien-1-ol; 2-trans-3,7- Dimethyl-2,6-octadien-1-ol; Geraniol; trans-Geraniol; Geraniol alcohol; Geraniol extra; Geranyl alcohol; Guaniol; Lemonol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)-; 2,6-Octadien-1-ol, 3,7-dimethyl-, trans CAS No.: CoE No.:

106‑24‑1 60

FL No.: 02.012 EINECS No.: 203‑377‑1

FEMA No.: JECFA No.:

2507 1223

NAS No.:

2507

Description: Geraniol has a characteristic rose-like odor. The physical constants vary for the various commercial products, depending on the total geraniol content; specific gravity and refractive index may be indicative of the purity of the product. Commercial geraniol cannot be classified according to its alcohol content, as most of the recurring impurities are alcoholic in nature (nerol, citronellol, tetrahydrogeraniol). Gas chromatography techniques may be usefully employed to determine the geraniol content in a product. Consumption: Annual: 2000.00 lb

Individual: 0.001694 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60, 27 CFR 21.105 FDA (other): n/a JECFA: No safety concern (2003) Trade association guidelines: FEMA PADI: 3.420 mg

IOFI: Nature Identical

GERANIUM

734 Empirical Formula/MW:

C10H18O/154.25

Specifications: (FCC, 1996) Aldehydes Appearance

1% as citronellol Colorless liquid

Ester content Refractive index

Assay

88% total alcohols as C10H18O

Solubility

Boiling point

130°C

Specific gravity

1% as geranyl acetate 1.469–1.478 (25°C) Soluble in most fixed oils, propylene glycol; slightly soluble in water; insoluble in glycerin; 1:3 in 70% alcohol 0.870–0.885 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 17.00 33.02 8.58 2.11

Max. 2.76 25.08 43.15 12.00 4.85

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.50 12.60 3.99 3.49 15.92

Max. 3.00 42.24 8.90 5.86 24.44

Synthesis: By fractional distillation from those essential oils rich in geraniol, or synthetically from myrcene. Aroma threshold values: Detection: 4 to 75 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet floral rose, citrus with fruity, waxy nuances. Natural occurrence: The presence of geraniol in nature has been reported in more than 160 essential oils: ginger grass, lemongrass, Ceylon and Java citronella, tuberose, oak musk, orris, champaca, ylang-ylang, mace, nutmeg, sassafras, Cayenne Bois-de-Rose, Acacia farnesiana, geramium clary sage, spike, lavandin, lavender, jasmine, coriander, carrot, myrrh, eucalyptus, lime, mandarin petitgrain, bergamot petitgrain, bergamot, lemon, orange and others. The essential oils of palmarosa and Cymbopogon winterianus contain the highest levels of geraniol (approx. 80 to 95%). Also reported in numerous other sources including apple juice, citrus peel oils and juices, bilberry, cranberry, other berries, guava, papaya, cinnamon, ginger, corn mint oil, mustard, nutmeg, mace, milk, coffee, tea, whiskey, honey, passion fruit, plums, mushrooms, mango, starfruit, cardamom, coriander leaf and seeds, litchi, Ocimum basilicum, myrtle leaf, rosemary, clary sage, Spanish sage and chamomile oil.

GERANIUM Botanical name: Pelargonium graveolens L’Her. ex Ait.-rose geranium; other Pelargonium species—P. roseum, P. radula, P. capitatum, P. fragrans, P. odoratissimum Ait. Botanical family: Geraniaceae Other names: Rose geranium; Scented geranium; Prince of orange Foreign names: Geranium (Fr.), Geranie (Ger.), Geranio (Sp.), Geranio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977001‑35‑6

Description: Geranium macrorrhuzum L. is the only true geranium and is a sticky, aromatic perennial with hairy, toothed leaves that turn gold in autumn, red to purple flowers and explosive seed dispersal. A large number of hybrids have been developed from several Pelargonium species, from which the essential oil is obtained. Pelargonium is a perennial plant when growing in subtropical climates; the plant dies in winter and must be planted annually in temperate climates. The largest geranium cultivations are on Réunion (island east of Madagascar); more than 50% of the world production of geranium oil comes from this island. The cultivated variety is P. graveolens. Other important geranium cultivations occur in Africa (Algeria, Morocco, Congo, Tanzania, Kenya) and in Europe (Russia, Bulgaria, France, Italy, Spain); South Africa is the only area where geraniums grow wild. The various essential oils are distinguished by the geographical name of the country of origin—Réunion geranium, Moroccan geranium, African geranium,

GERANIUM OIL

735

etc. The parts used are the leaves and stems. Geranium has a strong, rose-like odor with a minty undertone and a bitter, rather disagreeable flavor. Derivatives: Concrete and absolute Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of the various Pelargonium oils include geraniol, citronellal, ethanol, dimethyl sulfide, diacetyl, isoamyl alcohol, phallandrene, l-α-pinene, methyl hexyl carbinol, l-isomenthone, α-terpeniol, menthol, linalool, eugenol and phenethyl alcohol. P. graveolens oil was found to mainly contain linalool, citronellol, cis-caryophyllene and guaiene. Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6195 977091‑46‑5

Description: The concrete is prepared by petroleum ether extraction of the leaves and stems as used for the distillation of the essential oil. Morocco is the largest producer of geranium concrete, a dark-green mass with a strong, herbaceous, slightly rosy odor. The absolute is usually a green or dark-green liquid exhibiting an intense, tenacious odor with a rosy undertone. Also see Geranium. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM OIL Other names: Geranium absolute; Geranium concrete; Geranium oil, Algerian; Geranium oil, Morocco; Geranium sur roses; Grasse; Hyperabsolute geranium; Oil of geranium; Oil of pelargonium; Oil rose geranium Algerian; Rose geranium oil Algerian; Geranium maculatum oil CAS No.: CoE No.:

8000‑46‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6196

Description: Réunion geranium oil, also known as Bourbon geranium oil, is obtained by steam distillation of the fresh plants harvested at the time of initial bloom. The oil has a strong, rose-like odor and a characteristic mint-like note. Algerian geranium oil is obtained by steam distillation of the leaves prior to their turning yellow and shortly before blossoming. It has a rose-like odor. The fragrance of Algerian oil is considered superior (less minty) than Réunion oil. Moroccan geranium oil is obtained by steam distillation from the freshly cut leaves and stems of P. roseum. It has a rose-like, herbaceous odor. Consumption: Annual: 146.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a

Individual: 0.0001242 mg/kg/day

GERANIUM ROSE OIL

736 Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Ester content (as geranyl tiglate) Ketone content (as menthone) Optical rotation

12.0

Refractive index

1.461–1.468 (20°C)

21–32%

Solubility

1:1 to 3 in 70% ethanol

6–13%

Specific gravity

0.884–0.893 (20°C/20°C)

–7° to –14°

Total alcohols (as geraniol)

65–73%

N ote: The above specifications are for Réunion geranium. For specifications of Algerian geranium oil and Moroccan geranium oil, see Burdock (1997).

Physical–chemical characteristics: The Réunion geranium oil is a mobile, clear, yellow-brown to green liquid. Algerian oil is a light-yellow to deep-yellow liquid, while the Moroccan oil is a pale amber-yellow to greenish-yellow liquid. Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM ROSE OIL CAS No.: n/a FL No.: n/a FEMA No.: 2508 NAS No.: CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: Description: Geranium rose oil is produced by steam distillation. It has a sweet mint or fruit overtone. Consumption: Annual: 533.33 lb

2508 977143‑78‑4

Individual: 0.0004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.729 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Aroma threshold values: n/a

Usual 0.76 9.08 45.47 4.70

Max. 2.08 13.00 308.40 7.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.08 12.10 2.02 8.45

Max. 5.41 295.20 3.47 11.39

Taste threshold values: n/a

GERANIUM, EAST INDIAN Botanical name: Cymbopogon martini Stapf. Botanical family: Gramineae Foreign names: Palmarosa indien (Fr.), Palmarosa (Ger.), Palmarosa (It.), Palmarosa extractos (Sp.) Description: Palmarosa grass is cultivated extensively in Madagascar, India, Brazil and the Comoro Islands. Palmarosa, or “Indian geranium,” has a rose-like scent, similar to geranium. Derivatives: Geranium East Indian extract and geranium East Indian oil Consumption: Annual: n/a Regulatory Status: CoE: Herb: Category 4 (with limits on estragole) (CoE #40) FDA: See Geranium East Indian Extract FDA (other): n/a JECFA: n/a

Individual: n/a

GERANIUM, EAST INDIAN OIL

737

Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main component is geraniol (78.9%); other components include limonene 0.5%, linalool 3.7%, α-humulene 1.9%, geranyl acetate 9.6%, (Z, E)-farnesol 1.2% and β-caryophyllene 1.6%. Herb contains 0.3 to 1.0% essential oil (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM, EAST INDIAN EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6197 977091‑47‑6

Description: See Geranium East Indian. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM, EAST INDIAN OIL Other names: Oil of palmarosa; Oils, palmarosa; Palmarosa oil; Palmarosa oil (Cymbopogan spp.); Palmerosa oil CAS No.: CoE No.:

8014‑19‑5 40

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: Palmarosa oil is steam-distilled or water-distilled mainly from wild-growing, fresh or dried grass of the plant Cymbopogan martinii, varietas motia. Palmarosa oil has a sweet, floral rosy odor and various backnotes or topnotes according to the quality and age of the oil. Palmarosa oil blends well with all the conventional soap perfume materials, and it forms an excellent base with small amounts of geranium oil and oakmoss concrete or absolute. Commonly referred to as East Indian geranium oil, it is frequently used to adulterate rose oil due to this oil’s high concentration of geraniol and citronellol. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Essential oil: category 4 (with limits on estragole). Use levels in ppm: nonalcoholic beverages 5.8, frozen dairy 10, soft candy 17, baked goods 20, alcoholic beverages 6.3, gelatins, puddings 9.2. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.696 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a pale-yellow or pale-olive liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

GERANYL ACETATE

738

GERANYL ACETATE Synonyms: 2,6-Dimethyl-2–6-octadiene-8-yl acetate; Geraniol acetate; Acetic acid geraniol ester; Bay pine (oyster) oil; 2,6-Dimethyl-2,6-octadiene-8-yl acetate; trans-2,6-Dimethyl- 2,6-octadien-8-yl ethanoate; 3,7-Dimethyl-2-trans-6-octadienyl acetate; 3,7-Dimethyl- 2-trans, 6-octadienyl acetate; trans-3,7-Dimethyl-2,6-octadien-1-ol, acetate; trans-3,7-Dimethyl- 2,6-octadien-1-yl acetate; Geranyl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E)-; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, trans CAS No.: CoE No.:

105‑87‑3 201

FL No.: 09.011 EINECS No.: 203‑341‑5

FEMA No.: JECFA No.:

2509 58

NAS No.:

2509

Description: Geranyl acetate has a pleasant, flowery odor reminiscent of rose lavender. It has a burning taste, initially somewhat bitter and then sweet. Consumption: Annual: 3933.33 lb

Individual: 0.003333 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.090 mg

IOFI: Natural

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% total esters as C12H20O2 245°C

Refractive index Specific gravity

Soluble in alcohol, most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 1.4580–1.4640 (25°C) 0.900–0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.70 16.38 2.20 7.84 7.77

Max. 2.03 29.94 32.75 13.60 11.41

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.05 1.32 0.15 3.37 16.65

Max. 0.10 17.86 0.20 5.68 23.52

Synthesis: From geraniol by acetylation or by fractional distillation of essential oils in which it is present. Aroma threshold values: Detection: 9 to 460 ppb Taste threshold values: Taste characteristics at 20 ppm: green, floral, fruity with a citrus nuance. Natural occurrence: Reported found in a large number of essential oils; Ceylon citronella, palmarose, lemongrass, petitgrain, neroi bigarade, geranium, coriander, lavender, carrot, sassafras, in various Callitris species (C. verrucosa, C. robusta, and others) and Eucalyptus species (E. acervula, E. urnigera, etc.). A 60% level has been reported in the essential oil of Eucalyptus macarthuri and up to 50% in the essential oil of Orthodon citraliferum; also identified in bitter orange essential oil and Cymbopogon citratus oil. Also reported found in citrus peel oils and juices, black currants, pineapple, celery seed, cinnamon, ginger, peppermint oil, corn mint oil, nutmeg, mace, thymus, hop oil, beer, rum, grape wines, coffee, tea, passion fruit, tomato, almond, muscal grape, cardamom, coriander leaf and seed, tarragon, lovage, Ocimum basilicum, laurel, myrtle leaf and berry, rosemary, clary sage and calabash nutmeg.

GERANYL BENZOATE

739

GERANYL ACETOACETATE Synonyms: Acetoacetic acid, 3,7-dimethyl-2,6-octadienyl ester; trans-3,7-Dimethyl-2,6-octadien-1-yl acetoacetate; Geranyl β-ketobutryate; Geranyl 3-oxobutanoate; Acetoacetic acid; Butanoic acid, 3-oxo-, 3,7-dimethyl-2,6-octadienyl ester, (E); 3,7-Dimethyl-2,6-octadienyl ester; (E)-3,7-Dimethyl-2,6-octadienyl acetoacetate; Geranyl acetoacetate CAS No.: CoE No.:

10032‑00‑5 243

FL No.: 09.405 EINECS No.: 233‑101‑5

FEMA No.: JECFA No.:

2510 599

NAS No.:

Consumption: Annual: <1.00 lb

2510

Individual: 0.00000072 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 7.528 mg

IOFI: Artificial

Empirical Formula/MW:

C14H22O3/238.32

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

127–129°C

Specific gravity

1.426–1.433 (20°C) 1 mL is soluble in 1 mL 95% alcohol; soluble in alcohol and oil; insoluble in water 0.958–0.966 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 37.00 21.00 23.00

Max. 41.00 28.00 29.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 34.00

Max. 14.00 43.00

Synthesis: From diketene and geraniol in the presence of the sodium salt of geraniol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BENZOATE Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yl benzoate; Geraniol benzoate; Geranyl benzoate; 2,6-Octadien-1-ol, 3,7-dimethyl-, benzoate, (E) CAS No.: CoE No.:

94‑48‑4 639

FL No.: 09.767 EINECS No.: 202‑337‑0

FEMA No.: JECFA No.:

2511 860

NAS No.:

2511

Description: Geranyl benzoate has a sweet, light odor reminiscent of ylang-ylang. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

GERANYL BUTYRATE

740

Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.479 mg

IOFI: n/a

Empirical Formula/MW:

C17H22O2/258.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellowish oily liquid

Solubility

Assay (min) Boiling point

95% by chemical analysis (equivalence–129.08) 305°C

Specific gravity

1.514–1.521 (20°C) Miscible with ethanol at room temperature; insoluble in water; soluble in organic solvents and oils 0.980–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 29.00 0.70 30.00 20.00

Max. 38.00 5.06 35.00 31.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.73 11.00 31.00

Max. 1.38 19.00 35.00

Synthesis: From geraniol and benzoyl chloride in anhydrous pyridine; also from geraniol and benzoyl chloride using the Schotten– Baumman reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BUTYRATE Synonyms: Butanoic acid; Butyric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; 3,7-Dimethyl-2,6-octadienyl; (E)-3,7-Dimethyl2,6-octadienyl; trans-3,7-Dimethyl-2,6-octadien-1-yl butyrate; 3,7-Dimethyl-2,6-octadienyl ester, (E)-; Estebu; Geraniol butyrate; Geranyl butanoate; Geranyl butyrate; Geranyl n-butyrate; Tanoate CAS No.: CoE No.:

106‑29‑6 274

FL No.: 09.048 EINECS No.: 203‑381‑3

FEMA No.: JECFA No.:

2512 66

NAS No.:

2512

Description: Geranyl butyrate has a characteristic fresh, fruity, rose-like odor and sweet apricot-like taste. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.127 mg

IOFI: Nature Identical

GERANYL FORMATE

741

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

92% total esters as C14H24O2 253°C

Specific gravity

1.455–1.462 (25°C) Soluble in alcohol, most fixed oils; insoluble in glycerin; 1:6 in 80% alcohol 0.889–0.904 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 17.45 5.34 15.80 18.11

Max. 3.00 23.02 5.34 20.16 22.53

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 1.41 0.31 7.78 15.74

Max. 0.03 1.45 0.31 10.96 21.86

Synthesis: By heating geraniol and butyryl chloride in the presence of pyridine, or from geraniol and butyric anhydride in the presence of camphor sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, fruity, green, slightly floral with a lingering tropical fruity aftertaste. Natural occurrence: Reported found in the essential oil of Darwinia grandiflora; it has been identified in lavender oil and in other essential oils. Also reported found in citrus peel oils, celery leaves and stalks, tomato, thymus, passion fruit, mango, Calfornia pepper and babaco fruit (Carica pentagona Heilborn).

GERANYL FORMATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-formate, (2E)-; trans-3,7-Dimethyl-2,6-octadien-1-ol formate; trans-3,7-Dimethyl2,6-octadien-1-yl formate; Formic acid, 3,7-dimethyl-2,6-octadienyl ester, (E); Formic acid, geraniol ester; Geraniol formate; Geranyl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (E)CAS No.: CoE No.:

105‑86‑2 343

FL No.: 09.076 EINECS No.: 203‑339‑4

FEMA No.: JECFA No.:

2514 54

NAS No.:

2514

Description: Geranyl formate has a fresh, green, leafy, rose odor with a bitter taste. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.999 mg

IOFI: Natural

GERANYL HEXANOATE

742 Empirical Formula/MW:

C11H18O2/182.26

Specifications: (FCC, 1997) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

85% total esters as C11H18O2 216°C

Specific gravity

1.457–1.466 (20°C) Soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol, water; 1:3 in 80% alcohol 0.906–0.920 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 13.88 0.84 14.10

Max. 3.00 27.73 0.84 19.66

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.38 12.33 18.06

Max. 23.79 15.95 24.26

Synthesis: Prepared by direct esterification of geraniol with formic acid. Aroma threshold values: Detection: 200 ppb Taste threshold values: Taste characteristics at 10 ppm: green, floral, citrus, waxy, fruity, apple and apricot-like. Natural occurrence: Reported found in geranium oil and in the oil of Ledum palustre. Also reported found in citrus peel oils, hop oil, rabbiteye blueberry, white wine, black tea and fermented tea.

GERANYL HEXANOATE Synonyms: Hexanoic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; (E)-3,7-Dimethylocta-2,6-dien-1-yl n-hexanoate; Geranyl caproate; Geranyl hexa-noate; Hexanoic acid, 3,7-dimethyl-2,6-octadienyl ester; Hexanoic acid, 3,7-di-methylocta-2,6-dien-1-yl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, hexanoate, (E) CAS No.: CoE No.:

10032‑02‑7 317

FL No.: 09.067 EINECS No.: 233‑102‑0

FEMA No.: JECFA No.:

2515 70

NAS No.:

2515

Description: Geranyl hexanoate has a rose-geranium odor with a strong undertone reminiscent of pineapple and banana. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.983 mg Empirical Formula/MW:

C16H28O2/252.40

IOFI: Nature Identical

GERANYL ISOBUTYRATE

743

Specifications: (JECFA, 1997) Appearance Boiling point

Colorless liquid 240°C

Refractive index Specific gravity

1.45 (20°C) 0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.49 2.77

Max. 3.00 6.78 4.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.78 1.62 3.03

Max. 5.45 2.67 6.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of palmarosa and in the leaves of Phebalium dentatum. Also reported found in pawpaw, purple passion fruit, kumquat peel oil and babaco fruit (Carica pentagona Heilborn).

GERANYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; trans-3–7-Dimethyl-2,6-octadienyl isobutyrate; Geranyl isobutyrate; Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, trans; Propanoic acid, 2-methyl-, 3,7-dimethyl2,6-octadienyl ester, (E); Propionic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E) CAS No.: CoE No.:

2345‑26‑8 306

FL No.: 09.431 EINECS No.: 219‑062‑7

FEMA No.: JECFA No.:

2513 72

NAS No.:

2513

Description: Geranyl isobutyrate has a light rose odor and sweet, apricot-like taste. Consumption: Annual: 56.67 lb

Individual: 0.00004802 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.100 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

90% 1.451–1.457 (20°C)

Specific gravity

Insoluble in water; soluble in most organic solvents 0.885–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.32 3.72

Max. 3.00 10.30 7.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.28 1.47 3.91

Max. 6.66 3.37 8.37

Synthesis: By heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope.

GERANYL ISOVALERATE

744 Aroma threshold values: Detection: 13 ppb

Taste threshold values: Taste characteristics at 30 ppm: sweet, floral and citrus with a fruity nuance. Natural occurrence: Reported found in the essential oils of Japanese hops and valerian, and in guava, carrot, thymus, hop oil, beer, sake, hybrid passion fruit juice and Spanish sage. .

GERANYL ISOVALERATE Synonyms: Butanoic acid; 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); Butyric acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); trans-3,7-Dimethyl-2,6-octadienyl isopentanoate; Geranyl isovalerate; Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E) CAS No.: CoE No.:

109‑20‑6 448

FL No.: 09.453 EINECS No.: 203‑655‑2

FEMA No.: JECFA No.:

2518 75

NAS No.:

2518

Description: Geranyl isovalerate has a rose odor with an apple–pineapple undertone and sweet apple taste. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.249 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3

O

C H3

C15H26O2/238.37 O

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

279°C

Specific gravity

1.454–1.470 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.878–0.899 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 27.11 37.50 11.33

Max. 3.00 31.97 37.50 17.07

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.25 155.00 7.20 22.15

Max. 16.93 155.00 9.28 25.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: green, fruity, oily, herbal and melon-like. Natural occurrence: Reported found in Eucalyptus citriodora Hook, kumquat peel oil, lovage root and lovage leaf.

GERANYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadienyl ester; Butanoic acid, 2-methyl-, 3,7-dimethyl2,6-octadienyl ester, (E)-; Geranyl 2-methylbutanoate; (E)-Geranyl 2-methylbutyrate; Geranyl methylethylacetate; (E)-3,7-Dimethylocta-2,6-dienyl 2-methylbutyrate; 3,7-Dimethyl-2(trans),6-octadienyl 2-methylbutanoate; (2E)-3,7-Dimethyl2,6-octadienyl 2-methylbutanoic acid CAS No.: CoE No.:

68705‑63‑5 n/a

FL No.: 09.382 EINECS No.: 272‑100‑4

FEMA No.: JECFA No.:

4122 1820

NAS No.:

n/a

GERANYL PHENYLACETATE

745

Description: Colorless liquid; fruity rosy aroma. Consumption: Odor and/or flavor used in apple, apricot, chypre, fern fougere, peach, peony, pineapple, raspberry, rose, and wild rose. Annual: n/a Individual: n/a Regulatory Status: CoE: Approved. Bev: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW:

C15H26O2/238.37

O

C H3

C H3

C H3

O

H3C

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

312–313°C 1.439–1.443 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.897–0.903 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL PHENYLACETATE Synonyms: Benzeneacetic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; Geranyl α-toluate Acetic acid, phenyl-, 3,7-dimethyl2,6-octadienyl ester, (E)-; Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; trans-3,7-Dimethyl-2,6-octadien-1-yl phenylacetate; trans-3,7-Dimethyl-2,6-octadienyl phenylacetate; Geranyl phenylacetate; Phenylacetic acid, geranyl ester CAS No.: CoE No.:

102‑22‑7 231

FL No.: 09.704 EINECS No.: 203‑014‑7

FEMA No.: JECFA No.:

2516 1020

NAS No.:

2516

Description: Geranyl phenylacetate has a honey- and rose-like odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

GERANYL PROPIONATE

746

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.919 mg

IOFI: Artificial

Empirical Formula/MW:

C18H24O2/272.39

Specifications: (FCC, 1997) Acid value (max)

3.0

Refractive index

Appearance

Yellowish liquid

Solubility

Assay (min) Boiling point

97% 307–308°C

Specific gravity

1.501–1.512 (20°C) Insoluble in water; soluble in oils; 1 mL in 4 mL 90% ethanol 0.971–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.00 7.00

Max. 3.00 15.00 9.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.00 2.34 7.80

Max. 14.50 4.10 13.60

Synthesis: n/a Aroma threshold values: Aroma characteristics at 2.0%: floral, powdery, rosy, honey and dried fruit-like with balsamic undernotes. Taste threshold values: Taste characteristics at 35 ppm: floral, rosy, honey and green with fatty, fruity nuances. Natural occurrence: Reported not found in nature.

GERANYL PROPIONATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-propanoate, (2E)-; 2,6-Dimethyl-2,6-octadien-8-yl-propionate; (E)-3,7-Dimethyl2,6-octadien-1-ol propionate; trans-3,7-Dimethyl- 2,6-octadien-1-yl propionate; Geranyl propionate; 2,6- Octadien-1-ol, 3,7-dimethyl-, propanoate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, propionate, (E)CAS No.: CoE No.:

105‑90‑8 409

FL No.: 09.128 EINECS No.: 203‑344‑1

FEMA No.: JECFA No.:

2517 62

NAS No.:

2517

Description: Geranyl propionate has a fruit, somewhat flowery odor and bitter taste. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.247 mg

IOFI: Natural

GERANYL TIGLATE

747

Empirical Formula/MW:

C13H22O2/210.31

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% total esters as C13H8O2 253°C

Specific gravity

1.456–1.464 (25°C) Soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol, water; 1:4 in 80% alcohol 0.896–0.913 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 12.04 9.38 5.20

Max. 3.00 17.32 9.38 11.38

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.41 2.42 2.49 6.23

Max. 13.67 4.90 4.21 10.77

Synthesis: By esterification of geraniol with propionic acid in the presence of a catalyst. Aroma threshold values: Detection: 10 ppb Taste threshold values: Taste characteristics at 5.0 ppm: waxy, floral rosey, vegetative and fruity tropical, with an herbal nuance. Natural occurrence: Reported found in bitter orange peel, hop oil, cardamom, Salvia, chervil, lemon and mandarin orange peel oils, bergamot oil, and Spanish sage.

GERANYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester, (2E)-; 2-Butenoic acid, 2-methyl-3,7-dimethyl2,6-octadienyl ester, (E,E)-; Tiglic acid, 3,7-dimethyl-2,6-octadienyl ester; Tiglic acid, geraniol ester; Geranyl 2-methylcrotonate; Geranyl 2-methyl-2-butenoate CAS No.: CoE No.:

7785‑33‑3 11829

FL No.: 09.383 EINECS No.: 232‑078‑9

FEMA No.: JECFA No.:

4044 1822

NAS No.:

n/a

Description: Geranyl tiglate has a pleasant, herbaceous, geranium and fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 6.735 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3 C H3 C H3

C15H24O2/236.35 O

O

C H3

C H3

GERANYL VALERATE

748 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Very pale yellow liquid 96% 271–272°C

Refractive index Solubility Specific gravity

1.477–1.484 (20°C) Soluble in alcohol; insoluble in water 0.920–0.930 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Confectionary, frostings Frozen dairy Fruit ices Hard candy

Usual 20 100 50 50 100

Max. n/a n/a n/a n/a n/a

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 50 50 20 100

Max. n/a n/a n/a n/a

Synthesis: Prepared in a patented process by reaction of sodium hydroxide, geraniol and methyl tiglate. Aroma threshold values: Aroma characteristics at 1.0%: fresh sweet green melon with a slight harsh herbaceous melonal nuance with a powdery rosy nuance. Taste threshold values: Taste characteristics at 5 to 10 ppm: green, estry melon, berry seedy with a floral and slightly fatty nuance. Natural occurrence: Reported found in kumquat and geranium oil.

GERANYL VALERATE Synonyms: Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadienyl ester; 2,6-Octadien-1-ol, 3,7-dimethyl-, valerate, (E)-; Geranyl 2-methylbutanoate; Pentanoic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; Valeric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; Geraniol valerate; Geranyl pentanoate; (E)-Geranyl valerate; Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; 2,6-Dimethyl-2,6-octadiene-8-yl-pentanoate CAS No.: CoE No.:

10402‑47‑8 468

FL No.: 09.150 EINECS No.: 233‑869‑1

FEMA No.: JECFA No.:

4123 1821

NAS No.:

n/a

Description: Colorless liquid; fruity pineapple aroma. Consumption: Odor and/or flavor used in floral, fruit, orchid, osmanthus, rose, sassafras and tobacco. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

O

C15H26O2/238.37

C H3 H3C

O

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

290–291°C

Specific gravity

1.465–1.471 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.887–0.900 (25°C)

GERMANDER CHAMAEDRYS

749

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in geranium leaf oil, India (0.22%), geranium oil, Rwanda (0.18%), geranium petiole oil, India (0.37%), geranium stem oil, India (0.11%) and sassafras leaves.

GERMANDER CHAMAEDRYS Botanical name: Teucrium chamaedrys L. Botanical family: Labiatae; Lamiaceae Other names: Chamaedrys; Wall germander; Common germander Foreign names: Germandree officinale (Fr.), Echter Gamader (Ger.), Xamedrios (Sp.), Camedrio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6068 977081‑08‑5

Description: This small perennial herb is widespread from central Europe to Asia and North Africa. It is 10 to 30 cm (4 to 12 in.) high with a thin rhizome with stolons, shrubby stalks and spiked pinkish-red flowers. It blooms from May to September. The part used is the flowering tops. Germander has a bitter, tonic flavor. Germander and teucrin A, a major constituent, are claimed to be hepatotoxic.* Derivatives: Infusion (5%), 10% alcohol extract, and tincture (20% in 60% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Germander contains tannins, a small amount of a bitter body, an essential oil, and a camphor-like body, and is volatile with boiling water. Aroma threshold values: n/a Taste threshold values: n/a

*

Kouzi et al. (1994). Chem. Res. Toxicol. 7, 850.

GERMANDER CHAMAEDRYS EXTRACT

750

GERMANDER CHAMAEDRYS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6069 977091‑51‑2

Description: See Germander Chamaedrys. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERMANDER CHAMAEDRYS EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6070 977091‑52‑3

Description: See Germander Chamaedrys. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERMANDER GOLDEN Botanical name: Teucrium polium L. Botanical family: Labiatae; Lamiaceae CAS No.: CoE No.:

977088‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6071

Description: Low canescent, tomentose, lanate or rarely pilose-hispid shrubs from 10 to 30 cm (2 to 6 in.) tall; basal branches procumbent, ascending or rarely suberect; leaves cuneate-oblong or linear, semile, crenate, yellowish hoary, golden or rarely green, white, yellow or purple flowers. The shrub is native to Mediterranean regions and Asia. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

GHATTI GUM

751

Composition: Germander contains β-sitosterol, stigmasterol, campesterol, brassicasterol and clerosterol.* Presence of 10 terpenoidal compounds including the hydrocarbons β-pinene, limonene, α-phellandrene, and γ- and δ-cadinenes and the alcohols linalool, terpine-4-ol, cedrol, cedrenol and guaiol was detected in germander oil. The oil is rich in alcohols and devoid of esters.† Aroma threshold values: n/a Taste threshold values: n/a

GHATTI GUM Botanical name: Anogeissus latifolia (Roxb. ex DC.) Wall. ex Beddome Botanical family: Combretaceae Other names: Gum ghatti; Anogeissus latifolia gum; Indian gum; Plant extract, gum ghatti CAS No.: CoE No.:

9000‑28‑6 n/a

FL No.: n/a EINECS No.: 232‑534‑7

FEMA No.: JECFA No.:

2519 n/a

NAS No.:

2519

Description: Gum ghatti is an exudate from the tree Anogeissus latifolia, a large tree, widely distributed in India and Ceylon. The name “ghatti” is derived from the word ghats, meaning “passes,” and given to the gum because of its ancient mountain transportation routes. The tree A. latifolia is also used as a source of timber, and its tannin-rich leaves are used for tanning. Production, collection and processing methods are very similar to those for gum karaya. The largest crop is normally picked in April. The gum is an exudate from damaged bark, which is gathered by hand during the dry season and sold at auction; tears are ground to a fine particle size by the processor. Consumption: Annual: 2633.33 lb

Individual: 0.002231 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1333, 582.7333 FDA (other): n/a JECFA: No ADI allocated (1985) Trade association guidelines: FEMA PADI: 0.116 mg

OFI: n/a

Specifications: (FCC, 1996) Ash (acid insoluble) Ash (total) Arsenic (as As)

Not more than 1.75% Not more than 6% Not more than 3 mg/kg

Insoluble matter Lead Loss on drying

Heavy metals (as Pb) Not more than 0.002%

Viscosity

Not more than 1% Not more than 5 mg/kg Not more than 14% A 5% solution exhibits the viscosity measured in centipoises within the range stated on the label

Physical–chemical characteristics: It is light- to dark-tan and is insoluble in 90% alcohol. Gum ghatti is essentially a calcium salt of ghattic acid, a polysaccharide with a molecular weight of approximately 12,000. Structure is a complex water-soluble polysaccharide occurring as a calcium–magnesium salt. Composition: The gum contains chains of 1,6-linked beta-D-galactopyranose residues, to which aldobiuronic acid units are attached, either directly or through one or more 1,6-linked galactose residues. Gum ghatti is composed of L-arabinose, D-galactose, D-mannose, D-xylose, D-glucuronic acid, in a molar ratio of 10:6:2:1:2, and traces of 6-deoxyhexose. Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 0.45

Aroma threshold values: n/a Taste threshold values: n/a

* †

Capasso et al. (1983). Boll. Soc. Ital. Biol. Sper. 59, 1639. Hassan et al. (1979). J. Pharm. Sci. 68, 800.

Max. 0.90

Food Category Nonalcoholic beverages

Usual 1.00

Max. 2.00

GINGER

752

GINGER Botanical name: Zingiber officinale Roscoe Botanical family: Zingiberaceae Other names: Ginger; Ginger root; Black ginger; Zingiberis rhizomes Foreign names: Gingembre (Fr.), Ingwer (Ger.), Jenijbre (Sp.), Zenzero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2520 n/a

NAS No.: EAFUS No.:

2520 977001‑38‑9

Description: An herbaceous plant native to Asia, ginger is cultivated in tropical and subtropical countries (Jamaica, India, Africa, southern China and Australia). It can grow 60 to 90 cm (2 to 3 ft) tall and has tuber-like rhizomes with leaf-bearing and flower-bearing stems. The rhizomes must split for the plant to propagate. The African and Cochin variety rhizomes are used most frequently for distillation. It has a warm, sweet, strongly aromatic odor; sharp, pungent flavor. The rhizome is harvested between 6 and 20 months; taste and pungency increase with maturity. Brown ginger is produced from unpeeled rhizomes, whereas white ginger is produced from skinned rhizomes. Medicinal use of ginger dates back to ancient history and references to its use are found in Sesruta scriptures of Aurvedic medicine, as well as in Sanskrit writings.* Derivatives: Fluid extract, tincture (20% in 60 to 65% ethanol), oleoresin Consumption: Annual: 3,500,000.00 lb

Individual: 2.9661 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10, 582.20; 27 CFR 17.132 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 581.931 mg

IOFI: Natural

Composition: The characteristic aroma of ginger is due mainly to the presence of a zingiberol volatile oil. The major constituents in the rhizomes are carbohydrates (50 to 70%), lipids (2 to 8%). The lipids include free fatty acids (palmitic, oleic, linoleic, linolenic, capric, lauric and myristic), triglycerides and lecithins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Fruit juices

Usual 3024.00 92.00 113.00 808.20 564.00 580.00

Max. 5248.00 92.00 113.00 2114.00 836.00 2232.00

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables

Usual 300.20 264.00 2500.00 538.60 5.59 304.90

Max. 1135.00 1124.00 2500.00 2488.00 5.59 2596.00

Aroma threshold values: n/a Taste threshold values: n/a

GINGER EXTRACT Other names: Zingiber officinale Extract CAS No.: CoE No.:

84696‑15‑1 n/a

FL No.: n/a EINECS No.: 283‑634‑2

FEMA No.: JECFA No.:

2521 n/a

NAS No.:

2521

Description: Alcoholic extract of dried ginger. Ginger extract has a spicy and pungent taste. Also see Ginger. Consumption: Annual: 583.33 lb

*

Langner et al. (1998). Adv. Ther. 15, 25.

Individual: 0.0004943 mg/kg/day

GINGER OIL

753

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 51.893 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 56.50 201.50 64.43 64.58

Max. 70.66 233.40 85.95 84.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 69.57 154.50 58.49 99.34

Max. 89.51 175.00 77.01 119.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: spicy ginger with a sweet, warm, woody bite.

GINGER OIL Other names: Ginger oil; Ginger, oil; Ginger oleoresin; Oil of Ginger; Oils, ginger CAS No.: CoE No.:

8007‑08‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2522 n/a

NAS No.:

2522

Description: Obtained by steam distillation of dried, ground rhizomes. The yield is approximately 0.25 to 1.2%. The oil has a warm, spicy, aromatic odor; the oil tends to thicken and darken on exposure to air. The oil lacks the pungency of the other derivatives. Consumption: Annual: 31000.00 lb

Individual: 0.02627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.154 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between –28° and –47° Heavy metals (as Pb) Passes test Refractive index Between 1.488 and 1.494 (20°C)

Saponification value Specific gravity

Not more than 20 0.870–0.882 (25°C)

Physical–chemical characteristics: Ginger oil is a light-yellow to yellow liquid. It is soluble in most fixed oils and in mineral oil. It is soluble, usually with turbidity, in alcohol, but it is insoluble in glycerin and propylene glycol. Essential oil composition: Main constituents include sesquiterpenes, farnesene, methylheptenone, cineol, borneol, geraniol and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 11.33 21.78 32.00 12.90 22.37

Max. 14.95 36.88 32.00 21.18 29.47

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 24.60 17.77 11.47 5.75 16.36

Max. 37.88 46.14 19.67 10.61 27.61

GINGER OLEORESIN

754

GINGER OLEORESIN Other names: Resins, oleo-, ginger CAS No.: CoE No.:

8002‑60‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2523 n/a

NAS No.:

2523

Description: It is produced by solvent extraction of the dried unpeeled rhizome of Zingiber officinale, ground to a moderately coarse powder and subsequent removal of the solvent. Ginger oleoresin has a characteristic odor and pungent flavor of ginger. Consumption: Annual: 29,333.33 lb

Individual: 0.02485 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 28.653 mg

IOFI: Natural

Physical–chemical characteristics: A dark-brown, viscous liquid, which usually deposits a grainy mass at the bottom of the container. It is soluble in alcohol (with sediment). Composition: The main constituents, in addition to those listed for the essential oil, include zingerone (a ketone, probably responsible for the pungent flavor) and gingerol. Oleoresin provides 4 to 7.5% of pungent substances as gingerol homologues, shogaol homologues, zingerone and volatile oils. Volatile oils (1 to 3%) consist of mainly sesquiterpenes β-besabolene and zingiberene. Gingerols, a class of cardiotonic compounds, have been identified in the oleoresins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit juice

Usual 79.75 81.19 82.53 32.81 53.00

Max. 99.83 103.60 107.60 36.81 203.00

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 40.10 40.23 31.13 34.05 45.05

Max. 45.37 50.00 62.36 63.91 61.58

Aroma threshold values: Aroma characteristics at 1.0%: rooty, aldehydic lemon citrus, strong cinnamic and raisinlike notes, ginger and cedar woody on dry out. Taste threshold values: Taste characteristics at 4 to 10 ppm: aldehydic citrus, spicy, rooty ginger with a biting tingle.

GINSENG Botanical name: Panax quinquefolius L. or P. ginseng C. A. Meyer. Botanical family: Araliaceae Other names: American Ginseng; Panax Ginseng; Divine root; Root of life; Jin-chen, Red Berry; Ginseng, Panax pseudoginseng, ext.; Prosapogenin CAS No.: CoE No.:

84650‑12‑4 (50647‑08‑0) n/a

FL No.:

n/a

EINECS No.: 283‑493‑7

FEMA No.:

n/a

JECFA No.:

n/a

NAS No.:

n/a

Description: Ginseng is among the world’s most well-known herbs. A number of species of ginseng grow around the wolrd. Several species and varieties of ginseng are recognized from different countries. The two most commonly used species are P. folium L. and P. ginseng C.A. Meyer. Ginseng has a perennial, fusiform, whitish, thick and fleshy root, transversely wrinkled and terminating in fibers. The roots mature slowly and are harvested only after the first 3 years. The stem is round, smooth, green, often with a tinge of red, about 30 cm (1 ft) high, regularly divided at the top into three petioles, with a flower-stalk in the center. The petiole is round, smooth and swollen at the base; leaves 3 to 7, ternate, quinate, or septentate that drop in the fall. Flowers are small, greenish, in a simple umbel, supported by a round, slender peduncle, which rises from the top of the stem in the center of the petioles. The plant bears a cluster of red or yellowish fruits from June to July. The berries are kidney-shaped, retuse at both ends, compressed, of a brightscarlet color, crowned with a calyx and styles, and contain two and sometimes three semicircular seeds. Root is the part used. It has a faint smell and the taste is sweetish, somewhat bitter, mucilaginous and feebly aromatic. Derivatives: Infusion

N-GLUCONYL ETHANOLAMINE

755

Consumption: Annual: 22,154,000 lb (1993, world production)

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 310.528 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: As early as 1854, a saponin called panaquilon was obtained from an aqueous infusion of P. quinquefolium.* Several classes of compounds have been isolated from ginseng root. These include triterpene saponins, essential oil-containing polyacetylenes and sesquiterpenes, polysaccharides, peptidoglycans, nitrogen-containing compounds, and various ubiquitous compounds, such as fatty acids, carbohydrates and phenolic compounds. Several studies have focused on the steroid-like compounds called ginsenoside. Five new dammarane-type triterpene oligoglycosides called quinquenosides I, II, III, IV and V were isolated together with 14 known dammarane-type triterpene oligoglycosides such as chikusetsusaponin IVa, pseudo-ginsenoside-RC1, malonyl-ginsenoside-Rb1, and notoginsenosides-A,-C, and -K from the 1-butanol-soluble fraction. From the ethyl acetate-soluble fraction, four known acetylenic compounds and 6ʹ-O-acetyl ginsenoside-Rg1 were isolated.† Reported uses: Some popular products are made from ginseng, which include many types of ginseng herbal teas sold in tea bags, granules and ready-to-drink cans. The dried roots, prongs and especially the fibers can be steeped in hot water to produce a liquid tea that manufacturers can sweeten and package aseptically. The supplementation of chewing gums and candies with ginseng are also popular applications. Aroma threshold values: n/a Taste threshold values: n/a

N-GLUCONYL ETHANOLAMINE Synonyms: N-(2-Hydroxyethyl)-hexonamide; 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)-hexanamide; Gluconic acid ethanolamine; N-(2-Hydroxyethyl)-gluconamide; N-(2-Hydroxyethyl)galactonamide CAS No.: CoE No.:

686298‑93‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4254 1772

NAS No.:

n/a

Description: White, crystalline powder, cooked brown and roasted aroma. Regulatory Status: CoE:n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.372 mg

IOFI: n/a

Empirical Formula/MW: OH

C8H17NO7/239.23

OH NH

HO

OH OH

OH

O

Specifications: (JECFA, 2008)

* †

Assay (min)

99%

Refractive index

Melting point

99–100°C

Solubility

Garrigues. (1854). Am. J. Pharm. 90, 231. Yoshikawa et al. (1998). Chem. Pharm. Bull. (Tokyo) 46, 647.

1.591 ± 0.02 (20°C) Very soluble in water; insoluble in pentane; slightly soluble in ethanol

N-GLUCONYL ETHANOLAMINE PHOSPHATE

756 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 5.00 5.00 5.00 3.00 10.00 5.00 5.00 5.00 15.00 5.00 10.00 10.00

Max. 30.00 50.00 40.00 20.00 50.00 50.00 75.00 40.00 75.00 40.00 100.00 75.00

Food Category Imitation dairy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Poultry Seasoning, flavors Snack foods Soft candy Soups Sugar substitutes

Usual 5.00 3.00 10.00 5.00 15.00 20.00 5.00 10.00 10.00 10.00 5.00

Max. 50.00 30.00 100.00 50.00 150.00 100.00 15.00 100.00 75.00 100.00 15.00

Synthesis: n/a Aroma threshold values: High strength odor, roasted type; recommended smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

N-GLUCONYL ETHANOLAMINE PHOSPHATE Synonyms: N-(2-Hydroxyethyl)-hexonamide phosphate; 2-[(2,3,4,5,6-Pentahydroxyhexanoyl)-amino]ethyl dihydrogen phosphate; 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)-hexanamide phosphate; Gluconic acid ethanolamine phosphate; N-[2Phosphonooxy)ethyl]galactonamide CAS No.: CoE No.:

791807‑20‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4255 1773

NAS No.:

n/a

Description: White, crystalline powder; cooked brown and roasted aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.599 mg

IOFI: n/a

Empirical Formula/MW: OH O

HO OH

C8H18NO10P/319.21

N HO

O P

OH

OH OH

OH

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Melting point

138–139°C

Solubility

1.608 ± 0.05 (20°C) Very soluble in water; insoluble in pentane; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Gravies Meat products Seasoning, flavors

Usual 5.00 5.00 5.00

Max. 15.00 15.00 15.00

Food Category Snack foods Soups

Usual 5.00 5.00

Max. 15.00 15.00

L-GLUTAMIC ACID

757

Synthesis: n/a Aroma threshold values: High strength odor, roasted type; recommended smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLUCOSE PENTAACETATE Synonyms: Pentaacetyl glucose; 1,2,3,4,6-Pentaacetyl-α-D-glucose; 1,2,3,4,6-Pentaacetyl-β-D-glucose CAS No.: CoE No.:

3891‑59‑6 n/a

FL No.: 09.258 EINECS No.: 223‑439‑1

FEMA No.: JECFA No.:

2524 n/a

NAS No.:

2524

Description: Glucose pentaacetate is odorless, but has a bitter flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Artificial

Empirical Formula/MW:

C16H22O11/390.34

Specifications: (Burdock, 1997) Appearance

White, crystalline powder

Assay

Commercial product probably a mixture of 90% β-d and 10% α-d

Melting point

Pure α-d, 114°C; pure β-d, 135°C

Optical rotation

At 20°C: α-d, + 101.6°; β-d, + 3.8°

Solubility

Insoluble in water and pet ether; soluble in alcohol, benzene and ether; α-d, 5 g/100 mL CHCl3; β-d, 7 g/100 mL CHCl3

Reported uses (ppm): n/a Synthesis: By acetylation of glucose using any number of techniques, including ZnCl2 and pyridine, sodium acetate, and acetic anhydride and pyridine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: bitter-like with a citrus tonic flavor. Natural occurrence: Not reported found in nature.

L-GLUTAMIC ACID Synonyms: Aminoglutaric acid; alpha-Aminoglutaric acid; L-2-Aminoglutaric acid; 2-Amino-pentanedioic acid; 1-Aminopropane1,3-dicarboxylic acid; Glusate; Glutacid; Glutamate, L; Glutamic acid; Glutamic acid, L; alpha-Glutamic acid; L-Glutamic acid; L-(+)-Glutamic acid; (S)-Glutamic acid; (S)-(+)-Glutamic acid; Glutamicol; Glutamidex; Glutaminic acid; Pentanedioic acid, 2-amino-, (S)

L-GLUTAMINE

758

CAS No.: CoE No.:

56‑86‑0 n/a

FL No.: n/a EINECS No.: 200‑293‑7

FEMA No.: JECFA No.:

3285 1420

NAS No.: E No.:

3285 620

Description: L-Glutamic acid has a very faint odor reminiscent of yeast or freshly baked bread and a mild, somewhat sweet, meatlike taste. This is a naturally occurring amino acid of plant and animal proteins. The average glutamic acid content of food proteins is 20%, expressed as glutamic acid per 100 g of the edible portions. For a detailed description, see Burdock (1997). Consumption: Annual: 40000.00 lb

Individual: 0.03389 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 182.1045, 172.345, 172.585, 573.500 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 116.280 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H9NO4/147.13 Specifications: (JECFA, 2008) Appearance

White, free-flowing, crystalline powder

Specific rotation

+30 to +32 (22°, 6N HCl)

Assay (min)

98%

Solubility

Slightly soluble in water and ether, insoluble in ethanol

Melting point

247–249°

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies Meat products

Usual 400.00 400.00 400.00 400.00

Max. 400.00 400.00 400.00 400.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 400.00 400.00 400.00

Max. 400.00 400.00 400.00

Synthesis: By hydrolysis of gluten (wheat, corn or other vegetable sources); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and l-isomer by fractional crystallization; from 2-cyclopentenylamine; by microbial conversion of α-ketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid, using B. pumilus; from starch. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in many vegetable proteins, in beef fibrin, in the chrysalis of silkworm, in the hydrolysate of crystalline insulin. Also present in other important peptides, such as glutathione, tyrocidin, folic acid, β-lactoglobulin, secretin and bacitracin, and in growth hormone.

L-GLUTAMINE Synonyms: 2-Aminoglutaramic acid; L-2-Aminoglutaramidic acid; Glumin; Glutamic acid amide; Glutamic acid 5-amide; L-Glutamic acid gamma-amide; L-Glutamid; Glutamine; gamma-Glutamine; Glutamine, L; L-Glutamine; Levoglutamid; Levoglutamida; Levoglutamide; Levoglutamidum; Pentanoic acid, 2,5-diamino-5-oxo-, (S) CAS No.: CoE No.:

56‑85‑9 n/a

FL No.: 17.007 EINECS No.: 200‑292‑1

FEMA No.: JECFA No.:

3684 1430

NAS No.:

3684

Description: L-glutamine is odorless, but has a slightly sweet taste. L-glutamine performs a major role in DNA synthesis and supports the immune system by means of glutathione synthesis. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

GLYCEROL

759

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.076 mg

IOFI: n/a

Empirical Formula/MW: C5H10N2O3/146.15 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Solubility

Assay (min)

98%

Specific rotation

Melting point

190–192°C

Soluble in water and ether; insoluble in ethanol Between +15.5° and +16.5° (25°, 1N HCl)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products Nut products

Usual 10.00 20.00 15.00

Max. 350.00 350.00 350.00

Food Category Seasonings, flavorings Soft candy

Usual 25.00 10.00

Max. 350.00 350.00

Synthesis: By isolation from sugar beet juice. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as the most abundant free amino acid in animal plasma and tissue.

GLYCEROL Synonyms: Glycerin; 1,2,3-Propanetriol; Trihydroxypropane CAS No.: CoE No.:

56‑81‑5 n/a

FL No.: n/a EINECS No.: 200‑289‑5

FEMA No.: JECFA No.:

2525 n/a

NAS No.: E No.:

2525 422

Description: Glycerol is a sweet-tasting, syrupy liquid. It has not more than a slight characteristic odor, which is neither harsh nor disagreeable. Glycerol is a trihydric alcohol. It is hygroscopic and its solutions are neutral. Consumption: Annual: 28,833,333.33 lb

Individual: 24.4350 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 182.1320, 172.852, 172.866, 184.1101, 184.1278, 184.1324, 184.1328, 184.1329, 184.1505, 582.1320, 172.615, 172.735, 172.811, 172.830, 172.834, 172.850, 172.861, 184.1535, 184.1555, 184.1622, 184.1764, 582.60; 27 CFR 21.59, 21.151 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1976) Trade association guidelines: FEMA PADI: 7.279 mg Empirical Formula/MW:

C3H8O3/92.09

IOFI: Nature Identical

GLYCEROL ESTER OF ROSIN

760 Specifications: (FCC, 1996) Appearance

Clear, colorless, syrupy liquid

Readily carbonizable substances

Passes test

Assay

Not less than 95% and not more than 100.5% C3H8O3

Residue on ignition

Not more than 0.01%

Chlorinated compounds (as Cl)

Not more than 0.003%

Solubility

Color Passes test Heavy metals (as Pb) Not more than 5 mg/kg

Specific gravity

Miscible with water, alcohol; insoluble in chloroform, ether, fixed oils, volatile oils Not more than 1.249

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 0.49 17.84 13.63 69.72 0.20 0.33 0.02 25.64 0.17

Max. 0.92 34.04 18.55 69.74 0.21 0.46 0.07 42.75 0.20

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 21.71 42.00 1.11 83.59 0.72 21.50 1.78 74.02

Max. 22.49 54.00 1.76 83.59 1.39 23.50 3.75 74.02

Synthesis: Obtained from oils and fats as a by-product in the manufacture of soaps and fatty acids; synthesized from propylene; also production from sugars by fermentation. Aroma threshold values: Greater than 20,000 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, apple, cider, beer, sour cherries, peach and wine.

GLYCEROL ESTER OF ROSIN Synonyms: Rosin, glycerol ester; Rosin, glycerin ester; Rosin, glycerine ester; Rosin, glycerol resin; NovaRes1190; Resin acids and rosin acids, esters with glycerol; Glycerol ester of disproportionated rosin; Glycerol ester of rosin; Glycerol, rosin polymer; Glyceryl rosinate; Gum rosin, glyceryl ester; Ester gum; Foral 85 CAS No.: CoE No.:

8050‑31‑5 n/a

FL No.: n/a EINECS No.: 232‑482‑5

FEMA No.: JECFA No.:

4226 n/a

NAS No.:

n/a

Description: Consumption: Odor and/or flavor used in film formers. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.65 mg

IOFI: n/a

Empirical Formula/MW: C3H8O3,, unspecified Specifications: (The Good Scents Co., 2009) Acid value (max)

11.0

Solubility

Insoluble in water; soluble in ethanol

GLYCEROL TRIBUTYRATE

761

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages

Usual 100.00

Max. 1000.00

Food Category Nonalcoholic beverages

Usual 100.00

Max. 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCEROL TRIBUTYRATE Synonyms: Butanoic acid, 1,2,3- propanetriyl ester; Butyric acid triester with glycerin; Butyrin; Butyrin, tri; Butyryl triglyceride; Glycerin tributyrate; Glycerol tributanoate; Glycerol tributyrate; Glyceroltributyrin; Tributin; Tributyrin; Tri-n-butyrin; Tributyroin; Tributyryl glyceride; 1,2,3-Propanetriyl butanoate CAS No.: CoE No.:

60‑01‑5 747

FL No.: 09.211 EINECS No.: 200‑451‑5

FEMA No.: JECFA No.:

2223 922

NAS No.:

2223

Description: Glycerol tributyrate has a characteristic odor and bitter taste. Consumption: Annual: 1200.00 lb

Individual: 0.001016 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1903, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 108.596 mg

IOFI: Artificial

Empirical Formula/MW:

C15H26O6/302.36

Specifications: (JECFA, 2008) Acid value

5.0

Refractive index

Appearance

Colorless, somewhat oily liquid

Solubility

Assay Boiling point

99% C15H26O6 308°C

Specific gravity

1.431–1.441 (20°C) Miscible in alcohol; soluble in organic solvents and oils; insoluble in water 1.034–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 766.50 21.45 6.79

Max. 956.50 33.70 8.54

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: Prepared by esterification of glycerol with excess butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: bitter, waxy, fatty, cheese and butter nuances. Natural occurrence: Not reported found in nature.

Usual 8.00 2.56 423.10

Max. 10.00 4.38 770.00

GLYCERYL 5-HYDROXYDECANOATE

762

GLYCERYL 5-HYDROXYDECANOATE Synonyms: Decanoic acid, 5-hydroxy-, monoester with glycerol; Decanoic acid, 5- hydroxy-, monoester with 1,2,3-propanetriol; Glyceryl 5-hydroxydcanoate; 5- Hydroxydecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446‑31‑1 10648

FL No.: 09.543 EINECS No.: 247‑699‑0

FEMA No.: JECFA No.:

3685 923

NAS No.:

3685

Description: Glyceryl 5-hydroxydecanoate has a mild, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.325 mg

IOFI: Artificial

Empirical Formula/MW:

C13H26O5/262.34

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

10.0 Colorless to pale yellow, viscous liquid 56% (mono-, di- and trigycerides)

Refractive index Solubility Specific gravity

1.465–1.468 (20°C) Insoluble in water; soluble in hot organic solvents and oils 1.045–1.051 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 15.00 15.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL 5-HYDROXYDODECANOATE Synonyms: Dodecanoic acid, 5-hydroxy-, monoester with glycerol; Glyceryl 5-hydroxydodecanoate; 5-Hydroxydodecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446‑32‑2 10649

FL No.: 09.544 EINECS No.: 247‑700‑4

FEMA No.: JECFA No.:

3686 924

NAS No.:

3686

Description: Glyceryl 5-hydroxydodecanoate has a mild, fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

Individual: n/a

GLYCERYL-LACTO ESTERS OF FATTY ACIDS

763

Trade association guidelines: FEMA PADI: 3.872 mg

IOFI: Artificial

Empirical Formula/MW:

C15H30O5/290.40

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Viscous, colorless to slightly yellow liquid

Solubility

Assay Boiling point

40% (mono-, di- and triglycerides) 120–250 (1–2 mmHg)

Specific gravity

1.464–1.467 (20°C) Insoluble in water; soluble in hot organic solvents and oils; soluble in hot alcohol 1.007–1.013 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 25.00 25.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL-LACTO ESTERS OF FATTY ACIDS Synonyms: Durlac 100; Lactylated mono- and diglyceride; Glyceryl lactopalmitate/stearate CAS No.: CoE No.:

98084‑79‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4124 n/a

NAS No.: EAFUS No.:

n/a 977051‑31‑2

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.852 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

GLYCERYL MONOOLEATE

764

GLYCERYL MONOOLEATE Synonyms: Glycerin monooleate; Glycerine monooleate; Glycerol, 1-mono (9-octa-decenoate); Glycerol monooleate; Glycerol oleate; Glyceryl monooleate; Glyceryl oleate; Monoglyceryl oleate; Monoolein; Monooleoylglycerol; 9-Octadecenoic acid (Z)-, monoester with 1,2,3-propanetriol; Oleic acid glycerol monoester; Oleic acid, monoester with glycerol; Oleic acid monoglyceride; Olein, mon; Oleoylglycerol; Oleylmonoglyceride; Olicine; Peceol; 9-Ooctadecenoic acid (z)-, monoester with 1,2,3-propanetriol CAS No.: CoE No.:

25496‑72‑4 n/a

FL No.: n/a EINECS No.: 247‑038‑6

FEMA No.: JECFA No.:

2526 919

NAS No.:

2526

Description: Glyceryl monooleate has a faint fatty odor. It is a polar lipid that swells in water to give several phases with different rheological properties. Glyceryl monooleate is a mixture of the glycerides of oleic acid and other fatty acids, consisting mainly of monooleate. Consumption: Annual: 84333.33 lb

Individual: 0.07146 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1323; 172.832 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 15.408 mg

IOFI: n/a

Empirical Formula/MW:

C21H40O4/356.54

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Pale-yellowish, oily, somewhat viscous liquid 65%: total 95% mono-/di-/ tri-glycerides 250°C (8 mmHg)

Refractive index Solubility Specific gravity

1.462–1.468 (20°C) Soluble in hot organic solvents and hot alcohol; insoluble in water 0.925–0.935 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 40.00 100.00

Max. 80.00 200.00

Food Category Nonalcoholic beverages

Usual 20.00

Max. 22.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL MONOSTEARATE Synonyms: Glycerin monostearate; Glyceryl monostearate; Glyceryl stearate; Monostearin; Octadecanoic acid, monoester with 1,2,3-propanetriol; Stearic acid, monoester with glycerol; Stearic monoglyceride CAS No.: CoE No.:

31566‑31‑1 n/a

FL No.: n/a EINECS No.: 250‑705‑4

FEMA No.: JECFA No.:

2527 918

NAS No.:

2527

Description: Glyceryl monostearate is waxy to the touch and has a slight, mild fatty odor and taste. The USP describes glyceryl monostearate as consisting of not less than 90% of monoglycerides, chiefly glyceryl monostearate and glyceryl monopalmitate. Consumption: Annual: 3,683,333.33 lb

Individual: 3.1214 mg/kg/day

GLYCERYL TRIBENZOATE

765

Regulatory Status: CoE: n/a FDA: 21 CFR 139.150, 184.1324, 139 et seq., 175.210, 582.1324 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.906 mg

IOFI: n/a

Empirical Formula/MW:

C21H42O4/358.56

Specifications: (JECFA, 2008) Appearance Assay (min)

White to pale yellow wax-like solid 65%: total 95% mono-/di-/ tri-glycerides

Melting point

65–70°C Soluble in hot oils, organic solvents and hot alcohol; insoluble in water

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Imitation dairy

Usual 3.20 2.32 5.00 0.25 1.29 0.48 5.00 1.92

Max. 5.18 3.68 10.00 0.80 1.42 0.82 5.00 2.92

Food Category Meat products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sweet sauce

Usual 0.10 0.02 20.00 2.26 1.06 3.66 0.30 3.90

Max. 0.30 0.03 25.00 5.06 2.01 3.89 0.30 3.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL TRIBENZOATE Synonyms: 1,2,3-Propanetriol brigenzoate; tribenzoin; Glycerol tribenzoate; Glyceryl tribenzoate; 1,2,3-Propanetriol, tribenzoate; Tribenzoin; 1,2,3-Propanetriol, 1,2,3-tribenzoate CAS No.: CoE No.:

614‑33‑5 10656

FL No.: 09.812 EINECS No.: 210‑379‑6

FEMA No.: JECFA No.:

3398 861

NAS No.:

3398

Description: Glyceryl tribenzoate has a little or no odor. Consumption: Annual: <1.00 lb

Individual: 0.001184 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 10.400 mg

IOFI: n/a

GLYCERYL TRIPROPANOATE

766 Empirical Formula/MW:

C24H20O6/404.42

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White crystalline solid

Solubility

Assay (min)

95%

68–72°C Slightly soluble in ethanol at room temperature; some solubility in organic solvents; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 100.00

Max. 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL TRIPROPANOATE Synonyms: Propionic acid, triglyceride; Glycerine tripropionate; Glycerol tripropionate; Glyceryl tripropanoate; 1,2,3-Propanetriol, tripropanoate; Propionin, tri-; Tripropionin; Tripropionine CAS No.: CoE No.:

139‑45‑7 10657

FL No.: 09.263 EINECS No.: 205‑365‑1

FEMA No.: JECFA No.:

3286 921

NAS No.:

3286

Description: Glyceryl tripropanoate is odorless with a bitter taste. Consumption: Annual: 24,666.67 lb

Individual: 0.02090 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.266 mg Empirical Formula/MW:

C12H20O6/260.29

IOFI: Artificial

GLYCINE

767

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

97% 175°C (20 mmHg)

Specific gravity

1.428–1.435 (20°C) Soluble in organic solvents, oils and ethanol; slightly soluble in water 1.065–1.082 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 20.00 10.00

Max. 50.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 39.00

Max. 20.00 39.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: oily, bitter with a fatty, nutty aftertaste. Natural occurrence: Reported not found in nature.

GLYCINE Synonyms: Glycocoll; Aminoacetic acid; Aminoethanoic acid; Acetic acid, amino; Acide aminoacetique; Acido aminoacetico; Acidum aminoaceticum; Amitone; Glicoamin; Gly; Glycin; Glycine; Glycine, nonmedical; Sucre de gelatine CAS No.: CoE No.:

56‑40‑6 11771

FL No.: 17.034 EINECS No.: 200‑272‑2

FEMA No.: JECFA No.:

3287 1421

NAS No.: E No.:

3287 640

Description: Glycine is odorless and has a slightly sweet taste. Consumption: Annual: 4500.00 lb

Individual: 0.003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.812, 172.320, 170.50, 582.5049 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 12.710 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H5O2N/75.07 Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Melting point

Assay (min)

98%

Solubility

245°C Soluble in water; slightly soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Jams, jellies

Usual 50.00 25.00 50.00

Max. 150.00 150.00 150.00

Food Category Nonalcoholic beverages Soft candy

Usual 50.00 25.00

Max. 150.00 150.00

Synthesis: From chloroacetic acid and ammonia; from protein sources, such as gelatin and silk fibroin; from ammonium bicarbonate and sodium cyanide; by catalytic cleavage of serine; from hydrobromic acid and methyleneaminoacetonitrile. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Gelatin and silk fibroin are reportedly the best natural sources of this amino acid.

GLYCYRRHIZIN, AMMONIATED

768

GLYCYRRHIZIN, AMMONIATED Other names: Ammoniated glycyrrhizin; Ammonium glycyrrhizate; alpha-D-Glucopyranosiduronic acid, (3-beta, 20-beta)20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-D-glucuropyranuronosyl-, ammoniate; alpha-D-Glucopyranosiduronic acid, (3beta, 20beta)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-D-glucuropyranuronosyl-, mono ammonium salt; Glycyrrhizic acid ammonium salt; Glycyrrhizic acid ammonium salt; Glycyrrhizic acid, monoammonium salt; alpha-D-; Glycyrrhizic acid monoammonium salt; Glycyrrhizin, ammoniated (Glycyrrhiza spp.); Glycyrrhizic acid, mono ammonium salt trihydrate; Glycyrrhizin monoammonium; Monoammonium glycyrrhizate; Monoammonium glycyrrhizinate CAS No.: CoE No.:

53956‑04‑0 2221

FL No.: 16.060 EINECS No.: 258‑887‑7

FEMA No.: JECFA No.:

2528 n/a

NAS No.:

2528

Description: Licorice (glycyrrhiza) root is the dried and ground rhizome and root portions of Glycyrrhiza glabra or other species of glycyrrhiza. Ammoniated glycyrrhizin is prepared from the water extract of licorice root by acid precipitation, followed by neutralization with dilute ammonia. Monoammonium glycyrrhizinate (C42H62O16NH45H2O) is prepared from ammoniated glycyrrhizin by solvent extraction and separation techniques. Consumption: Annual: 5450.00 lb

Individual: 0.004618 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1408 (not to be used as a nonnutritive sweetener in sugar substitutes), 582.20 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 19.177 mg

IOFI: Natural

Empirical Formula/MW: H

HO

O

H

OH H

HO H

O

HO H

C42H62O16 H3N/839.97

O

H

H

H3C

C H3 H

O

C H3

H

C H3

H

C H3 H

O HO

O H OH

C H3

NH 3

O H

H OH

O

H3C HO

Specifications: (Burdock, 1997) Arsenic (As) Ash

<3 ppm ≤2.5% for ammoniated glycyrrhizin; ≤0.5% for monoammonium glycyrrhizinate

Heavy metals (as Pb) <40 ppm

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Confection, frosting Baked goods Chewing gum Frozen dairy

Usual 27.80 625.00 61.07 720.60 50.14

Max. 58.90 625.00 61.07 2278.00 91.06

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 52.02 400.50 24.57 762.60

Max. 79.07 676.30 51.26 1511.00

GRAPEFRUIT

769

Aroma threshold values: n/a Taste threshold values: n/a

GRAINS OF PARADISE Botanical name: Aframomum melegueta Rosc. Botanical family: Zingiberaceae Other names: Cardamom seed; Guinea grains; Guinea pepper; Melegueta; Alligator pepper Foreign names: Grains de paradis (Fr.), Paradieskoerner (Ger.), Melegueta (Sp.), Grana Paradisi (It.) CAS No.: CoE No.:

n/a 15

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2529 n/a

NAS No.: EAFUS No.:

2529 977050‑87‑5

Description: The plant is native to western tropical Africa. The plant bears yellow-orange seeds with a sharp, spicy, pungent taste. The part used is the seed. It was once used as a spice under the name of piper melegueta. Grains of paradise produces a hot, peppery western African condiment with a cardamom aroma. The oil is obtained by steam distillation of the seeds. The typical yield is approximately 0.5%. Derivatives: Tincture (20% in 75% ethanol) and the distillate (80% ethanol). Consumption: Annual: <1.00 lb

Individual: 0.00002631 mg/kg/day

Regulatory Status: CoE: Seed: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: nonalcoholic beverages 100; meat products. FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.443 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation

ca. –3° to –4°

Specific gravity

0.894–0.884 (15°C)

Physical–chemical characteristics: The oil is a yellow liquid, scarcely scented, with a taste similar to that of the dried product. Composition: The seeds contain up to 3% by weight of dry seeds, 6- and 8-gingerols and 6- and 8-paradols in equal proportions. Seed essential oil has been found to contain eugenol and other phenols (CoE, 2000) Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 3.00

Max. 3.00

Food Category Nonalcoholic beverage

Usual 2.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: n/a

GRAPEFRUIT Botanical name: Citrus paradisi Macfad.; C. decumana L. Botanical family: Rutaceae Foreign names: Pamplemousse (Fr.), Pompelmusen (Ger.), Pamplemusa (Sp.), Pomplemo (It.) Description: The plant grows 9 to 15 m (30 to 50 ft) tall. The tree has a rounded and conical head, ovate glabrous leaves and smooth, gray-brown bark. The tree bears large, white, fragrant flowers. The fruit is large, light lemon or orange, with a thin rind and grayishyellow or flesh pink. The odor is fresh and citrus-like; taste is reminiscent of sweet and bitter orange to some degree. The parts used are the fruit and peel. Historically and botanically, the origin of grapefruit is uncertain and appears to have developed from the Shaddok variety native to the West Indies. The plant is cultivated in the United States (Florida, California, Texas), eastern Asia, West Indies, Brazil and Nigeria. The C. decumana variety yields the largest fruits (up to 10 kg). Derivatives: Juice and extract. Naringin, a bitter, white, crystalline glucoside, is found in the blossoms and the flavedo of the fruits. Naringin yields rhamnose and naringenin (C15H12O5) on hydrolysis. A naringin extract, prepared from the expressed peels, is used for flavors.

GRAPEFRUIT ESSENCE NATURAL

770 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 145.145, 146.132, 150 et seq., 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Chemical components of citrus fruit include sugars, polysaccharides, organic acids, nitrogenous constituents, lipids, carotenoids (that contribute to color), vitamins, minerals, flavonoids and volatile components that contribute to aroma.* It is also high in fiber and water. Some of the constituents (naringin, naringenin, limonin and obacunone) of grapefruits have been found to affect liver enzymes. Aroma threshold values: n/a Taste threshold values: n/a

GRAPEFRUIT ESSENCE NATURAL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6396 977091‑55‑6

Description: See Grapefruit. Consumption: Annual: 15666.67 lb

Individual: 0.01327 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4% with 5% sucrose: citrus, juicy, grapefruit, pulpy, fleshy and fresh.

GRAPEFRUIT OIL Other names: Cold-pressed grapefruit oil; Grape fruit oil (Citrus paradisi Macf.); Grapefruit oil expressed; Oil of grapefruit; Oils, grapefruit CAS No.: CoE No.:

8016‑20‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2530 n/a

NAS No.:

6414

Description: Grapefruit oil is the volatile component obtained by expression of the fresh peels of the fruit. It has a pleasant citrus-like odor and flavor. A low-grade oil is obtained by steam distillation of the crushed peels or even from seeds, but is not used in flavor work. In the United States, grapefruit oil is produced mainly in Florida and to a lesser extent in Texas and California. Consumption: Annual: 24166.67 lb

Individual: 0.02048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 92.361

*

Rangana et al. (1983). Crit. Rev. Food Sci. Nutr. 19, 1.

IOFI: Natural

GRAPE SEED EXTRACT

771

Specifications: (FCC, 1996) Angular rotation

Between +91° and +96°

Refractive index Residue on evaporation Specific gravity

Heavy metals (as Pb) Not more than 0.004% Lead

Not more than 10 mg/kg

Between 1.475 and 1.478 (20°C) Between 5% and 10% Between 0.848 and 0.856 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products Frozen dairy Soft candy Gelatins, puddings

Usual 398.40 60.00 108.90 624.40 386.40

Max. 860.70 90.00 145.40 1083.00 883.30

Food Category Nonalcoholic beverages Alcoholic beverages Hard candy Chewing gum

Usual 164.50 111.60 143.40 1087.00

Max. 276.40 132.80 1977.00 1608.00

Physical–chemical characteristics: Its color is yellow, sometimes reddish (often showing a flocculent separation of waxy material). It is soluble in most fixed oils, often with opalescence or cloudiness. It is slightly soluble in propylene glycol and insoluble in glycerin. It may contain a suitable antioxidant. Essential oil components: The main constituents include limonene (90%), 2 to 3% volatile fraction containing oxygenated compounds and sesquiterpenes, 7 to 8% waxy fraction, C8 to C10 aldehydes (1.67%), geraniol, cadinene, small amounts of citral and dimethyl anthranilate and acids. A terpeneless oil can be prepared by vacuum distillation, yielding a more soluble and more stable concentrated oil. However, a certain amount of terpenes must be left in the oil to retain the characteristic freshness of citrus flavor. Aroma threshold values: Aroma characteristics at 1.0%: dry citrusy grapefruitlike, musty with some fruity orange notes and a terpy and aldehydic nuance. Taste threshold values: Taste characteristics at 10 ppm: dry, citrusy, mildly metallic and juicy aldehydic aftertaste. Natural Occurrence: Reported found in grapefruit.

GRAPEFRUIT OIL CONCENTRATE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6414 977083‑05‑8

Description: See Grapefruit. Consumption: Annual: 24166.67 lb

Individual: 0.02048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GRAPE SEED EXTRACT Botanical name: Vitis vinifera Botanical family: Vitaceae Other names: Masquelier’s™ CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4045 n/a

NAS No.:

n/a

Description: Grape seed extract has an astrigent taste. Consumption: Annual: n/a

Individual: 3 mg/kg/day (reported in FDA GRAS notification)

GUAIAC (GUM)

772 Regulatory Status: CoE: n/a FDA: GRAS (FDA GRN 000124) FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 39.399 mg/day (FEMA)

IOFI: n/a

Composition: Standardized grape seed extracts are reported to contain 74 to 78% oligomeric proanthocynidins and less than approximately 6% of free flavanol monomers on a dry weight basis. Specifically, grape seed extract contains the flavanol monomers (+)-catechin, (–)-epicatechin, (–)-epicatechin gallate, (–)-epigallocatechin and (–)-epigallocatechin gallate. Specifications: As cited in an FDA GRAS notification, specifications of grape seed extract include limits on the maximum levels of total phenols (gallic acid equivalents), total monomers, loss on drying, protein, ash, fat, polysaccharides, heavy metals, and microbial contaminants. Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Cheese Condiments, relishes Frozen dairy Gelatins, puddings Imitation dairy

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Max. 200.00 200.00 200.00 200.00 200.00 200.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soups Sugar substitutes

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Max. 200.00 200.00 200.00 200.00 200.00 200.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC (GUM) Botanical name: Guaiacum officinale L., G. sanctum L., Bulnesia sarmienti Lor. Botanical family: Zygophyllaceae Other names: Guaiac gum (Guaiacum spp.); Guaiac resin; Guiacum (resin); Gum guaiac; Gum guaiacum; Resin guaiac Foreign names: Gaiac (Fr.); Guajachol (Ger.), Guajaco (Sp.), Guaico (It.) CAS No.: 9000‑29‑7 FL No.: n/a FEMA No.: n/a NAS No.: n/a CoE No.: n/a EINECS No.: 232‑535‑2 JECFA No.: n/a Description: Bulnesia sarmienti Lor. is a wild tree 3 to 4 m high, widespread in the woods of Argentina and in the Gran Chaco area of Paraguay. This variety yields the true guaiac G. officinale L., also a tree native to tropical America (Caribbean Islands), grows wild or cultivated in Venezuela, Jamaica, Cuba and Colombia. This variety yields a resinous substance from which a tincture is prepared. The gum occurs as irregular masses enclosing fragments of vegetable tissues, or in large, nearly homogeneous masses and occasionally in more or less rounded or ovoid tears. The wood and sawdust from the tree are the parts used. Guaiac has a soft, pleasant, roselike odor reminiscent of tea roses and a slightly acrid taste. Derivatives: Fluid extract, tincture (mainly from G. officinale L.). The tincture is generally a 10% solution in 60% ethanol. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0 to 2.5 mg/kg bw (1973). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Alcohol-insoluble residue Ash (acid-insoluble) Ash (total) Heavy metals (as Pb)

Not more than 15%

Lead

Not more than 10 mg/kg

Not more than 2% Not more than 5% Not more than 0.002%

Melting range Rosin

Between 85° and 90°C Passes test

GUAIAC WOOD EXTRACT

773

Physical–chemical characteristics: Externally, the gum is brownish-black to dusky-brown, acquiring a greenish color on long exposure; the fractured surface has a glassy luster. The thin pieces are transparent and vary in color from brown- to yellowish-orange. The powder is moderate yellow-brown, becoming olive-brown on exposure to the air. Guaiac gum dissolves incompletely, but readily in alcohol, ether, chloroform and solutions of alkalies. It is slightly soluble in carbon disulfide. Composition: Guaiac gum contains guaiaconic acid, 70.3%; guaiac–resinic acid, 10.5%; guaiac-beta-resin, 9.8%; guaiacic acid, guaiac-yellow and impurities, 4.9%; gum, 3.7%; ash constituents, 0.8%. The resin of guaiac, upon dry distillation, yields a brown-red tar containing guaiacol, pyroguaiacin, guaiol (guaiacen), tiglin-aldehyde and kreosol. Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC GUM EXTRACT CAS No.: CoE No.:

84650‑13‑5 n/a

FL No.: n/a EINECS No.: 283‑494‑2

FEMA No.: JECFA No.:

2531 n/a

NAS No.:

2531

Description: See Guaiac (Gum). The fluid extract is a reddish-brown liquid with a pleasant odor and burning, bitter taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0 to 2.5 mg/kg bw (1973). Trade association guidelines: FEMA PADI: 41.600 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 400.00

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC WOOD EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2533 n/a

NAS No.: EAFUS No.:

2533 977083‑52‑5

Description: See Guaiac Gum. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.056 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 60.00 60.00 10.00

Max. 80.00 80.00 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 60.00 30.00

Max. 20.00 80.00 40.00

GUAIAC WOOD OIL

774

GUAIAC WOOD OIL Other names: Champaca-wood oil; Oils, champaca wood; Oils, essential, guaiac wood CAS No.: 8016‑23‑7 FL No.: n/a FEMA No.: 2534 NAS No.: 2534 n/a EINECS No.: n/a JECFA No.: n/a CoE No.: Description: The oil is obtained by steam distillation of chipped wood of Bulnesia sarmienti in approximately 3% yields. It has a woody, rose-like odor reminiscent of tea rose. Sometimes the oil exhibits a smoky note. Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.504 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation –3° to –12° at 20° Solubility Refractive index 1.5020–1.5070 (20°C) Specific gravity Physical–chemical characteristics: It is a thick, viscous, orange-brown mass.

1:7 in 70% ethanol 0.960–0.975 (25°C/25°C)

Essential oil composition: The main constituent of the oil, also known as champaca wood oil, is guaiol, a sesquiterpene alcohol (85%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings Aroma threshold values: n/a

Usual 0.93 10.66 20.88 2.28 2.13

Max. 1.89 14.19 20.88 4.31 3.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.72 10.00 0.75 7.11

Max. 5.36 22.00 1.45 11.38

Taste threshold values: n/a

GUAIACOL Synonyms: Guaiacol; o-Guaiacol; Guaicolina; Guaiastil; Guajakol; o-Hydroxyanisole; 2-Hydroxyanisole; 1-Hydroxy-2methoxybenzene; o-Methoxyphenol; 2-Methoxyphenol; 2-Methoxy-4-propenylphenol; Methylcatechol; o-Methyl catechol; Phenol, o-methoxy-; Phenol, 2-methoxy-; Propenylguaiacol; Pyrocatechol methyl ester; Pyrocatechol monomethyl ether; Pyroguaiac acid; 4-Propenylguaiacol CAS No.: 90‑05‑1 FL No.: 04.005 FEMA No.: 173 EINECS No.: 201‑964‑7 JECFA No.: CoE No.: Description: Guaiacol has a characteristic sweet odor. It is slightly phenolic. Consumption: Annual: 366.67 lb

2532 713

NAS No.:

2532

Individual: 0.0003107 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515; 27 CFR 21.65, 21.151 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.643 mg Empirical Formula/MW:

C7H8O2/124.14

IOFI: Natural

GUAIACYL ACETATE

775

Specifications: (JECFA, 2000) Appearance

Colorless to amber crystals

Refractive index

Assay (min)

99.0%

Solubility

Boiling point Melting point

203–206°C 28°C

Specific gravity

1.540–1.545 (20°C) Slightly soluble in water; slightly soluble in alcohol 1.1129–1.140 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 1.00 1.69 0.10 0.01 0.69

Max. 3.00 3.39 0.10 0.01 1.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 0.89 3.29 0.76 0.81

Max. 1.84 6.31 1.45 1.87

Synthesis: Obtained from hardwood tar or synthetically from o-nitrophenol via o-anisidine. Aroma threshold values: Detection: 3 to 31 ppb; aroma characteristics at 1.0%: phenolic, smoky, spicy, medicinal, vanilla, savory meaty, woody with a bourbon whiskey casky nuance. Taste threshold values: Taste characteristics at 2.0 ppm: woody, phenolic, bacon, savory, smoky and medicinal. Natural occurrence: Detected in the distillation product from guaiac resin; guaiacol is found in castoreum oil, in the essential oil from flowers of Pandanus odoratissimus L., in the distillation waters of orange leaves, in the essential oil of Ruta Montana L. and in the essential oil of tobacco leaves. Also reported found in lemon peel oil, bog blueberry, asparagus, cabbage, celery, onion, chive, tomato, peppermint oil, rye bread, Parmesan cheese, butter, smoked fish, meats, barley, dried bonito, malt, hardwood smoke, cognac, beer, brandy, rum, whiskies, sherry, grape wines, cocoa, coffee, tea, peanuts, popcorn, soybeans, avocado, beans, mushroom, sesame seed, mango, tamarind, rice dill, licorice, corn oil, cuttlefish and other sources.

GUAIACYL ACETATE Synonyms: Acetyl guaiacol; o-Methoxyphenyl acetate; o-Acetoxyanisole; 1-Acetoxy-2-methoxybenzene; o-Anisyl acetate; Eucol; Guaiacol acetate; Guaiacyl acetate; 2-Methoxyphenol acetate; 2-Methoxyphenyl acetate; Phenol, o-methoxy-, acetate; Phenol, 2-methoxy-, acetate; Phenol, 2-methoxy-, 1-acetate CAS No.: CoE No.:

613‑70‑7 552

FL No.: 09.174 EINECS No.: 210‑350‑8

FEMA No.: JECFA No.:

3687 718

NAS No.:

3687

Description: Guaiacyl acetate has an odor similar to that of guaiacol. Consumption: Annual: <1.00 lb

Individual: 0.0003508 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.065 mg

IOFI: Nature Identical

Empirical Formula/MW:

O

C9H10O3/166.18 O

O C H3

C H3

GUAIACYL PHENYLACETATE

776 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale, straw-colored liquid

Solubility

Assay (min) Boiling point

98% 240–241°C

Specific gravity

1.507–1.513 (20°C) Insoluble to slightly soluble in water; miscible in alcohol 1.127–1.134 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.39 4.80 5.00

Max. 15.20 9.59 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.52

Max. 10.00 11.20

Synthesis: From guaiacol and excess acetic anhydride in the presence of trace amounts of H2SO4. Aroma threshold values: Aroma characteristics at 5.0%: phenolic, guaiacol, smoky and harm-like with a woody, vanilla nuance. Taste threshold values: Taste characteristics at 50 ppm: woody, guaiacol, smoky, astringent and phenolic with vanillin and coumarin nuances. Natural occurrence: Reported found in cocoa.

GUAIACYL PHENYLACETATE Synonyms: o-Methoxyphenyl phenylacetate; Benzeneacetic acid, 2-methoxyphenyl ester; Guaiacyl phenylacetate; Guaiacol phenylacetate CAS No.: CoE No.:

4112‑89‑4 238

FL No.: 09.711 EINECS No.: 223‑898‑8

FEMA No.: JECFA No.:

2535 719

NAS No.:

2535

Description: Guaiacyl phenylacetate has a heavy, dry, woody, herbaceous odor and a woody, spicy, smoky flavor. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.970 mg

IOFI: Artificial

Empirical Formula/MW:

C15H14O3/242.27

Specifications: (JECFA, 2000) Acid value (max)

1.0

Melting point

Appearance

Amber, viscous liquid

Solubility

Assay (min)

97%

38°C Insoluble in water; very soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.47 2.44 3.00

Max. 6.46 3.25 4.00

Food Category Gravies Nonalcoholic beverages Soft candy

Synthesis: From phenylacetyl chloride and guaiacol in aqueous alkaline solutions or using pyridine.

Usual 0.20 0.73 3.14

Max. 0.50 1.56 4.75

GUAIOL ACETATE

777

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sweet, phenolic, spicy, anisic with clover honey and vanilla nuances. Natural occurrence: Reported not found in nature.

GUAIENE Synonyms: 1,4-Dimethyl-7-isopropenyl-Δ-9,10-octahydroazulene; Azulene; Guaia-1(5),7 (11)-diene; Guaiene; beta-Guaiene; 1,2,3,4,5,6,7,8-Octahydro-1,4-dimethyl-7-(1-methylethylidene)-azu-Lene,(1S,cis);(1S-cis)-1,2,3,4,5,6,7,8-Octahydro-7isopropylidene-1,4-dimethylazulene CAS No.: CoE No.:

88‑84‑6 n/a

FL No.: 01.026 EINECS No.: 201‑860‑1

FEMA No.: JECFA No.:

n/a 1347

NAS No.:

7719

Description: Guaiene has earthy and spicy aroma and a delicate, woody flavor. Consumption: Annual: <1.00 lb

Individual: 0.00005701 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: C15H24/204.36 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Mobile, greenish-yellow liquid

Solubility

Assay (min) Boiling point

96% 118°C (2 mmHg)

Specific gravity

1.503–1.509 (20°C) Soluble in oils and alcohol; insoluble in water and propylene glycol 0.912–0.918 ( 25°C)

Synthesis: Usually prepared by dehydrating guaiol with KHSO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Guaiene is a bicyclic sesquiterpene found naturally in patchouli oil and other essential oils in small quantities. Reported found in lime peel oil, peppermint oil, calamus, lovage root, seed and leaf and mangosteen (Garcinia mangostana L.).

GUAIOL ACETATE Synonyms: 1,4-Dimethyl-7-(α-hydroxy-isopropyl)-Δ-9,10-octahydroazulene acetate; 5-Azulene-methanol, 1,2,3,4,5,6,7,8-octahydro-alpha,alpha,3,8-tetramethyl-, acetate, (3S-(3alpha,5alpha,8alpha))-; 5-Azulenemethanol, 1,2,3,4,5 alpha,6,7,8-octahydro-alpha,alpha,3beta,8beta-tetramethy-l-, acetate; Guai-1(5)-en-11-ol, acetate; Guaiac acetate; Guaiol acetate; Guaiyl acetate; 1-Methyl-1-((3S,8S)-1,2,3,4,5,6,7,8-octahydro-3,8-dimethylazulen-5-yl)ethyl acetate CAS No.: CoE No.:

134‑28‑1 10659

FL No.: 09.808 EINECS No.: 205‑135‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7729

Description: Guaiol acetate has a faint but lasting rose odor and sweet taste suggestive of currant. It is not very stable. Consumption: Annual: 88.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

Individual: 0.00007485 mg/kg/day

GUARANA (GUM)

778 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C17H28O2/264.41

Specifications: (The Good Scents Co., 2009) Acid value (max) Appearance Assay (min) Boiling point

1.0 Yellowish viscous liquid to solid 95% 268–270°C

Flash point Refractive index Specific gravity

>100°C 1.489–1.495 (20°C) 0.970–0.985 (20°C)

Reported uses (ppm): n/a Synthesis: By acetylation of guaiol, which is one of the constituents of the essential oil from guaiac wood. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GUARANA (GUM) Botanical name: Paullinia cupana H.B.K. (P. sorbilis Mart.) Botanical family: Sapindaceae Other names: Guarana paste or gum; Brazilian cocoa; Zoom Foreign names: Quarane (Fr.), Guarana (Ger.), Guarana (Sp.), Cupana Guarana (It.) CAS No.: CoE No.:

84929‑28‑2 n/a

FL No.: n/a EINECS No.: 284‑512‑1

FEMA No.: JECFA No.:

2536 n/a

NAS No.:

2536

Description: Climbing, fast-growing shrubs cultivated in Brazil, Uruguay, Venezuela and other South American countries. It bears orange-yellow fruits that contain up to three seeds each. The seeds are collected and dry-roasted over fire. Guarana is the dried paste made from the crushed seeds. The part used is the seed. Guarana has an astringent, tonic, chocolate-like flavor. The extract is prepared by alcoholic extraction of the paste. Derivatives: Guarana paste (gum), extracts and flavor distillates. The comminuted and roasted guarana seeds are mixed with water to form a paste that exhibits a chocolate-like flavor. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg

IOFI: Natural

Specifications: Vapor pressure (calculated): 0.01 mmHg at 20°C Physical–chemical characteristics: Guarana is a brown powder with characteristic taste and odor. Essential oil composition: The main constituents include caffeine (theine), tannic acid, theophylline, theobromine, adenine, guanine, xanthine, hypoxanthine, resins, fixed oil, gums and saponins. Guarana is high in catechutannic acid and catechol, present in a concentration of 5 to 6% dry weight.

GUAR GUM

779

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Nonalcoholic beverages

Usual 1.00 8.60

Max. 10.00 16.00

Food Category Soft candy

Usual 10.00

Max. 20.00

Aroma threshold values: Aroma characteristics at 100%: slightly sweet, cocoalike, woody with herbal, medicinal and root beer-like nuances. Taste threshold values: Taste characteristics at 0.70%: bitter, astringent, woody with a good mouthfeel, and root beer-like nuances.

GUAR GUM Botanical name: Cyamopsis tetragonoloba (L.) Botanical family: Fabaceae Other names: Burtonite v-7-e; Cyamopsis tetragonolobus gum; Guar flour; Gum cyamopsis; Jaguar A 20B; Jaguar A 20D; Jaguar A 40F; Jaguar no. 124; Jaguar plus; Jaguar 6000; Plant extract, guar gum; Regonol; Cyamopsis gum; Galactasol; Guar; Guaran; Gum guar; Guar gum; Rein guarin; Solvent purified guar gum CAS No.: CoE No.:

9000‑30‑0 n/a

FL No.: n/a EINECS No.: 232‑536‑8

FEMA No.: JECFA No.:

2537 n/a

NAS No.: E No.:

2537 412

Description: Guar gum is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus. It has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop. The guar is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance. The guar pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds. Guar gum is odorless. As in the case of locust bean gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum. Typically, guar gum is around 80% of the endosperm of the guar seed. As the endosperm is about 40% of the seed, guar gum is roughly 30% of the guar plant seed. It is harvested before the first rain following the first frost to obtain maximum yield and purity (Burdock, 1997). Consumption: Annual: 5,400,000.00 lb

Individual: 4.5762 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 150 et seq., 184.1339, 582.7339 FDA (other): n/a JECFA: ADI: Not specified (1975) Trade association guidelines: FEMA PADI: 1.933 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 7%

Lead

Not more than 5 mg/kg

Not more than 3 mg/kg Not more than 1.5% Not less than 70% Not more than 0.002%

Loss on drying Protein Starch

Not more than 15% Not more than 10% Passes test

Physical–chemical characteristics: Guar gum is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate. Composition: Guar gum consists chiefly of a high molecular weight hydrocolloid polysaccharide (galactomannan), composed of a straight chain of D-mannose with a D-galactose side chain at approximately every other mannose unit. The mannose units are β-(1→4) linked and the single D-galactose units are joined to this chain by α-(1→6) linkages. The mannose–galactose ratio is about 2:1.

GUAVA

780 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fish products Frozen dairy Fruit ices Fruit juice Fats, oils Gravies

Usual 1.61 10.11 1.23 0.16 0.01 1.17 1.88 1.55 1.20 2.56

Max. 1.96 11.26 7.83 0.50 0.02 2.69 4.18 1.93 3.38 3.02

Food Category Gelatins, puddings Imitation dairy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Snack food Soups Sweet sauce

Usual 0.25 2.04 0.20 1.67 2.00 0.03 10.08 1.11 1.17 7.00

Max. 0.25 4.90 0.29 4.25 2.50 0.09 10.75 3.24 1.18 9.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAVA Botanical name: Psidium species Botanical family: Myrtaceae Other names: Yellow guava CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

8229 977050‑90‑0

Description: The name guava includes several tropical plants of the myrtle family that yield delicious fruits. The common guava (P. guajava) is a small, evergreen bush with fragrant, white flowers on solitary axillary stalks. The fruits are larger than a hen’s egg, roundish or pear-shaped, smooth and yellow. The rind is thin and brittle; the pulp is firm, aromatic, sweet and full of bony seeds. The common guava and the cattley or strawberry guava are grown extensively in Florida and southern California. The mara gamba (P. pygmaeum) is a dwarf species of Brazil with fruits no larger than gooseberries. The part used is the fruit. Consumption: Annual: <1.00 lb

Individual: 0.002821 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et seq., 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Guava is known to contain lycopene. Xanthene dyes (i.e., phloxine B and uranine or phloxine B alone) isolated from guava fruits are phototoxic to tephritid fruit flies infesting guava fruits.* Sixteen carotenoids were isolated from the flesh of Brazilian red guavas (Psidium guajava L.). The carotenoids were identified as phytofluene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-beta-carotene, (all-E)-gamma-carotene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-lycopene, (all-E, 3R)-beta-cryptoxanthin, (all-E, 3R)-rubixanthin, (allE, 3S,5R,8S)-cryptoflavin, (all-E, 3R,3ʹR, 6ʹR)-lutein, (all-E, 3S,5R,6R,3ʹS,5ʹR,8ʹR)-, and (all-E, 3S,5R,6R,3ʹS, 5ʹR,8ʹS)-neochrome. Thirteen of the carotenoids identified are reported as guava carotenoids for the first time.† Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2%: fruity, tropical, apricot, peach and astringent.

GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE Botanical name: Acacia senegal L. Willd. Botanical family: Leguminosae

* †

Alcantara-Licudine et al. (2000). J. AOAC Int. 83, 563. Mercadante et al. (1999). J. Agric. Food Chem. 47, 145.

GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE

781

Other names: Modified Gum Acacia; Gum Arabic, hydrogen octenylbutanedioate CAS No.: CoE No.:

455885‑22‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4227 n/a

NAS No.:

n/a

Description: A cream-colored to white powder. Produced from acacia gum by a process analagous to the production of modified food starch. Regulatory Status: FDA: 21 CFR 172.230, 172.780, 184.1330, 582.7330 FDA (other): n/a Trade association guidelines: FEMA PADI: 8114.300 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 5000.00 5000.00 5000.00 5000.00 28000.00 5000.00 62000.00 5000.00 7500.00 5000.00 6500.00 5000.00 12500.00 5000.00 5000.00 232500.00 5000.00

Max. 10000.00 10000.00 10000.00 10000.00 56000.00 10000.00 124000.00 10000.00 15000.00 10000.00 13000.00 10000.00 25000.00 10000.00 10000.00 465000.00 10000.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 5000.00 5000.00 5000.00 5000.00 10000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 20000.00 425000.00 5000.00 5000.00 5000.00

Max. 10000.00 10000.00 10000.00 10000.00 20000.00 10000.00 10000.00 10000.00 10000.00 10000.00 10000.00 10000.00 40000.00 850000.00 10000.00 10000.00 10000.00

H HAW BLACK Botanical name: Viburnum prunifolium L. Botanical family: Caprifoliaceae Foreign names: Viorne americain (Fr.), Amerikaniseher Schneeball (Ger.), Viburno (Sp.), Viburno (It.) Description: Shrub or small tree, approximately 3 m (10 ft) high, native to the United States (Connecticut, Michigan, Georgia, Arkansas, Mississippi, Florida). The plant has obtuse or slightly pointed leaves similar to the Prunus species, ellipsoid or ovoid fruits, and highly flexible branches. The part used is the bark from the branches. Haw black is tonic, bitter and aromatic. Derivatives: Fluid extract, tincture (20% in 60% ethanol) and dried water alcoholic extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents include salicin (saligenin glucoside), viburnin and a trace of essential oil. 1-Methyl 2,3-dibutyl hemimellitate, a novel component, has been isolated from Viburnum prunifolium.* Aroma threshold values: n/a Taste threshold values: n/a

HAW BARK BLACK EXTRACT CAS No.: CoE No.:

84929‑54‑4 n/a

FL No.: n/a EINECS No.: 284‑537‑8

FEMA No.: JECFA No.:

2538 n/a

NAS No.:

2538

Description: See Haw Black. Consumption: Annual: 2766.67 lb

Individual: 0.002344 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.503 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.20

Max. 0.50

Food Category Nonalcoholic beverages

Usual 4.77

Max. 6.00

Aroma threshold values: n/a Taste threshold values: n/a

HEMLOCK (SPRUCE)† Botanical name: Tsuga canadensis (L.) Carriere - Eastern hemlock; Tsuga heterophylla (Raf.) Sarg. — Western hemlock; Picea glauca (Moench) Voss — Canadian, or white, spruce; Picea mariana (Mill.) Britton, Sterns & Poggenb. — Canadian black spruce * †

Jarboe et al. (1969). J. Org. Chem. 34, 4202. Hemlock and Spruce oils/extracts were “GRASed” as group by FEMA, although the FDA makes the distinction between the two.

783

HELIOPSIS LONGIPES EXTRACT

784 Botanical family: Pinaceae Foreign names: Sapin (Fr.), Tanne (Ger.), Puiche (Sp.), Pino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6076 977074‑62‑6

Description: Hemlock: Nine species of evergreen, mostly hardy, coniferous trees, belong to the genus Tsuga. They are medium to large in size and usually pyramid-shaped. Native to North America, Japan, Taiwan, China and the Himalayas, the species has horizontal branches, solitary monoecious flowers and globose to ovoid or oblong cones with thin, persistent scales. The bark of T. canadensis is a valuable source of tannin. T. heterophylla is the largest North American species, being 70 m (230 ft) or more in height. Spruce: P. glauca is a tall tree (15 to 45 m, or 49 to 148 ft tall) resembling the balsam fir (Abies balsamea). White spruce has slender, pale, glaucous leaves and cylindrical cones with thin scales. P. canadensis is a shorter tree of 8 to 12 m (26 to 39 ft). It has short, thick, pale bluish-green leaves and short, ovoid or subglobose cones persisting for several years. Distillation of needles and twigs of the above plants yields hemlock and spruce oils. No attempt is made to keep these species separate for oil production; hence, spruce oil and hemlock oil are used interchangeably in commercial practice. Hemlock (spruce) has a pleasant balsamic, fresh, pine-needle odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

HELIOPSIS LONGIPES EXTRACT Botanical name: Heliopsis longipes S.F. Blake. Botanical family: Asteraceae Other names: Chilcaun extract; Gold root extract CAS No.: CoE No.:

792933‑14‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4220 n/a

NAS No.:

n/a

Description: Perennial herb native to Mexico. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.704 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Condiments, relishes Gravies Hard candy Aroma threshold values: n/a Taste threshold values: n/a

Usual 25.00 350.00 25.00 25.00 200.00

Max. 150.00 800.00 120.00 150.00 600.00

Food Category Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 20.00 100.00 25.00 200.00

Max. 100.00 500.00 150.00 600.00

HEMLOCK (SPRUCE) NEEDLES AND TWIGS OIL (Picea spp.)

785

HEMLOCK NEEDLES AND TWIG OIL Other names: Oil hemlock; Oils, hemlock CAS No.: CoE No.:

8008‑10‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The oil is obtained by steam distillation of needles and twigs from the above-mentioned botanical sources. It has a pleasant pine-needle odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Refractive index

37–45%

Solubility

1:1 or more in 90% ethanol

1.4670–1.4720 (20°C)

Specific gravity

0.9000–0.915 (25°C/25°C)

Physical–chemical characteristics: It is a pale yellow to light yellow liquid. Essential oil composition: The main constituents include bornyl acetate, borneol, alpha-pinene, camphene, limonene, beta-pinene and myrcene. Aroma threshold values: n/a Taste threshold values: n/a

HEMLOCK (SPRUCE) NEEDLES AND TWIGS OIL (Picea spp.) CAS No.: CoE No.:

8008‑80‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3034 n/a

NAS No.:

3034

Description: See Hemlock. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.763 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 18.30 76.87 11.91

Max. 7.55 21.86 76.87 15.10

N ote: FEMA does not distinguish between hemlock and spruce.

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 12.00 2.28 4.11 16.52

Max. 15.00 4.06 5.65 20.00

HEPT-trans-2-EN-1-YL ACETATE

786

HEPT-trans-2-EN-1-YL ACETATE Synonyms: 2-Hepten-1-ol, acetate, (2E)-; 2-Hepten-1-ol, acetate, (E)-; (E)-2-Heptenyl acetate; trans-2-Heptenyl acetate; (E)-Hept-2-enyl acetate; trans-hept-2-enyl acetate; (E)-2-Hepten-1-yl acetate; 2-Hepten-1-yl acetate; trans-2-Hepten-1-yl acetate; Hept-2-enyl acetate CAS No.: CoE No.:

16939‑73‑4 10661

FL No.: 09.385 EINECS No.: 241‑002‑3

FEMA No.: JECFA No.:

4125 1798

NAS No.:

n/a

Description: Colorless liquid; fresh leaf aroma Consumption: Odor and/or flavor used in berry, candy, fat, and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C H3

O H3C

C9H16O2/156.22

O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

192–193°C 1.428–1.434 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.889–0.895 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce Snack foods

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Synthesis: n/a Aroma threshold values: Medium strength odor; fruity type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

HEPT-2-EN-1-YL ISOVALERATE

787

HEPT-2-EN-1-YL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, (E2)-heptenyl ester; (E)-Hept-2-enyl isovalerate;a Hept-2-enyl isovalerate; 2-Heptenyl 3-methylbutanoic acid ester; (E,Z)-Hept-2-en-1-yl isovalerate; 2-Hepten-1-yl isovalerate CAS No.: CoE No.: a

253596‑70‑2 94109‑97‑4a 10664

FL No.: 09.303 a EINECS No.: 302‑537‑9

FEMA No.: JECFA No.:

4126 1799

NAS No.:

n/a

CAS No. 94109‑97‑4 for isomer (E)-Hept-2-enyl isovalerate.

Description: Colorless liquid; sweet green aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C12H22O2/198.30

C H3

O H3C O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

262–263°C 1.443–1.449 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.868–0.873 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Synthesis: Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

2,4-HEPTADIENAL

788

2,4-HEPTADIENAL Synonyms: 2,4-Heptadienal, (2E,4E)-; 2,4-Heptadienal; trans,trans-2,4-Heptadienal; trans-2-trans-4-Heptadienal; 2,4-Heptadienal, (E,E)-; (E,E)-2,4-Heptadienal; (E,E)-2,4-Heptadien-1-al; (2E, 4E)-Hepta-2,4-dienal CAS No.: CoE No.:

4313‑03‑5 729

FL No.: 05.084 EINECS No.: 224‑328‑0

FEMA No.: JECFA No.:

3164 1179

NAS No.:

3164

Description: 2,4-Heptadienal has a fatty, green odor. In auto-oxidizing fats and oils, it retards or prevents the development of “off-flavors.” Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10O/110.15 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Slightly yellow liquid

Solubility

Assay Boiling point

92% C7H10O (sum of isomers) 84°C (1 mmHg)

Specific gravity

1.478–1.480 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.822–0.828 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.53 0.53 1.00 1.00

Max. 1.10 1.60 2.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.37 0.53 1.00

Max. 2.88 1.10 2.00

Synthesis: By reduction with LiAlH4 of the dienoic acid prepared by the Doebner synthesis, followed by oxidation with MnO2 of the resulting dienol to the corresponding dienol; by the method of Marshall and Whiting. Aroma threshold values: Aroma characteristics at 0.10%: green fatty, herbal, vegetative, aldehydic oily with cucumber and fried nuances. Taste threshold values: Taste characteristics at 0.25 ppm: green fatty, harsh chicken fat, cucumber with brothy and fishy nuances. Natural occurrence: Reported found as a volatile component in boiled chicken, in peas by enzymatic formation from lipids, as the odorous component in Vaccinium macrocarpon; additional products in which 2,4-heptadienal has been reportedly identified include soybean oil, black-tea aroma (trans- and cis-form); bilberry aroma (Vaccinium myrtillus); frozen peas, sunflower oil, autooxidized lard, salted salmon, sturgeon caviar and salmon roe; the trans,trans-form has been reported found among the volatile flavor components of potato chips and tomato. Also reported found in natural sources including cranberry, guava, melon, blackberry, avocado, cabbage, raw or cooked potato, tomato, butter, lean fish, smoked fish, chicken fat, cooked chicken, beef fat, tea, cooked beef, lamb and pork, peanut oil, peanut butter, mango, cauliflower, broccoli, tamarind, figs, corn tortillas, lemon balm, oysters, crayfish, clams, mate and Virginia tobacco.

trans-2-trans-4-HEPTADIEN-1-OL Synonyms: 2,4-Heptadien-1-ol, (2E,4E)-; 2,4-Heptadien-1-ol, (E,E)-; (2E,4E)-Heptadienol; (E,E)-Hepta-2,4-dien-1-ol; 2,4-Heptadien-1-ol; (2E,4E)-Hepta-2,4-dien-1-ol CAS No.: CoE No.:

33467‑79‑7 n/a

FL No.: 02.153 EINECS No.: 251‑535‑3

Description: Colorless liquid; green, fruity aroma.

FEMA No.: JECFA No.:

4127 1784

NAS No.:

n/a

γ-HEPTALACTONE

789

Consumption: Odor and/or flavor used in cheese and nut almond. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C7H12O/112.17

C H3

HO

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

80°C (14 mmHg) 1.487–1.493 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol 0.877–0.881 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fatty type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

γ-HEPTALACTONE Synonyms: Heptanolide-(4,1); 4-Hydroxyheptanoic acid, γ-lactone; γ-n-Propyl-γ-butyrolactone; Dihydro-5-propyl-2(3H)furanone; 2(3H)-Furanone, dihydro-5-propyl-; gamma-Heptalactone; gamma-Heptanolactone; Heptanolide-4,1; Heptan4-olide; 4-Hydroxyheptanoic acid lactone; 4-Hydroxyheptanoic acid, gamma-lactone; gamma-Propiobutyrolactone; gamma-Propyl-gamma-butyrolactone CAS No.: CoE No.:

105‑21‑5 2253

FL No.: 10.020 EINECS No.: 203‑279‑9

FEMA No.: JECFA No.:

2539 225

NAS No.:

2539

Description: γ-Heptalactone has a sweet, coconut-like, caramel and a malty, caramel, sweet odor, and herbaceous taste. Consumption: Annual: 800.00 lb

Individual: 0.0006779 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

HEPTANAL

790 Trade association guidelines: FEMA PADI: 12.576 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O2/128.17

C H3

O

O

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless, slightly oily liquid 98% C7H12O2 61–62 (2 mmHg)

Refractive index Solubility Specific gravity

1.439–1.445 (20°C) Miscible with alcohol, most fixed oils 0.997–1.004 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 66.72 32.17 32.20

Max. 1.00 73.54 43.42 43.33

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.67 16.23 40.86

Max. 0.67 20.21 49.63

Synthesis: Obtained in low yields by hydrogenation of ethyl β-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst. Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 15 ppm: sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco nuances. Natural occurrence: Reported found in green tea, asparagus, beer, strawberry, peach and beef.

HEPTANAL Synonyms: Aldehyde C-7; Eanthal; Enanthaldehyde; Enanthic aldehyde; Enanthole; Heptaldehyde; n-Heptaldehyde; Heptanal; n-Heptanal; n-Heptanal; Heptanaldehyde; Heptylaldehyde; Heptyl aldehyde; Oenanthal; Oenanthaldehyde; Oenanthic aldehyde; Oenanthol CAS No.: CoE No.:

111‑71‑7 117

FL No.: 05.031 EINECS No.: 203‑898‑4

FEMA No.: JECFA No.:

2540 95

NAS No.:

2540

Description: Heptanal has a very strong, fatty, harsh, pungent odor and an unpleasant, fatty taste. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 12 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.792 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 2003) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

92% C7H14O 153°C

Specific gravity

1.412–1.420 (20°C) Slightly soluble in water; miscible in alcohol, ether fixed oils; 1:2 in 70% alcohol 0.814–0.819 (25°C)

HEPTANAL DIMETHYL ACETAL

791

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.74 0.07 3.31 3.31

Max. 11.60 0.07 5.24 5.10

Food Category Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 5.00 2.55 3.23 6.51

Max. 50.00 10.00 5.09 8.77

Synthesis: Obtained by distilling castor oil, preferably under reduced pressure. Aroma threshold values: Detection: 3 to 60 ppb Taste threshold values: n/a Natural occurrence: Heptanal is a constituent of the essential oils of ylang-ylang, clary sage, California lemon, bitter orange, rose and hyacinth. Also reported found in cocoa, buckwheat, elderberry fruit and juice and babaco fruit (Carica pentagona Heilborn).

HEPTANAL DIMETHYL ACETAL Synonyms: 1,1-Dimethoxyheptane; Heptanal dimethyl acetal; Heptane, 1,1-dimethoxyCAS No.: CoE No.:

10032‑05‑0 2015

FL No.: 06.028 EINECS No.: 233‑103‑6

FEMA No.: JECFA No.:

2541 947

NAS No.:

2541

Description: Heptanal dimethyl acetal has a pleasant odor reminiscent of walnut and cognac. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.910 mg

IOFI: Artificial

Empirical Formula/MW:

C9H20O2/160.26

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 164–165°C; 60°C (1 mmHg)

Specific gravity

1.405–1.415 (20°C) Soluble in organic solvents and oils; miscible in ethanol at room temperature; insoluble in water 0.844–0.849 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 2.00 2.00

Max. 7.00 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.05 4.00

Max. 3.00 5.00

Synthesis: From heptyl aldehyde and HCl in methanol solution; from heptyl aldehyde and methanol in the presence of Twitchell’s reagent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: dirty green with waxy and fatty nuances. Natural occurrence: Not reported found in nature.

HEPTANAL GLYCERYL ACETAL (MIXED 1,2 and 1,3 ACETALS)

792

HEPTANAL GLYCERYL ACETAL (MIXED 1,2 and 1,3 ACETALS) Synonyms: A mixture of acetals in the 1,2 and 1,3 positions: 2-Hexyl-4-hydroxymethyl-1,3-dioxolan and 2-Hexyl-4-hydroxy1,3dioxan, respectively CAS No.: CoE No.:

1708‑35‑6 2016

FL No.: 06.029 EINECS No.: 216‑960‑0

FEMA No.: JECFA No.:

2542 912

NAS No.:

2542

Description: Heptanal glyceryl acetal has a mild, mushroom-like, sweet odor and a mushroom (champigonon) taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.475 mg

IOFI: Artificial

Empirical Formula/MW:

C10H20O3/188.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay (min) Boiling point

96% total of mixed isomers and unreacted aldehyde 100°C (4 mmHg)

Specific gravity

1.445–1.455 (20°C) Soluble in organic solvents and oils; slightly soluble in water; miscible in ethanol 0.990–1.003 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 8.00 8.00

Max. 22.50 12.00 12.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 5.00 8.00 1.00

Max. 7.00 12.00 10.00

Synthesis: By condensing heptaldehyde with glycerin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEPTANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Hexyl-4-methyl-1,3-dioxolane; Heptanal, cyclic propylene acetal; 1,3-Dioxolane, 2-hexyl-4-methyl-; 2-Hexyl-4-methyl-1,3-dioxolan

2,3-HEPTANEDIONE

CAS No.: CoE No.:

4351‑10‑4 n/a

793

FL No.: EINECS No.

n/a 224‑413‑2

FEMA No.: JECFA No.:

4368 1739

NAS No.:

n/a

Description: Clear, colorless liquid; green, fatty aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.512 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O2/172.27

C H3

H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

217–218°C

Specific gravity

1.425–1.430 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.889–0.895 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 4.00 6.00 5.00

Max. 20.00 30.00 25.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 6.00 3.00 5.00

Max. 30.00 15.00 5.00

Synthesis: n/a Aroma threshold values: Green type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-HEPTANEDIONE Synonyms: Acetyl pentanoyl; Valeryl acetyl; Acetyl valeryl; 2,3-Heptanedione; Heptane-2,3-dione CAS No.: CoE No.:

96‑04‑8 2044

FL No.: 07.064 EINECS No.: 202‑472‑5

FEMA No.: JECFA No.:

2543 415

NAS No.:

2543

Description: Powerful, cheesy, pungent odor with a sweet, oily character; sweet, buttery taste. Consumption: Annual: 93.33 lb

Individual: 0.00007909 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998). Trade association guidelines: FEMA PADI: 3.010 mg Empirical Formula/MW: C7H12O2/128.17

IOFI: Nature Identical

HEPTANE-1-THIOL

794 Specifications: (JECFA, 1998) Appearance

Yellowish liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

62°C

Specific gravity

1.413–1.416 Slightly soluble in water; soluble in alcohol 0.917–0.923

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.62 4.84 5.15

Max. 22.28 7.05 7.28

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.74 1.72 8.07

Max. 1.00 2.75 11.06

Synthesis: From butyl acetoacetate, ethyl butyl ketone or methyl-n-amyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, rum, soybean, mushroom and fermented soya hydrolysate (shoyu).

HEPTANE-1-THIOL Synonyms: 1-Heptylthiol; 1-Mercaptoheptane; Heptyl mercaptan; Heptylthiol; n-Heptanethiol; n-Heptyl mercaptan; nHeptylthiol; 1-Heptanethiol; Heptylthiol; Heptyl thiol; 1-Heptane thiol CAS No.: CoE No.:

1639‑09‑4 11485

FL No.: 12.130 EINECS No.: 216‑678‑8

FEMA No.: JECFA No.:

4259 1663

NAS No.:

n/a

Description: Colorless liquid, onion aroma. Consumption: Odor and/or flavor used in onion.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.095 mg

IOFI: n/a

Empirical Formula/MW: SH

C7H16S/132.27

H3C

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

175–176°C (765 mmHg) 1.497–1.503 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.840–0.846 (25°C)

2-HEPTANETHIOL

795

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confection, frostings Fats/oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Synthesis: n/a

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.20 0.10 0.20

Max. 1.00 0.50 1.00 0.5 1.00 0.50 0.20 1.00 1.00 1.00 0.50 1.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.40 0.20 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 2.00 1.00 0.50 0.50

Aroma threshold values: High strength odor, sulfurous onion type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-HEPTANETHIOL Synonyms: (±)-2-Heptanethiol; Heptane-2-thiol; Heptan-2-thiol CAS No.: 628‑00‑2 FL No.: 12.288 CoE No.: n/a EINECS No.: n/a Description: Colorless liquid; pungent, sulfurous odor.

FEMA No.: JECFA No.:

4128 1664

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.503 mg

IOFI: n/a

Empirical Formula/MW: H3C

SH

C7H16S/132.27 C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point 98–99°C (103 mmHg) Refractive index 1.442–1.445 (25°C) Reported uses (ppm): (FEMA, 2005) Food Category Gravies Meat products Synthesis: n/a

Usual 1.00 1.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

Specific gravity

Max. 5.00 5.00

Slightly soluble in water; soluble in ethanol 0.839–0.844 (25°C)

Food Category Nonalcoholic beverages

Usual 4.00

Max. 10.00

HEPTANOIC ACID

796

HEPTANOIC ACID Synonyms: Oenanthic acid; Heptoic acid; Oenanthylic acid; Enanthic acid; Enanthylic acid; Heptanoic acid; n-Heptanoic acid; n-Heptoic acid; Heptylic acid; n-Heptylic acid; Hexacid C-7; 1-Hexanecarboxylic acid; Oenanthic acid CAS No.: CoE No.:

111‑14‑8 28

FL No.: 08.028 EINECS No.: 203‑838‑7

FEMA No.: JECFA No.:

3348 96

NAS No.:

3348

Description: Heptanoic acid has a disagreeable rancid, sour, sweat-like, fatty odor. The spectroscopically pure acid exhibits a faint fallow-like odor. Consumption: Annual: 101.67 lb

Individual: 0.0008615 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.002 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H17O2/130.19 Specifications: (JECFA, 1997) Acid value (max) Appearance

422–430 Colorless, oily liquid

Melting point Refractive index

Assay (min)

98%

Solubility

Boiling point Congealing point

223°C –6.26°C

Specific gravity

–7.5°C 1.421–1.425 (20°C) Slightly soluble in water; soluble in alcohol, ether, acetone, nitric acid and dimethyl sulfoxide 0.915–0.920 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 1.00 1.00

Max. 8.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 4.00

Max. 2.00 2.00 6.00

Synthesis: By oxidation of heptaldehyde with potassium permanganate in diluted sulfuric acid. Aroma threshold values: Detection: 640 ppb to 10.4 ppm Taste threshold values: Taste characteristics at 5 ppm: waxy, cheesy, fruity, dirty and fatty. Natural occurrence: Reported as occurring naturally in calamus, hops, Acacia dealbata, and Japanese peppermint and violet leaves; its presence in rancid oils has been observed. Also reported found in passion fruit, mandarin orange peel oil, guava, apple, banana, grapes, papaya, raspberry, strawberry, kiwi, baked potato, sauerkraut, tomato, breads, cheeses, butter, milk, fish, fish oil, meats, chicken fat, pork fat, hop oil, beer, cognac, brandy, rum, grape wines, sherry, whiskies, sake, peated malt, cocoa, coffee, tea, soy protein, peanuts, pecans, coconut, beans, mushroom, fenugreek, mango, figs, licorice, corn oil, shrimps, scallops and other sources.

2-HEPTANOL Synonyms: 2-Heydroxyheptane; n-Amyl methyl carbinol; sec-Heptyl alcohol; Amyl methyl carbinol; Heptan-2-ol; 2-Heptanol; Heptanol-2; s-Heptyl alcohol; 2-Heptyl alcohol; 2-Hydroxyheptane; Methyl amyl carbinol CAS No.: CoE No.:

543‑49‑7 554

FL No.: 02.045 EINECS No.: 208‑844‑3

FEMA No.: JECFA No.:

3288 284

NAS No.:

3288

Description: 2-Heptanol has a brassy, herbaceous odor reminiscent of lemon and a fruity, green, somewhat bitter taste. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

3-HEPTANOL

797

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.353 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H16O/116.20 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

157–161°C

Specific gravity

1.421–1.422 (20°C) Soluble in alcohol and ether; slightly soluble in water 0.817–0.819 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils

Usual 0.006 15.00 5.40 10.00 80.00 3.40

Max. 0.006 15.00 15.00 10.00 80.00 3.40

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 0.50 0.36 10.00 0.50 10.00 0.02

Max. 0.50 0.36 15.00 0.50 15.00 0.02

Synthesis: From amyl magnesium bromide and acetaldehyde; by reduction of amyl methyl ketone with sodium metal alcohol; by the action of Penicillium palitans on peanut oil. Aroma threshold values: Detection: 41 ppb to 81 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, berries, grapes, strawberry jam, coconut, coconut milk, cooked potato, clove bud, ginger, cheeses, fried beef, chicken fat, cognac, beer, hop oil, brandy, rum, grape wines, cocoa, coffee, tea, filberts, honey, soybeans, Arctic bramble, passion fruit and juices, beans, mushrooms, calamus, buckwheat, sweet corn, malt, curcuma, mastic gum leaf oil and other sources.

3-HEPTANOL Synonyms: Butyl ethyl carbinol; Ethyl butyl carbinol; Heptan-3-ol; 3-Heptanol; 3-Hydroxyheptane CAS No.: CoE No.:

589‑82‑2 544

FL No.: 02.044 EINECS No.: 209‑661‑1

FEMA No.: JECFA No.:

3547 286

NAS No.:

3547

Description: 3-Heptanol has a powerful, herbaceous odor and a pungent, slightly bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.825 mg Empirical Formula/MW: C7H16O/116.20

IOFI: Nature Identical

2-HEPTANONE

798 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless, oily liquid 99% 66°C

Refractive index Solubility Specific gravity

1.420 (20°C) Insoluble in water; soluble in alcohol 0.815–0.821 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 8.33 4.17

Max. 6.33 18.50 8.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.83 3.67 5.83

Max. 8.17 7.83 13.50

Synthesis: By catalytic hydrogenation of ethyl-n-butyl ketone. Aroma threshold values: Detection: 240 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, papaya, French fried potato, peppermint oil, butter, fried or grilled beef, cognac, coffee, peated malt and rooibus tea (Aspalathius linearis)

2-HEPTANONE Synonyms: Amyl methyl ketone; n-Amyl methyl ketone; Butylacetone; Heptan-2-one; 2-Heptanone; Ketone, methyl pentyl; Ketone C-7; Ketones; Methyl amyl ketone; Methyl-n-amylketone; Methyl n-amyl ketone; Methyl pentyl ketone; Methyl n-pentyl ketone; n-Pentyl methyl ketone CAS No.: CoE No.:

110‑43‑0 136

FL No.: 07.002 EINECS No.: 203‑767‑1

FEMA No.: JECFA No.:

2544 283

NAS No.:

2544

Description: 2-Heptanone has a fruity, spicy, cinnamon, banana, slightly spicy odor. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: CFR 172.515 FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.836 mg

IOFI: Natural

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min)

2.0 Colorless, oily liquid 99%

Boiling point Solubility Specific gravity

66°C (20 mmHg) Insoluble in water; soluble in alcohol 0.815–0.821 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 0.67 8.67 0.10 6.63 15.00 0.50 3.62

Max. 1.67 14.76 0.10 6.63 30.00 5.00 8.65

Food Category Gelatin, pudding Gravies Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.09 4.00 6.70 0.60 1.72 9.86 5.19

Max. 8.73 8.00 6.70 2.40 3.43 19.73 9.37

3-HEPTANONE

799

Synthesis: By oxidation of methyl n-amyl carbinol; also from n-amyl propionic acid or from ethyl butyl acetate. Aroma threshold values: Detection: 1 ppb to 1.33 ppm; recognition: 2.66 to 3.73 ppm; aroma characteristics at 1.0%: cheesy ketonic, slightly green waxy, banana fruity. Taste threshold values: Taste characteristics at 20 ppm: cheesy, fruity, coconut, waxy green, creamy, fungal with buttery and brown fruity nuances. Natural occurrence: Reported found in clove essential oil, Ceylon cinnamon and rancid coconut oil; also identified in Ruta Montana. Also reported found in banana, lingonberry, loganberry, black currant, guava, grapes, papaya, peach, pear, raspberry, other berries, strawberry jam, asparagus, roasted onion, leek, baked potato, mushroom, clove bud, ginger, blue, cheddar and Swiss cheeses, milk, cream, butter, fish, meats, hop oil, beer, brandy, rum, malt whiskey, grape wines, cocoa, coffee, tea, peanuts, pecans, walnut, oats, soybeans, coconut oil, olive, passion fruit, mango, figs, rice, sweet corn, corn tortillas, malt, caviar, shrimp, oysters, crab, crayfish and mate.

3-HEPTANONE Synonyms: Butyl ethyl ketone; n-Butyl ethyl ketone; Ethyl butyl ketone; Ethyl-n-butyl ketone; Heptan-3-one; 3-Heptanone CAS No.: CoE No.:

106‑35‑4 137

FL No.: 07.003 EINECS No.: 203‑388‑1

FEMA No.: JECFA No.:

2545 285

NAS No.:

2545

Description: 3-Heptanone has a fruity, green, fatty, sweet, ethereal, powerful odor and a melon, banana flavor. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 150 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.509 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (FCC, 2003) Acid value (max)

2.0

Distillation range

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

97% C7H14O 149°C

Specific gravity Water

143°–151°C Miscible in water (1 mL in 70 mL water), alcohol and ether 0.813–0.818 (25°C) 0.3%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.71 3.00 3.00

Max. 14.60 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.13 1.00 7.33

Max. 6.00 2.00 15.00

Synthesis: From n-hept-2-one by hydration. Aroma threshold values: Detection: 7.5 to 160 ppb Taste threshold values: Taste characteristics at 50 ppm: ketonic, with a cheese-like creamy character. Natural occurrence: Reported found in apple juice, banana, peach, pear, spearmint oil, Parmesan cheese, butter, cream, lean fish, fish oil, roasted chicken, cooked beef, coffee, peanut oil, pecan, yellow passion fruit, plumcot, beans, plum brandy, sesame seed, mango and cooked shrimps.

4-HEPTANONE

800

4-HEPTANONE Synonyms: Butyrone; Dipropylketone; Dipropyl ketone; Di-n-propyl ketone; Heptan-4- one; 4-Heptanone; Propyl ketone CAS No.: CoE No.:

123‑19‑3 2034

FL No.: 07.058 EINECS No.: 204‑608‑9

FEMA No.: JECFA No.:

2546 287

NAS No.:

2546

Description: 4-Heptanone has a penetrating odor and burning taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.571 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

144–145°C

Specific gravity

1.403–1.409 (20°C) Insoluble in water; soluble in alcohol and ether 0.814–0.817 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 8.77 429.30 3.94

Max. 0.10 16.41 429.30 8.90

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.34 3.34 1.13 5.33

Max. 2.86 3.34 2.94 11.95

Synthesis: By passing butyric acid over wood coal at 425°C and then over cerium oxide at 500°C or over thorium oxide; also over manganese oxide at 400 to 425°C. Aroma threshold values: Detection: 8.2 to 41 ppb; aroma characteristics at 1.0%: sweet ethereal, banana fruity, pungent, green apple with cheese nuances. Taste threshold values: Taste characteristics at 5 ppm: fruity, banana, green apple, blue cheese with nut-like nuances. Natural occurrence: Reported found in apple juice, papaya, pear, cabbage, baked potato, roasted peanut, chicken fat, coffee, bachang (Mangifera foetida L.) and rooibus tea (Aspalathius linearis).

(+/–) HEPTAN-3-YL ACETATE Synonyms: 3-Heptanol, acetate; Hept-3-yl acetate; 1-Ethylpent-1-yl acetate; Acetic acid, 3-heptyl ester; 1-Ethylpentyl acetate CAS No.: CoE No.:

5921‑83‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3980 1143

NAS No.:

n/a

Description: Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 1.987 mg (FEMA)

IOFI: n/a

N-(HEPTAN-4-YL)BENZO[d][1,3]DIOXOLE-5-CARBOXAMIDE

801

Empirical Formula/MW: O

C9H18O2/158.2

H3C

O

H3C

C H3

Specifications: (JECFA, 2002) Acid value (max) Appearance

2.0 Colorless liquid

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

185°C

Specific gravity

NMR spectra 1.406–1.414 (20°C) Insoluble in water; soluble in fats; miscible with alcohol 0.858–0.867 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 8.00 25.00 6.00

Max. 10.00 16.00 50.00 12.00

Food Category Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 7.00 5.00 3.00 7.00

Max. 14.00 10.00 6.00 14.00

Synthesis: As cited in a U.S. patent, heptan-3-yl acetate is prepared from the reaction of diphenylmethyl 3-hydroxy-4-(4-toluenesulfonyl)oxy-butyrate, 4-acetoxyazetidin-2-one, palladium acetate, triethyl amine and benzene. Aroma threshold values: Aroma characteristics at 1.0%: powdery, floral geranium-like, fruity with a fresh plum nuance. Taste threshold values: Taste characteristics at 10 ppm: strong powdery, floral rosy with a dry herbaceous fruity finish. Natural occurrence: Reported not found in nature.

N-(HEPTAN-4-YL)BENZO[d][1,3]DIOXOLE-5-CARBOXAMIDE Synonyms: 1,3-Benzodioxole-5-carboxamide, N-(1-propylbutyl)-; N-(1-propylbutyl)-1,3-benzodioxole-5-carboxamide; N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide; N-(1-propyl butyl)-N-(1-propyl butyl)-1,3-benzodioxole-5-carboxamide CAS No.: CoE No.:

745047‑51‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4232 1767

NAS No.:

n/a

Description: Off-white powder; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.474 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C15H21NO3/263.34

N

H3C

HO

O

O

(+/–) HEPTAN-3-YL BUTYRATE

802 Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

378–379°C

Solubility

116–117°C Insoluble in water; sparingly soluble in ethanol; soluble in nonpolar organic solvents

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 1.00 1.00 2.00 2.00 1.00 2.00

Max. 2.00 3.00 4.00 4.00 3.00 4.00

Food Category Meat products Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00 5.00 5.00 2.00

Max. 3.00 3.00 3.00 10.00 10.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–) HEPTAN-3-YL BUTYRATE Synonyms: Butanoic acid, 1-methylhexyl ester; Hept-2-yl butyrate; Butanoic acid, 2-heptyl ester; 1-Methylhexyl butyrate; 2-Heptyl butanoate CAS No.: CoE No.:

39026‑94‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3981 1144

NAS No.:

n/a

Description: (+/–) Heptan-3-yl butyrate has a floral flavor with a hint of cinnamate spiciness. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 1.06 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C

C11H22O2/186.3

O

H3C

O

C H3

Specifications: (JECFA, 2002) Acid value (max) Appearance

2.0 Colorless liquid

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

210°C

Specific gravity

NMR spectra 1.413–1.417 (20°C) Insoluble in water; soluble in fats; miscible with alcohol 0.855–0.860 (25°C)

2-HEPTENAL

803

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 5.00 20.00 3.00

Max. 4.00 10.00 40.00 6.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.00 2.00 3.00

Max. 8.00 4.00 6.00

Synthesis: n/a Aroma threshold values: Odor characteristics at 10,000 ppm: soapy, waxy, fruity, cranberry, and melon-like with acidic background. Taste threshold values: Taste characteristics at 5 to 10 ppm: soapy, fruity, cognac-like (slightly), floral with slight spiciness of cinnamate. Natural occurrence: Reportedly found in bananas, strawberries, pineapple guava (feyoa fruit, Feijoa sellowiana), Passiflora edulis fruit juice, blue cheese and beer.

2-HEPTENAL Synonyms: β-Butylacrolein; 2-Heptenic aldehyde; 4-Propylerotonaldehyde; α, β-Heptenoic aldehyde CAS No.: CoE No.:

2463‑63‑0 730

FL No.: 05.070 EINECS No.: 219‑563‑0

FEMA No.: JECFA No.:

3165 1360

NAS No.:

3165

Description: 2-Heptenal has a pungent green somewhat fatty odor, pleasant only on extreme dilution. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.353 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O/112.17 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

97% 165–167°C

Specific gravity

1.428–1.4344 (20°C) Insoluble in water; soluble in alcohol and oils 0.857–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.45 0.05 1.14 0.73

Max. 9.22 0.20 5.48 4.78

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.15 0.90 0.78

Max. 1.03 4.24 4.78

Synthesis: By oxidation of butylallyl alcohol. Aroma threshold values: Detection: 13 to 51 ppb Taste threshold values: Taste characteristics at 4 ppm: intense green, sweet, fresh fruity apple-skin nuances. Natural occurrence: Reported found in soybean oil, potato chips, cranberry, raisin, strawberry, asparagus, peas, tomato, Russian cheeses, butter, caviar, fatty fish, roasted turkey, cooked beef, cured pork, pork fat and liver, cognac, filberts, pecans, peanuts, soybean, beans, mango, walnut, unprocessed rice, malt, wort and lingonberry.

4-HEPTENAL (cis- and trans-)

804

4-HEPTENAL (cis- and trans-) Synonyms: 4-Heptenal, (4Z)-; 4-Hepten-1-al; n-Propylidene butyraldehyde CAS No.: CoE No.:

6728‑31‑0 2124 (cis) 2125 (trans)

FL No.:

05.085

EINECS No.: 229‑779‑7

FEMA No.:

3289

JECFA No.:

320

NAS No.:

3289

Description: cis-4-Heptenal has an odor reminiscent of heptaldehyde. The odor is suggestive of fried fats on dilution. It is used to impart a fried, buttery flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.330 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O/112.17 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Refractive index

Assay

98% C7H12O (sum of isomers)

Solubility

1.432–1.436 (20°C) Insoluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Breakfast cereals Cheese Gravies Hard candy

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: From Hemiptera bugs (trans-form); from penten-1-en-3-ol converted to the corresponding vinyl ether, which undergoes a Claisen rearrangement to 4-heptenal (trans-form). Aroma threshold values: Detection: 0.4 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constitutent in butterfat, microbial fermented tea and black Hemiptera bugs.

4-HEPTENAL DIETHYL ACETAL Synonyms: 3-Heptene, 7,7-diethoxy-, (3Z)-; 1,1-Diethoxy-4-heptene CAS No.: CoE No.:

18492‑65‑4 10011

FL No.: 06.037 EINECS No.: 242‑376‑0

FEMA No.: JECFA No.:

3349 949

NAS No.:

3349

Description: 4-Heptenal diethyl acetal has a mild, pleasant, herbaceous, fruit, melon-like odor. It is said to impart a cream or butterlike flavor to food products. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.417 mg

IOFI: Nature Identical

(+/-)-1-HEPTEN-3-OL

805

Empirical Formula/MW: C11H22O2/186.29

Specifications: (JECFA, 2001) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min)

97% (sum of cis- and trans-isomers)

Boiling point Identification test

93°C (15 mmHg) IR spectra

Solubility (in ethanol) Specific gravity

1.420–1.440 (20°C) Almost insoluble in water; soluble in alcohol Miscible at room temperature 0.840–0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Meat products Milk products

Usual 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, dairy-like, creamy, apple, vegetable and strawberry. Natural occurrence: Reported not found in nature.

(+/-)-1-HEPTEN-3-OL Synonyms: Hept-1-en-3-ol; Butyl vinyl carbinol; 1-Hepten-3-ol CAS No.: CoE No.:

4938‑52‑7 10218

FL No.: 02.155 EINECS No.: 225‑579‑9

FEMA No.: JECFA No.:

4129 1842

NAS No.:

n/a

Description: Colorless liquid; green strong aroma at high concentration, but fatty, buttery aroma at low dilution. Consumption: Odor and/or flavor used in banana, beer, coffee, fruit, and mushroom. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.012 mg

IOFI: n/a

Empirical Formula/MW: OH

C7H14O/114.19

H3C C H2

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

153–154°C 1.430–1.437 (20°C)

Specific gravity

Insoluble in water; soluble in hexane, diethylether and ethanol 0.831–0.835 (25°C)

(E)-2-HEPTENOIC ACID

806 Reported uses (ppm): (FEMA, 2005) Food Category Fish products Gravies Meat products Poultry

Usual 0.05 0.10 0.10 0.05

Max. 0.10 0.20 0.20 0.10

Food Category Seasonings, flavors Snack foods Soups

Usual 0.50 0.05 0.05

Max. 0.80 0.10 0.10

Synthesis: n/a Aroma threshold values: High strength odor, green type; recommend smelling in a 1.00% solution or less. Taste threshold values: Sweet, green, plastic, metallic, weedy taste at 1 ppm in water. Natural occurrence: Reported found in banana, beer, patchouli oil, China (0.01%), green pepper and red pepper.

(E)-2-HEPTENOIC ACID Synonyms: trans-2-Heptenoic acid; (E)-Hept-2-enoic acid CAS No.: CoE No.:

10352‑88‑2 n/a

FL No.: 08.123 EINECS No.: 233‑769‑8

FEMA No.: JECFA No.:

3920 1373

NAS No.:

n/a

Description: (E)-2-Heptenoic acid has a disagreeable rancid aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2004) Trade association guidelines: FEMA PADI: 0.28358 mg

IOFI: n/a

Empirical Formula/MW: OH H3C

C7H12O2/128.17

O

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 224–228°C

Refractive index Solubility Specific gravity

1.447–1.517 (20°) Soluble in alcohol and oils 0.968–0.978 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 0.50

Max. 2.00 2.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 1.00 1.00

Max. 0.10 1.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-4-HEPTEN-1-OL Synonyms: 4-Hepten-1-ol, (4Z)-; 4-(Z)-Heptenol; cis-4-Heptenol; (Z)-Hept-4-en-1-ol CAS No.: CoE No.:

6191‑71‑5 n/a

FL No.: n/a EINECS No.: 228‑238‑2

FEMA No.: JECFA No.:

3841 1280

NAS No.:

n/a

2-HEPTEN-4-ONE

807

Description: (Z)-4-Hepten-1-ol has a fruity odor, with a touch of a green note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.2155 mg

IOFI: n/a

Empirical Formula/MW: HO

C7H14O/114.19

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

98% 77–78°C (23 mmHg)

Specific gravity

1.440–1.448 (20°C) Insoluble in water; soluble in organic solvents and alcohol 0.845–0.853 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Instant coffee, tea Hard candy

Usual 5.00 50.00 5.00 5.00

Max. 20.00 100.00 20.00 20.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 5.00 2.00 5.00

Max. 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-HEPTEN-4-ONE Synonyms: Propenyl propyl ketone; Ethyl ethylidene acetone; 1-Butyryl propylene; Hept-2-en-4-one; 2-Hepten-4-one CAS No.: CoE No.:

4643‑25‑8 11093

FL No.: 07.104 EINECS No.: 225‑070‑1

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3399 1126

NAS No.:

3399

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.490 mg Empirical Formula/MW: C7H12O/112.17

IOFI: Nature Identical

3-HEPTEN-2-ONE

808 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

156–157°C

Specific gravity

1.440–1.445 (20°C) Soluble in oil; slightly soluble in water; miscible in ethanol at room temperature 0.845–0.852 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 2.00

Max. 2.00 1.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 2.00 3.00

Synthesis: From 4-heptanone by a catalytic process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, raw peas, raw and cooked asparagus and beer.

3-HEPTEN-2-ONE Synonyms: 1-Acetyl-1-pentene; Butylidene acetone; Methyl pentenyl ketone; Hept-3-en-2- one; 3-Hepten-2-one CAS No.: CoE No.:

1119‑44‑4 11094

FL No.: 07.105 EINECS No.: 214‑278‑8

FEMA No.: JECFA No.:

3400 1127

NAS No.:

3400

Description: 3-Hepten-2-one has a powerful, green-grassy, pungent odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.341 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O/112.17 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

162°C

Specific gravity

1.439–1.448 (20°C) Almost insoluble in water; soluble in alcohol and oils 0.841–0.847 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 2.00

Max. 1.00 1.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.70 1.00 1.00

Max. 0.70 2.00 3.00

Synthesis: By reacting 1-pentyne with acetic anhydride to yield 3-heptyn-2-one, which is then converted to cis-3-hepten-2-one by partial catalytic hydrogenation; the trans-form is probably obtained from trans-2-hexenic acid treated with methyl lithium. Aroma threshold values: Detection: 56 ppb; aroma characteristics at 1.0%: pungent, dairy, creamy, slightly ketonic, sour milky, blue cheese, waxy, earthy mushroom.

trans-3-HEPTENYL 2-METHYLPROPANOATE

809

Taste threshold values: Taste characteristics at 5 ppm: creamy, dairy, waxy, stale milky, blue cheese and cheese rind with ripe, slightly moldly stale milk with a good mouthfeel. Natural occurrence: Reported found in (Byrsinoma crassifolia), red and green pepper, capsicum varieties, hop oil and roasted filbert.

trans-3-HEPTENYL ACETATE Synonyms: 3-Hepten-1-ol, 1-acetate, (3E)-; 3-Hepten-1-ol, acetate; 3-Hepten-1-ol, acetate, (E)-; trans-3-Heptenyl acetate; (E)-Hept-3-enyl acetate CAS No.: CoE No.:

1576‑77‑8 10662

FL No.: 09.275 EINECS No.: 216‑411‑5

FEMA No.: JECFA No.:

3493 135

NAS No.:

Consumption: Annual: <1.00 lb

3493

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.575 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

55–57°C

Specific gravity

1.429–1.432 (20°C) Insoluble in water; soluble in alcohol and fixed oils 0.885–0.887 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 5.00 2.00

Max. 2.00 5.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans-3-HEPTENYL 2-METHYLPROPANOATE Synonyms: Propanoic acid, 2-methyl-, 3-hepten-1-yl ester; trans-3-Heptenyl isobutyrate CAS No.: CoE No.:

67801‑45‑0 10663

FL No.: 09.528 EINECS No.: 267‑166‑6

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3494 191

NAS No.:

3494

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.713 mg

IOFI: Artificial

HEPTYL ACETATE

810 Empirical Formula/MW:

C11H20O2/184.28

Specifications: (JECFA, 2001) Appearance Assay (min) Boiling point

Colorless liquid 98% 85–90°C

Refractive index Solubility Specific gravity

1.429–1.430 (20°C) Insoluble in water; soluble in alcohol 0.881–0.886 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 3.00 5.00 2.00

Max. 3.00 5.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity, slightly waxy, green apple-like. Taste threshold values: Taste characteristics at 10 ppm: sweet, green fruity, unripe apple with a slight vegetative nuance. Natural occurrence: Not reported found in nature.

HEPTYL ACETATE Synonyms: Acetate C-7; Acetic acid, heptyl ester; Heptanyl acetate; Heptyl acetate; n-Heptyl acetate; 1-Heptyl acetate; n-Heptyl ethanoate CAS No.: CoE No.:

112‑06‑1 212

FL No.: 09.022 EINECS No.: 203‑932‑8

FEMA No.: JECFA No.:

2547 129

NAS No.:

2547

Description: Heptyl acetate has a pleasant odor suggestive of pear (rose) and a sweet, apricot-like taste. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.469 mg

IOFI: Nature Identical

Empirical Formula/MW: O

O C H3

C9H18O2/158.24 C H3

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97.5% 192°C

Specific gravity

1.411–1.417 (20°C) Insoluble in water; soluble in alcohol and ether 0.87505 (15°C)

HEPTYL ALCOHOL

811

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.25 2.09 2.46 2.37

Max. 0.25 3.66 3.33 4.23

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 4.26 0.77 1.92

Max. 1.77 15.39 4.64 2.86

Synthesis: From n-heptyl alcohol and acetyl chloride in ether solution in the presence of magnesium dust. Aroma threshold values: Detection: 320 ppb Taste threshold values: Taste characteristics at 7.5 ppm: green, fatty, spicy, citrus, soapy and aldehydic with a floral nuance. Natural occurrence: Heptyl alcohol has been reported found in the essential oil of Litsea zeylanica; the corresponding ester has not yet been identified among the constituents of essential oils. Also reported found in fresh apple, apricot, banana, citrus peel oils, melon, pear, plum, Japanese plum, quince, ginger, blue cheese, beef fat, beer, rum, malt whiskey and sparkling wine.

HEPTYL ALCOHOL Synonyms: Hydroxy heptane; Alcohol C-7; Enanthic alcohol; Gentanol; Heptanol; Heptan-1-ol; n-Heptanol; n-Heptan-1-ol; 1-Heptanol; Heptyl alcohol; Heptyl alcohol, n-; n-Heptyl alcohol; pri-n-Heptyl alcohol; Hydroxy heptane; 1-Hydroxyheptane CAS No.: CoE No.:

111‑70‑6 70

FL No.: 02.021 EINECS No.: 203‑897‑9

FEMA No.: JECFA No.:

2548 94

NAS No.:

2548

Description: Heptyl alcohol has a fragrant, woody, heavy, oily, faint, aromatic, fatty odor and a pungent, spicy taste. Consumption: Annual: 133.33 lb

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.770 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H16O/116.20 Specifications: (FCC, 1996) Acid value (max) Aldehydes

1.0 1% as heptanal

Boiling point Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

97% C7H16O

Specific gravity

175°C 1.423–1.427 (20°C) Slightly soluble in water; miscible in alcohol, ether and most fixed oils (1:2 in 60% alcohol gives clear solution) 0.820–0.824 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings Gravies

Usual 9.67 0.79 3.39 3.20 0.40

Max. 11.22 0.79 5.28 4.89 1.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Synthesis: By reduction of enanthic aldehyde, which is a distillation product of castor oil. Aroma threshold values: Detection: 3 ppb

Usual 4.38 0.10 2.37 5.35

Max. 4.38 0.25 4.14 7.85

HEPTYL BUTYRATE

812 Taste threshold values: n/a

Natural occurrence: Reported found in a few essential oils, hyacinth, violet leaves, Litsea zeylanica. Also reported found in apple, banana, citrus peel oils, orange juice, bilberry, cranberry, blueberry, other berries, currants, melon, papaya, peach, pear, pineapple, asparagus, peas, potato, mustard, cheeses, butter, milk, meats, hop oil, beer, cognac, rum, bourbon whiskey, grape wines, cocoa, tea, filberts, pecans, peanuts, soybeans, passion fruit juice, olive, macadamia nuts, mango, tamarind, figs, cardamom, rice, calamus, dill, corn, malt, kiwifruit, truffle, nectarine, crab, crayfish, clams and other sources.

HEPTYL BUTYRATE Synonyms: n-Heptyl-n-butanoate; n-hepytl-n-butyrate; Butanoic acid, heptyl ester; Butyric acid, heptyl ester; Heptyl butanoate; Heptyl butyrate CAS No.: CoE No.:

5870‑93‑9 504

FL No.: 09.166 EINECS No.: 227‑526‑5

FEMA No.: JECFA No.:

2549 154

NAS No.:

2549

Description: Heptyl butyrate has a fruity, chamomile-like odor and a sweet, green, tea-like taste suggestive of plum. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.970 mg

IOFI: n/a

Empirical Formula/MW: C11H22O2/186.29 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

226°C

Specific gravity

1.4231 (20°C) Soluble in alcohol and propylene glycol; insoluble in water 0.8555 (30°C/30°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.69 0.41 1.63 1.70

Max. 7.38 5.06 3.56 3.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.73 0.89 3.44

Max. 1.38 2.31 5.56

Synthesis: From n-heptyl alcohol and butyric acid in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, grilled beef, fresh plum, plumcot and babaco fruit (Carica pentagona Heilborn).

n-HEPTYL CINNAMATE Synonyms: Heptyl-β-phenylacrylate; Heptyl-3-phenyl propenoate CAS No.: CoE No.:

10032‑08‑3 2104

FL No.: 09.782 EINECS No.: n/a

FEMA No.: JECFA No.:

2551 666

NAS No.:

2551

Description: n-Heptyl cinnamate has a green, leafy odor with a secondary hyacinth note. Consumption: Annual: <1.00 lb

Individual: 0.001257 mg/kg/day

cisand trans-2-HEPTYLCYCLOPROPANECARBOXYLIC ACID

813

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.491 mg

IOFI: n/a

Empirical Formula/MW: O

O

C16H22O2/246.35

H3C

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale, straw-yellow liquid

Solubility

Assay (min) Boiling point

97% 185°C

Specific gravity

1.528–1.530 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 0.982–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.10 275.00 5.00

Max. 8.70 275.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 2.00 4.20

Max. 7.00 4.00 5.35

Synthesis: By esterification of n-heptanol with cinnamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis- and trans-2-HEPTYLCYCLOPROPANECARBOXYLIC ACID Synonyms: Cyclopropanecarboxylic acid, 2-heptyl- (E and Z)-

CAS No.:a CoE No.: a

(trans) 697290‑77‑0 (cis) 697290‑76‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4130 n/a

NAS No.: EAFUS No.:

n/a 977187‑65‑7

GRAS 22 Substances that are proposed for evaluation by the Working Group on Method of Analysis (WGMA).

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: Artificial

3-HEPTYLDIHYDRO-5-METHYL-2(3H)-FURANONE

814 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Synthesis: n/a

Usual 0.003 0.01 0.003 0.01 0.005 0.005 0.005 0.005 0.005 0.003 0.005 0.10

Max. 0.01 0.03 0.02 0.03 0.02 0.015 0.02 0.02 0.015 0.015 0.02 0.03

Food Category Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 0.003 0.003 0.01 0.003 0.003 0.005 0.01 0.01 0.01 0.005 0.003 0.003

Max. 0.015 0.015 0.03 0.015 0.01 0.02 0.03 0.03 0.03 0.02 0.02 0.015

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3-HEPTYLDIHYDRO-5-METHYL-2(3H)-FURANONE Synonyms: 3-Heptyl-5-methyl-2(3H)furanone; 2(3H)-Furanone, 3-heptyldihydro-5-methyl-; 3-Heptyldihydro-5-methylfuran2(3H)-one; 3-Heptyldihydro-5-methyl- 2(3H)-fura-none CAS No.: 40923‑64‑6 FL No.: 10.026 CoE No.: 10953 EINECS No.: 255‑141‑2 Consumption: Annual: 1.67 lb

FEMA No.: JECFA No.:

3350 244

NAS No.:

3350

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.313 mg

IOFI: Artificial

Empirical Formula/MW:

C12H22O2/198.3

Specifications: (JECFA, 2000) Appearance Clear, colorless liquid Assay (min) 95% Boiling point 170°C (17 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products Synthesis: n/a

Usual 1.50 1.50

Refractive index Specific gravity

Max. 1.50 1.50

1.443–1.450 (20°C) 0.935–0.942 (25°C)

Food Category Soups

Usual 1.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, green, sweet, creamy and fatty with a citrus nuance. Natural occurrence: Reported not found in nature.

Max. 1.50

2-HEPTYLFURAN

815

HEPTYL FORMATE Synonyms: Formic acid, heptyl ester; Heptanol, formate; Heptyl formate; n-Heptyl methanoate CAS No.: CoE No.:

112‑23‑2 341

FL No.: 09.074 EINECS No.: 203‑949‑0

FEMA No.: JECFA No.:

2552 121

NAS No.:

2552

Description: Heptyl formate has a fruity-floral odor with an orris-rose undertone and a sweet taste reminiscent of plum. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.353 mg

IOFI: n/a

Empirical Formula/MW: H3C

C8H16O2/144.21

O

O

Specifications: (JECFA, 2000) Appearance

Colorless liquid 94% (99% heptyl formate and heptanal) 176.7–178°C

Assay (min) Boiling point

Refractive index Solubility Specific gravity

1.414 (20°C) Soluble in ether, most organic solvents and 1:5 in 70% alcohol 0.88277 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 14.00 5.00 5.00

Max. 17.00 7.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 8.00

Max. 4.00 10.00

Synthesis: From n-heptyl bromide and formamide at the boil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil and beer.

2-HEPTYLFURAN Synonyms: 1-(2-Furyl)-heptane; Furan, 2-heptyl-; 2-Heptylfuran CAS No.: CoE No.:

3777‑71‑7 10952

FL No.: 13.069 EINECS No.: 223‑236‑8

FEMA No.: JECFA No.:

3401 1492

NAS No.:

3401

Description: 2-Heptylfuran has a coffee-like, nutty odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.013 mg Empirical Formula/MW: C11H18O/166.26

IOFI: Nature Identical

HEPTYL HEPTANOATE

816 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellowish liquid 99% 209–210°C

Refractive index Solubility Specific gravity

1.446–1.452 (20°C) Insoluble in water; soluble in alcohol 0.860–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.06 0.06 0.02

Max. 0.06 0.06 0.02

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.05 0.02 0.02

Max. 0.05 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5.0 ppm: fatty, vegetative, lactonic, herbal and oily with a tropical nuance. Natural occurrence: Reported found in heated beef, beef fat, French fried potato, cooked chicken and roasted filberts.

HEPTYL HEPTANOATE Synonyms: 1-Heptyl heptanoate; Heptyl heptoate; Heptanoic acid, heptyl ester CAS No.: CoE No.:

624‑09‑9 n/a

FL No.: EINECS No.

n/a 210‑828‑6

FEMA No.: JECFA No.:

4341 1875

NAS No.:

n/a

Description: Liquid; green aroma. Consumption: Odor and/or flavor used in almond, green grass and mallow.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.553 mg

IOFI: n/a

Empirical Formula/MW: O

C14H28O2/228.37

H3C

C H3 O

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

276–277°C 1.428–1.432 (20°C)

Specific gravity

Insoluble in water; soluble in nonpolar solvents and ethanol 0.859–0.865 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 25.00 10.00 5.00

Max. 100.00 20.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.00

Max. 15.00 20.00

n-HEPTYL OCTANOATE

817

HEPTYL ISOBUTYRATE Synonyms: n-Heptyl dimethylacetate; n-Heptyl isobutanoate; n-Heptyl-2-methylpropanoate; Heptyl isobutyrate; Heptyl 2-methylpropanoate; Propanoic acid, 2-methyl-, heptyl ester CAS No.: CoE No.:

2349‑13‑5 295

FL No.: 09.420 EINECS No.: 219‑076‑3

FEMA No.: JECFA No.:

2550 190

NAS No.:

2550

Description: Heptyl isobutyrate has a characteristic woody odor with distinctly herbaceous, sweet undernotes and a sweet, herbaceous, fruity and slightly warm, floral taste. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.314 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 O

C11H22O2/186.29

C H3

H3C O

Specifications: (JECFA, 1997) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

98°C

Specific gravity

1.417–1.42190 (20°C) Insoluble in water; soluble in organic solvents 0.8625 (15°/15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.86 15.40 2.75

Max. 9.14 25.84 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 3.04

Max. 3.25 2.25 5.28

Synthesis: By esterification of n-heptanol with isobutyric acid. Aroma threshold values: Detection: 12 to 13 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of hops.

n-HEPTYL OCTANOATE Synonyms: Heptyl caprylate; Heptyl octylate; Heptyl octanoate; Octanoic acid, heptyl ester CAS No.: CoE No.:

4265‑97‑8 399

FL No.: 09.118 EINECS No.: 224‑252‑8

FEMA No.: JECFA No.:

2553 176

NAS No.:

2553

Description: n-Heptyl octanoate has an oily, green odor and flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.513 mg

IOFI: Nature Identical

1-HEXADECANOL

818 Empirical Formula/MW: C15H30O2/242.4 Specifications: (JECFA, 2000) Appearance Boiling point Refractive index

Colorless, oily liquid 291°C 1.434 (20°C)

Solubility Specific gravity

1:3 in 90% alcohol; insoluble in water 0.8520 (30°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.37 1.50 1.50

Max. 4.77 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.50

Max. 2.00 5.00

Synthesis: By direct esterification of n-heptanol with n-octanoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: waxy, fatty with a tropical fruity nuance. Natural occurrence: Not reported found in nature.

1-HEXADECANOL Synonyms: Alcohol C-16; Cetaffine; Cetal; Cetalol CA; Cetanol; Cetostearyl alcohol; Cetyl alcohol; n-Cetyl alcohol; Cetylic alcohol; Cetylol; Cyclal cetyl alcohol; Hexadecanol; N-Hexadecanol; Hexadecan-1-ol; n-Hexadecan-1-ol; 1-Hexadecanol; n-1-Hexadecanol; 1-Hexadecyl alc; Hexadecyl alcohol; n-Hexadecyl alcohol; 1-Hexadecyl alcohol; Normal primary hexadecyl alcohol; Palmityl alcohol CAS No.: CoE No.:

36653‑82‑4 57

FL No.: 02.009 EINECS No.: 253‑149‑0

FEMA No.: JECFA No.:

2554 114

NAS No.:

2554

Description: 1-Hexadecanol is odorless. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: 21 CFR 73 et seq., 172.515, 172.864 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.047 mg

IOFI: Nature Identical

Empirical Formula/MW: C16H34O/242.44 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 White solid

Congealing point Refractive index

Assay (min)

97%

Solubility

Boiling point

344°C

Specific gravity

46°C 1.4283 (78.9°C) Insoluble in water; soluble in ether; 1 g in 3 mL of 90% alcohol 0.8152 (55°C)

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Synthesis: n/a Aroma threshold values: n/a

Usual 1.50

Max. 2.00

Food Category Soft candy

Usual 1.50

Max. 2.00

trans, trans-2,4-HEXADIENAL

819

Taste threshold values: n/a Natural occurrence: Reported as a major constituent of spermaceti oil, where it is present chiefly as cetyl palmitate. Also reported found in guava, peach, pear, kohlrabi, baked potato, mustard, Parmesan cheese, butter, milk powder, boiled egg, cooked chicken, roasted beef, beef fat, whiskies, tea, starfruit, mango, rice, licorice, kiwifruit, loquat, endive, shrimp, crab, clam, Cape gooseberry and pawpaw.

ω-6-HEXADECENLACTONE Synonyms: omega-6-Hexadecenlactone; Oxacycloheptadec-7-en-2-one CAS No.: 7779‑50‑2 FL No.: 10.003 FEMA No.: CoE No.: 180 EINECS No.: 231‑929‑1 JECFA No.: Description: ω-6-Hexadecenlactone has a very strong, musk-like odor.

2555 240

Consumption: Annual: 1.67 lb

NAS No.:

2555

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.472 mg

IOFI: Artificial

Empirical Formula/MW: O O

C16H28O2/252.39

Specifications: (JECFA, 2000) Appearance Colorless to slightly yellow liquid Assay (min) 98% Boiling point 185–190°C (16 mmHg) Reported uses (ppm): (FEMA, 1994)

Refractive index Solubility Specific gravity

1.477–1.482 (20°C) 1:9 in 80% alcohol 0.949–0.957 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.10 0.30 Gelatins, puddings 0.71 1.27 Baked goods 2.28 3.25 Nonalcoholic beverages 1.00 1.74 Chewing gum 0.09 0.13 Soft candy 1.20 2.25 Frozen dairy 1.20 1.85 Synthesis: Synthetically prepared from bromohexadeconic acid, dihydroxy-palmitic acid, aleuritic acid or juniperic acid. Aroma threshold values: Aroma characteristics at 0.1%: sweet perfumey, musklike, floral with fruity citrus, powdery berry and seedy nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet, woody, soapy, musky fruity and powdery berry nuance reminiscent of raspberry and strawberry. Natural occurrence: Reported found in ambrette seed oil (Hibiscus abelmoschus L.).

trans, trans-2,4-HEXADIENAL Synonyms: Sorbic aldehyde; 2,4-Hexadienal; trans, trans-2,4-Hexadienal; 2,4-Hexadienal, (E,E)-; (E,E)-2,4-Hexadienal; Hexa-2,4-dienal; 1,3-Pentadiene-1-carboxaldehyde; 3-Propylene-acrolein; Sorbaldehyde CAS No.: CoE No.:

142‑83‑6 640

FL No.: 05.057 EINECS No.: 205‑564‑3

FEMA No.: JECFA No.:

3429 1175

NAS No.:

3429

(E,E)-2,4-HEXADIENOIC ACID

820

Description: trans, trans-2,4-Hexadienal has a sweet, green aroma; in dilution, a pleasant citrusy green. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.02 ppm; Food: 0.02 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.221 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8O/96.13 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

97% 64°C (15 mmHg)

Specific gravity

1.538–1.543 (20°C) Soluble in ethanol; slightly soluble in water; miscible in oils 0.896–0.902 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.50 2.00 2.00 0.70 0.073 1.00

Max. 1.00 4.00 4.00 2.00 0.073 2.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Soups

Usual 1.00 1.00 0.10 0.40 1.00 0.13

Max. 2.00 6.00 0.50 0.40 2.00 0.13

Synthesis: Can be obtained by slowly heating crotonaldehyde with acetaldehyde in the presence of pyridine at 85 to 90°C. Aroma threshold values: Detection: 60 to 476 ppb Taste threshold values: Taste characteristics at 25 ppm: sweet, green, waxy, aldehydic, with fresh melon nuances. Natural occurrence: Reported found in olive, roasted peanuts, tomato, caviar, fish, auto-oxidized salmon oil, tea, apricot, strawberry, wheaten bread, Russian cheeses, cooked chicken and beef, boiled mutton, hop oil, raw and roasted peanuts, soybean, olive, rice, buckwheat, malt, kiwifruit and scallops.

(E,E)-2,4-HEXADIENOIC ACID Synonyms: 2-Butenylidene acetic acid; Crotylidene acetic acid; Hexadienoic acid, (E,E); Hexa-2,4-dienoic acid; trans, trans-2,4Hexadienoic acid; Panosorb; (E,E)-1,3-Pentadiene-1-carboxylic acid; 2-Propenylacrylic acid; Preservastat; Sorbic acid; trans, transSorbic acid; alpha-trans-gamma-trans-Sorbic acid; Sorbistat CAS No.: CoE No.:

110‑44‑1 n/a

FL No.: 08.085 EINECS No.: 203‑768‑7

FEMA No.: JECFA No.:

3921 1176

NAS No.:

n/a

Description: (E,E)-2,4-Hexadienoic acid has a characteristic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et. seq., 150 et. seq., 166.110, 181.23, 182.3089, 582.3089; 27CFR 24.246 FDA (other): n/a JECFA: ADI: 0–25. Use as a flavoring agent is subsumed in the ADI, which was maintained (2003). Trade association guidelines: FEMA PADI: 1.8125 mg

IOFI: n/a

2,4-HEXADIEN-1-OL

821

Empirical Formula/MW: H3C

O

C6H8O2/112.13 OH

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White, free-flowing powder

Solubility

Assay (min)

99%

Other requirements

132–135°C Slightly soluble in water; soluble in ethanol Must comply with food additive specification for sorbic acid (INS 200)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 3.00 10.00 3.00

Max. 5.00 14.00 6.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 4.00 3.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-HEXADIEN-1-OL Synonyms: 1-Hydroxy-2,4-hexadiene; Sorbic alcohol; Sorbyl alcohol; (2E,4E)-Hexa-2, 4-dien-1-ol CAS No.: 111‑28‑4 FL No.: 02.162 FEMA No.: CoE No.: n/a EINECS No.: 203‑853‑9 JECFA No.: Description: 2,4-Hexadien-1-ol has a fresh green, vegetable aroma.

3922 1174

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2003) Trade association guidelines: FEMA PADI: 0.220 mg

IOFI: Nature Identical

Empirical Formula/MW: HO

C6H10O/98.14

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Assay (min)

98%

Solubility

24–33°C Insoluble in water; soluble in fat and alcohol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Condiments, relishes Confectionery, frosting Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.50 2.00 0.10 2.00 0.70 0.07 0.30

Max. 1.00 4.00 1.00 4.00 2.00 0.07 3.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.00 1.00 0.10 0.40 1.00 0.13

Max. 2.00 6.00 0.50 0.40 2.00 0.13

2,4-HEXADIENYL ACETATE

822 Synthesis: n/a

Aroma threshold values: Aroma characteristics at 1.0%: slightly musty and green with a sweet marzipan, raw almond nutty note with a vegetative and a slight whiskey nuance. Taste threshold values: Taste characteristics at 10 to 40 ppm: fruity and tropical with a slight green and vegetative nuance. Natural occurrence: Reported found in raw and cooked asparagus, naranjilla fruit.

2,4-HEXADIENYL ACETATE Synonyms: Sorbyl acetate; 2,4-Hexadien-1-ol, acetate; Hexa-2,4-dienyl acetate; Acetic acid, 2,4-hexadien-1-ol ester; Acetic acid, 2,4-hexadienyl ester; 2,4-Hexadienylester kyseliny octove; (E,E)-2,4-Hexadienyl acetate CAS No.: CoE No.:

1516‑17‑2 10675

FL No.: 09.573 EINECS No.: 216‑163‑8

FEMA No.: JECFA No.:

4132 1780

NAS No.:

n/a

Description: Colorless liquid; powerful, sweet, pineapple aroma. Consumption: Odor and/or flavor used in fruit, herbal, mango, parsley, passion fruit, pineapple, pumpkin, watercress nasturtium, and wine. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.32 mg

IOFI: Artificial

Empirical Formula/MW: O

H3C

C H3

C8H12O2 /140.18 O

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

100°C (20 mmHg) 1.470–1.476 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.928–0.932 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2.00 0.50 0.50 5.00 5.00 1.00 1.00 5.00 1.00

Max. 20.00 10.00 10.00 25.00 25.00 20.00 20.00 25.00 10.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Soft candy Sweet sauce

Synthesis: n/a Aroma threshold values: Medium strength odor, green type. Taste threshold values: Fresh green herbal soapy metallic taste at 25 ppm in water. Natural occurrence: Not reported found in nature.

Usual 5.00 5.00 2.00 5.00 1.00 5.00 1.00 1.00

Max. 25.00 25.00 20.00 25.00 10.00 25.00 10.00 5.00

2,4-HEXADIENYL ISOBUTYRATE

823

2,4-HEXADIENYL BUTYRATE Synonyms: Sorbyl butyrate; Butanoic acid, 2,4-hexadienyl ester; Hexa-2,4-dienyl butyrate; 2,4-Hexadienol butanoate; 2,4-Hexadienol monobutyrate; Butanoic acid, 2,4-hexadien-1-yl ester; Butyric acid, 2,4-hexadienyl ester (8CI); Hexa-2,4dienyl butyrate CAS No.: CoE No.:

16930‑93‑1 n/a

FL No.: n/a EINECS No.: 240‑995‑0

FEMA No.: JECFA No.:

4133 1783

NAS No.:

n/a

Description: Light yellow liquid; fruity, wine-like aroma with cheesy undertones. Consumption: Odor and/or flavor used in tropical fruit, and wine. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.329 mg

IOFI: Artificial

Empirical Formula/MW: O

C10H16O2/168.24  H3C

O

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

80°C (15 mmHg) 1.467–1.473 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.908–0.912 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 2.00 0.50 0.50 1.00 5.00 1.00 1.00 5.00

Max. 20.00 10.00 10.00 20.00 25.00 20.00 20.00 25.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy

Usual 1.00 5.00 5.00 2.00 5.00 5.00 5.00

Max. 10.00 25.00 25.00 20.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-HEXADIENYL ISOBUTYRATE Synonyms: Sorbyl isobutyrate; Propanoic acid, 2-methyl-, 2,4-hexadienyl ester; Propanoic acid, 2-methyl-, 2,4-hexadien1-yl ester; Hexa-2,4-dienyl isobutyrate; Isobutyric acid, 2,4-hexadienyl ester; 3,5-Hexadienyl isobutyrate; 2-Methylpropanoic acid 2,4-hexadienyl ester; 2,4-Hexadienyl 2-methylpropanoate CAS No.: CoE No.:

16491‑24‑0 n/a

FL No.: n/a EINECS No.: 240‑551‑6

FEMA No.: JECFA No.:

4134 1782

NAS No.:

n/a

Description: Light yellow liquid; sweet, pineapple aroma with cinnamon undertones. Consumption: Odor and/or flavor used in apple, tropical fruit, galbanum, herbal, pear, and pineapple. Annual: n/a Individual: n/a

2,4-HEXADIENYL PROPIONATE

824

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.312 mg

IOFI: Artificial

Empirical Formula/MW: C H3 H3C

C10H16O2/168.23

O C H3 O

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point 80°C (15 mmHg) 1.464–1.470 (20°C) Refractive index Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 2.00 0.50 0.50 1.00 5.00 1.00 1.00 5.00

Specific gravity

Max. 20.00 10.00 10.00 20.00 25.00 20.00 20.00 25.00

Practically insoluble or insoluble in water; soluble in ethanol 0.902–0.906 (25°C)

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Sweet sauces

Usual 1.00 5.00 5.00 2.00 5.00 1.00 1.00 1.00

Max. 10.00 25.00 25.00 20.00 25.00 20.00 10.00 25.00

Aroma threshold values: Medium strength odor; fresh type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-HEXADIENYL PROPIONATE Synonyms: Sorbyl propionate; 2,4-Hexadien-1-ol, propanoate; Hexa-2,4-dienyl propionate; 2,4-Hexadienol monopropionate; 2,4-Hexadienyl propionate; 2,4-Hexadien-1-ol, 1-propanoate; 2,4-Hexadien-1-ol propionate CAS No.: 16491‑25‑1 FL No.: n/a FEMA No.: CoE No.: n/a EINECS No.: 240‑552‑1 JECFA No.: Description: Colorless liquid; sweet, fruity, pineapple, wine-like aroma.

4131 1781

NAS No.:

n/a

Consumption: Odor and/or flavor used in fruit, pineapple, and wine. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.314 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O C H3

C9H14O2 /154.21 O

1,6-HEXALACTAM

825

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

75°C (15 mmHg) 1.453–1.459 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.918–0.922 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2.00 0.50 0.50 1.00 5.00 1.00 1.00 5.00 1.00

Max. 20.00 10.00 10.00 20.00 25.00 20.00 20.00 25.00 10.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 5.00 5.00 2.00 5.00 5.00 1.00 1.00 1.00

Max. 25.00 25.00 20.00 25.00 25.00 10.00 10.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,6-HEXALACTAM Synonyms: epsilon-Caprolactam; omega-Caprolactam; 1-Aza-2-cycloheptanone; 2-Azacycloheptanone; 2-Ketohexamethylenimine; 2-Oxohexamethylenimine; 2-Perhydrazepinone; 6-Caprolactam; 6-Hexanelactam; Aminocaproic lactam; Azepan-2-one; Caprolactam; Hexahydro-2-azepinone; Hexahydro-2H-azepin-2-one; Hexano-6-lactam; Hexanoic acid, 6-amino-, cyclic lactam; Hexanolactam CAS No.: CoE No.:

105‑60‑2 n/a

FL No.: 16.052 EINECS No.: 203‑313‑2

FEMA No.: JECFA No.:

4235 1594

NAS No.:

n/a

Description: Yellowish solid; amine, spicy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: n/a

Empirical Formula/MW:

C6H11ON/113.16 O

N H

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 270–272°C

Melting point Solubility

70° Soluble in water and ethanol

γ-HEXALACTONE

826 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 1.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 5.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor; spicy type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

γ-HEXALACTONE Synonyms: γ-Caprolactone; γ-Ethyl-n-butyrolactone; Hexanolide-1,4; 4-Hydroxy hexanoic acid γ-lactone; Tonkalide; 6-Caprolactone; gamma-Ethylbutyrolactone; gamma-Ethyl- gamma- butyrolactone; 5-Ethyldihydro-2(3H)-furanone; 2(3H)-Furanone, 5-ethyldihydro-; gamma-Hexalactone; Hexanoic acid, 4-hydroxy-, gamma-lactone; gamma-Hexanolactone; Hexan-4-olide;4-Hydroxyhexanoic acid lactone; Tonkalide; Toukalide; 4-Hexanolide CAS No.: CoE No.:

695‑06‑7 2254

FL No.: 10.021 EINECS No.: 211‑778‑8

FEMA No.: JECFA No.:

2556 223

NAS No.:

2556

Description: γ-Hexalactone has a sweet, herbaceous, warm, powerful, odor, with a sweet, coumarin-caramel taste. This compound is also described to have odor as sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993). Trade association guidelines: FEMA PADI: 5.151 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (FCC, 2003) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% C6H10O2 220°C

Refractive index Solubility Specific gravity

1.437–1.442 (20°C) 1:1 in 95% alcohol 1.020–1.025 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 24.50 19.89 22.19

Max. 0.30 31.18 24.60 30.23

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.92 6.64 22.59

Max. 4.92 10.92 32.55

δ-HEXALACTONE

827

Synthesis: By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85°C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide. Aroma threshold values: Detection: 1.6 ppm Taste threshold values: Taste characteristics at 75 ppm: sweet, creamy, vanilla-like with green lactonic powdery nuances. Natural occurrence: Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, asparagus, peas, potato, tomato, breads, cheeses, butter, milk, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources.

δ-HEXALACTONE Synonyms: 5-Hydroxyhexanoic acid, δ-lactone; δ-Caprolactone; Tetrahydro-6-methyl-2H-pyran-2-one; delta-Hexalactone; Tetrahydro-6-methyl-2H-pyran-2-one CAS No.: CoE No.:

823‑22‑3 641

FL No.: 10.010 EINECS No.: 212‑511‑8

FEMA No.: JECFA No.:

3167 224

NAS No.:

3167

Description: δ-Hexalactone is a relatively weak-flavored chemical. The odor is described as coumarinic with coconut, cream and chocolate notes. Consumption: Annual: 46.67 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 pm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 2.282 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Acid value (max)

5.0

Optical rotation

Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

110–112°C 18°C

Specific gravity

–47.2° (24°C) (as is); –39.1°C (c = 4.1 in anhydrous ethanol) 1.449–1.453 (20°C) Soluble in alcohol, oil, propylene glycol and ether; slightly soluble in water 1.0162 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.10 12.44 6.20

Max. 6.31 24.82 12.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.25 1.71 12.31

Max. 6.61 3.52 24.57

Synthesis: By oxidation of 1-substituted cycloalkanes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coconut oil, heated milk fat, butter oil, papaya, raspberry, strawberry fruit and jam, blue cheeses, yogurt, chicken fat, cured pork, green tea, plum, mango, wood apple, soursop and babaco fruit (Carica pentagona Heilborn).

HEXANAL

828

HEXANAL Synonyms: Aldehyde C-6; Caproaldehyde; n-Caproaldehyde; Caproic aldehyde; n-Caproic aldehyde; Capronaldehyde; n-Capronaldehyde; n-Caproylaldehyde; Hexaldehyde; n-Hexaldehyde; Hexanal; n-Hexanal; 1-Hexanal; Hexoic aldehyde; Hexylaldehyde CAS No.: CoE No.:

66‑25‑1 96

FL No.: 05.008 EINECS No.: 200‑624‑5

FEMA No.: JECFA No.:

2557 92

NAS No.:

2557

Description: Hexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution). Consumption: Annual: 5016.67 lb

Individual: 0.004251 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.351 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C6H12O/100.16

O

Specifications: (FCC, 1996) Acid value (max)

10.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min) Boiling point

97% C6H12O 131°C

Specific gravity

1.402–1.407 (20°C) Very slightly soluble in water; miscible in alcohol, propylene glycol and most fixed oils 0.808–0.817 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.60 3.00 1.20

Max. 4.20 3.00 2.80

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 1.80 1.20 0.60

Max. 2.50 3.60 1.30

Synthesis: Prepared from the calcium salt of caproic acid and formic acid. Aroma threshold values: Detection: 4.1 to 22.8 ppb; recognition: 400 ppb; aroma characteristics at 2.0%: green, fatty, leafy, vegetative, fruity and clean with a woody nuance. Taste threshold values: Taste characteristics at 2.5 ppm: green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste. Natural occurrence: Reported found in some natural aromas of apple, strawberry, camphor oil, tea extracts, tobacco leaves, Eucalyptus globulus, dwarf pine, bitter orange and coffee. Also reported found in nearly 300 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, melon, raisins, peach, pear, papaya, pineapple, asparagus, cabbage, celery, carrot, lettuce, shallots, onion, leek, ginger, parsley, bread, cheeses, butter, milk, fish, meats, cocoa, coffee, tea, nuts, popcorn, potato chips, oat products, honey, soybean, plum, cauliflower, beetroot, celery root, figs, cardamom, coriander seed and leaf, brussel sprouts, rice, quince, radish, lovage, corn oil, laurel and malt.

HEXANAL BUTANE-2,3-DIOL ACETAL Synonyms: 4,5-Dimethyl-2-pentyl-1,3-dioxolane; Aldehyde C-6 butane-2,3-diol acetal CAS No.: CoE No.:

155639‑75‑1 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4384 1737

NAS No.:

n/a

Description: Clear, colorless liquid; sweet, fatty, green aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

HEXANAL DIHEXYL ACETAL

829

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.080 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C10H20O2/172.27

C H3 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

211–213°C

Specific gravity

1.430–1.437 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.845–0.851 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.60 0.60 2.00

Max. 3.00 3.00 10.00

Food Category Jams/jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.40 2.00

Max. 5.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fatty type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXANAL DIHEXYL ACETAL Synonyms: 1,1-Bis(hHexyloxy)hexane; Hexane, 1,1-bis(hexyloxy)CAS No.: CoE No.:

33673‑65‑3 n/a

FL No.: EINECS No.

n/a 251‑631‑5

FEMA No.: JECFA No.:

4370 1738

NAS No.:

n/a

Description: Clear, colorless liquid; mild, green, grassy aroma. Consumption: Odor and/or flavor used in grass and green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.119 mg

IOFI: n/a

HEXANAL HEXYL ISOAMYL ACETAL

830 Empirical Formula/MW: C H3

C18H38O2/286.50 O

H3C

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

326–327°C

Specific gravity

1.431–1.436 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.838–0.844 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Frozen dairy

Usual 5.00 0.50

Max. 30.00 3.00

Food Category Hard candy Nonalcoholic beverage

Usual 2.00 1.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: Green type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXANAL HEXYL ISOAMYL ACETAL Synonyms: 1-Hexyloxy-1-(3-methylbutyl)oxyhexane CAS No.: CoE No.:

896447‑13‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4369 1735

NAS No.:

n/a

Description: Clear, colorless liquid; sweet, green aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.044 mg

IOFI: n/a

Empirical Formula/MW: C H3

H3C

C17H36O2/272.47 O

H3C

O

C H3

HEXANAL OCTANE-1,3-DIOL ACETAL

831

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97% (sum of three components)

Solubility

Boiling point

305–306°C Contains hexanal hexyl isoamyl acetal (50–52%), hexanal dihexyl acetal (25–27%) and hexanal diisoamyl acetal (20–22%)

Specific gravity

Other requirements

1.427–1.432 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.835–0.840 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Frozen dairy Gelatins, puddings

Usual 0.50 0.50

Max. 3.00 3.00

Food Category Nonalcoholic beverage

Usual 0.20

Max. 2.00

Synthesis: n/a Aroma threshold values: Green type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXANAL OCTANE-1,3-DIOL ACETAL Synonyms: 2,4-Dipentyl-1,3-dioxane; Aldehyde C-6 octane-1,3-diol acetal CAS No.: CoE No.:

202188‑46‑3 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4377 1736

NAS No.:

n/a

Description: Clear, colorless liquid; fatty, green aroma. Consumption: Odor and/or flavor used in green. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.053 mg

IOFI: n/a

Empirical Formula/MW: O

C14H28O2/228.38 H3C

O

C H3

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96%

Refractive index Specific gravity

Boiling point

287–288°C

Solubility

1.425–1.432 (20°C) 0.869–0.875 (25°C) Insoluble in water; soluble in organic solvents and ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.50

Max. 2.50 2.50 7.50

Food Category Jams/jellies Nonalcoholic beverages

Usual 0.80 0.30

Synthesis: n/a Aroma threshold values: Medium strength odor, fatty type; recommend smelling in a 10.00% solution or less.

Max. 4.00 1.50

2,3-HEXANEDIONE

832 Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-HEXANEDIONE Synonyms: Acetyl-n-butyryl; Methyl propyl diketone; Acetylbutyryl; 2,3-Hexanedione; Hexane-2,3-dione; Methyl propyl diketone CAS No.: CoE No.:

3848‑24‑6 152

FL No.: 07.018 EINECS No.: 223‑350‑8

FEMA No.: JECFA No.:

2558 412

NAS No.:

2558

Description: 2,3-Hexanedione has a powerful, creamy, sweet and buttery odor (less than diacetyl) and a buttery cheese taste. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.724

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2000) Appearance

Yellow, oily liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

128°C

Specific gravity

1.409–1.419 (20°C) Slightly soluble in water; soluble in propylene glycol, alcohol and oils 0.930–0.950 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 37.55 29.67 21.31

Max. 0.10 45.14 40.14 28.79

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.47 21.30 26.17

Max. 13.47 27.44 30.59

Synthesis: From propionyl aldehyde condensed over ethyl acetylacetate; the resulting product is then oxidized (H2O2 and sodium tungstate), hydrolyzed and finally decarboxylated to 2,3-dexanedione; from methyl butyl ketone and ethyl propyl ketone by way of the monoxime; also from acetoxy mesityl oxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: creamy, fruity, toasted brown, caramellic notes. Natural occurrence: Reported found in fermented soybean, peach, roasted chicken, beer, coffee, shoyu and clam.

3,4-HEXANEDIONE Synonyms: Dipropionyl; 3,4-Dioxohexane; Diethyl-α,β-diketone; Bipropionyl; 3,4-Hexanedione; Hexane-3,4-dione CAS No.: CoE No.:

4437‑51‑8 2255

FL No.: 07.077 EINECS No.: 224‑651‑7

FEMA No.: JECFA No.:

3168 413

NAS No.:

3168

Description: 3,4-Hexanedione has an aromatic, toasty, burnt, buttery, nutty, caramel-eggy, pungent odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

1,6-HEXANEDITHIOL

833

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.287 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Appearance

Yellow oil

Refractive index

Assay (min)

97%

Solubility

Boiling point

130°C

Specific gravity

1.408–1.413 (20°C) Almost insoluble in water; soluble in alcohol and oils; very soluble in propylene glycol 0.941–0.950 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 4.00 4.25 5.00

Max. 8.00 8.50 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 5.00

Max. 4.00 10.00

Synthesis: By condensation of ethyl propionate in the presence of sodium metal, followed by oxidation of the resulting propionin with copper acetate or ferric chloride. Aroma threshold values: Aroma characteristics at 1.0%: sweet buttery, creamy, slightly cooked caramel and burnt sugary reminiscent of ghee and eggy vanillas. Taste threshold values: Taste characteristics at 5 ppm: sweet buttery, creamy, pound cake and egg caramel-like with vanilla nuances. Natural occurrence: Reported found in cauliflower, coffee.

1,6-HEXANEDITHIOL Synonyms: 1,6-Dimercaptohexane; Hexamethylene dimercaptan; 1,6-Hexanedimercaptan; 1,6-Hexanedithiol; Hexane-1,6-dithiol CAS No.: CoE No.:

1191‑43‑1 11486

FL No.: 12.067 EINECS No.: 214‑735‑1

FEMA No.: JECFA No.:

3495 540

NAS No.:

3495

Description: 1,6-Hexanedithiol has a fatty, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: C6H14S2/150.31

HS SH

Specifications: (JECFA, 2002) Assay (min) Boiling point Refractive index

95% 242–243°C 1.511–1514 (20°C)

Solubility Specific gravity

Insoluble in water; miscible in fat 0.983–0.995 (25°C)

1-HEXANETHIOL

834 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef.

1-HEXANETHIOL Synonyms: Hexyl mercaptan; n-Hexyl mercaptan CAS No.: CoE No.:

111‑31‑9 11487

FL No.: 12.132 EINECS No.: 203‑857‑0

FEMA No.: JECFA No.:

3842 518

NAS No.:

n/a

Description: 1-Hexanethiol has a burnt fat, sulfurous, meaty, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.045735 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C6H14S/118.24

SH

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 95% 150–154°C

Refractive index Specific gravity Solubility

1.444–1.452 (20°C) 0.824–0.835 (25°C) Soluble in oil and alcohol

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 0.50 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.01%: burnt fat, slight garlic, grilled meat, sulfurous, burnt and roasted, meaty fatty, unpleasant burnt match. Taste threshold values: Taste characteristics at 0.05 to 1.0 ppm: charred pork skin, slightly bitter, lactonic fatty nuances, sulfurous, roasted, burnt fat and coffee nuances. Natural occurrence: Reported found in cooked chicken, beef and pork.

HEXANOIC ACID Synonyms: n-Caproic acid; Hexoic acid; n-Hexylic acid; Pentane-1-carboxylic acid; Butter acids; Butylacetic acid; Caproic acid; Capronic acid; Hexacid 698; Hexanoic acid; n-Hexanoic acid; 1-Hexanoic acid; n-Hexoic acid; Pentanecarboxylic acid; 1-Pentanecarboxylic acid; Pentiformic acid; Pentylformic acid

3-HEXANOL

CAS No.: CoE No.:

835

142‑62‑1 9

FL No.: 08.009 EINECS No.: 205‑550‑7

FEMA No.: JECFA No.:

2559 93

NAS No.:

2559

Description: Hexanoic acid has a sickening, sweaty, rancid, sour, sharp, pungent, cheesy, fatty, unpleasant odor reminiscent of copra oil. It exhibits an acrid taste. Consumption: Annual: 25000.00 lb

Individual: 0.02118 mg/kg/day

Regulatory Status: CoE: Approved. Bev. 5 ppm; Food: 100 ppm FDA: 21 CFR 173.315; 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 21.002 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

OH

C6H12O2/116.16 O

Specifications: (JECFA, 2008) Appearance

Colorless to very pale-yellow, oily liquid

Solidification point

Assay (min)

98% C6H12O2

Solubility

Boiling point Refractive index

205°C 1.415–1.418 (20°C)

Specific gravity

>4.5° Miscible in water (1 mL in 250 mL water), alcohol, most fixed oils and ether 0.923–0.928 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 19.45 2.00 0.04 447.40 36.14 9.96 2.31 2.00

Max. 64.74 5.00 0.37 509.70 36.14 24.31 6.16 4.00

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 2.81 5.00 5.74 1.75 150.00 10.00 4.76

Max. 17.62 10.00 26.10 3.49 176.00 20.00 8.84

Synthesis: By fractionation of the volatile fatty acids of coconut oil. Aroma threshold values: Detection: 93 ppb to 10 ppm Taste threshold values: n/a Natural occurrence: A secondary product of butyric fermentation; reported found in the essential oils of lavender, camphor, palmarosa, lemongrass and Juniperus phoenicea; in a few fruital aromas: apple, currant and strawberry; also identified among the constituents of petitgrain lime oil. Also reported found in apple, lemon and orange juice, berries, guava, raisin, papaya, peach, pineapple, cooked potato, pepper, breads, cheeses, butter, milk, fish, meats, hop oil, beer, whiskies, rum, brandy, grape wines, coffee, cocoa, tea, filberts, pecans, peanut oil, coconut meat and oil, soybeans, passion fruit, beans, mushrooms, rice, licorice, corn oil, malt, loquat, sherry, clams, mussels, scallops and other sources.

3-HEXANOL Synonyms: Ethyl propyl carbinol; 3-Hydroxyhexane; 3-Hexanol; Hexan-3-ol CAS No.: CoE No.:

623‑37‑0 11775

FL No.: 02.089 EINECS No.: 210‑790‑0

FEMA No.: JECFA No.:

Description: 3-Hexanol has an alcoholic, ethereal, medicinal odor.

3351 282

NAS No.:

3351

3-HEXANONE

836 Consumption: Annual: 216.67 lb

Individual: 0.0001836 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.275 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14O/102.18 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

131–133°C

Specific gravity

1.414–1.418 (20°C) Slightly soluble in water; soluble in alcohol and acetone and in ether in all proportions 0.818–0.822 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 1.00 0.50 0.50 1.00

Max. 2.00 1.00 1.00 2.00

Food Category Instant coffee, tea Jams, jellies Nonalcoholic beverages Soft candy

Usual 8.30 0.50 0.80 4.00

Max. 83.00 1.00 5.00 42.00

Synthesis: By hydroboration of cis-3-hexene; from 3-hexyne; from 1-(and 2-) hexenes. Aroma threshold values: Detection: 820 ppb to 2.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in lavender and sweet grass oil, as a volatile flavor components in pineapple and in the odorous portion of Vaccinium macrocarpon. Also reported found in apricot, banana, cranberry, lingonberry, black currants, melon, papaya, Parmesan cheese, cooked chicken, cognac, cocoa, soybeans, beans, mushrooms, mango and lemon balm.

3-HEXANONE Synonyms: Ethyl propyl ketone; 3-Oxohexane; Ethyl propyl ketone; 3-Hexanone; Hexan-3-one CAS No.: CoE No.:

589‑38‑8 11097

FL No.: 07.096 EINECS No.: 209‑645‑4

FEMA No.: JECFA No.:

3290 281

NAS No.:

3290

Description: 3-Hexanone has an ethereal, grape, wine-like odor. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.803 mg Empirical Formula/MW: C6H12O/100.16

IOFI: Nature Identical

2-HEXENAL

837

Specifications: (JECFA, 1998) Assay (min)

97.1%

Solubility

Boiling point Refractive index

118–123°C 1.397–1.403 (20°C)

Specific gravity

Slightly soluble in water; soluble in acetone, alcohol and ether in all proportions 0.812–0.818 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Gelatins, puddings

Usual 20.00 20.00 0.044 1.90

Max. 20.00 20.00 0.044 8.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 20.00 20.00 20.00 20.00

Max. 20.00 20.00 20.00 20.00

Synthesis: From organo-mercury compounds; by dehydrogenation of 3-hexanol in the presence of Ni-zinc oxide-phosphate catalyst; by hydrogenolysis of 2-ethylfuran; by passing β-furylpropionic acid (or 2-furanpropionic acid) over 5% Pt-C catalyst from 250 to 300°C; by two patented processes. Aroma threshold values: Detection: 41 to 81 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity and waxy with rum notes. Natural occurrence: Reported found in coffee and, as a component in the volatile by-product developed during the catalytic hydrogenation of soybean oil using Ni catalysts; in the scent of green vegetable Nezara viridula. Also reported found in lime peel oil, black currants, peach, pineapple, fried potato, Parmesan cheese, butter, milk, eggs, beef, fried pork, beer, rum, cocoa, coffee, filberts, passion fruit, plumcot, rose apple, mango, lemon balm, crab, Cape gooseberry and sweet grass oil.

2-HEXENAL Synonyms: (E)-2-Hexen-1-al; α-β-Hexylenaldehyde; β-Propyl acrolein; 2-Hexenal; Hex- 2-enal; Hex-2-en-1-al; Hexylenic aldehyde; Leaf aldehyde CAS No.: CoE No.:

505‑57‑7 748

FL No.: 05.189 EINECS No.: 208‑014‑0

FEMA No.: JECFA No.:

2560 1353

NAS No.:

2560

Description: 2-Hexenal has a sweet, fragrant, almond, fruity green, leafy, apple, plum, vegetable odor. Consumption: Annual: 3883.33 lb

Individual: 0.003290 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.637 mg

IOFI: Natural

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Pale-yellow to colorless liquid

Solubility

Assay (min) Boiling point

92% (sum of cis/trans isomers) 47°C (17 mmHg)

Specific gravity

1.443–1.449 (20°C) Soluble in alcohol, propylene glycol and most fixed oils; very slightly soluble in water 0.841–0.848 (25°C)

3-HEXENAL

838 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.04 4.64 3.55

Max. 3.00 16.87 14.68 8.50

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.55 1.00 1.95 4.61

Max. 3.81 1.00 6.70 16.41

Synthesis: n/a Aroma threshold values: Detection: 30 ppb; aroma characteristics at 1.0%: pungent green fatty, fresh fruity aldehydic, with fresh leafy apple and watermelon nuances. Taste threshold values: Taste characteristics at 5 ppm: fruity, fresh green, herbal and vegetative, apple and melon with a slight yeasty nuance. Natural occurrence: Reported found in the distillation waters of several plants, such as Carpinus betulus; also identified among the constituents of tea (leaves) oil and in citronella. Also reported found in numerous foods including apple juice, apricot, banana, citrus peel oils and juices, blueberry, strawberry, guava, peach, pear, melon, cabbage, kohlrabi, cucumber, lettuce, leek, peas, tomato, thymus, butter, milk, fish, fish oil, meats, hop oil, beer, grape wines, peanut oil, pecans, potato chips, soybeans, avocado, olive, passion fruit, plum, Malay apple, star fruit, mango, cauliflower, fig, artichoke, coriander leaf, rice, radish, lovage leaf, laurel, loquat, endive, nectarines, clam, quince and tobacco.

3-HEXENAL Synonyms: See cis-3-Hexenal CAS No.: CoE No.: a

4440‑65‑7 n/aa

FL No.: 05.192 EINECS No.: 224‑659‑0

FEMA No.: JECFA No.:

3923 1271

NAS No.:

n/aa

See cis-3-hexenal.

Description: 3-Hexenal has a natural green, fruity, apple-like odor. Consumption: Annual: (see cis-3-hexanal)

Individual: (see cis-3-hexanal)

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.74600 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C6H10O/98.14

C H3

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

80% (total of cis and trans isomers) 19–20°C (28 mmHg)

Specific gravity

1.425–1.435 (20°C) Insoluble in water; soluble in fat and alcohol 0.970–0.980 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 4.00 1.00

Max. 1.00 7.00 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 3.50

Max. 3.00 3.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 0.25 to 3 ppb; aroma characteristics at 1.0%: sharp penetrating leafy green, vegetative stemmy with unripe tomato, melon and tropical nuances.

cis-4-HEXENAL

839

Taste threshold values: Taste characteristics at 1 to 10 ppm: strong, aromatic green, with waxy vegetative green melon and tomato nuances and a hint of cinnamon spice. Natural occurrence: Reported found in apple, banana, mandarin juice, guava, feyoa fruit, melon, raspberry, strawberry, sweet pepper, tomato and tomato paste, ginger, butter and beer.

cis-3-HEXENAL Synonyms: 3-Hexenal, (Z)-; 3-Hexenal, (Z)-; cis-3-Hexenal; (Z)-3-Hexenal; 3- (Z)-Hexenal; (Z)-Hex-3-enal; cis-beta,gammaHexylenic aldehyde; 3-Hexenal, (3Z)CAS No.: CoE No.:

6789‑80‑6 2008

FL No.: 05.075 EINECS No.: 229‑854‑4

FEMA No.: JECFA No.:

2561 316

NAS No.:

2561

Description: cis-3-Hexenal has a powerful, deep-green, leafy odor. Consumption: Annual: 63.33 lb

Individual: 0.00005367 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.774 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 97% 20°C (20 mmHg)

Refractive index Specific gravity

1.427–1.436 (20°C) 0.967–0.973 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 3.99 1.41

Max. 1.00 6.71 2.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.05 1.17 3.46

Max. 3.41 2.60 5.42

Synthesis: By oxidation of cis-3-hexenol or by other standard reactions. Aroma threshold values: Detection: 0.25 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cucumber, grape, banana, raspberry, fresh strawberries, black tea, tomato, guava, melon, strawberry, bell pepper, ginger, butter, beer, tea, passion fruit, potato chips, plum, rose apple, Malay apple, starfruit, lovage, kiwifruit, endive, nectarine, Chinese quince and red currants.

cis-4-HEXENAL Synonyms: 4-Hexenal, (Z)-; Hexenal, (Z)-; cis-4-Hexenal; (Z)-4-Hexenal; (Z)- Hex-4-enal; 4-Hexenal, (4Z)CAS No.: CoE No.:

4634‑89‑3 10337

Consumption: Annual: <1.00 lb

FL No.: 05.113 EINECS No.: 225‑058‑6

FEMA No.: JECFA No.:

3496 319

NAS No.:

3496

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998).

trans-4-HEXENAL

840 Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2000) Assay (min)

95%

Solubility

Boiling point Refractive index

73.5–75°C (100 mmHg) 1.428–1.432 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol, phthalates, ethers and most fixed oils 0.958–0.971 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gelatins, puddings Hard candy Jams, jellies Processed vegetables

Usual 0.25 0.50 0.50 0.05 0.15

Max. 0.75 2.00 4.00 0.20 0.60

Food Category Reconstituted vegetables Seasonings Soft candy Soups

Usual 0.015 0.05 0.50 0.05

Max. 0.10 0.20 4.00 0.20

Synthesis: n/a Aroma threshold values: Detection: 0.3 ppb Taste threshold values: n/a Natural occurrence: Reported found in onion.

trans-4-HEXENAL Synonyms: (E)-4-Hexenal; trans-Hex-4-enal; 4-Hexenal, trans; 4-Hexenal, (E) CAS No.: CoE No.:

25166‑87‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4046 1622

NAS No.:

n/a

Description: trans-4-hexenal has a “green” vegetable odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.002 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C6H10O/98.14

CH3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

92% (total of cis and trans isomers)

Solubility

Boiling point

125–129°C Contains 76% min trans-4-hexenal, 16–20% cis-4-hexenal, 2–4% 3-hexen-1-ol and 1–2% hexenal

Specific gravity

Other requirements

1.417–1.424 (20°C) Insoluble in water; soluble in hexane, diethyl ether and ethanol 0.824–0.832 (25°C)

(E)-2-HEXENAL DIETHYL ACETAL

841

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Hard candy Jams, jellies Poultry

Usual 0.008 0.008 0.01 0.01

Max. 0.10 0.10 0.20 0.10

Food Category Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.008 0.008 0.01 0.008

Max. 0.10 0.10 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection at 0.0003 ppm in water. Detection and recognition in air at 0.0029 and 0.014 mg/m 3, respectively. Taste threshold values: n/a Natural occurrence: n/a

(E)-2-HEXENAL DIETHYL ACETAL Synonyms: 2-Hexene, 1,1-diethoxy-, (2E)-; trans-2-Hexenal diethyl acetal; 1,1-Diethoxy-trans-2-hexene CAS No.: CoE No.:

67746‑30‑9 2135

FL No.: 06.031 EINECS No.: 266‑989‑8

FEMA No.: JECFA No.:

4047 1383

NAS No.:

n/a

Description: (E)-2-Hexenal diethyl acetal has a “green” fruity odor Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Beverage: 10 ppm; Food 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 0.104 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3 O

C10H20O2/172.27 H3C

O

CH3

Specifications: (JECFA, 2004) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 76–77°C (15 mmHg)

Specific gravity

Reported uses (ppm): (FEMA, 2002) Food Category Nonalcoholic beverages Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 1.00

Max. 15.00

1.418–1.426 (20°C) Soluble in ethanol and most fixed oils; insoluble in water 0.843–0.849 (25°C)

(+/-)-trans- and cis-2-HEXENAL GLYCERYL ACETAL

842

(+/-)-trans- and cis-2-HEXENAL GLYCERYL ACETAL Synonyms: (+/-)-E- and Z-2-Hexenal glyceryl acetal; trans-2-Hexenal glyceryl acetal; 2-(1E)-1-Pentenyl-1,3-dioxolane-4methanol

CAS No.: CoE No.:

89763096-5
21422085-6
89767251-4 89762-50-3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4273 1800

NAS No.:

n/a

Description: Liquid; weak green and fresh aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.154 mg

IOFI: n/a

Empirical Formula/MW: C9H16O3/190.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

86% (mixture of isomers)

Solubility

Boiling point

241–246°C (+)2-(1E)-1-Pentenyl-1,3-dioxolane-4methanol 26%; (+)2-(1E)-pentenyl1,3-dioxan-5-ol 22%; (-)2-(1E)-pentenyl-1,3-dioxan-5-ol 22%; (-)2-(1E)-pentenyl-1,3dioxolane-4-methanol 16%; 3-hexenal glyceryl acetal 8%; hexanal glyceryl acetal 1%

Specific gravity

Other Requirements

1.464–1.474 (20°C) Slightly soluble in water; soluble in nonpolar solvents and ethanol 1.037–1.048 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 10.00 2.00 2.00

Max. 50.00 10.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

4-HEXENE-3-ONE Synonyms: 2-Hexen-4-one; 4-Hexene-3-one; Hex-4-en-3-one CAS No.: CoE No.:

2497‑21‑4 718

FL No.: 07.048 EINECS No.: 219‑681‑2

FEMA No.: JECFA No.:

3352 1125

NAS No.:

3352

Description: 4-Hexene-3-one has a pungent, acrid, metallic, ethereal odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

(+/-)-trans and cis-2-HEXENAL PROPYLENE GLYCOL ACETAL

843

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.417 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2008) Appearance

Colorless to yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

93°C (150 mmHg)

Specific gravity

1.437–1.443 (20°C) Soluble in oil; slightly soluble in water; miscible in ethanol at room temperature 0.855–0.861 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 0.20 1.00 1.00 1.00 1.00

Max. 1.00 0.50 1.00 1.00 1.00 1.00

Synthesis: By hydration of 4-hexen-2-yne aqueous H2SO4-HgSO4; by hydrogenation of 2-hexen-5-yn-4-one over Pd-CaCO3 catalyst in methanol. Aroma threshold values: Aroma characteristics at 1.0%: pungent, horseradish and mustard with an ethyl vinyl ketone ethereal note, notes reminiscent of vinegar and rum. Taste threshold values: Taste characteristics at 10 ppm: pungent mustard, pepper, horseradish, rum, roasted onion and slightly tropical nuances. Natural occurrence: Reported found in cooked chicken.

(+/-)-trans and cis-2-HEXENAL PROPYLENE GLYCOL ACETAL Synonyms: (+/-)-E- and Z-2-Hexenal propylene glycol acetal; 4-Methyl-2-(1E)-1-pentenyl-1,3-dioxolane; (E)-2-Hexen-1-al propylene glycol acetal; trans-2-Hexenal propylene glycol acetal; (E)-4-Methyl-2-(pent-1-enyl)-1,3-dioxolane; (E)-2-Hexenal propylene glycol acetal CAS No.: CoE No.:

94089‑21‑1 n/a

FL No.: n/a EINECS No.: 302‑121‑7

FEMA No.: JECFA No.:

4272 1801

NAS No.:

n/a

Description: Liquid; weak green and fresh aroma. Consumption: Odor and/or flavor used in crabapple, green apple, red apple, fig, guava, etc.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.081 mg

IOFI: n/a

trans-2-HEXENOIC ACID

844 Empirical Formula/MW: O

C H3

C9H16O2/156.22

H3C

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97%

Solubility

Boiling point

118–120°C (20 mmHg) 183–185°C

Specific gravity

1.438–1.444 (20°C) Slightly soluble in water; soluble in nonpolar solvents and ethanol 0.919–0.926 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 10.00 1.00 0.80

Max. 90.00 7.50 7.60

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.00

Max. 7.70 2.50

Synthesis: n/a Aroma threshold values: Medium strength odor, mild green, fruity apple type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans-2-HEXENOIC ACID Synonyms: Acrylic, β-propyl acid; Hexen-2-oic acid; α, β-Hexylenic acid; α, β-Hexenoic acid; trans-2-Hexenoic acid; (E)-2Hexenoic acid; 2-Hexenoic acid, (2E)-; trans-Hex-2-enoic acid CAS No.: CoE No.:

13419‑69‑7 11777

FL No.: 08.054 EINECS No.: 236‑528‑5

FEMA No.: JECFA No.:

3169 1361

NAS No.:

3169

Description: trans-2-Hexenoic acid has a pleasant, fatty, characteristic, long-lasting odor. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.678 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2008) Appearance

Colorless, needle-like crystals

Melting point

Assay (min)

97%

Solubility

33–37°C Slightly soluble in water; soluble in alcohol, propylene glycol, most fixed oils and ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils

Usual 4.00 14.41 0.05 0.15

Max. 8.00 29.13 0.05 0.50

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.60 3.79 2.02 14.84

Max. 15.18 7.58 4.03 29.56

1-HEXEN-3-OL

845

Synthesis: By condensation of butyraldehyde with malonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Japanese peppermint oil, apple, banana, bilberry, guava, pork fat, white wine, tea, starfruit, loquat and loganberry.

3-HEXENOIC ACID Synonyms: 3-Hexenic acid; Hydrosorbic acid; β-Amylene-α-carboxylic acid; 2-Pentene-1-carboxylic acid; Propylidenepropionic; 3-Hexenoic acid; Hex-3-enoic acid; Hydrosorbic acid CAS No.: CoE No.:

4219‑24‑3 2256

FL No.: 08.050 EINECS No.: 224‑157‑1

FEMA No.: JECFA No.:

3170 317

NAS No.:

3170

Description: 3-Hexenoic acid has a diffusive, cheese odor, mildly fruity. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 15 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.303 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2000) Assay (min) Boiling point

95% 208°C

Refractive index Specific gravity

1.493–1.496 (20°C) 0.958–0.971 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 6.97 3.53

Max. 4.00 16.22 8.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.85 1.10 6.80

Max. 4.90 3.39 14.80

Synthesis: By condensation of butyraldehyde and malonic acid; also formed during the distillation of ethyl paraconic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: green, dairy-like with a vegetable and melon nuance. Natural occurrence: Reported found in yellow passion fruit, raspberry, hop oil, beer, white wine, cocoa, kiwifruit and black choke cherry.

1-HEXEN-3-OL Synonyms: 1-Vinyl butan-1-ol; Vinyl propyl carbinol; n-Propyl vinyl carbinol CAS No.: CoE No.:

4798‑44‑1 10220

FL No.: 02.104 EINECS No.: 225‑355‑0

FEMA No.: JECFA No.:

3608 1151

NAS No.:

3608

Description: 1-Hexen-3-ol has a meat-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

2-HEXEN-1-OL

846 Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

Empirical Formula/MW: C H3 H2C

C6H12O/100.16

OH

Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

133.5–134°C

Specific gravity

1.425–1.431 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.830–0.836 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 0.025 0.025 0.025

Max. 0.10 0.10 0.10

Food Category Seasonings, flavors Snack foods Soups

Usual 0.025 0.025 0.025

Max. 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-HEXEN-1-OL Synonyms: 2-Hexenol; trans-2-Hexenol; α,β-Hexenol; Leaf alcohol; γ-Propyl allyl alcohol; beta,gamma-Hexenol; Hex-2-en-1-ol; 2-Hexenol; 2-Hexen-1-ol CAS No.: CoE No.:

2305‑21‑7 69

FL No.: 02.020 EINECS No.: 218‑972‑1

FEMA No.: JECFA No.:

2562 1354

NAS No.:

2562

Description: 2-Hexen-1-ol has a powerful, fruity-green odor, with a sweet, fruity flavor important to strawberry and orange juice. Consumption: Annual: 1333.33 lb

Individual: 0.001129 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.593 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H12O/100.16

Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min) Boiling point

95% (sum of cis and trans isomers) 158–160°C

Specific gravity

1.437–1.442 (20°C) Very slightly soluble in water; soluble in alcohol, propylene glycol and most fixed oils 0.836–0.841 (25°C)

(Z)-2-HEXEN-1-OL

847

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 22.29 1.63 8.46

Max. 27.03 3.92 12.51

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 21.56 7.32 20.16

Max. 23.75 9.70 23.90

Synthesis: The cis-form can be prepared by hydrogenation of cis-2-hexenol, using an aqueous suspension of colloidal palladium; from cis-4-chloro-2-butenol and magnesium ethyl bromide; the commercial product is a mixture of the cis- and trans-isomers and can be prepared from propyl vinyl carbinol by heating with aluminum oxide. Aroma threshold values: Aroma characteristics at 1.0%: fresh, fatty green, tomato vegetative, with leafy, green fruity and herbal nuances. Taste threshold values: Taste characteristics at 5 ppm: fresh, leafy green, slightly fatty with grassy, fruity and juicy nuances, tomato and celery nuances. Natural occurrence: Reported found as a constituent of fresh raspberry aroma; also identified in Valencia orange juice and apple aroma, probably occurring as an ester. Also reported found in raw and cooked asparagus, cooked potato, cooked beef, hop oil, brandy, beer, white wine, roasted peanut, soybean, olive, prune, prickly pear, malt, kiwifruit, loquat, quince, apple, peach, strawberry, tamarind, tomato and tea.

(Z)-2-HEXEN-1-OL Synonyms: (Z)-2-Hexenol; cis-2-Hexen-1-ol; cis-Hex-2-en-1-ol; 2-Hexen-1-ol, (2Z)CAS No.: CoE No.:

928‑94‑9 69

FL No.: 02.156 EINECS No.: 213‑190‑7

FEMA No.: JECFA No.:

3924 1374

NAS No.:

n/a

Description: (Z)-2-Hexen-1-ol is used for a green aroma in fragrances and provides a fresher odor than trans-2-hexenol. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.5300 mg

IOFI: Nature Identical

Empirical Formula/MW: Empirical Formula/MW: C6H12O/100.16

OH H3C

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 65°C (0.5 mmHg)

Specific gravity

1.437–1.445 (20°C) Insoluble in water; soluble in alcohol and fats 0.845–0.853 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.00 8.50 22.00

Max. 27.00 12.50 24.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 7.00 20.00

Max. 4.00 10.00 24.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: impacting fresh vegetative, slightly fatty with a green bean note, witch hazel and fusel alcoholic with a whiskey nuance.

3-HEXEN-1-OL

848

Taste threshold values: Taste characteristics at 5 to 50 ppm: green vegetative and herbal, raw green beans, tomato and potato with a fusel winey nuance. Natural occurrence: Reported found in fresh and cooked apple, sour cherry, blueberry, blackcurrant, papaya, peach, French fried potato, tomato, butter, hop oil, cognac, red and white wines, black tea.

3-HEXEN-1-OL Synonyms: Blatter alcohol; cis-3-Hexenol; β,γ-Hexenol; m-β-Hexenol; Leaf alcohol (name also used for trans-2-Hexenol); Blatteralkohol; beta,gamma-Hexenol; beta-gamma-Hexenol; 3-Hexenol, cis-; Z-3-Hexenol; cis-Hex-3-en-1-ol; cis-3-Hexen-1-ol; (Z)-Hex-3-en-1-ol; 3-Hexen-1-ol; 3-Hexen-1-ol, cis-; 3-Hexen-1-ol, (Z)-; (Z)-3-Hexen-1-ol CAS No.: CoE No.:

928‑96‑1 750

FL No.: 02.056 EINECS No.: 213‑192‑8

FEMA No.: JECFA No.:

2563 315

NAS No.:

2563

Description: 3-Hexen-1-ol has an intense, grassy-green odor, not as strong as the corresponding aldehyde, and a characteristic herbaceous, leafy odor on dilution. Consumption: Annual: 20833.33 lb

Individual: 0.01765 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.886 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless liquid 98% as sum of (Z) and (E) isomers; min 92% (Z) 156°C

Refractive index Solubility Specific gravity

1.439–1.441 (20°) Soluble in alcohol, propylene glycol and most fixed oils 0.846–0.850 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 10.60 98.48 5.80 8.75 8.55

Max. 14.46 98.48 5.80 15.34 12.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Hard candy

Usual 10.15 28.60 5.85 9.53 10.15

Max. 10.52 58.00 9.10 14.32 10.52

Synthesis: Extracted from various essential oils and purified by reacting it to the corresponding phthalate or allophanate; it was synthesized by Ruzi-ka and Schinz, who also clarified its chemical structure; Stoll and Rouve reported on the most significant differences between the natural and the synthetic products (Burdock, 1995). Aroma threshold values: Detection: 70 ppb Taste threshold values: Taste characteristics at 30 ppm: fresh, green, raw fruity with a pungent depth. Natural occurrence: Main constituent of the oil distilled from the infusion of fermented tea leaves. Reported found as the corresponding ester of phenylacetic acid in the oil of Japanese mint (Mentha arvensis); the volatile oil of Thea chinensis contains approximately 26 to 35% 3-hexen-1-ol, whereas larger amounts are reported in the oils of Morus bombysic, Robinia pseudacacia and Raphanus sativus. Probably occurring also in several green leaves and herbs; reported found in the fruit juices of raspberry, grapefruit and others. Also reported in over 200 foods including apple, apricot, banana, citrus peel oils and juices, berries, guava, mango, grapes, pineapple, cabbage, kohlrabi, celery, cucumber, lettuce, leek, peas, sauerkraut, tomato, ginger, peppermint oil, coconut oil, spearmint oil, mustard, parsley, breads, butter, fish, fish oil, cognac, brandy, cider, sherry, grape wines, tea, soybeans, avocado, olive, passion fruit, plum, rose apple, Malay apple, water apple (Syzigium spp.), beans, marjoram, starfruit, broccoli, pear and apple brandies, figs, brussels sprouts, radish, prickly pear, litchi, dill, lovage, pumpkin, corn oil, malt, laurel, kiwifruit and other sources.

4-HEXEN-1-OL

849

trans-3-HEXENOL Synonyms: (E)-3-Hexen-1-ol; (E)-3-Hexenol; trans-3-Hexen-1-ol; (3E)-Hexenol; beta-gamma-Hexenol; Leaf alcohol; 3-Hexen1-ol, (3E)-; trans-Hex-3-en-1-ol; 3-Hexen-1-ol, (E)CAS No.: CoE No.:

928‑97‑2 n/a

FL No.: EINECS No.

n/a 213‑193‑3

FEMA No.: JECFA No.:

4356 1621

NAS No.:

n/a

Description: Colorless liquid; grassy green aroma. Consumption: Odor and/or flavor used in fern, green, green leaf, and violet leaf. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.185 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H12O/100.16

OH

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

155–157°C 1.437–1.442 (20°C)

Specific gravity

Soluble in water, most fixed oils and ethanol 0.830–0.845 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Confectionery frostings Fats, oils Frozen dairy Fruit ices

Usual 0.10 15.00 200.00 10.00 5.00 10.00 0.50

Max. 15.00 30.00 1000.00 40.00 50.00 20.00 20.00

Food Category Hard candy Instant coffee, tea Jams, jellies Nonalcoholic beverages Soft candy Soups

Usual 10.00 1.00 0.01 5.00 10.00 1.00

Max. 50.00 5.00 2.00 15.00 50.00 20.00

Synthesis: n/a Aroma threshold values: Green type, high strength odor; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported to be found in Plectranthus glandulosus Hook. f. leaf oil Cameroon (1.20%), laurel leaf oil Turkey (0.10%), and jasmine absolute China (0.05%).

4-HEXEN-1-OL Synonyms: 2-Hexen-ol-6; 4-hexenyl alcohol; Hex-4-enyl alcohol CAS No.: CoE No.:

6126‑50‑7 2295

FL No.: 02.074 EINECS No.: n/a

FEMA No.: JECFA No.:

3430 318

NAS No.:

3430

Description: 4-Hexen-1-ol has a pungent oily odor. Consumption: Annual: <1.00 lb

Individual: 0.00000057 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

5-HEXENOL

850 Trade association guidelines: FEMA PADI: 0.289 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 1998) Appearance Colorless to pale-yellow liquid Assay (min) 96% Boiling point 80°C Reported uses (ppm): (FEMA, 1994)

Refractive index Solubility Specific gravity

1.430–1.450 (20°C) Soluble in alcohol; insoluble in water 0.840–0.860 (20°C)

Food Category Usual Max. Food Category Alcoholic beverages 1.00 2.00 Hard candy Baked goods 0.25 1.00 Nonalcoholic beverages 1.50 6.00 Condiments, relishes Processed vegetables 1.00 2.00 Frozen dairy Reconstituted vegetables 1.00 2.00 Fruit ices Soft candy Gelatins, puddings 0.50 2.00 Soups Synthesis: By treating cis- and trans-3-chloro-2-methyl-tetrahydropyrone with sodium in ether.

Usual 0.50 0.50 1.00 1.00 0.50 1.00

Max. 1.00 2.00 2.00 2.00 1.00 6.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, tomato, fresh with herbal vegetable nuances. Natural occurrence: The cis- and trans-forms occur in banana, the cis-form in passion fruit; also reported in beans, butter and olive.

5-HEXENOL Synonyms: 5-Hexene-1-ol; 5-Hexen-1-ol; Hex-5-en-1-ol; 1-Hexen-6-ol; 6-Hydroxy-1-hexene CAS No.: 821‑41‑0 FL No.: CoE No.: n/a EINECS No. Description: Colorless liquid; green aroma.

n/a 212‑477‑4

FEMA No.: JECFA No.:

4351 1623

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.039 mg

IOFI: n/a

Empirical Formula/MW: C6H12O/100.16

H2C

OH

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point 154–155°C Refractive index 1.434–1.437 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Hard candy Synthesis: n/a

Usual 0.25 0.04

Specific gravity

Max. 0.25 0.20

Soluble in water, most fixed oils, and ethanol 0.845–0.849 (25°C)

Food Category Nonalcoholic beverages Soft candy

Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.04 0.04

Max. 0.04 0.04

5-HEXENYL ISOTHIOCYANATE

851

trans-3-HEXENYL ACETATE Synonyms: (E)-3-Hexen-1-ol acetate; (E)-3-Hexen-1-yl acetate; Acetic acid trans-3-hexenyl ester; (E)-3-Hexenyl acetate; (E)-Hex-3-enyl acetate; 3-Hexen-1-ol, 1-acetate, (3E)-; 3-Hexen-1-ol, acetate, (E)CAS No.: CoE No.:

3681‑82‑1 n/a

FL No.: EINECS No.

09.928 222‑962‑2

FEMA No.: JECFA No.:

4413 n/a

NAS No.:

N/A

Description: Colorless clear liquid; sharp, fruity, green, banana, pear aroma. Consumption: Odor and/or flavor used in banana, freesia, tropical fruit, lychee (soapberry), mango, pear, and strawberry. Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.306 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C8H14O2/142.20 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 174–175°C 1.422–1.430 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.889–0.896 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 5.00 5.00

Max. 10.00 25.00 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 5.00

Max. 10.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

5-HEXENYL ISOTHIOCYANATE Synonyms: 6-Isothiocyanato-1-hexene; 5-Hexen-1-yl isothiocyanate CAS No.: CoE No.:

49776‑81‑0 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4421 1894

NAS No.:

n/a

Description: Colorless to pale yellow liquid; pungent, irritating aroma. Consumption: Odor and/or flavor used in horseradish and radish.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.632 mg

IOFI: n/a

2-HEXEN-1-YL ACETATE

852 Empirical Formula/MW:

S N

C7H11NS/141.24 C H2

Specifications: (JECFA, 2008) Assay (min)

96%

Boiling point Refractive index

74–76°C (3 mmHg) 213–214°C 1.506–1.516 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.955–0.965 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 50.00 2.00 1.00

Max. 10.00 5.00 50.00 500.00 20.00 10.00

Food Category Nut products Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 10.00 2.00 2.00 1.00

Max. 5.00 100.00 20.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish and radish.

2-HEXEN-1-YL ACETATE Synonyms: 2-Hexen-1-ol, acetate, (2E)-; trans- 2-Hexenyl acetate; trans-2-Hexen-1-yl acetate; trans-Hex-2-enyl acetate; 2-Hexenyl acetate; 2-Hexen-1-yl-acetate; (E)-2-Hexenyl acetate CAS No.: CoE No.:

2497‑18‑9 643

FL No.: 09.394 EINECS No.: 219‑680‑7

FEMA No.: JECFA No.:

2564 1355

NAS No.:

2564

Description: 2-Hexen-1-yl acetate has a pleasant, fruity odor and corresponding taste. Consumption: Annual: 800.00 lb

Individual: 0.0006779 mg/kg/day

Regulatory Status: CoE: Approved. Food: 0.5 ppm FDA: 21 CFR 172.515 (trans-isomer) FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.483 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Nature Identical

cis-3-HEXEN-1-YL ACETATE

853

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

90% 165–166°C

Specific gravity

1.424–1.430 (20°C) Soluble in oils and ethanol; very slightly soluble in water 0.890–0.897 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.15 3.95 5.06

Max. 10.92 6.55 7.22

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 7.58 2.48 6.04

Max. 8.65 3.97 9.00

Synthesis: By heating at the boil, 1-bromohexen-2-ol with sodium acetate and acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, green, fresh and fruity with a waxy apple background. Natural occurrence: Reported found in Fragaria vesca and other fruits; only the trans-form is known. Also reported in apple, apple juice, apricot, bilberry, guava, peach, blackberry, strawberry fruit and jam, tomato, corn mint oil, spearmint oil, white and red wine, tea, plum, plumcot, mushroom, starfruit, mango, banana and passion fruit.

cis-3-HEXEN-1-YL ACETATE Synonyms: Verdural; cis-3-Hexenol acetate; 3-Hexen-1-ol, acetate, (Z)-; cis-3-Hexenyl acetate; (Z)-3-Hexenyl acetate; cis-3-Hexen1-yl acetate; (Z)-Hex-3-enyl acetate; cis-3- Hexenyl ethanoate; 3-Hexenylacetate CAS No.: CoE No.:

3681‑71‑8 644

FL No.: 09.197 EINECS No.: 222‑960‑1

FEMA No.: JECFA No.:

3171 134

NAS No.:

3171

Description: cis-3-Hexen-1-yl acetate has a powerful, green, fruity, floral note reminiscent of banana. Consumption: Annual: 111.67 lb

Individual: 0.0009463 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.912 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% as sum of (Z) and (E) isomers; min 92% (Z) 198°C

Refractive index Solubility

1.425–1.429 (20°C) 1:1 in 95% alcohol

Specific gravity

0.896–0.901 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.07 15.90 0.07 7.31

Max. 8.14 30.32 0.07 14.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.14 0.15 2.30 15.06

Max. 8.36 0.16 4.51 29.79

(Z)-3-HEXENYL ANTHRANILATE

854 Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 10 ppm: green, fruity, apple and pear with fresh tropical nuances. Natural occurrence: Reported found in apple, bilberry, guava, strawberry, black and green tea, yellow and purple passion fruit, citrus peel oils, melon, peach, raspberry, pear, pineapple, melon, celery, tomato, corn mint oil, spearmint oil, brandies, grape wines, soybeans, olive, plum, plumcot, starfruit, mango, cauliflower, dill, lovage, corn oil, nectarines, Chinese quince and chamomile oil.

(Z)-3-HEXENYL ANTHRANILATE Synonyms: 3-Hexen-1-ol, 2-aminobenzoate, (3Z)-; 3-Hexenyl 2-aminobenzoate; (Z)-Hex-3-enyl anthranilate; cis-3-Hexenyl anthranilate; 3-Hexen-1-ol, 1-(2 aminobenzoate), (3Z)CAS No.: CoE No.:

65405‑76‑7 10676

FL No.: 09.561 EINECS No.: 265‑744‑2

FEMA No.: JECFA No.:

3925 1538

NAS No.:

n/a

Description: (Z)-3-Hexenyl anthranilate has a delicate fruity, concord grape character. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent. Conditional evaluation is because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of this safety evaluation of this ingredient will be revoked if use levels or poundage data are not provided before the end of 2007 (2005). Trade association guidelines: FEMA PADI: 2.58614 mg

IOFI: n/a

Empirical Formula/MW: H3C

C13H17NO2/219.28

H2N

O

O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 160°C (5 mmHg)

Specific gravity

1.545–1.554 (20°C) Insoluble in water; soluble in fats and alcohol 1.047–1.054 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: deep sweet ripe fruity, concord grape skin with a jasmine and lilac floral note and a naphthyl-like nuance. Taste threshold values: Taste characteristics at 10 to 100 ppm: floral lilac and jasmine with a fruity berry and anthranilate grape nuance. It leaves an interesting woody and jamy mouthfeel. Natural occurrence: Reported not found in nature.

(Z)-3-HEXENYL (E)-2-BUTENOATE

855

cis-3-HEXENYL BENZOATE Synonyms: (Z)-3- Hexenyl benzoate; Benzoic acid, 3-hexenyl ester, (Z)-; cis-3-Hexenyl benzoate; (Z)-Hex-3-enyl benzoate; 3-Hexen-1-ol, benzoate, (Z)-; 3-Hexen-1-ol, 1-benzoate, (3Z)CAS No.: 25152‑85‑6 FL No.: 09.806 FEMA No.: 11778 JECFA No.: CoE No.: EINECS No.: 246‑669‑4 Description: cis-3-Hexenyl benzoate has a green, herbaceous, woody odor.

3688 858

NAS No.:

Consumption: Annual: 81.67 lb

3688

Individual: 0.0000692 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.298 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H16O2/204.27

Specifications: (JECFA, 2008) Appearance Colorless oily slightly viscous liquid Assay (min) 95% (sum of isomers) 130°C (5 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Gelatins, puddings Hard candy Synthesis: n/a

Usual 1.00 1.50 4.00 0.50 0.50 0.50

Max. 2.00 3.00 10.00 1.00 1.00 3.00

Refractive index Solubility Specific gravity

1.503–1.514 (20°C) Slightly soluble in water; soluble in fat 0.995–1.004 (25°C)

Food Category Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauces

Usual 0.50 0.50 0.20 0.20 0.50

Max. 1.00 1.00 1.00 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty, floral, green, fruity and spicy with woody nuances. Natural occurrence: Reported found in bilberry, guava, lingonberry, black tea, green tea, jasmine tea, pouching tea, starfruit and mastic gum leaf oil.

(Z)-3-HEXENYL (E)-2-BUTENOATE Synonyms: 2-Butenoic acid, 3-hexenyl ester; (E,Z)-Crotonate de (Z)-3-hexenyle; (Z)-3-Hexenyl crotonate; (Z)-3-Hexenylcrotonat; (E,Z)-2-Butenoic acid 3-hexenyl ester; cis-3-Hexenyl trans-2-butenoate; 2-Butenoic acid, (3Z)-3-hexen-1-yl ester, (3E)CAS No.: 65405‑80‑3 CoE No.: n/a Consumption: Annual: n/a

FL No.: 09.566 EINECS No.: 265‑746‑3

FEMA No.: JECFA No.:

3982 1276

NAS No.:

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003).

n/a Individual: n/a

(E)-2-HEXENYL BUTYRATE

856 Trade association guidelines: PADI: 0.860 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

O

C10H16O2/168.23

C H3

C H3

Specifications: (JECFA, 2003) Appearance Assay (min) Boiling point Density

Colorless liquid 98% 107°C (25 mmHg) 0.91 g/mL

Flash point Identification test Refractive index Solubility

94°C IR spectrum 1.4552 (20°C) Insoluble in water; soluble in oils

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.50 2.00 0.50 50.00 20.00 2.00 1.00 2.00 0.20 0.50 20.00 2.00

Max. 3.00 5.00 5.00 100.00 50.00 5.00 5.00 5.00 1.00 3.00 50.00 5.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Seasonings/flavors Soft candy Soups Sugar substitutes Sweet sauces

Usual 2.00 0.50 0.50 2.00 0.50 0.50 0.50 0.20 5.00 0.50 0.50 0.50

Max. 10.00 8.00 2.00 4.00 2.00 2.00 2.00 1.00 10.00 2.00 2.00 3.00

Synthesis: n/a Aroma threshold values: Detection at 0.32 ppm (water). Taste threshold values: n/a Natural occurrence: Reportedly found in wine, fresh mango (Magnifera indica L.) and Curuba (banana passion fruit, Passiflora mollissima).

(E)-2-HEXENYL BUTYRATE Synonyms: Butanoic acid, 2-hexenyl ester; trans-2-Hexenyl butanoate; trans-2-Hexenyl butyrate; Butanoic acid, (2E)-2-hexen-1-yl ester CAS No.: CoE No.:

53398‑83‑7 n/a

FL No.: 09.369 EINECS No.: 258‑515‑3

FEMA No.: JECFA No.:

3926 1375

NAS No.:

8773

Description: (E)-2-Hexenyl butyrate has a green, fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.176 mg

IOFI: Nature Identical

cis-3-HEXENYL BUTYRATE

857

Empirical Formula/MW: O

C10H18O2/170.25 H3C

O

C H3

Specifications: (JECFA, 2008) Acid value (max) 2.0 Appearance Colorless liquid Assay (min) 95% 190°C Boiling point Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Gelatins, puddings Hard candy Synthesis: n/a

Usual 5.00 7.20 20.00 10.00 5.00 5.00 10.00

Refractive index Solubility Specific gravity

Max. 10.00 40.00 50.00 20.00 20.00 20.00 20.00

1.429–1.435 (20°C) Insoluble in water; soluble in alcohol 0.882–0.888 (25°C)

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 5.00 0.50 5.00 5.00 10.00 0.50

Max. 5.00 1.00 20.00 10.00 20.00 1.00

Aroma threshold values: Aroma characteristics at 1.0%: green, ripe fruity with apple and fermented banana notes and a fatty nuance, becoming green grassy on dryout. Taste threshold values: Taste characteristics at 1 to 10 ppm: green, oily, fresh fruity with a full mouthfeel. Natural occurrence: Reported found in high bush cranberry, strawberry, chicken fat, black tea, fresh plum, lovage root and chermoya fruit.

cis-3-HEXENYL BUTYRATE Synonyms: β,γ-Hexenyl-n-butyrate; cis-3-Hexenyl butanoate; Leaf butyrate; Butanoic acid, 3-hexenyl ester, (Z)-; cis-Butyric acid, 3-hexenyl ester; (Z)-3-Hexenyl butanoate; cis-3-Hexenyl butyrate; cis-3-Hexen-1-yl butyrate; (Z)-Hex-3-enyl butyrate; Butanoic acid, (3Z)-3-hexen-1-yl ester CAS No.: 16491‑36‑4 FL No.: 09.270 FEMA No.: 3402 CoE No.: 11859 EINECS No.: 240‑553‑7 JECFA No.: 157 Description: cis-3-Hexenyl butyrate has a green, fruity, somewhat buttery aroma. Consumption: Annual: 91.67 lb

NAS No.:

3402

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.415 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

192°C

Specific gravity

1.420–1.435 (20°C) Soluble in alcohol and propylene glycol; miscible with most oils; insoluble in water 0.860–0.899 (25°C)

(E)-2-HEXENYL FORMATE

858 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frosting Frozen dairy

Usual 0.10 1.30 7.00 0.16 1.20 1.00

Max. 0.50 2.60 14.00 0.25 2.40 5.00

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.10 1.00 1.30 0.30 1.00

Max. 3.00 15.00 2.60 2.00 15.00

Synthesis: By esterification of cis-3-hexenol with n-butyric acid under azeotropic conditions. Aroma threshold values: At 20 ppm: green, waxy, fruity and sweet with a berry and tropical nuance. Taste threshold values: Taste characteristics at 20 ppm: green, fruity, leafy with a fresh apple and pear nuance. Natural occurrence: Reported found in passion fruit, apricot, orange and lemon peel oil, apple, Concord grape, guava, strawberry, tea, plum, plumcot, starfruit, mango, coriander, quince, lovage, nectarine and spineless monkey orange.

(E)-2-HEXENYL FORMATE Synonyms: Hexen-1-ol, formate, (E)-; (E)-Hex-2-enyl formate; trans-2-Hexenyl formate; 2-Hexen-1-ol, 1-formate, (2E)CAS No.: CoE No.:

53398‑78‑0 11858

FL No.: 09.397 EINECS No.: 258‑512‑7

FEMA No.: JECFA No.:

3927 1376

NAS No.:

n/a

Description: (E)-2-Hexenyl formate has a fruity, rum-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.46735 mg

IOFI: n/a

Empirical Formula/MW: C7H12O2/128.17

O

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 75°C (10 mmHg)

Specific gravity

1.420–1.424 (20°C) Insoluble in water; soluble in fats and alcohol 0.915–0.925 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.00 0.50 4.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 11.00 1.00 7.00 7.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 8.00 0.50 2.50 6.00

Max. 9.00 1.00 4.00 9.00

(E)-2-HEXENYL HEXANOATE

859

cis-3-HEXENYL FORMATE Synonyms: 3-Hexen-1-ol, formate, (Z)-; cis-3-Hexen-1-ol formate; cis-beta-Hexenyl formate; cis-3-Hexenyl formate; (Z)-Hex-3enyl formate; beta,gamma-Hexenyl methanoate; 3-Hexen-1-ol, 1-formate, (3Z)CAS No.: CoE No.:

33467‑73‑1 2153

FL No.: 09.240 EINECS No.: 251‑532‑7

FEMA No.: JECFA No.:

3353 123

NAS No.:

3353

Description: cis-3-Hexneyl formate has a light top note and a fruity fresh odor. Consumption: Annual: 31.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.221 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

155°C

Specific gravity

1.417–1.437 (20°C) Soluble in alcohol, propylene glycol and most fixed oils; practically insoluble in water 0.898–0.918 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, waxy, fresh, vegetable, fruity, apple, guava and green banana. Natural occurrence: Reported found in raspberry, corn mint oil, black tea, mango, corn oil and black chokeberry.

(E)-2-HEXENYL HEXANOATE Synonyms: Hexanoic acid, (2E)-2-hexenyl ester; trans-2-Hexenyl caproate; trans-Hexenyl hexanoate; (E)-2-hexenyl hexanoate; Hexanoic acid, (2E)-2-hexen-1-yl ester CAS No.: CoE No.:

53398‑86‑0 n/a

FL No.: 09.398 EINECS No.: 258‑519‑5

FEMA No.: JECFA No.:

3983 1381

NAS No.:

n/a

Description: (E)-2-Hexenyl hexanoate has a fruity green odor. It is reported to possess a characteristic fragrance and green note of jasmine. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.052 mg (FEMA)

IOFI: n/a

cis-3-HEXENYL HEXANOATE

860 Empirical Formula/MW: O

C12H22O2/198.30

H3C

O

CH3

Specifications: (JECFA, 2004) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 93% Boiling point 125°C (15 mmHg) Reported uses (ppm): (FEMA, 2001) Food Category Nonalcoholic beverages Synthesis: n/a

Usual 0.50

Specific gravity

1.432–1.446 (20°C) Soluble in ethanol and most fixed oils; insoluble in water 0.875–0.885 (25°C)

Max. 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in kumquat peel oil, guava, strawberries, plumcot, starfruit, nectarine, jasmine (flowers), tea and Passiflora edulis (Hybrid) juice.

cis-3-HEXENYL HEXANOATE Synonyms: β,γ-Hexenyl hexoate; cis-3-Hexenyl caproate; Leaf caproate; Hexanoic acid, 3-hexenyl ester, (Z)-; cis-Hexanoic acid, 3-hexenyl ester; cis-3-Hexenyl caproate; cis-3-Hexenyl hexanoate; (Z)-3-Hexenyl hexanoate; (Z)-Hex-3-enyl hexanoate; Hexanoic acid, (3Z)-3-hexen-1-yl ester CAS No.: 31501‑11‑8 FL No.: 09.271 FEMA No.: 3403 NAS No.: CoE No.: 11779 EINECS No.: 250‑661‑6 JECFA No.: 165 Description: cis-3-Hexenyl hexanoate has a powerful, diffusive fruity-green odor, reminiscent of pear. Consumption: Annual: 23.33 lb

3403

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI:0.239 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O2/198.30 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

122°C (12 mmHg)

Specific gravity

1.420–1.440 (20°C) Insoluble in water; soluble in alcohol, propylene glycol, and most fixed oils 0.870–0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 1.00 0.50 0.50

Max. 0.50 3.00 2.00 2.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 4.00 0.50 0.62 1.00

Max. 25.00 2.00 3.50 3.00

(Z)-3-HEXENYL (E)-2-HEXENOATE

861

Synthesis: By azeotropic esterification of cis-3-hexanol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, waxy and sweet with a berry and tropical nuance. Natural occurrence: Reported found among the high-boiling components in green tea; also as a component in the volatile fraction of tabasco pepper (Capsicum frutescens). Also reported found in orange peel oil, guava, corn mint oil, passion fruit and juice, plum, plumcot, starfruit, mango, quince, beli (Aegle marmelos Correa), babaco fruit (Carica pentagona Heilborn), nectarine and black choke berry.

(Z)-3-HEXENYL (E)-2-HEXENOATE Synonyms: 2-Hexenoic acid, 3-hexenyl ester, (E,Z); 2-Hexenoic acid, (E), 3-hexenyl ester, (Z); 2-Hexenoic acid, (3Z)-3-hexenyl ester; cis-3-Hexenyl trans-2-hexenoate; cis,trans-3,2 Hexenyl hexanoate CAS No.: CoE No.:

53398‑87‑1 n/a

FL No.: 09.568 EINECS No.: n/a

FEMA No.: JECFA No.:

3928 1279

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 6.02680 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C12H20O2/196.29 O

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

86% 114–115°C (15 mmHg)

Specific gravity

1.453–1.461 (20°C) Insoluble in water; soluble in alcohol and organic solvents 0.897–0.905 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 20.00 20.00 4.00 80.00 10.00 20.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 150.00 80.00 40.00 300.00 80.00 150.00 100.00 80.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 20.00 8.00 20.00 4.00 4.00 20.00 20.00

Max. 150.00 150.00 150.00 80.00 80.00 150.00 150.00

cis-3-HEXENYL cis-3-HEXENOATE

862

cis-3-HEXENYL cis-3-HEXENOATE Synonyms: 3-Hexonic acid; 3-Hexenyl ester, (Z,Z)-; (Z)- 3-Hexenyl (Z)-3-hexenoate; 3-Hexenoic acid, 3-hexenyl ester, (Z,Z)-; cis3-Hexenyl cis-3-hexenoate; (Z)-Hex-3- enyl (Z)-hex-3-enoate; (Z,Z)-3-Hexenyl 3-hexenoate; 3-Hexenoic acid, (3Z)-3-hexen-1-yl ester, (3Z)CAS No.: CoE No.:

61444‑38‑0 n/a

FL No.: 09.291 EINECS No.: 262‑797‑3

FEMA No.: JECFA No.:

3689 336

NAS No.:

3689

Description: cis-3-Hexenyl cis-3-hexenoate has a green grass, tomato green, violet leaf green odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.016 mg

IOFI: n/a

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless liquid 98% 112°C

Refractive index Solubility Specific gravity

1.452 (20°C) Insoluble in water; soluble in fixed oils 0.897–0.903 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confectionary, frosting Fruit ices Gelatins, puddings Hard candy

Usual 1.00 0.20 0.10 0.20 0.20

Max. 2.00 0.50 0.20 1.00 1.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Reconstituted vegetables

Usual 0.10 0.20 0.10 0.20

Max. 0.50 1.00 0.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-3-HEXENYL ISOBUTYRATE Synonyms: (Z)-Hex-3-enyl isobutyrate; 3-Hexenyl 2-methylpropionate; cis-3-Hexenyl isobutyrate; Propanoic acid, 2-methyl-, 3-hexenyl ester, (Z)-; Propanoic acid, 2-methyl-, (3Z)-3-hexen-1-yl ester CAS No.: CoE No.:

41519‑23‑7 11783

FL No.: 09.563 EINECS No.: 255‑424‑0

FEMA No.: JECFA No.:

3929 1275

NAS No.:

n/a

Description: (Z)-3-Hexenyl isobutyrate has a green, fruity, apple-like odor. Consumption: Annual: n/a

Individual: n/a

(E)-2-HEXENYL ISOVALERATE

863

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.846 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

C10H18O2/170.25

H3C

C H3 H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 98% Boiling point 181–182°C Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confectionery, frostings Synthesis: n/a

Usual 4.00 16.00 15.00 5.00 5.00

Specific gravity

Max. 8.00 150.00 150.00 50.00 50.00

1.424–1.432 (20°C) Insoluble in water; soluble in alcohol and fats 0.882–0.885 (25°C)

Food Category Frozen dairy Fruit juices Hard candy Milk products Nonalcoholic beverages

Usual 7.00 4.00 5.00 2.00 2.00

Max. 15.00 8.00 50.00 20.00 20.00

Aroma threshold values: Aroma characteristics at 1.0%: sweet fruity apple and pear with a slight green character. Taste threshold values: Taste characteristics at 1 to 5 ppm: sweet, fruity, apple and pear with a slight green character and nuances of raw beans and filberts. Natural occurrence: Reported found in guava, spearmint, Chinese quince.

(E)-2-HEXENYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 2-hexenyl ester, (E)-; (E)-Hex-2-enyl isovalerate; trans-2-Hexenyl isovalerate; Butanoic acid, 3-methyl-, (2E)-2-hexen-1-yl ester CAS No.: 68698‑59‑9 FL No.: 09.399 FEMA No.: CoE No.: n/a EINECS No.: 272‑088‑0 JECFA No.: Description: (E)-2-Hexenyl isovalerate has a fruity, buttery odor.

3930 1377

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.46440 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

C11H20O2/184.28 H3C

O

C H3

cis-3-HEXENYL ISOVALERATE

864 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless liquid 96% 105°C (20 mmHg)

Refractive index Solubility Specific gravity

1.425–1.435 (20°C) Insoluble in water; soluble in alcohol 0.875–0.885 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: green, fresh waxy apple, pear and banana-like with nuances of viney fusel grape and vegetables. Taste threshold values: Taste characteristics at 1 to 5 ppm: green apple, fruity with an oily waxy nuance and a lingering fruity aftertaste. Natural occurrence: Reported found in lamb’s lettuce.

cis-3-HEXENYL ISOVALERATE Synonyms: 3-Hexenyl-3-methyl butyrate; Butanoic acid, 3-methyl-, 3-hexenyl ester; 3-Hexenyl isovalerate; Hex-3-enyl isovalerate; 3-Hexenyl 3-methylbutanoate; Butanoic acid, 3-methyl,- (3Z)-3-hexen-1-yl ester CAS No.: CoE No.:

35154‑45‑1 2344

FL No.: 09.399 EINECS No.: 252‑404‑3

FEMA No.: JECFA No.:

3498 202

NAS No.:

3498

Description: cis-3-Hexenyl isovalerate has a powerful, sweet, green odor of apple and buttery, apple-like taste. Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.707 mg

IOFI: Natural

Empirical Formula/MW:

C11H20O2/184.28

Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Acid value (max)

2.0

Solubility

Assay (min) Boiling point

95% C11H20O2 199°C

Specific gravity

1.429–1.435 (20°C) Insoluble in water; soluble in alcohol, propylene glycol and fixed oils 0.874–0.876 (25°C)

cis-3-HEXENYL LACTATE

865

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 3.50 7.00 Baked goods 10.20 40.00 Chewing gum 0.70 1.10 Confection, frosting 20.00 40.00 Frozen dairy 9.75 16.00 Fruit juices 20.00 40.00 Fruit ices 20.00 40.00 Synthesis: By esterification of cis-3-hexenol with isovaleric acid.

Food Category Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 20.00 20.00 2.00 17.00 9.10 20.00

Max. 40.00 40.00 6.00 40.00 40.00 40.00

Aroma threshold values: Aroma characteristics at 1.0%: grassy green, waxy, estry fruity, sweet woody floral pear, tropical banana, fleshy grape notes with a slightly vegetative nuance. Taste threshold values: Taste characteristics at 1.0 ppm: green, waxy, fruity apple, pineapple, pear with woody and walnut nuances. Natural occurrence: Reported found in tabasco pepper, bell pepper and other capsicum varieties, corn mint, spearmint, peppermint and other mentha oils, black tea, elder flower, cherimoya, sage, nectarine, lamb’s lettuce and sea buckthorn (Hippophae rhamnoides L.).

cis-3-HEXENYL LACTATE Synonyms: cis-3-Hexenyl 2-hydroxypropanoate; (Z)-3-Hexenyl lactate; Propanoic acid, 2-hydroxy-, 3-hexenyl ester, (Z)-; cis-3Hexenyl lactate; (Z)-Hex-3-enyl lactate; 3-Hexenyl (Z)-2-hydroxypropanoate; Propanoic acid, 2-hydroxy-, 3-hexenyl ester, (Z)-; Propanoic acid, 2-hydroxy-, (3Z)-3-hexen-1-yl ester CAS No.: 61931‑81‑5 FL No.: 09.545 CoE No.: 10681 EINECS No.: 263‑337‑4 Description: cis-3-Hexenyl lactate has a fruity-green odor.

FEMA No.: JECFA No.:

3690 934

NAS No.:

Consumption: Annual: 1.67 lb

3690

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.661 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H16O3/172.22

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay 96% Boiling point 96°C (7 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 4.00 1.00 1.00

Specific gravity

Max. 5.00 20.00 5.00 5.00

1.441–1.451 (20°C) Slightly soluble in water, soluble in organic solvents and oils: miscible in ethanol at room temperature 0.968–0.984 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages

Usual 2.00 2.00 0.20

Max. 10.00 10.00 1.00

(Z)-3-HEXENYL (E)-2-METHYL 2-BUTENOATE

866 Synthesis: n/a Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 50 ppm: green, leafy, waxy with fruity, tropical nuances. Natural occurrence: Reported found in brandy and grape.

(Z)-3-HEXENYL (E)-2-METHYL 2-BUTENOATE Synonyms: 2-Butenoic acid, 2-methyl-, (3Z)-3-hexenyl ester, (2E)-; 2-Butenoic acid, 2-methyl-, 3-hexenyl ester, (E,Z)-; cis-3Hexenyl trans-2-methyl-2-butenoate; (Z)-3-Hexenyl 2-methyl-crotonate; cis-3-Hexenyl α-methylcrotonate; cis-3-Hexenyl tiglate; (Z)-3-Hexenyl tiglate CAS No.: CoE No.:

67883‑79‑8 n/a

FL No.: 09.559 EINECS No.: 267‑554‑5

FEMA No.: JECFA No.:

3931 1277

NAS No.:

n/a

Description: (Z)-3-Hexenyl (E)-2-methyl 2-butenoate has a fresh, green, floral, fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.840 mg

IOFI: Artificial

Empirical Formula/MW: O C H3 H3C

C11H18O2/182.26

O

H3C

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Pale to faint yellow liquid 98% 105°C (5 mmHg)

Refractive index Solubility Specific gravity

1.458–1.462 (20°C) Insoluble in water; soluble in alcohol 0.915–0.921 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.10 16.00 0.10 7.00 4.00

Max. 8.10 30.00 0.10 15.00 8.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.20 2.00 .5 2.00 2.00

Max. 0.20 4.00 5 5.00 3.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: green, earthy vegetative with mushroom and radish nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: green vegetative mushroom with herbaceous and fatty nuances. Natural occurrence: Reported not found in nature.

trans-2-HEXENYL 2-METHYLBUTYRATE Synonyms: (E)-2-Hexenyl 2-methylbutyrate; (2E)-2-Hexenyl 2-methylbutanoic acid ester; (E)-Hex-2-enyl 2-methylbutyrate; (E)-2-Hexen-1-yl 2-methyl butanoate; (E)-2-Hexen-1-yl 2-methyl butyrate

cis-3-HEXENYL-2-METHYLBUTYRATE

CAS No.: CoE No.:

94089‑01‑7 n/a

867

FL No.: n/a EINECS No.: 302‑103‑9

FEMA No.: JECFA No.:

4274 1797

NAS No.:

n/a

Description: Colorless clear liquid; mild fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.553 mg

IOFI: n/a

Empirical Formula/MW: O

C11H20O2/184.28

H3C

C H3

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

231–232°C

Specific gravity

1.430–1.434 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.874–0.879 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 25.00 10.00 5.00

Max. 100.00 20.00 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.00

Max. 15.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-HEXENYL-2-METHYLBUTYRATE Synonyms: cis-3-Hexenyl-α-methylbutyrate; Butanoic acid, 2-methyl-, 3-hexenyl ester; 3-Hexenyl 2-methylbutanoate; 3-Hexenyl 2-methylbutyrate; Hex-3-enyl 2-methylbutyrate; Butanoic acid, 2-methyl-, (3Z)-3-hexen-1-yl ester CAS No.: CoE No.:

53398‑85‑9 2345

FL No.: 09.854 EINECS No.: 258‑517‑4

FEMA No.: JECFA No.:

3497 211

NAS No.:

3497

Description: cis-3-Hexenyl-2-methylbutyrate has a strong, warm, fruity odor like unripe apple and pineapple. It has a sweet, applelike taste. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 4.496 mg

IOFI: Natural

2-HEXENYL OCTANOATE

868 Empirical Formula/MW:

C11H20O2/184.28

Specifications: (FCC, 2003) Acid value (max)

2.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min)

90% C11H20O2

Specific gravity

1.430–1.434 (20°C) Insoluble in water; soluble in alcohol and most fixed oils 0.876–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 22.70 0.57 9.30

Max. 7.00 37.00 0.57 16.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 7.75 14.00

Max. 14.70 14.00 28.70

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, fruity, sweet, juicy and pear-like with vegetative nuances. Natural occurrence: Reported found in apricot, scotch, spearmint, menthe oils, fresh plum and black tea.

2-HEXENYL OCTANOATE Synonyms: Octanoic acid, 2-hexenyl ester, (E)-; (E)-2-Hexen-1-yl octanoate; (E)-2-Hexenyl octanoate; (E)-2-Hexenyl octanoic acid ester CAS No.: CoE No.:

85554‑72‑9 n/a

FL No.: 09.841 EINECS No.: 287‑605‑5

FEMA No.: JECFA No.:

4135 1796

NAS No.:

n/a

Description: Colorless liquid; pear aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C14H26O2/226.36 O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

308–309°C 1.448–1.453 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.881–0.887 (25°C)

3-HEXENYL PHENYLACETATE

869

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Synthesis: n/a

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-HEXENYL PHENYLACETATE Synonyms: Benzeneacetic acid, 3-hexenyl ester, (Z)-; cis-3-Hexenyl phenyl acetate; 3-Hexenyl α-toluate; β,γ-Hexenyl α-toluate; Benzeneacetic acid, 3-hexenyl ester, (Z)-; (Z)-3-Hexenyl benzeneacetate; 3-Hexenyl phenylacetate; (Z)-Hex-3-enyl phenylacetate; beta,gamma-Hexenyl alpha-toluate; Benxeneacetic acid, (3Z)-3-hexen-1-yl ester CAS No.: 42436‑07‑7 FL No.: 09.805 FEMA No.: 3633 CoE No.: 10682 EINECS No.: 255‑826‑6 JECFA No.: 1016 Description: 3-Hexenyl phenylacetate has a mild and sweet, green–rose–mossy odor. Consumption: Annual: 26.67 lb

NAS No.:

3633

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW:

C14H18O2/218.30

Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance Colorless, slightly viscous liquid Assay (min) 97% Boiling point 299°C Reported uses (ppm): n/a

Refractive index Solubility Specific gravity

1.497–1.504 (20°C) Insoluble in water; soluble in oil 0.996–1.004 (25°C)

Synthesis: From phenylacetyl chloride and cis-3-hexenol with pyridine catalyst in an inert diluent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: waxy, green, floral with vegetable and melon nuances. Natural occurrence: Reported found in Japanese peppermint oil, spearmint oil and corn mint oil.

(E)-2-HEXENYL PROPIONATE

870

(E)-2-HEXENYL PROPIONATE Synonyms: 2-Hexen-1-ol, propanoate, (E); (E)-Hex-2-enyl propionate; trans-2-Hexenyl propionate; Propionic acid, 2-hexenyl ester, (E)-; 2-Hexen-1-ol, 1-propanoate, 2(E)CAS No.: CoE No.:

53398‑80‑4 n/a

FL No.: 09.395 EINECS No.: 258‑513‑2

FEMA No.: JECFA No.:

3932 1378

NAS No.:

n/a

Description: (E)-2-Hexenyl propionate has a fruity odor with a ripe apple/pear note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.46440 mg

IOFI: Artificial, Nature Identical

Empirical Formula/MW: O

C H3

H3C

C9H16O2/156.22

O

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 91°C (20 mmHg)

Specific gravity

1.426–1.433 (20°C) Insoluble in water; soluble in fats and alcohol 0.885–0.895 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: green, fruity apple and pear pulp with creamy and powdery nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: green, oily fruity with a slight soapy mouthfeel. Natural occurrence: Reported found in guava, black tea and fresh plums.

(Z)-3-HEXENYL PROPIONATE Synonyms: 2-Hexen-1-ol, propanoate, (E) (E)-Hex-2-enyl propionate; trans-2-Hexenyl propionate; Propanoic acid, 3-hexenyl ester, (Z)-; 3-Hexen-1-ol, 1-propanoate, (3Z) CAS No.: CoE No.:

33467‑74‑2 10683

FL No.: 09.564 EINECS No.: 251‑533‑2

FEMA No.: JECFA No.:

3933 1274

NAS No.:

n/a

Description: (Z)-3-Hexenyl propionate has a green, waxy odor with a vegetable character. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.58614 mg

IOFI: Natural

(Z)-3 and (E)-2-HEXENYL PROPIONATE (Mixture)

871

Empirical Formula/MW: C H3

C9H16O2/156.22

O H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 83°C (17 mmHg)

Specific gravity

1.428–1.431 (20°C) Insoluble in water; soluble in fats and alcohol 0.888–0.892 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, apple and pear with an oily, waxy, slightly citrus note. Natural occurrence: Reported found in thyme, black tea, plum and fresh mango.

(Z)-3 and (E)-2-HEXENYL PROPIONATE (Mixture) Synonyms: Green note propionate; cis-3 and trans-2-Hexenyl propionate; Propanoic acid, cis-3 and trans-2-Hexenyl ester; (Z)-Hex3-enyl propionate; 3-hexen-1-ol, 1-propanoate, (3Z)CAS No.:

33467‑74‑2 53398‑80‑4

CoE No.:

n/a

FL No.:

n/a 251‑533‑2 EINECS No.: 258‑513‑2

FEMA No.:

3778

JECFA No.:

1382

NAS No.:

n/a

N ote: CAS No.: 33467‑74‑2 and EINECS No.: 251‑533‑2 refer to (Z)-3-Hexenyl propionate. CAS No.: 53398‑80‑4 and EINECS No.: 258‑513‑2 refer to (E)-2-Hexenyl propionate.

Consumption: Annual: 12 lb*

Individual: 0.008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Evaluation postponed (1997). Trade association guidelines: FEMA PADI: 7.1137 mg

*

Lucas et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

IOFI: n/a

(Z)-3-HEXENYL PYRUVATE

872 Empirical Formula/MW: O H3C O

H3C (Z)-3-Hexenyl propionate

C9H16O2/156.22 O H3C

C H3

O

(E)-2-Hexenyl propionate

Specifications: (JECFA, 2001) Acid value (max) 3.0 Appearance Clear, colorless liquid Assay (min) 47% (Z)-3-isomer, 49% (E)-2-isomer Boiling point 169–178°C Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Synthesis: n/a

Usual 20.00 5.00 10.00 15.00 10.00 10.00 10.00 10.00 10.00

Max. 30.00 5.00 20.00 30.00 20.00 20.00 20.00 20.00 20.00

Refractive index Solubility Specific gravity

1.458–1.466 (20°C) Insoluble in water; soluble in ethanol 0.857–0.867 (25°C)

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Soft candy

Usual 10.00 15.00 15.00 10.00 10.00 10.00 15.00 20.00 10.00

Max. 20.00 25.00 20.00 20.00 20.00 20.00 25.00 30.00 20.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green apple and pear with an oily, waxy, slightly citrus note. Natural occurrence: trans-2-Isomer reported found in guava, black tea, plum; cis-3-isomer reported found in mango, plum, black tea, rose apple and starfruit.

(Z)-3-HEXENYL PYRUVATE Synonyms: cis-3-Hexenyl pyruvate; Propanoic acid, 3-oxo-, 3-hexenyl ester, (Z); Propanoic acid, 2-oxo-, (3Z)-3-hexen-1-yl ester CAS No.: 68133‑76‑6 FL No.: 09.565 FEMA No.: CoE No.: n/a EINECS No.: 268‑703‑7 JECFA No.: Description: (Z)-3-Hexenyl pyruvate has a green, spicy, caramellic odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

3934 1846

NAS No.:

n/a

Individual: n/a

(E)-2-HEXENYL VALERATE

873

Trade association guidelines: FEMA PADI: 2.58614 mg

IOFI: Nature Identical

Empirical Formula/MW: O C H3

C9H14O3/170.21

O O H3C

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point 75–77°C (5 mmHg) Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Synthesis: n/a

Usual 4.00 16.00 0.10

1.437–1.445 (20°C) Insoluble in water; soluble in fats and alcohol 0.982–0.990 (25°C)

Specific gravity Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Aroma threshold values: Aroma characteristics at 1.0%: green, oily and fatty with a cucumber vegetative and fruity melon rind like nuance and a slight hint of a floral green tea. Taste threshold values: Taste characteristics at 1 to 15 ppm: oily green cucumber vegetative and fruit-like with nuances of apple, berry and cherry as well as watermelon. Natural occurrence: Reported found in celery leaves and stalks.

(E)-2-HEXENYL VALERATE Synonyms: trans-2-Hexenyl pentanoate; (E)-Hex-2-enyl valerate; trans-2-Hexenyl valerate; Pentanoic acid, 2-hexenyl ester, (E); Pentanoic acid, (2E)-2-hexen-1-yl ester CAS No.: 56922‑74‑8 FL No.: n/a FEMA No.: CoE No.: n/a EINECS No.: 260‑439‑0 JECFA No.: Description: (E)-2-Hexenyl valerate has a ripe apple, pear, fruity-wine odor.

3935 1379

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.46440 mg

IOFI: Artificial

Empirical Formula/MW: O

C11H20O2/184.28

C H3 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

93% 70°C (1 mmHg)

Specific gravity

1.431–1.438 (20°C) Insoluble in water; soluble in fats and alcohol 0.873–0.879 (25°C)

(Z)-3-HEXENYL VALERATE

874 Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: green, estry, fruity, apple, green banana and pineapple with slight cognac and winey nuances. Taste threshold values: Taste characteristics at 1 to 10 ppm: waxy, green, fruity apple, pear and pineapple with a slight waxy floral aftertaste. Natural occurrence: Not reported found in nature.

(Z)-3-HEXENYL VALERATE Synonyms: cis-3-Hexenyl pentanoate; cis-3-Hexenyl valerate; (Z)-Hex-3-enyl valerate; Valeric acid, 3-hexenyl ester, (Z); Pentanoic acid, (3Z)-3-hexen-1-yl ester CAS No.: CoE No.:

35852‑46‑1 10686

FL No.: 09.571 EINECS No.: 252‑761‑5

FEMA No.: JECFA No.:

3936 1278

NAS No.:

n/a

Description: (Z)-3-Hexenyl valerate has a green, fruity odor with a buttery character. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.915 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C11H20O2/184.28

C H3 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 108°C (20 mmHg)

Specific gravity

1.432–1.438 (20°C) Insoluble in water; soluble in fats and alcohol 0.879–0.885 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Fruit Juices

Usual 4.00 15.00 5.00 4.00

Max. 8.00 30.00 30.00 8.00

Food Category Frozen dairy Hard candy Milk Products Nonalcoholic beverages

Usual 7.00 3.00 0.50 0.50

Max. 15.00 18.00 3.00 3.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: heavy green with an estry fresh fruity nuance of apple, pear, grape, banana and kiwi. Taste threshold values: Taste characteristics at 1 to 10 ppm: green, with fresh to unripe, juicy fruity notes reminiscent of apple, pear and kiwi with tropical nuances. Natural occurrence: Reported found in melon, black tea, fresh mango, capsicum.

2-HEXYL-4-ACETOXYTETRAHYDROFURAN

875

HEXYL ACETATE Synonyms: Acetic acid, hexyl ester; Hexyl acetate; n-Hexyl acetate; l-Hexyl acetate; Hexyl alcohol, acetate; Hexyl ethanoate; n-Hexyl ethanoate; Methylamyl acetate; Acetic acid, hexyl ester CAS No.: CoE No.:

142‑92‑7 196

FL No.: 09.006 EINECS No.: 205‑572‑7

FEMA No.: JECFA No.:

2565 128

NAS No.:

2565

Description: Hexyl acetate has a pleasant fruity, apple, cherry, pear, floral odor and bittersweet taste suggestive of pear. Consumption: Annual: 3083.33 lb

Individual: 0.002612 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.197 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% C8H16O2 168–170°C

Refractive index Solubility Specific gravity

1.407–1.411 (20°C) 1 mL in 1 mL 95% alcohol 0.868–0.872 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 15.74 2.12 7.99 9.44

Max. 3.00 29.96 38.99 17.32 17.06

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 48.00 1.00 4.27 9.64

Max. 55.04 1.00 7.03 18.26

Synthesis: From n-hexyl alcohol and excess acetic anhydride at the boil or with an excess of acetic acid in the presence of concentrated sulfuric acid. Aroma threshold values: Detection: 2 to 480 ppb Taste threshold values: Taste characteristics at 15 ppm: fruity, green, fresh, sweet, banana peel, apple and pear. Natural occurrence: Reported found in fruital aromas (e.g., Fragaria vesca) and essential oils. Also reported found in apple, apricot, banana, sweet cherry, citrus peel oils and juices, blueberry, black currants, guava, grapes, melon, peach, pear, raspberry, blackberry, strawberry, peas, sauerkraut, rye bread, cheeses, roasted beef, beer, rum, cognac, whiskies, cider, sherry, grape wines, coffee, tea, soybean, olive, passion fruit, beans, starfruit, mango, cauliflower, pear and apple brandy, quince, origanum, lovage leaf, corn oil, mangosteen (Garcia mangostana), Bourbon vanilla, clary sage, nectarine, naranjilla fruit, Chinese quince and chamomile oil.

2-HEXYL-4-ACETOXYTETRAHYDROFURAN Synonyms: 2-Hexyl-tetrahydrofuran-4-yl acetate; 3-Furanol, 5-hexyltetrahydro-acetate CAS No.: CoE No.: a

10039‑39‑1 490

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2566a 1440

NAS No.:

n/a

This compound has been removed from FEMA GRAS list #4, 1970.

Description: 2-Hexyl-4-acetoxytetrahydrofuran has a sweet, floral-fruity (peach-apricot) aroma and taste. Consumption: Annual: n/a

Individual: n/a

HEXYL ALCOHOL

876

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C12H22O3/214.30 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 97% Specific gravity Boiling point 121–126°C (1 mmHg) Reported uses (ppm): (FEMA, 1994): Removed from FEMA list.

1.465–1.475 (20°C) Slightly soluble in water; soluble in alcohol 0.952–0.961 (25°C)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL ALCOHOL Synonyms: Alcohol C-6; Amylcarbinol; Amyl carbinol; Caproyl alcohol; Hexanol; n-Hexanol; 1-Hexanol; Hexan-1-ol; n-Hexan1-ol; Hexyl alcohol; n-Hexyl alcohol; 1-Hexyl alcohol; 1-Hydroxyhexane; Pentylcarbinol CAS No.: 111‑27‑3 FL No.: 02.005 FEMA No.: 2567 NAS No.: 2567 CoE No.: 53 EINECS No.: 203‑852‑3 JECFA No.: 91 Description: Hexyl alcohol has an herbaceous, woody, fragrant, mild, sweet, green fruity odor and aromatic flavor. Consumption: Annual: 15733.33 lb

Individual: 0.01333 mg/kg/day

Regulatory Status: CoE: Approved. Bev. 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.751 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14O/102.18 Specifications: (FCC, 1996) Acid value (max)

2.0

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay (min)

96.5% C6H14O

Specific gravity

157°C Miscible in alcohol, ether and water (1 mL in 175 mL water) 0.816–0.821 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.30 6.50 0.15

Max. 6.60 26.00 0.28

Food Category Nonalcoholic beverages Soft candy

Usual 2.30 4.70

Max. 6.60 21.00

HEXYLAMINE

877

Synthesis: By reduction of n-caproic acid; the n-hexyl alcohol represents 1 of the 14 possible isomers of this alcohol. Aroma threshold values: Detection: 200 ppb to 2.5 ppm Taste threshold values: Taste characteristics at 20 ppm: green, fruity, apple-skin and oily. Natural occurrence: Reported found among the constituents of several essential oils and aromas: apple, strawberry, tea, violet (leaves and flowers), Java citronella, Bourbon geranium, lavender, lavandin, spike, Litsea zeylanica; also identified in bitter orange. Also reported found in over 300 natural sources including apples, banana, sweet and sour cherry, citrus peel oils and juice, kumquat peel oil, berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, asparagus, kohlrabi, cabbage, celery, cucumber, lettuce, leek, garlic, raw and cooked potato, sauerkraut, tomato, bell pepper, ginger, mint oils, mustard, breads, cheeses, butter, milk, fatty fish, meats, cognac, whiskies, rum, cider, grape wines, coffee, tea, cocoa, peanut oil, pecans, soybeans, nuts, coconut meat and milk, avocado, olive, passion fruit, plum, beans, mushrooms, starfruit, mango, fenugreek, sesame seed oil, figs, kelp, cardamom, coriander, gin, rice, fruit brandies, prickly pear, licorice, lovage corn oil, endive, truffles and other sources.

HEXYLAMINE Synonyms: 1-Aminohexane; 1-Hexylamine; Mono-n-hexylamine; n-Hexylamine; Hexyl amine; 1-Hexyl amine; N-Hexyl amine CAS No.: CoE No.:

111‑26‑2 10478

FL No.: 11.018 EINECS No.: 203‑851‑8

FEMA No.: JECFA No.:

4243 1588

NAS No.:

n/a

Description: Colorless to yellow liquid; fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H15N/101.19

NH 2

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 132–133°C 1.415–1.421 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.761–0.767 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Synthesis: n/a Aroma threshold values: High strength odor; fishy type, recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

HEXYL BENZOATE

878

HEXYL BENZOATE Synonyms: Benzoic acid, hexyl ester; Hexyl benzoate; n-Hexylbenzoate; n-Hexyl benzoate; 1-Hexyl benzoate CAS No.: CoE No.:

6789‑88‑4 645

FL No.: 09.768 EINECS No.: 229‑856‑5

FEMA No.: JECFA No.:

3691 854

NAS No.:

3691

Description: Hexyl benzoate has a woody-green, piney, balsamic odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5; Food: 25 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.718

IOFI: Nature Identical

Empirical Formula/MW: C13H18O2/206.28

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 272°C

Specific gravity

1.490–1.500 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.978–0.984 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 10.00 7.50

Max. 5.00 10.00 7.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.50 7.50 10.00

Max. 7.50 7.50 10.00

Synthesis: By esterification of n-hexanol with benzoic acid under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lingonberry, peach, apricot, Parmesan cheese, butter, black tea, yellow passion fruit, sopadilla fruit (Achras sapota L.) and Roman chamomile oil.

α-HEXYL CINNAMALDEHYDE Synonyms: 2-Benzylidene-octanal; α-n-Hexyl cinnamic aldehyde; α-n-Hexyl-β-phenyl acrolein; Cinnamaldehyde, dimethyl acetal; Cinnamaldehyde, alpha-hexyl-; Cinnamic aldehyde dimethyl acetal; Hexylcinnamaldehyde; Hexyl cinnamaldehyde; alphaHexylcinnamaldehyde; Hexyl cinnamic aldehyde; alpha-Hexylcinnamic aldehyde; alpha-n-Hexyl-beta-phenylacrolein; Octanal, 2-(phenylmethylene)-; 2-(Phenylmethylene)octanal; 3-Phenyl-2-propenal dimethyl acetal CAS No.: CoE No.:

101‑86‑0 129

FL No.: 05.041 EINECS No.: 202‑983‑3

FEMA No.: JECFA No.:

2569 686

NAS No.:

2569

Description: Hexyl cinnamaldehyde has a jasmine-like odor, particularly on dilution. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

2-HEXYL-4,5-DIMETHYL-1,3-DIOXOLANE

879

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.087 mg

IOFI: Nature Identical

Empirical Formula/MW: C15H20O/216.32

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Pale-yellow liquid

Solubility

Assay (min) Boiling point

95% C15H20O 174–175°C (15 mmHg)

Specific gravity

1.547–1.553 (20°C) Insoluble in water; miscible in oils and ethanol 0.950–0.961 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 13.77 7.22 15.56

Max. 18.44 12.18 20.16

Food Category Nonalcoholic beverages Soft candy

Usual 5.83 15.36

Max. 10.51 20.57

Synthesis: By condensation of octylaldehyde with benzaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, waxy, floral, green, citrus and fruity nuances. Natural occurrence: Reported found in cooked, scented rice.

2-HEXYL-4,5-DIMETHYL-1,3-DIOXOLANE Synonyms: 1,3-Dioxolane,2-hexyl-4,5-dimethyl-; Heptanal 2,3-butandiol acetal CAS No.: CoE No.:

6464‑22‑4 n/a

FL No.: 06.089 EINECS No.: 229‑261‑0

FEMA No.: JECFA No.:

4048 1712

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 1.179 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C

C11H22O2/186.29

O H3C

O

CH3

HEXYL DECANOATE

880 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

96% 101°C (9 mmHg)

Specific gravity

1.425–1.430 (20°C) Soluble in nonpolar solvents and ethanol 0.876–0.886 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 2.00 5.00 3.00 2.00 3.00

Max. 4.00 10.00 6.00 4.00 6.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 2.00 2.00 3.00

Max. 4.00 4.00 4.00 4.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

HEXYL DECANOATE Synonyms: Hexyl caprate; Decanoic acid, hexyl ester CAS No.: CoE No.:

10448‑26‑7 n/a

FL No.: EINECS No.

n/a 233‑932‑3

FEMA No.: JECFA No.:

4342 1874

NAS No.:

n/a

Description: Liquid; fresh green aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: O

C16H32O2/256.43 H3C

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

305–306°C

Specific gravity

1.432–1.438 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.857–0.863 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

Max. 2.50 2.50 5.00

Food Category Jams, jellies Nonalcoholic beverages

Usual 0.50 0.30

Max. 2.50 1.50

n-HEXYL-2-BUTENOATE

881

HEXYL FORMATE Synonyms: Formic acid, hexyl ester; Hexyl formate; n-Hexyl formate; n-Hexyl methanoate CAS No.: CoE No.:

629‑33‑4 499

FL No.: 09.161 EINECS No.: 211‑087‑1

FEMA No.: JECFA No.:

2570 120

NAS No.:

2570

Description: Hexyl formate has a fruity, apple-like or unripe-plum odor; corresponding sweet taste. Consumption: Annual: 151.67 lb

Individual: 0.0001285 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.897 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

176.7°C

Specific gravity

1.404–1.409 (20°C) Slightly soluble in water; miscible with alcohol and ether 0.8789 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 11.80 11.87 11.58

Max. 18.80 40.27 26.89 27.43

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 37.80 6.01 10.00

Max. 37.80 9.74 20.62

Synthesis: By prolonged boiling of n-hexyl alcohol and formic acid, or by azeotropic distillation of the alcohol and isopropyl formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peach, grape, apple, strawberry, tea, plum, licorice, corn oil, wax gourd and black choke cherry.

n-HEXYL-2-BUTENOATE Synonyms: Hexyl crotonate; 2-Butenoic acid, hexyl ester; Crotonic acid, hexyl ester; Hexyl 2-butenoate; n-Hexyl 2-butenoate; n-Hexyl 2-butenoate CAS No.: CoE No.:

19089‑92‑0 10688

FL No.: 09.266 EINECS No.: 242‑808‑0

FEMA No.: JECFA No.:

3354 1807

NAS No.:

3354

Description: n-Hexyl-2-Butenoate has a fruity, pineapple, tropical fruit odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.923 mg

IOFI: Nature Identical

HEXYL BUTYRATE

882 Empirical Formula/MW: C10H20O2/170.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 95% 96–98 (15 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 8.00 5.00 5.00

Specific gravity

Max. 10.00 8.00 8.00

1.428–1.442 (20°C) Soluble in alcohol and most fixed oils; insoluble in water and propylene glycol 0.880–0.905 (25°C)

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 5.00 5.00 8.00

Max. 8.00 8.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring naturally in banana, passion fruit, wine, cocoa, coffee, cherimoya, mountain papaya, plum and soybean.

HEXYL BUTYRATE Synonyms: Butanoic acid, hexyl ester; Butyric acid, hexyl ester; Hexyl butanoate; n-Hexyl butanoate; n-Hexyl n-butanoate; Hexyl butyrate; n-Hexyl butyrate; 1-Hexyl butyrate CAS No.: 2639‑63‑6 FL No.: 09.045 FEMA No.: 2568 NAS No.: CoE No.: 271 EINECS No.: 220‑136‑6 JECFA No.: 153 Description: Hexyl butyrate has a characteristic fruity (apricot) odor and sweet taste suggestive of pineapple. Consumption: Annual: 500.00 lb

2568

Individual: 0.0004237 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.145 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale yellow liquid 95.0%

Boiling point Refractive index Specific gravity

208°C 1.413–1.419 (20°C) 0.858–0.869 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 14.78 0.70 6.30

Max. 3.00 24.23 2.19 10.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.35 0.67 5.65 10.84

Max. 16.26 1.12 8.54 16.06

HEXYL HEPTANOATE

883

Synthesis: From butyric acid and n-hexyl alcohol in the presence of HCl. Aroma threshold values: Detection: 250 ppb Taste threshold values: Taste characteristics at 10 ppm: fruity, green, waxy, fatty and vegetative. Natural occurrence: Reported found in the essential oils of lavender and lavandin and in the oil from fruits of Heracleum giganteum. Also reported found in apple, apricot, banana, citrus peel oils, cranberry, guava, grapes, strawberry fruit and jam, thymus, Gruyere cheese, beer, cognac, rum, cider, tea, passion fruit, plum, plumcot, starfruit, mango, mountain papaya, Chinese quince peel and hog plum (Spondias mombins L.).

HEXYL 2-FUROATE Synonyms: 2-Furancarboxylic acid, hexyl ester; Hexyl 2-furoate CAS No.: CoE No.:

39251‑86‑0 361

FL No.: 13.005 EINECS No.: 254‑377‑3

FEMA No.: JECFA No.:

2571 749

NAS No.:

2571

Description: Hexyl 2-furoate has a peculiar, fruity, earthy, yet sweet and pear-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Group ADI: 0 to 0.5 mg/kg bw. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.815 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O3/196.24 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless or pale, straw-colored liquid

Solubility

Assay (min) Boiling point

97% 252°C

Specific gravity

1.468–1.473 (20°C) Insoluble in water; soluble in oils; miscible in ethanol 1.015–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.05 5.55

Max. 0.50 11.25 7.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.55 3.05 6.55

Max. 5.25 4.25 9.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, waxy with fruity pear and apple notes. Natural occurrence: Reported not found in nature.

HEXYL HEPTANOATE Synonyms: 1-Hexyl heptanoate; Hexyl enanthate; Heptanoic acid, hexyl ester CAS No.: CoE No.:

1119‑06‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4337 1872

NAS No.:

n/a

Description: Liquid; herbaceous aroma. Consumption: Odor and/or flavor used in foliage, green, mallow, and stem.

Individual: n/a

HEXYL HEXANOATE

884 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.038 mg

IOFI: n/a

Empirical Formula/MW: H3C

O C H3

C13H26O2/214.32 O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

252–253°C

Specific gravity

1.426–1.430 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.860–0.865 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.40 0.50 1.00

Max. 2.00 2.50 5.00

Food Category Jams, jellies Non-alcoholic beverages

Usual 0.50 0.20

Max. 2.50 1.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL HEXANOATE Synonyms: Hexyl caproate; Hexyl capronate; Hexanoic acid, hexyl ester; Hexyl hexanoate; n-Hexyl hexanoate; Hexyl hexoate CAS No.: CoE No.:

6378‑65‑0 316

FL No.: 09.066 EINECS No.: 228‑952‑4

FEMA No.: JECFA No.:

2572 164

NAS No.:

2572

Description: Hexyl hexanoate has an herbaceous odor. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.021 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow oily liquid

Solubility

Assay (min) Boiling point

97% 244–246°C

Specific gravity

1.4020–1.430 (20°C) 1:2 mL in 80% alcohol; insoluble in water 0.855–0.863 (20°C)

HEXYL trans-2-HEXENOATE

885

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.88 9.26 0.02 5.02

Max. 3.50 14.50 0.02 8.05

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 3.27 6.72

Max. 14.67 6.29 10.03

Synthesis: By passing n-hexyl alcohol over CuO + UO3 catalyst at 220 to 310°C, or by treating n-hexyl alcohol with Ca(BrO3)2 and diluted aqueous HBr at 30°C. Aroma threshold values: Detection: 6.4 ppm Taste threshold values: Taste characteristics at 40 ppm: sweet, fruity and green with tropical notes. Natural occurrence: Reported found in apple, apricot, banana, sweet cherry, orange peel oil, guava, grapes, melon, papaya, strawberry fruit and jam, tomato, Parmesan cheese, rum, cider, sherry, grape wine, black tea, passion fruit, plum, mushroom, starfruit, quince, cherimoya, mountain papaya, black choke cherry, spineless monkey orange, Chinese quince peel and hog plum (Spondias mombins L.).

HEXYL trans-2-HEXENOATE Synonyms: 2-Hexenoic acid, hexyl ester, (E)-; Hexyl (E)-2-hexenoate CAS No.: CoE No.:

33855‑57‑1 n/a

FL No.: 09.292 EINECS No.: n/a

FEMA No.: JECFA No.:

3692 1810

NAS No.:

3692

Description: Hexyl trans-2-hexenoate has a fruity, green, slightly fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.221 mg

IOFI: n/a

Empirical Formula/MW: C12H22O2/198.30

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

92%

Solubility

Boiling point

121–123°C (10 mmHg)

Specific gravity

1.439–1.445 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.880–0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confectionary, frosting Fruit ices

Usual 0.60 1.00 0.60 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guanabana.

Max. 3.00 5.00 3.00 2.50

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 0.60 1.50 0.50 0.30

Max. 3.00 7.50 2.50 1.50

2-HEXYLIDENE CYCLOPENTANONE

886

2-HEXYLIDENE CYCLOPENTANONE Synonyms: α-Hexylidene-cyclopentanone; Cyclopentanone, 2-hexylidene-; 2-Hexylidenecyclopentanone; 2-Hexylidene cyclopentanone CAS No.: CoE No.:

17373‑89‑6 167

FL No.: 07.034 EINECS No.: 241‑411‑7

FEMA No.: JECFA No.:

2573 1106

NAS No.:

2573

Description: 2-Hexylidene cyclopentanone has a powerful, floral and green fruity odor, with spicy herbaceous undertones. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.925 mg

IOFI: Artificial

Empirical Formula/MW: C11H18O/166.26

Specifications: (JECFA, 2008) Appearance

Pale-yellowish, oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

240°C

Specific gravity

1.477–1.484 (20°C) Insoluble in water; soluble oils; miscible in ethanol at room temperature 0.907–0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 28.00 10.26 12.12

Max. 30.00 13.39 14.32

Food Category Nonalcoholic beverages Soft candy

Usual 4.58 16.78

Max. 5.66 18.98

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL ISOBUTYRATE Synonyms: Hexyl isobutanoate; n-Hexyl isobutanoate; Hexyl isobutyrate; n-Hexyl isobutyrate; 1-Hexyl isobutyrate; Hexyl 2-methylpropanoate; Isobutyric acid, hexyl ester; Propanoic acid, 2-methyl-, hexyl ester CAS No.: CoE No.:

2349‑07‑7 646

FL No.: 09.478 EINECS No.: 219‑075‑8

FEMA No.: JECFA No.:

3172 189

NAS No.:

3172

Description: Hexyl isobutyrate has a powerful, somewhat harsh, fruity aroma. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 pm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.023 mg

IOFI: Nature Identical

HEXYL ISOTHIOCYANATE

887

Empirical Formula/MW: C10H20O2/172.27

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 199°C

Specific gravity

1.399–1.421 (20°C) Soluble in alcohol and propylene glycol; miscible with most fixed oils; insoluble in water 0.852–0.876 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.01 16.07 8.02

Max. 8.01 31.78 16.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.22 2.94 15.68

Max. 8.48 6.83 31.35

Synthesis: By direct esterification of n-hexanol with isobutyric in sherry. Aroma threshold values: Detection: 6 to 26 ppb Taste threshold values: Taste characteristics at 10 ppm: green, sweet, fruity, apple- and pear-like with banana and melon nuances. Natural occurrence: Reported found in lavender oil, hop oil, sherry, apple, apricot, grapes, beer, white and sparkling wine, sherry, yellow passion fruit, plum, starfruit, quince, cherimoya, spineless monkey orange and Chinese quince peel.

HEXYL ISOTHIOCYANATE Synonyms: 1-Hexyl isothiocyanate; 1-Isothiocyanatohexane; Hexyl isothiocyanate; n-Hexyl isothiocyanate; n-Hexyl mustard; n-Hexyl mustard oil; Hexane, 1-isothiocyanatoCAS No.: CoE No.:

4404‑45‑9 n/a

FL No.: EINECS No.

n/a 224‑549‑2

FEMA No.: JECFA No.:

4422 1895

NAS No.:

n/a

Description: Colorless to yellow liquid; sharp green, irritating aroma. Consumption: Odor and/or flavor used in horseradish and radish. Annual: x lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.183 mg

IOFI: n/a

Empirical Formula/MW: C H3

C7H13NS/143.25

S

N

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 72–73°C (8 mmHg) 218–219°C 1.490–1.494 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.931–0.941 (20°C)

HEXYL ISOVALERATE

888 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 1.00 2.00 1.00

Max. 10.00 5.00 50.00 10.00 20.00 10.00

Food Category Nut products Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 5.00 0.50 2.00 0.50

Max. 5.00 50.00 5.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish and radish.

HEXYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, hexyl ester; n-Hexyl isopentanoate; Hexyl isovalerate; Hexyl 3-methylbutanoate; Hexyl 3-methyl butanoate; Isovaleric acid, hexyl ester; 3-Methylbutyric acid hexyl ester CAS No.: CoE No.:

10032‑13‑0 10692

FL No.: 09.529 EINECS No.: 233‑105‑7

FEMA No.: JECFA No.:

3500 199

NAS No.:

3500

Description: Hexyl isovalerate has an odor suggestive of unripe fruit; mainly employed in perfumery (earthy and tobacco notes). Consumption: Annual: 56.67 lb

Individual: 0.00004802 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.806 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.30

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% C11H22O2 215°C

Specific gravity

1.417–1.421 (20°C) Insoluble in water; soluble in alcohol and most fixed oils 0.853–0.857 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 25.00 0.23 17.50

Max. 7.00 51.70 0.23 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.10 12.90 17.90

Max. 31.30 21.50 36.70

Synthesis: By esterification of n-hexanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, apple, meat with ripe, waxy pear nuances. Natural occurrence: Reported found in banana, bell pepper, spearmint and other mint oils, cider, white wine, sparkling wine, yellow passion friut, cherimoya, nectarines and lamb’s lettuce.

HEXYL 3-MERCAPTOBUTANOATE

889

2-HEXYL-5 or 6-KETO-1,4-DIOXANE Synonyms: 1,4-Dioxan-2-one, 5(or 6)-Hexyl-; 5(or 6)-hexyl-1,4-dioxan-2-one; (1 or 2-Hexyl-2-hydroxy-ethoxy)acetic acid, δ-lactone CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2574 1486

NAS No.: EAFUS No.:

2574 977043‑60‑9

Description: 2-Hexyl-5 or 6-keto-1,4-dioxane has a powerful, sweet, nut-like, creamy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.005 mg

IOFI: n/a

Empirical Formula/MW: O

O

C10H18O3/186.25 H3C

O

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Other requirements

Colorless or very pale, yellow liquid 97% 104°C (15 mmHg) Lactone undergoes ring opening in basic solution

Refractive index Solubility Specific gravity

1.486–1.492 (20°C) Slightly soluble in water; soluble in oil 1.280–1.286 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.50 4.00 2.00 4.25

Max. 1.00 7.25 5.00 6.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 1.67 3.50

Max. 6.00 3.00 6.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL 3-MERCAPTOBUTANOATE Synonyms: Butanoic acid, 3-mercapto-, hexyl ester; 3-Mercaptobutanoic acid hexyl ester; Hexyl 3-mercaptobutyrate CAS No.: CoE No.:

796857‑79‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4136 1704

NAS No.:

n/a

Description: Almost colorless liquid; fruit/spice/herb aroma. Consumption: Odor and/or flavor used in fruity, marigold tagete, and rue. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.031 mg

IOFI: Artificial

HEXYL 2-METHYLBUTYRATE

890 Empirical Formula/MW:

O

C H3

C10H20O2S/204.33  H3C

O

SH

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

82°C (2 mmHg) 1.462–1.463 (20°C)

Specific gravity

Sparingly soluble in water; soluble in triacetin, ethanol, and propylene glycol 0.949–0.954 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 4.00 5.00 10.00 5.00 5.00 2.00 2.00

Max. 10.00 10.00 20.00 10.00 10.00 8.00 8.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 20.00 5.00 2.00 2.00 2.00 5.00 5.00

Max. 50.00 10.00 5.00 8.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, fruity, spicy, and herbal type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

HEXYL 2-METHYLBUTYRATE Synonyms: 2-Methylbutanoic acid, n-hexylester; Butanoic acid, 2-methyl-, hexyl ester; Butyric acid, 2-methyl-, hexyl ester; Hexyl 2-methylbutanoate; Hexyl 2-methylbutyrate CAS No.: CoE No.:

10032‑15‑2 4132

FL No.: 09.507 EINECS No.: 233‑106‑2

FEMA No.: JECFA No.:

3499 208

NAS No.:

3499

Description: Hexyl 2-methylbutyrate has a strong, green, fruity odor and a sweet, fruity taste reminiscent of unripe strawberry. Consumption: Annual: 165.00 lb

Individual: 0.0001398 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm FDA: 21 CFR 175.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 5.294 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.29 Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95% C11H22O2

Specific gravity

1.416–1.421 (20°C) Insoluble in water; soluble in alcohol and most fixed oils 0.854–0.859 (25°C)

HEXYL 2-METHYL-3(OR 4)-PENTENOATE

891

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 25.00 0.34 15.00

Max. 7.00 51.60 0.34 21.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.60 9.30 17.40

Max. 31.30 18.70 36.70

Synthesis: By esterification of n-hexanol with 2-methylbutanoic acid. Aroma threshold values: Detection: 22 to 430 ppb Taste threshold values: Taste characteristics at 20 ppm: green, waxy, unripe fruity, apple and banana with a fresh, fleshy nuance. Natural occurrence: Reported found in apple, apricot, sweet cherry, grapes, strawberry, nectarine, banana, mentha oils, white wine, thymus, yellow passion fruit, plum, quince, cherimoya, babaco fruit (Carica pentagona Heilborn), spineless monkey orange and lamb’s lettuce.

HEXYL 2-METHYL-3(OR 4)-PENTENOATE Synonyms: 3-pentenoic acid, 2-methyl-, hexyl ester, (E)CAS No.: CoE No.:

58625‑95‑9 n/a

FL No.: 09.546 EINECS No.: n/a

FEMA No.: JECFA No.:

3693 352

NAS No.:

3693

Description: Hexyl 2-methyl-3(or 4)-pentenoate has a strong, sweet, estery, fruity odor. Generally, hexyl 2-methyl-3(or 4)-pentenoate contains 80% of 3-pentenotae and 20% of 4-pentenoate. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30 Specifications: (JECFA, 2008) Assay (max)

99%

Solubility

Boiling point Refractive index

57–61°C (2 mmHg) 1.431 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and fixed oils 0.871–0.876 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confectionary, frosting Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.40 0.40 0.40 0.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 0.40 0.40 0.40

HEXYL NONANOATE

892

HEXYL NONANOATE Synonyms: Hexyl nonan-1-oate CAS No.: CoE No.:

6561‑39‑3 n/a

FL No.: EINECS No.

n/a 229‑488‑5

FEMA No.: JECFA No.:

4339 1873

NAS No.:

n/a

Description: Liquid; fresh vegetable, fruity aroma. Consumption: Odor and/or flavor used in brandy.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.109 mg

IOFI: n/a

Empirical Formula/MW: O

C15H30O2/242.4

C H3 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

96%

Solubility

Boiling point

291–292°C

Specific gravity

1.431–1.436 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.858–0.863 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils

Usual 0.40 10.00 0.40

Max. 10.00 200.00 10.00

Food Category Frozen dairy Hard candy Nonalcoholic beverages

Usual 0.20 0.40 10.00

Max. 2.00 10.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL PHENYLACETATE Synonyms: Benzeneacetic acid, hexyl ester; Hexyl α-toluate; Benzeneacetic acid, hexyl ester; Hexyl benzeneacetate; Hexyl phenylacetate; n-Hexyl phenylacetate CAS No.: CoE No.:

5421‑17‑0 10694

FL No.: 09.804 EINECS No.: 226‑537‑2

FEMA No.: JECFA No.:

3457 1015

NAS No.:

3457

Description: Hexyl phenylacetate has a sweet-green, fruity-winy odor. Consumption: Annual: <1.00 lb

Individual: 0.00001754 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.197 mg

IOFI: Nature Identical

HEXYL OCTANOATE

893

Empirical Formula/MW: C14H20O2/220.31

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) 97% Boiling point 262°C Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings Synthesis: n/a

Specific gravity

Usual 2.00 1.50

Max. 3.00 2.00

1.480–1.490 (20°C) Insoluble in water; soluble in oils and fats; miscible in ethanol at room temperature 0.970–0.977 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 3.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: fruity, waxy, green, powdery and floral with sweet honey nuances. Natural occurrence: Reported found in oil of Crimean white grape, spearmint oil, black tea and muscat grape.

HEXYL OCTANOATE Synonyms: Hexyl caprylate; n-Hexyl-n-octanoate; n-Hexyl-n-octoate; n-Hexyl octylate; Hexyl octanoate; Octanoic acid, hexyl ester CAS No.: 1117‑55‑1 FL No.: 09.113 FEMA No.: 2575 NAS No.: CoE No.: 394 EINECS No.: 214‑247‑9 JECFA No.: 175 Description: Hexyl octanoate has a fresh vegetable, slightly fruity odor and a sweet, green, fruity taste. Consumption: Annual: <1.00 lb

2575

Individual: 0.00001464 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.818 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance Colorless liquid Assay (min) 98.5% Boiling point 227°C Melting point –31°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.64 6.27 11.25

Refractive index Solubility Specific gravity

Max. 10.76 8.78 13.47

1.428–1.433 (20°C) Insoluble in water; soluble in alcohol 0.857–0.864 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 21.00 10.02

Max. 32.00 11.78

HEXYL PROPIONATE

894 Synthesis: By esterification of n-hexanol with caprioc acid. Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 30 ppm: green, apple, fruity, berry, with fresh, waxy nuances. Natural occurrence: Reported found in apple, banana, apricot, grape, melon, strawberry, beer, whisky, cider, grape wines, passion fruit, plum, apple brandy, mountain papaya, Cape gooseberry, Chinese quince peel and pawpaw.

HEXYL PROPIONATE Synonyms: n-Hexyl propionate; Hexyl propanoate; 1-Hexyl propanoate; Hexyl propionate; 1-Hexyl propionate; Propanoic acid, hexyl ester; Propionic acid, hexyl ester CAS No.: CoE No.:

2445‑76‑3 420

FL No.: 09.139 EINECS No.: 219‑495‑1

FEMA No.: JECFA No.:

2576 144

NAS No.:

2576

Description: Hexyl propionate has an earthy, acrid odor suggestive of rotting fruits and a sweet, metallic-fruity taste. Consumption: Annual: 58.33 lb

Individual: 0.00004943 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.652 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value (max)

1.5

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

97% 180°C

Specific gravity

1.409–1.415 (20°C) Insoluble in water; soluble in alcohol and propylene glycol 0.863–0.874 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 16.02 18.68

Max. 3.00 43.91 54.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.55 5.14 15.72

Max. 44.90 15.12 43.90

Synthesis: By esterification of n-hexanol with propionic acid. Aroma threshold values: Detection: 8 ppb Taste threshold values: n/a Natural occurrence: Reported found in hops, apple, apricot, melon, Gruyere cheese, passion fruit, plum, spineless monkey orange and German chamomile oil.

2-HEXYLTHIOPHENE Synonyms: Thiophene, 2-hexylCAS No.: CoE No.:

18794‑77‑9 11616

FL No.: 15.076 EINECS No.: 242‑579‑4

FEMA No.: JECFA No.:

4137 1764

NAS No.:

n/a

Description: Colorless to pale yellow liquid; meat-like aroma. Consumption: Odor and/or flavor used in celery, cranberry, and cucumber. Annual: n/a

Individual: n/a

HICKORY

895

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.184 mg

IOFI: n/a

Empirical Formula/MW: C10H16S/168.3

C H3 S

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

229–230°C 1.492–1.498 (20°C)

Specific gravity

Insoluble in water; soluble in most organic solvents and ethanol 0.930–0.938 (20°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Condiments, relishes Egg products Fats, oils Fish products Gravies

Usual 0.20 0.50 1.00 0.20 1.00 1.00

Max. n/a n/a n/a 0.20 n/a n/a

Food Category Meat products Poultry Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 250.00 0.20 1.00

Max. n/a n/a n/a 0.20 n/a

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in beef, cranberry, mushroom and turkey.

HICKORY Botanical name: Carya species Botanical family: Juglandaceae Foreign names: Noyer d’Amerique (Fr.) Description: It is a gray tree of the walnut family, native exclusively to North America. Hickory is a large, strong tree, 18 to 24 m (60 to 80 ft) high, with close, shaggy bark. It has large pinnately divided leaves, pistillate and staminate flowers and drooping aments. The fruit is a thick-shelled nut in a tough, green husk. Various species are known: C. ovata, shagbark hickory, yielding sweeter and better nuts; C. laciniosa, kingnut or shellbark; C. tomentosa, mockernut, having tough wood; and C. glabra, pignut, having bitter, astringent nuts. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

HICKORY BARK EXTRACT

896

HICKORY BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2577 n/a

NAS No.: EAFUS No.:

2577 977023‑22‑5

Description: See Hickory. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 0.13

Max. 0.13

Food Category Hard Candy

Usual 2.17

Max. 3.25

Aroma threshold values: n/a Taste threshold values: n/a

HICKORY SMOKE DISTILLATE Other names: Hickory smoke condensate; Hickory smoke dist.; Pyroligneous acids, hickory CAS No.: CoE No.:

74113‑74‑9 n/a

FL No.: n/a EINECS No.: 277‑726‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6379

Description: See Hickory. Consumption: Annual: 210000.00 lb

Individual: 0.1779 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

HICKORY (NATURAL) SMOKE FLAVOR Synonyms: Pyroligneous acids, hickory; Hickory smoke distillate; Smoke, hickory, condensate; Smoke condensate, hickory CAS No.: CoE No.:

74113‑74‑9 n/a

FL No.: n/a EINECS No.: 277‑726‑1

FEMA No.: JECFA No.:

4222 n/a

NAS No.:

n/a

Description: Black liquid; woody smoky aroma. Product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water. Consumption: Odor and/or flavor used in smoke. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n JECFA: n/a Trade association guidelines: FEMA PADI: 45.954 mg

IOFI: n/a

L-HISTIDINE

897

Empirical Formula/MW: C10H18O/154.25 Specifications: Solubility Soluble in water Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Fish products Gravies Meat products Synthesis: n/a

Usual 0.80 1.80 600.00 0.17 10.00 100.00 210.00 10.00 100.00

Max. 1.50 2.50 650.00 0.20 15.00 125.00 220.00 20.00 150.00

Food Category Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 210.00 0.80 250.00 130.00 130.00 10.00 3600.00 10.00

Max. 220.00 1.50 280.00 150.00 150.00 20.00 4000.00 20.00

Aroma threshold values: Smoky type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

L-HISTIDINE Synonyms: 2-Amino-3(4-imidasyl)propionic acid; 4-(2-Amino-2-carboxyethyl)imidazole; alpha-Amino-4(or 5)-imidazolepropionic acid; Anti-rheuma; Glyoxaline-5-alanine; Histidine; Histidine, L-; L-Histidine; (L)-Histidine; L-(-)-Histidine; 1H-Imidazole-4propanoic acid, alpha-amino-, (S)-; Histidine [USAN; INN] CAS No.: 71‑00‑1 FL No.: 17.008 FEMA No.: CoE No.: n/a EINECS No.: 200‑745‑3 JECFA No.: Description: L-Histidine is an odorless powder with slightly bitter taste.

3694 1431

NAS No.:

Consumption: Annual: 3383.33 lb

3694

Individual: 0.002867 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.125 mg

IOFI: n/a

Empirical Formula/MW: C6H9N3O2/155.16 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Assay (min) 98% Melting point 282°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confectionary, frosting

Solubility Specific rotation

Usual 10.00 20.00

Max. 150.00 150.00

Soluble in water; slightly soluble in alcohol; insoluble in ether +37.5°–+39.5° (25°C)

Food Category Meat products Milk products

Usual 30.00 10.00

Max. 150.00 150.00

(-)-HOMOERIODICTYOL, SODIUM SALT

898 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Natural occurrence: Reported found in water bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken, turkey and other natural sources.

(-)-HOMOERIODICTYOL, SODIUM SALT Synonyms: HED sodium salt; 4H-1-Benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)-, sodium salt; (+,-)-5,7,4′-Trihydroxy-3′-methoxyflavanone, sodium salt; (+,-)-Homoeriodictyol sodium salt CAS No.: CoE No.:

462631‑45‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4228 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 95.92 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies

Usual 200.00 200.00 200.00 200.00 200.00 100.00 100.00 200.00 100.00 100.00 100.00

Max. 800.00 500.00 800.00 800.00 800.00 500.00 500.00 800.00 500.00 500.00 500.00

Food Category Hard candy Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soups Sugar substitutes Sweet sauce

Usual 100.00 200.00 100.00 200.00 100.00 100.00 200.00 100.00 100.00 100.00 100.00

Max. 500.00 800.00 100.00 800.00 100.00 800.00 800.00 500.00 500.00 500.00 500.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

HOPS Botanical name: Humulus lupulus L. Botanical family: Cannabaceae Other names: European hops; Common hops; Lupulin Foreign names: Houblon (Fr.), Hopfen (Ger.), Lupulo (Sp.), Luppolo (It.) Description: Hops are perennial climbing vines that grow wild and also are cultivated extensively in several central European countries, North America, Brazil and Australia. It has shoots up to 10 m (33 ft) in length, opposite leaves, greenish-yellow flowers (June to September) and ovoidal fruits surrounded by a calix. Hops have male and female flowers on separate plants. The part used is the

HOPS EXTRACT MODIFIED

899

female flower catkins from the climbing vine and the (lupulin) glandular trichomes dried at 38°C maximum. Hops has a bitter, tonic, aromatic flavor. Derivatives: Infusion (1.5%), fluid extract, tincture (20% in 40% ethanol), concrete and absolute. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents of lupulin are a bitter resin containing humulone, lupulone, lactaric acid, cerotic acid and ceryl alcohol. Hops and its volatile oil have been found to contain a number of complex mixture of compounds. More than 100 of these chemicals have been characterized. The resinous bitter principles in the plant include humulone, lupulone and other compounds. Aroma threshold values: n/a Taste threshold values: n/a

HOPS EXTRACT CAS No.: 8060‑28‑4 CoE No.: n/a Description: See Hops.

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2578 n/a

Consumption: Annual: 325000.00 lb

NAS No.:

2578

Individual: 0.2754 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 173 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 115.533 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a

Usual 151.20 600.00 167.30

Max. 343.60 720.00 185.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 180.00 180.00 280.00

Max. 200.00 200.00 400.00

Taste threshold values: Taste characteristics at 5 ppm: woody, terpy, malty and herbaceous with a tropical nuance.

HOPS EXTRACT MODIFIED CAS No.: 8016‑25‑9 CoE No.: n/a Description: See Hops.

FL No.: n/a EINECS No.: n/a

Consumption: Annual: 1,485,000.00 lb

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1091

Individual: 1.2584 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

HOPS EXTRACT SOLID

900

HOPS EXTRACT SOLID CAS No.: CoE No.:

977083‑25‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2579 n/a

NAS No.:

2579

Description: See Hops. Consumption: Annual: 43666.67 lb

Individual: 0.03700 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.833

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 14.88 74.18 20.00

Max. 29.67 89.18 30.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.00 9.72 41.48

Max. 30.00 12.78 59.34

Aroma threshold values: n/a Taste threshold values: n/a

HOPS OIL Other names: Hop absolute; Hop extract; Hop extract EI; Hop extract EII; Hop oil; Hops oil; Oblonia absolute; Oil of hops; Oils, hop CAS No.: CoE No.:

8007‑04‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2580 n/a

NAS No.:

2580

Description: The oil is present in hops in amounts of approximately 0.5%; yields after distillation range around 0.25%. The oil exhibits different physical–chemical constants depending on the source. Consumption: Annual: 105.00 lb

Individual: 0.00008898 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See Hops. JECFA: n/a Trade association guidelines: FEMA PADI: 1.443 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Not more than 11.0 Between –2° and +2.5° Passes test Between 1.470 and 1.494 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 14 and 69 Passes test Between 0.825 and 0.926 (25°C)

Specifications for other hops oil: European hops essential oil: Specific gravity: 25°C/25°C: 0.825 to 0.926 (at 15°C: 0.855 to 0.899); Optical rotation: –2° to +2°5ʹ (–1° to +2°27ʹ); refractive index at 20°C: 1.4700 to 1.4940 (1.4852 to 1.4936 at 20°C); Acid value: >11 (0.5 to 10); saponification value: 14 to 69; ester value: 13 to 40; solubility: turbid in 95% alcohol. North American oil: Specific gravity: 20°C: 0.823 to 0.877; refractive index at 20°C: 1.4705 to 1.4856; acid value: 1 to 3.6; ester value: 44.1 to 61; solubility: 1:3 to 1:5.4 in 94% ethanol. California oil: Specific gravity: 20°C: (Lupulin — 0.8312) (Hops — 0.8265); optical rotation: (Lupulin — +0°73) (Hops — –0°73); refractive index at 20°C: (Lupulin — 1.4735) (Hops — 1.4720); acid value: (Lupulin — 0.91) (Hops — 1.06); ester value: (Lupulin — 41.3) (Hops — 41.4); solubility: (Lupulin — 1:0.95 to 0.99 in 95% ethanol) (Burdock, 1997). Physical–chemical characteristics: It is a light yellow to greenish-yellow liquid. Age darkens the color and the oil tends to become viscous. It is soluble in most fixed oils, with an opalescent appearance. Hops oil is practically insoluble in propylene glycol.

HOREHOUND EXTRACT

901

Essential oil composition: The oil contains β-myrcene, dipentene, α- and β-carophyllene, humulone, linalool, methyl nonyl ketone and other substances (Burdock, 1997). The volatile oil primarily is composed of humulene (α-caryophyllene), myrcene, β-caryophyllene and farnesene, which account for more than 90% of the oil fraction.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 1.66 1.26 6.04 4.33

Max. 3.64 1.46 9.80 12.04

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.22 0.36 1.12 3.87

Max. 30.25 0.50 1.65 8.66

Aroma threshold values: Aroma characteristics at 1.0%: floral, sweet, fruity, slightly green tagette, with a herbaceous, terpy and woody vegetative note. Taste threshold values: Taste characteristics at 5.0 ppm: floral, sweet, fruity, woody, citrus terpy with a tropical nuance.

HOREHOUND (HOARHOUND) Botanical name: Marrubium vulgare (Tourn.) L. Botanical family: Lamiaceae (Labiatae) Other names: Hoarhound; White horehound Foreign names: Marrube blanc (Fr.), Gemeiner Andorn (Ger.), Marrubio blanco, Marroyo (Sp.), Marrubio (It.) CAS No.: CoE No.:

977001‑59‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6200

Description: Horehound is a perennial herb indigenous to Britain, but commonly grows wild on arid or sandy soils in a maritime or mountain climate. The herb is widespread throughout Europe, Asia and North Africa as well as the United States and Canada. The plant grows to a height of approximately 100 cm (3 ft) and has oval leaves covered with white, wooly hairs. Horehound bears small, white flowers in dense whorls that bloom from May to October. The flower is the part used. Horehound has a bitter, tonic, balsamic odor. Derivatives: Fluid extract and tincture. Marrubiin, a lactone with a diterpene structure, is the characteristic constituent responsible for the pharmacologic properties of the extracts. Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 528.10 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The bitter principle of the horehound is marrubiin (volatile oil), a diterpene lactone. In addition, horehound contains a sterolin, an esterfied form and a sesquiterpene. Flavonoids isolated from horehound include apigerin, luteolin, apigerin 7-glycoside, luteolin 7-glycoside, quercetin 3-rhamnoglycoside and quercetin 3-glycoside. Aroma threshold values: n/a Taste threshold values: n/a

HOREHOUND EXTRACT CAS No.: CoE No.:

977024‑85‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2581 n/a

NAS No.:

2581

Description: See Horehound (Hoarhound). Consumption: Annual: 2416.67 lb

*

Lam et al. (1986). J. Agric. Food Chem. 34, 63.

Individual: 0.002048 mg/kg/day

HOREHOUND SOLID EXTRACT

902 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 30.224 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 164.20 120.00 6.38

Max. 254.80 162.10 9.34

Food Category Nonalcoholic beverages Soft candy Hard Candy

Usual 10.22 518.00 6218.00

Max. 13.14 730.00 6231.00

Aroma threshold values: n/a Taste threshold values: n/a

HOREHOUND SOLID EXTRACT CAS No.: CoE No.:

977089‑41‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8316

Description: See Horehound (Hoarhound). Consumption: Annual: 2416.67 lb

Individual: 0.002048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

HORSEMINT Botanical name: Monarda punctata L. Botanical family: Lamiaceae (Labiatae) Other names: Monarda; Wild bergamot Foreign names: Monarde ponctuee (Fr.), Monarda (Ger.), Monarda (Sp.), Monarda (It.) Description: Various odorous erect herbs approximately 30 to 90 cm (12 to 35 in.) tall. M. punctata has toothed leaves and large, yellow or white flowers clustered in a few verticles surrounded by bracts. It has petioled, lanceolate leaves narrowing at the base and a nearly smooth corolla, yellowish with the upper lip spotted purple. The plant grows wild in the United States and is used for the extraction of thymol. The whole plant is used. Horsemint has a harsh, burning aromatic flavor and a thymol-like odor. Horsemint oil is obtained by distillation of the freshly cut or partially dried herb in approximately 1 to 3% yields, respectively. The oil is obtained by distillation of the freshly cut or partially dried herb in approximately 1 to 3% yields, respectively. The oil is a yellowish-red to brown liquid with an odor reminiscent of thymol. Derivatives: Fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Horsemint Leaves Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

HORSERADISH

903

Physical–chemical properties: The oil is a yellowish-red to brown liquid with an odor reminiscent of thymol. On standing, the oil deposits large crystals of thymol (44 to 61% of the oil). Essential oil composition: The main constituents include carvacrol, traces of limonene, and thymol hydroquionone. Other Monarda varieties also growing in the United States — M. fistulosa, M. didyma and others — contain much less thymol. Aroma threshold values: n/a Taste threshold values: n/a

HORSEMINT LEAVES EXTRACT CAS No.: CoE No.:

8006‑85‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2582 n/a

NAS No.:

2582

Description: See Horsemint. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.000 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation Refractive index

–2° to +1° 1.5020 to 1.5040 (20°C)

Specific gravity

0.923 to 0.933 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 500.00

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

HORSERADISH Botanical name: Armoracia lapathifolia Gilib. (Cochlearia armoracia L. Fries) Botanical family: Cruciferae (Brassicaceae) Other names: Pepperroot Foreign names: Raifort (Fr.), Petersilienwurzel (Ger.), Rabano picante (Sp.), Rafano rusticano cren (It.) CAS No.: CoE No.:

977050‑94‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6201

Description: Horseradish is a large, perennial, herbaceous plant, native to central–eastern Europe. It has a thick, branched taproot, vertical rhizomes, white flowers and oval pods. Some hybrids may be sterile and, hence, the plant is generally propagated though root cuttings. The parts used are the rhizomes and roots. To preserve the quality, the roots are commonly dehydrated, freeze-dried and powdered. Horseradish has a sharp, burning, pungent, aromatic flavor and an odor similar to mustard seed. Derivatives: Fluid extract, tincture (20% in 25% ethanol), essential oil (experimental production only), and oleoresin. Consumption: Annual: 2,716,666.67 lb

Individual: 2.3022 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 155.200, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

HORSERADISH OIL

904

Composition: The pungency of horseradish is due to the release of butylthiocyanate and allylisothiocyanate. Horseradish also contains the glucosinolates sinigrin and 2-phenylethyl glycosinolate.* The oil contains sinigrin and sinigrin-derived allyl, isothiocyanate dially sulfide, and phenethyl and phenylpropyl isothiocyanate. Aroma threshold values: n/a Taste threshold values: n/a

HORSERADISH OIL CAS No.: CoE No.:

977089‑42‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6311

Description: Horseradish oil is obtained by water- and steam-distillation of the comminuted roots, soaked in water. The oil has an intensely sharp odor and lacrimatory effect, reminiscent of mustard oil, but even more pungent or irritating. Also see Horseradish. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Horseradish. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical chemical characteristics: The essential oil is a pale-yellow or almost colorless, mobile liquid. Aroma threshold values: n/a Taste threshold values: n/a

HYACINTH (Flowers) Botanical name: Hyacinthus orientalis L. Botanical family: Liliaceae Foreign names: Jacinthe (Fr.), Hyazinthe (Ger.), Jacinto (Sp.), Giacinto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6085 977047‑90‑7

Description: Bulbous and scapose herbs having a bell-shaped corolla with a prominent tube and short limb. The plant, probably native to Asia Minor or the Balkans, is cultivated extensively for ornamental and extractive purposes, especially in the Netherlands and France. The part used is the flower. Hyacinth has a sweet, floral, slightly green, persistent odor similar to hyacinth flowers. Derivatives: Concrete and absolute. The concrete is extracted from flowers in approximately 0.13 to 0.22% yields using petroleum ether. It is a greenish-brown, waxy mass. The absolute, prepared by alcoholic extraction of the concrete in approximately 10 to 14% yields, is a viscous, reddish-brown liquid exhibiting a characteristic, persistent scent of hyacinth flowers. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Two novel anthocyanins, delphinidin 3-O-(6-O-cis-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-­D gluco­side) and petunidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside), were isolated from the blue flowers of H. orientalis cv. Delft Blue. Five known acylated anthocyanins, namely, delphinidin 3-O-(6-O-transp-coumaroyl-beta-D-glucoside)-5-O-(6-O-beta-D-glucoside), delphinidin 3-O-(6-O-trans-caffeoyl-beta-D-gluco­side)-5-O(6-O-malonyl-beta-D-glucoside), delphinidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-

*

Korb and Chism. (1989). J. Food Sci. 54, 778.

HYDROGEN SULFIDE

905

glucoside), cyanidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside) and pelargonidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside), were also isolated from these flowers.* Aroma threshold values: n/a Taste threshold values: n/a

HYACINTH ABSOLUTE CAS No.: CoE No.:

8023‑94‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6084 977086‑46‑6

Description: Extraction is performed either via concrete or by adsorption method. It has an intensely sweet, green-floral, but somewhat sharp and at first unpleasant odor. Also see Hyacinth. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The absolute is a reddish-brown or dark-brown to greenish-brown, viscous liquid. Aroma threshold values: n/a Taste threshold values: n/a

HYDROGEN SULFIDE Synonyms: Phenol, 4-ethoxy-; Acide sulphhydrique; Dihydrogen monosulfide; Dihydrogen sulfide; Hydrogen sulfide; Hydrogen sulfide (H2S); Hydrogen sulfuric acid; Hydrogen sulphide; Hydrogene sulphure; Hydrosulfuric acid; Sewer gas; Stink damp; Sulfur hydride; Sulfureted hydrogen CAS No.: CoE No.:

7783‑06‑4 647

FL No.: 16.007 EINECS No.: 231‑977‑3

FEMA No.: JECFA No.:

3779 n/a

NAS No.:

8753

Description: Hydrogen sulfide has the characteristic odor of rotten eggs. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.86432 mg

IOFI: Nature Identical

Empirical Formula/MW: H2S/34.08 Specifications: (Burdock, 1997) Appearance Boiling point

*

Gas –60 to –61°C

Hosokawa et al. (1995). Phytochemistry 38, 1293.

Solubility Specific gravity

Soluble in water 1.5392 at 760 mmHg and 0°C

HYDROQUINONE MONOETHYL ETHER

906 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confectionary, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juices

Usual 0.70 1.00 1.00 3.00 0.50 1.00 50.00 2.00 10.00 0.70 0.50 2.00

Max. 2.00 10.00 10.00 20.00 1.00 3.00 150.00 50.00 50.00 2.00 1.50 5.00

Food Category Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soups

Usual 1.00 10.00 1.00 1.00 5.00 50.00 1.00 0.50 20.00 10.00 10.00

Max. 3.00 50.00 5.00 5.00 50.00 150.00 5.00 1.50 100.00 50.00 50.00

Synthesis: Hydrogen sulfide gas can be formed and released whenever waste containing sulfur is broken down by bacteria. Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in heated French beans, beef broth, vapors of canned beef, canned beef, beef extract, heated beef fat, raw beef, beer, bread, heated Brussels sprouts, cabbage, cooked celery, cheddar cheese, cooked and raw chicken, chives, heated coconut, codfish, ground and roast coffee, heated corn, heated egg, grapefruit juice, cooked herring, citrus juices, strawberry, cabbage, onion, potato, rutabaga, tomato, blue cheese, buttermilk, raw and boiled eggs, coffee, potato chips, rice, soybeans, okra, sweet corn, sake, squid, shrimps, cooked, fatty fish and other natural sources.

HYDROQUINONE MONOETHYL ETHER Synonyms: Phenol, 4-ethoxy; 4-Ethoxyphenol; p-Ethoxyphenol; 1-Hydroxy-4-hydroxybenzene; p-Hydroxy phenetole CAS No.: CoE No.:

622‑62‑8 2258

FL No.: 04.037 EINECS No.: 210‑748‑1

FEMA No.: JECFA No.:

3695 720

NAS No.:

3695

Description: Hydroquinone monoethyl ether has a sweet herbaceous odor, which is reminiscent of anise and fennel. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.504 mg

IOFI: Artificial

Empirical Formula/MW: OH

C8H10O2/138.17

O

C H3

2-HYDROXYACETOPHENONE

907

Specifications: (JECFA, 2001) Appearance

White or colorless crystals

Melting point

Assay (min)

95%

Solubility

Boiling point

246–247°C

64°C Slightly soluble to soluble in water; soluble in oils; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 5.00 5.00

Max. 0.50 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-HYDROXYACETOPHENONE Synonyms: Acetophenone, o-hydroxy-; Acetophenone, 2ʹ-hydroxy-; o-Acetylphenol; 2-Acetylphenol; Ethanone, 1-(2-hydroxyphenyl)-; o-Hydroxyacetophenone; 2-Hydroxyacetophenone; 2ʹ-Hydroxyacetophenone; 1-(2-Hydroxyphenyl) ethanone; o-Hydroxyphenyl methyl ketone CAS No.: CoE No.:

118‑93‑4 11784

FL No.: 07.124 EINECS No.: 209‑480‑8

FEMA No.: JECFA No.:

3548 727

NAS No.:

3548

Description: 2-Hydroxyacetophenone has a sweet, heavy floral, herbaceous odor, reminiscent of mown hay or hawthorn. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.027 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H8O2/136.15

Specifications: (JECFA. 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

215–220°C

Specific gravity

1.556–1.560 (20°C) Slightly soluble in water; soluble in fat; miscible in ethanol 1.127–1.133 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Instant coffee, tea Meat products Synthesis: n/a

Usual 0.10 0.05 0.05 0.05 0.05

Max. 0.20 0.10 0.10 0.10 0.10

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.05 0.05 0.10 0.05

Max. 0.10 0.10 0.20 0.10

4-HYDROXYACETOPHENONE

908

Aroma threshold values: Detection: 5.5 ppm; aroma characteristics at 2.0%: phenolic, sharp, benzaldehyde, cherry pit, tropical, melon with a tobacco afternote. Taste threshold values: Taste characteristics at 5.0 ppm: naphthyl, cinnamon, cherry pit, coumarin, phenolic, tobacco and honey. Natural occurrence: Reported found in beef, cassia oil, cocoa, cocoa powder, coffee, Jamaican rum, tomato, Scotch whiskey, sherry, tea, mountain papaya, papaya, roasted almond and black choke berry.

4-HYDROXYACETOPHENONE Synonyms: 1-(4-Hydroxyphenyl)-1-ethanone; 1-(4-Hydroxyphenyl)ethanone; 4-Acetophenol; 4-Acetylphenol; 4-Hydroxyphenyl methyl ketone; ; Piceol; 4-Hydroxyphenylethanone; Methyl 4-hydroxyphenyl ketone; Methyl p-hydroxyphenyl ketone; p-Acetophenol; p-Acetylphenol; p-Hydroxyacetophenone; p-Hydroxyphenyl methyl ketone CAS No.: 99‑93‑4 FL No.: 07.243 FEMA No.: CoE No.: n/a EINECS No. 202‑802‑8 JECFA No.: Description: White to beige powder; sweet, hawthorn, balsam, mimosa aroma.

4330 n/a

NAS No.:

Consumption: Odor and/or flavor used in almond, baby powder, fir balsam, leather, vanilla, etc.

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C8H8O2/136.15

OH

Specifications: Assay (min) 99% Boiling point 147–148°C (3 mmHg) Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confectionery frostings Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Synthesis: n/a

Usual 1.00 0.10 0.01 0.01 1.00 0.01 0.01 0.10 0.01 0.01 0.01

Melting point Solubility Max. 5.00 0.50 0.05 0.05 5.00 0.05 0.05 0.50 0.05 0.05 0.05

109–110°C Insoluble in water; soluble in ethanol

Food Category Meat products Milk products Nonalcoholic beverages Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soups Sweet sauces

Usual 0.01 0.01 1.00 0.01 0.01 0.01 0.01 0.01 0.01 0.01

Aroma threshold values: Floral type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in cloudberry, coffee, cranberry, mango, sherry, and wort.

Max. 0.05 0.05 5.00 0.05 0.05 0.05 0.05 0.05 0.05 0.05

2-HYDROXYBENZOIC ACID

909

4-HYDROXYBENZALDEHYDE Synonyms: 4-Formylphenol; p-Formylphenol; p-Hydroxybenzaldehyde; p-Oxybenzaldehyde CAS No.: CoE No.:

123‑08‑0 558

FL No.: 05.047 EINECS No.: 204‑599‑1

FEMA No.: JECFA No.:

3984 956

NAS No.:

n/a

Description: 4-Hydroxybenzaldehyde has a very faint, sweet-woody-balsamic odor and a sweet taste with little or no other flavor impression. The odor is also reported as vanillic/nutty. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Used provisionally. Beverages 5 ppm; Food 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: PADI: 2.03 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH

C7H602/122.12

O

Specifications: (JECFA, 2001) Acid value (max)

2.0

Melting point

Appearance

Beige powder

Solubility

Assay (min)

99%

116°C Slightly soluble in water; soluble in organic solvents; freely soluble in alcohol

Reported uses (ppm): (FEMA, 2003) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confectionary, frostings Egg products Fats, oils Frozen dairy

Usual 3.00 5.00 5.00 5.00 10.00 3.00 3.00 2.00 5.00

Max. 20.00 30.00 30.00 30.00 50.00 20.00 20.00 20.00 20.00

Food Category Fruit ices Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 2.00 2.00 5.00 5.00 5.00 3.00 1.00 5.00 5.00

Max. 20.00 20.00 30.00 20.00 20.00 20.00 10.00 30.00 20.00

Synthesis: Prepared by heating sodium phenolate with carbon dioxide under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It is found as a volatile in several food products, including cherries, grapes, papayas, tomatoes, cheese, beer, rum, brandy, wine, tea and peanuts. Occurs in the form of esters in several plants, notably in wintergreen leaves and the bark of sweet birch.

2-HYDROXYBENZOIC ACID Synonyms: Salicylic acid [USAN:JAN]; 2-Hydroxybenzoic acid; o-Hydroxybenzoic acid; Salicylic acid; Benzoic Acid; 2-hydroxy-; Orthohydroxybenzoic acid; 2-Carboxyphenol; 2-Hydroxybenzene carboxylic acid CAS No.: CoE No.:

69‑72‑7 10165

FL No.: 08.112 EINECS No.: 200‑712‑3

FEMA No.: JECFA No.:

3985 958

Description: 2-Hydroxybenzoic acid is odorless or has a slight phenolic odor with an acrid taste.

NAS No.:

n/a

4-HYDROXYBENZOIC ACID

910 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.36 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH

OH

C7H603/138.12

O

Specifications: (JECFA, 2002) Appearance

White to faint-yellow crystalline powder

Boiling Point

211°C (20 mmHg)

Assay (min)

99%

Solubility

Very slightly soluble in water; soluble in organic solvents; very soluble in alcohol

Reported uses (ppm): (FEMA, 2001) Food Category Beverages (nonalcoholic) Beverages (alcoholic) Frozen dairy

Usual 5.00 10.00 10.00

Max. 50.00 100.00 100.00

Food Category Fruit ices Jams/jellies Milk products

Usual 10 10 5

Max. 100 100 50

Synthesis: Prepared by heating sodium phenolate with carbon dioxide under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It is found as a volatile in several food products including cherry, grapes, papaya, tomato, cheese, beer, rum brandy, wine, tea and peanut. Occurs in the form of esters in several plants, notably in wintergreen leaves and the bark of sweet birch.

4-HYDROXYBENZOIC ACID Synonyms: p-Hydroxybenzoic acid; p-Salicylic acid; Kyselina 4-hydroxybenzoova (Czech); Benzoic acid, 4-hydroxy-; 4-Carboxyphenol CAS No.: CoE No.:

99‑96‑7 693

FL No.: 08.040 EINECS No.: 202‑804‑9

FEMA No.: JECFA No.:

3986 957

NAS No.:

n/a

Description: 4-Hydroxybenzoic acid is an odorless white crystalline astringent powder. In pure form, it imparts a sweetish taste at first, which quickly becomes acrid and disagreeable. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved Beverages: n/a; Food: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 13.777 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C7H603/138.12

HO OH

4-HYDROXYBENZYL ALCOHOL

911

Specifications: (JECFA, 2002) Appearance Assay (min)

White, crystalline powder 99.5%

Loss on drying Melting point

Density

1.46

Solubility

0.2% 214–217°C Easily dissolves in hot water, alcohol, ether, acetone; slightly soluble in cold water, benzene; not soluble in carbon bisulfide

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Beverages (nonalcoholic) Beverages (alcoholic) Fats/oils

Usual 60.00 20.00 50.00 30.00

Max. 360.00 100.00 300.00 200.00

Food Category Frozen dairy Fruit ices Milk products Soft candy

Usual 50.00 50.00 50.00 50.00

Max. 300.00 300.00 300.00 300.00

Synthesis: Prepared from p-bromophenol or p-hydroxybenzaldehyde, or from saponification of methyl salicylate, a major component of oil of wintergreen. Aroma threshold values: Detection at 5 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in apple juice, black currant, cheese, beer, grape brandy, rum, sherry, wines, cocoa, peanut, soybean and wort.

4-HYDROXYBENZYL ALCOHOL Synonyms: (4-Hydroxyphenyl) methanol; p-(Hydroxymethyl) phenol; p-Hydroxybenzyl alcohol; 4-Hydroxybenzene methanol CAS No.: CoE No.:

623‑05‑2 n/a

FL No.: 02.165 EINECS No.: 210‑768‑0

FEMA No.: JECFA No.:

3987 955

NAS No.:

n/a

Description: 4-Hydroxybenzyl alcohol is a white crystalline powder with slightly fruity-sweet coconut odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: PADI: 1.64 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HO

C7H802/124.14 OH

Specifications: (JECFA, 2002) Appearance

White, crystalline powder

Melting point

Assay (min)

99%

Solubility

Identification test

IR spectrum

110–112°C Slightly soluble in water; soluble in organic solvents; soluble in ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Beverages (nonalcoholic) Frozen dairy

Usual 5.00 20.00

Max. 25.00 100.00

Food Category Fruit ices Milk products

Synthesis: Prepared from p-cresol by using the microorganism, Pseudomonas putida.

Usual 20.00 15.00

Max. 100.00 75.00

1-HYDROXY-2-BUTANONE

912 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in vanilla, Bourbon (Vanilla plantifolia Andrews).

1-HYDROXY-2-BUTANONE Synonyms: 2-Oxo-1-butanol; Propionyl carbinol; Ethyl hydroxymethyl ketone; 1-Butanol-2-one; 2-Butanone, 1-hydroxy-; 1-Hydroxy-2-butanone CAS No.: CoE No.:

5077‑67‑8 11102

FL No.: 07.090 EINECS No.: 225‑790‑6

FEMA No.: JECFA No.:

3173 1717

NAS No.:

Consumption: Annual: <1.00 lb

3173

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.003 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

152–154°C

Specific gravity

1.417–1.423 (20°C) Insoluble in water; soluble in alcohol and diethyl ether 1.017–1.022 (20°C)

N ote: The physical constants for commercial products vary, depending on the source and the method of preparation.

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 12.50 5.67 6.00

Max. 10.00 23.50 16.33 9.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 4.00 8.67

Max. 30.00 14.33 24.33

Synthesis: From 1-chlorobutan-2-one by hydrolysis or by heating the chloro compound with potassium formate in methanol; the ethyl ester may be prepared by bacterial oxidation of the corresponding glycol with Aspergillus niger. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: brown, oily and alcoholic with toasted grain notes. Natural occurrence: Reported found in coffee and mushrooms.

4-HYDROXY-2-BUTENOIC ACID GAMMA-LACTONE Synonyms: 2(5H)-Furanone; Crotonic acid, 4-hydroxy-, γ -lactone; α, β-Crotonolactone; δ, α, β-Butenolide; γ-Crotolactone; γ-Crotonolactone; γ-Hydroxycrotonic acid lactone; 2,5-Dihydrofuranone; 2-Buten-4-olide; 2-Butenoic acid, 4-hydroxy-, γ-lactone; 2-Oxo-2,5-dihydrofuran; 4-Hydroxy-2-butenoic acid lactone; 5-Oxo-2,5-dihydrofuran-3-yl ester; Cratone; Isocrotonolactone; Furan-2(5H)-one CAS No.: CoE No.:

497‑23‑4 n/a

FL No.: 10.066 EINECS No.: 207‑839‑3

Description: Colorless to pale brown-yellow clear liquid.

FEMA No.: JECFA No.:

4138 n/a

NAS No.:

n/a

HYDROXYCITRONELLAL

913

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.412 mg

IOFI: Artificial

Empirical Formula/MW: O

C4H4O2/84.07

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

98% 203–204°C 4.0–5.0°C

Refractive index Solubility Specific gravity

1.469 (20°C) Soluble in water and ethanol 1.185 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages

Usual 3.50

Max. 5.00

Food Category Meat products

Usual 3.80

Max. 505.0

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

HYDROXYCITRONELLAL Synonyms: Citronellal hydrate; Citronellal, hydroxy; Cyclalia; Cyclosia; 3,7-Dimethyl-7-hydroxyoctanal; Hydroxycitronellal; 7-Hydroxycitronellal; 7-Hydroxy-3,7-dimethyloctanal; 7-Hydroxy-3,7-dimethyloctan-1-al; Laurine; Lilyl aldehyde; Muguet synthetic; Muguettine principle; Musuet synthetic; Musuettine principle; Octanal, 7-hydroxy-3,7-dimethyl-; 1-Octanal, 3,7-dimethyl7-hydroxy-; Octanal, 7-hydroxy-3,7-dimethyl; Phixia CAS No.: CoE No.:

107‑75‑5 100

FL No.: 05.012 EINECS No.: 203‑518‑7

FEMA No.: JECFA No.:

2583 611

NAS No.:

2583

Description: Hydroxycitronellal has a sweet, floral, lily-type odor. Consumption: Annual: 566.67 lb

Individual: 0.0004802

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.838 mg Empirical Formula/MW:

C10H20O2/172.27

IOFI: Artificial

HYDROXYCITRONELLAL DIETHYL ACETAL

914 Specifications: (FCC, 1996) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% C10H20O2 241°C

Specific gravity

1.447–1.450 (20°C) 1:1 in 50% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 0.918–0.923 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices

Usual 1.00 4.77 1.30 0.05 5.22 0.0001

Max. 3.00 7.55 4.70 0.05 8.31 0.0001

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauces

Usual 0.20 2.75 0.10 1.00 0.20 0.0007

Max. 4.50 8.50 8.00 5.00 20.00 0.0007

Synthesis: By hydration of natural citronellal obtained from Java citronella or from Eucalyptus citriodora; β-pinene is converted to myrcene, which on hydration may yield either linalool or mixture of geranoil and nerol; the latter mixture can be hydrogenated to citronellol and subsequently converted to citronellal and hydroxycitronellal; also by hydrogenation of 3,7-dimethyl-7-hydroxy-2octen-2-al over palladium carbon in ethyl acetate solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: sweet, waxy, green, floral and melon notes. Natural occurrence: Reported found in pepper.

HYDROXYCITRONELLAL DIETHYL ACETAL Synonyms: 8,8-Diethoxy-2,6-dimethyloctan-2-ol; 8,8-Diethoxy-2,6-dimethyl-2-octanol; Hydroxycitronellal diethyl acetal; 2-Octanol, 8,8-diethoxy-2,6-dimethylCAS No.: CoE No.:

7779‑94‑4 44

FL No.: 06.010 EINECS No.: 231‑945‑9

FEMA No.: JECFA No.:

2584 613

NAS No.:

2584

Description: Hydroxycitronellal diethyl acetal has a delicate, green-floral taste with almost no odor. Consumption: Annual: <1.00 lb

Individual: 0.00001186 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.483 mg

IOFI: Artificial

Empirical Formula/MW:

C14H30O3/246.39

Specifications: (JECFA, 2000) Appearance

Colorless, slightly oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

260°C; 135°C (3 mmHg)

Specific gravity

1.435–1.440 Insoluble in water; soluble in alcohol and oil 0.902–0.908

HYDROXYCITRONELLAL DIMETHYL ACETAL

915

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 7.86 4.43

Max. 3.00 11.43 7.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.57 1.50 5.14

Max. 5.71 3.57 8.86

Synthesis: By condensation of hydroxycitronellal with ethanol using dry HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HYDROXYCITRONELLAL DIMETHYL ACETAL Synonyms: 8,8-Dimethoxy-2,6-dimethyl-2-octanol; 8,8-Dimethoxy-2,6-dimethyloctan-2-ol; Hydroxycitronellal dimethyl acetal; Hydroxycitronellal DMA; 7-Hydroxy-3,7-dimethyloctanal, dimethyl acetal; Laurine dimethyl acetal; Octanal, 7-hydroxy-3,7-dimethyl-, dimethyl acetal; 2-Octanol, 8,8-dimethoxy-2,6-dimethylCAS No.: CoE No.:

141‑92‑4 45

FL No.: 06.011 EINECS No.: 205‑510‑9

FEMA No.: JECFA No.:

2585 612

NAS No.:

2585

Description: Hydroxycitronellal dimethyl acetal has a light, green, flowery odor similar to hydroxycitronellal. Consumption: Annual: 13.33 lb

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 9.197 mg

IOFI: Artificial

Empirical Formula/MW:

C12H26O3/218.33

Specifications: (FCC, 1996) Acid value (max)

1.0

Free aldehyde

Appearance

Colorless liquid

Refractive index

Assay (min)

95% C12H26O3

Solubility

Boiling point

252°C

Specific gravity

Not more than 3% (as hydroxycitronellal) 1.441–1.444 Soluble in most fixed oils, propylene glycol and alcohol: 1:2 in 50% alcohol; insoluble in glycerin 0.925–0.930

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 55.00 2.00 18.59

Max. 60.00 2.00 23.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: Usually prepared from hydroxycitronellal and methyl alcohol in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil.

Usual 20.00 5.79 28.37

Max. 25.00 8.71 38.37

HYDROXYCITRONELLOL

916

HYDROXYCITRONELLOL Synonyms: Citronellol, hydroxy-; 3,7-Dimethyloctane-1,7-diol; 3,7-Dimethyl-1,7- octanediol; Hydroxycitronellol; 7-Hydroxy3,7-dimethyloctan-1-ol; 1-Octanol, 3,7-dimethyl-7-hydroxy-; 1,2-Octanediol, 3,7-dimethyl-; 1,7-Octanediol, 3,7-dimethyl-; 2,8-Octanediol, 2,6-dimethylCAS No.: CoE No.:

107‑74‑4 559

FL No.: 02.047 EINECS No.: 203‑517‑1

FEMA No.: JECFA No.:

2586 610

NAS No.:

2586

Description: Hydroxycitronellol has an odor reminiscent of rose and grape hyacinth. Consumption: Annual: 120.00 lb

Individual: 0.0001016 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.030 mg

IOFI: n/a

Empirical Formula/MW:

C10H22O2/174.28

Specifications: (JECFA, 1999) Aldehyde content

Not more than 10% (as hydroxycitronellal)

Refractive index

Appearance

Colorless, very viscous liquid

Solubility

Boiling point

263°C; 156°C (15 mmHg)

Specific gravity

1.455–1.460 (20°C) Slightly soluble in water; soluble in alcohol (1:1 in 60% alcohol) and oils 0.922–0.930 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.30 3.40 2.26

Max. 3.00 8.50 6.50 6.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.19 1.13 3.32

Max. 0.19 4.45 6.10

Synthesis: By hydrogenation (under pressure in presence of Raney Ni) of 3,7-dimethyl-7-hydroxy-octan-1-al; also in good yields by catalytic hydrogenation (using Raney Ni) of 1,2-epoxy-3,7-dimethyl-octan-7-ol. Aroma threshold values: Detection: 5 ppm Taste threshold values: n/a Natural occurrence: Reported found in high bush blueberry, grapes, skim milk powder and white wine.

2-HYDROXY-2-CYCLOHEXEN-1-ONE Synonyms: 1,2-Cyclohexanedione; 2-Cyclohexen-1-one, 2-hydroxyCAS No.: CoE No.:

10316‑66‑2 11046

Consumption: Annual: 11.67 lb

FL No.: 07.119 EINECS No.: n/a

FEMA No.: JECFA No.:

3458 424

NAS No.:

3458

Individual: 0.00000988 mg/kg/day

5-HYDROXY-2,4-DECADIENOIC ACID δ-LACTONE

917

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.815 mg

IOFI: n/a

Empirical Formula/MW: HO

C6H8O2/112.13

O

Specifications: (JECFA, 1998) Assay (min) Boiling point

99.3% 53°C

Melting point Solubility

36–38°C Soluble in water, alcohol and fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gelatins, puddings

Usual 3.00 7.00 7.00

Max. 3.00 7.00 7.00

Food Category Soft candy Soups

Usual 7.00 5.00

Max. 7.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-HYDROXY-2,4-DECADIENOIC ACID δ-LACTONE Synonyms: 2H-Pyran-2-one, 6-pentyl-; 6-Amyl-alpha-pyrone; 5-Hydroxy-2,4-decadienoic acid delta-lactone; 6-Pentyl-2Hpyran-2-one; 2H-Pyran-2-one, 6-pentylCAS No.: CoE No.:

27593‑23‑3 10967

FL No.: 10.031 EINECS No.: 248‑552‑3

FEMA No.: JECFA No.:

3696 245

NAS No.:

3696

Description: 5-Hydroxy-2,4-decadienoic acid δ-lactone has a mushroom, blue cheese lactone or dairy odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Not evaluated. Evaluation postponed (1997) Trade association guidelines: FEMA PADI: 0.029 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O2/166.22 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Liquid 98.7% 85°C (2.5 mmHg)

Refractive index Solubility Specific gravity

1.501–1.509 Insoluble in water; soluble in fats 1.000–1.009

5-HYDROXY-2-DECENOIC ACID δ-LACTONE

918 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Condiments, relishes Confectionary, frosting Gelatins, puddings

Usual 0.10 0.10 0.20 0.20 0.10 0.02

Max. 0.20 0.20 0.50 0.50 0.20 0.05

Food Category Gravies Hard candy Imitation dairy Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.10 0.10 0.05 0.10 0.10 0.05

Max. 0.20 0.20 0.10 0.20 0.20 0.10

Synthesis: n/a Aroma threshold values: Detection: 150 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet creamy, coconut, mushroom and nutty. Natural occurrence: Reported found in peach, grilled beef, fresh plum and nectarine.

5-HYDROXY-2-DECENOIC ACID δ-LACTONE Synonyms: Massoilactone; (–)-2-Decenoic acid, 5-hydroxy, δ-lactone; 5,6-Dihydro-6-pentyl-2H-pyran-2-one; (R)-5,6-Dihydro-6pentyl-2H-pyran-2-one; Massoia lactone; Massoi lactone; 5,6-Dihydro-6-penyl-, (R)-; 5-Hydroxy-2-decenoic acid delta-lactone; Massoia lactone; Massoilactone; 2H-Pyran-2-one, 5,6-dihydro-6-pentyl-, (R)CAS No.: CoE No.:

51154‑96‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3744 246

NAS No.:

3744

Description: 5-Hydroxy-2-decenoic acid δ-lactone has a sweet, lactonic, herbaceous odor with celery-jasmine notes. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Not evaluated (1993) Trade association guidelines: FEMA PADI: 0.031 mg

IOFI: Natural

Empirical Formula/MW: C10H16O6/168.23 Specifications: (JECFA, 1998) Appearance

Clear, pale yellow liquid

Refractive index

Assay (min)

95.1%

Solubility

Boiling point

112°C

Specific gravity

1.462–1.482 (20°C) Insoluble in water; soluble in fat and alcohol 0.947–0.987 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Gravies Hard candy

Usual 0.20 0.20 0.05 0.10 0.10

Max. 1.00 4.00 1.00 0.20 4.00

Food Category Imitation dairy Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.10 0.02 0.10 0.05

Max. 2.00 0.50 0.20 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: creamy, coconut, milky, green and slightly fruity. Natural occurrence: Reported found in blackberries, cane molasses, massoi bark and oils of Polyanthes tuberosa and sweet grass

6-HYDROXYDIHYDROTHEASPIRANE

919

5-HYDROXY-7-DECENOIC ACID δ-LACTONE Synonyms: 2H-Pyran-2-one, tetrahydro-6-(2Z)-2-penten-1-yl-; Jasmine lactone; cis-5-(2-Pentenyl)penta-nolide; 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z); 5-Hydroxy-7-decenoic acid delta-lactone; 5-Hydroxy-7(Z)-decenoic acid-delta-lactone; 2H-Pyran2-one, tetrahydro-6-(2-pentenyl)-, (Z)-; 2H-Pyran-2- one, tetrahydro-6-((Z)-2-penten-1-yl)-; (Z)-Tetrahydro-6-(2-pentenyl)-2Hpyran-2-one; Tetrahydro-6-(cis-2-pentenyl)-2H-pyran-2-one CAS No.: CoE No.:

25524‑95‑2 n/a

FL No.: n/a EINECS No.: 247‑074‑2

FEMA No.: JECFA No.:

3745 247

NAS No.:

3745

Description: 5-Hydroxy-7-decenoic acid δ-lactone has a coconut, fatty, fruity, peach, jasmine, woody, balsamic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993). Trade association guidelines: FEMA PADI: 0.295 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16O2/168.24 Specifications: (JECFA, 2000) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

130°C (3 mmHg)

Specific gravity

1.477 (20°C) Insoluble in water and fat; soluble in alcohol and ether 0.979–0.989 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 3.00 1.00 0.50 0.05 0.05 0.01 0.05

Max. 5.00 3.00 15.00 3.00 1.00 0.10 3.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.20 0.10 1.00 1.00 0.05 0.05 1.00

Max. 1.00 1.00 3.00 2.00 3.00 1.50 3.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 5.0%: creamy, lactonic, fatty and dairy with a waxy, tropical and fruity nuance. Taste threshold values: Taste characteristics at 75 ppm: creamy, fatty, coconut, peach and apricot-like with tropical nuances. Natural occurrence: Reported found in jasmine absolute, peppermint oil, Ceylon tea, green tea and pouching tea, gardenia, honeysuckle, tuberose, ginger lily, and peach.

6-HYDROXYDIHYDROTHEASPIRANE Synonyms: 6-Hydroxy-2,6,10,10-tetramethyl-1-oxaspiro-(4,5)decane; 1-Oxaspirol[4,5] decan-6-ol, 2,6,10,10-tetramethyl-, [2S-[2α,5α(R-*)]]CAS No.: CoE No.:

65620‑50‑0 11917

FL No.: 13.076 EINECS No.: n/a

FEMA No.: JECFA No.:

3549 1648

NAS No.:

3549

Description: 6-Hydroxydihydrotheaspirane has a camphoraceous, woody, green odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

4-HYDROXY-3,5-DIMETHOXYBENZALDEHYDE

920

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

H3C

H3C

O

C13H24O2/212.33 H3C

OH

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to yellow liquid 98% 211–212°C

Refractive index Solubility Specific gravity

1.481–1.487 (20°C) Insoluble in water; fat soluble 1.006–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings

Usual 0.10 0.10

Max. 0.20 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.03 0.10

Max. 0.05 0.20

Synthesis: n/a Aroma threshold values: Detection: 0.2 ppb Taste threshold values: Taste characteristics at 20 ppm: camphoreous, woody, green, cooling and minty with a fenchyl and tropical nuance. Natural occurrence: Reported found in black tea.

4-HYDROXY-3,5-DIMETHOXYBENZALDEHYDE Synonyms: Benzaldehyde, 4-hydroxy-3,5-dimethoxy-; Syringic aldehyde; Syringaldehyde; Gallaldehyde 3,5-dimethyl ether; 3,5-Dimethoxy-4-hydroxybenzaldehyde CAS No.: CoE No.:

134‑96‑3 10340

FL No.: 05.153 EINECS No.: 205‑167‑5

FEMA No.: JECFA No.:

4049 1878

NAS No.:

n/a

Description: 4-Hydroxy-3,5-dimethoxybenzaldehyde has an alcoholic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.381 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C9H10O4/182.17

H3C

O

OH

O CH3

4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE

921

Specifications: (JECFA, 2008)  Appearance Assay (min)

Very pale green needles 98%

Melting point Solubility

110–113°C Insoluble in water

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Chewing gum Frozen dairy

Usual 12.00 15.00 6.00

Max. 60.00 75.00 30.00

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 6.00 4.00 4.00

Max. 30.00 20.00 20.00

Synthesis: Vanillin is converted to 5-iodovanillin, which is treated with sodium methoxide to form 4-hydroxy-3,5dimethyxybenzaldehyde. Aroma threshold values: Aroma characteristics at 1.0%: weak sweet, slightly smoky, cinnamic, vanilla, leather-like with a phenolic medicinal nuance. Taste threshold values: n/a Natural occurrence: Reported found in pineapple, beer, wine, grape brandy, rum, many different whisky products, sherry, roasted barley and hardwood smoke.

4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: Dimethylhydroxy furanone; 2,5-Dimethyl-4-hydroxy-2,3-dihydro-furan-3-one; Alletone; COE 536; 2,5-Dimethyl4-hydroxy-3(2H)-furanone; 4,5-Dimethyl-3-hydroxy-3(2H)-furanone; Furaneol; 3(2H)-Furanone, 2,5-dimethyl-4-hydroxy-; 3(2H)-Furanone, 4-hydroxy-2,5-dimethyl-; 4-Hydroxy-2,5-dimethylfuran-2(3H)-one; 4-Hydroxy-2,5-dimethyl-3(2H)- furanone; Pineapple ketone CAS No.: CoE No.:

3658‑77‑3 536

FL No.: 13.010 EINECS No.: 222‑908‑8

FEMA No.: JECFA No.:

3174 1446

NAS No.:

3174

Description: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone has a sweet, fruity, strawberry, hot sugar, fruity caramel or “burnt pineapple” aroma. Consumption: Annual: 16216.67 lb

Individual: 0.01374 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.516 mg

IOFI: Nature Identical

Empirical Formula/MW: OH

O

C6H8O3/128.13

H3C

CH3

O

Specifications: (JECFA, 2008) Appearance

Colorless to white solid

Melting point

Assay (min)

98% C6H8O3

Solubility

78–80°C Soluble in oil and ethanol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 0.54 3.50 2.60 0.10 5.41 10.00

Max. 0.75 3.50 2.60 0.50 10.49 80.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavorings Soft candy Sweet sauces

Usual 0.59 5.00 1.20 20.00 5.00

Max. 0.59 80.00 10.00 60.00 40.00

4-HYDROXY-2,3-DIMETHYL-2,4-NONADIENOIC ACID GAMMA-LACTONE

922

Synthesis: From dimethyl-3,4-dihydroxyfuran-2,5-dicarboxylate. Aroma threshold values: Detection: 0.03 to 60 ppb; aroma characteristics at 0.1%: sweet, slightly burnt brown caramellic, cotton candy with a savory nuance. Taste threshold values: Taste characteristics at 0.10 to 1.0 ppm: sweet caramellic cooked meaty and fruity nuances. Natural occurrence: Reported found in guava, grapes, pineapple, raspberry, strawberry fruit and jam, rye bread, Swiss cheese, boiled beef, beer, cocoa, coffee, tea, filberts, almonds, oatmeal, Arctic bramble, yellow passion fruit, mango, shoyu, fermented soy sauce, litchi, malt and Cape gooseberry.

4-HYDROXY-2,3-DIMETHYL-2,4-NONADIENOIC ACID GAMMA-LACTONE Synonyms: Bovolide; 2(5H)-Furanone, 3,4-dimethyl-5-pentylidene-; 5-Pentylidene-3,4-dimethyl-2,5-dihydrofuran-2-one CAS No.: CoE No.:

774‑64‑1 11873

FL No.: 10.042 EINECS No.: n/a

FEMA No.: JECFA No.:

3,4-Dimethyl-5-pentylidene-5H-furan-2-one; 4050 n/a

NAS No.:

n/a

Description: 4-Hydroxy-2,3-dimethyl-2,4-nonadienoic acid gamma-lactone has a buttery flavor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.782 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

H3C

C11H16O2/180.25

H3C

O CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 1.00 3.00 5.00 1.00 2.00 1.00 1.00

Max. 2.00 6.00 10.00 2.00 4.00 2.00 2.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 1.00 1.00 1.00 1.00 2.00 1.00

Max. 4.00 2.00 2.00 2.00 2.00 4.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in peppermint oil, beef, tea, soybean and maté (green, roasted).

6-HYDROXY-3,7-DIMETHYL OCTANOIC ACID,
LACTONE Synonyms: 6-Hydroxy-3,7-dimethyl caprylic acid, lactone; 4-Methyl-7-isopropyl-2-oxoepanone; 6-Hydroxy-3,7-dimethyloctanoic acid lactone; 7-Isopropyl-4-methyloxepan-2-one; 3-Methyl-6-isopropyl-6-hexanolide; 4-Methyl-7-(1-methylethyl)-2-oxepanone; 2-Oxepanone, 4-methyl-7-(1-methylethyl)CAS No.: CoE No.:

499‑54‑7 11833

FL No.: 10.027 EINECS No.: 207‑882‑8

FEMA No.: JECFA No.:

3355 237

NAS No.:

3355

(Z)-4-HYDROXY-6-DODECENOIC ACID LACTONE

923

Description: 6-Hydroxy-3,7-dimethyl octanoic acid, lactone has a maple syrup or brown-sugar odor Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 11.992 mg

IOFI: n/a

Empirical Formula/MW:

C10H18O2/170.25

Specifications: (FCC, 1996) Appearance

Colorless, low-melting solid

Solubility

Assay (min) Refractive index

90% C10H18O2 1.457–1.461 (20°C)

Specific gravity

Very soluble in water; soluble in alcohol 0.966–0.973 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 40.00 40.00 40.00

Max. 500.00 200.00 500.00

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 40.00 40.00 40.00

Max. 300.00 200.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-4-HYDROXY-6-DODECENOIC ACID LACTONE Synonyms: cis-4-Hydroxydodec-6-enoic acid lactone; γ-Dodecen-6-lactone; 1,4-Dodec-6-enolactone; cis-6-Dodecen-4-olide; 2(3H)-Furanone, dihydro-5(2-octenyl), (Z)CAS No.: CoE No.:

18679‑18‑0 625

FL No.: 10.009 EINECS No.: 242‑497‑9

FEMA No.: JECFA No.:

3780 249

NAS No.:

n/a

Description: (Z)-4-Hydroxy-6-dodecenoic acid lactone has a milky, buttery note. May contain significant amounts of γ-dodecalactone. Consumption: Annual: n/a

Individual: 0.0001676 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.49164 mg

IOFI: Natural

5-HYDROXY-2-DODECENOIC ACID LACTONE

924 Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

95.5%

Solubility

Boiling point

113°C

Specific gravity

1.466 (20°C) Insoluble in water and fat; soluble in alcohol and ether 0.9580 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Fruit ices

Usual 3.00 0.20

Max. 10.00 1.00

Food Category Imitation dairy Milk products

Usual 1.00 2.00

Max. 5.00 10.00

Synthesis: n/a Aroma threshold values: Detection: <0.5 ppm; aroma characteristics at 2.0%: sweet, fatty, waxy, dairy and creamy with a lactonic, fruity nuance. Taste threshold values: Taste characteristics at 5.0 ppm: fatty, waxy, creamy and dairy-like with a lactonic fruitness. Natural occurrence: Reported found in peach, mushroom, sheep and lamb meat and dairy products.

5-HYDROXY-2-DODECENOIC ACID LACTONE Synonyms: δ-2-Dodecenolactone; 6-Heptyl-5,6-dihydro-2-pyrone; 6-Heptyl-5,6-dihydropyran-2-one; 6-Heptyl-5,6-dihydro-2Hpyran-2-one; 5-Heptyl-2-pentene-5-olide; 5-Hydroxy-2-dodecenoic acid lactone; 2H-Pyran-2-one, 6-heptyl-5,6-dihydroCAS No.: CoE No.:

16400‑72‑9 n/a

FL No.: 10.044 EINECS No.: 240‑453‑3

FEMA No.: JECFA No.:

3802 438

NAS No.:

n/a

Description: 5-Hydroxy-2-dodecenoic acid lactone has a hot milk, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Not evaluated (1993) Trade association guidelines: FEMA PADI: 0.720819 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

O

C12H20O2/196.29

Specifications: (JECFA, 2000) Appearance

Clear, light-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

115°C (2 mmHg)

Specific gravity

1.467–1.473 (20°C) Soluble in fat, ethanol, propylene glycol and triacetin 1.470–1.480 (25°C)

4-HYDROXY-3-METHOXYBENZOIC ACID

925

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar Gravies Hard candy

Usual 2.00 0.50 1.00 0.50 2.00 0.10 3.00 0.10 5.00 0.10 0.10 0.10 0.10 0.10 0.10 2.00 1.00

Max. 5.00 5.00 5.00 5.00 15.00 5.00 25.00 5.00 15.00 5.00 5.00 5.00 5.00 10.00 5.00 25.00 10.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 0.10 0.10 0.50 1.00 0.10 1.00 0.10 0.10 0.10 0.10 1.00 3.00 0.10 0.10 0.10

Max. 25.00 15.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 15.00 10.00 5.00 5.00 5.00

Synthesis: Fractionated from massoia bark oil obtained by steam distillation of bark. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-HYDROXY-3-METHOXYBENZOIC ACID Synonyms: Vanillic acid; m-Anisic acid, 4-hydroxy; p-Hydroxy-m-methoxy benzoic acid; Acid, p-hydroxy-m-methoxy-benzoic; Acid, 4-hydroxy-3-methoxybenzoic CAS No.: CoE No.:

121‑34‑6 697

FL No.: 08.043 EINECS No.: 204‑466‑8

FEMA No.: JECFA No.:

3988 959

NAS No.:

n/a

Description: 4-Hydroxy-3-methoxybenzoic acid has a vanilla-like odor and taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.411 mg (FEMA)

IOFI: Nature Identical

Empirical Formula/MW: O

OH

C8H8O4/168.15 O OH

CH3

N-(4-HYDROXY-3-METHOXYBENZYL)-8-METHYL-6-NONENAMIDE

926 Specifications: (JECFA, 2002) Appearance

White to beige powder or needles

Melting point

210–212°C

Assay (min)

99%

Solubility

Slightly soluble in water; soluble in organic solvents; soluble in ethanol

Identification test

IR spectra

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Confectionary frostings

Usual 5.00 5.00

Max. 25.00 25.00

Food Category Frozen dairy Milk products

Usual 5.00 3.00

Max. 25.00 15.00

Synthesis: Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus. Aroma threshold values: Aroma at 5.0%: weak vanilla, creamy, milky. Taste threshold values: Taste characteristics at 100 ppm: weak sweet resinous vanilla, creamy with a smooth sweetness and body, slightly chocolate-like with a spicy vanitrop nuance. Natural occurrence: Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.

N-(4-HYDROXY-3-METHOXYBENZYL)-8-METHYL-6-NONENAMIDE Synonyms: Capsaicin [USAN]; Capsaicin; Capsaicin (in oleoresin of capsicum); Capsaicine; N-(4-Hydroxy-3-methoxybenzyl) 8-methyl 6-nonenamide; N-(4-Hydroxy-3-methoxybenzyl-8-methylnon-trans-6-enamide; N-((4-Hydroxy-3-methoxyphenyl)methyl) 8-methyl-6-nonenamide; N-((4-Hydroxy-3-methoxyphenyl)-methyl)-8-methyl-6-nonenamide (E); trans-N-(4-Hydroxy-3methoxyphenyl)methyl)-8-methyl-6-nonenamide; trans-8-Methyl-n-vanillyl-6-nonenamide; (E)-8-Methyl-N-vanillyl-6-nonenamide; 6-Nonenamide, n-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (E)-; 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)ethyl)8-methyl-, (E)-; 6-Nonenamide, 8-methyl-n-vanillyl-, (E)-; 6-Nonenamide, 8-methyl-N-vanillyl-, (E)CAS No.: CoE No.:

404‑86‑4 2299

FL No.: 16.014 EINECS No.: 206‑969‑8

FEMA No.: JECFA No.:

3404 n/a

NAS No.:

3404

Description: N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide has a mild, warm-herbaceous odor and burning, pungent taste (10 ppm). It is used in compounded flavors for sauces where the pungent note is desired. N ote: trans-8-Methyl-N-vanillyl-6-nonenamide. Cytotoxic alkaloid from various species of capsicum (pepper, paprika), of the

Solanaceae; causes pain, irritation and inflammation due to substance P depletion from sensory (afferent) nerve fibers; used mainly to study the physiology of pain and in the form of capsicum as a counterirritant and gastrointestinal stimulant. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.198 mg Empirical Formula/MW:

C18H27NO3/305.42

IOFI: Nature Identical

2-HYDROXY-4-METHYL BENZALDEHYDE

927

Specifications: (Burdock, 1997) Appearance

Boiling point

Monoclinic rectangular scales or platelets (from petroleum ether) 210–220°C (0.01 mmHg)

Melting point

65°C

Solubility

Insoluble in water at room temperature; slightly soluble in warm water and carbon disulfide; soluble in alcohol, ether, benzene and chloroform

Reported uses (ppm): (FEMA, 1994) Food Category Gelatins, puddings

Usual 2.00

Max. 7.00

Food Category Meat products

Usual 2.00

Max. 5.00

Synthesis: From 3-chloro-2-isopropyltetrahydropyran; biosynthesis from Capsicum frutescens; separation from cis-capsaicin, pelargonic acid vanillamide and dihydrocapsaicin; reaction of capsaicin Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The pungent principle in the fruits of various Capsicum species (Solanaceae).

2-HYDROXY-4-METHYL BENZALDEHYDE Synonyms: Benzaldehyde, 2-hydroxy-4-methyl-; 2,4-Cresotaldehyde; 4-Methylsalicylic aldehyde; 2-Hydroxy-4-methyl­ benzaldehyde; 4-Methylsalicylaldehyde CAS No.: CoE No.:

698‑27‑1 2130

FL No.: 05.091 EINECS No.: 211‑813‑7

FEMA No.: JECFA No.:

3697 898

NAS No.:

3697

Description: 2-Hydroxy-4-methyl benzaldehyde is strong bitter-almond, phenolic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW:

C8H8O2/136.15

Specifications: (JECFA, 2008) Appearance

Colorless to light crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

207°C

57°C Insoluble in water; soluble in organic solvents and oils; freely soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confectionary, frosting Frozen dairy Fruit juice Gelatins, puddings Synthesis: n/a

Usual 0.75 0.20 0.20 0.20 0.35

Max. 2.00 0.50 0.50 0.50 1.00

Food Category Hard candy Milk products Nut products Soft candy

Usual 0.30 0.35 0.20 0.20

Max. 0.50 1.00 0.50 0.50

2-(2-HYDROXY-4-METHYL-3-CYCLOHEXENYL)PROPIONIC ACID GAMMA-LACTONE

928

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in licorice.

2-(2-HYDROXY-4-METHYL-3-CYCLOHEXENYL)PROPIONIC ACID GAMMA-LACTONE Synonyms: Wine lactone; 2(3H)-Benzofuranone, 3a,4,5,7a-tetrahydro-3,6-dimethyl; 3a,4,5,7a-Tetrahydro-3,6-dimethylbenzofuran-2(3H)-one CAS No.: CoE No.:

57743‑63‑2 n/a

FL No.: 10.057 EINECS No.: n/a

FEMA No.: JECFA No.:

4140 n/a

NAS No.:

n/a

Description: Sweet spicy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.552 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H14O2/166.22

O O

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 286–287°C

Refractive index Solubility

1.484 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 2.00 1.00 2.00 0.50 1.00 5.00 2.00 0.50

Max. 10.00 5.00 10.00 2.00 10.00 20.00 10.00 5.00

Food Category Gelatins, puddings Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 2.00 1.00 1.00 1.00 0.50 0.50 50.00 2.00

Max. 10.00 10.00 10.00 10.00 2.00 5.00 200.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-HYDROXY-4-METHYL-7-cis-DECENOIC ACID GAMMA LACTONE Synonyms: 2(3H)-Furanone, 5-(3Z)-3-hexen-1-yldihydro-5-methyl-; 2(3H)-Furanone, 5-(3-hexenyl)dihydro-5-methyl-, (Z); (Z)-5Hex-3-enyldihydro-5-methylfuran-2(3H)-one; 5-(cis-3-Hexenyl)dihydro-5-methyl-2(3H)furanone; Lactone of cis-jasmone; 4-Methylcis-7-decene γ-lactone; 4-Hydroxy-4-methyl-7-cis-decenoic acid gamma lactone

2-HYDROXYMETHYL-6,6-DIMETHYL BICYCLO (3.1.1) HEPT-2-ENYL FORMATE

CAS No.: CoE No.:

70851‑61‑5 n/a

FL No.: 10.061 EINECS No.: 274‑942‑8

FEMA No.: JECFA No.:

3937 1159

929

NAS No.:

n/a

Description: 4-Hydroxy-4-methyl-7-cis-decenoic acid gamma lactone has a floral odor with a touch of jasmine character. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.07814 mg

IOFI: Artificial

Empirical Formula/MW: C H3 C H3

C11H18O2/182.26 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 150°C (6 mmHg)

Specific gravity

1.463–1.468 (20°C) Insoluble in water; soluble in oil and alcohol 0.960–0.967 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 4.00 10.00 3.00 5.00 1.00

Max. 6.00 16.00 7.00 10.00 11.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 21.00 0.10 3.00 10.00

Max. 175.00 0.10 6.00 17.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: mild creamy, fatty coconut with condensed milky creaminess and fatty nutty nuances, lactonic, fruity peach and apricot nuances. Taste threshold values: Taste characteristics at 1 to 10 ppm: creamy coconut meat with fatty milky, buttery and cheesy lactonic nuances with waxy nutty and fruity notes. Natural occurrence: Not reported found in nature.

2-HYDROXYMETHYL-6,6-DIMETHYL BICYCLO (3.1.1) HEPT-2-ENYL FORMATE Synonyms: 6,6-Myrtenyl formate; Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl-, 2-formate; (6,6-Dimethylbicyclo(3.1.1) hept-2-en-2-yl)methyl formate; 2-Hydroxymethyl-6,6-dimethylbicyclo(3.1.1)hept-2-enyl formate CAS No.: CoE No.:

72928‑52‑0 n/a

FL No.: n/a EINECS No.: 277‑082‑1

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3405 983

NAS No.:

3405

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.308 mg

IOFI: n/a

10-HYDROXYMETHYLENE-2-PINENE

930 Empirical Formula/MW:

C11H16O2/180.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless liquid

Solubility

97% Assay (min) Boiling point 127–130°C (40 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 1.00 1.00 1.00 1.00

Specific gravity

Max. 3.00 3.00 3.00 3.00

1.477–1.483 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.004–1.010 (20°C)

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 3.00 3.00 3.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

10-HYDROXYMETHYLENE-2-PINENE Synonyms: Nopol (terpene); Dimethyl-2-Norpinene-2-ethanol, 6,6-; 6,6-Dimethyl-2-Norpinene-2-ethanol; Homomyrtenol; Bicyclo[3.1.1]hept-2-ene-2-ethanol, 6,6-dimethyl-; 2-Hydroxyethyl-6,6-dimethyl-bicyclo[3,1,1]-hept-2-ene; Nopol; 2-Norpinene-2ethanol,6,6-dimethyl-; Nopol CAS No.: 128‑50‑7 FL No.: 02.141 FEMA No.: 3938 CoE No.: n/a EINECS No.: 204‑890‑3 JECFA No.: 986 Description: 10-Hydroxymethylene-2-pinene has a mild, woody, camphoraceous odor.

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.35230 mg

IOFI: n/a

Empirical Formula/MW:

H 3C H 3C C11H18O/166.26

HO

4-HYDROXY-5-METHYL-3(2H)-FURANONE

931

Specifications: (JECFA, 2008) Appearance

Colorless, slight viscous liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

230°C

Specific gravity

1.490–1.500 (20°C) Soluble in organic solvents and oils; insoluble in water; miscible in ethanol at room temperature 0.965–0.973 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 2.00 1.00

Max. 3.00 3.00 2.00

Food Category Gelatins, puddings Hard candy Soft candy

Usual 2.00 4.00 1.50

Max. 4.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in carrots.

4-HYDROXY-5-METHYL-3(2H)-FURANONE Synonyms: 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one; 5-Methyl-4-hydroxy-3(2H)-furanone; 3(2H)-Furanone, 4-hydroxy-5methyl-; 4-Hydroxy-5-methylfuran-3 (2H)-one; 4-Hydroxy-5-methyl-3(2H)-furanone CAS No.: CoE No.:

19322‑27‑1 11785

FL No.: 13.085 EINECS No.: 242‑961‑0

FEMA No.: JECFA No.:

3635 1450

NAS No.:

3635

Description: 4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.841 mg

IOFI: n/a Synthesis: n/a

Empirical Formula/MW: C5H6O3/114.10 Specifications: (JECFA, 2008) Acid value (max)

4.0

Melting point

Appearance

Colorless to white solid

Solubility

Assay (min)

97%

126–133°C Soluble in water and ethanol; slightly soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Fish products Gelatins, puddings Gravies Meat products

Usual 5.00 1.00 5.00 1.00 5.00 5.00

Max. 20.00 20.00 35.00 10.00 35.00 35.00

Food Category Nut products Poultry products Seasonings, flavorings Snack foods Soups Sweet sauce

Usual 1.00 5.00 0.50 1.00 5.00 5.00

Max. 20.00 35.00 1.00 35.00 35.00 20.00

5-HYDROXY-4-METHYLHEXANOIC ACID DELTA-LACTONE

932 Aroma threshold values: n/a Taste threshold values: n/a

Natural occurrence: Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate).

5-HYDROXY-4-METHYLHEXANOIC ACID DELTA-LACTONE Synonyms: 2H-Pyran-2-one,tetrahydro-5,6-dimethyl-; Hexanoic acid, 5-hydroxyl-4-methyl-,δ-lactone; hydroxyhexanoic acid lactone; 5,6-Dimethyltetrahydropyran-2-one; 5,6-Dimethyl-tetrahydro-pyran-2-one CAS No.: CoE No.:

10413‑18‑0 n/a

FL No.: 10.168 EINECS No.: n/a

FEMA No.: JECFA No.:

4141 n/a

NAS No.:

4-Methyl-5-

n/a

Description: Colorless to pale yellow clear liquid. Consumption: Odor and/or flavor used in dairy. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.214 mg

IOFI: Artificial

Empirical Formula/MW: O

C7H12O2/128.17

O

C H3

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Flash point

98% C7H12O2 214–216°C 81.67°C

Refractive index Solubility

1.422–1.426 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices

Usual 10.00 20.00 15.00 20.00 20.00 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in milk.

Max. 20.00 50.00 30.00 40.00 100.00 20.00 20.00 20.00 20.00

Food Category Gelatins, puddings Hard candy Imitation dairy Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 10.00 10.00 10.00 10.00 5.00 20.00 15.00 10.00

Max. 20.00 30.00 20.00 20.00 10.00 50.00 30.00 20.00

4-HYDROXY-4-METHYL-5-HEXENOIC ACID GAMMA-LACTONE

933

3(2)-HYDROXY-5-METHYL-2(3)-HEXANONE Synonyms: 2(3)-Hexanone, 3(2)-hydroxy-5-methyl; 2-Hexanone, 3-hydroxy-5-methyl; 3-Hexanone, 2-hydroxy-5-methyl CAS No.: CoE No.: a

163038‑04‑8a 246511‑74‑0 n/a

FL No.: 07.260 EINECS No.: n/a

FEMA No.: JECFA No.:

3989 n/a

NAS No.:

n/a

CAS RN 163038‑04‑8 is for the isomer 2-Hexanone, 3-hydroxy-5-methyl- per the Chemical Abstract Service (2004).

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.699 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3

O C H3 H3C

C7H14O2/130.19

OH

O OH

H3C C H3

C H3

3-hydroxy isomer

2-hydroxy isomer

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Frozen dairy Gelatins, puddings

Usual 3.00 3.00 3.50

Max. 8.00 7.00 9.00

Food Category Imitation dairy Milk products Nonalcoholic beverages

Usual 3.50 3.50 3.00

Max. 6.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

4-HYDROXY-4-METHYL-5-HEXENOIC ACID GAMMA-LACTONE Synonyms: Lilac lactone; Lavender lactone; 2(3H)-Furanone, 5-ethenyldihydro-5-methyl; 5-Methyl-5-vinyl-dihydrofuran-2-one; 4-Methyl-5-hexen-1,4-olide; 5-Ethyldihydro-5-methyl-2(3H)-furanone CAS No.: CoE No.:

1073‑11‑6 n/a

FL No.: 10.070 EINECS No.: 214‑024‑6

FEMA No.: JECFA No.:

4051 1157

NAS No.:

n/a

Description: 4-Hydroxy-4-methyl-5-hexenoic acid gamma-lactone has a floral aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 27.990 mg (FEMA)

IOFI: n/a

4-HYDROXY-3-METHYLOCTANOIC ACID LACTONE

934 Empirical Formula/MW:

H3C

CH2

O

C7H10O2/126.15

O

Specifications: (JECFA, 2003) Acid value Appearance

1.0 Clear, colorless liquid; floral aroma

Identification test Refractive index

Assay (min)

97%

Solubility

Boiling point

219°C

Specific gravity

IR spectra 1.457–1.462 (20°C) Insoluble in water; soluble in nonpolar solvents 1.015–1.025 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fruit ices

Usual 50.00 100.00 100.00 75.00 50.00

Max. 100.00 200.00 200.00 150.00 100.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 50.00 100.00 50.00 50.00 75.00

Max. 100.00 200.00 100.00 100.00 150.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in papaya, wine, tea, grapes (Vitis vinifera), coriander seed, calamus, sage and maté.

4-HYDROXY-3-METHYLOCTANOIC ACID LACTONE Synonyms: 5-Butyldihyro-4-methylfuran-2(3H)-one; 2(3H)-Furanone, 5-butyldihydro-4-methyl-; 5-Butyl-4-methyl-dihydro-2(3H)furanone; β-Methyl-γ-octalactone; 4-Hydroxy-3-methyloctanoic acid lactone; 3-Methyl-4-octanolide; Octanoic acid, 4-hydroxy-3methyl-, lactone; Oaklactone; Whiskey lactone CAS No.: CoE No.:

39212‑23‑2 10535

FL No.: 10.053 EINECS No.: 254‑357‑4

FEMA No.: JECFA No.:

3803 437

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.0855 mg

IOFI: Natural

Empirical Formula/MW: O

H3C

O

C9H16O2/156.22 H3C

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Flash point

93–94°C >100°

Specific gravity

0.952 (20°C) Solubility in water <0.1%; in hexane >50% 1.442–1.446 (25°C)

1-(3-HYDROXY-5-METHYL-2-THIENYL)ETHANONE

935

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Chewing gum

Usual 1.00 2.00

Max. 5.00 10.00

Food Category Hard candy Nonalcoholic beverages

Usual 1.00 0.50

Max. 5.00 3.00

Synthesis: n/a Aroma threshold values: 80% of a taste panel found whiskey lactone intolerable at 160 ppm. Taste threshold values: Taste characteristics at 0.5 ppm: woody, coumarinic, coconut, lactonic, creamy and nutty with a toasted nuance. Natural occurrence: Reported present in cognac, rum, Irish malt, bourbon whiskey, scotch, sherry, port and wine.

3-(HYDROXYMETHYL)-2-OCTANONE Synonyms: 3-(Hydroxymethyl)-2-octanone; 3-(Hydroxymethyl)octan-2-one; 2- Octanone, 3-(hydroxymethyl)CAS No.: CoE No.:

59191‑78‑5 11113

FL No.: 07.097 EINECS No.: 261‑652‑1

FEMA No.: JECFA No.:

3292 1839

NAS No.:

3292

Description: 3-(Hydroxymethyl)-2-octanone has a musty-herbaceous, sweet, slightly earthy odor. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.528 mg

IOFI: Artificial

Empirical Formula/MW:

C9H18O2/158.24

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless oily liquid 90%

Boiling point

78–84 (2 mmHg)

Refractive index Solubility Specific gravity

1.416–1.422 (20°C) Slightly soluble in water; soluble in alcohol and oils 0.874–0.878 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 10.00 10.00 0.30

Max. 10.00 10.00 0.30

Food Category Nonalcoholic beverages Soft candy

Usual 0.30 5.00

Max. 0.30 5.00

Synthesis: By condensation of methyl hexyl ketone with formaldehyde, followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(3-HYDROXY-5-METHYL-2-THIENYL)ETHANONE Synonyms: Ethanone, 1-(3-hydroxy-5-methyl-2-thienyl) CAS No.: CoE No.:

133860‑42‑1 n/a

FL No.: 15.127 EINECS No.: n/a

FEMA No.: JECFA No.:

4142 1750

NAS No.:

n/a

HYDROXYNONANOIC ACID, δ-LACTONE

936

Description: White, cream-colored solid; meaty, cooked brown or roasted aroma. Consumption: Odor and/or flavor used in bacon, beef, chicken, ham, lamb, pork, salami, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.069 mg

IOFI: Artificial

Empirical Formula/MW: HO

O

C7H8O2S/156.21

S

C H3

H3C

Specifications: (JECFA, 2008) Assay (min)

98%

Refractive index

Boiling point

268–269°C

Solubility

Melting point

73–75°C

1.575 ± 0.02 (20°C) Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 0.10 0.20 0.20 2.00 0.20 0.10 0.10

Max. 0.50 0.50 0.50 5.00 0.40 0.30 0.30

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.30 0.20 0.20 0.10 3.00 2.00

Max. 0.50 0.30 0.30 0.30 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HYDROXYNONANOIC ACID, δ-LACTONE Synonyms: δ-Nonalactone; α,n-Butyl-δ-valerolactone; δ-Hydroxypelargonic acid, lactone; 6-Butyltetrahydro-2H-pyran-2-one; Hydroxynonanoic acid, delta-lactone; 2H- Pyran-2-one, 6-butyltetrahydroCAS No.: CoE No.:

3301‑94‑8 2194

FL No.: 10.014 EINECS No.: 221‑974‑5

FEMA No.: JECFA No.:

3356 230

NAS No.:

3356

Description: Hydroxynonanoic acid, δ-lactone has a mild, nut-like odor and a fatty, milk-creamy taste. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.459 mg

IOFI: Nature Identical

3-HYDROXY-2-OCTANONE

937

Empirical Formula/MW: C9H16O2/156.22

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% C9H16O2 250°C

Refractive index Solubility Specific gravity

1.452–1.458 (20°C) 1:1 in 95% alcohol 0.994–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: By microbiological reduction of the corresponding keto acids; by a patented process. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: creamy, coconut, lactonic, sweet and dairy-like with milky nuances. Natural occurrence: Reported as responsible for the off-flavor in milk fat. Also found in melon, butter, chicken fat, grilled beef, cured pork, pork fat and liver, beer, malt and bourbon whiskey, cognac, rum, white wine, black tea, asparagus, mango, starfruit, mountain papaya and cooked shrimps.

3-HYDROXY-2-OCTANONE Synonyms: 2-Octanone, 3-hydroxy-; 3-Hydroxyoctan-2-one; 2-Octanon-3-ol CAS No.: CoE No.:

37160‑77‑3 n/a

FL No.: 07.238 EINECS No.: n/a

FEMA No.: JECFA No.:

4139 n/a

NAS No.:

n/a

Description: Colorless, clear liquid. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.419 mg

IOFI: n/a

Empirical Formula/MW: OH

C8H16O2/144.21

C H3 H3C O

Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 187–188°C

Refractive index Solubility

1.435 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

5-HYDROXY-4-OCTANONE

938 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Imitation dairy Meat products Milk products Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 3.00 1.00 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 10.00 10.00 25.00 10.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

5-HYDROXY-4-OCTANONE Synonyms: Butyroin; 5-Octanol-4-one; 5-Hydroxyoctan-4-one; 5-Hydroxy-4-octanone; 4- Octanone, 5-hydroxy CAS No.: 496‑77‑5 FL No.: 07.065 FEMA No.: 2587 NAS No.: 2587 CoE No.: 2045 EINECS No.: 207‑830‑4 JECFA No.: 416 Description: 5-Hydroxy-4-octanone has a sweet, lightly pungent, butternut-like odor and a sweet, butter, oily taste. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 11.491 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/114.21 Specifications: (JECFA, 2000) Appearance

Yellowish liquid

Refractive index

Assay (min)

95%

Solubility

182°C Boiling point Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.426–1.432 Almost insoluble in water; soluble in alcohol 0.907–0.923

Food Category Usual Max. Food Category Usual Max. Baked goods 78.29 100.00 Nonalcoholic beverages 2.00 3.00 Frozen dairy 8.00 12.00 Soft candy 30.00 40.00 Gelatins, puddings 8.00 12.00 Synthesis: By reacting sodium metal with ethyl butyrate in boiling ether or in the same fashion starting from methyl butyrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

3-HYDROXY-2-PENTANONE

939

3-HYDROXY-2-OXOPROPIONIC ACID Synonyms: Hydroxypyruvic acid; Hydroxypyruvate; 3-Hydroxypyruvate; Propanoic acid, 3-hydroxy-2-oxo-; 3-Hydroxy-2oxopropanoic acid; 3-Hydroxy-2-oxoproponic acid CAS No.: CoE No.:

1113‑60‑6 n/a

FL No.: 08.086 EINECS No.: n/a

FEMA No.: JECFA No.:

3843 635

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.1442 mg

IOFI: n/a

Empirical Formula/MW: HO O

C3H4O4/104.06

O OH

Specifications: (JECFA, 1999) Appearance

White, crystalline powder

Melting point

Assay (min)

99%

Solubility

Boiling point

257°C

82.4°C Soluble in water at 50 g/L at 20°C and petrolatum at <100 g/kg at 20°C

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Fats, oils Frozen dairy Fruit ices Imitation dairy Milk products

Usual 0.50 0.40 0.70 0.10 0.10 0.50

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Sugar substitutes

Usual 0.30 0.10 0.60 0.50 50.00 0.50

Max. 5.00 1.00 10.00 10.00 100.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blue cheese, provolone cheese, beer and cocoa.

3-HYDROXY-2-PENTANONE Synonyms: Acetyl ethyl carbinol; 2-Pentanone, 3-hydroxy-; Acetylethylcarbinol; 3-Hydroxy-2-pentanone; 2-Pentanone, 3-hydroxyCAS No.: CoE No.:

3142‑66‑3 11115

Consumption: Annual: 1.67 lb

FL No.: 07.125 EINECS No.: n/a

FEMA No.: JECFA No.:

3550 409

NAS No.:

3550

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

3-HYDROXY-4-PHENYLBUTAN-2-ONE

940 Trade association guidelines: FEMA PADI: 1.465 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 2008) Assay (min) 97% Boiling point 105–107°C (50 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 5.00 5.00 5.00

Refractive index Specific gravity Max. 10.00 10.00 10.00

1.436–1.440 (20°C) 1.008–1.014 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in yogurt, asparagus, Swiss and mozarella cheese, butter, pork liver, beer, white and red wine, coffee, tea, starfruit and dried bonito.

3-HYDROXY-4-PHENYLBUTAN-2-ONE Synonyms: 2-Butanone, 3-hydroxy-4-phenyl; 3-Hydroxy-4-phenyl-2-butanone CAS No.: 5355‑63‑5 FL No.: 07.242 FEMA No.: 4052 NAS No.: CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: 3-Hydroxy-4-phenylbutan-2-one has a pleasant, mild, warm and creamy sweet fragrance. Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 4.917 mg (FEMA)

IOFI: n/a

Empirical Formula/MW:

OH C10H12O2/164.20

CH3

O Reported uses (ppm): (FEMA, 2002) Food Category Usual Max. Food Category Alcoholic beverages 10.00 20.00 Hard candy Baked goods 20.00 40.00 Imitation dairy Chewing gum 50.00 100.00 Nonalcoholic beverages Frozen dairy 15.00 30.00 Soft candy Gelatins, puddings 15.00 30.00 Synthesis: Reported prepared by a Japanese Patent (details not available). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in honey (1.1 to 1.3 ppm), sherry and wine.

Usual 20.00 10.00 10.00 15.00

Max. 40.00 20.00 20.00 30.00

2-(2-HYDROXYPHENYL) CYCLOPROPANECARBOXYLIC ACID DELTA-LACTONE

941

4-(p-HYDROXYPHENYL)-2-BUTANONE Synonyms: p-Hydroxybenzyl acetone; 2-Butanone, 4-(p-hydroxyphenyl)-; 2- Butanone, 4-(4-hydroxyphenyl)-; Frambinone; (p-Hydroxybenzyl)acetone; 1-(p- Hydroxyphenyl)-3-butanone; 4-(p-Hydroxyphenyl)-2-butanone; 4-(4-Hydroxyphenyl)-2- butanone; 4-(4-Hydroxyphenyl)butan-2-one; Oxyphenalon; Raspberry ketone; Rheosmin CAS No.: CoE No.:

5471‑51‑2 755

FL No.: 07.055 EINECS No.: 226‑806‑4

FEMA No.: JECFA No.:

2588 728

NAS No.:

2588

Description: 4-(p-Hydroxyphenyl)-2-butanone has a sweet, fruity, raspberry preserves–type odor. Consumption: Annual: 19166.67 lb

Individual: 0.01624 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.698 mg

IOFI: Natural

Empirical Formula/MW:

C10H12O2/164.20

Specifications: (FCC, 1996) Appearance Assay (min)

White solid 98% C10H12O2

Melting point Solubility

82°–84°C 1 g in 1 mL 98% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 13.05 70.85 9.25 13.50

Max. 51.15 209.50 30.34 28.87

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 16.74 2.76 13.43 0.90

Max. 33.69 11.39 35.99 1.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: fruity, jamy, berry, raspberry, and blueberry with seedy, cotton candy nuances. Natural occurrence: Reported found European cranberry, raspberry, blackberry, loganberry and sea buckthorn (Hippophae rhamnoides L.).

2-(2-HYDROXYPHENYL) CYCLOPROPANECARBOXYLIC ACID DELTA-LACTONE Synonyms: 1a,7b-Dihydrocyclopropa[c]-chromen-2(1H)-one; Cyclopropylcoumarin; Coumane CAS No.: CoE No.:

5617‑64‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4270 n/a

NAS No.:

n/a

Description: Coumarin nutty vanilla aroma. Consumption: Odor and/or flavor used in benzoin, deertongue, fig, flouve, flouve blossom, marshmallow, heliotrope, Peru balsam, vanilla, etc. Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

3-(4-HYDROXYPHENYL)-1-(2,4,6-TRIHYDROXYPHENYL)-PROPAN-1-ONE

942

Trade association guidelines: FEMA PADI: 2.111 mg

IOFI: n/a

Empirical Formula/MW:

C10H8O2/160.17 O

O

Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 245–246°C

Refractive index Solubility

1.615 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 11.00 6.00 7.00

Max. 5.00 20.00 15.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 11.00 2.00 10.00

Max. 40.00 4.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(4-HYDROXYPHENYL)-1-(2,4,6-TRIHYDROXYPHENYL)-PROPAN-1-ONE Synonyms: Phloretin; 2ʹ,4ʹ,6ʹ-Trihydroxy-3-(p-hydroxyphenyl)propiophenone; beta-(p-Hydroxyphenyl)-phloropropiophenone; beta-(p-Hydroxyphenyl)-2,4,6-trihydroxypropiophenone; 2ʹ,4ʹ,6ʹ-Trihydroxy-3-(4-hydroxyphenyl)propiophenone; 2ʹ,4ʹ,6ʹ-Trihydroxy-3-(p-hydroxyphenyl)propiophenone; Dihydronaringenin; Naringenin dihydrochalcone; Phloretol CAS No.: CoE No.:

60‑82‑2 n/a

FL No.: EINECS No.

n/a 200‑488‑7

FEMA No.: JECFA No.:

4390 n/a

NAS No.:

n/a

Description: White to pale yellow solid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 16.533 mg

IOFI: n/a

Empirical Formula/MW: OH

C15H14O5/274.27

HO

HO

O

OH

(+/-)-2-HYDROXYPIPERITONE

943

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

99% 534–535°C 263–264°C

Refractive index Solubility

1.684 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy

Usual 40.00 30.00 30.00 40.00 40.00 20.00 40.00 30.00 20.00 30.00 20.00 20.00 20.00 20.00

Max. 300.00 300.00 300.00 300.00 400.00 200.00 200.00 200.00 200.00 300.00 200.00 300.00 300.00 300.00

Food Category Imitation dairy Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 20.00 20.00 20.00 20.00 20.00 20.00 20.00 30.00 30.00 30.00 10.00 20.00 20.00

Max. 400.00 400.00 400.00 200.00 300.00 300.00 300.00 300.00 300.00 300.00 100.00 200.00 200.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

(+/-)-2-HYDROXYPIPERITONE Synonyms: Piperitone, 2-hydroxy-; Diosphenol; Buccocamphor; 2-Hydroxy-6-isopropyl-3-methyl-2-cyclohexen-1-one; 2-Cyclohexen-1-one,2-hydroxy-3-methyl-6-(1-methylethyl)-; 2-Hydroxy-6-(isopropyl)-3-methylcyclohex-2-en-1-one; 2-Hydroxy-­ menth-1-en-3-one; 2-Hydroxypiperitone CAS No.: CoE No.:

490‑03‑9 n/a

FL No.: 07.168 EINECS No.: 207‑704‑9

FEMA No.: JECFA No.:

4143 n/a

NAS No.:

n/a

Description: Colorless to pale yellow crystals; minty buchu leaves, black currant aroma. Consumption: Odor and/or flavor used in buchu, black currant and floral. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.419 mg

IOFI: n/a

Empirical Formula/MW: C H3

H3C

O

C10H16O2/168.23 HO C H3

2-HYDROXY-3,5,5-TRIMETHYL-1,2-CYCLOHEXENONE

944 Specifications: (JECFA, 2008) Assay (min) Melting point Refractive index

96% 82–83°C 1.46079 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.95240 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Imitation dairy Meat products Milk products Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 3.00 1.00 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 10.00 10.00 25.00 10.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, herbal type; recommend smelling in a 0.1% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in buchu leaf and buchu leaf oil (22.3%).

2-HYDROXY-3,5,5-TRIMETHYL-1,2-CYCLOHEXENONE Synonyms: 3,5,5-Trimethyl-1,2-cyclohexanedione; 2-Cyclohexen-1-one, 2-hydroxy-3, 5,5-trimethyl-; 2-Hydroxyisophorone; 2-Hydroxy-3,5,5-trimethyl-2-cyclohexenone CAS No.: CoE No.:

4883‑60‑7 11198

FL No.: 07.120 EINECS No.: n/a

FEMA No.: JECFA No.:

3459 426

NAS No.:

Consumption: Annual: 26.67 lb

3459

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.061 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C H3

C9H14O2/154.21 H3C

O HO

Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow solid

Boiling point

Assay (min)

99%

Solubility

90–100°C Slightly soluble in water; soluble in ethanol and fat

Reported uses (ppm): (FEMA), 1994) Food Category Frozen dairy Instant coffee, tea

Usual 1.00 0.10

Max. 3.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.20 0.50

Max. 1.00 2.00

HYSSOP

945

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in burley tobacco.

5-HYDROXY-8-UNDECENOIC ACID δ-LACTONE Synonyms: 2H-Pyran-2-one, 6-(3Z)-3-hexen-1-yltetrahydro-; Jamsolactone extra C; (Z)-6-(3-Hexenyl) tetrahydro-2H-pyran2-one; 5- Hydroxy-8-undecenoic acid delta-lactone; 5-Hydroxy-cis-8-undecenoic acid lactone; 2H-Pyran-2-one, 6-(3-hexenyl) tetrahydro-, (Z)CAS No.: CoE No.:

68959‑28‑4 n/a

FL No.: 10.035 EINECS No.: 273‑411‑8

FEMA No.: JECFA No.:

3758 248

NAS No.:

n/a

Description: 5-Hydroxy-8-undecenoic acid δ-lactone has a milky, buttery note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 1.339 mg

IOFI: Artificial

Empirical Formula/MW: C11H18O2/182.26 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 95% 140°C

Refractive index Solubility Specific gravity

1.473–1.480 (20°C) Insoluble in water; soluble in fat 0.97–0.99 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 3.00 15.00 3.00 10.00 0.10 3.00

Max. 5.00 3.00 15.00 3.00 10.00 0.10 3.00

Food Category Hard candy Imitation dairy products Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 10.00 1.00 3.00 2.00 3.00 1.50 3.00

Max. 10.00 1.00 3.00 2.00 3.00 1.50 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: creamy, waxy, sweet fatty with a fruity peach and coconut nuance. Natural occurrence: Reported not found in nature.

HYSSOP Botanical name: Hyssopus officinalis L. Botanical family: Lamiaceae (Labiatae) Foreign names: Hyssope (Fr.), Ysop (Ger.), Hisopo (Sp.), Issopo (It.)

HYSSOP EXTRACT

946

CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2589 n/a

NAS No.: EAFUS No.:

2589 977001‑63‑0

Description: Hyssop is a wild or cultivated shrub native to western Asia; it also grows in the arid and rocky areas of southern Europe. The plant exhibits short, branched rhizomes, opposite leaves and violet flowers that blossom from July to August. It is 25 to 70 cm (9 to 26 in.) high and has a pleasant, aromatic odor. The parts used are the leaves and flowering tops. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.250 mg

IOFI: Natural

Essential oil composition: Hyssop contains a number of fragrant, volatile components including β-pinene, limonene, pinocamphone, isopinocamphone.* Pinocamphone, α- and β-pinene, isopinocamphone, camphene and α-terpinen make up about 70% of the volatile oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 100.00

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

HYSSOP EXTRACT CAS No.: CoE No.:

84603‑66‑7 n/a

FL No.: n/a EINECS No.: 283‑266‑2

FEMA No.: JECFA No.:

2590 n/a

NAS No.:

2590

Description: See Hyssop. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Hyssop. JECFA: n/a Trade association guidelines: FEMA PADI: 3.830 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 100.00

Max. 300.00

Food Category Soft candy

Usual 100.00

Max. 300.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1% with 3% sugar: sweet, brown, malty, fruity and winy.

HYSSOP OIL Other names: Hyssop oil; Oils, hyssop. CAS No.: CoE No.:

8006‑83‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2591 n/a

NAS No.:

2591

Description: The oil is obtained by steam distillation of the leaves and flowers in low yields (0.15 to 0.30%). It has an herbaceous, camphor-like odor with a warm aromatic, spicy undertone. Consumption: Annual: 10.00 lb

*

Varga et al. (1998). Acta Pharm. Hung. 68, 183.

Individual: 0.00000847 mg/kg/day

HYSSOP OIL

947

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Hyssop. JECFA: n/a Trade association guidelines: FEMA PADI: 1.941 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Ester value Optical rotation

4.0 <36 –6° to –25° (20°C)

Refractive index Specific gravity

1.4730–1.4860 (20°C) 0.917–0.965 (20°C)

Physical–chemical characteristics: The oil is a pale-yellow liquid. Essential oil composition: The oil contains α- and β-pinene, camphene, hyssopin and possibly some terpenes, sesquiterpenes and their alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 17.81 5.25 0.39

Max. 36.88 16.50 0.39

Aroma threshold values: n/a Taste threshold values: Herbal, green, cooling, woody and pine-like.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 4.00 3.83

Max. 30.00 8.00 12.67

I ICELAND MOSS Botanical name: Cetraria islandica (L.) Ach. Botanical family: Parmeliaceae Foreign names: Cetrarie d’Island (Fr.), Islaendisches Moos (Ger.), Liquen de Islandia (Sp.), Lichene islandico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6086 977017‑63‑2

Description: Iceland moss is a perennial plant (lichen) with an erect, branched, gray-greenish thallus. Approximately 12 cm (5 in.) high, the plant grows in rocky areas, woods and on the bark of conifers in Europe, Iceland, Scandinavia, Greenland, North America and Asia. It is harvested throughout the year. The part used is the thallus. Iceland moss has a bitter, tonic taste and an aromatic odor. Derivatives: Decoction (3%), fluid extract, tincture (20% in 20% ethanol) Consumption: Annual: <1.00 lb

Individual: < 0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The main constituents of the dried product include lichenin, isolichenin, lichenic acids, fatty acid lactones, furan derivatives and terpene derivatives. A polysaccharide, Ci-3, resembling isolichenan except with a much higher degree of polymerization, has been isolated from the water extract, as well as from the alkali extract, of the lichen C. islandica (L.). The structure of Ci-3 was elucidated and found to be composed of (1→3)- and (1→4)-α-D-glucopyranosyl units in the ratio of 2:1.* Aroma threshold values: n/a Taste threshold values: n/a

IMMORTELLE (HELICHRYSUM) Botanical name: Helichrysum angustifolium (Lam.) D.C. Botanical family: Compositae; Asteraceae Foreign names: Helichrysum Immortelle (Fr.), Helichrysum (Ger.), Perpetua amarilla (Sp.), Elicrisio, Semprevivo (It.) Description: Small plant growing wild or cultivated in the Mediterranean basin, Africa and central Asia. Several species of Helichrysum are known: H. italicum Don., H. stoechas D.C., H. kilimandjari and H. arenarium Mch. H. italicum, which could be identified with H. angustifolium D.C., is a small, densely branched shrub bearing numerous yellow-colored flowers. The part used is the flowering tops. Immortelle has an intense, pleasant, sweet odor with a fruity undertone. Immortelle oil, steam-distilled from the fresh flowering tops has a strong, pleasant odor. Derivatives: Fluid extract, tincture, concrete, absolute. The concrete and absolute are produced only on a very limited (mostly experimental) scale. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Immortelle Extract. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

*

IOFI: n/a

Olafsdottir et al. (1999). Phytomedicine 6, 33.

949

IMMORTELLE EXTRACT

950 Specifications: (Burdock, 1997) Acid value Ester value Ester value (after acetylation)

0.9–2.8 115.7–122.3

Optical rotation Refractive index

–2°20 to +0°10 1.4735–1.4759 (20°C)

141.9–150.3

Specific gravity

0.901–0.911 (15°C)

N ote: The above specifications are for immortelle oil.

Essential oil composition: Its main constituents include free and esterified nerol, furfural, eugenol, linalool, valeric aldehyde and d-pinene. Ten constituents, including the three naturally occurring isomers of caffeoylquinic acid (CGAs), namely, neo-chlorogenic acid, chlorogenic acid and crypto-chlorogenic acid, two isomeric dicaffeoyl quinic acids, two isomeric naringenin glucosides, quercetin, kaempferol and apigenin glucosides and a tetrahydroxychalcone-glucoside were isolated from immortelle. The water-soluble extract from H. stoechas, standardized in both total polyphenol and kaempferol-3-glucoside content, exhibits strong antioxidant activity in vitro when tested in both artificial membrane systems (phosphatidylcholine liposomes) and in a cell model (rat erythrocytes).* Aroma threshold values: n/a Taste threshold values: n/a

IMMORTELLE EXTRACT CAS No.: CoE No.:

90045‑56‑0 n/a

FL No.: n/a EINECS No.: 289‑918‑2

FEMA No.: JECFA No.:

2592 n/a

NAS No.:

2592

Description: See Immortelle. Fractionation of the dicholoromethane extract of the aerial parts of Helichrysum stoechas exhibits varying antimicrobial activity against Gram-positive bacteria.† Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.600 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 5.84 12.87 12.37 7.45

Max. 8.00 12.87 22.20 13.72

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.02 2.80 3.01 10.61

Max. 13.16 2.80 4.59 24.12

Aroma threshold values: Aroma characteristics at 1.0%: sweet, dried fruit, slightly smoky with a woody tropical and jamy resinous phenolic pipe tobacco nuance. It also has a sherry and port wine-like notes. Taste threshold values: Taste characteristics at 5 ppm: good fruity depth, slightly citrus with an herbal horehound and smoky nuance.

IMPERATORIA Botanical name: Peucedanum ostruthium (L.) W.D.J. Koch. (Imperatoria ostruthium L.) Botanical family: Umbelliferae; Apiaceae Foreign names: Imperatoire (Fr.), Beisterwurz (Ger.), Imperatoria (Sp.), Imperatoria (It.) CAS No.: CoE No.:

* †

n/a n/a

FL No.: n/a EINECS No.: n/a

Carini et al. (2001). J. Pharm. Biomed. Anal. 24, 517. Rios et al. (1991). J. Ethnopharmacol. 33, 51.

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6087 977002‑32‑6

INDOLE

951

Description: Perennial herbaceous plant, widespread in the mountainous areas of central and southern Europe. Imperatoria may reach 1 m (39 in.) in height. It has woody rhizomes (the only part used), erect cylindrical stem, alternate leaves and white and pinkish flowers blossoming from June to July. Imperatoria has a tonic-like taste. Extracts from the roots of P. ostruthium (L.) Koch are claimed to have antiphlogistic and antipyretic effects.* Derivatives: Decoction (5%), infusion (8%), distillate (in 55% ethanol) and tincture (20% in 60% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: By means of bioassay-oriented fractionation of extract, 6-(3-carboxybut-2-enyl)-7-hydroxycoumarin proved to be the most important antiinflammatory principle of imperatoria. Aroma threshold values: n/a Taste threshold values: n/a

INDOLE Synonyms: 1-Benzazole; 2,3-Benzopyrrole; 1-Azaindene; 2,3-Benzopyrole; Benzopyrrole; Indole ; 1H-Indole; Ketole CAS No.: CoE No.:

120‑72‑9 560

FL No.: 14.007 EINECS No.: 204‑420‑7

FEMA No.: JECFA No.:

2593 1301

NAS No.:

2593

Description: Indole has an unpleasant odor at high concentration, odor becomes floral at higher dilutions. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.140 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H7N/117.15

Specifications: (JECFA, 2008) Appearance

White, lustrous, flaky, crystalline solid

Melting point

Assay (min)

97%

Solubility

51–54°C Soluble in fixed oils, propylene glycol and ethanol; insoluble in glycerol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.02 0.49 0.38 0.35

Max. 0.03 1.35 1.07 1.13

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 0.35 0.24 0.49

Max. 0.01 0.35 0.70 1.34

Synthesis: Obtained from the 220 to 260°C boiling fraction of coal tar or by heating sodium phenyl-glycine-o-carboxylate with NaOH, saturating the aqueous solution of the melt with CO2 and finally reducing with sodium amalgam; can be prepared also by the reduction of indoxyl, indoxyl carboxylic acid or indigo. *

Hiermann and Schantl. (1998). Planta Med. 64, 400.

α-IONOL

952 Aroma threshold values: Detection: 140 ppb Taste threshold values: n/a

Natural occurrence: Reported occurring in several natural products as a complex compound that decomposes during enfleurage or steam distillation yielding free indole; reported found in the essential oil from flower of Jasminum grandiflorum, in neroli oil and in the oil extracted from flowers of bitter orange; also reported in the flowers of several plants: lemon, coffee, Hevea brasiliensis and Randia formosa in the oil extracted from flowers of Jasminum odoratissinium L. and in the oil of Narcissus jonquilla. Also reported found in apricot, mandarin orange peel oil, grapes, kohlrabi, French fried potato, crispbread, cheeses, butter, milk, milk powder, boiled egg, fish oil, chicken, beef, pork, beer, rum, Finnish whiskey, red and white wine, coffee, tea, soybean, mushrooms, cauliflower, figs, rice, licorice, buckwheat, malt, wort, elder flower, clary sage, shrimp, okra, crab, clam, squid and green maté.

α-IONOL Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; 3-Buten-2-ol, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; 4-(2,6,6-Tri­ methyl-2-cyclohexen-1-yl)-3-buten-2-ol; alpha-Ionol CAS No.: CoE No.:

25312‑34‑9 n/a

FL No.: 02.105 EINECS No.: 246‑815‑7

FEMA No.: JECFA No.:

3624 391

NAS No.:

3624

Description: α-Ionol has a flavor of ionone, but softer and sweeter. Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless liquid 99% 127°C

Refractive index Specific gravity

1.488–1.492 (20°C) 0.917–0.924 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.10

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, ionone-like with a woody, floral powdery note. Natural occurrence: Reported found in grape, raspberry and raspberry brandy.

Max. 4.00 2.00 2.00 2.00 1.00 2.50

ALPHA-IONENE

953

β-IONOL Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2-ol; beta-Ionol CAS No.: CoE No.:

22029‑76‑1 n/a

FL No.: 02.106 EINECS No.: 244‑735‑7

FEMA No.: JECFA No.:

3625 392

NAS No.:

3625

Description: β-Ionol has a sweet, floral-balsamic, warm odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.069 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O/194.32

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless liquid 99% 92–95°C (0.5 mmHg)

Refractive index Solubility

1.4991 (20°C) Soluble in fat and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 1.00 0.20 0.15 0.15 0.20

Max. 3.00 5.00 2.00 1.50 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.40 0.15 0.20 0.15 0.10 0.25

Max. 4.00 1.50 2.00 1.50 1.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, violet-like, fruity, woody, berry with powdery nuances. Natural occurrence: Reported found in grape, raspberry, starfruit and kabosu peel oil (Citrus spaerocarpa).

ALPHA-IONENE Synonyms: Raspbilene; 1,2,3,4,-Tetrahydro-1,1,6-trimethylnaphthalene; Ionene; Frambilene; 1,1,6-Trimethyltetraline; 1,1,6-Trimethyl-1,2,3,4-tetrahydronaphthalene; Naphthalene, 1,2,3,4-tetrahydro-1,6,6-trimethylCAS No.: CoE No.:

475‑03‑6 n/a

Description: Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

FL No.: 01.058 EINECS No.: 207‑490‑7

FEMA No.: JECFA No.:

4264 n/a

NAS No.:

n/a

α-IONONE

954 Trade association guidelines: FEMA PADI: 0.186 mg

IOFI: n/a

Empirical Formula/MW: H3C H3C

C13H18/174.29

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 240–242°C

Refractive index Solubility

1.510 ± 0.02 (20°C) Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Confection, frostings Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Food Category Imitation dairy Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Sweet sauces

Usual 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in witch hazel leaf oil at 0.01%.

α-IONONE Synonyms: α-Cyclocitrylideneacetone; 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (E)-; alpha-Ionone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-buten-2-one; 4-(2,6,6-Trimethylcyclohex-2-ene-1- yl)-but-3-ene-2-one CAS No.: CoE No.:

127‑41‑3 141

FL No.: 07.007 EINECS No.: 204‑841‑6

FEMA No.: JECFA No.:

2594 388

NAS No.:

2594

Description: α-Ionone has a warm, woody, berry characteristic violet-like odor. The composition of commercial ionones varies widely in the proportion of α- and β-isomers; the specifications given below refer to the best grade of α- and β-ionones and to a commercial grade that contains both α- and β-ionones. Consumption: Annual: 2816.67 lb

Individual: 0.002387 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.957 mg

IOFI: Nature Identical

β-IONONE

955

Empirical Formula/MW:

C13H20O/192.30

Specifications: (FCC, 1996) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98% C13H20O

Solubility

Boiling point

237°C

Specific gravity

1.497–1.502 (25°C) Soluble in alcohol (1:10 in 60% alcohol), most fixed oils and propylene glycol; insoluble in glycerin and water 0.927–0.933 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 4.82 58.11 1.62

Max. 3.00 9.45 58.11 3.94

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.95 6.23 1.10 5.50

Max. 8.09 6.36 2.36 10.19

Synthesis: By condensing citral with acetone to form pseudoionone, which is then cyclized by acid-type reagents. Aroma threshold values: Detection: 0.6 to 10 ppb Taste threshold values: Taste characteristics at 20 ppm: woody, floral, berry, fruity with powdery nuances. Natural occurrence: Reported found in the absolute essence of Acacia farnesiana and the essential oil of Sphaeranthus indicus L. Also reported in apricot, orange peel oil, grapefruit juice, raspberry, blackberry, carrot, celery leaves and seed, peas, tomato, cognac, rum, whiskies, white wine, tea, beans, roasted almonds, tamarind, cardamom, buckwheat, raspberry brandy, loganberry, Chinese quince peel and maté.

β-IONONE Synonyms: β-Cyclocitrylideneacetone; 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen- 1-yl)-; 4-(2,6,6-Trimethylcyclohex-1ene-1-yl)-but-3-ene-2-one; 4-(2,6,6-Trimethyl-1-cyclohexenyl)-3-buten-2-one; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2one; Ionone, beta-; beta-Ionone CAS No.: CoE No.:

14901‑07‑6 142

FL No.: 07.008 EINECS No.: 238‑969‑9

FEMA No.: JECFA No.:

2595 389

NAS No.:

2595

Description: β-Ionone has a characteristic violet-like odor, more fruity and woody than α-ionone. Consumption: Annual: 2016.67 lb

Individual: 0.001709 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.962 mg Empirical Formula/MW:

C13H20O/192.30

IOFI: Nature Identical

γ-IONONE

956 Specifications: (FCC, 1996) Appearance

Colorless to pale, straw-colored liquid

Refractive index

Assay (min)

97% C13H20O

Solubility

Boiling point

239°C

Specific gravity

1.517–1.522 (25°C) Soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water 0.940–0.947 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.19 4.45 10.35 3.22

Max. 0.40 10.67 275.40 6.64

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.04 1.00 1.55 6.36

Max. 6.65 3.52 3.21 12.03

Synthesis: By condensing citral with acetone to form pseudoionone, which is then cyclized by acid-type reagents. Aroma threshold values: Detection: 0.007 to 205 ppb Taste threshold values: Taste characteristics art 10 ppm: woody, sweet, fruity, berry-like with a green berry background. Natural occurrence: Reported found in the distillate from flowers of Boronia megatisma Nees. Also reported found in apricot, orange juice, lemon peel oil, guava, grapes, melon, papaya, peach, raspberry, blackberry, carrot, peas, bell pepper, tomato, ginger, peppermint and spearmint oil, milk powder, beef, hop oil, cognac, whiskies, grape wines, tea, passion fruit, plum, beans, mushroom, starfruit, almonds, mango, fenugreek, tamarind, apple and pear brandy, rice bran, quince, prickly pear, sweet potato, buckwheat, corn oil, corn tortillas, loquat, mountain papaya, clary sage and other sources.

γ-IONONE Synonyms: 3-Buten-2-one,4-(2,2-dimethyl-6-methylenecyclohexyl)-; gamma-Ionone; 4-(2,2-Dimethyl-­6 -methylen­ecyclo­ hexyl)-3-buten-2-one CAS No.: CoE No.:

79‑76‑5 n/a

FL No.: 07.091 EINECS No.: 201‑223‑8

FEMA No.: JECFA No.:

3175 390

NAS No.:

Consumption: Annual: <1.00 lb

3175

Individual: 0.0002631 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.447 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C13H20O/192.30

H3C

O

C H2

H3C

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to pale-yellow liquid 95%

Refractive index Specific gravity

1.496–1.502 (20°C) 0.932–0.935 (25°C)

β-IONYL ACETATE

957

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.06 7.88 3.94 2.08

Max. 4.13 15.76 7.88 4.16

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.01 1.06 7.82

Max. 0.01 2.12 15.64

Synthesis: By condensation of cyclogeranic aldehyde with acetone, followed by separation from the β-ionone-rich reaction mixture. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato; dihydro-γ-ionone has been reported as a constituent in ambergris oil.

β-IONYL ACETATE Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-, 2-acetate CAS No.: CoE No.:

22030‑19‑9 10702

FL No.: 09.305 EINECS No.: 244‑736‑2

FEMA No.: JECFA No.:

3844 1409

NAS No.:

n/a

Description: β-Ionyl acetate has a raspberry-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.038055 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C H3

C15H24O2/236.35

C H3

O

O

C H3

Specifications: (JECFA,2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

92%

Specific gravity

1.474–1.484 (20°C) Soluble in fats and ethanol; insoluble in water 0.934–0.944 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.20

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 4.00 2.00 2.00 2.00 1.00 2.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% in ethanol: sweet, woody, ionone-type raspberry notes with floral, seedy and jamy strawberry nuances.

IRISH MOSS (CARRAGEEN)

958

Taste threshold values: Taste characteristics at 1 to 20 ppm: woody, slightly floral ionone raspberry/berry-like character with jamy floral nuances. Natural occurrence: Not reported found in nature.

IRISH MOSS (CARRAGEEN) Botanical name: Chondrus crispus, Mastocarpus stellatus and other species of red algae Botanical family: Gigartinaceae Description: Chondrus crispus is a bushy plant, about 3 to 6 in. tall, growing in clumps and attached by holdfasts to rocks in the intertidal regions and down to 15 ft or more in depth. It is usually harvested from April to September by hand-raking from small boats at ebb tide. Cast weed is also collected on the shore. The weed is dried and bailed before shipping to processors. The dried weed is first washed in cold water to remove soluble impurities. It may then be ion exchanged if monovalent salts are desired. Extraction of carrageenan from the weed is carried out with hot water. The crude extract, containing about 1% solids, is treated with adsorbents to remove soluble impurities, then filtered, vacuum-concentrated to 2 to 3% solids and drum-dried or alcohol-precipitated. The entire plant is used. Derivatives: Irish moss, also known as carrageenan, is a mixture of calcium, potassium, ammonium, perhaps other salts of a sulfated polysaccharide. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Carrageenan. FDA (other): n/a JECFA: Group ADI: Not specified Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The structures of two unusual fatty acids, the known trans-3-hexadecenoic acid and a novel trans-3-tetradecenoic acid from Irish moss, were confirmed.* Aroma threshold values: n/a Taste threshold values: n/a

IRISH MOSS EXTRACT (CARRAGEENAN) Other names: Carrageen extract; Chondrus extract CAS No.: CoE No.:

9000‑07‑1 n/a

FL No.: n/a EINECS No.: 232‑524‑2

FEMA No.: JECFA No.:

2596 n/a

NAS No.:

2596

Description: Carrageenan is a generic term used for chemically similar hydrocolloids obtained by aqueous extraction from certain members of the class Rhodophyceae. Carrageenan is a strongly charged anionic polyelectrolyte of large size. It is generally regarded as containing two major fractions, which may be separated from dilute aqueous solution by the precipitation of one fraction by the addition of potassium ions. The precipitated fraction, or gelling fraction, is designated k-carragenan, and is composed of residues of D-galactose and 3,6-anhydro-D-galactose in a molar ratio of 1.1 to 1.5:1 and contains one sulfate half-ester group for every 2 to 2.5 monosaccharide units, depending on the source. l-Carrageenan, the nongelling fraction, is composed primarily of 1,3-linked D-galactose-2-sulfate and 1,4-linked D-galactose-2,6-disulfate. The sulfate content of the two fractions differs substantially, with values of approximately 24 and 33% having been given for the k and l fractions, respectively. Carrageenan is readily soluble in water, but it has few other solvents. In the presence of specific metallic cations, such as potassium, calcium, ammonium and others, carrageenan solutions form short, inelastic, thermally reversible gels on heating and cooling. The most unique property of carrageenan as a hydrocolloid is its high degree of reactivity with certain proteins; its reactivity with milk protein, in particular, is the basis for a number of applications of carrageenan in foods. Carrageenan is practically odorless and has a mucilaginous taste. Consumption: Annual: 936666.67 lb

*

Lamberto and Ackman. (1994). Lipids 29, 441.

Individual: 0.7937 mg/kg/day

α-IRONE

959

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq.; 136.110; 139 et seq.; 150 et seq.; 172.620; 172.623; 172.626; 201.319; 27 CFR 24.243 FDA (other): CDER JECFA: ADI: Not specified (group ADI) Trade association guidelines: FEMA PADI: 0.367 mg

IOFI: Natural

Specifications: (JECFA, 2001) Acid insoluble ash

Not more than 1%

Mercury

Acid insoluble matter

Not more than 2%

Microbial limits

Appearance

Yellowish or tan to white, coarse powder

pH

Arsenic

Not more than 3 mg/kg

Residual solvents

Loss on drying

Not more than 12%

Solubility

Cadmium

Not more than 2 mg/kg

Sulfate

Infrared absorption

Passes test

Total ash

Not more than 1 mg Total (aerobic) plate count: 5,000 cfu/g; Salmonella spp.: negative; Escherichia coli: negative in 1 g Between 8 and 11 (1 in 100 suspension) Not more than 0.1% ethanol, isopropanol or methanol, singly or in combination Soluble in water; insoluble in alcohol Not less than 15% and not more than 40% (as SO42-) on a dry weight basis Not less than 15% and not more than 40% on a dry weight basis

Physical–chemical characteristics: Carrageenan is a yellowish or tan to white, coarse to fine powder. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confection, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 1.00 0.61 0.05 1.00 2.00 0.14 0.50 2.03

Max. 3.00 2.61 0.06 4.98 2.00 0.25 1.00 4.53

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Poultry Soft candy Soups Sweet sauce

Usual 0.62 7.59 0.63 0.28 1.20 0.50 0.20 2.03

Max. 1.16 11.27 0.96 0.41 1.20 1.00 0.20 3.87

Aroma threshold values: n/a Taste threshold values: n/a

α-IRONE Synonyms: 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen-1-yl)-; 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen1-yl)-, cis-; 4-(2,5,6,6-Tetramethylcyclohex-2-enyl)but-3-en-2-one; 4-(2,5,6,6-Tetramethyl-2-cyclohexen-1-yl)-3-buten-2-one; alpha-Irone CAS No.: CoE No.:

79‑69‑6 145

FL No.: 07.011 EINECS No.: 201‑219‑6

FEMA No.: JECFA No.:

2597 403

NAS No.:

2597

Description: α- Irone has a rich, floral and natural character and constitutes an important element in orris and violet compositions as well as being useful when an exotic nuance is required. α-Irone is extremely diffusive, and it gives volume and tenacity to compositions. In combination with α-irisone (1:20, respectively) gives a natural orris effect. Consumption: Annual: 55.00 lb

Individual: 0.00004661 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

ISOAMYL ACETATE

960 Trade association guidelines: FEMA PADI: 0.478 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H22O/206.33

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Optical rotation

Colorless to pale-yellow liquid 98% 110–112°C (3.2 mmHg) + 22°(60°C)

Refractive index Solubility Specific gravity

1.497–1.503 (20°C) 1:4 in 70% alcohol 0.932–0.939 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.32 1.14 1.29

Max. 3.00 4.55 2.48 2.77

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.05 0.59 1.78

Max. 0.05 1.28 3.48

Synthesis: By intramolecular thermal H-ene reaction of an allysilane. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, fruity, raspberry, orris, and berry with seedy nuances. Natural occurrence: Reported found in orris root, raspberry and flowers of Pittosporum sp.

ISOAMYL ACETATE Synonyms: Common amyl acetate (in commercial practice amyl invariably means isoamyl, unless it is prefaced by the n- for normal); β-Methylbutyl acetate; Acetic acid, isopentyl-ester; Acetic acid 3-methylbutyl ester; I-Amyl acetate; Amylacetic ester; Banana oil; 1-Butanol, 3-methyl-, acetate; Isoamylacetate; Isoamyl acetate; Isoamyl ethanoate; Isopentyl acetate; Isopentyl alcohol, acetate; Isopentyl ethanoate; 3-Methyl-1-butanol, acetate; 3-Methylbutyl acetate; 3-Methyl-1-butyl acetate; 2-Methylbutyl ethanoate; 3-Methylbutyl ethanoate; Pear oil CAS No.: CoE No.:

123‑92‑2 214

FL No.: 09.024 EINECS No.: 204‑662‑3

FEMA No.: JECFA No.:

2055 43

NAS No.:

2055

Description: Isoamyl acetate has a fruity, banana, sweet, fragrant, powerful odor with a bittersweet taste reminiscent of pear. If impure, the odor is strong, penetrating and almost shocking. In commercial practice, amyl invariably means isoamyl. Consumption: Annual: 195,000.00 lb

Individual: 0.1652 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 60 ppm; Food: 500 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 3 mg/kg bw (1979). No safety concern at current level of intake when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 24.491 mg Empirical Formula/MW: C7H14O2/130.19

IOFI: Nature Identical

ISOAMYL ACETOACETATE

961

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% C7H14O2 145°C

Specific gravity

1.400–1.404 (25°C) 1:3 in 60% alcohol; slightly soluble in water; miscible in ether, ethyl acetate and most fixed oils 0.868–0.878 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy

Usual 19.33 103.80 860.20 100.00 49.17

Max. 38.83 167.00 3027.00 100.00 86.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 74.20 44.45 50.89 111.70 100.00

Max. 109.70 234.90 72.98 167.70 150.00

Synthesis: Usually prepared by esterification of commercial isoamyl alcohol with acetic acid. Aroma threshold values: Detection: 2 to 43 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet fruity, banana-like with a green ripe nuance. Natural occurrence: Reported found in apple, apricot, banana, currants, guava, grape, berries, melon, papaya, peach, pear, pineapple, sauerkraut, tomato, ginger, vinegar, wheat and rye bread, cheeses, butter, milk, cured pork, beer, cognac, grape wines, rum, whiskies, cider, sherry, cocoa, tea, soybeans, olive, passion fruit, plum, plumcot, beans, mushroom, starfruit, mango, quince, litchi, shoyu (fermented soy hydrolysate), sake, malt, elderberry juice, cherimoya, mountain papaya, nectarine, naranjilla fruit and Roman chamomile oil.

ISOAMYL ACETOACETATE Synonyms: Isoamyl β-ketobutyrate; Isoamyl 3-oxobutanoate Isoamyl acetoacetate; Isopentyl acetoacetate CAS No.: CoE No.:

2308‑18‑1 227

FL No.: 09.401 EINECS No.: 218‑991‑5

FEMA No.: JECFA No.:

3551 598

NAS No.:

3551

Description: Isoamyl acetoacetate has an ethereal, sweet, winy odor; green-apple flavor. Consumption: Annual: 216.67 lb

Individual: 0.0001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 17.954 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O3/172.22

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 97% 222–224°C

Refractive index Solubility Specific gravity

1.426–1.433 (20°C) Insoluble in water; soluble in alcohol 0.954 (10°C)

ISOAMYL ALCOHOL

962 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 27.00 83.20 37.20

Max. 54.00 166.00 83.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 37.30 35.30 47.70

Max. 81.60 80.80 106.00

Synthesis: By transesterification of ethyl acetylacetate with isoamyl alcohol in the presence of sodium. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

ISOAMYL ALCOHOL Synonyms: Isobutyl carbinol; 1-Butanol, 3-methyl-; Fermentation amyl alcohol; Fusel oil; Isoamylalcohol; Isoamyl alcohol; Isoamyl alcohol, primary (OSHA); Isoamyl alcohol (primary and secondary); Isoamylol; Isobutylcarbinol; Isopentanol; Isopentyl alcohol; 2-Methyl-4-butanol; 3-Methyl butanol; 3-Methyl-1-butanol; 3-Methylbutan- 1-ol; Primary isoamyl alcohol CAS No.: CoE No.:

123‑51‑3 51

FL No.: 02.003 EINECS No.: 204‑633‑5

FEMA No.: JECFA No.:

2057 52

NAS No.:

2057

Description: Isoamyl alcohol has a fusel oil, whiskey-characteristic, pungent odor and repulsive taste. Consumption: Annual: 30500.00 lb

Individual: 0.02584 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 50 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 3 mg/kg bw (1979). No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 4.057 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H12O/88.15

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% C5H12O (sum of isomers) 130°C

Refractive index Solubility Specific gravity

1.405–1.410 (25°C) Miscible in alcohol 0.807–0.813 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 22.19 16.54 594.10 4.66

Max. 82.31 26.65 594.10 9.96

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.61 157.50 4.34 7.81

Max. 19.06 168.10 7.72 13.58

Synthesis: Industrially prepared by rectification of fusel oil. Aroma threshold values: Detection: 250 ppb to 4.1 ppm Taste threshold values: Taste characteristics at 50 ppm: fusel, fermented, fruity, banana, ethereal and cognac. Natural occurrence: Constitutes the major portion of fusel oil; also known as fermentation of amyl alcohol; it has been identified as an ester among the constituents of Roman chamomile oil; French peppermint, Java citronella, Réunion geranium, tea, Teucrium chamaedrys, Eucalyptus amigdalina, Achillea ageratum and Artemisia camphorata. It is reported present in the aromas of strawberry and raspberry. It is also reported found in over 230 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, asparagus, cabbage, kohlrabi, celery stalk and seed, leek, peas, potato, sauerkraut, tomato, ginger, mint oils, vinegar, mustard, bread, cheeses, butter, milk, fish,

ISOAMYL BENZOATE

963

meats, cognac, rum, whiskies, cider, sherry, grape wines, tea, filberts, pecans, walnuts, oats, honey, soybean, avocado, Arctic bramble, olive, passion fruit, rose and Malay apple, mushroom, mango, tamarind, pear brandy, port, cardamom, gin, quince, radish, sukiyaki, sake, buckwheat, corn oil, sweet corn, laurel, malt, wort, cherimoya, loquat, Bourbon vanilla, shrimp, oysters, crayfish, mussels and scallops.

ISOAMYL BENZOATE Synonyms: Amyl benzoate; Benzoic acid, isopentyl ester; Benzoic acid, 1-(3-methyl)butyl ester; 1-Butanol, 3-methyl-, benzoate; Isoamyl benzoate; Isopentyl alcohol, benzoate; Isopentyl benzoate; 1-(3-Methyl)butyl benzoate; 3-Methyl-1-butanol benzoate CAS No.: CoE No.:

94‑46‑2 562

FL No.: 09.755 EINECS No.: 202‑334‑4

FEMA No.: JECFA No.:

2058 857

NAS No.:

2058

Description: Isoamyl benzoate has a mild, sweet, fruit-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.792 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C H3

O

C12H16O2/192.26

O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale-yellow liquid 98% C12H16O2 (sum of isomers)

Boiling point Refractive index Specific gravity

261°C 1.492–1.495 (25°C) 0.986–0.992 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 14.32 11.65 5.60

Max. 3.00 19.31 11.65 10.17

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.28 9.38 4.36 7.18

Max. 10.26 9.38 7.60 11.24

Synthesis: By transesterification of methyl benzoate and isoamyl alcohol in the presence of potassium isoamylate; also by heating benzyl chloride and isoamyl acetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: sweet, fruity with a green tropical nuance. Natural occurrence: Reported found in vinegar, cocoa, sweet cherry, papaya, beer, quince, litchi, cherimoya, sea buckthorn (Hippophae rhamnoides L.) and jackfruit (Artocarpus heterophyllus Larn.).

ISOAMYL BUTYRATE

964

ISOAMYL BUTYRATE Synonyms: Isopentyl butyrate; Butanoic acid, 3-methylbutyl ester; Butyric acid, isopentyl ester; Isoamyl butanoate; Isoamyl butylate; Isoamyl butyrate; Isoamyl-n-butyrate; Isopentyl butanoate; 3-Methylbutyl butanoate; 3-Methylbutyl butyrate CAS No.: CoE No.:

106‑27‑4 282

FL No.: 09.055 EINECS No.: 203‑380‑8

FEMA No.: JECFA No.:

2060 45

NAS No.:

2060

Description: Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste. Consumption: Annual: 37333.33 lb

Individual: 0.3163 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: 0 to 3 mg/kg bw (1979). No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 9.645 mg

IOFI: Natural

Empirical Formula/MW: C9H18O2/158.24

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C9H18O2 179°C

Specific gravity

1.409–1.414 (25°C) Soluble in most fixed oils and alcohol (1:4 in 70% alcohol); insoluble in glycerin, propylene glycol and water 0.861–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 22.12 113.70 12.89

Max. 20.00 36.02 376.70 25.20

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 18.51 23.38 52.34 16.73

Max. 25.91 42.14 69.24 24.44

Synthesis: Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: ripe fruity, fatty, banana, apple, melon and fermented whiskey Natural occurrence: Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot, banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, beer, cognac, rum, Scotch whiskey, cider, grape wines, port, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman chamomile, mastic gum leaf and fruit oil.

ISOAMYL CINNAMATE Synonyms: Isoamyl β-phenylacrylate; Isoamyl 3-phenyl-propenoate; Isoamyl cinnamate; Isopentyl cinnamate; 3-Methylbutyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester CAS No.: CoE No.:

7779‑65‑9 335

FL No.: 09.742 EINECS No.: 231‑931‑2

FEMA No.: JECFA No.:

2063 665

NAS No.:

2063

Description: Isoamyl cinnamate has a balsamic odor reminiscent of cocoa. Consumption: Annual: 143.33 lb

Individual: 0.0001214 mg/kg/day

ISOAMYL FORMATE

965

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.719 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H18O2/218.29

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

96% C14H18O2 310°C

Specific gravity

1.535–1.539 (25°C) 1:7 in 80% alcohol; soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 0.992–0.997 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.50 7.83 3.28

Max. 10.00 14.01 7.07

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.06 2.71 7.15

Max. 9.82 5.14 11.24

Synthesis: By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances. Natural occurrence: Reported found in cinnamon and port wine.

ISOAMYL FORMATE Synonyms: 1-Butanol, 3-methyl-, formate; Formic acid, isopentyl ester; Isoamyl formate; Isoamyl methanoate; Isopentyl alcohol, formate; Isopentyl formate; Isopentyl methanoate; 3-Methyl-1-butanol formate; 3-Methylbutyl formate CAS No.: CoE No.:

110‑45‑2 500

FL No.: 09.162 EINECS No.: 203‑769‑2

FEMA No.: JECFA No.:

2069 42

NAS No.:

2069

Description: Isoamyl formate has a plum, fruity characteristic odor suggestive of black currant, with a corresponding sweet taste. Consumption: Annual: 583.33 lb

Individual: 0.0004943 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 6.912 mg Empirical Formula/MW: C6H12O2/116.16

IOFI: Nature Identical

ISOAMYL 4(2-FURAN)BUTYRATE

966 Specifications: (FCC, 1996) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% C6H12O2 124°C

Specific gravity

1.396–1.400 (25°C) Soluble in alcohol (1:4 in 60% alcohol — remains in solution to 10 mL), fixed oils and propylene glycol; slightly soluble in water; miscible with ether 0.881–0.889 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.00 30.97 117.80 14.56

Max. 30.00 43.59 117.80 24.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.02 11.25 24.15

Max. 32.37 16.86 31.80

Synthesis: By reacting concentrated H2SO4 over a mixture of isoamyl alcohols and sodium formate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sharp green, apple and fruity with winey, fatty notes. Natural occurrence: Reported found in apple, pineapple, strawberry, vinegar, Gruyere cheese, chicken fat, beer, cognac, rum, cider, port wine, tea, honey, avocado, plumcot, mango, quince and sea buckthorn (Hippophae rhamnoides L.).

ISOAMYL 4(2-FURAN)BUTYRATE Synonyms: 2-Furanbutanoic acid, 3-methylbutyl ester; 2-Furanbutyric acid, isoamylester; Isoamyl furfurylpropionate; α-Isoamyl furfurylpropionate; Isopentyl-2-furanbutyrate CAS No.: CoE No.:

7779‑66‑0 2080

FL No.: 13.021 EINECS No.: n/a

FEMA No.: JECFA No.:

2070 1516

NAS No.:

2070

Description: Isoamyl 4(2-furan)butyrate has a sweet-buttery, fruity odor and a caramel-like aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.355 mg

IOFI: Artificial

Empirical Formula/MW: C13H20O3/224.30 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

5.0 Pale-yellowish liquid 95% 263–265°C

Refractive index Solubility Specific gravity

1.551–1.555 (20°C) Insoluble in water; soluble in alcohol 0.975–0.981 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.05 1.73 1.30

Max. 0.10 3.20 1.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.03 0.28 2.07

Max. 3.05 3.05 2.70

ISOAMYL HEXANOATE

967

Synthesis: From furfural. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL 3-(2-FURAN)PROPIONATE Synonyms: 2-Furanpropionic acid, isoamylester; Isoamyl furfurhydracrylate; α-Isoamyl furfurylacetate; Isopentyl-2-furanpropionate; Isoamyl 3-(2-furan)propionate; 3-Methylbutyl furan-2-propionate CAS No.: CoE No.:

7779‑67‑1 2092

FL No.: 13.023 EINECS No.: 231‑932‑8

FEMA No.: JECFA No.:

2071 1515

NAS No.:

2071

Description: Isoamyl 3-(2-furan)propionate has a sweet, green, slightly floral odor with a distinct fruital note and a similar flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.202 mg

IOFI: Artificial

Empirical Formula/MW: C12H18O3/210.27 Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

5.0 96% 258°C

Refractive index Specific gravity

1.549–1.557 (20°C) 0.987–0.993 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.05 8.05 0.10 1.20

Max. 0.10 13.65 0.10 3.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.05 0.15 8.03

Max. 0.10 0.37 13.65

Synthesis: From furfurhydracrylic acid with isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL HEXANOATE Synonyms: Isoamyl caproate; Isoamyl capronate; Isoamyl hexylate; Hexanoic acid, isopentyl ester; Hexanoic acid, 3-methylbutyl ester; Isoamyl hexanoate; Isopentyl hexanoate; Isopentyl-n-hexanoate; 3-Methylbutyl hexanoate CAS No.: CoE No.:

2198‑61‑0 320

FL No.: 09.070 EINECS No.: 218‑600‑8

FEMA No.: JECFA No.:

2075 46

NAS No.:

2075

Description: Isoamyl hexanoate has an apple, pineapple, fruity, green, sweet odor. Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

ISOAMYL ISOTHIOCYANATE

968

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.843 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.29 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C11H22O2 222°C

Specific gravity

1.418–1.422 (25°C) Soluble in alcohol (1:3 in 80% alcohol) and fixed oils; insoluble in water, glycerin and propylene glycol 0.858–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 3.16 22.54 0.60 4.14

Max. 10.00 5.47 46.24 10.00 6.68

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 6.26 0.83 1.91

Max. 2.54 6.28 1.42 3.07

Synthesis: By esterification of caproic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, green, pineapple with a waxy nuance. Natural occurrence: Reported found in rind of California orange, apple, apricot, banana, grapefruit peel, grapes, pineapple, strawberry, cheeses, beer, cognac, rum, whiskies, sherry, grape wines, passion fruit, plum, brandy (plum, pear and apple), strawberry and bilberry wine, cherimoya, and mastic gum leaf and fruit oil.

ISOAMYL ISOTHIOCYANATE Synonyms: 1-Isothiocyanato-3-methylbutane; 1-isothiocyanato-3-methylCAS No.: CoE No.:

628‑03‑5 n/a

FL No.: EINECS No.

3-Methylbutyl

n/a n/a

isothiocyanate;

FEMA No.: JECFA No.:

4423 1887

Isopentyl

isothiocyanate;

NAS No.:

Butane,

n/a

Description: Colorless to yellow liquid; sharp green, irritating aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.024 mg

IOFI: n/a

ISOAMYL ISOVALERATE

969

Empirical Formula/MW: S

N

C6H11NS/129.23 C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Boiling point Refractive index

80–82°C (12 mmHg) 183–184°C 1.493–1.499 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.939–0.945 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Condiment/relishes Other grains Seasonings/flavors

Usual 2.00 0.10 0.10

Max. 10.00 0.50 0.50

Food Category Snack foods Soups

Usual 0.10 0.10

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL ISOVALERATE Synonyms: Isopentyl isovalerate; iso-Amyl isovalerate; Apple essence; Apple oil; Butanoic acid, 3-methyl-, 3-methylbutyl ester; Isoamyl isovalerate; Isoamyl valerianate; Isopentyl 3-methylbutyrate; Isovaleric acid, isopentyl ester; 3-Methylbutyl isovalerate; 3-Methylbutyl 3-methylbutanoate; 3-Methylbutyl 3-methylbutyrate; Solusterol CAS No.: CoE No.:

659‑70‑1 458

FL No.: 09.463 EINECS No.: 211‑536‑1

FEMA No.: JECFA No.:

2085 50

NAS No.:

2085

Description: Isoamyl isovalerate has a fruity, sweet, apple, apricot, mango-characteristic fruity odor and sweet-apple-like flavor. Consumption: Annual: 15250.00 lb

Individual: 0.01292 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev. 10 ppm; Food: 60 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 20.798 mg Empirical Formula/MW: C10H20O2/172.27

IOFI: Natural

ISOAMYL LAURATE

970 Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C10H20O2 192°C

Specific gravity

1.411–1.414 (25°C) Slightly soluble in propylene glycol; miscible in alcohol (1 mL in 6 mL 70% alcohol) and most fixed oils; insoluble in water 0.851–0.857 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 400.00 25.00 19.50 14.62 35.00

Max. 400.00 60.00 74.00 36.40 50.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 10.13 75.00 2.40 10.00

Max. 45.84 260.00 10.00 100.00

Synthesis: By passing vapors of isoamyl alcohol and isovaleric aldehyde over a copper–uranium-based catalyst at 240 to 280°C in the presence of hydrogen. Aroma threshold values: Detection: 20 ppb; aroma characteristics at 1.0% in ethanol: sweet, fruity, green apple and estry. Taste threshold values: Taste characteristics at 15 ppm: green, fruity, estry, apple, pineapple and tutti-frutti. Natural occurrence: Reported found in the ether oil from leaves of Eucalyptus microcorys, angelica root oil and mastic gum leaf and fruit oils. Also reported in wine, oil of hop, olive oil, banana, tomato, peppermint and spearmint oil, beer, rum, whiskies, cider, sherry, plum, quince, cherimoya and lamb’s lettuce.

ISOAMYL LAURATE Synonyms: Isoamyl dodecanoate; Isoamyl dodecylate; Dodecanoic acid, 3-methylbutyl ester; Isoamyl laurate; Isopentyl laurate; Lauric acid, isopentyl ester; 3-Methylbutyl dodecanoate CAS No.: CoE No.:

6309‑51‑9 379

FL No.: 09.103 EINECS No.: 228‑626‑1

FEMA No.: JECFA No.:

2077 182

NAS No.:

2077

Description: Isoamyl laurate has a very faint, oily, fatty odor; fatty flavor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.404 mg

IOFI: Nature Identical

Empirical Formula/MW: C17H34O2/270.45 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless, oily liquid 97% 190°C (20 mmHg)

Refractive index Solubility Specific gravity

1.400–1.405 (20°C) Insoluble in water; soluble in alcohol 0.853–0.859 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.93 1.90

Max. 4.60 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.76 1.93

Max. 2.64 4.60

ISOAMYL OCTANOATE

971

Synthesis: n/a Aroma threshold values: Aroma characteristics at 5.0%: winey, woody, alcoholic, fatty, creamy, whiskey with a fresh yeasty nuance. Taste threshold values: Taste characteristics at 10 ppm: fatty mouthfeel, whiskey and fermented. Natural occurrence: Reported found at the 3% level in fusel oil from raisins, in grapes, beer, cognac, brandy, rum, malt whiskey, port and sparkling wine, plum wine, babaco fruit (Carica pentagona Heilborn) and sea buckthorn (Hippophae rhamnoides L.).

ISOAMYL NONANOATE Synonyms: Isoamyl nonylate; Isoamyl pelargonate; Isoamyl nonanoate; Isoamyl nonoate; Isopentyl nonanoate; 3-Methylbutyl nonanoate; Nonanoic acid, 3-methylbutyl ester CAS No.: CoE No.:

7779‑70‑6 391

FL No.: 09.110 EINECS No.: 231‑933‑3

FEMA No.: JECFA No.:

2078 48

NAS No.:

2078

Description: Isoamyl nonanoate has a nutty, oily, apricot-like odor and a fruity, winy, cognac-rum flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 3.109 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless, oily liquid 96% 260–265°C

Refractive index Solubility Specific gravity

1.427–1.431 (20°C) Insoluble in water; soluble in alcohol 0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 14.25 6.25

Max. 2.50 22.50 9.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.00 5.00 11.40

Max. 28.00 6.50 17.50

Synthesis: From isoamyl alcohol and pelargonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, strawberry, beer and sparkling wine.

ISOAMYL OCTANOATE Synonyms: Isoamyl caprylate; Isoamyl cotylate; Isoamyl octanoate; Isopentyl octanoate; 3-Methylbutyl octanoate; Octanoic acid, isopentyl ester; Octanoic acid, 3-methylbutyl ester CAS No.: CoE No.:

2035‑99‑6 401

FL No.: 09.120 EINECS No.: 218‑004‑8

FEMA No.: JECFA No.:

2080 47

NAS No.:

2080

Description: Isoamyl octanoate has a fruity odor. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

ISOAMYL PHENYLACETATE

972

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.925 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 267–268°C

Specific gravity

1.425–1.429 (20°C) 1:7 in 80% alcohol; slightly soluble in propylene glycol; insoluble in glycerol and water 0.855–0.861 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 7.68 4.89 4.71

Max. 5.00 10.29 7.09 6.61

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.63 4.27 7.38

Max. 2.27 6.39 10.00

Synthesis: By esterification of octanoic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, fruity, waxy, pineapple, fruity and green with coconut and cognac nuances. Natural occurrence: Reported found in wine, banana, strawberry, apple, grape, cheeses, beer, cognac, rum, whiskies, cider, sherry, grape wines, plum brandy, mango, pear and apple brandy, strawberry wine, sea buckthorn (Hippophae rhamnoides L.) and mastic gum leaf and fruit oil.

ISOAMYL PHENYLACETATE Synonyms: Isoamyl α-toluate; Acetic acid, phenyl-, isopentyl ester; Benzeneacetic acid, 3-methylbutyl ester; Isoamyl phenylacetate; Isopentyl phenylacetate; 3-Methylbutyl benzeneacetate; Phenylacetic acid, isopentyl ester CAS No.: CoE No.:

102‑19‑2 2161

FL No.: 09.789 EINECS No.: 203‑012‑6

FEMA No.: JECFA No.:

2081 1014

NAS No.:

2081

Description: Isoamyl phenylacetate has a sweet, pleasant odor reminiscent of cocoa with a slight birch-tar undertone. Consumption: Annual: 866.67 lb

Individual: 0.0007344 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.076 mg Empirical Formula/MW: C13H18O2/206.28

IOFI: Natural

ISOAMYL PROPIONATE

973

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

97% (sum of n-amyl and isoamyl esters) 268°C

Assay (min) Boiling point

Specific gravity

1.483–1.490 (20°C) Insoluble in water; soluble in oils; soluble 1:1 in 95% alcohol 0.975–0.981 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 14.30 13.75 3.10

Max. 10.00 21.88 19.74 6.95

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 4.55 10.75

Max. 0.78 5.98 16.28

Synthesis: By esterification of phenylacetic acid with isoamyl alcohol in the presence of concentrated sulfuric acid; by heating benzyl nitrile and isoamyl alcohol in the presence of excess concentrated H2SO4. Aroma threshold values: Aroma characteristics at 1%: sweet, honey, chocolate with a rosy floral nuance. Taste threshold values: Taste characteristics at 5 to 10 ppm: warm rosy honey with phenyl chocolate nuances and dried fruit notes. Natural occurrence: Reported found in peppermint oil.

ISOAMYL PROPIONATE Synonyms: 1-Butanol, 3-methyl-, 1-propanoate; 1-Butanol, 3-methyl-, propanoate; Isoamyl propanoate; Isoamyl propionate; Isopentyl alcohol, propionate; Isopentyl propanoate; Isopentyl propionate; 3-Methyl-1-butanol propanoate; 3-Methylbutyl propanoate; 3-Methylbutyl propionate; Propionic acid, isopentyl ester CAS No.: CoE No.:

105‑68‑0 417

FL No.: 09.136 EINECS No.: 203‑322‑1

FEMA No.: JECFA No.:

2082 44

NAS No.:

2082

Description: Isoamyl propionate has a pineapple–apricot odor. The taste is somewhat harsh when freshly distilled, but subsequently yields a pleasant apricot–plum, bittersweet flavor. Consumption: Annual: 2333.33 lb

Individual: 0.001977 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 7.137 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 160°C

Specific gravity

1.4050–1.4090 (25°C) 1:3 in 70% alcohol; insoluble in water, propylene glycol and glycerin; soluble in most fixed oils 0.866–0.871 (25°C)

ISOAMYL PYRUVATE

974 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.77 34.27 206.20 17.01

Max. 11.67 53.46 206.20 24.92

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 37.84 9.14 8.94 22.17

Max. 52.84 50.50 14.59 38.30

Synthesis: By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: Detection: 8.6 to 43 ppb; aroma characteristics at 2.0%: sweet, estry, fruity apple, banana with a fresh green, slightly tropical nuance. Taste threshold values: Taste characteristics at 30 ppm: sweet, banana, fruity, tutti-frutti, apple, melon, tropical and pineapple-like. Natural occurrence: Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop oil, beer, cognac, rum, cider, red and white wine, apple wine and brandy, cherimoya and custard apple.

ISOAMYL PYRUVATE Synonyms: Isoamyl α-ketopropionate; Isoamyl 2-oxopropanoate; Isoamyl pyruvate; Isopentyl pyruvate CAS No.: CoE No.:

7779‑72‑8 431

FL No.: 09.443 EINECS No.: 231‑934‑9

FEMA No.: JECFA No.:

2083 939

NAS No.:

2083

Description: Isoamyl pyruvate has a fresh, caramel-rum odor with fruity, floral undertones. Consumption: Annual: <1.00 lb

Individual: 0.0003417 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.038 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2001) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

97%

Boiling point Identification test

185°C IR spectra

Solubility (in ethanol) Specific gravity

1.417–1.424 (20°C) Insoluble in water; soluble in organic solvents, oils Miscible at room temperature 0.972–0.980 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.03 7.76 35.00

Max. 16.34 9.40 54.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.25 4.06 8.38

Max. 6.25 5.06 10.80

Synthesis: By air oxidation of boiling isoamyl lactate; also by reacting methyl magnesium iodide over isoamyl α-hydroxy isobutyrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBORNEOL

975

ISOAMYL SALICYLATE Synonyms: Isoamyl 2-hydroxybenzoate; Isoamyl o-hydroxybenzoate; Amyl salicylate (commercially name); Benzoic acid, 2-hydroxy-, 3-methylbutyl ester; 2-Hydroxybenzoic acid, 3-methylbutyl ester; Isoamyl salicylate; Isopentyl-2-hydroxyphenyl methanoate; Isopentyl salicylate; 3-Methylbutyl 2-hydroxybenzoate; Salicylic acid, isopentyl ester CAS No.: CoE No.:

87‑20‑7 435

FL No.: 09.751 EINECS No.: 201‑730‑4

FEMA No.: JECFA No.:

2084 903

NAS No.:

2084

Description: Isoamyl salicylate has a pleasant, sweet, slightly floral, herbaceous-green odor and a bittersweet taste reminiscent of strawberry. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 4 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.436 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H16O3/208.26

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

98% (sum of 2-methyl butyl, 3-methyl butyl, and n-pentyl isomers) 277°C

Assay (min) Boiling point

Specific gravity

1.505–1.509 (25°C) Miscible in alcohol (1:3 in 90% alcohol), chloroform, ether and most fixed oils; insoluble in glycerin, propylene glycol and water 1.047–1.053 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 1.65 0.25 1.02

Max. 2.00 2.64 0.25 3.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 1.01

Max. 2.49 1.99 2.99

Synthesis: By esterification of salicylic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: Aroma characteristics at 1.0%: sweet, floral, soapy, spicy with anise and wintergreen nuances. Taste threshold values: Taste characteristics at 5 ppm: floral, sweet, green, spicy anise and wintergreen-like. Natural occurrence: Reported found in Burley tobacco, grapes, black tea and rum.

ISOBORNEOL Synonyms: Isobornyl alcohol; Isocamphol; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, exo-; exo-2-Bornanol; alpha,beta-Camphol (dl-form); beta-Camphol (l-form); exo-2-Camphanol; Exoborneol; Exo-2-camphanol; Exo-1,7,7- trimetylbicyclo(2.2.1)heptan2-ol; 2-Hydroxybornane (d-form); exo-2-Hydroxy-1,7,7-trimethylnorbornane; Isoborneol; Isoborneol, dl-; Isoborneol, dl-; dl-Isoborneol; exo-1,7,7-Trimethylbicyclo(2.2.1)heptan-2-ol CAS No.: CoE No.:

124‑76‑5 2020

FL No.: 02.059 EINECS No.: 204‑712‑4

Description: Isoborneol has a piney, camphoraceous odor.

FEMA No.: JECFA No.:

2158 1386

NAS No.:

2158

ISOBORNYL ACETATE

976 Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.124 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance

White to off-white crystalline solid

Melting point

Boiling point

214°C

Solubility

212–214°C Soluble in ethanol; slightly soluble in propylene glycol; very soluble in water; insoluble in vegetable oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 12.96 7.50 17.41 14.78

Max. 17.55 7.50 25.88 20.69

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.13 5.14 10.78

Max. 0.13 6.25 15.56

Synthesis: By the hydrolysis of isobornyl acetate, or by catalytic reduction of camphor (both d- and l-isomers); the optically inactive compound can by prepared by treating camphene with a 1:1 mixture of sulfuric acid and glacial acetic acid and then hydrolyzing the isobornyl acetate. Aroma threshold values: Detection: 2.5 to 16 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil of Abies sibirica and a few other essences and in the essential oil from roots of Chamaeciparis formosensis. Also reported found in apple, papaya, blackberry, cinnamomum, ginger, thymus, cheeses, cognac, Ocimum basilicum, rosemary, temoe lawak (Curcuma xanthorriza Roxb.) turmeric, sage, clary sage, ashanti pepper, German chamomile oil, eucalyptus oil and mastic gum leaf oil.

ISOBORNYL ACETATE Synonyms: 2-Camphanyl acetate; Acetic acid, isobornyl ester; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, exo-; Exo1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate; Isoborneol, acetate; Isobornyl acetate; Pichtosin; Pichtosine CAS No.: CoE No.:

125‑12‑2 2066

FL No.: 09.218 EINECS No.: 204‑727‑6

FEMA No.: JECFA No.:

2160 1388

NAS No.:

2160

Description: Isobornyl acetate has a pleasant, camphor-like odor reminiscent of some varieties of pine needles and hemlock and a fresh, burning taste. Consumption: Annual: 750.00 lb

Individual: 0.0006355 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.537 mg

IOFI: Nature Identical

ISOBORNYL FORMATE

977

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to very pale straw colored liquid

Solubility

Assay (min)

97%

Specific gravity

Boiling point

227°C

Other requirements

1.462–1.465 (20°C) 1:3 in 70% alcohol; slightly soluble in propylene glycol; insoluble in glycerin and water 0.979–0.984 (25°C) Minimum assay value may include small amounts of bornyl acetate

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.36 4.80 4.81

Max. 10.61 6.79 7.49

Food Category Nonalcoholic beverages Soft candy

Usual 1.36 4.73

Max. 2.40 9.10

Synthesis: By treatment of camphene with acetic acid, usually in the presence of a catalyst; also by acetylation of isoborneol; depending on the starting material (d-camphene or l-camphene), the resulting acetate may exhibit slight optical activity; the commercial product is considered to be optically inactive. Aroma threshold values: Aroma characteristics at 1.0%: camphoraceous woody, sweet, citrus and herbal with “Irish Spring” soapy nuances. Taste threshold values: Taste characteristics at 2 to 10 ppm: camphoraceous, woody, terpy and piney with a spicy, herbal and slightly citrus nuance. Natural occurrence: Reported found in thymus, Parmesan cheese, dill herb, Ocimum basilicum, rosemary and custard apple.

ISOBORNYL FORMATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, exo-; Exo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl formate; Isobornyl formate; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, 2-formate(1R,2R,4R)CAS No.: CoE No.:

1200‑67‑5 565

FL No.: 09.176 EINECS No.: 214‑853‑3

FEMA No.: JECFA No.:

2162 1390

NAS No.:

2162

Description: Isobornyl formate has a characteristic aromatic, pine needles odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.690 mg Empirical Formula/MW:

C11H18O2/182.26

IOFI: n/a

ISOBORNYL ISOVALERATE

978 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 94–95°C (15 mmHg)

Specific gravity

1.469–1.473 (20°C) Insoluble in water; soluble in most organic solvents 1.011–1.017 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.11 1.38 9.00

Max. 2.32 3.23 18.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 1.25

Max. 4.20 2.38

Synthesis: By reaction of formic acid with camphene in the presence of a catalyst; also in the absence of a catalyst; the resulting products do not exhibit well-defined optical characteristics. The corresponding optically active esters have been prepared from d- or l-camphene and formic acid in the presence of phthalic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBORNYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, exo-; Exo-bornyl isovalerate; Isobornyl isovalerate; Butanoic acid, 3-methyl-, (1R,2R,4R)-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, relCAS No.: CoE No.:

7779‑73‑9 452

FL No.: 09.457 EINECS No.: 231‑935‑4

FEMA No.: JECFA No.:

2166 1394

NAS No.:

2166

Description: Isobornyl isovalerate has a warm, herbaceous, camphoraceous odor; slightly green and woody aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.604 mg

IOFI: Artificial

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 266–269°C

Specific gravity

1.463–1.469 (20°C) Insoluble in water; soluble in oils and ethanol 0.900–0.906 (25°C)

ISOBORNYL PROPIONATE

979

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.17 1.52 10.00

Max. 3.41 2.52 19.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.48 2.30

Max. 1.53 4.62

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lovage root.

ISOBORNYL PROPIONATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, propanoate, exo-; Exo-1,7, 7-trimethylbicyclo(2.2.1)hept-2-yl propionate; Isoborneol, propionate; Isobornyl propionate; Bicylco(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, 2-propanoate, (1R,2R,4R)CAS No.: CoE No.:

2756‑56‑1 412

FL No.: 09.131 EINECS No.: 220‑410‑5

FEMA No.: JECFA No.:

2163 1391

NAS No.:

2163

Description: Isobornyl propionate has a characteristic, definite turpentine odor, but less pungent than the corresponding acetate. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW:

C13H22O2/210.32

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

<1.0 Colorless, oily liquid 97%

Refractive index Solubility Specific gravity

Boiling point

245°C

Other requirements

1.461–1.465 (20°C) Soluble in water, oils, and ethanol 0.968–0.971 (25°C) Minimum assay value may include small amounts of bornyl propionate

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.78 0.33 3.05

Max. 2.31 1.27 5.86

Synthesis: From isoborneol and propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil.

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.95 0.24 0.72

Max. 2.95 1.11 1.73

ISOBUTYL ACETATE

980

ISOBUTYL ACETATE Synonyms: Acetic acid, isobutyl ester; Acetic acid, 2-methylpropyl ester; Isobutyl acetate; Isobutyl ethanoate; 2-Methylpropyl acetate; 2-Methyl-1-propyl acetate; beta-Methylpropyl ethanoate; 2-Methylpropyl ethanoate CAS No.: CoE No.:

110‑19‑0 195

FL No.: 09.005 EINECS No.: 203‑745‑1

FEMA No.: JECFA No.:

2175 137

NAS No.:

2175

Description: Isobutyl acetate has a fruity (currant–pear), floral (hyacinth–rose) odor and a characteristic ether-like, slightly bitter flavor. Consumption: Annual: 24166.67 lb

Individual: 0.02048 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 150 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.061 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% C6H12O2 116°C

Specific gravity

1.389–1.392 (25°C) Soluble in alcohol, fixed oils and propylene glycol; 1 mL of 180 mL of water 0.862–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 10.00 21.19 1.60 509.10 11.23

Max. 20.00 39.06 5.40 547.20 21.87

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 34.21 4.57 5.54 25.43

Max. 77.03 23.27 13.06 43.51

Synthesis: By direct esterification of isobutyl alcohol with acetic acid. Aroma threshold values: Detection: 65 to 880 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet fruity with a banana tutti-frutti note. Natural occurrence: Reported found in, apple, apricot, banana, currants, guava, grapes, melon, pear, blackcurrant, papaya, pineapple, strawberry, vinegar, wheat bread, Parmesan and Gruyere cheese, beef fat, beer, cognac, rum, cider, whiskies, sherry, grape wines, port, olive, cocoa, passion fruit, plum, starfruit, bantu beer, plum and grape brandy, mango, tamarind, apple brandy, figs, plum wine, litchi, sake, nectarine, naranjilla fruit, Cape gooseberry and Roman chamomile oil.

ISOBUTYL ACETOACETATE Synonyms: Isobutyl-β-ketobutyrate; Isobutyl-3-oxobutanoate; Butanoic acid, 3-oxo-, 2-methylpropyl ester; Isobutyl acetoacetate; 2-Methylpropyl 3-oxobutanoate CAS No.: CoE No.:

7779‑75‑1 242

FL No.: 09.404 EINECS No.: 231‑937‑5

FEMA No.: JECFA No.:

2177 597

NAS No.:

2177

Description: Isobutyl acetoacetate has a sweet, winy, brandy-like odor and a sweet and slightly fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00007203 mg/kg/day

ISOBUTYL ALCOHOL

981

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995). Trade association guidelines: FEMA PADI: 4.394 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 98% 196°C; 84.5°C (11 mmHg)

Refractive index Solubility Specific gravity

1.422–1.432 (20°C) Insoluble in water; soluble in alcohol 0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 23.31 8.90 25.25

Max. 27.38 11.25 33.25

Food Category Nonalcoholic beverages Soft candy

Usual 3.15 21.69

Max. 4.35 28.31

Synthesis: From isobutyl acetate by heating in the presence of sodium isobutylate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBUTYL ALCOHOL Synonyms: 2-Methylpropanol; Fermentation butyl alcohol; 1-Hydroxymethylpropane; Isobutanol; Isobutyl alcohol; Isopropylcarbinol; 2-Methylpropanol-1; 2-Methyl-1-propanol; 2-Methylpropan-1-ol; 2-Methylpropyl alcohol-; Propanol, 2-methylCAS No.: CoE No.:

78‑83‑1 49

FL No.: 02.001 EINECS No.: 78‑83‑1

FEMA No.: JECFA No.:

2179 251

NAS No.:

2179

Description: Isobutyl alcohol has a penetrating, wine-like, disagreeable odor. Consumption: Annual: 5633.33 lb

Individual: 0.004774 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 25 ppm FDA: 21 CFR 172.515, 172.859, 172.869 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.908 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10O/74.12 Specifications: (FCC, 1996) Acid value (max)

2.0

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay (min)

98% C4H10O

Specific gravity

108°C Miscible in alcohol, ether and 1 mL in 140 mL of water 0.799–0.801 (25°C)

ISOBUTYL ANGELATE

982 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum

Usual 10.00 19.55 1.10 0.50

Max. 20.00 30.94 1.10 0.50

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.50 24.25 7.50 24.55

Max. 18.50 35.40 12.38 34.12

Synthesis: From isobutylene; by reduction of isobutyraldehyde with sodium amalgam or in the presence of a catalyst; by fermentation of isobutyraldehyde; isolated during fermentation of carbohydrates Aroma threshold values: Detection: 360 ppb to 3.3 ppm Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Java citronella, tea, Eucalyptus amygdalina. Also reported in apple and currant aromas; in apricots, banana, sweet cherry, orange, grapefruit and tangerine juice, berries, guava, grapes, melon, papaya, pear, pineapple, leek, peas, rutabaga, tomato, ginger, spearmint oil, vinegar, breads, cheeses, milk, fish oil, meats, hop oil, beer, cognac, rum, whiskies, sherry, cider, grape wines, cocoa, tea, coffee, nuts, oats, soybean, avocado, olive, passion fruit, plum, beans, mango, starfruit, bantu beer, plum brandy, tamarind, fig, cardamom, gin, quince, radish, prickly pear, litchi, sukiyaki, lovage leaf, buckwheat, sweet corn, laurel, malt, wort, elderberry juice, dried bonito, krill, kiwifruit, loquat, fruit brandies and wines, endive, shrimp, truffle, red currants, Roman chamomile oil and other sources.

ISOBUTYL ANGELATE Synonyms: Isobutyl cis-α,β-dimethylacrylate; Isobutyl cis-2-methyl-2-butenoate; Isobutyl cis-α-methyl-crotonate; 2-Butenoic acid, 2-methyl-, 2-methylpropyl ester, (2Z)-; Isobutyl angelate; Isobutyl 2-methylisocrotonate CAS No.: CoE No.:

7779‑81‑9 247

FL No.: 09.408 EINECS No.: 231‑941‑7

FEMA No.: JECFA No.:

2180 1213

NAS No.:

2180

Description: Isobutyl angelate has a winey, fruity aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.043 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H16O2/156.23

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 176–177°C

Specific gravity

1.438–1.446 (20°C) Insoluble in water; soluble in oils and ethanol 0.874–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 2.05 8.00

Max. 7.00 3.25 9.00

Synthesis: By esterification of isobutyl alcohol with angelic acid.

Food Category Nonalcoholic beverages Soft candy

Usual 1.05 5.50

Max. 1.75 6.80

ISOBUTYL BENZOATE

983

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, fruity, sweet, oily, spicy, dill, pepper, caraway and chamomile. Natural occurrence: Reported found in the essential oil of Roman chamomile.

ISOBUTYL ANTHRANILATE Synonyms: Isobutyl 2-aminobenzoate; Isobutyl o-aminobenxoate; Benzoic acid, 2-amino-, 2-methylpropyl ester; Isobutyl anthranilate; 2-Methylpropyl 2-aminobenzoate CAS No.: CoE No.:

7779‑77‑3 253

FL No.: 09.718 EINECS No.: 231‑938‑0

FEMA No.: JECFA No.:

2182 1537

NAS No.:

2182

Description: Isobutyl anthranilate has a faint, orange-flower odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.843 mg

IOFI: Artificial

Empirical Formula/MW:

C11H15O2N/193.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

96% 169–170°C

Specific gravity

1.534–1.540 (20°C) Insoluble in water; soluble in oils and ethanol 1,057–1.063 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 8.87 9.39 4.15

Max. 3.00 14.27 10.75 7.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.51 3.22 10.07

Max. 8.00 4.30 14.64

Synthesis: By heating the anhydride of N-carboxyl anthranilic acid with sodium isobutoxide and, subsequently, hydrolyzing the reaction product. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: sweet fruity, grape-like, with a floral honey background. Natural occurrence: Not reported found in nature.

ISOBUTYL BENZOATE Synonyms: Benzoic acid, isobutyl ester; Benzoic acid, 2-methylpropyl ester; Isobutyl benzoate; 2-Methylpropyl benzoate CAS No.: CoE No.:

120‑50‑3 567

FL No.: 09.757 EINECS No.: 204‑401‑3

FEMA No.: JECFA No.:

2185 856

NAS No.:

2185

Description: Isobutyl benzoate has a green, floral-leafy odor reminiscent of rose and geranium. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

ISOBUTYL 2-BUTENOATE

984

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.047 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 240°C

Specific gravity

1.489–1.496 (20°C) Soluble in organic solvents and oils; insoluble in water; miscible with alcohol at room temperature 0.994–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.18 6.17 12.00

Max. 23.48 8.12 21.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.07 11.23

Max. 8.54 15.80

Synthesis: From benzoic acid and isobutyl alcohol in the presence of HCl catalyst, or by ester exchange between methylbenzoate and isobutyl alcohol in the presence of potassium isobutylate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: chemical with a sweet, fruity nuance. Natural occurrence: Reported found in cocoa, banana, cherry, papaya, beer and cider.

ISOBUTYL 2-BUTENOATE Synonyms: Isobutyl crotonoate; 2-Butenoic acid, 2-methylpropyl ester; Isobutyl 2-butenoate; 2-Methylpropyl 2-butenoate CAS No.: CoE No.:

589‑66‑2 10706

FL No.: 09.273 EINECS No.: 209‑658‑5

FEMA No.: JECFA No.:

3432 1206

NAS No.:

3432

Description: Isobutyl 2-Butenoate has a fruity, powerful odor. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.938 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Natural

ISOBUTYL BUTYRATE

985

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95% C8H14O2

Specific gravity

1.426–1.430 (20°C) Soluble in alcohol, propylene glycol and most fixed oils; slightly soluble in water 0.880–0.900 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Hard candy

Usual 5.00 5.60 3.00 5.00

Max. 5.00 5.60 3.00 5.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 3.00 3.00 0.06 5.00

Max. 3.00 3.00 0.60 5.00

Synthesis: By heating the corresponding acid and alcohol with sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: waxy, fruity, sweet with apple and pineapple nuances. Natural occurrence: Reported found in grapes, mango and Roman chamomile oil.

ISOBUTYL BUTYRATE Synonyms: 2-Methyl propanyl butyrate; Butanoic acid, 2-methylpropyl ester; Butyric acid, isobutyl ester; Isobutyl butanoate; Isobutyl butyrate; Isobutyl n- butyrate; 2-Methylpropyl butanoate; 2-Methylpropyl butyrate CAS No.: CoE No.:

539‑90‑2 269

FL No.: 09.043 EINECS No.: 208‑729‑8

FEMA No.: JECFA No.:

2187 158

NAS No.:

2187

Description: Isobutyl butyrate has a fruity, ethereal odor reminiscent of apple or pineapple and a sweet flavor reminiscent of rum. Consumption: Annual: 140.00 lb

Individual: 0.0001186 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.275 mg

IOFI: Natural

Empirical Formula/MW: C8H16O2/144.21

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 157°C

Specific gravity

1.402–1.405 (25°C) 1:8 in 60% alcohol; soluble in alcohol and most fixed oils; slightly soluble in water; insoluble in glycerin 0.858–0.863 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.85 21.60 12.86 8.90

Max. 2.79 29.88 18.20 14.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.26 5.92 21.49

Max. 0.47 9.31 29.29

ISOBUTYL CINNAMATE

986

Synthesis: By esterification of butyric acid with isobutyl alcohol in the presence of concentrated H2SO4, or by enzymatic action of hog pancreas on a mixture of isobutyl alcohol and butyric acid in the absence of water. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, fruity, pineapple, apple, bubble gum and tutti-frutti. Natural occurrence: Reported found in apricot, banana, apple, strawberry, blue and Gruyere cheeses, cognac, port wine, rum, honey, olive, passion fruit, plum, beans, mushrooms, mango, apple brandy, quince, cherimoya, kiwifruit and Chinese quince peel.

ISOBUTYL CINNAMATE Synonyms: Isobutyl-3-phenylpropenoate; Isobutyl-β-phenylacrylate; Cinnamic acid, isobutyl ester; Isobutyl cinnamate; Labdanol; 2-Methylpropyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester CAS No.: CoE No.:

122‑67‑8 327

FL No.: 09.734 EINECS No.: 204‑564‑0

FEMA No.: JECFA No.:

2193 664

NAS No.:

2193

Description: Isobutyl cinnamate has a fruity, balsamic, peach, sweet odor; sweet taste reminiscent of currant. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.039 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H16O2/204.27 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C13H16O2 271°C

Specific gravity

1.539–1.541 (25°C) 1:3 in 80% alcohol; miscible in chloroform, ether and fixed oils; insoluble in water 1.001–1.004 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.89 5.33 0.88 2.77

Max. 2.31 6.98 7.13 4.31

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.10 0.38 1.35 4.14

Max. 5.22 0.38 2.11 6.24

Synthesis: By heating cinnamyl chloride and isobutyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: balsamic, fruity and chemical-like. Natural occurrence: Reported found in kumquat peel oil.

2(4)-ISOBUTYL-4(2),6-DIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dimethyl isobutyl dihydro-1,3,5-dithiazine CAS No.: CoE No.:

101517‑87‑7 n/a

FL No.: 15.079 EINECS No.: n/a

FEMA No.: JECFA No.:

3781 1046

NAS No.: EAFUS No.:

n/a 977161‑98‑0

2-ISOBUTYL-4,5-DIMETHYLOXAZOLE

987

Description: A mixture consisting of primarily of 2-isobutyl-4,6-dimethyldihydro-1,3,5-dithiazine and 4-isobutyl-2,6-dimethyldihydro-1,3,5-dithiazine. Consumption: Annual: n/a

Individual: 0.0001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.129745 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C9H19NS2/205.39

S

H3C

S

N H

C H3

Specifications: (JECFA, 2008) Appearance

Clear to pale yellow liquid

Refractive index

Assay (min)

82%

Solubility

Boiling point

104–115°C (2.5 mmHg) 64% 2-Isobutyl-4,6-dimethyl; 18% 4-Isobutyl-2,6-dimethyl

Specific gravity

Other requirements

1.488–1.492 (20°C) Soluble in propylene glycol, triacetin; miscible in ethanol at room temperature 0.961–0.967 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confectionary, frosting Hard candy Meat products

Usual 0.50 0.50 1.00 0.50 0.50 0.50

Max. 5.00 5.00 20.00 5.00 5.00 5.00

Food Category Milk products Nut products Snack foods Soft candy Soups

Usual 0.05 0.50 0.50 0.50 0.10

Max. 1.00 5.00 5.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, peanut and yeast extract.

2-ISOBUTYL-4,5-DIMETHYLOXAZOLE Synonyms: 2-(2-Methylpropyl)-4,5-dimethyloxazole; 4,5-Dimethyl-2-isobutyl oxazole; CAS No.: CoE No.:

26131‑91‑9 n/a

FL No.: EINECS No.

13.195 n/a

Description: Yellowish liquid; burnt roasted aroma.

FEMA No.: JECFA No.:

4397 1556

NAS No.:

n/a

ISOBUTYL FORMATE

988

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.451 mg

IOFI: n/a

Empirical Formula/MW: H3C

H3C

N

C9H15ON/153.22

C H3

H3C

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 227°C 1.439–1.447 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.910–0.916 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 2.00 0.20 0.40 0.20 1.00 0.20 0.20 0.40 0.40 1.00 1.00 0.40

Max. 10.00 1.00 2.00 1.00 5.00 1.00 1.00 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.20 0.40 0.20 0.20 0.20 0.40 0.20 0.20 0.20 0.20

Max. 5.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, burnt type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in fried potato.

ISOBUTYL FORMATE Synonyms: Tetryl formate; Formic acid, isobutyl ester; Formic acid, 2-methylpropyl ester; Isobutyl formate; Iso-butyl formate; Isobutyl methanoate; 2-Methylpropyl formate; Tetryl formate CAS No.: CoE No.:

542‑55‑2 502

FL No.: 09.164 EINECS No.: 208‑818‑1

FEMA No.: JECFA No.:

2197 124

NAS No.:

2197

Description: Isobutyl formate has a fruity, ether-like odor and a sweet taste reminiscent of rum. Consumption: Annual: 30.00 lb

Individual: 0.00002542 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

ISOBUTYL-2-FURANPROPIONATE

989

Trade association guidelines: FEMA PADI: 2.453 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

97–98.2°C

Specific gravity

1.383–1.39 (20°C) Slightly soluble in water; miscible with alcohol and ether; soluble in organic solvents 0.876–0.886 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.67 9.77 4.67

Max. 5.00 16.03 5.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.76 7.27 9.12

Max. 7.08 7.27 16.06

Synthesis: From isobutyl alcohol and carbon monoxide in the presence of sodium isobutylate at 110°C and 400 atm. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: slightly sweet, fresh, gives lift, fruity. Natural occurrence: Reported found in pineapple, apple, vinegar, wheat bread, beer, cognac and rum.

ISOBUTYL-2-FURANPROPIONATE Synonyms: Isobutyl furfurylacetate; Isobutyl-3-(2-furyl)-propanoate; 2-Furanpropanoic acid, 2-methylpropyl ester; 2-Furanpropionic acid, isobutyl ester; Isobutyl 2-furanpropionate; Isobutyl furan-2-propionate; Isobutyl furylpropionate; 2-Methylpropyl 2-furanpropanoate CAS No.: CoE No.:

105‑01‑1 2093

FL No.: 13.024 EINECS No.: 203‑261‑0

FEMA No.: JECFA No.:

2198 1514

NAS No.:

2198

Description: Isobutyl-2-furanpropionate has a fruity, winey, brandy-like aroma. Consumption: Annual: 133.33 lb

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.770 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O3/196.24 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale, straw-yellow liquid

Solubility

Assay (min) Boiling point

96% 105°C (3 mmHg)

Specific gravity

1.531–1.537 (20°C) Very slightly soluble in water; soluble in ethanol 1.007–1.013 (25°C)

ISOBUTYL HEPTANOATE

990 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 49.05 25.75

Max. 5.00 61.19 41.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 29.58 14.76 25.05

Max. 48.33 23.78 39.50

Synthesis: By esterification of 2-furanpropionic acid with isobutanol. Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity, ripe pineapple, cherry, slightly cinnamon spicy, brown caramel and slightly balsamic. Taste threshold values: Taste characteristics at 10 ppm: winey, fruity pineapple, cherry and honey with slight spicy cinnamic and berry nuances. Natural occurrence: Not reported found in nature.

ISOBUTYL HEPTANOATE Synonyms: Isobutyl heptoate; Isobutyl heptylate; Isobutyl heptanoate; Heptanoic acid, isobutyl ester; Heptanoic acid, 2-methylpropyl ester; 2-Methylpropyl heptanoate CAS No.: CoE No.:

7779‑80‑8 364

FL No.: 09.092 EINECS No.: 231‑940‑1

FEMA No.: JECFA No.:

2200 172

NAS No.:

2200

Description: Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.595 mg

IOFI: n/a

Empirical Formula/MW: C11H22O2/186.29 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 98% 209°C

Solubility Specific gravity

Soluble in most organic solvents 0.8593 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 13.50 5.50 20.00

Max. 30.75 11.50 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.25 11.00

Max. 1.65 25.75

Synthesis: By direct esterification of heptanoic acid with isobutyl alcohol or by treating heptanoic acid and isobutyl alcohol in the presence of defatted Chelidonium majus seeds at 20°C for 3 days. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cognac, weinbrand brandy and Chinese quince peel.

ISOBUTYL ISOBUTYRATE

991

ISOBUTYL HEXANOATE Synonyms: Isobutyl caproate; Isobutyl capronate; Isobutyl hexylate; Hexanoic acid, isobutyl ester; Hexanoic acid, 2-methylpropyl ester; Isobutyl hexanoate; 2-Methylpropyl hexanoate CAS No.: CoE No.:

105‑79‑3 314

FL No.: 09.064 EINECS No.: 203‑332‑6

FEMA No.: JECFA No.:

2202 166

NAS No.:

2202

Description: Apple, fruity odor with cocoa-like undertone. Consumption: Annual: 30.00 lb

Individual: 0.00002542 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.235 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear, colorless to yellowish liquid 98% 200°C

Refractive index Solubility Specific gravity

1.410–1.418 (20°C) 1:2 in 80% alcohol 0.854–0.858 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 11.42 14.31 4.71 10.00

Max. 15.89 14.31 7.29 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.08 2.73 9.75

Max. 0.13 4.44 12.04

Synthesis: By direct esterification. Aroma threshold values: Aroma characteristics at 2.0%: sweet, estry, fruity pineapple, green apple, peach and tropical. Taste threshold values: Taste characteristics at 10 ppm: fruity, sweet, pineapple, green, tropical and estry. Natural occurrence: Reported found in banana, grapes, apple, apricot, beer, rum, cognac, malt whiskey, cider, sherry, grape wines, passion fruit, apple brandy, plum wine, quince, sea buckthorn (Hippophae rhamnoides L.), spineless monkey orange and Chinese quince peel.

ISOBUTYL ISOBUTYRATE Synonyms: Isobutyl isobutanoate; Isobutyl isobutyrate; Isobutyric acid, isobutyl ester; 2-Methylpropyl isobutyrate; 2-Methylpropyl 2-methylpropanoate; 2-Methylpropyl 2-methylpropionate; Propanoic acid, 2-methyl-, 2-methylpropyl ester CAS No.: CoE No.:

97‑85‑8 292

FL No.: 09.417 EINECS No.: 202‑612‑5

FEMA No.: JECFA No.:

2189 194

NAS No.:

2189

Description: Isobutyl isobutyrate has an odor and taste reminiscent of pineapple. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

ISOBUTYL ISOTHIOCYANATE

992 Trade association guidelines: FEMA PADI: 4.170 mg

IOFI: Natural

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Acid value (max) Appearance

1.0 Colorless to pale-yellow liquid

Melting point Refractive index

Assay (min)

98%

Solubility

Boiling point

144–151°C

Specific gravity

80 to -81°C 1.396–1.402 (20°C) Insoluble in water; soluble in organic solvents 0.850–0.85775 (0°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 21.79 5.42

Max. 15.00 34.92 15.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.45 6.41 18.84

Max. 8.54 7.79 27.57

Synthesis: By catalytic reaction passing vapors of isobutyl alcohol over CuO + Al2O3, ZnO + Al2O3, or CuO + ZnO + Al2O3 at 350 to 400°C under pressure. Aroma threshold values: Detection: 36 ppb to 4.37 ppm; aroma characteristics at 1.0%: sweet, estry and fruity, winey, plum, apple and banana-like Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of hops, grapes, apricot, banana, melon, strawberry, cider, passion fruit wine, sherry, grape wines, whiskey, olive, quince, plum wine, laurel, myrtle leaf and berry, Chinese quince and Roman chamomile oil.

ISOBUTYL ISOTHIOCYANATE Synonyms: 2-Methyl-1-propyl isothiocyanate; 2-Methylpropyl isothiocyanate; 1-Isothiocyanato-2-methylpropane; Isothiocyanic acid, isobutyl ester; Propane, 1-isothiocyanato-2-methyl- (9CI); i-Butyl isothiocyanate CAS No.: CoE No.:

591‑82‑2 n/a

FL No.: EINECS No.

n/a 209‑733‑2

FEMA No.: JECFA No.:

4424 1886

NAS No.:

n/a

Description: Colorless to yellow liquid; green, pungent aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.214 mg

IOFI: n/a

Empirical Formula/MW: S N

C5H9NS/115.20 C H3 H3C

2-ISOBUTYL-3-METHOXYPYRAZINE

993

Specifications: (JECFA, 2008) Assay (min)

97%

Boiling point Refractive index

72–73°C (30 mmHg) 160–162°C 1.491–1.499 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.935–0.945 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 2.00 5.00 1.00 1.00

Max. 10.00 5.00 20.00 25.00 10.00 10.00

Food Category Nut products Other grains Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 0.10 0.50 0.50 1.00 0.50

Max. 5.00 0.50 2.50 5.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Very high strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found nature.

2-ISOBUTYL-3-METHOXYPYRAZINE Synonyms: 2-Methoxy-3-(2-methylpropyl)pyrazine; 2-Isobutyl-3-methoxypyrazine; 3-Isobutyl-2-methoxypyrazine; 2-Methoxy-3isobutylpyrazine; 2-Methoxy-3-(2-methylpropyl)pyrazine; Pyrazine, 2-methoxy-3-(2-methylpropyl)CAS No.: CoE No.:

24683‑00‑9 11338

FL No.: 14.043 EINECS No.: 246‑402‑1

FEMA No.: JECFA No.:

3132 792

NAS No.:

3132

Description: 2-Isobutyl-3-methoxypyrazine has a green bell pepper, green pea odor. Diluted water solutions of this compound exhibit a characteristic odor of green bell peppers. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14ON2/166.22

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95%

Solubility

1.487–1.497 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature

2-ISOBUTYL-3-METHYLPYRAZINE

994 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy

Usual 0.10 0.38 0.10 0.20 0.01 0.46

Max. 1.00 1.40 0.20 0.40 0.05 1.44

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Other grains Soft candy

Usual 0.72 0.01 0.10 0.56 0.10 0.50

Max. 3.00 0.05 0.21 2.44 0.25 1.64

Synthesis: By condensation of leucine amide with glyoxal followed by methylation with CH2H2. Aroma threshold values: Detection: 2 ppt to 10 ppb Taste threshold values: n/a Natural occurrence: Reported present in green bell pepper, coffee, galbanum oil, potato products, peas, grapes, lettuce, sherry, white wine, cocoa, beans, beetroot, passion fruit and okra.

2-ISOBUTYL-3-METHYLPYRAZINE Synonyms: 2-Methyl-3-isobutylpyrazine; 2-Isobutyl-3-methylpyrazine; 2-Methyl-3-(2-methylpropyl)pyrazine; Pyrazine, 2-methyl3-(2-methylpropyl)CAS No.: CoE No.:

13925‑06‑9 n/a

FL No.: 14.044 EINECS No.: 237‑693‑6

FEMA No.: JECFA No.:

3133 773

NAS No.:

3133

Description: 2-Isobutyl-3-methylpyrazine has extremely powerful herbaceous green earthy notes. Diluted water solutions exhibit a characteristic odor of green bell peppers. Consumption: Annual: <1.00 lb

Individual: 0.00001754 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.700 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14N2/150.22

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

98%

Solubility

1.488–1.498 (20°C) Soluble in water, oils and organic solvents; miscible in ethanol at room temperature

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 2.83 1.78 1.05

Max. 1.00 7.00 4.75 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.50 1.03 2.83

Synthesis: By condensation of ethylenediamine with 5-methyl-2,3-hexandione. Aroma threshold values: Detection: 13 to 35 ppb Taste threshold values: Taste characteristics at 35 ppm: herbaceous, green, earthy notes. Natural occurrence: Reported present in coffee, potato products, cooked beef, fried cured pork and roasted peanuts.

Max. 4.50 3.25 7.00

ISOBUTYLAMINE

995

cis- and trans-2-ISOBUTYL-4-METHYL-1,3-DIOXOLANE Synonyms: Z- and E-2-Isobutyl-4-methyl-1,3-dioxolane; Z- and E-3-Methylbutyraldehyde propylene glycol acetal; Isovaleraldehyde propyleneglycol acetal; 4-Methyl-2-(2-methylpropyl)-1,3-dioxolane; 2-Isobutyl-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 4-methyl-2-(2-methylpropyl)CAS No.: CoE No.:

18433‑93‑7 n/a

FL No.: 06.135 EINECS No.: 242‑309‑5

FEMA No.: JECFA No.:

4286 1732

NAS No.:

n/a

Description: Clear, colorless liquid; fruity, slightly fatty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.811 mg

IOFI: n/a

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

164–165°C

Specific gravity

1.412–1.420 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.895–0.902 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy Imitation dairy

Usual 5.00 15.00 1.00 1.00 1.00 10.00 1.00 1.00 1.00 5.00 0.50 5.00 1.00 20.00 1.00

Max. 10.00 50.00 50.00 50.00 100.00 50.00 50.00 50.00 100.00 20.00 20.00 20.00 50.00 100.00 100.00

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 2.00 0.10 1.00 5.00 5.00 1.00 1.00 1.00 0.10 0.10 1.00 1.00 10.00 1.00 0.80

Max. 10.00 20.00 100.00 50.00 50.00 100.00 50.00 50.00 20.00 20.00 100.00 100.00 100.00 50.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor, caramellic type Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBUTYLAMINE Synonyms: 1-Amino-2-methylpropane; 2-Methyl-1-aminopropane; 2-Methyl-1-propanamine; 2-Methylpropanamine; 2-Methylpropylamine; 3-Methyl-2-propylamine; iso-Butylamine; Monoisobutylamine; Valamine; 1-Propanamine, 2-methyl-; I-Butylamine

α-ISOBUTYLPHENETHYL ALCOHOL

996

CAS No.: CoE No.:

78‑81‑9 513

FL No.: 11.002 EINECS No.: 201‑145‑4

FEMA No.: JECFA No.:

4239 1583

NAS No.:

n/a

Description: Colorless to yellow liquid; fishy cheesy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.389 mg

IOFI: n/a

Empirical Formula/MW: H2N

C4H11N/73.14

H3C C H3

Specifications: (JECFA, 2005) Assay (min) Boiling point Refractive index

95% 68°C 1.391–1.397 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.731–0.737 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor, fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-ISOBUTYLPHENETHYL ALCOHOL Synonyms: Benzyl isoamyl alcohol; Benzyl isobutyl carbinol; Isobutyl benzylcarbinol; α-Isobutyl phenylethyl alcohol; 4-methyl1-phenyl-2-pentanol; Benzeneethanol, alpha- (2-methylpropyl)-; 4-Methyl-1-phenylpentan-2-ol; alpha-(2-Methylpropyl) benzeneethanol CAS No.: CoE No.:

7779‑78‑4 2031

FL No.: 02.065 EINECS No.: 231‑939‑6

FEMA No.: JECFA No.:

2208 827

NAS No.:

2208

Description: α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

ISOBUTYL PHENYLACETATE

997

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.526 mg

IOFI: n/a

Empirical Formula/MW: C12H18O/178.27 Specifications: (JECFA, 2008) Appearance

Colorless, slightly oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

250°C

Specific gravity

1.500–1.510 (25°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.96 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 4.41 12.20 5.00 8.50

Max. 44.12 47.30 50.00 39.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.17 2.50 7.40

Max. 51.19 8.70 41.60

Synthesis: By reacting isobutyl aldehyde with benzyl magnesium chloride. Aroma threshold values: Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus nuance. Taste threshold values: Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy nuances. Natural occurrence: Not reported found in nature.

ISOBUTYL PHENYLACETATE Synonyms: Isobutyl α-toluate; Acetic acid, phenyl-, isobutyl ester; Benzeneacetic acid, 2-methylpropyl ester; Isobutyl phenylacetate; Isobutyl phenylethanoate; 2-Methylpropyl benzeneacetate; Phenylacetic acid, isobutyl ester CAS No.: CoE No.:

102‑13‑6 2160

FL No.: 09.788 EINECS No.: 203‑007‑9

FEMA No.: JECFA No.:

2210 1013

NAS No.:

2210

Description: Isobutyl phenylacetate has a sweet, musk-like fragrance and a sweet, honey-like flavor. Consumption: Annual: 90.00 lb

Individual: 0.00007627 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.302 mg Empirical Formula/MW: C12H16O2/192.26

IOFI: Natural

ISOBUTYL PROPIONATE

998 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C12H16O2 247°C

Specific gravity

1.486–1.488 (20°C) Soluble in alcohol (1:2 and more in 80% alcohol) and most fixed oils; insoluble in glycerin, propylene glycol and water 0.984–0.988 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 6.32 3.07 9.32 2.61 4.18

Max. 16.00 3.13 9.32 5.85 6.65

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 3.82 1.68 6.20 1.00

Max. 3.82 3.12 20.38 10.00

Synthesis: By esterification of phenylacetic acid with isobutyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 4 ppm: sweet, cocoa, fruity, honey and waxy with a spicy nuance. Natural occurrence: Reported found in cocoa.

ISOBUTYL PROPIONATE Synonyms: Isobutyl propanoate; Isobutyl propionate; 2-Methylpropyl propanoate; 2-Methylpropyl propionate; Propanoic acid, 2-methylpropyl ester; Propionic acid, isobutyl ester CAS No.: CoE No.:

540‑42‑1 406

FL No.: 09.125 EINECS No.: 208‑746‑0

FEMA No.: JECFA No.:

2212 148

NAS No.:

2212

Description: Isobutyl propionate, has an odor similar to the corresponding ethyl ester, but more refined and fresher. It has a bitter flavor. Consumption: Annual: 121.67 lb

Individual: 0.0001031 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 35 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.402 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

95% 1.395–1.400 (20°C)

Specific gravity

Soluble in most organic solvents; insoluble in water; miscible in alcohol 0.861–0.867 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 23.97 5.61

Max. 5.00 31.29 8.56

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.50 3.68 22.91

Max. 40.00 5.45 30.00

2-ISOBUTYLTHIAZOLE

999

Synthesis: By direct esterification or by reacting propionyl chloride with isobutyl alcohol in the presence of Mg dust in ether solution. Aroma threshold values: Aroma characteristics at 1.0%: fruity, sweet, rummy, pungent, bubble gum estry with a tropical nuance. Taste threshold values: Taste characteristics at 10 ppm: sweet, fruity, banana, tutti-frutti, with rummy nuances. Natural occurrence: Reported found in grapes, hop oil, apple, pear, rum, apricot, melon, Gruyere and Parmesan cheese, cider, mushroom, quince, Bourbon vanilla and spineless monkey orange.

ISOBUTYL SALICYLATE Synonyms: Isobutyl o-hydroxybenzoate CAS No.: CoE No.:

87‑19‑4 434

FL No.: 09.750 EINECS No.: 201‑729‑9

FEMA No.: JECFA No.:

2213 902

NAS No.:

2213

Description: Isobutyl salicylate has a somewhat harsh, floral, herbaceous odor similar to amyl salicylate and a bitter taste. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.800 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C11H14O3 260°C

Specific gravity

1.507–1.510 (25°C) Soluble in alcohol (1:9 in 80% alcohol) and most fixed oils; insoluble in glycerin and propylene glycol 1.062–1.066 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.09 3.69 9.18

Max. 24.24 5.04 13.77

Food Category Nonalcoholic beverages Soft candy

Usual 2.12 15.51

Max. 3.68 23.33

2-isobutyl-;

Thiazole,

Synthesis: By esterification of isobutyl alcohol and salicylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 3 ppm: sweet, cooling, spicy with fruity nuances. Natural occurrence: Not reported found in nature.

2-ISOBUTYLTHIAZOLE Synonyms: 2-Isobutylthiazole; 2-(2-methylpropyl)CAS No.: CoE No.:

18640‑74‑9 11618

2-Isobutyl-1,3-thiazole;

FL No.: 15.013 EINECS No.: 242‑470‑1

2-(2-Methylpropyl)thiazole; FEMA No.: JECFA No.:

3134 1034

Thiazole,

NAS No.:

3134

ISOBUTYRALDEHYDE

1000 Description: 2-Isobutylthiazole has a tomato leaf odor. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.610 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H11NS/141.24 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

178–180°C

Specific gravity

1.490–1.499 (20°C) Slightly soluble in water; soluble in fats; miscible in ethanol at room temperature 0.993–0.997 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 2.80 0.50 1.60 1.00 0.01

Max. 5.20 3.00 2.80 1.00 0.10

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.40 1.00 0.10 2.80

Max. 1.25 1.60 1.00 5.20

Synthesis: By cyclization of aliphatic amides with α,β-dibromo ether. Aroma threshold values: Detection: 3.5 ppb Taste threshold values: n/a Natural occurrence: Reportedly identified as the odorous component of tomatoes and in processed tomatoes.

ISOBUTYRALDEHYDE Synonyms: Isobutyl aldehyde; Isobutyric aldehyde; 2-Methyl propanal; Isobutyral; Isobutyraldehyde; Iso-butyraldehyde; Isobutyryl aldehyde; Isopropylaldehyde; Isopropyl aldehyde; Isopropylformaldehyde; Isopropyl formaldehyde; Methylpropanal; Methyl propanal; 2-Methyl-1-propanal; alpha-Methylpropionaldehyde; 2-Methylpropionaldehyde; Propanal, 2-methyl-; Propionaldehyde, 2-methyl; Valine aldehyde CAS No.: CoE No.:

78‑84‑2 92

FL No.: 05.004 EINECS No.: 201‑149‑6

FEMA No.: JECFA No.:

2220 252

NAS No.:

2220

Description: Isobutyraldehyde has a characteristic sharp, pungent odor. Consumption: Annual: 1916.67 lb

Individual: 0.001624 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.734 mg

IOFI: Nature Identical

ISOBUTYRIC ACID

1001

Empirical Formula/MW: C4H8O/72.11

Specifications: (FCC, 1996) Acid value (max)

5.0

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay

98% C4H8O

Specific gravity

63.5°C (754 mmHg) Miscible with alcohol, ether; soluble in water 1 mL in 125 mL 0.783–0.788 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 2.01 3.43 2.00 2.50

Max. 4.17 5.74 4.00 4.91

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 3.16 0.06 0.43 3.45

Max. 11.00 0.10 1.23 5.80

Synthesis: By oxidation of isobutyl alcohol with potassium dichromate and concentrated sulfuric acid. Aroma threshold values: Detection: 0.4 to 43 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple and currant aromas and in the essential oils from tobacco leaves and tea leaves, also in the essential oils of Pinus jeffreyi Murr. leaves, Citrus aurantium leaves, and Datura stramonium. Reported found in apple, banana, sweet and sour cherry, currants, kohlrabi, carrots, celery, peas, potato, tomato, peppermint, corn mint and spearmint oil, vinegar, wheat and rye breads, cheeses, butter, yogurt, egg, caviar, fatty fish, meats, hop oil, beer, brandy, rum, sherry, cider, whiskies, grape wines, cocoa, coffee, tea, filberts, peanuts, popcorn, oats, soybeans, honey, mushrooms, macadamia nuts, cauliflower, pear and apple brandy, rice, sukiyaki, malt, loquat, clary sage, shrimps, truffle, scallops and squid.

ISOBUTYRIC ACID Synonyms: Isopropylformic acid; 2-Methylpropanoic acid; Acetic acid, dimethyl-; Dimethylacetic acid; Isobutanoic acid; Isobutyric acid; Iso-butyric acid; Isopropylformic acid; alpha-Methylpropanoic acid; 2-Methylpropanoic acid; alpha-Methylpropionic acid; 2-Methylpropionic acid; Propanoic acid, 2-methyl-; Propionic acid, 2-methylCAS No.: CoE No.:

79‑31‑2 6

FL No.: 08.006 EINECS No.: 201‑195‑7

FEMA No.: JECFA No.:

2222 253

NAS No.:

2222

Description: Isobutyric acid has strong penetrating odor of rancid butter. The odor and flavor are similar to n-butyric acid. Consumption: Annual: 2650.00 lb

Individual: 0.002245 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.886 mg Empirical Formula/MW: C4H8O2/88.11

IOFI: Nature Identical

ISOEUGENOL

1002 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

99–101.1% C4H8O2

Solubility

Boiling point Reducing substances

155°C Passes test

Specific gravity

1.392–1.395 (25°C) Miscible in alcohol, most fixed oils, glycerin and propylene glycol; insoluble in water 0.944–0.948 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gelatin, pudding

Usual 20.29 0.02 2.00 5.62 10.77

Max. 40.73 3.40 4.00 11.32 20.10

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 7.73 100.00 1.97 21.04 62.00

Max. 7.73 200.00 4.20 47.31 124.00

Synthesis: By oxidation of isobutyl alcohol. Aroma threshold values: Detection: 10 ppb to 9.5 ppm; aroma characteristics at 10 ppm: acidic pungent, dairy buttery and cheesy with fruity undertones. Taste threshold values: Taste characteristics at 15 ppm: acidic, sour dairy, creamy, cheese, cultured dairy nuance. Natural occurrence: Reported found in several essential oils: Arnica montana, Roman chamomile, Laurus nobilis, imperatoria, and in carob fruits (Siliqua dulcis); also identified in the essence of Seseli tortuosum, Artemisia transiliensis. Reported found in apple, banana, lingonberry, cranberry, currants, guava, papaya, grapes, pineapple, raspberry, strawberry, celery, potato, bell pepper, tomato, peppermint oil, breads, cheeses, butter, fish, cooked beef and pork, hop oil, beer, rum, cognac, whiskies, cider, honey, grape wines, cocoa, coffee, tea, peanuts, passion fruit, plums, mushrooms, mango, rice, shoyu, sake, buckwheat, laurel, dried bonito, Bourbon vanilla, shrimps, scallops and Chinese quince.

ISOEUGENOL Synonyms: 1-Hydroxy-2-methoxy-4-propenylbenzene; 2-Methoxy-4-propenylphenol; 4-Propenyl guaiacol; Isoeugenol; 4-Hydroxy3-methoxypropenylbenzene; 4-Hydroxy-3-methoxy-1-propenylbenzene; 2-Methoxy-4-(1-propenyl)phenol; Phenol, 2-methoxy-4propenyl-; Phenol, 2-methoxy-4-(1-propenyl)-; 4-Propenylguaiacol CAS No.: CoE No.:

97‑54‑1 172

FL No.: 04.004 EINECS No.: 202‑590‑7

FEMA No.: JECFA No.:

2468 1260

NAS No.:

2468

Description: Isoeugenol has a floral odor reminiscent of carnation. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 40 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.420 mg Empirical Formula/MW:

C10H12O2/164.20

IOFI: Nature Identical

ISOEUGENYL ACETATE

1003

Specifications: (FCC, 1996) Appearance

Pale-yellow, viscous liquid

Solidification point

Assay (min)

99% phenols by volume

Solubility

Boiling point Refractive index

266°C 1.572–1.577 (25°C)

Specific gravity

Not less than 12° Soluble in most fixed oils and ether; 1:5 in 50% alcohol; insoluble in glycerin 1.079–1.085 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy

Usual 0.21 10.88 0.14 0.00 4.25

Max. 0.35 14.38 0.17 0.04 6.63

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.56 3.60 4.34 3.27 6.22

Max. 6.42 3.60 4.34 5.61 9.62

Synthesis: By the alkaline isomerization of eugenol obtained from essential oils high in eugenol. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet spice and clove with woody and phenolic nuances. Natural occurrence: The commercial product is a mixture of cis- and trans-isomers; reported found in the essential oils of ylangylang and nutmeg; also in the oil from flowers of Michelia champaca and in the oil from seeds of Nectandra puchury. Reported found in bilberry, guava, blackberry, tomato, cinnamon, clove bud and stem, nutmeg, mace, thymus, tea, coffee, fatty fish, beer, rum, plum, mushroom, dill, malt wort, elder flower, cuttlefish, Chinese quince, pimento leaf and maté.

ISOEUGENYL ACETATE Synonyms: Acetyl isoeugenol; 2-Methoxy-4-propenylphenyl acetate; Acetisoeugenol; 4-Acetoxy-3-methoxy-1-propenylbenzene; Acetylisoeugenol; Isoeugenol, acetate; Isoeugenyl acetate; 2-Methoxy-4-(1-propenyl)phenol acetate; 2-Methoxy-4-prop-1enylphenyl acetate; Phenol, 2-methoxy-4-propenyl-, acetate; Phenol, 2-methoxy-4-(1-propenyl)-, acetate CAS No.: CoE No.:

93‑29‑8 220

FL No.: 09.030 EINECS No.: 202‑236‑1

FEMA No.: JECFA No.:

2470 1262

NAS No.:

2470

Description: Isoeugenyl acetate has a weak, rose–carnation, somewhat spicy, clove-like odor and an initially burning, then sweet, taste. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.600 mg Empirical Formula/MW:

C12H14O3/206.24

IOFI: Artificial

ISOEUGENYL BENZYL ETHER

1004 Specifications: (FCC, 1996) Acid value (max)

2.0 (phenol red TS)

Solidification point

Appearance

White crystals

Solubility

Assay (min)

98% C12H14O

Not less than 76°C Soluble alcohol, most fixed oils, chloroform; insoluble in water; 1 g in 27 mL 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.48 5.43 5.47

Max. 18.49 7.38 7.37

Food Category Nonalcoholic beverages Soft candy

Usual 1.79 6.73

Max. 2.76 10.66

Synthesis: From isoeugenol and acetic acid by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL BENZYL ETHER Synonyms: 2-Methoxy-4-propenylphenyl ether; Benzene, 1-(benzyloxy)-2-methoxy-4-propenyl-; Benzene, 2-methoxy1-(phenylmethoxy)-4-(1-propenyl)-; Benzyl alcohol, ether with isoeugenol; Benzyl isoeugenol ether; Benzyl 2-methoxy-4propenylphenyl ether; Benzyl 2-methoxy-4-prop-1-enylphenyl ether; Isoeugenol benzyl ether; Isoeugenyl benzyl ether; 1-alpha-Phenyl-4-propenylveratrole CAS No.: CoE No.:

120‑11‑6 522

FL No.: 04.018 EINECS No.: 204‑370‑6

FEMA No.: JECFA No.:

3698 1268

NAS No.:

3698

Description: Isoeugenyl benzyl ether has a faint, floral odor of rose–carnation. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.021 mg

IOFI: n/a

Empirical Formula/MW:

C17H18O2/254.33

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 White to ivory-colored crystalline powder 96%

Melting point Solubility

58–59°C Insoluble in water; soluble in oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.47 4.78 4.16

Max. 13.00 5.00 5.66

Food Category Nonalcoholic beverages Soft candy

Usual 8.66 4.35

Max. 8.66 5.00

ISOEUGENYL FORMATE

1005

Synthesis: By benzylation of isoeugenol; also by alkaline isomerization of benzyleugenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL ETHYL ETHER Synonyms: 1-Ethoxy-2-methoxy-4-propenylbenzene; 2-Theroxy-5-propenylanisole; Ethyl isoeugenol; Benzene, 1-ethoxy-2-methoxy-4propenyl-; Benzene, 1-ethoxy-2-methoxy-4-(1-propenyl)-; 1-Ethoxy-2-methoxy-4-(1-propenyl)benzene; 2-Ethoxy-5-propenylanisole; Ethyl isoeugenol; Isoeugenyl ethyl ether; 2-Methoxy-4-prop-1-enylphenetole; Benzene, 1-ethoxy-2-methoxy-4-(1-propen-1-yl)CAS No.: CoE No.:

7784‑67‑0 190

FL No.: 04.017 EINECS No.: 232‑072‑6

FEMA No.: JECFA No.:

2472 1267

NAS No.:

2472

Description: Isoeugenyl ethyl ether has an odor similar to isoeugenol. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 4.787 mg

IOFI: n/a

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (JECFA, 2003) Acid value (max)

1.0

Melting point

Appearance

Crystalline solid

Solubility

Assay (min)

96%

63–64°C Soluble in alcohol; miscible in oils; almost insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.00 12.00 12.00

Max. 30.00 15.00 15.00

Food Category Nonalcoholic beverages Soft candy

Usual 8.00 19.00

Max. 10.00 22.00

Synthesis: From isoeugenol by boiling with ethyl p-toluenesulfonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL FORMATE Synonyms: 2-Methoxy-4-propenyl phenyl formate; Propenyl-2-methoxyphenylformate; Isoeugenyl formate; 2-Methoxy-4-(1propenyl)phenyl formate CAS No.: CoE No.:

7774‑96‑1 356

FL No.: 09.089 EINECS No.: 231‑884‑8

FEMA No.: JECFA No.:

2474 1261

NAS No.:

2474

ISOEUGENYL METHYL ETHER

1006

Description: Isoeugenyl formate has a faint, orris-like, green, sweet, woody odor with clove-like undertones and a warm, spicy flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2003) Trade association guidelines: FEMA PADI: 1.506 mg

IOFI: Artificial

Empirical Formula/MW:

C11H12O3/192.21

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

2.0 Colorless to pale-straw yellow, viscous liquid 96%

Refractive index Solubility Specific gravity

1.127–1.133 (20°C) Almost insoluble in water; soluble in ethanol 1.558–1.563 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 3.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 5.00

Max. 2.00 7.00

Synthesis: By formylation of isoeugenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL METHYL ETHER Synonyms: 1,2-Methoxy-4-propenylbenzene; Methyl isoeugenol; 4-Propenyl varatrole; Benzene, 1,2-dimethoxy-4-propenyl-; Benzene, 1,2-dimethoxy-4-(1-propenyl)-; 1-(3,4-Dimethoxyphenyl)-1-propene; 3,4-Dimethoxypropenylbenzene; 1,2-Dimethoxy-4-(1-propenyl)benzene; Isoeugenol methyl ether; 1,3,4-Isoeugenol methyl ether; Isoeugenyl methyl ether; Isohomogenol; Isomethyleugenol; Methylisoeugenol; O-Methylisoeugenol; 1-Propene, 1-(3,4-dimethoxyphenyl)-; 4-Propenyl-1,2dimethoxybenzene; Propenylguaiacol; 4-Propenylveratrole; 4-Prop-1-enylveratrole; 1-Veratryl-1-propene CAS No.: CoE No.:

93‑16‑3 186

FL No.: 04.013 EINECS No.: 202‑224‑6

FEMA No.: JECFA No.:

2476 1266

NAS No.:

2476

Description: Isoeugenyl methyl ether has a delicate, clove–carnation odor and a burning, bitter taste. Consumption: Annual: 2700.00 lb

Individual: 0.002288 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 4 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.614 mg

IOFI: Nature Identical

ISOEUGENYL PHENYLACETATE

1007

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Solubility

Boiling point Refractive index

270°C 1.566–1.569 (25°C)

Specific gravity

Soluble in most fixed oils; 1:2 in 70% alcohol; insoluble in glycerin and propylene glycol 1.047–1.053 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.21 4.82 10.21

Max. 19.61 10.81 15.13

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.00 2.45 5.71

Max. 9.00 4.45 10.49

Synthesis: By methylation of isoeugenol with methyl sulfate in alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The natural and the commercial products are a mixture of cis- and trans-isomers; originally isolated in the oil roots of Asarum arifolium Michx.; in the oil of Cymbopogon javanensis, Orthodon methylisoeugenoliferum F. (approx. 53%) and others. Reported found in orange peel oil, ginger, calamus, dried bonito and mastic gum leaf and fruit oil.

ISOEUGENYL PHENYLACETATE Synonyms: Isoeugenol α-toluate; 2-Methoxy-4-propenylphenyl phenylacetate; 4-Propenylguaiacyl phenylacetate; Benzeneacetic acid, 2-methoxy-4-(1-propen-1-yl)phenyl ester CAS No.: CoE No.:

120‑24‑1 237

FL No.: 09.710 EINECS No.: 204‑381‑6

FEMA No.: JECFA No.:

2477 1263

NAS No.:

2477

Description: Isoeugenyl phenylacetate has an intensely sweet odor reminiscent of carnation. It has a vanilla, clove-like and honey odor and a sweet, spicy, slightly fruity flavor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.475 mg Empirical Formula/MW:

C18H18O3/282.34

IOFI: Artificial

ISOJASMONE

1008 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Yellowish, viscous liquid 95% 268°C (17 mmHg)

Refractive index Solubility Specific gravity

1.575–1.577 (20°C) Soluble in ethanol; insoluble in water 1.113–1.117 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.37 1.51 1.01

Max. 2.77 1.51 1.55

Food Category Nonalcoholic beverages Soft candy

Usual 0.76 2.03

Max. 0.76 2.03

Synthesis: From phenylacetyl chloride plus sodium isoeugenol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: sweet, spice and honey-like with powdery nuances. Natural occurrence: Not reported found in nature.

ISOJASMONE Synonyms: 2-Hexyl-cyclopenten-2-one-1; 2-Cyclopenten-1-one, 2-methyl-3-(2-pentenyl)-; Isojasmone; 2-Methyl-3-(2-pentenyl)2-cyclopenten-1-one; 2-Methyl-3-pent-2-enyl cyclopent-2-enone CAS No.: CoE No.:

11050‑62‑7 n/a

FL No.: 07.221 EINECS No.: 234‑273‑4

FEMA No.: JECFA No.:

3552 1115

NAS No.:

3552

Description: Isojasmone has a green odor reminiscent of jasmine. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.603 mg

IOFI: Artificial

Empirical Formula/MW: O

C H3

C11H18O/166.26

C H3

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Yellow to yellow-brown liquid

Solubility

Assay (min) Boiling point

95% 144°C (10 mmHg)

Specific gravity

1.472–1.477 (20°C) Soluble in hexane and fats; miscible in ethanol at room temperature; insoluble in water 0.917–0.924 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 5.00 1.79 1.20

Max. 10.00 2.34 1.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.20 1.25 1.69

Max. 1.86 1.59 2.51

dl-ISOMENTHONE

1009

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: green, fruity, floral, waxy and woody. Natural occurrence: Not reported found in nature.

dl-ISOLEUCINE Synonyms: α-Amino-β-methylvaleric acid; dl-Allo-isoleucine; dl-Isoleucine; dl-Isoleucine; Isoleucine,dl; Isoleucine, dlCAS No.: CoE No.:

443‑79‑8 10127

FL No.: 17.010 EINECS No.: 207‑139‑8

FEMA No.: JECFA No.:

3295 1422

NAS No.:

3295

Description: dl-Isoleucine has a caramel, maple syrup odor and slightly bitter taste. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 20.980 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H13O2N/131.17 Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Melting point

Assay (min)

98%

Solubility

290–292°C Soluble in water; insoluble in alcohol and in ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: From the corresponding aldehyde by Bucherer’s reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

dl-ISOMENTHONE Synonyms: 5-Ethyl-2-(1-methylethyl)-, (Z)-; cis-para-Menthan-3-one; cis-1-Methyl-4-isopropyl-3-cyclohexanone; Cyclohexanone, 5-methyl-2-(1-methylethyl)-, cis-; Cyclohexanone, 5-methyl-2-(1-methylethyl)-, (Z)-; Isomenthone; dl-Isomenthone; 2-Isopropyl5-methyl-cyclohexanone; p-Menthan-3-one, (Z)-; 5-Methyl-2-(1-methylethyl) cyclohexanone; cis-5-Methyl-2-(1-methylethyl) cyclohexanone CAS No.: CoE No.:

491‑07‑6 2259

FL No.: 07.078 EINECS No.: 207‑727‑4

FEMA No.: JECFA No.:

3460 430

NAS No.:

3460

Description: dl-Isomenthone has a peppermint odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

α-ISOMETHYLIONONE

1010

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.092 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 1998) Appearance

Colorless, slightly oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

210°C

Specific gravity

1.449–1.451 (20°C) Insoluble in water; soluble in alcohol and fats 0.895–0.925 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting

Usual 40.00

Max. 60.00

Food Category Chewing gum

Usual 400.00

Max. 600.00

Synthesis: By hydrogenation of pipertone. Aroma threshold values: Aroma characteristics at 1.0%: sweet peppermint, minty, fresh, powdery and ethereal with a lift of green spearmint. Taste threshold values: Taste characteristics at 30 ppm: cooling minty peppermint, sweet ethereal herbal spearmint. Natural occurrence: Reported found in buchu oil, celery, geranium oil, pennyroyal oil and peppermint oil.

α-ISOMETHYLIONONE Synonyms: α-Cyclocitrylidene butanone; Methyl-γ-ionone (so called); 3-Buten-2-one, 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen1-yl)-; alpha-Cetone; Cetone alpha; alpha-Ionone, isomethyl-; alpha-Isomethylionone; Isomethyl-alpha-ionone; Iso-alpha-methyl ionone; Methyl-alpha-isoionone; 3-Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one; 4-(2,6,6-Trimethyl-2-cyclohexen1-yl)-3-methyl-3-buten-2-one CAS No.: CoE No.:

127‑51‑5 169

FL No.: 07.036 EINECS No.: 204‑846‑3

FEMA No.: JECFA No.:

2714 404

NAS No.:

2714

Description: α-Isomethylionone has a fine violet and orris-like odor. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 5.794 mg Empirical Formula/MW:

C14H22O/206.33

IOFI: Artificial

α-ISOMETHYLIONYL ACETATE

1011

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Clear, colorless to yellowish liquid 85% 238°C

Refractive index Specific gravity

1.498–1.503 (20°C) 0.925–0.934 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 26.94 27.90 11.75 21.25

Max. 31.67 33.00 15.44 23.53

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.04 11.58 26.56

Max. 0.06 14.74 30.90

Synthesis: By condensation of citral with methyl ethyl ketone controlling the ratio between the n- and iso-forms; the methyl pseudoionone obtained is then subjected to ring closure, using strong alkali and high temperature (thus favoring the formation of iso-forms); See also monographs of α-, β-, and γ-ionones. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-ISOMETHYLIONYL ACETATE Synonyms: 3-Buten-2-ol, 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, acetate; 3- Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)3-buten-2-yl acetate; 3-Buten-2-ol,3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-,2CAS No.: CoE No.:

68555‑61‑3 n/a

FL No.: n/a EINECS No.: 271‑437‑4

FEMA No.: JECFA No.:

3845 1410

NAS No.:

n/a

Description: α-Isomethylionyl acetate has a soft violet-vetivert acetate odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.038055 mg

IOFI: n/a

Empirical Formula/MW: C H3 C H3

C16H26O2/250.38

O

H3C

C H3

C H3

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 90°C (1 mmHg)

Specific gravity

1.465–1.475 (20°C) Insoluble in water; soluble in hexane andethanol 0.925–0.935 (25°C)

ISOPENTYLAMINE

1012 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.20

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 4.00 2.00 2.00 2.00 1.00 2.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: powdery, perfumery, woody with fruity and floral nuances. It has an interesting floral character on dry down. Taste threshold values: Taste characteristics at 1 to 20 ppm: woody, powdery, floral with ionone and berry nuances. It has a lingering cherry red licorice candy aftertaste. Natural occurrence: Not reported found in nature.

ISOPENTYLAMINE Synonyms: 3-Methylbutylamine; Isoamino pentane; Isobutyl carbylamine; 1-Amino- 3-methylbutane; 1-Butanamine, 3-methyl-; Butylamine, 3-methyl-; Isoamylamine; gamma-Isoamylamine; Isopentylamine; Leucamine; 3-Methyl-1-butanamine; Mono-isoamylamine CAS No.: CoE No.:

107‑85‑7 512

FL No.: 11.001 EINECS No.: 203‑526‑0

FEMA No.: JECFA No.:

3219 1587

NAS No.:

3219

Description: Isopentylamine has an unpleasant, ammoniacal odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H13N/87.16 Specifications: (JECFA, 2008) Appearance

Colorless to pale straw-colored mobile liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

95–97°C

Specific gravity

1.405–1.411 (20°C) Miscible with water, alcohol, propylene glycol, glycerin and oils 0.747–0.753 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.58 0.30 0.51 1.00

Max. 0.58 0.40 0.55 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: From isoamyl chloride and sodamide in liquid ammonia; by reduction of isoamyl nitrile. Aroma threshold values: n/a

Usual 0.88 1.01 0.51

Max. 2.37 1.70 0.55

ISOPENTYLIDENE ISOPENTYLAMINE

1013

Taste threshold values: n/a Natural occurrence: Reported found in rye ergot and in many botanical sources (Rosaceae, Saxifragaceae, Umbelliferae, Caprifoliaceae); also commonly found among the degradation products of proteins. Reported found in apple, banana, grapes, kale, rutabaga, tomato, wheat bread, cheeses, caviar, cooked beef and pork, hop oil, sherry, beer, red and white wine, cocoa, coffee, rhubarb and truffle.

ISOPENTYLIDENE ISOPENTYLAMINE Synonyms: N-(3-Methylbutylidene)-3-methyl-1-butylamine; N-Isoamylidene-isoamylamine; 1-Butanamine, 3-methyl-N-(3-methylbutylidene) CAS No.: CoE No.:

35448‑31‑8 n/a

FL No.: 11.017 EINECS No.: n/a

FEMA No.: JECFA No.:

3990 1606

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: PADI: 0.039 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C10H21N/155.28

H3C

CH3 CH3

N

Specifications: (JECFA, 1998) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

145–148°C

Specific gravity

1.422–1.428 (20°C) Insoluble in water; soluble in heptane, triacetin and ethanol 0.768–0.774 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats/oils Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 0.05 0.15 0.01 0.12 0.05 0.05 0.09 0.03 0.02 0.02

Max. 0.30 0.80 0.05 1.00 0.50 0.50 0.80 0.30 0.20 0.20

Food Category Gravies Hard candy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soups

Usual 0.05 0.10 0.02 0.05 0.11 0.01 0.10 0.10 0.13 0.01

Max. 0.50 0.70 0.10 0.50 0.70 0.10 0.50 0.50 0.60 0.08

ISOPHORONE

1014

ISOPHORONE Synonyms: 2-Cyclohexen-1-one, 3,5,5-trimethyl-; Isoacetophorone; Isoforon; Isooctopherone; Isophoron; alpha-Isophoron; Isophorone; alpha-Isophorone; Ketones; 1,1,3-Trimethyl-3-cyclohexene-5-one; 3,5,5-Trimethylcyclohex-2-enone; 3,5,5-Trimethyl- 2-cyclohexen-1-one; 3,5,5-Trimethyl-2-cyclohexenone; 3,5,5-Trimethyl-2-cyclohexene-1- one CAS No.: CoE No.:

78‑59‑1 11918

FL No.: 07.126 EINECS No.: 201‑126‑0

FEMA No.: JECFA No.:

3553 1112

NAS No.:

3553

Description: Isophorone has a peppermint-like odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.218 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H14O/138.21

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear colorless liquid

Solubility

Assay (min) Boiling point

97% 213–215°C

Specific gravity

1.474–1.481 (20°C) Slightly soluble in water; soluble in ether and acetone; miscible in ethanol at room temperature 0.919–0.927 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 16.80 0.50 0.50 4.72

Max. 50.00 1.00 1.00 4.72

Food Category Gelatins, puddings Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 11.70 4.72 0.50 10.00

Max. 50.00 50.00 1.00 50.00

Synthesis: Isophorone is an intermediate in the synthesis of 3,5-xylenol, 3,3,5-trimethylcyclohexanol. Aroma threshold values: Detection: 0.20 ppm; aroma characteristics at 1.0%: cooling, woody, camphoraceous, slightly green and herbal. Taste threshold values: Taste characteristics at 30 ppm: sweet, green, waxy, pungent camphoreous, cooling minty. Natural occurrence: Reported found in Burley tobacco, cranberry, macadamia nuts, peas, roasted filbert, saffron, wine, osmanthus, grapefruit juice, papaya, kohlrabi, Parmesan cheese, roast beef, black tea, oats, Japanese plum, prunes, plumcot, starfruit, mango, rice, buckwheat, okra and sweet grass oil.

ISOPRENYL ACETATE Synonyms: 3-Methyl-3-butenyl acetate; 3-Buten-1-ol,3-methyl-,1-acetate CAS No.: CoE No.:

5205‑07‑2 n/a

FL No.: 09.655 EINECS No.: 225‑996‑6

FEMA No.: JECFA No.:

3991 1269

NAS No.:

n/a

Description: Isoprenyl acetate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

cis-5-ISOPROPENYL-cis-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE

1015

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.841 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

CH3

C7H12O2/128.17

O

O

CH3

Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, colorless to slightly yellow liquid; fruity aroma

Identification test

NMR, MS, IR spectra

Refractive index

1.418–1.426 (20°C)

Assay (min)

98%

Solubility

Boiling point

151–152°C

Specific gravity

Appearance

Insoluble in water; soluble in 151– 152°C organic solvents 0.904–0.914 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.60 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60.00 3.00 15.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple, nectarine and penpino fruit (Solanum muricantum).

cis-5-ISOPROPENYL-cis-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE Synonyms: Cyclopentanecarboxaldehyde, 2-methyl-5-(1-methylethenyl)-, R-(1α,2α,5α0)-; cis-2-Methyl-cis-5-isopropenylcyclopentan-1-carboxaldehyde; Photocitral; Cyclopentanecarboxaldehyde, 2-methyl-5-(1-methylethenyl)-, (1 theta-(1 alpha, 2 alpha, 5 alpha)) CAS No.: CoE No.:

55253‑28‑6 n/a

FL No.: 05.123 EINECS No.: n/a

FEMA No.: JECFA No.:

3645 968

NAS No.:

3645

Description: cis-5-Isopropenyl-cis-2-methylcyclopentan-1-caboxaldehyde has a minty camphoraceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.481 mg

IOFI: n/a

5-ISOPROPENYL-2-METHYL-2-VINYLTETRAHYDROFURAN

1016 Empirical Formula/MW: C10H16O/152.24 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 95% 80°C (11 mmHg)

Refractive index Solubility Specific gravity

1.501–1.508 (20°C) Insoluble in water; soluble in fats 0.940–0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices

Usual 2.50 15.00 1.50 1.20

Max. 2.50 15.00 1.50 1.20

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.50 1.50 0.80 2.00

Max. 1.50 1.50 0.80 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-ISOPROPENYL-2-METHYL-2-VINYLTETRAHYDROFURAN Synonyms: Anhydro linalool oxide; 2-Ethenyl-2-methyl-5-(1-methylethenyl) tetrahydrofuran; Furan, 2-ethenyltetrahydro-2methyl- 5-(1-methylethenyl)-; 5-Isopropenyl-2-methyl-2-vinyltetrahydrofuran; 2-Methyl-2-vinyl-5-isopropenyltetrahydrofuran; Tetrahydro-5-isopropenyl-2-methyl-2-vinylfuran CAS No.: CoE No.:

13679‑86‑2 11944

FL No.: 13.097 EINECS No.: 237‑184‑9

FEMA No.: JECFA No.:

3759 1455

NAS No.:

n/a

Description: 5-Isopropenyl-2-methyl-2-vinyltetrahydrofuran has a pungent, herbaceous-green, bold-like camphoraceous, piney, terpene-like and slightly cineol-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: n/a

Empirical Formula/MW: C10H16O/152.24 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless liquid 97% 58°C (13 mmHg)

Refractive index Solubility Specific gravity

1.449–1.454 (20°C) Soluble in alcohol and oils 0.874–0.878 (25°C)

3-ISOPROPENYLPENTANEDIOIC ACID

1017

Reported uses (ppm): (FEMA, 1990) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 0.03 0.04 0.03

Max. 0.90 0.10 0.12 0.10

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 0.04 0.04 0.03 0.007

Max. 0.12 0.12 0.10 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in passion fruit, muscat grape, white wine, coffee, geranium oil, cognac, grapefruit juice, coriander seed, lemon balm, clary sage, and bitter orange peel oil.

3-ISOPROPENYLPENTANEDIOIC ACID Synonyms: 3-Isopropenyl pentane dioic acid CAS No.: CoE No.:

6839‑75‑4 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4352 1620

NAS No.:

n/a

Description: Crystalline solid imparting a savory, cooked brown or roasted flavor. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: O

OH

O

C8H12O4/172.18 OH H2C

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

110°C

Solubility

Insoluble in nonpolar organic solvents; soluble in water and ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Hard candy

Usual 0.20 0.10

Max. 1.00 0.50

Food Category Soft candy

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.20

Max. 1.00

ISOPROPENYLPYRAZINE

1018

ISOPROPENYLPYRAZINE Synonyms: 2-Isopropenyl-1,4-diazine; 2-(2-Methylvinyl)pyrazine; 2-Isopropenylpyrazine; Isopropenylpyrazine; (1-Methylethenyl) pyrazine; Pyrazine, (1-methylethenyl)CAS No.: CoE No.:

38713‑41‑6 11341

FL No.: 14.052 EINECS No.: n/a

FEMA No.: JECFA No.:

3296 n/a

NAS No.:

Consumption: Annual: <1.00 lb

3296

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.608 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8N2/120.15

Specifications: (Burdock, 1997) Assay

C: 69.97%; H: 6.72%; N: 23.31%

39(35), 41(18), 52(23), 67(24), 94(11), 119(100), 120(84)

Mass spectra

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Gravies Milk products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: By alkylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with ethylpyrazine, followed by the Hoffmann degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fried chicken, cocoa, roasted peanuts, peanut butter, oat groats, toasted sesame seeds and malt.

ISOPROPYL ACETATE Synonyms: Acetic acid, isopropyl ester; Acetic acid, 1-methylethyl ester; 2-Acetoxypropane; Isopropyl acetate; Isopropyl ethanoate; 1-Methylethyl acetate; Paracetat; 2-Propyl acetate. N ote: Skin/eye irritant

CAS No.: CoE No.:

108‑21‑4 193

FL No.: 09.003 EINECS No.: 203‑561‑1

FEMA No.: JECFA No.:

2926 305

NAS No.:

2926

Description: Isopropyl acetate has an intense, fruity odor. On dilution, it has a sweet apple-like flavor. Consumption: Annual: 166.67 mg/kg/day

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 10.156 mg

IOFI: Nature Identical

p-ISOPROPYLACETOPHENONE

1019

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value (max)

2.0

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay (min)

99%

Specific gravity

88°C Miscible with alcohol, ether and fixed oils; 1 g in 72 mL water 0.866–0.869 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.25 53.08 19.18

Max. 38.00 70.83 29.27

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.25 13.14 43.09

Max. 23.25 17.91 66.09

Synthesis: By direct acetylation of isopropyl alcohol in the presence of various catalysts; concentrated H2SO4, diethyl sulfate, chlorosulfonic acid and boron trifluoride. Aroma threshold values: Detection; 1.7 to 4.4 ppm Taste threshold values: Taste characteristics at 60 ppm: ethereal, tutti-frutti, with a fruity apple and banana nuance. Natural occurrence: Reported found in pineapple, pear, cocoa, apple, banana, black currants, grapes, melons, strawberry, cheddar cheese, beer, white wine, red wine, cocoa, honey, soybean, yellow passion fruit, beans, plum brandy and nectarines.

p-ISOPROPYLACETOPHENONE Synonyms: Acetocumene; p-Acetyl cumol; 1,4-Acetyl-isopropyl benzol; 1-Isopropyl-4-acetylbenzene; p-Isopropyl acetylbenzol; Methyl p-isopropylphenyl ketone; Acetophenone, 4ʹ-isopropyl-; Cuminone; Ethanone, 1-(4-(1-methylethyl)phenyl)-; p-Isopropylacetophenone; 4-Isopropylacetophenone; 4ʹ-Isopropylacetophenone; 1-(4-(1-Methylethyl)phenyl)ethanone; 1-(4-(1-Methylethyl) phenyl)ethan-1-one CAS No.: CoE No.:

645‑13‑6 651

FL No.: 07.042 EINECS No.: 211‑433‑1

FEMA No.: JECFA No.:

2927 808

NAS No.:

2927

Description: p-Isopropylacetophenone has a spicy, woody, herbaceous odor reminiscent of orris and basil. It has a warm, spicy flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.527 mg

IOFI: n/a

Empirical Formula/MW: C11H14O/162.23

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98% (sum of isomers)

Solubility

Boiling point

252°C

Specific gravity

1.520–1.527 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.967–0.975 (25°C)

ISOPROPYL ALCOHOL

1020 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.55 2.00 1.00

Max. 3.90 5.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.00

Max. 5.00 10.00

Synthesis: By condensing cymene with acetyl chloride in the presence of AlCl3; also from benzol, acetyl chloride and isopropyl chloride via Friedel–Crafts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in oil of lavandin, starfruit and dried bonito.

ISOPROPYL ALCOHOL Synonyms: Dimethylcarbinol; Siopropanol; Alcohol, rubbing; Dimethylcarbinol; Hartosol; Hibistat; (component of) Hibistat; Isohol; 2-Hydroxypropane; Isopropanol; Isopropenol; Isopropyl alcohol; Isopropyl alcohol manufacture (strong-acid process); Isopropyl alcohol; Isopropyl alcohol, rubbing; 1-Methylethyl alcohol; 2-Propanol; Propan-2-ol; n-Propan-2-ol; Propol; 1-Propyl alcohol; sec-Propyl alcohol; secondary Propyl alcohol; 2-Propyl alcohol; Sterisol hand disinfectant; Isopropyl alcohol [USAN] CAS No.: CoE No.:

FL No.:FL No.: 02.079 EINECS No.: 200‑661‑7

67‑63‑0 n/a

FEMA No.: JECFA No.:

2929 277

NAS No.:

2929

Description: Isopropyl alcohol has an alcoholic, somewhat unpleasant odor and a burning taste. Consumption: Annual: 191666.67 lb

Individual: 0.1624 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq., 172.275, 172.385, 175.515, 172.560 172.665, 172.695, 172.712 173 et seq., 184.1984; 27 CFR 19.1005, 20.112, 20.117, 20.134, 21.113, 21.151, 21.37 FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: 2.328 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H8O/60.10 Specifications: (FCC, 1996) Acidity Appearance

Not more than 10 mg/kg Clear, colorless, flammable liquid

Nonvolatile residue Refractive index

Assay (min)

99.7% C3H8O

Solubility

Distillation range 81.3–83.3°C Heavy metals (as Pb) ≤ 1 mg/kg

Water

≤ 10 mg/kg 1.377 (20°C) Miscible with water, alcohol, ether, chloroform and organic solvents ≤ 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.11 10.70 1.80 0.42

Max. 0.13 20.47 1.93 0.46

Synthesis: Synthetically prepared from acetylene or propylene. Aroma threshold values: Detection: 40 to 601 ppm Taste threshold values: n/a

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1202.00 0.41 6.54

Max. 1249.00 0.45 13.65

ISOPROPYL BENZOATE

1021

Natural occurrence: Reported found in apple and cognac aromas (esterified). Also found in apple, banana, grapefruit and lime juice, melon, papaya, pear, onion, peas, rutabaga, tomato, wheat bread, cheeses, milk, boiled egg, cooked beef, pork and mutton, hop oil beer, rum, cocoa, coffee, scotch whiskey, grape wines, peanut, pecan, soybean, honey, beans, plum brandy, walnut, crab, clam, prickly pear and clary sage.

ISOPROPYLAMINE Synonyms: 1-Methyethylamine; 2-Aminopropane; 2-Propylamine; Monoisopropylamine; sec-Propylamine; 1-Amino-2methylethane; 2-Propaneamine; 2-Amino-propaan; 2-Amino-propano; 2-Aminopropan; 2-Propanamine; Isopropilamina; Monoisopropylamine; Propane, 2-amino-; Propanal, 2-aminoCAS No.: 75‑31‑0 FL No.: 11.018 CoE No.: 10480 EINECS No.: 200‑860‑9 Description: Colorless to yellow liquid; fishy ammonia aroma.

FEMA No.: JECFA No.:

4238 1581

NAS No.:

n/a

Consumption: Odor and/or flavor used in buffering agents, cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: NH 2 H3C

C3H9N/59.11

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 34°C 1.367–1.373 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.687–0.693 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL BENZOATE Synonyms: Benzoic acid, isopropyl ester; Benzoic acid, 1-methylethyl ester; Isopropyl benzoate; 1-Methylethyl benzoate CAS No.: CoE No.:

939‑48‑0 652

FL No.: 09.770 EINECS No.: 213‑361‑6

FEMA No.: JECFA No.:

2932 855

NAS No.:

2932

p-ISOPROPYLBENZYL ALCOHOL

1022 Description: Isopropyl benzoate has a sweet, fruity-floral odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: n/a

Empirical Formula/MW:

C10H12O2/164.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 218°C

Specific gravity

1.492–1.497 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.005–1.011 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Baked goods 0.10 0.90 Synthesis: By heating benzoyl chloride and isopropyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, pear, cocoa, honey and feyoa fruit (Feyoa sellowiana).

p-ISOPROPYLBENZYL ALCOHOL Synonyms: Cumic alcohol; Cuminic alcohol; Cuminol; Cuminyl alcohol; p-Cymen-1ol CAS No.: 536‑60‑7 FL No.: 02.039 FEMA No.: 2933 NAS No.: 2933 CoE No.: 88 EINECS No.: 208‑640‑4 JECFA No.: 864 Description: p-Isopropylbenzene alcohol has an intense, persistent, caraway-like odor and an aromatic, burning taste. Consumption: Annual: <1.00 lb

Individual: 0.00001464 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 9.680 mg Empirical Formula/MW:

C10H14O/150.22

IOFI: Nature Identical

ISOPROPYL BUTYRATE

1023

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow oily liquid

Refractive index

Boiling point

248°C

Solubility

Refractive index

1.522 (24°C)

Specific gravity

1.518–1.525 (20°C) insoluble in water; miscible with alcohol at room temperature; soluble in organic solvents and oils 0.974–0.982 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 10.00 42.77 1.69

Max. 30.00 55.55 5.08

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.00 26.90 44.54

Max. 22.00 32.49 49.20

Synthesis: From cuminaldehyde with H2 or NH3 under pressure in methanol solution and in the presence of Raney Ni catalyst, or by catalytic reduction of methyl p-isopropylbenzoate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from fruits of Cuminum cyminum and Carum carvi L.; also in the oils of Eucalyptus bakeris (esterified) and French lavender. Also reported found in mandarin peel oil, lingonberry, black currants, blackberry, tomato, cumin seed, peppermint oil, nutmeg, thymus, cognac, licorice, lovage seed, dill, laurel, turmeric, calabash nutmeg, angelica root oil and mastic gum leaf and fruit oil.

ISOPROPYL BUTYRATE Synonyms: Butanoic acid, 1-methylethyl ester; Butanoic acid, 2-methylethyl ester; Butyric acid, isopropyl ester; Isopropyl butanoate; Isopropyl butyrate CAS No.: CoE No.:

638‑11‑9 267

FL No.: 09.041 EINECS No.: 211‑320‑7

FEMA No.: JECFA No.:

2935 307

NAS No.:

2935

Description: Isopropyl butyrate has a pleasant odor reminiscent of butyric acid. Consumption: Annual: <1.00 lb

Individual: 0.00000114 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 7.993 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H14O2/130.19

Specifications: (JECFA, 1998) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 129–131°C

Specific gravity

1.390–1.396 (20°C) Soluble in alcohol and oils; insoluble in water 0.863–0.869 (25°C)

ISOPROPYL CINNAMATE

1024 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 18.00 38.59 19.02

Max. 30.00 64.86 34.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.28 11.09 38.44

Max. 27.50 19.57 64.57

Synthesis: From butyric acid and propylene in presence of concentrated H2SO4 at 125°C in sealed tube; also from butyric acid and isopropyl alcohol in the presence of HCl or p-toluenesulfonic acid. Aroma threshold values: Detection: 43 to 86 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity, estry, green and ripe. Natural occurrence: Reported found in strawberry, cranberry, kumquat peel oil, apricot, papaya, blue cheeses, sparkling wine, passion fruit and spineless monkey orange.

ISOPROPYL CINNAMATE Synonyms: Isopropyl β-phenylacrylate; Isopropyl 3-phenylpropenoate; Cinnamic acid, isopropyl ester; Isopropyl cinnamate; 1-Methylethyl 3-phenylpropenoate; 1-Methylethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 1-methylethyl ester CAS No.: CoE No.:

7780‑06‑5 325

FL No.: 09.732 EINECS No.: 231‑949‑0

FEMA No.: JECFA No.:

2939 661

NAS No.:

2939

Description: Isopropyl cinnamate has a balsamic, sweet, dry, amber-like odor and a fresh, fruity flavor. Consumption: Annual: 150.00 lb

Individual: 0.0001271 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.581 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O2/190.24 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay (min) Boiling point

98% 268–270°C

Specific gravity

1.541–1.548 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.020–1.027 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.85 2.94 1.20

Max. 1.75 4.63 2.93

Synthesis: By esterification of isopropanol with cinnamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.75 0.69 2.00

Max. 3.50 1.94 3.50

2(4)-ISOPROPYL-4(2),6-DIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE

1025

4-ISOPROPYL-2-CYCLOHEXENONE Synonyms: Crypton; Cryptone; 2-Cyclohexenone, 4-(1-methylethyl)-; 4-Isopropylcyclohex-2-enone; DL-Kryptone; 2-Cyclohexen1-one, 4-(1-methylethyl)CAS No.: CoE No.:

500‑02‑7 11127

FL No.: 07.172 EINECS No.: 207‑898‑5

FEMA No.: JECFA No.:

3939 1110

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.028660 mg

IOFI: n/a

Empirical Formula/MW: O

C9H14O/138.21

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

198°C

Specific gravity

1.481–1.490 (20°C) Soluble in oils; miscible in alcohol; insoluble in water 0.930–0.950 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.15 0.05 0.05

Max. 0.30 0.10 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.10

Max. 0.10 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2(4)-ISOPROPYL-4(2),6-DIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dimethyl isopropyl dihydro-1,3,5-dithiazine CAS No.: CoE No.:

104691‑41‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3782 1047

NAS No.: EAFUS No.:

n/a 977161‑99‑1

Description: This compound is a mixture of 2-isopropyl-4,6-dimethyldihydro-1,3,5-dithiazine and 4-isopropyl-2,6-dimethyldihydro-1,3,5-dithiazine. Consumption: Annual: n/a

Individual: 0.0001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

ISOPROPYL FORMATE

1026 Trade association guidelines: FEMA PADI: 0.147520 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

H3C

C8H17NS2/191.36

NH

S

H3C

C H3

S

Specifications: (JECFA, 2008) Appearance

Clear to pale yellow liquid

Refractive index

Assay (min)

71%

Solubility

Boiling point

104–115°C (1.7 mmHg)

Specific gravity

1.496–1.500 (20°C) Soluble in propylene glycol and triacetin; miscible in ethanol at room temperature 0.951–0.959 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Hard candy Meat products

Usual 0.50 0.50 1.00 0.50 0.50 0.50

Max. 5.00 5.00 20.00 5.00 5.00 5.00

Food Category Milk products Nut products Snack foods Soft candy Soups

Usual 0.05 0.50 0.50 0.50 0.10

Max. 1.00 5.00 5.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL FORMATE Synonyms: Formic acid, isopropyl ester; Formic acid, 1-methylethyl ester; Isopropyl formate; 1-Methylethyl formate CAS No.: CoE No.:

625‑55‑8 503

FL No.: 09.165 EINECS No.: 210‑901‑2

FEMA No.: JECFA No.:

2944 304

NAS No.:

2944

Description: Isopropyl formate has a characteristic fruity, ether-like odor and a sweet taste reminiscent of plum. Consumption: Annual: <1.00 lb

Individual: 0.000000017 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 10.871 mg Empirical Formula/MW:

C4H8O2/88.11

IOFI: Nature Identical

ISOPROPYL HEXANOATE

1027

Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

67–70°C

Specific gravity

1.364–1.370 (20°C) Slightly soluble in water; completely miscible with alcohol, ether and most organic solvents 0.877–0.883 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 52.00 26.30

Max. 30.00 76.00 37.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.50 16.70 48.00

Max. 27.00 23.00 72.83

Synthesis: By direct esterification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: sweet, fruity with a berry lift. Natural occurrence: Reported found in mushrooms, plum brandy, dwarf quince, currants, grapes, sherry and coffee.

ISOPROPYL HEXANOATE Synonyms: Isopropyl caproate; Isopropyl capronate; Isopropyl hexylate; Hexanoic acid, 1-methylethyl ester; Isopropyl hexanoate CAS No.: CoE No.:

2311‑46‑8 312

FL No.: 09.062 EINECS No.: 219‑000‑9

FEMA No.: JECFA No.:

2950 308

NAS No.:

2950

Description: Isopropyl hexanoate has a sweet, delicate, fruity odor of pineapple; fresh, sweet, berry-like taste. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.732 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 176°C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.854–0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 7.00

Max. 18.00 9.00 9.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.16 3.00 6.50

Max. 3.73 5.00 10.00

Synthesis: By esterification of hexanoic acid with isopropyl alcohol in benzene solution in the presence of trace amounts of concentrated H2SO4 and subsequent azeotropic distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry, blue cheese, Parmesan and Gruyere cheese, grapes and starfruit.

ISOPROPYL ISOBUTYRATE

1028

ISOPROPYL ISOBUTYRATE Synonyms: Isobutyric acid, isopropyl ester; Isopropyl isobutyrate; Isopropyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 1-methylethyl ester CAS No.: CoE No.:

617‑50‑5 290

FL No.: 09.415 EINECS No.: 210‑517‑5

FEMA No.: JECFA No.:

2937 309

NAS No.:

2937

Description: Isopropyl isobutyrate has an intense, fruity, ether-like odor Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998). Trade association guidelines: FEMA PADI: 12.596 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H14O2/130.19

Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

121°C

Specific gravity

1.394–1.399 Insoluble in water; soluble in most organic solvents 0.845–0.850

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.00 65.60 26.25

Max. 30.00 93.40 31.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 23.00 15.30 64.80

Max. 28.50 24.80 93.40

Synthesis: By boiling isobutyl chloride and isopropyl alcohol. Aroma threshold values: Detection: 26 to 60 ppb Taste threshold values: n/a Natural occurrence: Reported found in laurel.

ISOPROPYL ISOTHIOCYANATE Synonyms: 2-Propyl isothiocyanate; 2-Isothiocyanatopropane; Isopropyl mustard; Isopropyl mustard oil CAS No.: CoE No.:

2253‑73‑8 n/a

FL No.: EINECS No.

n/a 218‑851‑3

FEMA No.: JECFA No.:

4425 1888

NAS No.:

n/a

Description: Colorless liquid; penetrating, mustard-like aroma. Consumption: Odor and/or flavor used in vegetable.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.523 mg

IOFI: n/a

ISOPROPYL ISOVALERATE

1029

Empirical Formula/MW: S

C4H7NS/101.17

N

C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Boiling point Refractive index

68–70°C (67 mmHg) 136–137°C 1.489–1.497 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.947–0.955 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiment/relishes Fats/oils Gravies Imitation dairy Meat products

Usual 2.00 0.50 10.00 1.00 1.00 1.00 0.50

Max. 20.00 5.00 50.00 10.00 10.00 10.00 5.00

Food Category Other grains Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 0.50 0.50 0.50 5.00 1.00 1.00

Max. 5.00 5.00 5.00 50.00 10.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in Brussel sprouts, Chinese cabbage, Japanese horseradish, and wasabi.

ISOPROPYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1-methylethyl ester; Isopropyl isovalerate; 1- Methylethyl 3-methylbutanoate CAS No.: CoE No.:

32665‑23‑9 445

FL No.: 09.450 EINECS No.: 251‑145‑3

FEMA No.: JECFA No.:

2961 310

NAS No.:

2961

Description: Isopropyl isovalerate has an ether-like odor similar to the n-propyl ester and a sweet, apple-like taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.302 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

68–70°C

1.394–1.399 Insoluble in water; soluble in most organic solvents

ISOPROPYL 2-METHYLBUTYRATE

1030 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.29 7.20

Max. 10.00 26.86 11.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.60 4.00 10.00

Max. 9.00 8.00 15.50

Synthesis: From isobutene and isopropyl alcohol in the presence of CO and HF under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, 1-methylethyl ester; Isopropyl 2-methylbutyrate; 1-Methylethyl 2-methylbutanoate CAS No.: CoE No.:

66576‑71‑4 n/a

FL No.: 09.547 EINECS No.: 266‑411‑4

FEMA No.: JECFA No.:

3699 210

NAS No.:

3699

Description: Isopropyl 2-methylbutyrate has a fruity, sweet, green, oily, ethereal, tropical odor with a pineapple nuance. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.723 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless liquid 98% 81–83°C (100 mmHg)

Refractive index Solubility

1.395–1.399 (20°C) Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 3.00 3.00 10.00 3.00 2.00 2.00 2.00 3.00

Max. 10.00 10.00 20.00 10.00 10.00 15.00 10.00 15.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 2.00 1.00 1.00 0.10 5.00 5.00 1.00

Max. 10.00 5.00 5.00 1.00 20.00 15.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, sweet, apple, pineapple, green with tutti-frutti and citrus nuances. Natural occurrence: Reported found in Concord grape and strawberry fruit.

cisand trans-2-ISOPROPYL-4-METHYL-1,3-DIOXOLANE

1031

S-ISOPROPYL 3-METHYLBUT-2-ENETHIOATE Synonyms: S-Isopropyl 3-methylthiocrotonate; S-Isopropyl thiosenecioate; 2-Butenethioic acid, 3-methyl-, S-(1-methylethyl) ester; S-1-Methylethyl 3-methylbut-2-enethioate; Iso propyl 3-methyl thio-2-butenoate CAS No.: CoE No.:

34365‑79‑2 n/a

FL No.: 12.134 EINECS No.: 251‑966‑7

FEMA No.: JECFA No.:

4260 1679

NAS No.:

n/a

Description: Colorless to yellowish liquid; fruity, onion aroma. Consumption: Odor and/or flavor used in green galbanum. Annual: x lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.168 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C H3

C8H14OS/158.26 H3C

S

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

235–236°C 1.486–1.492 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 1.006–1.012 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confection, frostings Fats/oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 0.40 0.20 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 2.00 1.00 2.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.40 0.10 0.40 0.20 0.10 0.30 0.20 1.00 0.40 0.20 0.20

Max. 2.00 0.40 2.00 1.00 0.40 1.50 1.00 5.00 2.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, green galbanum alliaceous type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

cis- and trans-2-ISOPROPYL-4-METHYL-1,3-DIOXOLANE Synonyms: Z- and E-2-Isopropyl-4-methyl-1,3-dioxolane; 4-Methyl-2-(1-methylethyl)-1,3-dioxolane; Z- and E-Isobutyral­ dehyde propylene glycol acetal; Isobutanal propyleneglycol acetal; 4-Methyl-2-(1-methylethyl)-1,3-dioxolane; 2-Iso­propyl-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 4-methyl-2-(1-methylethyl)-

2-ISOPROPYL-5-METHYL-2-HEXENAL

1032

CAS No.: CoE No.:

67879‑60‑1 n/a

FL No.: 06.093 EINECS No.: 267‑550‑3

FEMA No.: JECFA No.:

4287 1748

NAS No.:

n/a

Description: Clear, colorless liquid; penetrating, winey aroma. Consumption: Odor and/or flavor used in apple brandy, cognac, saki, sherry, tequila, vermouth, whiskey, and wine. Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.362 mg

IOFI: n/a

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

96%

Solubility

Boiling point

142–143°C

Specific gravity

1.407–1.412 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.903–0.909 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Confection/frosting Frozen dairy Fruit ices Gelatins/puddings

Usual 5.00 15.00 10.00 5.00 0.50 5.00

Max. 10.00 30.00 20.00 10.00 2.50 10.00

Food Category Hard candy Instant coffee/tea Milk products Nonalcoholic beverages Soft candy

Usual 20.00 1.00 5.00 5.00 10.00

Max. 50.00 5.00 10.00 50.00 30.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ISOPROPYL-5-METHYL-2-HEXENAL Synonyms: iso-Dihydrovandulyl aldehyde; 2-Hexen-1-al, 2-isopropyl-5-methyl-; 2-Hexenal, 5-methyl-2-(1-methylethyl)-; 2-Hexen-1-al, 5-methyl-2-(1-methylethyl)-; 2-Isopropyl-5-methyl-2-hexenal; 2-Isopropyl-5-methylhex-2-enal; 2-Isopropyl-5methyl-2- hexen-1-al; 5-Methyl-2-(1-methylethyl)-2-hexenal CAS No.: CoE No.:

35158‑25‑9 n/a

FL No.: 05.107 EINECS No.: 252‑406‑4

FEMA No.: JECFA No.:

3406 n/a

NAS No.:

3406

Description: 2-Isopropyl-5-methyl-2-hexenal has a fruity, blueberry odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.510 mg

IOFI: Nature Identical

(+/-)-[R-(E)]-5-ISOPROPYL-8-METHYLNONA-6,8-DIEN-2-ONE

1033

Empirical Formula/MW:

C10H18O2/154.25

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Pale yellow liquid 95% 189°C

Refractive index Solubility Specific gravity

1.448–1.454 (20°C) Soluble in ethanol; insoluble in water 0.840–0.846 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.00 1.00 2.00

Max. 1.00 2.00 1.00 2.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 2.00 0.50 1.00 2.00

Max. 2.00 0.50 1.00 2.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: woody, musty, nutshell-like, slightly floral and cooling with a honey and cocoa creamy nuance. Taste threshold values: Taste characteristics at 10 ppm: woody, nutshell, cocoa hulls, thiazole-like creamy nuance and a fresh, fruity peachlike nuance. Natural occurrence: Reported found in cocoa.

(+/-)-[R-(E)]-5-ISOPROPYL-8-METHYLNONA-6,8-DIEN-2-ONE Synonyms: Virginione; 6,8-Nonadien-2-one, 8-methyl-5-(1-methylethyl)-, (theta-(E))-; (R-(E))-5-Isopropyl-8-methylnona6,8-dien-2-one; [R-(E)]-8-Methyl-5-(1-methylethyl)-6,8-nonadien-2-one CAS No.: CoE No.:

2278‑53‑7 n/a

FL No.: EINECS No.

07.239 218‑907‑7

FEMA No.: JECFA No.:

4331 1840

NAS No.:

n/a

Description: Clear yellow liquid; fruity melon-like aroma. Consumption: Odor and/or flavor used in melon.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

H2C

C13H22O/194.32 C H3

H3C

C H3

5-ISOPROPYL-2-METHYLPYRAZINE

1034 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 237–238°C 1.471–1.477 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.846–0.852 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confectionery frostings Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 1.00 0.10 0.01 0.01 1.00 0.01 0.01 0.10 0.01 0.01 0.01

Max. 5.00 0.50 0.05 0.05 5.00 0.05 0.05 0.50 0.05 0.05 0.05

Food Category Meat products Milk products Nonalcoholic beverages Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soups Sweet sauces

Usual 0.01 0.01 1.00 0.01 0.01 0.01 0.01 0.01 0.01 0.01

Max. 0.05 0.05 5.00 0.05 0.05 0.05 0.05 0.05 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-ISOPROPYL-2-METHYLPYRAZINE Synonyms: 2-Isopropyl-5-methylpyrazine; 2-Methyl-5-(1-methylethyl)pyrazine; 2-Methyl-5-isopropylpyrazine; Pyrazine, 2-isopropyl-5-methyl-; Pyrazine, 2-methyl-5-(1-methylethyl) CAS No.: CoE No.:

13925‑05‑8 2268

FL No.: 14.026 EINECS No.: n/a

FEMA No.: JECFA No.:

3554 772

NAS No.:

Consumption: Annual: <1.00 lb

3554

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.1720 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 N

C8H12N2/136.20

C H3

H3C

N

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

190°C

Specific gravity

1.492–1.498 (20°C) Soluble in water, oils and organic solvents; miscible in ethanol at room temperature 0.977–0.984 (25°C)

2-ISOPROPYL-4-METHYLTHIAZOLE

1035

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 4.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 2.00

Max. 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, coffee and cooked trassi.

2-ISOPROPYL-4-METHYLTHIAZOLE Synonyms: Thiazole, 4-methyl-2-(1-methylethyl)-; 2-Isopropyl-4-methylthiazole; 4- Methyl-2-(1-methylethyl)thiazole; Thiazole, 4-methyl-2-(1-methylethyl)CAS No.: CoE No.:

15679‑13‑7 n/a

FL No.: 15.026 EINECS No.: 239‑758‑4

FEMA No.: JECFA No.:

3555 1037

NAS No.:

3555

Description: 2-Isopropyl-4-methylthiazole has a green, herbaceous, vegetable, earthy odor. Consumption: Annual: 126.67 lb

Individual: 0.0001073 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.022 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H11NS/141.24

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

92°C (50 mmHg)

Specific gravity

1.480–1.502 (20°C) Slightly soluble in water; miscible in fats; miscible in ethanol at room temperature 1.001–1.006 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings Hard candy

Usual 0.20 0.30 0.10 0.15 0.20

Max. 2.00 4.00 2.00 1.50 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.10 0.10 0.10 0.10 0.10

Max. 2.00 2.00 1.00 1.00 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: alliaceous, earthy, sulfury coffee with a tropical fruity nuance. Natural occurrence: Reported found in roasted meat, fried potato, tomato, oat groats, coriander seed and durian (Durio zibethinus).

ISOPROPYL MYRISTATE

1036

ISOPROPYL MYRISTATE Synonyms: Isopropyl tetradecanoate; Tetradecanoic acid, 1-methyethyl ester; Isopropyl myristate [USAN[; 1-Methylethyl tetradecanoate; Myristic acid, isopropyl ester; Tetradecanoic acid, isopropyl; Tetradecanoic acid, isopropyl ester; Tetradecanoic acid, 1-methylethyl ester; 1-Tridecanecarboxylic acid, isopropyl ester CAS No.: CoE No.:

110‑27‑0 386

FL No.: 09.105 EINECS No.: 203‑751‑4

FEMA No.: JECFA No.:

3556 311

NAS No.:

3556

Description: Pure isopropyl myristate is virtually odorless, very slightly fatty, but not rancid. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.564 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H34O2/270.46 Specifications: (JECFA, 2001) Acid value (max) Appearance

2.0 Colorless to pale-yellow, oily liquid

Refractive index Saponification value

Assay (min)

99%

Solubility

Boiling point Iodine value

192°C (22 mmHg) ≤1

Specific gravity

1.432–1.437 (20°C) 205–211 Insoluble in water and glycerol; soluble in alcohol 0.847–0.855 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.00 10.00 20.00

Max. 50.00 30.00 50.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 20.00

Max. 30.00 50.00

Synthesis: By conventional esterification of isopropanol with myristic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil, papaya, starfruit, plum brandy, coriander seed and loquat.

2-ISOPROPYLPHENOL Synonyms: o-Cumenol; 1-Hydroxy-2-isopropylbenzene; o-Isopropylphenol; Phenol, 1-(1-methylethyl)-; 1-Hydroxy-3-isopropylbenzene; 2-Isopropylphenol; Isopropylphenol, ortho; 2-(1-Methylethyl)phenol; Phenol, o-isopropyl-; Phenol, 2-(1-methylethyl)-.] CAS No.: CoE No.:

88‑69‑7 11234

FL No.: 04.044 EINECS No.: 201‑852‑8

FEMA No.: JECFA No.:

3461 697

NAS No.:

3461

Description: 2-Isopropylphenol has a medicinal, creosote odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

p-ISOPROPYLPHENYLACETALDEHYDE

1037

Trade association guidelines: FEMA PADI: 0.197 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O/136.19

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

213–214°C

Specific gravity

1.525–1.530 (20°C) Slightly soluble in water; miscible in alcohol 0.989–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 1.00 2.00

Max. 2.00 3.00

Food Category Seasonings, flavors Soups

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Reported found in Japanese whiskey, Romano cheese and dried bonito.

p-ISOPROPYLPHENYLACETALDEHYDE Synonyms: Cuminic acetaldehyde; p-Cymen-7-carboxaldehyde; Homo-cuminic aldehyde; 4-Isopropyl phenyl acetaldehyde; Acetaldehyde, (p-isopropylphenyl)-; Benzeneacet aldehyde, 4-(1-methylethyl); Cumyl acetaldehyde; p-Cymene-7-carboxaldehyde; p-Isopropylphenylacetaldehyde; 4-Isopropylphenylacetaldehyde; 4-Isopropyl phenylacet aldehyde; 4-(1-Methylethyl) benzeneacetaldehyde CAS No.: CoE No.:

4395‑92‑0 132

FL No.: 05.044 EINECS No.: 224‑522‑5

FEMA No.: JECFA No.:

2954 1024

NAS No.:

2954

Description: p-Isopropylphenylacetaldehyde has a characteristic bark odor and a citrus, bittersweet, fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.159 mg

IOFI: Artificial

Empirical Formula/MW: C11H14O/162.23

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 230–243°C

Specific gravity

1.515–1.525 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.965–0.975 (25°C)

ISOPROPYL PHENYLACETATE

1038 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 0.51 0.40

Max. 1.05 0.75 0.83

Food Category Nonalcoholic beverages Soft candy

Usual 0.51 0.41

Max. 0.55 0.81

Synthesis: From cumyl magnesium chloride and ethyl formate or triethyl σ-formate followed by acid hydrolysis of the acetal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL PHENYLACETATE Synonyms: Isopropyl α-toluate; Benzeneacetic acid, 1-methylethyl ester; Isopropyl phenylacetate; 1-Methylethyl benzeneacetate CAS No.: CoE No.:

4861‑85‑2 2158

FL No.: 09.786 EINECS No.: 225‑468‑5

FEMA No.: JECFA No.:

2956 1011

NAS No.:

2956

Description: Isopropyl phenylacetate has a fragrant, rose-like scent; sweet, honey-like flavor with a wine undertone. Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.627 mg

IOFI: Artificial

Empirical Formula/MW: C11H14O2/178.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

97%

Specific gravity

1.483–1.491 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.006–1.012 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.80 3.17 1.90

Max. 2.50 5.67 2.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.60 1.33

Max. 2.00 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: honey, with musty and powdery floral rosy notes. Natural occurrence: Not reported found in nature.

3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE Synonyms: Cuminyl acetaldehyde; p-Cymyl propanal; p-Isopropylhydrocinnamaldehyde; 3-(p-Isopropylphenyl)-propionic aldehyde; 3-(p-Cumenyl)propionaldehyde; 3-(p-Isopropyl phenyl)propionaldehyde; Benzenepropanal, 4-(1-methylethyl)-

ISOPROPYL PROPIONATE

CAS No.: CoE No.:

7775‑00‑0 2261

1039

FL No.: 05.094 EINECS No.: 231‑885‑3

FEMA No.: JECFA No.:

2957 680

NAS No.:

2957

Description: 3-(p-Isopropylphenyl)-propionaldehyde has a powerful, sweet, green, floral odor and a peculiar sweet, green fruity flavor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.983 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O/176.26

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless to pale yellow liquid 90 (min 95% combined o- and p- isomers) 270°C

Refractive index Solubility

1.503–1.508 (20°C) Insoluble in water; soluble in alcohol

Specific gravity

0.946–0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.50 11.81 2.25 1.48

Max. 5.00 23.53 2.88 2.96

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.38 1.22 11.74

Max. 4.77 2.38 23.43

Synthesis: By condensation of cumin aldehyde with acetaldehyde, followed by hydrogenation to the saturated aldehyde; also from cumyl magnesium chloride and propyl formate, followed by acid hydrolysis of the acetal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL PROPIONATE Synonyms: Isopropyl propionate; 1-Methylethyl propanoate; Propanoic acid, 1-methylethyl ester; Propionic acid, isopropyl ester; iso-Propyl propanoate; iso-Propyl propionate CAS No.: CoE No.:

637‑78‑5 404

FL No.: 09.123 EINECS No.: 211‑300‑8

FEMA No.: JECFA No.:

2959 306

NAS No.:

2959

Description: Isopropyl propionate has a bittersweet taste reminiscent of plum. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.768 mg

IOFI: Nature Identical

2-ISOPROPYLPYRAZINE

1040 Empirical Formula/MW: C6H12O2/116.16

Specifications: (JECFA, 2001) Appearance

Liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

108–111°C

Specific gravity

1.384–1.390 (20°C) Completely miscible with alcohol and with diluted alcohol 0.863–0.869 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.50 23.47 10.00

Max. 12.50 36.03 32.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.93 7.40 23.60

Max. 9.73 11.75 34.37

Synthesis: By direct esterification in benzene solution and in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, berry with a slight bubble gum nuance. Natural occurrence: Reported found in raspberry, currant, kumquat peel oil, papaya and plum brandy.

2-ISOPROPYLPYRAZINE Synonyms: Pyrazine, isopropyl-; Pyrazine, (1-methylethyl)-; Pyrazine, 2-(1-methylethyl)CAS No.: CoE No.:

29460‑90‑0 11343

FL No.: 14.123 EINECS No.: 249‑646‑7

FEMA No.: JECFA No.:

3940 764

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.251350 mg

IOFI: n/a

Empirical Formula/MW: C H3 N

C7H10N2/122.17

C H3

N

Specifications: (JECFA, 2008) Appearance

Colorless to light-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

70°C (20 mmHg)

Specific gravity

1.486–1.496 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature 0.967–0.972 (25°C)

ISOPROPYL TIGLATE

1041

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 0.50 1.00 1.00 0.50

Max. 1.00 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL TIGLATE Synonyms: Isopropyl-α-methyl crotonate; Isopropyl-3-methyl-2-butenoate CAS No.: CoE No.:

1733‑25‑1 10729

FL No.: 09.513 EINECS No.: 217‑067‑9

FEMA No.: JECFA No.:

3229 312

NAS No.:

3229

Description: Isopropyl tiglate has a sweet, minty odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.725 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H15O2/142.20

Specifications: (JECFA, 1998) Acid value (max)

2.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

73°C

Specific gravity

1.421–1.441 (20°C) Completely miscible with alcohol and diluted alcohol 0.897–0.903 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.00 9.60 0.25 4.00

Max. 4.00 18.00 0.25 8.00

Food Category Gelatins, puddings Nonalcoholic beverages Processed vegetables Soft candy

Usual 2.50 1.25 0.20 7.00

Max. 5.00 2.50 0.20 14.00

Synthesis: By photolysis of 2,2,5,5-tetramethyldihydro-3-furanone in methanol; also by esterification of 3-methyl-2-butenoic acid with isopropyl alcohol in the presence of concentrated sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, minty and vegetative. Natural occurrence: Not reported found in nature.

2-ISOPROPYL-N,2,3-TRIMETHYLBUTYRAMIDE

1042

2-ISOPROPYL-N,2,3-TRIMETHYLBUTYRAMIDE Synonyms: Butanamide, N-2,3-trimethyl-2-(1-methylethyl)-; N-2,3-Trimethyl-2-isopropyl butamide; N-2,3-Trimethyl-2-isopropyl­ butanamide; Trimethyl isopropyl butanamide CAS No.: CoE No.:

51115‑67‑4 10459

FL No.: 16.053 EINECS No.: 256‑974‑4

FEMA No.: JECFA No.:

3804 1595

NAS No.:

n/a

Description: 2-Isopropyl-N-2,3-trimethylbutyramide has a cool, mint–menthol-type odor. Consumption: Annual: 65,000.00 lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent. Trade association guidelines: FEMA PADI: 0.2925 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C H3

H3C

O

C10H21NO/171.28 H3C

NH

C H3

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White, crystalline solid

Solubility

Assay (min)

99%

56–64°C Insoluble in water and fats; soluble in fat, diethyl ether, ethanol and hydrocarbons

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Chewing gum

Usual 3.00 750.00

Max. 8.00 3000.00

Food Category Confection, frosting Hard candy

Usual 50.00 50.00

Max. 150.00 50.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 5.0%: slight cooling impact with little character. Taste threshold values: Taste characteristics at 20 ppm: high-impacting cooling that lasts on the tongue and palate. Natural occurrence: Not reported found in nature.

ISOPULEGOL Synonyms: p-Menth-8-en-3-ol; 1-Methyl-4-isopropenylcyclohexan-3-ol; Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, (1R-(1alpha,2beta,5alpha))-; Isopulegol CAS No.: CoE No.:

89‑79‑2 2033

FL No.: 02.067 EINECS No.: 201‑940‑6

FEMA No.: JECFA No.:

2962 755

NAS No.:

2962

Description: Isopulegol is a cyclic nonaromatic alcohol. Consumption: Annual: 5016.00 lb

Individual: 0.004251 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

ISOPULEGONE

1043

Trade association guidelines: FEMA PADI: 10.84 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (FCC, 1996) Acid value (max) Aldehydes Appearance Assay Boiling point

1.0 1.0% as citronellal Colorless liquid 95% C10H18O 91° (12 mmHg)

Optical rotation Refractive index Solubility Specific gravity

Between 0° and –7° 1.470–1.475 (25°C) 1:4 in 60% alcohol 0.904–0.913 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confectionery, frostings Frozen dairy

Usual 50.00 14.00 500.00 100.00 12.00

Max. 200.00 19.00 1000.00 500.00 15.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 50.00 100.00 50.00 100.00

Max. 200.00 500.00 200.00 500.00

Synthesis: Several stereoisomers are possible; only l-isopulegol and d-α-isopulegol have been isolated from mixtures of alcohols obtained by cyclization of d-citronellal. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: minty cooling, herbaceous peppermint nuance. Natural occurrence: l-Isopulegol has been reported found in the essences of lemongrass, East African geranium and Eucalyptus citriodora; d-isopulegol is present in the oils of Backhousia and Baeckea citriodorae; d-neoisopulegol is found in Mentha rotundifolia. Also reported found in mint, mandarin, orange juice, citrus peel oils, currant bud, ginger, corn mint oil, cognac, rum, buchu oil, lemon balm and mastic gum oil.

ISOPULEGONE Synonyms: p-Menth-8-en-3-one; 1-Methyl-4-isopropenyl-cyclohexan-3-one; 1-Methyl-4-isopropenyl-3-cyclohexanone; Cyclo­ hexanone, 5-methyl-2-(1-methylethenyl)-, Isopulegone; trans-Isopulegone; p-Menth-8-en-3-one, trans-; trans-5-Methyl-2-(1methylethenyl)cyclohexanone; trans-5-Methyl-2-(1-methylvinyl)cyclohexan- 1-one CAS No.: CoE No.:

29606‑79‑9 2051

FL No.: 07.067 EINECS No.: 249‑725‑6

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

2964 754

NAS No.:

2964

Individual: 0.00002894 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.131 mg

IOFI: Nature Identical

ISOPULEGYL ACETATE

1044 Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2000) Appearance

Colorless to yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

208°C

Specific gravity

1.465–1.473 (20°C) Soluble in alcohol and oils; insoluble in water; miscible in ethanol 0.9250.932 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.59 11.00 6.38

Max. 2.62 14.59 10.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.14 2.18 9.45

Max. 6.99 3.02 12.22

Synthesis: The structure of isopulegone was defined by Tiemann and Schmidt as well as by Hugh, Kon and Linstead; usually prepared from isopulegol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Natural isopulegone is dextrorotatory; reported found in the essential oils from leaves of Bystropogon mollis, peppermint, pennyroyal and other mentha oils.

ISOPULEGYL ACETATE Synonyms: Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, acetate; Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, 1-acetate, (1R, 2R, 5R)CAS No.: CoE No.:

57576‑09‑7 2067

FL No.: 09.219 EINECS No.: 260‑820‑1

FEMA No.: JECFA No.:

2965 756

NAS No.:

2965

Description: Isopulegyl acetate has a sweet, mint-like odor. Consumption: Annual: 76.67 lb

Individual: 0.00006497 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.317 mg Empirical Formula/MW:

C12H20O2/196.29

IOFI: Nature Identical

ISOQUERCITRIN, ENZYMATICALLY MODIFIED

1045

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 104–105°C

Specific gravity

1.454–1.457 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.929–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.36 6.53 5.07 3.10

Max. 2.15 9.77 6.67 4.38

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.15 1.41 6.06

Max. 3.15 2.60 8.45

Synthesis: By prolonged heating of citronellal with acetic anhydride (with or without sodium acetate) Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, berry, green and camphoraceous with a fruity nuance. Natural occurrence: Reported found in buchu and peppermint oils.

ISOQUERCITRIN, ENZYMATICALLY MODIFIED Synonyms: α-Glycosyl-isoquercitrin-isoquercitrin; Isoquercetin; EMIQ; 3,3ʹ,4ʹ,5,7-Pentahydroxyflavone 3-beta-D-glucofuranoside; 4H-1-Benzopyran-4-one, 2-(3,4-dihydroxyphenyl)-3-(beta-D-glucofuranosyloxy)-5,7-dihydroxy-; Isoquercitroside; Isotrifolin; Isoquercitrin CAS No.: CoE No.:

21637‑25‑2 n/a

FL No.: n/a EINECS No.: 244‑488‑5

FEMA No.: JECFA No.:

4225 n/a

NAS No.:

n/a

Description: White to dark yellow powder; odorless. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 28.545 mg

IOFI: n/a

Empirical Formula/MW: OH OH HO

O

C21H20O12/464.38

O OH

O

OH O

HO H OH

OH

ISOQUINOLINE

1046 Specifications: (The Good Scents Co., 2009) Assay (min)

97%

Refractive index

Boiling point

916–917°C

Solubility

Melting point

226–228°C

1.803 ±-0.03 (20°C) Slightly soluble to insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Frozen dairy

Usual 150.00 1500.00 150.00

Max. 200.00 2000.00 200.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 150.00 150.00 150.00

Max. 200.00 200.00 200.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Gossypium spp.

ISOQUINOLINE Synonyms: 2-Benzazine; Benzo(c)pyridine; 2-Azanaphthalene; Benzopyridine; Isoquinoline; Leucoline; beta-Quinoline CAS No.: CoE No.:

119‑65‑3 487

FL No.: 14.001 EINECS No.: 204‑341‑8

FEMA No.: JECFA No.:

2978 1303

NAS No.:

2978

Description: Isoquinoline has a heavy sweet balsamic, herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.182 mg

IOFI: n/a

Empirical Formula/MW: C9H7N/129.16 Specifications: (JECFA, 2008) Acid value (max)

1.0 Colorless liquid, hygroscopic platelets when solid

Melting point

27–29°C

Refractive index

1.621–1.627 (20°C)

Assay (min)

97%

Solubility

Boiling point

242–243°C

Specific gravity

Appearance

Slightly soluble in water; soluble in ethanol 1.097–1.103 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 0.60 0.60

Max. 0.50 0.75 0.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.60 0.60 0.60

Max. 0.75 0.75 0.75

Synthesis: Obtained from coal tar (238 to 250°C boiling fraction); it is isolated as the sulfate or as is by repeated freezing. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in milk and dried bonito; also occurs in coal tar, where it is formed during the dry distillation of coal.

ISOVALERIC ACID

1047

ISOSAFROLE (PROHIBITED) Synonyms: 3,4-Methylenedioxy-1-propenylbenzene CAS No.: CoE No.:

120‑58‑1 n/a

FL No.: n/a EINECS No.: 204‑410‑2

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Isosafrole has an anise-like odor. Use of isosafrole in foods is not permitted in the United States. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 (Prohibited from use in food) FDA (other): n/a JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C10H10O2/162.19

Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Colorless liquid 252°C (127–128°C at 15 mmHg) 6.7–6.8°C

Refractive index Solubility Specific gravity

1.5777 (20°C) Soluble in most organic solvents 1.122 (20°C)

Reported uses (ppm): n/a Synthesis: By alkaline isomerization of safrole using KOH at the boil or an alcoholic NaOH solution at room temperature under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Of the two isomers (cis- and trans-), the trans-form is the more stable and has been isolated in the pure state, probably occurring in the essential oil of ylang-ylang; it has been identified in the oils of Illicium religiosum and Ligusticum acutilobum Sieb. and Zucc.

ISOVALERIC ACID Synonyms: Delphinic acid; Isobutyl formic acid; Isopropylacetic acid; β-Methyl butyric acid; Valerianic acid; Acetic acid, isopropyl; Butanoic acid, 3-methyl-; Butyric acid, 3-methyl-; Delphinic acid; Isopentanoic acid; Isovalerianic; Isovaleric acid; 3-Methylbutanoic acid; 3-Methylbutyrate; beta-Methylbutyric acid; beta-Methyl butyric acid; 3-Methylbutyric acid CAS No.: CoE No.:

503‑74‑2 8

FL No.: 08.008 EINECS No.: 207‑975‑3

FEMA No.: JECFA No.:

3102 259

NAS No.:

3102

Description: Isovaleric acid has a characteristic disagreeable, rancid, cheese-like odor. It is extremely penetrating and persistent with a sour taste. May consist of one or a mixture of isomers or n-pentanoic acid and/or 2- or 3-methyl butanoic acid. Consumption: Annual: 1850.00 lb

Individual: 0.001567 mg/kg/day

Regulatory Status: CoE: Approved. Bev.:1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.817 mg

IOFI: Nature Identical

IVA

1048 Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

99% C5H10O2

Solubility

Boiling point

175°C

Specific gravity

1.401–1.405 (25°C) Soluble in alcohol, chloroform, ether and water 0.923–0.928 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 1.30 3.40 2.00 4.86 0.60 1.90

Max. 2.00 5.50 2.40 9.85 2.00 14.00

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 5.64 3.40 0.35 0.58 0.00 5.07

Max. 12.10 12.00 1.50 1.20 2.00 7.76

Synthesis: By oxidation of isoamyl alcohol or isovaleric aldehyde. Aroma threshold values: Detection: 190 ppb to 2.8 ppm Taste threshold values: n/a Natural occurrence: Of the three possible isomers of n-valeric acid, only isovaleric acid has extensive application in flavoring; originally reported in seal and dolphin fat; subsequently isolated from valerian. Also reported found in the essential oils of cypress, citronella, laurel leaves, cajeput, Cymbopogon javanensis, hops, Persea pubescens, geranium, American peppermint, spearmint, rosemary, lemongrass, Eucalyptus goniocalyx and other spp., tobacco, Monarda fistulos, Thymus mastichina, Artemisia frigida, and probably in lavender; reported among the constituents of petitgrain lemon. Also reported found in many foods including apple, currants, guava, grapes, papaya, peach, pineapple, raspberry, strawberry, potato, bell pepper, vinegar, breads, many cheeses, fish, chicken, lamb, hop oil, beer, cognac, whiskies, cider, sherry, grape wines, rum, cocoa, tea, coffee, honey, soybean, passion fruit, mushrooms, marjoram, plum, brandy, starfruit, trassi, rice, jackfruit, sake, sukiyaki, buckwheat, corn oil, cashew apple, malt, wort, Bourbon vanilla, shrimp, mussels, cherimoya, Cape gooseberry and Chinese quince fruit.

IVA Botanical name: Achillea moschata Jacq. Botanical family: Compositae Other names: Musk yarrow Foreign names: Achillea musquee (Fr.), Feldgarbe (Ger.), Achillea musgada (Sp.), Achillea muschiata (It.) CAS No.: CoE No.:

977091‑61‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6089

Description: Herbaceous plant growing 15 to 20 cm (6 to 8 in.) high, with alternate leaves, white flowers and oblong achenes. The plant blooms between July and August. Iva is often harvested and mistaken for other Achillea species. These species are similarly aromatic and sometimes offered commercially under the name genepi, a term that should be reserved only for Artemisia glacialis L. The parts used are the leaves and the flowering tops. Iva has a bitter, tonic taste and aromatic odor. There is little known about the essential oil; it is obtained by steam distillation of the flowers. The odor of the oil is warm and herb-like, resembling hops and tansy oils. Derivatives: Infusion (3%), tincture (10% in 60% alcohol), fluid extract and essential oil Consumption: Annual: n/a

Individual: n/a

IVA EXTRACT

1049

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The oil is blue-green when freshly distilled, but fades on aging. Composition: Some constituents include borneol, cineol and ivain. The major flavonoid constituents found in exudates were 6-hydroxyflavonol 3,6,4ʹ-trimethyl ethers.* Aroma threshold values: n/a Taste threshold values: n/a

IVA EXTRACT CAS No.: CoE No.:

977091‑62‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6090

Description: See Iva. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

*

Valant-Vetschera and Wollenweber. (2001). Biochem. Syst. Ecol. 29, 149.

IOFI: Natural

J JAMBU OLEORESIN Botanical name: Spilanthes acmelia (also, acmella) var. oleracea Botanical family: Asteraceae (Compositae) Other names: Para cress; Brasil cress; Jambu of Para CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: 290‑335‑0

FEMA No.: JECFA No.:

3783 n/a

NAS No.: EAFUS No.:

n/a 977162665

Description: Jambu oleoresin is traditionally extracted from all parts of the plants of the genus Spilanthes. There are at least 40 species and varieties within the genus Spilanthes that grow throughout tropical and subtropical areas, especially around swamps, pastures, coastal areas, roads and cultivated areas. The part of the plant from which the oleoresin is derived was not identified in the FEMA GRAS list. Young leaves and root tips are used in salads and as a potherb in tropical Asia. S. acmella var. oleracea flowers have been used as a spice for foods and dentifrice flavoring in Japan. S. americana flowers are used as a spice in Columbia. Jambu oleoresin is used in India as a flavoring for chewing tobacco. Also called the “toothache bush” in parts of Africa and South America, as the roots are often chewed to alleviate the pain of a toothache. The liquid essential oil or resin mixture is described as having a citrus, herbal, tropical or musty odor, with a taste that is strangely effervescent, pungent, cooling and/or numbing. Derivatives: Oleoresin Consumption: Annual: 0.00 lb*

Individual: 0.003333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.8752 mg

IOFI: n/a

Specifications: n/a Essential oil composition: The major flavoring constituents are alkamides, particularly spilanthol. Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Condiments, relishes Fish products Nonalcoholic beverages Processed vegetables

Usual 25.00 20.00 10.00 10.00 25.00 5.00

Max. 50.00 100.00 30.00 30.00 50.00 20.00

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 20.00 5.00 5.00 10.00

Max. 20.00 100.00 20.00 10.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a

JASMINE Botanical name: Jasminum officinale L. and other species of Jasminum Botanical family: Oleaceae Other names: White jasmine; Common jasmine Foreign names: Jasmin (Fr.), Jasmin (Ger.), Jazsmin (Sp.), Gelsomino (It.) Description: Jasmine grows extensively around the Mediterranean basin, especially on the Cote Azure and in Sicily. Today the entire Mediterranean area is actively participating in the cultivation of jasmine. The plant normally grows fairly tall; to facilitate the *

Lucas et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

1051

JASMINE ABSOLUTE

1052

harvesting of the white odoriferous flowers, the plant is pruned so as not to exceed a height of 1 to 1.5 m (39 to 59 in.). Cultivation is done by transplanting from greenhouses into areas where adequate irrigation is available and where the temperature never drops below 5°C. The species J. grandiflorum is sometimes grafted onto J. officinale to render the latter more resistant to harsher atmospheric conditions. Jasmine normally blooms from June to September. The only part used is the flower, which must be harvested before dawn. Jasmine has a warm, intensely floral aroma. Derivatives: Concrete and absolute essence Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See below FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Flowers contain benzyl acetate, benzyl alcohol, linalool, phenyl-acetic acid, methyl anthranilate, farnesol, cis-3hexynyl acetate, cis- and trans-linalool oxide, nerolidol, cis-jasmone, trans-jasmone, cis- and trans-ethyl jasmonates, jasmolactone, δ-jasmonic acid lactone and methyl dehydrojasmonate. Aroma threshold values: n/a Taste threshold values: n/a

JASMINE ABSOLUTE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2598 n/a

NAS No.: EAFUS No.:

2598 977146‑68‑1

Description: The absolute essence is obtained by extraction of the concrete with 95 to 96% ethanol using special techniques. The yields range between 42 and 55%. Jasmine absolute has a floral, warm, rich and highly diffusive odor and tea-like undertone. Consumption: Annual: 158.33 lb

Individual: 0.0001341 mg/kg/day

Regulatory Status: CoE: Jasmine concrete/absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 2.84; ice creams 3.01; candy 4.22; baked goods 12.62; gelatins and puddings 3.02; chewing gum 43.45 FDA: 21 CFR 182.20, 582.20 FDA (other): See Jasmine. JECFA: n/a Trade association guidelines: FEMA PADI: 0.776 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

11–15 115–142 +3°6ʹ to +3°54ʹ

Refractive index Specific gravity

1.4850–1.4912 (20°C) 0.935–0.948 (20°C)

Physical–chemical characteristics: It is a dark-orange, somewhat viscous liquid. The absolute, derived from Italian concrete (yield, approximately 55%), is a yellowish-brown liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 1.81 3.20 4.36 1.31

Max. 2.84 43.45 5.61 1.93

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.51 5.52 0.61 1.39

Max. 1.30 5.52 1.57 2.10

JASMINE OIL

1053

JASMINE CONCRETE CAS No.: CoE No.:

977125‑38‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2599 n/a

NAS No.:

2599

Description: The concrete is extracted from flowers using petroleum ether with an average yield of approximately 3%. It is a waxy, brownish-red mass. It smells like jasmine and is partially soluble in 95 to 96% ethanol. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Jasmine concrete/absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 2.84; ice creams 3.01; candy 4.22; baked goods 12.62; gelatins and puddings 3.02; chewing gum 43.45 FDA: 21 CFR 182.20, 582.20 FDA (other): See Jasmine. JECFA: n/a Trade association guidelines: FEMA PADI: 1.645 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 10.41 2.01

Max. 2.00 12.62 3.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.26 0.69 2.61

Max. 3.02 1.54 4.22

Aroma threshold values: n/a Taste threshold values: n/a

JASMINE OIL Other names: Concrete jasmin Italian; Concrete jasmin turc; Hyperabsolute jasmine; Jasmin; Jasmin absolute; Jasmin comores; Jasmin wax; Jasmine concrete; Jasmine oil, French; Oil of jasmine; Oils, jasmine CAS No.: CoE No.:

8022‑96‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2600 n/a

NAS No.:

2600

Description: Obtained by distilling the absolute essence with superheated steam at reduced pressure (35 to 40 mmHg) and at 88 to 92°C, based on the original concrete; yields up to 23.5%. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: Jasmine oil: Category 2 (not considered to constitute a risk to health in the quantities used). FDA: 21 CFR 182.20, 528.20 FDA (other): See Jasmine. JECFA: n/a Trade association guidelines: FEMA PADI: 0.840 mg

IOFI: Natural

Essential oil composition: The oil contains alcohols (nerol, nerolidol, terpineol, etc.), benzaldehyde, benzylacetate, linalyl acetate, phenols (p-cresol, eugenol), acids and ketones (jasmone). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 1.10 10.35 5.05 1.03

Max. 1.40 106.60 6.71 1.63

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.09 3.15 0.49 1.38

Max. 1.67 3.15 0.64 2.38

JASMINE SPIRITUS

1054

JASMINE SPIRITUS CAS No.: CoE No.:

977038‑79‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2601 n/a

NAS No.:

2601

Description: See Jasmine. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.229 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.20 0.25

Max. 4.00 0.75

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.00

Max. 1.00 3.00

Aroma threshold values: n/a Taste threshold values: n/a

JASMONE Synonyms: 3-Mehyl-2-(2-pentenyl)-2-cyclopenten-1-one (main component) CAS No.: CoE No.:

488‑10‑8 11786

FL No.: 07.094 EINECS No.: 207‑668‑4

FEMA No.: JECFA No.:

3196 1114

NAS No.:

3196

Description: Jasmone has a floral, fruity, jasmine odor. cis-Jasmone is widely used in the creation of high quality florals like jasmine and tuberose. Also used in the reconstitution of synthetic essential oils. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2002) Trade association guidelines: FEMA PADI: 0.967 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H16O/164.25

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Pale yellowish to straw-color oily liquid

Solubility

Assay (min) Boiling point

98% cis 248°C

Specific gravity

1.495–1.501 (20°C) Slightly soluble in water; soluble in alcohol, ether and carbon tetrachloride 0.942–0.948 (25°C)

JUNIPER EXTRACT

1055

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.37 4.88 2.78

Max. 3.75 10.00 6.22

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.14 1.11 3.86

Max. 5.14 2.77 8.91

Synthesis: A review and classification on the synthesis of jasmone is available.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: woody, bitter, tea, with a citrus and floral nuance. Natural occurrence: The cis-form is reportedly occurring naturally; it is found in the essential oils of jasmine (3%), jonquil, and Pittosporum glabratum, in neroli oil, in peppermint (Mentha piperita), and in bergamot, apricot, raspberry, cinnamon, corn mint and spearmint oils, beer, tea, soybean and heated beans.

JUNIPER (BERRIES) Botanical name: Juniperus communis L. Botanical family: Cupressaceae Foreign names: Genievre commun (Fr.), Heide Wacholder (Ger.), Enebro (Sp.), Ginepro (It.) CAS No.: CoE No.:

977038‑80‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2602 n/a

NAS No.:

2602

Description: The genus Juniperus includes 60 to 70 species. It is a thickly branched tree resembling a shrub that may reach several meters in height. Juniper grows in dry areas in Europe, Asia, Africa and North America. It has an irregular stem, leaves terminated by a sharp thorn and round, blue-violet berries. Junipers are widely used as ornamental trees. The small flowers bloom from May to June. The dried product of Italian origin may yield up to 2.6% essential oil. The berries are the part used, wrinkled or dried. Juniper has an aromatic odor and a bitter taste. Derivatives: Infusion (1 to 3%), distillation waters, distillate (in 60 to 70% ethanol) and fluid and soft aqueous extracts. Consumption: Annual: 6283.33 lb

Individual: 0.005324 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.738 mg

IOFI: Natural

Essential oil composition: Juniper berries contain approximately 2% volatile oil, juniperin, resin (approximately 10%), proteins, and formic, malic and acetic acids. Additionally fatty acid, sterol and terpene contents been analyzed from extracts of unripe and ripe berries.† The dried fruit contains oil of juniper, pinenecamphene, cadinenes and other diterpene acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 20.00

Max. 2000

Food Category Condiments, relishes

Usual 10.00

Max. 60.00

Aroma threshold values: n/a Taste threshold values: n/a

JUNIPER EXTRACT CAS No.: CoE No.:

84603‑69‑0 n/a

FL No.: n/a EINECS No.: 283‑268‑3

FEMA No.: JECFA No.:

2603 n/a

NAS No.:

2603

Description: See Juniper. Consumption: Annual: <1.00 lb * †

Anonymous. (1958). Fr. Ses Parfums, 1, 39. Guerra-Hernandez et al. (1988). Cience. Ind. Farm 7, 8.

Individual: 0.0001605 mg/kg/day

JUNIPER OIL

1056 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Juniper. JECFA: n/a Trade association guidelines: FEMA PADI: 17.939 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 80.00 45.00 15.00 15.00

Max. 100.00 60.00 20.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 80.00 20.00

Max. 1.00 100.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a

JUNIPER OIL Other names: Juniperberry oil; Juniper berry oil; Juniper berry oil, terpenes; Oil of juniper; Oil of juniper berry; Oils, juniper; Oils, Juniperus communis CAS No.: CoE No.:

8002‑68‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2604 n/a

NAS No.:

2604

Description: The oil should be obtained exclusively by steam distillation of the nonfermented berries; because of extensive gin production (obtained from fermented and subsequently distilled berries), the oil results as a by-product of gin distillation. The by-product oil is much less aromatic, lacking the oxygenated fractions. It is almost entirely insoluble in dilute alcohol, even after subsequent rectification and is not suitable in the formulation of compounded oils. The oil has a characteristic odor and an aromatic bitter taste. Consumption: Annual: 700.00 lb

Individual: 0.0005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Juniper. JECFA: n/a Trade association guidelines: FEMA PADI: 6.533 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between –15° and 0° Heavy metals (as Pb) Passes test

Refractive index Specific gravity

Between 1.474 and 1.484 (20°C) Between 0.854 and 0.879 (25°C)

Physical–chemical characteristics: The oil, obtained by steam distillation of the dried ripe berries, is a colorless to yellow liquid. Essential oil composition: The oils contain β-pinene, myrcene, d-lemonene, cymene, camphene, α-terpineol, borneol and α- and γ-cadinene. The constituents vary, depending on the origin of the plant. The terpeneless or sesquiterpeneless essential oils are destined for specific applications. The volatile oil is composed of 50% monterpenes (pinene, myrcene, sabinene). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 27.22 8.80 2.91 3.30

Max. 60.04 14.08 4.00 6.19

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 40.33 4.55

Max. 5.00 45.18 8.96

K KARAYA GUM Botanical name: Sterculia urens Roxb. Botanical family: Sterculiaceae Other names: Crystal gum; Jum karaya; Gum sterculia; Partially oxidized, partially de-acetylated gum karaya; Indian tragacanth; Indian tragacanth gum; Kadaya; Kadaya gum; Karaya gum; Katilo; Katilo gum; Kullo; Kullo gum; Kuteera; Mucara; Silex gum; Sterculia; Sterculia gum CAS No.: CoE No.:

9000‑36‑6 n/a

FL No.: n/a EINECS No.: 232‑539‑4

FEMA No.: JECFA No.:

2605 n/a

NAS No.:

2605

Description: Gum karaya is the exudate of Sterculia urens, a tall (30 ft) bushy tree, native to India, where it grows in forests of the eastern and central mountains. The trees are tapped and the exudate, which may be several pounds in weight, is collected and sold at auction. Crude gum karaya is cleaned, ground, sized and blended to obtain uniform grades. Impurities range from 0.1 to 3% and consist primarily of bark, but other foreign matter may be present. The part used is exudate from the bark. The gum has a slight vinegar smell. Consumption: Annual: 11,666.67 lb

Individual: 0.009887 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq, 150 et seq, 184.1349, 582.7349 FDA (other): n/a JECFA: ADI: Not specified (1988) Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: Natural

Specifications: (FCC, 1996) Arsenic (as As) Ash (acid-insoluble) Foreign gums

Not more than 3 mg/kg Not more than 1% Passes test

Lead Loss on drying Starch Viscosity of a 1% solution

Heavy metals (as Pb) Not more than 0.002% Insoluble matter

Not more than 5 mg/kg Not more than 20% Passes test Not less than the minimum or within the range claimed by the vendor

Not more than 3%

Physical–chemical characteristics: Food grade gum is usually a white to pinkish-gray powder. The gum has a high acetyl content and has the tendency of splitting off free acetic acid on aging, the rate of splitting depending on temperature, humidity and particle size. It is one of the least soluble gums. It does not dissolve in water to give a clear solution, but absorbs water rapidly to form viscous solutions at low concentrations. Solutions lose viscosity on aging or in the presence of electrolytes or excess acid. Composition: Gum karaya is a complex polysaccharide with a very high molecular weight, approximately 9,500,000 daltons. The gum karaya molecule contains D-rhamnose, D-galactose and D-galacturionic acid units. Ratios of 43% D-galacturionic acid, 13% D-galactose and 15% L-rhamnose have been obtained by hydrolysis. Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products Milk products

Usual 0.07 0.00 0.20

Max. 1.50 0.02 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.01 1.09

Max. 0.02 8.05

Aroma threshold values: n/a Taste threshold values: n/a

1057

KELP

1058

KELP Botanical name: Analipus japonicus, Eisenia bycyclis, Hizikia fusiforme, Kjellmaniella gyrata, Laminaria angastata, Laminaria claustonia, Laminaria digitata, Laminaria japonica, Laminaria longicruris, Laminaria longissima, Laminaria ochotensis, Laminaria saccharina, Macrocystis pyrifera, Petalonia fascia, Scytosiphon lomentaria and Undaria pinnatifida CAS No.: CoE No.:

977001‑75‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2606 n/a

NAS No.:

2606

Description: The major commercial species are Macrocystis pyrifera, Laminaria digitata and Laminaria cloustoni. Macrocystis pyrifera is harvested from extensive beds in the Pacific Ocean off the coast of southern California by means of large ocean-going vessels with mechanical cutting and loading equipment. The giant kelp is a perennial that lives 8 to 10 years. The mature stipes range in length from 50 to 200 ft. It grows in water 25 to 80 ft deep in areas having a rocky bottom and strong currents and is attached to the ocean floor by a hold-fast or root-like structure. Laminaria species are prevalent off the coasts of Maine and Nova Scotia. They range from 5 to 15 ft in length. The entire plant, minus the roots, is used. The seaweed may be chopped to provide coarse particles or it may be ground to a fine powder. It has a salty, characteristic taste. Consumption: Annual: 10,000.00 lb

Individual: 0.008516 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.365, 184.1120, 184.1121, 582.30 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Arsenic Not more than 3 mg/kg (as As, inorganic) Ash (total) Not more than 45% Heavy metals (as Pb) Not more than 0.002%

Iodine content

Between 0.1 and 0.5%

Lead Loss on drying

Not more than 10 mg/kg Not more than 13%

Physical–chemical characteristics: It has a dark-green to olive-brown color. Composition: The primary constituent of kelp is alginic acid. Aroma threshold values: n/a Taste threshold values: n/a

2-KETO-4-BUTANETHIOL Synonyms: 4-Mercapto-2-butanone; 2-Butanone, 4-mercaptoCAS No.: CoE No.:

34619‑12‑0 11498

FL No.: 12.055 EINECS No.: n/a

FEMA No.: JECFA No.:

3357 559

Consumption: Annual: 1.67 lb

NAS No.:

3357

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: C4H8OS/104.17 Specifications: (JECFA, 2008) Assay (min) Boiling point

99% 59–60°C (15 mmHg)

Refractive index Specific gravity

1.472–1.478 (20°C) 0.855–0.861 (25°C)

KOLA NUT EXTRACT

1059

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: By reduction of 4-bromo-2-butanone with NaHS; by reacting methyl vinyl ketone with hydrogen sulfide; from methyl vinyl ketone and thioacetamide; from methyl vinyl ketone and hydrogen sulfide at 12 to 15°C by patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

KOLA NUT (COLA NUT) Botanical name: Cola acuminata Schott and Endl. and other Cola species Botanical family: Sterculiaceae Foreign names: Cola (Fr.), Kola (Ger.), Cola (Sp.), Cola (It.) Description: The trees of kola nut are divided into two species. C. nitida is the most important and valuable species; its fruits are called “large” cola nuts. C. nitida grows wild in the forests of the Ivory Coast and is cultivated in several areas of tropical Africa and South and Central America. C. acuminata is the other species; its fruits are called “small” cola nuts. It also grows wild or may be cultivated in Angola, Congo and other tropical areas in Africa. The part used is the seed. Kola nut has a bitter flavor. Derivatives: Tincture (20% in 60% ethanol) and fluid, soft and dried extracts (also tannin-free) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Kola: Category 4 (with limits on caffeine) FDA: See Kola Nut Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents of C. acuminata include xanthine alkaloids (caffeine 2.4 to 2.6%, theobromine <0.1%, theo­ phylline); flavonoids (d-catechol ~3%, colatin, colanin); anthocyanin pigment (kola red); and organic acids (tanninic acid, quinic acid, butaine and vitamins) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

KOLA NUT EXTRACT CAS No.: CoE No.:

68916‑19‑8; 89997‑82‑0 149/2041

FL No.: 07.015 EINECS No.: 272‑824‑0

FEMA No.: JECFA No.:

2607 n/a

NAS No.:

2607

Description: See Kola Nut. Consumption: Annual: 815,000.00 lb

Individual: 0.6906 mg/kg/day

Regulatory Status: CoE: Kola nut extract: Category 4 (with limits on caffeine). Use levels in ppm: baked goods 3778; frozen dairy 4458; soft candy 370; gelatins, puddings 370; nonalcoholic beverages 1045; alcoholic beverages 1338; hard candy 1178 FDA: 21 CFR 182.20, 528.20 FDA (other): See Kola Nut. JECFA: n/a Trade association guidelines: FEMA PADI: 36.490 mg

IOFI: Natural

KOLA NUT EXTRACT

1060 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 71.90 158.10 54.13 148.00

Max. 133.80 377.80 445.80 370.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 80.52 68.98 144.00

Max. 117.80 104.50 370.00

Aroma threshold values: Aroma at 100%: earthy, brown, slightly cocoa-like with woody oak-like nuances. Taste threshold values: Taste characteristics at 0.75%: woody, herbal and bitter flavor reminiscent of cocoa, walnut hulls and fenugreek with a lingering astringent aftertaste.

L LABDANUM Botanical name: Cistus species — Cistus ladanifer L., Cistus creticus L., Cistus incanus L. spp. creticus (L.) Heywood Botanical family: Cistaceae Foreign names: Ladanum (Fr.), Ladanum (Ger.), Labdano (Sp.), Labdano (It.) Description: Shrubs growing in thickets in several Mediterranean islands (Crete, Cyprus) and countries (Spain, particularly). In the Spanish region of Zamora, C. ladanifer L. and its varieties are predominant. On the other hand, the extractive use of C. creticus growing on the island of Crete is steadily decreasing. The part used is resin gum from leaves and twigs. Labdanum has a sweet, herbaceous, balsamic odor reminiscent of ambergris with a rich, lasting, animal-like undertone. Derivatives: Concrete, absolute and resinoid Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb: Category 5 (with limits on eucalyptol and thujone) FDA: See Labdanum Absolute FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil contains α-pinene (3.5%), camphene (11%), limonene (2.6%), γ-terpinene (2%), bornyl acetate (4.2%), α-thujone (0.8%), carophylline (0.47%), δ-phellandrene (0.41%), linalool (0.5%), eucalyptol (0.2%), cadinene (0.3%), benzaldehyde, myrcene, p-cymene (4%), eugenol (trace). Levels of some components vary depending on the harvesting time (CoE, 2000). Also see Labdanum oil. Aroma threshold values: n/a Taste threshold values: n/a

LABDANUM ABSOLUTE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2608 n/a

NAS No.: EAFUS No.:

2608 977046‑98‑2

Description: Prepared by alcoholic extraction of the concrete in approximately 55 to 60% yields. The absolute consists of a semisolid, olive-green mass with a characteristic ambergris odor. Consumption: Annual: 115.00 lb

Individual: 0.00009745 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 20.33; frozen dairy 9.58; soft candy 12.07; gelatins, puddings 8.49; nonalcoholic beverages 3.88; alcoholic beverages 4.07; chewing gum 0.10 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.287 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.93 12.06 0.08 4.59

Max. 4.07 20.33 0.10 9.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 2.83 7.61

Max. 8.49 3.88 12.07

Aroma threshold values: n/a Taste threshold values: n/a 1061

LABDANUM OIL

1062

LABDANUM OIL Other names: Labdanum; Cistus labdanum oil; Cistus oil; Labdanum absolute sictus; Labanum gum extract; Oils, labdanum; Oil of labdanum CAS No.: CoE No.:

8016‑26‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2609 n/a

NAS No.:

2609

Description: The oil, obtained by steam distillation of the crude gum resin, is a bright-yellow liquid that turns brown with age. It has a strong, balsamic odor reminiscent of ambergris on dilution. There is also an oil called cistus oil, which is steam-distilled directly from the dried leaves and twigs. The oil has a characteristic herbaceous odor reminiscent of chamomile. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 2.44; frozen dairy 2.05; meat products 2.00; condiment, relishes 2.00; soft candy 2.20; sweet sauce 3.50; gelatins, puddings 2.02; nonalcoholic beverages 1.80; alcoholic beverages 1.86; chewing gum 0.47 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.396 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Ester value Heavy metals (as Pb)

Between 18 and 86 Between +0°15ʹ and +7° Between 31 and 86 Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.492 and 1.507 (20°C) Passes test Between 0.905 and 0.993 (25°C)

Physical–chemical characteristics: The oil is a golden-yellow, viscous liquid. It turns dark brown on standing. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents of the oil include terpenes, benzaldehyde, acetophenone, a ketone with a peppermint odor, acetic acid and eugenol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.57 1.27 0.34 1.00 0.60 0.59

Max. 1.86 2.40 0.47 2.00 2.05 2.02

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.06 1.00 0.56 1.16 3.50

Max. 0.08 2.00 1.80 2.20 3.50

Aroma threshold values: n/a Taste threshold values: n/a

LABDANUM OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2610 n/a

NAS No.: EAFUS No.:

2610 977092‑72‑0

Description: See Labdanum. Consumption: Annual: 1.33 lb

Individual: 0.00000112 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 14.11; frozen dairy 6.78; soft candy 9.70; gelatins, puddings 8.00; nonalcoholic beverages 4.56; alcoholic beverages 4.00 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.066 mg

IOFI: Natural

LACTIC ACID

1063

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 3.78 1.95

Max. 4.00 14.11 6.79

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 2.74 5.82

Max. 8.00 4.56 9.70

Aroma threshold values: n/a Taste threshold values: n/a

LACTIC ACID Synonyms: Lactic acid [JAN]; Acetonic acid; Ethylidenelactic acid; 1-Hydroxyethanecarboxylic acid; 2-Hydroxypropanoic acid; alpha-Hydroxypropionic acid; 2-Hydroxypropionic acid; Lachydrin; Lactic acid; DL-Lactic acid; Milk acid; Ordinary lactic acid; Propanoic acid, 2-hydroxy-; Propionic acid, 2-hydroxy-; Racemic lactic acid; Unichem LACA CAS No.: CoE No.:

50‑21‑5 4

FL No.: 08.004 EINECS No.: 200‑018‑0

FEMA No.: JECFA No.:

2611 930

NAS No.: E No.:

2611 270

Description: Lactic acid is odorless. It consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5). The commercial product is the racemic form. It is usually available in solutions containing 50 to 90% lactic acid. Consumption: Annual: 5,300,000.00 lb

Individual: 4.4915 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 131 et seq., 133 et seq., 135 et seq., 136.110, 150 et seq., 172.515, 172.814, 172.844, 172.846, 172.848, 172.850, 184.1061, 184.1207, 184.1311, 184.1639, 184.1768, 184.1792, 184.1979, 582.1061 FDA (other): Approved as an excipient. (CDER, 1999) JECFA: ADI: Not limited. No safety concern when used at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.924 mg

IOFI: Natural

Empirical Formula/MW: C3H6O3/90.08 Specifications: (JECFA, 2008) Appearance

Colorless or yellowish, hygroscopic crystals becoming syrupy liquid

Refractive index

Assay (min)

95% (by chemical analysis (acid-base tritration)

Solubility

Boiling point Melting point

122°C (15 mmHg) 17°C

Specific gravity

1.413–1.429 (20°C) Completely miscible with water, glycerol, glycols, oils and alcohol (room temperature) 1.200–1.209 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.01 2.04 19.43 0.17 7.13 0.33 1.34 0.03 0.73 1.70

Max. 0.04 2.65 36.67 0.25 13.11 0.40 2.28 0.36 1.00 1.70

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups Sweet sauce

Synthesis: By fermentation from sugar or starch; the commercial product is the racemic form.

Usual 3.56 0.81 3.74 0.93 0.02 0.02 0.28 0.08 0.12 0.50

Max. 16.06 0.97 3.75 1.41 0.07 0.03 0.37 0.12 0.13 0.50

N-LACTOYL ETHANOLAMINE

1064 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 20 ppm: acidic sour creamy, dairylike with a fruity mango nuance. Natural occurrence: Reported found in Papaver somniferum L.; it is a constituent of wine and sour milk; the two optically active isomers are found in muscular tissues and are formed by the action of lactic acid–producing bacteria in several fermentation processes. Also reported found in guava, grapes, melon, wheat bread, cheeses, yogurt, milk, cream, buttermilk, egg, cooked beef, cognac, cider, sherry, grape wine, beer, grape brandy, whiskey, cocoa, coffee, tea, mango, sake, wort, dried, bonito, cassava, Bourbon vanilla, chicory root, Cape gooseberry and cherimoya.

N-LACTOYL ETHANOLAMINE Synonyms: 2-Hydroxy-N-(2-hydroxyethyl)-propanamide; (2R)-2-Hydroxy-N-(2-hydroxyethyl)propanamide; N-(2-Hydroxy­ethyl)lactamide; Lactamide MEA; Lactic acid monoethanolamide; N-(beta-Hydroxyethyl)lactamide; N-Hydroxyethyllactamide; Lactoyl ethanolamine; Lactonyl ethanolamine; N-(beta-hydroxyethyl)-2-hydroxypropionamide CAS No.: CoE No.:

5422‑34‑4 n/a

FL No.: n/a EINECS No.: 226‑546‑1

FEMA No.: JECFA No.:

4256 1774

NAS No.:

n/a

Description: Viscous, brownish liquid; cooked brown roasted aroma. Consumption: Odor and/or flavor used in antistatic agents and humectants.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.922 mg

IOFI: n/a

Empirical Formula/MW: C H3 NH

C5H11NO3/133.15

HO

OH O

Specifications: (JECFA, 2008) Assay (min)

90%

Refractive index

Boiling point

372–380°C

Solubility

Other requirements

Also contains 6–8% 2-aminoethanol lactate

Specific gravity

1.475–1.481 (20°C) Very soluble in water; insoluble in pentane and diethyl ether; slightly soluble in ethanol 1.182–1.186 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 5.00 5.00 10.00 5.00 3.00 5.00 1.00 1.00 1.00 5.00 10.00

Max. 50.00 40.00 100.00 30.00 20.00 50.00 25.00 25.00 25.00 30.00 75.00

Food Category Imitation dairy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Poultry Seasoning, flavors Snack foods Soft candy Soups

Usual 1.00 1.00 20.00 1.00 5.00 20.00 5.00 5.00 10.00 5.00

Max. 15.00 15.00 100.00 15.00 50.00 100.00 15.00 50.00 75.00 60.00

N-LACTOYL ETHANOLAMINE PHOSPHATE

1065

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

N-LACTOYL ETHANOLAMINE PHOSPHATE Synonyms: N-(2-Hydroxy-1-oxopropyl)ethanolamine o-phosphate; 2-[(2-Hydroxypropanoyl)amino]ethyl dihydrogen phosphate; Phosphoric acid mono-[2-(2-hydroxypropionylamino)-ethyl] ester; 2-Hydroxy-N-[2-(phosphonooxy)ethyl]propanamide; N-2 Hydroxyethyl lactamide phosphate; Lactoyl ethanolamine phosphate CAS No.: CoE No.:

782498‑03‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4257 1775

NAS No.:

n/a

Description: Viscous, oily liquid; cooked brown and roasted aroma. Consumption: Odor and/or flavor used in meat.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.616 mg

IOFI: n/a

Empirical Formula/MW: O HO

C5H12NO6P/213.13

O

OH

P O

NH OH

C H3

Specifications: (JECFA, 2008) Assay (min)

90%

Refractive index

Boiling point

387–400°C

Solubility

Other requirements

Also contains 6–10% ammonium formate

Specific gravity

1.498–1.514 (20°C) Very soluble in water; insoluble in pentane; slightly soluble in ethanol 1.517–1.524 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 15.00 15.00 15.00 15.00 15.00 15.00 15.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Processed fruits Seasoning, flavors Soft candy

Usual 5.00 5.00 5.00 5.00 5.00 5.00

Max. 15.00 15.00 15.00 15.00 15.00 15.00

LACTYLATED FATTY ACID ESTERS OF GLYCEROL AND PROPYLENE GLYCOL

1066

LACTYLATED FATTY ACID ESTERS OF GLYCEROL AND PROPYLENE GLYCOL Synonyms: Durlac 300; Lactylated fatty esters of glycerol and propane-1,2-diol; Propylene glycol lactostearate CAS No.: CoE No.:

444004‑59‑5 444004‑60‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA:

4153 n/a

NAS No.: EAFUS No.:

Consumption: Annual: n/a

n/a 977050‑66‑0 Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.850 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.498 mg

IOFI: n/a

Specifications: (21 CFR 172.850, 2007) Acid (max)

12.0

Solubility

Insoluble in water

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 2.00 2.00 2.00

Max. 250.00 50.00 500.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 20.00 0.80 0.10

Max. 1000.00 37.50 100.00

Synthesis: The additive is a mixture of esters produced by the lactylation of a product obtained by reacting edible fats or oils with propylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LAUREL* Botanical name: Laurus nobilis L. Botanical family: Lauraceae Other names: Bay; Sweet bay Foreign names: Laurier (Fr.), Lorbeer (Ger.), Laurel (Sp.), Lauro nobile or alloro (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2124 n/a

NAS No.: EAFUS No.:

2124 977050‑15‑9

Description: Laurel is an evergreen native to the eastern Mediterranean and cultivated extensively throughout the Mediterranean basin for ornamental purposes. The plant has erect branches; alternate, spear-shaped leaves; yellow or white flowers; and ovoidal fruits (berries) that are black when ripe. The parts used are the leaves and berries. Laurel has an aromatic, spicy odor and flavor. Derivatives: Infusion (2%), fluid extract and oleoresin Consumption: Annual: 320,000.00 lb

*

Individual: 0.2711 mg/kg/day

Laurel is sometimes categorized as “Bay” (Pimenta racemosa, or P. acris Family Myrtaceae), which is described separately in this book and should not be confused with Laurel.

LAUREL BAY LEAVES EXTRACT

1067

Regulatory Status: CoE: Laurel bay leaves: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: baked goods 87.7; breakfast cereals 29; fats, oils 213.1; frozen dairy 5; fruit juice 560; meat products 768.9; processed vegetables 309.9; condiments, relishes 1071; soft candy 5; soups 41.02; snack foods 220; nonalcoholic beverages 3; gravies 187.7 FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 98.639 mg

IOFI: Natural

Essential oil composition: Laurel leaves contains 1 to 3% essential oil, protein, lipids, carbohydrates, fiber, vitamins and minerals. Other chemicals in laurel include isoquinoline alkaloids (mostly reticulaine with some boldine, N-methylactinodaphnine, (+)-isidomesticine, (+)-neolitsine, nor-isodomesticine; actin-odaphnine; launobine; nendegerine; and cryptodorine). Additionally, sesquiterpenic lactones (mainly cotunolide, with small amounts of artemorin, regnosine, santamarine and verlotorin) have also been detected (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Frozen dairy Fruit juice Gravies

Usual 48.91 29.00 925.10 92.56 3.00 310.00 102.00

Max. 87.70 29.00 1071.00 213.10 5.00 560.00 198.70

Food Category Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 205.20 2.00 309.90 220.00 3.00 34.55

Max. 768.90 3.00 309.90 220.00 5.00 41.02

Aroma threshold values: n/a Taste threshold values: n/a

LAUREL BAY LEAVES EXTRACT Other names: Bay laurel extract; Sweet bay leaves extract CAS No.: CoE No.:

84603‑73‑6 n/a

FL No.: n/a EINECS No.: 283‑272‑5

FEMA No.: JECFA No.:

2613 n/a

NAS No.:

2613

Description: See Laurel. Consumption: Annual: 3433.33 lb

Individual: 0.002909 mg/kg/day

Regulatory Status: CoE: Laurel bay leaves extract: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: meat products 20.00; processed vegetables 20.00 FDA: 21 CFR 182.20, 582.20 FDA (other): See Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 1.634 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Meat products Aroma threshold values: n/a Taste threshold values: n/a

Usual 10.00

Max. 20.00

Food Category Processed vegetables

Usual 10.00

Max. 20.00

LAUREL BAY LEAVES OIL

1068

LAUREL BAY LEAVES OIL CAS No.: CoE No.:

8007‑48‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2125 n/a

NAS No.:

2125

Description: The oil is obtained by steam distillation with yields between 0.5 and 1.0%; higher yields are also possible. The oil has a characteristic odor and taste. Consumption: Annual: 3183.33 lb

Individual: 0.002697 mg/kg/day

Regulatory Status: CoE: Laurel bay leaves oil: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: baked goods 27.81; frozen dairy 9.37; meat products 126.4; condiments, relishes 214.9; soft candy 7.11; confection, frosting 50; gelatins, puddings 5; soups 0.4; nonalcoholic beverages 4.69; alcoholic beverages 7.41; gravies 5.48; chewing gum 1.44 FDA: 21 CFR 182.20, 582.20 FDA (other): See Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 9.318 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value

Not more than 3.0

Angular rotation

Between –10° and –19°

Saponification value Saponification value after acetylation Solubility in alcohol Specific gravity

Heavy metals (as Pb) Passes test Refracive index 1.465–1.470 (20°C)

Between 15 and 45 Between 36 and 85 Passes test Between 0.905 and 0.929 (25°C)

Physical–chemical characteristics: The oil is a light-yellow to yellow liquid. It is soluble in most fixed oils, and is soluble with cloudiness in mineral oil and in propylene glycol. It is insoluble in glycerin. Essential oil composition: The main constituents include α-pinene, α-phellandrene, l-linalool, cineol (50 to 70%), geraniol and eugenol. The leaves’ essential oil contains terpenic hydrocarbons (α-pinene 1 to 7.66%, α-thujene 0.06 to 0.45%, α-phellandrene 0.12 to 0.55%, sabinene 4.4 to 6.52%, β-pinene 1.81 to 4.36%, myrcene 0.1 to 1.35%, δ-3-carene 0.15 to 0.29%, p-cymene 0.06 to 0.70%, γ-terpinene 0.21 to 1.51%, terpinolene 0.16 to 2.33%, α-muurolene, 0.22 to 0.89%), oxygenated derivatives (eucalyptol 34 to 53%, linalool 11.57 to 18.73%, terpinene-4-ol 0.92 to 3.78%, geraniol 0.05 to 0.18%, α-terpineol 1.46 to 2.47%, borneol 0.18 to 0.47%, nerol 0.10 to 0.50%, spathulenol 0.10 to 0.28%, α-cadinol 0.38 to 1.12%, β-bisbolol 0.30 to 1.38%), alkanyl benzenes (eugenol 1.44 to 2.03%, methylugenol 1.73 to 11.8%), esters (α-terpenyl acetate 9.54 to 18.02%, geranyl acetate 0.07 to 0.17%, linalyl acetate 0.29 to 094%, citronellyl acetate 0.09 to 0.24%, methyl geranate 0.48 to 0.91%, bornyl acetate 0.14 to 0.08%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 3.11 16.87 1.11 73.62 5.00 6.50

Max. 7.41 27.81 1.44 214.90 50.00 9.37

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 5.04 72.28 2.76 2.98 0.40

Max. 5.00 5.48 126.40 4.69 7.11 0.40

Aroma threshold values: n/a Taste threshold values: n/a

LAUREL BERRIES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2612 n/a

NAS No.: EAFUS No.:

2612 977051‑01‑6

Description: See Laurel. Consumption: Annual: n/a

Individual: n/a

LAURIC ACID

1069

Regulatory Status: CoE: Laurel bay leaves: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 450 FDA: 21 CFR 182.20, 582.20 FDA (other): See Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 15.600 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 150.00

Max. 450.00

Aroma threshold values: n/a Taste threshold values: n/a

LAURIC ACID Synonyms: Dodecanoic acid; Laurostearic acid 8; Aliphat No. 4; Butter acids; Coconut oil fatty acids; Dodecanoic acid; n-Dodecanoic acid; Dodecylic acid; Duodecylic acid; neo-Fat 12; neo-Fat 12–43; Hydrofol acid 1255; Hydrofol acid 1295; Hystrene 9512; Laurel berries (Laurus nobilis L.); Lauric acid; Lauric acid, pure; Ninol AA62 extra; 1-Undecanecarboxylic acid; Univol U-314; Vulvic acid; Wecoline 1295 CAS No.: CoE No.:

143‑07‑7 12

FL No.: 08.012 EINECS No.: 205‑582‑1

FEMA No.: JECFA No.:

2614 111

NAS No.:

2614

Description: Lauric acid has a fatty odor. It is a common constituent of most diets; large doses may produce gastrointestinal upset. Consumption: Annual: 23,833.33 lb

Individual: 0.02019 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 40 ppm FDA: 21 CFR 173.340, 172.210, 172.860 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 14.550 mg

IOFI: Natural

Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value (max)

252–287

Residue on ignition (max)

0.1%

Appearance

White or faintly yellowish, somewhat glossy, crystalline solid or powder

Saponification value

253–287

Assay (min)

99.6%

Solubility

Heavy metals (max) Iodine value (max)

10 mg/kg 3.0

Specific gravity Solidification point

Insoluble in water; soluble in alcohol, chloroform and ether 0.883 (25°C) 26°–44°

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Fats, oils Frozen dairy

Usual 86.11 52.90 6.00 17.52

Max. 86.11 52.90 14.00 20.55

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy

Usual 17.97 7.00 11.25 24.56

Synthesis: Produced from synthetic lauryl alcohol. Aroma threshold values: Aroma characteristics at 1.0%: fatty, creamy, cheeselike, candle waxy with egglike richness.

Max. 21.51 14.00 14.26 26.88

LAURIC ALDEHYDE

1070

Taste threshold values: Taste characteristics at 5 ppm: waxy, fatty and oily, tallowlike, creamy and dairylike with a coating mouthfeel. Natural occurrence: Coconut oil has always fetched a premium price in the world market because of its high (45%) lauric acid content. Reported found in apple, apricot, sour cherry, grapefruit juice, mandarin peel oil, cranberry, guava, grapes, raisin, melon, papaya, raspberry, strawberry, ginger, cucumber, bread, many cheeses, milk, butter, fish, chicken, beef, pork and lamb fat, cooked lamb and mutton,, hop oil, beer, cognac, rum, whiskies, cider, sherry, grape wines, cocoa, tea, coffee, coconut meat, milk and products, peanut oil, roasted peanut,passion fruit, beans, mushroom, starfruit, fenugreek, mango, tamarind, cardamom, rice, radish, dill seed, licorice, sake, corn oil, malt, wort, elderberry, cherimoya, Bourbon vanilla, scallop, choke cherry, Cape gooseberry, spineless monkey orange and mate.

LAURIC ALDEHYDE Synonyms: Aldehyde C-12; 1-Dodecanal; n-Dodecyl aldehyde; Lauraldehyde; Aldehyde C-12, lauric; C-12 Aldehyde, lauric; Dodecanal; n-Dodecanal; Dodecanaldehyde; Dodecyl aldehyde; 1-Dodecyl aldehyde; n-Dodecylic aldehyde; Duodecylic aldehyde; Lauraldehyde; Lauric aldehyde; Lauryl aldehyde; n-Lauraldehyde CAS No.: CoE No.:

112‑54‑9 99

FL No.: 05.011 EINECS No.: 203‑983‑6

FEMA No.: JECFA No.:

2615 110

NAS No.:

2615

Description: Lauric aldehyde has a characteristic fatty odor reminiscent of violet on dilution and a fatty, woody taste. Consumption: Annual: 383.33 lb

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 7 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Natural

Empirical Formula/MW: C12H24O/184.32 Specifications: (JECFA, 1997) Acid value (max)

10.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

92% 249°C

Specific gravity

1.433–1.439 (20°C) Soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water; 1:2 in 80% alcohol; 0.826–0.836 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 0.86 0.20 0.46 0.10

Max. 0.10 2.80 110.00 1.50 0.10

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 4.31 0.07 0.30 0.87

Max. 0.03 26.57 0.07 0.93 2.40

Synthesis: By oxidation of the corresponding alcohol or reduction of the acid. Aroma threshold values: Detection: 0.5 to 1.5 ppb; aroma characteristics at 2.0%: soapy, waxy, aldehydic, citrus, orange rindy with floral nuances. Taste threshold values: Taste characteristics at 2.0 ppm: soapy, waxy, citrus, orange mandarin. Natural occurrence: Reported found in the essential oils of lemon, sweet orange, bitter orange, mandarin, Mexican lime and petitgrain bigarade and in the turpentine of some varieties of pine. Also reported found in berries, apple, carrot, celery, cucumber, rutabaga, ginger, wheat bread, cheeses, milk, butter, caviar, fatty fish, roast chicken, cooked beef and pork, hop oil, beer, rum, peanut, mango, kelp, coriander seed and leaf, lovage leaf, buckwheat, cherimoya, mountain papaya, clam, scallop, loganberry and mate.

LAURYL ALCOHOL

1071

LAURYL ACETATE Synonyms: Acetate C-12; Dodecanyl acetate; Acetic acid, dodecyl ester; 1-Dodecanol acetate; Dodecan-1-yl acetate; Dodecyl acetate; n-Dodecyl acetate; Dodecyl alcohol acetate; Dodecyl alcohol, acetate; n-Dodecyl ethanoate; Lauryl acetate CAS No.: CoE No.:

112‑66‑3 200

FL No.: 09.010 EINECS No.: 203‑995‑1

FEMA No.: JECFA No.:

2616 133

NAS No.:

2616

Description: Lauryl acetate has a characteristic citrus–rose odor. The corresponding flavor develops only on dilution. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.185 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

98%

Specific gravity

1.410–1.436 1:4 in 80% alcohol; soluble in most organic solvents 0.860–0.865

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.09 5.41 5.68

Max. 17.71 7.53 7.68

Food Category Nonalcoholic beverages Soft candy

Usual 2.23 6.93

Max. 3.60 10.69

Synthesis: By acetylation of lauryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in sour cherry, cardamom, bitter orange, lime, lemon and mandarin peel oils.

LAURYL ALCOHOL Synonyms: Alcohol C-12; Dodecyl; n-Dodecyl alcohol; 1-Dodecanol; Alfol 12; CO 12; CO 1214; CO 1214N; CO 1214S; Co 12Co 1214Co 1214N; Co 1214S1 dodecanol; Dodecanol; n-Dodecanol; n-Dodecan-1-ol; 1-Dodecanol; Dodecanol-1; Dodecan-1-ol; Dodecyl alcohol; 1-Dodecyl alcohol; Duodecyl alcohol; 1-Hydroxydodecane; Karukoru 20; Lauric alcohol; Laurinic alcohol; Lauryl 24; Lauryl alcohol; n-Lauryl alcohol; n-Lauryl alcohol, primary; Lorol; Lorol 5; Lorol 7; Lorol 11; Pisol; S 1298; Sipol L12; Sipol L 12; Siponol L2; Siponol L 2; Siponol L5; Siponol 25 CAS No.: CoE No.:

112‑53‑8 56

FL No.: 02.008 EINECS No.: 203‑982‑0

FEMA No.: JECFA No.:

2617 109

NAS No.:

2617

Description: Lauryl alcohol has a characteristic fatty odor; unpleasant at high concentrations, but delicate and floral on dilution. It has a fatty, waxy flavor. Consumption: Annual: 1533.33 lb

Individual: 0.001299 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999).

LAVANDIN

1072 Trade association guidelines: FEMA PADI: 1.590 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H26O/186.34 Specifications: (JECFA, 1997) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solidification

Assay (min)

97%

Solubility

Boiling point

259°C

Specific gravity

1.440–1.444 (20°C) >21° 1:3 and more in 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin and water 0.830–0.836 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 8.69 23.65 3.90 3.98

Max. 13.55 23.65 6.68 6.56

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.79 0.027 1.72 4.80

Max. 5.79 0.027 3.11 8.34

Synthesis: Commercially prepared by hydrogenation of lauric acid; normally employed as a replacement for the corresponding aldehyde. Aroma threshold values: Detection: 73 to 820 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil of Mexican lime and in the oil from flowers of Furcraea gigantean. Also reported found in apple, banana, sour cherry, citrus peel oils, melon, pineapple, potato, thymus, cheeses, butter, milk powder, chicken and beef fat, cooked pork, beer, whiskies, white wine, peanuts, beans, mushrooms, mango, coriander seed and leaf, rice, Bourbon vanilla, endive, crab, clam, Cape gooseberry, pawpaw and maté.

LAVANDIN Botanical name: Lavandula x intermedia Emeric ex Loisel., hybrid between L. latifolia Medikus (spike lavender) and L. officinalis Chaix (true lavender). The species L. officinalis is discussed separately under Lavender. Botanical family: Lamiaceae (Labiatae) Other names: Aspic; Lavender; Lavandin (usually refers to particular hybrid); Spike lavender; True lavender; English lavender; Broadleaved lavender Foreign names: Lavandin (Fr.), Lavandin (Ger.), Lavandin (Sp.), Lavandino (It.) Description: Herbaceous hybrid plant that is a cross between lavender and spike lavender. It grows in several varieties, a few of which resemble lavender, while others resemble spike lavender. Originally, the plant grew wild as the result of natural cross-pollination. Today, lavandin is cultivated almost exclusively in southern France (Var, Vaucluse and Drome). Lavandin production in other Mediterranean countries (Italy, Yugoslavia, Spain) is very limited compared to French production. Lavender plants are evergreen shrubs that grow up to 100 cm (3 ft). The plant has small blue or purple flowers. The narrow leaves are gray when young and turn green as they mature. The part used is the flowering herb. Lavandin has a camphoraceous, fresh, herbaceous odor reminiscent of lavender. Derivatives: Concrete and absolute. The concrete is prepared in approximately 1.5 to 2.0% yields by solvent extraction of the freshly cut flowering herb. It is a dark-green, viscous mass. An absolute is obtained in approximately 45% yields by distillation of the concrete with diethylene glycol. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a

Individual: n/a

LAVANDIN OIL

1073

Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Generally lavender flowers contain 1 to 3% essential oil. Hybrids of lavandin contain a higher volatile oil with variable composition. Lavender oil is a complex mixture of approximately 150 compounds; the most abundant of these are linaloyl acetate (30 to 55%), linalool (20 to 35%), cineole, camphor, β-ocimene, limonene, caproic acid, caryophyllene oxide and tannins (5 to 10%). Aroma threshold values: n/a Taste threshold values: n/a

LAVANDIN OIL Other names: Absolute lavandin; Hyperabsolute lavandin; Lavandin abrialis oil; Lavandin absolute; Lavandin absolute green; Lavanding concrete; Lavandin oil; Lavender alcohols; Levandin oil; Oil lavandin abrialis; Oil of lavandin; Oils, lavandin CAS No.: CoE No.:

8022‑15‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2618 n/a

NAS No.:

2618

Description: There are two essential oils—Lavandin oil: Obtained by steam distillation of the flowering stalks, lavandin oil has strong, lavender-like, but more pronounced camphoraceous, odor; Lavandin abrial oil: Also obtained by steam distillation of the plant material in much higher yields. The odor of this oil is more earthy and camphoraceous than lavandin oil and also is reminiscent of lavender. Consumption: Annual: 65.00 lb

Individual: 0.00005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Lavandin. JECFA: n/a Trade association guidelines: FEMA PADI: 2.396 mg

IOFI: Natural

Specifications: For Lavandin oil, Abrial type (FCC, 1996) Angular rotation

Between –2° and –5° Not less than 28% and not more than 35% esters, calculated as linalyl Assay acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

Between 1.460 and 1.464 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.885 and 0.893

22

Solubility

1:3 in 70% ethanol

–1°–7° 1.4580–1.4660 (20°C)

Specific gravity

0.885–0.896 (20°C)

Specifications: For Lavandin oil (Burdock, 1997) Ester content (as linalyl acetate) Optical rotation Refractive index

Physical–chemical characteristics: Abrial-type oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils and in propylene glycol. It is soluble with opalescence in mineral oil, but it is relatively insoluble in propylene glycol. Essential oil composition: The main constituents of lavandin oil include linalool, linalyl acetate, camphor, cineol, borneol, terpenes and ethylamyl ketone. The essential oil from Lavandula angustifolia Mill. is characterized by the presence of alcohols (58.8%) and esters (32.7%).* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.52 11.99 8.57

Aroma threshold values: n/a Taste threshold values: n/a

*

Daferera et al. (2000). J. Agric. Food Chem. 48, 2576.

Max. 5.56 16.78 12.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.54 2.52 9.34

Max. 10.24 5.56 14.13

LAVENDER

1074

LAVENDER Botanical name: Lavendula officinalis Chaix; Lavendula angustifolia Mill. Botanical family: Lamiaceae (Labiatae) Other names: True lavender Foreign names: Lavande (Fr.), Lavendel (Ger.), Lavanda (Sp.), Lavanda (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2619 n/a

NAS No.: EAFUS No.:

2619 977001‑82‑3

Description: Wild or cultivated shrub having erect, branched stems with a woody lower portion; opposite, whitish-green, narrow leaves; lilac-purple flowers in glomerulate spikes placed at the tip of branches. The plant grows in Mediterranean areas (French– Italian Alps), England, North America, North Africa and several European countries. The parts used are the flowering tops and stalks. Lavender has a sweet, herbaceous, slightly floral odor. Derivatives: Infusion, tincture, concrete and absolute Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) — Lavandula angustifolia; Lavandula stoechas JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Natural

Essential oil composition: Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2ʹ-O-β-D-apiofuranosyl)-β-D-glucopyranoside and trans-p-coumaric acid 4-O-(2ʹ-O-β-D-apiofuranosyl)-β-D-glucopyranoside were isolated and identified from lavender together with 4-hydroxyacetophenone 4-O-(6ʹ-O-β-D-apiofuranosyl)-β-D-glucopyranoside, luteolin 7-O-β-D-glucoside, 7- and 3ʹ-O-β-Dglucuronide, 6-hydroxyluteolin 7-O-β D-glucoside and 7-O-glucuronide, and 6,8-di-C-β-D-glucosylapigenin (vicenin-2). The luteolin glucuronides and vicenin-2 were identified as new sage constituents.* Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 0.08

Max. 0.08

Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER ABSOLUTE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2620 n/a

NAS No.: EAFUS No.:

2620 977126‑26‑3

Description: Prepared from the concrete in approximately 50 to 60% yields. It is dark-green and is sometimes decolorized using activated charcoal. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 3.565 mg

*

Lu and Foo. (2000). Phytochemistry 55, 263.

IOFI: Natural

LAVENDER OIL

1075

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 17.43 13.09

Max. 8.00 23.00 18.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.04 3.48 13.92

Max. 15.71 6.97 19.42

Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER CONCRETE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2621 n/a

NAS No.: EAFUS No.:

2621 977089‑32‑9

Description: By extraction with benzene or other solvents of the partially dried flowering herb, the concrete is prepared in approximately 1.5 to 2.0% yields. It is a viscous liquid with a dark-green color and sweet, herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000614 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 4.047 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 20.00 14.00

Max. 8.00 23.00 18.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.00 4.00 16.00

Max. 18.00 8.00 22.00

Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER OIL Other names: Lavender oil [JAN]; Hyperabsolute lavender; Lavender flowers oil; Lavender absolute; Lavender concrete; Oils, lavender CAS No.: 8000‑28‑0 FL No.: n/a FEMA No.: 2622 NAS No.: 2622 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: The oil is obtained by steam distillation of the freshly cut flowering tops and stalks. It has an ester-like, slightly camphoraceous odor. The yields in essential oil range from 0.6 to 1%. Consumption: Annual: 100.00 lb

Individual: 0.00008474 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20; 27 CFR 21 et seq. FDA (other): See Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 1.547 mg

IOFI: Natural

Specifications: (FCC, 1996) Alcohol Angular rotation Assay Foreign watersoluble esters

Passes test Between –3° and –10° Not less than 35% esters, calculated as linalyl acetate (C12H20O2) Passes test

Heavy metals (as Pb) Passes test Refractive index Between 1.459 and 1.470 (20°C) Solubility in alcohol

Passes test

Specific gravity

Between 0.875 and 0.888 (25°C)

LAVENDER SPIKE

1076 Physical–chemical characteristics: It is a colorless or yellow liquid.

Essential oil composition: Main constituents of lavender include l-linalool, l-linalyl acetate, probably furfural, valeric aldehyde, amyl alcohol, α-pinene, cineol, small amounts of d-borneol, geraniol, terpenes and traces of coumarin (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.69 7.43 6.23

Max. 4.31 11.37 9.21

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.02 1.67 6.42

Max. 7.67 4.21 10.37

Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER SPIKE Botanical name: Lavandula latifolia Medikus; Lavendula latifolia Medic. Botanical family: Lamiaceae (Labiatae) Foreign names: Aspic (Fr.), Spik (Ger.), Espieglo (Sp.), Spigo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977051‑05‑0

Description: Herbaceous plant, morphologically very similar to L. officinalis (lavender). Spike lavender grows wild in the mountain areas around the Mediterranean basin, especially in Spain and France. It differs from lavender because of its thicker and taller stems and its less blue, more gray flowering tops, which are the only parts used. Lavender spike has a characteristic camphoraceous, fresh odor similar to lavender and rosemary. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Lavender spike has been reported to contain coumarin, 7-meth-oxycoumarin, trans-phytol and caryo­ phyllene oxide.* Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER SPIKE OIL Other names: Oils, spike; Spanish spike oil; Spike lavender oil CAS No.: CoE No.:

8016‑78‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3033 n/a

NAS No.:

3033

Description: The oil is obtained by steam distillation of the sun-dried flowering tops. It has a camphoraceous, herbaceous, earthy odor reminiscent of lavender. Consumption: Annual: 80.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20; 27 CFR 21.130 FDA (other): See Lavender Spike. JECFA: n/a

*

Shimuzu et al. (1990). Chem. Pharm. Bull. (Tokyo) 38, 2283.

Individual: 0.00006779 mg/kg/day

LEMON

1077

Trade association guidelines: FEMA PADI: 7.580 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester content (as linalyl acetate) Refractive index

<0.8 (1.0 max)

Optical rotation

–6° to +8° (+1° to +4°) (20°C)

1 to 10.5%

Specific gravity

0.894–0.918 (0.895–0.907) (20°C)

1.4640–1.4680 (1.4630–1.4670) (20°C)

Solubility

1:1.5–2.5 in 70% ethanol

N ote: The above specifications are for an essential oil of Spanish origin.

Physical–chemical characteristics: It is a pale yellow to slightly amber liquid. Essential oil composition: The main constituents include, in order of decreasing importance, linalool, linalyl esters, cineol, pinene, camphor, small amounts of terpene alcohols, geraniol and sesquiterpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.15 35.99 29.15

Max. 12.15 43.50 35.61

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 30.00 8.12 30.12

Max. 35.00 12.02 35.15

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: cooling, mentholic, woody, herbal and spicy with a green nuance.

LEMON Botanical name: Citrus x limon (L.) Burm. f. (pro sp.) [medica x aurantifolia]; Citrus x limon (L.) Osbeck Botanical family: Rutaceae Foreign names: Citronnier (Fr.), Zitrone (Ger.), Limon (Sp.), Limone (It.) Description: Citrus limonum is an evergreen tree (shrub), native to the Far East; the original growing site is questionable. It was introduced into the Mediterranean region at the time of the Crusades. The plant grows to 6 m (20 ft) high. It has strong, branched roots and an erect trunk with several branches; the lower limbs are sometimes covered with thorns. The tree has alternate oval leaves, white flowers (from February to October) and oval fruits that are yellow when ripe. The rind of the fruits is thin and the epicarp is rough; the segmented endocarp contains a sour juice and oval seeds. The leaves (and terminal twigs), fruits and rind are the parts used. Lemon has a characteristic lemon-leaf odor and a sour, bitter taste. Derivatives: Using typical extraction techniques, a fluid extract and a tincture (20% in 70% ethanol) are obtained from the dried peel. By properly compounding the essential oil (raw or terpeneless), juice, pectins and sugars, it is possible to prepare pastes suitable for flavoring carbonated beverages. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruit juice, rind: Category 1 (no restriction on use). Use levels 400 to 1200 ppm FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Citrus fruits generally contain polysaccharides, lipids, organic acids, carote, vitamins, minerals, limonoids, flavonoids and volatile components.* Lemon is a good source of ascorbic acid (40 to 50 mg/g), potassium (150 mg/100 g) and bioflavonoids. Aroma threshold values: Aroma characteristics at 1.0%: sweet, citrus lemon, citral, juicy with fresh terpy lime and lemon candy notes. Taste threshold values: Taste characteristics at 5 to 10 ppm in 5% sugar and 0.10% CA: fresh, tangy, juicy lemon with good lemon body notes.

*

Rangana et al. (1983). Crit. Rev. Food Sci. Nutr. 18, 313.

LEMON EXTRACT

1078

LEMON EXTRACT Other names: Citrus limon extract; Extract of lemon; Lemon extract CAS No.: CoE No.:

84929‑31‑7 139a

FL No.: n/a EINECS No.: 284‑515‑8

FEMA No.: JECFA No.:

2623 n/a

NAS No.:

2623

Description: See Lemon. Consumption: Annual: 37,666.67 lb

Individual: 0.03192 mg/kg/day

Regulatory Status: CoE: See Lemon. FDA: 21 CFR 145 et seq., 146 et seq., 150 et seq., 155 et seq., 161.173, 169 et seq., 182.20, 184.1033, 582.20 FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 205.463 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fats, oils

Usual 728.00 2836.00 546.00

Max. 827.00 3308.00 1488.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1968.00 124.50 8026.00

Max. 2709.00 144.90 9680.00

Aroma threshold values: n/a Taste threshold values: n/a

LEMON ESSENCE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977091‑76‑1

Description: See Lemon. Consumption: Annual: 141.67 lb

Individual: 0.0001200 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

LEMON OIL Other names: Cedro oil; Citrus limon oil; Lemon oil concentrate; Lemon oil, distilled; Lemon oil, Guinea; Lemon oil, Italian; Lemon petitgrain oil; Lemon petitgrain oil; Lemon tincture; Oil of lemon; Oils, citrus limonia; Oils, lemon CAS No.: CoE No.:

8008‑56‑8 139a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2625 n/a

NAS No.:

2625

Description: The oil is obtained by cold expression (mechanical or manual) of the peel in yields of approximately 4%, based on the weight of the fruit. The oil is obtained from the fresh peel with or without previous separation of the pulp and the peel. It has a characteristic odor and taste of the outer part of fresh lemon peel. A less valuable quality of oil is obtained by steam distillation of the peel. Consumption: Annual: 4,322,775.00 lb

Individual: 3.6633 mg/kg/day

LEMON OIL, TERPENELESS

1079

Regulatory Status: CoE: Rind essential oil: Category 4 (with limits on furocomourins). Use levels in ppm: nonalcoholic beverages 174, alcoholic beverages 249, ices 377, candy 562, baked goods 642, gelatin desserts 600, others 3000 FDA: 21 CFR 161.190, 182.20, 582.20 FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 53.958 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between +57° and +65.6° Foreign oils Passes test Heavy metals (as Pb) Not more than 0.004% Lead

Refractive index Solubility in alcohol Specific gravity Ultraviolet absorption

Not more than 10 mg/kg

Between 1.473 and 1.476 (20°C) Passes test Between 0.849 and 0.855 (25°C) California type: Not less than 0.2; Italian type: Not less than 0.49

Physical–chemical characteristics: The expressed oil is a mobile, clear liquid that may become turbid on cooling; it is pale-yellow or greenish-yellow. It is miscible with dehydrated alcohol and with glacial acetic acid. It may contain a suitable antioxidant. Physical– chemical characters vary, depending on the source of the fruit — Spain, California, Florida, Israel, Italy. Essential oil composition: To date, more than 40 constituents have been identified in the oil, which contains approximately 90% limonene (by weight). Other important terpenes include α- and β-pinene, myrcene, citral and terpinene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 122.80 212.80 200.00 376.10 151.30 20.00 126.10 108.50

Max. 173.80 412.90 400.00 1692.00 306.50 20.00 254.40 265.20

Food Category Gravies Hard candy Jam, jellies Meat products Nonalcoholic beverages Soft candy Soups

Usual 41.37 431.40 125.00 18.68 50.70 232.00 5.53

Max. 106.80 2017.00 125.00 20.02 108.70 456.60 7.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fresh juicey lemon, with a sweet citral aldehydic nuance.

LEMON OIL, TERPENELESS Other names: Lemon oil, terpeneless; Lemon oil, terpeneless, sesquiterpeneless; Oil of petitgrain lemon; Oils, lemon, terpene-free CAS No.: CoE No.:

68648‑39‑5 139a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2626 n/a

NAS No.:

2626

Description: From the normal essential oil, the terpeneless and sesquiterpeneless oils are obtained by vacuum rectification, washing with dilute alcohol or by column chromatography. Rectification is important to achieve a product with good solubility. Terpeneless oils are also more stable, as they are less sensitive to oxidation. Terpeneless oil has an intensely sweet, almost rosy-fruity odor. Consumption: Annual: 125,833.33 lb

Individual: 0.1066 mg/kg/day

Regulatory Status: CoE: Rind expressed terpeneless oil: Category 4 (with limits on furocomourins). Use levels in ppm: nonalcoholic beverages 25, alcoholic beverages 26, ices 50, candy 125, baked goods 125, gelatin desserts 50, others 2000 FDA: n/a FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 7.047 mg

IOFI: Natural

Physical–chemical characteristics: The totally terpeneless, sesquiterpeneless lemon oil is yellow or pale-yellow to an almost colorless liquid.

LEMON PEEL EXTRACT

1080 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils

Usual 15.39 23.05 40.00 1.53 9.00 25.00 10.00

Max. 51.27 64.51 40.00 14.85 10.00 75.00 20.00

Food Category Frozen dairy Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 13.49 13.51 12.65 3.43 12.94 13.65

Max. 38.55 48.02 19.25 5.71 14.86 31.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm and 5% sucrose: fresh, juicy lemon with a sweet candy aldehydic, nuance.

LEMON PEEL EXTRACT CAS No.: CoE No.:

n/a 139a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6647 977091‑77‑2

Description: One of the possible definitions is lemon bioflavonoid complex, which is a hygroscopic dried powder of lemon peel extract, containing the water-soluble flavonoids and associated complex extractives. According to FDA, lemon bioflavonoid complex (lemon peel infusion) is the dried concentrate of water-soluble flavonoids from washed, deoiled (cold pressed), ground lemon peel. Citrus flavonoids consist of the dried concentrate of the water-soluble flavonoids from washed, deoiled, group peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods in amounts up to 600 mg daily. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Rind infusion: Category 1 (no restriction on use) FDA: 21 CFR 182.20, 582.20 FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: A typical preparation contains about 35% of mono- and disaccharides (chiefly glucose, fructose and sucrose), 15% ash, 9 to 12% calcium citrate, 1.5 to 3.0% citric acid, about 4 to 7% bioflavonoids and unspecified amounts of inositol and other organic acids. The most abundant flavonoid is hesperidin, with lesser amounts of eriocitrin, naringen, rutinoside, diosmin, the 7-rutinosides of luteolin and apigenin and rutin. The rutin content ranges from 240 to 640 μg/g with an average of 440 μg/g (Burdock, 1997). Aroma threshold values: n/a Taste threshold values: n/a

LEMON PEEL GRANULES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6406 977001‑83‑4

Description: Dried lemon peel is derived from fully developed, but not yet fully ripe, lemons. The outer layer of the fruit wall is usually removed in the form of a spiral and dried. The granules have a characteristic odor and a spicy, somewhat acid and slightly bitter taste. Also see Lemon. Consumption: Annual: 465,000.00 lb

Individual: 0.3940 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

LEMONGRASS

1081

Physical–chemical characteristics: The 2 to 3 mm thick pieces are brownish-yellow and dimpled on the outside and whitish on the inside. Aroma threshold values: n/a Taste threshold values: n/a

LEMON OIL PETITGRAIN Other names: Oils, petitgrain lemon; Leaf lemon oil; Lemon leaf and twig essential oil CAS No.: CoE No.:

8048‑51‑9 139b

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2853 n/a

NAS No.:

2853

Description: The oil is obtained by steam distillation of the leaves, small terminal twigs and small unripe fruits with yields varying between 0.16 and 0.23%. It exhibits a characteristic odor of the leaves. Consumption: Annual: 28.33 lb

Individual: 28.33 mg/kg/day

Regulatory Status: CoE: Lemon leaf and twig essential oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 1.8, alcoholic beverages 3.3, ices 5.3, others 25 FDA: 21 CFR 182.20, 582.20 FDA (other): See Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester content Optical rotation

<1.5 14–29% +15°-25° (20°C)

Refractive index Specific gravity Solubility

1.472–1.475 (20°C) 0.865–0.890 (20°C) 1:1 or more in 85% ethanol

Physical–chemical characteristics: It is a clear, mobile, pale-yellow or amber liquid. Essential oil composition: The oil contains terpenic hydrocarbons (limonene 26 to 35%, α-pinene <1%, α-thujene <1%, β-pinene 10 to 27%, sabinene 2 to 4%, γ-terpinene ~1%, β-ocimene 2 to 3%, myrecene ~1% b-caryophyllene ~1%, δ-3-carene ~1%), terpenic alcohols and esters (linalool ~1%, citronellol, geraniol ~1%, nerol 1 to 2%, α-terpineol ~1%, geranyl acetate 2 to 3%, nery acetate 4 to 8%), carbonyl compounds (geranial 9 to 15%, neral 7 to 12%, citronellal 1 to 2%, nonanal <1%, methylheptenone <1%) and methyl N-methyl anthranilate <1% (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Soft candy

Usual 55.70 17.76 51.84

Max. 66.86 23.30 60.30

Food Category Gelatins, puddings Nonalcoholic beverage Alcoholic beverage

Usual 52.34 10.61 22.00

Max. 58.21 12.91 25.00

Aroma threshold values: n/a Taste threshold values: n/a

LEMONGRASS Botanical name: Cymbopogon flexuosus (Nees ex Steud.) J.F. Watson – East Indian type; Cymbopogon citratus (DC. ex Nees) Stapf — West Indian type. Botanical family: Poaceae (Gramineae) Foreign names: Lemongrass (Fr.), Lemongras (Ger.), Lemongrass (Sp.), Cetronella (It.) Description: Herbaceous grasses that grow wild in several tropical and subtropical regions. The East Indian variety is grown in eastern India, Cambodia, Singapore and Sri Lanka. The West Indian type is grown in Madagascar, the Comoro Islands, Guatemala, Honduras, Brazil, Haiti and Puerto Rico. The part used is the herbaceous portion. The freshly cut and partially dried leaves are used medicinally. Lemongrass has a strong, pungent, lemon-like odor. Derivatives: Steam distillation of freshly cut or partially dried grass. Infusion prepared by pouring boiling water on fresh or dried leaves.

LEMONGRASS OIL

1082 Derivative names: Infusion is called “abafado” in Portugese. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb: category 3 (with limits on eucalyptol and thujone) FDA: See Lemongrass Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil from C. citrates mainly contains a mixture of two isomers of citral (65 to 82%), geraniol (56 to 61%) and neral (31%). Other compounds include myrcene (20%), geraniol, diterpenes, alcohols, aldehydes and other minor fragrant components. The citral content from many species varies. East Indian lemongrass is reported to contain no citral, but up to 30% borneol. Aroma threshold values: n/a Taste threshold values: n/a

LEMONGRASS OIL Other names: Citral terpenes; Lemongrass oil West Indian; Oil of lemongrass; Oil of lemongrass, West Indian; Oils, lemongrass; West Indian lemongrass oil CAS No.: CoE No.:

8007‑02‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2624 n/a

NAS No.:

2624

Description: The oil is obtained by steam distillation of freshly cut (East Indian variety) or partially dried (West Indian variety) grass in approximately 0.2 to 0.3% and 0.31 to 0.37% yields, respectively. East Indian lemongrass oil is a pale-yellow to brown-yellow liquid. It has a characteristic, sharp, pungent, lemon-like odor because of the large amount of citral present (80 to 85%). West Indian lemongrass oil is a pale-yellow to brownish liquid with a pronounced citral odor as well. Consumption: Annual: 2350.00 lb

Individual: 0.001991 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: frozen dairy 14; soft candy 33, baked goods 36, gelatins, puddings 19, chewing gum 197, alcoholic beverages 8.9 FDA: 21 CFR 182.20, 582.20 FDA (other): See Lemongrass. JECFA: n/a Trade association guidelines: FEMA PADI: 5.384 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –3° and +1°

Solubility in alcohol

Assay

Not less than 75.0%, by volume, of aldehydes as citral

Specific gravity

Heavy metals (as Pb) Passes test Refractive index Between 1.483 and 1.489 (25°C)

Steam-volatile oil

Passes test East Indian type: between 0.894 and 0.904; West Indian type: between 0.869 and 0.894 (25°C) Not less than 93%, by volume

Physical–chemical characteristics: Lemongrass oils are soluble in mineral oil, freely soluble in propylene glycol, but practically insoluble in glycerin and water. The East Indian variety readily dissolves in alcohol while the West Indian forms cloudiness in alcohol. Essential oil composition: The main constituents include isovaleric aldehyde, furfural, myrcene, dipentene, methylheptenone, citronellal, various esters, linalool, geraniol, nerol and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 6.55 27.27 138.80 5.45 9.42

Max. 8.94 36.32 197.00 5.45 14.11

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 12.56 0.01 1.00 5.85 21.14

Max. 19.11 0.01 1.60 8.99 33.26

L-LEUCINE

1083

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.25%: green, citrus, lemon, floral, linalool, spice and chamomile-like.

LEMON VERBENA Botanical name: Lippia citriodora Kunth; Aloysia citriodora Palau; Aloysia triphylla (L’Hér.) Britton Botanical family: Verbenaceae Other names: Louisa Foreign names: Verbeine odorante (Fr.), Echtes Verbenkraut (Ger.), Hierba Luisa (Sp.), Verbena (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6354 977047‑96‑3

Description: Lemon verbena is a small shrub that grows to 1.5 m (5 ft) tall. Although native to South America, today it is widespread in Europe. Lemon verbena has woody stems, opposite lanceolate leaves, externally white and internally reddish-blue flowers and dry drupes. The parts used are the leaves and twigs. Lemon verbena has an intense, fresh, lemon-like odor. Derivatives: Fluid extract, tincture (20% in 50% alcohol), concrete and absolute Consumption: Annual: 166666.67 lb

Individual: 0.1412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Aldehyde content (as citral) Optical rotation

20–40%

Refractive index

1.4800–1.4900 (20°C)

–9° to –20° (20°C)

Specific gravity

0.883–0.900 (20°C)

N ote: Above are the specifications for lemon verbena oil, which is obtained by steam distillation of the freshly cut leaves and twigs

in approximately 0.1 to 0.2% yields. Physical–chemical characteristics: Lemon verbena oil is a greenish-yellow liquid. Essential oil composition: The main constituents in addition to citral, include cineol, dipentene, limonene, linalool, borneol, nerol and geraniol. Aroma threshold values: n/a Taste threshold values: n/a

L-LEUCINE Synonyms: Leucine [USAN:INN]; α-Aminoisocaproic acid; 2-Amino-4-methylpentanoic acid; 2-Aminoisobutyl acetic acid; 2-Amino-4-methylvaleric acid; alpha-Aminoisocaproic acid; L-(–)-2-Amino-4-methylpentanoic acid; alpha-Amino-gamma-methylvaleric acid; Leu; Leucine; Leucine, L-; Leucine,(L); L-Leucine; L(+)-Leucine; (S)-(+)-Leucine; Norvaline, 4-methyl-; Pentanoic acid, 2-amino-4-methyl-; Pentanoic acid, 2-amino-4-methyl-, (S)-; Valeric acid, 2-amino-4-methylCAS No.: CoE No.:

61‑90‑5 10482

FL No.: 17.012 EINECS No.: 200‑522‑0

FEMA No.: JECFA No.:

3297 1423

NAS No.:

3297

Description: L-Leucine is odorless and has a slightly bitter taste. L-Leucine is a branched-chain, essential amino acid that stimulates muscle protein synthesis. Consumption: Annual: 13,666.67 lb

Individual: 0.00158 mg/kg/day

LEVULINIC ACID

1084

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 172.804, 172.829, 582.5406 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 20.98 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H13O2N/131.17 Specifications: (JECFA, 2008) Appearance

Small, white, lustrous plates or a white crystalline powder

Assay (min) Melting point

98% 293–295°C

Solubility Specific rotation

Soluble in water, dilute HCl, and alkaline hydroxides and carbonates; slightly soluble in ethanol Between –9.5° to –11.5° (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: By bromination followed by amination of isocaproic acid; via the acetamidomalonic ester; by isolation from gluten, casein, keratin; from hydantoin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in proteins; also present in the free state in the human body.

LEVULINIC ACID Synonyms: β-Acetylpropionic acid; γ-Ketovaleric acid; 4-Oxopentanoic acid; Acetopropionic acid; beta-Acetylpropionic acid; 3-Acetylpropionic acid; 4-Ketovaleric acid; Laevulic acid; Laevulinic acid; LEVA; Levulic acid; Levulinic acid; 4-Oxovaleric acid; Pentanoic acid, 4-oxo-; Propionic acid, 3-acetyl-; Valeric acid, 4-oxo-; Valeric acid, 4-oxo-(levulinic acid) CAS No.: CoE No.:

123‑76‑2 23

FL No.: 08.023 EINECS No.: 204‑649‑2

FEMA No.: JECFA No.:

2627 606

NAS No.:

2627

Description: Levulinic acid has a tart, whiskey taste. Consumption: Annual: 4550.00 lb

Individual: 0.003855 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 23.289 mg Empirical Formula/MW: C5H8O3/116.12

IOFI: Nature Identical

LICORICE

1085

Specifications: (JECFA, 2000) Appearance

Yellow to brown liquid that may congeal

Solidification point

Assay (min)

97%

Solubility

Boiling point Refractive index

245°C 1.440–1.445 (20°C)

Specific gravity

–27°C 1 mL is soluble in 1 mL 95% alcohol; soluble in water and ether 1.136–1.142 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Fats, oils Frozen dairy Gelatins, puddings Gravies Hard candy Jam, jellies

Usual 79.00 6.40 90.00 0.0002 25.72 0.84 50.00 2.47 0.42

Max. 86.00 72.00 350.00 0.0002 44.24 0.84 50.00 2.55 0.42

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 200.00 1.20 16.00 1000.00 19.00 10.00 0.048 34.00

Max. 400.00 1.20 23.00 1000.00 19.00 500.00 0.66 34.00

Synthesis: By action of more or less concentrated HCl on sucrose, glucose or fructose; hence, its reported presence in caramels. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 70 ppm: acidic, sweet, creamy and slight dairy. Natural occurrence: Reported found in papaya, wheat bread, rice, sake and Chinese quince.

LICORICE Botanical name: Glycyrrhiza glabra L. and other varieties Botanical family: Fabaceae (Leguminosae) Other names: Glycyrrhiza Foreign names: Réglisse (Fr.), Lakritze (Ger.), Orozuz (Sp.), Liquerizia (It.) CAS No.: CoE No.:

977004‑31‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2630 n/a

NAS No.:

2630

Description: Glycyrrhiza glabra is an herbaceous plant native to southern Europe. It grows wild in Eastern Europe. The plant is 1 to 2 m (3 to 7 ft) tall and has a large creeping root (the secondary roots are branched), erect stalk, alternate leaves, violet flowers (from June to July) and kidney-shaped seeds. The parts used are the stolons and roots (at least 2 years old). Most commercial licorice is extracted from varieties of G. glabra. Licorice is intensely sweet. The sweetening power comes from glycyrrhizin, which is 50 times sweeter than sucrose. Derivatives: Juice, fluid and soft extract and tincture (20% in 20% ethanol). The juice consisting of the dry extract is prepared by extraction of stolons and semidried roots with hot water. Consumption: Annual: 58,333.33 lb

Individual: 0.04943 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1408, 528.10 FDA (other): HOC (1992) JECFA: ADI: Postponed (1977). Trade association guidelines: FEMA PADI: 223.021 mg

IOFI: Natural

Composition: A variety of chemicals including ammonia and oleanane triterpenoids have been reported present in the licorice root. The root is mainly cultivated for the glycoside glycyrrhizin that, depending on growing conditions, varies in amount from 7 to 10%.

LICORICE EXTRACT

1086 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 10.07 113.80 518.30

Max. 12.13 146.00 638.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2100.00 176.60 1863.00

Max. 2400.00 200.00 2035.00

Aroma threshold values: n/a Taste threshold values: n/a

LICORICE EXTRACT Other names: Glycyrrhiza; Glycyrrhiza extract; Licorice root; Licorice root extract; Liquorice; Sweet root CAS No.: CoE No.:

68916‑91‑6 n/a

FL No.: n/a EINECS No.: 272‑837‑1

FEMA No.: JECFA No.:

2628 n/a

NAS No.:

2628

Description: Licorice extract is produced by extraction of the comminuted roots and rhizomes of Glycyrrhiza glabra, with boiling water followed by evaporation of the aqueous extract. The extract has a sweet, mild odor and a very sweet taste. Also see Licorice. Consumption: Annual: 37,666.67 lb

Individual: 0.03192 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.1408, 528.20 FDA (other): See Licorice. JECFA: n/a Trade association guidelines: FEMA PADI: 204.160 mg

IOFI: Natural

Physical–chemical characteristics: Licorice extract is black and brittle. Composition: A number of substances are known to be present in licorice extract, some of which may be artifacts introduced in processing. Principal constituents consist of glycyrrhizin (20%), reducing sugars (5%), nonreducing sugars (5%), starch, dextrin and gums (30%), ash (8%) and moisture (17%). In addition, licorice roots contain triterpene, flavonoids and B vitamins (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1393.00 570.30 468.20 192.90

Max. 1424.00 630.70 553.20 209.80

Food Category Meat products Nonalcoholic beverages Sweet sauce

Usual 600.00 169.30 10.92

Max. 800.00 196.70 15.55

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: lingering sweet glycyrrhizin, with a brown, syrupy, woody aftertaste.

LICORICE EXTRACT POWDER CAS No.: CoE No.:

977070‑62‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2629 n/a

NAS No.:

2629

Description: See Licorice. Consumption: Annual: 47,166.67 lb

Individual: 0.03997 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): See Licorice. JECFA: n/a Trade association guidelines: FEMA PADI: 470.804 mg Specifications: n/a Physical–chemical characteristics: n/a

IOFI: Natural

LIME JUICE DEHYDRATED

1087

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1800.00 1666.00 5825.00 200.00

Max. 2000.00 1908.00 5825.00 400.00

Food Category Hard candy Meat products Nonalcoholic beverages

Usual 4010.00 2200.00 24.59

Max. 5346.00 2500.00 35.70

Aroma threshold values: n/a Taste threshold values: n/a

LIME Botanical name: Citrus aurantiifolia (Christm.) Swingle Botanical family: Rutaceae Foreign names: Limier (Fr.), Sauerlimettenbaum, Limettenbaum (Ger.), Lima (Sp.), Limetta (It.) Description: This citrus plant is widespread and extensively cultivated, especially in Central America, Mexico, Florida, Haiti and Barbados; it also grows well in India. It is cultivated to a limited extent in Calabria (Italy). The varieties from the different countries of origin can be either sweet or sour. The sour varieties are the most important for extractive purposes. This plant (morphologically similar to those of the citrus family) has the peculiarity of yielding flowers and fruits year-round in Central America. The tree is propagated from seeds or by grafting onto bitter orange. The maximum fruit yield occurs after 10 years. The parts used are the leaves, small unripe fruits, rinds, juice and twigs. Lime has an intensely fresh, citrus aroma and an astringent, sweet-sour flavor. Derivatives: Essential oil, terpeneless oil, soluble oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruit and rind: Category 1 (no restriction on use). Use levels 400 to 1200 ppm FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Leaves contain ascorbic acid, bergapten, coumarins, citropten, isopimpinellin. Fruits contain: ascorbic acid, α-bergamotene, bergamottin, bergapten, α-bisabolene, β-bisabolene, borneol, cadinen, calcium, camphene, β-carotene, caryophyllene, 1,4-cineole, 1,8-cineole, citral, citric acid, citronellal, citropten, copper, p-cymene, decanal, decanol, decyl-acetate, dimethoxycoumarin, α-p-dimethyl-styrene, dodecanal, fenchol, furfural, geraniol, geranyl-acetate, hesperidin, iron, isoimperatorin, isopimpinellin, levarterenol, limonene, d-limonene, linalool, linoleic acid, α-linolenic acid, lysine, malic acid, malonic acid, methionine, 5-methoxy-psoralen, methyl-heptenone, myrcene, myristic acid, neral, neryl-acetate, neryl-formate, niacin, nonanal, nonane, nonanol, nootkatone, octanal, octanoic acid, octanol, oxalic acid, palmitic acid, palmitoleic acid, pantothenic acid, α-phellandrene, β-phellandrene, phlobotannin, phosphorus, α-pinene, β-pinene, potassium, quinic acid, riboflavin, sabinene, γ-selinene, sodium, stearic acid, succinic acid, α-terpinene, γ-terpinene, terpinen-1-ol, terpinen-4-ol, α-terpineol, β-terpineol, terpinolene, thiamine, α-thujene, thymyl-methyl-ether, tridecane, 2,6,6-trimethyl-2-vinyl-tetrahydropyran, α,α-p-trimethylbenzyl-alcohol, tryptophan, undecane, xanthophylls, zinc. Fruit peel contains cutin. Aroma threshold values: Aroma at 1.0%: intense, high impacting fresh sweet juicy lime, citral with a distilled lime note, cool and refreshing with green juicy nuances. Taste threshold values: Taste characteristics at 10 ppm in 5% sugar and 0.1% CA; intense fresh tangy lime juice, citrus citral candy lime character with notes of West Indian lime.

LIME JUICE DEHYDRATED CAS No.: CoE No.:

n/a 141

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

n/a 977091‑78‑3

Description: See Lime. Consumption: Annual: n/a

Individual: n/a

LIME OIL DISTILLED

1088 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Lime. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, lemon-lime with juicy notes.

LIME OIL DISTILLED Other names: Distilled lime oil; Lime oil; Oil of lime; Oils, lime CAS No.: CoE No.:

8008‑26‑2 141

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2631 n/a

NAS No.:

6303

Description: The oil is prepared from the sour juice obtained by expression of the whole fruit. The oil can be separated from the juice by centrifugation. Consumption: Annual: 1,905,833.33 lb

Individual: 1.6151 mg/kg/day

Regulatory Status: CoE: Lime distilled oil: Category 3 (with limits on eucalyptol and furocoumarins) FDA: 21 CFR 182.20, 172.30, 582.20 FDA (other): See Lime. JECFA: n/a Trade association guidelines: FEMA PADI: 94.783 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

+34° and +47° Between 0.5 and 2.5% calculated as Aldehydes citral Heavy metals (as Pb) Passes test

Refractive index

Between 1.474 and 1.477 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.855 and 0.863 (25°C)

Physical–chemical characteristics: The oil is a colorless to greenish-yellow liquid. It is soluble in most fixed oils and mineral oil. It is insoluble in propylene glycol and glycerin. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy

Usual 394.10 356.70 122.40 1878.00 90.15 362.50

Max. 452.10 557.40 199.70 2322.00 100.00 472.70

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 337.20 0.75 338.10 69.18 42.17 558.90

Max. 477.30 1.38 948.20 84.01 75.54 782.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm + 0.075% citric acid and 5% sugar: juicy lime with a sweet, fresh, candy nuance.

LIME OIL EXPRESSED CAS No.: CoE No.:

977059‑80‑5 141

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6315

Description: Obtained by expression from the fresh peel or the crushed whole fruit. Consumption: Annual: 8816.67 lb

Individual: 0.007471 mg/kg/day

LIME OIL TERPENELESS

1089

Regulatory Status: CoE: Lime oil expressed: Category 3 (with limits on eucalyptol and furocoumarins). Use levels in ppm: baked goods 557.4, breakfast cereals 199.7, meat products 84.01, condiment, relish 100, soft candy 782.9, gelatins, puddings 477.3, nonalcoholic beverages 75.54, alcoholic beverages 452.1, gravies 1.38, hard candy 948.2, chewing gum 2322. FDA: 21 CFR 182.20, 582.20 FDA (other): See Lime. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Assay

Mexican type: between +35° and +41°; Tahitian type: between +38° and +53° Mexican type: not less than 4.5% and not more than 8.5% aldehydes (as citral); Tahitian type: not less than 3.2% and not more than 7.5% aldehydes (as citral)

Refractive index

Mexican type: between 1.482 and 1.486; Tahitian type: between 1.476 and 1.486 (25°C)

Residue on evaporation

Mexican type: between 10 and 14.5%; Tahitian type: between 5.05 and 12%

Heavy metals (as Pb) Not more than 10 mg/kg

Specific gravity

Lead

Ultraviolet absorbance

Not more than 10 mg/kg

Mexican type: between 0.872 and 0.881; Tahitian type: between 0.858 and 0.876 (25°C) Mexican type: not less than 0.45; Tahitian type: not less than 0.24

Physical–chemical characteristics: It is a yellow to brownish-green to green liquid and often shows a waxy separation. The oil is soluble in most fixed oils and mineral oil. It is insoluble in glycerin and propylene glycol. It may contain a suitable antioxidant. Essential oil composition: The main constituents of the oil are d-limonene, α-pinene, dipentene, C8, C9, and C10 aldehydes and citral. The oils are rectified under vacuum to remove terpenes in order to improve solubility and permit use for flavoring carbonated beverages. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm with 5% sugar: juicy, characteristic lime with a fresh, sweet pulpy note.

LIME OIL TERPENELESS CAS No.: CoE No.:

68916‑84‑7 141

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2632 n/a

NAS No.:

2632

Description: Terpeneless oil is prepared from distilled lime oil by the conventional method of deterpenation. The terpeneless fraction constitutes a very small fraction of the lime oil. It has a powerful, sweet-fruity, grape-like odor. Consumption: Annual: 14,766.67 lb

Individual: 0.01251 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 100.0, frozen dairy 83.80, meat products 10, condiments, relishes 10, soft candy 87.71, nonalcoholic beverages 45.1, alcoholic beverages 122.3, hard candy 52.64, chewing gum 3.77 FDA: 182.20, 582.20 FDA (other): See Lime. JECFA: n/a Trade association guidelines: FEMA PADI: 20.955 mg

IOFI: Natural

Physical–chemical characteristics: The virtually deterpenated oil is a pale yellow or almost colorless liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 97.65 75.69 0.46 9.00 66.02

Max. 122.30 100.10 3.77 10.00 83.80

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 76.91 52.64 8.97 28.13 75.47

Max. 91.97 52.64 10.00 45.10 87.71

LIMONENE (d-, l-, and dl-)

1090 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 12.5 ppm: lime, citrus, green and citral with a camphoreous nuance.

LIMONENE (d-, l-, and dl-) Synonyms: Cajeputene; Carvene; Dipentene; Kautschin; 1,8(9)-p-Menthadiene; p-Mentha-1,8-diene; 1-Methyl-4-isopropenyl-1cyclohexene; Cyclohexene, 1-methyl-4-(1-methyl ethenyl)-, (+/–)-; (+/–)-Dipentene; DL-4-Isopropenyl-1-methylcyclohexene; Limonene; DL-Limonene; (+/–)-Limonene; p-Mentha-1,8-diene, (+/–)-; Mentha-1,8-diene (DL); (+/–)-1-Methyl-4-(1-methylethenyl) cyclohexene; (1)-1-Methyl-4-(1-methylvinyl)-cyclohexene CAS No.: CoE No.:

5989‑27‑5 (d) 5989‑54‑8 (l) 138‑86‑3 (dl) 491

FL No.:

1.001

EINECS No.: 227‑813‑5 (d) 277‑815‑6 (l) 205‑341‑0 (dl)

FEMA No.:

2633 (d-form)

JECFA No.:

1326

NAS No.:

2633

Description: d-, l- or dl-Limonene has a pleasant, lemon-like odor free from camphoraceous and turpentine-like notes. Limonene is the most important and widespread terpene; it is known in the d- and l- optically active forms and in the optically inactive dl-form (known as dipentene). Consumption: Annual: 133,666.67 lb

Individual: 0.1132 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 30 ppm; Food: 400 ppm FDA: 21 CFR 182.60, 582.60 (d-, dl-, and l-forms) FDA (other): n/a JECFA: ADI: Not specified (1993) Trade association guidelines: FEMA PADI: 115.657 mg

IOFI: Natural

Empirical Formula/MW:

C10H16O/136.24

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min)

96% (sum of isomers)

Specific gravity

Boiling point

175–177°C

Specific rotation

1.471–1.477 (20°C) Insoluble in water, propylene glycol; slightly soluble in glycerol; soluble in oils and ethanol 0.838–0.843 (25°C) +96 to +104° (25°C); compounds present above 0.5%: linalool, myrcene

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 792.70 342.40 343.00 10.00 339.20 346.70

Max. 812.30 500.50 3024.00 20.00 436.80 451.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.50 1043.00 70.63 178.60 388.70

Max. 3.00 1390.00 79.74 198.80 511.80

Synthesis: d-Limonene may be obtained by steam distillation of citrus peels and pulp resulting from the production of juice and coldpressed oils, or from deterpenation of citrus oils; it is sometimes redistilled. Aroma threshold values: Detection: 4 to 229 ppb

LINALOE WOOD OIL

1091

Taste threshold values: Taste characteristics at 30 ppm: sweet, orange, citrus and terpy. Natural occurrence: It has been reported found in more than 300 essential oils in amounts ranging from 90 to 95% (lemon, orange, mandarin) to as low as 1% (palmarosa); the most widespread form is the d-limonene, followed by the racemic form and then l-limonene. Also reported found in ginger, nutmeg, pepper, mace, hop oil, coriander seed, calamus, dill herb, caraway seed and rosemary.

LINALOE Botanical name: Bursera delpechiana Poiss. and other Bursera species — B. aloexylon, B. glabrifolia, B. fagaroides. Botanical family: Burseraceae Foreign names: Linaloé, bursera (Fr.), Mexikanischer Linaloenbaum (Ger.), Linaloe (Sp.), Linaloe (It.) Description: Linaloe is a branched tree or shrub that grows wild, or sometimes is cultivated, in tropical and subtropical areas at approximately 1000 m (3,280 ft) above sea level. The plant bears fleshy fruits, ripening between August and September, that also contain an essential oil. The part used is the wood. Linaloe has an agreeable, flowery, rose-like odor. The linaloe (Family: Burseraceae) should not be confused with the so-called linaloe Cayenne Bois de Rose from Aniba rosaeodora (Family: Lauraceae). Derivatives: Essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Wood: Category 2 (not considered to constitute a risk to health in the quantities used). FDA: See Linaloe Wood Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Four lignans were isolated from the stem bark, namely, deoxypodophyllotoxin, beta-peltatin methyl ether, picro-betapeltatin methyl ether and dehydro-beta-peltatin methyl ether. Also isolated was the inactive lignan, nemerosin.* Aroma threshold values: n/a Taste threshold values: n/a

LINALOE WOOD OIL CAS No.: CoE No.:

977051‑12‑9 236

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2634 n/a

NAS No.:

2634

Description: The oil is obtained by steam distillation of chipped wood using rudimentary stills with a perforated bottom to avoid prolonged contact of the material with the boiling water; this results in extensive hydrolysis of the ester content (linalyl acetate). The essential oil is obtained in high yields (8% or more). The oil has a pleasant, rose-like slightly camphorous odor. An essential oil is also steam-distilled from the fruits in approximately 3% yields. The oil differs in chemical composition from linaloe wood oil for its content of dextrorotatory linalool. Consumption: Annual: 166.67 lb

Individual: 166.66 mg/kg/day

Regulatory Status: CoE: Essential oil of wood: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: baked goods 27.45, frozen dairy 16.13, soft candy 20.75, gelatins, puddings 16.27, nonalcoholic beverages 8.66, alcoholic beverages 9.47. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.110 mg

*

Wickramaratne et al. (1995). Planta Med. 61, 80.

IOFI: Natural

LINALOOL

1092 Specifications: (FCC, 1996) Acid value Angular rotation Assay Ester value

Not more than 3.0 Between –5° and –13° Not less than 85% alcohols, calculated as linalool (C10H18O) Between 40 and 75

Heavy metals (as Pb) Passes test Refractive index Between 1.459 and 1.463 (20°C) Solubility in alcohol

Passes test

Specific gravity

Between 0.876 and 0.883 (25°C)

Physical–chemical characteristics: The wood oil is a colorless to yellow liquid. It is soluble in propylene glycol and most fixed oils. It is soluble in mineral oil, but becomes turbid on dilution. The oil is insoluble in glycerin. Essential oil composition: The main constituents include linalool (60 to 75%), geraniol, nerol, methyl-heptenol, methylheptenone, myrcene and various sesquiterpenes. Stanol fatty acid esters from linaloe have been developed as a highly fat-soluble form that may lower cholesterol more effectively than stanols.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.29 19.09 10.80

Max. 9.47 27.45 16.13

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.72 5.82 15.87

Max. 16.27 8.66 20.75

Aroma threshold values: n/a Taste threshold values: n/a

LINALOOL Synonyms: Coriandrol (d-linalool from coriander oil); Licareol (l-linalool from bois de rose oil); dl-Linalool (synthetic); 3,7-Dimethyl-1,6-octadien-3-ol; Linalol; Linalool; beta-Linalool; p-Linalool; Linolool (D); Linalyl alcohol; allo-Ocimenol; 1,6-Octadien-3-ol, 3,7-dimethyl-; 1,6-Octadien-3-ol, 3,7-dimethyl-, (–)-; 2,6-Dimethyl-2,7-octadiene-6-ol; 2,6-Dimethylocta-2,7dien-6-ol; 3,7-Dimethyl-1,6-octadien-3-ol; 3,7-Dimethylocta- 1,6- dien-3-ol CAS No.: CoE No.:

78‑70‑6 61

FL No.: 02.013 EINECS No.: 201‑134‑4

FEMA No.: JECFA No.:

2635 356

NAS No.:

2635

Description: Linalool has a typical pleasant floral odor, free from camphoraceous and terpenic notes. Synthetic linalool exhibits a cleaner and fresher note than the natural products. Consumption: Annual: 21,500.00 lb

Individual: 0.01822 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 3.885 mg Empirical Formula/MW:

C10H18O/154.25

*

Turnbull et al. (1999). Regul. Toxicol Pharmacol. 29, 216.

IOFI: Natural

LINALOOL OXIDE

1093

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95% C10H180

Solubility

Boiling point Other requirements

198°C Esters (as linalyl acetate): <0.5%

Specific gravity

1.461–1.465 (20°C) Soluble in ethanol: 1 mL in 4 mL 60% alcohol; 1 mL in 2 mL 70% alcohol; soluble in fixed oils and propylene glycol; insoluble in glycerol and water 0.858–0.867 (25°C)

N ote: The above constants refer to the synthetic product; these may vary within an ample range for a product of natural origin, depending on the source.

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.24 11.90 40.74 5.00 6.47

Max. 0.42 17.64 61.00 40.00 9.57

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 7.31 3.13 18.72 3.57 6.38

Max. 9.76 14.89 45.65 6.87 10.42

Synthesis: It can be prepared synthetically starting from myrcene or from dehydrolinalool; it can be obtained by fractional distillation and subsequent rectification from the oils of Cajenne rosewood (Licasia guaianensis, Ocotea caudata), Brazil rosewood (Ocotea parviflora), Mexican linaloe, shiu (Cinnamomum camphora Sieb. var. linalooifera) and coriander seeds (Coriandrum sativum L.). Aroma threshold values: Detection: 4 to 10 ppb Taste threshold values: Taste characteristics at 5 ppm: green, apple and pear with an oily, waxy, slightly citrus note. Natural occurrence: The optically active forms (d- and l-) and the optically inactive form occur naturally in more than 200 oils from herbs, leaves, flowers and wood; the l-form is present in the largest amounts (80 to 85%) in the distillates from leaves of Cinnamomum camphora var. orientalis and Cinnamomum camphora var. occidentalis and in the distillate from Cajenne rosewood; it also has been reported in champaca, ylang-ylang, neroli, Mexican linaloe, bergamot and lavandin; a mixture of d- and l-linalool has been reported in Brazil rosewood (85%); the d-form has been found in palmarosa, mace, sweet orange-flower distillate, petitgrain, coriander (60 to 70%), marjoram and Orthodon linalooliferum (80%); the inactive form has been reported in clary sage, jasmine and Nectandra elaiophora. Also reported found in over 280 products including apple, citrus peel oils and juices, berries, grapes, guava, celery, peas, potato, tomato, cinnamon, cloves, cassia, cumin, ginger, mentha oils, mustard, nutmeg, pepper, thymus, cheeses, grape wines, butter, milk, rum, cider, tea, passion fruit, olive, mango, beans, coriander, cardamom and rice.

LINALOOL OXIDE Synonyms: 5-Furanmethanol, 5-ethenyltetrahydro-α,α-5-trimethyl-, cis; cis-trans-2-Vinyl-2-methyl-5-(1ʹ hydroxy-1ʹ-methylethyl) tetrahydrofuran; Linalool oxide CAS No.: CoE No.:

1365‑19‑1 11876

FL No.: 13.140 EINECS No.: 215‑723‑9

FEMA No.: JECFA No.:

3746 1454

NAS No.:

3746

Description: Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones. Consumption: Linalool oxide has a use level of 20 to 50 ppm. Natural linalool oxide is suggested for use in tropical, vegetable, rum and wine flanor applications. Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

LINALYL ACETATE

1094 Empirical Formula/MW: H3C C H3 C H3

C10H18O2/170.25

HO

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless, slightly oily liquid 95% 188°C

Refractive index Solubility Specific gravity

1.451–1.456 (20°C) Soluble in oils and ethanol 0.932–0.942 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual n/a n/a n/a

Max. 6.75 11.25 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual n/a n/a n/a

Max. 4.61 3.86 10.178

Synthesis: From linalool by oxidation. Aroma threshold values: Detection: 320 ppb Taste threshold values: Taste characteristics at 50 ppm: green, floral, fatty, woody, fermented, herbal, fruity and berry. Natural occurrence: Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloudberry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources.

LINALYL ACETATE Synonyms: Bergamol; 3,7-Dimethyl-1,6-octadien-3-yl acetate; Acetic acid linalool ester; Bergamiol; Bergamot mint oil; ex Bois de rose (synthetic); 3,7-Dimethyl-1,6-octadien-3-ol acetate; Licareol acetate; Linalol acetate; Linalool acetate; Linalyl acetate; Lynalyl acetate; 1,6-Octadien-3-ol, 3,7-dimethyl-, acetate CAS No.: CoE No.:

115‑95‑7 203

FL No.: 09.013 EINECS No.: 204‑116‑4

FEMA No.: JECFA No.:

2636 359

NAS No.:

2636

Description: Linalyl acetate has a characteristic bergamot–lavender odor and persistent sweet, acrid taste. Consumption: Annual: 3550.00 lb

Individual: 0.003008 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1979). No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.318 mg Empirical Formula/MW:

C12H20O2/196.29

IOFI: Natural

LINALYL ANTHRANILATE

1095

Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless liquid

Optical rotation Refractive index

Assay (min)

90% total esters as C12H2002

Solubility

Boiling point

220°C

Specific gravity

Between –1° and +1° 1.449–1.457 (25°C) 1 mL is soluble in 5 mL 70% alcoho1; soluble in propylene glycol; miscible in fixed oils; insoluble in glycerol and water 0.895–0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.55 15.67 1.91 5.00 8.67 11.50

Max. 1.55 23.34 25.82 40.00 12.41 18.07

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.05 4.04 0.23 5.53 9.19

Max. 0.10 23.43 0.45 8.46 15.28

Synthesis: Normally prepared by direct acetylation of linalool; another method starts from myrcene hydrochloride, anhydrous sodium acetate and acetate anhydride in the presence of a catalyst; all synthetic methods tend to avoid the simultaneous formation (because of isomerization) of terpenyl and geranyl acetate. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 5 ppm: floral, green, waxy, terpy, citrus, herbal and spicy nuances. Natural occurrence: Reported found in the essential oils of bergamot, lavender, clary sage and lavandin; also identified among the constituents of the essential oils of Salvia officinalis, petitgrain, sassafras, neroli, lemon, Italian lime, jasmine, Mentha citrata, Mentha aquatica, Thymus mastichina, etc; also reported in abundant quantities in the essential oil from flowers, leaves and stems of Tagetes patula, in the distillate from leaves of Citrus aurantifolia from India, and in the essential oil of Mentha arvensis. Also reported found in citrus peel oils and juices, berries, peach, celery, tomato, cinnamon, clove, nutmeg, pepper, thymus, grape wines, avocado, mushroom, marjoram, mango, cardamom, coriander, gin, origanum, lovage, laurel, myrtle leaf, rosemary, sage and mastic gum oil.

LINALYL ANTHRANILATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl anthranilate; Linalyl-2-aminobenzoate; Linalyl-o-aminobenzoate; Anthranilic acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester; Anthranilic acid, linalyl ester; 1,5-Dimethyl-1-vinyl-4-hexen-1-yl o-aminobenzoate; 3,7-Dimethyl-1,6-octadien-3-ol 2-aminobenzoate; 3,7-Dimethyl-1,6-octadien-3-yl o-aminobenzoate; 4-Hexen-1-ol, 1,5-dimethyl1-vinyl-, o-aminobenzoate; Linalyl o-aminobenzoate; Linalyl anthranilate; 1,6-Octadien-3-ol, 3,7-dimethyl-, o-aminobenzoate; 1,6-Octadien-3-ol, 3,7-dimethyl-, 2-aminobenzoate CAS No.: CoE No.:

7149‑26‑0 256

FL No.: 09.721 EINECS No.: 230‑472‑5

FEMA No.: JECFA No.:

2637 1540

NAS No.:

2637

Description: Linalyl anthranilate has a gardenia-like aroma and a sweet, orange-like flavor. The fragrance varies, depending on the source of linalool from which it is made. Consumption: Annual: 1.50 lb

Individual: 0.0000127 mg/kg/day

Regulatory Status: CoE: Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.079 mg

IOFI: Artificial

LINALYL BENZOATE

1096 Empirical Formula/MW:

C17H23O2/273.37

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Pale straw color, oily liquid

Solubility

Assay (min) Boiling point

95% 370–371°C

Specific gravity

1.516–1.522 (20°C) Insoluble in water; soluble in dimethyl sulphoxide and alcohol 1.052–1.058 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.14 2.00

Max. 3.00 9.14 3.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.25 1.33 4.17

Max. 9.00 2.74 6.40

Synthesis: From linalool and isatoic anhydride with catalytic amounts of sodium hydroxide; from linalyl formate plus methylanthranilate with sodium linalool. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL BENZOATE Synonyms: Benzoic acid linalool ester; Benzoic acid, linalyl ester; 1,5-Dimethyl-1-vinyl-4-hexen-1-yl benzoate; 3,7-Dimethyl-1,6octadien-3-ol benzoate; 3,7-Dimethyl-1,6-octadien-3-yl benzoate; 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, benzoate; Linalol benzoate; Linalool, benzoate; Linalyl benzoate; 1,6-Octadien-3-ol, 3,7-dimethyl-, benzoate CAS No.: CoE No.:

126‑64‑7 654

FL No.: 09.771 EINECS No.: 204‑796‑2

FEMA No.: JECFA No.:

2638 859

NAS No.:

2638

Description: Linalyl benzoate has a heavy odor reminiscent of floral, balsamic and fruity. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.3 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.127 mg Empirical Formula/MW:

C17H22O2/258.36

IOFI: Nature Identical

LINALYL BUTYRATE

1097

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Yellow to amber liquid

Solubility

95% by chemical analysis (equivalence = 129.08) 263°C

Assay (min) Boiling point

Specific gravity

1.505–1.526 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.978–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.20 0.45 0.27 0.14

Max. 1.00 1.05 0.78 0.55

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.75 0.43 0.67

Max. 0.75 0.58 0.67

Synthesis: From linalool and benzoyl chloride in the presence of tuberose. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of ylang-ylang and tuberose; also in mushrooms.

LINALYL BUTYRATE Synonyms: Linalyl-n-butyrate; Butanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; Butyric acid, 1,5-dimethyl-1-vinyl-4hexenyl ester; Butyric acid, linalyl ester; Linalyl butyrate CAS No.: CoE No.:

78‑36‑4 276

FL No.: 09.050 EINECS No.: 201‑109‑8

FEMA No.: JECFA No.:

2639 361

NAS No.:

2639

Description: Linalyl butyrate has a heavy-fruity, sweet, pear-like aroma. The flavor is reminiscent of certain types of honey on dilution. It is moderately stable. Consumption: Annual: 80.00 lb

Individual: 0.00006779 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.902 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless or yellowish liquid 95% 232°C

Refractive index Solubility Specific gravity

1.451–1.456 (20°C) 1:3 80% alcohol 0.855–0.905 (25°C)

LINALYL CINNAMATE

1098 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.61 5.51 8.89

Max. 3.00 12.23 10.12 13.03

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.31 3.20 5.58

Max. 0.31 5.19 9.49

Synthesis: Analogous to that of geranyl butyrate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, terpy, fruity, citrus and berry. Natural occurrence: Reported found in the oil of Artemisia porrecta var. coerulea, lavender oil and kumquat peel oil.

LINALYL CINNAMATE Synonyms: Linalyl β-phenylacrylate; Linalyl 3-phenylpropenoate; Cinnamic acid, 1,5-dimethyl-1-vinyl- 4-hexenyl ester; Cinnamic acid, 1,5-dimethyl-1-vinyl-4-hexen-1-yl ester; Cinnamic acid, linalyl ester; 1,5-Dimethyl-1-vinyl-4-hexen-1-yl cinnamate; 4-Hexen1-ol, 1,5-dimethyl-1-vinyl-, cinnamate; Linalyl cinnamate; 1,6-Octadien-3-ol, 3,7-dimethyl-, cinnamate; 3-Phenyl-2-propenoic acid, 1,5-dimethyl-1-vinyl-4- hexen-1-yl ester; 2-Propenoic acid, 3-phenyl-, 1,5-dimethyl-1-vinyl-4-hexen-1-yl ester; 2-Propenoic acid, 3-phenyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; 3,7-Dimethyl-1,6-octadien-3-yl cinnamate CAS No.: CoE No.:

78‑37‑5 329

FL No.: 09.736 EINECS No.: 201‑110‑3

FEMA No.: JECFA No.:

2641 n/a

NAS No.:

2641

Description: Linalyl cinnamate has a sweet, persistent odor with soft floral notes; clearly balsamic. It has a slightly fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.394 mg

IOFI: Artificial

Empirical Formula/MW:

C19H24O2/284.40

Specifications: (Burdock, 1997) Boiling point Refractive index

353°C 1.5330 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.980 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.75 1.00

Max. 1.50 3.75 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.90 1.43

Max. 1.50 2.63 3.06

Synthesis: From linalyl formate plus methylcinnamate and sodium linalool; by “Roche” method from dehydrolinalool and cinnamic acid via the dehydro ester, which is hydrolyzed to the subject compound. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL HEXANOATE

1099

LINALYL FORMATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl formate; 3,7-Dimethyl-1,6-octadien-3-ol formate; Linalool, formate; Linalyl formate; 1,6-Octadien-3-ol, 3,7-dimethyl-, formate CAS No.: CoE No.:

115‑99‑1 347

FL No.: 09.080 EINECS No.: 204‑120‑6

FEMA No.: JECFA No.:

2642 358

NAS No.:

2642

Description: Linalyl formate has a fruity, floral (rose) odor reminiscent of bergamot and vervain. It has a bittersweet flavor with a pineapple-like undernote. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.048 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H18O2/182.26

Specifications: (FCC, 1996) Acid value

Not more than 3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% C11H18O2 202°C

Specific gravity

1.453–1.458 (25°C) 1 mL in 6 mL 70% alcohol; soluble in most fixed oils; slightly soluble in propylene glycol and water; insoluble in glycerol 0.910–0.918 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 12.41 1.25 12.57

Max. 3.00 17.25 1.25 16.59

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 14.17 2.19 6.13 10.82

Max. 19.74 2.19 8.43 14.79

Synthesis: By esterification of linalool with formic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature: Lavandula; Prumus armeniaca, Prumus persica, and Salvia sclarea, peach, oil of lime, petitgrain and sour cherry.

LINALYL HEXANOATE Synonyms: Linalyl caproate; Linalyl capronate; Linalyl hexylate; 1,5-Dimethyl-1-vinylhex-4-enyl hexanoate; Hexanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; Linalyl hexanoate; 3,7-Dimethyl-1,6-octadien-3-yl hexanoate CAS No.: CoE No.:

7779‑23‑9 318

FL No.: 09.068 EINECS No.: 231‑922‑3

FEMA No.: JECFA No.:

2643 364

NAS No.:

2643

Description: Linalyl hexanoate has a green, warm, fruity odor with an animal-like undertone and a pineapple–pear flavor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

LINALYL ISOBUTYRATE

1100 Regulatory Status: CoE: Approved. Food: 10 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995). Trade association guidelines: FEMA PADI: 1.876 mg

IOFI: n/a

Empirical Formula/MW:

C16H28O2/252.40

Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

252°C

Specific gravity

1.451–1.445 (20°C) Insoluble in water; soluble in alcohol and oils 0.886–0.892 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 10.50 3.20

Max. 3.00 16.00 10.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.20 1.92 2.60

Max. 12.20 3.80 6.53

Synthesis: By esterification of dehydrolinalool with n-hexanoic acid followed by hydrogenation at the dehydro ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL ISOBUTYRATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl isobutyrate; 1,5-Dimethyl-1-vinylhex-4-enyl isobutyrate; 3,7-Dimethyl-1,6-octadienyl isobutyrate; Isobutyric acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester; Linalool isobutyrate; Linalyl isobutyrate; 1,6-Octadien-3-ol, 3,7-dimethyl-, isobutyrate; Propanoic acid, 2-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester CAS No.: CoE No.:

78‑35‑3 298

FL No.: 09.423 EINECS No.: 201‑108‑2

FEMA No.: JECFA No.:

2640 362

NAS No.:

2640

Description: Linalyl isobutyrate has a light, fruity odor with a lavender note and a sweet flavor reminiscent of black currant. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.523 mg Empirical Formula/MW:

C14H24O2/224.34

IOFI: Nature Identical

LINALYL ISOVALERATE

1101

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% C14H24O2 230°C

Specific gravity

1.446–1.451 (25°C) 1 mL in 3 mL in 80% alcohol; insoluble in water; miscible with alcohol, chloroform and ether 0.882–0.888 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 15.70 9.22

Max. 3.00 20.54 16.04

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.90 6.26 11.08

Max. 26.43 8.45 17.57

Synthesis: By esterification of linalool with isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, fruity, sweet, berry and citrus. Natural occurrence: Reported found in the essential oil of Ceylon cinnamon and in lavender oil; a dextrorotatory form has been reported in the oil from leaves of Agathosoma gnidioides and sour cherry.

LINALYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; 1,5-Dimethyl-1-vinylhex-4-enyl isovalerate; 3,7-Dimethyl-1,6-octadien-3-yl isovalerate; Isovaleric acid, (4,7-dimethyl-1,6-octadien-3-yl) ester; Linalyl isopentanoate; Linalyl isovalerate; 1,6-Octadien-3-ol, 4,7-dimethyl-, isovalerate CAS No.: CoE No.:

1118‑27‑0 449

FL No.: 09.454 EINECS No.: 214‑259‑4

FEMA No.: JECFA No.:

2646 363

NAS No.:

2646

Description: Linalyl isovalerate has a stable, suave, fruity odor and a sweet, apple-like taste somewhat reminiscent of plum and peach. Consumption: Annual: 121.67 lb

Individual: 0.0001031 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.773 mg

IOFI: Nature Identical

Empirical Formula/MW: H2C C H3

C15H26O2/238.37

C H3

O

H3C

C H3

O C H3

Specifications: (JECFA, 2008) Acid value (max)

0.09

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

96% 188°C

Specific gravity

1.448–1.453 (20°C) Soluble in ethanol 1 mL in 5.5 to 7 mL 80% alcohol; insoluble in water; soluble in oils 0.880–0.888 (25°C)

LINALYL OCTANOATE

1102 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.52 5.21 5.69

Max. 3.00 13.57 9.65 9.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 65.63 2.18 9.74

Max. 65.63 3.65 14.98

Synthesis: From dehydrolinalool and isovaleric acid followed by hydrogenation; also from linalool and isovaleric acid by azeotropic esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature (Salvia officinalis and Salvia spinosa).

LINALYL OCTANOATE Synonyms: Linalyl carpylate; Linalyl octoate; Linalyl octylate; Linalyl octanoate; Octanoic acid, 1-ethenyl-1,5-dimethyl-4hexen-1-yl ester CAS No.: CoE No.:

10024‑64‑3 397

FL No.: 09.116 EINECS No.: 233‑026‑8

FEMA No.: JECFA No.:

2644 365

NAS No.:

2644

Description: Linalyl octanoate has a dry, fruity, herbaceous odor and a sweet apricot and plum-like taste with a perfumy note. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.720 mg

IOFI: Nature Identical

Empirical Formula/MW:

C18H32O2/280.45

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless, oily liquid 93% (min 98% octanoate esters of linalool and related terpene alcohols) 264°C

Refractive index

1.454–1.460 (20°C)

Solubility

Insoluble in water; soluble in alcohol

Specific gravity

0.877–0.883 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 6.50 6.00 11.00

Max. 3.00 12.50 9.50 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 224.70 2.50 4.02

Max. 260.80 4.50 8.37

Synthesis: By esterification of linalool with n-octanoic acid under azeotropic conditions; also by hydrogenation of dehydrolinalyl octanoate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lemongrass.

LINALYL PROPIONATE

1103

LINALYL PHENYLACETATE Synonyms: Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; 3,7-Dimethyl-1,6-octadien-3-yl phenylacetate; linalyl α-toluate; Acetic acid, phenyl-, 1,5-dimethyl- 1-vinyl-4-hexenyl ester; Benzeneacetic acid, 1,5-dimethyl-1-ethenyl- 4-hexenyl ester; Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4-hexen-1-yl ester; Linalyl phenylacetate; Linalyl alpha-toluate CAS No.: CoE No.:

7143‑69‑3 655

FL No.: 09.772 EINECS No.: 230‑444‑2

FEMA No.: JECFA No.:

3501 1019

NAS No.:

3501

Description: Linalyl phenylacetate has a mildly floral, intensely sweet Neroli rose–type odor. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: n/a

IOFI: Artificial

Empirical Formula/MW:

C18H24O2/272.39

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless or pale, straw-colored, viscous liquid

Solubility

Assay (min) Boiling point

95% Approx. 371°C

Specific gravity

1.500–1.508 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.966–0.974 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confectionary Frozen desserts

Usual n/a n/a n/a

Max. 6.00 4.00 3.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual n/a n/a

Max. 4.00 4.00

Synthesis: From dehydrolinalool and methyl phenylacetate in the presence of sodium methylate catalyst, followed by hydrogenation of the ester, or by any other suitable means. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL PROPIONATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl propanoate; 3,7-Dimethyl-1,6-octadien-3-ol propanoate; Linalyl propionate; 1,6-Octadien-3-ol, 3,7-dimethyl-, propanoate; 1,6-Octadien-3-ol, 3,7-dimethyl-, propionate; Linalool propionate CAS No.: CoE No.:

144‑39‑8 411

FL No.: 09.130 EINECS No.: 205‑627‑5

FEMA No.: JECFA No.:

2645 360

NAS No.:

2645

Description: Linalyl propionate has a sweet, floral odor reminiscent of bergamot oil and a sweet taste reminiscent of black currant (also pear and pineapple). Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

LINDEN (LEAVES)

1104

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.189 mg

IOFI: Nature Identical

Empirical Formula/MW: H2C

O

C13H22O2/210.32

C H3 H3C

O

C H3

C H3

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless or almost colorless liquid

Solubility

Assay (min) Boiling point

92% C13H22O2 226°C

Specific gravity

1.449–1.454 (25°C) 1 mL in 2 mL in 80% alcohol; soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 0.893–0.902 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 15.65 7.59

Max. 3.00 23.14 13.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.76 4.59 9.90

Max. 23.71 8.23 18.49

Synthesis: By esterification of linalool with propionic acid or propionic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange, lemon and kumquat peel oils, bergamot oil and cherimoya. The l-form has been reported found in lavender and sage.

LINDEN (LEAVES) Botanical name: Several species of the genus Tilia Botanical family: Tiliaceae Other names: European linden; Basswood; Lime tree; Lime flower Foreign names: Tilleul (Fr.), Linde (Ger.), Tilo (Sp.), Tiglio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6095 977073‑42‑9

Description: Linden is a large tree commonly grown in central and southern Europe and Asia Minor. It can grow up to 30 m (100 ft), and it has thick bark, alternate ovate leaves, white-yellowish flowers (July) and pubescent capsules. Linden tree bark is smooth and gray. The dried flowers and leaves are the parts used. Linden has a characteristic soothing, aromatic flavor and a sweetish, mucilaginous, pleasant taste. Derivatives: Infusion (3%), fluid extract, dried aqueous extract, tincture (20% in 40% ethanol). Consumption: Annual: n/a

Individual: n/a

LINDEN FLOWERS EXTRACT

1105

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The essential oil and concrete essence (experimental production only) have been reported to contain farnesol. Traces of benzodiazepine-like compounds have been detected in linden. Aroma threshold values: n/a Taste threshold values: n/a

LINDEN FLOWERS CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2647 n/a

NAS No.: EAFUS No.:

2647 977009‑77‑0

Description: The five-petaled, yellow-white flowers from the linden tree are generally collected after the spring bloom. The flowers are dried and stored in low moisture conditions. The fragrance components of the flowers degrade rapidly under conditions of high moisture. The dried flowers are used for the drug. Also, see Linden. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): See Linden. JECFA: n/a Trade association guidelines: FEMA PADI: 1.040 mg

IOFI: Natural

Composition: The major compounds found in flowers are quercitin, kaemferol and other related flavonoids. Other compounds include chlorogenic, p-coumaric and caffeic acids, and amino acids alanine, cystine, cysteine and phenylalanine. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 10.00

Max. 2000.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: sweet, brown, tobacco- and hay-like with woody, astringent nuances.

LINDEN FLOWERS EXTRACT CAS No.: CoE No.:

84929‑52‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6202

Description: See Linden. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Linden. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

LITSEA CUBEBA (BERRY OIL)

1106

LITSEA CUBEBA (BERRY OIL) Botanical source: Litsea cubeba (Lour.) Pers. Botanical family: Lauraceae Other names: Litsea cubeba berry oil; Litsea cubeba Pers.; May chang; Mountain pepper CAS No.: CoE No.:

68855‑99‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3846 n/a

NAS No.:

n/a

Description: Litsea cubeba is a member of the Lauraceae family, which includes the Cinnamomum species and Laurus nobilus or sweet bay. Parts of L. cubeba used include the pepper-like fruits (berries), bark and leaves. Litsea is grown in Tiawan, Japan and India, but primarily in China, which is also the primary market. The berry yields about 3.2% oil on distillation and has a distinct lemon character odor due to the presence of citral (geranial [41%] and neral [34%]), but may be much modified as the result of the presence of other substances. Litsea cubeba oil is often used as the basis for fine lemon flavors. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.99185 mg

IOFI: Natural

Specifications: Appearance Flash point Optical rotation

Pale-yellow to yellow, clear liquid 91°C +2 to +20°

Solubility Specific gravity

Soluble 1:3 in 70% ethanol 1.4810–1.4880

Essential oil composition: Major constituents of the stem oil are citronellol (11.9 to 20.4%) and citronellal (7.7 to 10.0%); fruit oils, citronellal (44.8 to 77.2%) and citronellol (10.9 to 14.0%); flower oils, sabinene (41.8 to 42.3%), citronellal (14.3 to 17.3%), β-phellandrene (7.7 to 9.0%), α-pinene (6.6 to 7.6%) and β-pinene (5.8 to 6.1%).* Other investigators reported the major components of essential oils from stem bark, leaf and fruit of L. cubeba from the northern part of India consisted of linalool (78.3%), citronellol (41.2%) and citronellal (76.55%), respectively.† Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Frozen dairy Aroma threshold values: n/a

Usual 5.90 178.00 0.20 10.00 33.60

Max. 11.80 356.00 0.40 20.00 67.20

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 210.00 0.75 2.25 28.00 181.00

Max. 520.00 1.50 4.50 56.00 362.00

Taste threshold values: n/a

LOVAGE Botanical name: Levisticum officinale Koch. Botanical family: Umbelliferae Other names: Maggi plant; Smellage Foreign names: Liveche (Fr.), Liebstock (Ger.), Levistico (Sp.), Levistico (It.) CAS No.: CoE No.:

977048‑47‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2649 n/a

NAS No.:

2649

Description: Lovage is an aromatic perennial herbaceous plant that grows wild in several areas of Europe. It is cultivated for extractive purposes in France, Germany, Hungary, the Czech Republic, Belgium, the Netherlands and the former Yugoslavia. It has large * †

Choudry et al. (1998). J. Essen. Oil Res. 10, 381–386. Nath et al. (1996). J. Essen. Oil Res. 8, 575–576.

LOVAGE OIL

1107

leaves with a cylindrical stem, branched upper stalks, rhizome-type roots and yellow-greenish flowers arranged in dense clusters (July to August). It grows to 2 m (7 ft) in height. The rhizomes and other parts of the plant are used. Lovage has an intensely persistent, warm, celery-like flavor and aroma. Derivatives: Extract and oleoresin Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 33.286 mg

IOFI: Natural

Composition: Lovage contains approximately 2% of a volatile oil responsible for its characteristic odor and flavor. The oil contains primarily phthalide lactones, including 3-butylphthalide, cis- and trans-butyldenephthalide, cis- and trans-ligustilide, sen-kyunolide and angeolide. Several of the compounds found in lovage have also been detected in celery. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 900.00 25.00 18.00

Max. 1500.00 40.00 22.00

Food Category Hard candy Soft candy

Usual 0.26 25.00

Max. 10.74 35.00

Aroma threshold values: n/a Taste threshold values: n/a

LOVAGE EXTRACT CAS No.: CoE No.:

977091‑63‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2650 n/a

NAS No.:

2650

Description: See Lovage. Consumption: Annual: 6683.33 lb

Individual: 0.005663 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Lovage. JECFA: n/a Trade association guidelines: FEMA PADI: 8.750 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 46.31 19.38 0.10 78.10 5.84

Max. 49.94 37.51 0.10 124.50 36.95

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 10.00 6.72 13.27 133.40

Max. 10.00 24.06 28.89 169.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4%: celery-like with a bitter green and maple botanical nuance.

LOVAGE OIL Other names: Lovage herb oil; Lovage root oil; Lovage roots absolute; Oil of lovage; Oils, lovage CAS No.: CoE No.:

8016‑31‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2651 n/a

NAS No.:

2651

LUNGMOSS

1108

Description: The oil from the green parts is normally not manufactured and exhibits less interesting characteristics than the rhizome oil. Essential oil from rhizomes can be obtained by steam distillation of fresh or dried rhizomes with yields of 0.1 to 0.2%, or 0.6 to 1.0%, respectively. It exhibits a strong odor reminiscent of celery and angelica with a sharp, analogous flavor. Consumption: Annual: 133.33 lb

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Lovage. JECFA: n/a Trade association guidelines: FEMA PADI: 2.507 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Between 2.0 and 16.0 Between –1° and +5° Passes test Between 1.536 and 1.554 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 238 and 258 Passes test Between 1.034 and 1.057 (25°C)

Physical–chemical characteristics: It is a greenish-brown to deep-brown liquid. It is soluble in most fixed oils and slightly soluble with opalescence, in mineral oil, but it is relatively insoluble in propylene glycol and glycerin. Essential oil composition: The main constituents include d-α-terpineol aldehydes and acids (acetic and isovaleric). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 28.55 5.14 8.00 3.00 3.54 8.86 1.00

Max. 32.21 7.07 8.00 7.00 4.32 10.59 2.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups Sweet sauce

Usual 0.02 0.13 4.79 5.19 0.50 1.72

Max. 0.02 0.60 6.01 6.76 5.00 2.52

Aroma threshold values: n/a Taste threshold values: n/a

LUNGMOSS Botanical name: Sticta pulmonaria Ach. Botanical family: Lobariaceae Other names: Tree lungwort; Oak lungwort; Lungwort lichen Foreign names: Mousse pulmonarie (Fr.), Lichene polmonario (It.) CAS No.: CoE No.:

977022‑85‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6355

Description: A widely distributed lichen (North and South America, Europe) growing on the trunks of trees in moist subalpine regions. This lichen is leafy, laciniated, smooth and obtuse, green on the upper surface, pitted and somewhat reticulated. On the under surface it is downy. The shields are mostly marginal. The whole lichen is somewhat coriaceous and cartilaginous. In Siberia, it is used as a substitute for hops. Lungmoss should not be confused with cow’s or bullock’s lungwort, which is the common mullein. Other plants belong to a genus of European borages, believed to have medicinal value in lung disease. Lungmoss has an astringent, bitter flavor.

L-LYSINE

1109

Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Lungmoss contains allantoin; flavonoids, quercitin and kaempferol; and others compounds like tannins, mucilage, vitamin C, saponins. Pyrrolizidine alkaloids, common in other plants of the Boraginaceae, have been shown to be absent from all samples of P. pulmonaria tested. Aroma threshold values: n/a Taste threshold values: n/a

L-LYSINE Synonyms: Lysine, (S)-2,6-Diaminohexanoic acid; Lysine acid; Lysine hydrochloride; α,ε-Diaminocaproic acid CAS No.: CoE No.:

56‑87‑1 11947

FL No.: 17.026 EINECS No.: 200‑294‑2

FEMA No.: JECFA No.:

3847 1439

NAS No.:

0109

Description: L-Lysine is an essential amino acid (a protein building block) that cannot be produced by the body from other nutrients. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. This compound is odorless. Consumption: Annual: 115,333.33 lb

Individual: 0.09774 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 573.870, 582.5411 FDA (other): Approved as an excipient (CDER, 1996); 21 CFR 310.537, 310.545 JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 30.4403 mg

IOFI: n/a

Empirical Formula/MW: H2N

O OH

C6H14N2O2/146.19 NH 2

Specifications: (JECFA, 2008) Appearance

Colorless, crystalline powder

Solubility

Assay (min) Melting point

97% 215°C

Specific rotation

Soluble in water; slightly soluble in ethanol +12.5 to +13.5 (23°, 6N HCl)

L-LYSINE

1110 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 3.00 70.00 30.00 70.00 5.00 10.00 15.00 50.00 10.00 50.00 70.00 10.00 10.00 70.00 10.00 70.00 15.00

Max. 30.00 150.00 150.00 150.00 25.00 30.00 25.00 100.00 30.00 125.00 150.00 30.00 25.00 150.00 30.00 150.00 30.00

Food Category Jam, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 15.00 70.00 70.00 3.00 15.00 15.00 50.00 10.00 15.00 10.00 50.00 50.00 10.00 50.00 10.00 10.00

Max. 25.00 150.00 150.00 30.00 50.00 100.00 100.00 30.00 25.00 20.00 250.00 250.00 30.00 250.00 50.00 25.00

Synthesis: Produced by fermentation. Also produced by use of continuous ion exchange technology. Aroma threshold values: Detection: 500 ppm Taste threshold values: n/a Natural occurrence: Some natural food sources for l-lysine include lima beans, kidney beans, potatoes, corn, red meat, fish and milk.

M MACE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2652 n/a

NAS No.: EAFUS No.:

2652 977051‑14‑1

Description: See Nutmeg. Consumption: Annual: 308,333.33 lb

Individual: 0.2612 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 133.031 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 738.00 99.06 21.35 210.40

Max. 1455.00 628.10 41.77 473.70

Food Category Nonalcoholic beverages Processed vegetables Snack foods Soups

Usual 24.17 115.00 500.00 44.00

Max. 1000.00 360.00 500.00 210.00

Aroma threshold values: n/a Taste threshold values: n/a

MACE OIL CAS No.: CoE No.:

8007‑12‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2653 n/a

NAS No.: EAFUS No.:

2653 977051‑15‑2

Description: Mace oil is obtained by steam distillation of the ground, dried arillode of the ripe nutmeg seed; yields are approximately 11%. It exhibits a fresher odor than that of nutmeg oil, but has a great number of components common to nutmeg. Oil of mace (East and West Indian) has a characteristic odor and flavor of nutmeg. Consumption: Annual: 10,666.67 lb

Individual: 0.009039 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 35.663 mg

IOFI: Natural

Specifications: (FCC, 1996) East Indian type: between +2° and +3°; West Indian type: between +20° and +45° Heavy metals (as Pb) Passes test Angular rotation

Labeling

Indicate whether it is the East Indian or West Indian type

Refractive index Solubility in alcohol Specific gravity

East Indian type: between 1.474 and 1.488; West Indian type: 1.69 and 1.480 at 20° Passes test East Indian type: between 0.880 and 0.930; West Indian type: between 0.854 and 0.880

Physical–chemical characteristics: Mace oil is a colorless to pale-yellow liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol.

1111

MACE OLEORESIN

1112 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 430.50 54.90 32.49 62.29 70.72 69.33

Max. 541.70 76.95 39.00 72.39 79.42 89.31

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 2.25 66.84 35.62 2.52 203.80

Max. 3.00 79.71 43.54 3.19 256.90

Aroma threshold values: n/a Taste threshold values: n/a

MACE OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2654 n/a

NAS No.: EAFUS No.:

2654 977010‑60‑8

Description: See Nutmeg. Consumption: Annual: 6966.67 lb

Individual: 0.005903 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 57.665 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 725.00 39.39 125.00 160.00 125.00

Max. 775.00 215.20 150.00 175.00 150.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.72 48.54 130.00 625.00

Max. 5.36 84.96 150.00 650.00

Aroma threshold values: n/a Taste threshold values: n/a

MAIDENHAIR FERN Botanical name: Adiantum capillus-veneris L. Botanical family: Pteridaceae Foreign names: Capillaire, Cheverus de Venus (Fr.), Frauenhaar (Ger.), Capilera (Sp.), Capelvenere (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6097 977070‑30‑6

Description: Cryptogamous perennial fern, commonly grows in shady and damp places; widespread throughout the fields and hillsides of southern and central Europe. The plant owes its botanical name to the property of its foliage to repel raindrops. The fronds (only part used) have black, shiny, hair-thin stripes and bear numerous wedge-ovate or rhomboid pinnules on the terminal portion and are the only parts used. Maidenhair fern has a pleasant, tonic flavor. Derivatives: Decoctions, infusions, fluid extract and tincture. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

Individual: n/a

MALT EXTRACT

1113

Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The main constituents include tannic acid, gallic acid and traces of an essential oil. The sterol fraction of A. capillus-veneris contains β-sitosterol, stigmasterol and capesterol identified by means of spectral data.* Aroma threshold values: n/a Taste threshold values: n/a

L-MALIC ACID Synonyms: S-2-Hydroxybutanedioic acid; “Apple acid” (l-form found in apple); 2-Hydroxy-1, 4-butanedioic acid; Hydroxysuccinic acid; Apple acid; Butanedioic acid, hydroxy-, (S)-; Hydroxybutanedioic acid; (S)-Hydroxybutanedioic acid; Hydroxysuccinnic acid; (–)-Hydroxysuccinic acid; Malic Acid; Malic acid, L-; Malic acid (L); L-Malic acid; L-(–)-Malic acid; (S)-Malic acid; S-(–)-Malic acid; (–)-Malic acid CAS No.: CoE No.:

97‑67‑6 17

FL No.: 08.017 EINECS No.: 202‑601‑5

FEMA No.: JECFA No.:

2655 (l-form) 619

NAS No.:

2655

Description: L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste. Consumption: Annual: 1,111,666.67 lb

Individual: 0.9420 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 150 et seq., 169 et seq., 184.1069, 582.60 (l-form) FDA (other): Malic acid and Malic acid, dl- are approved as excipients (CDER, 1999). JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 10.186 mg

IOFI: Nature Identical

Empirical Formula/MW:

C4H6O5/134.09

Specifications: (JECFA, 1999)

Assay (min)

White, crystalline powder, granules or needles 99%

Fumaric acid (max)

1%

Solubility

Heavy metals (max)

10 ppm

Specific rotation

Appearance

Maleic acid (max)

0.05%

Matter (max)

0.1% Soluble in water and alcohol; soluble in ethanol 1 g in 1.4 mL alcohol; 1 g in 0.8 mL water Between –0.10° and +0.10°

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.30 25.00

Max. 1.50 390.00

Food Category Nonalcoholic beverages Soft candy

Usual 90.00 25.00

Max. 380.00 420.00

Synthesis: By hydration of maleic acid; by fermentation from sugars. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

MALT EXTRACT Botanical source: Hordeum vulgare L. or other grains *

Marino et al. (1989). Boll. Soc. Ital. Biol. Sper. 65, 461.

MALTOL

1114 Botanical family: Graminaceae; Poaceae Other names: Malt syrup CAS No.: CoE No.:

8002‑48‑0 n/a

FL No.: n/a EINECS No.: 232‑310‑9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6205

Description: Malt is the dried product of barley germinated under controlled conditions. Malt syrup and malt extract are interchangeable terms for a viscous concentrate of a water extract of malt powder. The Food and Drug Administration (FDA) defines malt syrup and malt extract as liquid products made from barley alone, with or without the addition of safe preservatives. If such extracts of malt are evaporated to dryness, the product is called dried malt extract. When another grain is included with barley, alternate terms must be used. In these cases, examples of proper terms would be “malted cereal syrup” and “extract of malted barely and corn.” Malt syrup is usually a brown, sweet and viscous liquid containing varying amounts of amylolytic enzymes and plant constituents. Derivatives: Malt or malted barley: by artificially germinating dried barley grains. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Seeds: Category 1 (no restriction on use) FDA: 21 CFR 131 et seq., 184.1445, 582.20; 27 CFR 25.292 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Assay Heavy metals N-Nitrodimethylamine pH

Not less than 40% and not more than 65% reducing sugar content expressed as maltose Not more than 0.5 mg/kg

Protein

Not more than 7%

Sulfur dioxide

Not more than 10 mg/kg

Not more than 0.005 mg/kg

Total solids

Between 77 and 83%

Between 4.5 and 5.5

Physical–chemical characteristics: Soluble in cold water, but more readily in hot water. The specific gravity approximates 1.4 at 25°C. Composition: The principal components of malt syrup and extract are reducing sugars and proteins. The energy content of dry malt extract is 3.7 kcal/g. Analyses of commercial batches of malt syrup and extract show that the content of reducing sugars ranges from 54 to 73% and of proteins from 1 to 6%. Immunoelectrophoresis of malt protein has shown 54 “immunochemically distinct” components. Malt contains about 50 to 70% maltol, 2 to 15% dextrins and 8% proteins. Aroma threshold values: Aroma characteristics at 100% EtoH: sweet sugary, creamy brown, malt honey-like with a slight furfural nuance. It has a characteristics cooked vegetative aroma. Taste threshold values: Taste characteristics at 5 to 80 ppm: grain, cereal, sulfuraceous, vegetative, caramellic, malt, grain, cereal, sulfuraceous and vegetative, warm, smooth, sweet sugary, malty, molasses, honey caramellic with an acidic astringency.

MALTOL Synonyms: 3-Hydroxy-2-methyl-(1,4-pyran); 3-Hydroxy-2-methyl-4H-pyran-4-one; Larixinic acid; 2-Methyl pyromeconic acid; Corps praline; 3-Hydroxy-2-methyl-gamma-pyrone; 3-Hydroxy-2-methylpyrone; 3-Hydroxy-2-methyl-4-pyrone; Larixinic acid; Maltol; 2-Methyl-3-hydroxypyrone; 2-Methyl-3-hydroxy-4-pyrone; 2-Methyl-3-oxy-gamma-pyrone; 4H-Pyran-4-one, 3-hydroxy-2-methylCAS No.: CoE No.:

118‑71‑8 148

FL No.: 07.014 EINECS No.: 204‑271‑8

FEMA No.: JECFA No.:

2656 1480

NAS No.:

2656

Description: Maltol has a caramel–butterscotch odor and in solution it has a jam-like odor. This compound is also reported to have a suggestive of fruity, strawberry aroma in dilute solution. Consumption: Annual: 25,166.67 lb

Individual: 0.02132 mg/kg/day

MALTOL PROPIONATE

1115

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515, 27 CFR 24.246 FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: 0 to 1 mg/kg bw (1981). No safety concern when used at current levels of intake as a flavoring agent. Trade association guidelines: FEMA PADI: 29.172 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H6O3/126.11

Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Assay

Not less than 99% C6H6O3, calculated on the anhydrous basis

Melting point

162°C

Solubility

Sparingly soluble in water; soluble in propylene glycol and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 9.39

Max.

Food Category

71.25

Baked goods

107.20

319.90

Meat products

Chewing gum

53.40

191.90

Nonalcoholic beverages

0.40

18.00

Fats, oils Frozen dairy

120.50

286.70

Gelatins, puddings

111.80

243.90

Usual

Hard candy

Max.

6.27

Soft candy

8.02

0.10

0.10

77.91

181.60

113.70

267.20

0.30

0.40

Sweet sauce

Synthesis: By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position. Aroma threshold values: Detection: 29 ppb Taste threshold values: Taste characteristics at 100 ppm: sweet, caramellic, cotton candy, with jamy fruity and berry notes. Natural occurrence: Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor.

MALTOL PROPIONATE Synonyms: 4H-Pyran-4-one, 2-methyl-3-(1-oxopropoxy)-; Veltol propionate CAS No.: CoE No.:

68555‑63‑5 n/a

FL No.: n/a EINECS No.: 271‑440‑0

FEMA No.: JECFA No.:

3941 1483

NAS No.:

n/a

Description: Maltol propionate has a strawberry-like odor and taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent. Trade association guidelines: FEMA PADI: 29.146 mg

IOFI: Artificial

MALTYL ISOBUTYRATE

1116 Empirical Formula/MW: O

C H3 O

C9H10O4/182.17 O O

C H3

Specifications: (JECFA, 2008) Appearance

White crystalline solid

Melting point

Assay (min)

98%

Solubility

42–45° Insoluble in water; soluble in fats and ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 9.00 107.00 53.00 0.40 120.50 112.00

Max. 71.00 320.00 192.00 18.00 287.00 244.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 6.00 0.10 78.00 114.00 0.30

Max. 8.00 0.10 182.00 267.00 0.40

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: rich, sweet, baked cookie, similar to furaneol with a jamy pineapple, berry and sweet tropical nuance. Taste threshold values: Taste characteristics at 10 to 60 ppm: sweet, brown, caramellic, fruity and jamy, with nuances of bread crust, butterscotch and tropical notes. Natural occurrence: Reported not found in nature.

MALTYL ISOBUTYRATE Synonyms: Maltyl 2-methylpropanoate; 2-Methyl-4-pyron-3-yl 2-methylpropanoate; Maltol isobutyrate; Maltyl isobutyrate; 2-Methyl-4-oxo-4H-pyran-3-yl isobutyrate; Propanoic acid, 2-methyl-, 2-methyl-4-oxo-4H-pyran-3-yl ester CAS No.: CoE No.:

65416‑14‑0 10739

FL No.: 09.525 EINECS No.: 265‑755‑2

FEMA No.: JECFA No.:

3462 1482

NAS No.:

3462

Description: Maltyl isobutyrate has a sweet, strawberry-like flavor. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 26.614 mg

IOFI: Artificial

Empirical Formula/MW: H3C C H3

C10H12O4/196.20

H3C

O O

O

O

MANDARIN OIL

1117

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

96% 100°C (0.01 mmHg)

Specific gravity

1.497–1.501 (20°C) Insoluble in water; soluble in fixed oils, propylene glycol and ethanol 1.145–1.149 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 50.00 150.00 50.00 60.00

Max. 100.00 300.00 100.00 120.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 50.00 10.00 100.00

Max. 100.00 50.00 200.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruit and slight burnt, caramelized sugar, jamy notes with cotton candy afternote. Taste threshold values: Taste characteristics at 10 to 30 ppm: sweet, jamy, creamy, tropical, brown and berry-like, fruity, milky, caramellic with bubble gum and cotton candy nuances. Natural occurrence: Reported not found in nature.

MANDARIN (TANGERINE) Botanical name: Citrus reticulata Blanco Botanical family: Rutaceae Foreign names: Mandarinier (Fr.), Mandarine (Ger.), Mandarina (Sp.), Mandarino (It.) Description: The plant, native to China, was introduced into Europe after the orange. The tree is cultivated throughout the Mediterranean, where the tangerine variety also grows. Tangerine and mandarin are botanically identical, both being C. reticulata Blanco. The mandarin fruit is ellipsoidic, while the tangerine fruit common to the United States is more nearly like the original fruit from China; tangerine is more orange in color than mandarin. In Italy, mandarin is cultivated together with other citrus fruits in Sicily and Calabria on an industrial scale. The parts used are the leaves, small twigs, unripe fruits, fruits and the rind. Mandarin has a pleasant, orange-like odor and a sweet–sour taste. Derivatives: Essential oil, terpeneless essential oil, tincture, distillate, fluid extract. The fresh rinds are often extracted with 50 to 60% ethanol to prepare the tincture and the distillate. A 20% tincture and the fluid extract are obtained from the dried rinds by extraction with 60% ethanol. The soluble essence is obtained by treating mandarin essential oil with low-strength alcohol. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruit: Category 1 (no restriction on use) FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Three limonoids, namely, limonin, nomilin and obacunone, were isolated from the seeds of C. reticulata (Blanco).* Aroma threshold values: Aroma characteristics at 10.0%: fresh, juicy, citrus orange tangerinelike with sweet aldehydic notes. Taste threshold values: Taste characteristics at 15 ppm in 5.0% sugar and 0.10% CA: fresh, juicy tangerine orangelike.

MANDARIN OIL Other names: Mandarin white oil; Oils, mandarin; Petitgrain, oil, Tangerine, oil

*

Jayaprakasha et al. (1997). Phytochemistry 44, 843.

MANDARIN OIL, PETITGRAIN

1118

CAS No.: CoE No.:

8008‑31‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2657 n/a

NAS No.:

2657

Description: Cold expression of rind of almost-ripe mandarin fruits yields an average of 0.5% mandarin essential oil. It exhibits a characteristic mandarin odor. Consumption: Annual: 13,216.67 lb

Individual: 0.01120 mg/kg/day

Regulatory Status: CoE: Rind essential oil: Category 1 (no restriction on use). Use levels in ppm for mandarin oil expressed: baked goods 745.3, frozen dairy 251, soft candy 1250, gelatins, puddings 400, nonalcoholic beverages 36.45, alcoholic beverages 36.45, hard candy 1964, chewing gum 42.92 FDA: 21 CFR 182.20, 582.20 FDA (other): See Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 80.821 mg

IOFI: Natural

Specifications: (FCC, 1996) Assay

Not less than 0.4% and not more than 1.8% aldehyde calculated as decyl aldehyde

Angular rotation

Between +63° and +78°

Refractive index Residue on evaporation Specific gravity

Heavy metals (as Pb) Not more than 0.004% Lead Not more than 10 mg/kg

Between 1.573 and 1.477 (20°C) Between 2.0 and 5.0% Between 0.846 and 0.852 (25°C)

Physical–chemical characteristics: The physical–chemical constants of the oil vary, depending on the source. The oil is a clear, dark orange to reddish-yellow or brownish-orange liquid. Mandarin oil of Italian production is a clear, mobile liquid, susceptible to turbidity on cooling; the oil ranges from light orange to reddish-orange in color. Essential oil composition: This oil contains dexylaldehyde, p-cymene, linalool, terpineol, nerol, linalyl and terpenyl acetate, C8, C9, C10 and C12 aldehydes, citral, citronellal and d-limonene. The enantiomeric distribution of β-pinene, sabinene, limonene, linalool, terpinen-4-ol, and α-terpineol in mandarin oils has been determined using a fully automated, multidimensional, double-oven GC-GC system.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.17 463.00 19.37 157.50

Max. 36.45 745.30 42.92 251.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 196.80 5.86 47.46 629.60

Max. 400.00 1964.00 67.23 1250.00

Aroma threshold values: n/a Taste threshold values: n/a

MANDARIN OIL, PETITGRAIN CAS No.: CoE No.:

8014‑17‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2854 n/a

NAS No.: EAFUS No.:

2854 977051‑67‑4

Description: The petitgrain essential oil of mandarin is obtained by steam distillation of leaves, small twigs, and unripe fruits with yields of about 0.3%. The oil is produced in several mandarin-growing areas (especially Algeria); however, production is somewhat limited. The oil exhibits a fruital odor and a yellow-amber fluorescent color. Consumption: Annual: 2100.00 lb

*

Mondello et al. (1998). J. Agric. Food Chem. 46, 54.

Individual: 0.001779 mg/kg/day

MANDARIN (TANGERINE) OIL

1119

Regulatory Status: CoE: Leaf essential oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: baked goods 22.99, frozen dairy 8.12, soft candy 18.59, gelatins, puddings 15.02, nonalcoholic beverages 4.13, alcoholic beverages 9.27, hard candy 0.25 FDA: 21 CFR 182.20, 582.20 FDA (other): See Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 3.385 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value

<1.4

Refractive index

Ester value

170–250

Solubility

49–72%

Specific gravity

Methyl methylanthranilate content Optical rotation

1.5250–1.5470 (20°C) 1:4–1:20 in 75% ethanol (1:4–1:12 in 80% ethanol) 0.978–1.044 (20°C)

+2°30′ to +13°15′ (20°C)

Physical–chemical characteristics: The oil is a dark-olive green liquid. Essential oil composition: The oil contains α-pinene, dipentene, limonene, p-cymene, methyl anthranilate, geraniol and methylanthranilate. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 8.11 16.72 5.32 12.16

Max. 9.27 22.99 8.12 15.02

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.25 3.44 14.65

Max. 0.25 4.13 18.59

Aroma threshold values: n/a Taste threshold values: n/a

MANDARIN (TANGERINE) ESSENCE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6398 977029‑78‑9

Description: See Mandarin. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

MANDARIN (TANGERINE) OIL CAS No.: CoE No.:

8016‑85‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3041 n/a

NAS No.:

3041

Description: The oil is obtained by expression of the peels of the ripe fruit of the Dancy tangerine and from some other closely related varieties. It has a pleasant, orange-like odor. Consumption: Annual: 65,101.67 lb

Individual: 0.05517 mg/kg/day

MAPLE, MOUNTAIN

1120

Regulatory Status: CoE: Rind expressed oil: Category 1. Use levels in ppm: baked goods 433.2, frozen dairy 319.2, soft candy 663.5, gelatins, puddings 190.2, nonalcoholic beverages 124.4, hard candy 499.0, chewing gum 723.3 FDA: 21 CFR 182.20, 582.20 FDA (other): See Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 61.463 mg

IOFI: Natural

Specifications: (FCC, 1996) Aldehydes

Between 0.8 and 1.9% aldehyde calculated as decyl aldehyde

Angular rotation

Between +88° and +96°

Refractive index Residue on evoporation Specific gravity

Heavy metals (as Pb) Not more than 0.004% Lead Not more than 10 mg/kg

Between 1.473 and 1.476 (20°C) Between 2.3 and 5.8% Between 0.844 and 0.854 (25°C)

Physical–chemical characteristics: Oils produced from unripe fruit often show a green color. It is soluble in most fixed oils and mineral oil. The oil is slightly soluble in propylene glycol and relatively insoluble in glycerin. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 46.45 329.90 230.20 244.90

Max. 59.70 433.20 723.30 319.20

Food Category Gelatins, puddings Nonalcoholic beverages Hard candy Soft candy

Usual 95.14 38.32 152.40 406.60

Max. 190.20 124.40 499.00 663.50

Aroma threshold values: n/a Taste threshold values: n/a

MAPLE, MOUNTAIN Botanical name: Acer spicatum Lam. Botanical family: Sapindaceae CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977048‑48‑8

Description: Mountain maple is a tall shrub or small tree with diverging limbs. It grows in the temperate regions of the northern United States and Canada. Its leaves turn bright red in summer. A. spictum should not be confused with the better-known sugar maple varieties (A. saccharum and A. nigrum), which produce a sap containing up to 6% sugar. Sugar maples can be distinguished also by their height (up to 40 m or 131 ft), their round head and their gray bark. Mountain maple has a deer-tongue-like note (coumarin-like). Derivatives: Maple syrup Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

MAPLE (MOUNTAIN) BARK CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6112 977089‑64‑7

MARIGOLD, POT

1121

Description: See Maple, Mountain. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1%: bitter, maple, botanical, chocolate and coffee.

MAPLE (MOUNTAIN) EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2757 n/a

NAS No.: EAFUS No.:

2757 977089‑65‑8

Description: See Maple, Mountain. Consumption: Annual: 30,333.33 lb

Individual: 0.02570 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 132.646 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 127.20 915.90 7.13 21.01

Max. 146.60 919.20 20.99 29.75

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 19.80 30.47 0.50

Max. 29.41 39.17 10.00

Aroma threshold values: n/a Taste threshold values: n/a

MARIGOLD, POT Botanical name: Calendula officinalis L.; Caltha officinalis Moeuch Botanical family: Asteraceae; Compositae Other names: Calendula Foreign names: Souci (Fr.), Gartenringelblume (Ger.), Calenula (Sp.), Calendola, Fiorrancio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2658 n/a

NAS No.: EAFUS No.:

2658 977001‑93‑6

Description: Pot marigold is an annual (sometimes biennial), pubescent herb, growing in the Mediterranean region. The plant grows up to 60 cm (2 ft), covered with glandular hairs and has yellow-orange flowers, alternate greenish-gray leaves (the superior, lanceolate; the radical, oblong) and spindle-shaped roots. The flowers are large heads with yellow or orange rays. An oil of little or no importance is distilled from the dried flowers in approximately 0.02% yields. Pot marigold should not be confused with tagetes, known also as marigold. The flowers are the part used. Pot marigold has an intense, herbaceous odor with a slightly bitter, tonic flavor. Derivatives: Concrete (extracted with petroleum ether in approximately 0.12% yields), absolute, juice (cold expressed from the leaves), comminuted dried flowers, tincture (10% in 60 to 65% alcohol) and a fluid extract. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

MARJORAM, POT

1122 Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.624 mg

IOFI: Natural

Essential oil composition: The main constituents of the oil include bitter principle (chemically unidentified), saponins, calendulin (a cartenoid), malic and ascorbic acid and mucilages. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.50 20.00 25.00

Max. 13.00 42.50 45.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 6.50 20.00

Max. 40.00 13.00 40.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green floral, spice, apple, tropical fruitlike with woody nuances.

MARJORAM, POT Botanical name: Majorana onites (L.) Benth.; Origanum onites L.; Origanum vulgare L. Botanical family: Lamiaceae; Labiatae CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2660 n/a

NAS No.: EAFUS No.:

2660 977051‑22‑1

Description: Pot marjoram is commonly referred to as O. vulgare; pot marjoram appears to be very little known in the United States. It is a branching, hardy perennial about 2 ft tall, bearing in midsummer pink or purple flowers and small, brown, oval seeds. It grows wild on the borders of European woods. The plant has a pleasant odor and a warm, aromatic, bitter taste. The parts used are the leaves and shoots. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.822 mg

IOFI: n/a

Essential oil composition: The four known homologues of tocopherol, α-, β-, γ- and δ-, were found to be present in marjoram pot; the concentration of the γ-homologue was significantly higher. Total tocopherol content ranges from 288 to 672 ppm.* Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Gravies

Usual 18.80 6.83

Max. 22.00 9.26

Food Category Soups

Usual 82.00

Max. 82.00

Aroma threshold values: n/a Taste threshold values: n/a

MARJORAM, SWEET Botanical name: Origanum majorana L.; Majorana hortensis Moench Botanical family: Lamiaceae; Labiatae Foreign names: Marjolain (Fr.), Marjoran (Ger.), Mejorana (Sp.), Maggiorana (It.) CAS No.: CoE No.: *

n/a n/a

FL No.: n/a EINECS No.: n/a

Lagouri and Boskou. (1996). Int. J. Food Sci. Nutr. 47, 493.

FEMA No.: JECFA No.:

2662 n/a

NAS No.: EAFUS No.:

2662 977051‑23‑2

MARJORAM SEED

1123

Description: Sweet marjoram is an herbaceous, perennial plant; annual or biennial in Europe. Native to western Asia and northern Africa, sweet marjoram grows to 0.5 m (20 in.) in height. It has an oblique rhizome, shrub-like stalks, opposite leaves and white or red flowers (June to September) in clustered bracts. The flowering plant is the part used. Sweet marjoram has a warm, spicy odor and a slightly bitter tonic flavor. Derivatives: Infusion (1.2%), fluid extract, tincture (20% in 60% ethanol) and oleoresin Consumption: Annual: 406,666.67 lb

Individual: 0.3446 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 601.763 mg

IOFI: Natural

Composition: (+)-cis-Sabinene hydrate and (+)-trans-sabinene hydrate are the main monoterpenes found in marjoram. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 2657.00 828.50 196.70 113.90 225.80

Max. 9945.00 1742.00 196.70 306.90 1014.00

Food Category Other grain Processed vegetables Snack foods Soups

Usual 23.00 2398.00 640.00 84.18

Max. 23.00 4497.00 683.00 204.30

Aroma threshold values: Detection: 130 to 353 ppm Taste threshold values: n/a

MARJORAM OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2659 n/a

NAS No.: EAFUS No.:

2659 977038‑85‑9

Description: Marjoram oleoresin is obtained by solvent extraction of the dried shrub M. hortensis Moench. Also see Marjoram, Sweet. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Marjoram, Sweet. JECFA: n/a Trade association guidelines: FEMA PADI: 7.089 mg

IOFI: Natural

Physical–chemical characteristics: It is a dark-green to brown, viscous liquid or semisolid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 70.00 20.76 8.00 8.00

Max. 10.00 80.00 35.31 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 28.53 6.00 16.00 3.40

Max. 35.60 10.00 20.00 5.10

Aroma threshold values: n/a Taste threshold values: n/a

MARJORAM SEED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

Description: See Marjoram, Sweet.

FEMA No.: JECFA No.:

2661 n/a

NAS No.: EAFUS No.:

2661 977038‑86‑0

MARJORAM, SWEET OIL

1124 Consumption: Annual: 29,000.00 lb

Individual: 0.02457 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 14.772 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 80.00

Max. 105.0

Food Category Processed vegetables

Usual 100.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: n/a

MARJORAM, SWEET OIL Other names: Marjoliane resinoid; Marjoram oil; Marjoram oil, Spanish; Marjoram oil, sweet; Oil of marjoram, Spanish; Oil of marjoram, sweet; Oils, marjoram, sweet; Spanish marjoram oil; Spanish oil; Sweet marjoram oil CAS No.: CoE No.:

8015‑01‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2663 n/a

NAS No.:

2663

Description: The oil is obtained by steam distillation with yields of usually less than 0.3%. It has a spicy and cardamom note. Consumption: Annual: 1300.00 lb

Individual: 0.001101 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Marjoram Sweet. JECFA: n/a Trade association guidelines: FEMA PADI: 7.233 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value

Not more than 2.5

Angular rotation

Between +14° and +24°

Heavy metals (as Pb) Passes test Refractive index Between 1.470 and 1.475 (20°C)

Saponification value Saponification value after acetylation Solubility in alcohol Specific gravity

Between 23 and 40 Between 68 and 86 Passes test Between 0.890 and 0.906 (25°C)

Physical–chemical characteristics: Marjoram, sweet oil is a yellow or greenish-yellow oil. The oil is soluble in most fixed oils (with turbidity in mineral oil). It is partly soluble in propylene glycol and insoluble in glycerin. Essential oil composition: It contains linalool, methyl chavicol, cineol, eugenol and terpineol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 2.44 13.24 12.66 200.00 1.08

Max. 4.47 17.45 17.03 300.00 3.12

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: herbal, tea, spice, minty with a green curry note.

MASSOIA BARK OIL (Cryptocarya massoio) Synonyms: Cryptocarya massoy, ext.; Cryptocarya massoia oil

Usual 1.25 18.00 15.49 2.76 3.75

Max. 3.40 24.00 36.52 4.65 5.75

MATÉ (LEAVES)

CAS No.: CoE No.:

1125

85085‑26‑3 n/a

FL No.: n/a EINECS No.: 285‑357‑2

FEMA No.: JECFA No.:

3747 n/a

NAS No.: EAFUS No.:

3747 977103‑80‑2

Description: Massoia bark oil has a coconut, lactone odor and a smooth, coconut, lactone, butter taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.963 mg

IOFI: Natural

Empirical Formula/MW:

Specifications: (Burdock, 1997) Appearance

Assay

Optical rotation

Clear, yellow liquid Approx. 60% δ-decen-2-olid; 35% δ-dodecen-2-olid; δ-tetradecen-2olid; benzyl esters; monoterpenes (primarily limonene); sesquiterpenes (primarily β-selinene); hydrocarbons including 1-pentyl-1,3-cyclo­ hexadiene αD –98° to –95°

Refractive index

1.470–1.480 (20°C)

Solubility

Soluble in fats and ether

Specific gravity

0.970–0.980 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Milk products

Usual 10.00 30.00 10.00

Max. 20.00 50.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 15.00

Max. 20.00 30.00

Aroma threshold values: Aroma characteristics at 1.0%: fruity, ripe pineapple, woody with a coconut background. Taste threshold values: Taste characteristics at 5 ppm: creamy, sweet lactonic, piña coladalike pineapple, woody on impact with a lingering fatty coconut and woody nuance.

MATÉ (LEAVES) Botanical name: Ilex paraguariensis A. St.-Hill. Botanical family: Aquifoliaceae Other names: Yerba maté; Paraguay tea; St. Bartholomew’s tea; Jusuit’s tea Foreign names: de Paraguay (Fr.), Paraguaytee (Ger.), Yerba de Maté (Sp.), Maté (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6381 977051‑24‑3

Description: Maté itself is a beverage. Ilex paraguariensis is a small tree growing wild in South America (Brazil, Paraguay and Argentina) or cultivated (Argentina). The trees are usually pruned at intervals for ease of harvesting the leaves. The dried, comminuted maté leaves have been used from time immemorial to prepare an infusion (beverage) largely consumed by South Americans. The resulting beverage, called Paraguay tea, is aromatic, somewhat bitter with refreshing and restorative effects. The leaves are the parts used. The oil (not commercially available) can be obtained by steam distillation of the fresh leaves in approximately 0.35% yields. Maté has a rich, herbaceous, green odor and a somewhat bitter, refreshing taste. The oil from leaves exhibits a hay-like, herbaceous odor and refreshing flavor. Derivatives: Concrete, absolute, distilled absolute, infusion. Consumption: Annual: 10,150.00 lb

Individual: 0.008601 mg/kg/day

MATÉ ABSOLUTE

1126 Regulatory Status: CoE: n/a FDA: See Maté Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Maté contains phenylpropanoids, including caffetanin, chlorogenic acid, isochlorogenic acid and neochlorogenic acid. Main constituents of the leaves include caffeine, tannic acid, vanillin and small amounts of essential oil. The fruits contain the anthocyanins cyaniding-3-xylosylglucoside and cyaniding-3-glucoside. Maté has been reported to contain sterols resembling ergosterol and cholesterol.* Aroma threshold values: n/a Taste threshold values: n/a

MATÉ ABSOLUTE CAS No.: CoE No.:

68916‑96‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6204 977146‑67‑0

Description: The concrete and absolute, prepared by traditional methods from dried, comminuted leaves. Maté has a very rich herbaceous, green, leafy odor reminiscent of maté. Also see Maté. Consumption: Annual: 1966.67 lb

Individual: 0.001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Maté. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: Maté is a viscous, semisolid, dark-green mass. The distilled absolute yields a pale-colored extract. Aroma threshold values: Aroma characteristics at 1.0%: tobacco, hay, leafy tea with leather, woody and dried fruit notes. Taste threshold values: Taste characteristics at 5 ppm: smoky, phenolic and leafy, woody with a herbal nuance, hay and tealike with brown dried fruit and spicy nuances.

MELILOTUS Botanical name: Melilotus officinalis (L.) Lam., Melilotus coerulea Botanical family: Leguminosae; Fabaceae Other names: Yellow melilot; Sweet clover Foreign names: Metilot (Fr.), Meliloten (Ger.), Meliloto (Sp.), Meliloto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 888284‑78‑4

Description: Melilotus is a biennial herbaceous plant, sometimes more than 1 m (39 in) in height. It grows in the highland areas of Europe and Asia. The plant exhibits a long, spindle-shaped root; a smooth, reddish, erect stalk; alternated leaves consisting of three small, oval leaves; and small, yellow, highly scented flowers (May to September). The parts used are the dried flowering tops. Melilotus has a sweet, aromatic odor and flavor. Derivatives: Infusion (3%), resinoid and absolute essence Consumption: Annual: n/a

*

Alikaridis. (1986). J. Ethnopharm. 267, 72.

Individual: n/a

MENTHA ARVENSIS

1127

Regulatory Status: CoE: n/a FDA: 133.186 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The scent of melilotus is formed primarily during the drying process, during which coumarin is formed. Free coumarin is the main constituent of melilotus, together with melilotoside dihydrocoumarin. Aroma threshold values: n/a Taste threshold values: n/a

MENTHA ARVENSIS Botanical name: Mentha arvensis L. Botanical family: Lamiaceae; Labiatae Other names: Corn mint oil; Wild pennyroyal; Mint oil Description: The name M. arvensis is used internationally to indicate both the plant and the essential oil. The most widespread varieties include M. arvensis var. peperascens Holmes (Brazil, Japan) and M. arvensis var. glabrata Holmes (China). M. arvensis is an herbaceous plant from 40 to 85 cm (16 to 33 in.) in height; it is cultivated extensively in China, Japan, Brazil and South Africa. The plant has a long, creeping root with secondary roots, opposite leaves, slender embranched stalk and flowers growing in round clusters at the joint of the leaves. The flowering tops are the parts used. Mentha arvensis has a fresh, strong menthol odor and a cool mint flavor; less smooth than true peppermint oil. The oil produced in Japan, Brazil and China is put on the market partially dementholated, as the oil is used to extract menthol. The menthol content is thus reduced by 40 to 50%. Yields of distillation vary between 0.5 and 1.0%, depending on the source of the raw material. The oils exhibit a strong, characteristic menthol odor. Menthol is separated from the essential oil by crystallization at low temperature and subsequent centrifugation. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) — Mentha x piperita L.; Mentha pulegium L.; Mentha spicata L. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Assay Angular rotation

Not less than 40% and not more than 60% the total alcohol, calculated as methanol Between +20° and +35°

Solubility in alcohol

Passes test

Specific gravity

Between 0.888 and 0.908 (25°C) Between 5 and 20% calculated as methyl acetate Between 30 and 50% calculated as menthone

Heavy metals (as Pb) Passes test

Total esters

Refractive index

Total ketones

Between 1.458 and 1.465 (20°C)

Physical–chemical characteristics: The oil is a colorless to yellow liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is insoluble in glycerin. Essential oil composition: The main constituents of the oil from the above-mentioned sources (Japan, China, Brazil) are identical except that their relative ratios vary. The constituents include α- and β-pinene, limonene, cineol, ethyl amyl carbinol, menthone, isomenthone, menthol, menthyl acetate, piperitone, neomenthol, neoisomenthal and isomenthol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fresh, cooling, minty, peppermint with a very clean, green, fresh nuance.

p-MENTHA-1,8-DIEN-7-AL

1128

p-MENTHA-1,8-DIEN-7-AL Synonyms: 1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)-; Dihydrocuminic aldehyde; 4-Isopropenyl-1-cyclohexene-1carboxaldehyde; Perilla aldehyde; Perillaldehyde CAS No.: CoE No.:

2111‑75‑3 11788

FL No.: 05.117 EINECS No.: 218‑302‑8

FEMA No.: JECFA No.:

3557 973

NAS No.:

3557

Description: p-Mentha-1,8-dien-7-al has a powerful fatty–spicy, oily, herbaceous odor. Consumption: Annual: 53.33 lb

Individual: 0.00004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.597 mg

IOFI: Natural

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Pale, yellowish, oily liquid

Solubility

Boiling point

104°C (10 mmHg)

Specific gravity

1.504–1.513 (20°C) Insoluble in water; soluble in alcohols and oils; miscible in ethanol at room temperature 0.948–0.956 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 2.50 3.16 2.50

Max. 6.00 4.50 6.33 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 2.00 5.66

Max. 20.00 4.00 9.66

Synthesis: By chromic oxidation of perilla alcohol. Aroma threshold values: Detection: 30 to 62 ppb Taste threshold values: Taste characteristics at 25 ppm: aromatic, orange, albedo, woody, spicy, waxy, sweet, citrus, lime and aldehydic. Natural occurrence: Reported found in essential oils of bergamot, bilberries, gingergrass, lavender oil, loganberries, spearmint oil, Scotch spearmint oil, citrus peel oils, citrus juices, guava, blackberry, ginger, tea, calamus, caraway seed and mastic gum leaf oil, lime juice, lime peel oil, peppermint and black tea.

p-MENTHA-1,3-DIENE Synonyms: 1-Isopropyl-4-methyl-1,3-cyclohexadiene; 1-Methyl-4-(1-methylethyl)-1,3-cyclohexadiene; 1-Methyl-4-isopropyl-1,3cyclohexandiene; α-Terpinene; Terpinene, alpha CAS No.: CoE No.:

99‑86‑5 11023

FL No.: 01.019 EINECS No.: 202‑795‑1

FEMA No.: JECFA No.:

3558 1339

NAS No.:

3558

Description: p-Mentha-1,3-diene has a woody, terpene, lemon odor with a lemony flavor, becoming bitter at high levels. Consumption: Annual: 466.67 lb

Individual: 0.0003954 mg/kg/day

p-MENTHA-1,4-DIENE

1129

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.801 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16/136.24 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive Index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

89% C10H16 173°C

Specific gravity

1.475–1.480 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.833–0.838 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 9.60 4.75 5.33

Max. 10.00 21.50 11.50 12.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 20.00 5.33 5.75

Max. 20.00 12.00 17.80

Synthesis: May be obtained by isolation from the terpene fraction of sweet orange oil or orange terpenes (8 to 10% of the total monoterpenes); by isolation from fractions of American turpentine oil; from 1-methyl-4-isopropylcyclohexadien-1,3-one-2; also from terpinene dihydrochloride with aniline. Aroma threshold values: Aroma characteristics at 10%: citrusy, woody, terpy with camphoraceous and thymol notes; it has spicy and juicy citrus nuances. Taste threshold values: Taste characteristics at 5 to 100 ppm: terpy, woody, piney, citrus lemon and lime with spice and mint nuances. Natural occurrence: Reported found in roots, stems, leaves and flowers of Echinacea species. Also reported found in in tea tree oil, papaya fruit, grapefruit, lemon, lime, mandarin, oranage, spearmint, citrus peel oils, cranberry, currants, guava, grapes, raspberry, peach, carrot, celery, cinnamon, clove, cumin seed, ginger, peppermint and corn mint oils, other mentha oils, nutmeg, pepper, mace, parsley, thymus, rum, tea, filberts, pecans, soybeans, passion fruit, beans, sweet marjoram, starfruit, mango, cardamom, coriander seed, origanum, prickly pear, litchi, calamus, dill herb, lovage seed and leaf, juniper berries, laurel, fennel, rosemary, buchu oil, turmeric, sage, nectarines and many other sources.

p-MENTHA-1,4-DIENE Synonyms: 1-Isopropyl-4-methyl-1,4-cyclohexadiene; 1-Methyl-4-isopropylcyclohexadiene-1,4; 1-Methyl-4-(1-methylethyl)-1,4cyclohexadiene; Moslene; gamma-Terpinene; Terpinine CAS No.: CoE No.:

99‑85‑4 11025

FL No.: 01.020 EINECS No.: 202‑794‑6

FEMA No.: JECFA No.:

3559 1340

NAS No.:

3559

Description: p-Mentha-1,4-diene has a characteristic lemon odor (not as lemony as the alpha-isomer, but warmer). It has a slightly bitter, herbaceous, citrus-like flavor; woody, terpene, tropical lemon odor. Consumption: Annual: 6550.00 lb

Individual: 0.00555 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.122 mg

IOFI: Natural

p-MENTHA-1,8-DIEN-7-OL

1130 Empirical Formula/MW: H3C

C H3

C10H16/136.24

C H3

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

95% C10H16 182°C

Specific gravity

1.473–1.478 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.841–0.845 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 6.78 25.00 3.17 3.19

Max. 10.00 13.60 25.00 8.61 8.63

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 49.90 20.00 3.13 3.34

Max. 50.00 20.00 8.49 10.30

Synthesis: From geranyl pyrophosphate by migration of a positive-charge, hydrid shift from the isopropyl side chain into the cyclohexenoid ring; from the essential oil of Lantana camara; also from p-cymene by the action of sodium and alcohol in liquid ammonia. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: terpy, citrus, limelike, oily, green with a tropical fruity nuance. Natural occurrence: Reported found in papaya fruit, tea tree oil, tangerine, citrus, mandarins, Finocchoi fennel oil, papaya fruit, citrus peel oils, etc.

p-MENTHA-1,8-DIEN-7-OL Synonyms: 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)-; Cyclohex-1-ene-1-methanol, 4-(1-methylethenyl); Dihydrocuminyl alcohol; 1-Hydroxymethyl-4-isopropenyl-1-cyclohexene; 4-Isopropenylcyclohex-1-en-1-ylmethanol; 4-Isopropenyl-cyclohex-1ene-1-methanol; p-Mentha-1,8-dien-7-ol; 4-(1-Methylethenyl)-1-cyclohexene-1-methanol; Perilla alcohol; Perillol; Perillyl alcohol CAS No.: CoE No.:

536‑59‑4 2024

FL No.: 02.060 EINECS No.: 208‑639‑9

FEMA No.: JECFA No.:

2664 974

NAS No.:

2664

Description: p-Mentha-1,8-dien-7-ol has a characteristic odor similar to linalool and terpineol. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

d-2,8-p-MENTHADIEN-1-OL

1131

Trade association guidelines: FEMA PADI: 0.394 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow, dense, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

119°C (11 mmHg)

Specific gravity

1.495–1.505 (20°C) Slightly soluble in water; soluble in alcohols and oils; miscible in ethanol at room temperature 0.956–0.963 (25°C)

N ote: The above values are for the d- and l- forms present in gingergrass oil; constants vary according to the source.

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.05 1.00

Max. 8.00 2.25 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.55 2.68

Max. 1.75 5.69

Synthesis: The l-form is obtained starting from β-pinene or by reducing perillic aldehyde with zinc dust and acetic acid, followed by saponification of the acetate. Aroma threshold values: Detection: 7 ppm Taste threshold values: n/a Natural occurrence: The d- and l-forms occur naturally in gingergrass essential oil; the l-form is found in lavandin and bergamot, while the d-form is found in caraway; also reported found in the essential oils of Juniperus sabina L. and East Indian geranium. Also reported found in citrus peel oils, berries, peppermint oil, Scotch peppermint oil, hop oil, cardamom, laurel, lemon balm, lamb’s lettuce, mastic gum oil and bullock’s head (Annona reticulata).

d-2,8-p-MENTHADIEN-1-OL Synonyms: 1-Methyl-4-(1-methylethenyl)-2-cyclohexen-1-ol; para-Mentha-2,8-dien-1-ol CAS No.: CoE No.:

22771‑44‑4 n/a

FL No.: EINECS No.

n/a n/a

P-Mentha-2,8-dien-1-ol; FEMA No.: JECFA No.:

4411 1861

dextro-2,8-para-Menthadien-1-ol; NAS No.:

N/A

Description: Colorless to very slightly yellow oily liquid; terpiniod aroma. Consumption: Odor and/or flavor used in citrus.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: n/a

cis- and trans-p-1(7),8-MENTHADIEN-2-YL ACETATE

1132 Empirical Formula/MW:

HO

C H3

C10H16O/152.24

H3C

C H2

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

247–251°C 1.484–1.494 (20°C)

Specific gravity

Sparingly soluble in water; soluble in ethanol 0.936–0.946 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Gelatins/puddings

Usual 0.20 1.00 0.20

Max. 1.00 5.00 1.00

Food Category Hard candy Nonalcoholic beverages

Usual 0.50 0.10

Max. 2.50 0.50

Synthesis: n/a Aroma threshold values: Medium strength odor, minty terpenic type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in caraway seed oil (0.05–0.60%) and gingergrass.

cis- and trans-p-1(7),8-MENTHADIEN-2-YL ACETATE Synonyms: Acetic acid, p-1(7),8-menthadien-2-yl ester; Menthadienyl acetate CAS No.: CoE No.:

71660‑03‑2 n/a

FL No.: 09.930 EINECS No.: n/a

FEMA No.: JECFA No.:

3848 1098

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.018 mg

IOFI: n/a

Empirical Formula/MW: C H2 O

C H3

C12H18O2/194.27 O H3C

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

77–79°C (0.1 mmHg)

Specific gravity

1.473–1.479 (20°C) Insoluble in water; 50% soluble in heptane and triacetin; miscible in ethanol at room temperature 0.964–0.970 (25°C)

p-MENTHAN-2-OL

1133

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 5.00 50.00 5.00

Max. 20.00 100.00 20.00

Food Category Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 5.00

Max. 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-MENTHAN-2-OL Synonyms: Carvomenthol; Cyclohexanol, 2-Methyl-5-(1-methylethyl)-; Hexahydrocarvacrol; 3-Isopropyl-6-methylcyclohexanol; 1-Methy-4-isopropyl-2-cyclohexanol CAS No.: CoE No.:

499‑69‑4 2228

FL No.: 02.071 EINECS No.: 207‑885‑4

FEMA No.: JECFA No.:

3562 376

NAS No.:

Consumption: Annual: <1.00 lb

3562

Individual: 0.0005263 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 50 FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.369 mg

IOFI: n/a

Empirical Formula/MW:

C10H20O/156.27

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 222°C

Refractive index Specific gravity

1.462–1.463 (20°C) 0.887–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.40 3.67

Max. 4.00 14.80 7.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.07 7.40

Max. 4.07 2.21 14.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange juice (Citrus sinensis L. Osbeck), orange peel oil, bitter orange peel oil, lemon peel oil, grapefruit peel oil, grapefruit juice (Citrus paradisi), mandarin peel oil, satsuma mandarin peel oil, peppermint oil (Mentha piperita) and other mentha oils.*

*

Maarse et al. (1993). TNO Nutrition and Food Research. Zeist, The Netherlands.

p-MENTHA-1,4(8)-DIEN-3-ONE

1134

p-MENTHA-1,4(8)-DIEN-3-ONE Synonyms: Piperitenone; para-mentha-1,4(8)-dien-3-one; Menthadien-3-one-1,4(8)-para; Mentha-1,4(8)-dien-3-one-para-; Methyl4-isopropylidene-1-cyclohexene-3-one, 1CAS No.: CoE No.:

491‑09‑8 11189

FL No.: 07.127 EINECS No.: 207‑729‑5

FEMA No.: JECFA No.:

3560 757

NAS No.:

3560

Description: p-Mentha-1,4(8)-dien-3-one has a powerful sharp, herbal minty, phenolic odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.586 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 O

C10H14O/150.22

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Yellow to amber oily liquid

Refractive index

Assay (min)

95% (total of isomers)

Solubility

Boiling point

233°C

Specific gravity

1.472–1.478 (20°C) Insoluble in water; soluble in oils; miscible in ethanol 0.976–0.983 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 2.00

Max. 5.00 5.00

Synthesis: n/a Aroma threshold values: Detection; 680 ppb Taste threshold values: n/a Natural occurrence: Reported present in pennyroyal, spearmint and Scotch spearmint oils, citrus peel oils and juices, black currants, cardamom, origanum, buchu oil, lemon balm and mastic gum fruit oil.

p-MENTHA-1,8-DIEN-7-YL-ACETATE Synonyms: 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)-, acetate; Dihydrocuminyl acetate; 4-Isopropenyl-1-cyclohexene carbinyl acetate; Menthadien-7-carbinyl acetate; p-Mentha-1,8-dien-7-ol-acetate; 4-(1-Methylethenyl)-1-cyclohexene-1-methyl acetate; 4-(1-Methy-lvinyl)cyclohex-1-ene-1-methyl acetate; Perilla acetate; Perillyl acetate CAS No.: CoE No.:

15111‑96‑3 10742

FL No.: 09.278 EINECS No.: 239‑162‑4

FEMA No.: JECFA No.:

3561 975

NAS No.:

3561

Description: p-Mentha-1,8-dien-7-yl-acetate has a warm herbaceous spicy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

p-MENTHANE-3,8-DIOL

1135

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.617 mg

IOFI: Nature Identical

Empirical Formula/MW: O

O

C12H18O2/194.27

C H3

H3C

C H2

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless or pale yellowish oily liquid

Solubility

Assay (min) Boiling point

97% 218–223°C

Specific gravity

1.476–1.487 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.972–0.980 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 8.00 4.13 2.00

Max. 4.00 16.00 8.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.50 1.43 7.13

Max. 3.00 2.00 16.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in tangerine, orange, bitter orange and lemon peel oils, bergamot oil and grapefruit juice.

p-MENTHANE-3,8-DIOL Synonyms: Cyclohexanemethanol,2-hydroxy-alpha,alpha,4-trimethyl-; 2-Hydroxy-alpha,alpha,4-trimethylcyclohexanemethanol; Citriodiol

2-(2ʹHydroxypropan-2ʹ-yl)-5-methylcyclohexanol;

CAS No.: CoE No.:

4053 1416

42822‑86‑6 n/a

FL No.: n/a EINECS No.: 255‑953‑7

FEMA No.: JECFA No.:

NAS No.:

n/a

Description: p-Menthane-3,8-diol has a faint minty, herbaceous, eucalyptus-like odor. The cooling power is reported to be approximately 9.5 times that of (-)-menthol. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 2.824 mg (FEMA)

IOFI: n/a

p-MENTHAN-2-ONE

1136 Empirical Formula/MW: OH

C10H20O2/172.27

H3C

OH CH3 CH3

Specifications: (JECFA, 2008) Appearance

Opaque white crystals

Melting point

Assay (min)

99%

Solubility

34–35°C Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2003) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 5.00 25.00 Imitation dairy 5.00 35.00 Breakfast cereal 5.00 20.00 Jams, jellies 10.00 50.00 Cheese 5.00 25.00 Nonalcoholic beverages 5.00 25.00 75.00 150.00 10.00 50.00 Chewing gum Nut products Condiments, relishes 5.00 25.00 Processed fruits 5.00 25.00 5.00 25.00 Confectionary, frostings Processed vegetables 5.00 25.00 5.00 25.00 Fats, oils Reconstituted vegetables 5.00 25.00 Frozen dairy 5.00 25.00 5.00 25.00 Snack foods Fruit ices 5.00 25.00 Soft candy 10.00 50.00 10.00 50.00 Gelatins, puddings Soups 7.00 35.00 5.00 50.00 Gravies 5.00 35.00 Sweet sauces Hard candy 30.00 100.00 Synthesis: In a patented method, citronellal is treated with aqueous sulfuric acid to produce p-menthane-3,8-diol. Also produced by an extraction process utilizing lemon eucalyptus oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in the lemon eucalyptus plant.

p-MENTHAN-2-ONE Synonyms: Carvomenthone; 5-Isopropyl-2-methylcyclohexanone; trans-5-Isopropyl-2-methylcyclohexan-1-one; p-Menthan-2one; 1-Methyl-4-isopropylcyclohexan-2-one; Tetrahydrocarvone CAS No.: 499‑70‑7 FL No.: 07.092 FEMA No.: 11128 JECFA No.: CoE No.: EINECS No.: 207‑887‑5 Description: p-Menthan-2-one has a spearmint odor and pungent taste. Consumption: Annual: 8.33 lb

3176 375

NAS No.:

3176

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 3.709 mg Empirical Formula/MW:

C10H18O/154.25

IOFI: Nature Identical

p-MENTHA-8-THIOL-3-ONE

1137

Specifications: (JECFA, 1998) Assay (min) Appearance Boiling point

97% Clear, colorless liquid 218–221°C

Refractive index Specific gravity

1.451–1.457 (20°C) 0.898–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.05 14.50 4.57 7.33

Max. 5.45 27.00 8.31 8.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 4.98 9.04

Max. 20.00 9.82 17.56

Synthesis: By oxidation of carvomenthol; from α-methyl-β′-isopropyl pimelic acid, dimethyl ester. (+)-Carvomenthone is formed from (+)-dihydrocarvone in a divergent pathway. Aroma threshold values: Detection: 800 ppb to 1.12 ppm Taste threshold values: n/a Natural occurrence: Reported found in the oil of Blumea malcomii and Blumea eriantha; as a flavor component of cognac and in grapefruit peel oil, starfruit, corn mint oil and spearmint oil.

p-MENTHA-8-THIOL-3-ONE Synonyms: Cyclohexanone, 2-(1-mercapto-1-methylethyl)-5-methyl-; p-Mentha-8-thiol-3-one; 8-Mercapto-p-menthane-3-one; 2-(1-Mercapto-1-methylethyl)-5-methylcyclohexan-1-one; 8-Mercapto-p-menthan-3-one CAS No.: CoE No.:

38462‑22‑5 11789

FL No.: 12.038 EINECS No.: 253‑953‑1

FEMA No.: JECFA No.:

3177 561

NAS No.:

3177

Description: p-Mentha-8-thiol-3-one has a black currant flavor. Consumption: Annual: 30.00 lb

Individual: 0.00002542 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.169 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18OS/186.32

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless to yellow-brown liquid 97% 120°C (10 mmHg)

Refractive index Solubility Specific gravity

1.492–1.509 (20°C) Insoluble in water; soluble in alcohol 0.995–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.62 0.90

Max. 0.20 1.41 0.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.62 0.40 0.62

Max. 6.21 0.40 1.41

1138

p-MENTH-1-ENE-9-AL

Synthesis: By reaction of pulegone or isopulegone with hydrogen sulfide excess and ethanolic potassium hydroxide. Aroma threshold values: Aroma characteristics at 0.001%: sweet, pungent, minty and piney, buchulike and catty, sulfurous, metallic, thiomenthome-like, blackberry, blackcurrant and grape fruity, with an earthy background. Taste threshold values: Taste characteristics at 5 ppm: minty, fruity, buchu-like, with a cooling, green tropical nuance, winey, sulfurous and catty, metallic, slightly durnianlike, grape, blackcurrant, blackberry with a somewhat creamy mouthfeel. Natural occurrence: Reported found in buchu oil.

p-MENTH-1-ENE-9-AL Synonyms: Carvomenthenal; 3-Cyclohexene-1-acetaldehyde, alpha,4-dimethyl-; alpha,4-Dimethyl-3-cyclohexene-1-acetaldehyde; alpha,4-Dimethylcyclohex-3-ene-1-acetaldehyde; p-Menth-1-en-9-al; p-Menth-1-ene-9-al CAS No.: CoE No.:

29548‑14‑9 10347

FL No.: 05.098 EINECS No.: 249‑688‑6

FEMA No.: JECFA No.:

3178 971

NAS No.:

Consumption: Annual: <1.00 lb

3178

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.919 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 O

C10H16O/152.24

C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

95°C (10 mmHg)

Specific gravity

1.458–1.466 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.904–0.916 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 4.25 2.83 2.00

Max. 4.00 8.50 5.67 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.83 5.50

Max. 1.00 1.67 11.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapefruit juice, mandarin peel oil, lingonberry, black currants, parsley seed oil, yellow passion fruit, elderberry, buchu oil and maté.

1-p-MENTHENE-8-THIOL

1139

8-p-MENTHENE-1,2-DIOL Synonyms: 8,9-p-Menthen-1,2-diol; d-Limonene-1,2-diol; Limonene glycol; (1S,2S,4R)-Limonene-1,2-diol; 1-Methyl-4-(1methylethenyl)-1,2-cyclohexanediol; 1-Methyl-4-(1-methylvinyl)cyclohexane-1,2-diol; 1,2-Cyclohexanediol, 1-methyl-4-(1methylethenyl)-; p-Menth-8(9)-ene-1,2-diol CAS No.: CoE No.:

1946‑00‑5 n/a

FL No.: EINECS No.

n/a 217‑745‑4

FEMA No.: JECFA No.:

4409 1860

NAS No.:

n/a

Description: Colorless to very slightly yellow oily liquid; cool minty aroma. Consumption: Odor and/or flavor used in mint.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: n/a

Empirical Formula/MW: HO

C H3 OH

C10H18O2/170.25

H2C

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Refractive index

Boiling point

54–57°C

Solubility

Melting point

74°C

Specific gravity

1.493–1.499 (20°C) Slightly soluble in water; soluble in ethanol 0.920–0.925 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Gelatins/puddings

Usual 0.20 1.00 0.20

Max. 1.00 5.00 1.00

Food Category Hard candy Nonalcoholic beverages

Usual 0.50 0.10

Max. 2.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

1-p-MENTHENE-8-THIOL Synonyms: alpha,alpha,4-Trimethylcyclohex-3-ene-1-methanethiol; cyclohexen-1-methanethiol; 1-p-Menthene-8-thiol CAS No.: CoE No.:

71159‑90‑5 n/a

FL No.: 12.085 EINECS No.: 275‑223‑1

3-Cyclohexene-1-methanethiol;

FEMA No.: JECFA No.:

3700 523

NAS No.:

α,α-4-Trimethyl-33700

Description: 1-p-Menthene-8-thiol has an aroma and taste of grapefruit in dilute solution. Consumption: Annual: n/a

Individual: n/a

1140

p-MENTH-1-EN-3-OL

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.000 mg

IOFI: Natural

Empirical Formula/MW:

C10H18S/170.31

Specifications: (Burdock, 1997) Appearance Assay (min) Boiling point

Colorless, very strongly odiferous liquid 98% 37°C at 0.1 mmHg; 58°C at 0.33 mmHg

Refractive index

1.5039 (20°C)

Solubility

Slightly soluble in water; soluble in fat

Specific gravity

0.9481 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Fruit ices Fruit juice Gelatins, puddings

Usual 0.0003 0.0003 0.0003 0.0003 0.0003

Max. 0.004 0.002 0.001 0.001 0.001

Food Category Hard candy Jam, jellies Nonalcoholic beverages Soft candy

Usual 0.0003 0.0003 0.0003 0.0003

Max. 0.002 0.001 0.001 0.002

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.01%: grapefruit, sulfurous catty, citrus, thiomenthone, slightly cooling, green rindy, juicy with nootkatone. Taste threshold values: Taste characteristics at 0.01 ppm: bitter, waxy, citrus, clean grapefruit, fresh-squeezed juicy with nootkatone and orange juice nuances. Natural occurrence: Reported found in grapefruit juice.

p-MENTH-1-EN-3-OL Synonyms: Neopiperitol (trans-form); Piperitol; 3-Carvomenthenol; 2-Cyclohexen-1-ol, 3-methyl-6-(1-methylethyl)-; 3-Hydroxy4-isopropyl-1-methylcyclohexene; 6-(Isopropyl)-3-methylcyclohex-2-en-1-ol; p-Menth-1-en-3-ol; 1-Methyl-4-isopropyl-1cyclohexen-3-ol; 3-Methyl-6-(1-methylethyl)-2-cyclohexen-1-ol; Piperitol; Piperitol (monoterpene) CAS No.: CoE No.:

491‑04‑3 10248

FL No.: 02.083 EINECS No.: 207‑725‑3

FEMA No.: JECFA No.:

3179 434

NAS No.:

3179

Description: p-Menth-1-en-3-ol has a fresh pungent odor and taste. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.526 mg

IOFI: Nature Identical

p-MENTH-3-EN-1-OL

1141

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Assay (min) Boiling point

97% 232°C

Refractive index Specific gravity

1.4762 (25°C) 0.930–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 1.00 5.00

Max. 4.00 2.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.33 6.33

Max. 2.00 2.67 12.67

Synthesis: By reduction of racemic pipertone with lithium aluminum hydride or aluminum isopropoxide; the d-form is isolated from natural sources. Aroma threshold values: Aroma characteristics at 1.0%: cooling impact, fresh and clean minty body, candy cane confection-like. Taste threshold values: Taste characteristics at 15 ppm: slight latent cooling, trigeminal taste sensation, almost like sorbitol, but longer lasting. Natural occurrence: Reported found in pennyroyal and other mentha oils; originally isolated from the oil of Eucalyptus radiata. Also reported found in dill herb and lemon balm, black currant, ginger, myrtle, berry, nutmeg, rosemary, sweet marjoram.

p-MENTH-3-EN-1-OL Synonyms: 1-Methyl-4-isopropyl-3-cyclohexen-1-ol; 1-Terpinenol; 4-(Isopropyl)-1-methylcyclohex-3-en-1-ol; p-Menth-3-en-1-ol CAS No.: CoE No.:

586‑82‑3 10252

FL No.: 02.096 EINECS No.: 209‑585‑9

FEMA No.: JECFA No.:

3563 373

NAS No.:

3563

Description: p-Menth-3-en-1-ol has a dry, woody, somewhat musty odor. This ingredient is considered an undesirable component of commercial terpineol. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.968 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

210°C

Specific gravity

1.478 (24°C) Slightly soluble in water; soluble in alcohol and oils 0.93 (25°C)

1142

p-MENTH-8-EN-1-OL

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 15.00 5.00 10.00

Max. 30.00 10.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 10.00

Max. 10.00 25.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in camphor essential oil, grapefruit juice, mandarin, lemon and lime peel oil, ginger, cognac, white wine, cocoa, tea, plum, cardamom, Roman chamomile oil and mastic gum fruit oil.

p-MENTH-8-EN-1-OL Synonyms: Cyclohexanol, 1-methyl-4-(1-methylethenyl)-; 4-Isopropyl-1-methyl-1-cyclohexanol; β-Terpineol CAS No.: 138‑87‑4 FL No.: 02.097 FEMA No.: CoE No.: 10254 EINECS No.: 205‑342‑6 JECFA No.: Description: p-Menth-8-en-1-ol has a pungent, woody–earthy odor.

3564 374

NAS No.:

Consumption: Annual: <1.00 lb

3564

Individual: 0.000994 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.396 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 1998) Appearance Colorless, slightly viscous liquid Boiling point 210°C 24°C Congealing point Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 5.00 17.50 12.50 12.50

Refractive index Solubility Specific gravity

Max. 10.00 47.50 20.00 20.00

1.482–1.485 (20°C) Soluble in water, alcohol and oils 0.930–0.936 (25°C)

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 7.35 17.50

Max. 10.00 14.60 37.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus peel oils, orange and grapefruit juice, guava, ginger, nutmeg, thymus, cognac, mango, apple brandy, cardamom, dill herb and seed, laurel, rosemary, buchu oil, lemon balm, Roman chamomile oil and eucalyptus oil.

p-MENTH-8-EN-2-ONE Synonyms: Dihydrocarvone; 5-Isopropenyl-2-methylcyclohexanone CAS No.: CoE No.:

7764‑50‑3 11703

FL No.: 07.128 EINECS No.: 231‑857‑0

FEMA No.: JECFA No.:

3565 377

NAS No.:

3565

1-p-MENTHEN-9-YL ACETATE

1143

Description: p-Menth-8-en-2-one has an herbaceous, spearmint-like odor. Consumption: Annual: 3383.33 lb

Individual: 0.002867 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 1.590 mg

IOFI: Nature Identical

Empirical Formula/MW: O C H3

C10H16O/152.24

H3C

C H2

Specifications: (JECFA, 1998) Appearance Assay (min)

Almost colorless liquid 92%

Optical rotation Refractive index

Boiling point

220–222°C

Solubility

Congealing point

24°C

Specific gravity

±14° 1.470–1.474 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.923–0.928 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 8.67 4.00

Max. 4.00 15.70 7.33

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.67 1.33 7.00

Max. 4.67 2.67 14.00

Synthesis: n/a Aroma threshold values: Detection: 820 ppb to 1.06 ppm Taste threshold values: n/a Natural occurrence: Reported present in oregano oil, celery, spearmint oil, scotch spearmint oil, thymus, dill herb and seed and caraway seed.

1-p-MENTHEN-9-YL ACETATE Synonyms: 9-Acetoxy-1-p-menthene; 3-Cyclohexene-1-menthanol, α,4-dimethyl-, acetate; p-Meth-1-en-9-yl acetate; beta,4Dimethyl­cyclohex-3-ene-1-ethyl acetate; 1-p-Menthen-9-yl acetate CAS No.: CoE No.:

28839‑13‑6 10748

FL No.: 09.615 EINECS No.: 249‑266‑1

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3566 972

NAS No.:

3566

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.925 mg

IOFI: Nature Identical

METHIONYL BUTYRATE

1144 Empirical Formula/MW:

C12H20O2/196.28

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 228–232°C

Specific gravity

1.441–1.448 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.931–0.937 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.50 1.50 2.00

Max. 9.00 4.50 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 3.50

Max. 4.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, peppermint, spearmint oil, buchu oil and mandarin peel oil.

METHIONYL BUTYRATE Synonyms: 1-Propanol, 3-(methylthio)-, butyrate; Butyric acid, 3-(methylthio)propyl ester; 3-(Methylthio)propyl butyrate; 3-Methyl thiopropyl butyrate CAS No.: CoE No.:

16630‑60‑7 n/a

FL No.: 12.185 EINECS No.: 240‑680‑8

FEMA No.: JECFA No.:

4160 1668

NAS No.:

n/a

Description: Colorless liquid; cabbage/sewer odor. Consumption: Odor and/or flavor used in cabbage and sauerkraut. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2008). Trade association guidelines: FEMA PADI: 1.118 mg

IOFI: n/a

Empirical Formula/MW: S

C8H16O2S/176.28

C H3

O

H3C O

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

232°C 1.458–1.463 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.995–1.001 (25°C)

MENTHOL

1145

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Granulated sugar

Usual 1.00 2.00 3.00 2.00 2.00 1.00 2.00 2.00

Max. 3.00 5.00 5.00 5.00 5.00 3.00 5.00 5.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 2.00 2.00 5.00 3.00 1.00 200.00 2.00

Max. 5.00 5.00 7.00 5.00 3.00 500.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

MENTHOL Synonyms: Racementhol [INN:BAN]; Hexahydrothymol; 3-p-Menthanol; p-Menthan-3-ol; l-Menthol; 1-Methyl-4isopropylcyclohexan-3-ol; Cyclohex anol, 2-isopropyl-5-methyl; Cyclohexanol, 5-methyl-2-(1-methylethyl); Cyclohexanol, 5-methyl2-(1-methylethyl)-, (1alpha,2beta,5alpha)-; 2-Isopropyl-5-methylcyclohexanol; Menthacamphor; p-Menthan-3-ol; Menthol; Menthol, cis-1,3,trans-1,4-; Menthol natural; DL-Menthol; l-Menthol; Menthomenthol; 5-Methyl-2-(1-methylethyl)cyclohexanol; Peppermint camphor; Racemic menthol CAS No.: CoE No.:

89‑78‑1 63

FL No.: 02.015 EINECS No.: 201‑939‑0

FEMA No.: JECFA No.:

2665 427

NAS No.:

2665

Description: Menthol has a peppermint-like odor and exerts a cooling sensation when applied to skin and mucosal surfaces. Menthol is a monocyclic terpene alcohol with three asymmetric carbon atoms in its cyclohexane ring resulting in (–) and (+) menthol, neomenthol, isomenthol and neoisomenthol. (–)-Menthol is the isomer that occurs most widely in nature and is the one commonly identified as menthol. Consumption: Annual: 200,000.00 lb

Individual: 0.1694 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515, 182.20, 582.20; 27 CFR 21 et seq. FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: 0 to 4 mg/kg bw. No safety concern at current level of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 13.419 mg Empirical Formula/MW:

C10H20O/156.27

IOFI: Nature Identical

l-MENTHOL ETHYLENE GLYCOL CARBONATE

1146 Specifications: (JECFA, 2008) Angular rotation Appearance

–52° to -40° ((1)-menthol): –2° to +2° (dl-menthol) Crystal granules; colorless, hexagonal crystals, usually needle-like; fused masses or crystalline powder

Nonvolatile residue

<0.05%

Refractive index

1.461 (20°C)

Assay (min)

95% (sum of isomers)

Solubility

Boiling point Melting range

212°C ((–)isomer 216.5°C) 41–44° ((–)menthol)

Specific gravity

Slightly soluble in water; very soluble in alcohol and volatile oils 0.901 (20°C); 0.891 (30°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 17.59 65.87 464.70 40.44

Max. 60.32 93.06 2274.00 72.27

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 17.66 1407.00 6.95 130.00

Max. 25.01 2083.00 9.56 181.90

Synthesis: By hydrogenation of thymol. Aroma threshold values: Detection: 950 ppb to 2.5 ppm; aroma characteristics at 1.0%: cooling menthol with a penetrating minty eucalyptus note. Taste threshold values: Taste characteristics at 25 ppm: cooling, camphoreous, minty with a clean eucalyptus note. Natural occurrence: Reported found in peppermint and other mint oils (e.g., M. arvensis), lemon peel oil, cranberry, pineapple, cabbage, thymus, egg, rum, cocoa, tea, honey, avocado, coriander, mango, rice, litchi, dill herb, calamus, juniper berries, fennel, buchu oil, clam and Roman chamomile oil, Mentha species.

l-MENTHOL ETHYLENE GLYCOL CARBONATE Synonyms: Menthyl ethylene glycol carbonate, L-; Carbonic acid, 2-hydroxyethyl 5-methyl-2-(1-methylethyl) cyclohexyl ester, [1R-(1α,2β,5α)]; Frescolat, type MGC; Menthol glycol carbonate CAS No.: CoE No.:

156324‑78‑6 n/a

FL No.: 09.842 EINECS No.: n/a

FEMA No.: JECFA No.:

3805 443

NAS No.:

n/a

Description: l-Menthol ethylene glycol carbonate has a mint, menthol-type odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 64.197 mg

IOFI: n/a

Empirical Formula/MW: C H3

C13H24O4/244.33

O H3C

O C H3

O OH

D,L-MENTHOL(+/-)-PROPYLENE GLYCOL CARBONATE

1147

Specifications: (JECFA, 1998) Appearance

White crystals

Optical rotation

Boiling point

72°C (10 mmHg)

Solubility

Melting point

51.4–51.5°C

Specific gravity

67.2°C Soluble in peanut oil (1:10), 1,2-propylene glycol (1:6) and DEP (1:3); insoluble in water 0.847–0.853

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionary, frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 100.00 60.00 15.00 15.00 5,000.00 100.00 500.00 30.00 100.00 500.00

Max. 400.00 250.00 60.00 60.00 20,000.00 400.00 2,000.00 120.00 400.00 2,000.00

Food Category

Usual 25.00 500.00 15.00 100.00 200.00 30.00 100.00 25.00 500.00 25.00

Gravies Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Max. 100.00 2,000.00 60.00 400.00 800.00 120.00 400.00 100.00 2,000.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 73% of a test panel found menthol glycol carbonate intolerable at 10,000 ppm in chewing gum. Natural occurrence: Data not found.

D,L-MENTHOL(+/-)-PROPYLENE GLYCOL CARBONATE Synonyms: Frescolat, Type MPC (racemic); Carbonic acid, 2-hydroxypropyl-5-methyl-2-(1-methylethyl)cyclohexylester; 5-Methyl2-(1-methylethyl)-2-hydroxy propyl carbonic acid cyclohexyl ester CAS No.: CoE No.:

156324‑82‑2 n/a

FL No.: 09.920 EINECS No.: n/a

FEMA No.: JECFA No.:

3992 1413

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 58.077 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH H3C

C14H26O4/258.35

O

O O

CH3

CH3

l-MENTHOL 1- and 2-PROPYLENE GLYCOL CARBONATE

1148 Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 100.00 60.00 15.00 15.00 5000.00 100.00 500.00 30.00 100.00 200.00

Max. 400.00 250.00 60.00 60.00 20000.00 400.00 2000.00 120.00 400.00 800.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Usual 25.00 500.00 15.00 100.00 200.00 30.00 100.00 25.00 500.00 25.00

Max. 100.00 2000.00 60.00 400.00 800.00 120.00 400.00 100.00 2000.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

l-MENTHOL 1- and 2-PROPYLENE GLYCOL CARBONATE Synonyms: Carbonic acid, menthyl ester, monoester with 1,2-propanediol; Carbonic acid, 2-hydroxypropyl l-menthyl ester; Frescolate, type MPC CAS No.: CoE No.:

156329‑82‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3806 444

NAS No.:

n/a

Consumption: Annual: 200,000 lb (expected)

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 58.377 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

OH O

C14H26O4/258.34

C H3 O

O

+ O

O

O

C H3

OH H3C

H3C

C H3

C H3

Specifications: (JECFA, 1998) Acid value (max) Appearance

374.1 Clear, colorless liquid

Optical rotation Refractive index

Assay (min)

98%

Solubility

Boiling point

140–143°C

Specific gravity

–64.3° 1.458 (20°C) Soluble in oil, alcohol and isopropylene glycol; insoluble in water 1.0137 (25°C)

MENTHONE

1149

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionary, frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 100.00 60.00 15.00 15.00 5,000.00 100.00 500.00 30.00 100.00 200.00

Max. 400.00 250.00 60.00 60.00 10,000.00 400.00 2,000.00 120.00 400.00 800.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Usual 25.00 1,000.00 15.00 100.00 200.00 30.00 100.00 25.00 500.00 25.00

Max. 100.00 3,000.00 60.00 400.00 800.00 120.00 400.00 100.00 2,000.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 75% of a taste panel found this substance intolerable at 1500 ppm in 5% sugar. Natural occurrence: Data not found.

MENTHONE Synonyms: 2-Isopropyl-5-methyl-cyclohexanone; p-Menthan-3-one; Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans-; p-menthan-3-one, trans-; trans- Menthan-3-one; trans-p-Menthan-3-one; Menthone; p-Menthone; trans-Menthone CAS No.: CoE No.:

89‑80‑5 2035

FL No.: 07.176 EINECS No.: 201‑941‑1

FEMA No.: JECFA No.:

2667 429

NAS No.:

2667

Description: Menthone has a characteristic mint-like odor. Consumption: Annual: 49,000.00 lb

Individual: 0.04152 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 25 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.238 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (FCC, 1996) Acid value

1.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min)

96% C10H18O

Specific gravity

Boiling point

207°C

1.4480–1.453 (25°C) Very slightly soluble in water; soluble in alcohol and most fixed oils 0.890–0.894 (25°C) racemic form; 0.888–0.895 (25°C) optically active form

l-MENTHONE 1,2-GLYCEROL KETAL

1150 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Chewing gum Frozen dairy

Usual 0.87 47.89 14.34 15.32

Max. 2.59 68.10 14.34 22.99

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 30.00 0.08 4.22 33.27

Max. 40.00 0.08 5.86 52.97

Synthesis: By oxidation of menthol. Aroma threshold values: Detection: 170 ppb; aroma characteristics at 1.0%: minty, cooling, sweet, refreshing, peppermint fresh, slightly dirty woody, camphoraceous with a green herbal anise nuance. Taste threshold values: Taste characteristics at 50 ppm: cooling, peppermint, fresh green, minty, herbal, dirty mentholic with a refreshing camphoraceous nuance. Natural occurrence: Reported found in several stereoisomers in nature; l-menthone is a constituent of the essential oils of Russian and American peppermint, geranium, Andropogon gragrans, Mentha timija and Mentha arvensis; d-menthone is present in the essential oils of Barosma pulchellum, Nepeta japonica Maxim., and others. d-Isomenthone has been reported isolated from Micromeria abissinica Benth., Pelargonium tomentosum Jacquin and others; l-isomenthone has been identified in Réunion geranium, Pelargonium capitau and others. Also reported found in lemon peel oil, black currants, celery seed, cinnamon, peppermint, cornmint, pennyroyal and other mentha oils, nutmeg, thymus, cocoa, mushrooms, starfruit, coriander leaf, rice, tarragon, calamus, buckwheat, sweet and bitter fennel, cherimoya, buchu oil, clam and sweet grass oil.

l-MENTHONE 1,2-GLYCEROL KETAL Synonyms: 1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, l-isomer; Frescolat, racemic; Frescolat, type MGA; 9-Methyl-6-(1-methylethyl)-1,4 dioxaspiro [4,5] decan-2-methanol, l-isomer CAS No.: CoE No.:

63187‑91‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3807 445

NAS No.:

n/a

Description: l-Menthone 1,2-glycerol ketal has a mint, menthol taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 8.29 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C13H24O3/228.33

O H3C

O C H3 OH

Specifications: (JECFA, 1998) Acid value (max) Appearance

0.2 Clear, colorless, viscous liquid

Optical rotation Refractive index

Assay (min)

98%

Solubility

Boiling point

138–142°C

Specific gravity

–24.6° 1.475 (20°C) Soluble in water, olive oil (<15% w/w) and almond oil (1% w/w) 1.0306 (25°C)

d,l-MENTHONE 1,2-GLYCEROL KETAL

1151

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Chewing gum

Usual 50.00 500.00

Max. 80.00 800.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 50.00

Max. 15.00 80.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 10%: little or no odor. Taste threshold values: Taste characteristics at 5 to 100 ppm: a clean crisp coolness on palate starting out low but growing. The coolness is readily apparent in the throat. A slight tingling or burning sensation accompanies the coolness. The flavor character is lingering and apparently cumulative in effect. Natural occurrence: Reported not found in nature.

d,l-MENTHONE 1,2-GLYCEROL KETAL Synonyms: 1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, dl-isomer; 9-Methyl-6(1-methylethyl)-1,4-dioxaspiro-[4,5] decane-2-methanol, dl-isomer CAS No.: CoE No.:

63187‑91‑7 n/a

FL No.: 06.120 EINECS No.: n/a

FEMA No.: JECFA No.:

3808 446

NAS No.:

n/a

Description: d,l-Menthone 1,2-glycerol ketal has a mint, menthol odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.29 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C O

C13H24O3/228.33

C H3

O

OH

Specifications: (JECFA, 1998) Acid value (max) Appearance

0.01 Clear, colorless, viscous liquid

Congealing point Refractive index

Assay (min)

98%

Solubility

Boiling point

138–142°C

Specific gravity

Less than –10°C 1.4571 (20°C) Soluble in water, olive oil (<15% w/w) and almond oil (1% w/w) 1.0308 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Chewing gum Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

Usual 50.00 500.00

Max. 80.00 800.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 50.00

Max. 15.00 80.00

cis- and trans-MENTHONE-8-THIOACETATE

1152

cis- and trans-MENTHONE-8-THIOACETATE Synonyms: (1R-cis and trans-2-(1-Acetylthio-1-methylethyl)-5-methylcyclohexanone; Ethanoic acid, S-[1-methyl-1-(4-methyl2oxocyclohexyl)-ethyl] ester, cis- and trans-isomers; Ethanethioic acid, S-(1-methyl-1-((1R,4S)-4-methyl-2-oxocyclohexyl)ethyl) ester; Ethanethioic acid, S-(1-methyl-1-((1R,4R)-4-methyl-2-
oxocyclohexyl)ethyl) ester CAS No.:

CoE No.:

57129‑12‑1 (1R-cis) 57074‑34‑7 (1R-trans) n/a

FL No.:

n/a

EINECS No.: 260‑576‑6 (1R-cis) 260‑546‑2 (1R-trans)

FEMA No.:

3809

JECFA No.:

506

NAS No.:

n/a

Description: A flavor ingredient for use in blends, fermented, floral, fruits, meat, milk and dairy, mint and vegetable flavors. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.28893 mg

IOFI: n/a

Empirical Formula/MW: H3C

C12H20O2S/228.35

S

O

C H3

O

H3C C H3

Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point Pulegone (max)

87°C 0.5%

Specific gravity

1.503–1.513 (20°C) Slightly soluble in water; soluble in n-hexane 1.050–1.055 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice

Usual 0.20 1.00 0.50 0.50 5.00 1.00 3.00 0.20 0.20 0.20

Max. 5.00 10.00 5.00 5.00 20.00 10.00 40.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in buchu leaf oil.

Food Category Gelatins, puddings Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Soft candy Sweet sauce

Usual 0.50 1.00 0.20 0.50 0.20 0.10 0.10 0.10 1.00 0.20

Max. 5.00 10.00 10.00 10.00 10.00 0.30 2.00 2.00 10.00 5.00

3-(l-MENTHOXY)-2-MENTHYLPROPANE-1,2-DIOL

1153

trans- and cis-1-METHOXY-1-DECENE Synonyms: (E)- and (Z)-1-Methoxy-1-decene; 1-Decene, 1-methoxy- (E,Z)-; Decanal methyl enol ether; 1-Methoxy-1-decene CAS No.: CoE No.:

79930‑37‑3 n/a

FL No.: 03.022 EINECS No.: n/a

FEMA No.: JECFA No.:

4161 1802

NAS No.:

n/a

Description: Clear, colorless liquid; fruity floral aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.862 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C11H22O/170.29

C H3

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98 (Z-isomer 40–48%; E-isomer 52–60%) 89–90°C (9 mmHg) 1.430–1.438 (25°C)

Solubility Specific gravity

Insoluble in water; soluble in nonpolar solvents and ethanol 0.807–0.817 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy Fruit ices

Usual 2.00 15.00 4.00 5.00 10.00 5.00

Max. 12.00 25.00 12.00 10.00 15.00 10.00

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 5.00 2.00 5.00 2.00 10.00

Max. 15.00 8.00 10.00 10.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3-(l-MENTHOXY)-2-MENTHYLPROPANE-1,2-DIOL Synonyms: 1,2-Propanediol, 2-methyl-3-(((1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl)oxy)-; 3-l-Menthoxy-2-methylpropan-1,2-diol; TPG-1 CAS No.: CoE No.:

195863‑84‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3849 1411

NAS No.:

n/a

Description: 3-(l-Menthoxy)-2-methylpropane-1,2-diol has a minty, cool aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 85.9305 mg

IOFI: n/a

3-(1-MENTHOXY)-PROPANE-1,2-DIOL

1154 Empirical Formula/MW: H3C

C H3 H3C

C14H28O3/244.37

O H3C OH

HO

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 124°C (0.4 mmHg)

Specific gravity

1.468–1.474 (20°C) Slightly soluble in water; soluble in hexane and ethanol 0.978–0.984 (20°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 300.00 100.00 100.00 3,000.00 25.00 100.00 100.00 15.00 500.00 50.00 250.00 100.00

Max. 500.00 500.00 500.00 4,000.00 100.00 500.00 500.00 50.00 1,000.00 200.00 500.00 500.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Processed fruits Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 25.00 50.00 10.00 20.00 300.00 50.00 25.00 20.00 150.00 25.00 25.00

Max. 100.00 250.00 25.00 50.00 500.00 150.00 100.00 100.00 500.00 100.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-(1-MENTHOXY)-PROPANE-1,2-DIOL Synonyms: Menthoxypropanediol; 3,1-(p-Menthane-3-yloxy)-1,2-propanediol; 3-L-Menthoxypropane-1,2-diol CAS No.: CoE No.:

87061‑04‑9 n/a

FL No.: 02.224 EINECS No.: 289‑296‑2

FEMA No.: JECFA No.:

3784 1408

Consumption: Annual: 13,200 lb*

NAS No.:

n/a

Individual: 0.008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 52.75 mg

*

Lucas et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

IOFI: n/a

2-(L-MENTHOXY)ETHANOL

1155

Empirical Formula/MW:

C13H26O3/230.35

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 99% Boiling point 121–125°C (0.25 mmHg) Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings Synthesis: n/a

Usual 300.00 3000.00 100.00 500.00

1.472–1.476 (20°C) Soluble in ethanol and fat; very slightly soluble in water 0.986–1.004 (25°C)

Specific gravity

Max. 500.00 4000.00 500.00 1000.00

Food Category Imitation dairy Hard candy Nonalcoholic beverages Soft candy

Usual 100.00 500.00 300.00 100.00

Max. 500.00 500.00 500.00 500.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

2-(L-MENTHOXY)ETHANOL Synonyms: Ethanol, 2-[[5-methyl-2-(1-methylethyl)cyclohexy]oxy]-; 2-(p-Menthan-3-yloxy)ethanol; 3-(2-Hydroxyethoxy)-pmenthane; COOLACT5 (trade name); 2(laevo-Methoxy)ethanol; 2(para-Menthan-3-yl oxy) ethanol CAS No.: 38618‑23‑4 FL No.: n/a n/a EINECS No.: n/a CoE No.: Description: Clear colorless viscous liquid; minty aroma.

FEMA No.: JECFA No.:

4154 1853

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.371 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C12H24O2/200.36

O

C H3 H3C

OH

l-MENTHYL ACETATE

1156 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

99% 99–100°C (2 mmHg) 1.457–1.467 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.920–0.940 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 10.00 2500.00 10.00 200.00 5.00 10.00 10.00 5.00 5.00

Max. 100.00 4000.00 100.00 500.00 50.00 100.00 100.00 50.00 50.00

Food Category Hard candy Instant coffee, tea Jams, jellies Nonalcoholic beverages Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 100.00 1.00 10.00 10.00 10.00 200.00 10.00 0.50 20.00

Max. 1000.00 10.00 100.00 100.00 100.00 500.00 100.00 5.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

l-MENTHYL ACETATE Synonyms: l-p-Menthyl-3 acetate CAS No.: CoE No.:

16409‑45‑3 206

FL No.: 09.016 EINECS No.: 240‑459‑6

FEMA No.: JECFA No.:

2668 431

NAS No.:

2668

Description: l-Menthyl acetate has a fresh odor similar to mint and rose (on dilution). It has a characteristic, fresh, pungent flavor, different from menthol (being much milder). It has a cool mouthfeel with only a trace of mint flavor. Consumption: Annual: 10,783.33 lb

Individual: 0.009138 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515, 182.20, 582.20 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 6.337 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

98% C12H2202

Specific gravity

1.443–1.447 (25°C) Soluble in alcohol, most fixed oils and propylene glycol; slightly soluble in water 0.9220–0.9310 (25°C); 0.9264 (20°C)

l-MENTHYL ACETOACETATE

1157

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.85 35.32 17.29 30.00

Max. 2.10 51.70 24.88 40.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 2.03 33.14

Max. 10.00 2.59 50.95

Synthesis: By reacting acetic anhydride with menthol in the presence of anhydrous sodium acetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: tea-like, cooling and fruity. Natural occurrence: Reported as a normal constituent of peppermint oil in varying amounts, depending on the source; the synthetic product is optically levorotatory; the commercial product is optically inactive.

l-MENTHYL ACETOACETATE Synonyms: (-)-Menthyl acetoacetate; 3-Oxobutanoic acid (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester; laevoMenthyl acetoacetate; laevo-Menthol acetoacetate; Menthyl acetoacetate; Menthol acetoacetate; Butanoic acid, 3-oxo-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, (1R-(1-alpha,2-beta,5-alpha))CAS No.: CoE No.:

59557‑05‑0 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4327 1854

NAS No.:

n/a

Description: Clear, colorless or pale yellow liquid; minty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 44.279 mg

IOFI: n/a

Empirical Formula/MW: O

H3C C H3 H

C14H24O3/240.34

O

O H

H3C

C H3 H

Reported uses (ppm): (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

110–115°C (2.2 mmHg) 1.458–1.466 (20°C)

Specific gravity

Sparingly soluble in water; soluble in many nonpolar solvents and ethanol 0.979–0.985 (25°C)

l-MENTHYL (R,S)-3-HYDROXYBUTYRATE

1158 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confectionery frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 50.00 100.00 100.00 1000.00 50.00 100.00 100.00 100.00

Max. 300.00 200.00 200.00 6000.00 100.00 200.00 200.00 200.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Processed fruits Seasonings/flavors Snack foods Soft candy

Usual 200.00 25.00 50.00 100.00 100.00 100.00 300.00

Max. 1000.00 100.00 200.00 200.00 1000.00 200.00 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

l-MENTHYL (R,S)-3-HYDROXYBUTYRATE Synonyms: Menthyl methyllactate; 2-Isopropyl-5-methylcyclohexyl-3-hydroxybutanoate; Menthyl 3-hydroxybutanoate; 3-Hydroxybutanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester CAS No.: CoE No.:

108766‑16‑1 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4308 1855

NAS No.:

n/a

Description: Colorless liquid; cool minty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.965 mg

IOFI: n/a

Empirical Formula/MW: HO

C H3

H3C

C H3

O

C14H26O3/242.35 O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 95–97°C (0.5 mmHg) 337–339°C (760.00 mmHg) 1.454–1.464 (20°C)

Solubility

Slightly soluble in water; soluble in ethanol; very soluble in corn oil, hexane, ether, chloroform, and acetone

Specific gravity

0.972–0.985 (25°C)

MENTHYL ISOVALERATE

1159

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confections, frostings Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 30.00 20.00 5.00 5.00 1000.00 30.00 150.00 10.00 30.00 70.00

Max. 150.00 100.00 20.00 20.00 2000.00 150.00 700.00 40.00 150.00 250.00

Food Category Gravies Hard candy Imitation dairy Instant coffee/tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Usual 10.00 150.00 5.00 30.00 70.00 15.00 30.00 10.00 150.00 10.00

Max. 30.00 700.00 20.00 150.00 300.00 50.00 150.00 30.00 700.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

MENTHYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 5-methyl-2-(1-methylethyl)cyclohexyl ester; Menthol, isovalerate; Menthyl isovalerate; p-Menth-3-yl isovalerate; Menthyl 3-menthylbutyrate; (1alpha,2beta,5alpha)-3-Methylbutanoic acid, 5-methyl-2-(1-methylethyl) cyclohexyl ester; Validol CAS No.: 16409‑46‑4 FL No.: 09.455 FEMA No.: 2669 NAS No.: 2669 CoE No.: 450 EINECS No.: 240‑460‑1 JECFA No.: 432 Description: Menthyl isovalerate has an odor similar to both menthol and isovaleric acid, sweet and herbaceous. It has a bitter, woodlike taste. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.846 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 H3C

O

C15H28O2/240.38

O

C H3

C H3

H3C

Specifications: (JECFA, 2008) Acid value (max) Appearance

0.1 Clear, colorless to pale yellow oily liquid

Optical rotation Refractive index

Assay (min)

96%

Solubility

Boiling point

241°C

Specific gravity

–59 to 54° 1.445–1.450 (20°C) Insoluble in water; 1:8 to 1:10 in 80% alcohol 0.900–0.910 (25°C)

l-MENTHYL LACTATE

1160 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.50 13.43 1.57 7.81

Max. 0.70 23.97 1.57 12.17

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.50 3.17 13.71

Max. 24.67 5.12 24.18

Synthesis: Prepared by heating a mixture of l-menthol and isovaleric acid at 100 to 110°C in the presence of trace concentrated H2SO4 or at 100°C in the presence of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: fruity, sweet, with a tutti-fruitti background. Natural occurrence: Reported found in several peppermint essential oils: American, French, English, and Russian peppermint and nutmeg.

l-MENTHYL LACTATE Synonyms: Frescolate; α-Hydroxypropanoic acid, 5-methyl-2-(1-methylethyl)cyclohexyl ester; (–)-p-Menthan-3-yl lactate; Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester; 2-Hydroxypropanoic acid, 5-methyl-2-(1-methylethyl) cyclohexyl ester; Menthyl lactate; L-Menthyl lactate; (1R-(1alpha(R*),2beta,5alpha))-5-Methyl-2-(1-methylethyl)cyclohex-yl lactate CAS No.: CoE No.:

59259‑38‑0 n/a

FL No.: 09.551 EINECS No.: 261‑678‑3

FEMA No.: JECFA No.:

3748 433

NAS No.:

3748

Description: l-Menthyl lactate has a weak odor somewhat reminiscent of tobacco and chamomile. It is almost tasteless, with a lasting, gentle cooling effect. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 57.577 mg

IOFI: Artificial

Empirical Formula/MW:

C13H24O3/228.33

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

2.0 Colorless liquid to white, crystalline solid 97%

Boiling point

142°C (5 mmHg)

Melting point

25°C

1-MENTHYL METHYL ETHER

1161

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionary, frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 100.00 60.00 15.00 15.00 1,000.00 100.00 500.00 30.00 100.00 200.00

Max. 400.00 250.00 60.00 60.00 2,000.00 400.00 2,000.00 120.00 400.00 800.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Usual 25.00 1,000.00 15.00 100.00 200.00 30.00 100.00 25.00 500.00 25.00

Max. 100.00 2,000.00 60.00 400.00 800.00 120.00 400.00 100.00 2,000.00 100.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: menthol-like, cooling with a sweet salicylate nuance. Taste threshold values: Taste characteristics at 25 ppm: a mouthwash-like effect with an aromatic mentholic coolness. Natural occurrence: Not reported found in nature

1-MENTHYL METHYL ETHER Synonyms: Cyclohexane, 2-methoxy-4-methyl-1-(1-methylethyl)-,(1S,2R,4R)-; 1-Isopropyl-2-methoxy-4-methylcyclohexane; 2-Iso­ propyl-5-methylcyclohexyl methyl ether CAS No.: CoE No.:

1565‑76‑0 n/a

FL No.: n/a EINECS No.: 216‑365‑6

FEMA No.: JECFA No.:

4054 1415

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 8.842 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3 O

C11H22O/170.29

CH3

H3C CH3

Specifications: (JECFA, 2008) Appearance

Clear colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

81°C (10.5 mmHg)

Specific gravity

1.441–1.447 (20°C) Insoluble in water; soluble in heptane; slightly soluble in triacetin 0.856–0.862 (25°C)

MENTHYL PYRROLIDONE CARBOXYLATE

1162 Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Granulated sugar

Usual 4.00 50.00 1.00 500.00 2.00 2.00 2.00 20.00 10.00 10.00 10.00

Max. 20.00 250.00 10.00 2000.00 20.00 20.00 20.00 100.00 50.00 50.00 50.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Soups Sugar substitutes

Usual 10.00 5.00 2.00 10.00 2.00 1.00 2.00 1000.00 3.00 4.00 3.00

Max. 50.00 10.00 10.00 50.00 10.00 10.00 10.00 30000.00 50.00 0.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

MENTHYL PYRROLIDONE CARBOXYLATE Synonyms: D- and L-Proline, 5-oxo, 5-methyl-2-(1-methylethyl)cyclohexyl ester; 2-Isopropyl-5-methylcyclohexyl 5-oxo-2pyrrolidine carboxylate; Questice; (1R-(1α,2β,5α))-2-Isopropyl-5-methylcyclohexyl 5-oxo-D-prolinate; 2-Isopropyl-5-methyl cyclohexyl 5-oxo-2-pyrrolidine carboxylate; (-)-Menthyl (+)-2-pyrrolidone-5-carboxilate CAS No.: CoE No.:

68127‑22‑0 n/a

FL No.: n/a EINECS No.: 268‑568‑4

FEMA No.: JECFA No.:

4155 1858

NAS No.: EAFUS

n/a 52528‑10‑6

Description: Agglomerated fine white powder; cool refreshing aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.900 m

IOFI: Artificial

Empirical Formula/MW: C H3 H3C

C15H25NO3/267.37

O O C H3

NH

O

Specifications: (JECFA, 2008) Assay (min)

98%

Melting point

Boiling point

409–410°C

Solubility

68–72°C Slightly soluble in water; soluble in ethanol

mono-MENTHYL SUCCINATE

1163

Reported uses (ppm): (FEMA, 2005) Food Category Chewing gum

Usual 3000.00

Max. 3000.00

Food Category Hard candy

Usual 500.00

Max. 500.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

mono-MENTHYL SUCCINATE Synonyms: Butanedioic acid, mono[5-methyl-2-(1-methylethyl)cyclohexyl] ester, [1R-(1α, 2β, 5α)]CAS No.: CoE No.:

77341‑67‑4 n/a

FL No.: 09.616 EINECS No.: n/a

FEMA No.: JECFA No.:

3810 447

NAS No.:

n/a

Description: mono-Menthyl succinate has a mint, cooling taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 57.761 mg

IOFI: Artificial

Empirical Formula/MW: H3C C H3 H3C O

C14H24O4/256.34

O

O OH

Specifications: (JECFA, 1998) Acid value (max) Appearance

212–228 White, crystalline solid

Melting point Optical rotation

Assay (min)

99.5%

Solubility

60–64°C –65 to –61° 80% soluble in 96% alcohol; insoluble in water

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 50.00 300.00 1,250.00 200.00 70.00 70.00

Max. 150.00 900.00 4,000.00 600.00 210.00 210.00

Food Category Gelatins, puddings Hard candy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: little or no apparent aroma.

Usual 150.00 300.00 150.00 60.00 50.00 200.00

Max. 450.00 1,000.00 450.00 180.00 150.00 600.00

MENTHYL VALERATE

1164

Taste threshold values: Threshold in water: 40 ppm. Taste characteristics at 100 ppm: lingering cooling with a slightly oily mouthfeel. Natural occurrence: Not reported found in nature.

MENTHYL VALERATE Synonyms: Pentanoic acid, (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester; Butanoic acid, 3-methyl-, (1R,2S,5R)5-methyl-2-(1-methylethyl)cyclohexyl ester, rel-; Butanoic acid, 3-methyl-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, (1α,2β,5α)-; 3-Methylbutanoic acid (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester CAS No.: CoE No.:

89‑47‑4 472

FL No.: 09.154 EINECS No.: 201‑910‑2

FEMA No.: JECFA No.:

4156 1852

NAS No.:

n/a

Description: Colorless liquid; sweet herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.689 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C15H28O2/240.38

O C H3 H3C C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

260–262°C

Specific gravity

1.445–1.451 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.903–0.911 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy Synthesis: n/a

Usual 10.00 5.00 7.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 50.00 25.00 10.00 35.00 50.00 100.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 7.00 5.00 7.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 10.00 35.00 25.00 100.00 25.00 25.00

2-MERCAPTOANISOLE

1165

Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-MERCAPTOANISOLE Synonyms: 2-Methoxythiophenol; Benzenethiol, o-methoxy-; Methoxybenzenethiol; o-Methoxythiophenol; Thioguaiacol; 2-Methoxybenzene-1-thiol; o-Methoxybenzenethiol; 2-Methoxybenzenethiol CAS No.: CoE No.:

7217‑59‑6 11880

FL No.: 12.139 EINECS No.: 230‑605‑7

FEMA No.: JECFA No.:

4159 1666

NAS No.:

n/a

Description: Colorless to yellowish liquid; pungent, onion aroma. Consumption: Odor and/or flavor used in coffee, meat and smoked meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.200 mg

IOFI: Artificial

Empirical Formula/MW: HS

C7H8OS/140.21

O H3C

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

225–228°C 1.589–1.595 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 1.137–1.149 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 2.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Processed vegetables Seasonings, flavors Soups Sweet sauce

Usual 0.10 0.40 0.20 0.20 0.10 0.30 0.30 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Meaty type, very high strength odor, recommend smelling in a 0.10% solution or less. Taste threshold values: Meaty sausage taste at 1 ppm in water. Natural occurrence: Reported found in coffee.

Max. 0.40 2.00 1.00 1.00 0.40 1.50 1.50 1.00 1.00 1.00

2-MERCAPTO-3-BUTANOL

1166

2-MERCAPTO-3-BUTANOL Synonyms: (R*,S*)-3-Mercaptobutan-2-ol; 2-Butanol, 3-mercapto-, (R-,S-)-; 2-Hydroxy-3-butanethiol; 3-Hydroxy-2-butan-ethiol; 3-Mercapto-2-butanol CAS No.: CoE No.:

37887‑04‑0 760

FL No.: 12.024 EINECS No.: 253‑701‑0

FEMA No.: JECFA No.:

3502 546

NAS No.:

Consumption: Annual: 1.67 lb

3502

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

Empirical Formula/MW: C4H10OS/106.19

Specifications: (JECFA, 2000) Assay (min)

99%

Boiling point

58–60°C (10 mmHg)

Insoluble in water; miscible in alcohol and fats

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 4 ppm: meaty, savory, sauteed onion and garlic. Natural occurrence: Reported not found in nature.

3-MERCAPTO-2-BUTANONE Synonyms: 2-Butanone, 3-mercapto-; 3-Mercapto-2-butanone; 3-Mercapto butan-2-one CAS No.: CoE No.:

40789‑98‑8 11497

FL No.: 12.047 EINECS No.: 255‑082‑2

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3298 558

NAS No.:

3298

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.079 mg Empirical Formula/MW: C4H8OS/104.17

IOFI: n/a

(+/-)-3-MERCAPTO-1-BUTYL ACETATE

1167

Specifications: (JECFA, 1999) Appearance

Colorless or pale-yellow liquid; becomes cloudy after short storage

Refractive index

Assay (min)

99%

Solubility

Boiling point

50°C (18 mmHg)

Specific gravity

1.469–1.479 (20°C) Slightly soluble in water; soluble in alcohol, ether, pyridine and aqueous alkalis 1.016 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Meat products

Usual 0.20 0.20 0.20 0.20

Max. 0.20 0.20 0.20 0.20

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: From 2,4,5-trimethyl-2-ethyl-3-thiazoline with butyl and hydrolysis; from oxo-compound with sulfur or polysulfides and ammonia at room temperature. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-3-MERCAPTO-1-BUTYL ACETATE Synonyms: 3-Mercaptobutyl acetate; 3-Thiobutyl acetate; 3-Mercapto-1-butyl acetate CAS No.: CoE No.:

89534‑38‑3 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4325 1705

NAS No.:

n/a

Description: Clear, colorless liquid; fruit aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.159 mg

IOFI: n/a

Empirical Formula/MW: C H3

SH

C6H12O2S/148.23 H3C

O

O

Reported uses (ppm): (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

77°C (10 mmHg) 1.458–1.459 (20°C)

Specific gravity

Slightly soluble in water; soluble in many nonpolar solvents and ethanol 1.025–1.029 (25°C)

3-MERCAPTOHEPTYL ACETATE

1168 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.20 0.50 0.20 0.50 0.20 0.20 0.20 0.10 0.10 0.20 0.50

Max. 1.00 3.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00 1.00 2.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Nut products Processed fruits Seasonings/flavors Snack foods Soft candy Sweet sauces

Usual 0.20 0.20 0.20 0.10 0.20 0.20 0.10 10.00 0.20 0.20 0.20

Max. 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1000.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-MERCAPTOHEPTYL ACETATE Synonyms: 3-Sulfanyl heptyl acetate CAS No.: CoE No.:

548774‑80‑7 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4289 1708

NAS No.:

n/a

Description: Colorless liquid; sulfury, fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.014 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

H3C

C9H18O2S/190.31

HS

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

99% 242°C 1.457–1.463 (20°C)

Solubility Specific gravity

Soluble in water, fats, and ethanol 0.980–0.984 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections/frostings Fats/oils Frozen dairy Gelatins/puddings

Usual 5.00 3.00 2.00 5.00 0.50 2.00 2.00 2.00

Max. 10.00 5.00 5.00 10.00 2.00 5.00 5.00 4.00

Food Category Hard candy Imitation dairy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 2.00 2.00 1.00 2.00 0.50 1.00 50.00 2.00

Max. 4.00 4.00 4.00 5.00 3.00 3.00 100.00 4.00

3-MERCAPTOHEXYL ACETATE

1169

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous fruity type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-MERCAPTOHEXANOL Synonyms: 1-Hexanol, 3-mercapto-; 3-Thiohexanol; 3-Thiohexan-1-ol CAS No.: CoE No.:

51755‑83‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3850 545

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.009769 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

OH

C6H14OS/134.24 SH

Specifications: (JECFA, 2000) Appearance

Clear liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

198°C

Specific gravity

1.479–1.489 (20°C) Insoluble in water; soluble in ethanol and heptane 0.975–0.980 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.05 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.10

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Processed fruits

Usual 0.01 0.01 0.01 0.005 0.01

Max. 0.10 0.10 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1%: sulfurous, initially fruity then becoming savory and chicken meaty with a slight roasted coffee nuance and a hint of fruitiness on dry out. Taste threshold values: Taste characteristics at 0.050 to 10 ppm: sulfurous, guava tropical fruity, with a hint of brothy savory and egg. Natural occurrence: Data not found.

3-MERCAPTOHEXYL ACETATE Synonyms: 1-Hexanol, 3-mercapto-, 1-acetate; 3-Thiohexyl acetate; 3-Thiohexylethanoate CAS No.: CoE No.:

136954‑20‑6 n/a

Consumption: Annual: n/a

FL No.: 12.234 EINECS No.: n/a

FEMA No.: JECFA No.:

3851 554

NAS No.:

n/a Individual: n/a

3-MERCAPTOHEXYL BUTYRATE

1170 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995). Trade association guidelines: FEMA PADI: 0.00435111 mg

IOFI: Natural

Empirical Formula/MW: SH

O

C8H16O2S/176.28 H3C

O

C H3

Specifications: (JECFA, 2000) 3-Acetylmercaptohexyl acetate (min) Appearance Assay (min)

Clear liquid

3-Mercaptohexanol (min) Refractive index

91.7%

Solubility

9.7%

186°C Boiling point Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Specific gravity Usual 0.01 0.01 0.05 0.01 0.01 0.01 0.01

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

8.2% 1.462–1.472 (20°C) Insoluble in water; soluble in ethanol and heptane 0.991–0.996 (25°C)

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.0001 0.01 0.005 0.01 0.01

Max. 0.10 0.001 0.10 0.05 0.05 0.10

Aroma threshold values: Aroma characteristics at 0.001%: green sulfurous with a sweet meaty background, slightly caramelized onion-like and with a catty dry out. Taste threshold values: Taste characteristics at 0.0005 ppm: sulfurous, fruity, catty, savory meaty, fried onion, with a tropical fruity catty aftertaste. Natural occurrence: Reported found in yellow passion fruit.

3-MERCAPTOHEXYL BUTYRATE Synonyms: 3-Thiohexyl butyrate; 3-Thiohexyl butanoate CAS No.: 136954‑21‑7 CoE No.: n/a Consumption: Annual: n/a

FL No.: 12.235 EINECS No.: n/a

FEMA No.: JECFA No.:

3852 555

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005711 mg

IOFI: Nature Identical

Empirical Formula/MW: SH

O

C10H20O2S/204.33 H3C

O

C H3

3-MERCAPTOHEXYL HEXANOATE

1171

Specifications: (JECFA, 2000) Appearance

Clear liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

196°C

Specific gravity

1.459–1.469 (20°C) Insoluble in water; soluble in ethanol and heptane 0.960–0.965 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.02 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.10

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.01 0.01 0.005 0.01 0.01

Max. 0.10 0.10 0.10 0.05 0.10 0.10

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sulfurous, slightly roasted meaty savory, alliaceous roasted onion and vegetative with tropical fruity body nuances. Taste threshold values: Taste characteristics at 2.5 ppm: sulfurous, savory meaty, onionlike with a rich tropical fruit body. Natural occurrence: Reported found in yellow passion fruit.

3-MERCAPTOHEXYL HEXANOATE Synonyms: 3-Mercaptohexyl caproate; 3-Thiohexyl caproate; 3-Thio-1-hexyl caproate; 3-Thio-1-hexyl hexanoate CAS No.: CoE No.:

136954‑22‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3853 556

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005507 mg

IOFI: n/a

Empirical Formula/MW: SH

O

C12H24O2S/232.39 H3C

O

C H3

Specifications: (JECFA, 2000) Appearance

Clear liquid

Solubility

Boiling point Refractive index

280°C 1.460–1.470 (20°C)

Specific gravity

Insoluble in water; soluble in ethanol, triacetin and heptane 0.943–0.948 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.02 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.20

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.01 0.005 0.01 0.01

Max. 0.10 0.10 0.05 0.10 0.10

cis- and trans-1-MERCAPTO-p-MENTHAN-3-ONE

1172 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

cis- and trans-1-MERCAPTO-p-MENTHAN-3-ONE Synonyms: Z- and E-1-Mercapto-p-menthan-3-one; 1-Mercapto-p-menthane-3-one; 1-Mercapto-p-menthan-3-one; cis and trans-Mercapto-p-menthan-3-one; (Z + E)-laevo-Mercapto-para-menthan-3-one; cis + trans-laevo-Mercapto-para-menthan-3-one CAS No.: CoE No.:

29725‑66‑4 n/a

FL No.: EINECS No.

12.259 n/a

FEMA No.: JECFA No.:

4300 1673

NAS No.:

n/a

Description: Colorless to pale yellow liquid; citrus aroma. Consumption: Odor and/or flavor used in citrus.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

O

C10H18OS/186.32

H3C

SH

Specifications: (JECFA, 2008) Assay (min) Boiling point Other requirements

89% 119–123°C (10 mmHg) Also contains 8–9% piperitone and 1–2% alpha-terpineol

Refractive index Solubility

1.487–1.497 (20°C) Insoluble in water; soluble in ethanol

Specific gravity

0.989–0.999 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confections, frostings Fat, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 1.00 0.10 0.01 0.01 1.00 0.01 0.01 0.01 0.10 0.01 0.01

Max. 5.00 0.50 0.05 0.05 5.00 0.05 0.05 0.05 0.50 0.05 0.05

Food Category Imitation dairy Meat products Milk product Nonalcoholic beverages Poultry Processed fruits Processed vegetables Seasonings, flavors Soups Sweet sauces

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less.

Usual 0.01 0.01 0.01 1.00 0.01 0.01 0.01 0.01 0.01 0.01

Max. 0.05 0.05 0.05 5.00 0.05 0.05 0.05 0.05 0.05 0.05

3-MERCAPTO-3-METHYL-1-BUTYL ACETATE

1173

Taste threshold values: n/a Natural occurrence: Reported found in nature.

3-MERCAPTO-3-METHYL-1-BUTYL ACETATE Synonyms: 3-Mercapto-3-methylbutyl acetate; 3-Methyl-3-sulfanylbutyl acetate; Acetic acid, 3-mercapto-3-methylbutyl ester CAS No.: CoE No.:

50746‑09‑3 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4324 1706

NAS No.:

n/a

Description: Clear, colorless liquid; fruit aroma. Consumption: Odor and/or flavor used in apple, coffee, durian, mango, papaya, and pineapple.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.159 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

SH

C7H14O2S/162.25 C H3

O

O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

69°C (6 mmHg) 1.455–1.456 (20°C)

Specific gravity

Slightly soluble in water; soluble in many nonpolar solvents and ethanol 1.003–1.007 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.20 0.50 0.20 0.50 0.20 0.20 0.20 0.10 0.10 0.20 0.50

Max. 1.00 3.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00 1.00 2.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Nut products Processed fruits Seasonings/flavors Snack foods Soft candy Sweet sauces

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

Usual 0.20 0.20 0.20 0.10 0.20 0.20 0.10 10.00 0.20 0.20 0.20

Max. 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1000.00 1.00 1.00 1.00

ERYTHRO and THREO-3-MERCAPTO-2-METHYLBUTAN-1-OL

1174

ERYTHRO and THREO-3-MERCAPTO-2-METHYLBUTAN-1-OL Synonyms: 1-Butanol, 3-mercapto-2-methyl; 3-Mercapto-2-methylbutyl alcohol CAS No.: CoE No.:

227456‑33‑9 n/a

FL No.: 12.291 EINECS No.: n/a

FEMA No.: JECFA No.:

3993 1289

NAS No.:

n/a

Description: erythro and threo-3-Mercapto-2-methylbutan-1-ol has a powerful penetrating aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.0275 mg (FEMA)

IOFI: n/a

Empirical Formula/MW:

CH3

H3C

C5H12OS/120.21

OH

SH Specifications: (JECFA, 2003) Acid value (max)

1.0 Colorless to yellow liquid; powerful, penetrating aroma

Identification test

NMR, MS, IR spectra

Refractive index

1.482–1.490 (20°C)

Assay (min)

98%

Solubility

Boiling point

96–98°C (20 mmHg)

Specific gravity

Appearance

Slightly soluble in water; soluble in organic solvents 1.002–1.008 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Fats, oils Meat products

Usual 0.10 0.10 0.10 0.10

Max. 1.00 1.00 0.50 2.00

Food Category Reconstituted vegetables Snack foods Soups

Usual 0.01 0.10 0.10

Max. 0.100 0.500 1.00

Synthesis: n/a Aroma threshold values: Detection at 0.002 to 0.006 (water) for 3-mercapto-3-methyl-1-butanol. Taste threshold values: n/a Natural occurrence: Reportedly present in coffee (3-mercapto-3-methyl-1-butanol)

3-MERCAPTO-3-METHYL-1-BUTANOL Synonyms: 3-Mercapto-3-methyl-1-butanol; 1-Butanol, 3-mercapto-3-methyl-; 3-Mercapto-3-methylbutyl alcohol; 3-Methyl-3mercaptobutyl alcohol CAS No.: CoE No.:

34300‑94‑2 n/a

FL No.: 12.137 EINECS No.: n/a

FEMA No.: JECFA No.:

3854 544

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999).

n/a Individual: n/a

3-MERCAPTO-3-METHYLBUTYL FORMATE

1175

Trade association guidelines: FEMA PADI: 0.007126 mg

IOFI: n/a

Empirical Formula/MW: H3C

C5H12OS/120.21

OH

HS

C H3

Specifications: (JECFA, 2000) Boiling point

186°C (730 mmHg)

Solubility

Refractive index

1.480–1.490 (20°C)

Specific gravity

Soluble in water at 10 g/L at 20°C, white petrolatum at <100 g/kg at 20°C, acetone and 95% ethanol at 20°C 0.989 (20°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.02 0.10 0.01 0.01 0.01 0.02 0.02

Max. 0.05 0.50 0.02 0.02 0.02 0.05 0.05

Food Category Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.02 0.01 0.01 0.02 0.01 0.02

Max. 0.05 0.02 0.02 0.05 0.02 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

3-MERCAPTO-3-METHYLBUTYL FORMATE Synonyms: 1-Butanol, 3-mercapto-3-methyl, formate ester; 3-Methyl-3-mercaptobutyl formate; 3-Methyl-3-thiobutyl formate CAS No.: CoE No.:

50746‑10‑6 n/a

FL No.: 12.138 EINECS No.: n/a

FEMA No.: JECFA No.:

3855 549

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.01492328 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H12O2S/148.22

HS

O

O

C H3

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

181°C

Specific gravity

1.462–1.472 (20°C) Soluble in water at 1000 mg/l, white petrolatum 250 g/kg at 20°, acetone and 95% ethanol at 20°C 1.03 (25°C)

3-MERCAPTO-2-METHYLPENTANAL

1176 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Gravies Hard candy Instant coffee, tea

Usual 0.0001 0.0001 0.02 0.0001 0.0001 0.03 0.10 0.0001 0.0001

Max. 0.08 5.00 5.00 0.10 0.04 5.00 5.00 0.10 0.04

Food Category Meat products Milk products Nonalcoholic beverages Nut products Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 0.0001 0.00001 0.0001 100.00 0.0001 0.10 0.10

Max. 5.00 5.00 5.00 0.001 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

3-MERCAPTO-2-METHYLPENTANAL Synonyms: Pentanal, 2-methyl-3-mercapto; 3-Mercapto-2-methylpentanal CAS No.: CoE No.:

227456‑28‑2 n/a

FL No.: 12.239 EINECS No.: n/a

FEMA No.: JECFA No.:

3994 1292

NAS No.:

n/a

Description: 3-Mercapto-2-methylpentanal is a highly odorous mercaptan with a meaty and pungent odor. The aroma is also reported as sharp, penetrating and reminiscent of onion. Consumption: Individual: n/a

Annual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.014 mg (FEMA)

IOFI:

Empirical Formula/MW: CH3

C6H12OS/132.23

O

H3C SH

H

Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, viscous oil; sharp, penetrating aroma reminiscent of onion

Identification test

IR spectra

Refractive index

1.523–1.529 (20°C)

Assay (min)

96%

Solubility

Boiling point

98–100°C (10 mmHg)

Specific gravity

Appearance

Insoluble in water; soluble in organic solvents 1.095–1.103 (25°C)

(+/–)2-MERCAPTO-2-METHYLPENTAN-1-OL

1177

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereal Condiments/relishes Fats/oils Fish products Gravies

Usual 0.05 0.03 0.03 0.05 0.01 0.05

Max. 0.50 3.00 0.30 0.50 0.10 0.50

Food Category Meat products Other grains Processed vegetables Seasonings/flavors Snack foods Soups

Usual 0.03 0.01 0.01 0.03 0.01 0.03

Max. 0.30 0.10 0.10 1.00 0.10 0.30

Synthesis: n/a Aroma threshold values: Odor threshold = 0.95 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

(+/–)2-MERCAPTO-2-METHYLPENTAN-1-OL Synonyms: 1-Pentanol, 2-mercapto-2-methyl; (+/–)-2-Mercaptomethylpentan-1-ol CAS No.: CoE No.:

258823‑39‑1 n/a

FL No.: 12.241 EINECS No.: n/a

FEMA No.: JECFA No.:

3995 1290

NAS No.:

n/a

Description: 2-Mercapto-2-methylpentan-1-ol has a highly odorous mercaptan aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.002 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: SH

OH

C6H14OS/134.24 H3C

C H3

Specifications: (JECFA, 2003) Acid value (max)

1.0 Colorless liquid; pungent, mercaptan aroma

Identification test

NMR, IR spectra

Refractive index

1.476–1.483 (20°C)

Assay (min)

99%

Solubility

Boiling point

57–59°C (0.6 mmHg)

Specific gravity

Appearance

Slightly soluble in water; soluble in organic solvents 0.968–0.974 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Usual Max. Food Category Alcoholic beverages 0.002 0.05 Gelatins, puddings Gravies Baked goods 0.005 0.05 Chewing gum 0.01 0.20 Hard candy Condiments, relishes 0.01 0.20 Meat products Confectionary frostings 0.005 0.05 Nonalcoholic beverages Fats, oils 0.005 0.05 Soft candy Frozen dairy 0.004 0.04 Soups Fruit ices 0.004 0.04 Synthesis: Prepared by an aldol reaction using a chiral auxiliary process with further derivatization.

Usual 0.004 0.01 0.005 0.01 0.002 0.005 0.004

Max. 0.04 0.10 0.10 0.10 0.05 0.10 0.10

(+/-)-4-MERCAPTO-4-METHYL-2-PENTANOL

1178 Aroma threshold values: Odor threshold = 0.15 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

(+/-)-4-MERCAPTO-4-METHYL-2-PENTANOL Synonyms: 2-Pentanol, 4-mercapto-4-methylCAS No.: 31539‑84‑1 FL No.: 12.252 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: Clear, colorless to pale yellow liquid; floral, fruity aroma.

4158 1669

NAS No.:

Consumption: Odor and/or flavor used in citrus and floral. Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Artificial

Empirical Formula/MW: HS

C H3

C H3

C6H14OS/134.24 

OH

H3C

Specifications: (JECFA, 2008) Assay (min) 98% Boiling point 50–51°C (1 mmHg) Refractive index 1.463–1.468 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Hard candy Synthesis: n/a

Usual 0.02 0.02 0.02 0.02 0.01 0.01 0.01 0.01 0.02 0.01

Solubility Specific gravity

Max. 0.10 0.10 0.10 0.10 0.05 0.05 0.05 0.05 0.10 0.1

Soluble in water and ethanol 1.154–1.158 (25°C)

Food Category Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Soft candy Sugar substitutes Sweet sauce

Usual 0.01 0.01 0.01 0.01 10.00 0.02 0.02 0.10 0.01

Max. 0.05 0.05 0.05 0.05 100.00 0.10 0.10 0.50 0.05

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-MERCAPTO-2-METHYLPENTAN-1-OL (RACEMIC) Synonyms: 1-Pentanol, 2-methyl-3-mercapto CAS No.: CoE No.:

227456‑27‑1 n/a

FL No.: 12.238 EINECS No.: n/a

FEMA No.: JECFA No.:

3996 1291

NAS No.:

n/a

4-MERCAPTO-4-METHYL-2-PENTANONE

1179

Description: 3-Mercapto-2-methylpentan-1-ol (racemic) is a highly odorous mercaptan with an onion or leek-like aroma. Flavor quality was reported to strongly depend on concentration. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.0014 mg (FEMA)

IOFI:

Empirical Formula/MW:

SH C6H14OS/134.24

CH3 CH3

OH

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Clear liquid; onion-like aroma

Identification test Refractive index

Assay (min)

99%

Solubility

Boiling point

50°C (0.5 mmHg)

Specific gravity

NMR, IR spectra 1.480–1.490 (20°C) Slightly soluble in water; soluble in organic solvents 0.982–0.997 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Condiments/relishes Fats, oils Fish products Gravies Meat products

Usual 0.005 0.003 0.003 0.005 0.001 0.005 0.003

Max. 0.05 0.03 0.03 0.05 0.01 0.05 0.03

Food Category Other grains Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.001 0.001 0.001 0.03 0.001 0.003

Max. 0.01 0.01 0.01 10000.00 0.01 0.03

Synthesis: Prepared by a highly diastereoselective aldol reaction using a chiral auxiliary process with further derivatization yielding the enantiopure compound. Aroma threshold values: At low concentrations (0.5 ppb), a pleasant, meat-broth, sweaty, onion and leek-like odor can be perceived. Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

4-MERCAPTO-4-METHYL-2-PENTANONE Synonyms: 2-Pentanone, 4-mercapto-4-methyl-; Thiomethyl pentanone-4,4,2; 2-Mercapto-2-methylpentan-4-one; 4-Methyl-4mercapto-2-pentanone; 4-Mercapto-4-methyl-2-pentatnone; Cat ketone CAS No.: CoE No.:

19872‑52‑7 11500

FL No.: 12.169 EINECS No.: 243‑386‑8

FEMA No.: JECFA No.:

3997 1293

NAS No.:

n/a

Description: 4-Mercapto-4-methyl-2-pentanone is repellent when neat or in high concentrations. It has a meaty, black currant-like odor. It is used to create the “catty note” (cat-like) of black currant. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003).

Individual: n/a

2-MERCAPTOMETHYLPYRAZINE

1180 Trade association guidelines: PADI: 0.822 mg (FEMA)

IOFI:

Empirical Formula/MW: SH H3C

C6H12OS/132.23

C H3

H3C

O

Specifications: (JECFA, 2003) Appearance Assay (min) Boiling point Idenification test

Colorless to pale-yellow liquid; roasted meaty aroma 48% 47–49°C (15 mmHg) NMR, MS, IR spectra

Refractive index

1.431–1.437 (20°C)

Solubility Specific gravity

Soluble in water; insoluble in fat 1.032–1.037 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices

Usual 0.50 5.00 0.10 10.00 0.50 2.00 1.00

Max. 5.00 10.00 0.50 30.00 5.00 20.00 10.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 5.00 0.20 1.00 0.10 0.10 1.00

Max. 5.00 25.00 2.00 5.00 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: Odor threshold in water, 0.0001 to 0.005 ppb (for 2-mercapto-2-methyl-4-pentanone). Taste threshold values: n/a Natural occurrence: Reportedly present in sauvignon grapes, cabernet sauvignon wine, beer, green tea and grapefruit juice.

2-MERCAPTOMETHYLPYRAZINE Synonyms: 2-Pyrazinemethanethiol; Pyrazine methanethiol; Pyrazinyl methylmercaptan; 2-Mercaptomethylpyrazine; Pyrazinemethanethiol; Pyrazinylmethyl mercaptan CAS No.: CoE No.:

59021‑02‑2 11502

FL No.: 14.053 EINECS No.: n/a

FEMA No.: JECFA No.:

3299 794

NAS No.:

3299

Description: 2-Mercaptomethylpyrazine has a roasted, meat-like odor and flavor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.862 mg Empirical Formula/MW: C5H6N2S/126.18 (calculated = 126.025171)

IOFI: n/a

3-MERCAPTO-2-PENTANONE

1181

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to yellow liquid 98%

Refractive index

Boiling point

44–45°C (0.07 mmHg)

Specific gravity

Solubility

1.548–1.560 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 1.148–1.156 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Food Category Instant coffee, tea Soups

Usual 0.02 10.00

Max. 0.10 10.00

Synthesis: Chloromethylpyrazine is added to sodium hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-MERCAPTO-2-PENTANONE Synonyms: 3-Mercapto-2-pentanone; 3-Mercaptopentan-2-one; 2-Pentanone, 3-mercaptoCAS No.: CoE No.:

67633‑97‑0 2327

FL No.: 12.031 EINECS No.: 266‑799‑5

FEMA No.: JECFA No.:

3300 560

NAS No.:

Consumption: Annual: 1.67 lb

3300

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 0.3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.085 mg

IOFI: Artificial

Empirical Formula/MW: O

C5H10OS/118.19

H3C

C H3 SH

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 98% 183°C; 57°C (15 mmHg)

Refractive index Solubility Specific gravity

1.414–1.424 (20°C) Insoluble in water; miscible in alcohol 0.988–0.998 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Meat products

Usual 0.20 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.20 0.20 0.20 0.20

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.20 0.20 0.20 0.20

Max. 0.20 0.20 0.20 0.20

4-MERCAPTO-2-PENTANONE

1182

4-MERCAPTO-2-PENTANONE Synonyms: 2-Pentanone, 4-mercapto-; 4-Mercaptopentan-2-one; 4,2-Thiopentanone; 4-Mercaptopentan-2-ol CAS No.: CoE No.:

92585‑08‑5 n/a

FL No.: 12.264 EINECS No.: n/a

FEMA No.: JECFA No.:

4157 1670

NAS No.:

n/a

Description: Clear, colorless liquid; strong, pungent, meaty aroma. Consumption: Odor and/or flavor used in bacon, beef, chicken, ham, lamb, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.344 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

C5H10OS/118.2 C H3

SH

Specifications: (JECFA, 2008) Assay (min) Boiling point

1% (product is a 1% solution of 4-mercapto-2-pentanone, purity 95% min, in acetoin) 258–260°C

Insoluble in water; soluble in ether, chloroform and ethanol

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gravies

Usual 5.00 10.00 1.00 2.00 5.00 5.00 2.00

Max. 10.00 30.00 10.00 10.00 20.00 10.00 10.00

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 5.00 3.00 1.00 2.00 5.00 5.00 1.00

Max. 20.00 20.00 5.00 10.00 30.00 30.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-, 3- or 10-MERCAPTOPINANE Synonyms: Bicyclo(3.1.1)heptane-2-thiol, 2,6,6-trimethyl-; Pinanethiol; Pinanyl mercaptan; Mixture of 2,6,6-trimethyl-bicyclo[3,1,1]heptane-(2,3 and 10)-thiols CAS No.: CoE No.:

23832‑18‑0 2332

FL No.: 12.035 EINECS No.: 245‑900‑6

FEMA No.: JECFA No.:

3503 520

NAS No.: EAFUS No.:

3503 977136‑05‑2

Description: 2-, 3- or 10-Mercaptopinane has a sulfurous, tropical fruit, mercaptan odor and a grapefruit taste. Contains approximately 54% 10-isomer, 31% 2-isomer and 10% 3-isomer. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

1-MERCAPTO-2-PROPANONE

1183

Regulatory Status: CoE: Approved. Bev.: 0.03 ppm; Food: 0.03 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Artificial

Empirical Formula/MW: H3C

SH

H3C

C10H18S/170.32

C H3

Specifications: (JECFA, 2000) Assay Boiling point Refractive index

Approx. 54% 10-isomer, 31% 2-isomer, 10% 3-isomer 258–259°C 1.511–1.517 (20°C)

Insoluble in water; soluble in oils and alcohol 0.980–0.988 (25°C)

Solubility Specific gravity

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.0005 0.004 0.0008 0.0006

Max. 0.0005 0.004 0.0008 0.0006

Food Category Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.0005 0.0004 0.003

Max. 0.0037 0.0004 0.003

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: sulfurous, metallic, tropical, woody, fresh, green and cooling. Natural occurrence: Reported not found in nature.

1-MERCAPTO-2-PROPANONE Synonyms: 2-Propanone, 1-mercapto-; Mercaptoacetone CAS No.: CoE No.:

24653‑75‑6 n/a

FL No.: 12.143 EINECS No.: n/a

FEMA No.: JECFA No.:

3856 557

NAS No.:

n/a

Description: 1-Mercapto-2-propanone has a powerful, tenacious sweet odor. It is used in cooked pork and roast pork flavors. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.16766 mg

IOFI: n/a

Empirical Formula/MW: O

C3H6OS/90.15

SH H3C

Specifications: (JECFA, 1999) Appearance Refractive index

Colorless to pale yellow liquid 1.400–1.520 (20°C)

Solubility Specific gravity

Soluble in oil and alcohol 0.817–0.847 (25°C)

bis(1-MERCAPTOPROPYL)SULFIDE

1184 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Gravies Meat products Nonalcoholic beverages Synthesis: n/a

Usual 0.30 0.30 0.30 0.30 0.30

Max. 3.00 3.00 3.00 3.00 3.00

Food Category Seasonings, flavors Soft candy Soups Sweet sauce

Usual 5,000.00 0.30 0.30 0.30

Max. 10,000.00 3.00 3.00 3.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in meat aroma model system and uncured boiled pork.

bis(1-MERCAPTOPROPYL)SULFIDE Synonyms: 1,1ʹ-Thiobis-1-propanethiol CAS No.: 53897‑60‑2 FL No.: CoE No.: n/a EINECS No. Description: Liquid, sulfury odor.

12.284 n/a

FEMA No.: JECFA No.:

4297 1709

NAS No.:

Consumption: Odor and/or flavor used in garlic and green onion.

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.237 mg

IOFI: n/a

Empirical Formula/MW: S H3C

C6H14S3/182.38

C H3 SH

SH

Specifications: (JECFA, 2008) Assay (min)

92% (sum of two components)

Refractive index

Boiling point

225–226°C (76 mmHg)

Solubility

Contains 56% min. bis(1mercaptopropyl)sulfide, 36% min. Other requirements 3,5-diethyl-1,2,4-trithiolane; contains approx. 5% dipropylsulfide Reported uses (ppm): (FEMA, 2007) Food Category Cheese Condiments, relishes Egg products Fats, oils Fish Products Gravies Meat products Synthesis: n/a

Usual 0.50 0.20 1.00 1.00 1.00 0.50 1.00

Max. 2.00 1.00 5.00 5.00 5.00 2.00 10.00

Specific gravity

1.545–1.551 (20°C) Slightly soluble in water; soluble in many polar solvents and ethanol 1.080–1.084 (25°C)

Food Category Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

Usual 0.20 1.00 1.00 0.20 50.00 0.50 0.50

Max. 1.00 5.00 5.00 1.00 1000.00 2.50 2.00

d,l-METHIONINE

1185

MESQUITE Botanical name: Prosopis spicigera; Prosopis juliflora (Sw.) DC. Botanical family: Fabaceae Other names: Prosopis; Algarroba; Honey locust Description: Prosopis spp. is a native of South and Central America and India and are closely related to Acacia. Mesquite is a low tree with slender, gray branches. Prickles are few, none, or copious, 0.3 to 0.6 cm long, nearly straight, at first straw-colored. Pinnae are 2.5 to 5.0 cm long: leaflets 16 to 24. Flowers in axillary spikes, 5.0 to 7.5 cm long and in terminal panicles. Pod is straight, edible, smooth, 10 to 15 cm long, 0.6 cm thick, narrowing gradually to a short stalk; the mesocarp is starchy. Seeds are 10 to 15 cm, dull brown, oblong. The sickle-shaped fleshy pods are 4 to 8 in. long and contain a sweetish mucilaginous pulp. The seeds furnish a yellow dye. A manna-like substance exudes from the trunk and branches. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Seeds of P. spicigera are reported to have a high protein content (20.9%). This species also possesses high carbohydrate content (7.9%). Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a

MESQUITE WOOD EXTRACT Other names: Prosopis spicigera, extract CAS No.: CoE No.:

93165‑66‑3 n/a

EEC No.: n/a EINECS No.: 296‑953‑7

FEMA No.: JECFA No.:

3942 n/a

NAS No.:

n/a

Description: The extract is prepared by boiling the mesquite pods, mashing them to a pulp in freshwater and straining. The extract has an agreeable taste. Also see Mesquite. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.690

IOFI: Natural

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 40.00 75.00 50.00

Max. 50.00 90.00 90.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 5.00 50.00

Max. 1.00 10.00 90.00

Aroma threshold values: Aroma characteristics at 2.0%: spicy, smoky phenolic, savory, woody, ashy, with a cooked meaty afternote. Taste threshold values: Taste characteristics at 10 ppm: smoky, tar, phenolic, creosote, woody, savory with a meaty and nutty nuance. Natural Occurrence: Reported found in mesquite wood.

d,l-METHIONINE Synonyms: 2-Amino-4-(methylthio)butanoic acid; 2-Amino-γ-(methylthio)butyric acid; Acimetion; dl-2-Amino-4-(methylthio)butyric acid; dl-2-Amino-4-(methylthio)butanoic acid; alpha-Amino-gamma-methylmercaptobutyric acid; Banthionine; Cynaron;

2-METHOXYACETOPHENONE

1186

Dyprin; Lobamine; Meonine; Mertionin; Methilanin; Methionine, dl-; dl-Methionine; (±)-Methionine; (±)-Methionine; dl-Methioninum; Metione; Racemethionine; Thiomedon CAS No.: 59‑51‑8 FL. No.: 17.014 FEMA No.: 3301 NAS No.: 3301 CoE No.: 569 EINECS No.: 200‑432‑1 JECFA No.: 1424 Description: d,l-Methionine has a characteristic odor. It is an essential amino acid and is also used as a nutrient and dietary supplement. Consumption: Annual: 866.67 lb

Individual: 0.000734 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 172.399 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 20.980 mg

IOFI: n/a

Empirical Formula/MW: OH

C5H11O2NS/149.21

S O

C H3 NH 2

Specifications: (JECFA, 2008) Appearance

White, crystalline platelets or powder

Melting point

Assay (min)

98%

Solubility

281°C Soluble in water; insoluble in ether and ethanol

Reported uses (ppm): Food Category Usual Max. Food Category Usual Baked goods 50.00 50.00 Milk products 50.00 Breakfast cereals 50.00 50.00 Nonalcoholic beverages 50.00 Condiments, relishes 50.00 50.00 Soups 50.00 Meat products 50.00 50.00 Synthesis: By addition of methanethiol to acrolein; by chemical conversion of methylthiopropionic aldehyde.

Max. 50.00 50.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Amino acid found in protein; sources include grains, meats and fish.

2-METHOXYACETOPHENONE Synonyms: 1-(2-Methoxyphenyl)ethanone; 2-Acetylanisole; 2-Methoxyphenyl methyl ketone; Methyl 2-methoxyphenyl ketone; Methyl o-methoxyphenyl ketone; o-Acetylanisole; o-Methoxyacetophenone; 2-Methyoxyacetophenone oxime; Ethanone, 1-(2-methoxyphenyl)-; 1-(2-Methoxyphenyl)ethsn-1-one CAS No.: 579‑74‑8 FL No.: 07.254 FEMA No.: 4163 CoE No.: n/a EINECS No.: 209‑446‑2 JECFA No.: n/a Description: Colorless to pale yellow clear liquid; powdery anisic almond phenolic aroma.

NAS No.:

n/a

Consumption: Odor and/or flavor used in almond, amber, balsam, hawthorn, mimosa wattle, spice, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.553 mg

IOFI: Artificial

o-METHOXYBENZALDEHYDE

1187

Empirical Formula/MW: C H3 O

O

C H3

C9H10O2/150.18

Specifications: (The Good Scents Co., 2009) Assay (min)

99%

Solubility

Boiling point Refractive index

245–248°C 1.540 (20°C)

Specific gravity

Insoluble in water; soluble propylene glycol and ethanol 1.089–1.092 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 3.00 10.00 30.00 5.00 5.00 1.00

Max. 30.00 50.00 50.00 20.00 20.00 10.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 1.00 5.00 1.00 5.00

Max. 20.00 50.00 10.00 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: Anisic-type, medium strength odor; recommend smelling in a 1.00% solution or less. Taste threshold values: Powdery musty anisic almond taste at 30 ppm in water. Natural occurrence: Not reported found in nature.

o-METHOXYBENZALDEHYDE Synonyms: Methyl salicylaldehyde; Salicylaldehyde methyl ether; o-Anisaldehyde; 2-Anisaldehyde; Benzaldehyde, o-methoxy-; Benzaldehyde, 2-methoxy-; o-Methoxybenzaldehyde; 2-Methoxybenzaldehyde; 6-Methoxybenzaldehyde; 2-Methoxybenzene carbox-aldehyde CAS No.: CoE No.:

135‑02‑4 10350

FL. No.: 05.129 EINECS No.: 205‑171‑7

FEMA No.: JECFA No.:

4077 n/a

NAS No.:

7627

Description: o-Methoxybenzaldehyde has a faint, sweet, floral odor. It blends well with cassia. It has a spice-like flavor and is quite bitter above 30 to 40 ppm. Consumption: Annual: 8.33 lb

Individual: 0.00000706mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.553 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O2/136.15 Specifications: (JECFA, 2008) Assay

97%

Refractive index

Boiling point

243–244°C

Solubility

Melting point

37.0–38.0°C

Specific gravity

1.46–1.560 (20°C) Insoluble in water; soluble in ethanol, propylene glycol and water 1.1700–1.1326 (25°C)

p-METHOXYBENZALDEHYDE

1188 Reported uses (ppm): n/a Synthesis: Prepared from salicylaldehyde and dimethyl sulfate in weak alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil of Cinnamomum cassia Nees ex BI.

p-METHOXYBENZALDEHYDE Synonyms: p-Anisaldehyde; Anisic aldehyde; Aubepine; Anisaldehyde; p-Anisaldehyde; 4-Anisaldehyde; p-Anisic aldehyde; Aubepine; Benzaldehyde, 4-methoxy-; Crategine; p-Formylanisole; p-Methoxybenzaldehyde; 4-Methoxybenzaldehyde; Obepin CAS No.: CoE No.:

123‑11‑5 103

FL. No.: 05.015 EINECS No.: 204‑602‑6

FEMA No.: JECFA No.:

2670 878

NAS No.:

2670

Description: p-Methoxybenzaldehyde has a sweet, floral odor and a pungent, anise-like flavor. It has a bitter flavor above 30 to 40 ppm. Consumption: Annual: 5550.00 lb

Individual: 0.004703mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 13.556 mg

IOFI: Natural

Empirical Formula/MW: O

C H3

C8H8O2/136.15

O

Specifications: (JECFA, 2008) Acid value (max)

6.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

97% C8H8O2 248°C

Specific gravity

1.568–1.574 (20°C) Poorly soluble in water, glycols, glycerol; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.115–1.123 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 10.00 69.87 1.75 0.10 26.94

Max. 20.00 88.01 30.54 1.00 45.09

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 28.71 1.68 19.84 52.60

Max. 47.94 9.57 23.14 66.95

Synthesis: By methylation and oxidation of p-cresol and also by oxidation of anethole. Aroma threshold values: Aroma characteristics at 1.0%: sweet powdery, spicy creamy, fruity, vanilla and hay-like. Coumarin, almond, anisic with berry nuances. Taste threshold values: Taste characteristics at 5 to 10 ppm: sweet powdery, vanilla creamy, spice anise, nutty, cherry pit and almond-like nuances. Natural occurrence: Reported found in essential oils and extracts of vanilla, Acacia farmesiana Willd., Magnoila salicifolia Maxim., Erica arborea, Pirus communis, Boswellia serrata, and others; also in anise, fennel and star anise (especially when aged due to the oxidation of anethole), cranberry, black currant, cinnamon and basil.

3-METHOXYBENZOIC ACID

1189

2-METHOXYBENZOIC ACID Synonyms: o-Anisic acid; Benzoic acid, 2-methoxy; o-Methoxybenzoic acid; Salicylic acid methyl ether CAS No.: CoE No.:

579‑75‑9 n/a

FL. No.: n/a EINECS No.: 209‑447‑8

FEMA No.: JECFA No.:

3943 881

NAS No.:

n/a

Description: 2-Methoxybenzoic acid is odorless. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.429630 mg

IOFI: n/a

Empirical Formula/MW: O

OH

O

C8H8O3/152.15

C H3

Specifications: (JECFA, 2008) Appearance

White, crystalline needles

Melting point

Assay (min)

98%

Solubility

Boiling point

200°C

98–99°C Soluble in boiling water and organic solvents; freely soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 2.00 0.80

Max. 1.00 5.00 1.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.50

Max. 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHOXYBENZOIC ACID Synonyms: 3-Anisic acid; m-Anisic acid; Benzoic acid, 3-methoxyCAS No.: CoE No.:

586‑38‑9 n/a

FL. No.: 08.092 EINECS No.: 209‑574‑9

FEMA No.: JECFA No.:

3944 882

NAS No.:

n/a

Description: 3-Methoxybenzoic acid is practically odorless. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.281850 mg

IOFI: n/a

4-METHOXYBENZOIC ACID

1190 Empirical Formula/MW: O

OH

C8H8O3/152.15 O C H3

Specifications: (JECFA, 2001) Appearance

White crystals

Melting point

Assay (min)

98% by acid-base titration

Solubility

Boiling point

170–172°C (10 mmHg)

107–109°C Soluble in boiling water and organic solvents; freely soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.00 0.50

Max. 1.00 3.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHOXYBENZOIC ACID Synonyms: 4-Anisic acid; Benzoic acid, 4-methoxy-; Draconic acid; p-Methoxybenzoic acid CAS No.: CoE No.:

100‑09‑4 10077

FL. No.: 08.071 EINECS No.: 202‑818‑5

FEMA No.: JECFA No.:

3945 883

NAS No.:

n/a

Description: 4-Methoxybenzoic acid is practically odorless. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.47880 mg

IOFI: n/a

Empirical Formula/MW: O

OH

C8H8O3/152.15

O C H3

o-METHOXYCINNAMALDEHYDE

1191

Specifications: (JECFA, 2008) Appearance

White crystals

Melting point

Assay (min)

98% by acid-base titration

Solubility

Boiling point

275–280°C

184°C Soluble in boiling water and organic solvents; freely soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.50 1.00 2.00

Max. 5.00 3.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 3.00

Max. 1.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-METHOXYCINNAMALDEHYDE Synonyms: o-Cumaric aldehyde methyl ether; β-(o-Methoxyphenyl)-acrolein; 3-(o-Methoxyphenyl)-propenal; 3-(o-methoxyphenyl)propen-2-al-1; Cinnamaldehyde, o-methoxy-; o-Methoxycinnamaldehyde; 2-Methoxycinnamaldehyde; 2ʹ-Methoxycinnamaldehyde; o-Methoxycinnamic aldehyde; o-Methoxycinnamicaldehyde crystals; beta-(o-Methoxyphenyl)acrolein; 3-(2-Methoxyphenyl)-2-propenal; 2-Propenal, 3-(2-methoxyphenyl)CAS No.: CoE No.:

1504‑74‑1 571

FL. No.: 05.048 EINECS No.: 216‑131‑3

FEMA No.: JECFA No.:

3181 688

NAS No.:

3181

Description: o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm flavor and is somewhat pungent above 200 to 300 ppm. Consumption: Annual: 716.67 lb

Individual: 0.0006073 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.531 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C10H10O2/162.19 O C H3

Specifications: (JECFA, 2008) Acid value (max)

5.0

Boiling point

Appearance

Pale-yellow crystals

Melting point

Assay (min)

94% (min 95% combined aldehyde and corresponding acid)

Solubility

160–161°C (12 mmHg) 45–46°C; o-methoxycinnamic acid <3% Slightly soluble in water; miscible in ethanol

p-METHOXYCINNAMALDEHYDE

1192 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.68 23.19 0.51

Max. 5.36 46.00 1.02

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.97 1.00 11.12

Max. 7.94 2.00 22.24

Synthesis: It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime. It may be isolated and purified from powdered cinnamon. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: warm, spicy, cinnamon and clove-like. Natural occurrence: Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.

p-METHOXYCINNAMALDEHYDE Synonyms: 2-Propenal, 3-(4-methoxyphenyl)-; Cinnamaldehyde, p-methoxy-; p-Methoxycinnamaldehyde; 4-Meth­oxy­ cinnamaldehyde; p-Methoxycinnamic aldehyde; 3-(4-Methoxyphenyl)-2-propenal; 2-Propenal, 3-(4-methoxyphenyl)CAS No.: CoE No.:

1963‑36‑6 11919

FL. No.: 05.118 EINECS No.: 217‑807‑0

FEMA No.: JECFA No.:

3567 687

NAS No.:

3567

Description: p-Methoxycinnamaldehyde is an unconjugated aromatic aldehyde with a spicy, floral odor. Consumption: Annual: < 1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.238 mg

IOFI: n/a

Empirical Formula/MW: O H3C

C10H10O2/162.19

O

Specifications: (JECFA, 2000) Acid value (max) Appearance

4.0 White to yellowish crystals

Boiling point Melting point

Assay (min)

96%

Solubility

277°C 57–58°C Insoluble in water; soluble in fats; moderately soluble in ethanol

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Condiments, relishes Confection, frosting Gelatins, puddings Jams, jellies

Usual 1.00 1.00 1.00 1.00 1.00

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Seasonings, flavors Sweet sauce

Usual 0.50 0.50 1.00 1.00

Max. 2.00 2.00 5.00 4.00

Synthesis: n/a Aroma threshold values: Detected: 5000 ppm Taste threshold values: Taste characteristics at 3 to 20 ppm: cherry flesh, sweet, with a cinnamic dry and slightly aromatic. Natural occurrence: Reported found in baked potato, basil and tarragon.

2-METHOXY-3 (5 and 6)-ISOPROPYLPYRAZINE

1193

(S1)-METHOXY-3-HEPTANETHIOL Synonyms: 3-Heptanethiol, 1-methoxy-, (3S); ARUSCOL; (S)-1-Methoxy-3-heptanethiol CAS No.: CoE No.:

400052‑49‑5 n/a

FL No.: 12.276 EINECS No.: n/a

FEMA No.: JECFA No.:

4162 1671

NAS No.:

n/a

Description: Colorless liquid; sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.104 mg

IOFI: n/a

Empirical Formula/MW: C H3

HS

C8H18OS /162.3

H C H3 O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

181–183°C 1.442–1.449 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.901–0.905 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.005 0.30 0.30 0.20 0.05 0.20 0.10 0.10 0.10

Max. 0.01 0.50 0.50 0.50 0.10 0.40 0.30 0.20 0.30

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 0.10 0.05 0.20 0.20 0.005 0.10 0.10 0.05

Max. 0.30 0.10 0.50 0.40 0.01 0.30 0.30 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHOXY-3 (5 and 6)-ISOPROPYLPYRAZINE Synonyms: (a) 2-Isopropyl-3-methoxypyrazine; (b) 2-Isopropopyl-5-methoxypyrazine; (c) 2-Isopropyl-6-methoxypyrazine; 2-Methoxy-3 or 5 or 6-(1-methylethyl)pyrazine

4-METHOXY-2-METHYL-2-BUTANETHIOL

1194

CAS No.:

93905‑03‑4

CoE No.:

11344

FL. No.:

14.057 14.078 14.121 EINECS No.: 247‑256‑1 299‑837‑4

FEMA No.:

3358

JECFA No.:

790

NAS No.:

3358

Description: 2-Methoxy-3(5 and 6)-isopropylpyrazine has an earthy, bell pepper, raw potato, galbanum aroma. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: n/a

Empirical Formula/MW:

C8H12N2O/152.20

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97% (sum of isomers)

Solubility

Boiling point

120–125°C (20 mmHg)

Specific gravity

1.492–1.499 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 1.010–1.022 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gelatins, puddings

Usual 0.05 0.05

Max. 0.05 0.05

Food Category Meat products

Usual 0.20

Max. 0.20

Synthesis: (a) From 2-hydroxy-3-propylpyrazine by ethylation with diazomethane; the 2-hydroxy-3-propylpyrazine is prepared by condensing norvaline amide hydrochloride with glyxoal (a + b + c). A mixture can be obtained by methoxylation of isopropylchloropyrazine. Aroma threshold values: Detection: 0.002 to 10 ppb. Taste threshold values: n/a Natural occurrence: Reported found in asparagus, cabbage, peas, carrot, cucumber, lettuce, onion, potato, bell pepper, tomato, ginger, white wine, coffee, peanut, beans, beetroot, parsnip root and dill herb.

4-METHOXY-2-METHYL-2-BUTANETHIOL Synonyms: 2-Butanethiol, 4-methoxy-2-methylCAS No.: CoE No.:

94087‑83‑9 n/a

FL. No.: 12.145 EINECS No.: 301‑977‑9

FEMA No.: JECFA No.:

Description: 4-Methoxy-2-methyl-2-butanethiol has a black-currant-like flavor.

3785 548

NAS No.:

n/a

N1-(2-METHOXY-4-METHYLBENZYL)-N2-(2-(5-METHYLPYRIDIN-2-YL)ETHYL)OXALAMIDE Consumption: Annual: 70.00 lb

1195

Individual: 0.00001667 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.004631 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H14OS/134.24

O C H3

HS

C H3

Specifications: (JECFA, 2000) Appearance Assay (min)

Colorless liquid 98%

Boiling point Solubility

59°C Soluble in alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Confection, frosting Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy

Usual 0.01 0.02 0.001 0.001 0.0001 0.02 0.01 0.0001 0.02 0.02

Max. 0.03 0.10 0.01 0.01 0.01 0.05 0.03 0.01 0.03 0.05

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Seasonings, flavorings Soft candy Sweet sauce

Usual 0.001 0.001 0.02 0.001 0.01 0.001 0.001 0.02 0.001

Max. 0.01 0.01 0.05 0.01 0.02 0.01 0.01 0.05 0.01

Synthesis: n/a Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported present in black currant berries, buds and virgin olive oil.

N1-(2-METHOXY-4-METHYLBENZYL)-N2-(2-(5-METHYLPYRIDIN-2-YL)ETHYL)OXALAMIDE Synonyms: Ethanediamide, N-[(2-methoxy-4-methylphenyl)methyl]-N′-[2-(5-methyl-2-pyridinyl)ethyl]-; N1-(2-methoxy4-methyl benzyl)-N2–2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide; N-[(2-Methoxy-4-methylphenyl]-N′-[2-(5-methyl-2pyridinyl)ethyl]ethanediamide CAS No.: CoE No.:

745047‑94‑3

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4234 1769

NAS No.:

n/a

Description: Off-white powder; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.474 mg

IOFI: n/a

N1-(2-METHOXY-4-METHYLBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE

1196 Empirical Formula/MW:

C H3 O

O N

C19H23N3O3/341.41

NH NH O C H3

H3C

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

132–133°C

Insoluble in water; sparingly soluble in ethanol; soluble in nonpolar organic solvents

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 1.00 1.00 2.00 2.00 1.00 2.00

Max. 2.00 3.00 4.00 4.00 3.00 4.00

Food Category Meat products Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00 5.00 5.00 2.00

Max. 3.00 3.00 3.00 10.00 10.00 4.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

N1-(2-METHOXY-4-METHYLBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE Synonyms: Ethanediamide, N-[(2-methoxy-4-methylphenyl)methyl]-N′-[2-(2-pyridinyl)ethyl]-; N1-(2-Methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide; N-((2-Methoxy-4-methyl phenyl)methyl)-N′-(2-(2-pyridinyl)ethyl) ethane diamide CAS No.: CoE No.:

745047‑97‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4231 1770

NAS No.:

n/a

Description: Off-white powder; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.474 mg

IOFI: Artificial

Empirical Formula/MW: C H3

N

C18H21N3O3/327.38 NH

NH

O

O

O

C H3

p-METHOXY-α-METHYL CINNAMALDEHYDE

1197

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

128–129°C

Insoluble in water; sparingly soluble in ethanol; soluble in nonpolar organic solvents

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 1.00 1.00 2.00 2.00 1.00 2.00

Max. 2.00 3.00 4.00 4.00 3.00 4.00

Food Category Meat products Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00 5.00 5.00 2.00

Max. 3.00 3.00 3.00 10.00 10.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-METHOXY-α-METHYL CINNAMALDEHYDE Synonyms: 3-(p-Methoxyphenyl)-2-methyl-2-propenal; p-Methoxy-alpha-methylcinnamaldehyde; 4ʹMethoxy-2-methylcinnamaldehyde; 3-(4-Methoxyphenyl)-2-methyl-2-propenal; alpha-Methyl-4-methoxycinnamaldehyde; alpha-Methyl p-methoxy cinnamic aldehyde; 2-Propenal, 3-(4-methoxyphenyl)-2-methylCAS No.: CoE No.:

65405‑67‑6 584

FL. No.: 05.051 EINECS No.: 265‑737‑4

FEMA No.: JECFA No.:

3182 689

NAS No.:

Consumption: Annual: 1.33 lb

3182

Individual: 0.00000112 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.296 mg

IOFI: Artificial

Empirical Formula/MW:

C11H12O2/176.21

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

5.0 Deep-yellow to orange liquid 95% 106–109 (0.1 mmHg)

Refractive index Solubility Specific gravity

1.625–1.632 (20°C) Insoluble in water and oils 0.989–0.996 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 2.00 8.00

Max. 4.00 16.00

Synthesis: By formylation of the corresponding olefin.

Food Category Nonalcoholic beverages Soft candy

Usual 0.88 7.25

Max. 1.75 14.50

2-METHOXY-4-METHYLPHENOL

1198 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHOXY-4-METHYLPHENOL Synonyms: 4-Hydroxy-3-methyl-1-methyl benzene; 4-Methylguaiacol; Creosol; p-Cresol, 2-methoxy-; Homoguaiacol; 4-Hydroxy3-methoxytoluene; 2-Methoxy-p-cresol; 2-Methoxy-4-cresol; 2-Methoxy-4-methylphenol; 3-Methoxy-4-hydroxytoluene; p-Methylguaiacol; 4-Methyl-2-methoxyphenol; Phenol, 2-methoxy-4-methyl-; Phenol, 3-methoxy-4-methylCAS No.: CoE No.:

93‑51‑6 175

FL. No.: 04.007 EINECS No.: 202‑252‑9

FEMA No.: JECFA No.:

2671 715

NAS No.:

2671

Description: 2-Methoxy-4-methylphenol has a characteristic aromatic odor (sweet, spicy, slightly vanilla-like) and a somewhat bitter taste (vanilla-like). Consumption: Annual: 48.33 lb

Individual: 0.00004096 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.845 mg

IOFI: Natural

Empirical Formula/MW:

C8H10O2/138.17

Specifications: (JECFA, 2000) Appearance

Colorless to yellowish liquid; solidifies when cold

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

220–222°C 5.5°C

Specific gravity

1.5353 (25°C) Slightly soluble in water; soluble in alcohol, ether, benzene, chloroform and acetic acid 1.089–1.096 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.03 0.07 1.00 6.50

Max. 11.16 0.10 1.53 18.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 11.50 2.02 3.75

Max. 35.00 5.40 9.63

Synthesis: By methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin. Aroma threshold values: Detection: 90 ppb. Aroma characteristics at 1.0%: smoky, sweet, phenolic, vanilla, spicy clove with a floral carnation nuance. Taste threshold values: Taste characteristics at 1.0 to 1.25 ppm: sweet phenolic, spice, vanilla, medicinal, clove-like, smoky, guaiacol-like with a woody, phenolic nuance. Natural occurrence: Occurs in beechwood tar; also identified in the essential oils of ylang-ylang, jasmine and anise seeds; it is one of the active constituents of creosote. Reported found in Gruyere cheese, smoked fish, cured pork, beer, rum, bourbon whiskey, malt and Scotch whiskey, sherry, white and red wine, cocoa, coffee, tea, mushrooms, mango, pear brandy, malt, wort, dried bonito, Bourbon vanilla, cuttlefish and green maté.

2 or 5 or 6-METHOXY-3-METHYLPYRAZINE (mixture of isomers)

1199

2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE Synonyms: 2-Methoxy-3-sec-butylpyrazine; 3-sec-Butyl-2-methoxypyrazine; 2-Methoxy-3-sec-butylpyrazine; 2-Methoxy-3-(1methylpropyl)pyrazine; Pyrazine, 2-methoxy-3- (1-methylpropyl)CAS No.: CoE No.:

24168‑70‑5 11330

FL. No.: 14.062 EINECS No.: 246‑050‑9

FEMA No.: JECFA No.:

3433 791

NAS No.:

3433

Description: 2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper. Consumption: Annual: < 1.00 lb

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.012 mg

IOFI: Nature Identical

Empirical Formula/MW: N

O C H3 C H3

C9H14N2O/166.22

N

C H3

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

50°C (1 mmHg)

Specific gravity

1.478–1.498 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 0.976–1.002 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.03 0.03 0.03

Max. 0.05 0.05 0.05 0.05

Food Category Nonalcoholic beverages Processed vegetables Reconstituted vegetables Soft candy

Usual 0.03 0.03 0.03 0.03

Max. 0.05 0.05 0.05 0.05

Synthesis: By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2. Aroma threshold values: Detection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and potato-like. Taste threshold values: Taste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy. Natural occurrence: Reported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white wine, beans, beetroot, parsnip root and pumpkin, sherry and krill.

2 or 5 or 6-METHOXY-3-METHYLPYRAZINE (mixture of isomers) Synonyms: (a) 2-Methoxy-3-methylpyrazine; (b) 2-Methoxy-5-methylpyrazine; (c) 2-Methoxy-6-methylpyrazine; Pyrazine, 2-methoxy-3(or 5)-methyl-

4-(p-METHOXYPHENYL)-2-BUTANONE

1200

CAS No.:

CoE No.:

68378‑13‑2 2847‑30‑5 (a) 2882‑22‑6 (b) 2882‑21‑5 (c) 2266

FL No.:

14.076 14.126 (a)

EINECS No.: 269‑881‑9 220‑651‑6 (a) 220‑738‑9 (b) 220‑737‑3 (c)

FEMA No.:

3183

NAS No.:

3183

JECFA No.:

788

EAFUS No.:

977044‑49‑7

N ote: (a) = 2-Methoxy-3-methylpyrazine, (b) = 2-Methoxy-5-methylpyrazine and (c) = 2-Methoxy-6-methylpyrazine

Description: 2 or 5 or 6-Methoxy-3-methylpyrazine has an aroma reminiscent of hazelnut, almond and peanut. The methyl methoxypyrazines are used as nut-like flavoring agents for foods and beverages. The 2-methoxy-3-methyl derivative is used as a coffee aromaenhancing agent. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.761 mg

IOFI: n/a

Empirical Formula/MW:

C6H8N2O/124.14

Specifications: (JEFCA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97% Sum of isomers

Solubility

Boiling point 80–85 (10 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 0.10 1.00 Baked goods 3.67 5.79 Frozen dairy 2.06 5.40 Gelatins, puddings 3.99 5.85 Synthesis: From 2-methylpyrazine by various routes.

Specific gravity

1.506–1.510 (20°C) Soluble in water, oils and organic solvents; miscible in ethanol at room temperature 1.060–1.090 (25°C)

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 26.55 0.50 0.42 3.62

Max. 26.55 2.00 0.62 5.75

Aroma threshold values: Detection: 3 to 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in sherry and krill.

4-(p-METHOXYPHENYL)-2-BUTANONE Synonyms: Anisyl acetone; “Rambinone methylether”; p-Methoxy phenylbutanone (common commercial name); “Raspberry ketone methylether”; 2-Butanone, 4-(p-methoxyphenyl)-; 2-Butanone, 4-(4-methoxyphenyl)-; 4-Methoxy-benzylacetone; p-Methoxyphenylbutanone; 4-(p-Methoxyphenyl)-2-butanone; 4-(4-Methoxyphenyl) butan-2-one; 1-(p-Methoxyphenyl)-3-butanone-; 1-(4-Methoxyphenyl)-3-butanone; 4-(p-Methoxyphenyl)-2-butanone; 4-(4-Methoxyphenyl)-2-butanone

1-(4-METHOXYPHENYL)-4-METHYL-1-PENTEN-3-ONE

CAS No.: CoE No.:

104‑20‑1 163

FL. No.: 07.029 EINECS No.: 203‑184‑2

1201

FEMA No.: JECFA No.:

2672 818

NAS No.:

2672

Description: 4-(p-Methoxyphenyl)-2-butanone has an intensely sweet, floral, fruity odor and cherry–raspberry flavor at low concentrations. Consumption: Annual: 2900.00 lb

Individual: 0.002457 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.656 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96% C11H14O2

Solubility

Boiling point

277°C (150–152°C (10 mmHg))

Specific gravity

1.515–1.525 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.041–1.050 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.04 4.79 12.27

Max. 26.19 11.44 23.56

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 32.32 6.54 18.68

Max. 95.76 14.08 37.23

Synthesis: By condensing acetone with anisaldehyde to yield anisylidene acetone and subsequent hydrogenation in the presence of Pd catalyst. Aroma threshold values: Aroma characteristics at 5.0%: sweet, fruity, woody, powdery, honey, vanilla, raspberry and ionone-like. Taste threshold values: Taste characteristics at 40 ppm: floral, woody, ionone, raspberry, fruity, spice and berry. Natural occurrence: Contained (approximately 53% level) in the odorous principle obtained by extraction and hydrolysis from aloe wood (Aquilaria algallocha Roxb.) and in anise.

1-(4-METHOXYPHENYL)-4-METHYL-1-PENTEN-3-ONE Synonyms: α,α-Dimethylanisylacetone; “Homo ethone”; p-Methoxystyryl isopropyl ketone; Isopropyl 4-methoxystyryl ketone; p-Methoxylstyryl isopropyl ketone; 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one; 1-Penten-3-one, 1-(4-methoxyphenyl)-4-methylCAS No.: CoE No.:

103‑13‑9 719

FL. No.: 07.049 EINECS No.: n/a

FEMA No.: JECFA No.:

3760 829

NAS No.:

7724

Description: 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one has a caramel, fruity odor with buttery top note and sweet taste with fruity note. Consumption: Annual: <1.00 lb

Individual: 0.0000026 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

1-(p-METHOXYPHENYL)-1-PENTEN-3-ONE

1202 Trade association guidelines: FEMA PADI: 1.372 mg

IOFI: Artificial

Empirical Formula/MW:

C13H16O2/204.27

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

201°C (10 mmHg)

Specific gravity

1.510–1.515 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.016–1.026 (25°C)

Reported uses (ppm): (FEMA, 1990) Food Category Baked goods

Usual 10.00

Max. 10.00

Synthesis: By condensing methyl isopropyl ketone with anisaldehyde in the presence of diluted alkali solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(p-METHOXYPHENYL)-1-PENTEN-3-ONE Synonyms: “Ethone”; p-Methoxystyryl ethyl ketone; α-Methyl anisylacetone; α-Methylanisylidene acetone; 1-(p-Methoxyphenyl)1-penten-3-one; 1-(4-Methoxyphenyl)-1-penten-3-one; 1-(4-Methoxyphenyl)pent-1-en-3-one; alpha-Methylanisalacetone; 1-Penten-3-one, 1-(m-(hydroxymethyl)phenyl)-; 1-Penten-3-one, 1-(p-methoxyphenyl)-; 1-Penten-3-one, 1-(4-methoxyphenyl)CAS No.: CoE No.:

104‑27‑8 164

FL. No.: 07.030 EINECS No.: 203‑190‑5

FEMA No.: JECFA No.:

2673 826

NAS No.:

2673

Description: 1-(p-Methoxyphenyl)-1-penten-3-one has an odor similar to butter. It has a sweet, fruity taste at low levels and slightly burning taste at higher levels. Consumption: Annual: 2200.00 lb

Individual: 0.001864 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.633 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O2/190.24 Specifications: (JECFA, 2008) Appearance

White to pale-yellow crystals

Melting point

Assay (min)

98% C12H14O2

Solubility

Boiling point

278°C; 74 (10 mmHg)

60°C Insoluble in water; soluble in organic solvents and oils; very soluble in ethanol

1-(p-METHOXYPHENYL)-2-PROPANONE

1203

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 1.02 0.36 0.27

Max. 0.10 1.88 0.41 0.31

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 1.05 33.22 25.50

Max. 2.06 74.19 51.00

Synthesis: By saturation at room temperature of a mixture of anisaldehyde and methyl ethyl ketone with HCl, or by treating α-methylα-(4-hydroxy)benzylidene acetone with methyl iodide in alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(p-METHOXYPHENYL)-2-PROPANONE Synonyms: Anisketone; Anisyl methyl ketone; p-Acetonylanisole; Anisalacetone; Anisic ketone; 4-Methoxybenzyl methyl ketone; p-Methoxybenzyl methyl ketone; 1-(p-Methoxyphenyl)-2-propanone; 1-(4-Methoxyphenyl)-2-propanone; 4-Methoxyphenylacetone; p-Methoxyphenylacetone; 2-Propanone, 1-(p-methoxyphenyl)-; 2-Propanone, 1-(4-methoxyphenyl)CAS No.: CoE No.:

122‑84‑9 11836

FL. No.: 07.087 EINECS No.: 204‑578‑7

FEMA No.: JECFA No.:

2674 813

NAS No.:

2674

Description: 1-(p-Methoxyphenyl)-2-propanone has an odor and taste similar to anise. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.478 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H12O2/164.20 Specifications: (JECFA, 2001) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

260°C

Specific gravity

1.520–1.530 (20°C) Insoluble in water; soluble in oils, organic solvents; miscible in ethanol at room temperature 1.067–1.073 (25°C)

Reported uses (ppm): Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 3.00 3.00

Max. 10.75 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.00

Max. 3.00 9.00

Synthesis: Obtained by boiling α- or β-anetholglycol with a 2% solution of sulfuric acid, or from 1-(p-methoxyphenyl)-propan-1,2-ol by treatment with diluted sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sweet spicy, with green anisic, minty nuances. Natural occurrence: Reported found in Chinese star anise and in Russian star anise; also reported found in sweet and common fennel, chervil (Anthriscus cerefolium) and Illicium verum and cherry.

2-METHOXY-4-PROPYLPHENOL

1204

2-METHOXY-4-PROPYLPHENOL Synonyms: Dihydroeugenol; Phenol, 2-methoxy-4-propyl-; 5-Propyl-o-hydroxyanisole; 4-Propyl-o-methoxyphenol; Cerulignol; Coerulignol; Guaiacylpropane; (4-Hydroxy-3-methoxyphenyl)propane; 1-(4-Hydroxy-3-methoxyphenyl)propane; 4-Hydroxy-3methoxypropylbenzene; 2-Methoxy-4-propylphenol; Phenol, 2-methoxy-4-propyl-; 4-Propylguaiacol; p-Propylguaiacol; p-nPropylguaiacol; 1-Propyl-3-methoxy-4-hydroxybenzene; 4-Propyl-2-methoxyphenol CAS No.: CoE No.:

2785‑87‑7 n/a

FL. No.: 04.049 EINECS No.: 220‑499‑0

FEMA No.: JECFA No.:

3598 717

NAS No.:

3598

Description: 2-Methoxy-4-propylphenol has a warm, spicy, sweet and slightly floral balsamic odor. Consumption: Annual: <1.00 lb

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.024 mg

IOFI: n/a

Empirical Formula/MW: C10H14O2/166.22

Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

250°C

Specific gravity

1.520–1.525 (20°C) Slightly soluble in water; soluble in fat; miscible in ethanol 1.034–1.040 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.015 0.10 0.01 0.007 0.01 0.50 0.025

Max. 0.15 1.00 0.10 0.07 0.10 1.00 0.25

Food Category Jams, jellies Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.01 0.005 0.20 1.00 0.01 0.50

Max. 0.10 1.50 0.50 1.00 0.10 1.00

Synthesis: By catalytic reduction of eugenol with a palladium- or platinum-black catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rum, smoked fish, cured pork, cognac, malt whiskey, fermented tea, mushroom, rhubarb, dried bonito, cuttlefish and maté.

METHOXYPYRAZINE Synonyms: 2-Methoxy-1,4-diazine; 2-Methoxypyrazine; Methoxypyrazine; Pyrazine, methoxy-; Pyrazine, 2-methoxyCAS No.: CoE No.:

3149‑28‑8 11347

FL. No.: 14.054 EINECS No.: 221‑579‑8

FEMA No.: JECFA No.:

3302 787

NAS No.:

3302

Description: Methoxypyrazine has a sweet, nutty, cocoa odor. Methoxypyrazine contributes a distinctive “green, capsicum (bell pepper), herbaceous and earthy” aroma that is quite characteristic of certain wines, such as sauvignon blanc and cabernet sauvignon. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

2-METHOXY-4-VINYLPHENOL

1205

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: n/a

Empirical Formula/MW: C5H6N2O/110.12 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to yellowish liquid 99% C5H6N2O 61°C (29 mmHg)

Refractive index Solubility Specific gravity

1.508–1.511 (25°C) Soluble in alcohol; insoluble in water 1.110–1.140 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: From 2-hydroxypyrazine by various routes. Aroma threshold values: 700 ppb in water Taste threshold values: n/a Natural occurrence: Present at ultra-trace levels in sauvignon blanc and cabernet sauvignon grapes and wine. Methoxypyrazine contributes a distinctive wine aroma, even at low parts per trillion levels. Also reported found in cooked beef, cocoa, malt and krill.

2-METHOXY-4-VINYLPHENOL Synonyms: 4-Hydroxy-3-methoxystyrene; p-Vinylguaiacol; 4-Ethenyl-2- methoxyphenol; 2-Methoxy-4-vinylphenol; Phenol, 4-ethenyl-2-methoxy-; Phenol, 2-methoxy-4-vinyl; p-Vinyl guaiacol; 4-Vinylguaiacol CAS No.: CoE No.:

7786‑61‑0 177

FL. No.: 04.009 EINECS No.: 232‑101‑2

FEMA No.: JECFA No.:

2675 725

NAS No.:

2675

Description: 2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma. Consumption: Annual: 71.67 lb

Individual: 0.00006073 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.392 mg Empirical Formula/MW:

C9H10O2/150.18

IOFI: Nature Identical

METHYL ACETATE

1206 Specifications: (JECFA, 2000) Appearance

Colorless to pale straw, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point 224°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.534–1.538 (20°C) Insoluble in water; soluble in oils; miscible with ethanol 1.090–1.096 (25°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 20.00 24.00 Meat products 3.00 6.50 Frozen dairy 4.01 6.05 Nonalcoholic beverages 1.51 2.05 Gelatins, puddings 4.01 6.05 Soft candy 8.01 9.05 Gravies 3.00 6.00 Synthesis: From vanillin by reacting with acetic anhydride and sodium acetate yielding 3-methoxy-4-hydroxycinnamic acid on subsequent hydrolysis; the latter, heated with quinoline in the presence of hydroquinone, is decarboxylated to 4-vinylguaiacol. Aroma threshold values: Detection; 0.75 to 3 ppb Taste threshold values: n/a Natural occurrence: Reported found among the steam-distillable phenols from the alcoholic fermentation of cereal grains, especially corn; probably formed from ferulic acid. Reported found in tobacco, beans, coffee, malt, apple, grapefruit juice, grapes, raspberry, strawberry, asparagus, kohlrabi, carrot, celery, tomato, rye bread, smoked fish, cured pork, beer, cognac, rum, cider, sherry, grape wines, coffee, tea, peanut, popcorn, soybean, passion fruit, beans, starfruit, sesame seed, mango, cauliflower, tamarind, fig, coriander seed, rice, quince, rhubarb, dill, lovage root, corn oil, sweet corn, malt, wort, Texas sage, okra, cuttlefish and Chinese quince.

METHYL ACETATE Synonyms: Acetic acid, methyl ester; Devoton; Ethyl ester of monoacetic acid; Methyl acetate; Methyl acetic ester; Methyl ethanoate; Tereton CAS No.: 79‑20‑9 FL. No.: 09.023 FEMA No.: 2676 CoE No.: 213 EINECS No.: 201‑185‑2 JECFA No.: 125 Description: Methyl acetate has a pleasant, fruity odor and slightly bitter flavor.

NAS No.:

2676

Consumption: Annual: 2216.67 lb

Individual: 0.001878 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.386 mg

IOFI: Natural

Empirical Formula/MW: C3H6O2/74.08 Specifications: (FCC, 1996) Acid value (max) 1.0 Appearance Colorless liquid Assay (min) 98% C3H6O2 Boiling point 57.5°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 1.00 24.17 10.33 16.67

Refractive index Solubility Specific gravity

Max. 10.00 31.32 10.33 22.46

1.358–1.363 (25°C) 1:1 in 95% alcohol 0.927–0.932 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.90 9.82 20.59

Max. 17.86 16.12 27.53

2-METHYLACETOPHENONE

1207

Synthesis: By boiling acetic acid and methanol in the presence of acid catalysts, or by heating methanol with an excess of carbon monoxide under pressure in the presence of a catalyst (phosphoric acid, cobalt salts). Aroma threshold values: Detection: 1.5 to 47 ppm Taste threshold values: Taste characteristics at 60 ppm: green, ethereal, fruity, fresh, rum and whiskey-like. Natural occurrence: Reported found in apple, banana, sweet and sour cherry, tangerine juice, black currants, guava, grapes, melon, peach, pear, pineapple, strawberry, cabbage, tomato, clove bud, peppermint oil, vinegar, bread, cheeses, butter, yogurt, beef, beer, cognac, rum, whiskies, cider, sherry, grape wines, cocoa, coffee, filbert, peanut, honey, soybean, olive, passion fruit, fruit brandies, fig, gin, kiwifruit, clary sage, arrack and nectarine.

2-METHYLACETOPHENONE Synonyms: 1-(2-Methylphenyl)ethanone; 1-(2-Tolyl)ethanone; 2-Acetyltoluene; 2-Methylphenyl methyl ketone; Methyl 2-methylphenyl ketone; Methyl o-tolyl ketone; o-Acetyltoluene; o-Methylacetophenone; Acetophenone, 2ʹ-methyl- (8CI); Ethanone, 1-(2-methylphenyl)- (9CI) CAS No.: CoE No.:

577‑16‑2 n/a

FL No.: EINECS No.

07.251 209‑408‑5

FEMA No.: JECFA No.:

4316 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; sweet, hawthorn, powdery, anisic, coumarinic, phenolic, burnt, nutty, honey aroma. Consumption: Odor and/or flavor used in acacia, butterscotch, black currant, grape, vanilla, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.255 mg

IOFI: n/a

Empirical Formula/MW:

C9H10O/134.18 O

C H3 C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 209–213°C 1.5318 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.026 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Confections, frosting Fats, oils Fish products Fruit ices

Usual 5.00 2.00 4.00 2.00 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

Max. 25.00 10.00 20.00 10.00 5.00 15.00

Food Category Meat products Milk products Nonalcoholic beverages Nut products Soups

Usual 1.00 3.00 2.00 2.00 2.00

Max. 5.00 5.00 10.00 10.00 10.00

1208

4ʹ-METHYLACETOPHENONE

4ʹ-METHYLACETOPHENONE Synonyms: p-Acetotoluene; p-Methylacetophenone; 1-Methyl-4-acetyl benzene; Methyl p-tolyl ketone; Acetophenone, 4ʹ-methyl-; 1-Acetyl-4-methylbenzene; p-Acetyltoluene; Ethanone, 1-(4-methylphenyl)-; Melilotal; 1-Methyl-4-acetylbenzene; Methyl p-tolyl ketone; 4-Methylacetophenone; 4ʹ-Methylacetophenone; 1-(4-Methylphenyl)ethanone CAS No.: CoE No.:

122‑00‑9 156

FL. No.: 07.022 EINECS No.: 204‑514‑8

FEMA No.: JECFA No.:

2677 807

NAS No.:

2677

Description: 4ʹ-Methylacetophenone has a fruity, floral odor resembling acetophenone and a sweet, strawberry-like flavor. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.991 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O/134.18 Specifications: (JEFCA, 2008) Appearance

Low melting colorless or opaque crystalline mass (tends to supercool)

Refractive index

Assay (min)

95% C9H10O

Solubility

Boiling point Melting point

226°C 22–24°C

Specific gravity

1.530–1.536 (20°C) 1:10 in 50% alcohol; soluble in most fixed oils, propylene glycol; insoluble in glycerin 0.999–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 5.39 5.16 2.04

Max. 0.10 10.21 28.91 4.91

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.92 0.73 1.02 4.92

Max. 4.03 1.89 2.94 9.74

Synthesis: By slow addition of acetyl chloride to a mixture of toluene and AlCl in an ice bath and under vacuum, maintaining the temperature at +5°C and then letting it increase to +20°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, creamy, fruity, cherry and heliotropine-like. Natural occurrence: Reported found in the essential oil distilled from the wood of Myrocarpus fastigiatus, Myrocarpus frondosus, Bois de Rose. Also reported found in sour cherry, orange and grapefruit peel oil, black currants, guava, peach, blackberry, celery, potato, tomato, mentha oils, pepper, parsley, smoked fish, cognac, parmesan cheese, cocoa, tea, soybean, cloudberry, mango, cauliflower, broccoli, rice bran, buckwheat, dried bonito, cherimoya, calabash nutmeg and mastic gum leaf oil, cooked cabbage, mandarin juice.

METHYL 1-ACETOXYCYCLOHEXYL KETONE Synonyms: 1-Acetoxy-acetylcyclohexane; 1-Acetylcyclohexyl acetate; Methyl 1-acetoxycyclohexyl ketone CAS No.: CoE No.:

52789‑73‑8 n/a

FL. No.: 09.293 EINECS No.: 258‑186‑6

FEMA No.: JECFA No.:

3701 442

Description: Methyl 1-acetoxycyclohexyl ketone has a sweet, fruity floral, honey odor.

NAS No.:

3701

1-METHYL-2-ACETYLPYRROLE

1209

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for evaluation (1998). Trade association guidelines: FEMA PADI: 0.039 mg

IOFI: Artificial

Empirical Formula/MW:

C10H16O3/184.23

Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

67°C

Specific gravity

1.460 (20°C) Slightly soluble in water; soluble in alcohols and oils 1.0400 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fruit juice

Usual 0.10 0.10 0.10 0.20 0.10 0.05

Max. 0.20 0.20 0.50 0.50 0.20 0.10

Food Category Fruit ices Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.05 0.10 0.20 0.05 0.10 0.20

Max. 0.10 0.20 0.50 0.10 0.20 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-METHYL-2-ACETYLPYRROLE Synonyms: Methyl 1-methylpyrrol-2-yl ketone; Ethanone, 1-(1-methyl-1H-pyrrol-2-yl)CAS No.: CoE No.:

932‑16‑1 11373

FL. No.: 14.046 EINECS No.: 213‑247‑6

Consumption: Annual: < 1.00 lb

FEMA No.: JECFA No.:

3184 1306

NAS No.:

3184

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.512 mg Empirical Formula/MW:

C7H9NO/123.15

IOFI: Nature Identical

2-METHYLALLYL BUTYRATE

1210 Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance Colorless to yellowish liquid Assay (min) 98% Boiling point 200–202°C Reported uses (ppm): (FEMA, 1994)

Refractive index Solubility Specific gravity

1.539–1.545 (20°C) Soluble in ethanol 1.037–1.043 (25°C)

Food Category Usual Max. Food Category Alcoholic beverages 2.00 4.00 Meat products Baked goods 6.25 12.25 Nonalcoholic beverages Frozen dairy 3.20 7.00 Soft candy Gelatins, puddings 1.75 3.25 Synthesis: From N-methyl pyrrole and Grignard reagent; by acetylation of 1-methyl-pyrrole.

Usual 3.75 1.40 5.60

Max. 8.50 3.40 11.80

Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a component in coffee aroma, asparagus, crispbread, cooked beef, black tea, okra and clam.

2-METHYLALLYL BUTYRATE Synonyms: Isopropenyl carbinyl-n-butyrate; Methanallyl butyrate; β-Methylallyl-n-butryate; 2-Methyl-2-propen-1-yl butyrate CAS No.: 7149‑29‑3 FL. No.: 09.177 FEMA No.: 2678 NAS No.: 2678 CoE No.: 572 EINECS No.: 230‑474‑6 JECFA No.: 1207 Description: 2-Methylallyl butyrate has a powerful, penetrating, fruity, ethereal odor. It has a sharp, acrid taste above 20 ppm, becoming sweet, pineapple-, apple- and plum-like. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 97% Boiling point 168°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.422–1.428 (20°C) Insoluble in water; soluble in alcohol and oils 0.873–0.883 (25°C)

Food Category Usual Max. Food Category Baked goods 1.00 1.00 Nonalcoholic beverages Frozen dairy 1.00 1.00 Soft candy Gelatins, puddings 1.00 1.00 Synthesis: By direct esterification of β-methylallyl alcohol with butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 1.00 1.00

Max. 1.00 1.00

o-METHYLANISOLE

1211

METHYL ANISATE Synonyms: Methyl p-methoxybenzoate; p-Anisic acid, methyl ester; Benzoic acid, 4-methoxy-, methyl ester; Benzoic acid, p-methoxy-, methyl ester; p-Methoxybenzoic acid methyl ester; 4-Methoxybenzoic acid methyl ester; Methyl anisate; Methyl p-anisate; Methyl 4-methoxybenzoate CAS No.: CoE No.:

121‑98‑2 248

FL. No.: 09.713 EINECS No.: 204‑513‑2

FEMA No.: JECFA No.:

2679 884

NAS No.:

2679

Description: Methyl anisate has an herbaceous, anise-like odor and a sweet taste similar to melon. Consumption: Annual: 0.83 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.352 mg

IOFI: Natural

Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 White crystals

Boiling point Melting point

Assay value (min)

97%

Solubility

254–244°C 48°C Very slightly soluble in water; soluble in alcohol and organic solvents, oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.44 2.67 4.00

Max. 11.33 4.46 5.22

Food Category Nonalcoholic beverages Soft candy

Usual 1.42 5.71

Max. 2.59 9.12

Synthesis: By esterification of anisic acid with methanol or from sodium anisate, dimethyl sulfate and small amounts of methanol. Aroma threshold values: Aroma characteristics at 10.0%: sweet, creamy, anisic vanillalike, slightly spicy, woody and powdery heliotropine-like. Taste threshold values: Taste characteristics at 10 ppm: spicy, sweet, anisic-like with a woody vanilla, licorice and methyl salicylate nuances and with a lingering sweet coumarin vanilla aftertaste. Natural occurrence: Reported found in the mushroom variety Trametes graveolens, feyoa fruit and peel (Feijoa sellowiana), white wine, cocoa, tea, guava, starfruit, Bourbon vanilla, Tahiti vanilla, mountain papaya, sapodilla fruit and Illicium verum.

o-METHYLANISOLE Synonyms: o-Cresyl methyl ether; 2-Methoxy toluene; o-Methoxy toluene; Methyl o-tolyl ether; Anisole, o-methyl-; Benzene, 1-methoxy-2-methyl-; o-Cresol methyl ether; 1-Methoxy-2-methylbenzene; o-Methoxytoluene; 2-Methoxytoluene; o-Methylanisole; 2-Methylanisole; Methyl o-cresyl ether; 2-Methylmethoxybenzene CAS No.: CoE No.:

578‑58‑5 187

FL. No.: 04.014 EINECS No.: 209‑426‑3

FEMA No.: JECFA No.:

2680 1242

NAS No.:

2680

Description: o-Methylanisole has a pungent, warm, floral odor with earthy, walnut undertones. It has a sweet, fruity, nut-like flavor at low levels. Consumption: Annual: 0.16 lb

Individual: 0.00000014 mg/kg/day

p-METHYLANISOLE

1212

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.564 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C H3C

O

C8H10O/122.17

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 172°C

Specific gravity

1.518–1.522 (15.3°C) Insoluble in water; soluble in alcohol and oils 0.983–0.986 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.40 2.00

Max. 10.38 3.68 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 6.00 1.34 4.89

Max. 6.00 3.02 6.94

Synthesis: By methylation of o-cresol using dimethylsulfate in caustic soda at 40°C. Aroma threshold values: Detection: 600 ppb. Aroma characteristics at 1.0%: naphthyl, camphoreous, phenolic and woody with a salicylate nuance. Taste threshold values: Taste characteristics at 5.0 ppm: camphoreous, earthy, woody and alicylate with minty, spicy nuances. Natural occurrence: Reported found in starfruit, mastic gum oil and rooibus tea (Aspalathus linearis).

p-METHYLANISOLE Synonyms: p-Cresyl methyl ether; p-Methoxy toluene; Methyl p-cresol; Methyl p-tolyl ether; Anisole, p-methyl-; Benzene, 1-methoxy-4-methyl-; p-Cresol methyl ether; para-Cresyl methyl ether; 1-Methoxy-4-methylbenzene; p-Methoxytoluene; paraMethoxytoluene; 4-Methoxytoluene; p-Methylanisole; para-Methylanisole; p-Methyl anisole; 4-Methylanisole; 4-Methyl anisole; Methyl-para-cresol; Methyl p-cresyl ether; 1-Methyl-4-methoxybenzene; 4-Methyl-1-methoxybenzene; Methyl 4-methylphenyl ether; 4-Methylphenol methyl ether; Toluene, 4-methoxy; p-Tolyl methyl ether CAS No.: CoE No.:

104‑93‑8 188

FL. No.: 04.015 EINECS No.: 203‑253‑7

FEMA No.: JECFA No.:

2681 1243

NAS No.:

2681

Description: p-Methylanisole has a pungent odor suggestive of ylang-ylang. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.750 mg

IOFI: Nature Identical

METHYL ANTHRANILATE

1213

Empirical Formula/MW:

C8H10O/122.17

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 99% Boiling point 174°C Reported uses (ppm): (FEMA, 1994) Food Category Usual Alcoholic beverages 1.00 Baked goods 7.02 Chewing gum 0.98 Condiments, relishes 5.00 Frozen dairy 2.64 Synthesis: By methylation of p-cresol.

1.510–1.513 (20°C) 1:3 in 80% alcohol; soluble in most fixed oils; insoluble in glycerin, propylene glycol 0.966–1.004 (25°C)

Specific gravity

Max. 3.00 11.80 0.98 10.00 4.85

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.40 1.80 5.00 1.64 5.13

Max. 4.03 2.04 10.00 3.85 7.47

Aroma threshold values: Detection: 200 ppb Taste threshold values: Taste characteristics at 20 ppm: naphthyl, phenolic, camphoraceous, cooling and woody. Natural occurrence: Reported found in the oils of ylang-ylang, cananga and flowers of Mimusops elengi L. Also reported found in tomato, blue and Camembert cheese, starfruit, buckwheat, rooibus tea (Aspalathus linearis) and tapereba (Spondias lutea).

METHYL ANTHRANILATE Synonyms: Methyl 2-aminobenzoate; Methyl o-aminobenzoate; o-Aminobenzoic acid, methyl ester; Anthranilic acid, methyl ester; Benzoic acid, 2-amino-, methyl ester; o-Carbomethoxyaniline; 2-(Methoxycarbonyl)aniline; Methyl anthranilate; Methylanthranilate; Neroli oil, artifical; Nevoli oil CAS No.: 134‑20‑3 FL. No.: 09.715 FEMA No.: 2682 NAS No.: CoE No.: 250 EINECS No.: 205‑132‑4 JECFA No.: 1534 Description: Methyl anthranilate has a characteristic orange-flower odor and slightly bitter, pungent taste. Consumption: Annual: 65,833.33 lb

2682

Individual: 0.05579 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 1.5 mg/kg bw (established 1979) (2005). Trade association guidelines: FEMA PADI: 11.426 mg

IOFI: Natural

Empirical Formula/MW: H3C O

C8H9NO2/151.16

O

NH 2

METHYLATED SILICA

1214 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid or crystals with bluish fluorescence

Solubility

Assay (min) Boiling point

98% C8H9O2 256°C

Specific gravity

1.581–1.585 (as supercooled liquid) Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 60% alcohol 1.161–1.169 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 0.20 38.00 200.00 40.00 40.00

Max. 2.00 38.00 1583.00 40.00 40.00

Food Category Gelatins, puddings Hard candy Jams & jellies Nonalcoholic beverages Soft candy

Usual 20.00 80.00 6.00 40.00 80.00

Max. 20.00 161.00 6.00 40.00 80.00

Synthesis: By heating anthranilic acid and methyl alcohol in the presence of sulfuric acid and subsequent distillation. Aroma threshold values: Detection: 3 ppb Taste threshold values: Taste characteristics at 25 ppm: sweet, fruity, concord grape, with a musty and berry nuance. Natural occurrence: Reported found in several essential oils: neroli, orange, bergamot, lemon, mandarin, jasmine, tuberose, gardenia, champaca, ylang-ylang and grape. Also reported found in the juice and oil of Vitis labrusca, peel oil of orange, bitter orange and tangerine, grapes, strawberry, grape wines, cocoa, starfruit, tea, strawberry, red wine, white wine, rice bran and babaco fruit (Carica pentagona Heilborn).

METHYLATED SILICA CAS No.: CoE No.:

n/a n/a

EEC No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3185 n/a

Consumption: Annual: <1.00 lb

NAS No.: EAFUS No.:

3185 977047‑20‑3

Individual: 0.0001078 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.817 mg

IOFI: n/a

Empirical Formula/MW: n/a Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum

Usual 11.00 100.00

Max. 11.00 100.00

Food Category Gelatins, puddings Soft candy

Usual 11.00 11.00

Max. 11.00 11.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL N-ACETYLANTHRANILATE Synonyms: Benzoic acid, 2-(acetylamino)-, methyl ester; Anthranilic acid, N-acetyl-, methyl ester; Methyl 2-(acetylamino) benzoate; Methyl 2-acetamidobenzoate; Methyl N-acetoanthranilate; o-(Methoxycarbonyl)acetanilide; o-Acetamidobenzoic acid methyl ester; N-Acetyl methyl anthranilate; Methyl N-acetyl-2-aminobenzoate

METHYL BENZOATE

CAS No.: CoE No.:

2719‑08‑6 n/a

1215

FL No.: 09.649 EINECS No.: 220‑318‑5

FEMA No.: JECFA No.:

4170 1550

NAS No.:

n/a

Description: White to light yellow crystals; fruity grape aroma. Consumption: Odor and/or flavor used in floral, fruit, jasmin, orange blossom fleur d’oranger, strawberry, star fruit, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: n/a

Empirical Formula/MW:

O

C10H11O3N/193.2 O

NH O

C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

98–101°C

Slightly soluble in water; soluble in ethanol

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Low strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Reported found in champaca concrete (0.1%) and jasmine absolute concrete, Egypt (0.69%).

METHYL BENZOATE Synonyms: Benzoic acid, methyl ester; Clorius; Methyl benzenecarboxylate; Methylbenzoate; Methyl benzoate; Niobe oil; Oil of Niobe; Oxidate LE CAS No.: CoE No.:

93‑58‑3 260

FL. No.: 09.725 EINECS No.: 202‑259‑7

FEMA No.: JECFA No.:

2683 851

NAS No.:

2683

Description: Methyl benzoate has a fruity odor, similar to cananga. Consumption: Annual: 1300.00 lb

Individual: 0.001101 mg/kg/day

2-METHYL-4,5-BENZOXAZOLE

1216

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.911 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O2/136.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay (min)

98% C8H8O2

Solubility

Boiling point

198°C

Specific gravity

Passes test 1.513–1.520 (20°C) Miscible in alcohol at room temperature; soluble in organic solvents and oils; insoluble in water and glycerol 1.082–1.089 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 10.72 45.63 3.51

Max. 3.00 17.10 45.63 6.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.58 12.59 2.06 5.88

Max. 4.32 19.49 3.81 9.67

Synthesis: By heating benzoic acid and dimethyl sulfate to high temperature, or by exchange between ethyl benzoate and methanol in KOH solution. Aroma threshold values: Detection: 110 ppb Taste threshold values: Taste characteristics at 30 ppm: phenolic and cherry pit with a camphoraceous nuance. Natural occurrence: Reported in the oils of tuberose (flowers), ylang-ylang, clove Polianthes tuberosa L. (flowers) and Narcissus jonquilla L. (flowers). Also reported found in banana, sweet and sour cherry, guava, orange juice, grapes, berries, papaya, peach, pineapple, peas, cassia leaf, clove bud, mustard, pepper, vinegar, Gruyere cheese, butter, yogurt, hop oil, cognac, coffee, tea, honey, olive, prune, mushroom, starfruit, mango, tamarind, rice, prickly pear, dill herb, soursop, cashew apple, basil, dried bonito, cherimoya, kiwifruit, myrtle berry, mountain papaya, Bourbon vanilla, Cape gooseberry, sapodilla, naranjilla, hog plum, pimento berry, German chamomile oil, bilberry, cranberry, black currant, tuberose and clove.

2-METHYL-4,5-BENZOXAZOLE Synonyms: 2-Methyl-1,3-benzoxazole; 2-Methylbenzoxazole; 2-Methyl-4,5-benzo-oxazole; 2-Methylbenzoxazol; Benzoxazole, 2-methyl-; Methyl benzoxole; Tabaxol CAS No.: CoE No.:

95‑21‑6 n/a

FL No.: EINECS No.

13.154 202‑399‑9

FEMA No.: JECFA No.:

4398 1557

NAS No.:

n/a

Description: Yellowish liquid; burnt roast aroma. Consumption: Odor and/or flavor used in floral and tobacco. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

S-METHYL BENZOTHIOATE

1217

Empirical Formula/MW: O

C8H7ON/133.15

C H3 N

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 199°C 1.544–1.550 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.109–1.115 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, tobacco type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

S-METHYL BENZOTHIOATE Synonyms: Methanethiol, benzoate; S-Methyl thiobenzoate CAS No.: CoE No.:

5925‑68‑8 11505

FL. No.: 12.150 EINECS No.: 227‑656‑2

FEMA No.: JECFA No.:

3857 504

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: H3C

C8H8OS/152.22

S

O

METHYLBENZYL ACETATE (mixed o-, m-, p-)

1218 Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless to pale-yellow liquid 95%

Solubility Specific gravity

Soluble in alcohol and oil 0.817–0.847

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLBENZYL ACETATE (mixed o-, m-, p-) Synonyms: Tolyl acetate; Benzenemethanol, methyl-, acetate CAS No.: CoE No.:

29759‑11‑3 n/a

EEC No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3702 863

NAS No.:

Consumption: Annual: 1.67 lb

3702

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.031 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

O

C H3

C10H12O2/164.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

98% (sum of o-, m-, p-isomers)

Specific gravity

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.30

Synthesis: By acetylation of the alcohol. Aroma threshold values: n/a

Max. 1.00

1.5000–1.5010 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.030–1.035 at (25°/25°C)

α-METHYLBENZYL ACETATE

1219

Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-METHYLBENZYL ACETATE Synonyms: Gardenol; Methyl phenylcarbinyl acetate; Styralyl acetate; Styrolene acetate; Benzenemethanol, alpha-methyl-, acetate; Benzyl alcohol, alpha-methyl-, acetate; alpha-Methylbenzenemethanol acetate; alpha-Methylbenzyl acetate; Methylphenylcarbinol acetate; Methylphenylcarbinyl acetate; Methyl phenyl carbinyl acetate; alpha-Phenylethyl acetate; secPhenylethyl acetate; 1-Phenylethyl acetate; Phenylmethylcarbinyl acetate; Styrallyl acetate; Styrolyl acetate CAS No.: CoE No.:

93‑92‑5 573

FL. No.: 09.178 EINECS No.: 202‑288‑5

FEMA No.: JECFA No.:

2684 801

NAS No.:

2684

Description: α-Methylbenzyl acetate has an intensive green odor suggestive of gardenia and a bitter, acrid taste, interesting on dilution. Consumption: Annual: 1500.00 lb

Individual: 0.001271 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.217 mg

IOFI: Nature Identical

Empirical Formula/MW: O O C H3

H3C

C10H12O2/164.20

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C10H12O2 214°C

Specific gravity

1.492–1.504 (20°C) Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin; 1:2 and more in 70% alcohol 1.020–1.035 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 6.63 97.20 2.13

Max. 5.00 16.26 97.20 11.32

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.03 1.91 1.29 4.23

Max. 11.11 7.83 3.07 9.44

Synthesis: By acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 12.0 ppm: fruity, berry, green, seedy and slightly nutty. Natural occurrence: Reported found in gardenia flower oil and avocado.

α-METHYLBENZYL ALCOHOL

1220

α-METHYLBENZYL ALCOHOL Synonyms: α-Phenylethyl alcohol; Phenyl methyl carbinol; Styralyl alcohol; Styrolyl alcohol; Benzenemethanol, alpha-methyl-; Benzyl alcohol, alpha-methyl-; Ethanol, 1-phenyl-; (1-Hydroxyethyl)benzene; Methanol, methylphenyl; alpha-Methylbenzene methanol; alpha-Methylbenzyl alcohol; Methylphenyl carbinol; sec-Phenethyl alcohol; 1-Phenethyl alcohol; alpha-Phenylethanol; 1-Phenylethanol; 1-Phenyl ethanol; 1-Phenylethyl alcohol; 1-Phenyl-1-hydroxyethane; Phenylmethylcarbinol CAS No.: CoE No.:

98‑85‑1 2030

FL. No.: 02.064 EINECS No.: 202‑707‑1

FEMA No.: JECFA No.:

2685 799

NAS No.:

2685

Description: α-Methylbenzyl alcohol has a mild hyacinth–gardenia odor. Consumption: Annual: 38.33 lb

Individual: 0.00003248 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–0.1 mg/kg bw (1993). No safety concern at current levels of intake when used as a flavoring ingredient. The 1993 ADI of 0–0.1 mg/kg bw was maintained at the fifty-seventh meeting (2001). Trade association guidelines: FEMA PADI: 1.767 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10O/122.17 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid or white solid

Refractive index

Assay (min)

99% C8H10O

Solubility

Boiling point Melting point

204°C 19–20°C

Specific gravity

1.524–1.529 (20°C) Miscible in ethanol at room temperature; insoluble in water; soluble in organic solvents and oils 1.009–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 8.96 1.22 5.73

Max. 14.80 1.49 9.56

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.94 2.36 7.74

Max. 9.79 5.31 12.11

Synthesis: By oxidation of ethylbenzene or by reduction of acetophenone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: chemical, medicinal, with a balsamic vanilla woody nuance. Natural occurrence: Two optically active isomers exist; the commercial product is the racemic form. Reported found in cranberry, grapes, chive, Scotch spearmint oil, cheeses, cognac, rum, white wine, cocoa, black tea, filbert, cloudberry, beans, mushroom and endive.

α-METHYLBENZYL BUTYRATE Synonyms: Methyl phenylcarbinyl-n-butyrate; Styralyl butyrate; alpha-Methylbenzyl butyrate; 1-Phenylethyl butyrate CAS No.: CoE No.:

3460‑44‑4 2083

FL. No.: 09.231 EINECS No.: 222‑409‑5

FEMA No.: JECFA No.:

2686 803

NAS No.:

2686

Description: α-Methylbenzyl butyrate has a fruital–floral, jasmine-like odor and an apricot/apple-like flavor notes. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

METHYL BENZYL DISULFIDE

1221

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.082 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Acid value (max)

1.0

Solubility

Assay (min) Boiling pint

98% 3–84 (3 mmHg)

Specific gravity

1.484–1.490 (20°C) Insoluble in water; soluble in organic solvetns and oils; miscible in ethanol at room temperature 0.977–0.997 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.37 3.28

Max. 5.00 9.07 5.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.28 1.47 4.98

Max. 4.51 3.70 7.56

Synthesis: From methylphenylcarbinol and n-butyric acid by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL BENZYL DISULFIDE Synonyms: Benzyldithiomethane; Benzyl methyl disulphide; Disulfide, benzyl methyl; Disulfide, methyl phenylmethyl; Disulfide, phenylmethyl methyl; Methyl phenylmethyl dislfide; Methyl benzyl disulfide; Methyl phenylmethyl disulfide CAS No.: CoE No.:

699‑10‑5 11508

FL. No.: 12.068 EINECS No.: 211‑826‑8

FEMA No.: JECFA No.:

3504 577

Consumption: Annual: 1.67 lb

NAS No.:

3504

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.077 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10S/170.30 Specifications: (JECFA, 1999) Assay (min) Boiling point Melting point

99% 82–86°C (0.8 mmHg) 61–62°C

Solubility Specific gravity

Insoluble in water 0.84 (25°C)

α-METHYLBENZYL FORMATE

1222 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.30 0.30

Max. 0.30 0.30

Food Category Meat products Soups

Usual 0.30 0.30

Max. 0.30 0.30

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% ETOH: sulfureous cabbage-like, vegetative with a green metallic nuance. Taste threshold values: Taste characteristics at 5 ppm: sulfureous, vegetative, metallic, green, with an onion nuance. Natural occurrence: Reported found in cocoa powder, roasted cocoa and roasted peanut.

α-METHYLBENZYL FORMATE Synonyms: Methyl phenylcarbinyl formate; “Styralyl formate”; Benzenemethanol, alpha-methyl-, 1-formate; Benzyl alcohol, alpha-methyl-, formate; alpha-Methylbenzenemethanol formate; alpha-Methylbenzyl formate; 1-Phenylethyl formate; Styralyl formate CAS No.: CoE No.:

7775‑38‑4 574

FL. No.: 09.179 EINECS No.: 231‑893‑7

FEMA No.: JECFA No.:

2688 800

NAS No.:

2688

Description: α-Methylbenzyl formate has a woody odor of mimosa and gardenia. The taste of α-methylbenzyl formate is dry and fruity. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.075 mg

IOFI: Artificial

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

3.0 Colorless liquid 98% (total formate ester)

Refractive index Solubility Specific gravity

1.502–1.508 (20°C) Insoluble in water; soluble in alcohol 1.042–1.050 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 16.50 8.00

Max. 5.00 21.00 12.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 3.50 11.50

Max. 10.00 6.50 16.50

Synthesis: By esterification of methylphenylcarbinol with formic acid in the presence of acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-METHYLBENZYL ISOBUTYRATE Synonyms: Methyl phenylcarbinyl isobutryate; Styralyl isobutryate; alpha-Methylbenzyl isobutyrate; 1-Phenylethyl isobutyrate; 1-Phenylethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 1-phenylethyl ester

α-METHYLBENZYL PROPIONATE CAS No.: CoE No.:

7775‑39‑5 2088

1223

FL. No.: 09.486 EINECS No.: 231‑894‑2

FEMA No.: JECFA No.:

2687 804

NAS No.:

2687

Description: α-Methylbenzyl isobutyrate has a jasmine-like, floral odor. Consumption: Annual: 81.67 lb

Individual: 0.0000692 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.694 mg

IOFI: Natural

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JEFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min)

98%

Specific gravity

1.480–1.486 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol 0.977–0.983 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.41 2.16

Max. 5.00 9.34 7.59

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.59 0.85 2.97

Max. 6.83 2.89 6.82

Synthesis: By esterification (under azeotropic conditions) of methylphenylcarbinol with isobutryic acid. Aroma threshold values: Aroma characteristics at 1.0%: heavy oily, green floral rosy with a powdery note and with tropical mangolike nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, rosy with a ripe, fruity fleshy finish and a lingering aftertaste. Natural occurrence: Reported found in apple, beer, cocoa, grape, grape brandy, passion fruit, rum, sake, strawberry, whiskey and wine.

α-METHYLBENZYL PROPIONATE Synonyms: Methyl phenylcarbinyl propionate; Styralyl propionate; Benzenemethanol, alpha-methyl-, propanoate; Benzyl alcohol, alpha-methyl-, propionate; alpha-Methylbenzenemethanol propanoate; alpha-Methylbenzyl propanoate; alpha-Methylbenzyl alcohol, propionate; alpha-Methylbenzyl propionate; Methylphenylcarbinyl propionate; 1-Phenylethyl propionate; Phenylmethylcarbinyl propionate; Propionic acid, alpha-methylbenzyl ester; Styrallyl propionate CAS No.: CoE No.:

120‑45‑6 425

FL. No.: 09.144 EINECS No.: 204‑397‑3

FEMA No.: JECFA No.:

2689 802

NAS No.:

2689

Description: α-Methylbenzyl propionate has a floral, sweet, green odor typical of gardenia and jasmine. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.125 mg

IOFI: Nature Identical

2-METHYL-1-BUTANETHIOL

1224 Empirical Formula/MW: C11H14O2/178.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 91–92 (5 mmHg)

Specific gravity

1.487–1.494 Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.002–1.009

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 23.46 7.62

Max. 5.00 27.82 12.64

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.94 4.30 15.54

Max. 10.94 6.32 19.24

Synthesis: By direct esterification of methylphenylcarbinol with propionic acid under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: citrus and green with tropical fruity nuances. Natural occurrence: Reported found in mint, beer, passionfruit.

2-METHYL-1-BUTANETHIOL Synonyms: Amyl mercaptan; 2-Methylbutyl mercaptan; Thioamyl alcohol; 1-Butanethiol, 2-methyl-; 2-Methyl-1-butanethiol; 2-Methylbutane-1-thiol CAS No.: CoE No.:

1878‑18‑8 11509

FL. No.: 12.048 EINECS No.: 217‑515‑3

FEMA No.: JECFA No.:

3303 515

NAS No.:

3303

Description: 2-Methyl-1-butanethiol has a disagreeable odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.329 mg

IOFI: Nature Identical

Empirical Formula/MW: SH

C5H12S/104.22

H3C C H3

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 99% 116–118°C

Refractive index Specific gravity

1.439–1.449 (20°C) 0.842–0.847 (25°C)

3-METHYLBUTANETHIOL

1225

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Confection, frosting Fats, oils

Usual 0.80 0.80 0.80 0.012

Max. 0.80 0.80 0.80 0.04

Food Category Meat products Milk products Nonalcoholic beverages Soups

Usual 0.80 0.80 0.80 0.80

Max. 0.80 0.80 0.80 0.80

Synthesis: From 2-methyl-1-butyl isothiourea picrate by conversion to bis [(s)-2-methylbutyl] disulfide, followed by reduction to the corresponding thiol, using sodium metal in liquid ammonia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in the petroleum fraction boiling between 111 and 150°C; also in cooked beef.

3-METHYLBUTANETHIOL Synonyms: 1-Butanethiol, 3-methyl; Isoamyl mercaptan CAS No.: CoE No.:

541‑31‑1 n/a

FL. No.: 12.171 EINECS No.: 208‑774‑3

FEMA No.: JECFA No.:

3858 513

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.045731 mg

IOFI: n/a

Empirical Formula/MW: C H3

C5H12S/104.22 H3C

SH

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 97% 118–129.5°C

Solubility Specific gravity

Soluble in alcohol and oil 0.831–0.838 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: Detection: 0.002 ppb Taste threshold values: n/a Natural occurrence: Reported present in beer.

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 0.20 0.10 0.10 0.10

Max. 5.00 2.00 5.00 5.00 5.00

3-METHYL-1-BUTANETHIOL

1226

3-METHYL-1-BUTANETHIOL Synonyms: Isopentyl mercaptan; Isoamyl mercaptan; Isopentanethiol; Isoamyl thioalcohol; Isoamyl sulfhydrate; 2-Butanethiol, 3-methyl-; 3-Methyl-2-butanethiol; 3-Methylbutane-2-thiol CAS No.: CoE No.:

2084‑18‑6 11510

FL. No.: 12.049 EINECS No.: 218‑223‑9

FEMA No.: JECFA No.:

3304 517

NAS No.:

3304

Description: 3-Methyl-1-butanethiol has a repulsive, characteristic mercaptan-like odor. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.500 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H12S/104.22 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

117–118°C

Specific gravity

1.442–1.452 (20°C) Insoluble in water; miscible with alcohol and ether 0.8350 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Meat products Milk products

Usual 1.20 1.20 1.20 1.20

Max. 1.20 1.20 1.20 1.20

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.20 1.20 1.20

Max. 1.20 1.20 1.20

Synthesis: From isoamyl chloride and potassium sulfhydrate; also, the corresponding sodium salt can be prepared from diisopentyldisulfide and sodium metal in liquid ammonia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef.

3-METHYL-2-BUTANOL Synonyms: 2-Butanol, 3-methyl; Methyl isopropyl carbinol; 2-Butanol, 3-methyl-; sec-Isoamyl alcohol; 3-Methyl-2-butanol; 3-Methylbutan-2-ol; Methylisopropylcarbinol CAS No.: CoE No.:

598‑75‑4 n/a

FL. No.: 02.111 EINECS No.: 209‑950‑2

FEMA No.: JECFA No.:

3703 300

NAS No.:

3703

Description: 3-Methyl-2-butanol has a fruity, fresh odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Information needed for safety evaluation (2001). Trade association guidelines: FEMA PADI: 0.640 mg

IOFI: n/a

2-METHYL-3-BUTENAL

1227

Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 2000) Assay (min) 98% Boiling point 112°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Refractive index Specific gravity Usual 1.00 4.00 1.00

Max. 5.00 20.00 5.00

1.406–1.412 (20°C) 0.815–0.821 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages

Usual 2.00 2.00 0.20

Max. 10.00 10.00 1.00

Aroma threshold values: Detection: 410 to 820 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cider, grape, honey, wine, temple orange juice, Swiss and Gruyere cheese, cocoa, soybean, rose apple, plum, beans, soursop, elderberry juice and strawberry.

2-METHYL-3-BUTENAL Synonyms: 2-Methyl crotonaldehyde; Tiglic aldehyde; 2,3-Dimethylacrolein; 2-Butenal, 2-methyl-, (E)-; Crotonaldehyde, 2-methyl-, (E)-; 2-Methyl-2-butenal; trans-2-Methyl-2-butenal; E-2-Methyl-2-butenal; (E)-2-Methyl-2-butenal; (E)-2-Methylbut2-enal; Tiglaldehyde; trans-Tiglaldehyde; Tiglic acid aldehyde CAS No.: 497‑03‑0 FL. No.: 05.095 FEMA No.: 3407 CoE No.: 2281 EINECS No.: 207‑833‑0 JECFA No.: 1201 Description: 2-Methyl-2-butenal has a penetrating, powerful, green, ethereal odor.

NAS No.:

Consumption: Annual: 3.33 lb

3407

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.487 mg

IOFA: Nature Identical

Empirical Formula/MW: C H3

C5H8O/84.12

H3C

O

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

99% 118°C; 116.5–117.5°C (738 mmHg); Boiling point 63–65°C (119 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00

Specific gravity

1.445–1.450 (20°C) Slightly soluble in water; soluble with alcohol and ether and oils 0.868–0.973 (20°C)

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 2.50 5.00 5.00

Max. 2.50 5.00 5.00

3-METHYL-2-BUTENAL

1228 Synthesis: By condensation of acetaldehyde and propionaldehyde. Aroma threshold values: Detection: 500 ppb Taste threshold values: Taste characteristics at 50 ppm: fresh, fruity, green, pulpy and almond nutty.

Natural occurrence: Reported found in geranium oil, onion, garlic, mint, cooked chicken, coffee, roasted filberts, roasted peanuts, potato, Scotch peppermint oil, cheeses, milk, boiled egg, roast beef, beer, cognac, tea, soybean, Arctic bramble, passion fruit, rose apple, quince, malt, wort, krill, mountain papaya, shrimp, Chinese quince and Roman chamomile oil.

3-METHYL-2-BUTENAL Synonyms: 2-Butenal, 3-methyl-; 3-Methylcrotonaldehyde; Prenal; Senecialdehyde; 2-Butenal, 3-methyl-; Crotonaldehyde, 3-methyl-; beta,beta-Dimethylacrolein; 3,3-Dimethylacrolein; 3-Methyl-2-butenal; beta-Methylcrotonaldehyde; Senecioaldehyde CAS No.: CoE No.:

107‑86‑8 10354

FL. No.: 05.124 EINECS No.: 203‑527‑6

FEMA No.: JECFA No.:

3646 1202

NAS No.:

3646

Description: 3-Methyl-2-butenal has an almond odor. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.315 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O/84.12 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay Boiling point

3.0 Colorless liquid 100% 133–135°C

Refractive index Solubility Specific gravity

1.458–1.464 (20°C) Slightly soluble in water; soluble in fat 0.870–0.875 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.50 10.00 1.25 0.75 0.75

Max. 7.50 50.00 7.25 3.75 3.75

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 2.50 1.00 0.50 1.25

Max. 5.00 12.50 5.00 2.50 7.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: sweet, fruity and green with a nutty and cherry background. Natural occurrence: Reported found in blackberry, grape brandy, cocoa, currants, hop oil, baked potato, tea, passion fruit, raspberry and white bread.

trans-2-METHYL-2-BUTENOIC ACID Synonyms: trans-2-Methyl-crotonic acid; 2-Butenoic acid, 2-methyl-, (2E)-; Cevadic acid; Crotonic acid, 2-methyl-, (E)-; transalpha,beta-Dimethylacrylic acid; trans-2,3-Dimethylacrylic acid; (E)-2,3-Dimethylacrylic acid; trans-2-Methyl-2-butenoic acid; (E)-2-Methyl-2-butenoic acid; (E)-2-Methylbut-2-enoic acid; trans-2-Methylcrotonic acid; (E)-2-Methylcrotonic acid; Tiglic acid; Tiglinic acid

2-METHYLBUT-2-EN-1-OL

CAS No.: CoE No.:

80‑59‑1 10168

1229

FL. No.: 08.064 EINECS No.: 201‑295‑0

FEMA No.: JECFA No.:

3599 1205

NAS No.:

3599

Description: trans-2-Methyl-2-butenoic acid has a sweet, warm, spicy odor. Consumption: Annual: < 1.00 lb

Individual: 0.0000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 4.209 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 2008) Appearance

White crystalline solid

Melting point

Assay (min)

99.9%

Solubility

61–67°C Slightly soluble in water; insoluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Fruit ices

Usual 15.00 10.00 10.00

Max. 15.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soups

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: Synthesized from 2-hydroxy-2-methylbutyronitrile. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: sweet, brown, fruity, with ripe and jamy nuances. Natural occurrence: Reported found in celery leaves and stalk, cocoa, mango, dried bonito and Roman chamomile oil.

2-METHYLBUT-2-EN-1-OL Synonyms: 2-Methyl-2-buten-1-ol; 2-Buten-1-ol, 2-methyl-; 2-Methyl-2-butenol; Tiglyl alcohol CAS No.: CoE No.:

4675‑87‑0 10258

FL No.: 02.174 EINECS No.: 225‑127‑0

FEMA No.: JECFA No.:

4178 1617

NAS No.:

n/a

Description: Colorless liquid; green oily aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C5H10O/86.13

OH

H3C C H3

3-METHYL-2-BUTEN-1-OL

1230 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 136–138°C 1.439–1.445 (20°C)

Solubility Specific gravity

Slightly soluble; soluble in ethanol 0.863–0.869 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in narcissus absolute (0.09%).

3-METHYL-2-BUTEN-1-OL Synonyms: 2-Buten-1-ol, 3-methyl-; 2-Buten-1-ol, 3-methyl-; Dimethylallyl alcohol; gamma,gamma-Dimethylallyl alcohol; 3,3-Dimethylallyl alcohol; 3-Methyl-2-butenol; 3-Methyl-2-buten-1-ol; 3-Methylbut-2-en-1-ol; 3-Methyl-2-butenyl alcohol; Prenol; Prenyl alcohol CAS No.: CoE No.:

556‑82‑1 11795

FL. No.: 02.109 EINECS No.: 209‑141‑4

FEMA No.: JECFA No.:

3647 1200

NAS No.:

3647

Description: 3-Methyl-2-buten-1-ol has a phenolic, metallic odor bearing a resemblance to iron gallate ink. Consumption: Annual: 0.83 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.118 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O/86.13 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Liquid 99% 140°C

Refractive index Solubility Specific gravity

1.438–1.448 (20°C) Insoluble in water; soluble in fats 0.844–0.852 (25°C)

2-METHYLBUTYL ACETATE

1231

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 0.60 4.00 0.40 0.30 0.40

Max. 3.00 20.00 2.00 1.50 2.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.40 0.20 0.50

Max. 5.00 2.00 1.00 2.50

Synthesis: From isoprene by hydration via prenyl acetate or by rearrangement of 3-methyl-1-buten-3-ol. Aroma threshold values: Detection: 140 ppb to 7.75 ppm Taste threshold values: Taste characteristics at 30 ppm: green, fruity. Natural occurrence: Reported found in Arctic bramble, citrus fruits, cloudberry, coffee, grape, hop oil, passion fruit, prickly pear, raspberry, tomato, white bread, citrus fruit juices and peel oils, currant, guava, pineapple, raspberry, mozarella cheese, cooked beef and pork, beer, avocado, passion fruit, rose apple, beans, mango, globe artichoke, elderberry, Bourbon vanilla and wild berries.

2-METHYLBUTYL ACETATE Synonyms: 1-Butanol, 2-methyl-, 1-acetate; 2-Methyl-1-butanol acetate; 2-Methylbutyl acetate; B2-Methyl-1-butyl acetate CAS No.: CoE No.:

624‑41‑9 10762

FL. No.: 09.286 EINECS No.: 210‑843‑8

FEMA No.: JECFA No.:

3644 138

NAS No.:

3644

Description: 2-Methylbutyl acetate has an apple peel and banana odor. Consumption: Annual: 6916.67 lb

Individual: 0.005861 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 11.819 mg

IOFI: Natural

Empirical Formula/MW: C7H14O2/130.19 Specifications: (FCC, 1997) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale-yellow liquid 97% C7H14O2

Refractive index Specific gravity

1.399–1.407 (25°C) 0.872–0.877 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 60.00 400.00 40.00 30.00 40.00

Max. 180.00 1200.00 120.00 90.00 120.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 100.00 40.00 20.00 50.00

Max. 300.00 120.00 60.00 150.00

Synthesis: n/a Aroma threshold values: Detection: 5 to 11 ppb Taste threshold values: Taste characteristics at 20 ppm: fruity, sweet, banana, juicy fruit and tutti-frutti note. Natural occurrence: Reported found in apple, apple juice, pear, Scotch whiskey, white wine, Bantu beer, beer, cider, cocoa, fig, grape, melon, pineapple, plum, baked potato, rum, sherry, strawberry, wine, apricot, vinegar, sweet cherry, pimento berry, olive, rye bread, cognac, malt whiskey, rum, nectarines, mountain papaya and mango.

2-METHYLBUTYLAMINE

1232

2-METHYLBUTYLAMINE Synonyms: Butylamine, 2-methyl-; (+/-)-2-Methylbutylamine; β-Methylbutylamine; 1-Amino-2-methylbutane; 2-Ethylpropylamine; 2-Methyl-1-butanamine; 2-Methyl-1-butylamine; 2-Methylbutanamine; 2-Methylbutylamine; dl-2-Methylbutylamine CAS No.: CoE No.:

96‑15‑1 10484

FL No.: 11.020 EINECS No.: 202‑483‑5

FEMA No.: JECFA No.:

4241 1586

NAS No.:

n/a

Description: Colorless to yellowish liquid; fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: H2N C H3

C5H13N/87.16 H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 96°C 1.417–1.423 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.777–0.779 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor, fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYLBUTYL 2-METHYLBUTANOATE Synonyms: Amyl(iso) 2-methylbutanoate; Butanoic acid, 2-methyl-; 3-Methylbutyl ester; Isoamyl 2-methylbutanoate; Isoamyl 2-methylbutyrate; Isopentyl 2-methylbutanoate CAS No.: CoE No.:

27625‑35‑0 10721

FL. No.: 09.530 EINECS No.: 248‑581‑1

FEMA No.: JECFA No.:

3505 51

NAS No.:

3505

Description: 3-Methylbutyl 2-methylbutanoate has a fruity odor. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

(+/–)-METHYL 5-ACETOXYHEXANOATE

1233

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 5.354 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

>95%

Solubility

1.4124 (20°C) Insoluble in water; soluble in alcohol and oils

Boiling point 70–71°C (8 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 5.00 29.90 19.90

Max. 20.00 50.00 29.90

Food Category Gelatins, puddings Soft candy

Usual 19.90 29.90

Max. 29.90 50.00

Aroma threshold values: Detection: 24 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity, banana and tropical with a green nuance. Natural occurrence: Reported found in apple, strawberry, banana, cognac, cider, sherry, red wine, white wine, Roman chamomile oil, Scotch spearmint oil and sea buckthorn (Hippophae rhamnoides).

(+/–)-METHYL 5-ACETOXYHEXANOATE Synonyms: Hexanoic acid, 5-(acetyloxy)-, methyl ester; 5-Acetoxyhexanoic acid methyl ester CAS No.: 35234‑22‑1 FL No.: 09.632 FEMA No.: 10756 JECFA No.: CoE No.: EINECS No.: n/a Description: (+/–)-Methyl 5-acetoxyhexanoate has a fruity aroma.

4055 1719

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 5.396 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

H3C

C9H16O4/188.22

O

O

CH3

O

CH3

Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

194–196°C (8 mmHg)

Specific gravity

1.519–1.529 (20°C) Insoluble in water; soluble in alcohol and nonpolar solvents 1.017–1.027 (25°C)

(+/–) 2-METHYL-1-BUTANOL

1234 Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 10.00 20.00 40.00 10.00 15.00 10.00

Max. 20.00 40.00 80.00 20.00 30.00 20.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 15.00 20.00 10.00 10.00 15.00

Max. 30.00 40.00 20.00 20.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple.

(+/–) 2-METHYL-1-BUTANOL Synonyms: 2-Methyl-n-butanol; 2-Methyl-1-butanol; 2-Methylbutyl alcohol; Active amyl alcohol; Active primary amyl alcohol; Primary active amyl alcohol; sec-Butylcarbinol CAS No.: CoE No.:

137‑32‑6 2346

FL No.: 02.076 EINECS No.: 205‑289‑9

FEMA No.: JECFA No.:

3998 1199

NAS No.:

n/a

Description: (+/–)2-Methyl-1-butanol has a cooked, roasted aroma with fruity or alcoholic undernotes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Used provisionally. Food 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.374 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H 3C

C5H12O/88.15

CH3

OH

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Clear, colorless liquid

Identification test Refractive index

Assay (min)

99%

Solubility

Boiling point

130°C

Specific gravity

NMR, MS, IR spectra 1.409–1.412 (20°C) Very slightly soluble in water; 50% soluble in heptane, triacetin 0.815–0.820 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.20 2.00 2.00 0.30 0.30 0.50 1.50 0.80 0.20 0.30

Max. 4.00 9.00 15.00 2.00 2.00 15.00 8.00 5.00 2.00 2.50

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.30 0.10 0.40 0.10 0.10 0.30 0.40 0.40 0.20

Max. 3.00 1.00 4.00 1.00 2.00 2.50 4.00 4.00 2.00

2-METHYLBUTYL 3-METHYL-2-BUTENOATE

1235

Synthesis: Prepared from hydroboration of 2-methyl-1-butene. (–)2-Methyl-1-butanol is isolated by fractional distillation of fusel oil. Aroma threshold values: Odor threshold in air: detection at 0.14 mg/m 3; recognition at 0.83 to 1.7 mg/m 3. Taste threshold values: n/a Natural occurrence: Reportedly present in over 120 natural food products, including apple, apricot, banana, orange, bilberry, black currant, cranberry, papaya, strawberry, tomato and alcoholic beverages.

2-METHYLBUTYL-3-METHYLBUTANOATE Synonyms: d-sec-Butylcarbinyl isopentanoate; Butanoic acid, 3-methyl-, 2-methylbutyl ester; 2-Methylbutyl 3-methylbutanoate; 2-Methylbutyl isovalerate CAS No.: CoE No.:

2445‑77‑4 10772

FL No.: 09.531 EINECS No.: 219‑496‑7

FEMA No.: JECFA No.:

3506 204

NAS No.:

3506

Description: 2-Methylbutyl-3-methylbutanoate has an herbaceous, fruity, somewhat earthy fragrance and a sweet, herbaceous, fruity flavor. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.656 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 99% 113–115°C

Refractive index Specific gravity

1.394 (20°C) 0.852–0.857 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 12.80 5.13

Max. 50.00 18.20 11.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: By direct esterification of 2-methylbutanol with isovaleric acid. Aroma threshold values: Detection: 24 ppb Taste threshold values: Taste characteristics at 5 to 15 ppm: fruity, estery with a berry-apple and tutti-frutti nuance. Natural occurrence: Reported found in tomato, peppermint and oil, Scotch spearmint oils, cheddar cheese, hop oil, sherry, quince, jackfruit and whiskey.

2-METHYLBUTYL 3-METHYL-2-BUTENOATE Synonyms: 2-Methylbutyl senecioate; 2-Methylbutyl 3-methylbut-2-enoate; 2-Methylbutyl 3-methylbutenoate CAS No.: CoE No.:

97890‑13‑6 n/a

FL No.: EINECS No.

n/a 308‑193‑6

Description: Colorless liquid; floral fruity aroma.

FEMA No.: JECFA No.:

4306 1816

NAS No.:

n/a

2-METHYLBUTYL-2-METHYL BUTYRATE

1236 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.267 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H18O2/170.25

O

H3C

O

C H3 C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Boiling point Refractive index

57–60°C (3.5 mmHg) 209–210°C (760.00 mmHg) 1.451–1.461 (20°C)

Solubility

Sparingly soluble in water; soluble in triacetin, propylene glycol and ethanol

Specific gravity

0.881–0.891 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Confections, frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 4.00 5.00 10.00 5.00 5.00 2.00 2.00

Max. 10.00 10.00 20.00 10.00 10.00 8.00 8.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauces

Usual 20.00 5.00 2.00 2.00 4.00 5.00 5.00

Max. 50.00 10.00 5.00 8.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLBUTYL-2-METHYL BUTYRATE Synonyms: α,β-Methyl-dl-2-methyl butanoate; Butanoic acid, 2-methyl-, 2-methylbutyl ester; 2-Methylbutanoic acid, 2-methylbutyl ester; 2-Methylbutyl 2-methylbutanoate; 2-Methylbutyl 2-methylbutyrate CAS No.: CoE No.:

2445‑78‑5 10773

FL No.: 09.516 EINECS No.: 219‑497‑2

FEMA No.: JECFA No.:

3359 212

NAS No.:

3359

Description: 2-Methylbutyl-2-methyl butyrate has a fruity, berry, apple like aroma. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.182 mg

IOFI: Nature Identical

3-METHYLBUTYL-2-METHYLPROPANOATE

1237

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 90% 184–187°C

Refractive index Specific gravity

1.409–1.509 (20°C) 0.854–0.864 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 3.00

Max. 8.00 5.00 5.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 3.00 3.00 5.00

Max. 5.00 5.00 8.00

Synthesis: By esterification of 2-methylbutanoic acid with 2-methyl-1-butanol; by condensation of isobutyraldehyde at 120°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity, pineapple character, estery with green, waxy and woody nuances. Natural occurrence: Reported found as a component in the essential oil of hops (Humulus lupulus); also as the odorous component in Vaccinium vitis-idaea and in cocoa beans. Also reported found in apple, apricot, feyoa fruit (Feijoa sellowiana), melon, peppermint oil, spearmint oil, filberts, lovage leaf, myrtle leaf and berry and Roman chamomile oil.

3-METHYLBUTYL-2-METHYLPROPANOATE Synonyms: Isoamyl isobutyrate; Isoamyl 2-methyl propanoate; Propanoic acid, 2-methyl-, 3-methylbutyl ester CAS No.: CoE No.:

2050‑01‑3 294

FL No.: 09.419 EINECS No.: 218‑078‑1

FEMA No.: JECFA No.:

3507 49

NAS No.:

3507

Description: 3-Methylbutyl-2-methylpropionate has a fruity odor with an undertone reminiscent of apricot and pineapple. Consumption: Annual: 135.00 lb

Individual: 0.0001144 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm, Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 15.907 mg

IOFI: Natural

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min)

0.1 Liquid 98%

Boiling point Refractive index Specific gravity

170°C 1.407–1.411 (20°C) 0.862–0.869 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 10.60 69.20 51.50 49.50

Max. 21.10 128.70 74.00 103.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.09 31.20 85.40

Max. 0.09 48.10 114.00

METHYL p-tert-BUTYLPHENYLACETATE

1238

Synthesis: By passing vapors of isobutyl alcohol and isoamyl alcohol over an Ag-activated Cu-MnO catalyst. Aroma threshold values: Detection: 14 ppb Taste threshold values: Taste characteristics at 40 ppm: sweet, fruity, green and fatty with a berry nuance. Natural occurrence: Reported found in banana, feyoa fruit (Feijoa sellowiana), grapes, melon, papaya, corn oil, beer, hop oil, whiskies, white wine, honey, jackfruit, cherimoya and Roman chamomile oil.

METHYL p-tert-BUTYLPHENYLACETATE Synonyms: p-tert-Butylphenylacetic acid, methyl ester; Benzeneacetic acid, 4-(1,1- dimethylethyl)-, methyl ester; Methyl p-tertbutylphenylacetate; Methyl 4-tert-butylphenylacetate CAS No.: CoE No.:

3549‑23‑3 577

FL No.: 09.758 EINECS No.: 222‑602‑4

FEMA No.: JECFA No.:

2690 1025

NAS No.:

2690

Description: Methyl p-tert-butylphenylacetate has a sweet, woody and camphoraceous odor and a roasted, chocolate-like flavor. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.759 mg

IOFI: Artificial

Empirical Formula/MW:

C13H18O2/206.29

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 106°C (2 mmHg); 93°C (1 mmHg)

Specific gravity

1.494–1.504 (20°C) Almost insoluble in water; soluble in alcohol 0.995–1.003 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 1.00 7.67 1.00 7.20

Max. 5.00 13.17 2.00 11.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.40 3.40 8.60

Max. 10.40 6.00 14.60

Synthesis: By esterification of p-tert-butylphenylacetic acid with methanol. Aroma threshold values: Aroma characteristics at 1.0%: musty meaty, chicken fatty, cocoa honey, floral, sour, fatty milky, dairy and fishy nuances. Taste threshold values: Taste characteristics at 5 ppm: leafy, green, waxy and honey-like, sweet cocoa, buttery creamy, fatty milky dairy-like with fishy and fruity nuances. Natural occurrence: Not reported found in nature.

2-METHYLBUTYRALDEHYDE Synonyms: 2-Methylbutanal-1; α-Methyl butyraldehyde; Methyl ethyl acetaldehye; Acetaldehyde, ethylmethyl; Butanal, 2-methyl-; Butyraldehyde, 2-methyl-; 2-Formylbutane; alpha-Methylbutanal; 2-Methyl-1-butanal; alpha-Methylbutyraldehyde; 2-Methylbutyraldehyde; alpha-Methylbutyric aldehyde; 2-Methylbutyric aldehyde

3-METHYLBUTYRALDEHYDE

CAS No.: CoE No.:

96‑17‑3 575

1239

FL No.: 05.049 EINECS No.: 202‑485‑6

FEMA No.: JECFA No.:

2691 254

NAS No.:

2691

Description: 2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. This compound is also reported to have a sweet, slightly fruity, chocolate-like taste. Consumption: Annual: 7100.00 lb

Individual: 0.006016 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.749 mg

IOFI: Natural

Empirical Formula/MW: C5H10O/86.13 Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min)

10.0 Colorless to pale-yellow liquid 97%

Boiling point Refractive index Specific gravity

93°C 1.388–1.393 (20°C) 0.80 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 2.50 3.00

Max. 5.00 5.67 8.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.58 1.00 3.05

Max. 11.20 2.00 6.63

Synthesis: By oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, fruity, musty with a berry nuance, musty, furfural and rummy, with nutty and cereal notes, caramel and fruity undernotes. Natural occurrence: Reported found in apple juice, berries, grapes, papaya, peach, kohlrabi, onion, leek, peas, potato, bell pepper, tomato, peppermint and spearmint oil, breads, cheeses, milk, egg, fatty and lean fish, meats, beer, cognac, rum, cocoa, coffee, tea, filberts, peanuts, pecans, oat flakes, soybean, olive, passion fruit, plum, beans, mushrooms, trassi, macadamia nut, tamarind, cardamom, rice, quince, lovage leaf, pumpkin, sweet corn, laurel, malt, clary sage, truffle, clam, scallops, squid, Chinese quince and Roman chamomile oil, black currant and Swiss cheese.

3-METHYLBUTYRALDEHYDE Synonyms: Butanal, 3-methyl-; Isoamyl aldehyde; Isopentaldehyde; Isovaleral; Isovaleric aldehyde; 3-Methylbutanal; Butanal, 3-methyl-; 1-Butanal, 3-methyl-; Butyraldehyde, 3-methyl-; Isopentanal; Isovaleraldehyde; Isovalerylaldehyde; beta-Methyl butanal; 2-Methylbutanal-4; 3-Methylbutan-1-al; 3-Methylbutyraldehyde CAS No.: CoE No.:

590‑86‑3 94

FL No.: 05.006 EINECS No.: 209‑691‑5

FEMA No.: JECFA No.:

2692 258

NAS No.:

2692

Description: 3-Methylbutyraldehyde has a choking, powerful, acrid, pungent, apple-like odor. This compound is also reported to have a fruity, fatty, animal, almond odor. Consumption: Annual: 2616.67 lb

Individual: 0.002217 mg/kg/day

Regulatory Status: CoE: Approved. Bev: 0.6 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999).

METHYL BUTYRATE

1240 Trade association guidelines: FEMA PADI: 3.516 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

10.0 Colorless to pale-yellow liquid 97% C5H10O

Boiling point Refractive index Specific gravity

93°C 1.388–1.391 (25°C) 0.795–0.802 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 20.84 7.95 8.46 2.50

Max. 28.99 11.61 11.26 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 1.94 12.02

Max. 0.50 3.68 16.81

Synthesis: By oxidation of isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in over 180 natural sources including apple, banana, berries, grapes, peach, papaya, peach, kohlrabi, carrot, celery, leek, peas, potato, bell pepper, tomato, ginger, peppermint and spearmint oil, other Mentha oils, vinegar, breads, many cheeses, butter, milk, egg, fatty and lean fish, meats, hop oil, beer, cognac, sherry, rum, grape wines, cocoa, coffee, tea, filberts, peanuts, pecans, peanut butter, barley, oats, soybean, honey, avocado, mace, plum, beans, mushrooms, starfruit, mango, beetroot, cardamom, coriander seed, rice, lovage leaf, pumpkin, buckwheat, laurel, malt, clary sage, wort, elderberry, clam, scallops, crab, crayfish, okra, sapodilla, truffles, kiwifruit and other sources.

METHYL BUTYRATE Synonyms: Butanoic acid, methyl ester; Butyric acid, methyl ester; Methyl butanoate; Methyl n-butanoate; Methyl butyrate; Methyl n-butyrate; 2-Methylbutyric acid CAS No.: CoE No.:

623‑42‑7 263

FL No.: 09.038 EINECS No.: 210‑792‑1

FEMA No.: JECFA No.:

2693 149

NAS No.:

2693

Description: Methyl butyrate has an apple-like odor and corresponding sweet taste that is not very powerful. Below 100 ppm, methyl butyrate may have a banana–pineapple flavor. Consumption: Annual: 850.00 lb

Individual: 0.0007203 mg/kg/day

Regulatory Status: CoE: Approved. Bev: 17 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 8.329 mg

IOFI: Natural

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless liquid 98% C5H10O2

Boiling point Refractive index Specific gravity

102°C 1.386–1.390 (25°C) 0.892–0.897 (25°C)

2-METHYLBUTYRIC ACID

1241

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 85.75 7.10

Max. 20.00 200.00 85.75 31.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.24 3.80 24.00

Max. 5.24 17.00 86.00

Synthesis: From methyl alcohol and butyric acid in the presence of concentrated H2SO4. Aroma threshold values: Detection: 1 to 43 ppb. Aroma characteristics at 1.0%: pungent, ethereal, fruity, fumey and fusel with a fermented, cultured, creamy undernote. Taste threshold values: Taste characteristics at 10 ppm: fruity and apple-like with a sweet almost buttery, nutty and creamy nuance, fusel-like, impacting, and estry with a cultured dairy, acidic depth. Natural occurrence: Reported found in apple, apricot, orange, grapefruit and tangerine juice, cranberry, blueberry, guava, grapes, melon, papaya, pineapple, blackberry, strawberry, tomato, blue, cheddar and parmesan cheese, butter, milk, egg, beef, white wine, coffee, tea, honey, olive, passion fruit, plum, mushroom, starfruit, mango, fig, prickly pear, wood apple, soursop, cherimoya, myrtle berry, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, spineless monkey orange and pawpaw.

2-METHYLBUTYRIC ACID Synonyms: Butane-2-caroxylic acid; 2-Methylbutanoic acid; α-Methyl butyric acid; Methylethyl acetic acid; Optically active isovaleric acid; Active valeric acid; Butanoic acid, 2-methyl-; Butyric acid, 2-methyl-; Ethylmethylacetic acid; 2-Methylbutyrate; alpha-Methylbutyric acid; 2-Methylbutyric acid; Methylethylacetic acid CAS No.: CoE No.:

116‑53‑0 2002

FL No.: 08.046 EINECS No.: 204‑145‑2

FEMA No.: JECFA No.:

2695 255

NAS No.:

2695

Description: 2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant, fruity taste. Consumption: Annual: 9100.00 lb

Individual: 0.007711 mg/kg/day

Regulatory Status: CoE: Approved. Bev: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.579 mg

IOFI: Natural

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% C5H10O2 176°C

Refractive index Solubility Specific gravity

1.404–1.408 (25°C) 1 mL is soluble in 1 mL 90% alcohol 0.932–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 1.00 8.06 30.00 2.67

Max. 3.00 17.50 50.00 8.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.24 0.30 2.32

Max. 5.92 1.04 6.05

Synthesis: By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil). Aroma threshold values: Detection: 10 to 60 ppb. Aroma characteristics at 1.0%: acidic sour, pungent, ripe fruit leather, lingonberry, dirty cheesy, fermented pineapple fruity with a woody nuance.

METHYL CELLULOSE

1242

Taste threshold values: Taste characteristics at 10 ppm: dirty, acidic sour, ripe fruity, with a dairy buttery and cheesy nuance. Natural occurrence: Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya, peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton, pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil, cranberry, grape brandy, oriental tobacco, and strawberry.

METHYL CELLULOSE Synonyms: Cellulose, methyl ether; Methyl ether cellulose CAS No.: CoE No.:

9004‑67‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2696 n/a

NAS No.: INS No.:

2696 461

Description: Methyl cellulose is a water soluble, gel-like substance with no odor and no taste. Consumption: Annual: 191,666.67 lb

Individual: 0.1624 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.1480, 150 et seq., 175.210 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 0.799 mg

IOFI: n/a

Empirical Formula/MW: {C6H7O2(OH)x(OCH3)y}n where: x = 1.00 to 1.55 y = 2.00 to 1.45 x + y = 3.00 (y = degree of substitution) macromolecules up to about 380,000 (n about 2,000) Specifications: (JECFA, 1992) Appearance Arsenic Assay Heavy metals

White powder, filaments or fine granules Not more than 3 mg/kg Contains no less than 25% and no more than 35% methoxy groups Not more than 40 mg/kg

Lead

Not more than 10 mg/kg

Loss on drying

No more than 10% Slightly soluble in water; swelling in water, clear to opalescent

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gravies Imitation dairy Meat products

Usual 1.48 22.03 0.69 4.12 0.01 1.50 0.45

Max. 3.58 22.03 1.20 4.62 0.03 2.00 0.75

Food Category Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Soft candy Sweet sauce

Usual 0.05 10.00 7.50 0.13 2.00 0.01 0.00

Max. 0.11 10.00 10.00 0.25 6.65 0.03 0.01

Synthesis: Prepared from wood pulp or cotton by treatment with alkali and methylation of alkali cellulose with methyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL CINNAMATE

1243

α-METHYLCINNAMALDEHYDE Synonyms: α-Methylcinnamal; α-Methyl cinnamic aldehyde; 2-Methyl-3-phenyl-2-propen-1-al; 3-Phenyl-2-methyl acrolein; Cinnamaldehyde, alpha-methyl-; Methylcinnamaldehyde; alpha-Methylcinnamaldehyde; Methyl cinnamic aldehyde; 2-Methyl3-phenylacrolein; 2-Methyl-3-phenylacrylaldehyde; 2-Methyl-3-phenyl-2-propenal; 2-Propenal, 2-methyl-3-phenylCAS No.: CoE No.:

101‑39‑3 578

FL No.: 05.050 EINECS No.: 202‑938‑8

FEMA No.: JECFA No.:

2697 683

NAS No.:

2697

Description: α-Methylcinnamaldehyde has a characteristic cinnamon-type odor and a soft, spicy flavor. Consumption: Annual: 1083.33 lb

Individual: 0.000918 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information required for evaluation (2001). Trade association guidelines: FEMA PADI: 7.278 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H10O/146.19

Specifications: (FCC, 1996) Acid value

Not more than 5

Refractive index

Appearance

Yellow, oily liquid

Solubility

Assay (min) Boiling point

97% C10H10O 148°C (27 mmHg)

Specific gravity

1.602–1.607 (25°C) Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:3 in 70% alcohol 1.035–1.039 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.00 39.01 1066.00 2.00 12.33

Max. 2.00 49.57 1169.00 5.00 14.70

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 16.04 88.60 2.00 6.64 20.51

Max. 19.32 132.40 5.00 8.96 29.16

Synthesis: By condensing benzaldehyde with propionic aldehyde in the presence of a 1% caustic soda solution; also by the controlled hydrogenation of α-methylcinnamic aldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: spice, cinnamon, sweet, woody with a slight pungent and hot bite. Natural occurrence: Reported found in peppermint oil, sherry and mint.

METHYL CINNAMATE Synonyms: Methyl-3-phenyl propene; Cinnamic acid, methyl ester; Methyl cinnamate; Methyl cinnamylate; Methyl 3-phenylpropenoate; Methyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, methyl ester CAS No.: CoE No.:

103‑26‑4 333

FL No.: 09.740 EINECS No.: 203‑093‑8

FEMA No.: JECFA No.:

2698 658

NAS No.:

2698

Description: Methyl cinnamate has a fruity, balsamic odor similar to strawberry and a corresponding sweet taste. Consumption: Annual: 3566.67 lb

Individual: 0.003022 mg/kg/day

p-METHYLCINNAMALDEHYDE

1244

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food:10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.177 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O2/162.19 Specifications: (FCC, 1997) Acid value Appearance Assay (min) Boiling point

Not more than 2 White to slightly yellow, crystalline mass 98% C10H10O2 26°C

Chlorinated compounds

Passes test

Heavy metals

0.004%

Lead

10 mg/kg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.55 6.46 4.83 3.50

Max. 2.55 12.22 34.18 7.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.27 0.15 1.04 4.81

Max. 7.39 0.16 2.09 11.39

Synthesis: By esterification of cinnamic acid with methanol using HCl as catalyst, or by adding HCl to a boiling solution of cinnamyl nitrile in methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from rhizomes of Alpinia malaccensis, in the oil from leaves of Ocimum canum Sims.; in the oil of Narcissus jonquilla L.; in the oil from rhizomes of Gastrochilus panduratum Ridl.; two isomers (cis- and trans-) exist in natural. Also reported found in cranberry, guava, pineapple, strawberry fruit and jam, cinnamon leaf, Camembert cheeses, cocoa, avocado, plum, prune, cloudberry, starfruit, plum brandy, rhubarb, beli (Aegle marmelos Correa), loquat and Bourbon vanilla.

p-METHYLCINNAMALDEHYDE Synonyms: 3-(p-Methylphenyl)-propenal; 2-Propenal, 3-(4-methylphenyl)-; p-Tolylpropenal CAS No.: CoE No.:

1504‑75‑2 10352

FL No.: 05.112 EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3640 682

NAS No.:

3640

Individual: 0.00002192 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.480 mg Empirical Formula/MW: C10H10O/146.19

IOFI: Artificial

METHYL CITRONELLATE

1245

Specifications: (JECFA, 2000) Acid value (max) Appearance

5.0 Yellowish crystals

Boiling point Melting point

Assay (min)

95%

Solubility

154°C (25 mmHg) 41°C (min) Insoluble in water; moderately soluble in oils and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.51 5.00 5.00

Max. 13.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.22 3.80

Max. 6.44 7.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL CITRONELLATE Synonyms: Methyl-3,7-dimethyl-6-octenoate; 6-Octenoic acid, 3,7,-dimethyl-,methyl ester CAS No.: CoE No.:

2270‑60‑2 10781

FL No.: 09.517 EINECS No.: 218‑874‑9

FEMA No.: JECFA No.:

3361 354

NAS No.:

3361

Description: Methyl citronellate has a fruity (apple), brandy-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.387 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H20O2/184.28

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless, mobile liquid 95% 88°C (20 mmHg)

Refractive index Specific gravity

1.437–1.443 (20°C) 0.897–0.907 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 2.00 1.00

Max. 3.00 1.50

Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.50

Synthesis: From citronellic acid, methanol and sulfuric acid; from citronellic acid treated with diazomethane in ether solutuion. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as naturally occurring in the oil from the leaves of Calytrix tetragona, pepper and lemon balm (Melissa officinalis).

6-METHYLCOUMARIN

1246

6-METHYLCOUMARIN Synonyms: Cocodescol; 6-Methylbenzopyrone; Pralina; Toncair; Toncarine (Tonkarin); 2H-1-Benzopyran-2-one, 6-methyl-; Coumarin, 6-methyl-; 6-Methyl-1,2-benzopyrone; 6-Methyl-2H-1-benzopyran-2-one; Methyl coumarin; 6-Methylcoumarin; 6-Methylcoumarinic anhydride CAS No.: CoE No.:

92‑48‑8 579

FL No.: 13.012 EINECS No.: 202‑158‑8

FEMA No.: JECFA No.:

2699 1172

NAS No.:

2699

Description: 6-Methylcoumarin has a somewhat coconut-like odor. The odor is also characterized as having a delicate fig or date sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels. Consumption: Annual: 1400.00 lb

Individual: 0.001186 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.025 mg

IOFI: Artificial

Empirical Formula/MW: C10H8O2/160.17 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 White, crystalline solid

Boiling point Melting point

Assay (min)

99%

Solubility

303°C (305°C) (725 mmHg) 73–79°C Insoluble in water; soluble in oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 10.63 6.01 6.92

Max. 5.00 16.87 11.04 13.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.97 1.73 9.12

Max. 31.96 4.04 15.37

Synthesis: By heating 6-methyl coumarin-3-carboxylic acid to 300 to 340°C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence of H2SO4; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline, followed by heating for the lactone; from salicylaldehyde with propionic acid anhydride and sodium propionate. Aroma threshold values: Aroma characteristics at 1.0%: sweet vanilla cake, creamy, coconut, coumarin-like and powdery, with herbaceous hay and tonka-like nuances. Taste threshold values: Taste characteristics at 5 ppm: coconut, sweet vanilla, dairy creamy, hay-like with anisic and coumarin nuances. Natural occurrence: Reported not found in nature.

3-METHYLCROTONIC ACID Synonyms: 3,3-Dimethylacrylic acid; β,β-Dimethylacrylic acid; 2-Butenoic acid, 3-methyl-; Crotonic acid, 3-methyl-; beta,betaDimethacrylic acid; 3-Methyl-2- butenoic acid; beta-Methylcrotonic acid; 3-Methylcrotonic acid; Senecic acid; Senecioic acid CAS No.: CoE No.:

541‑47‑9 10138

FL No.: 08.070 EINECS No.: 208‑782‑7

FEMA No.: JECFA No.:

3187 1204

NAS No.:

3187

Description: 3-Methylcrotonic acid has green, phenolic, dairy aroma. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

METHYL CYCLOHEXADIENE AND METHYLENE CYCLOHEXENE MIXTURE

1247

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.441 mg

IOFI: Nature identical

Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 2008) Appearance

Solid

Melting point

70°C (sublimes)

Soluble in most common organic solvents and ethanol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.93 2.00

Max. 4.00 4.79 4.93

Food Category Nonalcoholic beverages Soft candy

Usual 0.61 2.20

Max. 1.07 4.93

Synthesis: By the action of alkalis or bases on the ester of α-bromoisovaleric acid; by condensation of acetone with malonic acid or bromoacetic ester; by oxidation of mesityl oxide with sodium hypochlorite. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the rhizomes of Senecio kaempferi Seib.; the corresponding ester occurs naturally in waste wort. Also reported found in raspberries, wheat bread, cocoa, coffee, black tea, Arctic bramble, and green and roasted maté.

METHYL CYCLOHEXADIENE AND METHYLENE CYCLOHEXENE MIXTURE Synonyms: Methylcyclohexadiene; 2-Methyl-1,3-cyclohexadiene; Cyclohexadiene,methyl-; Dihydrotoluene-(1,3); 1,3-Cyclo­ hexadiene, 2-methyl-; 3-Methylenecyclohexene; Lemon hexadiene; Limediene CAS No.: CoE No.:

30640‑46‑1 1888‑90‑0 11797

FL No.: EINECS No.

01.025 250‑269‑5

FEMA No.: JECFA No.:

4311 n/a

NAS No.:

n/a

Description: Colorless clear liquid; powerful lemon–lime aroma. Consumption: Odor and/or flavor used in abronia, citronella, lemongrass, petitgrain lime, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.016 mg

IOFI: n/a

Empirical Formula/MW:

+ C7H10/94.16 C H3

Methyl cyclohexadiene Methylene cyclohexene

C H2

2-METHYL-1,3-CYCLOHEXADIENE

1248 Specifications: (The Good Scents Co., 2009) Assay (min) 98% (sum of isomers) Boiling point 105°C (760.00 mmHg) Refractive index 1.474–1.484 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confections, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy Synthesis: n/a

Usual 0.0025 0.0025 0.0001 0.00 0.0001 0.00 0.10 0.00 0.10 0.00 0.00 0.10 0.00 0.00 0.00 0.10 0.00

Solubility Specific gravity

Max. 2.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 2.00 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00

Insoluble in water; soluble in ethanol 0.830–0.837 (25°C)

Food Category Instant coffee/tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 0.00 0.10 0.00 0.00 0.0025 0.00 0.00 0.00 0.10 0.00 0.00 0.10 0.10 0.10 0.00 0.00 0.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00

Aroma threshold values: Citrus-type, high strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-METHYL-1,3-CYCLOHEXADIENE Synonyms: 1,3-Cyclohexadiene, 2-methyl-; 4,5-Dihydrotoluene CAS No.: 1489‑57‑2 FL No.: n/a CoE No.: n/a EINECS No.: 216‑072‑3 Consumption: Annual: 103.33 lb

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Individual: 0.00008757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: C7H10/94.16 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

107–108°C (110°C) 1.4662 (18°C)

Specific gravity

Insoluble in water; very soluble in alcohol; soluble in ether 0.8354 (0.835) (20°C)

METHYL CYCLOHEXANECARBOXYLATE

1249

Reported uses: n/a Synthesis: By dehalogenation of 1,2-dibromo-1-methyl cyclohexane with sodium ethoxide; purified by distillation over metallic sodium. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

1-METHYL-2,3-CYCLOHEXADIONE Synonyms: 3-Methyl-1,2-cyclohexanedione; 2-Methyl-3,4-cyclohexanedione; 1,2-Cyclohexanedione, 3-methyl-; 1-Methyl-2,3cyclohexadione; 3-Methylcyclohexane-1,2-dione CAS No.: CoE No.:

3008‑43‑3 2311

FL No.: 07.080 EINECS No.: 221‑122‑2

FEMA No.: JECFA No.:

3305 425

NAS No.:

3305

Description: 1-Methyl-2,3-cyclohexadione has a burnt, sweet odor. Consumption: Annual: 158.33 lb

Individual: 0.0001341 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.6 ppm; Food: 10 FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.078 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H10O2/126.16

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Off-white to light yellowish-brown powder 98% 69–72°C (1 mmHg)

Melting point

61–63°C

Solubility

Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Gelatins, puddings

Usual 0.85 0.14 0.092 0.041 0.20

Max. 0.85 0.14 0.13 0.041 0.20

Food Category Nonalcoholic beverages Reconstituted vegetables Seasonings, flavorings Soft candy Sweet sauce

Usual 0.19 0.63 3.10 0.23 0.65

Max. 0.78 0.63 6.00 0.31 0.65

Synthesis: By the method described by Wallach; from the ethyl ester of γ-propionylbutyric acid and sodium ethylate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a volatile constituent in coffee.

METHYL CYCLOHEXANECARBOXYLATE Synonyms: Cyclohexanecarboxylic acid, methyl ester; Hexahydrobenzoic acid methyl ester; Methyl cyclohexanecarboxylate; Methyl cyclohexanoate

2-METHYLCYCLOHEXANONE

1250

CAS No.: CoE No.:

4630‑82‑4 11920

FL No.: 09.536 EINECS No.: 225‑050‑2

FEMA No.: JECFA No.:

3568 962

NAS No.:

3568

Description: Methyl cyclohexanecarboxylate has a cheese-like odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

2.0 Clear, colorless liquid 98% 183°C; 73°C (15 mmHg)

Refractive index Solubility Specific gravity

1.439–1.447 (20°C) Insoluble in water; miscible in fats 0.990–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.10 0.05 0.01 0.01

Max. 0.10 0.05 0.01 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages

Usual 0.10 0.01 0.01

Max. 0.10 0.01 0.01

Synthesis: Prepared in 65% overall yield from a two-step procedure starting with readily available chlorocyclohexane. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: cooling, sweet, fruity and floral. Natural occurrence: Reported found in Bourbon vanilla.

2-METHYLCYCLOHEXANONE Synonyms: Methyl anone; o-Methylcyclohexanone CAS No.: CoE No.:

583‑60‑8 n/a

FL No.: 07.179 EINECS No.: 209‑513‑6

FEMA No.: JECFA No.:

3946 1102

NAS No.:

n/a

Description: 2-Methylcyclohexanone has a weak, peppermint odor and burning sensation. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.1750 mg

IOFI: n/a

3-METHYLCYCLOHEXANONE

1251

Empirical Formula/MW: O C H3

C7H12O/112.17

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

162–163°C

Specific gravity

1.444–1.450 (20°C) Soluble in ether; insoluble in water; miscible in ethanol at room temperature 0.924–0.926 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 25.00

Max. 10.00 50.00

Synthesis: From cyclohexanone by treatment with a base and then with methyl iodide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cockroaches as attractant pheromone; not reported found in natural foods.

3-METHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 3-methyl-; Methyl-3-cyclohexanone CAS No.: CoE No.:

591‑24‑2 n/a

FL No.: 07.180 EINECS No.: 209‑710‑7

FEMA No.: JECFA No.:

3947 1103

NAS No.:

n/a

Description: 3-Methylcyclohexanone has an acetone-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.1750 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C7H12O/112.17 C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

169–170°C

Specific gravity

1.440–1.450 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.914–0.919 (25°C)

4-METHYLCYCLOHEXANONE

1252 Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 25.00

Max. 10.00 50.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: minty cooling, clean and impacting with a slight medicinal solvent nuance. Taste threshold values: Taste characteristics at 15 ppm: minty, sweet, lifting cooling with a slight ethereal solvent-like impact; fresh and slightly medicinal. Natural occurrence: Reported found in the plant Mentha pulegium L. (European pennyroyal), peppermint oil, cornmint oil, penny royal oil, buchu oil and heater beef fat.

4-METHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 4-methyl-; Methyl-4-cyclohexanone-1 CAS No.: CoE No.:

589‑92‑4 n/a

FL No.: n/a EINECS No.: 209‑665‑3

FEMA No.: JECFA No.:

3948 1104

NAS No.:

n/a

Description: 4-Methylcyclohexanone has an acetone-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.1750 mg

IOFI: n/a

Empirical Formula/MW: O

C7H12O/112.17

C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

169–171°C

Specific gravity

1.441–1.452 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.924–0.934 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: By oxidation of a mixture of cis- and trans-4-methylcyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 5.00 25.00

Max. 10.00 50.00

3-METHYL-1-CYCLOPENTADECANONE

1253

3-METHYL-2-CYCLOHEXEN-1-ONE Synonyms: 2-Cyclohexen-1-one, 3-methyl-; Methylcyclohexenone; 3-Methyl-2-cyclohexenone; 3-Methyl-2-cyclohexen-1-one; 3-Methylcyclohex-2-en-1-one; Seudenone CAS No.: CoE No.:

1193‑18‑6 11134

FL No.: 07.098 EINECS No.: 214‑769‑7

FEMA No.: JECFA No.:

3360 1107

NAS No.:

3360

Description: 3-Methyl-2-cyclohexen-1-one is a nonaromatic cyclic ketone with a medicinal, phenolic, mild cherry aroma. Consumption: Annual: <1.00 lb

Individual: 0.001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.027 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H10O/110.16

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear liquid 98% 199–200°C

Refractive index Solubility Specific gravity

1.4947 (20°C) Miscible with water in all proportions 0.9693 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.15 0.05 0.05

Max. 0.15 0.05 0.05

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.02 0.03 0.08

Max. 0.02 0.03 0.08

Synthesis: By acid hydrolysis and decarboxylation of the corresponding 4-carbetoxy derivative; by oxidation of 1-methylcyclohex-1-ene with chromium trioxide in acetic acid; by cyclization of 3-carbetoxy-6-chlorohept-5-en-2-one with sulfuric acid. Aroma threshold values: Aroma characteristics at 2.0%: sweet, nutty, phenolic, walnut, fruity, almond and benzoin. Taste threshold values: Taste characteristics at 50 ppm: nutty, musty, phenolic and woody with grain-like nuances. Natural occurrence: Reported found in oil of Mentha pulegium, cocoa, coffee, filbert, sweet corn, dried bonito, katsuobushi, wild rice and clam. Also produced by some animals in vivo.

3-METHYL-1-CYCLOPENTADECANONE Synonyms: d,l-Muscone; Methyloxaldone CAS No.: CoE No.:

541‑91‑3 11135

FL No.: 07.111 EINECS No.: 208‑795‑8

FEMA No.: JECFA No.:

3434 1402

NAS No.:

3434

Description: 3-Methyl-1-cyclopentadecanone has a soft, sweet, tenacious, musky odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

METHYLCYCLOPENTENOLONE

1254 Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: Nature Identical

Empirical Formula/MW:

C16H10O/238.41

Specifications: (JECFA, 2008) Appearance

Colorless or opaque crystalline mass

Melting point

Assay (min)

98%

Solubility

33°C Slightly soluble in water; soluble in oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 0.02 0.01

Max. 0.02 0.05 0.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.02

Max. 0.02 0.03 0.05

Synthesis: From condensation of dodecamethyl-ene-α,ω-dimethylketone hexadecane. Aroma threshold values: Detection: 9.8 ppb Taste threshold values: n/a Natural occurrence: Reported found in natural musk.

METHYLCYCLOPENTENOLONE Synonyms: Cyclotene; 2-Hydroxy-3-methyl-2-cyclopenten-1-one; Kentonarome; 1,2-Cyclopentanedione, 3-methyl-; 3-Methyl-1,2cyclopentanedione; 3-Methylcyclopentane-1,2-dione; Methylcyclopentenolone CAS No.: CoE No.:

765‑70‑8 758

FL No.: 07.056 EINECS No.: 201‑303‑2

FEMA No.: JECFA No.:

2700 418

NAS No.:

2700

Description: Methylcyclopentenolone has a sweet flavor somewhat similar to licorice. This compound is also reported to have a nutty odor, and a maple-licorice aroma in dilute solution. Consumption: Annual: 13,650.00 lb

Individual: 0.01156 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information required for safety evaluation (2000). Trade association guidelines: FEMA PADI: 3.197 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H8O2/112.13

Specifications: (FCC, 1996) Appearance

White, crystalline powder

Melting point

Heavy metals

0.004%

Solubility

105–108°C Soluble in alcohol and propylene glycol; slightly soluble in most fixed oils and 1 g in 72 mL water; solubility in ethanol: 1 g in 5 mL 90% alcohol

1-METHYL-1-CYCLOPENTEN-3-ONE

1255

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 12.05 40.00 1.83 5.07 4.85

Max. 8.75 26.40 100.00 7.59 16.58 8.68

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 16.92 1.95 2.03 9.35 8.25

Max. 16.92 3.70 5.66 25.57 15.75

Synthesis: Sublimes and distills at atmospheric pressure with decomposition. Aroma threshold values: Detection: 300 ppb Taste threshold values: Taste characteristics at 5 ppm: sweet, maple, bready, caramellic with nutty nuances. Natural occurrence: Reported formed during the dry distillation of wood; found also in the corresponding tar oil; identified in fenugreek. Also reported found in black currants, onion, wheat bread, cured and cooked pork, beer, cocoa, coffee, barley, filbert, almond, sukiyaki, licorice, dried bonito and roasted chicory root.

1-METHYL-1-CYCLOPENTEN-3-ONE Synonyms: 3-Methyl-2-cyclopenten-1-one; 2-Cyclopenten-1-one, 3-methyl-; 1-Methyl-1-cyclopenten-3-one; 3-Methyl-2cyclopenten-1-one; 3-Methylcyclopent-2-enone CAS No.: CoE No.:

2758‑18‑1 11137

FL No.: 07.112 EINECS No.: 220‑421‑5

FEMA No.: JECFA No.:

3435 1105

NAS No.:

3435

Description: 1-Methyl-1-cyclopenten-3-one has a sweet-floral, warm-spicy and diffusive yet quite tenacious odor. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.652 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H8O/96.13

Specifications: (JECFA, 2008) Appearance

Pale straw-colored liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

74°C (15 mmHg)

Specific gravity

1.485–1.491 (20°C) Soluble in water and oils; miscible in ethanol at room temperature 0.968–0.975 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Synthesis: By dehydrohalogenation of 2-chloro-1-methyl-cyclopentan-3-one. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted onion, cooked pork, black tea, soybean and dried bonito.

Usual 1.00 2.60 1.00

Max. 2.00 6.00 500.00

γ-METHYLDECALACTONE

1256

γ-METHYLDECALACTONE Synonyms: Dihydrojasomone lactone; 2(3H)-Furanone, 5-hexyldihydro-5-methyl-; 4-Methyldecanolide CAS No.: CoE No.:

7011‑83‑8 n/a

FL No.: 10.051 EINECS No.: 230‑291‑1

FEMA No.: JECFA No.:

3786 250

NAS No.:

n/a

Description: γ-Methyldecalactone has a jasmine-like odor. Consumption: Annual: 70.00 lb

Individual: 0.0008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.389200 mg

IOFI: n/a

Empirical Formula/MW: C11H20O/184.28 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Clear, colorless liquid 95% 135°C (0.5 mmHg)

Refractive index Specific gravity

1.440–1.460 (20°C) 0.930–0.950 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice

Usual 1.00 1.00 1.00 0.50 0.50

Max. 5.00 3.00 2.00 1.00 1.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.00 0.50 0.50 1.00 0.50

Max. 3.00 1.50 1.00 3.00 1.50

Synthesis: By cyclization of 4-methyl-4-hydroxydecanoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: waxy, lactonic, creamy, sweet, fermented and dairy-like. Natural occurrence: Not reported found in nature.

METHYL (E)-2-(Z)-4-DECADIENOATE Synonyms: (E)-2-(Z)-4-Decadienoic acid, methyl ester natural; Methyl decadienoate, 2-(E), 4-(Z), natural; 2,4-Decadienoic acid, methyl ester, (2E, 4Z)CAS No.: CoE No.:

4493‑42‑9 n/a

FL No.: 09.639 EINECS No.: 224‑787‑7

FEMA No.: JECFA No.:

3859 1191

NAS No.:

n/a

Description: Methyl (E)-2-(Z)-4-decadienoate has a fruity, waxy, pear-like odor with a slight lemon connotation. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.333160 mg

IOFI: n/a

5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(b)PYRAZINE

1257

Empirical Formula/MW: C H3

H3C

C11H18O2/182.26

O O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear, yellowish liquid 93% 67°C (0.8 mmHg)

Refractive index Solubility Specific gravity

1.488–1.494 (20°C) Soluble in alcohol; insoluble in water 0.917–0.923 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Fruit ices Hard candy Instant coffee, tea

Usual 0.40 1.00 10.00 1.00 2.00 0.40

Max. 4.00 10.00 50.00 10.00 20.00 4.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 2.00 1.00 0.2 0.40 2.00

Max. 20.00 10.00 2.00 4.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pears, pear brandy and spineless monkey orange.

5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(b)PYRAZINE Synonyms: 5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl-; 6,7-Dihydro-5- methyl-5H-cyclopentapyrazine; 5-Methyl-6,7dihydro-5H-cyclopentapyrazine; 5H-5-Methyl-6,7-dihydrocyclopentapyrazine; 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine CAS No.: CoE No.:

23747‑48‑0 2314

FL No.: 14.037 EINECS No.: 245‑864‑1

FEMA No.: JECFA No.:

3306 781

NAS No.:

3306

Description: 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine has an earthy, peanut, roasted odor. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.05 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.056 mg Empirical Formula/MW: C8H10N2/134.18

IOFI: Nature Identical

METHYL DIHYDROJASMONATE

1258 Specifications: (JECFA, 2008) Appearance

Light yellow to amber liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

200°C

Specific gravity

1.525–1.535 (20°C) Slightly soluble in water; soluble in oils, propylene glycol, organic solvents; miscible in ethanol at room temperature 1.048–1.059 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Meat products

Usual 0.15 0.25 0.50

Max. 0.15 0.25 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.045 1.00

Max. 0.045 1.00

Synthesis: From condensation of 2-hydroxy-3-methyl-2-cyclopentene-1-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, and aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite. Aroma threshold values: Aroma characteristics at 1.0%: sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances. Taste threshold values: Taste characteristics at 15 ppm: nut skin, brown, roasted, oily with a cocoa and coffee nuance, musty, nutty, and grainy. Natural occurrence: Reported found in peanuts, filberts, asparagus, potato wheat and rye bread, cooked beef, pork, pork liver, beer, cocoa, coffee, green tea, barley, filberts, almond, sesame seed, malt and wort.

METHYL DIHYDROJASMONATE Synonyms: 2-Amylcyclopentanone acetic acid, methyl ester; Methyl hydrojasmonate; Methyl-9,2-amyl-3-coxocyclopentyl); Methyl2-(-pentyl-3-oxo-1-cyclopentyl)acetate; Cyclopentaneacetic acid, 3-oxo-2-pentyl-, methyl ester; Methyl dihydrojasmonate; Methyl 3-oxo-2-pentylcyclopentaneacetate CAS No.: CoE No.:

24851‑98‑7 10785

FL No.: 09.520 EINECS No.: 246‑495‑9

FEMA No.: JECFA No.:

3408 n/a

NAS No.:

3408

Description: Methyl dihydrojasmonate has a powerful sweet-floral, jasmine-like, somewhat fruity odor. This compound is the odoriferous component of jasmine oil (Jasminum gradiflorum L.). Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.065 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O3/226.32

Specifications: (Burdock, 1997) Appearance Boiling point

Pale, straw-colored to yellowish, oily liquid >300°C; 109–112°C at 0.2 mmHg; 100°C at 0.03 mmHg

Solubility

Very slightly soluble in water; soluble in alcohol and oils

Specific gravity

0.9968 (21°C)

4-METHYL-2,6-DIMETHOXYPHENOL

1259

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.13 0.20 0.50 0.20 0.20 0.15

Max. 0.13 1.00 3.50 1.00 1.00 0.50

Food Category Instant coffee, tea Jam, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.011 0.20 0.08 0.40 0.0088

Max. 0.011 1.00 0.50 2.00 0.0088

Synthesis: By condensation of 2-pentyl-2-cyclopenten-1-one with ethyl malonate, followed by hydrolysis, decarboxylation and methylation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, floral, citrus, fruity and berry with tutti-frutti undernotes. Natural occurrence: Reported found in jasmine oil (Jasminum gradiflorum L.) and black tea.

4-METHYL-2,6-DIMETHOXYPHENOL Synonyms: Phenol, 2,6-dimethoxy-4-methyl-; 2,6-Dimethoxy-p-cresol; 4-Methyl-2,6-di-methoxyphenol CAS No.: CoE No.:

6638‑05‑7 n/a

FL No.: 04.053 EINECS No.: 229‑641‑6

FEMA No.: JECFA No.:

3704 722

NAS No.:

3704

Description: 4-Methyl-2,6-dimethoxyphenol has a phenolic, medicinal odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C HO

C9H12O3/168.19

O

O H3C C H3

Specifications: (JECFA, 2000) Appearance

Pale-yellow semisolid

Melting point

Assay (min)

97%

Solubility

Boiling point

145–146°C (12 mmHg)

37–42°C Insoluble in water; soluble in fat; moderately soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Cheese Gravies Meat products Synthesis: n/a Aroma threshold values: n/a

Usual 1.00 0.20 0.20 0.20

Max. 5.00 1.00 1.00 1.00

Food Category Poultry Seasonings, flavorings Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

p-METHYL BIPHENYL

1260

Taste threshold values: Taste characteristics at 10 ppm: phenolic, medicinal, musty and guaiacol with a smoky nuance. Natural occurrence: Reported found in dried bonito, smoked pork belly, smoked sausage, natural smoke flavor, cured and uncured pork, beer, cuttlefish and smoked fish.

p-METHYL BIPHENYL Synonyms: 4-Methyl biphenyl; Phenyl-p-tolyl; p-Phenyl-toluene; 1,1ʹ-Biphenyl,4-methylCAS No.: CoE No.:

644‑08‑6 2292

FL No.: 01.011 EINECS No.: 211‑409‑0

FEMA No.: JECFA No.:

3186 1334

NAS No.:

3186

Description: p-Methyl diphenyl has a floral, spicy, wintergreen, anise, waxy, mint odor. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.647 mg

IOFI: Artificial

Empirical Formula/MW: C13H12/168.24 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

<1.0 White solid 98%

Melting point Solubility

49–50°C Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 3.00 3.00

Max. 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 4.00

Max. 5.00 5.00

Synthesis: By catalytic reduction of p-phenyl benzyl alcohol obtained from p-phenyl benzoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 12 ppm: spicy, estragole, fennel, floral and wintergreen. Natural occurrence: Reported not found in nature.

METHYL N,N-DIMETHYLANTHRANILATE Synonyms: Benzoic acid, 2-(dimethylamino)-, methyl ester; Anthranilic acid, N,N-dimethyl-, methyl ester; Methyl 2-(dimethylamino)benzoate; Methyl o-(dimethylamino)benzoate; Methyl N,N-dimethyl-2-aminobenzoate CAS No.: CoE No.:

10072‑05‑6 n/a

FL No.: 09.648 EINECS No.: 233‑202‑4

FEMA No.: JECFA No.:

4169 1551

NAS No.:

n/a

Description: Yellowish liquid to solid; fruity orange leaf-type aroma. Consumption: Odor and/or flavor used in fruit, mandarin, and petitgrain. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: n/a

METHYL DISULFIDE

1261

Empirical Formula/MW: C H3 H3C

C10H13O2N/179.22

O O

N

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

141°C (15 mmHg) 18°C

Specific gravity

1.551–1.557 (20°C) Very slightly soluble in water; soluble in ethanol 1.093–1.099 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Fruity-type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL DISULFIDE Synonyms: Dimethyl disulfide; Dimethyl disulphide; Disulfide, dimethyl; 2,3-Dithiabutane; Methyldisulfide; Methyl disulfide; Methyldithiomethane; Methyl (dithio)methane CAS No.: CoE No.:

624‑92‑0 2175

FL No.: 12.026 EINECS No.: 210‑871‑0

FEMA No.: JECFA No.:

3536 564

NAS No.:

3536

Description: Methyl disulfide has a diffuse, intense onion odor. This compound is nonlacrimatory. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.624 mg Empirical Formula/MW: C2H6S2/94.20

IOFI: Nature Identical

2-METHYL-1,3-DITHIOLANE

1262 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

109–110°C; 23°C (30 mmHg); 32°C (55 mmHg)

Specific gravity

1.522–1.527 Very slightly soluble in water; soluble in alcohol and oils 1.065 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 8.16 1.52 2.49 4.23

Max. 2.00 16.90 3.82 4.78 8.27

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 2.49 4.58 0.007

Max. 2.15 4.78 9.37 0.007

Synthesis: From magnesium methyl iodide and S2Cl2, or from S2S2 and sodium methyl sulfate; also from methyl bromide and sodium thiosulfate, after which the resulting sodium methylthiosulfate is heated to yield dimethyl disulfide. Aroma threshold values: Detection: 0.16 to 1.2 ppb. Recognition: 90 ppb Taste threshold values: n/a Natural occurrence: Reported found in sour cherry, guava, melon, peach, pineapple, strawberry, cabbage, kohlrabi, onion, garlic, shallot, leek, chive, peas, potato, rutabaga, tomato, parsley, breads, many cheeses, yogurt, milk, egg, fish, meats, hop oil, beer, Scotch whiskey, cognac, grape wines, cocoa, coffee, peanut, peanut butter, pecan, potato chips, oats, soybean, beans, mushrooms, trassi, macadamia nut, mango, cauliflower, broccoli, brussels sprouts, rice, radish, sukiyaki, sake, watercress, malt, wort, krill, southern pea, loquat, sapodilla, shrimp, oyster, crab, crayfish, clam, scallops and squid.

2-METHYL-1,3-DITHIOLANE Synonyms: 1,3-Dithiolane, 2-methyl-; 1,3-Dithiolane, 2-methyl-; 2-Methyl-1,3-dithiacyclopentane; 2-Methyl-1,3-dithiolane CAS No.: CoE No.:

5616‑51‑3 n/a

FL No.: 15.034 EINECS No.: 227‑038‑2

FEMA No.: JECFA No.:

3705 534

NAS No.:

3705

Description: 2-Methyl-1,3-dithiolane has a burnt, alliaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.022 mg

IOFI: n/a

Empirical Formula/MW: C4H8S2/120.24

Specifications: (JECFA, 2000) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

65°C (10 mmHg)

Specific gravity

1.564–1.574 (20°C) Insoluble in water; slightly soluble in fat 1.153 (d20/4)

4-(3,4-METHYLENEDIOXYPHENYL)-2-BUTANONE

1263

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Gravies

Usual 0.10 0.02 0.10 0.01 0.05 0.02

Max. 0.50 0.10 0.50 0.05 0.20 0.10

Food Category Instant coffee, tea Meat products Nut products Snack foods Soups

Usual 0.01 0.05 0.02 1.00 0.02

Max. 0.05 0.50 0.10 3.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled meat.

4-(3,4-METHYLENEDIOXYPHENYL)-2-BUTANONE Synonyms: 2-Butanone, 4-(1,3-benzodioxol-5-yl); Dulcinyl; 4-(1,3-Benzodioxol-5-yl) butan-2-one; 2-Butanone, 4-(1,3-benzodioxol-5-yl)-; 4-(3,4-Methylenedioxyphenyl)-2-butanone; Piperonyl acetone CAS No.: CoE No.:

55418‑52‑5 165

FL No.: 07.031 EINECS No.: 259‑630‑1

FEMA No.: JECFA No.:

2701 n/a

NAS No.:

2701

Description: 4-(3,4-Methylenedioxyphenyl)-2-butanone has an intensely sweet, floral, slightly woody odor reminiscent of raspberry, cotton candy (i.e., candy floss) with a cassie, heliotrope association. Consumption: Annual: 83.33 lb

Individual: 0.00007062 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.966 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O3/192.21 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless crystals 176°C (17 mmHg)

Melting point

51–54°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.26 6.26 7.95

Max. 26.01 17.37 21.45

Food Category Nonalcoholic beverages Soft candy

Usual 1.74 9.44

Max. 3.05 20.86

Synthesis: By condensation of heliotropin with acetone, followed by hydrogenation in the presence of a palladium catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: sweet, berry-like with spicy, jamy nuances. Natural occurrence: Reported not found in nature.

2-METHYL-3(or 5- or 6-)-ETHOXYPYRAZINE

1264

2-METHYL-3(or 5- or 6-)-ETHOXYPYRAZINE Synonyms: Pyrazine, 2-ethoxy-3-methyl-; Pyrazine, 2-ethoxy-5-methyl-; Pyrazine, 2-ethoxy-6-methyl-

CAS No.:

32737‑14‑7(a) 67845‑34‑5(b) 53163‑97‑6(c)

CoE No.:

11921

FL No.:

14.067 251‑184‑6(a) 267‑309‑2(b) EINECS No.: 258‑402‑9(c)

FEMA No.:

3569

NAS No.:

3569

JECFA No.:

793

EAFUS No.:

977044‑46‑4

N ote: (a) = Pyrazine, 2-ethoxy-3-methyl-; (b) = Pyrazine, 2-ethoxy-5-methyl-; (c) = Pyrazine, 2-ethoxy-6-methyl-

Description: 2-Methyl-3(or 5- or 6-)-ethoxypyrazine has a roast, chocolate odor. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.127 mg

IOFI: n/a

Empirical Formula/MW:

C7H10N2O/138.17

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

175–176°C

Specific gravity

1.493–1.497 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 1.034–1.041 (25°)

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy

Usual 2.00 0.50

Max. 2.00 0.50

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 3.00 0.50

Max. 3.00 0.50

N ote: Not to be used at more than 10.00 ppm in the finished food.

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

METHYL ETHYL SULFIDE Synonyms: Ethane, (methylthio)-; Ethyl methyl sulfide; Sulfide, ethyl methyl CAS No.: CoE No.:

624‑89‑5 11474

FL No.: 12.154 EINECS No.: 210‑868‑4

FEMA No.: JECFA No.:

3860 453

NAS No.:

n/a

Description: Methyl ethyl sulfide has a cabbage-like odor. Consumption: Annual: n/a

Individual: n/a

METHYL ETHYL TRISULFIDE

1265

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.499719 mg

IOFI: Natural

Empirical Formula/MW: C H3

C6H14S/118.24

H3C

S

Specifications: (JECFA, 2000) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

65–67°C

Specific gravity

1.389–1.399 (20°C) Soluble in alcohol and oils; insoluble in water 0.842–0.847 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 1.00 0.20 0.04 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.01 4.00 0.20 1,000 0.20

Max. 1.00 0.10 44.00 2.00 1,000 2.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1%: sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances. Taste threshold values: Taste characteristics at 0.25 to 2 ppm: sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances. Natural occurrence: Reported found in tomato, cooked chicken, beef and pork, rum, bourbon, whiskey, cocoa and coffee.

METHYL ETHYL TRISULFIDE Synonyms: Ethyl methyl trisulfide; Trisulfide, ethyl methyl; 2,3,4-Trithiohexane CAS No.: CoE No.:

31499‑71‑5 n/a

FL No.: 12.155 EINECS No.: n/a

FEMA No.: JECFA No.:

3861 583

NAS No.:

n/a

Description: Methyl ethyl trisulfide has a powerful odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.063440 mg

IOFI: n/a

Empirical Formula/MW: C3H8S3/140.29

S H3C

S

C H3 S

Specifications: (JECFA, 2000) Appearance

Pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

1.510–1.520 (20°C) Very slightly soluble in water; soluble in alcohol and oils

METHYL N-FORMYLANTHRANILATE

1266 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies Synthesis: n/a

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 0.30

Max. 4.00 2.00 0.30

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef, coffee, roasted peanuts and durian (Durio zibethinus).

METHYL N-FORMYLANTHRANILATE Synonyms: Benzoic acid, 2-(formylamino)-, methyl ester; Methyl o-formamidobenzoate; N-Formylanthranilic acid, methyl ester; Methyl 2-(formylamino)benzoate; Methyl N-formyl-2-aminobenzoate CAS No.: 41270‑80‑8 FL No.: 09.650 n/a EINECS No.: 255‑287‑7 CoE No.: Description: Yellowish solid; fruity grape-type aroma.

FEMA No.: JECFA No.:

4171 1549

NAS No.:

Consumption: Odor and/or flavor used in fruit, grape, grapefruit, raisin, starfruit, etc. Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: n/a

Empirical Formula/MW:

C9H9O3N/179.17

HN

O O

O

Specifications: (JECFA, 2008) Acid value (max) 2.0 Assay (min)

Melting point

95%

Solubility

C H3

53°C Slightly soluble in water; soluble in ethanol

Boiling point 367–368°C Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

2-METHYLFURAN

1267

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type Taste threshold values: n/a Natural occurrence: Reported found in champaca concrete (0.1%).

2-METHYLFURAN Synonyms: alpha-Methylfuran; Silvan; Sylvan; Furan, 2-methyl-; 5-Methylfuran CAS No.: CoE No.:

534‑22‑5 2209

FL No.: 13.030 EINECS No.: 208‑594‑5

FEMA No.: JECFA No.:

4179 1487

NAS No.:

n/a

Description: Colorless liquid; spicy, smoky aroma. Consumption: Odor and/or flavor used in bread, butter, caramel, chicken, chocolate cocoa, coffee, currant, mint, tea and tomato. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 4.948 m

IOFI: n/a

Empirical Formula/MW: O

C H3

C5H6O/82.1 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97%

Solubility

Boiling point

64°C

Specific gravity

1.431–1.437 (20°C) Slightly soluble in water; soluble in ethanol 0.908–0.917 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, chocolate type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in cooked beef, bread, butter, chicken, cocoa, coffee, currant, mint, tea and tomato.

5-METHYL-3(2H)-FURANONE

1268

5-METHYL-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 5-methyl-; 5-Methylfuran-3(2H)-one CAS No.: CoE No.:

3511‑32‑8 n/a

FL No.: 13.157 EINECS No.: n/a

FEMA No.: JECFA No.:

4176 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

Empirical Formula/MW: H3C

C5H6O2/98.1

O O

Specifications: (The Good Scents Co., 2009) Assay (min)

95%

Refractive index

1.492–1.498

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-3-FURANTHIOL Synonyms: 3-Furanthiol, 2-methyl-; 2-Methyl-3-furanthiol; 2-Methylfuran-3-thiol CAS No.: CoE No.:

28588‑74‑1 11678

FL No.: 13.055 EINECS No.: 249‑094‑7

FEMA No.: JECFA No.:

3188 1060

NAS No.:

3188

Description: 2-Methyl-3-furanthiol has an odor and taste of roasted meat. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

5-METHYLFURFURAL

1269

Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6OS/114.17

Specifications: (JECFA, 2008) Appearance

Pale pink to pale orange liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

57–60°C (44 mmHg)

Specific gravity

1.509–1.530 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.141–1.150 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.05 0.10 0.10 0.05

Max. 1.00 1.00 1.00 0.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.05 0.10

Max. 1.00 1.00 1.00

Synthesis: By a patented process. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sulfurous, fishy, meaty, salmon and tuna-like with a slight roasted nuance. Natural occurrence: Reported found in fatty fish and raw chicken, cooked beef and coffee.

5-METHYLFURFURAL Synonyms: 5-Methyl-2-furaldehyde; α-Methylfurfural; 2-Formyl-5-methylfuran; 2-Furaldehyde, 5-methyl-; 2-Furancarboxaldehyde, 5-methyl-; 5-Methyl-2-furancarboxaldehyde; 5-Methyl furfural; 5-Methyl-2-furfural; 5-Methylfurfural; 5-Methylfurfuraldehyde CAS No.: CoE No.:

620‑02‑0 119

FL No.: 13.001 EINECS No.: 210‑622‑6

FEMA No.: JECFA No.:

2702 745

NAS No.:

2702

Description: 5-Methylfurfural has a sweet, spicy, warm odor with a sweet, caramel-like flavor. Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.719 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6O2/110.11

Specifications: (JECFA, 2002) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 187°C

Specific gravity

1.525–1.532 (20°C) Slightly soluble in water; soluble in oils, miscible in ethanol 1.098–1.108 (25°C)

METHYL FURFURYL DISULFIDE

1270 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies

Usual 1.04 1.25 1.20 2.00

Max. 1.88 2.75 2.20 4.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 5.00 1.00 0.05 1.25

Max. 10.00 1.50 0.10 2.25

Synthesis: From sucrose with HCl, followed by treating with stannous chloride; from various methylpentoses by distillation with acid. Aroma threshold values: Detection: 6 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, brown, caramellic, grain, maple-like. Natural occurrence: Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese, yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato, sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp, oyster, clam, okra, pistachio nut and maté.

METHYL FURFURYL DISULFIDE Synonyms: Furan, 2-((methyldithio)methyl)-; 2-((Methyldithio)methyl)furan; Methyl furfuryl disulfide CAS No.: CoE No.:

57500‑00‑2 11513

FL No.: 13.064 EINECS No.: 260‑773‑7

FEMA No.: JECFA No.:

3362 1078

NAS No.:

3362

Description: Methyl furfuryl disulfide has a berry, fruity, vegetable flavor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.257 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8OS2/160.26 Specifications: (JECFA, 2008) Appearance

Colorless to pale brown liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

102–103.5°C (23 mmHg)

Specific gravity

1.565–1.573 (25°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.177–1.184 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in wheat bread, pork, liver, coffee and malt.

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

METHYL FUROATE

1271

2-METHYL-3 or 5- or 6-(FURFURYLTHIO) PYRAZINE Synonyms: 2-Furfurylthio-3-methylpyrazine; 2-furfurylthio-5-methylpyrazine; 2-furfurylthio-6-methylpyrazine; (3,5 or 6)-Furfurylthio2-methylpyrazine; 2-Methyl-3 or 5 or 6-(furfurylthio)pyrazine (mixture of isomers); Pyrazine, ((2-furanylmethyl)thio)methylCAS No.: CoE No.:

59035‑98‑2 2287

FL No.: 13.151 EINECS No.: n/a

FEMA No.: JECFA No.:

3189 1082

NAS No.:

3189

Description: 2-Methyl-3 or 5 or 6-(furfurylthio) pyrazine has a roasted, coffee-like flavor. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.170 mg

IOFI: Artificial

Empirical Formula/MW:

C10H10N2OS/206.27

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

85–87°C (10 mmHg) (mixture) Mixture of isomers: 70% 2,3-; 29% 2,6-; trace 2,5-

Specific gravity

Other requirements

1.580–1.586 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.138–1.148 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.50 0.47 0.55

Max. 1.00 1.20 0.87 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.30 0.47 0.50

Max. 0.60 0.87 1.20

Synthesis: A mixture of 2-methyl 3-, 5-, and 6-chloropyrazine is prepared by chlorination of 2-methylpyrazine; sodium furfuryl mercaptide is added to this mixture to give the three isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL FUROATE Synonyms: Methyl pyromucate; Furan-alpha-carboxylic acid methyl ester; 2-Furancarboxylic acid, methyl ester; 2-Furoic acid, methyl ester; Methyl 2-furancarboxylate; Methyl 2-furoate; Methyl pyromucate; Pyromucic acid methyl ester CAS No.: CoE No.:

611‑13‑2 358

FL No.: 13.002 EINECS No.: 210‑254‑6

FEMA No.: JECFA No.:

2703 746

NAS No.:

2703

2-METHYL-3(2-FURYL)ACROLEIN

1272

Description: Methyl furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that is quite heavy. Consumption: Annual: 383.33

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Group ADI: 0 to 0.5 mg/kg. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.899 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6O3/126.11

Specifications: (JECFA, 2000) Acid value (max) 1.0 Appearance

Colorless to pale-yellow liquid

Assay (min) 98% Boiling point 181°C Reported uses (ppm): (FEMA, 1994)

Refractive index Solubility Specific gravity

1.485–1.490 (20°C) Insoluble to slightly soluble in water; soluble in alcohol; miscible in alcohol 1.176–1.181 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.50 1.00 Hard candy 3.12 3.12 Baked goods 1.65 2.89 Meat products 5.00 10.00 1.81 2.34 Nonalcoholic beverages 1.65 1.81 Frozen dairy Gelatins, puddings 1.71 2.03 Soft candy 1.69 2.51 Synthesis: From 2-furoic acid in methanol solution in the presence of HCl as catalyst (oxidation or Carmizzaro reaction). Aroma threshold values: Aroma characteristics at 1.0%: musty, sweet caramel, fruity, cocoa, bready and slightly rubbery. Taste threshold values: Taste characteristics at 20 ppm: brothy, yeasty, caramellic and burnt with a sweet bready, acetoin, buttery nuance. Natural occurrence: Reported found in cranberry, guava, baked potato, raisin, papaya, blackberry, baked potato, tomato, cognac, coffee, filbert, peanut, cocoa, passion fruit, almonds, tamarind, soursop, dried bonito, kiwifruit, mountain papaya, wild rice, okra, grape brandy and roasted hazelnut.

2-METHYL-3(2-FURYL)ACROLEIN Synonyms: Furfurylidene-2-propanal; α-Methyl-β-furylacrolein; α-Methylfurylacrolein; 2-Propenal, 3-(2-furanyl)-2-methyl-; 3-Furanacrolein, 2-methyl-; 3-(2-Furanyl)-2-methyl-2-propenal; 3-(2-Furyl)methacrylaldehyde; alpha-Methyl-beta-furylacrolein; 2-Methyl-3-furylacrolein; 2-Methyl-3-(2-furyl)acrolein; 2-Methyl-3-(2-furyl)propenal; 2-Propenal, 3-(2-furanyl)-2-methylCAS No.: 874‑66‑8 FL No.: 13.046 CoE No.: 11878 EINECS No.: 212‑866‑9 Consumption: Annual: 16.67 lb

FEMA No.: JECFA No.:

2704 1498

NAS No.:

2704

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation for Flavoring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 2.141 mg Empirical Formula/MW: C8H8O2/136.15

IOFI: Nature Identical

3-(5-METHYL-2-FURYL)BUTANAL

1273

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Pale yellowish liquid

Solubility

Assay (min) Boiling point

96% 225°C

Specific gravity

1.567–1.573 (20°C) Insoluble in water; soluble in oils and ethanol 1.097–1.103 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 15.00 1.70

Max. 1.00 15.00 1.70

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.0014 1.33

Max. 1.50 4.30 2.67

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: spicy, cinnamon, cassia and woody with a red-hot candy nuance. Natural occurrence: Reported found in roasted peanut.

3-(5-METHYL-2-FURYL)BUTANAL Synonyms: 3-(5-Methyl-2-furyl) butyraldehyde; beta,5-Dimethyl-2-furanpropanal; beta,5-Dimethylfuran-2-propionaldehyde; 2-Furanpropanal, beta, 5-dimethyl-; 3-(5-Methyl-2-furyl)-butanal CAS No.: CoE No.:

31704‑80‑0 10355

FL No.: 13.058 EINECS No.: 250‑771‑4

FEMA No.: JECFA No.:

3307 1500

NAS No.:

3307

Description: 3-(5-Methyl-2-furyl)butanal has vegetable, fruity, fatty undertones. Consumption: Annual: 63.33 lb

Individual: 0.00005367 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.032 mg

IOFI: Artificial

Empirical Formula/MW: O

C9H12O2/152.19

H3C

O C H3

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 88–91°C (12 mmHg)

Specific gravity

1.575–1.581 (20°C) Insoluble in water; soluble in oils and ethanol 1.006–1.012 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Fruit ices

Usual 0.10 2.50 0.40 0.40

Max. 0.10 2.50 0.40 0.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 0.10 1.20

Max. 1.20 0.10 1.20

bis-(2-METHYL-3-FURYL)DISULFIDE

1274 Synthesis: n/a Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 10 ppm: green, fruity with fatty nuances. Natural occurrence: Not reported found in nature.

bis-(2-METHYL-3-FURYL)DISULFIDE Synonyms: Furan,3,3ʹ-dithiobis(2-methyl)CAS No.: CoE No.:

28588‑75‑2 723

FL No.: 13.016 EINECS No.: 249‑095‑2

FEMA No.: JECFA No.:

3259 1066

NAS No.:

3259

Description: bis-(2-Methyl-3-furyl)disulfide has an overall roasty, meat-like, sulfur-like odor. This compound showed the highest flavor dilution factors among the 29 odor-active volatiles prepared from thermally treated cystine/ribose solution. Consumption: Annual: 1.00 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.026 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

S

C10H10O2S2/226.31

S

O

C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

84–85°C (0.3 mmHg)

Specific gravity

1.572–1.583 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.146–1.154 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Food Category Meat products Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef and black and green tea.

Usual 0.10 0.10

Max. 0.10 0.10

3-(5-METHYL-2-FURYL)PROP-2-ENAL

1275

2-METHYL-3-FURYL METHYLTHIOMETHYL DISULFIDE Synonyms: n/a CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4320 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Fats, oils Fish products Gravies Instant coffee/tea

Usual 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002

Max. 0.10 0.10 0.20 0.10 0.10 0.10 0.10 0.10

Food Category Meat products Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002

Max. 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3-(5-METHYL-2-FURYL)PROP-2-ENAL Synonyms: 3-(5-Methylfuryl)acrolein; 1-(5-Methyl-2-furanyl)-1-propen-3-al; 3-(5-Methyl-2-furanyl)-2-propenal; 5-Methyl2-furanacrolein; 2-Propenal, 3-(5-methyl-2-furanyl)CAS No.: CoE No.:

5555‑90‑8 n/a

FL No.: 13.150 EINECS No.: n/a

FEMA No.: JECFA No.:

4175 1499

NAS No.:

n/a

Description: Colorless liquid; sweet, spicy aroma. Consumption: Odor and/or flavor used in spice. Individual: n/a

Annual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation for Flavoring Agents could not be applied to this group. Trade association guidelines: FEMA PADI: 4.948 mg

IOFI: n/a

bis-(2-METHYL-3-FURYL)TETRASULFIDE

1276 Empirical Formula/MW:

O

C8H8O2/136.15 

H3C

O

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

101°C (5 mmHg)

Specific gravity

1.006–1.012 (20°C) Slightly soluble in water; soluble in ethanol 0.998–1.004 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, spicy type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: n/a

bis-(2-METHYL-3-FURYL)TETRASULFIDE Synonyms: Tetrasulfide, bis(2-methyl-3-fury)CAS No.: CoE No.:

28588‑76‑3 724

FL No.: 13.017 EINECS No.: n/a

FEMA No.: JECFA No.:

3260 1068

NAS No.:

3260

Description: bis-(2-Methyl-3-furyl) tetrasulfide has a meaty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C10H10O2S4/290.45

S

O S

S S O H3C

(+/–)-3-[(2-METHYL-3-FURYL)THIO]-2-BUTANONE

1277

Specifications: (JECFA, 2008) Appearance

Clear yellow liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

142–147°C (0.8 mmHg)

Specific gravity

1.671–1.693 (20°C) Insoluble in water; slightly soluble in fat and ethanol at room temperature 1.366–1.378 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Gravies

Usual 0.10 0.10 0.10 0.10 0.10

Max. 0.10 0.10 0.10 0.10 0.10

Food Category Milk products Meat products Other grain Soups

Usual 0.10 0.10 0.10 0.10

Max. 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)-3-[(2-METHYL-3-FURYL)THIO]-2-BUTANONE Synonyms: 2-Butanone, 3-[(2methyl-3-furanyl)thio]-; 3-[(2-Methyl-3-furyl)sulfanyl]-2-butanone; 3-[(2-Methyl-3-furanyl)sulfanyl]2-butanone; 3-(2-Methyl-3-furylthio)-2-butanone CAS No.: CoE No.:

61295‑44‑1 1319

FL No.: 13.190 EINECS No.: n/a

FEMA No.: JECFA No.:

4056 1525

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee took note of the extensive positive genotoxicity data for several members of this group of flavoring agents related to furan. Furan, which is carcinogenic, is known to undergo epoxidation and ring opening to form a reactive 2-ene-1,4-dicarbonyl intermediate. Accordingly, concern arises that the observed genotoxicity may be due to formation of a reactive metabolite. Data on the potential of members of this group to form a reactive metabolite were not available and the role of metabolism in the observed genotoxicity has not been identified. Moreover, there was a paucity of in vivo genotoxicity data to allay concern. Also, specific in vivo assays to address potential carcinogenicity were lacking. Because of these concerns, the Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 0.000321 mg (FEMA)

IOFI:n/a

Empirical Formula/MW: O C H3 S

C9H12O2S/184.26

C H3

O

C H3

3-[(2-METHYL-3-FURYL)-THIO]-4-HEPTANONE

1278 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 70°C (0.75 mmHg)

Specific gravity

1.510–1.516 (20°C) Soluble in ethyl acetate, triacetin and ethanol; practically insoluble in water 1.104–1.110 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Gravies Meat products Poultry

Usual 0.004 0.001 0.001

Max. 0.04 0.01 0.01

Food Category Seasonings, flavors Snack foods Soups

Usual 10.00 0.001 0.003

Max. 100.00 0.01 0.03

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3-[(2-METHYL-3-FURYL)-THIO]-4-HEPTANONE Synonyms: 1,3-Diethylacetonyl 2-methyl-3-furyl sulfide; 4-Heptanone, 3-((2-methyl-3-furyl)thio)-; 3-((2-Methyl-3-furyl)thio)-4heptanone; 3-((2-Methyl-3-furyl)thio)heptan-4-one CAS No.: CoE No.:

61295‑41‑8 11922

FL No.: 13.077 EINECS No.: 262‑690‑1

FEMA No.: JECFA No.:

3570 1085

NAS No.:

3570

Description: 3-[(2-Methyl-3-furyl)-thio]-4-heptanone has a roasted meat odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.262 mg

IOFI: Artificial

Empirical Formula/MW:

C12H18O2S/226.34

Specifications: (JECFA, 2008) Appearance

Clear colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

85–86°C (0.3 mmHg)

Specific gravity

1.496–1.502 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 1.041–1.045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products Synthesis: n/a Aroma threshold values: n/a

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

(+/–)3-METHYL-GAMMA-DECALACTONE

1279

Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-[(2-METHYL-3-FURYL)-THIO]-5-NONANONE Synonyms: 1,3-Dipropylacetonyl 2-methyl-3-furyl sulfide; 5-Nonanone, 4-[(2-methyl-3-furyl)thio]-; 4-((2-Methyl-3-furyl)thio)-5nonanone; 4-((2-Methyl-3-furyl)thio)nonan-5-one CAS No.: CoE No.:

61295‑50‑9 11923

FL No.: 13.078 EINECS No.: 262‑691‑7

FEMA No.: JECFA No.:

3571 1087

NAS No.:

3571

Description: 4-[(2-Methyl-3-furyl)-thio]-5-nonanone has a meat-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.262 mg

IOFI: Artificial

Empirical Formula/MW:

C14H22O2S/254.39

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Liquid 98% 102–103°C (0.25 mmHg)

Refractive index Solubility Specific gravity

1.489–1.496 (20°C) Insoluble in water; soluble in fat 1.000–1.012 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)3-METHYL-GAMMA-DECALACTONE Synonyms: 2(3H)-Furanone,5-hexyldihydro-4-methyl-; 5-Hexyldihydro-4-methylfuran-2(3H)-one CAS No.: CoE No.:

67663‑01‑8 n/a

FL No.: n/a EINECS No.: 266‑847‑5

FEMA No.: JECFA No.:

3999 1158

NAS No.:

n/a

Description: (+/–)3-Methyl-gamma-decalactone has a floral aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003).

Individual: n/a

6-METHYL-3,5-HEPTADIEN-2-ONE

1280 Trade association guidelines: PADI: 0.273 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C11H20O2/184.28

O

CH3

O

Specifications: (JECFA, 2003) Acid value (max) 1.0 Appearance Clear liquid; floral aroma Assay (min) 94 (sum of cis and trans isomers) Boiling point 110–115°C (3.5 mmHg) Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices Synthesis: n/a

Usual 0.50 1.00 1.00 2.00 1.00 1.00 0.50

Max. 1.50 3.00 3.00 4.00 2.00 2.00 1.50

Identification test Refractive index Solubility Specific gravity

NMR spectra 1.446–1.452 Insoluble in water 1.015–1.025 (20°C)

Food Category Gelatins, puddings Hard candy Jams/jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00 0.50 0.30 1.00

Max. 1.50 1.50 3.00 1.50 1.00 3.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

6-METHYL-3,5-HEPTADIEN-2-ONE Synonyms: 2-Methyl-hepta-2,4-dien-6-one; Methyl heptadienone; 1-Acetyl-4-methyl-1,3-pentadiene; 3,5-Heptadien-2-one, 6-methyl-; 6-Methyl-3,5-heptadien-2-one; 6-Methylhepta-3,5-dien-2-one CAS No.: 1604‑28‑0 FL No.: 07.099 FEMA No.: 3363 CoE No.: 11143 EINECS No.: 216‑507‑7 JECFA No.: 1134 Description: 6-Methyl-3,5-heptadine-2-one has a cinnamon-like odor with a coconut undertone. Consumption: Annual: 583.33 lb

NAS No.:

3363

Individual: 0.0004943 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.161 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H12O/124.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow oily liquid

Solubility

Assay (min) Boiling point

96% 190°C; 83.5°C (9 mmHg)

Specific gravity

1.528–1.537 (20°C) Almost insoluble in water, oils; miscible in ethanol at room temperature 0.895–0.899 (25°C)

METHYL HEPTANOATE

1281

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.0006 0.50

Max. 4.50 0.0064 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 1.10

Max. 0.05 0.05 9.00

Synthesis: By reacting 2-methylbuten-2-al with acetone in the presence of sodium ethylate or sodium hydroxide; by pyrolysis of tertiary acetylenic carbinyl acetoacetates in the presence of an acid catalyst. Aroma threshold values: Detection: 375 ppb Taste threshold values: Taste characteristics at 30 ppm: green and sweet with a brown, herbal aftertaste. Natural occurrence: Reported as occurring in the oil of lavandin, grapes, tomato and tomato paste, green tea, filberts, cooked rice and rice bran, licorice, corn oil and lemon balm.

METHYL HEPTANOATE Synonyms: Methyl heptoate; Heptanoic acid, methyl ester; Methyl enanthate; Methyl heptanoate; Methyl n-heptylate; Methyl oenanthylate CAS No.: CoE No.:

106‑73‑0 368

FL No.: 09.096 EINECS No.: 203‑428‑8

FEMA No.: JECFA No.:

2705 167

NAS No.:

2705

Description: Methyl heptanoate has a strong, almost fruity, orris-like odor and currant-like flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.378 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless liquid 99% 173.8°C

Refractive index Solubility Specific gravity

1.4114–1.41334 (20°C) Soluble in organic solvents 0.87115 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.57 1.25

Max. 2.00 3.24 2.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.08 0.81 1.45

Max. 2.16 2.00 2.66

Synthesis: By treating heptanoic acid with methyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 4 ppb Taste threshold values: Taste characteristics at 35 ppm: sweet fruity and green. Natural occurrence: Reported found in cranberry, papaya, pineapple, blackberry, strawberry, peas, pepper, Parmesan cheese, hop oil, white wine, olive, starfruit, malt, Bourbon vanilla, mountain papaya, endive, nectarine, lanb’s lettuce, mussel, spineless monkey orange and rooibus tea (Aspalathus linearis).

2-METHYLHEPTANOIC ACID

1282

2-METHYLHEPTANOIC ACID Synonyms: Hexane-2-carboxylic acid; Isocaprylic acid; Isooctanoic acid; Methylamylacetic acid; 2-Methyloenanthic acid; Heptanoic acid, 2-methyl-; 2-Methylheptanoic acid CAS No.: CoE No.:

1188‑02‑9 2003

FL No.: 08.047 EINECS No.: 214‑704‑2

FEMA No.: JECFA No.:

2706 1212

NAS No.:

2706

Description: 2-Methylheptanoic acid has a fatty, sour odor (rancid-like); sour, fruity and nut-like flavor. Consumption: Annual: 283.33 lb

Individual: 0.0002401 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.315 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid; solidifies in the cold to colorless or white scaly crystals

Refractive index

Assay (min)

97%

Solubility

Boiling point

121–122°C (13 mmHg)

Specific gravity

1.420–1.427 (20°C) Very slightly soluble in water; soluble in alcohol and oils 0.899–0.905 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.70 0.01 1.14

Max. 10.28 0.01 9.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.14 0.22 1.03

Max. 9.58 1.13 4.94

Synthesis: By decarboxylation of methylamyl malonic acid; two optically active isomers and an optically inactive form can be prepared. Aroma threshold values: Detection: 29.5 ppm Taste threshold values: Taste characteristics at 40 ppm: waxy, soapy, oily and fatty. Natural occurrence: Reported found in lamb, mutton and tea.

2-METHYLHEPTAN-3-ONE Synonyms: 3-Hepanone, 2-methyl; 2-Methyl-3-heptanone; Butyl isopropyl ketone; Isopropyl pentyl ketone CAS No.: CoE No.:

13019‑20‑0 n/a

FL No.: n/a EINECS No.: 235‑877‑0

FEMA No.: JECFA No.:

4000 1156

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 2.812 mg (FEMA)

IOFI: n/a

6-METHYL-5-HEPTEN-2-ONE

1283

Empirical Formula/MW: CH3

C8H16O/128.21

H3C

CH3 O

Specifications: (JECFA, 2003) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Identification

158–160°C NMR spectra

Specific gravity

1.408–1.413 (20°C) Insoluble in water, soluble in fats; miscible with alcohol at room temeperature 0.811–0.821 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 12.00 25.00 10.00

Max. 10.00 25.00 40.00 20.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual 12.00 8.00 7.00

Max. 24.00 16.00 15.00

Synthesis: n/a Aroma threshold values: Odor detection threshold in water = 0.024 to 0.058 ppm Taste threshold values: n/a Natural occurrence: Reportedly present in Muscadine grapes (Vitis rotundifolia), cooked chicken and wine (white and rose).

6-METHYL-5-HEPTEN-2-ONE Synonyms: 2-Methyl heptenone; 2-Methyl-2-hepten-6-one; Methyl hexenyl ketone; 5-Hepten-2-one, 6-methyl-; 6-Methyl-5hepten-2-one; 6-Methyl-5-heptene-2-one; Methylheptenone; Methyl heptenone; 6-Methylhept-5-en-2-one CAS No.: CoE No.:

110‑93‑0 149

FL No.: 07.015 EINECS No.: 203‑816‑7

FEMA No.: JECFA No.:

2707 1120

NAS No.:

2707

Description: 6-Methyl-5-hepten-2-one has a strong, fatty, green, citrus-like odor and bittersweet taste reminiscent of pear. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.546 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3

C8H14O/126.20 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless slightly yellow liquid

Solubility

Assay (min) Boiling point

97% C8H14O 173.1°C

Specific gravity

1.435–1.445 (20°C) Insoluble in water; soluble in oils and organic solvents; miscible in ethanol at room temperature 0.846–0.854 (25°C)

5-METHYL-2-HEPTEN-4-ONE

1284 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 1.75 4.21 1.60 0.94

Max. 0.50 3.34 7.78 3.03 1.67

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 1.10 1.58 1.77

Max. 10.00 1.10 2.80 3.34

Synthesis: From oil of lemongrass or from citral by refluxing for 12 hours in aqueous solution containing K 2CO3, and subsequent distillation and vacuum fractionation; from acetoacetic ester and methyl-buten-3-ol-2 with aluminum alcoholate in Carroll’s reaction followed by pyrolysis of the ester. Aroma threshold values: Detection: 50 ppb Taste threshold values: Taste characteristics at 10 ppm: green, vegetative, musty, apple, banana and green bean-like. Natural occurrence: Originally identified in lemongrass; it has been reported found in the essential oils of palmarosa, lemon, citronella, vervain, geranium, Ocimum canum, Artemisia scoparia, Urtica dioica and others. Also reported found in apple, apricot, sweet and sour cherry, orange juice, citrus peel oils, bilberry, lingonberry, cranberry, guava, grapes, melon, peach, pear, raspberry, strawberry, blackberry, carrot, celery, tomato, potato, clove bud and leaf, ginger, peppermint oil, thymus, Gruyere cheese, butter, beef, hop oil, beer, cognac, cider, white wine, cocoa, tea, peanut oil, avocado, Arctic bramble, cloudberry, olive, passion fruit, plumcot, rose apple, marjoram, starfruit, mango, fig, rice, rice bran, quince, origanum, calamus, buckwheat, corn oil, wort, dried bonito, elderberry, cherimoya, kiwifruit, mountain papaya, endive, lemon balm, clary sage, nectarine, clam, Cape gooseberry, maté, German chamomile oil and mastic gum leaf oil, lime oil and apple brandy.

5-METHYL-2-HEPTEN-4-ONE Synonyms: Filbertone; hazeltone; 2-Hepten-4-one, 5-methyl CAS No.: CoE No.:

81925‑81‑7 n/a

FL No.: 07.139 EINECS No.: n/a

FEMA No.: JECFA No.:

3761 1133

NAS No.:

n/a

Description: 5-Methyl-2-hepten-4-one has a hazelnut, metallic, buttery odor and a hazelnut, buttery, mushroom taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.715 mg

IOFI: n/a

Empirical Formula/MW: C8H14O/126.19 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

86–87°C (60 mmHg)

Specific gravity

1.440–1.445 (20°C) Slightly soluble in water; soluble in oils; miscible in ethanol at room temperature 0.845–0.852 (25°C)

(E)-6-METHYL-3-HEPTEN-2-ONE

1285

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Synthesis: n/a

Usual 0.50 7.50 7.50 25.00 4.00 5.00 1.00 0.75 1.00 3.50

Max. 0.50 20.00 20.00 50.00 20.00 20.00 5.00 5.00 5.00 20.00

Food Category Hard candy Imitation dairy Jam, jellies Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 4.00 1.50 1.00 1.50 0.50 5.00 7.50 4.00 1.00

Max. 20.00 10.00 5.00 10.00 0.50 20.00 20.00 20.00 5.00

Aroma threshold values: Aroma characteristics at 1.0%: sweet roasted hazelnuts, rich nutty with a roasted nut skin. Taste threshold values: Taste characteristics at 5 ppm: nutty, roasted, coffee, cocoa, brown with an earthy brown and meaty nuance, sugar fondant, delicate, hazelnut, with macadamia and pecan nuances. Natural occurrence: Reported found in roasted hazelnuts and roasted filberts.

(E)-6-METHYL-3-HEPTEN-2-ONE Synonyms: 3-Hepanone, 2-methyl; 2-Methyl-3-heptanone; Butyl isopropyl ketone; Isopropyl pentyl ketone; trans-6-Methylhept-3en-2-one CAS No.: 20859‑10‑3 FL No.: 07.244 FEMA No.: 4001 CoE No.: n/a EINECS No.: n/a JECFA No.: 1138 Description: (E)-6-Methyl-3-hepten-2-one has an oily-green, pungent, herbaceous odor.

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.607 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C8H14O/126.20 H3C

O

Specifications: (JECFA, 2002) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point Identification test

178–170°C NMR spectra

Specific gravity

1.438–1.447 (20°C) Insoluble in water, soluble in fats and nonpolar solvents; miscible with ethanol at room temperature 0.840–0.850 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Frozen dairy Hard candy

Usual 1.00 3.00 2.00 2.00

Max. 1.50 6.00 4.00 4.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 1.50 2.00

6-METHYL-5-HEPTEN-2-ONE-PROPYLENEGLYCOL ACETAL

1286 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

6-METHYL-5-HEPTEN-2-ONE-PROPYLENEGLYCOL ACETAL Synonyms: 2,4-Dimethyl-2-(4-methyl-3-pentenyl)-1,3-dioxolane; 2,4-Dimethyl-2-(4-methylpent-3-enyl)-1,3-dioxolane; 1,3-Dioxolane, 2,4-dimethyl-2-(4-methyl-3-penten-1-yl)-; Methyl heptenone propylene glycol acetal CAS No.: CoE No.:

68258‑95‑7 n/a

FL No.: EINECS No.

n/a 269‑499‑2

FEMA No.: JECFA No.:

4400 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C11H20O2/184.28

H3C

O

C H3

O

Specifications: (The Good Scents Co., 2009) Boiling point Refractive index

222–223°C 1.437 ± 0.02

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (The Good Scents Co., 2009) Food Category Alcoholic beverages Chewing gum Fruit ices Gelatins/puddings

Usual 0.10 2.00 0.10 0.10

Max. 2.00 10.00 2.00 2.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 0.10 0.10

Max. 3.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

6-METHYL-5-HEPTEN-2-YL ACETATE Synonyms: 5-Hepten-2-ol, 6-methyl-, acetate; (±)-Sulcatol acetate; 6-Methyl-5-hepten-2-ol, acetate; 1,5-Dimethylhex-4-enyl acetate; 5-Hepten-2-ol, 6-methyl-, 2-acetate CAS No.: CoE No.:

19162‑00‑6 n/a

FL No.: 09.938 EINECS No.: 242‑851‑2

FEMA No.: JECFA No.:

4177 1838

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma. Consumption: Annual: n/a

Individual: n/a

3-METHYLHEXANAL

1287

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.121 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

H3C

C10H18O2/170.25 C H3

C H3

O

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

183–184°C 1.420–1.429 (20°C)

Specific gravity

Insoluble in water; soluble in nonpolar solvents and ethanol 0.893–0.903 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 5.00 2.00 2.00 5.00 2.00 5.00 1.00 1.00 2.00 10.00

Max. 20.00 10.00 10.00 25.00 10.00 25.00 10.00 5.00 10.00 40.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Nonalcoholic beverages Nut products Processed fruits Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 2.00 2.00 5.00 1.00 2.00 1.00 25.00 2.00 5.00 2.00

Max. 10.00 10.00 25.00 10.00 20.00 5.00 100.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYLHEXANAL Synonyms: 3-Methylhexanal; 3-Methyl hexanal CAS No.: CoE No.:

19269‑28‑4 n/a

FL No.: 05.165 EINECS No.: n/a

FEMA No.: JECFA No.:

4261 n/a

NAS No.:

n/a

Description: Colorless to pale-yellow clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.186 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C7H14O/114.19 C H3

5-METHYL-2,3-HEXANEDIONE

1288 Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

95% 143–144°C 1.4010–1.4050 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.7450–0.8110 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Confection, frostings Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Food Category Imitation dairy Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Sweet sauces

Usual 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-METHYL-2,3-HEXANEDIONE Synonyms: 2-Methyl-4,5-hexanedione; Acetyl isovaleryl; Isobutyl methyl diketone; Isobutyl methyl glyoxal; Acetyl isopentanoyl; Acetylisopentanoyl; 2,3-Hexanedione, 5-methyl-; 5-Methyl-2,3-hexanedione; 5-Methylhexane-2,3-dione CAS No.: CoE No.:

13706‑86‑0 11148

FL No.: 07.093 EINECS No.: 237‑241‑8

FEMA No.: JECFA No.:

3190 414

NAS No.:

3190

Description: 5-Methyl-2,3-hexanedione has a powerful, oily-buttery odor and a sweet taste in aqueous solution. Consumption: Annual: 106.67 lb

Individual: 0.00009039

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 3.886 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2000) Appearance

Yellowish, liquid oil

Refractive index

Assay (min)

95%

Solubility

Boiling point

138°C

Specific gravity

1.408–1.414 (20°C) Slightly soluble in water; miscible with alcohol, propylene glycol and glycerol 0.908 (22°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.00 10.00 10.00

Max. 20.00 20.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 10.00

Synthesis: By bromination of mesityl oxide, followed by treatment of the resulting dibromide with sulfuric acid.

Max. 6.00 20.00

METHYL HEXANOATE

1289

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee and American potato chips.

S-METHYL HEXANETHIOATE Synonyms: Hexanethioic acid, S-methyl ester; Methanethiol caproate CAS No.: 2432‑77‑1 CoE No.: 11515 Consumption: Annual: n/a

FL No.: 12.156 EINECS No.: 219‑410‑8

FEMA No.: JECFA No.:

3862 489

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: S

C H3

H3C

C7H14OS/146.25

O

Specifications: (JECFA, 2000) Appearance Colorless to pale-yellow liquid Assay (min) 95% Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products Synthesis: n/a

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Solubility Specific gravity

Soluble in alcohol and oil 0.829–0.834 (25°C)

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil, beer and durian (Durio zibethinus).

METHYL HEXANOATE Synonyms: Caproic acid methyl ester; Hexanoic acid, methyl ester; Methyl caproate; Methyl capronate; Methyl hexanoate; Methyl n-hexanoate; Methyl hexoate; Methyl hexylate CAS No.: 106‑70‑7 FL No.: 09.069 FEMA No.: 2708 CoE No.: 319 EINECS No.: 203‑425‑1 JECFA No.: 1871 Description: Methyl hexanoate has an ether-like odor reminiscent of pineapple. Consumption: Annual: 350.00 lb Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

NAS No.:

2708

Individual: 0.0002966 mg/kg/day

2-METHYLHEXANOIC ACID

1290 Trade association guidelines: FEMA PADI: 2.483 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H14O2/130.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale yellow liquid 98% 150–151°C

Refractive index Solubility Specific gravity

1.402–1.409 (20°C) Insoluble in water; soluble in alcohol 0.880–0.889 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 11.03 17.83 13.80

Max. 5.00 32.21 26.50 40.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.55 3.75 3.16 9.34

Max. 30.85 3.75 10.16 27.86

Synthesis: By reacting methyl alcohol with hexanoic acid at 130 to 140°C in the presence of concentrated H2SO4 and distilling the ester from the reaction mixture. Aroma threshold values: Detection: 10 to 87 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, apple, apricot, orange juice, black currants, guava, grapes, melon, papaya, pineapple, raspberry, blackberry, strawberry, potato, tomato, pepper, rye bread, cheeses, butter, milk, beef mutton, hop oil, beer, grape wine, cider, coffee, tea, honey, cloudberry, durian (Durio zibethinus), olive, passion fruit, plumcot, mushroom, starfruit, mango, wood apple, licorice, soursop, cashew apple, wort, cherimoya, kiwifruit, babaco fruit (Carica pentagona Heilborn), Bourbon vanilla, mountain papaya, oyster, custard apple, nectarine, naranjilla, lamb’s lettuce, loganberry, cape gooseberry, spineless monkey orange, Chinese quince and pawpaw.

2-METHYLHEXANOIC ACID Synonyms: 2-Methylcaproic acid; 2-Butylpropionic acid; Butyl methylacetic acid; Hexane-2-carboxylic acid; Hexanoic acid, 2-methyl-; 2-Methylhexanoic acid CAS No.: CoE No.:

4536‑23‑6 582

FL No.: 08.035 EINECS No.: 224‑883‑9

FEMA No.: JECFA No.:

3191 265

NAS No.:

3191

Description: 2-Methylhexanoic acid has a fruity odor. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: Approved. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.451 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless, oily liquid 90% 105°C (5 mmHg)

Refractive index Solubility Specific gravity

1.419–1.422 (25°C) Miscible with water, ether and alcohol 0.914–0.918 (20/20°C)

METHYL 2-HEXENOATE

1291

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gelatins, puddings

Usual 3.00 1.50

Max. 4.00 3.50

Food Category Soft candy

Usual 1.50

Max. 4.00

Synthesis: By catalytic hydrogenation of hexadien-2-carboxylic acid. Aroma threshold values: Detection: 920 ppb to 2.7 ppm. Aroma characteristics at 1.0%: acidic sour, dairy fatty with cooked lardlike nuances. Taste threshold values: Taste characteristics at 40 ppm: dairy, creamy fatty with an oily mouthfeel and waxy nuance. Natural occurrence: Reported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton, roasted lamb, cognac and black tea.

5-METHYLHEXANOIC ACID Synonyms: Hexanoic acid, 5-methyl-; Isoheptanoic acid; Isovenanthic acid CAS No.: CoE No.:

628‑46‑6 10142

FL No.: 08.061 EINECS No.: n/a

FEMA No.: JECFA No.:

3572 266

NAS No.:

3572

Description: 5-Methylhexanoic acid has a fermented cheese odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.477 mg

IOFI: n/a

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Liquid 94% 216°C

Refractive index Solubility Specific gravity

1.422 (20°C) Soluble in water; miscible in fat 0.912 (24°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Imitation dairy

Usual 10.00 5.00

Max. 10.00 5.00

Food Category Snack foods Soups

Usual 5.00 3.00

Max. 5.00 3.00

Synthesis: n/a Aroma threshold values: Detection: 4.6 to 27 ppm Taste threshold values: n/a Natural occurrence: Reported found in heated pork, strawberry, tea, mango and babaco fruit (Carica pentagona Heilborn).

METHYL 2-HEXENOATE Synonyms: Methyl-α,β-hexenoate; Methyl-β-propylacrylate; 2-Hexenoic acid, methyl ester; Methyl 2-hexenoate CAS No.: CoE No.:

2396‑77‑2 583

FL No.: 09.181 EINECS No.: n/a

FEMA No.: JECFA No.:

2709 1809

NAS No.:

2709

Description: Methyl 2-hexenoate has a green, musty, earthy, sweet, fruity odor and a very powerful, sharp, green-fruity flavor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

METHYL-3-HEXENOATE

1292 Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.991 mg

IOFI: n/a

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Appearance

Colorless, mobile liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

168–170°C

Specific gravity

1.423–1.429 (20°C) Very slightly soluble in water; soluble in alcohol and oils 0.911–0.916 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.50 3.00

Max. 3.00 6.50 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.68

Max. 4.00 3.50 3.70

Synthesis: By boiling the corresponding acid with methanol in the presence of concentrated H2SO4 in chloroform and subsequent elimination of water from the vapors using MgSO4; also from 3-chloropropionic acid methyl ester and anhydrous sodium acetate in acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peas, soursop and mountain papaya.

METHYL-3-HEXENOATE Synonyms: Methyl hydrosorbate; 3-Hexenoic acid, methyl ester; Methyl 3-hexenoate; Methyl hex-3-enoate CAS No.: CoE No.:

2396‑78‑3 10801

FL No.: 09.267 EINECS No.: 219‑256‑1

FEMA No.: JECFA No.:

3364 334

Consumption: Annual: <1.00 lb

NAS No.:

3364

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.442 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1998) Appearance Assay (min)

Colorless liquid 97%

Refractive index Specific gravity

1.422–1.428 (20°C) 0.912–0.922 (20°C)

METHYL cis-3-HEXENOATE

1293

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet sharp green, juicy fresh fruity with tropical and vegetative nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet green, banana-like, slightly acidic with fruity nuances of pineapple, pear, apple and passion fruit. Natural occurrence: Reported found as a volatile component in cayenne and pineapple. Also reported found in prickly pear, soursop, mountain papaya, guava and Virginia tobacco.

METHYL cis-3-HEXENOATE Synonyms: Methyl (Z)-3-hexenoate; (Z)-3-hexenoic acid methyl ester; Methyl 3(Z)-hexenoate; Z-Methyl 3-hexenoate CAS No.: CoE No.:

13894‑62‑7 n/a

FL No.: 09.937 EINECS No.: n/a

FEMA No.: JECFA No.:

4164 1624

NAS No.:

n/a

Description: Clear, colorless liquid; fruity, floral aroma. Consumption: Odor and/or flavor used in hibiscus and passion blossom. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.819 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C7H12O2/128.17

H3C O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

85°C (80 mmHg) 1.422–1.430 (20°C)

Specific gravity

Slightly soluble in water; soluble in fats, nonpolar solvents and ethanol 0.916–0.923 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 5.00 5.00 2.00 5.00 2.00 5.00 5.00 5.00 5.00

Max. 20.00 20.00 10.00 25.00 20.00 25.00 20.00 20.00 20.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Sweet sauce

Usual 10.00 2.00 2.00 5.00 2.00 1.00 25.00 10.00 2.00

Max. 40.00 10.00 10.00 25.00 10.00 10.00 100.00 40.00 10.00

5-METHYL-3-HEXEN-2-ONE

1294 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in champaca concrete in trace amounts.

5-METHYL-3-HEXEN-2-ONE Synonyms: Isobutylidene acetone; 3-Hexen-2-one, 5-methyl-; 5-Methyl-3-hexen-2-one; 5-Methylhex-3-en-2-one CAS No.: CoE No.:

5166‑53‑0 11149

FL No.: 07.106 EINECS No.: 225‑950‑5

FEMA No.: JECFA No.:

3409 1132

NAS No.:

Consumption: Annual: <1.00 lb

3409

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.170 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O/112.17 Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

77.5°C (50 mmHg)

Specific gravity

1.437–1.441 ( 20°C) Insoluble in water; miscible in ethanol at room temperature 0.838–0.843 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.75 2.00 0.25 0.25

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.10 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, green tea, cooked and roasted shrimp.

5-METHYL-5-HEXEN-2-ONE Synonyms: Methallyl 5-Methylhex-5-en-2-one CAS No.: CoE No.:

acetone;

3240‑09‑3 11150

4-Acetyl-2-methyl-1-butene;

FL No.: 07.100 EINECS No.: 221‑807‑6

Consumption: Annual: <1.00 lb

5-Hexen-2-one,

FEMA No.: JECFA No.:

3365 1119

5-methyl-;

5-Methyl-5-hexen-2-one;

NAS No.:

3365

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

5-METHYLHEXYL ACETATE

1295

Empirical Formula/MW: C7H12O/112.17 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

148–149°C

Specific gravity

1.428–1.433 (20°C) Insoluble in water; soluble in fats; miscible in ethanol at room temperature 0.862–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.75 0.25 0.25

Max. 0.75 0.25 0.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.80 2.00

Max. 0.12 2.00 4.00

Synthesis: From methallyl alcohol, the corresponding methallyl alcohol, acetoacetone is prepared, dissolved in diphenyl ether, and finally heated to between 200 and 215°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-METHYLHEXYL ACETATE Synonyms: Isoheptyl acetate CAS No.: CoE No.:

180348‑60‑1 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4346 n/a

NAS No.:

n/a

Description: Colorless, clear liquid; sweet, minty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.043 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C9H18O2/158.24 C H3

O

Reported uses (ppm): (The Good Scents Co., 2009) Assay (min) Boiling point

97% 175–176°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Hard candy

Usual 5.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 10.00

Food Category Nonalcoholic beverages

Usual 10.00

Max. 100.00

METHYL HEXYL ETHER

1296

METHYL HEXYL ETHER Synonyms: n-Hexyl methyl ether; 1-Methoxyhexane; Hexane, 1-methoxy-; Methyl-n-hexyl ether CAS No.: CoE No.:

4747‑07‑3 n/a

FL No.: EINECS No.

03.016 225‑263‑0

FEMA No.: JECFA No.:

4291 n/a

NAS No.:

n/a

Description: Colorless, clear liquid; sweet, herbal, lavender, fruity aroma. Odor and/or flavor used in agate, basil, camphor, lavender, oregano, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.484 mg

IOFI: n/a

Empirical Formula/MW: C H3

C7H16O/116.20

H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

97% 126–127°C 1.395–1.401 (20°C)

Specific gravity Solubility

0.766–0.774 (25°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Frozen dairy Fruit ices Gelatins/puddings Hard candy

Usual 5.00 10.00 5.00 10.00 10.00 10.00

Max. 20.00 20.00 20.00 25.00 25.00 25.00

Food Category Instant coffee/tea Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy

Usual 5.00 5.00 5.00 100.00 10.00

Max. 20.00 20.00 20.00 1000.00 25.00

Synthesis: n/a Aroma threshold values: Herbal-type, medium strength odor; recommend smelling in a 10.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported to be found in Lavandin oil Abrialis (0.06%) and Lavandin oil Grosso (0.05%).

METHYL p-HYDROXYBENZOATE Synonyms: Methyl parasept; Nipagin; Tegosept M; Abiol; Aseptoform; Benzoic acid, p-hydroxy-, methyl ester; Benzoic acid, 4-hydroxy-, methyl ester; p-Carbomethoxyphenol; p-Hydroxybenzoic acid, methyl ester; 4-Hydroxybenzoic acid, methyl ester; Maseptol; Metaben; Methaben; p-Methoxycarbonylphenol; 4-(Methoxycarbonyl)phenol; Methyl butex; Methyl chemosept; Methyl ester of p-hydroxybenzoic acid; Methyl p-hydroxybenzoate; Methyl 4-hydroxybenzoate; Methyl p-oxybenzoate; Methyl paraben; Methyl parahydroxybenzoate; Methyl parathion; Methylben; Methylparaben; Metoxyde; Paraben; Parasept; Paridol; Methylparaben[USAN] CAS No.: CoE No.:

99‑76‑3 n/a

FL No.: n/a EINECS No.: 202‑785‑1

FEMA No.: JECFA No.:

2710 n/a

NAS No.: E. No.:

2710 218

Description: Methyl p-hydroxybenzoate is odorless or has a faint characteristic odor and a slight burning taste. Methyl p-hydroxybenzoate is more commonly known as methyl paraben and is an ester of p-hydroxybenzoic acid. Consumption: Annual: 1250.00 lb

Individual: 0.001059 mg/kg/day

METHYL 3-HYDROXYHEXANOATE

1297

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 184.1490, 582.3490, 150 et seq. FDA (other): Approved as an excipient. (CDER, 1999) JECFA: ADI: 0 to 10 mg; as the sum of the ethyl, methyl and propyl esters (1973). Trade association guidelines: FEMA PADI: 0.221 mg

IOFI: n/a

Empirical Formula/MW: C8H8O3/152.15 Specifications: (FCC, 1996) Acidity Appearance Assay Heavy metals

Passes test Small, colorless crystals or a white, crystalline powder Not less than 99% and not more than 100.5% C8H8O3 calculated on the dried basis Passes test

Loss on drying

Not more than 0.5%

Melting range

Between 125 and 128°C

Residue on ignition

Not more than 0.05%

Solubility

Slightly soluble in water, glycerin and fixed oils; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 0.99 0.99 Processed vegetables 1.00 1.00 Frozen dairy 0.00 0.01 Soft candy 0.00 0.01 Sugar substitutes Gelatins, puddings 0.00 0.01 0.50 0.50 0.00 0.01 Nonalcoholic beverages Synthesis: Produced by the methanol esterification of p-hydroxybenzoic acid in the presence of sulfuric acid. The materials are heated for distillation in a glass-lined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion-resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 2.6 ppm. Taste threshold values: n/a Natural occurrence: Reported present in cloudberry, yellow passion fruit juice, white wine, botrytised wine and Bourbon vanilla.

METHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, methyl ester; Methyl β-hydroxycaproate; Methyl β-hydroxyhexanoate; Methyl 3-hydroxycaproate; Hexanoic acid, 3-hydroxy-, methyl ester; Methyl 3-hydroxyhexanoate CAS No.: 21188‑58‑9 FL No.: 09.532 FEMA No.: 3508 CoE No.: 10812 EINECS No.: 244‑261‑0 JECFA No.: 600 Description: Methyl 3-hydroxyhexanoate has an ethereal, wine-like, fruity, oily, aroma. Consumption: Annual: 18.33 lb

NAS No.:

3508

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information required for evaluation (2001). Trade association guidelines: FEMA PADI: 0.352 mg Empirical Formula/MW: C7H14O3/146.19

IOFI: Nature Identical

METHYL 2-HYDROXY-4-METHYLPENTANOATE

1298 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to pale yellow liquid 95% 65°C (2 mmHg)

Refractive index Solubility Specific gravity

1.410–1.440 (20°C) Insoluble in water and fats 0.994–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy

Usual 2.00 2.00 0.30 0.20

Max. 5.00 5.00 1.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, fruity, overripe, pineapple and tropical with woody nuances. Natural occurrence: Reported found in Valencia orange juice, passion fruit juice, pineapple, strawberry fruit and jam, wood apple, soursop, mountain papaya and naranjilla fruit.

METHYL 2-HYDROXY-4-METHYLPENTANOATE Synonyms: Methyl 2-hydroxyisocaproate; Pentanoic acid, 2-hydroxy-4-methyl-, methyl ester; Methyl 2-hydroxy-4-methylpentanoate; Methyl 2-hydroxy-4-methylvalerate CAS No.: CoE No.:

40348‑72‑9 n/a

FL No.: 09.548 EINECS No.: 254‑883‑4

FEMA No.: JECFA No.:

3706 590

NAS No.:

3706

Description: Methyl 2-hydroxy-4-methylpentanoate has a sweet, fruity, musty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.330 mg

IOFI: n/a

Empirical Formula/MW: O C H3

C7H14O3/146.19

O C H3

OH

C H3

Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

72°C (10 mmHg)

1.425–1.435 (20°C) Slightly soluble in water, soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

Food Category Hard candy Jam, jellies Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

α-METHYL-β-HYDROXYPROPYL α-METHYL-β-MERCAPTOPROPYL SULFIDE

1299

Taste threshold values: n/a Natural occurrence: Reported found in guanabana.

2-(4-METHYL-2-HYDROXYPHENYL)PROPIONIC ACID-γ-LACTONE Synonyms: Dimethyl-3,6-benzo-2(3H)-furanone; Furaminton CAS No.: 65817‑24‑5 CoE No.: n/a Consumption: Annual: n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3863 1167

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.524200 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H10O2/162.19

O O

H3C

Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance Clear, colorless liquid Assay (min) 98% Boiling point 64°C (0.08 mmHg) Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy Instant coffee, tea Synthesis: n/a

Usual 2.00 10.00 5.00 2.00

Refractive index Solubility Specific gravity

Max. 10.00 50.00 20.00 10.00

1.518–1.524 (20°C) Insoluble in water; soluble in ethanol 1.0991.104 (25°C)

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.00 1.00 5.00

Max. 10.00 5.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-METHYL-β-HYDROXYPROPYL α-METHYL-β-MERCAPTOPROPYL SULFIDE Synonyms: 2-Butanol, 3-[(2-Mercapto-1-methylpropyl)thio]-; 3-((2-Mercapto-1-metylpropyl)thio)-2-butanol CAS No.: 54957‑02‑7 FL No.: 12.036 2353 CoE No.: EINECS No.: n/a Consumption: Annual: 11.67 lb

FEMA No.: JECFA No.:

3509 547

NAS No.:

3509

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: Approved. Food: 0.8 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.192 mg

IOFI: Artificial

1300

METHYL-α-IONONE

Empirical Formula/MW:

C8H16OS2/194.36

Specifications: (JECFA, 1999) Assay (min)

99.7%

Solubility

Boiling point Refractive index

85–88°C (0.4 mmHg) 1.516–1.526 (20°C)

Specific gravity

Insoluble in water, soluble in alcohol, slightly soluble in fats 1.040 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.75 0.75

Max. 0.75 0.75

Food Category Meat products Soups

Usual 0.75 0.75

Max. 0.75 0.75

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: roasted, meaty and sulfureous with a fatty, brothy nuance. Taste threshold values: Taste characteristics at 2.5 ppm: sulfurous, roasted and meaty with a burnt, savory note. Natural occurrence: Reported not found in nature.

METHYL-α-IONONE Synonyms: α-Cetone; α-Cyclocitrylidene butanone; α-Cyclocitrylidene methyl ethyl ketone; α-n-Methylionone; Raldeine; 5-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-4-penten-3-one; Methyl-alpha-ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-2-cyclohexen1-yl)-, (R-(E))-; (R-(E))-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)pent-1-en-3-one; 5-(2,6,6-Trimethyl-2-cyclohexenyl)-4-penten-3-one; 1-Penten-3-one,1-((1R)-2,6,6-trimethyl-2-cyclohexen-1-yl),-(1E)CAS No.: CoE No.:

127‑42‑4 143

FL No.: 07.009 EINECS No.: 204‑842‑1

FEMA No.: JECFA No.:

2711 398

NAS No.:

2711

Description: Methyl-α-ionone has an odor similar to α-ionone, but lighter and more rounded. It has a pleasant, fruity and sweet nuance. Consumption: Annual: 128.33 lb

Individual: 0.0001087 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1999) Trade association guidelines: FEMA PADI: 8.153 mg

IOFI: Artificial

Empirical Formula/MW:

C14H22O/206.33

Specifications: (JECFA, 2000) Appearance Assay Boiling point

Yellowish, oily liquid 90% (minimum 95% sum of methyl ionone isomers) 238°C

Refractive index

1.490–1.496 (20°C)

Specific gravity

0.921–0.930

N ote: FCC (1996) has given specifications for mixture of α-, β-, γ- or α-iso and δ-isomers.

METHYL-β-IONONE

1301

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.89 40.14 6.85 16.22

Max. 2.65 45.73 20.34 19.31

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 29.02 0.24 13.43 36.38

Max. 32.63 0.32 16.33 40.98

Synthesis: By condensation of citral with methyl ethyl ketone (see methyl γ-ionone or α-iso-methylionone). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, berry, woody, ionone-like with floral, jamy nuances. Natural occurrence: Not reported found in nature.

METHYL-β-IONONE Synonyms: β-Cetone; β-Cyclocitrylidene butanone; β-n-Methyionone; Raldeine; 5-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-4-penten3-one; beta-Ionone, methyl-; beta-Iraldeine; Methyl-beta-ionone; beta-Methylionone; beta Methyl ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)pent-1-en-3-one; 5-(2,6,6-Trimethyl-1-cyclohexenyl)4-penten-3-one; beta methyl ionone CAS No.: CoE No.:

127‑43‑5 144

FL No.: 07.010 EINECS No.: 204‑843‑7

FEMA No.: JECFA No.:

2712 399

NAS No.:

2712

Description: Methyl-β-ionone has an odor similar to β-ionone with a leather note. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 9.081 mg

IOFI: Artificial

Empirical Formula/MW:

C14H22O/206.33

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to yellow liquid 80% (sum of 4 isomers) 238–242°C

Refractive index Specific gravity

1.503–1.508 (20°C) 0.931–0.938 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 45.32 48.00 20.29

Max. 3.00 48.29 48.00 23.19

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.33 0.11 13.04 35.23

Max. 39.23 0.12 19.62 41.14

Synthesis: By condensation of citral with methyl ethyl ketone (see α-isomethylionone); it is usually present in low levels (6 to 7%) in commercial products. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1302

iso-METHYL-β-IONONE

iso-METHYL-β-IONONE Synonyms: Isomethyl-β-ione; β-Isomethylionone; “delta”-methyliononoe; (4-(2,6,6-Trimethyl-3-cyclohexen-1-yl)-3-methyl-3-buten2-one; Methyl-Δ-ionone; 1-Penten-3-one,1-(2,6,6-trimethyl-3-cyclohexen-1-yl)CAS No.: CoE No.:

7784‑98‑7 11852

FL No.: 07.088 EINECS No.: 232‑074‑7

FEMA No.: JECFA No.:

2713 400

NAS No.:

2713

Description: iso-Methyl-β-ionone has a light, warm, floral odor and a berry-like flavor. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 3.637 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

C14H22O/206.33 H3C

C H3

H3C

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to yellow liquid 95% (sum of 4 isomers) 232°C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.931–0.938 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.50 18.56 1.00 8.87

Max. 2.00 22.20 1.00 10.92

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.79 2.06 5.20 14.61

Max. 12.62 6.91 6.53 18.67

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL ISOBUTYRATE Synonyms: Methyl dimethylacetate; Methyl-2-methylpropanoate; Isobutyric acid, methyl ester; Methyl isobutanoate; Methyl isobutyrate; Methyl 2-methylpropionate; Propanoic acid, 2-methyl-, methyl ester CAS No.: CoE No.:

547‑63‑7 287

FL No.: 09.412 EINECS No.: 208‑929‑5

FEMA No.: JECFA No.:

2694 185

NAS No.:

2694

Description: Methyl isobutyrate has a fruity (apple–pineapple) odor and a sweet flavor reminiscent of apricot. Consumption: Annual: 5250.00 lb

Individual: 0.004449

METHYL ISOPENTYL DISULFIDE

1303

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 200 ppm FDA: 21 CFR 175.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.088 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 97% C5H10O2 90°C

Refractive index Solubility Specific gravity

1.382–1.386 (20°C) 1:1 in 95% alcohol 0.884–0.888 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 27.35 375.00 9.07

Max. 20.00 36.74 375.00 14.27

Food Category Gelatin, pudding Hard candy Nonalcoholic beverage Soft candy

Usual 7.11 25.79 4.47 13.43

Max. 11.43 119.10 7.78 18.50

Synthesis: By direct esterification of methanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: sweet, ethereal, fruity and juicy fruit. Natural occurrence: Reported found in Russian champagnes and among the volatile components of strawberry juice. Also reported found in apple juice, banana, kumquat peel oil, blueberry, melon, papaya, pineapple, strawberry, fried potato, starfruit, dill herb, cherimoya, kiwifruit, loquat, naranjilla fruit and cape gooseberry.

METHYL ISOPENTYL DISULFIDE Synonyms: Disulfide, isopentyl methyl; Isoamyl methyl disulfide; Isopentyl methyl disulfide; Methyl isopentyl disulfide; Methyl 3-methylbutyl disulfide CAS No.: CoE No.:

72437‑56‑0 n/a

FL No.: 12.294 EINECS No.: n/a

FEMA No.: JECFA No.:

4168 1696

NAS No.:

n/a

Description: Colorless to yellow liquid; brown, roasted aroma. Consumption: Odor and/or flavor used in roasted beef, chicory root, chocolate cacao, nut roasted, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.176 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C6H14S2/ 150.31

S H3C

S

C H3

2-METHYL-3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE

1304 Specifications: (JECFA, 2008) Assay (min)

92%

Refractive index

Boiling point

183–185°C

Solubility

Other requirements

Also contains 3–5% crotonic acid

Specific gravity

1.516–1.522 (20°C) Sparingly soluble in water; soluble in ethanol 0.943–0.948 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.25 0.25 0.25

Max. 0.50 0.50 0.50

Food Category Meat products Nonalcoholic beverages

Usual 1.00 0.50

Max. 1.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-METHYL-3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE Synonyms: Cyclamen aldehyde; p-Isopropyl-α-methylhydrocinnamaldehyde; α-Methyl-p-isopropylhydrocinnamaldehyde CAS No.: CoE No.:

103‑95‑7 133

FL No.: 05.045 EINECS No.: 203‑161‑7

FEMA No.: JECFA No.:

p-Isopropyl-α-methyl-phenylpropylaldehyde;

2743 1465

NAS No.:

2743

Description: 2-Methyl-3-(p-isopropylphenyl)-propionaldehyde has a strong, flowery odor. Consumption: Annual: 2783.33 lb

Individual: 0.002358 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.039 mg

IOFI: n/a

Empirical Formula/MW: C13H18O/190.28 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

90% 270°C

Specific gravity

1.5030–1.508 (20°C) Soluble in most fixed oils and ethanol; insoluble in propylene glycol, glycerin and water 0.946–0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 10.38 4.97 11.03 8.77

Max. 12.34 4.97 13.47 11.03

Food Category Hard candy Nonalcoholic beverage Soft candy

Usual 5.91 0.88 9.98

Max. 7.03 1.61 13.87

Synthesis: By condensation of cuminic aldehyde and propionaldehyde followed by hydrogenation in the presence of a catalyst. Aroma threshold values: n/a

METHYL ISOVALERATE

1305

Taste threshold values: n/a Natural occurrence: Reported found in nutmeg and starfruit.

METHYL ISOTHIOCYANATE Synonyms: Isothiocyanatomethane; Methyl isothiocyanide; Methyl mustard; Methyl mustard oil; Methane, isothiocyanato-; Isothiocyanic acid, methyl ester; Trapex, Trapexide, Vorlex; Vortex CAS No.: CoE No.:

556‑61‑6 n/a

FL No.: EINECS No.

n/a 209‑132‑5

FEMA No.: JECFA No.:

4426 1884

NAS No.:

n/a

Description: Colorless to tan liquid; pungent, penetrating, mustard-like odor. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.022 mg

IOFI: n/a

Empirical Formula/MW: N

C2H3NS/73.12

S

C H3

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

117–118°C 1.495–1.499 (20°C)

Specific gravity

Very slightly soluble in water; freely soluble in ether; soluble in ethanol 0.938–0.942 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Fats/oils Meat products Seasonings/flavors

Usual 0.05 0.25 0.10

Max. 0.25 2.00 0.50

Food Category Snack foods Soups

Usual 0.05 0.05

Max. 0.25 0.25

Synthesis: n/a Aroma threshold values: Very high strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish.

METHYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, methyl ester; Isovaleric acid, methyl ester; Methyl isopentanoate; Methyl isovalerate; Methyl 3-methylbutanoate; Methyl 3-methylbutyrate; Methylisovalerate CAS No.: CoE No.:

556‑24‑1 457

FL No.: 09.462 EINECS No.: 209‑117‑3

FEMA No.: JECFA No.:

2753 195

NAS No.:

2753

Description: Methyl isovalerate has a strong, pungent, apple-like odor and a bitter flavor. This compound is also reported to have an herbaceous, fruity odor. Consumption: Annual: 108.33 lb

Individual: 0.0000918 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

METHYL JASMONATE

1306 Trade association guidelines: FEMA PADI: 1.911 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 115–117°C

Specific gravity

1.413–1.416 (20°C) Insoluble in water; soluble in alcohol, most fixed oils 0.852–0.857 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.91 0.75 7.00 22.43

Max. 10.00 30.00 18.00 33.03

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.00 9.59 10.00 1.20

Max. 4.00 11.55 20.00 100.00

Synthesis: By esterification of isovaleric acid with methyl alcohol at the boil in the presence of concentrated H2SO4. Aroma threshold values: Detection: 4.4 to 44 ppb Taste threshold values: Taste characteristics at 80 ppm: fruity, pineapple, apple with a juicy, fruit-like nuance. Natural occurrence: Reported found in the juice of a few varieties of Florida oranges, pineapple, apple, banana, bilberry, blueberry, strawberry, melon, peas, peppermint oil, pepper, blue, Gruyere and parmesan cheese, coffee, honey, olive, mushroom, jackfruit, cherimoya, sage, custard apple, nectarine, lamb’s lettuce and cape gooseberry.

METHYL JASMONATE Synonyms: 2-Pentenyl cyclopentanone-3-acetic acid, methyl ester; 2-(cis-Penten-2-yl)-3-oxo-cyclopentatn acetic acid, methyl ester; Methyl (2-pent-2-enyl-3-oxo-1-cyclopentyl) acetate; Cyclopentaneacetic acid, 3-oxo-trans-2-(cis-2-pentenyl), methyl ester; Cyclopentaneacetic acid, 3-oxo-2-(2-pentenyl)-, methyl ester, (1R-(1alpha,2beta(Z)))-; Methyl (1R-(1alpha,2beta(Z)))-3-oxo-2(pent-2-enyl)cyclopentaneacetate; Methyl jasmonate CAS No.: CoE No.:

1211‑29‑6 10821

FL No.: 09.521 EINECS No.: 214‑918‑6

FEMA No.: JECFA No.:

3410 1400

NAS No.:

3410

Description: Methyl jasmonate has a powerful, floral–herbaceous, sweet, persistent odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.062 mg Empirical Formula/MW:

C13H20O3/224.30

IOFI: Nature Identical

METHYL LAURATE

1307

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

99% 94°C (0.05 mmHg)

Specific gravity

1.470–1.476 (20°C) Almost insoluble in water; soluble in alcohol and oils 1.017–1.023 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Max. 1.00 1.00 1.00 1.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: Can be isolated from jasmine oil; synthetically it can be prepared (probably in the trans-form) from muconic acid via the methyl-3-oxo-cyclopentyl acetate. Aroma threshold values: Detection: 5.7 ppm Taste threshold values: Taste characteristics at 15 ppm: floral, fruity, green, waxy, seedy and melon-like. Natural occurrence: Reportedly identified in jasmine oil (Jasminum grandiflorum L.) and in Tunisian rosemary. Also found in lemon peel oil, peppermint oil and green and fermented tea.

METHYL LAURATE Synonyms: Methyl dodecylate; Dodecanoic acid, methyl ester; Lauric acid, methyl ester; Methyl dodecanoate; Methyl n-dodecanoate; Methyl laurate; Methyl laurinate CAS No.: CoE No.:

111‑82‑0 377

FL No.: 09.101 EINECS No.: 203‑911‑3

FEMA No.: JECFA No.:

2715 180

NAS No.:

2715

Description: Methyl laurate has a fatty, floral odor reminiscent of wine. Consumption: Annual: <1.00 lb

Individual: 0.00001026 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: 21 CFR 172.515; 173.315; 178.3130 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.802 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point Melting point

261–262°C 5°C

Specific gravity

1.430–1.438 (20°C) Insoluble in water; soluble in most organic solvents 0.863–0.872 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.82 35.00 20.00

Max. 18.70 39.00 23.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: By prolonged boiling of lauric acid with methanol in the presence of sulfuric acid.

Usual 30.00 12.09

Max. 35.00 13.98

METHYL LINOLEATE (48%) METHYL LINOLENATE (52%) MIXTURE

1308 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 20 ppm: waxy, creamy, fatty with soapy, coconut nuances. Natural occurrence: Reported found in orris absolute, strawberry, apple, bilberry, rum, coconut, grapes, melon, papaya, pineapple, blackberry, mustard, cheeses, hop oil, cognac, white wine, cocoa, oats, plumcot, elderberry juice, loquat, babaco fruit (Carica pentagona Heilborn), Bourbon vanilla, mountain papaya, Chinese cabbage, mussels, cape gooseberry, pawpaw, banana, berries and blue cheese.

METHYL LINOLEATE (48%) METHYL LINOLENATE (52%) MIXTURE Synonyms: Methyl linolenate (52%) methyl linoleate (48%) mixture; Methyl 9,12-octadecadienoate methyl 9,12,15-octadecatrienoic acid, methyl ester, (Z,Z,Z)CAS No.: CoE No.:

112‑63‑0 (a) 301‑00‑8 (b) 713 (a) 714 (b)

09.645 (a) 09.646 (b) 203‑993‑0 (a) EINECS No.: 206‑102‑3 (b)

FL No.:

FEMA No.:

3411

NAS No.:

3411

JECFA No.:

346

EAFUS No:

977136‑80‑3

N ote: (a) = methyl linoleate and (b) = methyl linolenate.

Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.784 mg

IOFI: Nature Identical

Empirical Formula/MW: O C H3 O

H3C

C19H34O2/294.45 (methyl linoleate) C19H32O2/292.46 (methyl linolenate)

+ C H3 O

H3C

O

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 60% (sum of methyl linoleate and methyl linolenate) 182°C (3 mmHg)

Refractive index

1.459–1.466 (20°C)

Specific gravity

0.883–0.893 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.00 10.00 2.00 2.00 2.00

Max. 10.00 70.00 10.00 10.00 10.00

Food Category Hard candy Jam, jellies Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 8.00 2.00 2.00 10.00 2.00

Max. 50.00 10.00 10.00 70.00 10.00

METHYL 3-MERCAPTOBUTANOATE

1309

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, grape, grapefruit juice, melon, strawberries, mushroom and cassava.

METHYL MERCAPTAN Synonyms: Methanethiol; Mercaptomethane; Methanethiol; Methylmercaptan; Methyl mercaptan; Methyl sulfhydrate; Thiomethanol; Thiomethyl alcohol; Thiols CAS No.: CoE No.:

74‑93‑1 475

FL No.: 12.003 EINECS No.: 200‑822‑1

FEMA No.: JECFA No.:

2716 508

NAS No.:

2716

Description: Methyl mercaptan has an objectionable odor of decomposing cabbage or garlic. Consumption: Annual: 3.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information needed for evaluation (2001). Trade association guidelines: FEMA PADI: 0.591 mg

IOFI: Natural

Empirical Formula/MW: CH4S/48.11 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Clear liquid at <6°C or colorless gas

Solubility

Assay (min)

95%

Specific gravity

1.430–1.436 (gas); 0.894 (liquid) (20°C) 2.4 g/100 mL water; soluble in alcohol, ether, organic solvents 0.862–1.894 (gas); 1.032–1.040 (liquid) (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.50 1.93 1.00 2.78

Max. 1.00 4.14 5.00 5.80

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.58 0.41 1.42 1.62

Max. 3.22 1.00 3.21 3.21

Synthesis: By heating an aqueous solution of potassium methyl sulfate and KHS; from sodium methyl sulfate and potassium sulfhydrate; also from methanol and hydrogen sulfide in the presence of a catalyst. Aroma threshold values: Detection: 0.02 to 4 ppb. Aroma characteristics at 1.0%: vegetable oil, alliaceous, eggy, creamy with savory nuances. Taste threshold values: Taste characteristics at 1 ppm: sulfurous, alliaceous, creamy with a surface-ripened cheese top note and a clean, savory, meaty depth. Natural occurrence: Originally identified in the fresh roots of Rafanus sativus L.; reported found in the red algae of Polysiphonia fastigiata; also reported in the leaves of Coprosma foetidissima Frost and the seeds of Brassica napus var. oleifera. Reported found in orange juice, asparagus, cabbage, kohlrabi, onion, leek, shallots, peas, potato, sauerkraut, wheat bread, cheeses, milk, cooked egg, fish, chicken, beef, pork, hop oil, beer, rum, coffee, filberts, peanuts, potato chips, durian (Durio zibethinus), mushroom, trassi, Brussels sprouts, rice, sake, sweet corn, dried bonito, cassava, shrimp, crab, scallop, squid, pineapple, strawberry, garlic, gruyere and parmesan cheeses, liver, hazelnut.

METHYL 3-MERCAPTOBUTANOATE Synonyms: Butanoic acid, 3-mercapto-, methyl ester; 3-Mercaptobutanoic acid methyl ester

METHYL o-METHOXYBENZOATE

1310

CAS No.: CoE No.:

54051‑19‑3 n/a

FL No.: 12.290 EINECS No.: n/a

FEMA No.: JECFA No.:

4167 1674

NAS No.:

n/a

Description: Colorless liquid; pungent, onion-like aroma. Consumption: Odor and/or flavor used in chive, garlic, onion, scallion, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.154 mg

IOFI: Artificial

Empirical Formula/MW: HS

O C H3

C5H10O2S/134.2 C H3

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 75°C (16 mmHg) 1.453–1.459 (20°C)

Solubility Specific gravity

Sparingly soluble; soluble in ethanol 1.053–1.057 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 0.20 0.50 1.00 0.20 0.30 0.30 0.20

Max. 0.40 1.00 2.00 0.40 0.60 0.60 0.40

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.40 0.20 0.20 0.20 0.20 0.30 0.20

Max. 0.80 0.40 0.40 0.40 0.1 0.60 0.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

METHYL o-METHOXYBENZOATE Synonyms: Dimethyl salicylate; Methyl o-anisate; o-Anisic acid, methyl ester; Benzoic acid, 2-methoxy-, methyl ester; Dimethyl salicylate; o-Methoxybenzoic acid methyl ester; 2-Methoxybenzoic acid, methyl ester; Methyl o-anisate; Methyl o-methoxybenzoate; o-Methoxy methyl benzoate; Methyl 2-methoxybenzoate; Methylsalicylate methyl ether CAS No.: CoE No.:

606‑45‑1 2192

FL No.: 09.796 EINECS No.: 210‑063‑9

FEMA No.: JECFA No.:

2717 880

NAS No.:

2717

Description: Methyl o-methoxybenzoate has an herbaceous, warm, anise-like odor and a sweet taste reminiscent of melon. Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.685 mg

IOFI: Nature Identical

1-METHYL-3-METHOXY-4-ISOPROPYLBENZENE

1311

Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2001) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, pale-yellow liquid 97% 246°C

Identification test Refractive index Solubility Specific gravity

IR spectra 1.529–1.537 Insoluble in water; soluble in alcohol 1.144–1.160

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 15.00 3.00

Max. 10.00 40.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 12.00

Max. 12.00 30.00

Synthesis: By esterification of anisic acid with methanol, or from sodium anisate and dimethylsulfate in the presence of methanol. Aroma threshold values: Aroma characteristics at 1.0%: fruity, winey, fermented with a slightly musty and anisic nuance. Taste threshold values: Taste characteristics at 10 ppm: fruity, anisic, fermented and winey with a good mouthfeel. Natural occurrence: Reported found in a grape and mushroom variety, Trametes graveolens, Vitis labrusca L. and black tea.

1-METHYL-3-METHOXY-4-ISOPROPYLBENZENE Synonyms: 3-Methyl-p-cymene; Thymol methylether; Anisole, 2-isopropyl-5-methyl-; Benzene, 2-methoxy-4-methyl-1-(1methylethyl)-; 4-Isopropyl-3-methoxytoluene; 2-Isopropyl-5-methylanisole; 3-Methoxy-p-cymene; 2-Methoxy-4-methyl-1-(1methylethyl)benzene; 1-Methyl-3-methoxy-4-isopropylbenzene; o-Methylthymol; Methyl thymol ether; Methyl thymyl ether; Thymol methyl ether; Thymyl methyl ether CAS No.: CoE No.:

1076‑56‑8 11245

FL No.: 04.043 EINECS No.: 214‑063‑9

FEMA No.: JECFA No.:

3436 1246

Consumption: Annual: 1.67 lb

NAS No.:

3436

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.467 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H16O/164.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 215°C; 94–96°C (15 mmHg)

Specific gravity

1.504–1.508 (20°C) Insoluble in water; soluble in oils and ethanol 0.936–0.940 (25°C)

2-METHYL-5-METHOXYTHIAZOLE

1312 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Baked goods 2.00 3.00 Meat products 1.00 2.00 Condiments, relishes 1.00 2.00 Nonalcoholic beverages 1.00 2.00 Hard candy 2.00 3.00 Synthesis: From thymol and dimethylsulfate in alkaline solution; from sodium thymolate with dimethylsulfate in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: In the oils of French Christinium maritinium, Orhodon madai, O. hirtum, O. tenuicaule, O. japonicum albiflorum, O. pseudohirtum, O. goshizanese, Eupatorium fortunei, and Monarda punctata. Also reported found in tangerine peel oil, thyme, clove leaf, ginger and sweet marjoram.

2-METHYL-5-METHOXYTHIAZOLE Synonyms: 5-Methoxy-2-methylthiazole; 2-Methyl-5-methoxythiazole; Thiazole, 5-methoxy-2-methylCAS No.: 38205‑64‑0 FL No.: 15.002 CoE No.: 736 EINECS No.: n/a Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3192 1057

NAS No.:

3192

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.255 mg

IOFI: Artificial

Empirical Formula/MW: C5H7NOS/129.18 Specifications: (JECFA, 2008) Appearance

Amber liquid

Refractive index

Assay (min)

98%

Solubility

117°C (34 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.515–1.520 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.146–1.154 (25°C)

Food Category Usual Max. Food Category 4.75 8.00 Baked goods Meat products Condiments, relishes 0.15 0.50 Nonalcoholic beverages Frozen dairy 2.00 4.00 Soft candy Gelatins, puddings 2.00 4.00 Soups Synthesis: Can be prepared from chloro- (or bromo-) methoxyacetaldehyde and thioacetamide.

Usual 4.45 1.17 4.00 0.50

Max. 10.50 2.67 8.00 2.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-N-METHYLANTHRANILATE Synonyms: Dimethyl anthranilate; Methyl 2-methyl-amino-benzoate; Methyl o-methylaminobenzoate; Anthranilic acid, N-methyl-, methyl ester; Benzoic acid, 2-(methylamino)-, methyl ester); Methyl methanthranilate; 2-Methylaminomethyl benzoate; 2-Methylamino methyl benzoate; Methyl methylaminobenzoate; Methyl o-(methylamino)benzoate; Methyl 2-methylaminobenzoate;

S-METHYL 3-METHYLBUTANETHIOATE

1313

Methyl 2-(methylamino)benzoate; Methyl methylanthranilate; Methyl N-methylanthranilate; N-Methyl methyl anthranilate; Methyl N-methyl-anthranilate; Methyl N-methyl-o-anthranilate; N-Methylanthranilic acid, methyl ester CAS No.: 85‑91‑6 FL No.: 09.781 FEMA No.: 2718 NAS No.: 2718 CoE No.: 756 EINECS No.: 201‑642‑6 JECFA No.: 480 Description: Methyl-n-methylanthranilate has an orange and mandarin peel-like odor and a musty, grape-like flavor; somewhat more berry-like than grape. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. 0 to 0.2 mg/kg bw (1979). No safety concern when used at current levels of intake as a flavoring agent. Trade association guidelines: FEMA PADI: 4.880 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H11O2N/165.19

Specifications: (FCC, 1996) Appearance

Assay (min)

Pale-yellow liquid with bluish florescence 98%–101.3% total esters as C9H11O2N

Boiling point 256°C Reported uses (ppm): (FEMA, 1994)

Refractive index

Solubility Specific gravity

1.578–1.581 (25°C) 1:3 in 80% alcohol, remains in solution to 10 mL; insoluble in glycerin, water; soluble in most fixed oils; slightly soluble in propylene glycol 1.126–1.132 (25°C)

Food Category Usual Max. Food Category Alcoholic beverages 3.74 7.79 Gelatins, puddings Baked goods 17.99 32.84 Hard candy 25.46 91.54 Chewing gum Nonalcoholic beverages Frozen dairy 16.34 29.00 Soft candy Synthesis: By methylation of methyl anthranilate or esterification of N-methylanthranillic acid.

Usual 17.12 14.75 13.50 18.10

Max. 30.47 14.75 21.56 32.17

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity grape skin, anthranilate-like with a woody and floral nuance. Natural occurrence: Reported found in mandarin essential oil and mandarin leaves essential oil (50 to 76.5%); also reported in the oil from bulbs of Kaempferia ethelae L., in orange petitgrain, and in the oil from hyacinth flowers. Also reported found in starfruit, orange peel oil and grapefruit juice.

S-METHYL 3-METHYLBUTANETHIOATE Synonyms: Butanethioic acid, 3-methyl-, S-methyl ester; Methanethiol isovalerate; S-Methyl 3-methylbutyrate CAS No.: 23747‑45‑7 CoE No.: 11506 Consumption: Annual: n/a

FL No.: 12.157 EINECS No.: 245‑863‑6

FEMA No.: JECFA No.:

3864 487

NAS No.:

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

n/a Individual: n/a

METHYL 3-METHYL-1-BUTENYL DISULFIDE

1314 Trade association guidelines: FEMA PADI: 0.255625 mg

IOFI: n/a

Empirical Formula/MW: S

C H3

H3C

C6H12OS/132.23

O

C H3

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 157°C

Specific gravity

Insoluble in water; soluble in peanut oil and ethanol 0.935–0.940 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.005 1.50 0.30 0.50 0.01 0.02 0.01 0.20 0.20 0.05 0.20 0.01 0.01 0.05 0.01 0.20

Max. 0.015 7.50 5.00 1.50 0.03 0.10 0.03 0.60 0.60 0.15 5.00 0.03 0.03 5.00 0.03 1.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 0.005 0.01 0.05 0.05 0.10 0.02 0.20 0.05 0.01 0.01 0.01 200.00 0.50 0.01 0.05

Max. 0.025 0.05 5.00 5.00 5.00 0.06 1.00 0.15 0.03 0.03 0.10 10,000.00 1.50 5.00 5.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sharp ripe cheesy, sulfurous, acrid fermented with tomato, mushroom and potato vegetative notes and dairy cheesy nuances. Taste threshold values: Taste characteristics at 2.5 to 5 ppm: intense fermented, creamy dairy and cheesy with vegetative nuances. Natural occurrence: Reported found in cheeses, fish oil and hops.

METHYL 3-METHYL-1-BUTENYL DISULFIDE CAS No.: CoE No.:

n/a n/a

FL No.: 12.218 EINECS No.: n/a

FEMA No.: JECFA No.:

3865 571

NAS No.:

n/a

Description: Methyl 3-methyl-1-butenyl disulfide has a powerful odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.064121 mg

IOFI: n/a

3-METHYL-2(3-METHYLBUT-2-EN-1-YL)FURAN

1315

Specifications: (JECFA, 2000) Appearance

Pale-yellow liquid

Solubility

Assay (min) Refractive index

97% 1.380–1.390 (20°C)

Specific gravity

Soluble in alcohols and oils; slightly soluble in water 0.830–0.835 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soups

Usual 0.40 0.20 5.00 0.02

Max. 4.00 2.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2(3-METHYLBUT-2-EN-1-YL)FURAN Synonyms: α-Naginatene; γ-Clausenane; Rosefuran; 2-(3-Methyl-2-butenyl)-3-methylfuran; Furan, 3-methyl-2-(3-methyl-2butenyl)-; 3-Methyl-2-(3-methylbut-2-enyl)-furan; Furan, 3-methyl-2-(3-methyl-2-buten-1-yl)CAS No.: CoE No.:

15186‑51‑3 n/a

FL No.: 13.148 EINECS No.: n/a

FEMA No.: JECFA No.:

4174 1494

NAS No.:

n/a

Description: Colorless liquid; caramel aroma. Consumption: Odor and/or flavor found in caramel, minty and rose. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: H3C

C10H14O/150.22

H3C

O

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

70°C (11 mmHg)

Specific gravity

1.473–1.479 (20°C) Slightly soluble in water; soluble in ethanol 0.998–1.004 (25°C)

METHYL-2-METHYLBUTYRATE

1316 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, caramellic type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in rose oil.

METHYL-2-METHYLBUTYRATE Synonyms: Methyl-2-methylbutanoate; Methyl methylethylacetate; Butanoic acid, 2-methyl-, methyl ester; Methyl 2-methylbutyrate CAS No.: CoE No.:

868‑57‑5 2085

FL No.: 09.483 EINECS No.: 212‑778‑0

FEMA No.: JECFA No.:

2719 205

NAS No.:

2719

Description: Methyl-2-methylbutyrate has a sweet, fruity, apple-like odor and an apple-like taste at low concentrations. Consumption: Annual: 1316.67 lb

Individual: 0.001115 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 12.501 mg

IOFI: Natural

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min) Boiling point

92% C6H12O2 115°C

Specific gravity

1.393–1.397 (25°C) Insoluble in water; soluble in alcohol, most fixed oils 0.879–0.883 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.89 47.00 216.30 35.82

Max. 12.06 61.98 216.30 51.22

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 30.32 20.00 24.70 36.38

Max. 37.31 20.00 29.07 51.13

Synthesis: A mixture of esters including methyl-2-methylbutyrate is obtained from isobutene, CO and methanol under pressure, or from butene, CO and an acid catalyst under pressure. Aroma threshold values: Detection: 0.92 to 4.4 ppb

METHYL 2-METHYL-3-FURYL DISULFIDE

1317

Taste threshold values: Taste characteristics at 7.5 ppm: sweet, berry, pineapple, etherial, lifting, fruity, tutti-fruitti and ripe with a fatty, green nuance. Natural occurrence: The levorotatory and the racemic forms are known. Reported found in fresh strawberry juice, apple, apricot, sour cherry, melon, pineapple, peas, baked potato, peppermint oil, spearmint oil, thymus, durian (Durio zibethinus), olive, mushroom, starfruit, prickly pear, dill herb, cashew apple, cherimoya, loquat, mountain papaya, cape gooseberry and rooibus tea (Aspalathus linearis). bilberry, strawberry, and cheeses.

2-METHYL-2-(METHYLDITHIO)PROPANAL Synonyms: 2-(Methyldithio)isobutyraldehyde; Propanal, 2-methyl-2-(methyldithio)CAS No.: CoE No.:

67952‑60‑7 n/a

FL No.: 12.168 EINECS No.: 267‑914‑1

FEMA No.: JECFA No.:

3866 580

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.100160 mg

IOFI: n/a

Empirical Formula/MW: C H3 O

C5H10OS2/150.27

S H3C

S

C H3

Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

46°C (1 mmHg)

Specific gravity

1.512–1.522 (20°C) Soluble in alcohol and oils; slightly soluble in water 1.095–1.100 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relishes Frozen dairy Gravies Meat products

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual 0.10 0.50 500.00 0.10 0.50

Max. 0.50 5.00 500.00 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(methyldithio)-; Disulfide, 2-methyl-3-furyl methyl; Methyl 2-methyl-3-furyl disulfide; 2-Methyl3-(methyldithio)furan CAS No.: CoE No.:

65505‑17‑1 11924

FL No.: 13.079 EINECS No.: 265‑797‑1

FEMA No.: JECFA No.:

3573 1064

NAS No.:

3573

Description: Methyl 2-methyl-3-furyl disulfide has a roast meat odor. Consumption: Annual: 8.33 lb

Individual: 0.0000076 mg/kg/day

S-METHYL 4-METHYLPENTANETHIOATE

1318

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.131 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8OS2/160.26

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Other requirements

72.5–75°C (5.5 mmHg) Up to 3% bis(2-methyl-3-furyl)disulfide

Specific gravity

1.558–1.563 (20°C) Insoluble in water, soluble in organic solvents and oils; miscible at room temperature 1.203–1.208 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sulfureous, meaty, vegetative and chemical-like with onion and roasted beef nuances. Taste threshold values: Taste characteristics: sulfurous, meaty, vegetative, brothy, and savory with a metallic nuance. Natural occurrence: Reported found in hydrogenated vegetable oil and coffee.

S-METHYL 4-METHYLPENTANETHIOATE Synonyms: Pentanethioic acid, 4-methyl, S-methyl ester CAS No.: CoE No.:

61122‑71‑2 n/a

FL No.: 12.148 EINECS No.: n/a

FEMA No.: JECFA No.:

3867 488

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: H3C

S O

C5H10OS/146.25 H3C C H3

METHYL 2-METHYLPENTANOATE

1319

Specifications: (JECFA, 2000) Appearance Assay (min)

Colorless to pale-yellow liquid 95%

Solubility Specific gravity

Soluble in oil and alcohol 0.832–0.837 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil and beer.

METHYL 2-METHYLPENTANOATE Synonyms: Methyl 2-methylvalerate; Methyl 2-methylpentanoate; Methyl 2-methylvalerate; Pentanoic acid, 2-methyl-, methyl ester CAS No.: CoE No.:

2177‑77‑7 n/a

FL No.: 09.549 EINECS No.: 218‑543‑9

FEMA No.: JECFA No.:

3707 213

NAS No.:

3707

Description: Methyl 2-methylpentanoate has a sweet fruity, maple, hazelnut and strawberry odor. Consumption: Annual: 0.333 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.031 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Pale-yellow liquid 98% 148°C

Refractive index Solubility Specific gravity

1.400–1.405 (20°C) Insoluble in water, miscible in fat 0.875–0.881 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Gelatins, puddings

Usual 0.10 0.10 0.30 0.10 0.10

Max. 0.25 0.50 1.00 0.25 0.25

Food Category Hard candy Nonalcoholic beverages Nut products Snack foods Soft candy

Usual 0.20 0.10 0.10 0.20 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: fruity, green apple, grape, banana, tutti-frutti and melon. Natural occurrence: Reported found in baked potato.

Max. 0.50 0.25 0.25 0.50 0.25

1320

(+/-)-cis- and trans-2-METHYL-2-(4-METHYL-3-PENTENYL)CYCLOPROPANECARBALDEHYDE

(+/-)-cis- and trans-2-METHYL-2-(4-METHYL-3-PENTENYL)CYCLOPROPANECARBALDEHYDE Synonyms: Acetal B; (Z+E)-2-Methyl-2-(4-methyl-3-pentenyl)cyclopropane carbaldehyde CAS No.: 97231‑35‑1 n/a CoE No.: Description: Lemon aroma.

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4393 n/a

NAS No.:

Consumption: Odor and/or flavor used in citrus and lemon.

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 25.260 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C11H18O/166.26

C H3

O

Specifications: (The Good Scents Co., 2009) Assay (min) 96% 214–215°C Boiling point Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Condiment/relishes Frozen dairy Gelatins/puddings Synthesis: n/a

Usual 3.00 133.00 147.00 10.00 22.00 174.00

Refractive index Solubility Max. 6.00 178.00 430.00 10.00 34.00 210.00

1.514 ± 0.02 Insoluble in water; soluble in ethanol

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 8.00 1.00 17.00 142.30

Max. 1.00 115.00 2.00 28.00 181.10

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 2-METHYL-2-PROPENOATE Synonyms: 2-Propenoic acid, 2-methyl-, methyl ester; Methyl-2-methacrylate; 2-(Methoxycarbonyl)-1-propene CAS No.: 80‑62‑6 FL No.: 09.647 FEMA No.: 4002 NAS No.: n/a CoE No.: n/a EINECS No.: 201‑297‑1 JECFA No.: 1834 Description: Methyl 2-methyl-2-propenoate has an acrid, penetrating odor. In another report this compound is reported to possess a sharp, fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

METHYL (METHYLTHIO)ACETATE

1321

Trade association guidelines: PADI: 0.488 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C

C5H8O2/100.13

H3C

O

H2C

O

Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

99–100°C

Specific gravity

1.411–1.417 (20°C) Slightly soluble in water; soluble in ether, ethanol and acetone 0.934–0.938 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Fats, oils Fruit ices

Usual 4.00 4.00 2.00

Max. 20.00 20.00 10.00

Food Category Milk products Nonalcoholic beverages

Usual 2.00 2.00

Max. 10.00 10.00

Synthesis: Prepared by the esterification of methacrylamide sulfate with methanol. Aroma threshold values: Detection at 0.024 to 0.058 ppm (water); recognition at 0.7 to 1.4 mg/m3 (air); detection at 0.2 to 0.62 mg/m3. Taste threshold values: n/a Natural occurrence: n/a

METHYL (METHYLTHIO)ACETATE Synonyms: Acetic acid, (methylthio)-, methyl ester; Methyl 2-(methylthio)acetate; (Methylthio) acetic acid methyl ester CAS No.: CoE No.:

16630‑66‑3 11525

FL No.: 12.146 EINECS No.: 240‑683‑4

FEMA No.: JECFA No.:

4003 1691

NAS No.:

n/a

Description: Methyl (methylthio) acetate has fruity, pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 1.082 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3 C H3

C4H8O2S/120.17

S

O

O

Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

144–145°C

Refractive index

1.464–1.466 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.105–1.115 (20°C)

METHYL 3-(METHYLTHIO)BUTANOATE

1322 Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Gravies Hard candy Synthesis: n/a

Usual 4.00 8.00 2.00 2.00 2.00 4.00

Max. 8.00 16.00 4.00 4.00 4.00 8.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 4.00 4.00 4.00 4.00 4.00 4.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cantaloupe, honeydew, watermelon, papaya, pineapple, durian (Durio zibethinus) and kiwifruit.

METHYL 3-(METHYLTHIO)BUTANOATE Synonyms: 3-(Methylthio)butyric acid methyl ester; Butanoic acid, 3-(methylthio)-, methyl ester; 3-Methylsulfanyl-butyric acid methyl ester; Methyl 3-(methylthio) butanoate; Methyl 3-(methylsulfanyl)butanoate CAS No.: 207983‑28‑6 FL No.: 12.287 CoE No.: n/a EINECS No.: n/a Description: Colorless liquid; sweet, cooked aroma.

FEMA No.: JECFA No.:

4166 1690

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.019 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C6H12O2S/148.23

O

H3C

C H3 S

O

Specifications: (JECFA, 2008) Assay (min) 98% Boiling point 87°C (58 mmHg) Refractive index 1.468–1.474 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Cheese Egg products Fats, oils Fruit ices Gelatins, puddings Gravies Imitation dairy Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Usual 0.001 0.001 0.001 0.001 0.01 0.05 0.05 0.01

Solubility Specific gravity

Max. 5.00 5.00 10.00 10.00 10.00 10.00 10.00 10.00

Insoluble in water; soluble in ethanol 1.029–1.033 (25°C)

Food Category Meat products Milk products Poultry Processed fruits Processed vegetables Reconstituted vegetables Soups

Usual 0.05 0.01 0.10 0.05 0.05 0.05 0.05

Max. 10.00 10.00 20.00 10.00 10.00 10.00 10.00

METHYL 2-METHYLTHIOBUTYRATE

1323

Natural occurrence: Reported found in nature.

2-METHYL-1-METHYLTHIO-2-BUTENE Synonyms: 2-Methyl-1-methylsulfanyl-but-2-ene; Methyl 2-methyl-2-butenyl sulfide; 2-Methyl-1-methyl thio-2-butene; 2-methyl-1-methylthio-2-butene; 1-(Methilthio)-2-methylbut-2-ene CAS No.: CoE No.:

89534‑74‑7 n/a

FL No.: 12.265 EINECS No.: n/a

FEMA No.: JECFA No.:

4173 1683

NAS No.:

n/a

Description: Clear, colorless liquid; cooked, brown and roasted meat aroma. Consumption: Odor and/or flavor used in meat. Individual: n/a

Annual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: Artificial

Empirical Formula/MW: C H3 H3C

C6H12S/116.23 

S C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

78°C 1.468–1.474 (20°C)

Specific gravity

Very slightly soluble in water; soluble in nonpolar solvents and ethanol 0.859–0.864 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Condiments, relishes Gravies Meat products

Usual 0.10 0.10 0.10

Max. 0.25 0.25 0.25

Food Category Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 0.10

Max. 0.25 0.25 0.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

METHYL 2-METHYLTHIOBUTYRATE Synonyms: S-Methyl 2-methylbutanethioate; Butanethioic acid, 2-methyl-, S-methyl ester; Methylthio 2-methylbutryate; S-Methyl-2-methylbutathionate CAS No.: CoE No.:

42075‑45‑6 n/a

FL No.: n/a EINECS No.: 255‑648‑9

FEMA No.: JECFA No.:

3708 486

NAS No.:

3708

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.018 mg

IOFI: Nature Identical

METHYL-4-(METHYLTHIO)BUTYRATE

1324 Empirical Formula/MW: C6H12OS/132.23 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Boiling point

Assay (min)

99%

Solubility

153°C Insoluble in water; soluble in fats and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings Hard candy

Usual 0.10 0.10 0.20 0.30

Max. 0.30 0.30 0.50 0.50

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.30 0.50 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.0 ppm: sulfureous, savory, eggy, vegetative and onion with fruity, tropical nuances. Natural occurrence: Reported found in hop oil, beer and cheese.

METHYL-4-(METHYLTHIO)BUTYRATE Synonyms: Mixture of methyl 9,12-octadecadienoate and methyl 9,12,15-octadecatrienoate; Methyl γ-methyl mercapto butyrate CAS No.: CoE No.:

53053‑51‑3 11526

FL No.: 12.060 EINECS No.: 258‑328‑7

FEMA No.: JECFA No.:

3412 474

NAS No.:

3412

Description: Methy-4-(methythio)butyrate has a sweet, cheesy odor in dilute solution. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.473 mg

IOFI: Artificial

Empirical Formula/MW: C6H12O2S/148.23 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 98% 52°C (3 mmHg); 110°C (20 mmHg)

Refractive index Solubility Specific gravity

1.467–1.477 (20°C) Insoluble in water; soluble in alcohol 0.953–0.957 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 10.00 10.00

Synthesis: n/a Aroma threshold values: Detection: 133 ppb. Taste threshold values: n/a Natural occurrence: Reported found in pineapple.

Max. 10.00 10.00

Food Category Soups

Usual 10.00

Max. 10.00

METHYL-3-METHYLTHIOPROPIONATE

1325

2-METHYL-3-(METHYLTHIO)FURAN Synonyms: Dimethylthiofurane; Furan, 2-methyl-3-(methylthio)CAS No.: CoE No.:

n/a n/a

FL No.: 13.152 EINECS No.: n/a

FEMA No.: JECFA No.:

3949 1061

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.009434 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C6H8OS/128.19 S C H3

Specifications: (JECFA, 2008) Appearance

Yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

172°C

Specific gravity

1.506–1.514 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.064–1.071 (20°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Cheese Condiments, relishes Fish products Gravies Imitation dairy Meat products

Usual 0.02 0.005 0.001 0.03 0.03 0.005 0.05

Max. 0.20 0.05 0.01 0.30 0.30 0.05 0.50

Food Category Milk products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soups

Usual 0.005 0.05 0.003 0.003 0.05 0.03 0.03

Max. 0.05 0.50 0.03 0.03 0.50 0.30 0.30

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-3-METHYLTHIOPROPIONATE Synonyms: Propanoic acid, 3-(methylthio)-, methyl ester; Methylmercaptomethylpropionate; Methyl-β-methylmercaptopropionate; Methyl-β-methylthiopropionate; β-Methylthiopropionic acid, methyl ester; Methyl beta-methylmercaptopropionate; Methyl 3-(methylthio)propanoate; Methyl beta-methylthiopropionate; Methyl 3-methylthiopropionate; Methyl 3-(methylthio)propionate; Propanoic acid, 3-(methylthio)-, methyl ester; Propionic acid, 3-(methylthio)-, methyl ester CAS No.: CoE No.:

13532‑18‑8 428

FL No.: 12.002 EINECS No.: 236‑883‑6

FEMA No.: JECFA No.:

2720 472

NAS No.:

2720

2-METHYL-3 (or 5 or 6)-METHYLTHIOPYRAZINE

1326

Description: Methyl-3-methylthiopropionate has an extremely powerful, penetrating, sweet odor, onion-like at high concentrations and a sweet pineapple flavor at high dilutions. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.835 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2S/134.20 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale-yellow liquid 97% C4H10O2S

Boiling point Refractive index Specific gravity

74–78°C 1.462–1.468 (25°C) 1.069–1.078 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.10 3.80 2.47 0.10 2.68

Max. 0.50 6.95 3.14 1.00 5.61

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.25 1.78 0.10 1.57 3.81

Max. 6.67 2.49 0.76 3.49 7.15

Synthesis: Obtained in 84% yields by reacting with CH3SH; the corresponding acid also has been synthesized. Aroma threshold values: Detection: 180 ppb Taste threshold values: Taste characteristics at 5 ppm: vegetative, radish and horseradish. Natural occurrence: Reported found in pineapple fruit, white wine, melon and naranjilla fruit.

2-METHYL-3 (or 5 or 6)-METHYLTHIOPYRAZINE Synonyms: 2- Methyl-3-methylthiopyrazine; 2-Methyl-5-methylthiopyrazine; 2-Methyl-6-methylthiopyrazine; (Methylthio) methylpyrazine; Methyl(methylthio)pyrazine; (Methylthio)(methyl)pyrazine; 2-Methyl-(3 or 5 or 6)-(methylthio)pyrazine (mixture of isomers); Pyrazine, methyl(methylthio)-; Pyrazine, 2-methyl-3-(methylthio)CAS No.: CoE No.:

67952‑65‑2 [2882‑20‑4] 2290

FL No.:

14.128

FEMA No.:

3208

EINECS No.:

267‑918‑3 [220‑736‑8]

JECFA No.:

797

NAS No.:

3208

Description: 2-Methyl-3(or 5 or 6)-methylthiopyrazine has a roasted almond, hazelnut and vegetable aroma. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 4 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.663 mg

IOFI: Artificial

METHYL-4-METHYLVALERATE

1327

Empirical Formula/MW:

C6H8N2S/140.21

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

99% (sum of isomers)

Solubility

Boiling point

85–87°C (10 mmHg)

Specific gravity

1.570–1.590 (20°C) Miscible in ethanol at room temperature 1.133–1.153 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.10 3.23 0.50 1.32

Max. 0.50 4.33 1.00 1.50

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.05 0.34 1.13 2.14

Max. 1.25 1.00 1.25 2.33

Synthesis: From 2-methylchloropyrazine; a mixture of 2-methyl-3-methylthiopyrazine, 2-methyl-5-methylthiopyrazine, and 2-methyl-6-methylthiopyrazine is obtained. Aroma threshold values: Detection: 4 to 60 ppb. Aroma characteristics at 1.0%: toasted popcorn, roasted almond, hazelnut, peanut and cashewnutty, with a caramellic and corn-chip nuance. Taste threshold values: Taste characteristics at 3 to 10 ppm: nutty, roasted and earthy with coffee and corn nuances, peanut and pecan nutty, popcorn and corn chip–like with a burnt musty nuance. Natural occurrence: Not reported found in nature.

METHYL-4-METHYLVALERATE Synonyms: Methyl isobuterylacetate; Methyl isocaproate; Methyl-4-methyl pentanoate; Methyl-4-methylpentanoate; Methyl-4methylvalerate; Pentanoic acid, 4-methyl-, methyl ester CAS No.: CoE No.:

2412‑80‑8 322

FL No.: 09.432 EINECS No.: 219‑320‑9

FEMA No.: JECFA No.:

2721 216

NAS No.:

2721

Description: Methyl-4-methylvalerate has a sweet, pineapple-like flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 10.601 mg Empirical Formula/MW: C7H14O2/130.10

IOFI: Nature Identical

METHYL MYRISTATE

1328 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

142–143°C

1.421–1.406 (20°C) Insoluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 40.00 60.00 36.50

Max. 46.50 65.00 40.50

Food Category Nonalcoholic beverages Soft candy

Usual 25.00 40.00

Max. 30.00 48.00

Synthesis: From isocapric acid and methanol at the boil in the presence of H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, sweet, banana, pineapple, apple-like with ripe, candy nuances. Natural occurrence: Reported found in pineapple and strawberry.

METHYL MYRISTATE Synonyms: Methyl n-tetradecanoate; Methyl myristate; Methyl tetradecanoate; Myristic acid, methyl ester; Tetradecanoic acid, methyl ester CAS No.: CoE No.:

124‑10‑7 387

FL No.: 09.106 EINECS No.: 204‑680‑1

FEMA No.: JECFA No.:

2722 183

NAS No.:

2722

Description: Methyl myristate has a faint onion, honey and orris-like odor and a corresponding flavor at trace levels. Consumption: Annual: 883.33 lb

Individual: 0.0007485 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 139.073 mg

IOFI: Nature Identical

Empirical Formula/MW: C15H30O2/242.4 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid or white, waxy solid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

295–300°C 18–22°C

Specific gravity

1.435–1.4875 (20°C) Insoluble in water; soluble in alcohol and most fixed oils 0.870 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 979.10 9.00 3.60

Max. 1077.00 11.00 4.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: By direct esterification of methanol with myristic acid in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: n/a

Usual 65.52 4.05 685.50

Max. 65.52 5.05 979.30

METHYL β-NAPHTHYL KETONE

1329

Natural occurrence: Reported found in violet roots, apple, banana, bilberry, grapes, papaya, blackberry, strawberry, chive, tomato, cheeses, milk powder, smoked fish, cocoa, tea, coconut oil, passion fruit, beans, mushroom, Bantu beer, plum and apple brandy, rhubarb, buckwheat, Bourbon vanilla, mountain papaya, cooked shrimp, turnip, Chinese cabbage, clam, mussels, cape gooseberry and pawpaw.

1-METHYLNAPHTHALENE Synonyms: α-Methylnaphthalene; alpha-Methylnaphthalene; 1-Methylnaphthalene; Naphthalene, alpha-methyl; Naphthalene, 1-methylCAS No.: CoE No.:

90‑12‑0 11009

FL No.: 01.014 EINECS No.: 201‑966‑8

FEMA No.: JECFA No.:

3193 1335

NAS No.:

3193

Description: 1-Methylnaphthalene has an earthy, phenolic odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.064 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H10/142.20

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to slightly pale yellow liquid

Solubility

Assay (min) Boiling point

97% 241–245°C

Specific gravity

1.612–1.618 (20°C) Insoluble in water; soluble in oils and ethanol 1.020–1.025 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 0.30 0.30

Max. 2.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.30 0.30

Max. 1.00 1.00

Synthesis: Generally obtained from coal tar and petroleum oils. Aroma threshold values: Detection: 7.5 to 20 ppb. Taste threshold values: Taste characteristics at 1 ppm: naphthyl-like with a medicinal nuance. Natural occurrence: Reported found in apple, grape, peach, strawberry, onion, peas, bell pepper, Gruyere and parmesan cheese, milk, white wine, cocoa, coffee, tea, filberts, peanuts, oats, soybeans, Japanese plum, beans, starfruit, trassi, tamarind, rice, buckwheat, wild rice, endive, nectarine, lamb’s lettuce, okra, crayfish, rooibus tea (Aspalathus linearis), capsicum peppers and milk products. Methylnaphthalene was identified as a volatile component of cassava, roasted filberts and nectarines. Assorted types of lima, pinto, red kidney, black, navy and mung beans, soybeans, split peas and lentils were found to contain 1-methylnaphthalene at concentrations ranging from 2.8 to 49.2 ppb.

METHYL β-NAPHTHYL KETONE Synonyms: 2ʹ-Acetonaphthone; 2-Acetylnaphthalene; Methyl naphthyl ketone; β-Naphthyl methyl ketone; beta-Acetonaphthalene; Acetonaphthone; beta-Acetonaphthone; 2ʹ-Acetonaphthone; beta-Acetylnaphthalene; Ethanone, 1-(2-naphthalenyl)-; Ketone, methyl 2-naphthyl; Methyl beta-naphthyl ketone; Methyl 2-naphthyl ketone; beta-Methyl naphthyl ketone; 1-(2-Naphthalenyl)ethanone; 2-Naphthyl methyl ketone; Oranger crystals

METHYL NICOTINATE

1330

CAS No.: CoE No.:

93‑08‑3 147

FL No.: 07.013 EINECS No.: 202‑216‑2

FEMA No.: JECFA No.:

2723 811

NAS No.:

2723

Description: Methyl β-napthyl ketone has a floral, neroli odor suggestive of orange blossom and a strawberry-like flavor. Consumption: Annual: 133.33 lb

Individual: 0.001129 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.166 mg

IOFI: Artificial

Empirical Formula/MW: C12H10O/170.21

Specifications: (FCC, 1996) White or nearly white, crystalline solid

Appearance Assay (min)

99% C12H10O

Boiling point

300°C

Solidification point

Not less than 53°C

Solubility

1 g in 5 mL of 95% alcohol; insoluble in glycerin; soluble in most fixed oils; slightly soluble in propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 0.31 204.90 0.31

Max. 0.49 0.77 253.40 0.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.29 43.32 0.36 0.40

Max. 0.75 43.32 0.94 0.98

Synthesis: Prepared by Friedel–Crafts reaction of naphthalene, acetyl chloride and AlCl3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL NICOTINATE Synonyms: 3-Carbomethoxypyridine; Methylnicotinate; Methyl nicotinate; Methyl 3-pyridinecarboxylate; Nicotinic acid, methyl ester; 3-Pyridinecarboxylic acid, methyl ester CAS No.: CoE No.:

93‑60‑7 n/a

FL No.: 14.071 EINECS No.: 202‑261‑8

FEMA No.: JECFA No.:

3709 1320

NAS No.:

3709

Description: Methyl nicotinate has a fresh, caramellic, nutty and mild tobacco odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.321 mg

IOFI: n/a

METHYL NONANOATE

1331

Empirical Formula/MW: N

C7H7NO2/137.14

O O C H3

Specifications: (JECFA, 2008) Appearance

White, crystalline solid

Melting point

Assay (min)

98%

Solubility

38–43°C Slightly soluble in water; soluble in fat and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 8.00 2.00 2.00

Max. 10.00 40.00 10.00 10.00

Food Category Hard candy Jam, jellies Nonalcoholic beverages

Usual 4.00 4.00 0.40

Max. 20.00 20.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground coffee, roasted filberts, guanabana (Annona muicata L.), roasted peanuts, wild strawberries, vanilla bean, papaya, guava, plum, beer cognac, soursop, malt, wort, Bourbon vanilla and mountain papaya.

METHYL NONANOATE Synonyms: Methyl nonanoate; Methyl pelargonate; Nonanoic acid, methyl ester; Pelargonic acid methyl ester CAS No.: CoE No.:

1731‑84‑6 389

FL No.: 09.108 EINECS No.: 217‑052‑7

FEMA No.: JECFA No.:

2724 179

NAS No.:

2724

Description: Methyl nonanoate has a wine and coconut-like odor. Below 10 ppm, it has a sweet, coconut-like flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.225 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C10H20O2/172.27

O H3C O

Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

213.5–214°C

Specific gravity

1.419–1.428 (20°C) Insoluble in water; soluble in alcohol and ether 0.870–0.879 (25°C)

METHYL cis-5-OCTENOATE

1332 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 5.00 Gelatins, puddings 12.90 15.26 Baked goods 12.50 17.00 Nonalcoholic beverages 8.50 11.25 Frozen dairy Soft candy 8.57 13.57 8.00 12.13 Synthesis: By heating pelargonic acid with methyl alcohol in the presence of concentrated sulfuric acid and subsequent rectification; or by hydrogenation of 1,5-octadien-carboxylic acid methyl ester using palladium chloride in methanol solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: winey, waxy, green, celery and pear with an unripe fruit nuance. Natural occurrence: Reported found in orris derivatives, apple, banana, blackberry, baked potato, blue cheeses, beef fat, hop oil, white wine, starfruit, prickly pear, wort, Bourbon vanilla, mountain papaya, spineless monkey orange and rooibus tea (Aspalathus linearis).

METHYL cis-5-OCTENOATE Synonyms: 5-Octenoic acid, methyl ester, (5Z); Methyl (Z)-5-octenoate; (5Z)-5-Octenoic acid methyl ester CAS No.: 41654‑15‑3 FL No.: 09.934 CoE No.: n/a EINECS No.: n/a Description: Colorless liquid; dairy, coconut aroma.

FEMA No.: JECFA No.:

4165 1630

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.217 mg

IOFI: n/a

Empirical Formula/MW: O

C9H16O2/156.22

O C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point 184°C Refractive index 1.429–1.435 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Granulated sugar

Usual 0.20 0.50 0.50 0.50 5.00 0.50 1.00 0.5 0.30 0.50 0.30

Specific gravity

Max. 0.20 0.60 0.60 0.60 6.30 0.60 1.30 0.6 0.30 0.60 0.30

Slightly soluble in water; soluble in fat and ethanol 0.921–0.925 (25°C)

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 1.00 0.30 0.20 0.50 0.50 0.20 0.30 0.50 0.30 0.30

Max. 1.30 0.30 0.20 0.60 0.60 0.20 0.30 0.60 0.30 0.30

3-METHYL-2,4-NONANEDIONE

1333

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYLNONANOIC ACID Synonyms: 4-Methylpelargonic acid; 4-Methylnonanoic acid; 4-Methylnonan-1-oic acid; Nonanoic acid, 4-methylCAS No.: CoE No.:

45019‑28‑1 11925

FL No.: 08.062 EINECS No.: 256‑180‑8

FEMA No.: JECFA No.:

3574 274

NAS No.:

3574

Description: 4-Methylnonanoic acid has a costus, animal odor. Consumption: Annual: 28.33 lb

Individual: 0.00002401 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.407 mg

IOFI: n/a

Empirical Formula/MW: C H3 OH

C10H20O2/172.27

H3C O

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 292–293°C

Refractive index Solubility Specific gravity

1.433–1.44 (20°C) Insoluble in water 0.900–0.909 (20°/20°)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Imitation dairy Meat products

Usual 2.00 0.30 1.00 1.00

Max. 10.00 2.5 5.00 5.00

Food Category Milk products Snack foods Soups

Usual 1.00 2.00 0.30

Max. 5.00 10.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked mutton fat, romano cheese, sheep and goat cheese and raw and cooked mutton.

3-METHYL-2,4-NONANEDIONE Synonyms: 3-Methylnonane-2,4-dione; 2,4-Nonanedione, 3-methylCAS No.: CoE No.:

113486‑29‑6 n/a

FL No.: 07.184 EINECS No.: n/a

FEMA No.: JECFA No.:

4057 n/a

NAS No.:

n/a

Description: 3-Methyl-2,4-nonanedione imparts a hay-like, green note. Consumption: Annual: n/a

Individual: n/a

METHYL-2-NONENOATE

1334 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.006 mg (FEMA)

IOFI: Nature Identical

Empirical Formula/MW: CH3 CH3

H3C

C10H18O2/170.25

O

O

Reported uses (ppm): (FEMA, 2002) Food Category Condiments, relishes Frozen dairy Instant coffee, tea Meat products

Usual 0.10 0.001 0.001 0.025

Max. n/a n/a n/a 0.30

Food Category Milk products Nonalcoholic beverages Soups

Usual 0.001 0.0003 0.10

Max. 0.001 0.001 1.00

Synthesis: n/a Aroma threshold values: In air at 0.000007 to 0.000014 mg/m 3. Aroma characteristics at 1.0%: sweet, waxy, creamy dairy, condensed milky and dried milk powder, slightly coconut and musty nuances, grape and haylike nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: sweet, milky creamy, condensed milk and dried milk powder, slightly fruity coconut, creamy and fruity notes reminiscent of banana, grape skin, green tea and aged cheeses, good mouthfeel. Natural occurrence: Reported present in dried green and black teas as well as dried parsley and dried spinach, Chinese green tea powder, Japanese green tea, boiled carp, soybean oil, black tea and achovy.

METHYL-2-NONENOATE Synonyms: 2-Nonenoic acid, methyl ester; Neofolione CAS No.: CoE No.:

111‑79‑5 2099

FL No.: 09.234 EINECS No.: 203‑908‑7

FEMA No.: JECFA No.:

2725 1813

NAS No.:

2725

Description: Methyl-2-nonenoate has a characteristic green, violet-like odor. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.002536 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Appearance

Colorless or light-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

114–115 (21 mmHg)

Specific gravity

1.440–1.447 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.893–0.900 (20°C)

METHYL 2-NONYNOATE

1335

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.70 33.00 31.25

Max. 41.00 38.00 33.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 7.47 10.07 13.73

Max. 7.47 11.07 13.73

Synthesis: Obtained in quantitative yields by treating methyl β-chlorocaproate with sodium acetate, or by dehydrogenating the corresponding saturated ester. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, waxy, oily, fruity, watermelon rind, pear- and apple-like. Natural occurrence: No data found.

METHYL 3-NONENOATE Synonyms: 3-Nonenoic acid, methyl ester; Methyl 3-nonenoate; Methyl non-3-enoate; 3-Nonenoic acid, methyl ester CAS No.: CoE No.:

13481‑87‑3 n/a

FL No.: 09.298 EINECS No.: 236‑786‑9

FEMA No.: JECFA No.:

3710 340

NAS No.:

3710

Description: Methyl 3-nonenoate has a watermelon-like odor. Consumption: Annual: 1483.33 lb

Individual: 0.001257 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.343 mg

IOFI: n/a

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1998) Appearance Refractive index

Clear, colorless liquid 1.432–1.442 (20°C)

Solubility Specific gravity

Insoluble in water 0.880–0.900 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices

Usual 2.00 8.00 2.00 1.00

Max. 15.00 25.00 15.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.00 0.50 2.00

Max. 15.00 2.00 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hop oil and guava.

METHYL 2-NONYNOATE Synonyms: Methyl octine carbonate; Methyl octyne carbonate; Methyl 2-nonynoate; Methyl non-2-ynoate; Methyl octinecarbonate; 2-Nonynoic acid methyl ester; Octynecarboxylic acid, methyl ester CAS No.: CoE No.:

111‑80‑8 479

FL No.: 09.156 EINECS No.: 203‑909‑2

FEMA No.: JECFA No.:

2726 1356

NAS No.:

2726

2-METHYLOCTANAL

1336

Description: Methyl 2-nonynoate has a characteristic violet-like odor and a sweet taste reminiscent of fresh peach, unripe banana and cucumber peel. Consumption: Annual: 106.67 lb

Individual: 0.00009093 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.545 mg

IOFI: Artificial

Empirical Formula/MW: C10H16O2/168.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 121–122°C (20 mmHg)

Specific gravity

1.445–1.451 (20°C) Insoluble in water; soluble in alcohol and oils 0.913–0.916 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 2.64 18.86 1.44

Max. 1.00 4.89 29.82 4.18

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 4.15 1.05 1.40

Max. 2.07 4.45 2.34 5.14

Synthesis: From 2-octene by way of 1-octyne and octyne carboxylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLOCTANAL Synonyms: Methyl hexyl acetaldehyde; Methylhexylacetaldehyde; alpha-Methyloctanal; 2-Methyloctanal; Octanal, 2-methylCAS No.: CoE No.:

7786‑29‑0 113

FL No.: 05.024 EINECS No.: 232‑093‑0

FEMA No.: JECFA No.:

2727 270

NAS No.:

2727

Description: 2-Methyloctanal has a delicate, floral odor, rose- or lily-like. Consumption: Annual: <1.00 lb

Individual: 0.00001403 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.421 mg Empirical Formula/MW: C9H18O/142.24

IOFI: Artificial

METHYL OCTANOATE

1337

Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Solubility

Boiling point Refractive index

82–83°C (20 mmHg) 1.423 (14°C)

Specific gravity

Soluble in alcohol and most fixed oils; insoluble in water 0.841 (0°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.10 10.00 6.00

Max. 6.20 12.00 7.15

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.25

Max. 5.00 7.90

Synthesis: By heating methoxymethyl hexyl carbinol with oxalic acid or with anhydrous formic acid; also from hexanal and propionic aldehyde, Darzen’s synthesis of reacting methyl hexyl ketone and ethyl chloroacetate with sodium ethylate; the resulting ester is then hydrolyzed to the acid and this heated under vacuum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL OCTANOATE Synonyms: Methyl octoate; Methyl octylate; Caprylic acid methyl ester; Methyl caprylate; Methyl octanoate; Methyl n-octanoate; Methyl octylate; Octanoic acid, methyl ester CAS No.: CoE No.:

111‑11‑5 398

FL No.: 09.117 EINECS No.: 203‑835‑0

FEMA No.: JECFA No.:

2728 173

NAS No.:

2728

Description: Methyl octanoate has a powerful, winy, fruity and orange-like odor and an oily, somewhat orange taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.543 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily liquid 95% 194–195°C

Refractive index Solubility Specific gravity

1.413–1.422 (20°C) Insoluble in water; soluble in alcohol 0.875–0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 24.44 12.08

Max. 1.00 34.12 20.46

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: From coconut fatty acids by alcoholysis in the presence of gaseous HCl. Aroma threshold values: Detection: 200 to 870 ppb Taste threshold values: Taste characteristics at 20 ppm: green, fruity, waxy, aldehydic, citrus and fatty.

Usual 18.47 3.96 15.21

Max. 21.48 6.94 25.13

4-METHYLOCTANOIC ACID

1338

Natural occurrence: Reported found in apples, apricot, orange juice, coconut, pineapple, pear, strawberry, citrus peel oils, grapes, papaya, blackberry, kohlrabi, peas, potato, tomato, clove bud, pepper, many cheeses, butter, hop oil, cognac, rum, cider, grape wines, black tea, durian (Durio zibethinus), olive, passion fruit, plum, plumcot, mushrooms, starfruit, fruit brandies, quince, soursop, wort, cherimoya, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, lamb’s lettuce, mussels, cape gooseberry, spineless monkey orange, pawpaw and rooibus tea (Aspalathus linearis).

4-METHYLOCTANOIC ACID Synonyms: Octanoic acid, 4-methyl-; 4-Methyloctanoic acid; Octanoic acid, 4-methylCAS No.: CoE No.:

54947‑74‑9 11926

FL No.: 08.063 EINECS No.: 259‑404‑2

FEMA No.: JECFA No.:

3575 271

NAS No.:

3575

Description: 4-Methyloctanoic acid has a fatty, musty, plastic odor. This compound is also reported to have a goat, costus, mutton odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Clear, colorless liquid 90% 149°C (22 mmHg)

Refractive index Specific gravity

1.433–1.440 (20°C) 0.900–0.909 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category

Usual 0.30 0.15 0.05 0.05

Cheese Frozen dairy Gelatins, puddings Gravies

Max. 3.00 3.00 0.15 0.15

Food Category Meat products Milk products Snack foods Soups

Usual 0.10 0.30 1.00 0.05

Max. 0.50 3.00 3.00 0.15

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% in PG: waxy, fatty, meaty, reheated beef-like with a slightly lactonic cheesy nuance. Taste threshold values: Taste characteristics at 10 ppm: fatty, waxy, creamy and lactonic with a satiating fatty mouthfeel and metallic nuances. Natural occurrence: Reported found in cooked mutton fat, raw and cooked mutton, lamb, and blue, cheddar, parmesan, provolone and romano cheeses.

2-METHYL-2-OCTENAL Synonyms: 2-Octenal, 2-methyl-; 2-Octenal, 2-methyl-, (2E)CAS No.: CoE No.:

49576‑57‑0 [73757‑27‑4] 10363

FL No.:

05.126

EINECS No.: 256‑386‑8

Description: 2-Methyl-2-octenal has a fruity green aroma.

FEMA No.:

3711

JECFA No.:

1217

NAS No.:

3711

METHYL-cis-4-OCTENOATE

1339

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: n/a

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 2008) Acid value (max)

4.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% (Mixture of cis- and trans-isomers) 70–75°C (8 mmHg)

Specific gravity

1.449–1.459 (20°C) Insoluble in water; slightly soluble in fats and ethanol 0.872–0.882 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies

Usual 0.15 0.05 0.20 0.05 0.10 0.10 0.15 0.10

Max. 1.00 0.50 1.00 0.50 0.50 0.50 1.50 1.00

Food Category Imitation dairy Meat products Milk products Nut products Seasonings, flavorings Snack foods Soups

Usual 0.10 0.15 0.10 0.10 0.01 0.50 0.10

Max. 0.50 1.50 0.50 0.50 0.10 1.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked liver.

METHYL-cis-4-OCTENOATE Synonyms: 4-Octenoic acid, methyl ester, (4Z)-; Methyl cis-4-octenoate; Methyl (Z)-oct-4-enoate; (Z)-Methyl 4-octenoate; cis4-Octenoic acid, methyl ester; 4-Octenoic acid, methyl ester, (Z)CAS No.: CoE No.:

21063‑71‑8 10834

FL No.: 09.268 EINECS No.: 244‑188‑4

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3367 337

NAS No.:

3367

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.442 mg Empirical Formula/MW: C9H16O2/156.22

IOFI: Nature Identical

METHYL trans-2-OCTENOATE

1340 Specifications: (JECFA, 2008) Assay (min) 98% Boiling point 72°C (11 mmHg) Refractive index 1.431–1.438 (20°C) Reported uses (ppm): (FEMA, 1994)

Solubility Specific gravity

Soluble in ether 0.862–0.867 (25°C)

Food Category Usual Max. Food Category Baked goods 2.00 4.00 Jam, jellies Frozen dairy 1.00 2.00 Nonalcoholic beverages Gelatins, puddings 1.00 2.00 Soft candy Synthesis: From cis-4-octenoic acid ethyl ester and methanol in the presence of sodium catalyst.

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pineapple, starfruit and pawpaw.

METHYL trans-2-OCTENOATE Synonyms: Methyl (E)-2-octenoate; 2-Octenoic acid, methyl ester, (E)-; Methyl trans-2-octenoate; Methyl (E)-oct-2-enoate CAS No.:

2396‑85‑2 [7367‑81‑9] 11800

FL No.:

09.828 [09.299] CoE No.: EINECS No.: 219‑259‑8 [230‑912‑6] Description: Methyl trans-2-octenoate has a fruity green odor.

FEMA No.:

3712

JECFA No.:

1181

NAS No.:

Consumption: Annual: <1.00 lb

3712

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.290 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H16O2/156.22

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point 89–91°C (9 mmHg) Reported uses (ppm): )FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fruit ices Synthesis: n/a

Usual 0.60 1.50 0.60 0.50

Specific gravity Max. 3.00 7.50 3.00 2.50

1.437–1.448 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.896–0.900 (25°C)

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 0.60 1.50 0.50 0.30

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, green, sweet, waxy with a fresh tropical note. Natural occurrence: Reported found in stored hops, matsutake, Bartlett pears, soursop, hop oil and mountain papaya.

Max. 3.00 7.50 2.50 1.50

(E)-7-METHYL-3-OCTEN-2-ONE

1341

(E)-7-METHYL-3-OCTEN-2-ONE Synonyms: 7-Methyloct-3-en-2-one; trans-7-Methyl-3-octen-2-one; 3-Octen-2-one, 7-methyl CAS No.: CoE No.:

33046‑81‑0 n/a

FL No.: 07.177 EINECS No.: 251‑361‑8

FEMA No.: JECFA No.:

3868 1135

NAS No.:

n/a

Description: (E)-7-Methyl-3-octen-2-one has a fruity–floral aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.153477 mg

IOFI: n/a

Empirical Formula/MW: O H3C

C9H16O/140.22

C H3 C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

198°C

Specific gravity

1.446–1.451 (20°C) Slightly soluble in water; soluble in oils; miscible in ethanol at room temperatures 0.838–0.847 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Instant coffee, tea Meat products

Usual 0.20 0.20 0.20 0.20 0.20 0.20 0.30 0.10 0.30 0.10 0.10 0.20 0.20 0.10 0.30

Max. 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 2.00 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk powder.

Food Category Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.20 0.10 0.20 0.20 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.20 0.20 0.10

Max. 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00 2.00 2.00 1.00 2.00 1.00 1.00

METHYL-2-OCTYNOATE

1342

METHYL-2-OCTYNOATE Synonyms: Methyl heptine carbonate; Methyl heptyne carbonate; Methyl-n-hept-1-yne-1-carboxylate CAS No.: CoE No.:

111‑12‑6 481

FL No.: 09.158 EINECS No.: 203‑836‑6

FEMA No.: JECFA No.:

2729 1357

NAS No.:

2729

Description: Methyl-2-octynoate has an odor similar to violets on dilution. If concentrated, it has a powerful and unpleasant odor. This compound has a wine-berry flavor (muscatel). Consumption: Annual: 616.67 lb

Individual: 0.0005225 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.506 mg

IOFI: Artificial

Empirical Formula/MW: C9H14O2/154.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% C9H14O2 215–217°C

Specific gravity

1.443–1.449 (20°C) Soluble in most fixed oils and ethanol; slightly soluble in propylene glycol; insoluble in water and glycerin 0.919–0.924 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.09 6.16 1.97 5.68 4.84

Max. 0.33 8.40 32.02 7.42 6.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.25 0.30 3.52 4.00

Max. 0.66 0.30 5.03 6.70

Synthesis: From heptaldehyde via heptyne and heptyne carboxylic acid; the acid is subsequently esterified. Aroma threshold values: Detection: 25 ppb Taste threshold values: Taste characteristics at 15.0 ppm: green, vegetative, fatty, fruity, rindy, melon and cucumber with mushroom and dairy nuances. Natural occurrence: Reported not found in nature.

3-METHYL-2-OXOBUTANOIC ACID Synonyms: alpha-Ketoisovalerate; Butanoic acid, 3-methyl-2-oxo-; Butanoic acid, 3-methyl-2-oxo, sodium salt; Dimethylpyruvic acid; Ketovaline; alpha-Ketovaline; 2-Ketovaline; alpha-Ketoisovaleric acid; 3-Methyl-2-oxobutanoate; 3-Methyl-2-oxobutyric acid; 2-Oxoisovalerate; alpha-Oxoisovalerate; 2-Oxoisovaleric acid; 2-Oxo-3-methylbutanoate; Sodium α-ketoisovalerate; Sodium 3-methyl-2-oxobutanoate CAS No.: CoE No.:

759‑05‑7 3715‑29‑5 2262

FL No.:

08.051

EINECS No.: 212‑065‑4 223‑062‑2

FEMA No.:

3869

JECFA No.:

631 631.1

NAS No.:

n/a

N ote: CAS No.: 3715‑29‑5, EINECS No.: 223‑062‑2 and JECFA No.: 631.1 is for sodium salt of 3-methyl-2-oxobutanoic acid.

METHYL 2-OXO-3-METHYLPENTANOATE

1343

Description: 3-Methyl-2-oxobutanoic acid has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.254782 mg

IOFI: n/a

Empirical Formula/MW: O

C5H8O3/116.12

C H3

HO

C H3 O

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Melting point a

Pale-yellow liquid, white powdera 97%; 99%a 251°C 17°C; 231.7°C with decompositiona

Refractive index Solubility Specific gravity

1.436–1.446 (20°C) Soluble in water and ethanol 1.115–1.120 (25°C)

Specifications for sodium salt of 3-methyl-2-oxobutanoic acid.

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 0.80 5.00 1.00 1.00 0.50 1.20 0.50 0.70 1.00 5.00 2.00

Max. 10.00 10.00 10.00 5.00 10.00 5.00 10.00 3.00 5.00 10.00 10.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes

Usual 0.10 1.00 0.50 0.50 0.10 0.01 0.60 50.00 0.50 1.00 0.03

Max. 1.00 10.00 5.00 10.00 1.00 1.00 10.00 100.00 5.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, bread, blue and provolone cheeses, asparagus, beer and cocoa.

METHYL 2-OXO-3-METHYLPENTANOATE Synonyms: Methyl 2-keto-3-methylvalerate; Methyl 3-methyl-2-oxovalerate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester; Methyl 3-methyl-2-oxopentanoate; Methyl 2-oxo-3-methylpentanoate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester CAS No.: CoE No.:

3682‑42‑6 n/a

Consumption: Annual: n/a

FL No.: 09.550 EINECS No.: n/a

FEMA No.: JECFA No.:

3713 591

NAS No.:

3713 Individual: n/a

3-METHYL-2-OXOPENTANOIC ACID

1344

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 8.545 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O3/144.17 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Liquid 99% 197°C

Refractive index Solubility Specific gravity

1.416–1.426 (20°C) Slightly soluble in water; soluble in fat 0.988–0.995 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Hard candy

Usual 20.00 30.00 20.00 30.00 20.00 20.00 30.00 30.00

Max. 50.00 100.00 50.00 100.00 50.00 50.00 50.00 100.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy

Usual 10.00 10.00 10.00 20.00 20.00 10.00 20.00

Max. 25.00 25.00 25.00 50.00 50.00 25.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-OXOPENTANOIC ACID Synonyms: alpha-Keto-beta-methylvaleric acid; Ketoisoleucine; Methyl ethyl pyruvic acid; (S)-3-Methyl-2-oxopentanoate; 4-Methyl2-oxopentanoic acid; 3-Methyl-2-oxovaleric acid; alpha-keto-beta-Methylvalerate; alpha-oxo-beta-Methylvalerate; (S)-2-Oxo-3methylpentanoate; Sodium 3-methyl-2-oxopentanoic acid; Valeric acid, 3-methyl-2-oxo, sodium salt; Sodium 3-methyl-2-oxovalerate CAS No.: CoE No.:

1460‑34‑0 3715‑31‑9 10146

FL No.:

08.093

EINECS No.: 215‑955‑0 223‑063‑8

FEMA No.:

3870

JECFA No.:

632 632.1

NAS No.:

n/a

Note: CAS No.: 3715‑31‑9, EINECS No.: 223‑063‑8 and JECFA No.: 632.1 is for sodium salt of 3-methyl-2-oxopentanoic acid.

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.278660 mg

IOFI: n/a

4-METHYL-2-OXOPENTANOIC ACID

1345

Empirical Formula/MW: OH O

C6H10O3/130.14

O H3C C H3

Specifications: (JECFA, 1999) Appearance

White, crystalline powder

Melting point

Assay (min)

99%

Solubility

Boiling point

233°C

41.5°C Soluble in water >1000 g/L at 20°C and white petrolatum < 100 g/kg at 20°C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.50 0.50 1.00 0.50 1.00 0.30 1.00 1.00 0.50 1.00 1.00 0.50

Max. 5.00 5.00 5.00 10.00 5.00 10.00 10.00 10.00 5.00 5.00 5.00 5.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.10 1.00 0.50 1.00 0.10 0.10 1.00 50.00 0.10 1.00 0.50 1.00

Max. 1.00 5.00 5.00 10.00 1.00 1.00 5.00 100.00 5.00 10.00 5.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-2-OXOPENTANOIC ACID Synonyms: alpha-Ketoisocaproic acid; Isopropyl puruvic acid; 4-methyl-2-oxopentanoic acid; 4-Methyl-2-oxovaleric acid; Sodium 4-methyl-2-oxopentanoate; Valeric acid, 4-methyl-2-oxo-, sodium salt; Sodium 4-methyl-2-oxovalerate CAS No.: CoE No.:

816‑66‑0 4502‑00‑5 2263

FL No.:

08.052

EINECS No.: 212‑435‑5 224‑816‑3

FEMA No.:

3871

JECFA No.:

633 633.1

NAS No.:

n/a

N ote: CAS No.: 4502‑00‑5, EINECS No.: 224‑816‑3 and JECFA No.: 633.1 is for sodium salt of 4-methyl-2-oxopentanoic acid.

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.215980 mg

IOFI: n/a

2-METHYLPENTANAL

1346 Empirical Formula/MW: O

C H3

C6H10O3/130.14

HO O

C H3

Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

251°C

Specific gravity

1.432–1.442 (20°C) Soluble in water at >1000 g/L at 20°C and petrolatum at <100 g/kg at 20°C 1.053–1.058 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 1.00 0.50 1.00 1.00 0.50 0.50 1.00 0.50 1.00 0.10 0.50

Max. 5.00 10.00 5.00 5.00 5.00 5.00 10.00 5.00 5.00 5.00 5.00 5.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.10 1.00 1.00 0.05 0.10 0.10 50.00 0.30 1.00 0.50 1.00

Max. 1.00 5.00 10.00 5.00 1.00 1.00 100.00 3.00 10.00 5.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, asparagus, cheese, white wine, cocoa, blue cheese and provolone cheese.

2-METHYLPENTANAL Synonyms: 2-Methyl valeraldehyde; 2-Formylpentane; alpha-Methyl valeraldehyde; 2-Methylpentaldehyde; alpha-Methylpentenal; 2-Methylpentanal; 2-Methylvaleraldehyde; Pentanal, 2-methyl-; Valeraldehyde, 2-methylCAS No.: CoE No.:

123‑15‑9 706

FL No.: 05.069 EINECS No.: 204‑605‑2

FEMA No.: JECFA No.:

3413 260

NAS No.:

3413

Description: 2-Methylpentanal has an ethereal, fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00002192 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.653 mg Empirical Formula/MW: C6H12O/100.15

IOFI: Nature Identical

4-METHYL-2,3-PENTANEDIONE

1347

Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 116°C

Refractive index

1.412 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Synthesis: From 2-methylpentanol by catalytic oxidation. Aroma threshold values: Detection: 1.6 to 3.2 ppb Taste threshold values: Taste characteristics at 5.0 ppm: vegetative and green with a fruity, grape-like nuance. Natural occurrence: Reported found in onion, leek, garlic, milk, roasted peanuts, wheat bread, cooked beef, cured pork, coffee, beer, tea, trassi, rice and mango.

4-METHYL-2,3-PENTANEDIONE Synonyms: Acetyl isobutyryl; 4-Methyl-2,3-pentanedione; 4-Methylpentane-2,3-dione CAS No.: CoE No.:

7493‑58‑5 2043

FL No.: 07.063 EINECS No.: 231‑328‑4

FEMA No.: JECFA No.:

2730 411

NAS No.:

2730

Description: 4-Methyl-2,3-pentanedione has a characteristic pungent odor. Consumption: Annual: <1.00 lb

Individual: 0.00003684 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm, Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 6.091 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Appearance Boiling point

Yellow oil 116°C

Melting point Specific gravity

–2.4°C 0.941–0.950 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.69 17.45 18.99

Max. 26.77 23.67 24.73

Food Category Nonalcoholic beverages Soft candy

Usual 22.27 17.66

Max. 26.98 22.62

Synthesis: Prepared from isonitroso methyl isobutyl ketone by treatment with concentrated H2SO4; other methods employ mesityl oxide as the starting material. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: sweet, creamy, fruity, buttery, with a cooked estry nuance. Natural occurrence: Reported found in coffee, beer, avocado, malt and krill.

3-METHYLPENTANOIC ACID

1348

3-METHYLPENTANOIC ACID Synonyms: 3-Methyl pentanoic acid; 3-Methylpentanoic acid; 3-Methylvaleric acid; Pentanoic acid, 3-methylCAS No.: CoE No.:

105‑43‑1 10149

FL No.: 08.056 EINECS No.: 203‑297‑7

FEMA No.: JECFA No.:

3437 262

NAS No.:

3437

Description: 3-Methylpentanoic acid has a sour, herbaceous, slightly green odor. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.143 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Assay (min) Boiling point

98% 197–198°C

Reported uses (ppm): (FEMA, 1994) Food Category Usual Baked goods 1.00 Reconstituted vegetables 0.30

Refractive index Specific gravity Max. 5.00 3.00

1.412–1.418 (20°C) 0.925–0.931 (20°/20°)

Food Category Soft candy

Usual 1.00

Max. 5.00

Synthesis: From the diethylester of sec-butyl-malonic acid. Aroma threshold values: Detection: 46 to 280 ppb Taste threshold values: Taste characteristics at 30 ppm: sour, cheesey, fresh with fruity notes. Natural occurrence: Reported found in the oil from tobacco leaves (d-form), baked potato, parmesan, provolone and romano cheese, goat and sheep cheese, lamb fat, rum, cocoa, black tea and chempedak (Arthocarpus polyphema).

4-METHYLPENTANOIC ACID Synonyms: Isohexanoic acid; 3-Methyl-butane-1-carboxylic acid; Pentanoic acid, 4-methyl; Isobutylacetic acid; Isocaproic acid; Isohexanoic acid (mixed isomers); 4-Methylpentanoic acid; 4-Methylvaleric acid; Pentanoic acid, 4-methyl-; Valeric acid, 4-methylCAS No.: CoE No.:

646‑07‑1 10150

FL No.: 08.057 EINECS No.: 211‑464‑0

FEMA No.: JECFA No.:

3463 264

NAS No.:

3463

Description: 4-Methylpentanoic acid has an unpleasant, sour, penetrating odor. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 14.444 mg Empirical Formula/MW: C6H12O2/116.16

IOFI: n/a

3-METHYL-1-PENTANOL

1349

Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

98% 1.412–1.417 (20°C)

Specific gravity

Solubility in ethanol: 1 mL in 1 mL 95% alcohol 0.919–0.926 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Cheese Condiments, relishes Fats, oils Frozen dairy Gravies Hard candy Meat products

Usual 5.00 21.00 650.00 390.00 5.00 41.00 2.00 5.00

Max. 10.00 21.00 650.00 390.00 10.00 61.00 2.00 20.00

Food Category Milk products Nonalcoholic beverages Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 0.65 5.00 0.42 330.00 16.00 2.00 2.80 1.50

Max. 0.65 10.00 0.42 390.00 16.00 2.00 2.80 1.50

Synthesis: n/a Aroma threshold values: Detection: 810 ppb. Taste threshold values: n/a Natural occurrence: Reported found in apple, roasted barley, beef, prefermented bread, Camembert cheese, Emmenthal cheese, roasted cocoa beans, dry cured ham, hops, roasted pecans, rum, soybeans, black tea, wine, guava, papaya, strawberry fruit and jam, baked potato, bell pepper, tomato, many cheeses, fish, beef, mutton, hop oil, mushrooms, mango, rice, sake, malt, wort, dried bonito and mussels.

3-METHYL-1-PENTANOL Synonyms: 2-Ethyl-4-butanol; 3-Ethyl-1-butanol; 3-Methylpentanol; 3-Methyl-1-pentanol; 3-Methylpentan-1-ol; 1-Pentanol, 3-methylCAS No.: CoE No.:

589‑35‑5 10275

FL No.: 02.115 EINECS No.: 209‑644‑9

FEMA No.: JECFA No.:

3762 263

NAS No.:

n/a

Description: 3-Methyl-1-pentanol has a fruity, green, slightly pungent odor. Consumption: Annual: n/a

Individual: Nature Identical

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.358 mg

IOFI: n/a

Empirical Formula/MW: C6H14O/102.18 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

151–152°C

Specific gravity

1.418 (20°C) Low water solubility; soluble in fat; “good” solubility in organic solvents 0.823 (25°C)

4-METHYL-2-PENTANONE

1350 Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 25.00 3.00 2.50 3.50

Max. 50.00 9.00 8.00 10.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 3.50 3.50 3.00 0.60

Max. 10.00 10.00 9.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 830 ppb to 1.2 ppm Taste threshold values: Taste characteristics at 30 ppm: whiskey, green, apple with an alcoholic nuance. Natural occurrence: Reported found in apple, apple juice, cheese, lamb, cognac, rum, cider, sherry, fruit brandies, whiskey, grape wines, strawberries, tomatoes, baked potatoes, starfruit, plum brandy, mango, prickly pear, Bourbon vanilla, lamb’s lettuce and Roman chamomile oil.

4-METHYL-2-PENTANONE Synonyms: Methyl isobutyl ketone [USAN]; Hexone; Isobutyl methyl ketone; Isopropylacetone; Isopropyl acetone; Ketone, isobutyl methyl; Ketones; Methyl isobutyl ketone; 4-Methyl-2-oxopentane; 2-Methyl-4-pentanone; 4-Methyl-2-pentanone; 4-Methylpentan-2-one; 4-Methylpentanone-2; 2-Methylpropyl methyl ketone; 2-Pentanone, 4-methylCAS No.: CoE No.:

108‑10‑1 151

FL No.: 07.017 EINECS No.: 203‑550‑1

FEMA No.: JECFA No.:

2731 301

NAS No.:

2731

Description: 4-Methyl-2-pentanone has a fruity, ethereal, spicy (on dilution) odor. Consumption: Annual: 28.33 lb

Individual: 0.00002401 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev: 11 ppm; Food: 1 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.347 mg

IOFI: Natural

Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Acid value (max)

2.0

Distillation range

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

99% C2H12O 117°C

Specific gravity Water

114–117° Miscible with alcohol, ether, and to 1 mL in 50 mL of water 0.796–0.799 (25°C) ≤0.1%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.90 11.50 10.87

Max. 21.45 25.00 12.09

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.60 10.20 12.26

Max. 2.60 25.00 13.77

Synthesis: By hydrogenation of mesityl oxide over Ni at 160 to 190°C; also by oxidation of methyl isobutyl carbinol. Aroma threshold values: Detection: 240 to 640 ppb Taste threshold values: Taste characteristics at 25 ppm: sweet, ethereal, banana and fruity with dairy nuances. Natural occurrence: Reported found in orange and lemon juice, grape; vinegar, baked potato, papaya, ginger, wheat bread, cheeses, milk, cooked egg, roast chicken, cooked beef, lamb fat, pork liver, hop oil, beer, cognac, coffee, tea, plumcot, plum brandy, mushroom, trassi, sesame seed, buckwheat, wort, elder flower, Bourbon vanilla, clary and red sage, crab, clam and Chinese quince.

2-METHYL-2-PENTENAL

1351

3-METHYL-2-(n-PENTANYL)-2-CYCLOPENTEN-1-ONE Synonyms: 2-Cyclopenten-1-one, 2-Pentyl-3-methyl-2-cyclopenten-1-one CAS No.: CoE No.:

1128‑08‑1 n/a

3-methyl-2-pentyl-;

FL No.: 07.140 EINECS No.: 214‑434‑5

2-Cyclopenten-1-one, FEMA No.: JECFA No.:

Dihydrojasmone;

3763 1406

3-Methyl-2-penyl-;

NAS No.:

n/a

Description: 3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one has a fresh, fruity, jasmine odor with woody and herbal nuances. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.213 mg

IOFI: Artificial

Empirical Formula/MW:

C11H18O/166.26

Specifications: (JECFA, 2008) Acid value (max)

99%

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 79°C (0.19 mmHg)

Specific gravity

1.676–1.682 (20°C) Soluble in ethanol and fats; very slightly soluble in water 0.911.917 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 17.00 2.00 2.50 1.00

Max. 85.00 10.00 13.00 10.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 2.50 2.50 2.00 0.40

Max. 13.00 13.00 10.00 2.00

Synthesis: Hexyl bromide plus levulinic ester yields a lactone, which is reacted with polyphosphoric acid or phosphorus pentoxide to produce hydrojasmone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, green, herbal with a citrus nuance. Natural occurrence: Reported not found in nature.

2-METHYL-2-PENTENAL Synonyms: 2,4-Dimethyl crotonaldehyde; 3-Ethyl-2-methylacraldehyde: 2-Propylidene propionaldehyde; beta-Ethyl-alpha-methylacrolein; Homotiglic aldehyde; Isohexenal; Methyl ethyl acrolein; alpha-Methyl-beta-ethylacrolein; 2-Methyl-3-ethylacrolein; 2-Methyl-2-pentenal; 2-Methyl-2-penten-1-al; 2-Methyl-2-pentene-1-al; 2-Methylpent-2-enal; 2-Pentenal, 2-methylCAS No.: CoE No.:

623‑36‑9 2129

FL No.: 05.090 EINECS No.: 210‑789‑5

FEMA No.: JECFA No.:

3194 1209

NAS No.:

3194

Description: 2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

4-METHYL-2-PENTENAL

1352

Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.220 mg

IOFI: Natural

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to yellow-green mobile liquid 92% 137°C

Refractive index Solubility Specific gravity

1.445–1.453 (20°C) Insoluble in water; soluble in alcohol, ether, benzene and methanol 0.855–0.865 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.67 3.33 3.00

Max. 15.33 6.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 2.00 5.00

Max. 10.00 4.00 9.00

Synthesis: By aldolic condensation of propionaldehyde. Aroma threshold values: Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance. Taste threshold values: Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight penetrating burning sensation and jamy brown with an alliaceous sharpness. Natural occurrence: Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s lettuce and maté.

4-METHYL-2-PENTENAL Synonyms: 2-Pentenal, 4-methyl CAS No.: CoE No.:

5362‑56‑1 10364

FL No.: 05.114 EINECS No.: 226‑348‑5

Consumption: Annual: 15.00 lb

FEMA No.: JECFA No.:

3510 1208

NAS No.:

3510

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.274 mg Empirical Formula/MW: C6H10O/98.14

IOFI: Nature Identical

METHYL 4-PENTENOATE

1353

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

97% (sum of isomers) 126–130°C

Specific gravity

1.435–1.445 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.858–0.866 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum

Usual 0.50 1.00 0.75 4.00

Max. 1.00 2.00 1.50 8.00

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.80 0.60 0.50 0.50

Max. 1.50 1.20 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, apple skin, brandy and cider-like. Natural occurrence: Reported found in potato chips, tomatoes, roast chicken and black tea.

METHYL 4-PENTENOATE Synonyms: Allylacetic acid methyl ester; Methyl allylacetate; Methyl pent-4-enoate CAS No.: CoE No.:

818‑57‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4353 1616

NAS No.:

n/a

Description: Colorless liquid; green fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.274 mg

IOFI: n/a

Empirical Formula/MW: O H2C

C6H10O2/114.14

C H3 O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

125–127°C 1.412–1.418 (20°C)

Specific gravity

Insoluble in water; soluble in propylene glycol and ethanol 0.882–0.890 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 2.00

Max. 5.00

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-2-PENTENOIC ACID

1354

2-METHYL-2-PENTENOIC ACID Synonyms: β-Amylene-β-carboxylic acid; 3-Ethyl-2-methylacrylic acid; 2-Methyl-2-pentenoic acid; 2-Methylpent-2-en-1-oic acid; 2-Pentenoic acid, 2-methyl-; 2-Pentene-2-carboxylic acid; 2-Propylidenepropionic acid; 2-Pentenoic acid, 2-methyl-, (2E)CAS No.: CoE No.:

3142‑72‑1 [16957‑70‑3] 11680

FL No.:

08.055

EINECS No.: 221‑552‑0 [241‑026‑4]

FEMA No.:

3195

JECFA No.:

1210

NAS No.:

3195

N ote: CAS No.: 16957‑70‑3 and EINECS No.: 241‑026‑4 is for trans-2-methyl-2-pentenoic acid.

Description: 2-Methyl-2-pentenoic acid has a fruity odor. Consumption: Annual: 15.00 lb

Individual: 0.0003954

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.190 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98% C6H10O2

Solubility

Boiling point

123–125°C (30 mmHg)

Specific gravity

1.450–1.460 (20°C) Slightly soluble in water; soluble in chloroform, carbon disulfide, ether and ethanol 0.976–0.982 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 12.00 4.67

Max. 8.00 22.00 9.33

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.33 1.75 7.67

Max. 6.67 4.00 15.00

Synthesis: By distillation of 2-hydroxy-2-methylvaleric acid (cis-form). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: sour, acidic, sweaty, berry and fruit-like. Natural occurrence: Reported found in strawberry.

2-METHYL-3-PENTENOIC ACID Synonyms: 2-Methyl-3-pentenoic acid; 2-Methylpent-3-en-1-oic acid; 3-Pentenoic acid, 2-methylCAS No.: CoE No.:

37674‑63‑8 10147

FL No.: 08.058 EINECS No.: 253‑610‑6

Consumption: Annual: 31.67 lb

FEMA No.: JECFA No.:

3464 347

NAS No.:

3464

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 3.189 mg

IOFI: Nature Identical

2-METHYL-4-PENTENOIC ACID

1355

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Appearance

Clear, colorless liquid >99% (as a 60/40 mixture of cis-/ trans-isomers) 85°C (10 mmHg)

Assay Boiling point

Refractive index Solubility

1.433–1.440 (25°C) Slightly soluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry fruit.

2-METHYL-4-PENTENOIC ACID Synonyms: 2-Methyl-4-pentenoic acid; 2-Methylpent-4-en-1-oic acid; 4-Pentenoic acid, 2-methylCAS No.: CoE No.:

1575‑74‑2 10148

FL No.: 08.059 EINECS No.: 216‑404‑7

FEMA No.: JECFA No.:

3511 355

NAS No.:

3511

Description: 2-Methyl-4-pentenoic acid has a cheese-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.308 mg

IOFI: Artificial

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Assay (min)

99%

Solubility

Boiling point Refractive index

194°C 1.426 (20°C)

Specific gravity

Slightly soluble in water; soluble in alcohol and most fixed oils 0.92 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatins, puddings Hard candy

Usual 5.00 2.00 2.00 5.00

Max. 5.00 2.00 2.00 5.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.00 1.00 5.00

Max. 2.00 1.00 5.00

4-METHYL-3-PENTEN-2-ONE

1356 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-3-PENTEN-2-ONE Synonyms: Acetone, isopropylidene-; Isobutenyl methyl ketone; 3-Isohexen-2-one; Isopropylideneacetone; Isopropylidene acetone; Ketones; Mesityl oxide; Methyl 2,2-dimethylvinyl ketone; Methyl isobutenyl ketone; Methyl 2-methyl-1-propenyl ketone; 2-Methyl2-penten-4-one; 2-Methyl-2-pentenone-4; 4-Methyl-3-penten-2-one; 4-Methyl-3-pentene-2-one; 4-Methylpent-3-en-2-one; 3-Penten-2-one, 4-methylCAS No.: CoE No.:

141‑79‑7 11853

FL No.: 07.101 EINECS No.: 205‑502‑5

FEMA No.: JECFA No.:

3368 1131

NAS No.:

3368

Description: The commercial grade of 4-methyl-3-penten-2-one exhibits an unpleasant grassy-green or pungent, acrylic odor. The pure material has a pleasant, honey-like odor. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.360

IOFI: Nature Identical

Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

128–130°C

Specific gravity

1.442–1.447 (20°C) Slightly soluble in water; miscible in organic solvents; miscible in ethanol at room temperature 0.862–0.868 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.25 0.75 0.50

Max. 2.25 0.75 0.50

Food Category Milk products Soft candy

Usual 0.40 1.12

Max. 0.40 1.12

Synthesis: By reacting acetone or diacetone alcohol with iodine or other dehydrating agent; by condensation of acetone over sulfonated polystyrene-divinylbenzene resin used as an ion exchange catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange juice, baked potato, bell pepper, sauerkraut, tomato, crisp bread, parmesan cheese, milk, chicken fat, hop oil, rum, coffee, tea, peanut, passion fruit, mushroom, tamarind, prickly pear, buckwheat, basil, elder flower, rosemary, shrimp, nectarine, clam and maté.

4-METHYLPENT-2-ENOIC ACID Synonyms: 4-Methyl-2-pentenoic acid; 2-Pentenoic acid, 4-methyl-; 4-Methylpent-2-en-1-oic acid; (E,Z)-4-Methylpent-2enoic acid

4-METHYL-2-PENTYL-1,3-DIOXOLANE

CAS No.: CoE No.:

10321‑71‑8 n/a

1357

FL No.: 08.099 EINECS No.: 233‑706‑4

FEMA No.: JECFA No.:

4180 1818

NAS No.:

n/a

Description: Colorless liquid; fatty fruity aroma. Consumption: Odor and/of flavor used in blueberry, guava, and strawberry. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.1383.104 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C6H10O2/114.14 H3C

OH

Specifications: (JECFA, 2008) Assay (min)

98%

Refractive index

Boiling point

203–204°C

Solubility

Melting point

34–35°C

Specific gravity

1.442–1.453 (20°C) Slightly soluble in water; soluble in ethanol 0.950–0.960 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 3.00 5.00 10.00 2.00 2.00 3.00 3.00 5.00 15.00 3.00

Max. 50.00 25.00 15.00 25.00 50.00 10.00 10.00 15.00 15.00 25.00 75.00 15.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 3.00 3.00 5.00 2.00 2.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 15.00 15.00 25.00 10.00 10.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black tea.

4-METHYL-2-PENTYL-1,3-DIOXOLANE Synonyms: 2-Amyl-4-methyl-1,3-dixolane; 1,3-Dioxolane, 4-methyl-2-pentyl; Hexaldehyde propylene glycol acetal; 4-Methyl-2pentyl-dioxolane; 4-Methyl-2-pentyl-1,3-dioxolan; 4-Methyl-2-pentyl-1,3-dioxolane CAS No.: CoE No.:

1599‑49‑1 n/a

FL No.: 06.094 EINECS No.: 216‑489‑0

FEMA No.: JECFA No.:

3630 928

NAS No.:

3630

Description: 4-Methyl-2-pentyl-1,3-dioxolane has a mild, fruity, pear-like odor. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

4-METHYLPENTYL ISOVALERATE

1358

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.045 mg

IOFI: Artificial

Empirical Formula/MW:

C9H18O2/158.24

Specifications: (JECFA, 2008) Acid value (max) 1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% (sum of isomers) 82°C (18 mmHg)

Specific gravity

1.418–1.425 (20°C) Slightly soluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.893–0.901 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Hard candy Imitation dairy

Usual 2.00 1.00 0.50 1.00 0.20

Max. 5.00 4.00 5.00 5.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 0.20 1.00 0.50

Max. 2.00 2.00 3.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, sweet, green and waxy. Natural occurrence: Not reported found in nature.

4-METHYLPENTYL ISOVALERATE Synonyms: 4-Methylpentyl 3-methylbutanoate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4347 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Meat products Processed vegetables Seasoning, flavors Synthesis: n/a

Usual 0.20 0.20 0.05

Max. 1.00 1.00 0.25

Food Category Snack foods Soups

Usual 0.10 0.01

Max. 0.50 0.50

α-METHYLPHENETHYL BUTYRATE

1359

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

β-METHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, beta-methyl-; Hydratropic alcohol; Hydratropyl alcohol; 1-Hydroxy-2-phenylpropane; betaMethylbenzeneethanol; alpha-Methyl phenylethyl alcohol; beta-Methylphenethyl alcohol; Phenethyl alcohol, beta-methyl-; 2-Phenyl-1-propanol; 2-Phenylpropan-1-ol; 2-Phenylpropanol-1; beta-Phenylpropyl alcohol; 2-Phenylpropyl alcohol; 1-Propanol, 2-phenylCAS No.: CoE No.:

1123‑85‑9 2257

FL No.: 02.073 EINECS No.: 214‑379‑7

FEMA No.: JECFA No.:

2732 1459

NAS No.:

2732

Description: β-Methylphenethyl alcohol has a faint odor reminiscent of hyacinth. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.621 mg

IOFI: n/a

Empirical Formula/MW: C9H12O/136.19

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 219°C

Specific gravity

1.523–1.530 (20°C) Soluble in oils and ethanol; slightly soluble in water 0.971–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.53 16.00 13.93

Max. 20.16 19.00 15.71

Food Category Nonalcoholic beverages Soft candy

Usual 14.00 11.36

Max. 17.00 15.74

Synthesis: By reduction of the corresponding aldehyde with zinc and acetic acid and subsequent saponification of the sodium salt; two optically active isomers (d- and l-) are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-METHYLPHENETHYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-2-phenylethyl ester; 1-Methyl-2-phenylethyl butanoate; alpha-Methylphenethyl butyrate;1Methyl-2-phenylethyl butyrate; 1-Phenyl-2-propyl butyrate CAS No.: CoE No.:

68922‑11‑2 2276

Consumption: Annual: <1.00 lb

FL No.: 09.249 EINECS No.: 272‑983‑6

FEMA No.: JECFA No.:

3197 814

NAS No.:

3197

Individual: 0.00000263 mg/kg/day

METHYL PHENETHYL ETHER

1360

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.863 mg

IOFI: n/a

Empirical Formula/MW: C13H18O2/206.27 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

99% 138–140°C (10 mmHg)

Specific gravity

1.480–1.487 (20°C) Soluble in oils and organic solvents; Insoluble in water; miscible in ethanol at room temperature 0.975–0.985 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.67 2.00

Max. 5.00 11.67 4.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.50 0.84 3.60

Max. 4.75 2.90 9.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PHENETHYL ETHER Synonyms: Benzene, (2-methoxyethyl)-; Ether, methyl phenethyl; Methyl phenethyl ether; Methyl 2-phenethyl ether; Methyl phenethyl oxide; Methyl phenylethyl ether; (2-Methoxyethyl)benzene; Phenylethyl methyl ether; beta-Phenylethyl methyl ether; 2-Phenylethyl methyl ether CAS No.: CoE No.:

3558‑60‑9 11812

FL No.: 03.006 EINECS No.: 222‑619‑7

FEMA No.: JECFA No.:

3198 1254

NAS No.:

3198

Description: Methyl phenethyl ether has a powerful, diffusive and penetrating odor with a warm, floral note; “grassy” and pungent on dilution. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.021 mg Empirical Formula/MW: C9H12O/136.19

IOFI: n/a

METHYL PHENYLACETATE

1361

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, mobile oil

Solubility

Assay (min) Boiling point

99% 185–187°C

Specific gravity

1.497–1.501 (20°C) Insoluble in water; soluble in alcohol and oils 0.945–0.951 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 7.00 6.00

Max. 15.00 10.00 8.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 2.00 10.50

Max. 2.00 16.00 15.00

Synthesis: By catalytic reduction of phenylacetaldehyde dimethyl acetal; from phenylethyl alcohol and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in Pandanus odoratissimus and in the oil of Tagetes signata and Scotch spearmint oil; also in litchi.

METHYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, methyl ester; Benzeneacetic acid, methyl ester; Methyl benzeneacetate; Methyl phenylacetate; Methyl 2-phenylacetate; Methyl alpha-toluate; Phenylacetic acid, methyl ester CAS No.: CoE No.:

101‑41‑7 2155

FL No.: 09.783 EINECS No.: 202‑940‑9

FEMA No.: JECFA No.:

2733 1008

NAS No.:

2733

Description: Methyl phenylacetate has an intense odor suggestive of honey and jasmine. It has a sweet, honey-like flavor. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 12.720 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless or nearly colorless liquid

Solubility

Assay (min) Boiling point

97% C9H10O2 215°C

Specific gravity

1.504–1.510 (20°C) Soluble in oils; soluble 1:6 mL in 60% ethanol; insoluble in water, glycerin and propylene glycol 1.061–1.067 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.07 45.57 5.63 43.36 22.14

Max. 1.73 56.10 8.35 49.64 25.78

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 11.14 44.56 38.37 1.00

Max. 11.14 49.73 45.59 10.00

2-METHYL-4-PHENYL-2-BUTANOL

1362

Synthesis: By methanolic esterification of the corresponding acid or nitrile; by reacting HCl over a solution of benzyl nitrile in methanol. Aroma threshold values: Detection: 25 ppb Taste threshold values: Taste characteristics at 30 ppm: floral, fruity, honey, spice, waxy and sweet. Natural occurrence: Reported found in cocoa, coffee, strawberry, pineapple, pepper, hop oil, cognac, peanut, honey, starfruit, Bourbon vanilla, mountain papaya, roasted chicory root and rooibus tea (Aspalathus linearis).

2-METHYL-4-PHENYL-2-BUTANOL Synonyms: Benzenepropanol, alpha,alpha-dimethyl-; Benzyl-tert-butanol; 2-Butanol, 2-methyl-4-phenyl-; alpha,alphaDimethylbenzenepropanol; Dimethylphenethylcarbinol; Dimethylphenethyl carbinol; 1,1-Dimethyl-3-phenylpropanol; 1,1-Dimethyl-3-phenyl-1-propanol; alpha,alpha-Dimethyl-delta-phenylpropyl alcohol; alpha,alpha-Dimethyl-gammaphenylpropyl alcohol; 2-Methyl-4-phenyl-2-butanol; 2-Methyl-4-phenylbutan-2-ol; Phenylethyl dimethyl carbinol; 2-(2-Phenylethyl)-2-propanol; 1-Propanol, 1,1-dimethyl-3-phenylCAS No.: CoE No.:

103‑05‑9 10281

FL No.: 02.108 EINECS No.: 203‑074‑7

FEMA No.: JECFA No.:

3629 1477

NAS No.:

3629

Description: 2-Methyl-4-phenyl-2-butanol has a floral, green, fruity, linalool character and mildly herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.930 mg

IOFI: Artificial

Empirical Formula/MW:

C11H16O/164.25

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 144°C (85 mmHg)

Specific gravity

1.506–1.512 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.960–0.966 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 15.00 20.00 10.00 7.00 10.00

Max. 45.00 60.00 30.00 21.00 30.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: By reaction of phenylethyl magnesium chloride with acetone. Aroma threshold values: Aroma characteristics at 1.0%: clean, fresh, floral reminiscent of rose and violet. Taste threshold values: Taste characteristics at 10–40 ppm: floral, rosy, oily with a slight fruity nuance. Natural occurrence: Reported not found in nature.

Usual 15.00 10.00 5.00 12.00

Max. 45.00 30.00 15.00 36.00

2-METHYL-4-PHENYL-2-BUTYL ACETATE

1363

3-METHYL-4-PHENYL-3-BUTENE-2-ONE Synonyms: 3-Benzylidene-butane-2-one; Benzylidene methyl acetone; 3-Buten-2-one, 3-methyl-4-phenyl-; 3-Methyl-4-phenyl3-buten-2-one; 3-Methyl-4-phenyl-3-butene-2-one; alpha-Methylbenzylideneacetone CAS No.: CoE No.:

1901‑26‑4 161

FL No.: 07.027 EINECS No.: 217‑599‑1

FEMA No.: JECFA No.:

2734 821

NAS No.:

2734

Description: 3-Methyl-4-phenyl-3-butene-2-one has a fruity, berry, camphor-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.284 mg

IOFI: n/a

Empirical Formula/MW:

C11H12O/160.22

Specifications: (JECFA, 2008) Appearance Assay (min)

Pale-yellow crystalline solid 97%

Melting point Refractive index

Boiling point

124–125°C (10 mmHg)

Solubility

38–40°C 1.5720 (40.2°C) Soluble in organic solvents and oils; very soluble in ethanol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.83 12.65 16.55

Max. 14.23 15.80 19.10

Food Category Nonalcoholic beverages Soft candy

Usual 7.63 11.90

Max. 10.25 13.13

Synthesis: By condensation of benzaldehyde with butanone in the presence of dry, gaseous HCl at low temperature. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYL-2-BUTYL ACETATE Synonyms: Acetic acid, (1,1-dimethyl-3-phenylpropyl) ester; Benzenepropanol, alpha,alpha-dimethyl-, 1-acetate; 2-Butanol, 2-methyl-4-phenyl-, acetate; alpha,alpha-Dimethylbenzenepropanol acetate; Dimethylphenylethylcarbinyl acetate; 1,1-Dimethyl-3phenylpropan-1-yl acetate; 1,1-Dimethyl-3-phenylpropyl acetate; 2-Methyl-4-phenyl-2-butyl acetate CAS No.: CoE No.:

103‑07‑1 219

FL No.: 09.029 EINECS No.: 203‑077‑0

FEMA No.: JECFA No.:

2735 1460

NAS No.:

2735

Description: 2-Methyl-4-phenyl-2-butyl acetate has a jasmine and hyacinth-like odor with a slightly rose undertone. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE

1364 Trade association guidelines: FEMA PADI: 0.056 mg

IOFI: n/a

Empirical Formula/MW:

C13H18O2/206.28

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 244°C

Specific gravity

1.488–1.490 (20°C) Soluble in oils and ethanol; insoluble in water 0.986–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.25 0.25

Max. 10.00 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.25

Max. 1.80 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE Synonyms: Dimethyl phenylethyl carbinyl isobutyrate; 1,1-Dimethyl-3-phenylpropyl isobutyrate; 2-Methyl-4-phenyl-2-butyl isobutyrate; Phenylethyl dimethylcarbinyl isobutyrate; Propanoic acid, 2-methyl-, 1,1-dimethyl-3-phenylpropyl ester CAS No.: CoE No.:

10031‑71‑7 2086

FL No.: 09.484 EINECS No.: 233‑092‑8

FEMA No.: JECFA No.:

2736 1461

NAS No.:

2736

Description: 2-Methyl-4-phenyl-2-butyl isobutyrate has an herbaceous, tea-like, sweet odor and a fruit juice flavor. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 18.940 mg

IOFI: Artificial

Empirical Formula/MW:

C15H22O2/234.34

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 250°C

Specific gravity

1.475–1.485 (20°C) Insoluble in water; soluble in oils and ethanol 0.949–0.959 (25°C)

3-METHYL-2-PHENYLBUTYRALDEHYDE

1365

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 102.00 15.00 85.00

Max. 108.00 20.00 93.00

Food Category Nonalcoholic beverages Soft candy

Usual 22.00 93.00

Max. 26.00 95.00

Synthesis: By esterification of dimethyl phenylethyl carbinol with isobutyric acid or anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, floral, fruity and honey with a tropical nuance. Natural occurrence: Reported not found in nature.

2-METHYL-4-PHENYLBUTYRALDEHYDE Synonyms: Benzenebutanal,alpha-methyl-; alpha-Methylbenzenebutanal; 2-Methyl-4-phenyl-butanal; 2-Methyl-4-phenyl­bu­ tyral­dehyde CAS No.: CoE No.:

40654‑82‑8 134

FL No.: 05.046 EINECS No.: 255‑022‑5

FEMA No.: JECFA No.:

2737 1462

NAS No.:

Consumption: Annual: 11.67 lb

2737

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.369 mg

IOFI: Artificial

Empirical Formula/MW: C11H14O/162.23 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

95% 253°C

Specific gravity

1.506–1.510 (20°C) Insoluble in water; soluble in oils and ethanol 0.968–0.975 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.10 9.30 8.00

Max. 9.40 9.70 8.50

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-PHENYLBUTYRALDEHYDE Synonyms: α-Isopropyl phenylacetaldehyde; α-Phenyl isovaleraldehyde

Usual 6.50 7.50

Max. 7.50 8.30

METHYL-4-PHENYLBUTYRATE

1366

CAS No.: 2439‑44‑3 FL No.: 05.097 FEMA No.: 2738 NAS No.: 2738 135 EINECS No.: 219‑461‑6 JECFA No.: 1463 CoE No.: Description: 3-Methyl-2-phenylbutyraldehyde has a green, fruity odor when diluted. When diluted to less than 5 ppm, the flavor is fruity; however; the flavor becomes bitter at concentrations above 10 ppm. Consumption: Annual: <1.00 lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.970 mg

IOFI: Artificial

Empirical Formula/MW: C11H14O/162.23 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

97% Assay (min) Boiling point 238°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.495–1.501 (20°C) Insoluble in water; soluble in alcohol and oils 0.972–0.982 (25°C)

Food Category Usual Max. Food Category 7.00 10.00 Baked goods Nonalcoholic beverages 8.00 10.00 Frozen dairy Soft candy Gelatins, puddings 6.00 8.00 Synthesis: From phenyl isopropylglycidic acid; by rearrangement of 2-phenylpentane-1, 2-diol.

Usual 6.00 10.00

Max. 8.00 12.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-4-PHENYLBUTYRATE Synonyms: Benzenebutanoic acid, methyl ester; Methyl 4-phenylbutyrate; γ-Phenylbutyric acid, methyl ester CAS No.: 2046‑17‑5 FL No.: 09.729 FEMA No.: 2739 NAS No.: 2739 CoE No.: 308 EINECS No.: 218‑067‑1 JECFA No.: 1464 Description: Methyl 4-phenylbutyrate has a powerful, sweet, fruity, floral odor. The flavor becomes extremely sweet and fruity at concentrations below 10 ppm. Consumption: Annual: <1.00 lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.927 mg Empirical Formula/MW: C11H14O2/178.23

IOFI: Artificial

METHYL PHENYL DISULFIDE

1367

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 149–151° (10 mmHg)

Specific gravity

1.483–1.489 (20°C) Slightly soluble in water; soluble in alcohol and oils 0.996–1.002 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.00 9.00 7.00

Max. 14.00 13.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 8.00 13.00

Max. 9.00 15.00

Synthesis: By direct esterification of γ-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PHENYL DISULFIDE Synonyms: Disulfide, methyl phenyl; Phenyl methyl disulfide CAS No.: CoE No.:

14173‑25‑2 11532

FL No.: 12.161 EINECS No.: 238‑020‑9

FEMA No.: JECFA No.:

3872 576

NAS No.:

n/a

Description: Methyl phenyl disulfide has a powerful odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.063487 mg

IOFI: n/a

Empirical Formula/MW: C H3 S S

C7H8S2/156.27

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Pale-yellow liquid 97% 62–65°C (2 mmHg)

Refractive index Solubility Specific gravity

1.610–1.619 (20°C) Soluble in alcohol; insoluble in water 1.145–1.150 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies Synthesis: n/a Aroma threshold values: n/a

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 5.00

Max. 4.00 2.00 5.00

5-METHYL-2-PHENYL-2-HEXENAL

1368 Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

5-METHYL-2-PHENYL-2-HEXENAL Synonyms: Benzeneacetaldehyde, alpha-(3-methylbutylidene)-; alpha-(3-Methylbutylidene)benzeneacetaldehyde; 5-Methyl-2phenyl-2-hexenal; 5-Methyl-2-phenylhex- 2-enal CAS No.: CoE No.:

21834‑92‑4 10365

FL No.: 05.099 EINECS No.: 244‑602‑3

FEMA No.: JECFA No.:

3199 1472

NAS No.:

3199

Description: 5-Methyl-2-phenyl-2-hexenal has a cocoa aroma. It is used in chocolate and cocoa-type flavors. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.805 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H16O/188.27

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

96% 96–100°C (0.70 mmHg)

Specific gravity

1.531–1.536 (20°C) Soluble in oils and ethanol; insoluble in water 0.970–0.976 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 8.00 4.20

Max. 10.00 15.20 8.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 3.00 7.60

Max. 7.00 5.50 16.00

Synthesis: From phenyl acetaldehyde and isopropyl acetaldehyde by aldolic condensation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the neutral volatile fraction of roasted peanuts, in peppermint oil, pork liver, cocoa, tea, roasted filberts, sesame seed, malt, wort and cocoa liquor.

4-METHYL-1-PHENYL-2-PENTANONE Synonyms: Benzyl isobutyl ketone; Isobutyl benzyl ketone; 4-Methyl-1-phenyl-2-pentanone; 4-Methyl-1-phenylpentan-2-one; 2-Pentanone, 4-methyl-1-phenylCAS No.: CoE No.:

5349‑62‑2 159

FL No.: 07.025 EINECS No.: 226‑316‑0

FEMA No.: JECFA No.:

2740 828

NAS No.:

2740

Description: 4-Methyl-1-phenyl-2-pentanone has a sweet, woody, spicy odor. At low levels, the flavor is sweet and tart. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

4-METHYL-2-PHENYL-2-PENTENAL

1369

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.324 mg

IOFI: n/a

Empirical Formula/MW: C12H16O/176.26 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

250–251°C

Specific gravity

1.500–1.510 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.940–0.949 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 6.75 6.75

Max. 5.00 10.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 0.10 6.13

Max. 10.00 1.00 9.25

Synthesis: By passing phenylacetic acid and isovaleric acid over ThO2 catalyst at 450 to 470°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-2-PHENYL-2-PENTENAL Synonyms: Benzeneacetaldehyde, alpha-(2-methylpropylidene)-; 4-Methyl-2-phenyl-2-pentenal; alpha-(2-Methylpropylidene) benzeneacetaldehyde CAS No.: CoE No.:

26643‑91‑4 10366

FL No.: 05.100 EINECS No.: 247‑869‑4

FEMA No.: JECFA No.:

3200 1473

NAS No.:

3200

Description: 4-Methyl-2-phenyl-2-pentenal has a cocoa aroma. It is often used in chocolate and cocoa-type flavors. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.337 mg Empirical Formula/MW:

C12H14O/174.24

IOFI: Nature Identical

METHYL PHENYL SULFIDE

1370 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% 96°C (0.7 mmHg)

Specific gravity

1.533–1.539 (20°C) Soluble in oils and ethanol; insoluble in water 0.980–0.986 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.50 4.00 3.00

Max. 14.00 8.50 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 1.00 15.00

Synthesis: By aldolic condensation of the corresponding aldehydes in the presence of a basic catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, sweet, waxy and cocoa-like with a honey nuance. Natural occurrence: Reported found in baked and fried potato, peppermint oil, cocoa, black tea, roasted filberts, potato chips, sesame seed and malt.

METHYL PHENYL SULFIDE Synonyms: Methylphenylsulfide; Anisole, thio-; Benzene, (methylthio)-; Methyl phenyl thioether; (Methylthio) benzene; Phenyl methyl sulfide; 1-Phenyl-1-thioethane; Phenylthiomethane; Sulfide, methyl phenyl-; Thioanisole CAS No.: CoE No.:

100‑68‑5 11533

FL No.: 12.162 EINECS No.: 202‑878‑2

FEMA No.: JECFA No.:

3873 459

NAS No.:

na

Description: Methyl phenyl sulfide has an unpleasant odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.063442 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 S

C7H8S/124.21

Specifications: (JECFA, 1999) Appearance

Colorless or slightly yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

188–193°C

Specific gravity

1.532–1.551 (20°C) Soluble in alcohol and oil; insoluble in water 0.958–0.968 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 0.50

Max. 4.00 2.00 1.00

2-METHYLPIPERIDINE

1371

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1% EtoH: toluene solvent, spicy, pungent, woody sawdust. Taste threshold values: Taste characteristics at .02 to 0.5 ppm: solventy, woody, roasted coffee. Natural occurrence: Reported found in coffee.

2-METHYLPIPERIDINE Synonyms: 2-Pipecoline; (+/-)-alpha-Pipecoline; (+/-)-2-Methylpiperidine; alpha-Methylpiperidine; alpha-Pipecoline; DL-2Methylpiperidine; Pipicoline; alpha-Pipecolin; (R,S)-2-Methyl piperidine CAS No.: CoE No.:

109‑05‑7 n/a

FL No.: 14.133 EINECS No.: 203‑642‑1

FEMA No.: JECFA No.:

4244 1608

NAS No.:

n/a

Description: Colorless to yellow liquid; pepper-like aroma. Consumption: Odor and/or flavor used in cereal, cheese, corn chip, fish, and seafood. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW:

HN

C6H13N/99.18

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 118°C 1.442–1.448 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.838–0.844 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Synthesis: n/a Aroma threshold values: High strength; ammoniacal type; recommend smelling in a 1.0% solution or less. Taste threshold values: Amine, creamy, taco, lettuce taste at 5 ppm in water. Natural occurrence: n/a

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

S-METHYL PROPANETHIOATE

1372

S-METHYL PROPANETHIOATE Synonyms: Propanethioic acid, S-methyl ester; S-Methyl thiopropionate CAS No.: CoE No.:

5925‑75‑7 n/a

FL No.: 12.165 EINECS No.: n/a

FEMA No.: JECFA No.:

4172 1678

NAS No.:

n/a

Description: Colorless liquid; fruity, milk-like aroma. Consumption: Odor and/or flavor used in cheese, fish, tropical fruit, tomato, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.159 mg

IOFI: n/a

Empirical Formula/MW: S C H3

H3C

C4H8OS/104.17

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 97% 119–120°C

Refractive index Solubility Specific gravity

1.458–1.464 (20°C) Insoluble in water; soluble in ethanol 0.990–0.996 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.20 0.50 0.20 0.50 0.20 0.20 0.20 0.10 0.10 0.20 0.50

Max. 1.00 2.00 0.50 2.00 2.00 1.00 2.00 0.50 0.50 1.00 2.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Nut products Processed fruits Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 0.20 0.20 0.20 0.10 0.20 0.20 0.10 10.00 0.20 0.20 0.20

Max. 1.00 1.00 1.00 0.50 1.00 1.00 0.50 100.00 1.00 2.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in cheese and fish oil.

METHYL-3-PHENYLPROPIONATE Synonyms: Benzenepropanoic acid, methyl ester; Hydrocinnamic acid, methyl ester; Methyl benzenepropanoate; Methyl dihydrocinnamate; Methyl hydrocinnamate; Methyl 3-phenylpropanoate; Methyl phenyl propionate; Methyl beta-phenylpropionate; Methyl 3-phenylpropionate; beta-Phenylpropionic acid methyl ester CAS No.: CoE No.:

103‑25‑3 427

FL No.: 09.746 EINECS No.: 203‑092‑2

FEMA No.: JECFA No.:

2741 643

NAS No.:

2741

Description: Methyl-3-phenylpropionate has a strong floral–fruity odor, with honey and wine-like undertones. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

2-METHYL-1-PROPANETHIOL

1373

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.747 mg

IOFI: n/a

Empirical Formula/MW: C10H12O2/164.20 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% 238–239°C

Refractive index Solubility Specific gravity

1.499–1.505 (20°C) Insoluble in water; miscible in ethanol 1.037–1.045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 8.21 10.82

Max. 3.00 11.95 12.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.95 1.00 7.80

Max. 9.95 3.00 10.42

Synthesis: By reduction of methyl cinnamate in methanol solution with hydrogen and Ni under pressure. Aroma threshold values: Aroma characteristics at 1.0%: sweet, rich spicy Ceylon cinnamonlike, balsamic with fruity, resinous and powdery nuances. Taste threshold values: Taste characteristics at 5 ppm: cinnamon spicy, sweet, balsamic with fruity floral and resinous nuances. Natural occurrence: Reported found in tabasco peppers, grapes, rhubarb, soursop and basil.

2-METHYL-1-PROPANETHIOL Synonyms: Isobutyl mercaptan; 2-Methylpropane-1-thiol; 1-Propanethiol, 2-methyl CAS No.: CoE No.:

513‑44‑0 11536

FL No.: 12.173 EINECS No.: 208‑162‑6

FEMA No.: JECFA No.:

3874 512

NAS No.:

n/a

Description: 2-Methyl-1-propanethiol has a cooked vegetable, almost mustard-like, odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.075730 mg

IOFI: n/a

Empirical Formula/MW: C H3

C4H10S/90.19

SH H3C

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 92% 87–89°C

Solubility Specific gravity

Soluble in alcohol and oil 0.829–0.836

METHYL 1-PROPENYL DISULFIDE

1374 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products Synthesis: n/a

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 3,000.00 0.10 0.10 0.10

Max. 5.00 10,000.00 5.00 5.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava, milk, cooked beef, cooked pork and beer.

METHYL 1-PROPENYL DISULFIDE Synonyms: Disulfide, methyl 1-propenyl-; Methyldithio-1-propene; Methyl propenyl disulfide; Methyl prop-1-enyl disulphide; 1-Propenyl methyl disulfide CAS No.: 5905‑47‑5 FL No.: 12.075 CoE No.: 11712 EINECS No.: 227‑605‑4 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3576 569

NAS No.:

3576

Individual: 0.00001026

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8S2/120.23 Specifications: (JECFA, 2003) Appearance Colorless liquid Assay (min) 90% Boiling point 53–98°C (14 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 1.00 1.00 1.00

Refractive index Specific gravity

Max. 1.00 1.00 1.00

1.542–1.552 (20°C) 0.955–0.961 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion oil, roasted onion and shallot.

METHYL PROPIONATE Synonyms: Methyl propanoate; Methyl propionate; Methyl propylate; Propanoic acid, methyl ester; Propionic acid, methyl ester CAS No.: 554‑12‑1 FL No.: 09.134 FEMA No.: 2742 NAS No.: 2742 CoE No.: 415 EINECS No.: 209‑060‑4 JECFA No.: 141 Description: Methyl propionate has a fruity odor reminiscent of rum. It has a sweet flavor suggestive of black currant.

3-METHYL-5-PROPYL-2-CYCLOHEXEN-1-ONE

1375

Consumption: Annual: 600.00 lb

Individual: 0.0005084

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 9.356mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 1997) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

95% Assay (min) Boiling point 79°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.373–1.380 (20°C) 1 mL is soluble in 16 mL water; completely miscible with alcohol, ether and propylene glycol 0.861–0.867 (25°C)

Food Category Usual Max. Food Category Alcoholic beverages 5.00 10.00 Gelatins, puddings Baked goods 46.21 54.96 Nonalcoholic beverages Chewing gum 112.50 112.50 Soft candy Frozen dairy 23.16 34.63 Synthesis: By direct esterification of the acid with methanol in the presence of concentrated H2SO4.

Usual 28.16 14.07 34.46

Max. 32.15 17.15 47.85

Aroma threshold values: Detection: 100 ppb to 8.8 ppm Taste threshold values: n/a Natural occurrence: Reported found in guava, honey, melon, pineapple, raspberry, blackberry, strawberry, cheddar cheese, cooked beef, coffee, soy protein, durian (Durio zibethinus), starfruit, plum brandy, cherimoya, kiwifruit, naranjilla, mussels and rooibus tea (Aspalathus linearis).

3-METHYL-5-PROPYL-2-CYCLOHEXEN-1-ONE Synonyms: “Celery ketone”; 2-Cyclohexen-1-one, 3-methyl-5-propyl-; 3-Methyl-5-propyl-2-cyclohexenone; 1-Methyl-5-n-propyl1-cyclohexen-3-one; 3-Methyl-5-propylcyclohex-2-enone; 3-Methyl-5-propyl-2-cyclohexen-1-one CAS No.: 3720‑16‑9 FL No.: 07.129 FEMA No.: 3577 CoE No.: n/a EINECS No.: 223‑069‑0 JECFA No.: 1113 Description: 3-Methyl-5-propyl-2-cyclohexen-1-one has a warm, spicy, woody odor. Consumption: Annual: 5.00 lb

NAS No.:

3577

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.753 mg Empirical Formula/MW:

C10H16O/152.23

IOFI: Artificial

METHYL PROPYL DISULFIDE

1376 Specifications: (JECFA, 2008) Appearance

Pale-yellow to colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

242–244°C; 122–123°C (12 mmHg)

Specific gravity

1.481–1.486 (20°C) Insoluble in water; soluble in ether and oils; miscible in ethanol at room temperature 0.924–0.928 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.19 2.50 2.00

Max. 14.70 6.50 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.47 2.74 4.50

Max. 9.34 5.87 10.50

Synthesis: By condensation of butyric aldehyde with ethyl acetoacetate in the presence of diethylamine and subsequent saponification with a 10% KOH solution, or by condensation in the presence of piperdine in ethanol solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PROPYL DISULFIDE Synonyms: Disulfide, methyl propyl; Methyl propyl disulfide; Methyl propyl disulphide; Propyl methyl disulfide CAS No.: CoE No.:

2179‑60‑4 585

FL No.: 12.019 EINECS No.: 218‑551‑2

FEMA No.: JECFA No.:

3201 565

NAS No.:

3201

Description: Methyl propyl disulfide has a powerful, penetrating sulfuraceous–herbaceous, onion-like odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.403 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10S2/122.26 Specifications: (JECFA, 1999) Appearance

Pale-yellow, mobile liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

69–71°C (43 mmHg); 40–41°C (9 mmHg)

Specific gravity

1.508–1.518 (20°C) Slightly soluble in water; soluble in ethyl alcohol and oil 0.990–0.999 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.40 1.00 1.00

Max. 2.02 1.34 1.00

Synthesis: From Bunte salt and the corresponding thiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5 ppm: onion, garlic, tomato, potato, alliaceous and vegetative. Natural occurrence: Reported found in cabbage, onion oil, onion, garlic, shallot, leek, chive, fried potato, potato, tomato, beef, peanut, cooked beef, roast peanut and Brussels sprouts.

2-METHYL-4-PROPYL-1,3-OXATHIANE

1377

2-METHYLPROPYL-3-METHYLBUTYRATE Synonyms: Butanoic acid, 3-methyl-, 2-methylpropyl ester; Isobutyl isopentanoate; Isobutyl isovalerate; Isobutyl 3-methylpropanoate; Isovaleric acid, isobutyl ester; 2-Methylpropyl isovalerate; 2-Methylpropyl 3-methylbutanoate; 2-Methylpropyl-3-methylbutyrate CAS No.: CoE No.:

589‑59‑3 568

FL No.: 09.472 EINECS No.: 209‑653‑8

FEMA No.: JECFA No.:

3369 203

NAS No.:

3369

Description: 2-Methylpropyl-3-methylbutyrate has an aroma reminiscent of apple and raspberry. Consumption: Annual: 2466.67 lb

Individual: 0.002090 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.182 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

98% 170°C

Specific gravity

1.404–1.408 (20°C) Insoluble in water; very soluble in acetone; soluble in alcohol and ether in all proportions 0.850–0.854 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 3.00

Max. 8.00 5.00 5.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 3.00 3.00 5.00

Max. 5.00 5.00 8.00

Synthesis: By oxidation of the corresponding ketone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, green, fruity, banana with fresh nuances. Natural occurrence: Reported found in the oil from fruits of Xanthoxylum piperitum and in the oil of Elsholtzia ciliata. Also reported found in banana, white wine, fig, jackfruit, lamb’s lettuce and smaller galanga (Alpinium officinarum Hance).

2-METHYL-4-PROPYL-1,3-OXATHIANE Synonyms: 1,3-Oxathiane, 2-methyl-4-propylCAS No.: CoE No.:

67715‑80‑4 11540

FL No.: 16.030 EINECS No.: n/a

Consumption: Annual: 16.67 lb

FEMA No.: JECFA No.:

3578 464

NAS No.:

3578

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: Natural

2-(2-METHYLPROPYL)-PYRIDINE

1378 Empirical Formula/MW:

C8H16OS/160.28

Specifications: (JECFA, 1999) Assay (min)

98%

Refractive index

Boiling point

89–90°C (12 mmHg)

Solubility

cis Isomer

80–90%

Specific gravity

1.475–1.485 (20°C) Insoluble in water; miscible in oils and alcohol 0.970–0.982 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.05 0.05 0.03

Max. 0.10 0.10 0.10

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.01 0.05

Max. 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 2 to 4 ppb. Aroma characteristics at 1.0%: bright impacting sulfury, catty, green alliaceous vegetative, tropical, oil, grapefruit, ripe fruity, reminiscent of pulpy mango and peach. Taste threshold values: Taste characteristics at 2 ppm: sulfurous, pulpy tropical passion fruit and durian, oily green waxy, citruslike, gooseberry-like, ripe fresh pineapple with a rootlike radish nuance. Natural occurrence: Reported found in passion fruit.

2-(2-METHYLPROPYL)-PYRIDINE Synonyms: 2-Isobutylpyridine; 2-(2-Methylpropyl)pyridine CAS No.: CoE No.:

6304‑24‑1 11395

FL No.: 14.058 EINECS No.: 228‑606‑2

FEMA No.: JECFA No.:

3370 1311

NAS No.:

Consumption: Annual: <1.00 lb

3370

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.005005 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H13N/135.21 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 181°C; 110–111°C (55 mmHg)

Refractive index Solubility Specific gravity

1.4831 (20°C) Insoluble in water; soluble in ethanol 0.8973 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies

Usual 0.20 0.20

Max. 0.50 0.20

Food Category Soups

Usual 0.05

Max. 0.05

2-(1-METHYLPROPYL)THIAZOLE

1379

Synthesis: From β-picoline with NaNH2 and alkyl chloride or bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(2-METHYLPROPYL)PYRIDINE Synonyms: Pyridine, 3-(2-methylpropyl)-; 3-Isobutylpyridine CAS No.: CoE No.:

14159‑61‑6 11396

FL No.: 14.059 EINECS No.: 238‑003‑6

FEMA No.: JECFA No.:

3371 1312

NAS No.:

Consumption: Annual: <1.00 lb

3371

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.176 mg

IOFI: Artificial

Empirical Formula/MW: C9H13N/135.21 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 97% 68–68.5°C (8 mmHg)

Refractive index Solubility Specific gravity

1.488–1.494 (20°C) Insoluble in water; soluble in ethanol 0.898–0.904 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy

Usual 1.00 1.00 0.20

Max. 1.00 1.00 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.50

Max. 0.10 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb and mutton liver.

2-(1-METHYLPROPYL)THIAZOLE Synonyms: 2-sec-Butylthiazole; 2-(1-Methylpropyl)thiazole; Thiazole, 2-(1-methyl-propyl)CAS No.: CoE No.:

18277‑27‑5 11598

FL No.: 15.022 EINECS No.: 242‑154‑3

FEMA No.: JECFA No.:

3372 1033

NAS No.:

3372

Description: 2-(1-Methylpropyl)thiazole has a raw, green, herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

METHYL PROPYL TRISULFIDE

1380 Trade association guidelines: FEMA PADI: 0.082 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H11NS/141.24

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point 173–174°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Synthesis: n/a

Specific gravity Usual 0.50 0.50 0.10

Max. 0.50 0.50 0.10

1.496–1.502 (20°C) Slightly soluble in water; soluble in fats; miscible in ethanol at room temperature 0.998–1.003 (25°C)

Food Category Gelatins, puddings Gravies Soft candy

Usual 0.10 0.20 0.50

Max. 0.10 0.20 0.50

Aroma threshold values: Aroma characteristics at 1.0%: green pepper, onion, vegetative, musty and nutty, cocoa, coffee and potato. Taste threshold values: Taste characteristics at 1 ppm: musty nut skin, green, tobacco-like, cocoa and coffee-like. Natural occurrence: Reported found in tomato.

METHYL PROPYL TRISULFIDE Synonyms: Methyl propyl trisulfide; Methyl propyl trisulphide; Propyl methyl trisulfide; Trisulfide, methyl propyl CAS No.: 17619‑36‑2 FL No.: 12.020 FEMA No.: 3308 NAS No.: 3308 CoE No.: 586 EINECS No.: 241‑594‑3 JECFA No.: 584 Description: Methyl propyl trisulfide has a powerful, penetrating, warm, herbaceous odor; somewhat reminiscent of onion. Consumption: Annual: 1.50 lb

Individual: 0.00000127 mg/kg/day

Regulatory Status: CoE: Approved FDA: FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.032 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10S3/154.32 Specifications: (JECFA, 2000) Appearance

Pale-yellow, mobile liquid

Content

Assay (min) 45% Boiling point 52°C (1.2 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 2.00 2.00 2.00

Refractive index Specific gravity Max. 2.00 2.00 2.00

Minimum: 25% dipropyl trisulfide, 14% dimethyl disulfide, 12% dipropyl disulfide, 3% methyl propyl sulfide 1.5578–1.570 (20°C) 1.095–1.101 (25°C)

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

1-METHYL-1H-PYRROLE-2-CARBOXALDEHYDE

1381

Synthesis: By an adaption of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: onion, garlic, fresh and metallic with a cheese nuance. Natural occurrence: Reported found in cocoa, onion oil, onion, shallot, leek, chive, scallion, fried potato and cocoa.

2-METHYLPYRAZINE Synonyms: 2-Methyl-1,4-diazine; 2-Methylpyrazine; Pyrazine, methyl-; Pyrazine, 2-methylCAS No.: 109‑08‑0 FL No.: 14.027 FEMA No.: 3309 CoE No.: 2270 EINECS No.: 203‑645‑8 JECFA No.: 761 Description: 2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor. Consumption: Annual: 216.67 lb

NAS No.:

3309

Individual: 0.0001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6N2/94.12 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

98% C5H6N2

Solubility

Boiling point 137°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.501–1.509 (20°C) Soluble in water and oils; miscible in ethanol at room temperature 1.007–1.033 (25°C)

Food Category Usual Max. Food Category Baked goods 10.00 10.00 Meat products Breakfast cereals 10.00 10.00 Milk products 10.00 10.00 Nonalcoholic beverages Frozen dairy Gelatins, puddings 10.00 10.00 Soft candy Gravies 10.00 10.00 Soups Synthesis: From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methyl-piperazine; by glyoxal with ethylenediamine.

Usual 10.00 10.00 10.00 10.00 10.00 condensation

Max. 10.00 10.00 10.00 10.00 10.00 of methyl­

Aroma threshold values: Detection: 60 ppb to 100 ppm Taste threshold values: Taste characteristics at 75 ppm: nutty, brown, musty, roasted and astringent. Natural occurrence: Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, potato chips, rum and whiskey, soy product, roasted filberts, roasted almonds, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.

1-METHYL-1H-PYRROLE-2-CARBOXALDEHYDE Synonyms: 1-Methyl-2-formylpyrrole; 2-Formyl-1-methylpyrrole; 2-Formyl-N-methylpyrrole; N-Methyl-2-formylpyrrole; N-Methyl-2-pyrrolaldehyde; N-Methyl-2-pyrrolylcarboxaldehyde; N-Methylpyrrole-2-carbaldehyde; N-Methylpyrrole2-carboxaldehyde; 1-Methylpyrrole-2-carboxaldehyde; 1-Methylpyrrole-2-carbaldehyde; 1H-Pyrrole-2-carboxaldehyde, 1-methyl-

METHYL-2-PYRROLYL KETONE

1382

CAS No.: CoE No.:

1192‑58‑1 n/a

FL No.: EINECS No.

14.163 214‑755‑0

FEMA No.: JECFA No.:

4332 n/a

NAS No.:

n/a

Description: Dark red, clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW:

C6H7NO/109.13

N O

C H3

Reported uses (ppm): (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 195–196°C 1.557 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.016 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confectionery, frostings Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 1.00 0.10 0.01 0.01 1.00 0.01 0.01 0.10 0.01 0.01 0.01

Max. 5.00 0.50 0.05 0.05 5.00 0.05 0.05 0.50 0.05 0.05 0.05

Food Category Meat products Milk products Nonalcoholic beverages Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soups Sweet sauces

Usual 0.01 0.01 1.00 0.01 0.01 0.01 0.01 0.01 0.01 0.01

Max. 0.05 0.05 5.00 0.05 0.05 0.05 0.05 0.05 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-2-PYRROLYL KETONE Synonyms: 2-Acetyl pyrrole; 2-Acetopyrrole CAS No.: CoE No.:

1072‑83‑9 11721

FL No.: 14.047 EINECS No.: 214‑016‑2

FEMA No.: JECFA No.:

3202 1307

NAS No.:

3202

Description: Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

6-METHYLQUINOLINE

1383

Trade association guidelines: FEMA PADI: 4.124 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H7NO/109.13

Specifications: (JECFA, 2008) Appearance Assay (min)

Light beige to yellowish fine crystals 97%

Melting point Solubility

87–93°C Soluble in water, alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.00 10.67 1.00

Max. 3.00 3.50 18.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 30.00 10.67 10.75

Max. 50.00 18.00 18.67

Synthesis: From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in essential oils of tobacco leaves, apple, asparagus, onion, baked and fried potato, roasted almonds, wheat bread, cooked chicken, cooked beef and pork, beer, malt whiskey, cocoa, coffee, tea, roasted filberts, and peanuts, peanut butter, potato chips, soybean, coconut, mushrooms, almond, mango, licorice, sweet corn, malt, wort, dried bonito, Bourbon vanilla, chicory root, okra, crab, scallop and clam.

6-METHYLQUINOLINE Synonyms: (Cincholepidine; lepidine; quinoline; 4-methyl-); p-Methylquinoline; 6-Methyl- quinoline; Quinoline, 6-methyl-; p-Toluquinoline; 4-Methyl quinoline CAS No.: CoE No.:

91‑62‑3 2339

FL No.: 14.042 EINECS No.: 202‑084‑6

FEMA No.: JECFA No.:

2744 1302

NAS No.:

2744

Description: 6-Methylquinoline has a pungent, heavy odor. Consumption: Annual: 1.33 lb

Individual: 0.00000112 mg/kg/day

Regulatory Status: CoE: Aproved. Bev.: 0.3 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.368 mg

IOFI: Nature Identical

Empirical Formula/MW: N

C10H9N/143.19 H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 259°C

Specific gravity

1.611–1.617 (20°C) Slightly soluble in water; soluble in benzene, ethanol and ether 1.060–1.617 (25°C)

5-METHYLQUINOXALINE

1384 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.25 0.03 1.10

Max. 4.00 0.03 3.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.15 1.42

Max. 4.33 3.09 4.71

Synthesis: From coal tar, by synthesis from p-aminobenzaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Finnish and Japanese whiskey.

5-METHYLQUINOXALINE Synonyms: 5-Methylquinoxaline; Quinoxaline, 5-methylCAS No.: CoE No.:

13708‑12‑8 2271

FL No.: 14.028 EINECS No.: 237‑246‑5

FEMA No.: JECFA No.:

3203 798

NAS No.:

3203

Description: 5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.069 mg

IOFI: Nature Identical

Empirical Formula/MW: N

C9H8N2/144.18

N C H3

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

120°C (15 mmHg) 20°C

Specific gravity

1.616–1.624 (20°C) Freely soluble in water, oils, and organic solvents; very soluble in ethanol 1.102–1.128 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 5.00 5.00

Max. 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: nutty, roasted, peanut and pyrazine-like with yeasty, corn-chip nuance. Natural occurrence: Reported found in coffee and roasted almonds.

METHYL SALICYLATE

1385

METHYL SALICYLATE Synonyms: Methyl salicylate [JAN]; Analgit; o-Anisic acid; Benzoic acid, 2-hydroxy-, methyl ester; Benzoic acid, 2-methoxy-; Betula; Betula lenta; Betula oil; Birch oil, sweet; Exagien; Flucarmit; Gaultheria oil; Gaultheria oil, artificial; Gaultheriaoel; o-Hydroxybenzoic acid, methyl ester; 2-Hydroxybenzoic acid, methyl ester; o-Methoxybenzoic acid; 2-(Methoxycarbonyl)phenol; Methyl o-hydroxybenzoate; Methyl 2-hydroxybenzoate; Methyl salicylate; Natural wintergreen oil; Oil of wintergreen; Salicylic acid, methyl ester; Spicewood oil; Sweet birch oil; Synthetic wintergreen oil; Teaberry oil; Wintergreen oil; Wintergreen oil, synthetic; Wintergruenoel CAS No.: CoE No.:

119‑36‑8 433

FL No.: 09.749 EINECS No.: 204‑317‑7

FEMA No.: JECFA No.:

2745 899

NAS No.:

2745

Description: Methyl salicylate has a minty, spicy, sweet, wintergreen-like odor. Consumption: Annual: 271,666.67 lb

Individual: 0.2302 mg/kg/day

Regulatory Status: CoE: Approved FDA: 27 CFR 21 et seq. FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern at current level of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 37.052 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H8O3/152.15

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

98% C8H8O3 222°C

Specific gravity

1.534–1.538 (20°C) Slightly soluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.176–1.185 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 40.74 140.80 2107.00 25.81

Max. 61.64 246.40 6958.00 35.82

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 189.80 1942.00 67.11 571.00

Max. 360.20 2044.00 101.00 807.00

Synthesis: By esterification from natural sources; by esterification of salicylic acid with methanol. Aroma threshold values: Detection: 40 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet, salicylate and root beer with aromatic and balsamic nuances. Natural occurrence: Reported found in the oil of wintergreen (Gaultheria procumbens); subsequently found also in birch, tuberose, Dianthys caryophyllus L., Acacia cavenia Hook. and Arn., ylang-ylang and sweet grass oil. Also reported found in grapes, berries, raisin, papaya, strawberry jam, cooked potato, bell pepper, tomato, clove bud, Scotch spearmint oil, butter, cooked beef, cognac, rum, Scotch whiskey, white and port wines, coffee, tea, olive, passion fruit, plum, plumcot, beans, plum brandy, tamarind, prickly pear, corn oil, basil, kiwifruit, Bourbon vanilla, mountain papaya, clary and red sage, sopadilla fruit, cape gooseberry, hog plum, bilberry, black currant, Concord grape, peach, and maté.

METHYL SORBATE

1386

METHYL SORBATE Synonyms: 2,4-Hexadienoic acid, methyl ester, (E,E)-; Methyl (E,E)-2,4-hexadienoate; Methyl (E,E)-hexa-2,4-dienoate; (E,E)Methyl 2,4-hexadienoate; Methyl sorbate. CAS No.: 686‑89‑4 FL No.: 9.300 n/a EINECS No.: 211‑712‑8 CoE No.: Description: Methyl sorbate has a fruity, sweet, anise odor.

FEMA No.: JECFA No.:

3714 1177

NAS No.:

3714

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.330 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10O2/126.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) 99% Boiling point 180°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Specific gravity

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

1.501–1.505 (20°C) Slightly water soluble; soluble in ethanol; miscible in oils 0.933–0.938 (25°C)

Food Category Hard candy Jam, jelly Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, sweet, brown, vanilla and nutty. Natural occurrence: Reported found in guanabana, starfruit and pineapple.

METHYL SULFIDE Synonyms: Dimethyl monosulfide; Dimethyl sulfide; Dimethyl sulphide; Dimethyl thio-ether; Methane, thiobis-; Methanethiomethane; Methyl monosulfide; Methyl sulfide; Methyl sulphide; Methylthiomethane; 2-Thiapropane; Thiobismethane; 2-Thiopropane CAS No.: 75‑18‑3 FL No.: 12.006 FEMA No.: 2746 NAS No.: 2746 CoE No.: 483 EINECS No.: 200‑846‑2 JECFA No.: 452 Description: Methyl sulfide has an intense, unpleasant odor, wild radish, cabbage-like. It can be tolerated as a green vegetable note only at very low levels (0.1 to 3.0 ppm). Consumption: Annual: 10183.33 lb

Individual: 0.008629 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

METHYLSULFINYLMETHANE

1387

Trade association guidelines: FEMA PADI: 1.060 mg

IOFI: Natural

Empirical Formula/MW: C2H6S/62.14 Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 92% C2H6S 109°C

Refractive index Solubility Specific gravity

1.431–1.441 (25°C) 1:1 in 95% alcohol 0.842–0.847 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.44 4.34 12.83 1.77 0.02 0.74 0.54

Max. 1.80 5.68 12.83 1.77 0.04 1.83 1.30

Food Category

Usual 0.52 0.03 0.02 4.01 0.73 1.16

Gravies Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Max. 1.05 0.03 0.12 44.23 1.67 2.44

Synthesis: By reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide. Aroma threshold values: Detection: 0.3 to 10 ppb. Aroma characteristics at 0.5%: sulfureous, dimethyl sulfide, creamy, tomato, fishy, scallop, berry fruity and vegetative nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: sulfureous, vegetative tomato, sweet, creamed corn, corn and asparagus with a dairy creaminess and a slight minty afternote, alliaceous. Natural occurrence: Reported found in American peppermint oil, the oil of Algerian geranium, mint fractions, butter, orange, orange juice and grapefruit juice, black currant, berries, asparagus, kohlrabi, cabbage, carrot, celery, onion, garlic, peas, potato, rutabaga, sauerkraut, tomato, Scotch spearmint oil, parsley, wheat bread, many cheeses, yogurt, milk, cream, buttermilk, raw and cooked egg, fish, chicken, cooked beef, mutton, pork liver, hop oil, beer, cognac rum, grape wines, sherry, tea, roasted filberts and peanuts, oats, soybean, olive, beans, mushroom, starfruit, trassi, Bantu beer, macadamia nut, mango, cauliflower, Brussels sprouts, rice, sake, buckwheat, sweet corn, malt, wort, dried bonito, krill, shrimp, oysters, truffle, okra, crab, clam and scallop.

METHYLSULFINYLMETHANE Synonyms: Dimethyl sulfoxide; DMSO; Methane, sulfinylbis-; Methyl sulfoxide; Dimethylsulfoxide [USAN:INN] CAS No.: CoE No.:

67‑68‑5 n/a

FL No.: 12.175 EINECS No.: 200‑664‑3

FEMA No.: JECFA No.:

3875 507

NAS No.:

n/a

Description: Methylsulfinylmethane has an odor reminiscent of cabbage or garlic. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.859, 172.886, 172.869 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C2H6OS/78.13

S H3C

C H3

2-METHYLTETRAHYDROFURAN-3-ONE

1388 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 189°C

Specific gravity

Soluble in oil and alcohol; miscible with water 1.087–1.092 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 100%: fatty, oily, cheesy, over-cooked stir-fry, salty and garlic, mushroom, garlic with a cracker and soy nuance. Taste threshold values: Taste characteristics at 40 ppm: fatty, salty, garlic and cream corn. Natural occurrence: Reported found in apple, raspberry, cabbage, cucumber, onion, tomato, peppermint and spearmint oils, milk, pork liver, beer, rum, cocoa, coffee, black tea, oatmeal, soybean, beetroot, parsnip root, watercress, sweet corn, malt, cooked shrimp and oysters.

2-METHYLTETRAHYDROFURAN-3-ONE Synonyms: Dihydro-2-methyl-3(2H)-furanone; 3(2H)-Furanone, dihydro-2-methyl-; 2-Methyl-4,5-dihydro-3(2H)-furanone; 2-Methyltetrahydrofuran-3-one CAS No.: CoE No.:

3188‑00‑9 2338

FL No.: 13.042 EINECS No.: 221‑685‑4

FEMA No.: JECFA No.:

3373 1448

NAS No.:

3373

Description: 2-Methyltetrahydrofuran-3-one has an odor reminiscent of wintergreen. Consumption: Annual: 51.67 lb

Individual: 0.00004378 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.799 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O2/100.12

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 97% 139°C

Refractive index Solubility Specific gravity

1.534–1.537 (20°C) Slightly soluble in oils and ethanol 1.180–1.185 (25°C)

2-METHYL-3-TETRAHYDROFURANTHIOL

1389

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3-one; by acid-catalyzed ring closure of β-alkoxy-diazoketones. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: nutty and astringent with a slight creamy, almond nuance. Natural occurrence: Reported found as a constituent in coffee aroma; also as a volatile flavor component in roasted filbert nuts. Also reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt, dried bonito, cherimoya, okra and maté.

2-METHYL-3-TETRAHYDROFURANTHIOL Synonyms: 3-Furanthiol, tetrahydro-2-methyl-; 2-Methyl-3-mercaptotetrahydrofuran; 2-Methyltetrahydrofuran-3-thiol; Tetrahydro2-methyl-3-furanthiol; Pentitol, 1.4-anhydro-2,5-dideoxy-3-thio CAS No.: CoE No.:

57124‑87‑5 n/a

FL No.: 13.160 EINECS No.: 260‑572‑4

FEMA No.: JECFA No.:

3787 1090

NAS No.:

Consumption: Annual: 70.00 lb

n/a

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.059360 mg

IOFI: n/a

Empirical Formula/MW: C5H10OS/118.20

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Other requirements

79°C (54 mmHg) 71% trans- and 26% cis-isomer

Specific gravity

1.475–1.491 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 1.042–1.049 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Gravies Meat products

Usual 0.50 0.50

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in heated pork meat.

Food Category Snack foods Soups

Usual 5.00 0.30

Max. 15.00 1.00

7-METHYL-4,4a,5,6-TETRAHYDRO-2(3H)-NAPHTHALENONE

1390

7-METHYL-4,4a,5,6-TETRAHYDRO-2(3H)-NAPHTHALENONE Synonyms: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone; 2(3H)-Naphthalenone; 4,4a,5,6-tetrahydro-7-methyl-; 4,4a,5,6Tetrahydro-7-methylnaphthalene-2(3H)-one CAS No.: CoE No.:

34545‑88‑5 n/a

FL No.: 07.136 EINECS No.: 252‑079‑8

FEMA No.: JECFA No.:

3715 1405

NAS No.:

3715

Description: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone has a sweet coumarin-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.40 mg

IOFI: Artificial

Empirical Formula/MW: C11H14O/162.23 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Melting point

Appearance

Light yellow, crystalline powder

Solubility

Assay (min)

99%

36–37°C Soluble in ethanol, ether and fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Gelatins, puddings

Usual 0.20 0.20 0.50 0.20 0.10

Max. 1.00 1.00 2.00 1.00 0.50

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 0.10 0.05 0.05 0.10 0.10

Max. 1.00 0.50 0.20 0.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLTETRAHYDROTHIOPHEN-3-ONE Synonyms: Dihydro-2-methylthiophen-3(2H)-one; Dihydro-2-methyl-3(2H)-thiophenone; 2-Methyl-4,5-dihydro-3(2H) thiophenone; 2-Methyltetrahydrothiophen-3-one; 2-Methylthiolan-3-one; 3(2H)-Thiophenone, dihydro-2-methylCAS No.: CoE No.:

13679‑85‑1 11601

FL No.: 15.023 EINECS No.: 237‑183‑3

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3512 499

NAS No.:

3512

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.089 mg

IOFI: Nature Identical

4-METHYLTHIAZOLE

1391

Empirical Formula/MW: C5H8OS/116.18

Specifications: (JECFA, 1999) Assay (min)

99%

Solubility

Boiling point Refractive index

64–68°C (11 mmHg) 1.510–1.520 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and fats 0.958–0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.40 0.30 0.30

Max. 1.00 0.50 0.50

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.30

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: pungent, alliaceous, coffee with a gasoline nuance. Taste threshold values: Taste characteristics at 5 ppm: horseradish and onion with a slight bite and a milky nuance. Natural occurrence: Reported found in beer, coffee, corn, roasted peanuts, cooked beef and pork, malt whiskey, grape wines, tea, strawberry and bilberry wine, butter and malt.

4-METHYLTHIAZOLE Synonyms: 4-Methylthiazole; Thiazole, 4-methylCAS No.: CoE No.:

693‑95‑8 11627

FL No.: 15.035 EINECS No.: 211‑764‑1

FEMA No.: JECFA No.:

3716 1043

NAS No.:

3716

Description: 4-Methylthiazole has a nutty, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.325 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H5NS/99.16

Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

133–134°C

Specific gravity

1.519–1.528 (20°C) Slightly soluble in water; soluble in fats, organic solvents; miscible in ethanol at room temperature 1.088–1.092 (25°C)

4-METHYL-5-THIAZOLEETHANOL

1392 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Gravies Hard candy

Usual 1.00 1.00 0.50 0.10 0.50 1.00 0.50 0.50 0.10

Max. 5.00 5.00 5.00 5.00 1.50 5.00 3.00 5.00 5.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nut products Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.10 0.50 0.50 0.50 0.50 0.10 1.50 1.00 0.50

Max. 2.50 2.00 5.00 3.00 5.00 5.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance. Natural occurrence: Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted peanuts, boiled egg, malt, wort and cooked shrimp.

4-METHYL-5-THIAZOLEETHANOL Synonyms: 5-Hydroxyethyl-4-methylthiazole; 5(2-Hydroxyethyl)-4-methylthiazole; 5-(Hydroxyethyl)-4-methylthiazole; 4-Methyl5-(beta-hydroxyethyl)thiazole; 4-Methyl-5-(2-hydroxyethyl)thiazole; 4-Methyl-5-thiazoleethanol; 4-Methyl-5-thiazolethanol; 2-(4-Methylthiazol-5-yl)ethanol; Thiamine thiazole; 5-Thiazoleethanol, 4-methylCAS No.: CoE No.:

137‑00‑8 11621

FL No.: 15.014 EINECS No.: 205‑272‑6

FEMA No.: JECFA No.:

3204 1031

NAS No.:

3204

Description: 4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of beef and nut-like, on extreme dilution. Consumption: Annual: 5383.33 lb

Individual: 0.004562 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 7.578 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H9NOS/143.21

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellow viscous oily liquid

Solubility

Assay (min) Boiling point

96% 135°C (7 mmHg)

Specific gravity

1.540–1.556 (20°C) Soluble in water, ether, benzene and chloroform; miscible in ethanol at room temperature 1.196–1.210 (25°C)

4-METHYL-5-THIAZOLEETHANOL ACETATE

1393

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 23.50 0.50 23.77 1.00

Max. 47.37 1.00 47.53 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 43.17 1.91 23.71

Max. 87.26 1.91 47.37

Synthesis: By reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty. Natural occurrence: Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.

4-METHYL-5-THIAZOLEETHANOL ACETATE Synonyms: 4-Methyl-5-(2-acetoxyethyl)-thiazole; 4-Methyl-5-(2-hydroxyethyl)thiazole acetate; 4-Methyl-5-thiazoleethanol acetate; 2-(4-Methyl-5-thiazolyl)ethyl acetate; 2-(4-Methylthiazol-5-yl)ethyl acetate; 5-Thiazoleethanol, 4-methyl-, acetate (ester) CAS No.: CoE No.:

656‑53‑1 11620

FL No.: 15.015 EINECS No.: 211‑517‑7

FEMA No.: JECFA No.:

3205 1054

NAS No.:

3205

Description: 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 7.671 mg

IOFI: Artificial

Empirical Formula/MW: C8H11O2NS/185.25

Specifications: (JECFA, 2008) Appearance

Colorless to yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

117–118°C (6 mmHg)

Specific gravity

1.505–1.515 (20°C) Slightly soluble in water; soluble in organic solvents; miscible in ethanol 1.145–1.149 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.37 24.62 1.00

Max. 49.20 49.25 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 41.11 3.00 24.37

Max. 82.21 3.00 49.20

Synthesis: From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)-3-thiazoline. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: meaty, brothy, bready and brown with a beefy, bloody and chicken note. Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL BUTANOATE

1394

2-(4-METHYL-5-THIAZOLYL) ETHYL BUTANOATE Synonyms: 2-(4-Methylthiazol-5-yl) ethyl butyrate; Sulfuryl butyrate; 2-(4-Methyl-5-thiazolyl) ethyl butyrate CAS No.: CoE No.:

94159‑31‑6 n/a

FL No.: n/a EINECS No.: 303‑209‑8

FEMA No.: JECFA No.:

4277 1753

NAS No.:

n/a

Description: Colorless to yellow liquid; roasted, nutty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.427 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C10H15NO2S/213.30

H3C

O

N

S

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

101–107°C (1 mmHg);
307–308°C (760 mmHg)

Specific gravity

1.496–1.510 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.106–1.112 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Gelatins, puddings

Usual 2.70 2.00

Max. 2.70 2.00

Food Category Soft candy

Usual 2.70

Max. 2.70

Synthesis: n/a Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL DECANOATE Synonyms: 2-(4-Methylthiazol-5-yl)ethyl decanoate; Sulfuryl decanoate CAS No.: CoE No.:

101426‑31‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4281 1757

NAS No.:

n/a

Description: Colorless to yellow liquid; roasted nutty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.840 mg

IOFI: n/a

2-(4-METHYL-5-THIAZOLYL) ETHYL FORMATE

1395

Empirical Formula/MW: C H3

C16H27NO2S/297.46

O H3C

O

N

Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min)

Refractive index

95%

1.486–1.492 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol

Solubility

177–179°C (1.5 mmHg) 391–393°C Reported uses (ppm): (FEMA, 2007) Boiling point

Food Category Baked goods Fish products Fruit ices Synthesis: n/a

S

Usual 5.00 1.00 1.00

Specific gravity Max. 45.00 4.80 3.80

1.012–1.018 (25°C)

Food Category Soft candy Soups

Usual 20.00 0.80

Max. 32.00 0.80

Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL FORMATE Synonyms: 2-(5-Methyl-4-thiazolyl) ethyl formate; Sulfuryl formate CAS No.: 90731‑56‑9 FL No.: n/a FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: Colorless to yellow liquid; nutty, brown, roasted aroma.

4275 1751

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: n/a

Empirical Formula/MW: O

O

C7H9 NO2S/171.22 N

S

C H3

2-(4-METHYL-5-THIAZOLYL) ETHYL HEXANOATE

1396 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Assay (min)

95%

Solubility

Boiling point 155–156°C Reported uses (ppm): (FEMA, 2007) Food Category Frozen dairy Imitation dairy Synthesis: n/a

Usual 0.10 0.10

1.518–1.524 (20°C) Slightly soluble in water; soluble in nonpolar solvents and ethanol 1.215–1.221 (25°C)

Specific gravity Max. 0.15 0.15

Food Category Milk products Nonalcoholic beverages

Usual 0.10 0.10

Max. 0.15 0.25

Aroma threshold values: High strength odor, nutty roasted type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL HEXANOATE Synonyms: 2-(4-Methylthiazol-5-yl) ethyl hexanoate; Sulfuryl hexanoate CAS No.: 94159‑32‑7 FL No.: n/a CoE No.: n/a EINECS No.: 303‑210‑3 Description: Colorless to yellow liquid; roasted, nutty aroma.

FEMA No.: JECFA No.:

4279 1755

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.079 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C12H19NO2S/241.35

H3C

O

N

S

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

143–145°C (2 mmHg) 338–339°C Reported uses (ppm): (FEMA, 2007) Boiling point

Food Category Baked goods Synthesis: n/a

Usual 0.50

Specific gravity Max. 0.90

1.492–1.497 (20°C) Slightly soluble in water; soluble in non-polar solvents and ethanol 1.065–1.071 (25°C)

Food Category Nonalcoholic beverages

Usual 0.10

Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.10

2-(4-METHYL-5-THIAZOLYL) ETHYL OCTANOATE

1397

2-(4-METHYL-5-THIAZOLYL) ETHYL ISOBUTYRATE Synonyms:a 2-(5-Methylthiazol-4-yl) ethyl isobutyrate; Propanoic acid, 2-methyl-, 2-(5-methyl-4-thiazolyl) ethyl ester; sulfuryl isobutyrate CAS No.: CoE No.: a

324742‑95‑2a n/a

FL No.: n/a EINECS No.: 301‑437‑2

FEMA No.: JECFA No.:

4278 1754

NAS No.:

n/a

CAS No. 94021‑42‑8 for isomer 2-(5-Methyl-4-thiazolyl)ethyl isobutyrate or 2-(5-Methylthiazol-4-yl)ethyl isobutyrate.

Description: Colorless to yellow liquid; roasted nutty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.892 mg

IOFI: n/a

Empirical Formula/MW: H3C C H3 O

C10H15NO2S/213.30

H3C

O

N

S

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

100–104°C (2 mmHg) 300–301°C

Specific gravity

1.494–1.500 (20°C) Slightly soluble in water; soluble in nonpolar solvents and ethanol 1.102–1.108 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese

Usual 5.00 0.10

Max. 30.00 0.16

Food Category Gelatins, puddings Soft candy

Usual 10.00 0.10

Max. 42.00 0.15

Synthesis: n/a Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL OCTANOATE Synonyms: 2-(4-Methylthiazol-5-yl) ethyl octanoate; Sulfuryl octanoate CAS No.: CoE No.:

163266‑17‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4280 1756

NAS No.:

n/a

Description: Colorless to yellow liquid; roasted, nutty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.140 mg

IOFI: n/a

2-(4-METHYL-5-THIAZOLYL) ETHYL PROPIONATE

1398 Empirical Formula/MW:

C H3

C14H23NO2S/269.41

O H3C

O

N

S

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

154–156°C (2 mmHg) 354–356°C

Specific gravity

1.494–1.498 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.036–1.042 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 1.00

Max. 1.00

Food Category Soft candy

Usual 0.50

Max. 1.50

Synthesis: n/a Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(4-METHYL-5-THIAZOLYL) ETHYL PROPIONATE Synonyms: Sulfuryl propionate CAS No.: CoE No.:

324742‑96‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4276 1752

NAS No.:

n/a

Description: Colorless to yellow liquid, roasted, nutty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.138 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

O

C9H13NO2S/199.27 N

S

C H3

S-METHYL THIOACETATE

1399

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

99–105°C (1 mmHg) 284–286°C

Specific gravity

1.502–1.506 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.136–1.140 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 1.00

Max. 2.70

Food Category Fruit ices

Usual 1.00

Max. 2.90

Synthesis: n/a Aroma threshold values: High strength odor, roasted nutty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLTHIOACETALDEHYDE Synonyms: Acetaldehyde, (methylthio)-; (Methylthio)acetaldehyde; 2-Methylthioacetaldehyde CAS No.: CoE No.:

23328‑62‑3 11686

FL No.: 12.040 EINECS No.: 245‑587‑6

FEMA No.: JECFA No.:

3206 465

NAS No.:

Consumption: Annual: <1.00 lb

3206

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.397 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6OS/90.14 Specifications: (JECFA, 1999) Acetal Appearance Assay (min)

0.02% max Colorless liquid 99%

Boiling point Methylene chloride Refractive index

70°C 0.08% max 1.466

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 1.00

Max. 2.00 1.00

Synthesis: By hydrolysis of the diethyl acetal of 2-methyl thioacetaldehyde with diluted HCl; the diethyl acetal is prepared from diethylbromoacetal treated with sodium methyl mercaptide. Aroma threshold values: Detection: 16 ppb Taste threshold values: Taste characteristics at 25 ppm: alliaceous and vegetative with a good mouthfeel; onion and garlic-like with a potato and bready nuance. Natural occurrence: Reported found in tomato, potato chips, coffee and malt.

S-METHYL THIOACETATE Synonyms: Ethanethioic acid, S-methyl ester; Methanethiol acetate; Methylthioacetate

2-METHYL-3-THIOACETOXY-4,5-DIHYDROFURAN

1400

CAS No.: 1534‑08‑3 n/a CoE No.: Consumption: Annual: n/a

FL No.: 12.149 EINECS No.: 216‑252‑1

FEMA No.: JECFA No.:

3876 482

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: S

O

H3C

C3H6OS/90.15

C H3

Specifications: (JECFA, 1999) Appearance Colorless to pale-yellow liquid Assay (min) 98% Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products Synthesis: n/a

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Solubility Specific gravity

Soluble in alcohol and oil 0.817–0.825 (25°C)

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauces

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, strawberry, onion, Gruyere and limburger cheese, fish oil, cooked beef, pork liver, beer, whiskies, grape wines, coffee and yellow passion fruit.

2-METHYL-3-THIOACETOXY-4,5-DIHYDROFURAN Synonyms: 4,5-Dihydro-2-methyl-3-furanthiol acetate; Ethanethioic acid, S-(4,5-dihydro-2-methyl-3-furanyl) ester; 2-Methyl-4,5dihydro-3-furanthiol acetate; S-(4,5-Dihydro-2-methyl-3-furyl) ethanethioate CAS No.: 26486‑14‑6 FL No.: 13.086 CoE No.: n/a EINECS No.: 247‑731‑3 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3636 1089

NAS No.:

3636

Individual: 0.000099 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

C7H10O2S/158.22

IOFI: n/a

METHYLTHIO 2-(ACETYLOXY) PROPIONATE

1401

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Light yellow liquid 99% 40–42°C (0.1 mmHg)

Refractive index Solubility Specific gravity

1.517–1.521 (20°C) Soluble in fats and oils 1.132–1.139 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category

Usual n/a n/a

Gravies Meat products

Max. 1.50 3.50

Food Category Soups

Usual n/a

Max. 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLTHIO 2-(ACETYLOXY) PROPIONATE Synonyms: Acetyl lactic acid thiomethyl ester; S-Methyl-2-(acetoyloxy) propanethioate; Propanethioic acid, 2-(acetyloxy)-, S-methyl ester; 1-((methylthio)methyl)ethyl acetate CAS No.: CoE No.:

74586‑09‑7 n/a

FL No.: 12.203 EINECS No.: 277‑931‑6

FEMA No.: JECFA No.:

3788 492

NAS No.:

Consumption: Annual: 70.00 lb

n/a

Individual: 0.0001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.179578 mg

IOFI: n/a

Empirical Formula/MW:

C6H10O3S/162.21

Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

73°C (8.5 mmHg)

Specific gravity

1.465–1.475 (20°C) Soluble in fats; slightly soluble in water 1.127–1.13 (20°C)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.50 0.20 10.00 0.20 0.20 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 2.30 0.60 23.00 0.60 0.60 0.20

Food Category Imitation dairy Nonalcoholic beverages Milk products Seasonings, flavors Snack foods Soft candy

Usual 0.20 0.02 0.20 10.00 0.50 0.20

Max. 1.00 0.20 0.60 23.00 1.20 0.60

4-(METHYLTHIO)BUTANAL

1402

4-(METHYLTHIO)BUTANAL Synonyms: 4-(Methylmercapto)butanal; 4-(Methylthio)butanal; 4-(Methylthio) butyraldehyde CAS No.: CoE No.:

42919‑64‑2 11542

FL No.: 12.061 EINECS No.: 256‑001‑3

FEMA No.: JECFA No.:

3414 468

NAS No.:

3414

Description: 4-(Methylthio)butanal has a cabbage, garlic-like odor. Consumption: Annual: 0.166 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.867 mg

IOFI: Artificial

Empirical Formula/MW: C5H10OS/118.20 Specifications: (JECFA, 2003) Assay (min) Boiling point

99% 112–115°C (20 mmHg)

Refractive index Specific gravity

1.507–1.513 (20°C) 1.034–1.042 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products Nonalcoholic beverages

Usual 1.00 0.50 1.00 0.50

Max. 1.00 0.50 1.00 0.50

Food Category Processed vegetables Soft candy Soups

Usual 5.00 0.50 5.00

Max. 5.00 0.50 5.00

Synthesis: n/a Aroma threshold values: Detection: 2.5 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(METHYLTHIO)-2-BUTANONE Synonyms: 2-Butanone, 1-(methylthio)-; 1-(Methylthio)-2-butanone; 1-(Methylthio)butan-2-one CAS No.: CoE No.:

13678‑58‑5 11543

FL No.: 12.041 EINECS No.: 237‑169‑7

FEMA No.: JECFA No.:

3207 496

NAS No.:

3207

Description: 1-(Methylthio)-2-butanone has an odor reminiscent of mushroom, with a characteristic garlic undertone. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.271 mg Empirical Formula/MW: C5H10OS/118.19

IOFI: Nature Identical

3-(METHYLTHIO)-2-BUTANONE

1403

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 99% 52–53°C (8 mmHg)

Refractive index Specific gravity

1.470–1.485 (20°C) 0.997 (22°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.10 0.60 1.00

Max. 1.25 0.75 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.20 0.60 1.10

Max. 0.50 0.75 1.25

Synthesis: From chloro-1-butan-2-one. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

3-(METHYLTHIO)-2-BUTANONE Synonyms: 2-Butanone, 3-(methylthio)-; (+/-)-3-(Methylthio)butanone; DL-3-(Methylthio)butanone; dextro, laevo-3-(Methyl thio) butanone CAS No.: CoE No.:

53475‑15‑3 n/a

FL No.: 12.285 EINECS No.: 258‑576‑6

FEMA No.: JECFA No.:

4181 1688

NAS No.:

n/a

Description: Colorless to yellow liquid; pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.200 mg

IOFI: Artificial

Empirical Formula/MW: H3C

S

C H3

C5H10OS/118.2 H3C

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 50–54°C (20 mmHg) 1.469–1.471 (20°C)

Solubility Specific gravity

Sparingly soluble; soluble in ethanol 0.975–0.979 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.80 0.50 0.50

Max. 1.00 0.70 1.00

Food Category Meat products Nonalcoholic beverages

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.20 0.50

Max. 0.50 0.60

4-METHYLTHIO-2-BUTANONE

1404

4-METHYLTHIO-2-BUTANONE Synonyms: 2-Butanone, 4-(methylthio)-; 3-Methylmercapto-2-butanone; 4-(Methylthio)-2-butanone; 4-(Methylthio)butan-2-one. CAS No.: CoE No.:

34047‑39‑7 11688

FL No.: 12.057 EINECS No.: 251‑810‑8

FEMA No.: JECFA No.:

3375 497

NAS No.:

3375

Description: 4-Methylthio-2-butanone has a flavor similar to arrowhead: sweet, sulfurous and fruity. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995). Trade association guidelines: FEMA PADI: 0.257 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10OS/118.20 Specifications: (JECFA, 2000) Assay (min) Boiling point Refractive index

97% 77–78°C (20 mmHg); 106°C (55 mmHg) 1.470–1.481 (20°C)

Solubility

Insoluble in water

Specific gravity

1.000–1.007 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From methylvinyl ketone and methylmercaptan; from methylvinyl ketone and methyl-bis (methylthio)aluminum. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sulfureous, potato, earthy, vegetative, fatty, fishy, metallic and mushroom. Natural occurrence: Reported found in kohlrabi.

4-(METHYLTHIO)BUTYL ISOTHIOCYANATE Synonyms: Erucin; 1-Isothiocyanato-4-(methylthio)butane; Butane, 1-isothiocyanato-4-(methylthio)CAS No.: CoE No.:

4430‑36‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4414 1892

NAS No.:

n/a

Description: Pale yellow liquid; penetrating radish-like aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.192 mg

IOFI: n/a

3-METHYLTHIOBUTYRALDEHYDE

1405

Empirical Formula/MW: S N

C6H11NS2/161.29 S

C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Boiling point Refractive index

134–136°C (14 mmHg) 250–251°C 1.551–1.556 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

1.080–1.086 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy

Usual 1.00 0.50 5.00 2.00 2.00

Max. 10.00 5.00 50.00 20.00 20.00

Food Category Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 1.00 0.50 0.50 2.00 0.50

Max. 10.00 5.00 5.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in broccoli, brussel sprouts and cabbage.

3-METHYLTHIOBUTYRALDEHYDE Synonyms: 3-Methylthiobutanal ; Butanal, 3-(methylthio)CAS No.: CoE No.:

16630‑52‑7 11687

FL No.: 12.056 EINECS No.: 240‑678‑7

FEMA No.: JECFA No.:

3374 467

NAS No.:

3374

Description: 3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.094 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10OS/118.20 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 96% 63–65°C (10 mmHg); 90–92°C (14 mmHg)

Refractive index Solubility

1.473–1.517 (20°C) Soluble in alcohol; insoluble in water

Specific gravity

0.998–1.170; 0.997 (20°C)

METHYL THIOBUTYRATE

1406 Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes

Usual 1.00

Max. 2.00

Food Category Processed vegetables

Usual 1.00

Max. 2.00

Synthesis: By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or copper acetate as catalyst; by a patented oxo process. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2 ppm: vegetative, tomato, fishy and sulfureous. Natural occurrence: Reported found in French fried potato and krill.

METHYL THIOBUTYRATE Synonyms: Butanethioic acid, S-methyl ester; Methanethiol n-butyrate; S-Methyl butanethioate; Methyl thiobutyrate; S-Methyl thiobutyrate; Methyl thiolbutyrate; Thiobutyric acid, methyl ester CAS No.: CoE No.:

2432‑51‑1 2328

FL No.: 12.032 EINECS No.: 219‑407‑1

FEMA No.: JECFA No.:

3310 484

NAS No.:

3310

Description: Methyl thiobutyrate has a putrid, rancid, sour, pungent, cabbage odor. Consumption: Annual: 98.00 lb

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.891 mg

IOFI: n/a

Empirical Formula/MW: C5H10S/118.20 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

140–143°C; 38–40°C (12 mmHg)

Specific gravity

1.457–1.469 (20°C) Miscible in diethyl ether; insoluble in water 0.979 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Meat products

Usual 0.51 0.0058 0.16 2.00 0.25 0.094 29.00 0.06 0.5

Max. 0.51 0.0063 0.16 2.00 0.35 0.094 29.00 0.06 5.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Soft candy Soups Snack foods Sweet sauce

Usual 0.64 0.054 0.006 0.052 0.13 0.094 0.063 1.00 0.67

Max. 0.64 0.073 0.006 0.052 1.10 0.47 0.063 2.00 0.67

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH: sulfureous, egg and cheese notes, tomato, tropical fruit top notes. Taste threshold values: Taste characteristics at 5 ppm: musty, sulfureous, limburger-type cheese top notes, metallic cheese body. Natural occurrence: Reported found in melon, strawberry, cheeses, fish oil, hop oil and shrimp.

METHYL 2-THIOFUROATE

1407

2-(METHYLTHIO)ETHANOL Synonyms: beta-(Methylthio)ethanol; beta-Hydroxyethyl methyl sulfide; beta-methylmercaptoethanol; 2-Hydroxyethyl methyl sulfide; 2-Methylmercaptoethanol; Hydroxyethyl methyl sulfide; Methyl 2-hydroxyethyl sulfide; S-Methylmercaptoethanol; Methylthioethanol CAS No.: CoE No.:

5271‑38‑5 11545

FL No.: 12.179 EINECS No.: 226‑090‑3

FEMA No.: JECFA No.:

4004 1297

NAS No.:

n/a

Description: 2-(Methylthio)ethanol has a powerful, meat-like aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 2.107 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C3H8OS/92.16

HO

S

CH3

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless to pale yellow liquid

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

169–171°C

Specific gravity

NMR, MS, IR spectra 1.490–1.498 (20°C) Insoluble in water; soluble in nonpolar solvent 1.055–1.065 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Frozen dairy Gravies Hard candy Imitation dairy

Usual 8.00 3.00 5.00 4.00 6.00 3.00

Max. 16.00 6.00 10.00 8.00 10.00 6.00

Food Category Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 3.00 3.00 3.00 4.00 3.00 4.00

Max. 6.00 6.00 6.00 8.00 6.00 8.00

Synthesis: n/a Aroma threshold values: Detection at 0.12 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in melon, tomato, durian (Durio zibethinus) and shrimp (cooked, roasted).

METHYL 2-THIOFUROATE Synonyms: 2-Furancarbothioic acid, S-methyl ester; S-Methyl 2-furancarbothioate; Methyl 2-thiofuroate; Methyl thio-2-furoate; S-Methyl thiofuroate; Thiofuroic acid, methyl ester; Methanethiol furoate CAS No.: CoE No.:

13679‑61‑3 11547

FL No.: 13.142 EINECS No.: 237‑177‑0

FEMA No.: JECFA No.:

3311 1083

NAS No.:

3311

Description: Methyl 2-thiofuroate has a fried, cooked-onion odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

(+/-)-3-(METHYLTHIO)HEPTANAL

1408

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.575 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6O2S/142.18

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

92–93°C (11 mmHg); 62–63 (2 mmHg)

Specific gravity

1.567–1.573 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.230–1.241 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 3.00 5.00 3.00 3.00 3.00 3.00

Max. 3.00 5.00 3.00 3.00 3.00 3.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee and dairy products.

(+/-)-3-(METHYLTHIO)HEPTANAL Synonyms: 3-Methyl thioheptanal CAS No.: CoE No.:

51755‑70‑5 n/a

FL No.: 12.273 EINECS No.: n/a

FEMA No.: JECFA No.:

4183 1692

NAS No.:

n/a

Description: Clear, colorless liquid; cooked brown and roasted aroma. Consumption: Odor and/or flavor used in cilantro. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.996mg

IOFI: Artificial

Empirical Formula/MW: H3C

C8H16OS/160.28 H3C

S

O

3-METHYLTHIO-1-HEXANOL

1409

Specifications: (JECFA, 2008) Assay (min)

92%

Refractive index

Boiling point

95–96°C

Solubility

Other requirements

Also contains 5–7% 2-(E)-heptenal

Specific gravity

1.469–1.475 (20°C) Insoluble in water; soluble in heptane, triacetin, and ethanol 0.943–0.947 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Gravies Meat products

Usual 1.00 10.00 1.00 2.00 2.00 3.00

Max. 10.00 50.00 10.00 10.00 10.00 20.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 2.00 5.00 5.00 1.00

Max. 10.00 10.00 30.00 30.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

3-METHYLTHIO-1-HEXANOL Synonyms: 1-Hexanol, 3-(methylthio)-; 3-Methylmercapto-1-hexanol; 3-(Methylthio)-1-hexanol; 3-(Methylthio)hexan-1-ol CAS No.: CoE No.:

51755‑66‑9 11548

FL No.: 12.063 EINECS No.: 257‑380‑8

FEMA No.: JECFA No.:

3438 463

NAS No.:

3438

Description: 3-Methylthio-1-hexanol has a sulfurous onion, garlic green, vegetable odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.880 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C S

C7H16OS/148.27 H3C

OH

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 97% 140–145°C; 130°C (30 mmHg); 61–62°C (10 mmHg)

Refractive index Solubility

1.474–1.489 (20°C) Insoluble in water

Specific gravity

0.964–0.974 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 4.00 2.00 3.00 2.00

Max. 6.00 4.00 5.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy Soups

Usual 2.00 1.00 3.00 2.00

Max. 4.00 2.00 5.00 4.00

3-METHYLTHIOHEXANAL

1410

Aroma threshold values: Aroma characteristics at 1.0%: sulfurous, metallic and pungent with a slight spicy, green leafy, wasabi-like and vegetative note with an earthy nuance. Taste threshold values: Taste characteristics at 0.25 to 10 ppm: metallic, sulfurous with a green vegetative and slight spicy nuance. Natural occurrence: Reported found in passion fruit and jackfruit.

3-METHYLTHIOHEXANAL Synonyms: 3-(Methylthio)hexanal CAS No.: CoE No.:

38433‑74‑8 n/a

FL No.: n/a EINECS No.: 253‑929‑0

FEMA No.: JECFA No.:

3877 469

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.13330 mg

IOFI: n/a

Empirical Formula/MW: S C H3

C7H14OS/146.25

O

H3C

Specifications: (JECFA, 1999) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

95.8%

Solubility

Boiling point

81°C

Specific gravity

1.475–1.485 (20°C) 1 mL is soluble in 2 mL 70% alcohol; soluble in triacetin and heptane; insoluble in water 0.967–0.968 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Fruit ices

Usual 0.50 0.50 1.00 0.50

Max. 1.00 1.00 5.00 1.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.05 0.50

Max. 2.00 3.00 0.10 1.00

Synthesis: n/a Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO) HEXYL ACETATE Synonyms: 1-Hexanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

51755‑85‑2 n/a

Consumption: Annual: 70.00 lb

FL No.: 12.236 EINECS No.: n/a

FEMA No.: JECFA No.:

3789 481

NAS No.:

n/a

Individual: 0.0001666 mg/kg/day

6-(METHYLTHIO)HEXYL ISOTHIOCYANATE

1411

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.004145 mg

IOFI: n/a

Empirical Formula/MW: H3C S

O

C9H18O2S/190.31 H3C

O

C H3

Specifications: (JECFA, 1999) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 99% 75°C (5 mmHg)

Refractive index Solubility Specific gravity

1.461–1.469 (20°C) Soluble in water and fat 0.982–0.990 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Gelatins, puddings

Usual 0.01 0.50 0.10

Max. 0.10 1.00 0.30

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.01 0.10

Max. 0.50 0.10 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sulfurous, green, spicy, pungent and vegetative with a tropical nuance. Taste threshold values: Taste characteristics: sulfurous, tropical, biting, vegetative and fruity. Natural occurrence: Reported found in yellow passion fruit.

6-(METHYLTHIO)HEXYL ISOTHIOCYANATE Synonyms: 1-Isothiocyanato-6-(methylthio)hexane; Hexane, 1-isothiocyanato-6-(methylthio)-; 6-Methyl thiohexyl isothiocyanate CAS No.: CoE No.:

4430‑39‑1 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4415 1897

NAS No.:

n/a

Description: Pale yellow liquid; penetrating radish-like aroma. Consumption: Odor and/or flavor used in horseradish and radish.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.242 mg

IOFI: n/a

Empirical Formula/MW: N

C8H15NS2/189.35

S C H3

S

bis-(METHYLTHIO)METHANE

1412 Specifications: (JECFA, 2008) Assay (min)

95%

Boiling point Refractive index

128–129°C (1 mmHg) 284–285°C 1.534–1.540 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

1.035–1.041 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 5.00 2.00 1.00

Max. 10.00 5.00 50.00 50.00 20.00 10.00

Food Category Nut products Other grains Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 0.50 0.80 0.50 2.00 0.80

Max. 5.00 2.50 4.00 5.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish.

bis-(METHYLTHIO)METHANE Synonyms: 2,4-Dithiopentane; Formaldehyde dimethyl dithioacetal; Formaldehyde dimethyl mercaptal; Methane, bis(methylthio)-; Methylene bis(methyl sulfide); bis(Methylmercapto)-methane; Thioformaldehyde dimethyl acetal CAS No.: CoE No.:

1618‑26‑4 n/a

FL No.: 12.118 EINECS No.: 216‑577‑9

FEMA No.: JECFA No.:

3878 533

NAS No.:

n/a

Description: bis-(Methylthio)methane has a mustard-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.444920 mg

IOFI: n/a

Empirical Formula/MW: S

C3H8S2/108.23

S

H3C

C H3

Specifications: (JECFA, 1999) Appearance

Pale-yellow, oily liquid

Solubility

Assay (min) Boiling point

99% 193°C

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.959–1.059 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.60 0.20 0.04 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.010 4.00 0.20 1,000.00 0.20

Max. 1.00 0.10 44.00 2.00 1,000.00 2.00

METHYLTHIOMETHYL BUTYRATE

1413

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Camembert and Gruyere cheeses, milk, fish oil, cooked and canned beef, shitake mushroom, truffle, prawn and lobster.

2-(METHYLTHIO)METHYL-2-BUTENAL CAS No.: CoE No.:

40878‑72‑6 11549

FL No.: 12.079 EINECS No.: 255‑126‑0

FEMA No.: JECFA No.:

3601 470

NAS No.:

3601

Description: 2-(Methylthio)methyl-2-butenal has an odor reminiscent of burnt matches, cooked cabbage or roasted onion. Consumption: Annual: <1.00 lb

Individual: 0.0001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.009 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C6H10OS/130.21

S C H3

Specifications: (JECFA, 1999) Assay (min) Boiling point

99% 77°C (5 mmHg)

Refractive index Solubility

1.523–1.533 (20°C) Soluble in fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Reconstituted vegetable

Usual 0.20 0.20

Max. 0.50 1.00

Food Category Snack foods Soups

Usual 0.50 0.20

Max. 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLTHIOMETHYL BUTYRATE Synonyms: Butanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758‑93‑3 n/a

FL No.: 12.187 EINECS No.: 277‑989‑2

FEMA No.: JECFA No.:

3879 473

NAS No.:

n/a

Description: Methylthiomethyl butyrate has a metallic fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

Individual: n/a

2-METHYL-5-THIOMETHYLFURAN

1414 Trade association guidelines: FEMA PADI: 0.303100 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C6H12O2S/148.22

C H3 H3C

O

S

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

97% 1.454–1.464 (20°C)

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.943–0.948 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 500.00 1.00

Max. 5.00 500.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: sulfurous, savory, fruity and tropical with vegetative and onion with fruity, tropical nuances. Natural occurrence: Not reported found in nature.

2-METHYL-5-THIOMETHYLFURAN Synonyms: Furan, 2-methyl-5-(methylthio)-; 5-Methylfuryl methyl sulfide; 2-Methyl-5-(methylthio)furan CAS No.: CoE No.:

13678‑59‑6 11550

FL No.: 13.065 EINECS No.: 237‑170‑2

FEMA No.: JECFA No.:

3366 1062

NAS No.:

3366

Description: 2-Methyl-5-thiomethylfuran has a very strong, sulfurated odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.218 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8OS/128.19 Specifications: (JECFA, 2008) Appearance

Pale-yellow to yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

80°C (45–50 mmHg); 66–67°C (23 mmHg)

Specific gravity

1.514–1.520 (20°C) Insoluble in water; soluble in corn oil; miscible in ethanol at room temperature 1.055–1.059 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.50

Max. 1.50

Food Category Gravies

Usual 1.50

Max. 1.50

METHYLTHIOMETHYLMERCAPTAN

1415

Synthesis: From 2-methylfuran with CH3SCl; from 2-methylfuran with an organolithium compound. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: musty, mustard, onion, garlic, mushroom, coffee and savory nuances. Natural occurrence: Reported found as a constituent of coffee.

METHYLTHIOMETHYL HEXANOATE Synonyms: Hexanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758‑91‑1 n/a

FL No.: 12.188 EINECS No.: 277‑988‑7

FEMA No.: JECFA No.:

3880 479

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.301100 mg

IOFI: n/a

Empirical Formula/MW: O

C8H16O2S/176.28

H3C S

O

C H3

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min)

97%

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.980–0.985 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 300.00 1.00

Max. 5.00 300.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLTHIOMETHYLMERCAPTAN Synonyms: Methanethiol, 1-methylthio-; (Methylthio)methanethiol CAS No.: CoE No.:

29414‑47‑9 n/a

FL No.: 12.242 EINECS No.: n/a

FEMA No.: JECFA No.:

4185 1675

NAS No.:

n/a

Description: Almost colorless liquid; pungent, sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.135 mg

IOFI: Artificial

4-METHYLTHIO-4-METHYL-2-PENTANONE

1416 Empirical Formula/MW:

SH

C2H6S2/94.20

H3C

S

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 40°C (20 mmHg) 1.552–1.556 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 1.040–1.046 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 0.05 1.00 1.00 1.00

Max. 0.10 2.50 2.50 2.50

Food Category Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00

Max. 2.50 2.50 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYLTHIO-4-METHYL-2-PENTANONE Synonyms: 2-Pentanone, 4-methyl-4-(methylthio)CAS No.: CoE No.:

2355‑40‑5 11515

FL No.: 12.156 EINECS No.: 245‑727‑6

FEMA No.: JECFA No.:

3376 500

NAS No.:

Consumption: Annual: 1.67 lb

3376

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.257 mg

IOFI: Artificial

Empirical Formula/MW: C7H14OS/146.25

Specifications: (JECFA, 1999) Assay (min) Boiling point

99% 84°C (12 mmHg); 78°C (15 mmHg)

Refractive index Specific gravity

1.475–1.485 (20°C) 0.964 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From mesityl oxide by addition of methyl sulfide; from acetone and methyl-bis(methylthio) aluminum. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, sulfurous, metallic, horseradish, cabbage, vegetative and herbal nuances. Natural occurrence: Not reported found in nature.

4-(METHYLTHIO)-2-PENTANONE

1417

3-(METHYLTHIO)METHYLTHIOPHENE Synonyms: 3-Methylsulfanylmethylthiophene; 3-(Methylthio)-methylthiophen CAS No.: CoE No.:

61675‑72‑7 n/a

FL No.: 15.126 EINECS No.: n/a

FEMA No.: JECFA No.:

4184 1765

NAS No.:

n/a

Description: Clear, colorless liquid; cooked, brown and roasted dairy aroma. Consumption: Odor and/or flavor used in roasted beef, chicory root, chocolate cacao, cream, custard, milk, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: Artificial

Empirical Formula/MW: C6H8S2/144.26

S

S

C H3

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

210–211°C 1.580–1.585 (20°C)

Specific gravity

Insoluble in water; soluble in most organic solvents and ethanol 1.522–1.525 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy

Usual 0.02 0.005 0.005 0.01 0.01 0.01

Max. 0.20 0.05 0.05 0.10 0.10 0.10

Food Category Meat products Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.005 0.005 0.005 0.05 0.01 0.005

Max. 0.05 0.05 0.05 0.50 0.10 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(METHYLTHIO)-2-PENTANONE Synonyms: 2-Pentanone, 4-(methylthio)-; 4-(Methyl thio)-2-butanone CAS No.: CoE No.:

143764‑28‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4182 1689

NAS No.:

n/a

Description: Almost colorless liquid; pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.200 mg

IOFI: Artificial

2-(METHYLTHIOMETHYL)-3-PHENYLPROPENAL

1418 Empirical Formula/MW:

C H3

O

C6H12OS/132.23

S

C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

181–183°C 1.468–1.472 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol 0.973–0.979 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.80 0.50 0.50

Max. 1.00 0.70 1.00

Food Category Meat products Nonalcoholic beverages

Usual 0.20 0.50

Max. 0.50 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(METHYLTHIOMETHYL)-3-PHENYLPROPENAL Synonyms: α-Benzylidene methional; 2-propenal, 2-(methylthiomethyl)-3-phenylCAS No.: CoE No.:

65887‑08‑3 n/a

FL No.: 12.087 EINECS No.: n/a

FEMA No.: JECFA No.:

3717 505

NAS No.:

Consumption: Annual: n/a

3717 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.006 mg

IOFI: n/a

Empirical Formula/MW: CH2

CH3 S &

C11H12OS/192.28 CH3 S

C

C

CHO H H CH2

C C CHO

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Viscous, yellow liquid 98% (mixture of 87% trans and 12% cis) 151°C (3.8 mmHg)

Refractive index

1.622–1.632 (20°C)

Solubility

Miscible in fats; insoluble in water

Specific gravity

1.080–1.085 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Imitation dairy Nut products

Usual 0.20 0.10 0.20

Max. 1.00 0.50 1.00

Food Category Reconstituted vegetables Soups

Usual 0.10 0.10

Max. 0.50 1.00

5-(METHYLTHIO)PENTYL ISOTHIOCYANATE

1419

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(METHYLTHIO)-2-OXOBUTANOIC ACID Synonyms: Butanoic acid, 4-(methylthio)-2-oxo, sodium salt; alpha-Keto-gamma-methiolbutyrate; alpha-Ketomethionine; 2-Keto4-methylthiobutanoic acid; 2-Keto-4-methylthiobutyrate; 2-Keto-4-methylthiobutyric acid; 2-Ketothiomethylbutyric acid; gammaMethiol-keto-butyric acid; 4-Methylmercapto-2-oxobutyrate; 4-Methylthio-2-ketobutyric acid; 4-Methylthio-2-oxobutanoate; 4-(Methylthio)-2-oxobutanoic acid, sodium salt; alpha-Oxomethionine; alpha-Oxo-gamma-methylthiobutyric acid; 2-Oxo-4thiomethylbutyric acid; S-Methyl-alpha-ketobutyric acid; Sodium 4-(methylthio)-2-oxobutanoate; 2-Keto-4-methylthiobutyric acid CAS No.: CoE No.:

583‑92‑6 n/a

FL No.: 12.176 EINECS No.: n/a

FEMA No.: JECFA No.:

3881 501

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.174430 mg

IOFI: n/a

Empirical Formula/MW: O

C5H8O3S/148.18

O

HO S

C H3

Specifications: (JECFA, 1999) Appearance Assay (min)

White, free-flowing powder 99.5%

Boiling point Solubility

483°C Soluble in water and white petroleum

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Condiments, relishes Confection, frosting Fats, oils Instant coffee, tea

Usual 0.50 0.10 0.10 0.30 0.50

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Poultry Processed vegetables Soups

Usual 0.50 0.50 0.30 0.10 1.00

Max. 5.00 5.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in provolone cheese.

5-(METHYLTHIO)PENTYL ISOTHIOCYANATE Synonyms: 1-Isothiocyanato-5-(methylthio)pentane; Berteroin; Pentane, 1-isothiocyanato-5-(methylthio)-; 5-Methyl­ thiopentyl isothiocyanate; 5-Methyl thiopentyl isothiocyanate CAS No.: CoE No.:

4430‑42‑6 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4416 1896

NAS No.:

n/a

METHYL-2-THIOPHENECARBOXALDEHYDE

1420 Description: Pale yellow liquid; penetrating radish-like aroma. Consumption: Odor and/or flavor used in horseradish and radish.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.235 mg

IOFI: n/a

Empirical Formula/MW: S N

C7H13NS2/175.32

S

C H3

Specifications: (JECFA, 2008) Assay (min)

96%

Boiling point Refractive index

131–133°C (4 mmHg) 267–268°C 1.542–1.548 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

1.055–1.061 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 2.00 2.00 2.00 1.00

Max. 10.00 5.00 20.00 20.00 20.00 10.00

Food Category Nut products Other grains Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 1.00 1.00 1.00 2.00 1.00

Max. 5.00 5.00 5.00 5.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in radish and horseradish.

METHYL-2-THIOPHENECARBOXALDEHYDE Synonyms: 2-Formyl-5-methylthiophene; 5-Methyl-2-formylthiophene; 5-Methyl-2-thenaldehyde; 5-Methyl-2-thiophen­ carboxaldehyde; 5-Methyl-2-thiophenecarboxaldehyde; 5-Methylthiophene-2-carbaldehyde; 2-Thiophenecarboxaldehyde, 5-methylCAS No.: CoE No.:

13679‑70‑4 2203

FL No.: 15.004 EINECS No.: 237‑178‑6

Consumption: Annual: 5.00 lb

FEMA No.: JECFA No.:

3209 1050

NAS No.:

3209

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.220 mg

IOFI: Nature Identical

2-METHYLTHIOPHENOL

1421

Empirical Formula/MW: C6H6OS/126.18 Specifications: (JECFA, 2008) Appearance

Pale-yellow, gold, orange or darkbrown liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

113–114°C (25 mmHg)

Specific gravity

1.574–1.586 (20°C) Soluble in most organic solvents; miscible in ethanol at room temperature 1.168–1.172 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50 0.50 0.50 0.50

Max. 2.00 2.00 2.00 0.50 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 2.00 2.00 0.50

Synthesis: From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, almond, fruity, heliotropine and nutty. Natural occurrence: Reported found in French fried potato, roasted peanuts, tomato, wheat bread, raw chicken, cooked beef, pork liver, cognac, malt whiskey, coffee, popcorn, krill, shrimp and okra.

2-METHYLTHIOPHENOL Synonyms: 2-Methyl(thiophenol); o-Tolymercaptan; 2-Thiocresol CAS No.: CoE No.:

137‑06‑4 2272

FL No.: 12.027 EINECS No.: 205‑276‑8

FEMA No.: JECFA No.:

3240 528

NAS No.:

3240

Description: 2-Methylthiophenol has a disagreeable odor. This compound is erroneously called o-toluenethiol. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.202 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H8OS/124.1 HS

C H3

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 95% 194–195°C

Refractive index Specific gravity

1.575 (20°C) 1.054–1.059 (25°C)

o-(METHYLTHIO)PHENOL

1422 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 0.80 1.00

Max. 0.90 2.00

Food Category Snack foods Soups

Usual 11.00 0.05

Max. 14.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 4 ppm: meaty, onion, garlic, chemical and metallic. Natural occurrence: Reported found in coffee.

o-(METHYLTHIO)PHENOL Synonyms: 2-Hydroxy-2-methylmercaptobenzene; o-Hydroxythioanisole; Methyl-(2-hydroxyphenol)sulfide; 2-Methylmercapto phenol; o-(Methylthio)phenol; 2-(Methylthio)phenol; Phenol, o-(methylthio)-; Phenol, 2-(methylthio)-; 1-Thioguaiacol CAS No.: CoE No.:

1073‑29‑6 11553

FL No.: 12.042 EINECS No.: 214‑027‑2

FEMA No.: JECFA No.:

3210 503

NAS No.:

Consumption: Annual: <1.00 lb

3210

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.172 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H8OS/140.21

Specifications: (JECFA, 1999) Appearance Assay (min)

Liquid 98%

Boiling point Specific gravity

218–219°C; 105°C (22 mmHg) 1.168–1.173 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 0.50 0.50 0.85

Max. 0.50 0.20 2.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.05

Max. 0.20 0.20

Synthesis: From the diazonium salt of methyl-(2-aminofuryl)-sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

3-(METHYLTHIO)PROPANOL Synonyms: γ-Hydroxypropyl methyl sulfide; 3-Hydroxypropyl methyl sulfide; 3-Methylmercapto-1-propanol; Methionol; 3Methylthiol propyl alcohol; Methyl-3-hydroxy p propyl sulfide; gamma-Methylmercaptopropyl alcohol; 3-(Methylthio)propanol; 3-(Methylthio)-1-propanol; 1-Propanol, 3-(methylthio)CAS No.: CoE No.:

505‑10‑2 11554

FL No.: 12.062 EINECS No.: 208‑004‑6

FEMA No.: JECFA No.:

3415 461

NAS No.:

Description: 3-(Methylthio)propanol has a powerful, sweet, soup or meat-like odor and flavor in high dilution.

3415

1-METHYLTHIO-2-PROPANONE

1423

Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.019 mg

IOFI: Natural

Empirical Formula/MW: C4H10OS/106.19 Specifications: (JECFA, 1999) Appearance

Pale-yellowish, mobile liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

195°C; 93–94°C (17 mmHg)

Specific gravity

1.483–1.493 (20°C) Soluble in alcohol, propylene glycol and oils; slightly soluble in water 1.025–1.170 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.10

Max. 0.10

Food Category Nonalcoholic beverages

Usual 0.05

Max. 0.05

Synthesis: From propylene chlorhydrin and sodium hydrosulfide. Aroma threshold values: Detection: 0.2 ppb. Aroma characteristics at 1.0%: sulfurous, savory, vegetative raw potato-like, fresh tomato, metallic anchovy-like with some onion and garlic nuances. Taste threshold values: Taste characteristics at 0.5 ppm: metallic, tomato, potato, anchovy-like with savory brothy and malt-like nuances. Natural occurrence: Reported found in fermented soy sauce, tomatoes, grape wines, apple, melon, pineapple, asparagus, rye bread, cheeses, cured pork, beer, cognac, malt whiskey, cider, sherry, coffee, litchi, shrimp and apple brandy.

1-METHYLTHIO-2-PROPANONE Synonyms:  (Methylthio)acetone;  α-(Methylthio)acetone;  α-(Methylthio)propanone;  2-Propanone, 1-(methylthio)-; 2-Propanone, (methylthio)-; 2-Thio-4-pentanone CAS No.: CoE No.:

14109‑72‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3882 495

NAS No.:

n/a

Description: 1-Methylthio-2-propanone has an odor reminiscent of melon. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.100160 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3 S

C4H8OS/104.17 O

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

1.395–1.405 (20°C) Soluble in alcohol and oils; slightly soluble in water

3-(METHYLTHIO) PROPIONALDEHYDE

1424 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relishes Frozen dairy Gravies Meat products

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual 0.10 0.50 500.00 0.10 0.50

Max. 0.50 5.00 500.00 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO) PROPIONALDEHYDE Synonyms: Methional; β-Methiopropionaldehyde (true name); beta-(Methylmercapto)-propionaldehyde; 3-(Methylmercapto)propionaldehyde; Methylmercaptopropionic aldehyde; 3-(Methylthio)propanal; beta-(Methylthio)propionaldehyde; 3-(Methylthio)propionaldehyde; Propanal, 3-(methylthio)-; Propionaldehyde, 3-(methylthio)-; 4-Thiopentanal CAS No.: CoE No.:

3268‑49‑3 125

FL No.: 12.001 EINECS No.: 221‑882‑5

FEMA No.: JECFA No.:

2747 466

NAS No.:

2747

Description: 3-(Methylthio) propionaldehyde has a powerful, onion, meat-like odor. It has a pleasant, warm, meat and soup-like flavor at low levels. Consumption: Annual: 466.67 lb

Individual: 0.0003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.039 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8OS/104.17 Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% C4H8OS 165–166°C

Refractive index Solubility Specific gravity

1.484–1.493 (25°C) Soluble in alcohol (1:1 in 95% ethanol) 1.038–1.048 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.30 2.45 2.44 0.06 2.95 6.35

Max. 0.50 4.56 3.32 0.10 5.80 11.55

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy

Usual 7.85 3.39 0.36 1.03 2.32

Max. 11.98 6.47 0.73 1.89 4.60

Synthesis: By transamination and decarboxylation of various amino acids; by oxidation of the alcohol. Aroma threshold values: Aroma characteristics at 0.1%: vegetable oil, creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance. Taste threshold values: Taste characteristics at 5 ppb to 5 ppm: potato, musty, tomato, mold ripened cheeses, onion, beefy brothy, egg, seafood and vegetative nuances.

3-(METHYLTHIO)PROPYL ACETATE

1425

Natural occurrence: Reported found in potato, potato chips, asparagus, tomato, tomato paste, wheat and rye bread, many cheeses, boiled egg, meats, hop oil, beer, malt whiskey, cocoa, coffee, roasted filberts and peanuts, popcorn, baked potato, cooked chicken, oatmeal, passion fruit, beans, mushroom, macadamia nut, tamarind, parsnip root, jackfruit, pumpkin, sweet corn, dried bonito, krill, shrimps, crayfish and scallops.

METHYLTHIO 2-(PROPIONYLOXY) PROPIONATE Synonyms: S-Methyl-2-(propionyloxy) propanethioate; Propionyl lactic acid thiomethyl ester CAS No.: CoE No.:

n/a n/a

FL No.: 12.227 EINECS No.: n/a

FEMA No.: JECFA No.:

3790 493

NAS No.: EAFUS No.:

Consumption: Annual: 70.00 lb

n/a 977161‑96‑8

Individual: 0.0001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.263133 mg

IOFI: n/a

Empirical Formula/MW:

C7H12O3S/176.23

Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

76°C (4.5 mmHg)

Specific gravity

1.464–1.474 (20°C) Soluble in fats; slightly soluble in water 1.098 (d20/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Imitation dairy

Usual 0.70 0.30 15.00 0.30 0.30 0.02 0.30

Max. 3.50 0.70 34.00 0.70 0.50 0.20 0.70

Food Category Milk products Nonalcoholic beverages Poultry Seasonings, flavors Snack foods Soft candy

Usual 0.30 0.02 0.10 15.00 0.75 0.40

Max. 0.70 0.30 0.50 34.00 1.70 1.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO)PROPYL ACETATE Synonyms: Acetic acid, 3-(methylthio)propyl ester; 3-Acetoxypropyl methyl sulfide; Methionyl acetate; 1-Propanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

16630‑55‑0 n/a

FL No.: 12.237 EINECS No.: 240‑679‑2

Description: 3-(Methylthio)propyl acetate has a fatty, estery odor.

FEMA No.: JECFA No.:

3883 478

NAS No.:

n/a

3-METHYLTHIOPROPYL ISOTHIOCYANATE

1426 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.044920 mg

IOFI: n/a

Empirical Formula/MW: O

C6H12O2S/148.23

C H3 H3C

O

S

Specifications: (JECFA, 1998) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 201–202°C

Specific gravity

1.461–1.467 (20°C) Soluble in alcohol and oils; slightly soluble in water 0.930–1.044 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 50.00 0.10 0.10

Max. 0.50 0.20 50.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, melon, pineappple, beer, malt whiskey and white wine.

3-METHYLTHIOPROPYL ISOTHIOCYANATE Synonyms: Ibervirin; 1-Isothiocyanato-3-(methylthio)propane; 3-Methylmecaptopropyl isothiocyanate; 3-Methylthiopropyl isothiocyanate; Propane, 1-isothiocyanato-3-(methylthio)CAS No.: CoE No.:

505‑79‑3 2326

FL No.: 12.030 EINECS No.: 208‑020‑3

FEMA No.: JECFA No.:

3312 1564

NAS No.:

3312

Description: 3-Methylthiopropyl isothiocyanate has a characteristic radish, irritating odor. Consumption: Annual: 700.00 lb

Individual: 0.0005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.630 mg Empirical Formula/MW: C5H9NS2/147.27

IOFI: Nature Identical

2-METHYL-3-TOLYLPROPIONALDEHYDE (mixed o-, m-, p-)

1427

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 98% 254°C

Refractive index Solubility Specific gravity

1.560–1.566 (20°C) In soluble in water; soluble in ethsnol 1.099–1.105 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 4.00

Max. 4.00

Food Category Gelatins, puddings

Usual 4.00

Max. 4.00

Synthesis: From 3-methylthiopropylamine and CSCl2. Aroma threshold values: Detection: 5 ppb. Aroma characteristics at 0.1%: musty, radish, rooty, metallic, vegetative, sulfurous cabbage, horseradish with green mustard nuances. Taste threshold values: Taste characteristics at 5 ppm: rooty radish, sulfurous, earthy vegetative and metallic, horseradish with a methional nuance. Natural occurrence: Reported found in the hydrolysates of crucifer seeds and Lesquerella seed meal, in Iberis sempervirens seeds, in cabbage, kohlrabi, horseradish, Japanese horseradish, cauliflower and radish.

2-METHYL-3-TOLYLPROPIONALDEHYDE (mixed o-, m-, p-) Synonyms: Benzene propanal, alpha, 4-dimethylCAS No.: CoE No.:

41496‑43‑6 587

FL No.: 05.134 EINECS No.: 255‑410‑4

FEMA No.: JECFA No.:

2748 1466

NAS No.: EAFUS No.:

2748 977044‑51‑1

Description: 2-Methyl-3-tolylpropionaldehyde has an extremely sweet, fruity odor. It is somewhat balsamic with bitter-almond notes. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.656 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C11H14O/162.23

C H3

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

95% 232–249°C

Specific gravity

1.519–1.525 (20°C) Slightly soluble in water; soluble in oils and ethanol 0.991–0.997 (25°C)

12-METHYLTRIDECANAL

1428 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Baked goods 3.04 4.02 Gelatins, puddings 2.70 3.77 Chewing gum 0.03 0.03 Nonalcoholic beverages 1.01 2.25 Frozen dairy Soft candy 2.55 4.00 2.35 3.27 Synthesis: Commercially available as a mixture of the three isomers; from tolyl aldehyde (o-, m-, p-mixture) by condensation with propionaldehyde followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: orange flower, sweet, floral, melon-like with a green fruity nuance. Natural occurrence: Not reported found in nature.

12-METHYLTRIDECANAL Synonyms: 12-Methyltridekanal CAS No.: 75853‑49‑5 FL No.: 05.169 FEMA No.: 4005 CoE No.: n/a EINECS No.: n/a JECFA No.: 1229 Description: 12-Methyltridecanal has an aroma characteristic of stewed beef (meaty, tallow).

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 5.340 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3

C14H28O/212.37

O H3C

Specifications: (JECFA, 2003) Acid value 2.0 Appearance Colorless to pale yellow liquid Assay (min) 97% Boiling point 141–143°C (4 mmHg) Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confectionary frostings Egg products Fats, oils Fish products Gravies Synthesis: n/a

Usual 35.00 0.70 0.10 0.10 1.00 3.50 3.50 0.25 3.50

Max. 70.00 3.50 5.00 0.50 5.00 35.00 35.00 5.00 35.00

Identification test Refractive index Solubility Specific gravity

NMR, IR spectra 1.445–1.455 (20°C) Insoluble in water; soluble in heptane 0.930–0.941 (25°C)

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 3.50 3.50 0.70 0.70 0.25 0.10 200.00 7.00 0.70

Max. 35.00 35.00 7.00 7.00 5.00 1.00 500.00 35.00 7.00

Aroma threshold values: Detection at 0.0001 ppm (water). Taste threshold values: n/a Natural occurrence: Stated to be of natural origin; has not been reported in any food items by TNO (Nutrition and Food Research) (TNO, 2000).

2-METHYLUNDECANAL

1429

3-METHYL-1,2,4-TRITHIANE Synonyms: 3-Methyl-1,2,4-trithiane; 1,2,4-Trithiane, 3-methylCAS No.: CoE No.:

43040‑01‑3 n/a

FL No.: 15.036 EINECS No.: 256‑056‑3

FEMA No.: JECFA No.:

3718 574

NAS No.:

3718

Description: 3-Methyl-1,2,4-trithiane has a strong odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.070 mg

IOFI: n/a

Empirical Formula/MW:

C4H8S3/152.31

Specifications: (JECFA, 1999) Appearance Assay (min) Refractive index

Colorless liquid 98% 1.617–1.627 (20°C)

Solubility Specific gravity

Soluble in fat; insoluble in water 1.276 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 0.30 0.10 1.00 0.10 0.01 0.10 0.05

Max. 0.50 1.50 0.50 5.00 0.50 0.05 0.50 0.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.05 0.15 0.15 0.05 0.05 0.30 0.10 0.05

Max. 0.50 1.00 1.00 0.15 0.50 1.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef and durian (Durio zibethinus).

2-METHYLUNDECANAL Synonyms: Aldehyde C-12; Aldehyde C-12, MNA; Aldehyde M.N.A.; Methylnonylacetaldehyde; Methyl-n-nonylacetaldehyde; Methyl n-nonyl acetaldehyde; Methylnonylacetic aldehyde; Methyl nonyl acetic aldehyde; 2-Methyl-1-undecanal; 2-Methylundecanal; Undecanal, 2-methylCAS No.: CoE No.:

110‑41‑8 2010

FL No.: 05.077 EINECS No.: 203‑765‑0

FEMA No.: JECFA No.:

2749 275

NAS No.:

2749

Description: 2-Methylundecanal has a characteristic fatty odor assuming a floral note on dilution. At high levels, it has an acrid, fatty, unpleasant flavor. At low levels, the flavor is honey and nut-like. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

METHYL 9-UNDECENOATE

1430

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.687 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H24O/184.32 Specifications: (FCC, 1996) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

94% C12H24O 171°C

Specific gravity

1.431–1.436 (25°C) Soluble in oils, alcohol, propylene glycol (solution may be turbid); insoluble in glycerin 0.822–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.30 8.11 2.20 5.74

Max. 0.55 10.26 2.20 7.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.59 2.38 6.00

Max. 8.47 4.35 8.70

Synthesis: By cracking the corresponding glycidic acid; from α-nonyl acrolein; from methyl nonyl ketone and ethyl monochloro­ acetate in the presence of sodium ethylate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: waxy, fatty, metallic with a citrus nuance. Natural occurrence: Reported found in kumquat peel oil.

METHYL 9-UNDECENOATE Synonyms: Methyl 9-undecenoate; Methyl undec-9-enoate; Methyl 10-undecenoate; Methyl undecylenate; 9-Undecenoic acid, methyl ester CAS No.: CoE No.:

5760‑50‑9 2101

FL No.: 09.236 EINECS No.: 227‑279‑3

FEMA No.: JECFA No.:

2750 342

NAS No.:

2750

Description: Methyl 9-undecenoate has a sweet, persistent, light, fatty, green odor reminiscent of wine and iron. It has an oily, brandy-like flavor at low concentrations and unpleasant at high levels. Consumption: Annual: <1.00 lb

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 8.535 mg Empirical Formula/MW: C12H22O2/198.30

IOFI: Nature Identical

METHYL 10-UNDECENOATE

1431

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point Melting point

Colorless to pale straw-yellow, oily liquid 97% 247–248°C 27.5°C

Refractive index

1.435–1.441 (20°C)

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.886 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 39.92 47.78 Nonalcoholic beverages 15.00 18.00 Frozen dairy 23.00 25.00 Soft candy 34.54 43.45 Gelatins, puddings 34.74 39.09 Synthesis: By direct esterification of the acid with methanol and concentrated H2SO4 or HCl; by thermal decomposition of methyl ricinoleate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 10-UNDECENOATE Synonyms: 10-Undecenoic acid, methyl ester; Methyl undec-10-enoate; Methyl undecylenate; Methyl 10-undecenate; Methyl undecenate CAS No.: 111‑81‑9 FL No.: n/a CoE No.: n/a EINECS No.: 203‑910‑8 Description: Colorless liquid; oily aroma.

FEMA No.: JECFA No.:

4253 1639

NAS No.:

n/a

Consumption: Odor and/or flavor used in aldehydic, beeswax cire d’abeille, blossom, brandy, coconut, cognac, earth humus, elder blossom, fat, fungus, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.383 mg

IOFI: Artificial

Empirical Formula/MW: O C H3

H2C

C12H22O2/198.30

O

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point 243–247°C Refractive index 1.436–1.442 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Frozen dairy Synthesis: n/a

Usual 4.00 4.00

Specific gravity

Max. 8.00 8.00

Aroma threshold values: Medium strength odor, fatty type. Taste threshold values: n/a Natural occurrence: Reported found in nature.

Slightly soluble in water; soluble in ethanol 0.885–0.891 (20°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 8.00

Max. 2.00 16.00

METHYL 2-UNDECYNOATE

1432

METHYL 2-UNDECYNOATE Synonyms: Methyl decine carbonate; Methyl decyne carbonate′ 2-Undecynoic acid, methyl ester CAS No.: CoE No.:

10522‑18‑6 2111

FL No.: 09.239 EINECS No.: n/a

FEMA No.: JECFA No.:

2751 1358

NAS No.:

2751

Description: Methyl 2-undecynoate has a powerful, waxy, green, floral odor. It has a sweet flavor reminiscent of violet. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.220 mg

IOFI: Artificial

Empirical Formula/MW: C12H20O2/196.29 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily liquid 97% 230°C

Refractive index Solubility Specific gravity

1.443–1.449 (20°C) Insoluble in water; soluble in alcohol 0.915–0.921 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 19.37 14.07

Max. 0.50 28.67 25.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.00 6.03 17.70

Max. 38.50 7.15 27.17

Synthesis: By methylation of the corresponding acid at the boil in the presence of HCl or at room temperature in the presence of H2SO4; the acid can be prepared from methyl nonyl ketone by reaction with phosphorus pentachloride, which yields the acetylenic compound; treatment of this with potassium carbonate yields undecyne, which is then converted to the acid by treatment with sodium and methyl chlorocarboante. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, oily, fatty, chicken- and tallow-like. Natural occurrence: Not reported found in nature.

METHYL VALERATE Synonyms: Methyl-n-valerate; Methyl pentanoate; Methyl valerate; Methyl valerianate; Pentanoic acid, methyl ester; Valeric acid, methyl ester CAS No.: CoE No.:

624‑24‑8 588

FL No.: 09.182 EINECS No.: 210‑838‑0

FEMA No.: JECFA No.:

2752 159

NAS No.:

2752

Description: Methyl valerate has a pungent, green-fruity odor, apple and pineapple-like. It has a similar flavor at 10 to 50 ppm. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.366 mg

IOFI: Nature Identical

2-METHYLVALERIC ACID

1433

Empirical Formula/MW: C8H12O2/116.16 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow mobile liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

126–127°C

Specific gravity

1.393–1.399 (20°C) Soluble in propylene glycol, alcohol and most fixed oils; slightly soluble in water 0.883–0.895 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.37 22.52 18.27

Max. 41.67 73.50 47.80

Food Category Nonalcoholic beverages Soft candy

Usual 8.82 20.00

Max. 22.25 49.00

Synthesis: By direct esterification of valeric acid with methanol in the presence of concentrated H2SO4. Note: This ester hydrolyzes readily. Aroma threshold values: Detection: 20 to 89 ppb Taste threshold values: Taste characteristics at 20 ppm: sweet, ripe, fruity with sweaty, dairy and cheesy nuances. Natural occurrence: Reported found in small amounts in the essential oil from the fruits of Ananas sativus Schult. Also reported present in apple, coffee, honey, kiwi, melon, papaya, pineapple, strawberry, tea, wine, blackberry, baked potato, olive, starfruit, passion fruit, soursop, Bourbon vanilla, mountain papaya and naranjilla fruit.

2-METHYLVALERIC ACID Synonyms: 2-Methylpentanoic acid; Methylpropylacetic acid; alpha-Methylvaleric acid; 2-Methylvaleric acid; 2-Pentanecarboxylic acid; Pentanoic acid, 2-methyl-; Valeric acid, 2-methylCAS No.: CoE No.:

97‑61‑0 31

FL No.: 08.031 EINECS No.: 202‑594‑9

FEMA No.: JECFA No.:

2754 261

NAS No.:

2754

Description: 2-Methylvaleric acid has a powerful, pungent, acrid odor. At concentrations below 10 ppm, it has an agreeable, sour, oily flavor. At higher concentrations the flavor becomes disagreeable because it is too acidic. Consumption: Annual: 41.67 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.347 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H16O2/116.16

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 196–197°C

Refractive index Solubility Specific gravity

1.411–1.416 (20°C) 1 mL is soluble in 1 mL 95% alcohol 0.919–0.922 (25°C)

2-METHYL-5-VINYLPYRAZINE

1434 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.75 5.00 4.50

Max. 6.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.50 1.22

Max. 6.00 2.03

Synthesis: By catalytic oxidation of 2-methyl pentanealdehyde; from 2-chloropentane with sodium and CO2 under pressure; by decarboxylation of methyl propyl malonic acid; two optically active isomers are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, wine, cheese, papaya, baked potato, pepper, lamb, rum, tea, mango and cherimoya.

2-METHYL-5-VINYLPYRAZINE Synonyms: 2-Ethenyl-5-methylpyrazine; 2-Methyl-5-vinylpyrazine; Pyrazine, 2-ethenyl-5-methylCAS No.: CoE No.: a

13925‑08‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3211a n/a

NAS No.:

3211

Removed from FEMA GRAS list #13, 1984.

Consumption: Annual: <1.00 lb

Individual: 0.00000701 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: See note above.

IOFI: Nature Identical

Empirical Formula/MW: C7H8N2/120.15 Specifications: (Burdock, 1997) Assay

C: 69.97%; H: 6.71%; N:23.31%

IR spectra

Boiling point

65–66°C (12 mmHg)

Mass spectra

S(6.7, 8.6, 9.7, 10.1, 10.7); M (3.3, 0.1, 7.2, 7.4, 7.6, 10.8, 11.1); W (5.3, 6.1, 6.5, 7.8, 7.9, 8.2, 9.2, 11.4) 39(16), 40(7), 52(60), 54(29), 66(3), 67(2), 79(10), 80(1), 93(12), 94(9), 119(17), 120(100)

Reported uses (ppm): n/a Synthesis: By methylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with dimethyl-2,5-pyrazine, followed by the Hoffman degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported to be present in coffee, dairy products, peanuts, filberts, potato products, asparagus, fried chicken, cocoa, toasted oats, corn tortillas and malt.

(+/–)-2-(5-METHYL-5-VINYLTETRAHYDROFURAN-2-YL)PROPIONALDEHYDE Synonyms: 2-Furanacetaldehyde, 5-ethenyltetrahydro-alpha,5-dimethyl-,; Lilac aldehyde, (+/–) CAS No.: CoE No.:

67920‑63‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4058 1457

NAS No.:

n/a

4-METHYL-5-VINYLTHIAZOLE

1435

Description: (+/–)-2-(5-Methyl-5-vinyltetrahydrofuran-2-yl)propionaldehyde has a fresh, flowery odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 1.830 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H16O2/168.23

H2C

H3C

O CH3

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear, colorless liquid 90% (sum of isomers) 56–60°C (1.2–1.4 mmHg)

Refractive index Solubility Specific gravity

1.450–1.459 (20°C) Insoluble in water; soluble in ethanol 0.951–0.961 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices

Usual 4.00 8.00 6.00 3.00

Max. 8.00 16.00 12.00 6.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.00 6.00 3.00 5.00

Max. 10.00 12.00 6.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in honey and lilac flower oil.

4-METHYL-5-VINYLTHIAZOLE Synonyms: 5-Ethenyl-4-methylthiazole; 4-Methyl-5-vinylthiazole; 4-Methyl-5-vinyl thiazole; Thiazole, 5-ethenyl-4-methyl-; Thiazole, 4-methyl-5-vinylCAS No.: CoE No.:

1759‑28‑0 11633

FL No.: 15.018 EINECS No.: 217‑160‑4

FEMA No.: JECFA No.:

3313 1038

NAS No.:

3313

Description: 4-Methyl-5-vinylthiazole has a nutty, cocoa odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.037 mg Empirical Formula/MW: C6H7NS/125.19

IOFI: Nature Identical

MICHELIA ALBA

1436 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 78–80°C (25 mmHg)

Refractive index Solubility Specific gravity

1.560–1.570 (20°C) Soluble in alcohol 1.091–1.095 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 8.00 2.00 2.00 8.00 6.00

Max. 8.00 2.00 2.00 8.00 6.00

Food Category Hard candy Meat products Soft candy Soups

Usual 2.00 6.00 2.00 6.00

Max. 2.00 6.00 2.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: nutty, musty, earthy, cocoa powder-like. Natural occurrence: Reported found in cocoa aroma, yellow passion fruit aroma, garlic, pork, cognac, roasted filberts and soursop.

MICHELIA ALBA Botanical name: Michelia champaca, L. Botanical family: Magnoliaceae Other names: Champaca Foreign names: Yu-lan; Ginko-boku Description: The Michelia genus consists of approximately 45 species of evergreen and deciduous shrubs and trees distributed in southeast Asia. M. alba has small, white, very fragrant flowers with leaves similar to avocado. This fast-growing shade tree is popular in China, where it is used as a containerized plant or shade tree. It blooms during warm weather and is a member of the magnolia family. It is related to the banana shrub, M. fuscata. The flowers have been used to add a pleasing aromatic note to tea. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The flower oil contains linalool 72.8% [(R) 75%; (S) 25%]; α-terpineol 6.04%; β-phenylethyl alcohol 2.58%; β-pinene 2.3%; methyl 2-methylbutyrate 1.46%; geraniol 1.239%; 1,8-cineole 1.03%. The leaf oil contains linalool 80.1% [(R) 95.3%; (S) 4.7%]; β-caryophyllene 3.0%; β-elemene 1.7%; caryophyllene oxide 1.68%; and nerolidol 1.19%.* Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

MICHELIA ALBA OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3950 n/a

NAS No.:

n/a

Description: The oil is prepared by water distillation, steam distillation or organic solvent extraction. The oil yield is generally 0.78 to 1.12% (v/w dry material). Only water distillation and steam distillation products are free from the reddish tinge of other extracted essential oil. *

Ueyama et al. (1992). J. Essen. Oil Res. 4, 15.

MIMOSA ABSOLUTE

1437

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.687 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.40 18.00 40.00 10.00

Max. 0.80 35.00 80.00 19.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 10.00 46.00 7.00 10.00

Max. 19.50 90.00 14.00 21.00

Aroma threshold values: n/a Taste threshold values: n/a

MIMOSA Botanical name: Acacia decurrens (Wendl. F.) Willd. Botanical family: Leguminosae; Fabaceae Other names: Black wattle Foreign names: Mimosa (Fr.), Mimosa (Sp.), Mimose (Ger.), Mimosa (It.) Description: Mimosa is a deciduous evergreen shrub native to Australia, having pinnate blue-green to medium green leaves and yellow flower clusters. The plant has become acclimated to the French and Italian Riviera, where it was transplanted in the early 1800s. It is cultivated for ornamental (flowers) and extractive purposes. The flower is the part used. Mimosa has a delicate, sweet, floral odor. Derivatives: The concrete, which is extracted from the flowers in approximately 0.7 to 1.1%, yields usable petroleum ether. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The bark contains from 24 to 42% of tannin and also contains gallic acid. Aroma threshold values: n/a Taste threshold values: n/a

MIMOSA ABSOLUTE Other names: Absolute mimosa; Absolute mimosa extra; Concrete mimosa; Hyperabsolute mimosa; Mimosa concrete; Mimosa concrete extract; Mimosa extract; Mimosa oil; Oils, mimosa; Wattle extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2755 n/a

NAS No.: EAFUS No.:

2755 977092‑60‑2

Description: Mimosa absolute is prepared from the concrete in approximately 20 to 25% yield. It is sweeter and more natural flowerlike, and less spicy than cassie. The concrete prepared with petroleum extract is a pale-yellow wax with a fatty, floral, slightly sweet odor, reminiscent of beeswax. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

MINTLACTONE

1438 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Mimosa. JECFA: n/a Trade association guidelines: FEMA PADI: 0.887 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

28.2 42.3 +15°40ʹ

Refractive index Specific Gravity

1.5175 (20°C) 0.9797

Physical–chemical characteristics: The absolute is a syrupy, viscous, amber-colored or yellowish liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.80 3.01 7.87 2.34

Max. 8.17 10.89 19.85 11.23

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.44 1.12 3.01

Max. 1.43 3.84 10.89

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: waxy, woody, floral and fruity with a spicy nuance. Natural Occurrence: Reported found in mimosa blossoms.

MINTLACTONE Synonyms:  2(4H)-Benzofuranone,  5,6,7,7a-tetrahydro-3,6-dimethyl-;  Dehydroxymentho-furo-lactone;  3,6-Dimethyl-5,6,7,7a-tetrahydro2(4H)-benzofuranone; 3,6-Dionethyl-4,5,6,7-tetra-hydro-7a-H-benxo(b) furan-2-one CAS No.: CoE No.:

13341‑72‑5 n/a

FL No.: 10.036 EINECS No.: 236‑390‑6

FEMA No.: JECFA No.:

3764 1162

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.088 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O2/166.22

Specifications: (JECFA, 2008) Acid value (min)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min)

98%

Specific Gravity

1.497–1.503 (20°C) Slightly soluble in water; soluble in oils and ethanol 1.058–1.063 (25°C)

MOLASSES CONCENTRATE

1439

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 15.00 3.00 1.50

Max. 20.00 5.00 2.00

Food Category Hard candy Nonalcoholic beverages

Usual 3.00 0.50

Max. 5.00 1.00

Synthesis: By asymmetric dihydroxylation reaction from intrinsically disflavored diastereoface of alkene. Aroma threshold values: Aroma characteristics at 10.0%: sweet, creamy coumarinic, slightly powdery coconut, brown vanilla-like and slightly bready. Taste threshold values: Taste characteristics at 20 ppm: creamy, coconut, coumarin, milky lactonic with a slight minty and anisic nuance. Natural occurrence: Reported found in peppermint and pennyroyal oil, Mentha arvensis.

MOLASSES Botanical name: Saccharum officinarum L. Botanical family: Gramineae; Poaceae Other names: Cane sugar; Ka-thee Foreign names: Canne à sucre (Fr.), Zuckerrohr (Ger.), Canna di zucchero (It.) CAS No.: CoE No.:

68476‑78‑8 2100

FL No.: EINECS No.: 270‑698‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

0388 977001‑99‑2

Description: Molasses extract is a by-product of the sugar-refining process; the syrup or the “mother water” is separated from the grains of the raw sugar in the process of manufacture. The use of molasses dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. The quality of molasses depends on the character and treatment of the cane juices from which it is obtained. Molasses is generally dark brown to bright amber. Blackstrap molasses is the final or exhausted molasses of raw sugar manufacture. Molasses extract is usually sweet; it can also taste burnt. Derivatives: Molasses concrete, molasses extract Consumption: Annual: 733,333,333 lb

Individual: 621.4689 mg/kg/day

Regulatory Status: CoE: Cane and molasses: Category 1 FDA: 21 CFR 131 et seq.; 172.810; 172.816; 173 et seq.; 182.20; 184.1007; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: For blackstrap molasses Ash (sulfated) pH Clarity

6–11% 4.5–6.0 (1:1 dilution) Opaque

Color Odor

Black to dark brown Slightly acrid

Composition: Total solids in molasses as determined by drying methods may vary from 75 to 85%, and the sucrose content may be from 25 to 40%. Reducing sugars as determined by copper reduction methods may be from 12 to 35%. The total sugar content, both sucrose and reducing sugars, is usually about 50%, but can be in considerable excess of this figure. Other important constituents: Klasonlignin (16.4% of which 16.3% total aldehyde, 5.3% vanillin, 9.0% syringa aldehyde); about 12 to 20% saccharose (located in the juice of the stem); about 0.1 to 0.25% wax. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1%: sweet, molasses, brown, with sulfury, bready and malty nuances.

MOLASSES CONCENTRATE CAS No.: CoE No.:

n/a 2100

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977083‑12‑7

MOLASSES EXTRACT

1440

Description: See Molasses. Cane molasses serves as a source of amino acids, especially if the product juice is concentrated. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Molasses. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

MOLASSES EXTRACT CAS No.: CoE No.:

n/a 2100

FL No.: 09.235 EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6202 977091‑60‑3

Description: Molasses extract is obtained as a by-product from the production and refining of sucrose. Sucrose is first obtained from sugarcane through a multistep process. The residue from the refining process yields blackstrap molasses, which is used as cattle feed; for production of industrial alcohol, yeast, organic chemicals, rum; and as a flavorant in cooking. A more refined molasses is used in certain types of confections, in a wide variety of baked goods, particularly meat and vegetable dishes, and as a sweetener and coloring agent. It is also widely accepted as a “health food.” When blended with more refined grades of molasses, it can be used in any number of recipes. Consumption: Annual: 3383.33 lb

Individual: 0.002867 mg/kg/day

Regulatory Status: CoE: See Molasses. FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

MONO and DIGLYCERIDES of FATTY ACIDS Synonyms: ALPHADIM 90 NLK; Distilled monoglycerides; Glycerides, C14–18 mono- and di-; Glycerides, C14–18 and C16–18-unsat.mono-and and di-; Glycerdies C14–22 mono-; Monoglycerides, C14–22; (C14-C18)Alkyl and dialkyl glyceride CAS No.: CoE No.:

67701‑33‑1 n/a

FL No.: n/a EINECS No.: 266‑952‑6

FEMA No.: JECFA No.:

4186 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.834 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes Synthesis: n/a Aroma threshold values: n/a

Usual 6.00 6.00 6.00

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

MONOSODIUM GLUTAMATE

1441

Taste threshold values: n/a Natural occurrence: Not reported found in nature.

l-MONOMENTHYL GLUTARATE Synonyms: Pentanedioic acid, mono[5-methyl-2–1(1-methylethyl)cyclohexyl]ester(1L); [1R(–)]Monomenthyl glutarate CAS No.: CoE No.:

220621‑22‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4006 1414

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 8.867 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C15H26O4/270.36 H3C

O

OH

O

O

Specifications: (JECFA, 2004) Acid value (max)

1.0

Refractive index

Appearance

Clear, viscous liquid

Solubility

Assay (min) Boiling point

72% >300°C

Specific gravity

1.465–1.471 (20°C) Soluble in ethanol, propylene glycol, ethyl acetate; insoluble in water 0.894–0.900 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Chewing gum Confectionary frostings Hard candy

Usual 50.00 1500.00 200.00 300.00

Max. 150.00 4000.00 600.00 700.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 50.00 40.00 250.00

Max. 125.00 80.00 600.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

MONOSODIUM GLUTAMATE Synonyms: Chinese food seasoning; Glutacyl; Glutamate monosodium salt; Glutamic acid, monosodium salt, Glutamic acid, monosodium salt, l-(+)-; L-Glutamic acid, monosodium salt; L-Glutamic acid, sodium salt; MSG; Monosodium glutamate; Monosodium glutamate, L-; Monosodium L-glutamate; Monosodium L-glutamate monohydrate; alpha-Monosodium glutamate; L-Monosodium glutamate; Sodium Glutamate; Sodium L-glutamate; L-(+)-Sodium glutamate; L(+) Sodium glutamate; L-Sodium glutamate; Sodium hydrogen glutamate

MONOSODIUM GLUTAMATE

1442

CAS No.: CoE No.:

142‑47‑2 n/a

FL No.: n/a EINECS No.: 205‑538‑1

FEMA No.: JECFA No.:

2756 n/a

NAS No.:

2756

Description: Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 31,000,000.00

Individual: 26.2711 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR,155 et seq.; 158.170; 166 et seq.; 169 et seq.; 182.10; 582.1 FDA (other): n/a JECFA: ADI: Not specified (1987) Trade association guidelines: FEMA PADI: 1.103 mg

IOFI: Nature Identical

Empirical Formula/MW: OH Na

+

O

C5H9NO4Na/169.11

NH 2 O O

-

Specifications: (FCC, 1996) Appearance Assay Chloride

White, free-flowing crystals or crystalline powder Not less than 98.5% and not more than 101.5% C5H8O4NaNH2O Not more than 0.2%

Clarity and color of Passes test solution Heavy metals (as Pb) Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Solubility

Soluble in water; sparingly soluble in alcohol

Specific rotation

Between +24.8° and 25.3°

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Cheese Egg products Fats, oils Fish products Fruit juice Gravies Meat products

Usual 1.89 2.60 2.48 1.00 1.97 0.56 0.83 1.53 3.90 0.85

Max. 2.84 10.70 5.02 1.50 1.97 1.05 1.70 1.53 7.34 2.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.50 0.04 1.04 2.94 0.84 2.37 2.00 0.70 4.18

Max. 1.00 0.04 2.04 4.94 2.29 4.51 4.07 4.04 8.03

Synthesis: Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in certain seaweeds including Laminaria japonica.

MUSK

1443

MULLEIN (FLOWERS) Botanical name: (1) Verbascum phlomoidea L., V. thapsiforme Schrad, (2) V. thapsus L., Botanical family: Scrophulariaceae Other names: American mullein; European or orange mullein; Candleflower; Candlewick; Higtaper; Longwort Foreign names: (1) Moléne médicinale (Fr.), Grossblütige Königskerze (Ger.); Gordolobe (Sp.), Guarangnasco, Tasso Barbasso (It.) (2) Moléne commune (Fr.), Kleinblütige Königskerze (Ger.), Verbasco (Sp.), Verbasco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6356 977048‑46‑6

Description: The common mullein, usually found throughout the United States, is a green-yellowish, woody, biennial herb existing in two varieties equally widespread in wastelands throughout Europe. V. phlomoidea or V. thapsiforme is characterized by large leaves; the radical leaves may reach 50 cm in length, whereas the cauline leaves are sessile and only slightly decurrent. V. thapsus has smaller, oblong, acute, decurrent, almost petioleless leaves. The plant has taproots, alternate leaves and yellow flowers clustered in terminal spikes. V. phlomoidea is preferred for extractive purposes. Mullein has a long history of use in herbal medicine. The parts used are the flowers and sometimes the leaves. Mullein has a faint, honey-like odor and bittersweet, tonic flavor. Derivatives: Infusion and decoction Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Mullein flowers in alcoholic beverages) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The main constituents include saponins, sugars, carbohydrates, mucilages and a trace of essential oil. Few compounds with known therapeutic effects have been identified in mullein. These include saponins, mucilage and tannins. From the species V. thapsus, luteolin glycoside has been identified.* Aroma threshold values: n/a Taste threshold values: n/a

MUSK Genus and species: Moschus moschiferus L. Animal family: Moscidae Other names: Tonquin musk; Deer musk; Musk extract; Musks; Musk deer oil Foreign names: Musc (Fr.), Moschus (Ger.), Almizcle (Sp.), Muschio (It.) CAS No.: CoE No.:

8001‑04‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2759 n/a

NAS No.:

2759

Description: Musk is an aromatic secretion derived from the musk gland of the male musk deer of Tibet, southern China, northern India and throughout the Himalayan highlands. The musk deer attains a stature of only 0.5 m. The secretion, obtained from adult male musk deer only, is a reddish-brown, paste-like mass with a very strong penetrating odor. The secretion is found in an internal pouch located under the skin of the abdomen of the animal. The musk pouches are removed from the animal and subsequently dried, thus causing the hardening and darkening of the secretion (so-called musk grains) within the pouch. Musk has a potent, penetrating, musk odor, with a strong, animal note. Derivatives: Infusions and tinctures are prepared by alcoholic extraction of musk grains. By concentrating the alcoholic extracts, it is possible to prepare “musk resinoid.” The true resinoid is prepared by petroleum ether extraction of musk grains. The musk absolute is prepared by alcoholic extraction from resinoid. Consumption: Annual: 5.00 lb

*

Mehrotra et al. (1989). J. Natl. Prod. 52, 640.

Individual: 0.00000423 mg/kg/day

MUSTARD (BROWN)

1444 Regulatory Status: CoE: n/a FDA: 21 CFR 182.50; 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.065 mg

IOFI: Natural

Physical–chemical characteristics: The fresh musk secretion is a dark-brown viscous semisolid that turns brownish-yellow or purple-red granules upon drying. Composition: Musk contains the principal muscone (muskone) and normuscone. Other compounds include steroids, mucopyridine, paraffins, triglycerides, waxes and other nitrogenous substances and fatty acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Aroma threshold values: n/a

Usual 0.10 0.25 0.15 0.15

Max. 0.50 0.70 0.52 0.51

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.12 0.17 0.20

Max. 2.12 0.53 0.57

Taste threshold values: n/a

MUSTARD (BROWN) Botanical name: Brassica nigra (L.) Koch (Black or Brown mustard), B. juncea (L.) Cosson (Brown mustard) Botanical family: Cruciferae Other names: Chinese mustard (Sinapis alba L.); Indian mustard (B. juncea); yellow mustard (S. alba); Black mustard (B. nigra) Foreign names: Moutarde (Fr.), Senf (Ger.), Mostaza (Sp.), Mostarda or Senape (It.) CAS No.: n/a FL No.: n/a FEMA No.: 2760 NAS No.: 2760 n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977051‑38‑9 CoE No.: Description: The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lacrimatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used. Derivatives: Mustard oil, ground mustard, mustard extract. Consumption: Annual: 4,400,000.00 lb

Individual: 3.7288 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 841.802 mg

IOFI: Natural

Essential oil composition: The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothiocyanate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gravies Meat products

Usual 3000.00 18344.00 4859.00 9.38

Max. 3000.00 18344.00 5170.00 9.38

Food Category Nut products Processed vegetables Snack food

Usual 10000.00 179.00 820.00

Max. 10000.00 216.00 820.00

MUSTARD OIL

1445

Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD (BROWN) EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6208 977091‑79‑4

Description: See Mustard (Brown). Consumption: Annual: <1.00 lb

Individual: 0.00002894 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD FLOUR CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

1396 977071‑79‑6

Description: Ground mustard derived from the powdered mustard seeds is known as mustard flour. It may consist of a mixture of brown, black or white mustard seeds. Removal of the fixed oils from mustard seeds results in more pungent mustards. Also see Mustard (Brown). Consumption: Annual: 23,000,000.00 lb

Individual: 19.4915 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD OIL Other names: Oils, brassica alba; Oils, brassica nigra; Oils, mustard; Oil of mustard; Oil of mustard, expressed CAS No.: CoE No.:

8007‑40‑7 n/a

FL No.: n/a EINECS No.: 232‑358‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6547

Description: Produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil. The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β-glucopyranoside, which is subsequently enzymatically hydrolyzed to allyl isothiocyanate. It has a very intense odor having lacrimatory effects. The oil has a relatively poor flavor. Consumption: Annual: 18,333.33 lb

Individual: 0.01553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 172.515; 582.20 FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

MUSTARD, ORIENTAL

1446 Specifications: (FCC, 1996)

Not less than 93.0%, as C3H5NCS Between 1.008 and 1.019 (25°C) Specific gravity (allyl isothiocyanate) Between 1.524 and 1.534 (20°C) Refractive index Physical–chemical characteristics: The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from an open container within 4 to 6 months. It is also susceptible to decomposition in air and light. Assay

Essential oil composition: As prepared, the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide. Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD, ORIENTAL CAS No.: n/a FL No.: n/a CoE No.: n/a EINECS No.: n/a Description: See Mustard (Brown).

FEMA No.: JECFA No.:

n/a n/a

Consumption: Annual: 253,333.33 lb

NAS No.: EAFUS No.:

1398 977088‑95‑1

Individual: 0.2146 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD (YELLOW) Botanical name: Brassica alba L. Boiss or Sinalis alba L., Brassica hirta Moench Botanical family: Cruciferae; Brassicaceae Other names: B. hirta Moench or B. alba Boiss (yellow or white mustard) CAS No.: n/a FL No.: n/a FEMA No.: 2761 NAS No.: 2761 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977051‑39‑0 Description: Herbaceous plant widespread in Europe, North and South America, New Zealand and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height. It has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August) and round, reddish-yellow seeds. The seeds are the parts used and the taste is more warm and pungent than brown or black mustard. The mustard used in food is derived from B. alba L. Also see Mustard (Brown). Consumption: Annual: 18,833,333.33 lb

Individual: 15.9604 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: 271.301 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 590.00 1200.00 Gravies 235.20 609.50 Fish products 1000.00 2000.00 Processed vegetables 1345.00 2012.00 Fats, oils 3470.00 8540.00 Soups 30.00 30.00 Essential oil composition: The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl)

MYRCENE

1447

disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed, such as sinapine (the choline ester of sinapic acid), are the chief sources of the flavor. Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD (YELLOW) EXTRACT CAS No.: CoE No.:

977091‑80‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6207

Description: See Mustard (Yellow). Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

MYRCENE Synonyms: 3-Methylene-7-methyl-1,6-octadiene; 2-Methyl-6-methylene-2,7-octadiene; 7-Methyl-3-methylene-1, 6-octadiene; 7-Methyl-3-methyleneocta-1, 6-diene; Myrcene; beta-Myrcene; 1,6-Octadiene, 7-methyl-3-methyleneCAS No.: CoE No.:

123‑35‑3 2197

FL No.: 01.008 EINECS No.: 204‑622‑5

FEMA No.: JECFA No.:

2762 1327

NAS No.:

2762

Description: Myrcene has a pleasant, sweet, balsamic, plastic odor. Consumption: Annual: 3500.00 lb

Individual: 0.002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.436 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16/136.24

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

<1.0 Colorless to very pale straw-colored mobile liquid 90% C10H16 166–167°C

Refractive index Solubility Specific gravity

1.466–1.471 (20°C) Soluble in alcohol and oils; insoluble in water 0.789–0.793 (25°C)

MYRISTALDEHYDE

1448 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.12 10.05 116.2 5.00 12.32

Max. 5.00 14.92 126.00 10.00 15.68

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 19.96 5.00 7.72 6.22

Max. 22.91 10.00 11.15 8.07

Synthesis: From linalool. Aroma threshold values: Aroma characteristics at 10%: terpy, herbaceous, woody with a rosy celery and carrot nuance. Taste threshold values: Taste characteristics at 5 to 100 ppm: woody, vegetative, citrus fruity with a tropical mango and slight, leafy, minty nuance. Natural occurrence: Reported found in Mircia acris D.C.; in the distillates from leaves of Rhus cotinus and Barosma venustum (52 and 43%, respectively); in lemongrass, cypress, artemisia; in the fruits of Phellodendron amurense (92%) and Phellodendron japonicum; in the oils of Picea balsamea, Tsuga canadenis, Abies balsamea, clary sage and others. Also reported in over 200 foods and beverages including citrus peel oils and juices, apricot, sweet and sour cherry, berries, guava, pineapple, carrot, celery, potato, bell pepper, black currants, anise, anise seed, cardamom, cinnamon, cassia, clove, capsicum varities, ginger, mentha oils, mace, parsley, thyme, cheeses, cream, pork, hop oil, beer, white wine, rum, cocoa, coffee, tea, mango, tamarind, coriander, gin, sweet bay, prickly pear, calamus, dill, lovage, caraway, buckwheat, corn, basil, fennel, kiwifruit, rosemary, myrtle berry, turmeric, lemon balm, sage, pimento, angelica oil, Roman and German chamomile oil, eucalyptus and mastic gum oil.

MYRISTALDEHYDE Synonyms: Aldehyde; Aldehyde C-14, myristic; C-14 Aldehyde, myristic; Myristaldehyde; Myristic aldehyde; Myristylaldehyde; Tetradecanal; n-Tetradecanal; 1-Tetradecanal; Tetradecylaldehyde; 1-Tetradecyl aldehyde CAS No.: CoE No.:

124‑25‑4 118

FL No.: 05.032 EINECS No.: 204‑692‑7

FEMA No.: JECFA No.:

2763 112

NAS No.:

2763

Description: Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citrus-peel” flavor (diluted). Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.482 mg

IOFI: Natural

Empirical Formula/MW: C14H28O/212.37 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

5.0 Colorless to pale-yellow liquid 85%

Boiling point Refractive index Specific gravity

260°C 1.438–1.445 (20°C) 0.825–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 6.00 8.00 6.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: Industrially prepared from the corresponding myristic acid.

Usual 1.00 2.00

Max. 2.00 6.00

MYRISTIC ACID

1449

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty, lactonic, coconut, woody and fishy with a fruity nuance. Natural occurrence: Reported found in the essential oils of Ocotea usambarensis Engl., Pinus sabiniana Dougl.; also reported found in kumquat peel, ginger, chicken fat, hop oil, apricot, citrus peel oils and juices, bilberry, blackberry, cucumber, cassia leaf, butter, parmesan cheese, milk powder, cooked chicken, beef, cured pork, beer, peanuts, trassi, coriander leaf, dried bonito, cherimoya, mountain papaya, scallop and angelica root oil.

MYRISTIC ACID Synonyms: n-Tetradecanoic acid; 1-Tridecanecarboxylic acid; Butter acids; Coconut oil fatty acids; Crodacid; Myristic acid; Myristic acid, pure; neo-Fat 14; Tetradecanoic acid; N-Tetradecan-1-oic acid; n-Tetradecoic acid CAS No.: CoE No.:

544‑63‑8 16

FL No.: 08.016 EINECS No.: 208‑875‑2

FEMA No.: JECFA No.:

2764 113

NAS No.:

2764

Description: Myristic acid has a faint, waxy, oily odor. Consumption: Annual: 1400.00 lb

Individual: 0.001186 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.860, 172.834, 573.640 FDA (other): Approved as an excipient (CDER, 1996). JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 0.889 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 2008) Acid value Appearance

Between 242 and 249 Hard, white or faintly yellowish, somewhat glossy, crystalline solid

Assay (min)

94%

Saponification value

Between 242 and 251

Solidification point Solubility Unsaponifiable matter Water

Between 48 and 55.5°C Soluble in alcohol, chloroform and ether; practically insoluble in water <1% <0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 3.35 2.10 2.54 0.95

Max. 4.80 2.10 3.36 1.73

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.30 1.00 2.23 2.18

Max. 0.60 2.00 3.03 3.16

Synthesis: From fatty acid mixture of palm seed oil. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in nutmeg, palm seed, sperm whale oil, blue cheese, burley tobacco, cooked beef and chicken, fish, rum, apricot, banana, lemon and grapefruit juice, cranberry, guava, grapes, melon, papaya, raspberry, strawberry fruit and jam, cucumber, tomato, many cheeses, thyme, breads, butter, milk, lamb liver, pork, hop oil, beer, cognac, whiskies, peanut oil, cocoa, tea, coconut meat and milk, cloudberry, beans, passion fruit, mushroom, mango, starfruit, tamarind, kelp, cardamom, rice, buckwheat, watercress, malt, wort, loquat, Bourbon vanilla, lemon balm, shrimp, nectarine, crab, scallop, squid, cape gooseberry, Chinese quince, pawpaw and sweet grass oil.

MYRRH (GUM)

1450

MYRRH (GUM) Botanical name: Commiphora molmol Eng.–Somalian myrrh; C. abyssinica (Berg.) Engl.–Arabian myrrh; and other Commiphora species Botanical family: Burseraceae Other names: Somali myrrh; Arabian and Yemen myrrh; African myrrh; Myrrha; Gum myrrh; Bola; Bal; Bol; Heerabol Foreign names: Myrrhe (Fr.), Myrrhe (Ger.), Mirra (Sp.), Mirra (It.) CAS No.: CoE No.:

9000‑45‑7 n/a

FL No.: n/a EINECS No.: 232‑543‑6

FEMA No.: JECFA No.:

2765 n/a

NAS No.:

2765

Description: Myrrh oleo-gum-resin, also known as herbal myrrh, consists of the physiological exudate of various Commiphora species growing along the coasts of the Red Sea. Commiphora species are small trees or shrubs with grayish bark, dense characteristic foliage, and rather short, thorny branches. The oleo-gum-resin oozing from cracks in the bark, and sometimes from incisions made on the bark, is a yellowish-white, milky liquid. On exposure to air, the liquid hardens to irregularly shaped “tears” of reddish-brown color, exhibiting a warm, aromatic, balsamic, slightly pungent odor. The part used is the oleo-gum-resin exudate. Derivatives: Tincture (10% in 60 to 65% ethanol), fluid extract, resinoid. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.200 mg

IOFI: Natural

Physical–chemical characteristics: The fluid extract, a dark-green liquid, is insoluble in water or sugar syrups; it is readily soluble in 80% ethanol. Composition: The gum resin contains 1.5 to 17% of a volatile oil containing heerabolene, limonene, diterpene and some other fragrant compounds. The resin consists of mainly gum (60%) that yields a number of saccharides upon hydrolysis. The other important component of the resin is commiphoric acids (40%). Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 50.00

Max. 250.00

Aroma threshold values: n/a Taste threshold values: n/a

MYRRH OIL Other names: Hypersoluble myrrh; Myrrh absolute; Myrrh absolute colorless MD; Myrrh gum; Myrrh, oleo-gum-resin; Myrrh resin; Myrrh resinoid; Myrrh resinoid A; Myrh tincture; Oil of herbal-myth; Oils, myrrh CAS No.: CoE No.:

8016‑37‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2766 n/a

NAS No.:

2766

Description: The oil, obtained by steam distillation of the gum, in approximately 3 to 8% yields. It has a pungent, balsamic, warm odor and corresponding flavor. The oil tends to darken and thicken on exposure to air and light. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Myrrh (Gum). JECFA: n/a Trade association guidelines: FEMA PADI: 3.202 mg

IOFI: Natural

MYRTENOL

1451

Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Between 2 and 13 Between –60° and –83° Passes test Between 1.519 and 1.528 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 9 and 35 Passes test Between 0.985 and 1.014 (25°C)

Physical–chemical characteristics: The oil is a light-brown to green liquid. It is soluble in most fixed oils, but is only slightly soluble in mineral oil. It is insoluble in glycerin and in propylene glycol. Under the influence of air and light, the oil becomes darker in color and more viscous. Essential oil composition: Main constituents include d-pinene, dipentene, limonene, cinnamaldehyde, cuminaldehyde, eugenol, m-cresol, sesquiterpenes and formic and acetic acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy Aroma threshold values: n/a

Usual 20.00 0.89 12.50 8.50

Max. 25.00 3.95 23.50 19.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.69 6.50

Max. 20.00 4.00 7.50 12.50

Taste threshold values: Taste characteristics at 45 ppm: floral, aromatic, green, tutti-frutti, herbal and honey-like. Natural occurrence: Reported found in myrrh.

MYRTENOL Synonyms: 6,6-Dimethyl-2-oxymethylbicyclo [1.1.3]-hept-2-ene; 10-Hydroxy-2-pinene; 2-pinen-10-ol; Bicyclo(3.1.1)hept-2-ene-2methanol, 6,6-dimethyl-; Myrtenol; (-)-Pin-2-ene-10-ol CAS No.: 515‑00‑4 FL No.: 02.091 FEMA No.: CoE No.: 10285 EINECS No.: 208‑193‑5 JECFA No.: Description: Myrtenol has a camphoraceous, minty, medicinal, woody odor.

3439 981

Consumption: Annual: 0.50 lb

NAS No.:

3439

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.949 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/152.24 H3C

OH C H3

Specifications: (JECFA, 2008) Appearance

Colorless or pale straw-colored liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

221°C

Specific gravity

1.490–1.500 (20°C) Insoluble in water and propylene glycol; soluble in oils; miscible in ethanol at room temperature 0.976–0.983 (25°C)

MYRTENYL ACETATE

1452 Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Confection, frosting 5.00 10.00 Milk products Frozen dairy 5.00 10.00 Nonalcoholic beverages Gelatins, puddings 5.00 10.00 Synthesis: Can be obtained in d,l-form from α-pinene with SeO2 in ethanol.

Usual 5.00 5.00

Max. 10.00 10.00

Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 50 ppm: cooling, minty, camphoraceous, green mentholic spice with a medicinal nuance. Natural occurrence: Reported found in cranberry, bilberry, blackberry, raspberry, strawberry, Virginia tobacco, mandarin and lime peel oil, melon, ginger, peppermint and Scotch spearmint oil, pepper, parsley, Gruyere cheese, hop oil, Bourbon vanilla, cognac, tea, laurel, myrtle leaf, myrtle oil, buchu oil, lemon balm, lamb’s lettuce, Roman chamomile oil, eucalyptus oil and mastic gum and leaf oil.

MYRTENYL ACETATE Synonyms: 2,2-Pinene-10-yl acetate; 2-Pinen-10-ol acetate; Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl-, acetate, (1S)-; (1S)-6,6-Dimethylbicyclo(3.1.1)hept-2-ene-2-methanol acetate; (1S)-(6,6-Dimethylbicyclo (3.1.1) hept-2-en-2-yl) methyl acetate; Myrtenyl acetate; (+)-Myrtenyl acetate; 2-Pinen-10-ol, acetate CAS No.: CoE No.:

1079‑01‑2 n/a

FL No.: 09.302 EINECS No.: 214‑088‑5

FEMA No.: JECFA No.:

3765 982

NAS No.:

n/a

Description: Myrtenyl acetate has a fresh, woody, minty odor and a fresh, woody, herbaceous, carrot taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.029 mg

IOFI: Artificial

Empirical Formula/MW: C12H18O2/194.28

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

98% 134°C (38 mmHg)

Specific gravity

1.470–1.477 (20°C) Soluble in triacetin and propylene; miscible in ethanol at room temperature 0.9910 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting

Usual 15.00 5.00

Max. 31.00 15.00

Food Category Hard candy Soft candy

Usual 2.00 4.00

Max. 30.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, cedar-like with floral, green and cooling nuances. Natural occurrence: Reported found in peppermint oil, Myrtus communis, Scotch spearmint oil, juniper essential leaf oil, Hyssopus officinalis L. essential oil and Ormenis mixta essential oil. Also reported found in thyme, juniper berry, myrtle leaf and berry and buchu oil.

MYRTLE (LEAVES)

1453

MYRTLE (LEAVES) Botanical name: Myrtus communis L. Botanical family: Myrtaceae Foreign names: Myrte commun (Fr.), Myrte (Ger.), Mirto (Sp.), Mirto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6114 977070‑85‑1

Description: Evergreen shrub that grows wild or is cultivated for ornamental purposes throughout the Mediterranean region. It is native to Australia. It grows to 2 m (7 ft) in height; has an erect, highly branched stalk; opposite, oval or spear-shaped leaves; white, scented flowers (March to June); and round berries with kidney-shaped seeds. The leaves are the only part used. Myrtle has a somewhat bitter, astringent and biting flavor. Myrtle oil is obtained by steam distillation of leaves and twigs with yields of approximately 0.8%. It is a pale yellow liquid with a characteristic odor. Derivatives: Decoction (1%), fluid extract and tincture (20% in 70% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The most important constituents of myrtle oil (up to 0.8% in the leaves) are myrtenol, myrtenol acetate, limonene (23%), linalool (20%), pinene (14%), cineol (11%), p-cymene, geraniol, nerol and the phenylpropanoid, methyleugenol. Aroma threshold values: n/a Taste threshold values: n/a

N β-NAPHTHYL ANTHRANILATE Synonyms: 2-Naphthalenol, 2-(2-aminobenzoate); Anthranilic acid, beta-naphthyl ester; 2-Naphthalenol, 2-aminobenzoyl ester; beta-Naphthyl anthranilate; 2-Naphthyl anthranilate CAS No.: CoE No.:

63449‑68‑3 11862

FL No.: 09.801 EINECS No.: 264‑155‑8

FEMA No.: JECFA No.:

2767 1544

NAS No.:

Consumption: Annual: 41.67 lb

2767

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 3.485 mg

IOFI: Artificial

Empirical Formula/MW:

C17H13NO2/263.30

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

2.0 Pale straw-colored or almost colorless liquid 98% 340°C

Refractive index

1.531–1.539 (20°C)

Solubility

Insoluble in water; soluble in ethanol

Specific gravity

1.300–1.308 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 21.50 7.11 4.94 6.77

Max. 23.50 7.11 6.48 8.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 12.88 1.68 14.89

Max. 12.88 5.95 22.74

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-NAPHTHYL ETHYL ETHER Synonyms: “Bromelia”; Bromelia (compound); 2-Ethoxynaphthalene; Ethyl beta-naphtholate; Ethyl beta-naphthyl ether; Ethyl 2-naphthyl ether; Naphthalene, 2-ethoxy-; beta-Naphthol ethyl ether; 2-Naphthol ethyl ether; beta-Naphthyl ethyl ether CAS No.: CoE No.:

93‑18‑5 2058

FL No.: 04.033 EINECS No.: 202‑226‑7

FEMA No.: JECFA No.:

2768 1258

NAS No.:

2768

Description: β-Naphthyl ethyl ether has an odor suggestive of orange blossom with a faint, fruity undertone. Also, it has a corresponding sweet taste suggestive of strawberry (on extreme dilution only). Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day 1455

β-NAPHTHYL ISOBUTYL ETHER

1456

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.560 mg

IOFI: Artificial

Empirical Formula/MW: C12H12O/172.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White, crystalline solid

Solubility

Assay

99%

37°C Insoluble in water; soluble in oils and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 12.55 8.74 7.65

Max. 0.30 16.39 14.02 9.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.41 2.59 3.81 11.67

Max. 10.49 2.59 7.73 14.37

Synthesis: By esterification of β-naphthol with ethyl alcohol and sulfuric acid; from β-naphtholsodium and diethylsulfate in weak aqueous base; from β-naphtholsodium and ethyl bromide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 4 ppm: powdery, floral, soapy and heavy with a berry and grape nuance. Natural occurrence: Not reported found in nature.

β-NAPHTHYL ISOBUTYL ETHER Synonyms: Ether, isobutly(2-naphthyl); Fragarol; 2-Isobutoxynaphthalene; Isobutyl 2-naphthyl ether; Isobutyl β-Naphthyl ether; 2-(2-Methylpropoxy)naphthalene; β-Naphthol isobutyl ether; beta-Naphthyl isobutyl ether; Nerolin fragarol; Naphthalene, 2-(2-methylpropoxy)CAS No.: CoE No.:

2173‑57‑1 11886

FL No.: 04.054 EINECS No.: 218‑529‑2

FEMA No.: JECFA No.:

3719 1259

NAS No.:

3719

Description: β-Naphthyl isobutyl ether has a sweet, fruity, delicately neroli-orange blossom, floral odor. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.498 mg Empirical Formula/MW:

C14H16O/200.28

IOFI: Artificial

2-NAPHTHYL MERCAPTAN

1457

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White crystal leaves

Solubility

33°C Insoluble in water; soluble in oils and ethanol

Assay (min) 98% Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 1.00 1.00 Gelatins, puddings 5.00 5.00 Baked goods 5.00 5.00 Nonalcoholic beverages 5.00 5.00 Frozen dairy 5.00 5.00 Soft candy 5.00 5.00 Synthesis: By simple etherification of naphthol with a surplus of isobutanol under reflux in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NAPHTHYL MERCAPTAN Synonyms: beta-Mercaptonaphthalene; 2-Mercaptonaphthalene; beta-Naphthyl mercaptan; 2-Naphthyl mercaptan; 2-Naphthyl thiol; beta-Naphthalenethiol; Naphthalene-2-thiol; 2-Naphthalenethiol; 2-Naphthalenethiol; Renacit 1; β-Thionaphthol; 2-Thionapththol; Thio-beta-naphthol; Thionaphthol CAS No.: 91‑60‑1 FL No.: 12.033 FEMA No.: 3314 CoE No.: 2330 EINECS No.: 202‑082‑5 JECFA No.: 531 Description: 2-Naphthyl mercaptan has a disagreeable sulfurous, mushroom, meaty odor. Consumption: Annual: <1.00 lb

NAS No.:

3314

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.138 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H8S/160.24 Specifications: (JECFA, 1999) Appearance

Crystals

Melting point

Assay (min)

98%

Solubility

Boiling point 210.5°C (100 mmHg) Decomposition point 285°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

81°C Soluble in alcohol and ether; slightly soluble in water 1.160 (d20/4)

Food Category Usual Max. Food Category Usual Max. Baked goods 0.50 0.50 Meat products 0.50 0.50 Soups 0.50 0.50 Breakfast cereals 0.50 0.50 Gravies 0.50 0.50 Synthesis: By catalytic hydrogenation of a sulfonic acid derivative of naphthalene; by reduction of naphthalenesulfonyl chloride with zinc. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sulfurous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance. Natural occurrence: Not reported found in nature.

β-NAPHTHYL METHYL ETHER

1458

β-NAPHTHYL METHYL ETHER Synonyms: 2-Methoxynaphthalene; Methyl-β-naphthyl ether; β-Naphthol methyl ether; Nerolin I; Nerolin yara-yara; “yara-yara”; beta-Methoxynaphthalene; Methyl 2-naphthyl ether; Naphthalene, 2-methoxy-; 2-Naphthol methyl ether; beta-Naphthyl methyl ether; 2-Naphthyl methyl ether; Yura yara CAS No.: 93‑04‑9 FL No.: 04.074 FEMA No.: n/a NAS No.: n/a n/a EINECS No.: 202‑213‑6 JECFA No.: 1257 CoE No.: Description: β-Naphthyl methyl ether has an intensely sweet, floral odor suggestive of orange blossoms; free from naphthol by-odor. It has a sweet, strawberry taste. Consumption: Annual: <1.00 lb

Individual: 0.000352 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C11H10O/158.20 Specifications: (JECFA, 2003) Acid value (max)

11.0

Melting point

Appearance

White shiny crystals

Solubility

73–75°C Insoluble in water; miscible in oils; soluble in ethanol

Assay (min) Shiny crystals Reported uses (ppm): n/a Synthesis: From postassium β-naphthol and methyl chloride at 300°C; by methylation of β-naphthlol with dimethyl sulfate or by direct esterification with methyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NARINGIN EXTRACT CAS No.: n/a FL No.: n/a FEMA No.: 2769 NAS No.: 2769 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977038‑87‑1 Description: Naringin is a bioflavonoid derived from grapefruit peel. Naringin extract is prepared by converting grapefruit seeds and pulp into a very acidic liquid. Consumption: Annual: 1516.67 lb

Individual: 0.001285 mg/kg/day

Regulatory Status: CoE: (Additional toxicological and/or chemical information required). Use level in ppm: baked goods 97.38; frozen dairy 54.23; soft candy 90.34; gelatins, puddings 78.16; nonalcoholic beverages 38.42; alcoholic beverages 175. FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.067 mg

IOFI: Nature Identical

Specifications: (Burdock, 1997) Naringin content Residue on ignition

Not less than 85% with a weight of loss not more than 10% on drying Not more than 2% sulfated ash

Solubility

Readily soluble in alcohol, acetone, hot water; 0.5 g/L in water at 25°C

NEOHESPERIDIN DIHYDROCHALCONE

1459

Composition: The extract contains polyphenolic compounds, including quercitin, helperidin, campherol glycoside, neohelperidin, naringin, apigenin, rutinoside, poncirin, etc. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 137.50 61.59 28.46

Max. 175.00 97.38 54.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 52.88 38.42 59.43

Max. 78.16 38.42 90.34

Aroma threshold values: n/a Taste threshold values: One part of naringin in 50,000 parts of water gives a distinct taste.

NEOHESPERIDIN DIHYDROCHALCONE Synonyms: 3,5-Dihydroxy-4-(3-hydroxy-4-methoxy-hydroxycinnamoyl)phenyl-2-; O-(6-deoxy-α-L-mannopyranosyl)-β-D-glyco­ pyranoside; Neohesperidin DHC; NHDC; 1-Propanone, 1-(4-((2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glycopyranosyl)oxy)-2, 6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl) CAS No.: CoE No.:

20702‑77‑6 n/a

FL No.: 16.061 EINECS No.: 243‑978‑6

FEMA No.: JECFA No.:

3811 n/a

NAS No.:

n/a

Description: Neohesperidin dihydrochalcone is used as a flavor enhancer. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.849 mg

IOFI: n/a

Empirical Formula/MW: O HO

C H3

OH OH

HO

H3C

C28H36O15/612.58

O

OH

O O

HO

O O

HO

OH

OH

Specifications: (Burdock, 1997) Appearance Assay (min)

Off-white, crystalline powder >96%

Optical rotation Solubility

–85 to –86° 0.4–0.5 g/L at 22°C; 650 g/L at 80°C

d-NEOMENTHOL

1460 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionary, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 5.00 4.00 3.00 3.00 200.00 2.00 3.00 2.00 4.00 2.00 2.00 1.00 2.00 2.00 3.00 5.00 3.00

Max. 10.00 4.00 3.00 4.00 200.00 3.00 3.00 3.00 4.00 3.00 3.00 2.00 3.00 3.00 4.00 15.00 4.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 2.00 3.00 5.00 3.00 3.00 2.00 2.00 2.00 3.00 3.00 2.00 5.00 4.00 2.00

Max. 3.00 3.00 3.00 6.00 10.00 4.00 4.00 3.00 3.00 3.00 4.00 3.00 3.00 10.00 4.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

d-NEOMENTHOL Synonyms: d-β-Pulegomenthol; Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S-(1alpha, 2alpha, 5beta))-; D-Neomenthol; (+)-Neomenthol CAS No.: CoE No.:

2216‑52‑6 2028

FL No.: 02.063 EINECS No.: 218‑691‑4

FEMA No.: JECFA No.:

2666 428

NAS No.:

2666

Description: d-Neomenthol has a menthol-like odor. It is used in mixtures of menthols as a substitute for l-menthol. Consumption: Annual: 516.67 lb

Individual: 0.0004378 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 10.459 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C H3

HO

C10H20O/156.27

C H3

NEOTAME

1461

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless liquid 99%

Optical rotation Refractive index

Boiling point

211–213°C

Solubility

Melting point

22°C

Specific gravity

20° (20°C) 1.459–1.460 (20°C) Insoluble in water; soluble in alcohol and acetone 0.896–0.903 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 44.77 34.77

Max. 15.93 53.18 63.47

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 50.00 5.06 296.20

Max. 70.00 16.05 591.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in corn mint oil (Mentha arvenis).

NEOTAME Synonyms: 3-(3,3-Dimethylbutylamino)-N-(α-carboxyphenethyl)succinamic acid methylester; NTM; Neotame; N-[N-(3,3dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester; L-Phenylalanine, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-, 1-methyl ester CAS No.: CoE No.:

165450‑17‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Neotame is odorless and has an intense, sweet taste. It is 7,000 to 13,000 times sweeter than sucrose, depending on the food matrix. Normal metabolic processes convert neotame to de-esterified neotame and methanol. Based on its metabolism and extremely low use levels, neotame provides no calories. The stability of neotame is affected by moisture, pH and temperature. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.829 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C H3 O

HN

O

C20H30N2O5/378.47

NH HO

C H3 O

O

NEROL

1462 Specifications: (Sweeteners Holdings, Inc., 2002.) Appearance

White to off-white powder

Assay

97%–102% (dried basis)

Lead

Not more than 1 ppm

Other related substances pH of a 0.5% solution Residue on ignition

Moisture

Not more than 5.0%

Solubility

N-[N-(3,3dimethylbutyl)-Lα-aspartyl]-Lphenylalaine

Not more than 1.5%

Specific rotation

Not more than 2.0% Between 5.0 to 7.0 Not more than 0.2% >100 g per 100 g ethanol; approximately 1.3 g per 100 g of water [α]20°/D: between -43.4° and -40.0°

Reported uses: n/a Synthesis: Neotame is manufactured by the reaction of aspartame and 3,3-dimethylbutyraldehyde, followed by purification, drying and milling. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

NEROL Synonyms: 2-cis-3,7-Dimethyl-2,6-octadien-1-ol; cis-3,7-Dimethyl-2,6-octadien-1-ol; (Z)-3,7-Dimethyl-2,6-octadien-1-ol; cis-Geraniol; Nerol; Neryl alcohol; 2,6-Octadien-1-ol, 3,7- dimethyl-, (Z)CAS No.: CoE No.:

106‑25‑2 2018

FL No.: 02.058 EINECS No.: 203‑378‑7

FEMA No.: JECFA No.:

2770 1224

NAS No.:

2770

Description: Nerol has a fresh, sweet, rose-like odor and a bitter flavor. Consumption: Annual: 516.67 lb

Individual: 0.0004378 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.475 mg

IOFI: Natural

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

95% total alcohol as C10H18O 227°C

Specific gravity

1.467–1.478 (20°C) Soluble in chloroform, ether, most fixed oils and ethanol; insoluble in water 0.875–0.880 (25°C)

NEROLI BIGARADE

1463

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 5.00 26.90 13.62

Max. 19.00 38.21 20.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 5.16 1.21 3.16

Max. 8.26 9.06 4.93

Synthesis: From pinene. Aroma threshold values: Detection: 680 ppb to 2.2 ppm; aroma characteristics at 2%: rosy, slightly citrus, terpy and floral, reminiscent of linalool oxide with aldehydic waxy and fruity nuances. Taste threshold values: Taste characteristics at 10 ppm in 5% sugar and 0.1% CA: rosy with citrus nuances, fruity pear with floral citronellal notes. Natural occurrence: Reported found in neroli oil (with geraniol) and in the essential oils of lemongrass, Ceylon citronella, ylangylang, champaca, Cayenne Bois de Rose and bergamot; also in lemon, sweet orange and petitgrain bergamot; in clary sage, lavandin, lavender, Mexican linaloe, myrrh, jasmine, Paraguay petitgrain; also reported among the volatile constituents of currant aroma; Helicrysum angustifolium contains up to 30 to 50% nerol. Also reported found in citrus peel oils and juices, apricot, cranberry, blueberry, currant, grapes, papaya, raspberry, blackberry, strawberry, potato, tomato, cinnamon, ginger, mentha oils, mustard, nutmeg, thyme, hop oil, beer, gin, cognac, brandy, grape wines, tea, honey, Arctic bramble, passion fruit, prune, Japanese plum, rose apple, marjoram, mango, tamarind, cardamom, coriander seed and leaf, tarragon, litchi, licorice, buckwheat, laurel, wort, elderberry, cherimoya, myrtle leaf and berry, buchu oil, Bourbon vanilla, lemon balm, clary sage, loganberry, maté, German chamomile oil and mastic gum leaf oil.

NEROLI BIGARADE Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Other names: Absolute orange flower Foreign names: Neroli (Fr.), Neroli (Ger.), Neroli (Sp.), Neroli (It.) Description: Neroli bigarade is a product obtained by processing flowers of the bitter orange tree. The blossoming flowers are the only part used. Neroli bigarade has a very powerful floral odor with a bitter flavor. For additional information, see Orange, Bitter. Derivatives: Orange flower concrete is obtained in 0.24 to 0.28% yields by extracting freshly picked flowers with a solvent (usually petroleum ether). Treatment of the concrete with ethanol produces the orange flower absolute in approximately 50% yields. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Flower, distilled water: Category 1. Use levels in ppm: 100 to 2000 FDA: See Neroli Bigarade Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Physical–chemical characteristics: The absolute obtained from concrete is a yellow-red liquid with an extremely suave odor typical of the flower. Essential oil composition: Dried flowers and leaves of bitter orange had a similar flavonoid pattern, but the flavonoid levels of flowers were higher than those of leaves. The mean levels of the principal flavonoid compounds were, respectively, total flavonoids 12.35 and 1.06%, neohesperidin 5.44 and 0.08%, naringin 1.93 and 0.06%, eriocitrin 0.38 and 0.25%.* Aroma threshold values: n/a Taste threshold values: n/a

*

Carnat et al. (1999). Ann. Pharm. Fr. 57, 410.

NEROLI BIGARADE OIL

1464

NEROLI BIGARADE OIL Other names: Neroli bigirade oil, Tunisian; Neroli oil; Neroli oil, pommade; Neroli oil, Tunisian; Oil of orange flowers; Oils, neroli; Orange blossom oil; Orange flower concrete; Orange flower oil. CAS No.: 8016‑38‑4 FL No.: n/a FEMA No.: 2771 NAS No.: 2771 136b JECFA No.: n/a CoE No.: EINECS No.: n/a Description: The essential oil is obtained in 0.1% yields by steam distillation of the flowers. The distillation waters, rich in dissolved essence, are used as is in perfumery, cosmetics and sweets. Neroli bigarade essential oil has an intense, suave, flowery aroma. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: Essential oil, absolute: Category 1 (no restriction on use). Use levels in ppm: nonalcoholic beverages 25, alcoholic beverages 7, ices 15, candy 26, baked goods 35, gelatin desserts 12, others 52 FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value

<2 16–441 (20 to 44)

Refractive index Specific gravity

1.469–1.474 (20°C) 0.866–0.879ʹ (0.866–0.881) (20°C) 1:2–1:5.5 in 75% ethanol (1:0.5–1:1 in Solubility Optical rotation 2ʹ30ʹ-11ʹ30 (20°C) 80% ethanol) Physical–chemical characteristics: Neroli bigarade essential oil has slightly different physical chemical properties depending on its origin. Italian neroli oil, qualitatively equal to the French product of much larger production, is a pale-yellow to amber liquid, slightly fluorescent. Essential oil composition: The main constituents include pinene, camphene, dipentene, linalool, l-linalyl acetate, α-terpineol, geraniol, nerol, nerolidol, methyl anthranilate, indole, farnesol and phenylacetic acid esters (Burdock, 1997). Neroli essential oil has been reported to contain terpenic hydrocarbons (mainly limonene 9 to 18%, β-pinene 7 to 17%, α-pinene <2%, myrcenel), terpenic alcohols and esters (linalool 28 to 44%, α-terpineol 2 to 5.5%, nerolidol 1 to 5%, farnesol 1 to 4%, linalyl acetate 3 to 15%, neryl acetate <2.5%, geranyl acetate 1 to 5%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 8.40 11.45 Gelatins, puddings 4.22 7.19 7.40 11.35 1.88 1.88 Baked goods Hard candy Chewing gum 5.28 9.64 Nonalcoholic beverages 1.57 2.65 Frozen dairy 2.99 5.94 Soft candy 5.08 8.13 Aroma threshold values: Aroma characteristics at 1.0%: floral geranium, citrus-like, slightly woody with tropical and fruity nuances. Taste threshold values: Taste characteristics at 10 ppm: floral rose, woody citrus, tea-like with dry tutti-fruity and herbal nuances, and a citrus undertone similar to orange marmalade.

NEROLIDOL Synonyms: 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl-; Nerolidol; 3,7,11-Trimethyl-1, 6, 10-dodecatrien-3-ol; 3,7,11-Tri­­­m­ ethyldodeca-1,6,10-trien-3-ol; 3,7,11-Trimethyldodeca-1,6,10- trien-3-ol, mixed isomers CAS No.: 7212‑44‑4 FL No.: 02.018 FEMA No.: 2772 NAS No.: 67 EINECS No.: 230‑597‑5 JECFA No.: 1646 CoE No.: Description: Nerolidol has a faint, fresh, unusually sweet, tenacious, floral odor similar to rose and apple. Consumption: Annual: 30.00 lb

2772

Individual: 0.00002542 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

NERYL ACETATE

1465

Trade association guidelines: FEMA PADI: 2.407 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H26O/222.37

Specifications: (JECFA, 2008) Appearance

Colorless or very pale straw-colored oily liquid

Refractive Index

Assay (min)

97%

Solubility

Boiling point 275–277°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Specific gravity Usual 12.29 6.32 7.79

Max. 16.03 8.65 10.07

1.478–1.483 (20°C) Soluble in most fixed oils, ethanol and propylene glycol; slightly soluble in water; insoluble in glycerin 0.872–0.879 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 3.36 8.82

Max. 4.92 13.30

Synthesis: The natural product can be dextro- or levorotatory, whereas the synthetic product is optically inactive; the double bond at position 6 to 7 accounts for the cis- and trans-forms. Aroma threshold values: Detection: 10 ppb to 10 ppm Taste threshold values: Taste characteristics at 25 ppm: green, floral, woody with fruity, citrus and melon nuances. Natural occurrence: Reported found in over 25 natural sources, including the essential oils of neroli, ylang-ylang, Peru balsam; in currant aroma; also reported in Dalbergia sissoo (60%, dl-), vervain, the distillation water of petitgrain bigarade, Helicrysum italicum, Myrocarpus frondosus and Myrocarpus fastigiatus (80%, d-), Tolu balsam, Acacia farnesiana, orange flower water, Paraguay petitgrain, jasmine, Melaleuca smithii and Melaleuca viridiflora. Also reported found in citrus peel oils and juices, guava, strawberry, peppermint and spearmint oil, pepper, milk powder, hop oil, beer, cognac, white wine, green tea, beans, mushroom, cardamom, rice, dill, corn oil, basil, wort, myrtle leaf, maté and mastic gum oil.

NERYL ACETATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-acetate, (2Z)-; cis-3,7-Dimethyl-2,6-octadien-1-ol acetate; Nerol acetate; Neryl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (Z)CAS No.: CoE No.:

141‑12‑8 2061

FL No.: 09.213 EINECS No.: 205‑459‑2

FEMA No.: JECFA No.:

2773 59

NAS No.:

2773

Description: Neryl acetate has a very sweet, floral, orange-blossom and rose-like odor. It has a flavor that is initially fresh and pungent, and then honey-like with a raspberry undertone. Consumption: Annual: 1216.67 lb

Individual: 0.001031 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.641 mg

IOFI: Natural

NERYL BUTYRATE

1466 Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 96% as C12H20O2; predominantly (z) isomer 134°C (25 mmHg)

Refractive index Solubility

1.458–1.464 (20°C) 1:1 in 95% alcohol

Specific gravity

0.905–0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 4.00 0.72

Max. 15.00 1.60

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.70

Max. 5.10 1.30

Synthesis: By esterification of nerol with acetic acid; also prepared from myrcene by hydrobromination and esterification. Aroma threshold values: Detection: 2 to 8.5 ppm Taste threshold values: Taste characteristics at 10 ppm: floral, rosy, soapy, fruity, pear, and tropical. Natural occurrence: Reported found in the essential oils of lemon, neroli, and petitgrain bigarade, in sweet and bitter orange, lemon, grapefruit, lime, black currants, grapes, celery, ginger, Mentha oils, nutmeg, thyme, hop oil, white wine, cocoa, tea, passion fruit, sweet marjoram, cardamom, lovage leaf, myrtle leaf and berry, buchu oil, lemon balm, clary sage, eucalyptus oil and mastic gum leaf oil.

NERYL BUTYRATE Synonyms: Butanoic acid, (2Z)-3,7-dimethyl-2,6-octadien-1-yl ester; Butanoic acid, 3, 7-dimethyl-2, 6-octadienyl ester, (Z)-; 2-cis-3,7-Dimethyl-2,6-octadien-1-yl butyrate; Neryl-n-butyrate; Neryl butyrate CAS No.: CoE No.:

999‑40‑6 505

FL No.: 09.167 EINECS No.: 213‑660‑1

FEMA No.: JECFA No.:

2774 67

NAS No.:

2774

Description: Neryl butyrate has a very sweet, leafy, floral, neroli-like odor. It has a sweet taste similar to cocoa. Consumption: Annual: 0.16 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.962 mg Empirical Formula/MW:

C14H24O2/224.34

IOFI: Artificial

NERYL FORMATE

1467

Specifications: (JECFA, 1997) Acid value (max)

0.7

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 239–240°C

Specific gravity

1.4539–1.4650 (20°C) 1 mL is soluble in 6 mL 80% alcohol; insoluble in water 0.898–0.910 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 14.29 8.98

Max. 10.00 25.68 16.93

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.22 3.71 13.08

Max. 10.20 5.46 24.52

Synthesis: By azeotropic esterification of nerol with butyric acid or conventionally using butyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, fatty, floral, berry with some tropical nuances. Natural occurrence: Reported found in kumquat peel oil, black tea, mango and babaco fruit (Carica pentagona Heilborn).

NERYL FORMATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol formate; Formic acid, neryl ester; Neryl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)CAS No.: CoE No.:

2142‑94‑1 2060

FL No.: 09.212 EINECS No.: 218‑401‑6

FEMA No.: JECFA No.:

2776 55

NAS No.:

2776

Description: Neryl formate has a sweet, herbaceous, green, penetrating odor suggestive of neroli and rose. It has a sweet, tart and fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.320 mg

IOFI: Nature Identical

Empirical Formula/MW: O

O

C11H18O2/182.26 C H3

C H3

C H2

Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liqiud

Refractive index

Assay (min)

85%

Solubility

Boiling point

215–225°C

Specific gravity

1.456–1.458 (20°C) 1 mL is soluble in 10 mL 70% alcohol; insoluble in water 0.9163–0.9169 (15°C)

NERYL ISOBUTYRATE

1468 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 6.70 7.10

Max. 22.00 23.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.80 5.50

Max. 5.30 17.00

Synthesis: By direct esterification of nerol; the pure ester tends to decompose readily. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, green, citrus and tropical with a floral nuance. Natural occurrence: Reported found in kumquat peel oil and rose apple.

NERYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, (2Z)-3,7-dimethyl-2,6-octadien-1-yl ester; cis-3,7-Dimethyl-2,6-octadien-1-yl isobutyrate; Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, (Z)-; (Z)-2-Methylpropanoic acid 3,7-dimethyl-2,6-octadienyl ester; Neryl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)CAS No.: CoE No.:

2345‑24‑6 299

FL No.: 09.424 EINECS No.: 219‑061‑1

FEMA No.: JECFA No.:

2775 73

NAS No.:

2775

Description: Neryl isobutyrate has a delicate, sweet, rose-like fragrance with a slightly fruity undertone. It has a sweet, strawberry taste. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.326 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

92%

Solubility

Boiling point

232°C

Specific gravity

1.451–1.460 (20°C) 1 mL is soluble in 5 mL 80% alcohol; practically insoluble in water 0.88–0.90 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 14.00 12.00 11.67

Max. 10.00 19.33 19.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: By esterification of nerol using isobutyric acid or the anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: juicy and fruity, green, sweet, melon and waxy. Natural occurrence: Reported found in kumquat peel oil, hop oil, black tea and passion fruit.

Usual 0.13 6.00 12.67

Max. 0.13 12.50 17.33

NERYL PROPIONATE

1469

NERYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, (2Z)-3,7-dimethyl-2,6-octadien-1-yl ester; Butanoic acid, 3-methyl-, 3,7-dimethyl2,6-octadienyl ester, (Z)-; 3,7-Dimethyl-2-cis-6-octadien-1-yl isovalerate; (Z)-Geranyl isovalerate; Isovaleric acid, 3,7-dimethyl2,6-octadienyl ester, (z)-; Neryl isovalerate; Neryl isovalerianate; Neryl beta-methyl butyrate; 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (Z)CAS No.: CoE No.:

3915‑83‑1 508

FL No.: 09.471 EINECS No.: 223‑478‑4

FEMA No.: JECFA No.:

2778 76

NAS No.:

2778

Description: Neryl isovalerate has a strong, rich, fruity odor reminiscent of bergamot, clary sage and petitgrain. It has a bitter flavor. At concentrations below 10 ppm, the flavor is berry-like, somewhat similar to black currant and apple. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.186 mg

IOFI: n/a

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 99% 238°C

Refractive index Solubility Specific gravity

1.4531–1.460 (20°C) 1 mL is soluble in 8 mL 80% alcohol 0.889–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.50 9.64 7.50

Max. 3.00 12.36 11.47

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.01 4.05 6.63

Max. 10.35 6.70 9.85

Synthesis: By esterification of nerol with isovaleric acid. Aroma threshold values: At 1.0%: sour, sweaty with floral rosy undernotes, and a bergamot citrus nuance and fruity notes of blueberry, cranberry, apple and grape. Taste threshold values: Taste characteristics at 5 to 20 ppm: fruity, rich floral and slightly citrus-like with berry, waxy nuances of blueberry, fruity notes of apple, grape, peach and apricot. Natural occurrence: Not reported found in nature.

NERYL PROPIONATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-propanoate, (2Z)-; cis-3,7-Dimethyl-2,6-octadien-1-ol, propionate; Neryl propionate; 2,6-Octadien-1-ol, 3,7-dimethyl-, propanoate, (Z)-; Propionic acid, 3,7-dimethyl-2,6-octadien-1-yl ester; Propionic acid, neryl ester CAS No.: CoE No.:

105‑91‑9 509

FL No.: 09.169 EINECS No.: 203‑345‑7

FEMA No.: JECFA No.:

2777 63

NAS No.:

2777

Description: Neryl propionate has an ether-like, sweet and intense fruity odor reminiscent of jasmine and rose. The aroma has also been described as “jam-like.” It has a sweet taste suggestive of plum.

NITROUS OXIDE

1470 Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.341 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O2/210.32

Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

233°C

Specific gravity

1.45–1.47 (20°C) 1 mL is soluble in 15 mL 70% alcohol; slightly soluble in water 0.89–0.91 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 31.43 18.10

Max. 10.00 34.92 24.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 22.59 17.62 18.93

Max. 26.24 25.82 22.91

Synthesis: By esterification of nerol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: green, fruity, floral, waxy, seedy and berry. Natural occurrence: Reported found in hop oil, bitter orange, lemon, kumquat, and bergamot peel oils, tea mushroom, cardamom and chervil.

NITROUS OXIDE Synonyms: Nitrous oxide [JAN]; Anesthetics, volatile; Dinitrogen monoxide; Dinitrogen oxide; Factitious air; Hyponitrous acid anhydride; Laughing gas; Nitrogen hypoxide; Nitrogen monoxide; Nitrogen oxide (N2O); Nitrous oxide; Nitrous oxide or nitrous oxide, compressed; Nitrous oxide, refrigerated liquid; Oxido nitroso (Sp.); Protoxyde d’azote (Fr.); Stickdioxyd (Ger.) CAS No.: CoE No.:

10024‑97‑2 n/a

FL No.: n/a EINECS No.: 233‑032‑0

FEMA No.: JECFA No.:

2779 n/a

NAS No.: E No.:

2779 942

Description: Nitrous oxide has a slight sweetish, odor and taste. This gas is also reported as without appreciable odor. At 0°C and a pressure of 760 mm of mercury, 1 L weighs about 1.97 g. Consumption: Annual: 133,666.67 lb

Individual: 0.1132 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1545 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: n/a

Empirical Formula/MW: N2O/44.01

N

-

N

+

O

NONA-2-trans,-6-cis-DIENAL

1471

Specifications: (FCC, 1996) Air Ammonia Appearance Assay

Not more than 1%, by volume Not more than 0.0025%, by volume Colorless gas Not less than 99% N2O, by volume

Halogens (as Cl) Nitrogen dioxide Nitric oxide Odor

Carbon dioxide

Not more than 0.03%, by volume

Solubility

Carbon monoxide

Not more than 10 ppm, by volume

Water

Not more than 1 ppm, by volume Not more than 1 ppm, by volume Not more than 1 ppm, by volume Passes test One volume dissolves in about 1.4 volumes of water at 20°C (760 mmHg); soluble in water (1:1.4 v/v) at 20°C and 760 mmHg; soluble in alcohol, ether and in oils Not more than 150 mg/m3

Reported uses (ppm): (FEMA, 1994) Food Category Imitation dairy

Usual 22.80

Max. 22.80

Synthesis: Prepared by thermal decomposition of ammonium nitrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONA-2-trans,-6-cis-DIENAL Synonyms: Cucumber aldehyde; trans-2, cis-6-Nonadienal ; (2E,6Z)-Nona-2,6-dien-1-al; Nonadien-2(trans)-6-(cis)-al; trans,cis2,6-Nonadienal; trans-2-cis-6-Nonadienal; 2-trans-6-cis-Nonadienal; 2-trans, 6-cis-Nonadienal; 2-trans-6-cis-Nonadien-1-al; 2,6-Nonadienal, (E,Z)-; Violet leaf aldehyde CAS No.: CoE No.:

557‑48‑2 659

FL No.: 05.058 EINECS No.: 209‑178‑6

FEMA No.: JECFA No.:

3377 1186

NAS No.:

3377

Description: Nona-2-trans-6-cis-dienal has an odor reminiscent of green cucumber. The organoleptic character of this compound is attributed almost entirely to olfactory sensations. May be obtained from the steam distillation of fresh cucumber. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14O/138.21

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Slightly yellow liquid

Solubility

Assay (min) Boiling point

94% C9H14O 94°C

Specific gravity

1.470–1.475 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.850–0.870 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy

Usual 0.10 0.10

Max. 0.10 0.10

Food Category Soft candy

Usual 0.10

Max. 0.10

2,4-NONADIENAL

1472 Synthesis: From natural hexenol. Aroma threshold values: Detection: 0.01 ppb

Taste threshold values: Taste characteristics at 10 ppm: green, melon, cucumber-like with an aldehydic nuance. Natural occurrence: Reported as naturally occurring in violet leaves and flowers, in cucumber, sweet and sour cherry, guava, peas, tomato, potato, bell pepper, wheat bread, rye bread, milk, milk powder, fish and fish oil, roast chicken, guinea hen, beef, beer, coffee, tea, oats, mango, kelp, prickly pear, malt, dried bonito, endive, oysters, clam and mate.

2,4-NONADIENAL Synonyms: Nona-2,4-dien-1-al; 2,4-Nonadienal CAS No.:

6750‑03‑4 5910‑87‑2a

CoE No.:

732

a

FL No.:

05.071 229‑810‑4 EINECS No.: 227‑629‑5a

FEMA No.:

3212

JECFA No.:

1185

NAS No.:

3212

Specific to the trans, trans form.

Description: 2,4-Nonadienal has a strong fatty, floral odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.703 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14O/138.21 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Slightly yellow liquid

Solubility

Assay (min) 89% C9H14O Boiling point 97°C (10 mmHg) Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.522–1.525 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.850–0.870 (25°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 1.85 6.86 Gravies 0.50 1.50 Condiments, relishes 1.10 2.00 Meat products 3.41 18.35 Frozen dairy 1.67 6.63 Nonalcoholic beverages 0.86 3.58 Gelatins, puddings 1.19 4.69 Soft candy 1.96 7.83 Synthesis: By reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with MnO2 to the corresponding 2,4-dienol. Aroma threshold values: Detection: 0.05 ppb; aroma characteristics at 1.0%: green, fatty melon, cucumber and vegetative. Taste threshold values: Taste characteristics at 2 ppm: green, cucumber with fatty melon and chicken nuances. Natural occurrence: Reported found in oxidized flavor of skim milk, in peas by enzymatic formation from lipids, salmon oil, sunflower oil (cis-, trans-, and trans, trans-form), the autooxidation of lard, frozen peas, tomatoes and as a volatile component in fish products. Also reported found in cranberry, asparagus, wheat bread, caviar, Russian cheeses, chicken, cooked beef, mutton, lamb and pork, cognac, filberts, peanuts, popcorn, oatmeal, soybean, olive, beans, mushrooms, Brazil nut, rice and buckwheat.

2,6-NONADIENAL DIETHYL ACETAL

1473

2-trans, 6-trans-NONADIENAL Synonyms: 2,6-Nonadienal, (2E,6E)-; 2,6-Nonadienal. (E,E)-; 2-trans,6-trans-Nonadienal; 2,6-Nonadienal, (E,E)-; (E,E)-2,6Nonadienal; (2E,6E)-Nona-2,6-dien-1-al CAS No.: 17587‑33‑6 FL No.: 05.172 FEMA No.: 3766 NAS No.: n/a n/a EINECS No.: 241‑557‑1 JECFA No.: 1187 CoE No.: Description: 2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having a powerful, green, vegetable odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14O/138.21

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Liquid

Solubility Specific gravity

Assay 97% Boiling point 88°C (11 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Synthesis: n/a

Usual 0.001 0.01 0.01

Max. 0.02 0.20 0.05

1.439–1.445 (20°C) Insoluble in water; miscible in vegetable oil; soluble in ethanol 0.856–0.864 (25°C)

Food Category Gravies Imitation dairy

Usual 0.10 0.01

Max. 0.20 0.20

Aroma threshold values: Detection: 0.09 ppb Taste threshold values: Taste characteristics at 1 ppm: fresh, green cucumber skin and watermelon with a fatty nuance. Natural occurrence: Reported found in soybean oil, beef tallow, cold-stored butter, mango, lingonberry, cucumber, corn mint oil, lean fish, beer, trassi, buckwheat, shrimp and rooibus tea (Aspalathus linearis).

2,6-NONADIENAL DIETHYL ACETAL CAS No.: 67674‑36‑6 FL No.: 06.025 FEMA No.: CoE No.: 660 EINECS No.: 266‑874‑2 JECFA No.: Description: 2,6-Nonadienal diethyl acetal has a fresh, green, cucumber odor. Consumption: Annual: 0.16 lb

3378 946

NAS No.:

3378

Individual: 0.00000014 mg/kg

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.018 mg

IOFI: Artificial

trans-2-trans-4-NONADIENE

1474 Empirical Formula/MW: C13H24O2/212.34

Specifications: (JECFA, 2008) Acid value (max)

1.0

Other requirements

Appearance

Colorless, oily liquid

Refractive index

Assay (min)

90% (sum of isomers)

Solubility

Boiling point 125°C (4 mmHg) Reported uses (ppm): (FEMA, 1994)

Specific gravity

Minimum assay (named cpd. + isomers + 2-nonenal diethyl acetal): 98% 1.441–1.448 (20°C) Insoluble in water; soluble in organic solvents and oil; miscible in ethanol at room temperature 0.860–0.868 (25°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 0.10 0.10 Soft candy 0.10 0.10 Condiments, relishes Soups 0.10 0.10 0.10 0.10 Synthesis: By direct hydrogenation of the corresponding acetylenic acetal, using a palladium/calcium carbonet catalyst (2-cis,6-cis-form). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans-2-trans-4-NONADIENE Synonyms: (E,E)-2,4-Nonadiene; (2E,4E)-2,4-Nonoadiene; (2E,4E)-Nona-2,4-diene CAS No.: CoE No.:

56700‑78‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4292 n/a

NAS No.:

n/a

Description: Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.152 mg

IOFI: n/a

Empirical Formula/MW: C9H16/124.22 Specifications: (JECFA, 2008) Assay (min)

92%

Boiling point

153–154°C

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections/frostings Fish products Frozen dairy Fruit ices Gelatins/puddings

Usual 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

Food Category Hard candy Jams, jellies Milk product Nonalcoholic beverages Processed fruits Processed vegetables Seasonings, flavors Soft candy Sugar substitutes

Usual 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25

Max. 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50 0.50

2,4-NONADIEN-1-OL

1475

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

2,4-NONADIEN-1-OL Synonyms: Nona-2,4-dien-1-ol CAS No.: CoE No.:

62488‑56‑6 11802

FL No.: 02.188 EINECS No.: 263‑571‑7

FEMA No.: JECFA No.:

3951 1183

NAS No.:

n/a

Description: 2,4-Nonadien-1-ol has a green, vegetable odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.309130 mg

IOFI: Artificial/Nature Identical

Empirical Formula/MW: HO

C9H16O/140.22

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

92%

Solubility

Boiling point

85°C (0.5 mmHg)

Specific gravity

1.486–1.496 (20°C) Soluble in alcohol and fats; insoluble in water 0.862–0.872 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.50 5.00 0.10 0.20 5.00 1.00 1.00 2.50 0.50 1.00 1.00

Max. 5.00 14.50 1.00 2.00 10.00 3.00 5.00 5.00 2.00 2.50 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.00 0.20 1.00 4.00 0.10 1.00 1.00 1.00 4.50 0.10

Max. 5.00 2.00 5.00 5.00 1.00 2.00 10.00 5.00 9.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%: waxy, fatty, green melon and cucumber vegetative, with chicken fat aldehydic nuances. Taste threshold values: Taste characteristics at 0.1 to 5 ppm: strong fatty, oily, green melon and cucumber-like with chicken and mutton nuances and a fatty mouthfeel. Natural occurrence: Not reported found in nature.

2,6-NONADIEN-1-OL

1476

2,6-NONADIEN-1-OL Synonyms: “Cucumber alcohol”; Nonadienol; trans-2-cis-6-Nonadienol (natural); trans-2-trans-6-Nonadienol (synthetic); “Violet leaf alcohol”; Nona-2,6-dien-1-ol; 2,6-Nonadien-1-ol CAS No.: CoE No.:

7786‑44‑9 589

FL No.: 02.049 EINECS No.: 232‑097‑2

FEMA No.: JECFA No.:

2780 1184

NAS No.:

2780

Description: 2,6-Nonadien-1-ol has a powerful, green, vegetable odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm; Food: 0.05 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.075 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.23 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 White to yellowish liquid 95% C9H16O 196°C

Refractive index Solubility Specific gravity

1.463–1.465 (20°C) Insoluble in water; soluble in ethanol 0.860–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.19 0.25 0.00 0.42 0.17

Max. 0.48 0.63 0.05 0.89 0.54

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.00 0.15 0.02 0.02 0.44

Max. 0.01 0.53 0.03 0.03 1.04

Synthesis: Prepared from naturally occurring 3-hexen-1-ol (leaf alcohol) to yield the natural trans-2-cis form or from synthetic hexanol to yield the trans-2-trans form. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: melon, watermelon, violet, mushroom-like with apple and rosy nuances. Natural occurrence: Originally isolated in the oils of violet leaf and violet flowers (hence, the name “violet leaf alcohol”); also in cucumber, cornmint oil, prickly pear and malt.

(Z)(Z)-3,6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (Z,Z); 3,6-Nonadien-1-ol CAS No.: CoE No.:

76649‑25‑7 10289

FL No.: 02.189 EINECS No.: 278‑518‑3

FEMA No.: JECFA No.:

3885 1283

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.087784 mg

IOFI: n/a

(E)-3-(Z)-6-NONADIEN-1-OL

1477

Empirical Formula/MW: OH H3C

C9H16O/140.22

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 70°C (2 mmHg)

Specific gravity

1.462–1.469 (20°C) Slightly soluble in water; soluble in ethanol and fats 0.863–0.871 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.05 0.40 0.20

Max. 0.20 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 10 ppb; aroma characteristics at 1.0%: pleasant, sweet green, vegetative cucumber, melon and honeydew with waxy and oily nuance. Taste threshold values: Taste characteristics at 0.1 to 1 ppm: heavy, waxy, fresh vegetative green cucumber and melon, with a fatty mouthfeel. Natural occurrence: Reported found in melon, cucumber and wax jambu (Syzygium samarangense Merr.).

(E)-3-(Z)-6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (3E,6Z)-; 3,6-Nonadien-1-ol, (E,Z) CAS No.: CoE No.:

56805‑23‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3884 1284

NAS No.:

n/a

Description: (E)-3-(Z)-6-Nonadien-1-ol has a fatty, cucumber, green pepper odor with nuances reminiscent of melon. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.087784 mg

IOFI: n/a

Empirical Formula/MW: C9H16O/140.22

C H3 HO

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 73°C (15 mmHg)

Specific gravity

1.462–1.469 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.863–0.871 (25°C)

(E,Z)-2,6-NONADIEN-1-OL ACETATE

1478 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.050 0.40 0.20

Max. 0.20 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection at 3 ppb; aroma characteristics at 1.0%: fatty, raw vegetative-green cucumber and green pepper notes with fruity watermelon and honeydew nuances with a slight chicken-fat undertone. Taste threshold values: Taste characteristics at 1 to 15 ppm: very oily, fatty raw cucumber vegetative character with green apple and unripe banana nuances. Natural occurrence: Reported present in guinea hen and prickly pear.

(E,Z)-2,6-NONADIEN-1-OL ACETATE Synonyms: 2,6-Nonadien-1-ol, 1-acetate, (2E,6Z)-; trans-2-cis-6-Nonadien-1-yl acetate; (2E,6Z)-Nona-2,6-dienyl acetate CAS No.: CoE No.:

68555‑65‑7 n/a

FL No.: n/a EINECS No.: 271‑442‑1

FEMA No.: JECFA No.:

3952 1188

NAS No.:

n/a

Description: (E,Z)-2,6-Nonadien-1-ol acetate has a spicy, cucumber odor. When diluted, the odor is reminiscent of violet leaf. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.087009 mg

IOFI: Artificial

Empirical Formula/MW: H3C O

C11H18O2/182.26 H3C

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 75°C (15 mmHg)

Specific gravity

1.449–1.459 (20°C) Soluble in fats and alcohol; insoluble in water 0.897–0.907 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.01 0.40 0.20

Max. 0.50 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.001 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb; aroma characteristics at 1%: green leafy with a mild fatty and oxidized nutty nuance.

(E,Z)-3,6-NONADIEN-1-OL ACETATE

1479

Taste threshold values: Taste characteristics at 1 to 15 ppm: green apple and melon with a fatty mouthfeel and a nutty nuance. Natural occurrence: Not reported found in nature.

(E,Z)-3,6-NONADIEN-1-OL ACETATE Synonyms: trans-3-cis-6-Nonadien-1-yl-acetate; 3,6-Nonadien-1-ol, 1-acetate, (3E,6Z)CAS No.: CoE No.:

211323‑05‑6 n/a

FL No.: 09.674 EINECS No.: n/a

FEMA No.: JECFA No.:

3953 1285

NAS No.:

n/a

Description: (E,Z)-3,6-Nonadien-1-ol acetate has a faint, fresh, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.088659 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O O

C11H18O2/182.26

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 75°C (15 mmHg)

Specific gravity

1.448–1.454 (20°C) Soluble in fats and alcohol; insoluble in water 0.898–0.905 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.10 0.40 0.20

Max. 0.50 0.60 0.10 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 11 to 15 ppb; aroma characteristics at 1%: nice sweet waxy, fresh green melon with fruity pear notes. Taste threshold values: Taste characteristics at 1 to 10 ppm: fresh, green, waxy, melon with fruity pear notes. Natural occurrence: Not reported found in nature.

γ-NONALACTONE

1480

γ-NONALACTONE Synonyms: Aldehyde; gamma-Amylbutyrolactone; gamma-Amyl butyrolactone; gamma-Amyl-gamma-butyrolactone; delta-nAmylbutyrolactone; gamma-n-Amylbutyrolactone; Coconut aldehyde; Dihydro-5-pentyl-2(3H)-furanone; 2(3H)-Furanone, dihydro-5-pentyl-; 4-Hydroxynonanoic acid lactone; 4-Hydroxynonanoic acid, gamma-lactone; gamma- Nonalactone; Nonanoic acid, 4-hydroxy-, gamma-lactone; gamma-Nonanolactone; 1,4-Nonalolide; gamma-Nonanolide; 4-Nonanolide; Nonan-4-olide; Nonan1,4-olide; gamma-Nonylactone; 4-Pentyl-butanolide; gamma-Pentyl-gamma-butyrolactone; Prunolide CAS No.: CoE No.:

104‑61‑0 178

FL No.: 10.001 EINECS No.: 203‑219‑1

FEMA No.: JECFA No.:

2781 229

NAS No.:

2781

Description: γ-Nonalactone has a strong odor reminiscent of coconut and a fatty, peculiar taste. Consumption: Annual: 9033.33 lb

Individual: 0.007655 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1.25 mg/kg (1967). No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.518 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C9H16O2/156.22

O

O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

98% C9H16O2 121–122°C (6 mmHg)

Specific gravity

1.446–1.450 (20°C) Soluble in alcohol, most fixed oils, propylene glycol; insoluble in water; 1:1 in 60% alcohol 0.958–0.966 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.22 28.82 0.54 12.09 16.07

Max. 0.36 50.41 2.90 22.68 26.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 6.61 7.22 27.92 0.31

Max. 17.59 13.45 40.52 0.31

Synthesis: By reacting methylacrylate and hexanol in the presence of ditertiarybutyl peroxide; by condensation of undecylenic acid and malonic acid by lactonization of nonenoic acid. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 10 ppm: coconut, creamy, waxy with fatty milky notes. Natural occurrence: Reported found in peaches, apricots, roasted barely, rum, tomato, currants, guava, raisin, papaya, peach, pineapple, blackberry, strawberry jam, asparagus, wheat and crispbread, Camembert cheese, butter, milk, chicken, beef, lamb and pork fat, cooked beef and pork, beer, cognac, whiskies, sherry, grape wines, cocoa, green tea, pecan, oats, soybean, avocado, passion fruit, plum, plumcot, beans, mushroom, starfruit, fenugreek, mango, tamarind, rice, prickly pear, buckwheat, licorice, malt, wort, cherimoya, Bourbon vanilla, shrimp, nectarine, maté and sweet grass oil.

n-NONANAL

1481

n-NONANAL Synonyms: Aldehyde C-9; C-9 Aldehyde; Nonaldehyde; n-Nonaldehyde; 1-Nonaldehyde; Nonanal; n-Nonanal; 1-Nonanal; Nonanaldehyde; Nonanoic aldehyde; Nonylaldehyde; Nonyl aldehyde, n-; 1-Nonyl aldehyde; Nonylic aldehyde; Pelargonaldehyde; Pelargonic aldehyde CAS No.: CoE No.:

124‑19‑6 114

FL No.: 05.025 EINECS No.: 204‑688‑5

FEMA No.: JECFA No.:

2782 101

NAS No.:

2782

Description: n-Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 (1984). No safety concern at current level of intake (1997). Trade association guidelines: FEMA PADI: 0.356 mg

IOFI: Natural

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

92% C9H18O 93°C (23 mmHg)

Specific gravity

1.422–1.429 (20°C) Soluble in alcohol, most fixed oils, propylene glycol; insoluble in glycerin 0.820–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.90 0.20 0.59

Max. 2.30 38.00 1.30

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.76

Max. 4.10 1.30

Synthesis: By catalytic oxidation of the corresponding alcohol (n-nonanol) or reduction of the corresponding acid. Aroma threshold values: Detection: 1 to 8 ppb; aroma characteristics at 1.0%: sweet waxy, orange citrus with oily fatty and melon skin nuances and a slightly lactonic nuance. Taste threshold values: Taste characteristics at 2 ppm in 5% sugar and 0.1% CA: aldehydic citrus orange body with waxy and oily melon-like nuances. Natural occurrence: Reported as a constituent in the oils of sweet and bitter orange, mandarin, lemon, lime, grapefruit, kumquat, orris, Ceylon cinnamon, ginger, Xanthoxylum rhetsa, rose and clary sage; in the turpentines from Pinus jeffreyi Grev. and Balf., Pinus sabiniana Dangl. and others. Also reported in over 200 food and beverages including apple, apricot, citrus peel oils and juices, many berries, grapes, melon, papaya, peach, pear, currants, pineapple, carrot, celery, cucumber, peas, cooked potato, tomato, ginger, Mentha oils, thyme, breads, cheeses, butter, milk, cream, cooked egg, fish, meats, beer, cognac, rum, whiskies, grape wines, tea, roasted filberts and peanuts, oats, soybean, coconut, olive, plum, plumcot, beans, mushroom, starfruit, macadamia nut, mango, cauliflower, broccoli, tamarind, fig, artichoke, cardamom, coriander leaf, gin, rice, litchi, sweet potato, avocado, calamus, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, endive, lemon balm, clary sage, shrimp, oyster, clam, scallop, Chinese quince, maté, sweet grass oil and mastic gum fruit oil.

NONANAL DIMETHYL ACETAL

1482

NONANAL DIMETHYL ACETAL Synonyms: 1,1-Dimethoxynonane; Pelargonaldehyde dimethyl acetal; Pelargonic aldehyde dimethyl acetal; Nonane, 1,1-dimethoxyCAS No.: CoE No.:

18824‑63‑0 n/a

FL No.: EINECS No.

n/a 242‑603‑3

FEMA No.: JECFA No.:

4367 1742

NAS No.:

n/a

Description: Clear, colorless liquid; fresh, fruity aroma. Consumption: Odor and/or flavor used in citrus, floral, fresh, green, plastic, etc.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.104 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C11H24O2/188.31

H3C

C H3 O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

214–215°C

Specific gravity

1.418–1.424 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.847–0.853 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Nonalcoholic beverages

Usual 1.00

Max. 10.00

Synthesis: n/a Aroma threshold values: Citrus type medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Octyl-4-methyl-1,3-dioxolane; 4-Methyl-2-octyl-1,3-dioxolane; 1,3-Dioxolane, 4-methyl-2-octylCAS No.: CoE No.:

68391‑39‑9 n/a

FL No.: EINECS No.

n/a 269‑947‑7

FEMA No.: JECFA No.:

4373 1743

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma. Consumption: Odor and/or flavor used in fruity.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.436 mg

IOFI: n/a

(+/–)NONAN-3-YL ACETATE

1483

Empirical Formula/MW: O

C12H24O2/200.32

C H3

H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

253–254°C

Specific gravity

1.430–1.436 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.884–0.889 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery, frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 1.00 1.00 0.10 2.00 1.00 1.00 1.00 1.00 0.10 1.00 0.10 1.00 1.00

Max. 50.00 50.00 20.00 10.00 50.00 50.00 50.00 50.00 20.00 20.00 20.00 50.00 50.00

Food Category Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 1.00 0.10 1.00 1.00 1.00 0.10 0.10 1.00 0.10 1.00 0.10 0.10

Max. 50.00 20.00 50.00 50.00 20.00 20.00 20.00 50.00 20.00 50.00 20.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)NONAN-3-YL ACETATE Synonyms: 3-Nonanol acetate; Non-3-yl acetate; 1-Ethylhept-1-yl acetate; 1-Ethylheptyl acetate; 3-Hydroxynonyl acetate CAS No.: CoE No.:

60826‑15‑5 n/a

FL No.: 09.925 EINECS No.: 262‑444‑3

FEMA No.: JECFA No.:

4007 1145

NAS No.:

n/a

Description: (+/–)Nonan-3-yl acetate has an herbaceous, fruity, warm, ethereal odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 2.278 mg (FEMA)

IOFI: Artificial

Empirical Formula/MW: CH3

C11H22O2/186.29

O

O CH3

H3C

1,3-NONANEDIOL ACETATE, mixed ESTERS

1484 Specifications: (JECFA, 2002) Acid value (max) Appearance

1.0 Colorless liquid

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

225°C

Specific gravity

NMR spectra 1.416–1.423 (20°C) Insoluble in water; soluble in fats and nonpolar solvents; miscible with ethanol 0.854–0.864 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 9.00 7.00

Max. 12.00 18.00 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 6.00 7.00

Max. 16.00 12.00 14.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity, green apple skin with an aldehydic background. Taste threshold values: Taste characteristics at 10 ppm: fruity, waxy and floral with a powdery aftertaste. Natural occurrence: Not reported found in nature.

1,3-NONANEDIOL ACETATE, mixed ESTERS Synonyms: Hexylene glycol diacetate; 3-Hexyl-1,3-propanediol acetate, Mixed ester; Nonanediol-1,3-acetate; “Octylcrotonyl acetate”; also: Diacetate; Diasmol; Diasmylacetate; Drago-jasimia; Jasmelia; Jasmonyl; Jersemal; Nonane; Tepylacetate; Ysminia; 1,3-Nonanediol acetate (mixed esters); Nonane-1,3-diol monoacetate; 1,3-Nonanediol, monoacetate CAS No.: CoE No.:

1322‑17‑4 2075

FL No.: 09.225 EINECS No.: 215‑332‑3

FEMA No.: JECFA No.:

2783 605

NAS No.:

2783

Description: 1,3-Nonanediol acetate, mixed esters has an intense, floral odor reminiscent of jasmine. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.183 mg

IOFI: Artificial

Empirical Formula/MW: OH

C11H22O3/202.29 (calculated)

C H3

H3C O

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow, slightly oily liquid 95% (total of two monoesters and diesters) 275–276°C

Refractive index Solubility Specific gravity

1.441–1.453 (20°C) Slightly soluble in water; soluble in alcohol and oils 0.964–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.83 0.33

Max. 0.10 1.33 0.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.40 0.43 0.73

Synthesis: The commercial product is a mixture of the two possible isomers; the starting material is usually 1-octene.

Max. 0.73 0.96 1.07

1,9-NONANEDITHIOL

1485

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,4-NONANEDIOL DIACETATE Synonyms: 1,4-Nonadiol diacetate CAS No.: CoE No.:

67715‑81‑5 11927

FL No.: 09.280 EINECS No.: n/a

FEMA No.: JECFA No.:

3579 609

NAS No.:

Consumption: Annual: <1.00 lb

3579

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.739 mg

IOFI: Artificial

Empirical Formula/MW:

C13H24O4/244.33

Specifications: (JECFA, 2008) Assay (min) Boiling point

92% 272°C

Refractive index Specific gravity

1.436–1.446 (20°C) 0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 5.00 5.00

Max. 9.00 7.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 7.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,9-NONANEDITHIOL Synonyms: 1,9-Dimercaptononane; Nonamethylene dimercaptan; Nonane-1,9-dithiol; 1,9-Nonanedithiol CAS No.: CoE No.:

3489‑28‑9 11558

FL No.: 12.069 EINECS No.: 222‑482‑3

FEMA No.: JECFA No.:

3513 542

NAS No.:

3513

Description: 1,9-Nonanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

NONANOIC ACID

1486 Empirical Formula/MW: C9H20S2/192.38 Specifications: (JECFA, 2008) Assay Boiling point Refractive index

97% + 2.1% 1,2-ditheacycloundecane (equil. mix) 284°C 1.4999–1.5099 (20°C)

Solubility

Insoluble in water; miscible in oils

Specific gravity

0.952–0.957 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Synthesis: n/a

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONANOIC ACID Synonyms: Nonoic acid; n-Nonylic acid; Octane-1-carboxylic acid; Nonanoic acid; n-Nonanoic acid; Nonylic acid; 1-Octanecarboxylic acid; Pelargic acid; Pelargon (Russian); Pelargonic Acid CAS No.: 112‑05‑0 FL No.: 08.029 FEMA No.: 2784 NAS No.: 2784 CoE No.: 29 EINECS No.: 203‑931‑2 JECFA No.: 102 Description: Nonanoic acid has a fatty, characteristic odor and a corresponding unpleasant taste. This compound is also reported as having a cheese, waxy flavor. Consumption: Annual: 1200.00 lb

Individual: 0.001016 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.147 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Appearance Assay (min)

Colorless to pale-yellow liquid 98% C9H18O2

Refractive index Specific gravity

Boiling point

254°C

Solubility

1.431–1.435 (20°C) 0.901–0.906 (25°C) Insoluble in water; soluble in most organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 1.00 3.00 Gelatins, puddings 1.91 5.73 Baked goods 10.04 23.54 Meat products 6.50 13.10 Fats, oils 1.00 10.00 Nonalcoholic beverages 1.03 2.38 Frozen dairy 2.14 9.38 Soft candy 1.57 4.99 Synthesis: By oxidation of methylnonyl ketone; by oxidation of oleic acid; or from heptyl iodide via malonic ester synthesis. Aroma threshold values: Detection: 3 to 9 ppm Taste threshold values: Taste characteristics at 10 ppm: fatty, waxy, and cheesy with a mild, sweet, creamy background.

2-NONANONE

1487

Natural occurrence: Reported found in several essential oils, either free or esterified: rose, geranium, orris, Litsea cubeba, Artemisia arborescens L. hosp., Chamaecyparis fisifera Endl., Eremocitrus glauca L., French lavender and oak musk. Also reported found in apple, banana, grapefruit juice, mandarin orange and kumquat peel oils, cranberry, guava, grapes, raisin, papaya, raspberry, strawberry, cooked potato, tomato, cassia leaf, corn mint oil, thyme, wheat and rye bread, many cheeses, butter, milk, milk powder, meats, meat fats, hop oil, beer, cognac, rum, whiskies, sherry, grape wines, coffee, tea, peanut oil, soybean, coconut, passion fruit, cloudberry, plum, beans, mushroom, starfruit, mango, tamarind, mango, rice, rhubarb, licorice, sake, corn oil, buckwheat, wort, elderberry, cherimoya, loquat, Bourbon vanilla, shrimp, clam, mussels, scallop, cape gooseberry, maté and Roman chamomile oil.

2-NONANOL Synonyms: Methyl n-heptyl carbinol; 1-Methyl-1-octanol; Nonan-2-ol; 2-Nonanol CAS No.: CoE No.:

628‑99‑9 11803

FL No.: 02.087 EINECS No.: 211‑065‑1

FEMA No.: JECFA No.:

3315 293

NAS No.:

3315

Description: 2-Nonanol has a powerful, fruity-green odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 5.403 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H20O/144.26 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Optical rotation

193–194°C +8.966°(19°C)

Specific gravity

1.426–1.432 (20°C) Soluble in alcohol, oils; insoluble in water 0.823–0.847 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes

Usual 15.00 13.00 80.00

Max. 15.00 13.00 80.00

Food Category Fats, oils Jams, jellies

Usual 140.00 12.00

Max. 140.00 12.00

Synthesis: From nonene. Aroma threshold values: Detection: 58 to 82 ppb Taste threshold values: Taste characteristics at 5 ppm: waxy, soapy, musty with green, fruity and dairy nuances. Natural occurrence: Reported found in Ruta pinnata leaf oil, coconut oil, apple, banana, orange juice, kumquat peel oil, guava, strawberry, asparagus, clove, ginger, many cheeses, beer, cognac, rum, malt whiskey, white wine, passion fruit, mushroom, buckwheat, sweet corn, Bourbon vanilla and truffle.

2-NONANONE Synonyms: Heptyl methyl ketone; Ketone, heptyl methyl; Methyl heptyl ketone; Methyl n-heptyl ketone; Nonan-2-one; betaNonanone; 2-Nonanone CAS No.: CoE No.:

821‑55‑6 154

FL No.: 07.020 EINECS No.: 212‑480‑0

FEMA No.: JECFA No.:

2785 292

Description: 2-Nonanone has a characteristic rue odor. It has a rose and tea-like flavor.

NAS No.:

2785

2-NONANONE PROPYLENEGLYCOL ACETAL

1488 Consumption: Annual: 500.00 lb

Individual: 0.0004237 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.609 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

97% C9H18O

Solubility

Boiling point

195°C

Specific gravity

1.418–1.423 (20°C) Insoluble in water; soluble in 1:1 mL 95% alcohol; soluble in propylene glycol and oil 0.817–0.823 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.10 2.37 1.00 0.20 3.26

Max. 1.00 6.58 8.00 0.20 8.79

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 2.21 0.85 1.23 0.61 2.37

Max. 7.01 0.85 2.83 1.53 6.74

Synthesis: By dry distillation of barium caprylate and barium acetate at 0.5 to 2 mmHg; by oxidation of methylheptyl carbinol at room temperature using chromic acid; it can be isolated also from natural products by fractional distillation. Aroma threshold values: Detection: 5 to 200 ppb Taste threshold values: Taste characteristics at 20 ppm: cheesy, green, fruity, dairy, dirty, and buttery. Natural occurrence: Reported found in the essential oil of rue (Ruta angustifolia Pers., R. bracteosa, R. Montana L. and R. gravelolens); also identified in the oil of carnation, in coconut oil and in the distillate from leaves of a variety of Boronia ledifolia; reported found in mixture with methyl nonyl ketone in the essential oil of Ruta chalepensis. Also reported found in banana, lemon peel oil, guava, grapes, raisin, melon, raspberry, strawberry fruit and jam, asparagus, leek, onion, cooked potato, tomato, clove, ginger, wheat bread, many cheeses, butter, yogurt, milk, cream, caviar, fatty fish, meats, hop oil, beer, rum, malt whiskey, grape wines, cognac, cocoa, coffee, tea, roasted filberts and peanuts, pecans, potato chips, soybean, coconut products, olive, passion fruit, trassi, Brazil nut, rice, quince, jackfruit, buckwheat, sweet corn, corn oil, wort, dried bonito, krill, cherimoya, Bourbon vanilla, shrimp, clams, scallop, crayfish, maté and mastic gum leaf and fruit oil.

2-NONANONE PROPYLENEGLYCOL ACETAL CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4399 n/a

NAS No.:

n/a

Description: n/a Consumption: Annual: x lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.041 mg

IOFI: n/a

3-NONANONE

1489

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Fats/oils Frozen dairy

Usual 0.05 0.20 0.10 0.10 0.05

Max. 0.50 2.00 1.00 1.00 0.20

Food Category Gelatins/puddings Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 0.10 0.10 0.05 0.10 0.10

Max. 0.50 1.00 0.20 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3-NONANONE Synonyms: Ethyl hexyl ketone; 3-Oxononanone; Nonan-3-one; 3-Nonanone CAS No.: CoE No.:

925‑78‑0 11160

FL No.: 07.113 EINECS No.: 213‑125‑2

FEMA No.: JECFA No.:

3440 294

NAS No.:

3440

Description: 3-Nonanone has a pungent, leafy, herbaceous and fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 4.220 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Assay (min)

95.9%

Refractive index

Boiling point

190°C

Solubility

Congealing point

–8°C

Specific gravity

1.417–1.423 (20°C) Soluble in alcohol, oils; insoluble in water 0.823–0.847 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum

Usual 20.00 20.00 20.00 0.10

Max. 20.00 20.00 20.00 0.10

Food Category Confection, frosting Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 20.00 20.00 20.00 0.0025

Max. 20.00 20.00 20.00 0.0025

Synthesis: By prolonged boiling of o-propionic acid triethyl ester with excess hexylmagnesium bromide in ether under a nitrogen atmosphere. Aroma threshold values: Detection: 13 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, cooked beef, lemon peel oil, thyme, butter, tea, chervil and crayfish.

3-NONANON-1-YL-1 ACETATE

1490

3-NONANON-1-YL-1 ACETATE Synonyms: “Compound 1051ʺ; 1-Hydroxy-3-nonanone acetate; “Ketone alcohol ester”; Methylol methyl hexyl ketone acetate; 3-Oxononanyl acetate CAS No.: CoE No.: a

7779‑54‑6 n/a

FL No.: 09.226 EINECS No.: n/a

FEMA No.: JECFA No.:

2786a n/a

NAS No.:

2786

This compound has been removed from the FEMA GRAS list #4, 1970.

Description: 3-Nonanon-1-yl-1 acetate has an herbaceous, fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C11H20O3/200.28 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Very slightly soluble in water; soluble in alcohol, propylene glycol and oils

Reported uses (ppm): Removed from FEMA GRAS list Synthesis: By condensation of methyl hexyl ketone with formaldehyde under mild alkaline conditions to yield β-ketol, which is subsequently acetylated. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-NONANOYL-4-HYDROXY-3-METHOXYBENZYL-AMIDE Synonyms: N-((4-Hydroxy-3-methoxyphenyl)methyl)nonanamide; Nonanamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-; Nonanamide, N-vanillyl-; Nonanoic acid vanillylamide; Nonanoyl 4-hydroxy-3-methoxybenzylamide; Nonivamida; Nonivamide; Nonivamidum; Nonylic acid vanillylamide; Pelargonic acid vanillylamide; Vanillyl n- nonoylamide; Vanillyl-N-nonylamide; Vanillyl pelargonic amide; N-Vanillylnonamide; N-V anillylpelargonamide CAS No.: 2444‑46‑4 FL No.: 16.006 FEMA No.: 2787 NAS No.: 2787 CoE No.: 590 EINECS No.: 219‑484‑1 JECFA No.: 1599 Description: n-Nonanyl-4-hydroxy-3-methoxybenzyl-amide is an odorless compound, but has a pungent, burning taste. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.259 mg

IOFI: n/a

2-NONENAL

1491

Empirical Formula/MW: O C H3 HN

C17H27NO3/293.40

O H3C

HO

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White powder (colorless crystals)

Solubility

124–128°C Slightly soluble in water; soluble in alcohol

Assay (min) 96% Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Baked goods 1.00 10.00 Chewing gum 57.96 93.10 Synthesis: From nonanyl chloride and vanillylamine.

Food Category Meat products Soups

Usual 1.00 1.00

Max. 10.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NONENAL Synonyms: 3-Hexylacrolein; β-Hexylacrolein; Iris aldehyde; α-Nonenyl aldehyde; Heptylidene aldehyde; Non-2-enal; 2-Nonen-1-al; 2-Nonenal CAS No.: 2463‑53‑8 FL No.: 05.171 FEMA No.: 3213 NAS No.: 3213 733 EINECS No.: 219‑562‑5 JECFA No.: 1362 CoE No.: Description: 2-Nonenal has a very powerful, penetrating, fatty odor in concentrated form. The odor is orris-like, waxy and quite pleasant on dilution. The odor is also reported as reminiscent of dried orange peels. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.671 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

White to slightly yellowish liquid

Solubility

Assay (min) Boiling point

92% (sum of cis/trans isomers) 88–90°C (12 mmHg)

Specific gravity

1.457–1.460 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.855–0.865 (25°C)

trans-4-NONENAL

1492 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.45 0.10 1.57 1.66

Max. 3.35 0.50 1.66 2.23

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.70 1.14 1.39

Max. 3.51 1.92 2.09

Synthesis: By oxidation of 9,10,12-trihydroxystearic acid (Criegee reaction). Aroma threshold values: Detection: 0.1 ppb Taste threshold values: Taste characteristics at 10 ppm: green, soapy, cucumber/melon-like with an aldehydic, fatty nuance. Natural occurrence: Reported found in orris oil, melon, peach, asparagus, carrot, peas, tomato, wheat and crisp breads, Russian cheeses, caviar, butter, fish oil, cooked beef, mutton, pork, and their fats, hop oil, cognac, roasted filberts and peanuts, soybean, beans, sesame seed, mango, rice, beer, and potato chips.

trans-4-NONENAL Synonyms: (E)-4-Nonenal; (E)-Non-4-enal; 4(E)-Nonenal; (E)-4-nonen-1-al; trans-4-nonen-1-al CAS No.: CoE No.:

2277‑16‑9 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4302 1642

NAS No.:

n/a

Description: Clear colorless or pale yellow liquid; fruity aroma. Consumption: Odor and/or flavor used in fruity. CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.515 mg

Individual: n/a

IOFI: n/a

Empirical Formula/MW: O

C9H16O/140.23

H3C

Specifications: (JECFA, 2008) Assay (min)

93%

Refractive index

Boiling point

72–75°C

Solubility

Other requirements

Also contains 1–2% 2-nonen-4-ol and 5–6% 2E,4E-nonadienal

Specific gravity

1.434–1.439 (20°C) Sparingly soluble in water; soluble in many nonpolar solvents and ethanol 0.843–0.847 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Condiments, relishes Confections, frostings Fruit ices Gelatins, puddings Hard candy

Usual 2.00 5.00 5.00 2.00 1.00 2.00 2.00

Max. 10.00 15.00 25.00 10.00 5.00 10.00 10.00

Food Category Instant coffee, tea Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Sugar substitutes

Usual 2.00 1.00 50.00 2.00 2.00 10.00

Synthesis: n/a Aroma threshold values: Fruity type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 10.00 10.00 1000.00 10.00 10.00 25.00

(E)-2-NONENOIC ACID

1493

cis-6-NONENAL Synonyms: 6-Nonenal, (Z)-; Z)-Non-6-enal; cis-6-Nonenal; cis-6-Nonen-1-al; 6-Nonenal, (Z)-;(Z)-6-Nonenal CAS No.: CoE No.:

2277‑19‑2 661

FL No.: 05.059 EINECS No.: 218‑900‑9

FEMA No.: JECFA No.:

3580 325

NAS No.:

3580

Description: cis-6-Nonenal has a citrus, melon odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.027 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 1998) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

90% 86°C (11 mmHg)

Specific gravity

1.438–1.445 (20°C) Soluble in alcohol, essential oils; insoluble in water 0.843–0.855 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes

Usual 0.02 0.10 0.05 0.30 0.05

Max. 0.10 1.00 0.10 1.00 1.50

Food Category Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.50 0.05 0.05 0.20 0.05

Max. 1.50 0.30 0.10 0.50 0.20

Synthesis: By catalytic hydrogenation of 6-nonynal diethyl acetal followed by hydrolysis. Aroma threshold values: Detection: 0.005 ppb Taste threshold values: Taste characteristics at 25 ppm: green cucumber and melon with a waxy vegetative nuance. Natural occurrence: Reported found in cucumber, muskmelon, fish and pepino fruit (Solanum muricatum).

(E)-2-NONENOIC ACID Synonyms: trans-2-Nonenoic acid; 2-Nonenoic acid CAS No.: CoE No.:

3760‑11‑0 10153

FL No.: 08.101 EINECS No.: 223‑171‑5

FEMA No.: JECFA No.:

3954 1380

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.529000 mg

IOFI: n/a

cis-2-NONEN-1-OL

1494 Empirical Formula/MW: O

C9H16O2/156.22

C H3 HO

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) 97% Boiling point 131–132°C (2 mmHg) Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 2.00 1.00 2.00

Specific gravity

Max. 4.00 2.00 2.00

1.456–1.464 (20°C) Soluble in alcohol, essential oils; insoluble in water 0.930–0.940 (25°C)

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 3.00 2.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-2-NONEN-1-OL Synonyms: (Z)-2-Nonen-1-ol; 2-Nonen-1-ol, (Z)-; (Z)-Non-2-en-1-ol; cis-2-Nonen-1-ol CAS No.: 41453‑56‑9 FL No.: 02.112 10292 CoE No.: EINECS No.: 255‑376‑0 Description: cis-2-Nonen-1-ol has a melon, waxy odor.

FEMA No.: JECFA No.:

3720 1369

NAS No.:

3720

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.012 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 96°C (10 mmHg)

Specific gravity

1.447–1.453 (20°C) Slightly soluble in water; soluble in oils, ethanol and common organic solvents 0.841–0.847 (25°C)

cis-6-NONEN-1-OL

1495

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.05 0.05 0.01 0.05 0.005 0.05 0.03 0.01 0.005 0.01 0.005 0.05

Max. 0.15 0.20 0.10 0.20 0.05 0.15 0.35 0.15 0.05 0.15 0.05 0.15

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.005 0.005 0.01 0.01 0.005 0.05 0.05 0.03 0.005 0.01

Max. 0.05 0.05 0.05 0.10 0.10 0.05 0.10 0.20 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: fatty, rindy, green, cucumber and melon. Natural occurrence: Reported found in passion fruit, asparagus and prickly pear.

cis-6-NONEN-1-OL Synonyms: cis-Nonenol; 6-Nonen-1-ol, (Z)-; (Z)-Non-6-en-1-ol; cis-6-Nonenol; cis-6-Nonen-1-ol; 6-Nonen-1-ol, (6Z)-; (Z)-6-Nonen-1-ol CAS No.: CoE No.:

35854‑86‑5 10294

FL No.: 02.093 EINECS No.: 252‑764‑1

FEMA No.: JECFA No.:

3465 324

NAS No.:

3465

Description: cis-6-Nonen-1-ol has a powerful, melon, green odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.460 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

White to slightly yellow liquid 95.0% (one major isomer) 85°C (5 mmHg)

Refractive Index Solubility Specific Gravity

1.448–1.450 (20°C) Insoluble in water 0.844–0.851 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Condiments, relishes Frozen dairy

Usual 0.05 0.20 0.10 0.10

Max. 0.10 0.30 0.30 0.20

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10 0.10

Max. 0.20 2.00 0.75 2.00

trans-2-NONEN-1-OL

1496 Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: Taste characteristics at 25 ppm: waxy, cucumber, honeydew, green watermelon.

Natural occurrence: Reported found in muskmelon, cucumber, lean fish and pepino fruit (Solanum muricatum).

trans-2-NONEN-1-OL Synonyms: (E)-Non-2-en-1-ol; trans-2-Nonen-1-ol; 2-Nonen-1-ol, (2E)-; (E)-2-Nonen-1-ol CAS No.: CoE No.:

31502‑14‑4 10292

FL No.: 02.090 EINECS No.: 250‑662‑1

FEMA No.: JECFA No.:

3379 1365

NAS No.:

3379

Description: trans-2-Nonen-1-ol is an unsaturated nonaromatic alcohol. Consumption: Annual: <1.00 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.037 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H18O/142.24

Specifications: (JECFA, 2008) Appearance Assay (min) Refractive index

White liquid 95% C9H18O 1.444–1.448 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.835–0.845 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.10 0.10

Max. 0.20 0.15 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.15 0.15 0.20

Synthesis: By hydrolysis of the corresponding acetate; the acetate is prepared from 1-bromo-2-nonene and acetic anhydride in acetic acid solution. Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: green, fatty, melon with a chicken fat and lard nuance. Natural occurrence: Reported found as a volatile component in Cucurbitaceae (cucumber, squash, pumpkin), in chicken fat, cognac, kelp, prickly pear, malt, nectarine and asparagus.

trans-2-NONEN-4-ONE Synonyms: (E)-2-Nonen-4-one CAS No.: CoE No.:

27743‑70‑0 n/a

FL No.: EINECS No.

n/a n/a

Description: Clear colorless or pale-yellow liquid; fruity aroma.

FEMA No.: JECFA No.:

4301 1844

NAS No.:

n/a

3-NONEN-2-ONE

1497

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.573 mg

IOFI: n/a

Empirical Formula/MW: C H3

C9H16O/140.22

H3C

O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point 89–91°C 1.443–1.449 (20°C) Refractive index Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confections, frostings Fruit ices Gelatins, puddings Hard candy Synthesis: n/a

Usual 2.00 2.00 5.00 5.00 2.00 1.00 2.00 2.00

Specific gravity

Max. 10.00 5.00 15.00 25.00 10.00 5.00 10.00 10.00

Sparingly soluble in water; soluble in nonpolar solvents and ethanol 0.855–0.859 (25°C)

Food Category Instant coffee, tea Milk product Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Sugar substitutes

Usual 2.00 1.00 1.00 50.00 2.00 2.00 10.00

Max. 10.00 5.00 10.00 1000.00 10.00 10.00 25.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in bell pepper and potato.

3-NONEN-2-ONE Synonyms: Non-3-en-2-one CAS No.: 14309‑57‑0 FL No.: 07.118 11163 CoE No.: EINECS No.: 238‑248‑9 Description: 3-Nonen-2-one has an agreeable, fruity odor.

FEMA No.: JECFA No.:

3955 1136

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.225500 mg

IOFI: n/a

Empirical Formula/MW: O

C9H16O/140.22 H3C

C H3

cis-3-NONEN-1-OL

1498 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

198°C

Specific gravity

1.443–1.452 (20°C) Insoluble in water; soluble in fats; miscible in ethanol at room temperature 0.843–0.846 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 800 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-NONEN-1-OL Synonyms: (Z)-3-Nonen-1-ol; (3Z)-Nonenol; cis-3-Nonenol; (Z)-Non-3-en-1-ol; 3-Nonen-1-ol (3Z)-; 3-Nonen-1-ol, (Z)-; (Z)-3-Nonenol CAS No.: CoE No.:

10340‑23‑5 10293

FL No.: EINECS No.

02.234 233‑735‑2

FEMA No.: JECFA No.:

4412 n/a

NAS No.:

n/a

Description: Colorless clear liquid; fresh, waxy, green, melon, mushroom aroma. Consumption: Odor and or flavor used in Cassie flower (Acacia farnesiana), citrus, cucumber, green, melon, watermelon, muskmelon, cantaloupe, and waxy. Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.024 mg

IOFI: n/a

Empirical Formula/MW: OH

C9H18O/142.24 H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 65°C (2 mmHg) 107–109°C (20 mmHg) 1.444–1.452 (20°C)

Solubility

Insoluble in water; soluble in ethanol

Specific gravity

0.841–0.849 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 0.02 0.20 0.10

Max. 1.00 0.20 2.00 1.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.10 0.20

Max. 2.00 1.00 1.00 2.00

8-NONEN-2-ONE

1499

Synthesis: n/a Aroma threshold values: Medium strength odor, waxy type. Taste threshold values: n/a Natural occurrence: Reported found in cassie absolute (1.43%).

5-NONEN-trans-2-ONE Synonyms: 5-Nonen-(E)-2-one; trans-5-Nonen-2-one; (E)-5-Nonen-2-one; trans-Non-5-en-2-one; (E)-Non-5-en-2-one CAS No.: CoE No.:

27039‑84‑5 n/a

FL No.: EINECS No.

n/a 248‑181‑7

FEMA No.: JECFA No.:

4326 1845

NAS No.:

n/a

Description: Clear, colorless or pale-yellow liquid; fruit reminiscent of berries. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.336 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C9H16O/140.22 O

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

197–198°C 1.433–1.439 (20°C)

Specific gravity

Sparingly soluble in water; soluble in many nonpolar solvents and ethanol 0.835–0.839 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confectionery frostings Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 5.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings/flavors Soft candy Sweet sauces

Usual 2.00 2.00 1.00 2.00 2.00 100.00 2.00 2.00

Max. 10.00 10.00 5.00 10.00 10.00 1000.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

8-NONEN-2-ONE Synonyms: Nonenone CAS No.: CoE No.:

5009‑32‑5 n/a

FL No.: EINECS No.

Description: Colorless liquid; fruity aroma.

n/a n/a

FEMA No.: JECFA No.:

4408 1851

NAS No.:

n/a

NONYL ACETATE

1500 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000 mg

IOFI: n/a

Empirical Formula/MW: C H3

C9H16O/140.22 O

C H2

Specifications: (JECFA, 2008) Assay (min)

99%

Boiling point Refractive index

91.5–93.0°C (26 mmHg) 215.0–216.0°C 1.436–1.437 (20°C)

Solubility

Practically insoluble to insoluble in water; soluble in ethanol

Specific gravity

0.853–0.855 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Breakfast cereal Frozen dairy

Usual 0.00002 0.00002

Max. 0.0001 0.0001

Food Category Imitation dairy Milk products

Usual 0.002 0.002

Max. 0.005 0.005

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cheese.

NONYL ACETATE Synonyms: Acetate C-9; Nonanol acetate; n-Nonyl acetate; Pelargonyl acetate; Acetic acid, nonyl ester; n-Nonanyl acetate; Nonyl acetate; n-Nonyl acetate; n-Nonyl ethanoate CAS No.: CoE No.:

143‑13‑5 198

FL No.: 09.008 EINECS No.: 205‑585‑8

FEMA No.: JECFA No.:

2788 131

NAS No.:

2788

Description: Nonyl acetate has a floral, fruity (mushroom–gardenia) odor and a corresponding flavor on dilution. It has a bitter taste when concentrated. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.657 mg Empirical Formula/MW: C11H22O2/186.29

IOFI: Natural

NONYL ALCOHOL

1501

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C11H22O2 208–212°C

Specific gravity

1.422–1.426 (20°C) Soluble in alcohol, ether; insoluble in water; 1:6 in 70% alcohol gives clear solution 0.864–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.05 2.75 19.71 3.57

Max. 0.50 6.42 26.64 11.62

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.38 2.69 1.37 1.75

Max. 4.51 2.69 3.61 4.89

Synthesis: By direct esterification of n-nonyl alcohol with acetic acid. Aroma threshold values: Detection: 57 to 600 ppb; aroma characteristics at 1.0%: waxy citrus, earthy mushroom, creamy milk, estry with ripe apple pulp notes. Taste threshold values: Taste characteristics at 5 ppm: waxy, stale milk, earthy mushroom, slightly metallic with cheesy nuances. Natural occurrence: Reported found in apple, citrus peel oils and juices, grapes, melon, Gruyere cheese, milk, beer and pepino fruit (Solanum muricatum).

NONYL ALCOHOL Synonyms: Aclohol C-9; Nonanol-1; Octyl carbinol; Pelargonic alcohol; Nonalol; Nonan-1-ol; n-Nonan-1-ol; 1-Nonanol; Nonyl alcohol; n-Nonyl alcohol CAS No.: CoE No.:

143‑08‑8 55

FL No.: 02.007 EINECS No.: 205‑583‑7

FEMA No.: JECFA No.:

2789 100

NAS No.:

2789

Description: Nonyl alcohol has a characteristic rose–orange odor and a slightly fatty, bitter taste reminiscent of orange. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.210 mg

IOFI: Natural

Empirical Formula/MW: C9H20O/144.26 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

97% C9H20O 213°C

Specific gravity

1.431–1.435 (20°C) Miscible in alcohol, chloroform, ether; insoluble in water; 1:3 in 60% alcohol gives clear solution 0.824–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Frozen dairy

Usual 7.25 1.37 7.26 1.44

Max. 10.49 2.50 7.89 3.21

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.33 0.92 1.13 3.22

Max. 3.00 1.89 1.43 5.67

NONYL ISOVALERATE

1502

Synthesis: By reduction of ethyl pelargonate; from heptaldehyde via heptanol and heptylmagnesium bromide with ethylene oxide. Aroma threshold values: Detection: 50 to 90 ppb; aroma characteristics at 1.0%: intensely waxy, sweet, green, citrus, orange-like, creamy with fruity nuances of tamarind and melon. Taste threshold values: Taste characteristics at 0.5 to 1.0 ppm: waxy, green, coconut, cheese, milky and creamy with citrus orange nuances. Natural occurrence: Reported as occurring frequently in nature, free or esterified; in the essential oils of grapefruit, Guinea sweet orange, Italian and Israeli sweet orange, bitter orange; and in oak musk concrete. Also reported found in apple, citrus juices, many berries, currants, guava, grapes, papaya, melon, pineapple, asparagus, cucumber, leek, peas, potato, cheeses, butter, milk, cooked chicken, beef and pork, hop oil, beer, rum, grape wines, tea, pecan, peanut oil, soybean, olive, plum, rose apple, beans, mushroom, starfruit, cauliflower, tamarind, fig, cardamom, rice, prickly pear, sweet corn, malt, cherimoya, clary sage, oysters, crab, crayfish, clam, nectarine, mate, pepino fruit (Solanum muricatum), apricot, tobacco, and wheat bread.

NONYL ISOVALERATE Synonyms: Nonanol isopentanoate CAS No.: CoE No.:

7786‑47‑2 447

FL No.: 09.452 EINECS No.: 232‑098‑8

FEMA No.: JECFA No.:

2791 201

NAS No.:

2791

Description: Nonyl isovalerate has a heavy fruit odor (apple–hazelnut with citrus notes) and a sweet, warm, floral taste. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.873 mg

IOFI: n/a

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 97% 264°C

Refractive index Solubility Specific gravity

1.427–1.430 (20°C) Soluble in alcohol; insoluble in water 0.853–0.859 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.30 3.00 3.00

Max. 6.55 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rue (Ruta graveolens L.)

NONYL OCTANOATE Synonyms: Nonyl caprylate; n-Nonyl octoate; Nonyl octylate CAS No.: CoE No.:

7786‑48‑3 396

FL No.: 09.115 EINECS No.: 232‑099‑3

FEMA No.: JECFA No.:

2790 178

NAS No.:

Description: Nonyl octanoate has a sweet, rose odor with a mushroom note and a very powerful flavor.

2790

NOOTKATONE

1503

Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.888 mg

IOFI: Nature Identical

Empirical Formula/MW: C17H34O2/270.46 Specifications: (JECFA, 2001) Appearance Assay (min) Boiling point

Colorless, oily liquid 99% 315°C

Refractive index Specific gravity

1.431–1.435 (20°C) 0.860 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.03 3.00 3.00

Max. 6.09 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with n-octanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in bitter orange oil.

NOOTKATONE Synonyms: 4betaH,5alpha-Eremorphila-1(10)11-dien-2-one; 4,4a,5,6,7,8-Hexahydro-4,4a-dimethyl-6-(1-methyl­ethenyl)-2(3H)-naphth­ alenone, (4R-(4alpha,4aalpha,6beta))-; (4R-(4alpha,4aalpha,6beta))-4,4a,5,6,7,8-Hexahydro-4,4αdimethyl-6-(1-methy­l­vinyl)naphthalen-2(3H)-one; 4,4a,5,6,7,8-Hexahydro-6-isopropenyl-4,4a-dimethyl-2(3H)-naph-thalene; 2(3H)-Naph­th­alen­one,4,4a,5,6,7,8hexa­hydro-4,4a-dimethyl-6-(1-methylethenyl)-, (4R-(4alpha,4aalpha,6beta))-; 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4,4adimethyl-6-(1-methyl­ethenyl)-, (4R,4aS,6R)-; Nootkatone CAS No.: CoE No.:

4674‑50‑4 11164

FL No.: 07.089 EINECS No.: 225‑124‑4

FEMA No.: JECFA No.:

3166 1398

NAS No.:

3166

Description: Nootkatone has a powerful fruity sweet, citrusy, grapefruit peel oil-like aroma. Consumption: Annual: 183.33 lb

Individual: 0.000153 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.578 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3 C H3

C15H22O/218.34

C H2

O

NUTMEG (MACE)

1504 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to pale yellow or orange colored oily liquid 93% 73–103°C (0.8 mmHg)

Refractive index Solubility Specific gravity

1.510–1.523 (20°C) Practically insoluble in water; soluble in alcohol and oil 1.003–1.032 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.17 6.96 4.68

Max. 5.31 15.40 9.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.98 2.72 6.23

Max. 8.95 10.13 13.15

Synthesis: By oxidation of valencene (a sesquiterpene) with tertiary butyl chromate. Aroma threshold values: Detection: 170 to 800 ppb Taste threshold values: Taste characteristics at 20 ppm: grapefruit, citrus, orange and butter. Natural occurrence: Reported found in grapefruit oil and juice; traces are also reported found in the oils of bergamot, lemon, lime, orange and tangerine; also reported formed in canned orange juice on storage.

NUTMEG (MACE) Botanical name: Myristica fragrans Houtt. Botanical family: Myristicaceae Other names: Mace; Nux moschata Foreign names: Muscade (Fr.), Muskatnuss (Ger.), Nuez Moscada (Sp.), Noce Moscata (It.) CAS No.: CoE No.:

84082‑68‑8 n/a

FL No.: n/a EINECS No.: 282‑013‑3

FEMA No.: JECFA No.:

2792 n/a

NAS No.: EAFUS No.:

2792 977051‑44‑7

Description: The nutmeg or mace is an evergreen tree, 15 to 20 m (49 to 66 ft) in height and grows in Java, Sumatra, Borneo, Penang, Moluccas and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Only female trees bear nuts; male plants are interdispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed. The nut is removed and dried to produce nutmeg. The dried aril yields the spice mace, which possesses a flavor similar to that of nutmeg. Thus mace designates the dried arillodes of nutmeg. The ratio of nutmeg to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products. The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime). The most commercially important qualities of nutmeg and mace are as follows: Banda nutmeg and Banda mace contain 8 and 13% essential oil, respectively; Java nutmeg and Java mace contain 6.5 and 11% essential oil, respectively; Siauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively. These qualities are further subdivided according to size—large, medium and small—for extraction and according to appearance—whole, worm eaten, etc. Derivatives: Nutmeg: tincture (20% in 70% ethanol), fatty oil obtained by expression and the oleoresin; Mace: tincture, extract and oleoresin Consumption: Annual: 2,366,666.67 lb

Individual: 2.005649 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 336.244 mg

IOFI: Natural

Composition: Nutmeg seeds contain approximately 30% of a fixed oil called nutmeg butter. The oil contains myristic acid and glycerides of lauric, stearic, palmitic and tridecanoic acids. The aromatic oil contains d-camphene, diterpene, myristicin, elemicin and small amounts of other chemicals.

NUTMEG OIL

1505

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fats, oils Condiments, relishes Fruit juice Gelatins, puddings

Usual 0.31 934.00 557.00 1000.00 104.80 705.50 150.00 398.90

Max. 0.50 2593.00 623.00 1666.00 210.00 1344.00 300.00 3124.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Processed vegetables Soups Sweet sauce

Usual 36.00 438.40 904.30 381.30 199.10 51.00 1300.00

Max. 160.00 1234.00 1131.00 381.30 995.30 51.00 2600.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: woody, spicy, citrus, terpy, peppery and warm.

NUTMEG OIL Other names: Absolute nutmeg; East Indian nutmeg oil; Myristica fragrans oil; Myristica oil; Nutmeg oil, terpeneless; Nutmeg oleoresin; Nutmeg shell oil; Oil of mace; Oil of myristica; Oil of nutmeg; Oils, nutmeg; West Indian nutmeg oil. CAS No.: CoE No.:

8008‑45‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2793 n/a

NAS No.:

2793

Description: The oil is obtained by steam distillation of dried comminuted nutmeg previously treated by hydraulic expression to remove fixed oils; yields are approximately 12%. The hot expression of nutmeg yields a fatty oil with a melting point of about 45°C. Two types of oils, the East Indian and West Indian, are commercially available. The oil exhibits a characteristic nutmeg odor. Consumption: Annual: 265,000.00 lb

Individual: 0.2245 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.891 mg

IOFI: Natural

Specifications: (FCC, 1996) East Indian type: between +8° and +30°; West Indian type: between +25° and +45° Heavy metals (as Pb) Passes test East Indian type: between 1.474 and Refractive index 1.488; West Indian type: between 1.469 and 1.476 at 20° Angular rotation

Residue on evaporation Solubility in alcohol Specific gravity

East Indian type: Not more than 60 mg/3 mL; West Indian type: Not more than 50 mg/3 mL Passes test East Indian type: between 0.880 and 0.910; West Indian type: between 0.854 and 0.880

Physical–chemical characteristics: Nutmeg essential oil is a colorless to pale-yellow liquid. It is soluble in alcohol. Essential oil composition: The oil contains α- and γ-pinene, camphene, dipentene, p-cymene, d-linalool, terpineol, geraniol, safrole, eugenol and isoeugenol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 13.76 12.00 5.56 7.66

Max. 75.22 12.00 20.61 13.20

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 28.50 3.77 8.17 12.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, woody, nutmeg and spicy with a slight terpy nuance.

Max. 148.00 14.15 18.94 16.00

NUTMEG OLEORESIN

1506

NUTMEG OLEORESIN Other names: Fats, nutmeg butter; Mace; Mace oil; Macis oil; Nutmeg butter; Oil, edible; Oil of mace; Oil of nutmeg, espressed; Oils, mace; Oils, Myristica fragrans. CAS No.: CoE No.:

8007‑12‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6365

Description: See Nutmeg. Consumption: Annual: 63.33 lb

Individual: 0.00005367 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

O OAK MOSS Botanical name: Evernia prunastri (L.) Ach., Evernia furfuracea (L.) W. Mann and other lichens Botanical family: Parmeliaceae; Usneaceae Foreign names: Mousse de Chêne (Fr.), Eichenmoos (Ger.), Musco de encina (Sp.), Muschio di quercia (It.). Description: Various lichens belonging to the class Cryptogamia; they grow under cool, damp conditions on the trunks and branches of trees, such as oak and fir. The lichens are used to prepare resinoids and concrete and absolute essences for a total yearly consumption of approximately 70 tons. E. prunastri, the true oak moss, grows on the trunks and branches of oak trees. Like all ascolichens, the moss reproduces by fragmentation of soredia and grows by symbiosis yielding an erect, bushy, vegetative form. Other related lichen—E. furfuracea and Usnea barbata—that grow on spruces and firs are known by the more generic name of “tree moss.” Oak moss derivatives are light green and exhibit a rich odor, while tree moss derivatives have a grayish-green color and a slight resinous odor. E. prunastri yields the most valuable extraction products, while other tree mosses yield products of inferior quality. Oak moss is harvested mainly in France, the former Yugoslavia, Italy, Morocco and Hungary. The harvested moss is pressed into bails and shipped to the extractive sites. The part used is the lichen. Oak moss has a delicate, pleasant, green, moss-like odor. Derivatives: Concrete, absolute, absolute codistillates and resinoids. Other details of the derivatives are as follows: Concrete: The concrete is prepared by benzene or petroleum ether extraction in approximately 2 to 4% and 1.5 to 3.0% yields, respectively. It is a dark-green, waxy mass with a delicate, green, moss-like odor. Usually, the moss is immersed in water for about 6 hours, dried and finally extracted to improve yields. Absolute: The absolute is obtained by alcoholic extraction of the concrete. Extraction lasts approximately 5 hours, yielding a dark-green liquid in approximately 60% yields. The alcoholic solution is chilled to 6°C to separate the insoluble waxes. Sometimes the absolutes are decolorized using activated carbon and the liquid product is vacuum-distilled. Absolute Codistillates: In order to obtain a good yield of essential oil and to improve the color of the distillate, the absolute is codistilled under vacuum together with a high-boiling, odorless solvent, thereby yielding the so-called absolute codistillates. The codistillates offer a better solubility; they are virtually colorless and retain the characteristic oak moss odor. Resinoid: The so-called oak moss resinoid is in fact the hot alcohol extract from the lichen. The resinoid is a black-green or brownish-green liquid. This product is not used in flavors because it contains ethyl everninate formed by esterification of the evernic acid, naturally occurring in oak moss. The ethyl ester is, in fact, toxic. Essential oil: Obtained by steam distillation of the lichen; however, this product is of little commercial importance because of the very low yields (0.07%). Usually oak moss concrete and oak moss absolute are steam-distilled, preferably under reduced pressure. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Oak Moss Absolute FDA: See Oak Moss Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Main constituents of the ether-extracted concrete include evernicacid, orcinol, phenols, acids (formic, acetic, stearic, palmitic and oleic), α- and β-thujone, camphor, borneol, cineol, naphthalene, ketones, terpene alcohols and traces of vanillin. Aroma threshold values: n/a Taste threshold values: n/a

OAK MOSS ABSOLUTE CAS No.: CoE No.:

9000‑50‑4 194

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2795 n/a

NAS No.: EAFUS No.:

2795 977059‑15‑6

Description: As stated above, the absolute is obtained by alcoholic extraction of the concrete. Extraction requires approximately 5 hours. Also see Oak Moss. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

1507

OAK WHITE

1508

Regulatory Status: CoE: Sucker: Category 5 (with limits on camphor and thujone). Thujone use is restricted as in Annex II of Council Directive 88/388/EEC. Use levels in ppm: nonalcoholic beverages 3.5, alcoholic beverages 4, ice creams 1, confectionary 1.6, baked goods 1.4, gelatin desserts 1.2, soups 0.5. In United Kingdom, in condiments from 0.01 to 0.5 ppm FDA: 21 CFR 172.510 (Finished food thujone free) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.713 mg

IOFI: Natural

Physical–chemical characteristics: The absolute is a dark-green liquid. Essential oil composition: Extract of lichen contains camphor, α- and β-thujone, depsides, orcinol, sparassol, atranol, divarine and other monaryl derivatives of depsides. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 0.66 0.38 0.60

Max. 4.00 1.43 1.07 1.21

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 2.94 2.56 0.99 0.01

Max. 5.00 3.53 1.59 0.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: woody, earthy and musty with green, weedy nuances.

OAK WHITE Botanical name: Quercus alba L. Botanical family: Fagaceae Foreign names: Quericia (It.) Description: Oak is a common name used to describe about 400 species of trees and shrubs. They have alternate, simple, deciduous or evergreen leaves and monoecious flowers, the staminate usually in slender pendulous catkins. The pistillate is nearly sessile and solitary or in groups of two or three, developing into acorns that are more or less globular or oblong nuts set in scaly involucres (caps). All species are native to the temperate and colder regions of the northern hemisphere. The bark is used in tanning. Q. alba is a tree up to 100 ft high with stout, spreading branches forming a broad, open head; bark, light gray; leaves, obovate or oblong-obovate; acorn, oblong-ovate; scales, closely oppressed. The foliage assumes a beautiful deep, vibrant red or violet-purple color in fall. The part used is the wood chips. Oak white has an astringent taste. Derivatives: Wood extract, bark extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Wood chips: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels of wood: Beverages 0.2 to 10 g/L FDA: See Oak Chips White Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Wood contains tannins (gallic acid, ellagic acid, tannic acid, ellagotannic acid), tetracosylferulat, sterols (β-sitosterol, stigmasterol, campesterol). Bark contains tannin, resin, carbohydrates (pectin, quercitol, laevulin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

OAK WHITE CHIPS EXTRACT CAS No.: CoE No.:

68917‑11‑3 n/a

FL No.: n/a EINECS No.: 272‑838‑7

FEMA No.: JECFA No.:

2794 n/a

NAS No.: EAFUS No.:

2794 977083‑13‑8

8-OCIMENYL ACETATE

1509

Description: See Oak White. Consumption: Annual: 27,666.67 lb

Individual: 0.02344 mg/kg/day

Regulatory Status: CoE: Bark and extract: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: nonalcoholic beverages 8.66, alcoholic beverages 43.55, ice creams, etc. 88.64, candy 90.00, baked goods 90.00. Use levels in beverages: bark 0.2 to 5 g/L, bark extract 100 to 500 ppm, wood extract 10 to 700 ppm. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.048 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a

Usual 31.04 72.00 52.05

Max. 43.35 90.00 88.64

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.55 4.51 60.00

Max. 0.56 8.66 90.00

Taste threshold values: Taste characteristics at 0.05%: brown, whiskey-like, sweet vanilla with spicy eugenol-like notes, dry phenolic with a burnt, smoky, woody background.

OAK WOOD, ENGLISH Botanical name: Quercus robur L. Botanical family: Fagaceae Foreign names: Cheme (Fr.), Eiche (Ger.), Albar (Sp.), Quercia (It.) CAS No.: n/a FL No.: n/a FEMA No.: n/a NAS No.: 6115 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No. 977089‑90‑9 Description: Quercus robur is a majestic tree up to 35 m (115 ft) high, commonly growing in the mountain woods of central and Eastern Europe and the Middle East. The tree has deep roots, crooked branches, alternate leaves, monoic flowers, and pedunculate nuts. The trunk is covered by a corky bark. The part used is the wood. Oak English has a bitter, tonic, astringent taste. Derivatives: Fluid extract, tincture (10 to 15% in 85 to 90% ethanol), distillate (in 85% ethanol) Consumption: Annual: 51.66 lb

Individual: 0.00004378 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Extractable tannins were analyzed from Q. robur. The tannins mainly included various glucose gallic and ellagic acid esters. The structures were partially determined and they included grandinin/roburin E, castalagin/vescalagin, gallic acid, valoneic acid bilactone, monogalloyl glucose, digalloyl glucose, trigalloyl glucose, ellagic acid rhamnose, quercitrin and ellagic acid.* Aroma threshold values: n/a Taste threshold values: n/a

8-OCIMENYL ACETATE Synonyms: 2,6-Dimethyl-2,5,7-octatriene-1-yl acetate; Piperitanate CAS No.: CoE No.:

n/a n/a

FL No.: 09.931 EINECS No.: n/a

Consumption: Annual: n/a *

Mammela et al. (2000). J. Chromatogr. A. 891, 75.

FEMA No.: JECFA No.:

3886 1226

NAS No.:

n/a Individual: n/a

OAK WOOD, ENGLISH

1510

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.500200 mg

IOFI: n/a

Empirical Formula/MW: H3C O O

C8H12O2/194.28 C H3 H3C C H2

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

96% (sum of isomers) 70°C (2.3 mmHg)

Specific gravity

1.490–1.500 (20°C) Miscible in fats, oils and most organic solvents 0.937–0.947 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 20.00 10.00

Max. 10.00 100.00 50.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages

Usual 2.00 2.00 1.00

Max. 10.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

9,12-OCTADECADIENOIC ACID (48%) plus 9,12,15-OCTADECA- TRIENOIC ACID (52%) (METHYL ESTERS) Synonyms: Methyl linoleate (48%) and methyl linolenate (52%) mixture CAS No.: CoE No.:

112‑63‑0 301‑00‑8 713 714

FL No.:

09.645 09.646 EINECS No.: 203‑993‑0 206‑102‑3

Consumption: Annual: 113.33 lb

FEMA No.:

3411

NAS No.:

n/a

JECFA No.:

346

EAFUS No.:

977043‑76‑7

Individual: 0.00009604 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.784 mg

IOFI: Nature Identical

9-OCTADECENAL

1511

Empirical Formula/MW: O C H3 O

H3C

C19H34O2/294.48 (48%) C19H32O2/292.46 (52%)

+ C H3 O

H3C

O

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to pale yellow liquid 60% (sum of methyl linoleate and linolenate) 182°C (3 mmHg)

Boiling point

Refractive index Specific gravity

1.459–1.466 (20°C) 0.883–0.893 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.00 10.00 2.00 2.00 2.00

Max. 10.00 70.00 10.00 10.00 10.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 8.00 2.00 2.00 10.00 2.00

Max. 50.00 10.00 10.00 70.00 10.00

Synthesis: Prepared from safflower seed oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in safflower seed, apple, banana, cranberry, kohlrabi, celery, tomato, saffron, cheeses, butter, milk, cured pork, pork fat, hop oil, beer, cognac, rum, whiskies, peanut oil, coconut meat, avocado, starfruit, fenugreek, tamarind, cardamom, rice, dill, buckwheat, malt, wort, chicory root, cape gooseberry and sweet grass oil.

9-OCTADECENAL Synonyms: Olealdehyde; Elialdehyde; Octadecenyl aldehyde; Oleic aldehyde CAS No.: CoE No.:

5090‑41‑5 n/a

FL No.: 05.203 EINECS No.: n/a

FEMA No.: JECFA No.:

4059 1641

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.443 mg (FEMA)

IOFI: n/a

cis-9-OCTADECENOL

1512 Empirical Formula/MW: C18H34O/266.47 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 94% (sum of cis and trans isomers) 352–367°C

Refractive index Specific gravity Other requirements

1.448–1.458 (20°C) 0.837–0.845 (25°C) Also contains 3–5% octadecenal

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Gravies Meat products Poultry

Usual 1.00 1.00 2.00 3.00

Max. 20.00 20.00 40.00 20.00

Food Category Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 1.00 1.00 0.50 0.50

Max. 20.00 20.00 40.00 20.00

Synthesis: In a patented process, 9-octadecenal is produced from the reaction of oleyl alcohol and pyridinium chlorochromate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in vanilla beans, chicken (roasted), beef (grilled, roasted) and pork (cured, raw).

cis-9-OCTADECENOL Synonyms: cis-9-Octadecen-1-ol; (Z)-9-Octadecen-1-ol; (Z)-9-Octadecenol; 9(Z)-Octadecenol; 9-cis-Octadecenol; cis-delta-9Octadecenol; cis-9-Octadecenyl alcohol; (Z)-Octadec-9-enol; Oleyl alcohol; Oleic alcohol; Oleo alcohol; Olive alcohol; Oceol; Ocenol; Novol; Satol; Octadecenol; Dermaffine; 9-Octadecen-1-ol, (9Z)-; 9-Octadecen-1-ol, (Z)CAS No.: CoE No.:

143‑28‑2 n/a

FL No.: EINECS No.

n/a 205‑597‑3

FEMA No.: JECFA No.:

4363 1637

NAS No.:

n/a

Description: Colorless to light yellow liquid; fatty aroma with animal undertones. Consumption: Odor and/or flavor used in emollients, emulsifying agents, opacifiers and viscosity controlling agents. Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.744 mg

IOFI: n/a

Empirical Formula/MW: H3C

C18H36O/268.48

OH

cis-9-OCTADECENYL ACETATE

1513

Specifications: (JECFA, 2008) Assay (min) Boiling point Other requirements

85% 207°C (13 mmHg) 334°C Also contains 8–9% hexadecanol and 5–6% octadecanol

Refractive index Solubility Specific gravity

1.450–1.466 (20°C) Insoluble in water; soluble in nonpolar organic solvents and ethanol 0.842–0.854 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 20.00

Max. 100.00

Synthesis: n/a Aroma threshold values: Fatty-type, medium strength odor. Taste threshold values: n/a Natural occurrence: Reported found in nature.

cis-9-OCTADECENYL ACETATE Synonyms: (Z)-9-Octadecenyl acetate; cis-9-Octadecen-1-yl acetate; Oleyl acetate; Acetic acid oleyl ester; 9(Z)-Octadecenyl acetate; Acetic acid, 9-octadecenyl ester; 9-Octadecen-1-ol, acetate, (Z)CAS No.: CoE No.:

693‑80‑1 n/a

FL No.: EINECS No.

n/a 211‑759‑4

FEMA No.: JECFA No.:

4359 1638

NAS No.:

n/a

Description: Colorless to light yellow liquid; fatty aroma with fruity undertones. Consumption: Odor and/or flavor used in emollients.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 8.208 mg

IOFI: n/a

Empirical Formula/MW: H3C

C20H38O2/310.52

O

C H3

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Other requirements

92% 205–207°C (13 mmHg) 395–396°C Also contains 2–3% hexadecyl acetate and 2–3% octadecyl acetate

Refractive index Solubility Specific gravity

1.446–1.453 (20°C) Insoluble in water; soluble in nonpolar organic solvents and ethanol 0.865–0.874 (20°C)

trans,trans-2,4-OCTADIENAL

1514 Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils Frozen dairy

Usual 50.00 50.00 20.00 10.00

Max. 150.00 250.00 100.00 30.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soups

Usual 5.00 2.00 3.00 10.00

Max. 20.00 20.00 15.00 30.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans,trans-2,4-OCTADIENAL Synonyms: 2,4-Octadienal, (2E,4E)-; 2,4-Octadienal (E,E)-; (E,E)-2,4-Octadienal; trans,trans-2,4-Octadienal; (E,E)-2,4Octadien-1-al; (2E,4E)-Octa-2,4-dienal; 2,4-Octadienal, (E,E)CAS No.: CoE No.:

30361‑28‑5 11805

FL No.: 05.186 EINECS No.: 250‑147‑1

FEMA No.: JECFA No.:

3721 1181

NAS No.:

3721

Description: trans, trans-2,4-Octadienal has a fatty, green, sour odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.511 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H12O/124.18

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

99% 105–106 (8 mmHg)

Specific gravity

1.519–1.525 (20°C) Insoluble in water and ethanol; miscible in fats 0.832–0.839 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 2.00 2.00

Max. 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, fruity, melon, citrus, tallow and fatty nuances. Natural occurrence: Reported found in roasted beef, lamb, mutton, wheat bread, cheese, cocoa beans, chocolate liquor, fresh salted salmon, sturgeon caviar, salmon roe, fish, salmon oil, pickled ham, grapes, oxidized milk, potato chips, peanuts, rice, roasted sesame seeds, prickly pear and black tea.

1,5-OCTADIEN-3-ONE

1515

2-trans-6-trans-OCTADIENAL Synonyms: 2,6-Octadienal, (2E,6E)-; 2,6-Octadienal, (E,E)-; (E,E)-2,6-Octadienal; (2E,6E)-2,6-Octadienal; 2-trans,6-transOctadienal; 2,6-trans,trans-Octadienal; Octa-2-(trans), 6(trans)-dienal CAS No.: CoE No.:

56767‑18‑1 10371

FL No.: 05.111 EINECS No.: 260‑372‑7

FEMA No.: JECFA No.:

3466 1182

NAS No.:

Consumption: Annual: 8.33 lb

3466

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.128 mg

IOFI: Artificial

Empirical Formula/MW: C8H12O/124.18

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 97–99°C (4 mmHg)

Specific gravity

1.469–1.475 (20°C) Insoluble in water; soluble in alcohol and fat 0.835–0.841 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Cheese Fats, oils Gravies Hard candy

Usual 0.15 0.11 0.094 0.19 0.094

Max. 0.50 0.11 0.094 0.19 0.094

Food Category Meat products Milk products Processed vegetables Seasonings, flavors Soups

Usual 1.00 1.00 0.008 0.37 0.063

Max. 2.00 2.00 0.008 0.37 0.063

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,5-OCTADIEN-3-ONE Synonyms: (E)-1,5-Octadien-3-one; Octa-1,5-dien-3-one CAS No.: CoE No.:

65213‑86‑7 n/a

FL No.: EINECS No.

07.190 n/a

FEMA No.: JECFA No.:

4405 1848

NAS No.:

n/a

Description: Colorless liquid; penetrating earthy aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.006 mg

IOFI: n/a

(E,E)-2,4-OCTADIEN-1-OL

1516 Empirical Formula/MW:

C H2 H3C

C8H12O/124.18

O

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

168–169°C 1.424–1.464 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.890–0.900 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Hard candy

Usual 0.50

Max. 5.00

Food Category Nonalcoholic beverages

Usual 0.05

Max. 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

(E,E)-2,4-OCTADIEN-1-OL Synonyms: 2,4-Octadien-1-ol, (2E,4E)-; trans-2,4-Octadienol CAS No.: CoE No.:

18409‑20‑6 n/a

FL No.: n/a EINECS No.: 242‑290‑3

FEMA No.: JECFA No.:

3956 1180

NAS No.:

n/a

Description: (E,E)-2,4-Octadiene-1-ol has a mild, pleasant, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.977867 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O/126.20

HO

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 94% 75°C (0.5 mmHg)

Refractive index Solubility Specific gravity

1.486–1.496 (20°C) Soluble in alcohol; insoluble in water 0.864–0.874 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 14.5 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

OCTAHYDROCOUMARIN

1517

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%: fatty, chicken fat, with a creamy waxy nuance. Taste threshold values: Taste characteristics at 1 to 5 ppm: fatty, oily and waxy with a broth savory chicken and beef note. Creamy with a cucumber and melon nuance. Natural occurrence: Not reported found in nature.

(E,E)-3,5-OCTADIEN-2-ONE Synonyms: Octa-3,5-dien-2-one trans; trans-3,5-Octadien-2-one; (E,E)-Octa-3,5-dien-2-one CAS No.: CoE No.:

30086‑02‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4008 1139

NAS No.:

n/a

Description: (E,E)-3,5-Octadien-2-one has a pungent, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.900 mg (FEMA)

IOFI: Nature Identical

Empirical Formula/MW: CH3

H3C

C8H12O/124.18

O

Specifications: (JECFA, 2002) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point Identification test

220°C NMR spectra

Specific gravity

1.508–1.516 (20°C) Insoluble in water; soluble in fats; miscible with ethanol 0.880–0.890 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Hard candy

Usual 2.00 4.00 16.00 2.00 4.00

Max. 5.00 8.00 30.00 5.00 8.00

Food Category Imitation dairy Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 2.00 3.00

Max. 4.00 5.00 4.00 6.00

Synthesis: Prepared by treating secondary propargyl alcohols with an enol ether or a metal in the presence of acid and heatrearranging the products (patented process). Aroma threshold values: Detection at 0.15 ppm (water); aroma characteristics at 1.0%: sweet, waxy, cooked creamy, slightly toasted coconut, vanilla-like and milky with cheesy nuances. Taste threshold values: Taste characteristics at 1.0 ppm: sweet, waxy, creamy, milky, toasted coconut with vanilla and dairy nuances. Natural occurrence: Reportedly present in peas, tomato, potato (boiled, cooked), figs, fish, fish oil, dried bonito, krill, shrimp, oysters, milk powder (skim), tea, oats and maté.

OCTAHYDROCOUMARIN Synonyms: 2H-1-Benzopyran-2-one, octahydro-; Bicyclononalactone; Coumarin, octahydro-; Cyclohexyl lactone; Octahydro-1benzopyran-2-one; Octahydro-2H-1-benzopyran-2-one

Δ-OCTALACTONE

1518

CAS No.: CoE No.:

4430‑31‑3 n/a

FL No.: 13.161 EINECS No.: 224‑623‑4

FEMA No.: JECFA No.:

3791 1166

NAS No.:

n/a

Description: Octahydrocoumarin has a sharp, fatty, fruity odor and a characteristic, pungent, fatty taste. Consumption: Annual: 70.00 lb

Individual: 0.003333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.352600 mg

IOFI: n/a

Empirical Formula/MW: C9H14O2/154.21 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 293–298°C

Specific gravity

1.489–1.493 (20°C) Insoluble in water; soluble in fats; miscible with ethanol 1.090–1.096 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings Hard candy

Usual 15.00 10.00 2.00 2.00 2.00

Max. 25.00 55.00 10.00 10.00 20.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Soft candy

Usual 1.00 1.00 1.00 5.00 5.00

Max. 5.00 5.00 3.00 20.00 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Δ-OCTALACTONE Synonyms: Tetrahydro-6-propyl-5-hydroxy-2H-pyran-2-one; Octanoic acid, Δ-lactone; 5-Hydroxyoctanoic acid lactone; delta-Octalactone; Octanoic acid, 5-hydroxy-, lactone; Octanoic acid, 5-hydroxy-, delta-lactone; 5-Octanolide; 2H-Pyran-2-one, tetrahydro6-propyl-; Tetrahydro-6-propyl-2H-pyran-2-one CAS No.: CoE No.:

698‑76‑0 2195

FL No.: 10.015 EINECS No.: 211‑820‑5

FEMA No.: JECFA No.:

3214 228

NAS No.:

3214

Description: Δ-Octalactone has a sweet, fatty, coconut, tropical, dairy odor. Consumption: Annual: 1750.00 lb

Individual: 0.001483 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.592 mg

IOFI: Nature Identical

γ-OCTALACTONE

1519

Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Appearance Colorless to pale-yellow liquid Assay (min) 98% C8H14O2 Reported uses (ppm): (FEMA, 1994)

Refractive index Specific gravity

1.452–1.458 (20°C) 0.824–0.830 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.60 11.00 Gelatins, puddings 2.17 4.71 Baked goods 7.82 15.70 Nonalcoholic beverages 1.93 5.30 Fats, oils 1.00 3.00 Soft candy 7.64 15.53 3.73 7.65 Frozen dairy Synthesis: From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: coconut, sweet, creamy, lactonic and fruity with a milky and oily depth. Natural occurrence: Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, bilberry, plum, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, cape gooseberry and rooibus tea (Aspalathus linearis).

γ-OCTALACTONE Synonyms: γ-n-Butyl-γ-butyrolactone; 4-Hydroxyoctanoic acid, γ-lactone; n-Octalactone; Octanolide-1,4; gamma-Butylbutyrolactone; gamma-Butyl-gamma-butyrolactone; 4-Butyl-gamma-butyrolactone; 5-Butyldihydro-2(3H)-furanone; 5-Butyltetrahydro2-furanone; 2(3H)-Furanone, 5-butyldihydro-; 2(3H)-Furanone, dihydro-5-butyl-; gamma-Hydroxycaprylic acid lactone; 4-Hydroxyoctanoic acid lactone; 4-Hydroxyoctanoic acid, gamma-lactone; 5-Hydroxyoctanoic acid lactone; gamma-Octalactone; Octanoic acid, 4-hydroxy-gamma-lactone; Octanoic acid, gamma lactone; gamma-Octanolactone; Octanolide-1,4; Octan-4-olide; 4-Octanolide; 8-Oxo-5-octanolide CAS No.: 104‑50‑7 FL No.: 10.022 FEMA No.: 2796 2274 JECFA No.: 226 CoE No.: EINECS No.: 203‑208‑1 Description: γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste.

NAS No.:

2796

Consumption: Annual: 1750.00 lb

Individual: 0.001483 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.023 mg

IOFI: Natural

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2000) Acid value (max)

8.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min)

95% C8H14O2

Specific gravity

1.443–1.447 (20°C) Soluble in alcohol; slightly soluble in water 0.970–0.980 (25°C)

n-OCTANAL

1520 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 9.40 6.47 9.27

Max. 1.00 20.29 6.47 20.87

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.33 15.13 3.22 6.63

Max. 21.39 15.13 6.50 15.61

Synthesis: Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification, the oxyacid is extracted with ether and is lactonized. Aroma threshold values: Detection: 7 ppb; aroma characteristics at 1.0%: sweet, fatty, creamy, coconut, lactonic and coumarinic. Taste threshold values: Taste characteristics at 1 to 10 ppm: coconut, fatty, creamy, coumarinic, with a strong creamy and waxy mouthfeel. Natural occurrence: Reported found in apricot, peach, blue cheese, butter, cooked chicken and cooked pork, licorice, milk, raspberry, roasted barley, and roasted filbert.

n-OCTANAL Synonyms: Aldehyde C-8; Caprylaldehyde; n-Octaldehyde; n-Octylaldehyde; Caprylaldehyde; Caprylic aldehyde; Octanal; 1-Octanal; Octanal, tech.; Octanoic aldehyde; n-Octylal; Octylaldehyde; Octyl aldehyde; N-Octyl aldehyde CAS No.: CoE No.:

124‑13‑0 97

FL No.: 05.009 EINECS No.: 204‑683‑8

FEMA No.: JECFA No.:

2797 98

NAS No.:

2797

Description: n-Octanal has a fatty, citrus, honey odor on dilution. Consumption: Annual: 1733.33 lb

Individual: 0.001468 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 mg/kg bw (1984). No safety concern at current level of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.202 mg

IOFI: Natural

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 2003) Acid value (max)

10.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

92% C9H18O 171°C

Specific gravity

1.417–1.425 (20°C) Soluble in alcohol, most fixed oils, propylene glycol; insoluble in glycerin 0.810–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.76 0.10 0.51

Max. 4.40 0.10 1.60

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 2.40 1.30 0.34

Max. 6.10 3.40 1.40

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; also from coconut fatty acids via methyl-n-octoate. Aroma threshold values: Detection: 1.4 to 6.4 ppb Taste threshold values: Taste characteristics at 25 ppm: aldehyde, green with a peely, citrus, orange note.

OCTANAL PROPYLENEGLYCOL ACETAL

1521

Natural occurrence: Reported found in the essential oils of sweet orange, bitter orange, mandarin, tangerine, grapefruit, Mexican lime, lemon, Taiwan citronella, rose, lemongrass, Pinus sabiniana, Pinus jefferyi, Xanthoxylum rhetsa, lime petitgrain, clary sage, lavandin, and others. Also reported in over 180 foods and beverages including apple, apricot, many berries, guava, grapes, melon, papaya, celery, peas, potato, potato chips, tomato, ginger, spearmint oil, cheeses, butter, milk, cooked egg, fish and fish oil, meats, hop oil, beer, rum, cider, white wine, cocoa, tea, roasted filberts and peanuts, pecans, oats, coconut products, soybean, avocado, passion fruit, starfruit, beans, mushroom, trassi, macadamia nut, sesame seed, mango, cauliflower, tamarind, fig, calamus, rice, sweet potato, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, shrimp, lobster, oyster, crab, crayfish, clam, maté, angelica root oil and mastic gum oil.

OCTANAL DIMETHYL ACETAL Synonyms: Octane, 1,1-dimethoxy-; Aldehyde C-8 dimethyl acetal; Caprylaldehyde dimethyl acetal; 1,1-Dimethoxy octane; Octaldehyde dimethyl acetal CAS No.: CoE No.:

10022‑28‑3 42

FL No.: 06.008 EINECS No.: 233‑018‑4

FEMA No.: JECFA No.:

2798 942

NAS No.:

2798

Description: Octanal dimethyl acetal has a green, woody, citrusy odor reminiscent of cognac. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.7 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.050 mg

IOFI: Artificial

Empirical Formula/MW: C10H22O2/174.28 Specifications: (Burdock, 1997; JECFA, 2001) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 185°C

Specific gravity

1.4153 (22.5°C) Almost insoluble in water; soluble in alcohol 0.841–0 0.851

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.50 9.00 4.80

Max. 10.50 13.00 7.10

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 6.10

Max. 7.00 7.70

Synthesis: By condensation of octaldehyde with methanol using dry HCl as a dehydrating agent. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Heptyl-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-heptyl-4-methyl-; Aldehyde C-8 propylene glycol acetal CAS No.: CoE No.:

74094‑61‑4 n/a

FL No.: EINECS No.

n/a 277‑712‑5

FEMA No.: JECFA No.:

4383 1741

NAS No.:

n/a

2,3-OCTANEDIONE

1522 Description: Clear, colorless liquid; green, woody aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.642 mg

IOFI: n/a

Empirical Formula/MW: O

C11H22O2/186.29

C H3 O

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97%

Solubility

Boiling point 236–237°C Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats/oils Frozen dairy Gelatins/puddings Synthesis: n/a

Usual 10.00 10.00 0.50 1.00 2.00

1.427–1.434 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.886–0.893 (25°C)

Specific gravity Max. 50.00 50.00 10.00 10.00 10.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.60 2.00 1.00 1.60

Max. 10.00 10.00 10.00 10.00

Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-OCTANEDIONE Synonyms: Octane-2,3-dione CAS No.: 585‑25‑1 FL No.: 07.248 FEMA No.: CoE No.: n/a EINECS No.: 209‑552‑9 JECFA No.: Description: 2,3-Octanedione has a “warmed-over” flavor (off-flavor).

4060 n/a

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 5.748 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C8H14O2/142.20

O

H3C CH3

1,8-OCTANEDITHIOL

1523

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 8.00 20.00 12.00 12.00 8.00 16.00 8.00

Max. 16.00 20.00 24.00 24.00 16.00 32.00 16.00

Food Category Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 8.00 8.00 8.00 8.00 8.00 12.00 8.00

Max. 16.00 16.00 16.00 16.00 16.00 24.00 16.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in fish, turkey, chicken, beef, lamb, mutton, coffee, tea, peanut, mushroom, prickly pear and lavage leaf.

1,8-OCTANEDITHIOL Synonyms: 1,8-Dimercaptooctane; Octamethylene dimercaptan; 1,8-Octanedithiol; Octane-1,8-dithiol CAS No.: CoE No.:

1191‑62‑4 2331

FL No.: 12.034 EINECS No.: 214‑738‑8

FEMA No.: JECFA No.:

3514 541

NAS No.:

3514

Description: 1,8-Octanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

Empirical Formula/MW: HS

C8H18S2/178.36

SH

Specifications: (JECFA, 1999) Assay (min) Boiling point Refractive index

99% (+1% 1,2-ditheacyclodecane as equilibrium mixture) 269–270°C; 193 (100 mmHg) 1.503–1.504 (20°C)

Solubility

Insoluble in water; miscible in oil

Specific gravity

0.962 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

OCTANOIC ACID

1524

OCTANOIC ACID Synonyms: Octanoic acid [USAN:INN]; Caprylic acid; C-8 Acid; n-Octoic acid; n-Octylic acid; Butter acids; Caprylic acid; n-Caprylic acid; Enantic acid; 1-Heptanecarboxylic acid; Octanoic acid; n-Octanoic acid; Octic acid; Octoic acid CAS No.: CoE No.:

124‑07‑2 10

FL No.: 08.010 EINECS No.: 204‑677‑5

FEMA No.: JECFA No.:

2799 99

NAS No.:

2799

Description: Octanoic acid has a mildly unpleasant odor and a burning, rancid taste. Octanoic acid is also reported as having a faint, fruity–acid odor and slightly sour taste. Caprylic acid is the common name for octanoic acid, CH3(CH2)6COOH, a saturated fatty acid. As an eight-carbon compound, it is among the fatty acids considered to be of short or medium chain length. Consumption: Annual: 12616.67 lb

Individual: 0.01069 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 50 ppm FDA: 21 CFR 173.370, 178.1010, 184.1025 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2000) Acid value (max)

Between 366 and 396

Solubility

Appearance

Colorless, oily liquid

Specific gravity Titer (solidification point) Unsaponifiable matter Water

Heavy metals (as Pb) Not more than 10 mg/kg Iodine value

Not more than 2

Residue on ignition Saponification value

Not more than 0.1% Between 366 and 398

Slightly soluble in water, most organic solvents 0.910 (25°C) Between 8° and 15° Not more than 2% Not more than 0.4%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Gelatins, puddings

Usual 0.01 0.00 0.00 0.01

Max. 0.03 0.01 0.03 0.01

Food Category Imitation dairy Meat products Snack foods Soft candy

Usual 0.00 0.00 0.04 0.00

Max. 0.01 0.01 0.08 0.01

Synthesis: By fermentation and fractional distillation of the volatile fatty acids present in coconut oil. Aroma threshold values: Detection: 910 ppb to 19 ppm. Aroma characteristics at 1.0%: waxy, dirty, sweaty and cheesy fatty, with dirty oily and creamy dairy nuances. Taste threshold values: Taste characteristics at 10 ppm: creamy, waxy, dirty, sweaty, dairy cheeselike. Natural occurrence: It is a natural component of coconut and palm nut oils and butter fat. Caprylic acid has also been identified in trace amounts in beer, brandy distillate, the essential oil of fermented Russian black tea leaves and raw soybeans. Reported as occurring naturally in the essential oils of Cupressus torulosa, Cryptomeria japonica, Andropogon iwarancusa, Cymbopogon javanensis, camphor, nutmeg, lemongrass, lime, tobacco (flowers), Artemisia herba-alba, chamomile, hops and others; also reported in apple aroma, coconut oil as glyceride, and wine as an ester; it has been identified (free and esterified) among the constituents of petitgrain lemon oil. Also reported in many foods and beverages including apple, banana, lemon and grapefruit peel oils, cranberries, guava, grapes, raisin, strawberry, raspberry, pineapple, burley, cheddar cheese, cooked lamb and mutton, papaya, potato, tomato, bell pepper, sauerkraut, ginger, peppermint and spearmint oil, breads, many cheeses, butter, milk, yogurt, cooked egg, fish, meats, hop oil, beer, rum, cider, whiskies, grape wines, cocoa, coffee, tea, peanut oil, pecans, oats, coconut products, passion fruit, blue cheese, beans, sweet marjoram, mushroom, cardamom, coriander seed, sesame seed, mango, tamarind, fig, calamus, rice, radish, dill, corn oil, loquat, licorice, sake, buckwheat, malt, wort, elderberry, cherimoya, kiwifruit, shrimp, clam, scallop and Chinese quince.

2-OCTANOL

1525

1-OCTANOL Synonyms: Alcohol C-8; n-Caprylic alcohol; Heptyl carbinon; Octyl alcohol; Capryl alcohol; Caprylic alcohol; 1-Hydroxyoctane; 1-Octanol; Octan-1-ol; n-Octanol; n-Octan-1-ol; 1-N-Octanol; Octilin; Octyl alcohol; Octyl alcohol, normal-primary; n-Octyl alcohol; Primary octyl alcohol CAS No.: CoE No.:

111‑87‑5 54

FL No.: 02.006 EINECS No.: 203‑917‑6

FEMA No.: JECFA No.:

2800 97

NAS No.:

2800

Description: 1-Octanol has a fresh, orange-rose odor, quite sweet and an oily, sweet, slightly herbaceous taste. Consumption: Annual: 616.67 lb

Individual: 0.0005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.349 mg

IOFI: Natural

Empirical Formula/MW: H3C

C8H18O/130.23

OH

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H18O 195°C

Specific gravity

1.428–1.431 (20°C) Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 50% alcohol 0.822–0.830 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.16 6.38 4.40 3.15

Max. 9.25 15.59 6.40 4.66

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.60 0.26 1.37 4.33

Max. 3.92 0.26 2.49 6.87

Synthesis: By reduction of some caprylic esters such as methyl caprylate with sodium ethoxide. Aroma threshold values: Detection: 42 to 480 ppb Taste threshold values: Taste characteristics at 2 ppm: waxy, green, citrus, orange and aldehydic with a fruity nuance. Natural occurrence: Reported as frequently occurring in essential oils as an ester; the free alcohol has been reported found in the essential oils of green tea, grapefruit, California orange, Andropogon intermedius, Heracleum villosum, violet leaves, Anethum graveolens and bitter orange. Also reported in over 200 foods and beverages including apple, apricot, banana, citrus peel oils and juices, many berries, guava, grapes, melon, papaya, peach, pear, asparagus, kohlrabi, leek, peas, tomato, potato, clove, ginger, mustard, spearmint oil, wheat bread, many cheeses, cooked egg, butter, milk, fish, meats, beer, rum, whiskies, cognac, cider, sherry, grape wines, cocoa, tea, nuts, honey, soybean, coconut, passion fruit, olive, avocado, plum, rose apple, beans, mushroom, starfruit, Bantu beer, sesame seed, cauliflower, broccoli, tamarind, fruit brandies, fig, cardamom, coriander seed and leaf, rice, quince, litchi, dill, lovage, sweet corn, corn oil, malt, kiwifruit, loquat, Bourbon vanilla, clary sage, oysters, crayfish, clam and Chinese quince.

2-OCTANOL Synonyms: sec-Capryl alcohol; Capryl alcohol; sec-Capryl alcohol; Hexylmethylcarbinol; 2-Hydroxyoctane; 2-Hydroxy-n-octane; 1-Methyl-1-heptanol; 1-Methylheptyl alcohol; Methylhexylcarbinol; Methyl hexyl carbinol; Octanol-2; Octan-2-ol; n-Octan-2-ol; 2-Octanol; beta-Octyl alcohol; sec-Octyl alcohol; sec-n-Octyl alcohol; s-Octyl alcohol; 2-Octyl alcohol; Secondary caprylic alcohol CAS No.: CoE No.:

123‑96‑6 71

FL No.: 02.022 EINECS No.: 204‑667‑0

FEMA No.: JECFA No.:

2801 289

NAS No.:

2801

3-OCTANOL

1526 Description: 2-Octanol has a characteristically disagreeable, but aromatic odor. Consumption: Annual: 68.33 lb

Individual: 0.0000579 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.056 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H18O/130.23 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Optical rotation

180°C l: –9.84°; d: +9.79°

Specific gravity

1.424–1.429 (20°C) Soluble in most common organic solvents 0.817–0.820 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 9.00 9.00

Max. 17.00 13.00 13.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 11.00

Max. 7.00 14.00

Synthesis: By distilling sodium ricinoleate with an excess of sodium hydroxide. Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Two optically active isomers of the alcohol have been found; reported in the oil of Réunion geranium; also identified in a few species of mint and lavender. Reported found in apple, banana, kumquat peel oil, cranberry, asparagus, peas, thyme, cheeses, chicken and beef fat, hop oil, beer, cognac, rum, grape wines, tea, oats, soybean, coconut meat, Brazil nut, buckwheat, loquat, sweet corn and bilberry wine.

3-OCTANOL Synonyms: Amyl ethyl carbinol; Ethyl n-amyl carbinol; d-n-Octanol; Amylethylcarbinol; Ethylamylcarbinol; Ethyl-n-amylcarbinol; Octanol-3; Octan-3-ol; D-n-Octanol; 3-Octanol CAS No.: CoE No.:

589‑98‑0 11715

FL No.: 02.098 EINECS No.: 209‑667‑4

FEMA No.: JECFA No.:

3581 291

NAS No.:

3581

Description: 3-Octanol has a sweet, oily, nutty, warm, herbaceous odor. Consumption: Annual: 6283.33 lb

Individual: 0.005324 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.560 mg Empirical Formula/MW: C8H18O/130.23

IOFI: Nature Identical

3-OCTANON-1-OL

1527

Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

97% C8H18O

Solubility

Boiling point 174°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.425–1.429 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.817–0.824 (25°C)

Food Category Usual Max. Food Category Usual Alcoholic beverages 1.00 1.00 Gelatins, puddings 2.00 Baked goods 2.17 4.78 Nonalcoholic beverages 2.00 Chewing gum 11.20 11.20 Snack foods 5.00 Frozen dairy 2.00 4.00 Soft candy 2.00 Synthesis: Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.

Max. 4.00 4.00 10.00 4.00

Aroma threshold values: Detection: 18 to 250 ppb. Aroma characteristics at 5.0%: earthy, mushroom, diry, musty, creamy, waxy with a slight fermented green minty nuance. Taste threshold values: Taste characteristics at 5 ppm: musty, mushroom, earthy, creamy dairy, dirty with an herbal, minty nuance. Natural occurrence: It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, sourcherry, lemon, blackberry, Swiss cheese, pork, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle, passionfruit and pepino fruit (Solanum muricatum).

3-OCTANON-1-OL Synonyms: 2-Heptanone, 3-(hydroxymethyl)-; Caproyl ethanol; Compound 1010; Hexanoyl ethanol; 3-(Hydroxymethyl)-2heptanone; γ-Ketoctanol; “Ketone alcohol”; Methylol methyl amyl ketone; 3-Oxooctanol CAS No.: 65405‑68‑7 FL No.: 07.039 FEMA No.: 2804 NAS No.: 2804 CoE No.: 592 EINECS No.: 265‑739‑5 JECFA No.: 604 Description: 3-Octanon-1-ol has a powerful, fruity, herbaceous, spicy odor. The odor is slightly bitter above 20 ppm; otherwise, warm and fruity. Consumption: Annual: 28.33 lb

Individual: 0.00002401 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.243 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

94.6°C (8–9 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 0.60 0.50 1.00

Specific gravity Max. 0.90 2.00 1.00

1.444–1.447 (20°C) Slightly soluble in water; soluble in alcohol 9.945–0.949 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

2-OCTANONE

1528

Synthesis: By partial hydrogenation of the corresponding di-ketone at 100°C over Raney-Ni in methanol solution; also by condensation of methyl amyl ketone with formaldehyde under mildly alkaline conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OCTANONE Synonyms: n-Hexyl methyl ketone; Methyl hexyl ketone; Methyl n-hexyl ketone; 2-Octanone; Octan-2-one CAS No.: CoE No.:

111‑13‑7 153

FL No.: 07.019 EINECS No.: 203‑837‑1

FEMA No.: JECFA No.:

2802 288

NAS No.:

2802

Description: 2-Octanone has a floral and bitter, green, fruity (unripe apple) odor and bitter, camphoraceous taste. Consumption: Annual: 1300.00 lb

Individual: 0.001101 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.713 mg

IOFI: Natural

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 95% C8H16O 174–175°C

Refractive index Solubility Specific gravity

1.414–1.418 (20°C) 1:1 in 95% alcohol 0.813–0.818 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Frozen dairy

Usual 0.10 11.36 51.91 0.50 8.00

Max. 0.10 252.90 333.50 1.00 23.50

Food Category Gelatins, puddings Nonalcoholic beverages Snack foods Soft candy

Usual 5.18 3.00 1.00 6.01

Max. 15.04 7.00 2.00 16.67

Synthesis: By oxidation of methyl hexyl carbinol with K 2Cr2O7 and sulfuric acid; also by oxidation of 2-octanol over zinc oxide at 330 to 340°C. Aroma threshold values: Detection: 41 to 62 ppb Taste threshold values: Taste characteristics at 10 ppm: dairy, waxy, cheese, woody, mushroom and yeast. Natural occurrence: Reported found in apple, apricot, banana, cranberry, grape, raisin, papaya, peach, raspberry, strawberry, leek, peas, clove, wheat bread, many cheeses, butter, milk, cooked egg, yogurt, caviar, fatty fish, meats, beer, hop oil beer, cognac, rum, grape wines, cocoa, coffee, tea, roasted filberts and peanuts, pecans, potato chips, oats, soybean, olive, beans, walnut, trassi, mushroom, fig, rice, buckwheat, quince, sweet corn, corn oil, malt, wort, krill, Bourbon vanilla, mountain papaya, shrimp, crab, crayfish, clam, truffle, maté and mastic gum oil.

3-OCTANONE Synonyms: Amyl ethyl ketone; E.A.K.; Ethyl-n-amyl ketone; Ethyl amyl ketone; Ethyl n-amyl ketone; Ethyl n-amylketone; Ethyl pentyl ketone; Ethyl n-pentyl ketone; 5-Methyl-3-heptanone; 3-Octanone; Octan-3-one; n-Octanone-3

(+/–)-OCTAN-3-YL FORMATE

CAS No.: CoE No.:

106‑68‑3 2042

FL No.: 07.062 EINECS No.: 203‑423‑0

1529

FEMA No.: JECFA No.:

2803 290

NAS No.:

2803

Description: 3-Octanone has a strong, penetrating, fruity odor reminiscent of lavender. Consumption: Annual: 41.67 lb

Individual: 0.00003531

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.635 mg

IOFI: Natural

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 1998) Appearance

Colorless oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point 169–173°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.413–1.418 (20°C) Soluble in most common organic solvents; insoluble in water 0.817–0.821 (23°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 6.42 15.31 Gelatins, puddings 6.23 15.27 Cheese 1.00 7.00 Nonalcoholic beverages 3.62 7.67 Fats, oils 0.10 5.00 Soft candy 9.59 18.19 Frozen dairy 7.17 22.18 Synthesis: It can be prepared by passing a mixture of vapors of caprioc acid and acetic acid over ThO2 at 400°C, or by oxidation of d-ethyl n-amyl carbinol with chromates; another synthetic route is reported. Aroma threshold values: Detection: 21 to 50 ppb Taste threshold values: Taste characteristics at 10 ppm: mushroom, ketonic, cheesy and moldy with a fruity nuance. Natural occurrence: Reported identified in the low-boiling fraction of the essential oil of lavender; also reported found in the essential oils of Lavandula vera (10%) and French lavender. Reported found in banana, bilberry, currants, guava, melon, blueberry, blackberry, strawberry jam, peas, fried potato, ginger, Mentha oils, thyme, cheeses, butter, fish, cooked meats, cognac, coffee, tea, roasted peanuts, pecan, soybean, olive, plum, beans, mushroom, wild marjoram, trassi, rice bran, litchi, calamus, buckwheat, rosemary, lemon balm, clary sage, rosemary, truffle, nectarine, anise hyssop and maté.

(+/–)-OCTAN-3-YL FORMATE Synonyms: 3-Octanol formate; Oct-3-yl formate; 1-Ethylhex-1-yl formate; 3-Octyl formate CAS No.: 84434‑65‑1 CoE No.: n/a Description: n/a

FL No.: 09.926 EINECS No.: 282‑866‑1

Consumption: Annual: n/a

FEMA No.: JECFA No.:

4009 n/a

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.266 mg (FEMA)

IOFI: n/a

(E)-2-OCTEN-1-OL

1530 Empirical Formula/MW: O O

C9H18O2/158.24

CH3 CH3

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Frozen dairy Hard candy

Usual 10.00 30.00 8.00 10.00

Max. 20.00 50.00 12.00 20.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 8.00 6.00 8.00

Max. 12.00 10.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(E)-2-OCTEN-1-OL Synonyms: 2-Octen-1-ol, (2E)-; 2-(E)-Octenol; 2-Octen-1-ol, (E)-; trans-2-Octen-1-ol CAS No.: CoE No.:

18409‑17‑1 11804

FL No.: n/a EINECS No.: 242‑288‑2

FEMA No.: JECFA No.:

3887 1370

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.010056 mg

IOFI: n/a

Empirical Formula/MW: C8H16O/128.21

H3C

OH

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear colorless liquid 96% 88°C (11 mmHg)

Refractive index Solubility Specific gravity

1.445–1.452 (20°C) Soluble in alcohol; insoluble in water 0.847–0.853 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Gravies Meat products Nut products Poultry

Usual 0.01 0.02 0.01 0.01 0.01

Max. 0.10 0.10 0.10 0.10 0.10

Food Category Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 0.01 0.01

Max. 0.20 0.20 0.10 0.10

Synthesis: n/a Aroma threshold values: Detection: 40 to 840 ppb; recognition: 100 ppb. Aroma characteristics at 1.0%: oily, slightly nutty, fatty waxy, stale creamy, chicken fatty with an old cucumber green nuance.

1-OCTENE

1531

Taste threshold values: Taste characteristics at 1 to 5 ppm: green, slightly oxidized, oily and nutty, chicken fatty, goaty and creamy on dry out with a cucumber rind nuance. Natural occurrence: Reported present in apple, bilberry, cranberry, guava, orange, grape, melon, peas, strawberry jam, potato, roasted turkey and chicken, cognac, rum, tea, cloudberry, mushroom, kelp, malt, dried bonito and endive.

cis-5-OCTENAL Synonyms: 5-Octenal, (5Z)-; 5-Octenal, (Z); (Z)-Oct-5-enal CAS No.: 41547‑22‑2 FL No.: 05.128 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: cis-5-Octenal is a strong odorant of pleasant, fruity tonalities.

3749 323

NAS No.:

3749

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: n/a

Empirical Formula/MW: C8H14O/126.20 Specifications: (JECFA, 2003) Appearance

Colorless liquid

Refractive index

Assay (min)

85%

Solubility

Boiling point

62°C

Specific gravity

1.436–1.441 (20°C) Slightly soluble in water; slightly soluble in alcohol and most fixed oils 0.845–0.853 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings

Usual 0.25 0.50 1.00 5.00 0.50 0.25 0.25 1.50 1.50 1.50

Max. 2.50 5.00 10.00 25.00 5.00 3.00 3.00 5.00 5.00 10.00

Food Category Gravies Hard candy Jams, jellies Nonalcoholic beverages Nut products Reconstituted vegetables Snack foods Soft candy Soups Sweet sauces

Usual 0.05 1.50 0.50 0.25 0.05 0.025 2.50 1.50 0.05 0.50

Max. 0.50 10.00 5.00 2.50 0.50 1.00 15.00 10.00 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-OCTENE Synonyms: alpha-Octene; alpha-Octylene; Octylene; Caprylene; Oct-1-ene; 1- Caprylene; 1- Octylene; n-1-Octene; Octene-1 CAS No.: CoE No.:

111‑66‑0 n/a

FL No.: EINECS No.

01.070 203‑893‑7

FEMA No.: JECFA No.:

4293 n/a

NAS No.:

n/a

(E)-2-OCTEN-4-OL

1532 Description: Colorless, clear liquid; gasoline aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: n/a

Empirical Formula/MW: C8H16/112.21

C H2

H3C

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Melting point

97% 121–122°C –101°C

Refractive index Solubility Specific gravity

1.408 (20°C) Soluble in water 0.715 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confections, frostings Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08

Max. 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08

Max. 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported not found in nature.

(E)-2-OCTEN-4-OL Synonyms: Butyl propenyl carbinol; trans-2-Octen-4-ol; (E)-Oct-2-en-4-ol CAS No.: CoE No.:

20125‑81‑9 n/a

FL No.: n/a EINECS No.: 243‑532‑0

FEMA No.: JECFA No.:

3888 1141

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.66450 mg

IOFI: n/a

Empirical Formula/MW: C H3

C8H16O/128.21

H3C OH

2-OCTENAL

1533

Specifications: (JECFA, 1998) Appearance

Clear, light-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

175–176°C

Specific gravity

1.438–1.442 (20°C) Insoluble in water; 50% soluble in ethanol 0.830–0.838 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 3.00 10.00 5.00 30.00 10.00 5.00 10.00

Max. 15.00 40.00 20.00 90.00 40.00 20.00 40.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 5.00 10.00 3.00 1.00 5.00 5.00

Max. 20.00 40.00 15.00 5.00 20.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OCTENAL Synonyms: 2-Pentyl acrolein; α-Amyl acrolein; 2-Octenal; Oct-2-enal; (E)-2-Oceten-1-al; trans-2-Octen-al CAS No.: CoE No.:

2363‑89‑5 663

FL No.: 05.060 EINECS No.: 219‑115‑4

FEMA No.: JECFA No.:

3215 1363

NAS No.:

3215

Description: 2-Octenal has a peculiar green-leafy odor, less fatty than octanal. This compound is also reported as having orange, honey-like, cognac-like aroma. Consumption: Annual: 36.67 lb

Individual: 0.00003107

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.628 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C8H14O/126.20

O

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

92% C8H14O (sum of cis and trans isomers) 84°C (19 mmHg)

Specific gravity

1.450–1.4255 (20°C) Soluble in alcohol, fixed oils; slightly soluble in water 0.830–0.850 (25°C)

Reported uses (ppm): (FEMA, 1994 Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.35 1.85 1.92 0.79

Max. 4.69 3.70 3.83 1.35

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.34 5.00 2.06

Max. 2.71 10.00 4.13

(E)-2-OCTENOIC ACID

1534

Synthesis: By prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by boiling 4,5-diketo-3-penthyltetrahdyrofuran under a nitrogen blanket. Aroma threshold values: Detection: 3 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in potato chips, orange juice, cranberry, strawberry, asparagus, cabbage, peas, tomato, wheat and crisp bread, Russian cheeses, caviar, butter, yogurt, fish, beef and lamb fat, cured pork, roasted filberts and peanuts, peanut butter, soybean, mushroom, walnut, rice, corn tortillas, malt and sweet grass oil.

(E)-2-OCTENOIC ACID Synonyms: Oct-2-enoic acid (E); trans-2-Octenoic acid CAS No.: CoE No.:

1871‑67‑6 10156

FL No.: 08.114 EINECS No.: 217‑491‑4

FEMA No.: JECFA No.:

3957 1805

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.543900 mg

IOFI: n/a

Empirical Formula/MW: HO

C H3

C8H14O2/142.20 O

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

139–141°C (13 mmHg)

Specific gravity

1.458–1.462 (20°C) Insoluble in water; soluble in oils and ethanol 0.935–0.941 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.00 2.00 1.00 1.00

Max. 4.00 4.00 3.00 2.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.00 3.00 2.00

Max. 4.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-OCTEN-1-OL Synonyms: 3-Octen-1-ol, (3Z)-; cis-3-Octenol; (Z)-Oct-3-en-1-ol; 3-Octen-1-ol, (Z)-; cis-3-Octen-1-ol; (Z)-3-Octen-1-ol CAS No.: CoE No.:

20125‑84‑2 10296

Consumption: Annual: 0.166 lb

FL No.: 02.094 EINECS No.: 243‑533‑6

FEMA No.: JECFA No.:

3467 321

NAS No.:

3467

Individual: 0.00000014 mg/kg/day

cis-5-OCTEN-1-OL

1535

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.653 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

White to slightly yellowish liquid 96% C8H16O (as Z isomer) 174°C

Refractive index Solubility Specific gravity

1.440–1.446 (20°C) Insoluble in water 0.830–0.850 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 3.00 2.00 2.00

Max. 1.00 5.00 3.00 3.00

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 130.00 1.00 0.40 2.00

Max. 300.00 3.00 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, yellow passion fruit and green peas.

cis-5-OCTEN-1-OL Synonyms: 5-Octen-1-ol, (5Z)- ; (Z)-Oct-5-en-1-ol; cis-5-Octen-1-ol; (Z)-5-Octen-1-ol; 5-Octen-1-ol, (Z)CAS No.: CoE No.:

64275‑73‑6 n/a

FL No.: 02.113 EINECS No.: 264‑764‑9

FEMA No.: JECFA No.:

3722 322

NAS No.:

3722

Description: cis-5-Octen-1-ol has a green, fatty odor. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.347 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C8H16O/128.21

OH

1-OCTEN-3-OL

1536 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless liquid 90% 95°C (25 mmHg)

Refractive index Specific gravity

1.445–1.451 (20°C) 0.840–860 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juices Gelatins, puddings Synthesis: n/a

Usual 2.50 5.00 5.00 15.00 2.50 2.50 5.00 0.50 5.00

Max. 15.00 15.00 15.00 25.00 10.00 15.00 20.00 5.00 20.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Nut products Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 5.00 0.50 1.00 1.50 0.50 0.10 10.00 5.00 0.50

Max. 25.00 10.00 10.00 10.00 5.00 1.00 30.00 15.00 5.00

Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 20 ppm: green, melon, fruity and mushroom. Natural occurrence: Reported found in passion fruit, fresh apple and banana.

1-OCTEN-3-OL Synonyms: Amyl vinyl carbinol; Matsutake alcohol; 3-Octenol; n-Pentyl vinyl carbinol; Amylvinylcarbinol; 3-Hydroxy-1-octene; Oct-1-en-3-ol; 1-Octen-3-ol; Oct-1-ene-3-ol; Vinyl amyl carbinol CAS No.: 3391‑86‑4 FL No.: 02.023 FEMA No.: 2805 NAS No.: 2805 CoE No.: 72 EINECS No.: 222‑226‑0 JECFA No.: 1152 Description: 1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note reminiscent of lavender–lavandin, rose and hay. It has a sweet, herbaceous taste. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.021 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

92% C8H16O

Solubility

Boiling point

175–175.2°C

Specific gravity

1.431–1.442 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.831–0.839 (25°C)

3-OCTEN-2-OL

1537

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 0.30 1.00 Baked goods 3.81 10.50 Chewing gum 0.02 0.02 Condiments, relishes 2.00 5.00 Frozen dairy 0.63 1.33 Gelatins, puddings 0.56 1.80 Gravies 1.70 3.00 Synthesis: From magnesium amyl bromide and acrolein.

Food Category Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 3.74 0.56 11.85 0.35 1.14 2.00

Max. 5.72 1.22 18.38 0.70 1.83 4.00

Aroma threshold values: Detection: 14 ppb; recognition: 25 ppb Taste threshold values: Taste characteristics at 10 ppm: mushroom, earthy, fungal, green, oily, vegetative, umami sensation and savory-brothy. Natural occurrence: Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical hairs of Pinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia. Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin, melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, buttermilk, boiled egg, fish, cooked meats, hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom, marjoram, starfruit, sesame seed, fig, kelp, rice, beans, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla, malt, rice, wort, krill, rosemary, Bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle, winter savory, anise hyssop and maté.

3-OCTEN-2-OL CAS No.:

76649‑14‑4 02.102 FEMA No.: 3602 NAS No.: 3602 FL No.: 57648‑55‑2 CoE No.: n/a EINECS No.: 278‑508‑9 JECFA No.: 1140 Description: 3-Octen-2-ol has a sweet, creamy, buttery, lactone, coconut, coumarin, lavender, mushroom odor. The CAS No. 57648‑55‑2 for trans-3-octen-2-ol is recognized by FDA PAFA system; FEMA does not distinguish between isomers. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

73–76°C (10 mmHg)

Specific gravity

1.422–1.428 (20°C) Insoluble in water and fats; miscible in ethanol at room temperature 0.826–0.836 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Gravies

Usual 5.00 0.50 0.50 0.50

Max. 10.00 1.00 1.00 2.00

Food Category Hard candy Imitation dairy Nut products Soft candy

Usual 1.00 0.50 0.50 0.30

Max. 2.00 1.00 1.00 0.60

1-OCTEN-3-ONE

1538 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: mushroom, green, melon rind, earthy and nutty notes. Natural occurrence: Reported not found in nature.

1-OCTEN-3-ONE Synonyms: Amyl vinyl ketone; Vinyl amyl ketone; Oct-1-en-3-one; 1-Octen-3-one CAS No.: 4312‑99‑6 FL No.: 07.081 CoE No.: 2312 EINECS No.: 224‑327‑5 Description: 1-Octen-3-one has a mushroom odor.

FEMA No.: JECFA No.:

3515 1148

NAS No.:

Consumption: Annual: <1.00 lb

3515

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.674 mg

IOFI: Nature Identical

Empirical Formula/MW: C H2 H3C

C8H14O/126.20

O

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point 37–38°C (1.9–2.3 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Synthesis: n/a

Usual 2.00 10.00

Specific gravity Max. 2.00 20.00

1.428–1.439 (20°C) Insoluble in water; miscible in oils and alcohol (at room temperature) 0.813–0.819 (25°C)

Food Category Soups

Usual 10.00

Max. 20.00

Aroma threshold values: Detection: 0.05 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked artichoke, cider, fish, matsutake, milk, peas, soya bean, mushrooms, potatoes, orange juice, tomato and passion fruit.

2-OCTEN-4-ONE Synonyms: Butylpropenyl ketone; Propenyl butyl ketone; Oct-2-en-4-one; 2-Octen-4-one CAS No.: 4643‑27‑0 FL No.: 07.082 CoE No.: 2313 EINECS No.: 225‑071‑7 Consumption: Annual: 18.33 lb

FEMA No.: JECFA No.:

3603 1129

NAS No.:

3603

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

3-OCTEN-2-ONE

1539

Trade association guidelines: FEMA PADI: 0.226 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O/126.20 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 96% 81°C (20–21 mmHg)

Refractive index Solubility Specific gravity

1.440–1.446 (20°C) Insoluble in water; miscible in fats 0.835–0.842 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity, pineapple, strawberry with a ripe tropical nuance. Natural occurrence: Reported found in roasted hazel nuts, wheaten bread and white bread.

3-OCTEN-2-ONE Synonyms: Oct-3-en-2-one; 3-Octen-2-one CAS No.: CoE No.:

1669‑44‑9 11170

FL No.: 07.107 EINECS No.: 216‑793‑3

FEMA No.: JECFA No.:

3416 1128

NAS No.:

3416

Description: 3-Octen-2-one has a fruity, lemon odor. Consumption: Annual: 1.16 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.244 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O/126.19 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

75–79°C (20 mmHg)

Specific gravity

1.445–1.449 (20°C) Insoluble in water; miscible in fats; soluble in oil 0.834–0.839 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 1.00 0.50

Max. 3.00 1.00 3.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.45

Max. 0.50 1.00 3.00

4-OCTEN-3-ONE

1540

Synthesis: By bubbling air in a solution of an organoborane derivative of 1-butene and 1-butyn-2-one in tetrahydrofuran. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: creamy, earthy, oily, with mushroom nuances. Natural occurrence: Reported found in roasted filberts, asparagus, baked potato, fish, cooked chicken and beef, white wine, peanuts, pecan, oats, soybean, mushroom, trassi, fenugreek, coriander seed, rice bran, cooked scented rice and corn tortillas.

4-OCTEN-3-ONE Synonyms: Oct-4-en-3-one; (E,Z)-4-Octen-3-one CAS No.: CoE No.:

14129‑48‑7 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4328 1843

NAS No.:

n/a

Description: Clear, colorless or pale-yellow liquid; coconut, fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.765 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C8H14O/126.20

O

Reported uses (ppm): (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 77–79°C (20 mmHg) 180–181°C 1.442–1.448 (20°C)

Solubility

Sparingly soluble in water; soluble in many nonpolar solvents and ethanol

Specific gravity

0.840–0.844 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments, relishes Confectionery frostings Frozen dairy Fruit ices Gelatins, puddings

Usual 2.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00

Max. 10.00 5.00 5.00 20.00 5.00 5.00 5.00 5.00 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed fruits Seasonings/flavors Snack foods Soft candy Sweet sauces

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Melissa oil, Slovak Republic (0.18%).

Usual 2.00 2.00 1.00 1.00 1.00 100.00 1.00 1.00 1.00

Max. 10.00 20.00 5.00 5.00 5.00 1000.00 5.00 5.00 5.00

3-OCTENOIC ACID

1541

cis-4-OCTENOL Synonyms: cis-4-Octen-1-ol; (Z)-4-Octen-1-ol; (Z)-4-Octenol; 4(Z)-Octenol CAS No.: CoE No.:

54393‑36‑1 n/a

FL No.: EINECS No.

02.244 n/a

FEMA No.: JECFA No.:

4354 1625

NAS No.:

n/a

Description: Clear, colorless liquid; powerful, sweet, earthy odor with a strong herbaceous note. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.168 mg

IOFI: n/a

Empirical Formula/MW: HO

C H3

C8H16O/128.21 Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

174–176°C 1.444–1.450 (20°C)

Specific gravity

Insoluble in water; soluble in nonpolar organic solvents and ethanol 0.844–0.851 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 1.50 1.50 4.00

Max. 7.50 7.50 20.00

Food Category Jam, jellies Nonalcoholic beverages

Usual 2.00 1.00

Max. 10.00 5.00

Synthesis: n/a Aroma threshold values: Earthy type, high strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-OCTENOIC ACID Synonyms: 2-Heptene-1-carboxylic acid; delta-3-Octenoic acid; Oct-3-enoic acid CAS No.: CoE No.:

1577‑19‑1 10157

FL No.: EINECS No.

08.105 216‑418‑3

FEMA No.: JECFA No.:

4362 1627

NAS No.:

n/a

Description: White solid; oily, fatty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.076 mg

IOFI: n/a

Empirical Formula/MW: H3C

OH

C8H14O2/142.20 O

trans-4-OCTENOIC ACID

1542 Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

240–242°C Boiling point 1.443–1.450 (20°C) Refractive index Reported uses (ppm): (FEMA, 2007) Food Category Fats, oils Imitation dairy Meat products Synthesis: n/a

Specific gravity

Usual 2.00 0.50 0.50

Max. 10.00 2.50 2.50

Slightly soluble in water; soluble in most organic solvents and ethanol 0.928–0.938 (20°C)

Food Category Seasonings, flavors Snack foods

Usual 5.00 1.00

Max. 25.00 5.00

Aroma threshold values: Fatty type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans-4-OCTENOIC ACID Synonyms: (E)-4-Octenoic acid; 4(E)-Octenoic acid; 4-Octenoic acid, (E)CAS No.: 18776‑92‑6 FL No.: CoE No.: n/a EINECS No. Description: Colorless liquid; greasy aroma.

n/a n/a

FEMA No.: JECFA No.:

4357 1629

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: n/a

Empirical Formula/MW: OH

H3C

C8H14O2/142.2 O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point 105–106°C (5 mmHg) Refractive index 1.436–1.440 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Synthesis: n/a

Specific gravity

Usual 0.10

Slightly soluble in water; soluble in most organic solvents and ethanol 0.924–0.930 (25°C)

Max. 0.20

Aroma threshold values: Low strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

cis-5-OCTENOIC ACID Synonyms: (Z)-5-Octenoic acid; 5(Z)-Octenoic acid CAS No.: CoE No.:

41653‑97‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4350 1631

NAS No.:

n/a

1-OCTEN-3-YL ACETATE

1543

Description: Colorless liquid; fatty, greasy aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.137 mg

IOFI: n/a

Empirical Formula/MW: OH

C8H14O2/142.2

H3C

O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

239–241°C 1.444–1.450 (20°C)

Specific gravity

Slightly soluble in water; soluble in most organic solvents and ethanol 0.955–0.971 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 1.00

Max. 2.00

Max.

Synthesis: n/a Aroma threshold values: Fatty type medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

1-OCTEN-3-YL ACETATE Synonyms: 1-Octen-3-ol, 3-acetate; 3-Acetoxy octane; Amyl crotonyl acetate; Amyl vinyl carbinyl acetate; Octenyl acetate; β-Octenyl acetate; n-Pentyl vinyl carbinyl acetate; 1-Octen-3-ol, acetate; Oct-1-en-3-yl acetate; 1-Octen-3-yl acetate; 1-Pentylallyl acetate CAS No.: CoE No.:

2442‑10‑6 11716

FL No.: 09.281 EINECS No.: 219‑474‑7

FEMA No.: JECFA No.:

3582 1836

NAS No.:

3582

Description: 1-Octen-3-yl acetate has a characteristic odor reminiscent of lavender and lavandin and/or a metallic, mushroom-like odor. Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.208 mg Empirical Formula/MW:

C10H18O2/170.25

IOFI: Nature Identical

trans-2-OCTEN-1-YL ACETATE

1544 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay (min) Boiling point

95% C10H18O2 189–190°C

Specific gravity

1.420–1.425 (20°C) Soluble in alcohol, most fixed oils; insoluble in water and propylene glycol 0.870–0.876 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.81 2.26 2.00 6.00

Max. 4.79 4.00 4.00 12.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 2.26 5.00 2.26

Max. 4.00 10.00 4.00

Synthesis: By acetylation of amyl vinyl carbinol. Aroma threshold values: Detection: 90 ppb Taste threshold values: Taste characteristics at 10 ppm: green, earthy, waxy dairy-like, with unripe fruity nuances. Natural occurrence: Reported found in melon, cornmint oil, spearmint oil, Scotch spearmint oil and other Mentha oils, certain types of Thymus, other varieties of mushrooms and anise hyssop.

trans-2-OCTEN-1-YL ACETATE Synonyms: (E)-Oct-2-enyl acetate; 2-Octen-1-ol, acetate, (E)-; trans-2-Octen-1-yl acetate; E-2-Octenyl acetate CAS No.: CoE No.:

3913‑80‑2 11906

FL No.: 09.276 EINECS No.: 223‑473‑7

FEMA No.: JECFA No.:

3516 1367

NAS No.:

Consumption: Annual: <1.00 lb

3516

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O2/170.25

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 88–89°C (8 mmHg)

Specific gravity

1.430–1.436 (20°C) Soluble in fats and ethanol; insoluble in water 0.894–0.900 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.01 0.03 0.01 0.02

Max. 0.05 0.15 0.05 0.10

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.02 0.002 0.02

Max. 0.10 0.01 0.10

1-OCTEN-3-YL BUTYRATE

1545

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, fatty and fruity with a fresh nuance. Natural occurrence: Reported found in banana.

trans-2-OCTEN-1-YL BUTANOATE Synonyms: trans-Octen-1-yl butyrate; (E)-Oct-2-enyl butyrate CAS No.: CoE No.:

84642‑60‑4 11907

FL No.: 09.277 EINECS No.: 283‑437‑1

FEMA No.: JECFA No.:

3517 1368

NAS No.:

Consumption: Annual: <1.00 lb

3517

Individual: 0.0000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 112–113°C (8 mmHg)

Specific gravity

1.433–1.439 (20°C) Soluble in fats and ethanol; insoluble in water 0.890–0.896 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.005 0.012 0.004 0.01

Max. 0.025 0.06 0.02 0.01

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.008 0.001 0.008

Max. 0.04 0.005 0.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-OCTEN-3-YL BUTYRATE Synonyms: Butanoic acid, 1-ethenylhexyl ester; Butyric acid, 1-vinylhexyl ester; 1-Ethenylhexyl butanoate; 1-Octen-3-ol butyrate; 1-Octen-3-yl butyrate; 1-Pentylallyl butyrate CAS No.: CoE No.:

16491‑54‑6 n/a

FL No.: 09.282 EINECS No.: 240‑555‑8

FEMA No.: JECFA No.:

3612 1837

NAS No.:

3612

Description: 1-Octen-3-yl butyrate has a fruity, buttery, strawberry, mushroom odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

(E)-2-(2-OCTENYL)CYCLOPENTANONE

1546 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.032 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95% C12H22O2

Solubility

Boiling point

80–81 (3.5 mmHg)

Specific gravity

1.416–1.437 (25°C) Soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in water 0.870–0.879 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 1.00 0.50 0.40

Max. 5.00 2.00 3.00

Food Category Imitation dairy Nonalcoholic beverages Sugar substitutes

Usual 0.20 0.20 0.20

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 22 ppb. Aroma characteristics at 1.0%: musty, earthy, mushroom and waxy. Taste threshold values: Taste characteristics at 5 ppm: tuna fish-like, amine and mushroom-like. Natural occurrence: Reported found in passion fruit, lemon peel oil and lavender oil.

(E)-2-(2-OCTENYL)CYCLOPENTANONE Synonyms: Cyclopentanone, 2-(2-octen-1-yl)-; Cyclopentanone, 2-(2-octenyl)-; 2-(2-Octenyl)cyclopentanone CAS No.: CoE No.:

65737‑52‑2 n/a

FL No.: n/a EINECS No.: 265‑901‑5

FEMA No.: JECFA No.:

3889 1116

NAS No.:

n/a

Description: (E)-2-(2-Octenyl)cyclopentanone has a peach-like odor with a hint of jasmine. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.8290 mg

IOFI: n/a

Empirical Formula/MW: O

C13H22O/194.32

C H3

cis-3-OCTENYL PROPIONATE

1547

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

85°C (2 mmHg)

Specific gravity

1.455–1.475 (20°C) Soluble in hexane and fats; insoluble in water; miscible in ethanol at room temperature 0.880–0.900 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual 30.00 300.00 25.00 25.00

Max. 100.00 1,000.00 30.00 75.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 15.00 5.00 15.00

Max. 30.00 25.00 75.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH: fruity green, fatty, melon with sweet unripe apple with peach and apricot lactonic nuances. Taste threshold values: Taste characteristics at 5 to 10 ppm: fruity, green apple and melon with creamy, waxy peachy lactonic nuances. Natural occurrence: Not reported found in nature.

cis-3-OCTENYL PROPIONATE Synonyms: Pearlate; 3-Octen-1-ol, propanoate, (Z)-; 3-Octen-1-ol, 1-propanoate, (3Z)-; (Z)-Oct-3-en-1-yl propionate; (Z)-3Octen-1-yl propionate, cis-3-Octen-1-yl propionate; (Z)-3-Octenyl propionate; 3(Z)-Octenyl propionate; 4-Octenoid acid, (E)CAS No.: CoE No.:

94134‑03‑9 n/a

FL No.: n/a EINECS No.: 302‑769‑0

FEMA No.: JECFA No.:

4189 1628

NAS No.:

n/a

Description: Colorless to pale yellow liquid; unique pear-like aroma with a honeydew melon nuance. Consumption: Odor and/or flavor used in apple, banana, floral, grape, herbal, melon honeydew, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.807 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C11H20O2/184.28 O C H3 O

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Boiling point

69–71°C (1 mmHg)

Solubility

Other requirements

Also contains 2% trans isomer

Specific gravity

1.434–1.440 (20°C) Insoluble in water; soluble in most organic solvents and ethanol 0.882–0.889 (25°C)

(Z)-5-OCTENYL PROPIONATE

1548 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices

Usual 0.50 0.50 5.00 1.00 5.00 1.00 1.00

Max. 2.00 1.00 10.00 3.00 10.00 5.00 5.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Processed fruits Seasonings, flavors Snack foods Soft candy

Usual 0.50 1.00 0.50 5.00 1.00 1.00 5.00

Max. 2.00 5.00 2.00 10.00 5.00 5.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-5-OCTENYL PROPIONATE Synonyms: 5-Octen-1-ol, propanoate, (Z)-; (Z)-5-Octen-1-yl propanoate; (Z)-5-Octen-1-yl propionate; cis-5-Octen-1-yl propionate CAS No.: CoE No.:

196109‑18‑9 n/a

FL No.: 09.932 EINECS No.: n/a

FEMA No.: JECFA No.:

3890 1282

NAS No.:

n/a

Description: (Z)-5-Octenyl propionate has a melon, green and fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.038400 mg

IOFI: n/a

Empirical Formula/MW: C H3

C11H20O2/184.28

O H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear colorless liquid

Solubility

Assay (min) Boiling point

93% 68–70°C (1 mmHg)

Specific gravity

1.431–1.440 (20°C) Soluble in organic solvents and alcohol; insoluble in water 0.880–0.889 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Synthesis: n/a

Usual 1.00 10.00 5.00 5.00 2.00

Max. 5.00 50.00 10.00 10.00 5.00

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 5.00 5.00 0.50 5.00 5.00

Max. 20.00 10.00 2.00 10.00 10.00

3-OCTYL ACETATE

1549

Aroma threshold values: Aroma characteristics at 1.0% EtoH: green leafy, with woody, unripe apple and banana nuances. It has watermelon and earthy cucumber notes with slight coconut and tropical under notes, with floral highlights. Taste threshold values: Taste characteristics at 0.1 to 5 ppm: green waxy fruit, with fleshy apple, pineapple and banana notes. It imparts a nice mouthfeel with melon and tropical nuances. Natural occurrence: Not reported found in nature.

OCTYL ACETATE Synonyms: Acetate C-8; Acetic acid, octyl ester; Capryl acetate; Caprylyl acetate; 1-Octanol acetate; n-Octanyl acetate; n-Octyl acetate; Octyl acetate; 1-Octyl acetate; Octyl alcohol acetate; n-Octyl ethanoate CAS No.: CoE No.:

112‑14‑1 197

FL No.: 09.007 EINECS No.: 203‑939‑6

FEMA No.: JECFA No.:

2806 130

NAS No.:

2806

Description: Octyl acetate has a fruity odor reminiscent of neroli and jasmine with a fruity, slightly bitter taste suggestive of peach. N ote: This compound should not be confused with 2-ethyl hexyl acetate.

Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.443 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

O

C H3

C10H20O2/172.27 O

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C10H20O2 208°C

Specific gravity

1.418–1.421 (20°C) Miscible in alcohol, most fixed oils, organic solvents; insoluble in water, 1:4 in 70% alcohol 0.865–0.868 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 2.50 0.40

Max. 6.00 0.87

Food Category Hard candy Nonalcoholic beverages

Usual 2.10 0.85

Max. 4.70 1.60

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: Detection: 23 to 47 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of green tea, Heracleum giganteum L., orange peel, lemon peel, grapefruit peel, mandarin peel, Satsuma mandarin peel and pummelo peel. Also reported found in Ocimum basilicum varieties, wheaten bread, cheddar cheese, red wine, sparkling wine and nectarine.

3-OCTYL ACETATE Synonyms: 3-Octanol, acetate; 3-Octyl acetate; 1-Ethyl hexyl acetate; 3-Octanol, 3-acetate CAS No.: CoE No.:

4864‑61‑3 2347

FL No.: 09.294 EINECS No.: 225‑471‑1

FEMA No.: JECFA No.:

3583 313

NAS No.:

3583

OCTYL BUTYRATE

1550

Description: 3-Octyl acetate has a characteristic, complex aroma with a rose and jasmine note and an apple-lemon undertone with a sweet, peach-like flavor. Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.750 mg

IOFI: Natural

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1998) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 98% C10H20O2 Boiling point 187°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Meat products Synthesis: n/a

Usual 2.07 2.61 1.92 2.60

Specific gravity

Max. 4.39 2.61 4.00 2.60

1.414–1.419 (20°C) Soluble in alcohol, most fixed oils, propylene glycol; slightly soluble in water 0.856–0.860 (25°C)

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.88 5.00 2.00

Max. 4.00 10.00 4.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, oily and waxy with a weak minty and tropical nuance. Natural occurrence: Reported found in the peppermint and pennyroyal oil (Mentha pulegium L.), spearmint oil (Mentha spicata L.), Scotch spearmint oil (Mentha cardiaca Ger.), other Mentha oils and heated beef fat.

OCTYL BUTYRATE Synonyms: Butanoic acid, octyl ester; Butyric acid, octyl ester; Octyl butanoate; Octyl butyrate; n-Octyl butyrate; n-Octyl n-butyrate CAS No.: 110‑39‑4 FL No.: 09.496 FEMA No.: 2807 NAS No.: 2807 CoE No.: 272 EINECS No.: 203‑762‑4 JECFA No.: 155 Description: Octyl butyrate has a green, herbaceous odor remotely reminiscent of orange, but more so of galbanum and parsley and a sweet, melon-like flavor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Approved.: Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.060 mg Empirical Formula/MW: C12H24O2/200.32

IOFI: Natural

n-OCTYL FORMATE

1551

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

244°C

Specific gravity

1.421–1.434 (20°C) Soluble in alcohol; practically insoluble in water 0.8549 (30°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 12.24 3.66

Max. 0.60 18.05 5.73

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.67 1.42 9.41

Max. 5.94 2.56 15.17

Synthesis: From n-octanol and butyric acid in the presence of HCl. Aroma threshold values: Detection: 8.2 ppm Taste threshold values: Taste characteristics at 20 ppm: waxy, fruity and green with a sweet, creamy nuance. Natural occurrence: Reported found in the essential oil of Heracelum villosum Fisch. and from the fruits of Pastinaca sativa. Also reported found in fresh apple, orange juice, melon, strawberry fruit, beer, purple passion fruit juice, purple passion fruit, yellow passion fruit, fresh plums, mountain papaya and okra.

3-OCTYL BUTYRATE Synonyms: 1-(Ethylhexyl)butanoate; 3-Octyl butanoate; Butanoic acid, 1-ethylhexyl ester; 1-Ethylhexyl butyrate CAS No.: CoE No.:

20286‑45‑7 n/a

FL No.: EINECS No.

n/a 243‑687‑4

FEMA No.: JECFA No.:

4402 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.110 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C12H24O2/200.32 C H3

O

H3C

Specifications: (The Good Scents Co., 2009) Boiling point Refractive index

231–232°C 1.428 ± 0.02

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Hard candy

Usual 10.00

Max. 100.00

Food Category Nonalcoholic beverages

Usual 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-OCTYL FORMATE Synonyms: Formic acid, octyl ester; Octyl alcohol formate; Octyl formate; n-Octyl formate; n-Octyl methanoate

Max. 10.00

OCTYL 2-FUROATE

1552

CAS No.: CoE No.:

112‑32‑3 342

FL No.: 09.075 EINECS No.: 203‑959‑5

FEMA No.: JECFA No.:

2809 122

NAS No.:

2809

Description: n-Octyl formate has a fruity odor with a rose–orange note and a bitter flavor, refreshingly fruity green at low concentrations. Consumption: Annual: <1.00 lb

Individual: 0.00001491 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.469 mg

IOFI: Artificial

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% C9H18O2 198–200°C

Specific gravity

1.418–1.420 (20°C) Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 70% alcohol, remains in solution to 10 mL 0.869–0.874 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 9.27 1.83

Max. 0.60 17.00 3.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.30 0.43 8.35

Max. 4.21 0.70 15.98

Synthesis: By esterification of n-octyl alcohol with formic acid; by boiling n-octyl chloride with formamide in the presence of small amounts of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Scotch spearmint oil and roast beef.

OCTYL 2-FUROATE Synonyms: 2-Furancarboxylic acid, Octyl ester; 2-Furoic acid, hexyl ester; Octyl 2-furancarboxylate CAS No.: CoE No.:

39251‑88‑2 10864

FL No.: 13.073 EINECS No.: 254‑378‑9

FEMA No.: JECFA No.:

3518 750

NAS No.:

3518

Description: Octyl 2-furoate has a waxy, caramel odor. This compound is also reported as having a sweet, fruity, heavy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI of 0 to 0.5. No safety concern at current level of intake (2000). Trade association guidelines: FEMA PADI: 1.100 mg

IOFI: Nature Identical

OCTYL HEPTANOATE

1553

Empirical Formula/MW: C13H20O3/224.30

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-straw liquid

Solubility

Assay (min) Boiling point

98% 126–127°C (6 mmHg)

Specific gravity

1.466–1.472 (20°C) Insoluble in water; miscible in fat and alcohol 0.984–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatins, puddings

Usual 20.00 10.00 10.00

Max. 20.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 20.00

Max. 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: waxy, fatty, brown, brothy and mushroom-like with a green metallic nuance. Natural occurrence: Reported found in cooked blackberry.

OCTYL HEPTANOATE Synonyms: Octyl heptoate; Octyl heptylate; Heptanoic acid, octyl ester; Octyl heptanoate CAS No.: CoE No.:

5132‑75‑2 366

FL No.: 09.094 EINECS No.: 225‑882‑6

FEMA No.: JECFA No.:

2810 171

NAS No.:

2810

Description: Octyl heptanoate has a characteristic fruity, slightly fatty odor and a corresponding flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Artificial

Empirical Formula/MW: C13H30O2/242.41 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

290°C

Specific gravity

1.43488 (20°C) Soluble in most organic solvents; insoluble in water 0.852 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

OCTYL ISOBUTYRATE

1554 Synthesis: By esterification of n-octyl alcohol with heptanoic acid in the presence of mineral acids. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL ISOBUTYRATE Synonyms: Caprylyl isobutyrate; Isobutyric acid, octyl ester; Octyl isobutyrate; n-Octyl isobutyrate; Octyl 2-methylpropanoate; Propanoic acid, 2-methyl-, octyl ester CAS No.: CoE No.:

109‑15‑9 593

FL No.: 09.473 EINECS No.: 203‑651‑0

FEMA No.: JECFA No.:

2808 192

NAS No.:

2808

Description: Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It has a sweet flavor suggestive of grape. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.372 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% C12H24O2 245°C

Refractive index Solubility Specific gravity

1.420–1.425 (20°C) 1:1 in 95% alcohol 0.853–0.858 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 0.50 0.90

Max. 3.50 0.50 2.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 2.00

Max. 2.00 3.50

Synthesis: Esterification of n-octanol with isobutyric acid. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 30 ppm: creamy, waxy, fruity, earthy and fatty. Natural occurrence: Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit (Carica pentagona Heilborn).

n-OCTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, octyl ester; Isovaleric acid, octyl ester; Octyl isovalerate; Octyl 3-methylbutanoate; n-Octyl-3-methylbutyrate CAS No.: CoE No.:

7786‑58‑5 446

FL No.: 09.451 EINECS No.: 232‑100‑7

FEMA No.: JECFA No.:

2814 200

NAS No.:

2814

Description: n-Octyl isovalerate has a strong odor reminiscent of fatty aldehyde with an apple–pineapple undertone. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

OCTYL 2-METHYLBUTYRATE

1555

Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.470 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 245°C

Refractive index Solubility Specific gravity

1.418–1.420 (20°C) Soluble in alcohol; insoluble in water 0.86 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 1.70

Max. 12.00 4.00 2.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.40

Max. 2.00 4.10

Synthesis: By esterification of n-octanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile constituents of the aroma of fresh Florida orange juice and babaco fruit (Carica pentagona Heilborn).

OCTYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, octyl ester; Octyl 2-methylbutyrate CAS No.: CoE No.:

29811‑50‑5 10866

FL No.: 09.537 EINECS No.: 249‑872‑6

FEMA No.: JECFA No.:

3604 209

NAS No.:

3604

Description: Octyl 2-methylbutyrate has a butterscotch, sweet-fruity, orange, berry, winy, whiskey odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.140 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance Assay (min)

Colorless liquid 99.5%

Refractive index Specific gravity

1.425 (20°C) 0.8557 (20°/20°C)

OCTYL OCTANOATE

1556 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.50 2.00 0.50 0.20 0.50

Max. 2.00 5.00 1.00 0.50 2.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 1.00 0.50 1.00 0.50

Max. 2.00 1.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: waxy, fruity and creamy with a good mouthfeel. Natural occurrence: Reported found in Scotch spearmint oil and strawberry.

OCTYL OCTANOATE Synonyms: n-Octyl octoate; Octyl octylate; Octanoic acid, octyl ester; Octyl caprylate; n-Octyl caprylate; Octyl octanoate CAS No.: CoE No.:

2306‑88‑9 395

FL No.: 09.114 EINECS No.: 218‑980‑5

FEMA No.: JECFA No.:

2811 177

NAS No.:

2811

Description: Octyl octanate has a faint, fatty odor reminiscent of green tea and an oily, fruity, sweet, mildly green taste. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.126 mg

IOFI: Nature Identical

Empirical Formula/MW: C16H32O2/256.43 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point Melting point

Colorless liquid 98% 306–307°C –18°C

Refractive index Solubility Specific gravity

1.4352–1.4925 (20°C) Soluble in alcohol; insoluble in water 0.8554 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.50 0.33

Max. 1.00 1.16 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.42 0.33 0.54

Max. 1.02 1.00 1.20

Synthesis: By esterification of octanoic acid with octyl alcohol in the presence of HCl catalyst; or by passing vapors of octanoic acid and hydrogen over a copper chromium oxide catalyst at high temperature (320°C). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

n-OCTYL PHENYLACETATE Synonyms: Benzeneacetic acid, octyl ester; Octyl benzeneacetate; Octyl phenylacetate; Octyl-α-toluate; n-Octyl-α-toluate

OCTYL PROPIONATE

CAS No.: CoE No.:

122‑45‑2 230

1557

FL No.: 09.703 EINECS No.: 204‑545‑7

FEMA No.: JECFA No.:

2812 1017

NAS No.:

2812

Description: n-Octyl phenylacetate has a pleasant, mild sweet-floral odor of woody–orange–rose type. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.422 mg

IOFI: Artificial

Empirical Formula/MW: C16H24O2/248.36 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, viscous liquid 98% 315°C

Refractive index Solubility Specific gravity

1.479–1.487 (20°C) Insoluble in water; soluble in alcohol 0.950–0.956 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 1.70 1.70

Max. 1.00 2.67 2.67

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.05 1.03 2.33

Max. 1.80 1.50 3.20

Synthesis: By esterification of n-octanol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL PROPIONATE Synonyms: Octyl propanoate; n-Octyl propanoate; Octyl propionate; n-Octyl propionate; Propanoic acid, octyl ester; Propionic acid, octyl ester CAS No.: 142‑60‑9 FL No.: 09.126 FEMA No.: 2813 NAS No.: 2813 CoE No.: 407 EINECS No.: 205‑548‑6 JECFA No.: 145 Description: Octyl propionate has a complex, waxy odor reminiscent of myrtle berries with a pineapple undertone. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.911 mg Empirical Formula/MW: C11H22O2/186.29

IOFI: Nature Identical

OLEIC ACID

1558 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

225–228°C (15 mmHg)

Specific gravity

1.419–1.430 (20°C) Soluble in alcohol, propylene glycol; insoluble in water 0.8700–0.87044 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Baked goods 4.50 8.25 Frozen dairy 3.00 4.75 Gelatins, puddings 1.56 2.68 Synthesis: By esterification of n-octanol with propionic acid.

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 4.96

Max. 2.00 7.64

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, estry, fruity and berry with a tropical, jamy note. Natural occurrence: Reported found in oil of hop and strawberry fruit.

OLEIC ACID Synonyms: Butter acids; Elaic acid; Elaidoic acid; trans-Elaidic acid; cis-Octadec-9-enoic acid; 9-Octadecenoic acid; cis-9-Octadecenoic acid; cis-delta(9)-Octadecenoic acid; cis-delta(sup 9)-Octadecenoic acid; 9-Octadecenoic acid, cis-; 9-Octadecenoic acid (Z)-; Z-9-Octadecenoic acid; (Z)-9-Octadecenoic acid; 9,10-Octadecenoic acid; Oelsauere; Oleic acid; cis-Oleic acid; delta9-cisOleic acid; delta(9)-cis-Oleic acid; Oleic acid, pure; Oleinic acid CAS No.: 112‑80‑1 FL No.: 08.013 FEMA No.: 2815 NAS No.: CoE No.: 13 EINECS No.: 204‑007‑1 JECFA No.: 333 Description: Oleic acid has a faint, fatty odor. This acid darkens on oxidation with a lard-like odor and taste. Consumption: Annual: 8466.67 lb

2815

Individual: 0.007175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.210, 172.840, 172.848, 172.852, 172.854, 172.856, 172.860, 172.862, 172.863, 173 et. seq., 182.70, 182.90, 184.1259,184.1323, 184.1702, 573.640 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 73.080 mg

IOFI: Nature Identical

Empirical Formula/MW: C18H34O2/282.47 Specifications: (FCC, 1996) Acid value

Between 196 and 204

Heavy metals as Pb

Not more than 10 mg/kg

Iodine value

Between 83 and 103

Residue on ignition

Not more than 0.01%

Saponification value Titer (solidification point) Unsaponifiable matter Water

Between 196 and 206 Not more than 10° Not more than 2% Not more than 0.4%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Synthesis: Obtained from fats.

Usual 216.20 541.30 2.16 17.50

Max. 529.20 3624.00 2.18 25.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 101.40 1.50 23.50

Max. 318.10 5.50 30.00

OLIBANUM OIL

1559

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, cranberry, guava, grapes, melon, papaya, ginger, hop oil, ginger, beef fat, beer, rum, whiskies, cider, sherry, tea, goat milk, butterfat, celery, cheese, blue cheese, munster cheese, other cheeses, cognac, country cured ham, pork fat, potato, raspberry oil, tomato, peanut oil, coconut meat, avocado, mushroom, fenugreek, tamarind, kelp, cardamom, rice, dill seed, sake, buckwheat, malt, wort, roasted chicory root and cape gooseberry.

OLIBANUM Botanical name: Boswellia carteri Birdw. and other species of Boswellia Botanical family: Burseraceae Other names: Frankincense Foreign names: Encens oliban (Fr.), Weihrauch, Olibanum (Ger.), Olibano (Sp.), Olibano (It.) Description: Olibanum is a gum resin secreted by several Boswellia species that grow extensively from southern Arabia to Somaliland. The small trees or shrubs yield an exudate after incisions are made on the bark; it consists of a milky liquid that hardens into small, yellowish droplets commercially known as incense tears. The tears are sorted; the most valuable quality (white tears) is sold as burning incense, while the less valuable qualities (powder and fragments) are used in flavors and perfumes because of their more reasonable cost. The part used is the gum resin exudate. The resin absolute is a plastic mass of light-amber color and balsamic odor. Derivatives: Resin Absolute, Resinoid, Absolute: Since the gum resin is up to 75% soluble in alcohol, a resin absolute is prepared by filtration and vacuum concentration of the alcoholic solution. The resinoid is obtained by solvent extraction of the resin. Sometimes heat is employed to increase the yields, but this method yields products with a slightly different odor than the cold-extracted resinoid. An absolute also can be prepared by alcoholic extraction of the resinoid. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Gummo-oleoresin and resinoid: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: baked goods 5.81, frozen dairy 2.39, meat products 11.22, nonalcoholic beverages 1.54, alcoholic beverages 6.57, gelatins, puddings 1.75, soft candy 3.66 FDA: See Olibanum Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Gum resin from B. sacra contains gum 27 to 35%, resin 60 to 70% and essential oil 4 to 7%. Aroma threshold values: n/a Taste threshold values: n/a

OLIBANUM OIL Other names: Gum olibanum; Incense oil; Olibanum albarome; Olibanum gum; Olibanum hypersoluble; Olibanum resinoid; Oils, olibanum; Olibanum resinoid A; Olibanum resinoid B; Olibanum SL CAS No.: CoE No.:

8016‑36‑2 8050‑07‑5 n/a

FL No.: n/a EINECS No.: 232‑474‑1

FEMA No.: JECFA No.:

2816 n/a

NAS No.:

2816

Description: The oil, obtained by steam distillation of the trees B. carterii Birdw. and other Boswellia species, has a balsamic, slightly citrine odor. Consumption: Annual: 1.16 lb Regulatory Status: CoE: See Olibanum. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Individual: 0.00000098 mg/kg/day

ONION

1560 Trade association guidelines: FEMA PADI: 1.106 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Ester value Heavy metals (as Pb)

Not more than 4.0 Between –15° and +35° Between 4 and 40 Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.465 and 1.482 (20°C) Passes test Between 8.862 and 0.889

Physical–chemical characteristics: It is a pale-yellow liquid. It is soluble in most fixed oils and with a slight haze in mineral oil. It is insoluble in propylene glycol and glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.22 3.74 1.04 1.00

Max. 6.57 5.81 2.39 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.70 0.89 2.17

Max. 11.22 1.54 3.66

Aroma threshold values: Aroma characteristics at 1.0%: green, pungent, peppery, spicy, woody terpy and piney, with a resinous nuance. Taste threshold values: Taste characteristics at 10 ppm: intense, herbal green, peppery, with a spicy ginger nuance, piney, cooling eucalyptol, terpy, citrus with a woody, medicinal nuance.

ONION Botanical name: Allium cepa L. Botanical family: Liliaceae Foreign names: Ognon (Fr.), Zwiebel (Ger.), Cebolla (Sp.), Cipolla (It.) Description: Herbaceous plant originally from the Middle East, but today widespread throughout the world because of the large consumption of the edible bulb. Numerous varieties of onion are cultivated all over the world. A. cepa is a common culinary onion. The stalk can reach approximately 1 m (39 in) in height. The bulb consists of several concentric tunics. Onion has a strong, pungent, lasting odor and a characteristic onion flavor. Derivatives: Oleoresin, fluid concentrated water extract, and the fluid extract: The first two derivatives are obtained by a special manufacturing processes from thermally pretreated bulbs in order to enhance some flavor topnotes, as well as the flavoring strength. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Onion Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Onion contains an acrid, volatile oil, uncrystallizable sugar, gum, albumen, woody fiber, acetic and phosphoric acids, phosphate and citrate of calcium and water. The oil is colorless, acrid and contains sulfur. Onion is mainly composed of a sulfur compound, C6H12S2. Aroma threshold values: n/a Taste threshold values: n/a

ONION OIL Other names: Oil, onion; Oils, onion; Onion oleoresin; Plant extract, onion oil CAS No.: CoE No.:

8002‑72‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2817 n/a

NAS No.:

2817

Description: Obtained by steam distillation of the bulbs with yields of about 0.02%. The physical–chemical constants vary widely, depending on the origin of the plant. The oil has a characteristic onion odor.

OPOPANAX

1561

Consumption: Annual: 59,333.33 lb

Individual: 0.05028 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 139 et seq., 155 et seq., 161.190, 172.260, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.079 mg

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Passes test Refractive index Between 1.549 and 1.570 (20°C)

Specific gravity

Between 1.050 and 1.135 (25°C)

Physical–chemical characteristics: The oil is a clear, amber-yellow-to-amber-orange liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is insoluble in propylene glycol and glycerin. Essential oil composition: Main constituents of the oil are d-n-propyl disulfide and methyl-n-propyl dilsufide. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.98 8.92 52.68 826.30 1.00 1.04

Max. 0.99 11.59 52.68 826.30 1.90 1.99

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 1.68 5.03 0.99 17.00 0.99 10.00

Max. 3.36 6.97 1.89 20.00 1.89 10.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.25% weight: alliaceous, onion, sauteed, fried, soupy and pungent.

OPOPANAX Botanical name: Opopanax chironium Koch (trueopopanax) or Commiphora erythraea Eng. var. glabrescens Botanical family: Apiaceae or Burseraceae (C. erythraea). Other names: Bisabol myrrh; Sweet myrrh Foreign names: Opoponax (Fr.), Opoponax (Ger.), Opoponaco (Sp.), Opopanax (It.) Description: Opopanax is an oleo-gum resin that oozes through incisions made on the bark of the tree. The exudate hardens on exposure to air, forming resinous, tear-shaped, more-or-less regular lumps approximately the size of a nut; these are detached from the bark and used for the manufacture of the essential oil and other derivatives. The trees are native to Somaliland. Once opopanax resin was obtained from O. chironium Koch; today the entire production of resin is obtained from C. erythraea var. glabrescens Eng. O. chironium crude resin was offered in the form of regular, tear-shaped lumps of a brilliant red color. They were rather soft, shiny and easily grindable. The strong, aromatic odor was reminiscent of costus and lovage. The oleo gum-resin exudate is the part used. Opopanax has a fresh, balsamic odor reminiscent of myrrh. The crude oleoresin has a reddish-brown or sometimes yellowish-brown color and sweet, balsamic, slightly spicy odor reminiscent of myrrh. The product is also known as bisabol or sweet myrrh. Derivatives: Resinoid and resin absolute. The resinoid, prepared by solvent extraction, is a semisolid mass. To prepare a pourable product, usually a high-boiling, odorless solvent is added prior to evaporation of the extractive solvent. The resin absolute is prepared by direct alcoholic extraction of the crude resin. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Opopanax Gum FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Opopanax contains 50 to 80% of a water-soluble gum, 15 to 40% alcohol soluble resin and 5 to 9% essential oil.

OPOPANAX GUM

1562 Aroma threshold values: n/a Taste threshold values: n/a

OPOPANAX GUM Other names: Opopanax, nonspecific CAS No.: CoE No.:

9000‑78‑6 n/a

FL No.: n/a EINECS No.: 232‑558‑8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6121

Description: See Opopanax. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

OPOPANAX NONSPECIFIC CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6120 977136‑06‑3

Description: See Opopanax. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

OPOPANAX OIL Other names: Oils, opopanax; Opopanax gum; Opopanax gum extract; Opoponax hyper soluble; Opopanax resin; Opopanax resinoid CAS No.: CoE No.:

8021‑36‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6122

Description: The oil is obtained by steam distillation of the crude resin in approximately 3.5 to 10% yields. It has an intense, warm, balsamic odor. The oil tends to resinify on exposure to air. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

ORANGE, BITTER

1563

Specifications: (Burdock, 1997) Acid value Optical rotation Refractive index

<4. 02 –90 to –3202 1.4880–1.5050 (20°C)

Saponification value Solubility Specific gravity

4–20 1:10 in 90% ethanol 0.867–0.932 2 (25°/25°C)

Physical–chemical characteristics: The oil is a yellow to greenish-yellow liquid. Essential oil composition: Its main constituents include bisabolene (C15H24) and a mixture of alcohols. Aroma threshold values: n/a Taste threshold values: n/a

OPOPANAX TINCTURE Other names: Opopanax, nonspecific CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6322 977091‑81‑8

Description: See opopanax. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ORANGE, BITTER Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Foreign names: Orange bigarade (Fr.), Bittere Pomeranze (Ger.), Naranja amarga (Sp.), Arancio amaro (It.) Description: Bitter orange is a tall tree, up to 10 m (33 ft) high, with dark-green oval leaves and flowers with five petals. The fruit has a green epicarp that turns yellow-orange on ripening, a spongy mesocarp and an endocarp consisting of succulent segments. Native to the Far East, bitter orange is cultivated extensively throughout the Mediterranean (especially Sicily), Guinea, the West Indies and Brazil; other nations are minor producers. A commercially important variety grows wild and also is cultivated in Paraguay. The parts used are the leaves and twigs (petitgrain), flowers (neroli bigarade) and peel. All oils and derivatives from bitter orange have a characteristic orange aroma with a bitter flavor. Derivatives: Raw bitter orange essence is transformed into bitter orange soluble essence by washing with low-proof alcohol. The soluble essence is used for the manufacture of special syrups and adjusted for strength accordingly (e.g., 1:50, 1:100, 1:200 and 1:400). By removing terpenes and sesquiterpenes by vacuum distillation or cold extraction with low-proof alcohol, the following are obtained: (1) terpeneless bitter orange essential oil and (2) sesquiterpeneless bitter orange essential oil. The tincture (20% in 65 to 70% or 90% ethanol) and the fluid extract are obtained from dried peels. Also see Neroli Bigarade, Derivatives. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Flower: Category 1 (no restriction on use) FDA: See Orange Flowers (Blossoms) Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Essential oil composition: n/a

IOFI: n/a

ORANGE FLOWERS (BLOSSOMS) ABSOLUTE

1564 Aroma threshold values: n/a Taste threshold values: n/a

ORANGE FLOWERS (BLOSSOMS) ABSOLUTE Other names: Eau d’oranger; Orange flower water; Orange flower absolute (Citrus aurantium L. subsp. Amara), Orange flower water absolute (Citrus aurantium L. var. amara), Orange leaf absolute (Citrus aurantium L.) CAS No.: CoE No.:

8030‑28‑2 136b

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2818 n/a

NAS No.: EAFUS No.:

2818 977049‑65‑2

Description: Prepared from the petroleum-ether-extracted concrete of bitter orange flowers. An absolute is produced by alcohol extraction. The absolute has a very intense floral, fresh, long-lasting, delicate odor. Also see Orange, Bitter. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Bitter orange blossom absolute: Category 1. Use level in ppm: nonalcoholic beverages 6, alcoholic beverages 14, ices 13, candy 51, baked goods 51, gelatin desserts 12, other 52 FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.601 mg

IOFI: Natural

Physical–chemical characteristics: The absolute is a dark-brown or dark-orange color, somewhat viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 1.64 2.68 2.87 2.46

Max. 4.24 9.05 4.46 4.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 0.34 0.67 1.68 32.47

Max. 0.86 1.55 3.28 32.47

Aroma threshold values: Aroma characteristics at 1.0%: sweet, floral, powdery, citrusy with woody floral jasmine and neroli notes. Taste threshold values: Taste characteristics at 5 ppm: floral, citrus, tropical, rose, petitigrain, anthranilate-like with Maderia-like nuances.

ORANGE FLOWERS BITTER CAS No.: CoE No.:

n/a 136 b

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2819 n/a

NAS No.: EAFUS No.:

2819 977051‑52‑7

Description: See Orange, Bitter. Consumption: Annual: 75,000.00 lb

Individual: 0.06355 mg/kg/day

Regulatory Status: CoE: Flowers: Category 1 (no restriction on use). Use level: 100 to 2000 ppm FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.042 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 0.04 0.02 0.04

Max. 0.10 0.05 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.34 0.04

Max. 0.62 0.10

ORANGE PEEL BITTER OIL

1565

ORANGE LEAF ABSOLUTE CAS No.: 8030‑28‑2 FL No.: n/a n/a EINECS No.: n/a CoE No.: Description: See Orange, Bitter.

FEMA No.: JECFA No.:

2820 n/a

Consumption: Annual: 40.00 lb

NAS No.: EAFUS No.:

2820 977091‑84‑1

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.89 0.88 0.06

Max. 1.11 1.31 0.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.49 0.88

Max. 0.15 0.83 1.31

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5.0 ppm: floral, green, honey, fruity and aromatic with an indole nuance. Natural occurrence: Reported found in orange leaf.

ORANGE PEEL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6392 977070‑86‑2

Description: See Orange, Bitter. Consumption: Annual: 2,800,000.00 lb

Individual: 2.3728 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 (for oils, oleoresins and extracts) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ORANGE PEEL BITTER EXTRACT Refer to Curacao Peel Extract.

ORANGE PEEL BITTER OIL Other names: Bigarade oil, Bitter orange oil; Bitter orange peel solid extract; Neroli oil, bigarade petales extra; Neroli oil, selecta; Oils, bitter orange; Oils, orange, sour; Orange bitter oil; Orange oil, bitter CAS No.: CoE No.:

68916‑04‑1 136 a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2823 n/a

NAS No.:

2823

Description: Bitter orange peel oil can be obtained by the following methods: (1) expression of fresh fruit rinds (peel) using suitable machinery that ruptures the oil-bearing cells, followed by separation and purification by centrifugation or (2) steam distillation of peels. The quality of the product obtained by expression is quite different and considered of much higher quality than oil obtained by steam distillation. The oil has a fragrant, bitter flavor.

ORANGE, SWEET

1566 Consumption: Annual: 8650.00 lb

Individual: 0.007330 mg/kg/day

Regulatory Status: CoE: Essential oil: Category 3 (with limits on furocoumarins). Use levels in ppm (rind expressed oil): nonalcoholic beverages 80, alcoholic beverages 970, ices 109, candy 315, baked goods 588, gelatin desserts 320, others 1030. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 73.185 mg

IOFI: Natural

Specifications: (Burdock, 1997) Aldehyde content (as decylaldehyde) Evaporation residue Optical rotation

0.5–1.0%

Refractive index

1.4725–1.4755 (20°C)

2–5% + 88° to + 96° (25°C)

Specific gravity

0.845–0.851 (25°/25°C)

Physical–chemical characteristics: Oil obtained by expression has a deep-yellow color. Essential oil composition: The main constituents include d-limonene, various acids, aldehydes and diesters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 68.38 4270.00 35.00 267.70 58.69

Max. 105.00 4270.00 45.00 424.00 90.26

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 87.48 1.11 20.00 259.00 220.80

Max. 137.60 7.25 23.00 259.00 305.90

Aroma threshold values: Aroma characteristics at 1.0%: sweet citrusy, tangerine, orange-like with rich, juicy sinensal and valencene depth notes and a floral petitgrain and aldehydic orange marmalade nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet, citrusy, floral, tangerine, clementine, and orange-like with slightly astringent and terpy fruity nuances.

ORANGE, SWEET Botanical name: Citrus sinensis L. Osbeck; C. aurantium var. dulcis L. Botanical family: Rutaceae Foreign names: Orange Portugal (Fr.), Suesse Pomeranze (Ger.), Naranja dulce (Sp.), Arancio dolce (It.) Description: Sweet orange is an evergreen tree of Oriental origin, 4 to 6 m (13 to 20 ft) high. It has a cylindrical trunk, alternate leaves and odorous flowers and fruits. The fruit has a green epicarp that turns yellow on ripening, a white spongy mesocarp, and an endocarp consisting of succulent segments bearing seeds. The Mediterranean countries in which it is cultivated include Italy (Sicily, Calabria and Campania), Algeria, Tunisia, Morocco, Spain and Israel; in addition, very important production occurs in California and Florida. It has enormous worldwide economic importance. In the various countries, cultivation is geared toward the production of (1) fruits for immediate consumption and (2) fruits to be used for the production of juices or essential oils. For this purpose, the most suitable varieties have been selected. The parts used are the leaves (and small twigs); flowers; ripe fruits; small, whole, unripe fruits, peels and juice. The oils and various derivatives from orange sweet have a mild-to-highly bitter, astringent flavor and a characteristic aroma. The juices are sweet and acidic or tart. Pulp juice is generally pasteurized and concentrated. Sulfur dioxide and other preservatives may be added depending on local laws. It can be distinguished commercially as turbid juice (pasteurized) or clear juice (nonpasteurized). Pasteurization serves to inactivate pectolytic enzymes in the juice that would tend to clarify the product on standing. Both types may contain pulp in varying amounts (large, medium or fine cells). Concentration is carried out in special equipment (batch, continuous, under vacuum with recovery of “supervolatiles,” freezing, etc.) until a volume 5 to 7 times smaller than original is obtained. A 72° Brix concentrate is usually in large demand. Derivatives: Infusion, tincture, essential oils, terpeneless essential oil and soluble oil. From Peels: The tincture (20% in 70% ethanol) and the fluid extract are prepared from the dried peel. From Pulp: Juice is prepared by squeezing the pulp and filtering, using specially designed machinery. Dry residue 10 to 12%; acidity: 1 to 2% (expressed as citric acid). Consumption: Annual: n/a

Individual: n/a

ORANGE OIL DISTILLED

1567

Regulatory Status: CoE: Rind: Category 1 (no restriction on use) FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The antioxidants present in sweet oranges include polyphenols, flavanones, anthocyanins, hydroxycinnamic acids and ascorbic acid. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively.* Aroma threshold values: n/a Taste threshold values: n/a

ORANGE OIL DISTILLED Other names: Citrus sinensis oil, terpeneless; Oils, orange, sweet terpene-free; Orange oil distilled CAS No.: CoE No.:

68606‑94‑0 143

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2821 n/a

NAS No.: EAFUS No.:

2821 977091‑83‑0

Description: The volatile oil obtained by distillation from the fresh peel or juice of the fruit of C. sinesis L. Osbeck with or without the previous separation of the juice, pulp or peel. It has a characteristic odor of fresh orange peel. Also see Orange, Sweet. Consumption: Annual: 446,030.00 lb

Individual: 0.3779 mg/kg/day

Regulatory Status: CoE: Rind distilled oil: Category 1 (no restriction on use). Use levels in ppm: baked goods 890.5; frozen dairy 156.6; meat products 24; condiments, relishes 329.3; soft candy 1653; jams, jellies 125; sweet sauce 7500; gelatins, puddings 890; nonalcoholic beverages 106.9; alcoholic beverages 45.24; gravies 200; hard candy 2460; chewing gum 1989. FDA: 21 CFR 146.146, 146.151, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 151.320 mg

IOFI: Natural

Specifications: (FCC, 1996) Aldehydes Angular rotation

Between 1 and 2.5%, calculated as decyl aldehyde Between +94° and +99°

Heavy metals (as Pb) Passes test

Refractive index

Between 1.471 and 1.474 (20°C)

Specific gravity Ultraviolet absorbance

Between 0.840 and 0.844 Not more than 0.01

Physical–chemical characteristics: Orange oil distilled is a colorless to pale-yellow liquid. It is soluble in most fixed oils, mineral oil and alcohol (with haze). It is insoluble in glycerin and propylene glycol. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 25.90 494.80 1989.00 323.20 83.01 449.10 200.00

Max. 45.24 890.50 1989.00 329.30 156.60 890.90 200.00

Aroma threshold values: n/a Taste threshold values: n/a *

Akpata and Akubor. (1999). Plant Foods Hum. Nutr. 54, 353.

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 2460.00 125.00 18.60 60.98 1168.00 7300.00

Max. 2460.00 125.00 24.00 106.90 1653.00 7500.00

ORANGE OIL TERPENELESS

1568

ORANGE OIL TERPENELESS Other names: Oils, orange, sweet, terpene-free; Orange oil, concentrated; Orange oil, sweet, deterpenized; Orange oil sweet terpeneless; Orange oil sweet, terpeneless; Petitgrain oil, terpeneless CAS No.: CoE No.:

68606‑94‑0 8008‑57‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2822 n/a

NAS No.:

2822

Description: See Orange, Sweet. Consumption: Annual: 58833.33 lb

Individual: 0.04985 mg/kg/day

Regulatory Status: CoE: Use level in ppm: baked goods 40.46; frozen dairy 57.21; meat products 2; condiments, relishes 2; soft candy 42.59; jams, jellies 40; gelatins, puddings 52.03; nonalcoholic beverages 58.76; alcoholic beverages 42.02; hard candy 122.9; chewing gum 387.5. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.800 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 18.88 21.60 100.00 6.61 1.00 14.08 19.75

Max. 42.02 40.61 100.00 387.50 2.00 57.21 52.03

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 112.90 35.00 1.00 58.76 22.00 21.09

Max. 122.90 40.00 2.00 58.76 25.00 42.59

Aroma threshold values: n/a Taste threshold values: n/a

ORANGE PEEL SWEET EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2824 n/a

NAS No.: EAFUS No.:

2824 977091‑82‑9

Description: See Orange, Sweet. Consumption: Annual: 4000.00 lb

Individual: 0.003389 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: frozen dairy 400, soft candy 202.5, nonalcoholic beverages 140.6, alcoholic beverages 233.6, hard candy 399.5. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.412 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Hard candy Aroma threshold values: n/a Taste threshold values: n/a

Usual 69.37 150.00 123.90

Max. 233.60 400.00 399.50

Food Category Nonalcoholic beverages Soft candy

Usual 109.30 151.00

Max. 140.60 202.50

ORANGE PEEL SWEET OIL

1569

ORANGE PEEL SWEET OIL Other names: Absolute orange flower; Absolute orange flower decoloree; Absolute orange flower from water; Absolute orange flowers; Absolute petitgrain; Citrus sinesis oil; Neat oil of sweet orange; Neroli oil; Neroli pommade; Oil of orange; Oil of sweet orange; Oil of sweet orange; Oil sweet orange; Oils, orange; Oils, orange, sweet; Orange flower absolute; Orange flower oil; Orange flower water absolute; Orange flower water, absolute; Orange flower, absolute; Orange leaf oil; Orange oil; Orange oil, concentrate; Orange oil sweet; Orange oil, sweet, expressed; Orange sweet oil, expressed; Sweet orange oil; Sweet orange oil, terpeneless CAS No.: CoE No.:

8008‑57‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2825 n/a

NAS No.:

2825

Description: From leaves; small, whole, unripe fruits; twigs; and flowers: Petitgrain oil of sweet orange can be obtained from the above by steam distillation. Its production is low because of its limited application (perfumery). From fruit (peels): Sweet orange essential oil is extracted from peels of partially ripened fruits in 0.4 to 0.5% yields using suitable machinery for the rupturing of the oil-bearing cells (expression). A less valuable quality of essential oil is obtained by steam distillation of peels. Sweet orange oil has a characteristic odor and typical aromatic flavor. The cold-pressed sweet orange oil is obtained by expression, without the use of heat, from the fresh peel of the ripe fruit. It has a characteristic odor and taste of the outer part of fresh, sweet orange peel. Consumption: Annual: 3,619,100.00 lb

Individual: 3.06703 mg/kg/day

Regulatory Status: CoE: Rind expressed oil: Category 1. Rind distilled oil: Category 1. Use level in ppm: baked goods 853.9; frozen dairy 370.7; meat products 23; condiments, relishes 44.92; soft candy 717; gelatins, puddings 360.5; nonalcoholic beverages 166.7; alcoholic beverages 183.1; hard candy 1930; chewing gum 3817. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.023 mg

IOFI: Natural

Specifications: (FCC, 1996) Assay Angular rotation

Not less than 1.2% and not more than 2.5% aldehydes calculated as decyl aldehyde Between +94° and +99°

Heavy metals (as Pb) Not more than 0.004% Lead

Refractive index

Between 1.472 and 1.474 (20°C)

Specific gravity Ultraviolet absorbance

Between 0.842 and 0.846 California type: not more than 0.13; Florida type: not more than 0.24

Not more than 10 mg/kg

N ote: The above specifications are for cold-pressed oil.

Physical–chemical characteristics: Sweet orange essential oil is a clear, mobile liquid, with a yellow-to-orange color. The coldpressed oil is miscible with dehydrated alcohol and carbon disulfide. It is soluble in glacial acetic acid. The oil may contain a suitable antioxidant. Physical–chemical characteristics of the oil vary according to origin. Essential oil composition: The essential oil contains more than 90% limonene, in addition to aldehydes (decylic, octylic, nonylic and dodecylic), citral acids and esters. From the raw essence of sweet orange, the terpeneless essence can be obtained by vacuum distillation (with heat), by chromatographic separation or by extraction with low-proof alcohol. By washing the oil with low-proof alcohol, one obtains the soluble essence of sweet orange with yields of 1:50, 1:100, 1:200, 1:400; the essence is used in the flavoring of carbonated beverages, syrups, liqueurs, aperitifs and other products. Orange pastes for use in carbonated beverages are prepared using terpeneless essential oil, juices, pectins and sugars (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 49.51 303.60 886.90 34.95 107.10 75.98

Max. 183.10 853.90 3817.00 44.92 370.70 360.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 451.80 20.00 70.77 293.30

Aroma threshold values: Aroma characteristics at 5.0%: orange, juicy, tangerine, aldehydic, with a slightly floral lift. Taste threshold values: Taste characteristics at 25 ppm: sweet, juicy orange, tangerine, aldehydic nuances.

Max. 20.00 1930.00 23.00 166.70 717.00

ORANGE PEEL SWEET OIL TERPENELESS

1570

ORANGE PEEL SWEET OIL TERPENELESS CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2826 n/a

NAS No.: EAFUS No.:

2826 977154‑09‑8

Description: Various grades terpeneless and sesquiterpeneless, wax-free orange sweet oils are obtained from expressed sweet orange oils. Sweet orange oil yields a substantial amount of waxes compared to terpeneless lemon oil (see lemon oil). The oil has a sweet, but strongly aldehydic-sharp odor, not immediately reminiscent of orange peel. Consumption: Annual: 109,666.67 lb

Individual: 0.09293 mg/kg/day

Regulatory Status: CoE: Use level in ppm: baked goods 75.43; frozen dairy 48.22; meat products 41; processed vegetables 2.3; condiments, relishes 2; soft candy 25.9; confection, frosting 75; gelatins, puddings 48.53; nonalcoholic beverages 12.44; alcoholic beverages 49.21; hard candy 356.3; chewing gum 14.83. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.730 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a yellow liquid. This oil has a fair solubility, fresh aroma, good keeping quality and approximately 3 to 5 times the flavor strength of the natural oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 12.74 25.12 1483.00 1.00 25.00 12.38

Max. 49.21 75.43 1483.00 2.00 75.00 48.22

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 12.48 356.00 25.50 4.99 2.00 14.32

Max. 48.53 356.30 41.00 12.44 2.30 25.90

Aroma threshold values: n/a Taste threshold values: n/a

OREGANO Botanical name: Lippia spp. (usually Lippia graveolens HBK) Botanical family: Lamiaceae Other names: Mexican oregano, Mexican sage, orgianum, origan CAS No.: 8007‑11‑2 FL No.: n/a FEMA No.: 2827 NAS No.: 2827 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977138‑70‑7 Description: Mexican oregano is, for all practical purposes, organoleptically indistinguishable from the species Origanum vulgare L. or Coleus ambionica. Thus, the name oregano is a general term applying to a particular herb flavor, rather than to a particular species of plant. Oregano is a perennial herb that is either common or wild and is a vigorous grower with oval leaves on stems up to 30 in. high. It has purple flowers that appear in late summer. The part used is the leaf. Consumption: Annual: 3,983,333.33 lb

Individual: 3.3757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 and 182.20, 582.20 (oils, oleoresins and extracts) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 328.251 mg

IOFI: Natural

Essential oil composition: Screening of antimicrobial activity compounds in Lippia graveolens showed that most of compounds were flavonoids mono- and dihydroxylated in the B ring.* Volatile oil from oregano contains carvacrol. *

Hernandez et al. (2000). J. Ethnopharmacol. 73, 317.

ORIGANUM

1571

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 275.00 495.20 1235.00 153.60 545.30 697.80

Max. 450.00 728.90 3167.00 352.10 764.10 2070.00

Food Category Milk products Other grains Processed vegetables Snack foods Soups

Usual 2900.00 105.20 654.80 917.30 140.10

Max. 2900.00 193.70 2084.00 1294.00 151.40

Aroma threshold values: n/a Taste threshold values: n/a

OREGANO (other genera including Coleus, Lantana and Hyptis) Other names: Majorana hortensis; Marjoram; Marjoram plant; Oregano; Oregano plant; Origanum majorana CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977138‑69‑4

Description: Several genera are included under this term. The important ones are as follows: Coleus ambionicus (Placranthus amboinicus)—Cuban oregano; Country borage; Spanish thyme. Lantana involucrata—(Mexican) oregano (Mexican oregano is a term also used to refer to Lippia graveolens); Hyptis pectinata—Comb hyptis; Hyptis suaveolens—Konivari; Bush tea plant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 182.10; 582.10 and 182.20, 582.20 (oils, oleoresins and extracts) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ORIGANUM Botanical name: Origanum vulgare L. and other Origanum species Botanical family: Lamiaceae (Libiatae) Foreign names: Origan (Fr.), Dosten (Ger.), Oregano (Sp.), Origano (It.) Description: Herbaceous plant, widespread throughout all continents; it grows wild in sunny spots or is cultivated. It reaches 30 to 80 cm (12 to 32 in.) in height and exhibits an oblique rhizome, erect flower-bearing stalks with lateral sterile stalks, opposite leaves and purple or white flowers (July to August) that form terminal spikes. The flowering tops are the only part used. Origanum has a fresh, herbaceous odor and a warm, burning flavor. The oil is obtained by steam distillation from the dried, flowering herb of various origanum species with yields of less than 1%. Confusion abounds regarding the identities of the sources of marjoram, origanum and thyme. A number of genera and species associated with these plants are identified. Details of species considered commercially important are summarized by Burdock (1997). A number of botanical sources are classified under the name “origans.” These species differ considerably in both odor and flavor characteristics. The so-called “wild marjoram” is the common herb Origanum vulgare, which is cultivated all over the world. The commercially known “oil of wild marjoram” is distilled from the plant Thymus martichina, which grows wild in the mountainous areas of central Spain. The latter, in turn, should not be confused with “Spanish origanum” (Thymus capitatus), which yields an essential oil with a high (about 50%) carvacrol content. The flavor of oregano is similar to that of majoram, but slightly less sweet. Derivatives: Infusion (2%) and tincture (10% in 70% ethanol) Consumption: Annual: n/a

Individual: n/a

L-ORNITHINE MONOCHLOROHYDRATE/ORNITHINE

1572

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 and 182.20, 582.20 (oils, oleoresins and extracts) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (Burdock, 1997) Optical rotation

O. viride: l°40; O. virens: –l°24

Phenol content

O. viride: 45%; O. virens: 48.5%

Refractive index

O. viride: 1.4991; O. virens: –l°24

Specific gravity at 15°C Solubility in 75% ethanol Solubility in 80% ethanol

O. viride: 0.918; O. virens: 0.92851 O. viride: 1:2; O. virens: 1:2.4 O. viride: 45%; O. virens:1:2.4

N ote: In Italy the varieties O. viride and O. virens are used. Specification for these two varieties are above.

Essential oil composition: Thymol comprises the major portion of the phenols in some varieties, while others contain mainly carvacrol. Aroma threshold values: n/a Taste threshold values: n/a

L-ORNITHINE MONOCHLOROHYDRATE/ORNITHINE Synonyms: L(+)-2,5-Diamino valeric acid monohydrochloride; L-Ornithine, monohydrochloride; L-Ornithine hydrochloride; Ornithine hydrochloride; Ornithine monohydrochloride; 2,5-Diaminopentanoic acid hydrochloride; Ornithine L-HCL; Ornithine L hydrochloride; L-(+)-2,5-Diaminopentanoic acid CAS No.: CoE No.:

3184‑13‑2 n/a

FL No.: n/a EINECS No.: 221‑678‑6

FEMA No.: JECFA No.:

4190 n/a

NAS No.:

n/a

Description: White powder; mild green bark aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 64.881 mg

IOFI: n/a

Empirical Formula/MW: NH 2 H Cl

C5H12N2O2ClH/168.62

H

O

OH

NH 2

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

99% 308–309°C

Melting point Solubility

245.00°C Soluble in water

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 300.00 1000.00 300.00 100.00

Max. 1500.00 3000.00 1500.00 1000.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 100.00 100.00 100.00 100.00

Max. 1000.00 500.00 500.00 500.00

ORRIS CONCRETE LIQUID OIL

1573

Synthesis: n/a Aroma threshold values: Low strength odor, green type. Taste threshold values: Very mild sweet taste at 500.00 ppm in water. Natural occurrence: Not reported found in nature.

ORRIS Botanical name: Iris germanica L. (including its variety florentina Dykes) and I. pallida Lam. Botanical family: Iridaceae Foreign names: Iris (Fr.), Iris (Ger.), Lirio (Sp.), Ireos (It.) Description: Orris is a perennial herbaceous plant that grows wild or can be cultivated. The various species are native to the Far East, but they are well acclimated to the Mediterranean regions as well. Their cultivation in Italy represents a flourishing industry. I. pallida Lam. is the best variety for extractive purposes, followed by I. germanica and I. florentina (cultivated mainly for ornamental purposes). Depending on the variety, the plant exhibits blue, deep blue, or whitish-blue veined flowers. It has an erect stem and radical leaves. It has large, horizontal, highly branched and fleshy rhizomes exhibiting a pleasant and persistent odor. The fragrance of I. pallida is most persistent. The peeled rhizomes (roots) are used after 2 years of aging. Commercial qualities include straight, twisted and knotty rhizomes. Orris has a violet-like odor with a fruity undertone. Derivatives: Fluid extract, concrete and absolute essence, resinoid and the tincture. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: γ-Irigermanal, obtained from the methanol extract of root of Iris germanica, exhibits a potent antiulcer activity.* Orris root contains a large amount of starch; a small quantity of a crystalline, volatile substance; a brownish, soft, acrid resin; and a small proportion of tannin. By distillation with water from 0.60 to 0.80% of a crystalline orris, camphor floats upon the surface of the distillate, which has been found to be chiefly myristic acid (C14H28O2). Aroma threshold values: n/a Taste threshold values: n/a

ORRIS CONCRETE LIQUID OIL CAS No.: CoE No.:

8002‑73‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2829 n/a

NAS No.: EAFUS No.:

2829 977086‑43‑3

Description: Orris butter, or orris concrete, is obtained by steam distillation of dried ground rhizomes with yields ranging between 0.2 and 0.3%. Special techniques and prolonged distillation are required. The physical–chemical constants vary, depending on the origin of the rhizomes. The concrete has a violet-like fragrance. Orris Absolute: Orris absolute is obtained by alcoholic extraction of the concrete to separate the fatty acids and their esters. It may contain from 55 to 85% ketones (irone). Orris Resinoid: The resinoid is prepared by extracting the comminuted rhizomes with yields of 2.4 to 3.3% using benzene, or 1 to 2% using petroleum ether. An absolute can be prepared from the resinoid; this contains 62 to 78% ketones (irone). Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.345 mg *

Muto et al. (1994). Yakugaku Zasshi 114, 995.

IOFI: Natural

ORRIS ROOT EXTRACT

1574 Specifications: (FCC, 1996)

Acid value Between 175 and 235 Heavy metals (as Pb) Passes test Ester value Between 4 and 35 Melting point Between 38 and 50°C Physical–chemical characteristics: At room temperature, orris concrete from I. pallida Lam. is a light yellow-brown, solid mass; at 40 to 50°C the product melts to a yellow or yellow-brown liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is insoluble in glycerin. Essential oil composition: The oil contains 13 to 17% ketones (sometimes more) calculated as irone 83 to 86% free or partially esterified fatty acids (e.g., myristic), terpene and sesquiterpene alcohols, aldehydes and esters. Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 4.58 10.08 Gelatins, puddings 8.66 28.19 Hard candy Baked goods 8.87 28.52 0.93 4.00 Nonalcoholic beverages 3.95 8.72 Chewing gum 2.72 9.05 Condiments, relishes Soft candy 1.20 1.70 9.27 29.94 Frozen dairy 12.76 37.20 Aroma threshold values: Aroma characteristics in 1.0% ethanol: sweet, woody raspberry, fruity peach with a fatty floral nuance. Taste threshold values: Taste characteristics at 5.0 ppm in 5% sugar solution: sweet, sugary, woody, berry, and raspberry-like. Taste characteristics at 10 ppm: waxy, woody, sweet, irone-like with berry and melon nuances.

ORRIS ROOT EXTRACT Other names: Iris; Iris absolute; Oils, orris; Orris; Orris absolute; Orris concrete; Orris concrete oil; Orris extract; Orris liquid; Orris oil; Orris oleoresin; Orris resin; Orris resinoid; Orris root extract; Orris root oil; Resinoid iris; Resinoid orris CAS No.: 8002‑73‑1 CoE No.: n/a Description: See Orris.

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2830 n/a

Consumption: Annual: 2216.67 lb

NAS No.: EAFUS No.:

2830 977096‑43‑7

Individual: 0.001878 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Orris. JECFA: n/a Trade association guidelines: FEMA PADI: 7.245 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Aroma threshold values: n/a

Usual 46.85 19.31 3.68 31.45

Max. 218.80 52.92 3.68 92.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.25 17.90 19.89

Max. 53.88 48.37 53.22

Taste threshold values: Taste characteristics at 20 ppm: waxy, sweet, floral, ionone/irone-like with berry herbal nuances. Taste characteristics at 0.05%: strong, woody, soapy ionone and raspberry fruity with musky floral and red licorice nuances and a hint of rose.

OSMANTHUS Botanical name: Osmanthus fragrans Botanical family: Oleaceae Other names: Osmanthus fragrans lour Description: Osmanthus is an evergreen shrub or small tree, up to 3 m (10 ft) tall and 2.1 m (7 ft) wide. The apricot-scented blossom is produced at any time of the year, but particularly in the spring. The part used is the flowers.

3-OXOBUTANAL, DIMETHYL ACETAL

1575

Derivatives: Flower concrete and absolute (after alcohol extraction). The enfleurage method or infusion processes have also been used. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Among the carotenoids of osmanthus are all trans-β-carotene, all trans-α-carotene and neo-β-carotene B. In addition to cis-jasmone, γ-decalactone and various δ-lactones that contribute to the flavor of osmanthus, an extensive number of ionone derivatives and theaspirane derivatives derived from carotenoids are present. Aroma threshold values: n/a Taste threshold values: n/a

OSMANTHUS ABSOLUTE CAS No.: CoE No.:

68917‑05‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3750 n/a

NAS No.: EAFUS No.:

3750 977103‑81‑3

Description: The flowers of O. fragrans are extracted with petroleum ether to yield a concrete, from which absolute is prepared by alcohol extraction. Also see Osmanthus. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The absolute contains (as% of volatiles) linolenic acid 17.4%, linoleic acid 8.7, palmitic acid 8.6, β-ionone, oleic acid 7.0, dihydro-β-ionone 6.4, ethyl linolenate 6.3, (+)-decan-4-olide 4.0, ethylpalmitate 3.4, ethyl linoleate 3.1, dihdro-β-inol 3.0 and others. Aroma threshold values: Aroma characteristics at 1.0%: sweet, woody, herbal and floral with aromatic fruity berry notes and citrus, juniper and gin-like nuances. Taste threshold values: Taste characteristics at 5 ppm: ionone-like woody, fruity with good berry depth, slightly citrus and floral.

3-OXOBUTANAL, DIMETHYL ACETAL Synonyms: Acetoacetaldehyde dimethyl acetal; Acetoacetaldehyde, 1-(dimethyl acetal); Acetylacetaldehydedimethylacetal; Acetylacetaldehyde dimethyl acetal; 2-Butanone, 4,4-dimethoxy-; 1,1-Dimethoxy-3-butanone; 4,4-Dimethoxybutanone; 4,4-Dimeth- oxyoxy-2-butanone; 3-Ketobutyraldehyde dimethylacetal; 3-Oxobutanal, dimethylacetal; beta-Oxobutyraldehyde dimethyl acetal; 3-Oxobutyraldehyde dimethyl acetal CAS No.: 5436‑21‑5 FL No.: 06.038 CoE No.: 10029 EINECS No.: 226‑605‑1 Consumption: Annual: 1.67 lb

FEMA No.: JECFA No.:

3381 593

NAS No.:

3381

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 18.548 mg

IOFI: Artificial

2-OXOBUTYRIC ACID

1576 Empirical Formula/MW: C6H12O3/132.16 Specifications: (JECFA, 1999) Assay (min) Boiling point

96% 178°C

Refractive index Specific gravity

1.414–1.424 (20°C) 0.993–0.998 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 8.00 100.00 4.00 4.00

Max. 160.00 500.00 80.00 80.00

Food Category Jams, jellies Meat products Processed vegetables Soft candy

Usual 4.00 100.00 100.00 4.00

Max. 80.00 200.00 200.00 80.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Closely related materials (e.g., diethylacetal) reported in roasted cocoa.

2-OXOBUTYRIC ACID Synonyms: Butanoic acid, 2-oxo-; α-Ketobutyric acid CAS No.: 600‑18‑0 FL No.: 08.066 FEMA No.: CoE No.: n/a EINECS No.: 209‑986‑9 JECFA No.: Description: 2-Oxobutyric acid has a sweet, brown, caramel, creamy odor.

3723 589

NAS No.:

Consumption: Annual: <1.00 lb

3723

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.686 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6O3/102.09 Specifications: (JECFA, 2000) Assay (min) Boiling point Melting point

98% 80–82°C (16 mmHg) 31–32°C

Specific gravity Solubility

1.200 (d20/4°C) Soluble in water and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 2.00 12.00

Max. 2.00 12.00

Food Category Nonalcoholic beverages

Usual 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: sweet, brown, creamy, caramellic with a fatty nuance. Natural occurrence: Reported found in beer and black tea.

Max. 1.00

3-OXODODECANOIC ACID GLYCERIDE

1577

3-OXODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxodecanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxodecanoates CAS No.: CoE No.:

91052‑69‑6 n/a

FL No.: 09.552 EINECS No.: 293‑231‑3

FEMA No.: JECFA No.:

3767 914

NAS No.:

n/a

Description: 3-Oxodecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Artificial

Empirical Formula/MW: O

C13H24O5/260.33

HO

O

O

C H3

OH

Specifications: (JECFA, 2002) Acid value (min) Appearance

2.0 Solid, fatty flakes

ID test Melting point

Assay (min)

95% (by ester determination)

Solubility

NMR spectra 57–60°C Soluble in fats, oils; insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

3-OXODODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxododecanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxododecanoates CAS No.: CoE No.:

91052‑70‑9 10651

FL No.: 09.553 EINECS No.: 293‑232‑9

FEMA No.: JECFA No.:

3768 915

NAS No.:

n/a

Description: 3-Oxododecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Artificial

3-OXOHEXADECANOIC ACID GLYCERIDE

1578 Empirical Formula/MW: O

C15H28O5/288.39

HO

O

O

C H3

OH

Specifications: (JECFA, 2002) Acid value (max) Appearance Assay (min)

2.0 Solid, fatty flakes 95% (by ester determination)

ID test Melting point Solubility

NMR spectra 66–68°C Soluble in fats, oil; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexadecanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxohexadecanoates CAS No.: CoE No.:

91052‑71‑0 10652

FL No.: 09.554 EINECS No.: 293‑233‑4

FEMA No.: JECFA No.:

3769 917

NAS No.:

n/a

Description: 3-Oxohexadecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: Artificial

Empirical Formula/MW: O

C19H36O5/344.50

HO

O

O

C H3

OH

Specifications: (JECFA, 2002) Acid value (max) Appearance

2.0 Fatty flakes, solid

ID test Melting point

Assay (min)

95% (by ester determination)

Solubility

NMR spectra 81–84°C Soluble in fats, oils; insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Usual 4.00

Max. 20.00

Food Category Imitation dairy

Usual 40.00

Max. 75.00

3-OXOOCTANOIC ACID GLYCERIDE

1579

Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxohexanoates CAS No.: CoE No.:

91052‑72‑1 10653

FL No.: 09.555 EINECS No.: 293‑235‑5

FEMA No.: JECFA No.:

3770 910

NAS No.:

n/a

Description: 3-Oxohexanoic acid glyceride has a faint, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.151 mg

IOFI: Artificial

Empirical Formula/MW: OH H3C

C15H24O7/316.36

O

O

OH

O

Specifications: (JECFA, 2002) Acid value (max) Appearance

2.0 Fatty flakes, solid

ID test Melting point

Assay (min)

95% (by ester determination)

Solubility

NMR spectra 41–44°C Soluble in fats, oils; insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 5.00

Food Category Imitation dairy

Usual 15.00

Max. 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

3-OXOOCTANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxooctanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxooctanoates CAS No.: CoE No.:

91052‑68‑5 10654

FL No.: 09.556 EINECS No.: 293‑230‑8

FEMA No.: JECFA No.:

3771 911

NAS No.:

n/a

Description: 3-Oxooctanoic acid glyceride has a faint, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Artificial

2-OXOPENTANEDIOIC ACID

1580 Empirical Formula/MW:

OH H3C

C11H20O5/232.28

O

O

OH

O

Specifications: (JECFA, 2002) Acid value (max) Appearance Assay (min)

2.0 Fatty flakes, solid 95% (by ester determination)

ID test Solubility

NMR spectra Soluble in fat (oils); insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

2-OXOPENTANEDIOIC ACID Synonyms: 2-Ketoglutaric acid; 2-Oxoglutaric acid; 2-Oxopentanedioic acid; Pentanedoic acid, 2-oxo; alpha-Ketoglutaric acid CAS No.: CoE No.:

328‑50‑7 653

FL No.: 08.037 EINECS No.: 206‑330‑3

FEMA No.: JECFA No.:

3891 634

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.082450 mg

IOFI: n/a

Empirical Formula/MW: O

C5H6O5/146.10

O

HO

OH O

Specifications: (JECFA, 1999)

Assay (min)

White to pale-yellow crystalline powder 99%

Boiling point

323°C

Appearance

Identification test

IR, MS, NMR spectra

Melting point

115.3°C Soluble in water at >1000 g/L at 20°C and petrolatum at <100 g/kg at 20°C

Solubility

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Fats, oils Frozen dairy Milk products

Usual 0.50 0.40 1.00 0.50

Max. 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Processed fruits Soups

Usual 0.10 0.10 0.10

Max. 5.00 1.00 5.00

3-OXOTETRADECANOIC ACID GLYCERIDE

1581

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OXO-3-PHENYLPROPIONIC ACID Synonyms: 3-Phenyl-2-oxopropanoic acid; 3-Phenylpyruvic acid; Phenylpyruvic acid CAS No.: CoE No.:

156‑06‑9 n/a

FL No.: 08.109 EINECS No.: 205‑847‑1

FEMA No.: JECFA No.:

3892 1478

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.160870 mg

IOFI: n/a

Empirical Formula/MW: O

C9H8O3/164.16 O

OH

Specifications: (JECFA, 2008) Appearance Assay (min)

White crystalline powder 98%

Melting point Solubility

158–160°C Soluble in water and ethanol

Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereals Cheese Chewing gum Confection, frosting Fruit ices Gelatins, puddings Hard candy Milk products

Usual 1.00 0.50 1.00 1.00 0.50 0.50 1.00 0.50

Max. 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Other grains Processed fruits Seasonings, flavors Soft candy Sugar substitutes Sweet sauce

Usual 0.50 1.00 0.10 50.00 1.00 0.50 1.00

Max. 10.00 5.00 1.00 100.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-OXOTETRADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxotetradecanoic acid; Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxotetradecanoates CAS No.: CoE No.:

91052‑73‑2 10655

FL No.: 09.557 EINECS No.: 293‑236‑0

FEMA No.: JECFA No.:

3772 916

NAS No.:

n/a

Description: 3-Oxotetradecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a

Individual: n/a

3-OXOTETRADECANOIC ACID GLYCERIDE

1582

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.571 mg

IOFI: Artificial

Empirical Formula/MW: C17H32O5/316.44 Specifications: (JECFA 2008) Acid value (max) Appearance Assay (min)

2.0 Fatty flakes, solid 95% by ester determination

Melting point Solubility

73–75°C Soluble in oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 4.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milk.

Food Category Imitation dairy

Usual 25.00

Max. 50.00

P PALMAROSA Botanical name: Cymbopogon martinii (Roxb.) J.F. Watson Botanical family: Gramineae; Poaceae Other names: East Indian geranium Foreign names: Palmarosa (Fr.), Palmarosa (Ger.), Palmarosa (Sp.), Palmarosa (It.) Description: This rose-scented, herbaceous plant has long stems and terminal flowering tops. It grows wild or is cultivated on a limited scale in India, Java, Seychelles and more recently on the Comoro Islands and in Brazil. The wild grass usually is employed for distillation. The herb (leaves, stems and flowering tops) are the parts used. Palmarosa has a sweet, rose-like odor with an herbaceous undertone. Derivatives: Palmarosa oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Palmarosa Oil FDA: See Palmarosa Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The hexane and methanol extracts of the roots of C. martinii var. motia have been found to contain mainly fatty acids and common sterols. A new hydroxy unsaturated fatty acid, namely, 16-hydroxypentacos-14(z)-enoic acid, has also been isolated.* Aroma threshold values: n/a Taste threshold values: n/a

PALMAROSA OIL CAS No.: CoE No.:

8014‑19‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: The oil is obtained by steam distillation of partially dried plants (Cymbopgon martinii) harvested during September and October. It has a rose-like odor and a characteristic, herbaceous undertone. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Herb essential oil: Category 4 (with limits on estragole); use levels: nonalcoholic beverages 5.8 ppm, frozen dairy 10.0 ppm, soft candy 17 ppm, baked goods 20 ppm, alcoholic beverages 6.3 ppm, gelatins, puddings 9.2 ppm. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.696 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Assay for alcohols

Between –2° and +3° Not less than 88% total alcohols Not less than 4% and not more than Assay for esters 18% esters, calculated as geranyl acetate (C12H20O2) Heavy metals (as Pb) Passes test *

Refractive index Solubility in alcohol

1.470–1.476 (20°C) Passes test

Specific gravity

0.879–0.892 (25°C)

Siddiqui and Misra. (2000). Z. Naturforsch. [C] 55, 843.

1583

PALMITIC ACID

1584

Physical–chemical characteristics: It is a light-yellow to yellow oil that is often hazy and brownish. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with turbidity and opalescence. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

Aroma threshold values: n/a Taste threshold values: n/a

PALMITIC ACID Synonyms: Butter acids; Cetylic acid; Coconut oil fatty acids; Hexadecanoic acid; n-Hexadecanoic acid; n-Hexadecoic acid; Hexadecylic acid; Palmitate; Palmitic acid; Palmitic acid, pure; Pentadecanecarboxylic acid; 1-Pentadecanecarboxylic acid CAS No.: CoE No.:

57‑10‑3 14

FL No.: 08.014 EINECS No.: 200‑312‑9

FEMA No.: JECFA No.:

2832 115

NAS No.:

2832

Description: Palmitic acid is virtually odorless. It is also reported as having a slight characteristic odor and taste. It is a mixture of solid organic acids obtained from fats consisting chiefly of palmitic acid (C16H35O2) with varying amounts of stearic acid (C16H36O2). Consumption: Annual: 4533.33 lb

Individual: 0.003841 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.836, 172.842, 172.860 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.704 mg

IOFI: Nature Identical

Empirical Formula/MW: C16H32O2/256.43 Specifications: (FCC, 1996) Acid value (max)

Between 204 and 220 Hard, white, or faintly yellowish, Appearance somewhat glossy crystalline solid, or as a white or yellowish powder Heavy metals (as Pb) Not more than 10 mg/kg Iodine value

Not more than 2.0

Residue on ignition

Not more than 0.1%

Saponification value

205–2211, 418–1.421

Solubility

Practically insoluble in water; soluble in alcohol, ether, chloroform

Solidification point Unsaponifiable matter Water

Between 53.3 and 62°C Not more than 1.5% Not more than 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.79

Max. 2.80

Food Category Meat products

Usual 4.10

Max. 8.90

Synthesis: Obtained from fats and oils derived from edible sources. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beef fat, preferments of bread, celery, cheddar cheese, blue cheese, roquefort cheese, other cheeses, roasted cocoa bean, cognac, country cured ham, essential oil of lemon, heated milk, essential oil of sweet orange, pork fat, potato, black tea, tomato, banana, grapefruit juice, cranberry, guava, grapes, melon, papaya, pear, raspberry, strawberry, cinnamon, ginger, saffron, milk powder, fatty fish, chicken, lamb, hop oil, beer, rum, whiskies, grape wines, peanut oil, popcorn, soybean, coconut meat, avocado, cloudberry, plums, beans, mushroom, starfruit, marjoram, fenugreek, mango, tamarind, fig, kelp, cardamom,

PAPRIKA

1585

rice, prickly pear, dill, licorice, sake, buckwheat, corn oil, malt, wort, roasted chicory root, lemon balm, shrimp, crab, clam, scallop, Chinese quince, pawpaw and sweet grass oil.

PANSY Botanical name: Viola tricolor L. Botanical family: Violaceae Foreign names: Pensée sauvage (Fr.), Stiefm u tterchen (Ger.), Flor de la Trinidad, Pensiamento (Sp.), Viola tricolore (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6123 977068‑82‑8

Description: This annual or perennial herb has glabrous, sometimes pubescent, stems and spindle-shaped, crooked, nodose roots with several smaller fibrous roots. The lower leaves are roundish or cordate, slightly lanceolate; the upper leaves are oblong and crenate, with a long peduncle that supports the solitary axillary flowers exhibiting a many-colored (yellow, blue, purple) corolla. The fruits consist of dehiscent, loculicidal capsules; the fleshy seeds contain abundant amounts of albumin. The part used is the flowers. Derivatives: Decoction and infusion Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Flowers: Category 5 (additional toxicological and/or chemical information is required). Use levels: aromatized wines 0.2 g/L (max), liqueurs 0.4 g/L (max), alcoholic beverages 0.4 g/L. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Main constituents include violanin and violaquercitrin. The latter glucoside yields quercetin, rhammose and mannose on hydrolysis. A resin, mucilages and natural gums associated with vegetal albumins and traces of methylsalicylate are also present (Burdock, 1997). Flowers are reported to contain 10 mg/g dry flower carotenoids (mainly violaxanthin 87%), anthocyanins (mainly violanin), rutin and traces of methyl salicylate. Herb is reported to contain flavonoids (0.4% whole plant) possibly including rutin and quercetin, salicylic compounds, phenolic acid and sterols (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

PAPRIKA* Botanical name: Capsicum frutescens L., Capsicum annuum L. var. annuum and similar varieties Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; Chilli pepper; Tabasco pepper; Bird pepper; Bird’s-eye-pepper CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2833 n/a

NAS No.: EAFUS No.:

2833 977006‑45‑3

Description: Capsicum annuum is a large species, which includes many varieties with which Americans are familiar including chili pepper, bell pepper, cayenne, pimento and paprika. Paprika grows in temperate climates. It is an annual, shrub-like herb, usually growing slightly less than 1 m (39 in.) in height, with a woody stem and single, white flowers located at the junction of isolated leaves. The oblong pods (fruits) exhibit varying colors—yellow to red to black. The fruits have a taste less pungent than C. frutescens, which includes tabasco pepper and chili pepper. It is a small shrub similar to other capsicum species native to South America, but is generally larger than C. annuum. It has 2- to 3-year life span, has greenish-yellow flowers clustered at the base of lanceolate leaves, and small, oblong, intensely red pods, 1 to 3 cm (0.4 to 1.2 in.) long. Color is the most appreciated quality in paprika. Derivatives: Fluid extract, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier). Consumption: Annual: 20,500,000.00 lb

*

Also see Capsicum.

Individual: 17.3728 mg/kg/day

PAPRIKA OLEORESIN

1586 Regulatory Status: CoE: n/a FDA: 21 CFR 73.340, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 837.378 mg

IOFI: Natural

Specifications: Acid-insoluble ash Moisture

<3% <12%

Total ash

<10.5%

Composition: The best-known constituent accounting for the pungent flavor is decylene vanilylamide. The principal coloring in paprika is capsanthin, a coretenoid pigment, which is present in the outer, fleshy pericarp. The inner tissue and the seeds contain capsaicin contributing to the flavor and pungency. Paprika contains proteins (14.8 g/100 g), fat (13 g/100 g) and carbohydrate (55.7 g/100 g). Paprika is a rich source of vitamin A and C and contains bioflavonoids, in addition to other micronutrients. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Cheese Fats, oils Gravies Meat products

Usual 472.40 641.00 3346.00 220.00 2381.00 222.30 626.80

Max. 641.70 641.00 3793.00 257.00 6117.00 467.00 4629.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Processed vegetables Snack foods Soups

Usual 328.00 1160.00 3000.00 3100.00 4655.00 2311.00 62.62

Max. 377.00 1160.00 4600.00 3100.00 9234.00 5235.00 167.90

Aroma threshold values: n/a Taste threshold values: n/a

PAPRIKA OLEORESIN Other names: Oleoresin paprika; Resins, oleo-paprika CAS No.: CoE No.:

68917‑78‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2834 160c

NAS No.:

2834

Description: Obtained by solvent extraction of the pods of C. annum L. with the subsequent removal of the solvent. It is evaluated only on a unit-color basis; the bulk of this material has a color value of 40,000 to 100,000. It has a characteristic odor with slight toasted richness. Consumption: Annual: 598,333.33 lb

Individual: 0.5070 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: ADI: Acceptable. At its fifty-fifth meeting (2000), the Committee did not evaluate paprika oleoresin. The opinion that paprika oleoresin is acceptable as a spice was based on the report of the fourteenth meeting (1970), which stated that such use is self-limiting and obviates the need for an ADI. Trade association guidelines: FEMA PADI: 66.684 mg

IOFI: Natural

Specifications: Appearance

Deep-red to deep-purplish-red, somewhat viscous liquid

Residual solvent

<8%; Hexane, <25 ppm

Color

Standardized according to label description

Solubility

Partly soluble in alcohol with oily separation; soluble in most fixed oils; partly soluble in water

Physical–chemical characteristics: Paprika oleoresin is a deep-red, somewhat viscous liquid. It frequently occurs as a two-phase mixture.

PARAFFIN WAX

1587

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings

Usual 5.00 63.04 156.00 772.00 391.50 500.00 3.00 3.00

Max. 20.00 64.41 630.00 840.20 1943.00 1000.00 4.99 5.00

Food Category Gravies Meat products Nonalcoholic beverages Nut products Other grains Processed vegetables Soft candy Soups

Usual 68.89 159.30 21.97 100.00 178.50 183.20 3.99 0.00

Max. 922.20 227.60 29.99 720.00 200.00 226.80 4.99 13890.00

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER, RED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2849 n/a

NAS No.: EAFUS No.:

2849 977184‑01‑2

Description: See Paprika. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 155.200, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 244.604 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 160.30 489.60 309.80 177.40 484.40

Max. 581.20 1254.00 351.10 868.00 2262.00

Food Category Milk products Processed vegetables Snack foods Soups

Usual 1579.00 873.90 36.00 1159.00

Max. 1579.00 1080.00 108.00 1181.00

Aroma threshold values: n/a Taste threshold values: n/a

PARAFFIN WAX Synonyms: Paraffin [JAN]; Fischer–Tropsch Paraffin; Paraffin; Paraffin wax; Paraffin wax (petroleum); Paraffin waxes; Paraffin waxes and hydrocarbon waxes; Paraffin wax fume; Petroleum wax, crystalline; Poly(methylene)wax; Press aid; Synthetic paraffin wax, Fischer–Tropsch; Synthetic wax; Waxes, paraffin; Wax extract CAS No.: CoE No.:

8002‑74‑2 n/a

FL No.: n/a EINECS No.: 232‑315‑6

FEMA No.: JECFA No.:

3216 n/a

NAS No.:

3216

Description: A white, practically tasteless and odorless wax that is very hard at room temperature. It is soluble in hot hydrocarbon solvents.

PARALDEHYDE

1588 Consumption: Annual: 1,643,333.33 lb

Individual: 1.3926 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.275, 172.615 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Withdrawn. Including low melting point wax and intermediate-point melting wax; previous ADI “not specified.” Withdrawn because toxicological effects were observed at all dose levels (1995). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: CnH2n + 2 Specifications: (FCC, 1996) Less than 0.01 at 290 nm, in dehydronaphthalene at 88°C Appearance White, hard at room temperature Congealing point Between 93.3 and 98.9°C Heavy metals (as Pb) Not more than 0.002% Absorptivity

Lead

Not more than 3 mg/kg

Oil content Solubility

Not more than 0.5% Soluble in hot hydrocarbon solvents

Reported uses (ppm): n/a Synthesis: Synthesized by the Fischer–Tropsch process from carbon monoxide and hydrogen, which are catalytically converted to a mixture of paraffin hydrocarbons. The lower molecular weight fractions are removed by distillation and the residue is hydrogenated and further treated by percolation through activated charcoal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

PARALDEHYDE Synonyms: Paraldehyde [USAN]; Acetaldehyde, trimer; s-Trioxane; Eladehyde; Paracetaldehyde; Paral; 2,4,6-Triethyl-1,3,5trioxane; 2,4,6-Triethyl-1,3,5-trioxacyclohexane CAS No.: CoE No.:

123‑63‑7 594

FL No.: 05.053 EINECS No.: 204‑639‑8

FEMA No.: JECFA No.:

4010 n/a

NAS No.:

n/a

Description: Paraldehyde has a characteristic aromatic odor and warm, but disagreeable burning taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved, Beverages: 5 ppm; Food: 20 ppm FDA: n/a FDA (other): 21 CFR 13008.14 (Schedule IV drug); 21 CFR 329.1 (habit-forming drug) JECFA: n/a Trade association guidelines: PADI: 13.544 mg (FEMA)

IOFI: n/a

Empirical Formula/MW:

CH3 O

C6H12O3/132.16

H3C

O O

CH3

PARSLEY

1589

Specifications: (The Good Scents Co., 2009) Appearance Assay (min) Boiling point

Colorless liquid 97% 123–124°C

Refractive index Solubility Specific gravity

1.405 (20°C) Soluble in alcohol 0.994 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy

Usual 15.00 80.00 3.00 80.00 15.00 15.00 15.00 10.00

Max. 40.00 200.00 12.00 200.00 100.00 100.00 100.00 60.00

Food Category Fruit ices Gelatins, puddings Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 8.00 10.00 20.00 5.00 5.00 3.00 15.00 20.00

Max. 40.00 50.00 89.00 30.00 40.00 20.00 50.00 60.00

Synthesis: Prepared by the polymerization of acetaldehyde catalyzed by hydrochloric acid and sulfuric acid at medium to high temperatures. Aroma threshold values: Recognition at 0.02 to 0.025 mg/m3 (air). Taste threshold values: n/a Natural occurrence: Not found in nature.

PARSLEY Botanical name: Petroselinum crispum (Mill.) Nyman ex A.W. Hill, Petroselinum sativum Hoffm., Apium petroselinum L., Carum petroselinum Benth. & Hook. f.) Botanical family: Apiaceae; Umbelliferae Other names: Rock parsley; Garden parsley Foreign names: Persil (Fr.), Petersilie (Ger.), Perejil (Sp.), Prezzelmolo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2835 n/a

NAS No.: EAFUS No.:

2835 977051‑58‑3

Description: Parsley is an annual or biennial herb that grows wild or is cultivated throughout the Mediterranean regions, Hungary, Germany, France, Holland and the United States. The plant has spindle-shaped roots; ternately pinnate, decompound leaves with toothed, ovate leaflets; yellowish-green flowers in umbellate clusters; ovoid fruits; and carpels marked with five prominent ribs. The parts used are the leaves, flowering tops, ripe seeds and roots. Parsley has a warm, herbaceous, fresh odor and a warm, spicy aromatic, bitter taste. Derivatives: Infusions and decoctions (from roots; for pharmacologic use only), oleoresin (from seeds) Consumption: Annual: 7,733,333.33 lb

Individual: 6.5536 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 161.190, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Parsely oil comprises approximately 0.1, 0.3 and 2 to 7% of the root, leaf and fruit, respectively. The essential oils of leaves and root show approximately the same composition. Myristicin is the main component and terpenes are found in significant amounts. In contrast, the essential oil from the fruits (3 to 6%) is either dominated by myristicin (60 to 80%; mostly var. tuberosum) or apiol (70%; mostly var. foliosum). Another chemical reported present is allyl tetramethoxy benzene (55 to 75%).

PARSLEY OIL

1590 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products Aroma threshold values: n/a

Usual 3773.00 4987.00 664.90 283.40 2072.00

Max. 7511.00 5066.00 1591.00 419.00 4082.00

Food Category Other grains Processed vegetables Snack foods Soups

Usual 426.20 14963.00 650.70 1162.00

Max. 486.60 14963.00 715.30 5085.00

Taste threshold values: n/a

PARSLEY OIL Other names: Oils of parsley seed; Oil of parsley; Oils, parsley; Parsley herb oil; Parsley leaf oil; Parsley oil; Parsley seed oil CAS No.: 8000‑68‑8 FL No.: n/a FEMA No.: 2836 NAS No.: 2836 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: Parsley Seed Essential Oil: Parsley seed essential oil is obtained by steam distillation of the ripe seeds in approximately 1.5 to 3.5% yields. The oil has a warm, spicy odor with a bitter, warm, aromatic taste. Parsley Leaf Oil: Parsley leaf oil is obtained by steam distillation of leaves and flowering tops in very low yields (0.06%). This oil exhibits a much harsher, herbaceous note than the seed oil. Parsley Herb Essential Oil: Parsley herb essential oil is obtained by distilling the whole plant, excluding the root. It is a pale-yellow to greenish-yellow liquid with a pronounced herbaceous odor and a warm, bitter, slightly burning taste. Consumption: Annual: 816.67 lb

Individual: 0.0006920 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.504 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value

Herb oil: not more than 2; seed oil: not more than 4

Refractive index

Herb oil: between 1.503 and 1.530 (20°C); seed oil: between 1.513 and 1.522 (20°C)

Angular rotation

Herb oil: between +1° and –9°; seed oil: between –4° and –10°

Solubility in alcohol

Seed oil: passes test

Herb oil: between 0.908 and 0.940 (25°C); seed oil: between 1.040 and 1.080 (25°C) Physical–chemical characteristics: Parsely herb oil: It is a yellow-to-light brown liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. Parsley Seed Oil: It is a more or less viscous, yellowish-to-yellow-amber liquid that sometimes deposits crystals on being chilled. Seed oil is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. For additional characteristics refer to Burdock (1997). Heavy metals (as Pb) Passes test (both oils)

Specific gravity

Essential oil composition: Main constituents, in addition to apiole, include α-pinene, myristicin, traces of conjugated coumarins, ketones, aldehydes, a solid hydrocarbon (m.p. 69°C) and traces of phenolic compounds (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies Aroma threshold values: n/a

Usual 1.05 19.48 45.36 0.93 7.00 2.05

Max. 2.23 24.43 64.25 1.02 10.00 6.15

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Taste threshold values: Taste characteristics at 10 ppm: spicy, fresh, green herbal, vegetative and woody.

Usual 37.87 0.99 0.80 3.15 33.31

Max. 62.68 2.02 1.00 6.33 66.25

PASSION FLOWER

1591

PARSLEY OLEORESIN CAS No.: CoE No.:

8025‑95‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2837 n/a

NAS No.:

2837

Description: Parsley leaf oleoresin and parsley seed oleoresin are obtained by solvent extraction of the dried herb and dried seeds, respectively, from Petroselinum crispum (P. Miller) Nyman ex A.W. Hill. The leaf oleoresin is a brown to green liquid, while the seed oleoresin is a deep-green, semiviscous liquid. Also see Parsley. Consumption: Annual: 2083.33 lb

Individual: 0.001765 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 37.251 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 9.19 151.40 318.90 10.00 60.00

Max. 18.47 178.90 392.30 10.00 100.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 124.90 10.00 30.00 28.00

Max. 178.70 20.00 50.00 37.00

Aroma threshold values: n/a Taste threshold values: n/a

PASSION FLOWER Botanical name: Passiflora incarnata L. Botanical family: Passifloraceae Other names: Passiflora; Passion fruit; Granadilla (species with edible fruit); Maypop; Apricot vine; Water lemon; Wild passion flower Foreign names: Passiflore purpurine (Fr.), Passionsblume (Ger.), Pasionaria (Sp.), Passiflora (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6124 977001‑53‑8

Description: The passion flower is native to the United States and Brazil. It grows preferably in dry soils. The plant has woody, sarmentose stems covered by a grayish bark; axillary filiform tendrils; alternate, palmate, trilobed, finely dentate leaves terminated by glandular petioles. The solitary, odorous, white flowers are borne by articulate peduncles. The flowers have five petals, sepals and stamens, three stigmas and a crown of filaments. The dehiscent berries (fruits) are almost spherical and contain ovate seeds covered by the aril. The parts used are the leaves and flowers. More frequently, all the branches are used, complete with leaves harvested after the appearance of the first fruits. Derivatives: Fluid extract, soft aqueous extract, dried extract, alcoholic extract and infusion (2%) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Main constituents include alkaloids (harmine, harmalot, harmane), flavonoids, maltol and cyanogenic glycosides. Flavonoids (2.5%) include flavone di-C-glycosides, shaftoside, isovitexin isoshaptoside, vicenin, isoorientin, saponarin, lucenin and passioflorine. The passion flower also contains phenolic, fatty, palmitic, oleic, linoleic, linolenic, formic, butyric and myristic acids.

PASSION FLOWER EXTRACT

1592 Aroma threshold values: n/a Taste threshold values: n/a

PASSION FLOWER EXTRACT Other names: May pops; Pasiflora; Passiflora extract; Pasiflora incarnata extract; Passiflora incarnata, extract; Passiflorae incarnatae extractum; Passion flower; Passionflower; Passion vine CAS No.: CoE No.:

8057‑62‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6411

Description: See Passion Flower. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

PATCHOULY Botanical name: Pogostemon cablin (Blanco) Benth. (Pogostemon patchouli Pellet.) and Pogostemon. heyneanus Benth. Botanical family: Lamiaceae; Labiatae Foreign names: Patchouly (Fr.), Patchouli (Ger.), Pachuli (Sp.), Patchouli (It.) Description: Patchouly is a tender aromatic herb with characteristic inferiorly hirsute leaves, slightly lobed and toothed. The true patchouly, known as tilarn wangi and dhalurn wangi, is cultivated extensively in Indonesia and Malaysia and to a minor extent, in Madagascar, Seychelles, Brazil and Paraguay. The largest market centers are, however, Penang and Singapore. In recent years P. heyneanus (a flower-bearing, wild, patchouly variety) has been used for distillation as well. The part used is the leaf. Patchouly has a characteristic, persistent, slightly camphoraceous odor. Derivatives: Concrete and absolute. Patchouly leaves also can be extracted with solvents, (benzene) yielding approximately 5 to 6% concrete. The absolute is prepared from the concrete in approximately 75 to 80% yields. The concrete and absolute do not exhibit the slight moldy note of patchouly oil; they have pronounced fixative properties. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Patchouly Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Antimutagenic flavonoids found in patchouli include 7,4ʹ-di-O-methyleriodictyol, 7, 3ʹ,4ʹ-tri-O-methyleriodictyol and 3,7,4ʹ-tri-O-methylkaempferol. In addition, three flavonoids, ombuine, pachypodol and kumatakenin, were isolated and identified from the dichrolomethane fraction prepared from patchouli.* From the n-hexane extract of P. cablin, patchouli alcohol, pogostol, stigmast-4-en-3-one, retusin and pachypodol were tested and exhibited antiemetic effects.† Aroma threshold values: n/a Taste threshold values: n/a

* †

Miyazawa et al. (2000). J. Agric. Food Chem. 48, 642. Yang et al. (1999). Phytomedicine 6, 89.

PEACH (LEAVES)

1593

PATCHOULY OIL Other names: Oil of patchouli; Oil, patchouli; Patchouli oil distilled; Patchouly oil CAS No.: CoE No.:

8014‑09‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2838 n/a

NAS No.:

2838

Description: The oil is obtained by steam distillation of properly dried leaves in approximately 1.5 to 3.0% yields. The oil has a typical camphoraceous odor and woody undernote imparted sometimes by adulteration of the oil with gurjum balsam. The classic patchouly odor is recognizable in the high-quality oil manufactured in the Malaysian state of Johore and marketed under the name of Paxamo Special Singapore. Consumption: Annual: 131.67 lb

Individual: 0.0001115 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.934 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value

<5 (4.0 max)

Solubility

Optical rotation

48° to –65°

Specific gravity

Refractive index

1.5070–1.5150 (1.5050–1.5180) (20°C)

1:10 in 90% alcohol 0.950–0.975 (0.955–0.990 at 20°/20°C) (25°/25°C)

Physical–chemical characteristics: Independent of its origin, the essential oil is a slightly viscous, brown liquid. Essential oil composition: The main known constituents include benzaldehyde, eugenol, cinnamaldehyde, patchouly alcohol (a tricyclic alcohol, C15H260), two hydrocarbons (C15H24), and other minor unidentified components (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.50 1.18 981.40 1.06 0.58

Max. 1.01 2.21 1137.00 2.12 1.14

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 758.00 0.05 0.53 1.12

Max. 758.00 0.10 1.01 2.18

Aroma threshold values: n/a Taste threshold values: n/a

PEACH (LEAVES) Botanical name: Prunus persica Sieb. et Zucc. (kernels only) and Prunus persica L. Batsch (leaves and fruit flesh) Botanical family: Rosaceae CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6125 977009‑83‑8

Description: Prunus persica is a moderately hardy, but quite short-lived tree. It grows up to 30 ft tall and spreads 20 to 30 ft. Trees of this genus have attractive flowers and bark and bear finely toothed, deciduous leaves and various single-stone fruit. P. persica bears solitary, pink, spring flowers. The sweet fruit, with a furrowed stone, encases a seed kernal used to obtain peach oil. The parts used are the flesh, kernel and leaves. Consumption: Annual: n/a

Individual: n/a

PEACH KERNEL EXTRACT

1594 Regulatory Status: CoE: n/a FDA: 21 CFR 135.510, 145 et seq., 150 et seq., 172.510; 27 CFR 4.21, 5.22 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The laxative effect of the plant reported in the traditional system of medicine may be partially due to the cholinergic action, which was dominant over the spasmolytic component.* Aroma threshold values: n/a Taste threshold values: n/a

PEACH KERNEL EXTRACT Other names: Peach kernel oil; Oils, peach kernel CAS No.: CoE No.:

8023‑98‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6209

Description: In addition to the commonly thought-of peach flesh as a flavoring ingredient, other parts of the peach, including the kernel and leaves, are also used. Also see Peach (Leaves). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.40, 582.40 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

PEANUT STEARINE Botanical name: Arachis hypogaea L. Botanical family: Leguminosae; Fabaceae Foreign names: Atachide (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6210 977051‑59‑4

Description: The peanut genus has nine species, eight of which are native to Brazil. Its leaves are abruptly pinnate; the flowers are yellow in a dense, axillary, sessile spike. The fruit or nut is really a pod, comparable with a bean pod or pea pod. The part used is the nut. Peanut stearine has a fatty odor and taste. Consumption: Annual: <1.00 lb

Individual: 0.04459 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.40, 582.40 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The seeds of A. hypogaea contain 40 to 50% fat, 20 to 50% protein, 10 to 20% carbohydrate. Several lectins have been isolated from peanut. Besides the abundant seed lectin (peanut agglutinin) A. hypogaea contains also small quantities of root and nodule-specific lectins. The latter lectins are reported to differ from the seed lectin. *

Gilani et al. (2000). J. Ethnopharmacol. 73, 87.

PENNYROYAL

1595

Aroma threshold values: n/a Taste threshold values: n/a

PECAN SHELL FLOUR CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4385 n/a

NAS No.: EAFUS No.:

n/a 977144-30-1

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 156.800 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Meat products

Usual 2000.00

Max. 3000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

PENNYROYAL Botanical name: Hedeoma pulegioides (L.) Pers. – American pennyroyal; Mentha pulegium L. – European pennyroyal Botanical family: Lamiaceae; Labiatae Other names: American pennyroyal; Mosquito plant; Pudding grass; Squawmint Foreign names: Menthe pouliot (Fr.), Polei (Ger.), Poleo (Sp.), Menta puleggio (It.) Description: Both plants are members of the mint family and are referred to as pennyroyal. This is an herbaceous pubescent plant having characteristic thin, fusiform, fibrillose roots; numerous prostrate stems; opposite, short-petiolate, oblong or ovate, dentate leaves; pinkish flowers arranged in axillary cymose tops; ovoidal, smooth fruits. M. pulegium L. grows wild in Spain, Morocco and other Mediterranean countries. H. pulegioides (L.) Pers. belongs to the same botanical family, but grows exclusively in the United States. The U.S. variety yields on distillation an essential oil with a more acrid, distinct mint odor; it is also less rich in pulegone than the European essential oil. The part used is the fresh or partially dried flowering plant; pennyroyal has an aromatic, mint-like odor and a bitter taste. Derivatives: Fluid infusion, tincture, infusion (prepared from the dried leaves) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Pennyroyal Oil American FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Depending on the genus, the leaves and flowering tops yield 1 to 2% pennyroyal oil. The oil contains 80 to 96% of the cyclohexanone and pulegone.* Other constituents of pennyroyal oil include methone, pinene, octanol, piperitenone, limonene, iso-methone and acetic, butyric, salicylic and other acids. Aroma threshold values: n/a Taste threshold values: n/a *

Thomassen et al. (1990). J. Pharmacol. Exp. Ther. 253, 567.

PENNYROYAL OIL AMERICAN

1596

PENNYROYAL OIL AMERICAN Other names: Pennyroyal oil; Pennyroyal oil, European; Oil of pennyroyal; Oils, pennyroyal CAS No.: CoE No.:

8007‑44‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2839 n/a

NAS No.:

n/a

Description: American pennyroyal essential oil is obtained from H. pulegioides by steam distillation in approximately 0.6 to 1.0% yields. It is a pale-yellow liquid with a much harsher mint-like odor, more bitter and herbaceous than the European oil. The taste is sharp, bitter and slightly burning. Consumption: Annual: 450 lb

Individual: 0.0003947 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.761 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation Pulegone content Refractive index

+18° to +35° 85–96% 1.4829–1.4877

Solubility Specific gravity

>1:2 in 70% ethanol 0.925–0.940 (15°C)

Physical–chemical characteristics: It is a pale-yellow-to-yellow, aromatic oil. Essential oil composition: The main constituents include l-alpha-pinene, l-limonene, dipentene, 1-methy-l3-cyclo-hexanone, l-menthone, d-isomenthone, acids (formic, acetic, butyric, salicylic) and a phenol. Pulegone, the main constituent, is present in lower levels than in the European distilled oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.36 15.31 0.59 3.01

Max. 4.75 22.43 0.59 5.58

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.00 2.27 3.21 11.88

Max. 6.00 2.27 6.44 18.95

Aroma threshold values: n/a Taste threshold values: n/a

PENNYROYAL OIL EUROPEAN Other names: Pennyroyal oil; Oils, pennyroyal, Mentha pulegium CAS No.: CoE No.:

8013‑99‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2839 n/a

NAS No.:

2839

Description: European pennyroyal essential oil is obtained by steam distillation of the fresh or partially dried plant (M. pulegium L.). It has a distinct, mint-like, pleasant odor and bitter, somewhat herbaceous flavor. Consumption: Annual: 1583.33 lb

Individual: 0.001341 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.761 mg

IOFI: Natural

ω-PENTADECALACTONE

1597

Specifications: (FCC, 1996) Angular rotation

Between +18° and +25° Not less than 88% and not more than Assay 96%, by volume, of ketones Heavy metals (as Pb) Passes test

Refractive index

Between 1.483 and 1.488 (20°C)

Solubility

1 mL is soluble in 2 mL 70% alcohol

Specific gravity

0.928–0.940

Physical-chemical characteristics: The oil is a light yellow to yellow liquid. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with slight cloudiness. It is practically insoluble in glycerin. Essential oil composition: Its main constituents include l-alpha-pinene, l-limonene, d-pulegone, l-menthone, d-isomenthone, piperitone, menthol, 1-methyl-3-cyclohexanone, n-l-octen-3-ol, 1-methyl-3-cyclohexanol and 1,1,3-trimethyl-4-cyclopentenone. Aroma threshold values: n/a Taste threshold values: n/a

ω-PENTADECALACTONE Synonyms: Angelica lactone; Exaltolide; ω-Lactone; pentadecanolide; Cyclopentadecanolide; 15-Hydroxypentadecanoic acid, lactone; 15-Hydroxypentadecanoic acid-epsilon-lactone; Muskalactone; Muskolactone; Oxacyclohexadecan-2-one; Pentadecalactone; omega-Pentadecalactone; 2-Pentadecalone; Pentadecanoic acid, 15-hydroxy-, E-lactone; Pentadecanolide; Pentadecan-15olide; 1,15-Pentadecanolide CAS No.: CoE No.:

106‑02‑5 181

FL No.: 10.004 EINECS No.: 203‑354‑6

FEMA No.: JECFA No.:

2840 239

NAS No.:

2840

Description: ω-Pentadecalactone has an extraordinarily persistent, musk-like odor. Consumption: Annual: 1000.00 lb

Individual: 0.0008474 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 73.2110, 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.280 mg

IOFI: Natural

Empirical Formula/MW:

C15H28O2/240.38

Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White to pale-yellow solid

Assay (min) Melting point

98% 32°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.67 1.35 0.81

Max. 1.34 70.03 1.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.33 0.36 1.37

Synthesis: n/a Aroma threshold values: Detection: 1 to 4 ppb Taste threshold values: Taste characteristics at 75 ppm: vanilla bean, powdery helioropine, creamy and licorice. Natural occurrence: Originally reported found in the essential oil from angelica roots.

Max. 0.82 0.78 2.72

PENTADECANOIC ACID

1598

PENTADECANOIC ACID Synonyms: n-Pentadecanoic acid; n-Pentadecoic acid; Pentadecylic acid; Pentadecyclic acid CAS No.: CoE No.:

1002‑84‑2 n/a

FL No.: EINECS No.

n/a 213‑693‑1

FEMA No.: JECFA No.:

4334 n/a

NAS No.:

n/a

Description: White solid; waxy aroma. Consumption: Odor and/or flavor used in waxy.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.091 mg

IOFI: n/a

Empirical Formula/MW: OH

C15H30O2/242.4

H3C O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

99% 339–340°C

Melting point Solubility

51–53°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Fat, oils Imitation dairy

Usual 0.50 1.00 0.20

Max. 5.00 5.00 1.00

Food Category Milk products Seasonings/flavors Snack foods

Usual 0.10 1.00 0.20

Max. 0.50 5.00 1.00

Synthesis: n/a Aroma threshold values: Medium strength odor Taste threshold values: n/a Natural occurrence: Reported found in Herniaria incana lam. oil Greece (0.30%), Glycosmis pentaphylla (cor.) bark oil India (0.20%), Thevetia peruviana (pers.) K. Schum. flower oil Brazil (0.20%), and thyme oil Spain (0.10%).

2-PENTADECANONE Synonyms: Methyl tridecyl ketone; Pentadecan-2-one; 2-Pentadecanone CAS No.: CoE No.:

2345‑28‑0 11808

FL No.: 07.137 EINECS No.: 219‑064‑8

FEMA No.: JECFA No.:

3724 299

NAS No.:

3724

Description: 2-Pentadecone is a nonaromatic saturated ketone. Consumption: Annual: <1.00 lb

Individual: < 0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.339 mg Empirical Formula/MW: C15H30O/226.40

IOFI: Nature Identical

2,4-PENTADIENAL

1599

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

5.0 White to waxy mass or crystalline leaves

Boiling point

134°C (10 mmHg)

Melting point

41°C

96%

Solubility

Soluble in alcohol, propylene glycol, oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Synthesis: n/a

Usual 1.00 10.00

Max. 5.00 75.00

Food Category Frozen dairy Imitation dairy

Usual 1.00 1.00

Max. 2.00 5.00

Aroma threshold values: Detection: 1 to 7 ppb. Aroma characteristics at 1.0%: chemical-like, fruity green, dairy-like fatty and waxy with blueberry and cognac notes. Taste threshold values: Taste characteristics at 50 ppm: berry, blueberry fruity, waxy fatty, hay-like green with a dairy aftertaste. Natural occurrence: Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar cheese, Swiss cheese, Gruyere de Comte cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince, marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, lamb, krill, strawberry, boiled mutton and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and maté.

2,4-PENTADIENAL Synonyms: 2,4-Pentadienal CAS No.: 764‑40‑9 FL No.: 05.101 CoE No.: 11695 EINECS No.: n/a Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3217 1173

NAS No.:

3217

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.255 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6O/82.10 Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance Colorless liquid 98% Assay (min) Boiling point 60°C (70 mmHg) Reported uses (ppm): (FEMA, 1994)

Refractive index Solubility Specific gravity

1.525–1.532 (20°C) Soluble in oils and ethanol 0.801–0.809 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 2.00 4.00 Gelatins, puddings 2.00 4.00 Baked goods 6.50 13.00 Nonalcoholic beverages 1.25 2.50 Frozen dairy 3.50 7.00 Soft candy 6.50 13.00 Synthesis: Can be synthesized from 2-ethoxy-Δ3-dihydropyrone and phosphoric acid; and cis- and trans-isomers can be prepared from the corresponding penta-2,4-dien-1-ol (cis- or trans-form) in methylene chloride in the presence of manganese dioxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raw and roasted peanut.

2,3-PENTANEDIONE

1600

2,3-PENTANEDIONE Synonyms: Acetyl propionyl; Acetylpropionyl; Acetyl propionyl; 2,3-Pentadione; Pentane-2,3-dione; 2,3-Pentanedione CAS No.: CoE No.:

600‑14‑6 2039

FL No.: 07.060 EINECS No.: 209‑984‑8

FEMA No.: JECFA No.:

2841 410

NAS No.:

2841

Description: 2,3-Pentanedione has a somewhat sweet odor similar to quinone. This compound has a penetrating, buttery taste on dilution. Consumption: Annual: 1550.00 lb

Individual: 0.001313 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.591 mg

IOFI: Natural

Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 2003) Appearance

Yellow to yellow-green liquid

Refractive index

Assay (min)

93% C5H8O2

Solubility

Boiling point

108°C

Specific gravity

1.402–1.406 (20°C) Miscible in alcohol, propylene glycol, fixed oils; insoluble in water, glycerin; 1:3 in 50% alcohol 0.979–0.985 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.62 4.67 11.60 0.04 4.44 3.70

Max. 1.12 10.69 11.60 0.04 9.70 8.45

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.20 40.39 4.40 1.06 4.50 0.30

Max. 0.40 58.25 5.72 1.58 10.98 0.60

Synthesis: By oxidation of methyl propyl ketone with excess NaNO2 and diluted HCl in the presence of hydroxylamine hydrochloride under a nitrogen blanket. Aroma threshold values: Detection: 20 ppb. Aroma characteristics at 1.0%: buttery diacetyl-like, fermented dairy and creamy, popcorn buttery. Taste threshold values: Taste characteristics at 1 to 5 ppm: sweet buttery, creamy, cheesy, slightly toasted dairy, with a rich baked goods nuance and a good mouthfeel. Natural occurrence: Identified in the essential oil of Finnish pine. Also reported found in peach, wheaten bread, yogurt, cocoa, coffee, back tea, roasted barley, roasted filbert, roasted peanut, roasted almonds, pecans, soybean, malt, peated malt, chayote, peas, cooked potato, tomato, butter, yogurt, boiled egg, fatty fish, cooked chicken and fat, cooked beef and pork, pork liver, beer, cognac, rum, whiskies, grape wines, cocoa, potato chips, passion fruit, mango, beans, macadamia nut, tamarind, sweet potato, pumpkin, sweet corn, shrimp, oyster, okra, clam, maté and soursop.

1-PENTANETHIOL Synonyms: Amyl mercaptan; Pentyl mercaptan; Amyl hydrosulfide; Amyl sulfhydrate; Pentane-1-thiol; 1-Mercaptopentane; n-Amyl mercaptan; n-Pentylmercaptan; Amyl thioalcohol; 2-Methylbutyl mercaptan; 2-Methyl-1-butanethiol; Pentalarm; Pentanethiol; Thioamyl alcohol

2-PENTANETHIOL

CAS No.: CoE No.:

1601

110‑66‑7 n/a

FL No.: EINECS No.

12.191 203‑789‑1

FEMA No.: JECFA No.:

4333 1662

NAS No.:

n/a

Description: Colorless liquid; meaty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.025 mg

IOFI: n/a

Empirical Formula/MW: H3C

C5H12S/104.22

SH

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

124–126°C 1.441–1.450 (20°C)

Specific gravity

Sparingly soluble in water; soluble in ethanol 0.831–0.844 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Fish products Gravies

Usual 0.06 0.01 0.10 0.05

Max. 0.50 0.05 0.50 0.50

Food Category Meat products Milk products Seasonings/flavors Soups

Usual 0.10 0.10 0.40 0.10

Max. 0.50 0.50 2.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-PENTANETHIOL Synonyms: Pentane-2-thiol; sec-Amylmercaptan; 2-Mercaptopentane; 1-Methyltbutanethiol; 2-Pentyl mercaptan CAS No.: CoE No.:

2084‑19‑7 n/a

FL No.: 12.192 EINECS No.: 218‑224‑4

FEMA No.: JECFA No.:

3792 514

NAS No.:

n/a

Description: 2-Pentanethiol has an unpleasant odor and is sulfuraceous and gassy. Consumption: Annual: 70.00 lb

Individual: 0.00004 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.014185 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

SH

C5H12S/104.22 C H3

2-PENTANOL

1602 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

97%; +2.4% 3-pentanethiol

Solubility

Boiling point

113°C

Specific gravity

1.442–1.452 (20°C) Slightly soluble in water; soluble in alcohol 0.831 (d20/4°)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.01 0.06 0.02 0.001 0.01 0.02 0.02 0.005 0.02 0.02 0.005 0.01

Max. 0.03 0.10 0.05 0.01 0.10 0.10 0.10 0.02 0.06 0.04 0.05 0.05

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.03 0.02 0.005 0.005 0.005 0.001 0.02 0.01 0.05 0.001 0.01

Max. 0.05 0.10 0.06 0.05 0.05 0.05 0.01 0.04 0.05 0.10 0.01 0.05

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1%: sulfurous, ripe fruity, pineapple and tropical fruitlike with a sautéed and roasted savory nuance. Taste threshold values: Taste characteristics at 0.1 ppm: sulfurous coffee and bacon with roasted savory and tropical pulpy pineapplelike notes. Natural occurrence: Reported found in guava and yellow passion fruit.

2-PENTANOL Synonyms: Methyl n-propyl carbinol; sec-n-Amyl alcohol CAS No.: CoE No.:

6032‑29‑7 11696

FL No.: 02.088 EINECS No.: 227‑907‑6

FEMA No.: JECFA No.:

3316 280

NAS No.:

3316

Description: 2-Pentanol has a mild green, fusel-oil odor. This compound is also reported as having a winy, ethereal odor. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

97.7%

Solubility

Boiling point Optical rotation

118–119°C d +13.9 (20°C); l +13.4 (15°C)

Specific gravity

1.403–1.409 (20°C) Very soluble in water; soluble in alcohol, ether 0.802–0.808 (25°C)

2-PENTANONE

1603

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gelatin, pudding Gravies Meat products

Usual 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 2.00 10.00 10.00 2.00

Max. 2.00 30.00 100.00 2.00

Synthesis: By catalytic reduction of methyl n-propyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, Satsuma mandarin peel oil, peach, raw asparagus, vinegar, wheaten bread, cheddar cheese, Swiss cheese, other cheeses, roasted barley, roasted filbert, roasted peanut, plum brandy, Bourbon vanilla, Chinese quince, apple, orange juice, bilberry, cranberry, guava, grapes, melon, papaya, pineapple, strawberry, ginger, butter, chicken fat, hop oil, beer, cognac, Scotch whiskey, rum, cider, red wine, cocoa, tea, oats, honey, soybean, coconut meat, passion fruit, beans, mushroom, starfruit, mango, malt, mountain papaya, endive, shrimp, naranjilla fruit and cape gooseberry.

2-PENTANONE Synonyms: Ethylacetone; Ethyl acetone; Ketones; Methylpropyl ketone; Methyl propyl ketone; Methyl propyl ketone Methyl n-propyl ketone; 2-Pentanone; Pentan-2-one CAS No.: CoE No.:

107‑87‑9 754

FL No.: 07.054 EINECS No.: 203‑528‑1

FEMA No.: JECFA No.:

2842 279

NAS No.:

2842

Description: 2-Pentanone has an ethereal, fruity odor. Consumption: Annual: 816.67 lb

Individual: 0.0006290 mg/kg/day

Regulatory Status: CoE: Approved. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998). Trade association guidelines: FEMA PADI: 5.166 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O/86.13 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale yellow, mobile liquid

Solubility

Assay (min) Boiling point

95% C5H10O 102°C

Specific gravity

1.387–1.392 (20°C) Miscible with alcohol, ether, propylene glycol and oils; 1 mL in 25 mL water 0.801–0.806 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 25.94 0.20 13.02 15.41

Max. 48.99 0.40 20.15 23.97

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 8.01 2.00 20.83

Max. 12.18 4.00 33.92

2-PENTANOYLFURAN

1604

Synthesis: By dry distillation of a mixture consisting of calcium acetate and calcium butyrate; also by oxidation of sodium or ammonium n-caproate with H2O2. Aroma threshold values: Detection: 70 ppb Taste threshold values: Taste characteristics at 25 ppm: sweet, fruity and banana-like with a fermented nuance. Natural occurrence: Reported found in wood spirit; also present in Ananas sativus; a few banana species, grapevines and some citrus fruits. Also reported found in over 120 foods and beverages including fresh apple, papaya, fresh blackberry, vinegar, wheaten bread, other types of bread, Swiss cheese, Camembert cheese, cheddar cheese, other cheeses, white wine, unprocessed rice, water yam, apricot, orange juice, guava, grapes, pear, pineapple, strawberry, asparagus, carrot, celery, peas, tomato, butter, yogurt, cream, milk powder, buttermilk, boiled egg, caviar, raw fish, cooked chicken and beef, pork fat, pork liver, hop oil, beer, cognac, rum, bourbon whiskey, white wine, cocoa, coffee, roasted filberts and peanuts, peanut oil, potato chips, oat flakes, honey, soybean, passion fruit, plum, beans, mushroom, starfruit, trassi, mango, globe artichoke, rice, soursop, malt, loquat, endive, shrimp, crab, lamb’s lettuce and cape gooseberry.

2-PENTANOYLFURAN Synonyms: 1-(2-Furanyl)-1-pentanone; Butyl 2-furyl ketone; 1-Pentanone, 1-(2-furanyl)-; 1-Pentanone, 1-(2-furyl)-; 2-Pentanoyl furan; 1-(2-Furyl)-1-pentanone CAS No.: CoE No.:

3194‑17‑0 n/a

FL No.: 13.163 EINECS No.: n/a

FEMA No.: JECFA No.:

4192 1509

NAS No.:

n/a

Description: Colorless liquid; sweet caramel aroma. Consumption: Odor and/or flavor used in cheese, citrus, nectarine, and orange. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.948 mg

IOFI: n/a

Empirical Formula/MW: O

C9H12O2 /152.19 C H3

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

101°C (10 mmHg)

Specific gravity

1.486–1.492 (20°C) Slightly soluble in water; soluble in ethanol 1.009–1.015 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

4-PENTENAL

1605

Aroma threshold values: Medium strength odor, caramellic type; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in beef.

2-PENTENAL Synonyms: 2-Ethylacrylic aldehyde; gamma-Methylcrotonaldehyde; 2-Pentenal; Pent-2-enal CAS No.: CoE No.:

764‑39‑6 10375

FL No.: 05.102 EINECS No.: 212‑120‑2

FEMA No.: JECFA No.:

3218 1364

NAS No.:

3218

Description: 2-Pentenal has a pungent, green, apple, orange, tomato odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.321 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O/84.12 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

98% 124°C

Specific gravity

1.4430–1.447 (21°C) Insoluble in water; soluble in ethanol, propylene glycol and in most fixed oils 0.850–0.856 (21°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.08 3.70

Max. 4.00 13.47 7.19

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.32 1.01 6.50

Max. 4.44 2.02 12.90

Synthesis: By treating β-phenoxyacrolein with secondary amines, Grignard reagent and active methylene compounds; by heating 1-ethoxy-1,3-pentadiene with H3PO4 at 80°C; from cis- and trans-but-2-ene-1,4-diol and SOCl2, followed by treatment of the chloroalcohol with methyl magnesium bromide and final oxidation with MnO2. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 20 ppm: green, waxy and fruity. Natural occurrence: Reported found in aqueous orange essence (trans-form); as a flavor component in cognac oil, in Chrysocoris stolli, in tomato aroma, in the autooxidation of cod liver oil, in peas, as a flavoring component of reverted soybean oil, in salmon oil, in potato chips during storage, in butterfat fishy flavor. Also reported found in strawberry, cooked potato, wheat bread, parmesan cheese, butter, caviar, fatty fish, cooked beef, tea, peanuts, peas, trassi, mango, raspberry, pumpkin, Bourbon vanilla, oysters and loganberry.

4-PENTENAL Synonyms: Pent-4-en-1-al; Pent-4-enal; 4-Penten-1-al CAS No.: CoE No.:

2100‑17‑6 n/a

FL No.: 05.174 EINECS No.: 218‑265‑8

FEMA No.: JECFA No.:

4262 1619

NAS No.:

n/a

2-PENTENOIC ACID

1606 Description: Colorless liquid; cooked brown and roasted aroma. Consumption: Odor and/or flavor used in meat.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.0002 mg

IOFI: n/a

Empirical Formula/MW: C5H8O/84.12

C H2

O

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

97–99°C 1.413–1.418 (20°C)

Specific gravity

Slightly soluble in water; soluble in pentane and diethyl ether; soluble in ethanol 0.853–0.857 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category

Usual 0.005 0.005

Gravies Seasonings, flavors

Max. 0.10 0.10

Food Category Snack foods Soups

Usual 0.005 0.005

Max. 0.10 0.10

Synthesis: n/a Aroma threshold values: High strength odor, roasted type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PENTENOIC ACID Synonyms: Pent-2-enoic acid; Pent-2-en-1-oic acid; (E)-Pent-2-en-1-oic acid; trans-2-Pentenoic acid; (2E)-2-pentenoic acid CAS No.: CoE No.:

13991‑37‑2 10163

FL No.: 08.107 EINECS No.: 237‑791‑9

FEMA No.: JECFA No.:

4193 1804

NAS No.: EAFUS No.

n/a 626‑98‑2

Description: Colorless liquid; sour caramellic aroma. Consumption: Odor and/or flavor used in butter, cheese, chicken, ghee, buttermilk, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.700 mg

IOFI: n/a

Empirical Formula/MW: OH

C5H8O2/100.12

H3C O

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Boiling point

197–199°C

Solubility

Melting point

9–11°C

Specific gravity

1.445–1.454 (25°C) Slightly soluble in water; soluble in nonpolar solvents and ethanol 0.984–0.991 (20°C)

4-PENTENOIC ACID

1607

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies Hard candy Synthesis: n/a

Usual 10.00 5.00 3.00 10.00 2.00 2.00 3.00 3.00 15.00 10.00

Max. 50.00 25.00 15.00 50.00 10.00 10.00 15.00 15.00 75.00 50.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 2.00 3.00 5.00 2.00 2.00 5.00 10.00 5.00 5.00

Max. 10.00 15.00 25.00 10.00 10.00 25.00 50.00 25.00 25.00

Aroma threshold values: Medium strength odor, cheese type; recommend smelling in a 1% solution or less. Taste threshold values: Sour acetic buttery taste at 25 ppm in water. Natural occurrence: Reported found in banana and beer.

4-PENTENOIC ACID Synonyms: Allyl acetate; Allylacetic acid; 4 PA; 4-Pentenoic acid; Pent-4-enoic acid; delta 4-Pentenoic acid CAS No.: 591‑80‑0 FL No.: 08.048 FEMA No.: 2843 NAS No.: 2843 CoE No.: 2004 EINECS No.: 209‑732‑7 JECFA No.: 314 Description: 4-Pentenoic acid has a sour, caramellic flavor with sweet aftertaste. It has an acrid flavor and odor at high levels. Consumption: Annual: 55.00 lb

Individual: 0.00004661 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.242 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point 188–189°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.425–1.431 (20°C) Slightly soluble in water; soluble in alcohol, ether 970–990 (20°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 5.43 15.02 Gelatins, puddings 5.52 15.00 Nonalcoholic beverages 2.06 5.80 Fats, oils 0.20 2.00 Frozen dairy 5.12 14.60 Soft candy 6.15 15.90 Synthesis: By decarboxylation via heating allylmalonic acid; from the corresponding ethyl ester prepared by boiling ethyl 4-chloron-valerate in quinoline. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

cis-2-PENTENOL

1608

cis-2-PENTENOL Synonyms: (Z)-2-Pentenol; cis-2-Penten-1-ol; (Z)-2-Penten-1-ol; cis-Pent-2-ene-1-ol; 2-Penten-1-ol, (2Z)-; 2-Penten-1-ol, (Z)-; 2-Penten-1-ol; cis-2-Penten-1-ol; Pent-2-en-1-ol; 2-Penten-1-ol CAS No.:

20273‑24‑9 1576‑95‑0

FL No.:

CoE No.:

665

EINECS No.

02.050 216‑416‑2 216‑415‑7

FEMA No.:

4305

JECFA No.:

1793

NAS No.:

n/a

N O T E: CAS No.: 1576‑95‑0 and EINECS No.: 216‑415‑7 are for isomer cis-Pent-2-ene-1-ol; 2-Penten-1-ol, (2Z)-

Description: Colorless liquid; green diffusive aroma. Consumption: Odor and/or flavor used in cherry, floral, fruit, and green.

Individual: n/a

Regulatory Status: CoE: Used provisionally. Bev: 0.10 ppm; Food: 0.10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.308 mg

IOFI: n/a

Empirical Formula/MW: H3C

C5H10O/86.13

HO

For isomer cis-Pent-2-ene-1-ol Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

140–141°C 1.427–1.433 (20°C)

Specific gravity

Slightly soluble in water; soluble in nonpolar solvents and ethanol 0.844–0.850 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Fat, oils Fish products Frozen dairy Fruit ices Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 20.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 100.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in asparagus, bilberry, blueberry, crayfish, kiwi fruit, petitgrain grapefruit oil, angelica seed oil (0.30%).

1-PENTEN-3-ONE

1609

1-PENTEN-3-OL Synonyms: Ethyl vinyl carbinol; Pent-1-en-3-ol; 1-Penten-3-ol CAS No.: CoE No.:

616‑25‑1 11717

FL No.: 02.099 EINECS No.: 210‑472‑1

FEMA No.: JECFA No.:

3584 1150

NAS No.:

3584

Description: 1-Penten-3-ol has a powerful, mild grassy-green odor. Consumption: Annual: 566.67 lb

Individual: 0.00004802 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.101 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O/86.13 Specifications: (JECFA, 2008) Appearance

Colorless, mobile liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

114°C

Specific gravity

1.419–1.427 (20°C) Sparingly soluble in water; miscible with alcohol and ether 0.831–0.837 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.75 1.75

Max. 2.00 8.75 4.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.75 1.80 2.00

Max. 4.25 3.50 5.00

Synthesis: By prolonged contact of 1-chloro-2-pentene with NaOH solution. Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 15 ppm: green vegetable and fruity. Natural occurrence: Reported found in over 100 foods and beverages including orange; strawberry, banana, orange peel oil, raspberry, raw asparagus, shallot, crispbread, smoked fatty fish, red wine, black tea, partially fermented tea, green tea, roasted peanut, soybean, scallop, tomato, apricot, tangerine juice, bilberry, other berries, guava, melon, papaya, cabbage, kohlrabi, peas, cooked potato, ginger, tomato, spearmint oil, Scotch spearmint oil, mustard, wheat and rye bread, parmesan cheese, boiled egg, cooked fish, fish oil, roasted chicken, cooked beef, pork fat, hop oil, beer, olive, beans, mango, starfruit, dill herb, lovage leaf, laurel, malt, kiwifruit, endive, shrimp, oyster, nectarine, okra, clam, cape gooseberry and maté.

1-PENTEN-3-ONE Synonyms: Ethylvinyl ketone; Ethyl vinyl ketone; Ketone, ethyl vinyl; 1-Penten-3-one; Propionyl ethylene CAS No.: CoE No.:

1629‑58‑9 11179

FL No.: 07.102 EINECS No.: 216‑624‑3

FEMA No.: JECFA No.:

3382 1147

NAS No.:

3382

Description: 1-Penten-3-one has a powerful, penetrating odor. This compound is also reported as having a pungent, mustard odor. It polymerizes readily with heat or in the presence of alkali. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

3-PENTEN-2-ONE

1610 Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O/84.12 Specifications: (JECFA, 2008) Appearance

Liquid; polymerizes readily with heat or in the presence of alkali

Refractive index

Assay (min)

97%

Solubility

Boiling point

68–70°C (200 mmHg)

Specific gravity

1.417–1.422 (20°C) Insoluble in water; soluble in most organic solvents 0.842–0.848 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.03 0.01 0.01 0.015

Max. 0.03 0.01 0.05 0.08

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.005 0.01 0.28

Max. 0.005 0.50 0.30

Synthesis: By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide. Aroma threshold values: Detection: 1 to 13 ppb Taste threshold values: Taste characteristics at 5.0 ppm: pungent, ethereal, peppery, garlic, onion, fishy and mustard with a hot nuance. Natural occurrence: Reported found in banana, orange peel oil, grapefruit juice and peel, peach, lean fish, fish oil, chicken fat, black tea, soybean, defatted soybean, lovage leaf, endive, chive, oysters, clam, boiled and cooked beef, kiwifruit, guava, grapes, tomato, butter and maté.

3-PENTEN-2-ONE Synonyms: Ethylidene acetone; Methyl propenyl ketone; Methyl 1-propenyl ketone; 2-Oxo-3-pentene; 3-Penten-2-one; Pent-3-en2-one CAS No.: CoE No.:

625‑33‑2 666

FL No.: 07.044 EINECS No.: 210‑888‑3

FEMA No.: JECFA No.:

3417 1124

NAS No.:

3417

Description: 3-Penten-2-one has a fruity odor becoming pungent on storage. Consumption: Annual: <1.00 lb

Individual: 0.0000807 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.992 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O/84.12 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

122°C

Specific gravity

1.433–1.437 (20°C) Slightly soluble in water; soluble in oil; miscible in ethanol at room temperature 0.860–0.865 (25°C)

4-PENTENYL ACETATE

1611

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 4.00 2.00 2.00 4.00

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 2.00 4.00

Max. 1.00 2.00 4.00

Synthesis: From 4-hydroxy-pentan-2-one refluxed with oxalic acid. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 10 ppm: musty, stale water and phenolic with a fishy and shellfish nuance. Natural occurrence: Reported found among the volatile components of roasted peanuts; also in cranberry, mango, bilberry, rum, cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, parmesan cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, Bourbon vanilla, endive, shrimp, katsubushi and buckwheat.

4-PENTENYL ACETATE Synonyms: Pent-4-ene-1-yl acetate; 4-Penten-1-ol, acetate; 4-Penten-1-yl acetate; 5-Acetoxy-1-pentene; 1-Acetoxy-4-pentene CAS No.: CoE No.:

1576‑85‑8 n/a

FL No.: 09.917 EINECS No.: 216‑413‑6

FEMA No.: JECFA No.:

4011 1270

NAS No.:

n/a

Description: 4-Pentenyl acetate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 4.673 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C7H12O2/128.17

H3C

CH2

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, clear liquid

Solubility

Assay (min) Boiling point

98% 144–146°C

Specific gravity

1.415–1.421 (20°C) Insoluble in water; soluble in most nonpolar solvents 0.906–0.916 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 8.00 20.00 100.00 16.00

Max. 16.00 40.00 200.00 32.00

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 20.00 10.00 8.00

Max. 50.00 20.00 16.00

2-(trans-2-PENTENYL)CYCLOPENTANONE

1612

2-(trans-2-PENTENYL)CYCLOPENTANONE Synonyms: Jasminone; (E)-2-(Pent-2-enyl)cyclopentan-1-one; Cyclopentanone, 2-(2E)-2-penten-1-yl-; Jasminone B; 2-(trans2-Pentenyl)cyclopentanone CAS No.: CoE No.:

51608‑18‑5 n/a

FL No.: n/a EINECS No.: 257‑319‑5

FEMA No.: JECFA No.:

4284 n/a

NAS No.:

n/a

Description: Colorless clear liquid; lactonic coconut creamy aroma. Consumption: Odor and/or flavor used in coconut, dairy, and jasmine.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.517 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H16O/152.24 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% (sum of isomers) 217–219°C 1.462–1.468 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.907–0.913 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 1.00 1.00 0.00 0.00 1.00 0.00 1.00 0.00 1.00 0.00 1.00 1.00 1.00 0.00 0.00 1.00 1.00

Max. 20.00 20.00 5.00 5.00 20.00 5.00 20.00 1.00 20.00 5.00 20.00 20.00 20.00 5.00 5.00 20.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor; lactonic type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 0.00 1.00 0.00 1.00 1.00 0.00 0.00 0.00 1.00 0.00 0.00 1.00 1.00 1.00 0.00 0.00 1.00

Max. 5.00 20.00 5.00 20.00 20.00 5.00 5.00 5.00 20.00 5.00 5.00 5.00 20.00 20.00 5.00 5.00 20.00

PENT-2-ENYL HEXANOATE

1613

PENT-2-ENYL HEXANOATE Synonyms: 2-Penten-1-yl hexanoate; (Z)-Pent-2-enyl hexanoate; Hexanoic acid, 2-pentenyl ester, (Z)-; (Z)-2-penten-1-yl hexanoate; (Z)-2-Pentenylhexanoic acid ester; 2-Pentenyl hexanoate CAS No.: CoE No.:

74298‑89‑8 n/a

FL No.: 09.678 EINECS No.: 277‑808‑7

FEMA No.: JECFA No.:

4191 1795

NAS No.:

n/a

Description: Colorless liquid; banana bergamot aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: H3C

H3C

C11H20O2/184.28 O O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

240–241°C 1.425–1.435 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.885–0.895 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

4-PENTENYL ISOTHIOCYANATE

1614

4-PENTENYL ISOTHIOCYANATE Synonyms: 5-Isothiocyanatopent-1-ene; 5-Isothiocyanato-1-pentene; 1-Pentene, 5-isothiocyanato-; 4-Pentenyl ester isothiocyanic acid CAS No.: CoE No.:

18060‑79‑2 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4427 1893

NAS No.:

n/a

Description: Colorless to pale yellow liquid; strong, pungent, irritating aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.076 mg

IOFI: n/a

Empirical Formula/MW: N

S

C6H9NS/127.21 C H2

Specifications: (JECFA, 2008) Assay (min)

95%

Boiling point Refractive index

57–58°C (3 mmHg) 182–183°C 1.513–1.519 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.970–0.976 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 100.00 3.00 1.00

Max. 10.00 5.00 50.00 700.00 30.00 10.00

Food Category Nut products Other grains Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 0.50 10.00 2.00 3.00 0.50

Max. 5.00 2.50 100.00 20.00 30.00 5.00

Synthesis: n/a Aroma threshold values: Very high strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in mustard oil.

2-PENTYL ACETATE Synonyms: 2-Pentanol acetate; 1-Methylbutyl acetate; sec-Amyl alcohol; 2-Acetoxypentane CAS No.: CoE No.:

626‑38‑0 10761

FL No.: 09.657 EINECS No.: 210‑946‑8

FEMA No.: JECFA No.:

4012 1146

NAS No.:

n/a

Description: 2-Pentyl acetate has an herbaceous odor. Consumption: Annual: n/a Regulatory Status: CoE: Approved Beverages: 30 ppm; Food: 100 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

Individual: n/a

PENTYLAMINE

1615

Trade association guidelines: PADI: 6.761 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C

O

CH3

O

C7H14O2/130.19

CH3

Specifications: (JECFA, 2003) Acid value (max) Appearance Assay (min)

2.0 Clear, colorless to slightly yellow liquid

Identification test

NMR spectra

Refractive index

1.369–1.400 (20°C)

98%

Solubility

Boiling point 135°C Reported uses (ppm): (FEMA, 2001)

Specific gravity

Insoluble in water; partially soluble in heptane and triacetin; partially soluble in ethanol 0.862–0.866 (25°C)

Food Category Usual Max. Food Category Usual Alcoholic beverages 10.00 25.00 Hard candy 25.00 Baked goods 30.00 120.00 Imitation dairy 10.00 Breakfast cereals 1.00 10.00 Instant coffee, tea 1.50 Jams, jellies Chewing gum 125.00 300.00 5.00 Milk products Confectionary frostings 5.00 25.00 10.00 5.00 25.00 Nonalcoholic beverages 10.00 Egg products Fats, oils 5.00 25.00 Seasonings, flavors 5.00 Frozen dairy 15.00 30.00 Snack foods 5.00 Soft candy Fruit ices 1.50 8.00 5.00 1.50 8.00 Soups 1.00 Gelatins, puddings Gravies 3.00 15.00 Synthesis: Prepared from alcohols using acetic acid as an acetylating agent and clays as catalysts (patented process).

Max. 60.00 20.00 8.00 25.00 20.00 20.00 25.00 25.00 25.00 10.00

Aroma threshold values: Detection at 0.001 to 0.002 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in over 50 products including apple, apple juice, grape (muscat), apricot, banana, cherry, guava, melon, peach, blackberry, pear, strawberry, nectarine, potato, tomato, cocoa liquor, and vinegar.

PENTYLAMINE Synonyms: 1-Aminopentane; 1-Pentylamine; Amylamine; Monoamylamine; Monopentylamine; n-Amylamine; n-Pentylamine; Norleucamine; 1-Pentanamine; Amyl amine CAS No.: 110‑58‑7 FL No.: 11.021 CoE No.: 11734 EINECS No.: 203‑780‑2 Description: Colorless to yellow liquid; fishy aroma.

FEMA No.: JECFA No.:

4242 1585

NAS No.:

Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: C5H13N/87.16

H3C

NH 2

2-PENTYL-1-BUTEN-3-ONE

1616 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 103°C 1.418–1.424 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.750–0.759 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PENTYL-1-BUTEN-3-ONE Synonyms: 3-Methyleneoctan-2-one; 3-Methylene-2-octanone; 2-Octanone, 3-methylene-; 2-Pentyl-1-buten-3-one; 2-Octanoic acid, 3-methyleneCAS No.: CoE No.:

63759‑55‑7 n/a

FL No.: 07.138 EINECS No.: 264‑448‑0

FEMA No.: JECFA No.:

3725 1149

NAS No.:

3725

Description: 2-Pentyl-1-buten-3-one has a musty, mushroom odor. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.000 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 2008) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

81°C (31 mmHg)

Specific gravity

1.437–1.442 (20°C) Insoluble in water; soluble in fats; miscible in ethanol at room temperature 0.808–0.814 (25°C)

2-PENTYL BUTYRATE

1617

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Egg products Imitation dairy

Usual 0.002 0.002 0.001 0.002 0.002

Max. 0.01 0.01 0.005 0.01 0.01

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.001 0.001 0.002 0.002

Max. 0.01 0.10 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

2-PENTYL BUTYRATE Synonyms: Butanoic acid, 1-methylbutyl ester; Isopentyl butyrate; 1-Methylbutyl butanoate; 2-Pentyl butanoate CAS No.: CoE No.:

60415‑61‑4 10763

FL No.: 09.658 EINECS No.: 262‑226‑8

FEMA No.: JECFA No.:

3893 1142

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.9850 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

C9H18O2/158.24 H3C

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 185–186°C

Specific gravity

1.409–1.415 (20°C) Insoluble in water; 50% soluble in ethanol; 50% soluble in heptane or triacetin 0.862–0.868 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 50.00 5.00

Max. 20.00 100.00 50.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages

Usual 5.00 5.00 1.00

Max. 20.00 50.00 10.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, musty, fruity, floral and tutti-frutti with apple, banana, cherry and strawberry nuances. Taste threshold values: Taste characteristics at 10 ppm: fruity winelike, green unripe banana and slightly astringent. Natural occurrence: Reported present in banana, purple passion fruit, juice and strawberry.

2-PENTYLFURAN

1618

2-PENTYLFURAN Synonyms: 2-Amylfuran; Furan, 2-pentyl-; 2-Pentylfuran; 2-n-Pentylfuran CAS No.: CoE No.:

3777‑69‑3 10966

FL No.: 13.059 EINECS No.: 223‑234‑7

FEMA No.: JECFA No.:

3317 1491

NAS No.:

3317

Description: 2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.486 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14O/138.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 58–60°C (10 mmHg)

Specific gravity

1.443–1.449 (20°C) Slightly soluble in water; soluble in ethanol 0.886–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Food Category Meat products Milk products Other grains Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Synthesis: From 2-furyl-1-pentene by catalytic reduction with Raney-Ni. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 15 ppm: green, waxy with a cooked caramellic nuance. Natural occurrence: Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants, guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt, butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean, avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus, licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, maté, Roman chamomile oil, angelica root oil and mastic gum oil.

5-PENTYL-3H-FURAN-2-ONE Synonyms: 4-Hydroxy-3-nonenoic acid lactone; 5-(1-Pentyl)-3H-furan-2-one; 5-Amyl-3H-furan-2-one; 3-Nonen-4-olide; 5-(1-Pentyl)-3H-furan-2-one CAS No.: CoE No.:

51352‑68‑2 n/a

Description: n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4323 n/a

NAS No.:

n/a

PENTYL-2-FURYL KETONE

1619

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.907 mg

IOFI: n/a

Empirical Formula/MW: C H3

C9H14O2/154.21

O

O

Specifications: (The Good Scents Co., 2009) Boiling point 288–289°C (760.00 mmHg) Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Fats, oils Frozen dairy Gelatins, puddings Hard candy Synthesis: n/a

Usual 2.00 2.00 2.00 2.00 2.00 2.00 1.00 2.00 1.00 1.00 2.00

Solubility Max. 10.00 10.00 10.00 10.00 10.00 10.00 5.00 10.00 5.00 5.00 10.00

Insoluble in water; soluble in ethanol

Food Category Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Nut products Seasonings flavors Snack foods Soft candy Sweet sauces

Usual 1.00 2.00 1.00 1.00 1.00 0.20 100.00 1.00 1.00 1.00

Max. 5.00 10.00 5.00 5.00 3.00 0.20 1000.00 5.00 5.00 5.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PENTYL-2-FURYL KETONE Synonyms: 2-Hexanoylfuran; 1-(2-Furyl-1-hexanone); 1-(2-Furanyl)-1-hexanone; 1-(2-Furyl)hexanone; 1-(2-Furyl)-1-hexanone; 1-Hexanone, 1-(2-furanyl)-; Pentyl 2-furyl ketone CAS No.: 14360‑50‑0 FL No.: 13.070 FEMA No.: CoE No.: 11180 EINECS No.: 238‑333‑0 JECFA No.: Description: Pentyl-2-furyl ketone has an apricot, peach-like odor. Consumption: Annual: <1.00 lb

3418 1512

NAS No.:

3418

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.031 mg Empirical Formula/MW: C10H14O2/166.22

IOFI: Artificial

2-PENTYL-2-METHYLPENTANOATE

1620 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

99% 65–67°C (0.5 mmHg)

Specific gravity

1.490–1.496 (20°C) Slightly soluble in water; soluble in ethanol 0.992–0.998 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.15 0.15 0.05

Max. 0.15 0.15 0.05

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.10 0.05 0.05

Max. 0.10 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, fruity, green, waxy and beany. Natural occurrence: Not reported found in nature.

2-PENTYL-2-METHYLPENTANOATE Synonyms: 2-Methylpentanoic acid, 2-pentyl ester CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4401 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.007 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Frozen dairy Hard candy

Usual 0.02 0.10 0.01 0.02

Max. 0.10 0.50 0.05 0.10

Food Category Milk products Snack foods Soft candy

Usual 0.01 2.50 0.02

Max. 0.05 10.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2-PENTYLPYRIDINE Synonyms: 2-Amyl pyridine; 2-Pentylpyridine; 2-n-Pentylpyridine; Pyridine, 2-pentylCAS No.: CoE No.:

2294‑76‑0 11412

FL No.: 14.060 EINECS No.: 218‑937‑0

FEMA No.: JECFA No.:

3383 1313

NAS No.:

3383

Description: 2-Pentylpyridine has a tallowy-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

2-PENTYLTHIOPHENE

1621

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.150 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H15N/149.24 N

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 102–107°C

Refractive index Solubility Specific gravity

1.485–1.491 (20°C) Insoluble in water; soluble in ethanol 0.895–0.901 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 1.00 0.40 0.10

Max. 1.00 0.40 0.10

Food Category Gelatins, puddings Soft candy Soups

Usual 0.10 0.50 0.05

Max. 0.10 0.50 0.05

Synthesis: By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine. Aroma threshold values: Detection: 0.6 ppb. Aroma characteristics at 0.1%: strong fresh green vegetative, peppery, mushroom, herbal and oily. Taste threshold values: Taste characteristics at 1 ppm: green pepper vegetative, mushroom-like, musty, oily, meaty and MSG-like. Natural occurrence: Reported as occurring in shallow-fried beef and as a steam-volatile component in roasted Spanish peanut. Also reported found in bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, cooked beef, mutton, lamb fat, roasted filberts, toasted oats and coriander seed.

2-PENTYLTHIOPHENE Synonyms: 2-n-Pentylthiophene; Thiophene, 2-pentyl-; 1-Methylbutylthiophene; sec-Pentylthiophene CAS No.: CoE No.:

4861‑58‑9 11634

FL No.: EINECS No.

15.096 225‑465‑9

FEMA No.: JECFA No.:

4387 n/a

NAS No.:

n/a

Description: Clear, colorless liquid; blood, fried aroma. Consumption: Odor and/or flavor used in beef, chicken, cheese, and pork.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: C H3

C9H14S/154.28 S

PEPPER, BLACK

1622 Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

95% 210–212°C 1.497 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.945 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiment/relishes Egg products Fats/oils Fish products Gravies

Usual 0.20 0.01 0.10 0.30 0.10 0.20 0.20

Max. 1.00 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 0.10 0.10 0.01 0.01 1.00 0.10 0.20

Max. 1.00 1.00 1.00 1.00 50.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor, meaty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in beef.

PEPPER, BLACK* Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2844 n/a

NAS No.: EAFUS No.:

2844 977051‑62‑9

Description: P. nigrum is a perennial vine native to southern India. It is cultivated in India, the Sunda Islands, Madagascar and the Comoro Islands. The plant exhibits a thick, branched stalk; alternate, spear-shaped leaves; sessile flowers arranged in spikes opposite the leaves; and round berries that turn from green to dark-red on ripening. The best-known commercial qualities of pepper include Malabar and Lampong. Whole, dried berries, consisting of the epicarp, mesocarp and endocarp, yield black pepper. Berries stripped of the epicarp and the outer portion of the mesocarp (by manual or mechanical maceration) yield white pepper. The dried berry contains the aroma distributed as follows: the epicarp contains the resinous fraction consisting of chavicin and the outer portion of the mesocarp contains the essential oil. Therefore, black pepper yields an essential oil and oleoresin, while white pepper is used only as a spice. Black pepper retains both the odor and flavor characteristics of pepper, while white pepper retains only the sharp, piquant flavor due to piperine. The part used are the berries, which are harvested at the onset of ripeneng. Black pepper has a pungent, characteristic odor most apparent when dried, whole berries are freshly ground; the flavor is sharp and burning. White pepper has a little odor, but the flavor is unusually sharp, biting and burning. Derivatives: The oleoresin is obtained by solvent extraction of dried, unripe berries with subsequent removal of the solvent. Consumption: Annual: 32,333,333.33 lb

Individual: 27.4011 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 278.619 mg

IOFI: Natural

Composition: Piperine, [1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4, pentadienyl) piperidine], is a pungent alkaloid present in P. nigrum L. The dried, unripe fruit of P. nigrum L. contains volatile oil, 5 to 9% piperine, piperidine, chavicin, fat, proteins and resin. The principal alkaloids of black pepper are piperine (6 to 11%) and chavicine (0.8%). Pepper also contains piperet-tine; myristicin various mono- and sesquiterpene hydrocarbons, and oxygenated compounds. In addition, pepper contains small amounts of safrole (100 ppm) *

Also see Pepper, White. Although white pepper and black pepper are obtained from the same species of P. nigrum, they are considered separately by FDA and FEMA with separate CAS numbers and FEMA numbers.

PEPPER (BLACK) OIL

1623

and tannins (300 ppm). The volatile oil contributes to the aroma of black pepper, while the nonvolatile constituents, mostly piperine, are the source of its pungency. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Gravies Meat products

Usual 298.20 374.00 264.00 622.30 1927.00 205.70 626.70

Max. 1064.00 374.00 666.00 1330.00 3867.00 486.90 3010.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 322.00 30.00 523.30 841.30 0.00 2412.00

Max. 521.00 30.00 1037.00 894.80 586.00 2500.00

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER (BLACK) OIL Other names: Black pepper oil; Pepper oil; Pepper oil black, Pepper oil, black; Pepper oleoresin black; Pepper resin black; Oil of pepper; Oil pepper black; Oil, black pepper. CAS No.: CoE No.:

8006‑82‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2845 n/a

NAS No.:

2845

Description: Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has a characteristic odor of pepper and a relatively mild taste. Consumption: Annual: 8383.33 lb

Individual: 0.007104 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.557 mg

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Passes test Refractive index 1.479–1.488 (20°C) Solubility in alcohol Passes test

Specific gravity Specific rotation

0.864–0.884 (25°C) Between +1° and –33.5°

Physical–chemical characteristics: It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is sparingly soluble in glycerin. Essential oil composition: The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene, d-hydrocarveol, piperidine and piperine. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 19.34 19.27 34.04 28.90 16.82

Max. 22.32 24.69 65.16 33.84 18.89

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 170.30 9.68 2.00 9.83 10.00

Max. 206.40 11.70 3.00 11.99 20.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: spicy, fresh, ground black pepper, warm, terpy, herbal and woody with a clean, biting spicy nuance. Natural occurrence: Reported found in black pepper.

PEPPER (BLACK) OLEORESIN

1624

PEPPER (BLACK) OLEORESIN CAS No.: CoE No.:

8002‑56‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2846 n/a

NAS No.:

2846

Description: Different types of pepper black oleoresins are obtained by solvent extraction of the crushed, dried, not fully ripe fruits of P. nigrum as a dark-green mass. The odor of the oleoresin is similar to that of natural spice. Consumption: Annual: 321666.67 lb

Individual: 0.2725 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 98.232 mg

IOFI: Natural

Physical–chemical characteristics: The oleoresin is usually very dark green or brownish green. On standing, it separates as a viscous, clear, dark-green oil on the top and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of the chlorophyll. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 670.00 180.00 10.00

Max. 1600.00 370.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 47.00 7.50 0.50

Max. 230.00 15.00 1.00

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER, WHITE* Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2850 n/a

NAS No.: EAFUS No.:

2850 977051‑63‑0

Description: To obtain white pepper, the berries are allowed to ripen before harvesting and the outer shell is removed, leaving a grayish-white kernel. Fully ripened pepper berries, yellow to red in color, are harvested to prepare white pepper. Berries are separated from the stalk, placed into jute bags and soaked in fresh running water to remove the pericarp. This process of retting takes about two weeks. Thereafter the berries are washed several times in rattan baskets to remove the stalks and the pericarp before sun-drying for two to three days. For other details of description see Pepper, Black. Derivatives: The oleoresin is obtained by solvent extraction of grayish-white kernel of ripe berries with subsequent removal of the solvent. Consumption: Annual: 6,650,000.00 lb

Individual: 5.6355 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 152.153 mg

IOFI: Natural

Composition: Coumaperine has been isolated from white pepper as a naturally occurring antioxidative agent. The sharp taste of pepper is due to the presence of about 6 to 8% of the weak alkaloid piperine (C17H19NO3), which in substance is almost tasteless, but *

Also see Pepper, Black. Although white pepper and black pepper are obtained from the same species of P. nigrum, they are considered separately by FDA and FEMA with separate CAS numbers and FEMA numbers.

PEPPER (WHITE) OLEORESIN

1625

develops its sharp taste when in solution. White pepper seems to contain even more piperine than black. The sharp taste of the fresh fruit is produced by the piperine being dissolved in the essential oil; old fruits taste less sharp owing to partial resinification of the essential oil and consequent partial crystallization of piperine. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Meat products

Usual 173.80 1200.00 363.50 769.50 201.00 666.40

Max. 201.30 2100.00 416.20 1489.00 203.30 3679.00

Food Category Nonalcoholic beverages Nut products Other grains Processed vegetables Snack foods Soups

Usual 50.00 3877.00 1.61 166.00 24.00 217.90

Max. 100.00 4200.00 1.61 324.50 24.00 302.40

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER (WHITE) OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2851 n/a

NAS No.: EAFUS No.:

2851 977018‑20‑4

Description: See Pepper, White and Pepper (Black) Oil. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.404 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 15.00 8.80 53.00 63.25 26.00

Max. 19.00 12.82 58.00 63.25 30.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 13.00 5.42 7.00 9.00

Max. 15.00 10.79 9.00 11.00

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER (WHITE) OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2852 n/a

NAS No.: EAFUS No.:

2852 977018‑21‑5

Description: See Pepper, White as well Pepper (Black) Oleoresin. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 240.023 mg

IOFI: Natural

PEPPERMINT

1626 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fish products Frozen dairy

Usual 1490.00 375.00 500.00 35.00

Max. 1986.00 400.00 1000.00 39.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 279.70 30.00 26.00

Max. 309.20 33.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a

PEPPERMINT Botanical name: Mentha x piperita L. Botanical family: Lamiaceae; Labiatae Foreign names: Menthe poivre (Fr.), Pfefferminz (Ger.), Mentha pimienta (Sp.), Menta piperita (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977001‑36‑7

Description: Mentha piperita L. is a hybrid derived from M. aquatica L. and M. spicata. Peppermint is an herbaceous plant cultivated in central and southern Europe, North and South America and Japan. The plant, a well-known perennial, is a member of the mint family. It grows to 80 cm (32 in.) in height; it has an erect, green stalk with white flowers (white mint) or a reddish-brown stalk with reddish-brown flowers (black mint). It has opposite leaves, long creeping roots, erect opposite branches and flowers grouped in clusters and arranged in spikes. The part used is the flowering tops. Peppermint has a fresh, strong, mint odor; sweet, balsamic taste, often masked by the distinct cooling effect. Derivatives: Infusion (2%), fluid extract, and tincture (20% in 70% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: In fresh peppermint (M. piperita) leaves, phytoprostanes F(1) (dinor isoprostanes) were found in free form (76 ng/g of dry weight) and at about 150-fold higher levels esterified in lipids.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fresh, cooling, minty peppermint with a very clean, green, fresh nuance.

PEPPERMINT LEAVES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2847 n/a

NAS No.: EAFUS No.:

2847 977018‑19‑1

Description: See Peppermint. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.858 mg

*

Imbusch and Mueller. (2000). Plant Physiol. 124, 1293.

IOFI: Natural

PEPPERMINT OIL

1627

Reported uses (ppm): (FEMA, 1994) Food Category Jams, jellies

Usual 501.40

Max. 501.40

Aroma threshold values: n/a Taste threshold values: n/a

PEPPERMINT OIL Other names: Oil of peppermint; Oils, Mentha piperita; Oils, peppermint; Peppermint flavor; Peppermint, oil; Peppermint terpenes, Mentha piperita oil CAS No.: CoE No.:

8006‑90‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2848 n/a

NAS No.:

2848

Description: The oil is obtained by steam distillation of the fresh, overground parts of the flowering plant with yields ranging from 0.3 to 0.7%, depending on the origin of the plant. The oil may be rectified by distillation, but is neither partially nor wholly dementholized. It has a characteristic strong penetrating odor of peppermint and a pungent taste, followed by a sensation of coldness when air is drawn into the mouth. Consumption: Annual: 1,386,666.67 lb

Individual: 1.1751 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.230, 182.20, 582.20; 27 CFR 21 et seq. FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 35.772 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Assay for total esters

Between –18° and –32° Not less than 5% esters, calculated as menthyl acetate (C12H22O2)

Heavy metals (as Pb) Passes test Refractive index

1.459–1.465 (20°C)

Assay for total menthol

Not less than 50% menthol (C10H20O)

Solubility in alcohol

Passes test

Dimethyl sulfide

Passes test (rectified); fails test (natural)

Specific gravity

0.896–0.908 (25°C)

Physical–chemical characteristics: Peppermint oil is a pale-yellow liquid. The physical–chemical characteristics of the oil vary depending on the source. For details on Italian, French and American peppermint oil, refer to Burdock (1997). Essential oil composition: The main constituents are identical in all oil varieties, but the relative ratios vary widely. Constituents include alpha- and beta-pinene, limonene, cineol, ethyl amylcarbinol, menthone, isomenthone menthofuran, menthol, neomenthol, isomenthol menthyl acetate and piperitone. The oil contains: menthone: 15 to 32%; esters (menthyl acetate) 3 to 10%; and menthol: 30.0 to 55.0%. More than 100 chemicals have been detected in the peppermint oil and their relative concentration varies between cultivars and geographic location. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 150.00 140.00 8300.00 650.00 95.00

Max. 240.00 300.00 8300.00 650.00 110.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 50.00 6.00 39.00 320.00

Max. 200.00 8.00 99.00 1200.00

Aroma threshold values: Aroma characteristics at 5.0%: cooling, minty, fresh green, menthol, sweet, candy-like. Taste threshold values: Taste characteristics at 25 ppm: sweet, fresh, cooling peppermint, menthol-like with a green minty nuance. Natural occurrence: Reported found in Mentha piperta.

PERILLA LEAF OIL

1628

PERILLA LEAF OIL Botanical name: Perilla frutescens (L.) Britton, Perilla frutescens (L.) Britton var. Crispa (Benth.) Deane Botanical family: Lamiaceae; Labiatae Other names: Shiso oil; Perilla oil; Oleum Perillae CAS No.: CoE No.:

68132‑21‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4013 n/a

NAS No.:

n/a

Description: Perilla is an annual herbaceous plant native to Asia. There are two main types of perilla: red perilla and green leaf perilla or oba. Both types are commonly called shiso. Perilla leaf oil is pepared by steam distillation and has a stimulating, fresh, aromatic, greenish odor (perilla-like, picked ume-like). The major component in 29 of 36 perilla leaf samples was perillaldehyde, while in other leaf samples, the major components were reported as dillapiol, elsholtziaketone or perillaketone. Derivative names: Perilla seed oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.200 mg (FEMA)

IOFI: n/a

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary frostings Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 1.00 10.00 20.00 1.00 1.00 2.00 2.00 2.00

Max. 10.00 100.00 2000.00 20.00 10.00 200.00 200.00 200.00

Food Category Hard candy Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 2.00 5.00 100.00 1.00 2.00 1.00

Max. 200.00 200.00 100.00 500.00 100.00 200.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

PERUVIAN BALSAM Botanical name: Myroxylon balsamum (L.) Harms var. pereirae (Royal) Harms, Myroxylon pereirae (Royal) Klotzsch Botanical family: Fabaceae; Leguminosae Other names: Balsam peru; Balsam of Peru; Peru Balsam Foreign names: Baume du Perou (Fr.), Perubalsam (Ger.), Balsamo Peru (Sp.), Balsamo del Peru (It.) CAS No.: CoE No.:

8007‑00‑9 n/a

FL No.: n/a EINECS No.: 232‑352‑8

FEMA No.: JECFA No.:

2116 n/a

NAS No.:

2116

Description: Peru balsam consists of the bark exudate obtained from large trees (up to 15 m or 49 ft high) growing in a rather limited area of Central America (El Salvador). The name Peruvian balsam therefore is a misnomer. The balsam is collected by two methods: (1) By partially burning the bark, which permits its easy removal after a few days. The bark fragments then are immersed in hot, boiling water and the oozed balsam is collected at the bottom of the containers. (2) By wrapping a cloth around incisions made in the bark. The cloth, impregnated with balsam, is then boiled to separate the product. Finally, the residual water is removed from the balsam by direct heating. The balsam is an oleoresin containing 25 to 30% resinous material and 60 to 65% essential oil. Peru balsam has a sweet, delicate, lasting odor reminiscent of vanilla and a bitter taste. The part used is the balsam (oleoresin). Derivatives: Resinoid, prepared by extraction of the resin using voaltile solvents (benzene, alcohol)

BALSAM (PERU) OIL

1629

Consumption: Annual: 3050.00 lb

Individual: 0.002584 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Cinnamein content

56.2–83 47–59%

Specific gravity

1.152–1.170 (26°C)

Physical–chemical characteristics: Peru balsam is a viscous, transparent, dark-brown mass. The balsam is readily soluble in 95% alcohol, chloroform and glacial acetic acid, and only partially soluble in ether and petroleum ether Composition: Peru balsam contains a colorless, aromatic, oily liquid termed cinnamein; dark resin peruviol, a small quantity of vanillin and cinnamic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.70 3.97 171.80 2.62

Max. 6.99 15.10 171.80 9.46

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.98 14.06 1.85 7.24

Max. 8.88 26.63 6.04 15.33

Aroma threshold values: Aroma characteristics at 1.0%: sweet, spicy vanilla bean; woody, fruity balsamic with cinnamon resinous notes. Taste threshold values: Taste characteristics at 10 ppm: sweet, musty, balsamic vanilla; powdery with fruity cherry, woody and spicy cinnamon resinous nuances.

BALSAM (PERU) OIL Other names: Myroxylon pereirae oil; Balsam Peru oil; Hyperabsolute balsam, Peru; Oil balsam Peru; Peru balsam oil CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2117 n/a

NAS No.: EAFUS No.:

2117 977136‑92‑7

Description: The oil cannot be steam-distilled from the balsam because of its very high boiling point; instead it is co-distilled from the resin in approximately 43 to 55% yields, using volatile solvents. The oil has a warm, sweet, balsamic, lasting odor and bitter taste. Consumption: Annual: 700.00 lb

Individual: 0.0005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.737 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Ester value Heavy metals (as Pb)

Between 30 and 60 Between –1° and +2° Between 200 and 225 Passes test

Refractive index Solubility in alcohol Specific gravity

1.567–1.579 (20°C) Passes test 1.095–1.110 (25°C)

Physical–chemical characteristics: The oil is a pale-brown, slightly viscous liquid. Occasionally crystals may separate from the liquid. The oil is soluble in most fixed oils and mineral oil (with turbidity). It is practically insoluble in glycerin and partly soluble in propylene glycol. Essential oil composition: The main constituents include benzyl benzoate, benzyl cinnamate, n-nerolidol, farnesol, vanillin, cinnamyl alcohol, cinnamyl cinnamate and probably stilbene.

PETITGRAIN

1630 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 1.71 8.33 8.37 2.80 3.80

Max. 3.13 12.88 9.60 4.00 7.24

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.11 0.55 2.14 8.76

Max. 11.14 1.28 3.67 11.69

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: bitter, warm, balsamic, cinnamon, woody, vanilla, with leather and spicy nuances.

PETITGRAIN Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Description: Petitgrain is a product obtained by processing leaves and twigs of the bitter orange tree. See Orange, Bitter for additional information. Derivatives: Essential oils, terpeneless oils, petitgrain water absolute Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Petitgrain Oil FDA: See Petitigrain Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: A number of phytochemicals have been identified from the C. aurantium. For details of chemical constituents of petitgrain, see Orange, Bitter. Aroma threshold values: n/a Taste threshold values: n/a

PETITGRAIN OIL Other names: Essential oils; Mandarin petitgrain oil; Oil citrus reticulata; Oil mandarin; Oils, petitgrain; Orange leaf oil, bitter; Orange leaf water, absolute; Petitgrain oil saponified CAS No.: CoE No.:

8014‑17‑3 136c

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2855 n/a

NAS No.:

2855

Description: Petitgrain bigarade oil is obtained in approximately 0.2% yields, by steam distillation of leaves and twigs of the bitter orange tree; the leaves are the main starting material. Paraguay petitgrain oil (or petitgrain oil, South American) is obtained by steam distillation of the leaves and twigs of a variety of C. aurantium L. growing semiwild or cultivated in Paraguay. Distillation using superheated steam reduces hydrolysis of esters important for quality aroma. From either petitgrain bigarade or Paraguay petitgrain oil, a terpeneless oil can be prepared by vacuum distillation. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: Bitter orange leaf oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 600, alcoholic beverages 1000, ices 1150, candy 1400, baked goods 2100, gelatin desserts 2100, others 2400. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.945 mg

IOFI: Natural

α-PHELLANDRENE

1631

Specifications: (FCC, 1996) Angular rotation

Between –4° and +1° Not less than 45.05% and not more Assay than 60% esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

1.455–1.462 (20°C)

Solubility in alcohol

Passes test

Specific gravity

0.878–0.889 (25°C)

Physical–chemical characteristics: Petitgrain Bigarade Oil: An Italian product, petitgrain bigarade oil is a pale-yellow to amber liquid. Paraguay Petitgrain Oil: A South American product, Paraguay petitgrain oil is a yellow to brownish-yellow liquid. It is soluble in most fixed oils and mineral oil (with opalescence and turbidity). It is relatively insoluble in glycerin. Essential oil composition: The main constituents of the essential oils include l-linalyl acetate, linalool, terpineol, and geranyl and nerol esters. The petitgrain oil (reference sample France) contains terpenic alcohols (linalool 12 to 24%, terpineol 2 to 5%, nerol <1% and geraniol 1 to 2%), terpenic ester (linalyl acetate 51 to 71%, neryl acetate 1 to 2%, geranyl acetate 1 to 3%) and terpenic hydrocarbons (myrcene <1.5%, β-ocimene 0.2 to 2.2%, β-pinene 0.3 to 2.7% and limonene 0.4 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.15 13.36 25.04 32.67 5.41

Max. 9.34 20.73 41.29 37.66 9.46

Food Category Gelatins, puddings Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 7.70 0.30 1.43 2.81 10.45

Max. 11.45 0.60 1.79 6.20 16.79

Aroma threshold values: n/a Taste threshold values: n/a

α-PHELLANDRENE Synonyms: alpha Phellandrene; 1,3-Cyclohexadiene, 2-methyl-5-(1-methylethyl)-; alpha-Fellandrene; 4-Isopropyl-1-methyl-1,5cyclohexadiene; 5-Isopropyl-2-methyl-1,3-cyclohexadiene; 1,5-p-Mentha diene; p-Mentha-1,5-diene; 2-Methyl-5-isopropyl-1,3cyclohexadiene; 2-Methyl-5-(1-methylethyl)-1,3-cyclohexadiene; (–)-2-Methyl-5-(1-methylethyl)-1,3-cyclohexadiene; alpha-Phel­ landrene CAS No.: CoE No.:

99‑83‑2 2117

FL No.: 01.006 EINECS No.: 202‑792‑5

FEMA No.: JECFA No.:

2856 1328

NAS No.:

2856

Description: α-Phellandrene has a pleasant, fresh, citrus, peppery odor with a discrete mint note. This compound is also reported as having a minty, herbaceous odor. Consumption: Annual: 1283.33 lb

Individual: 0.001087 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 100 ppm; Food: 130 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 33.550 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16/136.24 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% 175°C

Specific gravity

1.471–1.477 (20°C) Soluble in oils and alcohol; insoluble in water 0.845–0.855 (25°C)

PHENETHYL ACETATE

1632 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Baked goods 4.00 8.00 Meat products 5.00 10.00 Chewing gum 9.00 20.00 Milk products 800.00 1200.00 Condiments, relishes Nonalcoholic beverages 6.00 13.00 5.00 10.00 Confection, frosting Processed vegetables 0.0039 0.0039 2.00 4.00 Frozen dairy Soft candy 10.67 20.50 7.50 25.00 Sweet sauce Fruit ices 0.011 0.011 0.037 0.037 Gelatins, puddings 1.06 4.52 Synthesis: The l-form by isolation from Eucalyptus numerosa and similar oils; also from the manufacture of synthetic menthol. Aroma threshold values: Detection: 40 to 200 ppb Taste threshold values: Taste characteristics at 20 ppm: terpenic, citrus-lime with a fresh green note. Natural occurrence: The d-form has been reported found in the essential oils of bitter fennel, Ceylon cinnamon leaves, star anise, Curcuma longa and other essential oils; the l-form has been reported found in various eucalyptus oils, orange peel oil, angelica, Lantana camara and other oils. Reported found in over 100 foods and beverages including apricot, many citrus peel oils and juices, black currants, papaya, raspberry, strawberry, carrot, celery leaves and seed, bell pepper, tomato, cinnamon, cumin seed, ginger, Mentha oils, nutmeg, pepper, mace, parsley, thyme, Gruyere cheese, cured pork, hop oil, beer, tea, pecan, passion fruit, sweet and wild marjoram, mango, parsnip, cardamom, coriander seed, gin, litchi, dill herb and seed, lovage leaf and seed, caraway, juniper berry, laurel, bitter and sweet fennel, myrtle leaf and berry, sage, nectarine, pimento leaf and berry and mastic gum leaf oil.

PHENETHYL ACETATE Synonyms: Acetic acid, phenethyl ester; Acetic acid, 2-phenylethyl ester; Benzylcarbinyl acetate; Ethanol, 2-phenyl-, acetate; Phenethyl acetate; beta-Phenethyl acetate; 2-Phenethyl acetate; 2-Phenylethyl acetate; beta-2-Phenylethyl acetate CAS No.: 103‑45‑7 FL No.: 09.031 FEMA No.: 2857 NAS No.: 2857 CoE No.: 221 EINECS No.: 203‑113‑5 JECFA No.: 989 Description: Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent of raspberry. Consumption: Annual: 216.67 lb

Individual: 0.0001836 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.462 mg

IOFI: Natural

Empirical Formula/MW: C10H12O2/164.20 Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance Colorless liquid Assay (min) 98% C10H12O2 Boiling point 232°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.94 12.64 4.15 7.31

Refractive index Solubility Specific gravity

Max. 6.20 22.31 7.57 10.38

1.496–1.502 (20°C) 1:2 mL 70% ethanol 1.030–1.034 (25°C)

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.15 2.53 10.52 3.00

Max. 0.16 4.26 20.24 6.00

PHENETHYL ALCOHOL

1633

Synthesis: By acetylation of phenylethyl alcohol. Aroma threshold values: Detection: 3 to 5 ppm Taste threshold values: Taste characteristics at 50 ppm: fruity, sweet, honey, floral, tropical, rosy with a slight yeasty, honey note with a cocoa and balsamic nuance. Natural occurrence: Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, melon, cinnamon, cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, Arctic bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, Bourbon vanilla, brandy, naranjilla fruit, lamb’s lettuce and eucalyptus oil.

PHENETHYL ALCOHOL Synonyms: Benzeneethanol; Benzyl carbinol; Ethanol, 2-phenyl-; beta-Hydroxyethylbenzene; Methanol, benzyl; Orange oil; PEA; beta-PEA; 2-PEA; Phenethanol; 2-Phenylethanol; Phenethyl alcohol; beta-Phenethyl alcohol; 2-Phenethyl alcohol; Phenylethanol; beta-Phenylethanol; 2-Phenylethanol; Phenylethyl alcohol; beta-Phenylethyl alcohol; 2-Phenylethyl alcohol; Phenyl ethyl alcohol; Rose oil CAS No.: CoE No.:

60‑12‑8 68

FL No.: 02.019 EINECS No.: 200‑456‑2

FEMA No.: JECFA No.:

2858 987

NAS No.:

2858

Description: Phenethyl alcohol has a characteristic rose-like odor and an initially slightly bitter taste, then sweet and reminiscent of peach. Consumption: Annual: 2733.33 lb

Individual: 0.002316 mg/kg/day

Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 5.950 mg

IOFI: Natural

Empirical Formula/MW: OH

C8H10O/122.17 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

219–221°C

Specific gravity

1.529–1.535 (20°C) Slightly soluble in water; soluble in oils and propylene glycol; 1 mL in 2 mL 50% ethanol 1.017–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 2.67 27.23 24.95 0.05 18.92

Max. 6.60 32.84 78.78 0.10 23.37

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.71 1.75 13.18 25.62

Max. 9.87 2.45 17.84 30.01

Synthesis: From toluene, benzene or styrene. Aroma threshold values: Detection: 0.015 ppb to 3.5 ppm; recognition: 1.2 ppm. Aroma characteristics at 1.0%: floral honey, yeasty bready, musty fresh and sweet. Taste threshold values: Taste characteristics at 20 ppm: mushroom-like, rose floral, sweet, rosy, bready with honey nuances. Natural occurrence: Reported found (as is or esterified) in several natural products: rose concentrate, rose absolute (60% or more) and rose distillation waters; also found in the essential oils of neroli, ylang-ylang, narcissus, hyacinth, lily, tea leaves, Michelia champaca, Pandamus odoratissimus, Congo and Réunion geranium, tobacco and other oils. It has been identified in wines. It has also been

PHENETHYLAMINE

1634

reported found in over 200 foods and beverages including apple, apricot, orange juice, orange peel, many berries, bilberry, cherry, grapefruit, peach, raisin, blackberry, guava, grapes, melon, papaya, asparagus, cabbage, leek, potato, rutabaga, tomato, Mentha oils, cinnamon, ginger, breads, butter, saffron, mustard, mango, many cheeses, butter, milk, cooked chicken, cognac, hop oil, beer, rum, whiskies, cider, sherry, cocoa, coffee, tea, nuts, oats, honey, soybean, coconut meat, avocado, olive, passion fruit, plum, beans, mushroom, starfruit, mango, tamarind, fruit brandies, fig, gin, rice, quince, radish, litchi, sukiyaki, calamus, licorice, buckwheat, watercress, elderberry fruit, kiwifruit, loquat, Tahiti and Bourbon vanilla, mountain papaya, endive, lemon balm, clary sage, shrimps, crab, Chinese quince, lamb’s lettuce, truffle and maté.

PHENETHYLAMINE Synonyms: β-Phenylethylamine; 1-Amino-2-phenylethane; β-Aminoethyl benzene; (2-Aminoethyl)benzene; 1-Amino2-phenylethane; 2-Amino-1-phenylethane; Benzeneethanamine; Ethanamine, 2-phenyl-; Ethylamine, 2-phenyl-; Phenethylamine; Phenethylamine, beta; beta-Phenethylamine; 2-Phenethylamine; 1-Phenyl-2-aminoethane; omega-Phenylethylamine; 2-Phenylethylamine CAS No.: CoE No.:

64‑04‑0 708

FL No.: 11.006 EINECS No.: 200‑574‑4

FEMA No.: JECFA No.:

3220 1589

NAS No.:

3220

Description: Phenethylamine has a fish odor. Consumption: Annual: 0.66 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.295 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H11N/121.18 Specifications: (JECFA, 2008) Appearance

Colorless to pale, slightly yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

194–195°C

Specific gravity

1.526–1.532 (25°C) Soluble in water; readily soluble in alcohol and ether 0.961–0.967 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.01 0.51 1.00

Max. 1.05 0.55 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.84 0.51 0.67

Max. 2.37 0.55 0.67

Synthesis: By reduction of benzyl cyanide with sodium metal in alcohol or with Raney-Ni. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil of bitter almonds. Also found in grapes, cabbage, kale, carrots, blue and provolone cheese, fatty fish, beer, sherry, grape wines, cocoa, cauliflower, beetroot, radish, rhubarb, sake and dried bonito.

PHENETHYL ANTHRANILATE Synonyms: Benzyl carbinyl anthranilate; β-Phenylethyl-o-aminobenzoate; Anthranilic acid, phenethyl ester; Benzoic acid, 2-amino-, 2-phenylethyl ester; Phenethyl anthranilate; 2-Phenylethyl o-aminobenzoate; 2-Phenylethyl-o-aminobenzoate; 2-Phenylethyl 2-aminobenzoate; Phenylethyl anthranilate; 2-Phenylethyl anthranilate

PHENETHYL BENZOATE

1635

CAS No.: 133‑18‑6 FL No.: 09.723 FEMA No.: 2859 NAS No.: n/a 258 EINECS No.: 205‑098‑0 JECFA No.: 1543 CoE No.: Description: Pure phenethyl anthranilate is almost odorless. With other materials, it has a characteristic odor reminiscent of neroli and grapefruit odor with a sweet, grape and orange undertone. It has low stablility. Consumption: Annual: 120.00 lb

Individual: 0.0001016 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.924 mg

IOFI: Artificial

Empirical Formula/MW:

O

C15H15NO2/241.29

O

NH 2

Specifications: (JECFA, 2008) Fused, pale yellow-amber mass; white, colorless crystalline mass Assay (min) 98% Reported uses (ppm): (FEMA, 1994) Appearance

Melting point

40°C

Solubility

Soluble in ethanol; insoluble in water

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 1.86 4.85 Gelatins, puddings 8.00 11.10 Baked goods 9.52 14.65 Nonalcoholic beverages 2.52 4.83 Frozen dairy 3.05 5.14 Soft candy 9.29 16.07 Synthesis: By direct esterification of anthranilic acid with phenylethyl alcohol; pure material from phenylethyl alcohol plus isatoic anhydride; also from phenylethyl alcohol and methylanthranilate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL BENZOATE Synonyms: Benzoic acid, phenethyl ester; Benzoic acid, 2-phenylethyl ester; Benzylcarbinyl benzoate; Benzyl carbinyl benzoate; Phenethyl alcohol, benzoate; Phenethylbenzoate; Phenethyl benzoate; beta-Phenethyl benzoate; beta-Phenylethyl benzoate; 2-Phenylethyl benzoate CAS No.: 94‑47‑3 FL No.: 09.774 FEMA No.: 2860 NAS No.: 2860 CoE No.: 667 EINECS No.: 202‑336‑5 JECFA No.: n/a Description: Phenethyl benzoate has a sweet, rose and honey-like odor. It is used in trace quantities for fixation of honey, strawberry and other fruit preserves. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

Individual: 0.00000728 mg/kg/day

PHENETHYL BUTYRATE

1636 Trade association guidelines: FEMA PADI: 1.329 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H14O2/226.27

Specifications: (Burdock, 1997) Acid value (max) Appearance

1.0 Colorless to yellow, oily liquid

Flash point Refractive index

Assay (min)

98%

Solubility

Boiling point

189°C (>300°C) (21 mmHg)

Specific gravity

>100°C 1.558–1.562 (1.5591–1.5605) (20°C) 1:1 in 90% alcohol; 1:18 in 80% alcohol; insoluble in water 1.092–1.096 (25°/25°C); 1.023–1.032 (15°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.57 6.82 1.73

Max. 2.60 11.69 3.45

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.50 1.60 3.42

Max. 7.15 3.04 7.26

Synthesis: From phenethyl alcohol and benzoyl chloride in the presence of NaOH; from phenylethyl alcohol and methylbenzoate; by esterification of phenylethyl acohol with benzoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from flowers of rose and orange, in bilberry, cinnamon leaf, cassia leaf, malay apple and sea buckthorn.

PHENETHYL BUTYRATE Synonyms: β-Phenethyl-n-butanoate; Benzylcarbinyl butyrate; Butanoic acid, 2-phenylethyl ester; Butyric acid, phenethyl ester; 2-Phenethyl butanoate; Phenethyl butyrate; 2-Phenylethyl butanoate; Phenylethyl butyrate; 2-Phenylethyl butyrate CAS No.: CoE No.:

103‑52‑6 506

FL No.: 09.168 EINECS No.: 203‑119‑8

FEMA No.: JECFA No.:

2861 991

NAS No.:

2861

Description: Phenethyl butyrate has a rose-like fragrance and a sweet taste, suggestive of honey. It is not as stable as the isobutyrate. This compound is also reported as having a strawberry, grape, sweet, floral aroma. Consumption: Annual: 283.33 lb

Individual: 0.0002401 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.017 mg Empirical Formula/MW: C12H16O2/192.26

IOFI: Nature Identical

PHENETHYL CINNAMATE

1637

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 238°C

Specific gravity

1.487–1.493 (20°C) 1:2 in 80% alcohol; 1:1 in 90% alcohol; almost insoluble in water 0.991–0.994 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.17 9.01 28.60 4.10

Max. 4.95 14.78 28.60 8.04

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.18 1.70 1.76 7.49

Max. 10.87 1.70 3.57 13.05

Synthesis: By esterification of phenylethyl alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, floral, green, with a tropical winy nuance. Natural occurrence: Reported found in passion fruit, grapes, strawberry, peppermint oil, mint, beer, cognac, rum, sherry, white wine, yellow passion fruit juice, apple brandy, mountain papaya, lamb’s lettuce, Scotch spearmint oil, Camembert cheese, blue cheese, cider, wine and mango.

PHENETHYL CINNAMATE Synonyms: Benzylcarbinyl cinnamate; Cinnamic acid, phenethyl ester; Phenethyl cinnamate; beta-Phenethyl cinnamate; Phenylethyl cinnamate; beta-Phenylethyl cinnamate; 2-Phenylethyl cinnamate; 2-Phenylethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 2-phenylethyl ester CAS No.: CoE No.:

103‑53‑7 336

FL No.: 09.743 EINECS No.: 203‑120‑3

FEMA No.: JECFA No.:

2863 671

NAS No.:

2863

Description: Phenethyl cinnamate has a sweet, balsamic odor, reminiscent of rose. At low levels, it has a sweet, plum-like taste. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.851 mg

IOFI: n/a

Empirical Formula/MW:

C17H16O2/252.31

Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White crystalline

Congealing point Melting point (min)

Assay (min)

98%

Solubility

>54–56°C 54°C Moderately soluble in alcohol; insoluble in water; soluble in oils

PHENETHYL DECANOATE

1638 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.83 3.62 1.51

Max. 4.67 6.92 3.13

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.67 1.73 3.68

Max. 3.93 3.05 7.15

Synthesis: From phenylethyl alcohol and methylcinnamate by alcohol interchange esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL DECANOATE Synonyms: beta-Phenylethyl caprate; Decanoic acid, 2-phenylethyl ester; 2-Phenethyl decanoate CAS No.: CoE No.:

61810‑55‑7 10881

FL No.: EINECS No.

09.685 263‑237‑0

FEMA No.: JECFA No.:

4314 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.277 mg

IOFI: n/a

Empirical Formula/MW: O

C18H28O2/276.42 O

C H3

Specifications: (The Good Scents Co., 2009) Appearance Boiling point Refraction index

Colorless clear liquid 368–369°C 1.488 ± 0.02 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.959–0.965 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 10.00 10.00

Max. 4.00 15.00 15.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 4.00 10.00

Max. 14.00 9.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL FORMATE Synonyms: Benzeneethanol, formate; Benzylcarbinyl formate; Formic acid, phenethyl ester; Formic acid, 2-phenylethyl ester; Phenethyl alcohol, formate; Phenethyl formate; beta-Phenethyl formate; 2-Phenethyl formate; Phenylethyl formate; beta-Phenylethyl formate; 2-Phenylethyl formate CAS No.: CoE No.:

104‑62‑1 350

FL No.: 09.083 EINECS No.: 203‑220‑7

FEMA No.: JECFA No.:

2864 988

NAS No.:

2864

PHENETHYL 2-FUROATE

1639

Description: Phenethyl formate has a green herbaceous and rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet flavor suggestive of unripe plum. It is not very stable. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.356 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid; colorless to slightly yellow liquid 96% 226°C

Refractive index Solubility Specific gravity

1.503–1.513 (20°C) Slightly soluble in water; miscible in ethanol at room temperature 1.056–1.065 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.87 12.06 0.39 8.52

Max. 3.75 22.16 0.39 14.03

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.66 2.29 11.92

Max. 11.92 4.44 21.05

Synthesis: By direct esterification of phenethyl alcohol with formic acid. Aroma threshold values: Detection: 270 ppb. Aroma characteristics at 1.0%: musty, earthy cocoa, slightly sweet honey, yeasty and bready with fermented fruit and tropical nuances. Taste threshold values: Taste characteristics at 10 ppm: musty cocoa, honey, yeasty grain, alcoholic with fruity and tropical nuances. Natural occurrence: Reported found in several natural products including sour cherry, fresh blackberry, grape, raspberry, cranberry, tomato, vinegar, wheaten bread, crisp bread, cognac, rum, brandy, bourbon whiskey, whiskies, rose wine, port wine, tobacco, barlery, coffee, tea, black tea, litchi, cider, sherry and cocoa.

PHENETHYL 2-FUROATE Synonyms: 2-Phenethyl 2-furoate; 2-Furancarboxylic acid, 2-phenylethyl ester; 2-Furoic acid, phenethyl ester; Phenethyl 2-furoate CAS No.: CoE No.:

7149‑32‑8 362

FL No.: 13.006 EINECS No.: n/a

FEMA No.: JECFA No.:

2865 1517

NAS No.:

2865

Description: Phenyl 2-furoate has a musty, mushroom odor. This compound is also reported as having a fruity, caramellic, slightly earthy, oily odor. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: Artificial

PHENETHYL HEXANOATE

1640 Empirical Formula/MW: C13H12O3/216.24

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 275°C

Specific gravity

1.585–1.593 (20°C) Insoluble in water; soluble in oils and ethanol 1.136–1.142 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.02

Max. 0.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL HEXANOATE Synonyms: Phenyl ethyl caproate; β-Phenethyl hexoate; Benzyl carbinyl hexylate; Hexanoic acid, phenethyl ester; Hexanoic acid, 2-phenylethyl ester; Phenethyl hexanoate; 2-Phenethyl hexanoate; 2-Phenylethyl caproate; 2-Phenylethyl hexanoate CAS No.: CoE No.:

6290‑37‑5 10882

FL No.: 09.261 EINECS No.: 228‑538‑3

FEMA No.: JECFA No.:

3221 995

NAS No.:

3221

Description: Phenethyl hexanoate has a fresh, fruity green, rosy, fresh, banana-like odor reminiscent of pineapple and a pleasant taste. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.703 mg

IOFI: Natural

Empirical Formula/MW: C14H20O2/220.31 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 263°C

Specific gravity

1.480–1.488 (20°C) Insoluble in water; soluble in alcohols and oils 0.969–0.980 (25°C)

PHENETHYL ISOBUTYRATE

1641

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.32 4.09 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.98 8.00

Max. 3.87 12.04

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sharp, winey, cocoa, honey, vanilla, yeasty, floral with hints of jamy fruity nuances. Taste threshold values: Taste characteristics at 10 ppm: cocoa, fruity, green, winey, fermented and slightly astringent. Natural occurrence: Reported found in Burley tobacco, yellow passion fruit, blue cheese, beer, cognac, malt whiskey, cider, sherry, white wine, red wine, botrytised wine, rum, apple brandy, grape brandy, lamb’s lettuce and sea buckthorn.

PHENETHYL ISOBUTYRATE Synonyms: 2-Phenylethyl isobutyrate; Benzylcarbinol isobutyrate; Benzylcarbinyl isobutyrate; Isobutyric acid, phenethyl ester; Phenethyl isobutyrate; Phenylethyl isobutyrate; beta-Phenylethyl isobutyrate; 2-Phenylethyl 2-methylpropanoate; 2-Phenylethyl 2-methylpropionate; Propanoic acid, 2-methyl-, 2-phenylethyl ester CAS No.: CoE No.:

103‑48‑0 302

FL No.: 09.427 EINECS No.: 203‑116‑1

FEMA No.: JECFA No.:

2862 992

NAS No.:

2862

Description: Phenethyl isobutyrate has a fruity odor and a bittersweet taste reminiscent of unripe plum, pineapple and banana. Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.296 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

98% C13H18O2 230°C

Specific gravity

1.485–1.490 (20°C) Soluble in oils; insoluble in water; soluble 1 mL in 3 mL 80% ethanol 0.987–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.33 11.05 150.00 6.70

Max. 7.33 17.83 150.00 11.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of phenethyl alcohol with n-hexanoic acid.

Usual 5.51 2.93 9.22

Max. 11.43 5.35 15.85

PHENETHYL ISOTHIOCYANATE

1642 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 2.5 ppm: floral, waxy, green and rosy with winey, grape and berry nuances. Natural occurrence: Reported found in Scotch spearmint oil, peppermint oil, beer, cognac, rum, cider, olive and smaller galanga.

PHENETHYL ISOTHIOCYANATE Synonyms: Benzene (2-iosthiocyanatoethyl)-; Isothiocyanic acid, phenethyl ester; beta-Phenethyl isothiocyanate; beta-Phenylethyl isothiocyanate; 2-Phenylethyl isothiocyanate; Phenethyl mustard oil; Phenylethyl mustard oil CAS No.: CoE No.:

2257‑09‑2 11495

FL No.: 12.193 EINECS No.: 218‑855‑5

FEMA No.: JECFA No.:

4014 1563

NAS No.:

n/a

Description: Phenethyl isothiocyanate has a strong green irritating odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent. Conditional evaluation is because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of this evaluation of this ingredient will be revoked if use levels or poundage data are not provided before the end of 2007 (2005). Trade association guidelines: PADI: 1.337 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

N

C9H9NS/163.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Nearly colorless liquid

Solubility

Assay (min) Boiling point

99% 139–140°C

Specific gravity

1.586–1.590 (20°C) Insoluble in water; soluble in ethanol, triacetin and heptane 1.087–1.097 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Confectionary frostings Egg products Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies

Usual 0.75 8.00 0.18 8.00 0.75 0.75 0.75 0.75 1.50 1.50 0.75

Max. 7.50 80.00 1.80 80.00 7.50 7.50 7.50 7.50 15.00 15.00 7.50

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.50 1.00 1.50 0.75 0.30 0.15 8.00 1.50 1.50 0.15

Synthesis: Prepared by hydrolysis of gluconasturtiin, an abundant natural product present in cruciferous vegetables.

Max. 20.00 10.00 15.00 7.50 3.00 4.00 50.00 15.00 15.00 1.50

PHENETHYL-2-METHYLBUTYRATE

1643

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, cauliflower, broccoli, mustard, radish, wasabi, turnip and mountain papaya.

PHENETHYL ISOVALERATE Synonyms: Benzyl carbinyl isovalerianate; Phenethyl isopentanoate; Phenethyl-3-methylbutyrate; 2-Phenylethyl isovalerate; Butanoic acid, 3-methyl-, 2-phenylethyl ester; Isovaleric acid, phenethyl ester; Phenethyl isovalerate; Phenylethyl isovalerate; beta-Phenylethyl isovalerate; 2-Phenylethyl 3-methylbutanoate; 2-Phenylethyl 3-methylbutyrate CAS No.: CoE No.:

140‑26‑1 461

FL No.: 09.466 EINECS No.: 205‑406‑3

FEMA No.: JECFA No.:

2871 994

NAS No.:

2871

Description: Phenethyl isovalerate has a fruity (rose-like) odor and a bittersweet flavor, reminiscent of peach. It is not very stable. Consumption: Annual: 400.00 lb

Individual: 0.0003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.866 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H18O2/206.28

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

97% 263°C

Specific gravity

1.482–1.487 (20°C) Soluble in oils; insoluble in water; soluble 1 mL in 3 mL 80% ethanol 0.973–0.976 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 4.15 44.00 1.82

Max. 4.00 8.68 44.00 4.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.40 0.98 4.36

Max. 5.12 2.17 8.70

Synthesis: By esterification of phenethyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 to 10 ppm: sweet, fruity, ripe pineapple with honey, berry and peachy nuances. Natural occurrence: Reported found in peppermint oil, spearmint oil, Scotch spearmint oil, beer, grape brandy, cognac, cider and lamb’s lettuce.

PHENETHYL-2-METHYLBUTYRATE Synonyms: Benzyl carbinyl ethyl methyl acetate; Benzylcarbinyl 2-methylbutyrate; Butanoic acid, 2-methyl-, 2-phenylethyl ester; Butyric acid, 2-methyl-, phenethyl ester; Phenethyl-α-methylbutanoate; Phenethyl 2-methylbutyrate; Phenethyl 2-methyl- butyrate; beta-Phenylethyl alpha-methylbutanoate; 2-Phenylethyl 2-methylbutanoate; Phenylethyl 2-methylbutyrate; 2-Phenylethyl 2-methylbutyrate

PHENETHYL OCTANOATE

1644

CAS No.: CoE No.:

24817‑51‑4 10883

FL No.: 09.538 EINECS No.: 246‑476‑5

FEMA No.: JECFA No.:

3632 993

NAS No.:

3632

Description: Phenethyl-2-methylbutyrate has a sweet, floral, fruity odor with warm, herbaceous notes; the flavor is sweet and slightly fruity. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW:

C13H18O2/206.29

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95%

Specific gravity

1.481–1.489 (20°C) Soluble in oils; insoluble in water; miscible in ethanol at room temperature 0.974–0.980 (25°C)

Reported uses (ppm): n/a Synthesis: By esterification of phenethyl alcohol with α-methylbutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, floral, green sweet and waxy. Natural occurrence: Reported found in mint.

PHENETHYL OCTANOATE Synonyms: Phenyl ethyl caprylate; Phenethyl octoate; Phenyl ethyl octanoate; Benzyl carbinyl octylate; Octanoic acid, phenethyl ester; Octanoic acid, 2-phenylethyl ester; Phenethyl octanoate; 2-Phenethyl octanoate; 2-Phenylethyl octanoate CAS No.: CoE No.:

5457‑70‑5 10884

FL No.: 09.262 EINECS No.: 226‑718‑6

FEMA No.: JECFA No.:

3222 996

NAS No.:

3222

Description: Phenethyl octanoate has a mild, fruity, wine-like odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.684 mg Empirical Formula/MW: C16H24O2/248.37

IOFI: Nature Identical

PHENETHYL PHENYLACETATE

1645

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 295.5°C; 143.5°C (1.5 mmHg)

Specific gravity

1.479–1.486 (20°C) Soluble in oils; insoluble in water; miscible in ethanol at room temperature 0.973–0.977 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.32 4.00 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.83 7.73

Max. 4.34 12.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 to 20 ppm: sweet, fruity, creamy and slightly lactonic with floral nuances. Natural occurrence: Reported found in beer, rum, cider, white wine, port wine and botrytised wine.

PHENETHYL PHENYLACETATE Synonyms: Benzyl carbinyl phenylacetate; 2-Phenylethyl phenylacetate; Phenethyl-α-toluate; Acetic acid, phenyl-, phenethyl ester; Benzeneacetic acid, 2-phenylethyl ester; Benzylcarbinyl alpha-toluate; Phenethyl phenylacetate; Phenylacetic acid, phenethyl ester; 2-Phenylethyl benzeneacetate; beta-Phenylethyl phenylacetate; 2-Phenylethyl alpha-toluate CAS No.: CoE No.:

102‑20‑5 234

FL No.: 09.707 EINECS No.: 203‑013‑1

FEMA No.: JECFA No.:

2866 999

NAS No.:

2866

Description: Phenethyl phenylacetate has a heavy, sweet, floral and balsamic odor, somewhat rosy and a sweet, honey-like flavor. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.917 mg

IOFI: Nature Identical

Empirical Formula/MW:

C16H16O2/240.3

Specifications: (JECFA, 2008) Acid value (max)

1.0 Colorless to slightly yellow liquid or crystalline mass

Melting point

28°C

Refractive index

1.545–1.551 (20°C)

Assay (min)

98% C16H16O2

Solubility

Boiling point

325°C

Specific gravity

Appearance

One mL is soluble in 4 mL 90% alcohol; insoluble in water 1.079–1.082 (25°C)

PHENETHYL PROPIONATE

1646 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 2.17 8.14 0.10 7.75 7.87

Max. 3.83 17.38 0.10 10.40 17.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.95 2.23 3.02 8.25

Max. 17.76 2.44 6.39 17.54

Synthesis: By esterification of phenylacetic acid with phenethyl alcohol in the presence of H2SO4; also by direct esterification in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: honey, floral, green, rose, cocoa, hay and tropical body. Natural occurrence: Not reported found in nature.

PHENETHYL PROPIONATE Synonyms: Benzyl carbinyl propionate; 2-Phenylethyl propionate; Benzylcarbinyl propionate; Phenethyl alcohol, propionate; Phenethyl propionate; Phenylethyl propionate; 2-Phenylethyl propionate; Propanoic acid, 2-phenylethyl ester; Propionic acid, phenethyl ester; Propionic acid, 2-phenylethyl ester CAS No.: CoE No.:

122‑70‑3 418

FL No.: 09.137 EINECS No.: 204‑567‑7

FEMA No.: JECFA No.:

2867 990

NAS No.:

2867

Description: Phenethyl propionate has a very sweet odor reminiscent of red rose with a fruity undertone. It has a honey-like, warm, sweet raspberry and strawberry-like flavor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.828 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H14O2/178.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly oily liquid; sometime yellowish

Solubility

Assay (min) Boiling point

97% 244–245°C

Specific gravity

1.489–1.499 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.010–1.021 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.94 15.62 1.69 6.77

Max. 6.41 26.23 1.69 11.10

Synthesis: By esterification of phenyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.77 2.33 13.18

Max. 9.78 4.02 24.17

PHENETHYL SENECIOATE

1647

Natural occurrence: Reported found in peanut (Arachis hypogaea), guava fruit, guava peel, Camembert cheese, Gruyere de Comte cheese, other cheese, beer, rum, cider, roasted peanut and apple brandy.

PHENETHYL SALICYLATE Synonyms: Benzyl carbinyl salicylate; Phenethyl-2-hydroxybenzoate; Phenethyl-o-hydroxybenzoate; 2-Phenylethyl salicylate; Benzoic acid, 2-hydroxy-, 2-phenylethyl ester; Benzylcarbinyl salicylate; Phenethyl salicylate; 2-Phenylethyl 2-hydroxybenzoate; Phenylethyl salicylate; 2-Phenylethyl salicylate; Salicylic acid, phenethyl ester CAS No.: CoE No.:

87‑22‑9 437

FL No.: 09.753 EINECS No.: 201‑732‑5

FEMA No.: JECFA No.:

2868 905

NAS No.:

2868

Description: Phenethyl salicylate has a faint but persistent rose-like odor, somewhat hyacinth- and carnation-like. It has a sweet taste suggestive of peach, apricot and honey. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.507 mg

IOFI: n/a

Empirical Formula/MW: O O

C15H14O3/242.27

OH

Specifications: (FCC, 1996) Acid value (max)

1.0

Solidification point

Appearance

White crystalline

Solubility

Assay (min)

98% C15H14O3

Not less than 41°C 1 g is soluble in 20 mL 95% alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.90 2.43 1.07 1.00

Max. 1.90 4.86 2.07 1.80

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.83 1.72

Max. 0.01 1.21 3.25

Synthesis: From phenethyl alcohol and methylsalicylate by interchange; also by esterification of phenethyl alcohol with salicylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL SENECIOATE Synonyms: Phenethyl-3,3-dimethylacrylate; Phenethyl-3-methyl-2-butenoate; phenethyl-3-methylcrotonate; 2-Butenoic acid, 3-methyl-, 2-phenylethyl ester; Phenethyl 3-methylbut-2-enoate; Phenethyl senecioate; 2-Phenylethyl 3-methyl-2-butenoate

PHENETHYL TIGLATE

1648

CAS No.: CoE No.:

42078‑65‑9 246

FL No.: 09.407 EINECS No.: 255‑649‑4

FEMA No.: JECFA No.:

2869 998

NAS No.:

2869

Description: Phenethyl senecioate has a mild, deep-sweet odor, somewhat herbaceous and winey. It has a sweet, winy, deep, fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00005877 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.127 mg

IOFI: n/a

Empirical Formula/MW:

C13H16O2/204.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 285°C

Specific gravity

1.514–1.520 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.011–1.019 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 0.60 0.50

Max. 5.00 1.20 5.00

Food Category Gelatins, puddings Soft candy

Usual 0.60 0.50

Max. 1.30 1.50

Synthesis: By esterification of phenethyl alcohol with 3-methylcrotonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL TIGLATE Synonyms: Benzyl carbinyl tiglate; Phenethyl trans-2,3-dimethylacrylate; Phenethyl trans-2-methylbutenoate; Phenethyl trans-2methylcrotonate; Phenylethyl tiglate; 2-Butenoic acid, 2-methyl-, phenethyl ester; 2-Butenoic acid, 2-methyl-, 2-phenylethyl ester, (2E)-; Phenethyl 2-methylcrotonate; Phenethyl tiglate; Phenylethyl-alpha-methylbutenoate; Phenylethyl tiglate CAS No.: CoE No.:

55719‑85‑2 2186

FL No.: 09.496 EINECS No.: 259‑774‑5

FEMA No.: JECFA No.:

2870 997

NAS No.:

2870

Description: Phenethyl tiglate has a pleasant, warm, herbaceous, deep-rose-like, dry leafy-green odor and a sweet, winy taste. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

PHENOL

1649

Trade association guidelines: FEMA PADI: 2.541 mg

IOFI: n/a

Empirical Formula/MW: C13H16O2/204.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless viscous liquid

Solubility

Assay (min) Boiling point

98% 259°C

Specific gravity

1.494–1.518 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.148–1.159 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 14.09 3.37

Max. 4.00 21.38 5.38

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.92 1.68 13.77

Max. 12.11 3.02 20.79

Synthesis: From phenethyl alcohol and tiglyl chloride in the presence of pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENOL Synonyms: Carbolic acid; Benzene, hydroxy-; Benzenol; Carbolic oil; Hydroxybenzene; Izal; Liquid phenol; Monohydroxybenzene; Monophenol; Oxybenzene; Paoscle; Phenic acid; Phenol; Phenol (UN1671); Phenol alcohol; Phenol, liquefied; Phenol, liquid or solution (liquid tar acid containing over 50% phenol) (NA2821) (Poison B); Phenol, molten; Phenol, pure; Phenol, synthetic; Phenyl alcohol; Phenyl hydrate; Phenyl hydroxide; Phenylic acid; Phenylic alcohol; PhOH; Synthetic phenol CAS No.: CoE No.:

108‑95‑2 11811

FL No.: 04.041 EINECS No.: 203‑632‑7

FEMA No.: JECFA No.:

3223 690

NAS No.:

3223

Description: Phenol has a strong odor that is sickeningly sweet and irritating. Phenol has powerful disinfectant and sanitizing qualities. It has been used as a topical anesthetic and antiseptic preservative, reagent and chemical reactant. Its use for direct addition to food is limited to a role as a flavoring ingredient in a few foods at a maximum level below 10 ppm. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq.; 165.110; 172.105; 172.710 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.724 mg Empirical Formula/MW: C6H6O/94.11

IOFI: Natural

PHENOXYACETIC ACID

1650 Specifications: (JECFA, 2008) Appearance

White crystalline mass

Melting point

Assay (min)

98%

Solubility

Boiling point

182°C

40–43°C Soluble in water; very soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 3.07 1.73 1.07

Max. 4.00 5.83 3.17 1.83

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.73 3.07

Max. 3.00 1.17 5.83

Synthesis: Phenol is formed in dry distillation of wood, peat and coal; coal tar is one of the commercial sources of phenol and its homologues. Aroma threshold values: Detection: 5.5 ppm. Aroma characteristics at 1.0%: medicinal, creosote, smoky, spicy, phenolic, leatherlike with notes of fried meat and coffee. Taste threshold values: Taste characteristics at 3 ppm: spicy, phenolic, tobacco, musty, woody, medicinal, smoky, tarlike and slightly spicy clovelike. Natural occurrence: It is reported found in over 150 natural products including apricot, sour cherry, black currant, bilberry, cranberry, other berries, grapes, guava fruit, peach, pineapple, asparagus, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, pennyroyal oil, many cheeses, butter, milk, milk powder, boiled egg, fish and fish oil, cooked and cured meats, beer, wheaten bread, crisp bread, cognac, rose wine, cocoa, coffee, tea, whiskies, roasted filbert, roasted peanut, soybean, pecans, honey, avocado, Arctic bramble, passion fruit, beans, mushrooms, burley tobacco, cooked beef and chicken, fermented soy sauce, trassi, roasted almonds, sesame seed, fenugreek, mango, tamarind, Brazil nut, rice, rhubarb, licorice, buckwheat, watercress, malt, wort, dried bonito, loquat, myrtle berry, rosemary, Tahiti and Bourbon vanilla, endive, shrimp, crab, crayfish, clam, squid, truffle and Chinese quince.

PHENOXYACETIC ACID Synonyms: Glycolic acid phenyl ether; Phenoxyethanoic acid; o-Phenylglycolic acid; Phenylium; Acetic acid, phenoxy-; Glycolic acid, phenyl ether; Glycollic acid phenyl ether; Phenoxyacetic acid; POA CAS No.: CoE No.:

122‑59‑8 2005

FL No.: 08.049 EINECS No.: 204‑556‑7

FEMA No.: JECFA No.:

2872 1026

NAS No.:

2872

Description: Phenoxyacetic acid has a sour, sweet odor and a honey-like taste. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Grouped under phenyl ethyl alcohols, phenylacetic acids, related esters, phenoxyacetic acids and related esters. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.545 mg

IOFI: Artificial

Empirical Formula/MW: C8H8O3/152.15

Specifications: (JECFA, 2008) Appearance

Colorless needle-like crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

285°C (decomposes)

98–103°C Slightly soluble in water; soluble in alcohol at room temperature, soluble in oils

2-PHENOXYETHYL ISOBUTYRATE

1651

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.88 2.88 1.38

Max. 1.50 5.64 2.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 0.45 3.25

Max. 2.00 1.25 6.00

Synthesis: By reacting phenol and monochloroacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa beans.

2-PHENOXYETHYL ISOBUTYRATE Synonyms: Ethyleneglycol monophenylether, isobutyrate; 2-Phenoxyethyl isobutanoate; Phenylcellosolve isobutyrate; Isobutyric acid, 2-phenoxyethyl ester; Isobutyric acid, 2-phenoxyethyl ester; Phenoxyethyl isobutyrate; 2-Phenoxyethyl isobutyrate; 2-Phenoxyethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 2-phenoxyethyl ester CAS No.: CoE No.:

103‑60‑6 2089

FL No.: 09.487 EINECS No.: 203‑127‑1

FEMA No.: JECFA No.:

2873 1028

NAS No.:

2873

Description: 2-Phenoxyethyl isobutyrate has a rose-like and honey odor and a sweet, fruity (peach-like) taste. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 6.431 mg

IOFI: n/a

Empirical Formula/MW: C12H16O3/208.26

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

97% 265°C

Specific gravity

1.491–1.496 (20°C) 1 mL is soluble in 3 mL 70% alcohol; miscible in alcohol, chloroform and ether; insoluble in water; soluble in oils 1.044–1.048 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 29.38 23.20

Max. 2.00 44.85 38.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 29.42 9.63 29.70

Max. 43.91 12.70 38.24

Synthesis: From the corresponding phenoxyethyl alcohol and isobutyric acid in the presence of boric acid in benzene solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: green and fruity with waxy, apple nuances. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE

1652

PHENYLACETALDEHYDE Synonyms: Acetaldehyde, phenyl-; Benzeneacetaldehyde; Hyacinthin; 1-Oxo-2-phenylethane; PAA; Phenylacetaldehyde; Phenylacetic aldehyde; Phenylethanal; 2-Phenylethanal; alpha-Tolualdehyde; alpha-Toluic aldehyde; α-Tolyl aldehyde CAS No.: CoE No.:

122‑78‑1 116

FL No.: 05.030 EINECS No.: 204‑574‑5

FEMA No.: JECFA No.:

2874 1002

NAS No.:

2874

Description: Phenylacetaldehyde has a harsh, green odor reminiscent of hyacinth on dilution. It has an unpleasant, pungent, bitter flavor, turning sweet and fruit-like at low levels. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.675 mg

IOFI: Natural

Empirical Formula/MW: C8H8O/120.15

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to slightly yellow, oily liquid

Solubility

Assay (min) Boiling point

95% 195°C

Specific gravity

1.524–1.545 (20°C) 1 mL is soluble in 2 mL 80% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 1.023–1.045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.54 2.73 6.09 1.64

Max. 1.05 4.79 6.09 3.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.19 1.74 2.44

Max. 3.92 3.51 4.41

Synthesis: By Darzen glycidic ester synthesis from benzaldehyde; readily oxidizable to phenyl acetic acid. Aroma threshold values: Detection: 4 ppb. Aroma characteristics at 1.0%: sweet, floral honey, rosy and slightly powdery with a fermented note, cocoa and tobacco with a yellow tropical fruity nuance. Taste threshold values: Taste characteristics at 5 ppm: floral and honey-like with a sweet floral, fruity, tobacco, with a yellow tropical fruity waxy nuance. Natural occurrence: Identified among the constituents of several essential oils: neroli, Citrus sinensis leaves, other citrus species (flowers and leaves), narcissus, magnolia, lily, rose and tea. It is reported found in over 170 natural products including apricot, sour cherry, cooked apple, peach, fresh blackberry, crispbread, other types of bread, green tea, unprocessed rice, lemon balm, red sage, black currant, bilberry, cranberry, other berries, grapes, raisins, melon, papaya, guava fruit, pineapple, asparagus, celery leaves, carrot, parsley, peas, bell pepper, sweet pepper, peach, cabbage, peppermint oil, Scotch spearmint oil, mustard, vinegar, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, many cheeses, milk, yogurt, boiled egg, cooked and cured meats, beer, cognac, grape wines, cocoa, coffee, tea, roasted filbert, roasted peanut, soybean, pecans, cauliflower, broccoli, honey, avocado, passion fruit, beans, mushrooms, trassi, mango, tamarind, rice, licorice, buckwheat, lovage root, pumpkin, sweet potato, cassava, corn oil, malt, wort, dried bonito, loquat, pawpaw, maté, sweet grass oil, orange peel oil, grapefruit juice, endive, clam and Chinese quince.

PHENYLACETALDEHYDE DIISOBUTYL ACETAL

1653

PHENYLACETALDEHYDE-2,3-BUTYLENE GLYCOL ACETAL Synonyms: 4,5-Dimethyl-2-benzyl-1,3-dioxolane; 1,3-Dioxolane, 4,5-dimethyl-2-(phenylmethyl)CAS No.: CoE No.:

5468‑06‑4 669

FL No.: 06.027 EINECS No.: n/a

FEMA No.: JECFA No.:

2875 1005

NAS No.:

2875

Description: Phenylacetaldehyde-2,3-butylene glycol acetal has a sweet, floral, somewhat earthy fragrance and a fruity flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.382 mg

IOFI: Artificial

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay (min) Boiling point

93% 118°C (10 mmHg)

Specific gravity

1.496–1.512 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.030–1.040 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.60 3.00 4.90

Max. 6.70 5.00 6.30

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 3.60

Max. 8.00 9.47

Synthesis: By condensation of phenylacetaldehyde with 2,3-butylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIISOBUTYL ACETAL Synonyms: 1,1-Diisobutoxy-2-phenylethane; Benzene, (2,2-bis(2-methylpropoxy)ethyl)-; (2,2-bis(2-Methylpropoxy)ethyl)benzene; Phenylacetaldehyde diisobutyl acetal CAS No.: CoE No.:

68345‑22‑2 595

FL No.: 06.024 EINECS No.: 269‑851‑5

FEMA No.: JECFA No.:

3384 1006

NAS No.:

3384

Description: Phenylacetaldehyde diisobutyl acetal has a sweet, floral, delicate green odor. Consumption: Annual: 11.66 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.083 mg

IOFI: Artificial

PHENYLACETALDEHYDE DIMETHYL ACETAL

1654 Empirical Formula/MW:

C H3

H3C

O

C16H26O2/250.38

C H3 O C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 240°C; 137–139°C (4 mmHg)

Specific gravity

1.468–1.476 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.928–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 10.00 6.00

Max. 25.00 50.00 30.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 1.00 15.00

Max. 50.00 10.00 75.00

Synthesis: From benzyl magnesium chloride and butyl o-formate; also from phenyl acetaldehyde and butyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: sweet, honey, brown, cocoa, dried fruit with powdery nuances and floral. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIMETHYL ACETAL Synonyms: 1,3-Dimethoxy-2-phenylethane; α-Toluic aldehyde dimethylacetal; Acetaldehyde, phenyl-, dimethyl acetal; Benzene, (2,2-dimethoxyethyl)-; (2,2-Dimethoxyethyl)benzene; 1,1-Dimethoxy-2-phenylethane; Ethane, 1,1-dimethoxy-2-phenyl-; Hyscylene; Phenacetaldehyde dimethyl acetal; Phenylacetaldehyde dimethyl acetal; Phenylacetic aldehyde dimethyl acetal; alphaTolylaldehyde dimethyl acetal; alpha-Tolyl aldehyde dimethyl acetal; Viridine CAS No.: CoE No.:

101‑48‑4 40

FL No.: 06.006 EINECS No.: 202‑945‑6

FEMA No.: JECFA No.:

2876 1003

NAS No.:

2876

Description: Phenylacetaldehyde dimethyl acetal has a strong, green odor with a hyacinth-like note. At low levels, it has a sweet, green, spicy flavor, turning bitter at high levels. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.092 mg Empirical Formula/MW:

C10H14O2/166.22

IOFI: n/a

PHENYLACETALDEHYDE GLYCERYL ACETAL

1655

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 219°C

Specific gravity

1.492–1.498 (20°C) Insoluble in water; soluble in oils, propylene glycol; soluble 1 mL in 2 mL 70% ethanol 1.000–1.006 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.71 7.85 2.78 2.92

Max. 1.47 11.62 3.75 3.91

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 20.00 0.96 4.64

Max. 60.00 60.00 1.91 5.61

Synthesis: By the cold reaction of the corresponding aldehyde with methanol or with orthoformic ester in the presence of acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa and Bulgarian tobacco.

PHENYLACETALDEHYDE GLYCERYL ACETAL Synonyms: Mixture of 60% 5-hydroxymehtyl-2-henxyl-1,3-dioxolan and 40% 5-hydroxy-2-benxyl-1,3-dioxan; Benzene­ acetaldehyde, cyclic acetal with glycerol; Benzeneacetaldehyde, cyclic acetal with 1,2,3-propanetriol; Phenyl­acetaldehyde glyceryl acetal CAS No.: CoE No.:

29895‑73‑6 41

FL No.: 06.007 EINECS No.: 249‑934‑2

FEMA No.: JECFA No.:

2877 1004

NAS No.:

2877

Description: Phenylacetaldehyde glyceryl acetal has a faint, sweet, rosy odor and a sweet green flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.138 mg

IOFI: Artificial

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay (min) Boiling point

95% 358°C

Specific gravity

1.524–1.536 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.158–1.168 (25°C)

PHENYLACETATE

1656 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.00 8.50 11.25

Max. 10.67 11.50 17.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.80 3.70 2.43

Max. 14.40 6.20 13.33

Synthesis: From phenylacetaldehyde and glycerol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETATE Synonyms: Acetic acid, phenyl ester; Acetoxybenzene; (Acetyloxy) benzene; Phenol acetate; Phenyl acetate CAS No.: CoE No.:

122‑79‑2 10878

FL No.: 09.688 EINECS No.: 204‑575‑0

FEMA No.: JECFA No.:

3958 734

NAS No.:

n/a

Description: Phenylacetate, a product of phenylalanine metabolism. It is a small molecule normally present in the mammalian circulation in low concentrations. Phenylacetate has an offensive odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.709400 mg

IOFI: n/a

Empirical Formula/MW: C H3

C8H8O2/136.15 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 195–196°C

Specific gravity

1.500–1.506 (20°C) Insoluble in water; miscible in alcohol and ethanol 1.073–1.079 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatins, puddings

Usual 5.00 1.00

Max. 10.00 5.00

Food Category Hard candy

Usual 5.00

Max. 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETIC ACID Synonyms: α-Toluic acid; Acetic acid, phenyl-; Benzenacetic acid; Benzeneacetic acid; Phenylacetic acid; omega-Phenylacetic acid; Phenylethanoic acid; Phenyllacetic acid

DL-PHENYLALANINE

CAS No.: CoE No.:

103‑82‑2 672

1657

FL No.: 08.038 EINECS No.: 203‑148‑6

FEMA No.: JECFA No.:

2878 1007

NAS No.:

2878

Description: Phenylacetic acid has a sweet, animal, honey-like odor in dilute solution. The odor is persistent and disagreeable in concentrated solution. It has a sweet, honey-like flavor at high levels. At low levels, it is a sweetener. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.381 mg

IOFI: Natural

Empirical Formula/MW: C8H8O2/136.15

Specifications: (JECFA, 2008)

Assay (min)

Glistening, white, crystalline solid with leafy crystals 99%

Boiling point

265°C

Appearance

Lead

10 mg/kg

Melting point

Between 76° and 78°C Soluble in oils and ethanol at room temperature; slightly soluble in water

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 2.00 6.76 4.09 2.83 3.17

Max. 4.76 12.32 8.61 5.10 3.17

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.80 1.09 7.20 1.00

Max. 1.30 2.12 13.88 20.00

Synthesis: By the treatment of benzyl cyanide with dilute sulfuric acid and other processes. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: sweet, floral, chocolate, honey and tobacco. Natural occurrence: Reported found among the constituents of a few essential oils: tobacco, Rosa centifolia, Bulgarian rose, orange flowers absolute, neroli and Mentha arvensis of Japanese origin; also reported present among the volatile constituents of cocoa. Also reported found in guava, papaya, raspberry, strawberry, cooked potato, tomato, peppermint oil, pepper, rye bread, cheddar cheese, Swiss cheese, Gruyere cheese, boiled mutton, beer, cognac, cider, sherry, grape wines, white wine, sake, cocoa, tea, honey soy protein, passion fruit, starfruit, mango, mushroom, malt, wort, roasted chicory root, naranjilla fruit, choke berry, sea buckthorn and Chinese quince.

DL-PHENYLALANINE Synonyms: α-Aminohydrocinnamic acid; α-Amino-β-phenylpropionic acid; Alanine, phenyl-, DL-2-Amino-3-phenylpropanoic acid; DL-alpha-Amino-beta-phenylpropionic acid; Phenylalanine, dl-; beta-Phenylalanine, dl-; dl-Phenylalanine; DL-Phenylalanine; DL-beta-Phenylalanine; DL-beta-Phenyl-alpha-alanine; DL-3-Phenylalanine CAS No.: CoE No.:

150‑30‑1 10488

FL No.: 17.017 EINECS No.: 205‑756‑7

FEMA No.: JECFA No.:

3726 1432

NAS No.:

3726

Description: DL-Phenylalanine has a sweet taste. It is an essential amino acid that plays a key role in the biosynthesis of other amino acids and some neurotransmitters. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

L-PHENYLALANINE

1658

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 9.722 mg

IOFI: n/a

Empirical Formula/MW: C9H11NO2/165.19

Specifications: (JECFA, 2008) Appearance

White crystalline platelets liquid

Melting point

Assay (min)

98%

Solubility

271–273°C Soluble in water, in dilute mineral acids and in solutions of alkali hydroxides; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings Meat products

Usual 30.00 25.00 76.00 15.00 15.00 30.00

Max. 300.00 300.00 268.00 60.00 60.00 300.00

Food Category Milk products Nut products Seasonings, flavors Soft candy Sweet sauce

Usual 32.00 20.00 20.00 94.00 60.00

Max. 66.00 300.00 300.00 268.00 220.00

Synthesis: By microbial bioengineered process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phenylalanine is the most commonly found aromatic amino acid in proteins and enzymes with a molar ratio of 3.5% compared to the other amino acids, about double the amount of any other aromatic amino acid. Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.

L-PHENYLALANINE Synonyms: Alanine, phenyl-; Alanine, phenyl-, L-; Alanine, 3-phenyl-; L-Alanine, phenyl-; Amino acid; (S)-alphaAminobenzenepropanoic acid; alpha-Aminohydrocinnamic acid; alpha-Amino-beta-phenylpropionic acid; Antibiotic FN 1636; L-Antibiotic FN 1636; Benzenepropanoic acid, alpha-amino-, (S)-; Hydrocinnamic acid, alpha-amino-; PAL; Phenylalamine; Phenylalanine; Phenyl-alpha-alanine; beta-Phenylalanine; (-)-beta-Phenylalanine; beta-Phenyl-alpha-alanine; beta-Phenylalpha-alanine, L-; Phenylalanine, L-; beta-Phenyl-L-alanine; L-Phenylalanine; L-beta-Phenylalanine; (L)-Phenylalanine; (S)-Phenylalanine; l-Phenylalanine; 3-Phenylalanine; 3-Phenyl-L-alanine CAS No.: CoE No.:

63‑91‑2 10488

FL No.: 17.018 EINECS No.: 200‑568‑1

FEMA No.: JECFA No.:

3585 1428

NAS No.:

3585

Description: L-Phenylalanine has no odor and a slight bitter taste. It melts with decomposition at about 283°C. The pH of a 1 in 100 solution is between 5.4 and 6.0. FEMA notes this chemical is used in cocoa substitute only. Consumption: Annual: 2400.00 lb

Individual: 0.002033 mg/kg/day

4-PHENYL-2-BUTANOL

1659

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320; 172.804; 201.21; 201.66; 582.5590; 27 CFR 7.22 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 7.626 mg

IOFI: n/a

Empirical Formula/MW: C9H11NO2/165.19

Specifications: (JECFA, 2008) Appearance

Colorless or white plate-like crystals or a white crystalline powder

Assay (min) Melting point

98% 270–275°C

Solubility Specific rotation

Soluble in water; slightly soluble in alcohol, in dilute mineral acids and in alkali hydroxide solutions 17.6–18.6 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 20.00 30.00 5.00 15.00

Max. 100.00 110.00 10.00 60.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 15.00 5.00 15.00 30.00

Max. 60.00 10.00 60.00 110.00

Synthesis: From PTS-negative Escherichia coli bioengineered strains. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.

4-PHENYL-2-BUTANOL Synonyms: Methyl phenethyl carbinol; Phenylethyl methyl carbinol; Benzenepropanol, alpha-methyl-; 4-Phenyl-2-butanol; 4-Phenylbutan-2-ol CAS No.: CoE No.:

2344‑70‑9 85

FL No.: 02.036 EINECS No.: 219‑055‑9

FEMA No.: JECFA No.:

2879 815

NAS No.:

2879

Description: 4-Phenyl-2-butanol has a herbaceous, aromatic, floral-fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.404 mg

IOFI: Artificial

2-PHENYL-2-BUTENAL

1660 Empirical Formula/MW: C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

Colorless oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

229°C

Specific gravity

1.514–1.518 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.977–0.983 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.80 1.00 0.90

Max. 2.40 1.00 0.95

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.60

Max. 1.00 2.30

Synthesis: The optically inactive product can be prepared by hydrogenation of benzylidene acetone in alcohol solution; under pressure in the presence of platinum oxide, palladium oxide or ferrous sulfate; by reduction with magnesium in methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-2-BUTENAL Synonyms: Benzeneacetaldehyde, alpha-ethylidene-; alpha-Ethylidenebenzeneacetaldehyde; 2-Phenyl-2-butenal; 2-Phenyl­ crotonaldehyde CAS No.: CoE No.:

4411‑89‑6 670

FL No.: 05.062 EINECS No.: 224‑567‑0

FEMA No.: JECFA No.:

3224 1474

NAS No.:

3224

Description: 2-Phenyl-2-butenal has a green, floral, woody aroma Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.528 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O/146.19

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

97% 177°C (15 mmHg)

Specific gravity

1.558–1.564 (20°C) Soluble in oils and ethanol; insoluble in water 1.031–1.037 (25°C)

4-PHENYL-3-BUTEN-2-OL

1661

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 4.00 4.00

Max. 12.04 6.68 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.68

Max. 4.00 10.72

Synthesis: From acetaldehyde and phenyl acetaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, vegetative, floral, cocoa and nutty. Natural occurrence: Reported as the odorous component in black tea and Phallus impudicus. Also reported found in cocoa, roasted hazelnut, asparagus, coffee, cocoa, microbial fermented tea, roasted filbert, American potato chips, soybean, rice bran, malt, katsuobishi (dried bonito), okra, roasted macadamia nut and roasted sesame seeds.

4-PHENYL-3-BUTEN-2-OL Synonyms: Methyl styryl carbinol; 3-Buten-2-ol, 4-phenyl-; 4-Phenyl-3-buten-2-ol CAS No.: CoE No.:

17488‑65‑2 2032

FL No.: 02.066 EINECS No.: 241‑501‑6

FEMA No.: JECFA No.:

2880 819

NAS No.:

2880

Description: 4-Phenyl-3-buten-2-ol has a characteristic sweet, mild, fruity, balsamic, floral odor. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.775 mg

IOFI: n/a

Empirical Formula/MW: C10H12O/148.21

Specifications: (JECFA, 2008) Appearance

Colorless slightly viscous liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

131°C (12 mmHg)

Specific gravity

1.558–1.567 (20°C) Insoluble in water; soluble in most organic solvents and oils; miscible in ethanol at room temperature 1.006–1.012 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.89 3.76 3.33

Max. 5.03 20.66 11.97

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 3.07

Max. 2.26 11.97

Synthesis: From cinnamic aldehyde and magnesium methyl bromide in ether solution and subsequent hydrolysis of the ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-PHENYL-3-BUTEN-2-ONE

1662

4-PHENYL-3-BUTEN-2-ONE Synonyms: Cinnamyl methyl ketone; Methyl styryl ketone; Acetocinnamone; Benzalacetone; Benzylideneacetone; Benzylidene acetone; 3-Buten-2-one, 4-phenyl-; Methyl beta-styryl ketone; 4-Phenylbutenone; 4-Phenyl-3-buten-2-one; 2-Phenylvinyl methyl ketone; Styryl methyl ketone CAS No.: CoE No.:

122‑57‑6 158

FL No.: 07.024 EINECS No.: 204‑555‑1

FEMA No.: JECFA No.:

2881 820

NAS No.:

2881

Description: 4-Phenyl-3-buten-2-one has a sweet, floral, creamy, pungent odor reminiscent of coumarin and rhubarb with a sweet, pungent flavor. It is not very stable. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.943 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O/146.19

Specifications: (Burdock, 1997; JECFA, 2001)

Assay (min)

Colorless to slightly yellow, crystalline solid 97%

Boiling point

260–262°C; 144–149°C (20 mmHg)

Solubility

Congealing point ID test

39°C NMR spectra

Specific gravity

Appearance

Melting point

38–40°C

Refractive index

1.5824 (47.3°C) Insoluble in water; soluble in organic solvents; readily soluble in alcohol, ether, benzene and chloroform; 1:3 in 60% alcohol 1.0076 (47.3°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 1.28 5.25 0.02 1.18

Max. 1.92 10.00 0.20 2.53

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.59 0.08 0.89 4.44

Max. 2.90 0.30 1.72 8.72

Synthesis: By condensing benzaldehyde and acetone in the presence of an alkaline condensing agent. Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity and jamy cherry-like, aldehydic cinnamon spicy, herbal, anisic, balsamic, toasted almond nutty and woody with slight powdery vanilla nuances. Taste threshold values: Taste characteristics at 5 to 10 ppm: aldehydic, coumarinic and balsamic, slightly nutty, floral and fruity with woody nuances. Natural occurrence: Reported found in hydrolyzed soy protein, soybeans and Virginia tobacco.

4-PHENYL-2-BUTYL ACETATE Synonyms: Phenylethyl methyl carbinyl acetate; Benzenepropanol, alpha-methyl-, 1-acetate; alpha-Methylbenzenepropanol acetate; 4-Phenyl-2-butyl acetate; 4-Phenylbut-2-yl acetate CAS No.: CoE No.:

10415‑88‑0 671

FL No.: 09.200 EINECS No.: 233‑890‑6

FEMA No.: JECFA No.:

2882 816

NAS No.:

2882

2-PHENYL-3-CARBETHOXYFURAN

1663

Description: 4-Phenyl-2-butyl acetate has a mild, green, fruity odor and a sweet, fruity taste. Consumption: Annual: <1.00 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.998 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O2/192.26

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) 98% Boiling point 72–74°C (0.5 mmHg) Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.498–1.505 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.975–0.980 (25°C)

Food Category Usual Max. Food Category Usual Alcoholic beverages 4.36 8.72 Gelatins, puddings 4.38 Baked goods 15.79 30.90 Nonalcoholic beverages 3.07 Frozen dairy Soft candy 7.46 14.65 15.53 Synthesis: By acetylation of the corresponding alcohol; the racemic and the dextrorotatory forms are known.

Max. 8.47 6.10 30.67

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-3-CARBETHOXYFURAN Synonyms: 3-Furanecarboxylic acid, 2-phenyl-, ethyl ester; Ethyl 2-phenyl-3-furancarboxylate; Ethyl 2-phenyl-3-furoate; 3-Furancarboxylic acid, 2-phenyl-, ethyl ester; 2-Phenyl-3-carbethoxy furan CAS No.: 50626‑02‑3 FL No.: 13.038 CoE No.: 2309 EINECS No.: 256‑663‑3 Consumption: Annual: 33.33 lb

FEMA No.: JECFA No.:

3468 752

NAS No.:

3468

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 489 mg Empirical Formula/MW:

C13H12O3/216.24

IOFI: Artificial

(+/–)-1-PHENYLETHYLMERCAPTAN

1664 Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min) 99% Boiling point 148–154°C (6 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatin, pudding Synthesis: n/a

Usual 2.50 2.50 2.50

Refractive index Solubility Specific gravity Max. 2.50 2.50 2.50

1.515–1.527 (20°C) Insoluble in water; soluble in oils 1.120–1.132 (25°C)

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.50 2.50 2.50

Max. 2.50 2.50 2.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)-1-PHENYLETHYLMERCAPTAN Synonyms: Benzenemethanethiol, alpha-methyl, (+/–); 1-Phenylethanethiol, (+/–) CAS No.: 6263‑65‑6 FL No.: n/a FEMA No.: 4061 CoE No.: n/a EINECS No.: n/a JECFA No.: 1665 Description: (+/–)-1-Phenylethylmercaptan has a characteristic meat-like, pungent odor.

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.00058 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HS

CH3

C8H10S/138.23

Specifications: (JECFA, 2008) Appearance Yellow oily liquid Assay (min) 98% Boiling point 207–208°C Reported uses (ppm): (FEMA, 2002)

Refractive index Solubility Specific gravity

1.579–1.585 (20°C) Insoluble in water; soluble in ethanol 1.017–1.021 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.0005 0.005 Nonalcoholic beverages 0.001 0.02 Baked goods 0.002 0.04 Seasonings, flavors 0.001 1.00 Chewing gum 0.002 0.015 Snack foods 0.002 0.04 Gelatins, puddings 0.001 0.008 Soups 0.005 1.00 Hard candy 0.002 0.025 Synthesis: No information was found on the synthesis of 1-phenylethylmercaptan, but its isomer, 2-phenylethanethiol, was prepared from (2-bromoethyl)benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The isomer 2-phenylethanethiole is reportedly present in mushroom and fermented shrimp and fish paste (trassi).

PHENETHYL MERCAPTAN

1665

2-PHENYL-3-(2-FURYL)-PROP-2-ENAL Synonyms: Benzeneacetaldehyde, α-(2-furanylmethylene)-, (E)-; 2-Furfurylidenephenylacetaldehyde; Benzeneacetaldehyde, alpha-(2-furanylmethylene)-; alpha-(2-Furanylmethylene)benzeneacetaldehyde; 2-Phenyl-3-(2-furyl)prop-2-enal CAS No.: CoE No.:

57568‑60‑2 65545‑81‑5 11928

FL No.: 13.137 EINECS No.: n/a

FEMA No.: JECFA No.:

3586 1502

NAS No.:

Consumption: Annual: 1.67 lb

3586

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.223 mg

IOFI: Artificial

Empirical Formula/MW: C13H10O2/198.22 Specifications: (JECFA, 2008) Assay (min) Melting point

99% 56–57°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 1.00 1.00 0.50

Max. 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 1.00 0.50

Max. 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL MERCAPTAN Synonyms: 2-Phenethyl mercaptan; 2-Phenethylthiol; 2-Phenylethanethiol CAS No.: CoE No.:

4410‑99‑5 11561

FL No.: 12.194 EINECS No.: 224‑563‑9

FEMA No.: JECFA No.:

3894 527

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.008532 mg

IOFI: n/a

Empirical Formula/MW: HS

C8H10S/138.23

(+/-)-2-PHENYL-4-METHYL-2-HEXENAL

1666 Specifications: (JECFA, 2008) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

62°C

Specific gravity

1.560–1.615 (20°C) Insoluble in water; soluble in ethanol, triacetin and heptane 1.027–1.037 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Gravies Hard candy

Usual 0.005 0.05 0.01 0.05 0.001 0.005 0.01

Max. 0.05 0.01 0.05 0.10 0.01 0.05 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soups

Usual 0.001 0.01 0.005 0.001 0.01 0.001

Max. 0.01 0.05 0.05 0.01 0.05 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-2-PHENYL-4-METHYL-2-HEXENAL Synonyms: Benzeneacetaldehyde, alpha-(2 methylbutylidene)-; 2-Hexenal, 4-methyl-2-phenyl CAS No.: CoE No.:

26643‑92‑5 n/a

FL No.: 05.222 EINECS No.: n/a

FEMA No.: JECFA No.:

4194 n/a

NAS No.:

n/a

Description: Colorless clear liquid. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.599 mg

IOFI: Artificial

Empirical Formula/MW:

C13H16O/188.27

C H3

O

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 307–309°C

Refractive index Solubility

1.514 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

1-PHENYL-3-METHYL-3-PENTANOL

1667

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Confection, frosting Frozen dairy Gelatins, puddings

Usual 2.00 1.00 2.00 1.00 0.50

Max. 15.00 7.00 12.00 8.00 5.00

Food Category Imitation dairy Instant coffee, tea Milk products Soft candy

Usual 0.50 2.00 0.50 1.00

Max. 7.50 12.00 5.00 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-PHENYL-3-METHYL-3-PENTANOL Synonyms: Methyl ethyl phenylethyl carbinol; 3-Methyl-1-phenyl-3-pentanol; Phenylethyl methyl ethyl carbinol; Benzenepropanol, alpha-ethyl-alpha-methyl-; alpha-Ethyl-alpha-methylbenzenepropanol; 3-Methyl-1-phenylpentan-3-ol; 3-Pentanol, 3-methyl-1phenyl-; Phenethylmethylethylcarbinol; beta-Phenylethyl methylethylcarbinol; 1-Phenyl-3-methyl-3-pentanol CAS No.: CoE No.:

10415‑87‑9 86

FL No.: 02.037 EINECS No.: 233‑889‑0

FEMA No.: JECFA No.:

2883 1649

NAS No.:

2883

Description: 1-Phenyl-3-methyl-3-pentanol has a warm, rose-like odor and a fruity, green taste. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 5.734 mg

IOFI: n/a

Empirical Formula/MW:

C12H18O/178.27

Specifications: (JECFA, 2008) Appearance

Colorless, slightly viscous liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

253–255°C

Specific gravity

1.508–1.514 (20°C) Almost insoluble in water; soluble in alcohol 0.958–0.965 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 32.72 10.50 7.03

Max. 16.00 65.34 20.93 13.98

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: May be prepared from phenethyl magnesium bromide and methyl ethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.53 3.56 34.82

Max. 0.83 7.04 69.56

5-PHENYLPENTANOL

1668

5-PHENYLPENTANOL Synonyms: Benzenepentanol; Phenylamyl alcohol; Benzenepentanol; Pentanol, 5-phenyl-; 1-Pentanol, 5-phenyl-; Phenylpentanol; 5-Phenylpentanol; 5-Phenyl-1-pentanol; 5-Phenylpentan-1-ol CAS No.: CoE No.:

10521‑91‑2 674

FL No.: 02.051 EINECS No.: 234‑064‑8

FEMA No.: JECFA No.:

3618 675

NAS No.:

3618

Description: 5-Phenylpentanol has a floral, carnation, rose-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.065 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 2000) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 155°C (20 mmHg)

Specific gravity

1.514–1.521 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 0.970–0.977 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.00 12.00 12.00

Max. 16.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 12.00

Max. 12.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-4-PENTENAL Synonyms: Benzeneacetaldehyde, α-2-propenyl; Benzeneacetaldehyde, alpha-2-propenyl-; Benzeneacetaldehyde, alpha-2-propen-1-yl-; 2-Phenyl-4-pentenal; alpha-2-Propenylbenzeneacetaldehyde CAS No.: CoE No.:

24401‑36‑3 10377

FL No.: 05.115 EINECS No.: 246‑224‑4

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3519 1476

NAS No.:

3519

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.170 mg

IOFI: n/a

3-PHENYL-4-PENTENAL

1669

Empirical Formula/MW:

C11H12O/160.22

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Straw-colored liquid

Solubility

Assay (min) Boiling point

99% 95°C (3 mmHg)

Specific gravity

1.524–1.529 (20°C) Soluble in oils and ethanol; insoluble in water 0.999–1.006 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 20.00 20.00 10.00 10.00

Max. 20.00 20.00 10.00 10.00

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 10.00 5.00 20.00

Max. 10.00 10.00 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYL-4-PENTENAL Synonyms: β-Vinylhydrocinnamaldehyde; 3-Phenyl-4-pentenal; 3-Phenylpent-4-enal; 3-Phenyl-3-vinylpropionaldehyde CAS No.: CoE No.:

939‑21‑9 10378

FL No.: 05.103 EINECS No.: 213‑356‑9

FEMA No.: JECFA No.:

3318 679

Consumption: Annual: <1.00 lb

NAS No.:

3318

Individual: 0.001667 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.495 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O/160.22

Specifications: (JECFA, 2000) Acid value (max)

5.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

140°C (20 mmHg)

Specific gravity

1.526–1.532 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.003–1.009 (25°C)

2-PHENYLPHENOL

1670 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYLPHENOL Synonyms: Anthrapole 73; 2-Biphenylol; [1,1ʹ-Biphenyl]-2-ol; Dowicide 1; 2-Hydroxy-1,1ʹ-biphenyl; o-Hydroxybiphenyl; o-Phenylphenol; Torsite; Xenol CAS No.: CoE No.:

90‑43‑7 n/a

FL No.: n/a EINECS No.: 201‑993‑5

FEMA No.: JECFA No.:

3959 n/a

NAS No.:

n/a

Description: 2-Phenylphenol has a distinct odor. It emits acrid smoke and irritating fumes when it is heated to decomposition. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000010 mg

IOFI: n/a

Empirical Formula/MW: HO

C12H10O/170.21

Specifications: (The Good Scents Co., 2009) Appearance

White, flaky crystals

Solubility

Boiling point Melting point

280–284°C 55.5–57.5°C

Specific gravity Vapor pressure

Reported uses (ppm): (FEMA, 2000) Food Category Seasonings, flavors

Usual 1.00

Synthesis: From chlorobenzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 3.00

Soluble in fixed alkali hydroxide solutions, most organic solvents; insoluble in water 1.213 (25/4°C) (water = 1) 1 mmHg (100°C)

1-PHENYL-1-PROPANOL

1671

1-PHENYL-1,2-PROPANEDIONE Synonyms: Acetyl benzoyl; Methyl phenyl diketone; Methyl phenyl glyoxal; Acetylbenzoyl; Benzoylacetyl; Benzoyl methyl ketone; Methylphenylglyoxal; Phenylmethyldiketone; 1-Phenyl-1,2-propanedione; 1-Phenylpropane-1,2-dione; 1-Phenyl-1,2propanedione; 3-Phenyl-2,3-propanedione; 1,2-Propanedione, 1-phenyl-; Pyruvophenone CAS No.: CoE No.:

579‑07‑7 2275

FL No.: 07.079 EINECS No.: 209‑435‑2

FEMA No.: JECFA No.:

3226 833

NAS No.:

3226

Description: 1-Phenyl-1,2-propanedione has a pungent, plastic odor. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.855 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H8O2/148.16 Specifications: (JECFA, 2001) Appearance

Yellow, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point ID test

103–105°C (14 mmHg) IR spectra

Specific gravity

1.526–1.536 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.096–1.116 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.34 0.10

Max. 0.20 5.03 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 3.34 2.55

Max. 10.00 5.03 5.10

Synthesis: By oxidation of propiophenone or benzyl methyl ketone with selenium dioxide; by the acid hydrolysis of oximonopropiophenone or other synthetic routes. Aroma threshold values: Aroma characteristics at 1.0%: creamy, buttery, fatty, slightly vanillalike, slightly walnut nutty, almond and marzipanlike with a woody styraxlike nuance, and having a slightly sour yeasty and fermented nuance. Taste threshold values: Taste characteristics at 5 ppm: cultured creamy, dairylike and slightly astringent with a slight spicy caraway/ cumin nuance. Natural occurrence: Reported found as a constituent in coffee, baked potato and butter.

1-PHENYL-1-PROPANOL Synonyms: Dihydro isocinnamic alcohol; Dihydro-α-phenyl allyl alcohol; Ethyl phenyl carbinol; Phenylethyl carbinol; sec-Phenyl propyl alcohol; Benzenemethanol, alpha-ethyl-; Benzyl alcohol, alpha-ethyl-; Carbicol; alpha-Ethylbenzenemethanol; alphaEthylbenzyl alchol; alpha-Ethylbenzyl alcohol; omega-Ethylbenzyl alcohol; Ethyl phenyl carbinol; alpha-Hydroxypropylbenzene; 1-Phenyl-1-hydroxypropane; 1-Phenylpropanol; 1-Phenyl-1-propanol; 1-Phenylpropan-1-ol; 1-Phenylpropyl alcohol; 1-Propanol, 1-phenyl-; Phenylpropanol; Unichol CAS No.: CoE No.:

93‑54‑9 82

FL No.: 02.033 EINECS No.: 202‑256‑0

FEMA No.: JECFA No.:

2884 822

NAS No.:

2884

3-PHENYL-1-PROPANOL

1672 Description: 1-Phenyl-1-propanal has a balsamic, floral fragrance and a sweet, honey-like taste. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.712 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

219°C

Specific gravity

1.517–1.522 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.993–1.000 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.50 1052.00 1.00

Max. 3.25 1052.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.50

Max. 2.00 1.00 2.25

Synthesis: By hydrogenation of phenethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

3-PHENYL-1-PROPANOL Synonyms: Benzyl ethyl alcohol; Benzenepropanol; 3-Benzenepropanol; Hydrocinnamic alcohol; Hydrocinnamyl alcohol; (3-Hydroxypropyl)benzene; gamma-Phenylpropanol; 3-Phenylpropanol; 3-Phenyl-n-propanol; 3-Phenylpropanol-1; 3-Phenyl1-pro- panol; 3-Phenylpropan-1-ol; Phenylpropyl alcohol; gamma-Phenylpropyl alcohol; 3-Phenylpropyl alcohol; 1-Propanol, 3-phenylCAS No.: CoE No.:

122‑97‑4 80

FL No.: 02.031 EINECS No.: 204‑587‑6

FEMA No.: JECFA No.:

2885 636

NAS No.:

2885

Description: 3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.099 mg Empirical Formula/MW: C9H12O/136.19

IOFI: Nature Identical

2-PHENYLPROPIONALDEHYDE

1673

Specifications: (FCC, 1996) Appearance

Colorless, slightly viscous liquid

Refractive index

Assay (min)

98% C9H12O

Solubility

Boiling point Free 3-phenyl propionaldhyde

236°C

Specific gravity

1.524–1.528 (20°C) 1 mL is soluble in 1 mL 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 0.998–1.002 (25°C)

0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.69 4.95 0.08 1.78

Max. 10.31 7.20 0.08 3.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.86 0.96 3.30

Max. 4.42 3.37 5.16

Synthesis: By hydrogenation of either cinnamic aldehyde or cinnamic alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: spicy, cinnamon, balsamic, fruity, winy and honey-like with floral nuances. Natural occurrence: Reported found in storax, Sumatra benzoin, tea, Peru balsam, passion fruit, strawberry, bilberry, high bush blueberry, European cranberry, guava peel, fresh blackberry, heated blackberry, rum, white wine, shitake, matsutake, peated malt, loquat, sapodilla fruit and crownberry.

2-PHENYLPROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha-methyl-; Cumene aldehyde; alpha-Formylethylbenzene; Hyacinthal; Hydratropaldehyde; Hydratropa aldehyde; Hydratropic aldehyde; Hydrotropic aldehyde; alpha-Methylbenzeneacetaldehyde; alpha-Methylphenylacetaldehyde; alpha-Methyl phenylacetaldehyde; alpha-Methyl-alpha-toluic aldehyde; 2-Phenylpropanal; 2-Phenyl-1-propanal; alphaPhenylpropionaldehyde; alpha-Phenyl propionaldehyde; 2-Phenylpropionaldehyde; 2-Phenyl propionaldehyde; Propionaldehyde, 2-phenyl-; alpha-Tolualdehyde, alpha-methylCAS No.: CoE No.:

93‑53‑8 126

FL No.: 05.038 EINECS No.: 202‑255‑5

FEMA No.: JECFA No.:

2886 1467

NAS No.:

2886

Description: 2-Phenylpropionaldehyde has an intense, green, floral odor reminiscent of hyacinth. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2004) Trade association guidelines: FEMA PADI: 0.903 mg

IOFI: Artificial

Empirical Formula/MW: C9H10O/134.18

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

95% C9H10O 202–205°C

Specific gravity

1.515–1.520 (20°C) Soluble in most fixed oils and ethanol; slightly soluble in propylene glycol; insoluble in glycerin 0.998–1.006 (25°C)

3-PHENYLPROPIONALDEHYDE

1674 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.92 4.79 2.28

Max. 1.69 6.82 3.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.76 0.74 4.26

Max. 4.87 1.52 5.67

Synthesis: By alkaline condensation of acetophenone and ethyl chloroacetate; also by distillation of methylphenyl ethylene glycol in 91% yields (under atmospheric pressure). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in microbially fermented tea and some varieties of mushrooms.

3-PHENYLPROPIONALDEHYDE Synonyms: Benzenepropanal; Benzylacetaldehyde; Dihydrocinnamaldehyde; Hydrocinnamaldehyde; Hydrocinnamic aldehyde; 3-Phenylpropanal; 3-Phenyl-1-propanal; beta-Phenylpropionaldehyde; 3-Phenylpropionaldehyde; 3-Phenylpropylaldehyde; 3-Phenylpropyl aldehyde; Propionaidehyde, 3-phenylCAS No.: CoE No.:

104‑53‑0 2013

FL No.: 05.080 EINECS No.: 203‑211‑8

FEMA No.: JECFA No.:

2887 645

NAS No.:

2887

Description: 3-Phenylpropionaldehyde has a strong, pungent, floral odor reminiscent of hyacinth with a balsamic, green, warm (almost burning) flavor. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.989 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O/134.18 Specifications: (FCC, 1996) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Chlorinated compounds

90%

Specific gravity

1.520–1.532 (20°C) 1 mL is soluble in 7 mL 60% alcohol; miscible in alcohol and ether; insoluble in water 1.010–1.020 (25°C)

Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.10 5.22 1.88 0.89 2.38

Max. 2.62 7.65 1.88 2.00 3.58

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Synthesis: From phenyl propionitrile; also from cinnamic aldehyde diethylacetal. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, melon, fruity and citrus.

Usual 2.32 0.10 0.86 3.94

Max. 3.45 1.00 1.85 5.93

3-PHENYLPROPIONIC ACID

1675

Natural occurrence: Reported found in the essential oil of Ceylon cinnamon and in strawberry. Also reported found in tomato, cinnamon, cassia leaf, Gruyere de Comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry.

2-PHENYLPROPIONALDEHYDE DIMETHYL ACETAL Synonyms: Benzene, (2,2-dimethoxy-1-methylethyl)-; 1,1-Dimethoxy-2-phenylpropane; (2,2-Dimethoxy-1-methylethyl)benzene; Hydratropaldehyde dimethyl acetal; Hydratropaldehyde, dimethyl acetal; Hydratropic aldehyde dimethyl acetal; Hydrotropaldehyde dimethyl acetal; Hydrotropic aldehyde dimethyl acetal; alpha-Methylphenacetaldehyde dimethyl acetal; 2-Phenylpropanal dimethyl acetal; 2-Phenylpropionaldehyde dimethyl acetal CAS No.: CoE No.:

90‑87‑9 2017

FL No.: 06.030 EINECS No.: 202‑022‑8

FEMA No.: JECFA No.:

2888 1468

NAS No.:

2888

Description: 2-Phenylpropionaldehyde dimethyl acetal has a strong, warm, spicy odor reminiscent of walnut with a warm, mushroom, nut-like taste. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.692 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O2/180.25 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% C11H16O2 240–241°C

Specific gravity

1.492–1.497 (20°C) Soluble in ethanol and ether; insoluble in water 0.989–0.994 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.30 8.32 30.00 3.09

Max. 4.80 12.55 30.00 4.40

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.96 50.00 1.13 5.92

Max. 4.13 100.00 2.49 9.30

Synthesis: By catalytic hydrogenation of cinnamyl aldehyde dimethyl acetal in the presence of colloidal palladium; or from 2-phenylpropionaldehyde and a methanolic solution of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, green and floral. Natural occurrence: Not reported found in nature.

3-PHENYLPROPIONIC ACID Synonyms: Benzylacetic acid; Hydrocinnamic acid; γ-Phenylpropionic acid; Benzenepropanoic acid; Benzenepropionic acid; Benzylacetic acid; Dihydrocinnamic acid; Hydrocinnamic acid; Phenylpropanoic acid; 3-Phenylpropanoic acid; Phenylpropionic acid; beta-Phenylpropionic acid; 3-Phenylpropionic acid CAS No.: CoE No.:

501‑52‑0 32

FL No.: 08.032 EINECS No.: 207‑924‑5

FEMA No.: JECFA No.:

2889 646

NAS No.:

2889

3-PHENYLPROPYL ACETATE

1676

Description: 3-Phenylpropionic acid has a faint, sweet odor, somewhat balsamic and coumarin-like with a mildly sweet-sour, vanilla-like taste. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000). Trade association guidelines: FEMA PADI: 0.416 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Appearance

White, crystalline solid

Melting point (min)

Assay (min)

97%; 98% by titration

Solubility

Boiling point

280°C

43°C Soluble in oils; moderately soluble in alcohol; slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.30 1.63 3.00 2.15

Max. 1.00 9.29 5.00 6.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.72 0.49 1.65

Max. 1.86 0.95 4.50

Synthesis: By reduction of cinnamic acid using sodium amalgam. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, guava fruit, Vitis vinifera L., papaya, strawberry fruit, cinnamon, cassia leaf, cheddar cheese, cocoa, beer, cognac, white wine, red wine, special wine, rose apple, mushroom, cloudberry, Boletus edulis, fresh mango, licorice and labdanum.

3-PHENYLPROPYL ACETATE Synonyms: 3-Acetoxy-1-phenylpropane; (3-Acetoxypropyl)benzene; Benzenepropanol, 1-acetate; Hydrocinnamyl acetate; 3-Phenyl-1-propanol, acetate; Phenylpropyl acetate; gamma-Phenylpropyl acetate; 3-Phenylpropyl acetate; 3-Phenyl-1-propyl acetate; 1-Propanol, 3-phenyl-, acetate CAS No.: CoE No.:

122‑72‑5 222

FL No.: 09.032 EINECS No.: 204‑569‑8

FEMA No.: JECFA No.:

2890 638

NAS No.:

2890

Description: 3-Phenylpropyl acetate has a characteristic floral, spicy odor reminiscent of phenylpropyl alcohol and of geranyl acetate with a bittersweet, burning flavor suggestive of currant. Consumption: Annual: 46.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.099 mg

IOFI: Nature Identical

2-PHENYLPROPYL BUTYRATE

1677

Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

98% C11H14O2

Specific gravity

1.494–1.498 (20°C) Insoluble in water; soluble in oils; miscible in ethanol 1.011–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum

Usual 6.00 9.59 0.10 7.63

Max. 12.00 17.67 0.10 9.96

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.33 5.05 2.77 10.01

Max. 8.75 7.46 3.98 17.08

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: balsamic, floral, fruity, sappy, spicy and cinnamic with powdery nuances. Natural occurrence: Reported found among the constituents of the essential oils of narcissus and Heracleum candicans and probably in cinnamon. It is also reported found in guava fruit, guava peel, melon, cassia leaf and rum.

2-PHENYLPROPYL BUTYRATE Synonyms: Hydratropyl butyrate; β-methyl phenethyl butyrate; α-phenylpropyl alcohol, butyric ester, 2-phenylpropyl-n-butyrate CAS No.: CoE No.:

80866‑83‑7 285

FL No.: 09.057 EINECS No.: 279‑587‑2

FEMA No.: JECFA No.:

2891 1469

NAS No.:

2891

Description: 2-Phenylpropyl butyrate has a fruity, woody, very sweet odor with a sweet flavor reminiscent of plum. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.669 mg

IOFI: Artificial

Empirical Formula/MW: C13H18O2/206.28 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 268–272°C

Specific gravity

1.485–1.491 (20°C) Insoluble in water; soluble in oils; miscible in ethanol 0.988–0.994 (25°C)

3-PHENYLPROPYL CINNAMATE

1678 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.09 19.63 7.73

Max. 10.41 38.35 14.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.10 2.27 18.80

Max. 14.33 4.55 37.31

Synthesis: By esterification of the alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL CINNAMATE Synonyms: Cinnamic acid, 3-phenylpropyl ester; Hydrocinnamyl cinnamate; 3-Phenyl-2-propenoic acid 3-phenylpropyl ester; Phenylpropyl cinnamate; 3-Phenylpropyl cinnamate; 3-Phenylpropyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-phenylpropyl ester CAS No.: CoE No.:

122‑68‑9 338

FL No.: 09.745 EINECS No.: 204‑565‑6

FEMA No.: JECFA No.:

2894 672

NAS No.:

2894

Description: 3-Phenylpropyl cinnamate has a sweet, heavy, floral-fruity odor with a balsamic note. It has a sweet flavor suggestive of cocoa. Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.200 mg

IOFI: Nature Identical

Empirical Formula/MW: C18H18O2/266.34

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

98% by ester determination 190°C (0.2 mmHg)

Specific gravity

1.583–1.588 (20°C) Soluble in oils; miscible in alcohol; insoluble in water 1.074–1.080 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.76 5.26 4.52

Max. 13.72 8.87 7.43

Food Category Nonalcoholic beverages Soft candy

Usual 3.08 6.86

Max. 4.60 8.83

Synthesis: From phenylpropyl alcohol and methylcinnamate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Oriental storax; American storax; Peru balsam from Honduras and Sumatra benzoin.

3-PHENYLPROPYL HEXANOATE

1679

3-PHENYLPROPYL FORMATE Synonyms: Benzenepropanol, 1-formate; Hydrocinnamyl formate; Phenylpropyl formate; gamma-Phenylpropylformate; 3-Phenylpropyl formate; 3-Phenyl-1-propyl formate; 1-Propanol, 3-phenyl-, formate CAS No.: CoE No.:

104‑64‑3 351

FL No.: 09.084 EINECS No.: 203‑222‑8

FEMA No.: JECFA No.:

2895 637

NAS No.:

2895

Description: 3-Phenylpropyl formate has a sweet, floral odor reminiscent of honey and hyacinth, with a powerful, sweet, fruity, herbaceous taste. Consumption: Annual: <1.00 lb

Individual: 0.00002017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.703 mg

IOFI: Artificial

Empirical Formula/MW:

C10H12O2/164.20

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to slightly yellow liquid 97% 238°C

Refractive index Solubility Specific gravity

1.494–1.499 (20°C) Miscible in alcohol; insoluble in water 1.012–1.019 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.15 14.25 11.44

Max. 5.30 28.00 15.34

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 2.60

Max. 9.75 3.85

Synthesis: Cold formulation of phenylpropyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL HEXANOATE Synonyms: Hydrocinnamyl hexanoate; 3-phenylpropyl caproate; phenylpropyl capronate; phenylpropyl hexylate. CAS No.: CoE No.:

6281‑40‑9 321

FL No.: 09.071 EINECS No.: 228‑490‑3

FEMA No.: JECFA No.:

2896 642

NAS No.:

2896

Description: 3-Phenylpropyl hexanoate has a sweet, fruity, green odor, with a powerful, warm, fruity taste of peach and pineapple. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

2-PHENYLPROPYL ISOBUTYRATE

1680 Trade association guidelines: FEMA PADI: 0.655 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C15H22O2/234.34

O

O

Specifications: (JECFA, 2000) Acid value (max)

1.0

Boiling point

Appearance

Colorless liquid

Solubility

Assay (min)

99%

Specific gravity

292°C Soluble in oils; miscible in alcohol; insoluble in water 0.963–1.010 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.65 1.00 0.60

Max. 4.80 2.00 1.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.10

Max. 1.00 2.85

Synthesis: By esterification of phenylpropyl alcohol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYLPROPYL ISOBUTYRATE Synonyms: beta-Methylphenethyl isobutyrate; α-Phenylpropyl alcohol, isobutyric ester; 2-Phenylpropyl isobutyrate; 2-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 2-phenylpropyl ester CAS No.: CoE No.:

65813‑53‑8 2087

FL No.: 09.485 EINECS No.: 265‑931‑9

FEMA No.: JECFA No.:

2892 1470

NAS No.:

2892

Description: 2-Phenylpropyl isobutyrate has a fruity, woody, highly sweet odor and a fruity, sweet taste. Consumption: Annual: 128.33 lb

Individual: 0.0001087 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.385 mg

IOFI: Artificial

Empirical Formula/MW:

C13H18O2/206.28

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 258°C

Specific gravity

1.482–1.488 (20°C) Insoluble in water; soluble in oils and ethanol 0.971–0.977 (25°C)

3-PHENYLPROPYL ISOBUTYRATE

1681

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 20.48 3.86

Max. 12.00 39.16 9.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.55 1.41 10.74

Max. 9.78 3.19 22.07

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL ISOBUTYRATE Synonyms: Hydrocinnamyl isobutyrate; Isobutyric acid, 3-phenylpropyl ester; 3-Phenylpropyl isobutyrate; 3-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 3-phenylpropyl ester CAS No.: CoE No.:

103‑58‑2 303

FL No.: 09.428 EINECS No.: 203‑125‑0

FEMA No.: JECFA No.:

2893 640

NAS No.:

2893

Description: 3-Phenylpropyl isobutyrate has a sweet, balsamic odor and a bittersweet flavor reminiscent of peach. It has a finer and fresher odor than the corresponding n-butyrate. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.423 mg

IOFI: n/a

Empirical Formula/MW: C13H18O2/206.28

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 258°C

Specific gravity

1.483–1.493 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.975–0.981 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 12.58 4.34

Max. 12.00 20.17 8.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of hydrocinnamic alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 3.66 2.52 9.35

Max. 7.37 3.86 16.21

3-PHENYLPROPYL ISOVALERATE

1682

3-PHENYLPROPYL ISOVALERATE Synonyms: Hydrocinnamyl isovalerate; 3-Phenylpropyl-β-methylbutyrate CAS No.: CoE No.:

5452‑07‑3 462

FL No.: 09.467 EINECS No.: 226‑692‑6

FEMA No.: JECFA No.:

2899 641

NAS No.:

2899

Description: 3-Phenylpropyl isovalerate has a complex, fruity (strawberry–raspberry) odor with a plum-like undertone. It has a sweet, jam-like, fruity taste with nut-like undertones. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.199 mg

IOFI: Artificial

Empirical Formula/MW: C14H20O2/220.31

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 28°C

Specific gravity

1.482–1.489 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.962–0.971 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 0.65 1.00

Max. 1.00 1.80 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 3.00

Synthesis: May be prepared by esterification of phenylpropyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL PROPIONATE Synonyms: Benzenepropanol, 1-propanoate; Hydrocinnamyl propionate; β-Phenylpropyl propionate; 3-Phenylpropyl propionate; 1-Propanol, 3-phenyl-, propionate CAS No.: CoE No.:

122‑74‑7 419

FL No.: 09.138 EINECS No.: 204‑571‑9

FEMA No.: JECFA No.:

2897 639

NAS No.:

2897

Description: 3-Phenylpropyl propionate has a heavy, floral, balsamic odor with hyacinth and mimosa undertone. It has a sweet, fruity, slightly green taste at low concentration. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

1-PHENYL-3 or 5-PROPYLPYRAZOLE

1683

Trade association guidelines: FEMA PADI: 0.866 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O2/192.26

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 265°C

Specific gravity

1.488–1.495 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.995–1.005 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.20 5.02 0.81 0.94

Max. 2.40 9.06 1.63 1.90

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 0.70 4.42

Max. 0.50 1.15 8.26

Synthesis: By esterification of phenylpropyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit.

1-PHENYL-3 or 5-PROPYLPYRAZOLE Synonyms: 1-Phenyl-3 or 5-propyl-1,2-diaxole; 1H-Pyrazole, 1-phenyl-3(or 5)-propylCAS No.: CoE No.:

65504‑93‑0 2277

FL No.: 14.029 EINECS No.: n/a

FEMA No.: JECFA No.:

3727 1568

NAS No.:

3727

Description: 1-Phenyl-3 or 5-propylpyrazole has a roasted, cooked aroma. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW:

C12H14N2/186.26

IOFI: Artificial

2-(3-PHENYLPROPYL)PYRIDINE

1684 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to yellow liquid 96% 182–193°C

Refractive index Solubility Specific gravity

1.428–1.436 (20°C) Soluble in ethanol; insoluble in water 0.995–1.005 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(3-PHENYLPROPYL)PYRIDINE Synonyms: 2-(3-Phenylpropyl)pyridine; Pyridine, 2-(3-phenylpropyl)CAS No.: CoE No.:

2110‑18‑1 n/a

FL No.: 14.072 EINECS No.: 218‑300‑7

FEMA No.: JECFA No.:

3751 1321

NAS No.:

Consumption: Annual: n/a

3751 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Artificial

Empirical Formula/MW: C14H15N/197.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 142–143°C (1 mmHg)

Specific gravity

1.558–1.563 (20°C) Insoluble in water; soluble in fats and alcohol 1.012–1.018 (25°C)

Reported uses: n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: green, vegetative and jalapeño pepper-like with some savory metallic nuances. Natural occurrence: Not reported found in nature.

PHENYL SALICYLATE

1685

2-(3-PHENYLPROPYL)-TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2-(3-phenylpropyl)-; 2-Hydrocinnamyl tetrahydrofuran; α-(3-Phenylpropyl)-tetrahydrofuran; 2-(3-Phenylpropyl)tetrahydrofuran; Tetrahydro-2-(3-phenylpropyl)furan CAS No.: CoE No.:

3208‑40‑0 489

FL No.: 13.007 EINECS No.: 221‑715‑6

FEMA No.: JECFA No.:

2898 1441

NAS No.:

2898

Description: 2-(3-Phenylpropyl)-tetrahydrofuran has a sweet, fruity odor and a honey-like, sweet flavor. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.149 mg

IOFI: Artificial

Empirical Formula/MW: C13H18O/190.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale, straw-yellow liquid

Solubility

Assay (min) Boiling point

98% 105–107°C (1 mmHg)

Specific gravity

1.511–1.516 (20°C) Very slightly soluble in water; soluble in ethanol 0.975–0.983 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 0.60 0.34 0.31

Max. 2.00 1.20 1.19 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.29 0.18 0.22

Max. 1.81 0.70 1.05

Synthesis: From β-[2-(5-phenyl furyl)]-propionic acid butyl ester by catalytic hydrogenation with copper chromite under pressure and subsequent ring closure by heating the intermediate, 7-phenylheptan-1,4-diol, in the presence of Al2O3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYL SALICYLATE Synonyms: 2-Hydroxybenzoic acid, phenyl ester; Phenyl-2-hydroxybenzoate; Salol CAS No.: CoE No.:

118‑55‑8 11814

FL No.: 09.689 EINECS No.: 204‑259‑2

FEMA No.: JECFA No.:

3960 736

NAS No.:

n/a

Description: Phenyl salicylate has a distinctive aromatic odor and taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

Individual: n/a

PHTHALIDE

1686 Trade association guidelines: FEMA PADI: 13.6760 mg

IOFI: n/a

Empirical Formula/MW: O

C13H10O3/214.22

OH

O

Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White, crystalline solid

Boiling point Melting point

Assay (min)

99%

Solubility

172–173°C 41–43°C Soluble in 50% heptane; insoluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 2000) Food Category Usual Max. Food Category Usual Max. 40.00 100.00 Alcoholic beverages 40.00 100.00 Hard candy Baked goods 40.00 100.00 40.00 100.00 Milk products Breakfast cereals 40.00 100.00 Nonalcoholic beverages 40.00 100.00 Chewing gum 400.00 1200.00 Soft candy 40.00 100.00 Confection, frosting 40.00 100.00 Synthesis: Prepared by a synthetic process whereby the phenol group is made to unite with the salicylic acid radical. Also obtained by heating salicylic acid, the air being excluded. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHTHALIDE Synonyms: 2-Hydroxymethylbenzoic acid γ lactone, alpha-Hydroxy-o-toluic acid lactone; 1(3H)-Isobenzofuranone; 1-Phthalanone; Phthalolactone; Benzofuran-2(5H)-one; 1-iso benzofuranone CAS No.: 87‑41‑2 FL No.: 10.056 FEMA No.: 4195 NAS No.: CoE No.: n/a EINECS No.: 201‑744‑0 JECFA No.: n/a Description: White powder; sweet tonka, coumarin, powdery, coconut, phenolic, lactonic aroma. Consumption: Odor and/or flavor used in amber, chypre, coconut, moss, tonka, and woody. Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.419 mg

IOFI: n/a

Empirical Formula/MW:

C8H6O2/134.13

O

O

PHYTOL

1687

Specifications: (The Good Scents Co., 2009) Appearance Assay (min)

White powder 98%

Melting point Refractive index

Boiling point

290–291°C

Solubility

75–76°C 1.585 ± 0.02 (20°C) Insoluble in water; soluble in ethanol and propylene glycol (1%)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Imitation dairy Meat products Milk products Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 3.00 1.00 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 10.00 10.00 25.00 10.00 10.00

Aroma threshold values: Low strength odor, Tonka type. Taste threshold values: Sweet coumarin, coconut, creamy, anisic, green vegetable, floral taste at 100 ppm in water. Natural occurrence: Not reported found in nature.

PHYTOL Synonyms: 3,7,11,15-Tetramethyl-2-hexadecen-1-ol; trans-Phytol; 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, (2E,7R,11R)-; 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, (R-(R*,R*-(E)))- (9CI); 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, (theta-
(theta, theta -(E)))-; 3,7,11,15-Tetramethylhexadec-2-en-1-ol; (E,Z)-Phytol CAS No.: CoE No.: a

150‑86‑7a 10302

FL No.: 02.204 EINECS No.: 205‑776‑6

FEMA No.: JECFA No.:

4196 1832

NAS No.:

n/a

CAS No. 7541‑49‑3 for (Z,E)-Phytol.

Description: Colorless to yellow viscous liquid; faint floral aroma. Consumption: Odor and/or flavor used in floral, balsam, herbal, magnolia and orchid. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C H3

C20H40O/296.54 C H3

HO

H3C

PHYTYL ACETATE

1688 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% (E-isomer 65% and Z-isomer 34%) 131–132°C (0.1 mmHg) 1.460–1.466 (25°C)

Practically insoluble to insoluble in water; soluble in ethanol 0.847–0.863 (25°C)

Solubility Specific gravity

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Low strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in Herniaria incana lam oil Greece (2.60%) and Witch hazel leaf oil (9.79%).

PHYTYL ACETATE Synonyms: (E,Z)-Phytyl acetate; (2E, 7R,11R)-3,7,11,15-Tetramethyl-2-hexadecen-1-ol acetate; 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, 1-acetate, (2E,7R,11R)-; 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, acetate, (R-(R*,R*-(E)))-; [R-[R*,R*(E)]]-3,7,11,15-Tetramethylhexadec-2-enyl acetate; 3,7,11,15-Tetramethylhexadec-2-enyl acetate CAS No.: CoE No.:

10236‑16‑5 n/a

FL No.: 09.691 EINECS No.: 233‑565‑9

FEMA No.: JECFA No.:

4197 1833

NAS No.:

n/a

Description: Colorless liquid; balsamic aroma. Consumption: Odor and/or flavor used in baby powder, galbanum, opoponax, Tolu balsam, Vetiver, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

O

H3C

C H3

C22H42O2/338.57 O

C H3

H

H

C H3

PHOSPHORIC ACID

1689

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 95% (E-isomer 67% and Z-isomer 32%) 405–406°C

Refractive index

1.451–1.461 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.867–0.873 (25°C)

Solubility Specific gravity

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Low strength odor. Taste threshold values: n/a Natural occurrence: Reported found in Jasmin absolute concrete, Egypt (3.65%), Jasmin absolute concrete, Egypt (7.36%), and Jasmin absolute concrete, Italy (7.98%).

PHOSPHORIC ACID Synonyms: Orthophosphoric acid CAS No.: 7664‑38‑2 FL No.: n/a FEMA No.: 2900 NAS No.: 2900 CoE No.: n/a EINECS No.: 231‑633‑2 JECFA No.: n/a INS No.: 338 Description: Phosphoric acid is odorless. It has a pleasing acid taste when suitably diluted. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 52,333,333.33 lb

Individual: 44.3502 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 131 et seq., 133 et seq., 172.841, 172.886, 182.1073, 184.1141, 184.1366, 184.1434, 573.200, 573.320, 582.1073 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Group MTDI (maximum tolerable daily intake) for phosphorus from all sources is 70 mg/kg bw (as P) (1982). Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Nature Identical

Empirical Formula/MW: O

H3PO4/97.99

HO

P OH

OH

PIMENTA (ALLSPICE)

1690 Specifications: (JECFA, 1995) Appearance Colorless viscous liquid Arsenic (as As) 3 mg/kg (max) Assay Not less 75% Fluoride (max) 10 mg/kg Lead (max) 4 mg/kg Reported uses (ppm): (FEMA, 1994)

Nitrates (max)

5 mg/kg

Solubility

Miscible with water and with alcohol

Sulfates (max) Volatile acids (max)

0.15% 10 mg/kg as acetic acid

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.00 0.00 Instant coffee, tea 0.30 0.40 Baked goods 0.32 0.49 Jams, jellies 0.05 0.05 Breakfast cereals 0.08 0.08 Meat products 0.02 0.02 0.65 0.80 Confection, frosting Nonalcoholic beverages 0.49 0.53 0.04 0.04 Cheese 2.73 4.91 Other grains Frozen dairy 0.25 0.28 Processed vegetables 0.02 0.02 Gelatins, puddings 0.37 0.45 Soft candy 0.14 0.32 1.00 2.00 0.20 0.20 Imitation dairy Sweet sauce Synthesis: The elemental phosphorus is burned to produce phosphorous pentoxide (P2O5), which is then hydrated. The heat is then removed and the phosphoric acid (H3PO4) is collected as a fine mist. Another important source of phosphoric acid is from phosphate rocks by treatment with sulfuric acid; this is the so-called wet-acid process. The synthesis of pure phosphoric acid involves several steps including a time-consuming, expensive step, the sublimation of white phosphorus. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phosphoric acid is a natural constituent of many fruits and their juices.

PIMENTA (ALLSPICE) Botanical name: Pimenta officinalis Lindl.; Pimenta dioica (L.) Merr. Botanical family: Myrtaceae Other names: Allspice; Jamaica pepper; Semen amomi Foreign names: Piment (Fr.), Piment (Ger.), Pimento (Sp.), Pimento (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2017 n/a

NAS No.: EAFUS No.:

n/a 977051‑72‑1

Description: Pimenta is a tropical evergreen tree growing wild in the East and West Indies and in Central and South America. The tree can reach 9 to 10 m (29.5 to 33 ft) in height; its fruits, commonly termed allspice, ripen between September and March. The pimenta tree is commercially exploited only on the island of Jamaica. The parts used are the leaves and fruits (berry). Pimenta has a warm, spicy odor and flavor reminiscent of pepper, nutmeg, clove and cinnamon. Derivatives: Pimenta berries oil, pimenta berries oleoresin, pimenta leaf oil Consumption: Annual: 413,333.33 lb

Individual: 0.3502 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 528.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 377.342 mg

IOFI: Natural

Composition: The concrete obtained from berries contains, in addition to essential oil, tannic acid, gum, sugar, malic acid and gallic acid.

PIMENTA (ALLSPICE) OIL

1691

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Fruit juice

Usual 120.00 682.20 49.00 822.80 137.00 1300.00 1.00 659.90

Max. 150.00 2428.00 49.00 1221.00 235.00 1400.00 3.00 1199.00

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 780.00 149.80 443.50 30.74 40.00 1.00 3691.00

Max. 1560.00 384.00 1692.00 73.10 40.00 3.00 3700.00

Aroma threshold values: n/a Taste threshold values: n/a

PIMENTA (ALLSPICE) OIL Other names: Pimenta berries oil; Pimenta oil CAS No.: CoE No.:

8006‑77‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2018 n/a

NAS No.:

6591

Description: Obtained by steam distillation of the berry. It has a warm, spicy odor and a hot, burning, peppery taste. Allspice oil is affected by light. Consumption: Annual: 8316.67 lb

Individual: 0.007048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 20.018 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –4° and 0° Not less than 65%, by volume, of Assay phenols Heavy metals (as Pb) Passes test

Refractive index

1.527–1.540 (20°C)

Solubility in alcohol

Passes test

Specific gravity

1.018–1.048 (25°C)

Physical–chemical characteristics: The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age. Essential oil composition: Main constituents of the oil include eugenol, l-α-phellandrene, caryophyllene, methyl eugenol and cineol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 137.00 20.27 1269.00 186.40 6.45 9.00

Max. 152.70 31.55 1269.00 217.60 9.24 15.00

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 8.01 96.42 25.02 0.00 64.79

Max. 8.01 129.10 30.20 6.25 248.90

PIMENTA (ALLSPICE) OLEORESIN

1692

PIMENTA (ALLSPICE) OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2019 n/a

NAS No.: EAFUS No.:

6592 977017‑87‑0

Description: The oleoresin obtained by solvent extraction of the dried fruit is a viscous, brownish-green to dark green, nonhomogeneous liquid. It exhibits a flavor and an odor more closely related to the dried product. Also see Pimenta (Allspice). Consumption: Annual: 2166.67 lb

Individual: 0.001836 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 56.640 mg

IOFI: Natural

Composition: It contains, in addition to the essential oil, resin, tannin, fixed oil, sugar, gum and alkaloids. The volatile oil content of the oleoresin is between 20 and 50 mL/100 g. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 307.40 203.00 50.00

Max. 411.80 332.70 50.00

Food Category Meat products Soups

Usual 154.80 4.00

Max. 412.30 108.00

Aroma threshold values: n/a Taste threshold values: n/a

PIMENTA LEAF OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2901 n/a

NAS No.: EAFUS No.:

2901 977157‑17‑7

Description: Obtained by steam distillation of the leaves. The oil has a spicy odor. Two fractions, heavier and lighter than water fractions, are formed during distillation, with a milky emulsion at the interface. The two fractions are combined at the end of the distillation. Also see Pimenta (Allspice). Consumption: Annual: 44333.33 lb

Individual: 0.03757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.969 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –2° and +0.5° Not less than 80% and not more than Assay 91%, by volume, of phenols Heavy metals (as Pb) Passes test

Refractive index

Between 1.531 and 1.536 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.037 and 1.050

Physical–chemical characteristics: The oil is a pale-yellow to light brownish-yellow liquid. In contact with iron, it can acquire a blue shade turning to dark-brown upon long contact. The oil is soluble in propylene glycol and most fixed oils (with opalescence). It is relatively insoluble in mineral oil and glycerin. Essential oil composition: Main constituents include eugenol (approximately 70%), caryophyllene, acids and aldehydes.

3-PINANONE

1693

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 2.99 49.26 835.00 86.07 90.00 1.99

Max. 4.01 59.31 835.00 97.93 90.00 3.01

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.01 10.00 75.86 3.04 30.19

Max. 3.02 94.00 90.15 4.05 40.18

Aroma threshold values: n/a Taste threshold values: n/a

3-PINANONE Synonyms: Isopinocamphone; Bicyclo[3.1.1]heptan-3-one, 2,6,6-trimethyl-; 2,6,6-Trimethylbicyclo(3.1.1)heptan-3-one; 3-Pinanone CAS No.: CoE No.:

18358‑53‑7 11125

FL No.: 07.171 EINECS No.: 242‑228‑5

FEMA No.: JECFA No.:

4198 1868

NAS No.:

n/a

Description: Colorless liquid; cedar camphor aroma. Consumption: Odor and/or flavor used in herbal and woody. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.457 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C10H16O/152.24 H3C C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

207–209°C 1.472–1.478 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.963–0.969 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 3.00 1.00 3.00 1.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 5.00 10.00 10.00 25.00 10.00 10.00

1694

PINE, DWARF

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Hyssop oil (17.4%), Hyssop oil CO2 extract (16.5%), Cistus oil (0.7%), Labdanum leaf oil (0.50%), etc.

PINE, DWARF Botanical name: Pinus mugo Turra var. pumilio (Haenke) Zenari Botanical family: Pinaceae Foreign names: Pin mughus (Fr.), Latschenkiefer (Ger.), Pino mugo (Sp.), Pino mugo (It.) Description: Dwarf pine is a shrub, 1 to 3 m tall, with one or more curved trunks; long branches, with the base lying on the ground (up to 10 m from base) and/or so bent that it appears to be growing horizontally. It is native to the mountainous areas of central and southern Europe, Tyrol, Bavaria, Switzerland and the Balkans. The trunk is quite twisted and knotty; branches are irregular with linear, twined needles. The flowers are monoic, and the cones have woody scales. The parts used are the needles and twigs. Dwarf pine contains a pleasant, pine-like odor (sweet, balsamic), somewhat woody. The unique odor apparently comes from traces of lower aliphatic aldehydes. Derivatives: Fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Pine; Dwarf Needle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: In green needles of P. mugo the most abundant polyprenols occur as a mixture of prenologues in which the dominant alcohol is built of 16 isoprene units.* Aroma threshold values: n/a Taste threshold values: n/a

PINE (DWARF) NEEDLE OIL Other names: Dwarf pine needle oil; Knee pine oil; Oil of mountain pine; Oils, pine needle; Pine needle oil; Pinus montana oil; Pinus pumilio oil CAS No.: 8000‑26‑8 FL No.: n/a FEMA No.: 2904 NAS No.: 2904 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: The essential oil is obtained by steam or steam-water distillation of the comminuted needles and twigs in yields of 0.3 to 0.4%. The oil has a pleasant aromatic odor and bitter, pungent taste. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.811 mg

*

Kazimeirczak et al. (1997). Acta Biochim. Pol. 44, 803.

IOFI: Natural

α-PINENE

1695

Specifications: (FCC, 1996) Angular rotation

Between –5° and –15° Refractive index Not less than 3% and not more than Assay 10% esters calculated as bornyl Solubility in alcohol acetate (C12H20O2) Not more than 10% distills below Distillation range Specific gravity 165°C Heavy metals (as Pb) Passes test Physical–chemical characteristics: It is a clear, almost colorless, mobile liquid.

1.475–1.480 (20°C) Passes test 0.853–0.871 (25°C)

Essential oil composition: Main constituents include l-α-pinene, β-pinene, l-limonene, dipentene, l-phellandrene, aldehydes, various esters, and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a

Usual 4.70 3.42 1.40

Max. 9.88 6.82 3.31

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.47 1.03 2.73

Max. 3.09 2.51 5.76

Taste threshold values: n/a

α-PINENE Synonyms: Bicyclo(3.1.1)hept-2-ene, 2,6,6-trimethyl-; Pinene, alpha; Pin-2(3)-ene; alpha-Pinene; 2-Pinene; Pinene isomer; 2,6,6-Trimethylbicyclo(3.1.1)-2-heptene; 2,6,6-Trimethylbicyclo(3.1.1)hept-2-ene; 2,6,6-Trimethylbicyclo(3.1.1)-2-hept-2-ene CAS No.: 80‑56‑8 FL No.: 01.004 FEMA No.: 2902 NAS No.: 2902 CoE No.: 2113 EINECS No.: 201‑291‑9 JECFA No.: 1329 Description: α-Pinene has a characteristic odor of pine. It is turpentine-like. The oxidized material has a resin-like odor. Consumption: Annual: 23000.00 lb

Individual: 0.01949 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515, 172.615 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 7.987 mg

IOFI: Natural

Empirical Formula/MW:

C10H16/136.24

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Other requirements

Appearance

Colorless mobile liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

155°C

Specific gravity

Minimum assay value may include traces of limonene, beta pinene and other common C10H16 terpenes 1.462–1.468 (20°C) Soluble in ethanol and oils; insoluble in water 0.855–0.860 (25°C)

β-PINENE

1696 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.52 35.06 159.90 46.71 13.05

Max. 10.55 110.70 279.60 93.41 38.94

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 6.14 252.50 10.00 9.42 31.01

Max. 12.13 265.30 20.00 22.89 62.72

Synthesis: From turpentine, by distillation. Aroma threshold values: Detection: 2.5 to 62 ppb. Aroma characteristics at 1.0%: terpy citrus and spicy, woody pine and turpentinelike with a slight cooling camphoraceous nutmeglike nuance, a fresh herbal lift and a tropical fruit top note. Taste threshold values: Taste characteristics at 10 ppm: intense, woody, piney and terpy with camphoraceous and turpentine notes. It has herbal, spicy and slightly tropical mango nuances. Natural occurrence: The structure would account for the presence of four optically active and two optically inactive isomers; although only d-, l-, and dl-α-pinene are known, however; presence of one or more isomers has been reported in more than 400 essential oils; in the largest amounts it has been reported found in Achillea millefolium (d-), Artemisia tridentata (d-), Italian rosemary (l-), wild thyme (l-), French lavender (l-), coriander (d-, dl-), cumin (d, dl-), labdanum (l-), neroli (l-), lemon, Litsea cubeba (d-) and ylang-ylang (d-). It is also reported in over 200 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, orange, lime, grapefruit, mandarin, tangerine oils and juices, various spices, mint essential oils, carrot, celery, cooked potato, bell pepper, tomato, anise, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, Bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

β-PINENE Synonyms: 6,6-Dimethyl-2-methylene norpinane; Nopinene; Bicyclo(3.1.1)heptane, 6,6-dimethyl-2-methylene-; 6,6-Dimethyl2-methylenebicyclo(3.1.1)heptane; 6,6-Dimethyl-2-methylene-bicyclo(3.1.1)heptane; Pinene; Pinene, beta; Pin-2(10)-ene; betaPinene; 2(10)-Pinene; Pseudopinen; Pseudopinene; Terbenthene; 2,2,6-Trimethylbicyclo(3.1.1)hept-2-ene CAS No.: CoE No.:

127‑91‑3 2114

FL No.: 01.003 EINECS No.: 204‑872‑5

FEMA No.: JECFA No.:

2903 1330

NAS No.:

2903

Description: β-Pinene has a characteristic turpentine odor with a dry, woody or resinous aroma. Consumption: Annual: 7833.33 lb

Individual: 0.006638 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 600 ppm FDA: 21 CFR 172.515, 172.615 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 6.777 mg Empirical Formula/MW:

C10H16/136.24

IOFI: Nature Identical

2(10)-PINEN-3-OL

1697

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

97% C10H16 163–166°C

Specific gravity

1.476–1.482 (20°C) Soluble in oils; insoluble in water ans ethanol 0.867–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 9.64 26.12 17.24 20.00 20.12

Max. 15.52 98.16 23.31 40.00 49.73

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 9.77 14.90 8.81 11.24 20.34

Max. 14.88 76.54 17.63 21.21 74.43

Synthesis: Isolated from American turpentine; also by conversion from α-pinene; as an intermediate extremely important for the manufacture of citral, citronellol, hydroxycitronellal, geraniol, citronellal, linalool, ionones, methylionones and menthol. Aroma threshold values: Detection: 140 ppb. Aroma characteristics at 10%: cooling, woody, piney and turpentine-like with a fresh minty, eucalyptus and camphoraceous note with a spicy peppery and nutmeg nuance. Taste threshold values: Taste characteristics at 15 to 100 ppm: fresh, piney and woody, terpy and resinous with a slight minty, spicy and camphoraceous nuance. Natural occurrence: Usually occurring together with α-pinene but in smaller amounts; the d- and l-forms are reported found in the essential oils of various Artemisae and several Cupressaceae, in coriander and cumin; the l-form is a constituent of several citrus oils. β-Pinene is reported found in over 190 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, basil, carrot, celery, cooked potato, bell pepper, tomato, anise seed oil, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, Bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

2(10)-PINEN-3-OL Synonyms: Bicyclo(3.1.1)heptan-3-ol, 6,6-dimethyl-2-methylene-; Bicyclo (3.1.1) heptan-3-ol, 6,6-dimethyl-2-methylene-, (+/–)-; 6,6-Dimethyl-2-methylenebicyclo (3.1.1) heptan-3-ol; 2(10)-Pinen-3-ol; Pinocarveol CAS No.: CoE No.:

5947‑36‑4 10303

FL No.: 02.100 EINECS No.: 227‑705‑8

FEMA No.: JECFA No.:

3587 1403

NAS No.:

3587

Description: 2(10)-Pinen-3-ol has a warm, woody, balsamic, slightly piney, fennel-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.85 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW:

C10H16O/152.24

IOFI: Nature Identical

PINE, SCOTCH

1698 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Viscous, light yellow oil

Solubility

Assay (min) 95% Boiling point 210°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Specific gravity

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

1.445–1.451 (20°C) Insoluble in water; soluble in ethanol and oils 0.977–0.983 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: camphoraceous, woody, pine-like with fresh, cooling minty undernotes. Natural occurrence: Reported found in grapefruit peel oil, bilberries, black currant (buds), other types of ginger, Scotch spearmint oil, pepper, Thymus vulgaris L., hop oil, cognac, myrtle leaf and Roman chamomile.

PINE, SCOTCH Botanical name: Pinus sylvestris L. Botanical family: Pinaceae Other names: Scots pine (United Kingdom); Norway pine (Scandinavia); Baltic redwood (European continent) Foreign names: Pin sylvestre (Fr.), Kiefer (Ger.), Pino sylvestris (Sp.), Pino silvestre (It.) Description: Scotch pine tree grows to 20 to 25 m (66 to 82 ft) in height. It has a reddish-brown bark (rough or cracked) that detaches readily; long, blue-green needles (twined) forming a terminal cluster; and flowers from April to May. The staminiferous flowers are clustered at the branch tips, while the pistiliferous flowers are singular and reddish-purple in color, and they later yield scaly cones. The tree is widespread throughout Europe, Asia and North America. The parts used are the needles and twigs. Scotch Pine has a strong pine–turpentine odor. Derivatives: An aqueous extract from the needles is available in Germany and Scandinavia; the extract is prepared from the distillation waters. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Pine, Scotch Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The barks were analyzed to biomonitor the pollution by estimating the following inorganic and organic substances: Al, As, B, Ca, Cd, Ce, Cr, Cu, Fe, Hg, Mo, NH4+, Ni, NO3-, PO4(3)-, Pb, Sr, SO4(2)-, Ti, V, W, Zr, Zn, benzo[a]pyrene, fluoranthene, pyrene, α-hexachlorocyclohexane (α-HCH) and dichlorodiphenyltrichloroethane (DDT).* The German oil contains dextro-pinene, d-sylvestrene, cadinene, and probably bornyl- or terpinyl-acetate (about 3.5%). Aroma threshold values: n/a Taste threshold values: n/a

PINE (SCOTCH) OIL Other names: Oils, pine, Pinus sylvestris; Pine oil concrete; pine needle oil CAS No.: CoE No.: *

8023‑99‑2 n/a

FL No.: n/a EINECS No.: n/a

Schulz et al. (1999). Sci. Total Environ. 232, 49.

FEMA No.: JECFA No.:

2906 n/a

NAS No.:

2906

PINE, WHITE (BARK)

1699

Description: The oil is obtained by steam distillation of the comminuted leaves (needles). It has a characteristic turpentine odor. It is produced mainly in Tyrol, Russia and the former Yugoslavia. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.948 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –4° and +10° Not less than 1.5% and not more than Assay 5% esters calculated as bornyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

1.473–1.479 (20°C)

Solubility in alcohol

Passes test

Specific gravity

0.857–0.885 (25°C)

Physical–chemical characteristics: The oil is a clear, colorless or yellow-green, volatile liquid. It is soluble in most fixed oils, mineral oil (with opalescence). It is slightly soluble in propylene glycol and practically insoluble in glycerin. The physical–chemical constants vary widely, depending on the plant source. Essential oil composition: Main constituents include α- and β-pinene, d- and l-limonene, aldehydes, dl-borneol, alcohols, terpene alcohols, bornyl acetate, phenols and fatty acids. Reported uses (ppm): ( FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.39 5.17 1.00 0.89

Max. 2.66 6.96 2.00 1.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.23 1.12 4.30

Max. 15.62 1.84 6.42

Aroma threshold values: n/a Taste threshold values: n/a

PINE, WHITE (BARK) Botanical name: Pinus strobes L. Botanical family: Pinaceae Other names: Eastern white pine; Weymouth pine; Canadian white pine Foreign names: The Latin name to distinguish the Pinus variety CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6420 977002‑91‑7

Description: White pine (Pinus strobes) reaches 20 to 50 m (66 to 154 ft) in height and 6 to 12 m in spread. This tall tree has slender, glaucous leaves; oval, sterile flowers; fertile, cylindrical, long-stalked catkins; and narrow, thin-scaled cones. The tree grows mainly in the northern United States and Canada but ranges south to Georgia (U.S.). The parts used are the needles and bark. Derivatives: Pine bark white extract, pine bark white oil, pine white oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The turpentine content of the oleoresin is 25%. The turpentine consists of 75% dl-α-pinene, 15% l-β-pinene and 4% terpene alcohols and ketones.

PINE (WHITE) BARK EXTRACT

1700 Aroma threshold values: n/a Taste threshold values: n/a

PINE (WHITE) BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6131 977089‑63‑6

Description: See Pine, White (Bark). Consumption: Annual: 1.66 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The extract contains a complex of several antioxidants, including procyanidins. Aroma threshold values: n/a Taste threshold values: n/a

PINE (WHITE) BARK OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6132 977089‑62‑5

Description: See Pine, White (Bark). Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

PINE (WHITE) OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6133 977019‑44‑5

Description: The production of essential oil from this pine has been abandoned. The needles are probably distilled with those from spruce. A large addition of white pine needles to spruce needles tends to lower considerably the ester content of the distilled spruce oil. Consumption: Annual: 1333.33 lb

Individual: 0.001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

PIPERIDINE

1701

PINE OIL (PINE TAR OIL)* Botanical name: Pinus palustris Mill. and other Pinus species Botanical family: Pinaceae Foreign names: Essence de Sapin (Fr.), Fichtenoel (Ger.), Aceite essential de Pino (Sp.), Olio di pino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2907 n/a

NAS No.: EAFUS No.:

2907 977009‑97‑4

Description: The pine (Pinus species) is one of the most important groups of plants called conifers. There are many different species, each having its own physical characteristics and specific growing requirements. Identifying features of different species include cone size and shape, and number of long, slender needles in each bundle. Generally, pines are more adaptable to Southern climate conditions than spruces and firs. True pine oil consists of approximately 2% of the total distillable and extractable material from pine heartwood and stumpwood. The steam-distilled wood yields oil that is steam-distilled or fractionally distilled under vacuum. The lower boiling fractions yield the so-called wood turpentine. The steam-distilled chips are exhausted by extraction with a hydrocarbon solvent. The solvent is evaporated and the extract subjected to fractional distillation under reduced pressure. Again, the lighter fractions consist of turpentine, while the resinous residue consists of rosin. White or yellow pine oils are obtained after rectification. Pine tar oil can be prepared by destructive distillation of the wood and subsequent rectification. The wood is the only part used. Pine oil has a sweet, balsamic, anisic, pine-like odor. Consumption: Annual: 0.16 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.331 mg

IOFI: Natural

Physical–chemical characteristics: Pine oil, prepared by steam distillation and fractional rectification as described above, is a colorless to pale-yellow liquid with a characteristic sweet, balsamic, pine-like odor. Its physical–chemical constants vary depending on the source. Essential oil composition: Its main constituents include sesquiterpene alcohols, ketones, terpineol, fenchyl alcohol, borneol, fenchone and estragole. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 1.00 1.07

Max. 1.00 1.00 1.21

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.63

Max. 1.00 1.00 1.92

Aroma threshold values: n/a Taste threshold values: n/a

PIPERIDINE Synonyms: Hexahydropyridine; Hexazane; Pentamethylenimine; Azacyclohexane; Cyclopentimine; Cypentil; Pentamethyleneimine; Piperidine; Pyridine, hexahydroCAS No.: 110‑89‑4 FL No.: 14.010 FEMA No.: 2908 CoE No.: 675 EINECS No.: 203‑813‑0 JECFA No.: 1607 Description: Piperidine has a heavy, sweet, floral, animal odor and a burning peppery taste. Consumption: Annual: 233.33 lb

*

NAS No.:

2908

Individual: 0.0001977 mg/kg/day

Although the regulatory classification of pine tar oil is as a synthetic flavor ingredient, this is identified in EAFUS and FEMA as having a natural origin (i.e., Pinus species).

PIPERINE

1702 Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.901 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H11N/85.15

Specifications: (JECFA, 2008) Appearance Colorless to pale-yellow liquid Assay (min) 98% C5H11N 106°C Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 3.67 5.00 9.69 9.69 Baked goods Condiments, relishes 0.04 0.08 Frozen dairy 1.00 1.00 Gelatins, puddings 1.00 1.00 Synthesis: Usually prepared by electrolytic reduction of pyridine.

Refractive index Solubility Specific gravity

1.450–1.454 (20°C) Soluble in water, ether and ethanol 0.858–0.862 (25°C)

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.00 0.92 2.50 4.00 0.01

Max. 12.00 1.66 3.33 5.67 0.05

Aroma threshold values: Detection: 65.8 to 70.6 ppm Taste threshold values: n/a Natural occurrence: Reported found in black pepper, Piper officinarum, Psilocaulon absimile N.E. Br., tobacco and Petrosimonia monandra. Also reported found in wheaten bread, Russian cheeses, other cheeses, caviar, orange juice, boiled and cooked beef, fatty fish, grilled and roasted beef, sherry, cocoa, coffee, barley, malt, soybean, laurel and Chinese quince fruit.

PIPERINE Synonyms: 1-Piperoylpiperidine; Piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-, (E,E)-; Piperidine, 1-piperoyl-, (E,E)-; Piperin; Piperine CAS No.: 94‑62‑2 FL No.: 14.003 FEMA No.: 2909 NAS No.: CoE No.: 492 EINECS No.: 202‑348‑0 JECFA No.: 1600 Description: Piperine is odorless. It is tasteless at first, but develops a burning aftertaste of pepper. Consumption: Annual: <1.00 lb

2909

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.407 mg Empirical Formula/MW:

C17H19NO3/285.34

IOFI: Nature Identical

d-PIPERITONE

1703

Specifications: (JECFA, 2008) Appearance

Virtually colorless white crystals

Melting point

Assay (min)

97%

Solubility

128–130°C Very slightly soluble in water; soluble in ether, ethanol and oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.88 0.62 0.02 1.00

Max. 1.00 0.65 0.05 1.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 2.26 0.62 1.00

Max. 1.00 3.01 0.70 1.00

Synthesis: From piperoyl chloride and piperidine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black pepper; also in Piper longum, Piper officinarum, Piper lowong BI., Piper famechoni, Piper chaba and the leaves of Rhododendron fauriae var. rupescens.

d-PIPERITONE Synonyms: p-Menth-1-en-3-one; 4-Isopropyl-1-methyl-1-cyclohexen-3-one; 2-Cyclohexen-1-one, 3-methyl-6-(1-methylethyl)-, (S)CAS No.: CoE No.:

6091‑50‑5 2052

FL No.: 07.175 EINECS No.: n/a

FEMA No.: JECFA No.:

2910 435

NAS No.:

2910

Description: d-Piperitone has a camphor-like odor and a sharp, minty flavor. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.376 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear, light yellowish to yellow liquid 94% 233–235°C

Refractive index Solubility Specific gravity

1.483–1.487 (20°C) Soluble in alcohol; insoluble in water 0.929–0.934 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.94 19.55 6.18

Max. 8.02 39.07 12.36

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.06 2.02 19.74

Max. 8.27 4.15 39.45

Synthesis: Isolated from Japanese mint oil; l-form from Eucalyptus dives oil; by hydrogenation of diosphenol; by reduction of 5-methyl-2-isopropylanisole with sodium in liquid NH4. Aroma threshold values: Detection: 680 ppb Taste threshold values: n/a

L-PIPERITONE

1704

Natural occurrence: The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the d-form is found in the essential oils of Mentha silvestris, Cymbopogon sennaarensis and Japanese peppermint oil; the dl-form is found in the essential oils of Andropogon iwarancusa, Mentha pulegium var. hirsuta and in mixture with the l-form, Eucalyptus dives; the l-form, the most abundant, is found in about 30 varieties of eucalyptus and in other plants. It is also reported found in lemon and lime peel oil, lime juice, other citrus peel oils, black currants, raspberry, celery seed, cinnamon bark, peppermint oil, corn mint oil, other Mentha oils, nutmeg, pepper, mace, parsley seed oil, rose apple, starfruit, tamarind, elder flower, rosemary, buchu oil, lemon balm, sweet grass oil, eucalyptus oil and mastic gum fruit and leaf oil.

L-PIPERITONE Synonyms: 2-Cyclohexen-1-one, 3-methyl-6-isopropyl, (6R)-; 2-Cyclohexen-1-one, 3-methyl-6-(1-methylethyl)-, (6R)-; p-Menth-1-en-3-one; (-)-Piperitone; (R)-6-(Isopropyl)-3-methylcyclohex-2-en-1-one; (6R)-3-Methyl-6-(1-methyl ethyl)-2-cyclohexen-1-one; Laevo-piperitone CAS No.: 4573‑50‑6 FL No.: 07.255 CoE No.: 2052 EINECS No.: 224‑957‑0 Description: Light yellowish liquid; herbaceous minty aroma.

FEMA No.: JECFA No.:

4200 1856

NAS No.:

n/a

Consumption: Odor and/or flavor used in bubblegum, buchu, camphor, cooling, cornmint, spearmint, wintergreen, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev: 10 ppm; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.253 mg

IOFI: n/a

Empirical Formula/MW: C H3 H

H3C

O

C10H16O/152.24

C H3

Specifications: (JECFA, 2008) Assay (min) 99% Boiling point 233–235°C Refractive index 1.483–1.487 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 0.20 1.00 30.00 0.50 0.50 0.20 0.20

Solubility Specific gravity Other requirements Max. 2.00 10.00 150.00 5.00 5.00 2.00 2.00

Insoluble in water; soluble in ethanol 0.929–0.934 (25°C) d-isomer is JECFA No. 435

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Aroma threshold values: High strength odor, recommend smelling in a 1% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 5.00 0.20 0.20 0.20 0.20 5.00

Max. 50.00 2.00 2.00 5.00 1.00 40.00

PIPER LONGUM DISTILLATE

1705

PIPERITENONE OXIDE Synonyms: 7-Oxabicyclo[4.1.0]heptan-2-one, 6-methyl-3-(1-methylethylidene)-; p-Menth-4-(8)-en-3-one, 1,2-epoxy-; Piperitenone oxide; (1S)-Lippione; (+)-Rotundifolone; 6-Methyl-3-(1-methylethylidene)-7-oxabicyclo(4.1.0)heptan-2-one; 1,2-Epoxy-p-menth-4(8)-en-3-one CAS No.: CoE No.:

35178‑55‑3 10508

FL No.: 16.044 EINECS No.: n/a

FEMA No.: JECFA No.:

4199 1574

NAS No.:

n/a

Description: Colorless solid; herbaceous minty aroma. Consumption: Odor and/or flavor used in herbal, mint, peppermint, and wintergreen. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: AI: Acceptable. No safety concern at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

H3C

C10H14O2/166.22

O

C H3

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1,0 95% 255–256°C

Melting point Solubility

25°C Soluble in water and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Fats, oils

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 10.00 10.00 25.00 10.00 10.00

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, herbal type; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Reported used in Mentha longifolia (L.) Huds. Oil, Jordan (83.7%), Lippia alnifolia schau. leaf oil, Brazil (44.6%), Foeniculum vulgare piperitum oil (14.1%); Plectranthus glandulosus Hook f. leaf oil Cameroon (10.9%) and Calamintha nepeta (L.) Savi subsp. glandulosa oil, Greece (1%).

PIPER LONGUM DISTILLATE Botanical name: Piper longum L. Botanical family: Piperaceae Other names: Piper longum Linn.; Indian long pepper; Long pepper; Piperine; Pippali CAS No.: CoE No.:

90082‑60‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4266 n/a

NAS No.:

n/a

PIPERAZINE

1706 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.746 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Condiments, relishes Gravies Hard candy

Usual 30.00 50.00 30.00 30.00 20.00

Max. 150.00 200.00 120.00 150.00 200.00

Food Category Nonalcoholic beverages Seasonings, flavors Snack food Soft candy

Usual 20.00 100.00 30.00 20.00

Max. 100.00 500.00 150.00 200.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

PIPERAZINE Synonyms: 1,4-Diazocyclohexane; 1,4-Piperazine; Antiren; Diethylenediamine; Diethyleneimine; Dispermine; Entacyl; Eraverm; Hexahydropyrazine; Hexahydro-1,4-diazine; Lumbrical; Piperazidine; Piperizidine; Pipersol; Pyrazine hexahydride; Uvilon; Vermex; Worm-a-Ton; Wurmirazin CAS No.: CoE No.:

110‑85‑0 n/a

FL No.: 14.141 EINECS No.: 203‑808‑3

FEMA No.: JECFA No.:

4250 1615

NAS No.:

n/a

Description: Colorless to yellow solid; salty taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): JECFA: ADI: Acceptable. No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: H N

C4H10N2/86.14 N H

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 146–149°C

Melting point Solubility

109°C Soluble in water and ethanol

PIPERONAL

1707

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PIPERONAL Synonyms: Benzaldehyde, 3,4-(methylenedioxy)-; 1,3-Benzodioxole-5-carboxaldehyde; 3,4-Dihydroxybenzaldehyde methylene ketal; 3,4-Dimethylenedioxybenzaldehyde; Dioxymethyleneprotocatechuic aldehyde; Dioxymethylene-protocatechuic aldehyde; 5-Formyl-1,3-benzodioxole; Heliotropin; Heliotropine; 3,4-Methylene-dihydroxybenzaldehyde; 3,4-Methylenedioxybenzaldehyde; 3,4-(Methylenedioxy)benzaldehyde; 3,4-bis(Methylenedioxy)benzaldehyde; Piperonal; Piperonaldehyde; Piperonyl aldehyde; Protocatechualdehyde methylene ether CAS No.: CoE No.:

120‑57‑0 104

FL No.: 05.016 EINECS No.: 204‑409‑7

FEMA No.: JECFA No.:

2911 896

NAS No.:

2911

Description: Piperonal has a sweet, flowery odor reminiscent of heliotrope and a bittersweet taste. Consumption: Annual: 28666.67 lb

Individual: 0.02429 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0–2.5 mg/kg bw. No safety concerns at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.490 mg

IOFI: Natural

Empirical Formula/MW: O

O

C8H6O3/150.13 O

Specifications: (JECFA, 2008) Acid value (max) Appearance

3.0 White or colorless crystals

Boiling point Melting point

Assay (min)

98% C8H6O3

Solubility

263°C 37°C Freely soluble in ethanol; soluble in organic solvents and oils; slightly soluble in water

PIPERONYL ACETATE

1708 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 4.02 31.00 38.00 90.00 8.89

Max. 8.07 80.00 38.00 90.00 16.94

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.41 15.98 0.10 6.61 4.90

Max. 12.48 45.71 0.10 12.14 23.00

Synthesis: By the oxidation of isosafrole with potassium dichromate and sulfuric acid and subsequent steam distillation of piperonal. Aroma threshold values: Detection: 62 ppb to 1 ppm. Aroma characteristics at 1.0%: sweet, anise-like, almond vanilla, floral, black cherry pit, berry raspberry, powdery coumarin-like with a hint of hay. Taste threshold values: Taste characteristics at 10 to 50 ppm: ripe black cherry fleshy, ripe berry, sweet, macaroon, Jordan almond, creamy vanilla, spicy cream soda, courmarin, slight floral with hay nuances. Natural occurrence: Reported found in the essential oils of Robinia pseudo-acacia and Eryngium poterium; in the oils of Spirea ulmaria and of leaves of Doryphora sassafras; also reported found in Tahitian and Bourbon vanilla, camphor wood oil, violet flowers concrete and absolute, burley tobacco, rabbiteye blueberry, melon, pepper, cooked chicken, sherry and dill.

PIPERONYL ACETATE Synonyms: Acetic acid, (3,4-methylenedioxy)benzyl ester; 1,3-Benzodioxole-5-methanol, acetate; Heliotropyl acetate; (3,4-Methylenedioxy)benzyl acetate; Piperonyl acetate; Piperonyl alcohol, acetate CAS No.: CoE No.:

326‑61‑4 2068

FL No.: 09.220 EINECS No.: 206‑312‑5

FEMA No.: JECFA No.:

2912 894

NAS No.:

2912

Description: Piperonyl acetate has a very sweet, light, floral–fruity odor with cherry-like undertones with a sweet, fruity flavor at low levels and bitter at high levels. Consumption: Annual: 48.33 lb

Individual: 0.00004096 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 25 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.224 mg

IOFI: Nature Identical

Empirical Formula/MW: O

O

C10H10O4/194.19

C H3

O

O

Specifications: (JECFA, 2001) Acid value (max) Appearance

2.0 Oily, colorless liquid

ID test Refractive index

Assay (min)

97%

Solubility

Boiling point

150–151°C (10 mmHg)

Specific gravity

IR spectra 1.523–1.529 (20°C) Miscible in alcohol; insoluble in water; soluble in organic solvents, oils 1.227–1.239 (25°C)

PIPERONYL ISOBUTYRATE

1709

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 25.00 18.55 36.51 1.28

Max. 50.00 25.90 51.10 1.94

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.15 6.86 32.77

Max. 12.64 12.77 48.10

Synthesis: By acetylation of the corresponding alcohol; by boiling dimethylpiperonyl amine with acetic anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: floral, soapy, fruity, berry and slightly jamy with a powdery nuance. Natural occurrence: Reported found in endive (Cichorium endivia L.).

PIPERONYL ISOBUTYRATE Synonyms: 1,3-Benzodioxol-5-ylmethyl isobutyrate; 1,3-Benzodioxol-5-ylmethyl 2-methylpropanoate; Heliotropyl isobutyrate; 3,4-Methylenedioxybenzyl isobutyrate; Piperonyl isobutyrate; Propanoic acid, 2-methyl-, 1,3-benzodioxol-5-ylmethyl ester CAS No.: CoE No.:

5461‑08‑5 305

FL No.: 09.430 EINECS No.: 226‑745‑3

FEMA No.: JECFA No.:

2913 895

NAS No.:

2913

Description: Piperonyl isobutyrate has a very sweet but mild, fruity and berry-like odor with some jam-like qualities. It has an intense, sweet, plum-like flavor. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.662 mg

IOFI: Artificial

Empirical Formula/MW:

C12H14O4/222.24

Specifications: (JECFA, 2001) Acid value (max) Appearance

1.0 Colorless, oily liquid

ID test Refractive index

Assay (min)

97%

Solubility

Boiling point

91–92°C (0.005 mmHg)

Specific gravity

IR spectra 1.506–1.513 (20°C) Almost insoluble in water; soluble in alcohol and organic solvents, oils 1.154–1.160 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Alcoholic beverages 0.50 1.00 Gelatins, puddings Baked goods 2.50 3.50 Nonalcoholic beverages Frozen dairy 1.13 2.00 Soft candy Synthesis: By esterification of the corresponding alcohol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.13 2.10 2.13

Max. 3.00 3.75 3.00

PIPSISSEWA

1710

PIPSISSEWA Botanical name: Chimaphila umbellata (L.) Nutt.; Chimaphila umbellata (L.) W. Bartram Botanical family: Pyrolaceae (Ericaceae) Other names: Chimaphila; Bitter wintergreen; Prince’s pine; Waxflower; Wintergreen Foreign names: Herbe a pisser (Fr.), Quimafila (Sp.), Chimafila (It.) Description: Herbaceous plant, 15 to 30 cm (6 to 12 in.) tall. It has wedge-lanceolate, sharply serrate, dentate leaves; pale pink to pink flowers in small, terminal, umbellate clusters; loculicidal fruits surrounded by a basal, persistent calyx; and numerous, small seeds. The plant grows in arid sandy places in the mountains of northern, central and eastern Europe and in North America. The leaves are the only part used. Pipsissewa has a tonic, aromatic odor Derivatives: Fluid exract and tincture Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: See Pipsissewa Leaves Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Main constituents of the leaves include arbutin, ericolin, chimaphilin, urson, tannin, pectin, sugars and mucilages. Arbutin (C24H32O14.H2O), a crystalline, glucosidal principle found in other ericaceous plants, was also detected in pipsissewa. Chimaphilin, a yellow naphthoquinone present in pipsissewa, has been reported as a moderate contact sensitizer.* Aroma threshold values: n/a Taste threshold values: n/a

PIPSISSEWA LEAVES EXTRACT CAS No.: 89997‑56‑8 CoE No.: n/a Description: See Pipsissewa.

FL No.: n/a EINECS No.: 289‑692‑5

FEMA No.: JECFA No.:

2914 n/a

Consumption: Annual: 350.00 lb

NAS No.:

2914

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 26.755 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Aroma threshold values: n/a

Usual 143.70 100.30 25.00

Max. 289.50 168.80 30.00

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 13.54 62.79 322.00

Max. 13.54 135.60 365.00

Taste threshold values: n/a

POLYARABINOGALACTAN Synonyms: Arabinogalactan; Galactoarabinan; Larch gum; Larch turpentine; Venetian turpentine CAS No.: CoE No.: *

9036‑66‑2 n/a

FL No.: n/a EINECS No.: 232‑910‑0

Hausen and Schiedermair. (1988). Contact Dermatitis 19, 180.

FEMA No.: JECFA No.:

3254 n/a

NAS No.:

3254

POLYGLYCEROL ESTERS OF FATTY ACIDS

1711

Description: Polyarabinogalactan possesses a soft, balsamic terpenic odor, reminiscent of fresh conifer resins and cones. It is a turpentine type of a natural oleoresin. It occurs as a physiological secretion in the larch tree, Larix decidua, a conifer. Consumption: Annual: <1.00 lb

Individual: 0.0003657 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines:FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: n/a Specifications: Melting point

200°C

Solubility

Soluble in water

Reported uses: n/a Synthesis: Natural turpentine is obtained from tapping or scraping the wounds on a variety of coniferous trees. Separating the essential oil and solid content of crude turpentine makes pure gum spirits. The crude gum is heated, refined and separated by distillation into gum spirits and rosin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the secretion of the larch tree, Larix deciduas.

POLYGLYCEROL ESTERS OF FATTY ACIDS Synonyms: 9-Octadecanoic acid (9Z)-monoester with decaglycerol; Polyaldo 10–1-0; Polyglycerol fatty acid esters; Glyceran fatty acid esters; Decaglyceryl monooleate; Oleic acid, monoester with decaglycerol; Polyglyceryl-10 oleate CAS No.: CoE No.:

79665‑93‑3 n/a

FL No.: n/a EINECS No.: 279‑230‑0

FEMA No.: JECFA No.:

4201 n/a

NAS No.: EAFUS No.

n/a 977050‑69‑3

Description: n/a Consumption: Odor and/or flavor used in emulsifying agents. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.854 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Empirical Formula/MW: C48H94O22/1023.25 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

POLYSORBATE 20

1712

POLYSORBATE 20 Synonyms: Tween 20; PEG-10 Sorbitan laurate; PEG-44 Sorbitan laurate; PEG-75 Sorbitan laurate; PEG-80 Sorbitan laurate; POE 20 Sorbitan monolaurate; Polyethylene glycol (44) sorbitan monolaurate; Polyethylene glycol (80) sorbitan monolaurate; Polyethylene glycol 500 sorbitan monolaurate; Polyethylene glycol 4000 sorbitan monolaurate; Polyoxyethylene sorbitan monolaurate; Polyoxyethylene (4) sorbitan monolaurate; Polyoxyethylene (10) sorbitan monolaurate; Polyoxyethylene (20) sorbitan monolaurate; Polyoxyethylene 20 sorbitan monolaurate (compound usually contains also associated fatty acids); Polyoxyethylene (44) sorbitan monolaurate; Polyoxyethylene (75) sorbitan monolaurate; Polyoxyethylene (80) sorbitan monolaurate; Polysorbate 20; Polysorbate 21; Protasorb L-20; Sorbax PML-20; Sorbitan, monododecanoate, poly(oxy-1,2-ethanediyl) derivs.; Sorbitan, monododecanote, poly(oxy-1,2-ethanediyl) derivatives; Sorbitan, monolaurate polyoxyethylene deriv; Polysorbate 20 [USAN:INN:BAN] CAS No.: CoE No.:

9005‑64‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2915 n/a

NAS No.:

2915

Description: Polysorbate 20 is a mixture of laurate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mole of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It has a faint, characteristic odor and a warm, somewhat bitter taste. Consumption: Annual: 13,083.33 lb

Individual: 0.01108 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 173.310 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.708 mg

IOFI: n/a

Empirical Formula/MW: HO(C2H4O)w

(OC2H4)xOH

O

C58H114O26/1227.51

CH(OC2H4)yOH H2C(OC2H4)zR

Sum of w, x, y, and z is approximately 20; R is the fatty acid moiety

Specifications: (FCC, 1996) Acid value (max) Appearance

2.0 Lemon to amber-colored liquid Not less than 70% and not more than 74% oxyethylene groups, equivalent Assay of oxyethylene to between 97.3 and 103% content polysorbate 20, calculated on the anhydrous basis

Lauric acid Residue on ignition

Between 15 and 17 g/100 g of sample Not more than 0.25%

Saponification value

Between 40 and 50

1,4-Dioxane

Not less than 10 mg/kg

Solubility

Hydroxyl value

Between 96 and 108

Water

Soluble in water, alcohol, ethyl acetate, methanol, dioxane; insoluble in mineral oil and mineral spirits Not more than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 48.29 411.30 24.79 25.00

Max. 84.16 1000.00 73.65 50.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 50.00 25.00 20.75 29.36

Max. 50.00 50.00 95.74 63.69

Synthesis: By condensing the partial esters of sorbitol and its anhydrides with ethylene oxide to effect an oxyethylene copolymerization at the free hydroxyl groups.

POLYSORBATE 60

1713

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POLYSORBATE 60 Synonyms: Polyoxyethylene (20) sorbitan monolaurate; Tween 60; PEG-3 Sorbitan stearate; PEG-40 Sorbitan stearate; Polyethylene glycol (3) sorbitan monostearate; Polyethylene glycol 2000 sorbitan stearate; Polyoxyethylene sorbitan monostearate; Polyoxyethyl ene (3) sorbitan monostearate; Polyoxyethylene (4) sorbitan monostearate; Polyoxyethylene (20) sorbitan monostearate; Polyoxyethylene 20 sorbitan monostearate (compound usually contains also associated fatty acids); Polyoxyethylene (40) sorbitan stearate; Polysorbate 60; Polysorbate 61; Sorbitan, monooctadecanoate, poly(oxy-1,2-ethanediyl) derivatives; Sorbitan, monostearate polyoxyethylene derivatives; Polysorbate 60 [USAN:INN:BAN] CAS No.: CoE No.:

9005‑67‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2916 n/a

NAS No.:

2916

Description: Polysorbate 60 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mole of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. Consumption: Annual: 2,200,000.00 lb

Individual: 1.8644 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 173 et seq., 172.515, 172.836, 172.838, 172.840, 172.842, 573.840 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 81.455 mg

IOFI: n/a

Empirical Formula/MW: HO(C2H4O)w

(OC2H4)xOH

O

C64H126O26/1311.67

CH(OC2H4)yOH H2C(OC2H4)zR

Sum of w, x, y, and z is approximately 20; R is the fatty acid moiety

Specifications: (FCC, 1996) Acid value (max)

2.0 Lemon- to orange-colored oily liquid Appearance or semi-gel Not less than 65% and not more than 68.5% oxyethylene groups, Assay of oxyethylene equivalent to between 97 and 103% content polysorbate 60, calculated on the anhydrous basis

Residue on ignition

Not more than 0.25%

Saponification value

Between 40 and 50

Stearic and palmitic acids

Between 21.5 and 26 g/100 g of sample

1,4-Dioxane

Solubility

Not less than 10 mg/kg

Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 96 and 108

Water

Soluble in water, aniline, ethyl acetate, toulene; insoluble in mineral oil and vegetable oils Not more than 3%

POLYSORBATE 80

1714 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings

Usual 48.00 23.00 425.00 0.30 563.00 603.70

Max. 48.00 28.00 1000.00 0.80 779.50 1200.00

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 104.00 2790.00 25.00 11.37 2769.00 3600.00

Max. 240.00 2790.00 50.00 109.40 2770.00 6800.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POLYSORBATE 80 Synonyms: Polyoxyethylene (20) sorbitan monoleate; Ethoxylated sorbitan monooleate; Glycol (polysorbate 80); PEG-3 Sorbitan oleate; PEG-6 Sorbitan oleate; Polyethylene glycol (3) sorbitan monooleate; Polyethylene glycol 300 sorbitan monooleate; Polyoxyethylene sorbitan monooleate; Polyoxyethylene (3) sorbitan monooleate; Polyoxyethylene (5) sorbitan monooleate; Polyoxyethylene 20 sorbitan monooleate; Polyoxyethylene (20) sorbitan monooleate; Poly(20)oxyethylene sorbitan monooleate; Polyoxyethylene sorbitan oleate; Polysorban 80; Polysorbate 80; Polysorbate 80 BPC; Polysorbate 80 B.P.C.; Polysorbate 80, USP; Polysorbate 80, U.S.P.; Polysorbate 81; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs.; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethane-diyl) derivs., (Z)-; Sorbitan, monooleate polyoxyethylene deriv.; Sorbitan, mono-oleate, polyoxyethylene derives; Polysorbate 80[USAN:INN:BAN:JAN] CAS No.: CoE No.:

9005‑65‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2917 n/a

NAS No.:

2917

Description: Polysorbate 80 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mole of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. Consumption: Annual: 1,933,333.33 lb

Individual: 1.6384 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 172.836, 172.838, 172.840, 173.340, 573.860 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 105.538 mg

IOFI: n/a

Empirical Formula/MW: HO(C2H4O)w

C185H368O86/3968.85

(OC2H4)xOH

O

CH(OC2H4)yOH H2C(OC2H4)zR

Sum of w, x, y, and z is approximately 20; R is the fatty acid moiety

POMEGRANATE

1715

Specifications: (FCC, 1996) Acid value (max)

2.0 Lemon- to orange-colored, oily liquid Appearance or semi-gel Not less than 65% and not more than 69.5% oxyethylene groups, Assay of oxyethylene equivalent to between 96.5 and content 103.5% polysorbate 80, calculated on the anhydrous basis 1,4-Dioxane

Not less than 10 mg/kg

Oleic acid

Between 22 and 24 g/100 g

Residue on ignition

Not more than 0.25%

Saponification value

Between 45 and 55

Solubility

Heavy metals (as Pb) Not more than 10 mg/kg Between 65 and 80 Hydroxyl value

Water

Very soluble in water, producing an odorless, nearly colorless solution; soluble in alcohol, fixed oils, ethyl acetate, toluene; insoluble in mineral oil Not more than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 1500.00 130.00 2.20 540.00 170.00 500.00 60.00 0.10 0.10 100.00 100.00 8.00 100.00 6.50

Max. 2000.00 360.00 3.90 850.00 170.00 500.00 99.00 0.20 0.33 200.00 400.00 400.00 290.00 95.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 220.00 25.00 43.00 86.00 10.00 50.00 20.00 6.50 100.00 7.00 100.00 170.00 150.00

Max. 220.00 50.00 86.00 260.00 10.00 150.00 30.00 95.00 100.00 300.00 600.00 200.00 290.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POMEGRANATE Botanical name: Punica granatum L. Botanical family: Punicaceae Foreign names: Granado, Mangrano (Sp.), Granatbaum (Ger.), Grenadier, Pom granate (Fr.), Melograno (It.) Description: Small tree or thick shrub probably native to Kurdistan; it grows throughout the Mediterranean basin and in other warm regions. Several varieties are known: P. granatum silvestric D.C. (wild), P. flava (with yellow flowers) and P. grandiflora Hert. nana (dwarf variety growing mainly in South America). The plant is known for its glossy foliage that turns from bronze to green to golden by fall. The plant has an erect trunk with thin, gray bark; subtetragonal branches; and lanceolate, opposite, petiolate leaves without stipules. The flowers are crimson or purple, often growing in trifloral clusters at the tips of branches or in the axilla of the upper leaves. The almost round berries (fruits) are reddish, many seeded, with a crimson pulp. The parts used are the bark from the branches and roots and the edible fruit pulp. Pomegranate has a characteristic agreeable acid flavor. Derivatives: Decoction (6%), fluid extract and tincture (prepared from the fluid extract)

POMEGRANATE BARK EXTRACT

1716 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Pomegranate Bark Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents include alkaloids (pelletierine, isopelletierine, methylpelletierine, pseudopelletierine), digallic acid, punicin tannate, calcium oxalate, starches and mucilages. The infusion prepared from rind is reported to contain 18.8% tannin, 17.1% mucilage, 10.8% extractive matter, 30% lignin, a trace of resin and 29.9% of moisture. Aroma threshold values: n/a Taste threshold values: n/a

POMEGRANATE BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2918 n/a

NAS No.: EAFUS No.:

2918 977018‑22‑6

Description: See Pomegranate. Consumption: Annual: 116.67 lb

Individual: 0.00009886 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 32.240 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Max. 120.00

Food Category Nonalcoholic beverages

Usual 800.00

Max. 1600.00

Aroma threshold values: n/a Taste threshold values: n/a

POPLAR (BUDS) Botanical name: Populus baslamifera L. (P. tacamahacca Mill.), P. candicans Ait. or P. nigra L. Botanical family: Salicaceae Other names: Aspen; Black poplar; Lombardy poplar Foreign names: Alamo (Sp.), Pappel (Ger.), Peuplier (Fr.), Pioppo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6138 977002‑20‑2

Description: Poplar is a slender tree that grows to 25 to 30 m (82 to 98 ft) high. It has grayish bark (initially smooth and then cracked); often angular, assurgent branches; green, ovate, toothed leaves; scaly buds adherent to the branches, covered with an odorous, resinous varnish; ovoid, four-valved capsules; and dioecious flowers with a tiny perianth. Poplar trees are widespread throughout Europe (especially in Hungary), northern Africa and North America. The leaf buds and sometimes the bark are the parts used. Poplar has a sweet, balsamic odor with a slight cinnamic undertone. The oleoresin, obtained by petroleum ether extraction from Canadian poplar buds (P. balsamifera), is a yellow-green, viscous liquid with a sweet balsamic odor slightly reminiscent of cinnamon. An essential oil is obtained also by vacuum distillation of the oleoresin in the presence of ethylene glycol. The oil is obtained by steam distillation from the buds in approximately 0.5% yields. Derivatives: Tincture, fluid extract, soft extract and oleoresin (or “concrete”) Consumption: Annual: n/a

Individual: n/a

POPPY (SEED)

1717

Regulatory Status: CoE: Buds and Bark: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm for buds: alcoholic beverages 400; sweets 10 to 400; foods 40 FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

2–11 8–9 –1°54ʹ to –7°30ʹ

Refractive index Specific gravity

1.498–1.500 (20°C) 0.890–0.910 (15°C)

N ote: The above constants are for oil of Hungarian production (P. nigra).

Physical–chemical characteristics: The physical–chemical constants of oil obtained from poplar vary with its source. Composition: Main constituents include salicin (a glucoside yielding saligenin + glucose on hydrolysis), chrysin (phloroglucin + benzoic acid), tectochrysin, the glucoside populin (yielding salicin + benzoic acid) and small amounts of gallic acid and tannins. Buds contain flavonoids (including quercetin, kaempferol and galangin), phenolic acids (including dimethylallycaffeic acid). Bud essential oil contains β-caryophyllene, cis-3-hexen-1-ol, 1,2-cyclohexanedione, eugenol, 1-octadecanol. The bud oleoresin contains salicin, populin, gallic acid, chrysin and tannins. Aroma threshold values: n/a Taste threshold values: n/a

POPPY (SEED) Botanical name: Papaver somniferum L. (P. sativum L.) Botanical family: Papaveraceae Other names: Opium poppy; Poopyseed poppy Foreign names: Pavot somnifère (Fr.), Schlafmohn (Ger.), Amapola (Sp.), Papavero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2919 n/a

NAS No.: EAFUS No.:

2919 977051‑77‑6

Description: The opium poppy is a bristly, hairy, annual herb native to Asia Minor. It grows wild in the fields and mountain areas of southern Europe (Turkey, Macedonia) and in the Middle East. It is cultivated extensively in Turkey for the extraction of opium for medicinal purposes. The plant has small, slender, spindle-shaped roots; erect, cylindrical, sparsely branched stems; alternate, obovate, irregularly dentate leaves with an ascendent central rib; large, solitary, white or purple flowers; and ovate, globose capsules containing numerous, white, kidney-shaped seeds. The parts used are the seeds and capsules. Poppy has a fatty, oily odor and corresponding taste. The opium prepared from the unripe capsules is a brownish-yellow powder with a faint smell and bitter, acrid taste. Derivatives: Opium is the dried, milky juice obtained by incisions of the unripe capsules. Also called “tincture of opium.” Consumption: Annual: 888,333.33 lb

Individual: 0.7528 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 486.703 mg

IOFI: Natural

Composition: The composition of Papaver has been extensively studied. The main constituents of opium include codarnine, codeine, cryptopine, gnoscopine, lanthopine, laudanidine, laudarnine, laudanosine, meconidine, morphine, narceine, narcotine, neopine, papaveramine, papaverine, protopine, pseudomorphine, rhoeadine and tebaine. In addition to the above alkaloids, several acids are also present — meconic, lactic, acetic and phosphoric — together with fats, resin, waxes and magnesium and calcium salts (Burdock, 1997). More than 30 alkaloids have been isolated from the opium; the important ones include morphine (20%), codeine (2%), papaverine (2%), noscapine (5%, also called narcotine) and thebaine (1%).* In addition to codeine and morphine, three more *

Duke. (1985). Handbook of Medicinal Herbs, CRC Press, Boca Raton, FL.

POTASSIUM ACETATE

1718

compounds, narcotine (noscapine), papaverine and thebaine, were found in Indian and Netherlands poppy seeds (P. somniferum L.). The concentrations of codeine, morphine, thebaine, papaverine and narcotine were 44, 167, 41, 67, and 230 mg/g in Indian poppy seeds, and were 1.8, 39, 1.0, 0.17, 0.84 mg/g in Netherland poppy seeds, respectively.* Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Gelatins, puddings

Usual 1649.00 1400.00 649.00

Max. 1664.00 1400.00 1358.00

Food Category Other grains Processed vegetables

Usual 340.00 5000.00

Max. 679.00 9900.00

Aroma threshold values: n/a Taste threshold values: n/a

POTASSIUM ACETATE Synonyms: Acetic acid, potassium salt; Acetic acid, potassium salt; Diuretic salt; Potassium acetate [JAN] CAS No.: CoE No.:

127‑08‑2 n/a

FL No.: n/a EINECS No.: 204‑822‑2

FEMA No.: JECFA No.:

2920 n/a

NAS No.:

2920

Description: Pure potassium acetate is odorless or has a faint acetic odor and a saline taste. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.026 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C2H3KO2/98.14

-

H3C

K

+

O

Specifications: (Burdock, 1997) Appearance Meting point

Colorless crystals, hygroscopic and deliquescent 270°C

Specific gravity

Density at 25°C is 1.57

Solubility

Soluble in water; insoluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.25

Max. 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

POTASSIUM 2-(1ʹ-ETHOXY)ETHOXYPROPANOATE Synonyms: 1-Ethoxyethyl ether of potassium lactate; Potassium O-(1ʹ-ethoxy)ethoxypropanoate CAS No.: CoE No.:

100743‑68‑8 n/a

FL No.: 16.039 EINECS No.: n/a

Description: Piperonal has a sweet, floral, spicy odor. *

Paul et al. (1996). Planta Med. 62, 544.

FEMA No.: JECFA No.:

3752 933

NAS No.:

3752

POTASSIUM SORBATE

1719

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 41.223 mg

IOFI: Artificial

Empirical Formula/MW: O

-

O

KC7H13O4/201.28

K H3C

O

O

+

C H3

Specifications: (JECFA, 2008) Acid value (max)

3.0

Melting point

Appearance

White or colorless crystals

Solubility

37°C Slightly soluble in water; soluble in oils and organic solvents; freely soluble in ethanol

Assay (min) 98% Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Synthesis: n/a

Usual 50.00 150.00 150.00 200.00 50.00 35.00 35.00 35.00 200.00

Max. 150.00 450.00 1500.00 400.00 150.00 100.00 100.00 100.00 400.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nut products Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 50.00 50.00 200.00 35.00 35.00 35.00 200.00 50.00 200.00

Max. 150.00 150.00 400.00 100.00 100.00 100.00 400.00 150.00 400.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POTASSIUM SORBATE Synonyms: 2,4-Hexadienoic acid, potassium salt; BB powder; 2,4-Hexadienoic acid, potassium salt; 2,4-Hexa­ dienoic  acid,  (E,E)-,  potassium  salt;  2,4-Hexadienoic  acid, (E,E′)-, potassium salt; 2,4-Hexadienoic acid, potassium salt; Potassium 2,4-hexadienoate; Potassium sorbate [USAN]; Potassium (E,E)-sorbate; Sorbic acid potassium salt; Sorbic acid, potassium salt; Sorbistat; Sorbistat-K; Sorbistat-potassium; Unistat K CAS No.: 590‑00‑1 FL No.: n/a FEMA No.: 2921 NAS No.: 2921 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: Potassium sorbate was first discovered by the French in the 1850s, having been derived from the mountain ash tree. It is widely used in the food industry and few substances have had the kind of extensive, rigorous, long-term testing that sorbic acid and its salts have had. It decomposes at about 270°C. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 2,766,666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 182.3640, 182.90, 582.3640 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a

Individual: 2.3446 mg/kg/day

PRENYL ACETATE

1720 Trade association guidelines: FEMA PADI: 0.411 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H7KO2/150.22 Specifications: (FCC, 1996) Acidity (as sorbic acid) Alkalinity (as K2CO3) Appearance

Passes test (about 1%)

Heavy metals (as Pb) Not more than 10 mg/kg

Passes test (about 1%)

Loss on drying

Not more than 1%

White, crystalline powder or pellets

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Fruit juice

Usual 0.21 0.63 1.52 0.30 0.83 1.36 0.43 0.05 0.65 0.58

Max. 0.26 0.72 2.03 0.55 0.83 1.44 0.43 0.10 0.70 1.02

Food Category Gelatins, puddings Gravies Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Sweet sauce

Usual 5.80 0.49 0.65 0.59 0.20 0.16 0.51 0.30 0.54 0.56

Max. 5.84 0.64 0.75 0.95 0.49 0.36 0.84 0.80 0.58 0.67

Synthesis: Manufactured by organic synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blueberries.

PRENYL ACETATE Synonyms: 2-Buten-1-ol, 3-methyl-, acetate; 3-Methyl-2-butenyl acetate; 2-Buten-1-ol, 3-methyl-, 1-acetate; 3,3-Dimethylallyl acetate; 3-Methyl-2-buten-1-ol, acetate; Isopent-2-enyl acetate; 3-Methylbut-2-enyl acetate; 3-Methyl-2-buten-1-yl, acetate CAS No.: CoE No.:

1191‑16‑8 11796

FL No.: 09.692 EINECS No.: 214‑730‑4

FEMA No.: JECFA No.:

4202 1827

NAS No.:

n/a

Description: Colorless liquid; natural green apple, banana aroma. Consumption: Odor and/or flavor used in green apple, banana, bergamot, fruit, green, lavandin, lavender, melon, and pear. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.841 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C7H12O2/128.17 H3C

O

O

PRENYL BENZOATE

1721

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

148–149°C 1.424–1.428 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.911–0.922 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams/jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.6 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 6.00 3.00 15.00 30.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type; recommend smelling in a 1% solution or less. Taste threshold values: Sweet banana, fruity, ripe, floral, green at 30 ppm in water. Natural occurrence: Reported found in ylang ylang oil (0.33%), ylang ylang oil I, Cananga odorata Hook.f. and Thomas. (0.89%), ylang ylang oil II, Cananga odorata Hook. f. and Thomas. (0.08%), ylang ylang oil III (0.02%)

PRENYL BENZOATE Synonyms: 2-Buten-1-ol, 3-methyl-, benzoate; 3-Methyl-2-butenyl benzoate; 3-Methyl-2-buten-1-yl benzoate; Benzoic acid, 3-methyl-2-butenyl ester; 3-Methylbut-2-enyl benzoate; Prenol benzoate; Proflora CAS No.: CoE No.:

5205‑11‑8 n/a

FL No.: 09.693 EINECS No.: 225‑998‑7

FEMA No.: JECFA No.:

4203 n/a

NAS No.:

n/a

Description: Colorless clear liquid; balsam, fruity, chocolate, ylang aroma. Consumption: Odor and/or flavor used in balsam, chocolate cocoa, raspberry, tea, tuberose tubereuse, vanilla, and ylang ylang cananga. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.841 mg

IOFI: n/a

Empirical Formula/MW: C H3

C12H14O2/190.24

O

C H3

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 280–281°C 1.514–1.521 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.016–1.025 (25°C)

PRENYL CAPROATE

1722 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.6 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60.00 3.00 15.00 30.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type. Taste threshold values: n/a Natural occurrence: Reported used in Cascarilla bark oil (0.03%), ylang ylang oil I, Cananga odorata Hook. f. and Thomas. (0.11%), ylang ylang oil II, Cananga odorata Hook. f. and Thomas. (0.25%), ylang ylang oil III (0.27%).

PRENYL CAPROATE Synonyms: Hexanoic acid, 3-methyl-2-butenyl ester; 3-Methylbut-2-enyl hexanoate; Prenyl hexanoate; Hexanoic acid, 3-methyl-2-buten-1-yl ester CAS No.: CoE No.:

76649‑22‑4 n/a

FL No.: n/a EINECS No.: 278‑515‑7

FEMA No.: JECFA No.:

4204 1829

NAS No.:

n/a

Description: Colorless liquid; mild, green, fruity aroma. Consumption: Odor and/or flavor used in cheese, fruit, and green. Individual: n/a

Annual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.841 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O

C11H20O2/184.28 H3C

O

C H3

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

219–221°C (25 mmHg) 1.434–1.440 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.88–0.888 (25°C)

PRENYL FORMATE

1723

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.6 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60.00 3.00 15.00 30.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYL FORMATE Synonyms: 2-Buten-1-ol, 3-methyl-formate; Methanoic acid, 3-methyl-2-butenyl ester; 3-Methyl-2-butenyl formate; 3-Methylbut-2-enyl formate; 3-Methyl-2-buten-1-ol formate; 3-Methyl-2-buten-1-yl formate; CAS No.: CoE No.:

68480‑28‑4 n/a

FL No.: 09.694 EINECS No.: 270‑906‑0

FEMA No.: JECFA No.:

4205 1826

NAS No.:

n/a

Description: Colorless liquid; fruity rum-like aroma. Consumption: Odor and/or flavor used in fruit and rum. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.841 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H10O2/114.14

C H3

O

O

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

34–35°C (15 mmHg) 1.410–1.415 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.920–0.927 (25°C)

PRENYL ISOBUTYRATE

1724 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.6 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60 3.00 15.00 30.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, 3 -methyl-2-butenyl ester;-; Isobutyric acid, 3-methyl-2-butenyl ester; 3-Methylbut-2enyl isobutyrate; 2-Methylpropanoic acid 3-methyl-2-butenyl ester; Propanoic acid, 2-methyl-, 3 -methyl-2-buten-1-yl ester; 3-Methylbut-2-enyl 2-methylpropanoate CAS No.: CoE No.:

76649‑23‑5 n/a

FL No.: 09.695 EINECS No.: 278‑516‑2

FEMA No.: JECFA No.:

4206 1828

NAS No.:

n/a

Description: Colorless liquid; fruity, buttery aroma. Consumption: Odor and/or flavor used in butter and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.841 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C9H16O2/156.22

C H3

H3C

O

C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

77–78°C (15 mmHg) 1.427–1.434 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.887–0.896 (25°C)

PRENYL THIOACETATE

1725

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Fats, oils Frozen dairy Fruit ices Synthesis: n/a

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.6 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60.00 3.00 15.00 30.00

Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYL THIOACETATE Synonyms: Ethanethioic acid, S-(3-methyl-2-buten-1-yl) ester; S-(3-Methyl-2-butenyl)acetothioate; Thioacetic acid, S-(3-methyl-but2-en-1-yl) ester CAS No.: CoE No.:

33049‑93‑3 n/a

FL No.: 12.195 EINECS No.: n/a

FEMA No.: JECFA No.:

3895 491

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.008445 mg

IOFI: n/a

Empirical Formula/MW: H3C

S

C H3

C7H12OS/144.24 O

C H3

Specifications: (JECFA, 1999) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

67–68°C

Specific gravity

1.492–1.497 (20°C) Insoluble in water; soluble in ethanol, triacetin and heptane 0.964–0.969 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Hard candy Synthesis: n/a

Usual 0.005 0.05 0.01 0.05 0.01

Max. 0.05 0.10 0.05 0.10 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages

Usual 0.001 0.01 0.005 0.001

Max. 0.01 0.05 0.05 0.01

PRENYLTHIOL

1726 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYLTHIOL Synonyms: 2-Butene-1-thiol, 3-methyl-; 3-Methyl-2-buten-1-thiol; 3-Methyl-2-butenthiol-1; 3-Methyl-2-butenyl mercaptan; Prenyl mercaptan CAS No.: CoE No.:

5287‑45‑6 11511

FL No.: 12.170 EINECS No.: n/a

FEMA No.: JECFA No.:

3896 522

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.016270 mg

IOFI: n/a

Empirical Formula/MW: C H3

C5H10S/102.20 H3C

SH

Specifications: (JECFA, 1999) Appearance

Clear colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

128–135°C

Specific gravity

1.483–1.493 (20°C) Insoluble in water; soluble in ethanol, triacetin and heptane 0.884–0.885 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Gravies Hard candy

Usual 0.005 0.05 0.01 0.05 0.01 0.10 0.10 0.01

Max. 0.05 5.00 5.00 0.10 0.05 5.00 5.00 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer and coffee.

PRICKLY ASH Botanical name: Xanthoxylum americanum Mill. Botanical family: Rutaceae Other names: Xanthoxylum Foreign names: Clavalier (Fr.), Zahnwehgelbholz (Ger.), Frassino spinoso (It.)

Usual 0.001 0.01 0.005 0.001 0.20 0.10 0.10 0.10

Max. 0.01 5.00 5.00 5.00 2.00 5.00 5.00 5.00

PRICKLY ASH BARK OIL

1727

Description: Shrubs or trees with mostly pinnate leaves; the stems and often the leafstalks are prickly. X. americanum is an indigenous shrub, 10 or 12 ft in height, with alternate branches, which are armed with strong, conical, brown prickles and broad base, scattered irregularly, though most frequently in pairs at the insertion of the young branches. The leaves are alternate and pinnate; the leaflets about five pairs, with an odd one, nearly sessile, ovate, acute, with slight vesicular serratures and somewhat downy underneath; the common petiole is round, usually prickly on the back. The flowers are borne in small, dense, sessile umbels near the origin of the young branches; they are small, greenish, dioecious or polygamous, and appear before the leaves. The aromatic, pungent bark is used in the southern United States as a rustic remedy for toothaches. The parts used are bark and berries. Prickly ash has a bittertonic, aromatic taste; when taken into the mouth, it actually causes the tongue to twinge. Derivatives: Ash extract, bark oil. Ethereal oil has been made from the bark by filtering its ethereal tincture and then evaporating or distilling off the ether. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Prickly Ash Bark Extract and Prickley Ash, Bark Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Both species of Xanthoxylum contain small amounts of volatile oil, fat, sugar, gum, acrid resin, a bitter alkaloid (believed to be berberine) and a colorless, tasteless, inert, crystalline body, Xanthoxylin, which is slightly different in the two barks. Both species yield a large amount of ash: 12% or more. The name xanthoxylin is also applied to a resinous extractive prepared by pouring a tincture of the drug into water. The fruits are also reported to have similar constituents to that of the bark. Aroma threshold values: n/a Taste threshold values: n/a

PRICKLY ASH BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2110 n/a

NAS No.: EAFUS No.:

2110 977018‑23‑4

Description: See Prickly Ash. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 24.699 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 80.00 120.90 70.00

Max. 100.00 120.90 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 60.00 22.31 30.16

Max. 100.00 45.57 52.30

Aroma threshold values: n/a Taste threshold values: n/a

PRICKLY ASH BARK OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977018‑24‑8

Description: See Prickly Ash. Consumption: Annual: n/a

Individual: n/a

L-PROLINE

1728 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

L-PROLINE Synonyms: 2-Pryrrolidine carboxylic acid; CCCu; CCC(U); PRO (IUPAC abbreviation); Proline [USAN]; Proline,boiled; Proline, L-; Proline, (L); (–)-Proline; L-Proline; (L)-Proline; L-(–)-Proline; (S)-Proline; (–)-(S)-Proline; l-Proline; 2-Pyrralidinecarboxylic acid, (S)-; 2-Pyrrolidinecarboxylic acid; 2-Pyrrolidinecarboxylic acid, (S)CAS No.: CoE No.:

147‑85‑3 10490

FL No.: 17.019 EINECS No.: 205‑702‑2

FEMA No.: JECFA No.:

3319 1425

NAS No.:

3319

Description: L-Proline, an amino acid, is odorless or has a slight, characteristic odor with a slightly sweet taste. Consumption: Annual: 9000.00 lb

Individual: 0.007627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.30 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 20.980 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H9NO2/115.13 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Solubility

Assay (min) Melting point

98% 220–222°C

Specific rotation

Soluble in water and ethanol; insoluble in ether Between –80 and –82° (20°)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: From α-piperidone; from cyclopentantone; from l-glutamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a component in many proteins; also widely occurring as the free acid in natural products. A major constituent of collagen, the main fibrous protein found in bone, cartilage and other connective tissue.

1,3-PROPANEDITHIOL

1729

1,2-PROPANEDITHIOL Synonyms: 1,2-Dimercaptopropane; 2,3-Dimercaptopropane; 1,2-Dithiolpropane; Propane-1,2-dithiol; 1,2-Propanedithiol CAS No.: CoE No.:

814‑67‑5 11564

FL No.: 12.070 EINECS No.: 212‑398‑5

FEMA No.: JECFA No.:

3520 536

NAS No.:

3520

Description: 1,2-Propanedithiol is virtually odorless. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

Empirical Formula/MW: C3H8S2/108.23 Specifications: (JECFA, 2000) Appearance

Clear, blue liquid

Assay (min) Boiling point

96% 152°C

Chlorinated monothiol (max) Refractive index Solubility

1.1% 1.531–1.541 (20°C) Soluble in water; miscible in oil

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,3-PROPANEDITHIOL Synonyms: 1,3-Dimercaptopropane; Dithiotrimethyleneglycol; 1,3-Propanedimercaptan; Propane-1,3-dithiol; 1,3-Propanedithiol; Trimethylene dimercaptan; Trimethylenedithiol; Trimethylenedithioglycol CAS No.: CoE No.:

109‑80‑8 11929

FL No.: 12.076 EINECS No.: 203‑706‑9

FEMA No.: JECFA No.:

3588 535

NAS No.:

3588

Description: 1,3-Propanedithiol has a sulfur, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.052 mg Empirical Formula/MW: C3H8S2/108.22

IOFI: n/a

4-PROPENYL-2,6-DIMETHOXYPHENOL

1730 Specifications: (JECFA, 1999) Appearance Liquid Assay (min) 98% Boiling point 169–173°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products Synthesis: n/a

Refractive index Solubility Specific gravity Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

1.537–1.539 (20°C) Insoluble in water; miscible in fat 1.077–1.078 (d20/4)

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked or boiled beef.

4-PROPENYL-2,6-DIMETHOXYPHENOL Synonyms: 6-Methoxyisoeugenol; (E)-; 4-Propenylsyringol; Phenol, 2,6-dimethoxy-4-(1-propenyl)-; 4-Propenyl-2,6-dimethoxyphenol CAS No.: 6635‑22‑9 FL No.: 04.055 CoE No.: n/a EINECS No.: n/a Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3728 1265

NAS No.:

3728

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: n/a

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Clear, pale-yellow, viscous liquid 96.6%; also contains the following impurities: 2,6-dimethoxypheno, Assay 4-propyl-2,6-dimethoxyphenol, 4-allyl-2,6-dimethoxyphenol Boiling point 135°C (0.13 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products Synthesis: n/a

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Refractive index Solubility

1.577–1.578 (20°C) Insoluble in water; soluble in fat

Specific gravity

1.098–1.105 (25°C)

Food Category Poultry Seasonings, flavors Snack foods Soups

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in natural smoke flavors, uncured smoked pork, beer and wort.

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

(Z)-4-PROPENYLPHENOL

1731

PROPENYLGUAETHOL Synonyms: Phenol, 2-ethoxy-5-(1-propen-1-yl)-; 6-Ethoxy-m-anol; 1-Ethoxy-2-hydroxy-4-propenylbenzene; 2-Ethoxy-5propenylphenol; 2-Ethoxy-5-(1-propenyl)phenol; 2-Ethoxy-5-prop-1-enylphenol; Hydroxy methyl anethol; Isosafroeugenol; Phenol, 2-ethoxy-5-propenyl-; Phenol, 2-ethoxy-5-(1-propenyl)-; Propenylguaethol; 5-Propenylguaethol; Vanitrope CAS No.: 94‑86‑0 FL No.: 04.002 FEMA No.: 170 EINECS No.: 202‑370‑0 JECFA No.: CoE No.: Description: Propenylguaethol has a vanilla-like odor and flavor.

2922 1264

NAS No.:

Consumption: Annual: 7783.33 lb

2922

Individual: 0.006596 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.446 mg

IOFI: Artificial

Empirical Formula/MW: H3C

OH

C11H14O2/178.23 O

C H3

Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance White or colorless, crystalline powder Assay (min) 97% Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 8.06 0.20 1.35 1.54

Max. 0.10 26.63 14.03 2.86 3.56

Melting range Solubility

Between 85° and 88°C Insoluble in water; soluble in ethanol

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 2.16 0.91 6.71 20.00

Max. 2.16 1.85 15.38 20.00

Synthesis: By alkaline hydrolysis of 1-ethoxy-2-methoxy-4-propenyl benzene in ethanol or methanol solution at 150 to 190°C under pressure; or in ethylene glycol solution at the same temperature under atmospheric pressure; by saponification and contemporary transposition of the double bond starting from 1-ethoxy-2-methoxy-4-allyl benzene. Aroma threshold values: Detection: 400 ppb. Aroma characteristics at 1.0%: vanilla, sweet, spicy, slightly phenolic with a heliotropine-like creaminess. Taste threshold values: Taste characteristics at 25 ppm: vanilla, spicy, sweet nutty, anisic with a biting creaminess. Natural occurrence: Reported not found in nature.

(Z)-4-PROPENYLPHENOL Synonyms: Phenol, 4-(1-propenyl)-isochavicol CAS No.: CoE No.:

85960‑81‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4062 n/a

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

PROPENYL PROPYL DISULFIDE

1732 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.746 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C9H10O/134.18

CH3

HO

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Fish products Frozen dairy Gravies Hard candy Imitation dairy

Usual 1.00 2.00 4.00 2.00 2.00 2.00 2.00 1.00

Max. 2.00 5.00 8.00 4.00 4.00 4.00 4.00 2.00

Food Category Meat products Nonalcoholic beverages Nut products Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 1.00 1.00 2.00 2.00 2.00 2.00

Max. 4.00 2.00 2.00 4.00 4.00 4.00 4.00

Synthesis: In a patented process (Z)-4-propenylphenol is produced by fast pyrolysis of polystyrene and polyphenylene oxide plastic waste in the presence of carrier gas. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cider.

PROPENYL PROPYL DISULFIDE Synonyms: Propenyl propyl disulfide; Prop-1-enyl propyl disulphide CAS No.: CoE No.:

5905‑46‑4 11699

FL No.: 12.044 EINECS No.: 227‑604‑9

FEMA No.: JECFA No.:

3227 570

NAS No.:

3227

Description: Propenyl propyl disulfide has an odor and taste like that of cooked onions. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.648 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12S2/148.29 Specifications: (JECFA, 2004) Appearance Assay (min) Boiling point

Colorless liquid 92% (mixture of cis and trans) 78–80°C (13 mmHg)

Reported uses (ppm): (FEMA, 1994)

Refractive index Specific gravity

1.522–1.532 (20°C) 0.972–0.978 (25°C)

DI-(1-PROPENYL)-SULFIDE (MIXTURE OF ISOMERS)

Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.00 3.86 17.00 1.00

Max. 1.00 5.00 20.00 1.00

1733

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.95 1.00 1.00

Max. 1.07 12.75 1.00 1.00

Synthesis: Treatment of 1-ethylthio-2-propenylthioethene with NaNH2 in liquid ammonia results in formation of Na-1-propenethiolate; which reacts with S-propyl propanethiosulfonate to give propenyl propyl disulfide in good yield. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Flavor component of onion oil (trans-form); roasted onion, raw leek, Welsh onion, scallion and chives (Allium schoenoprosum).

DI-(1-PROPENYL)-SULFIDE (MIXTURE OF ISOMERS) Synonyms: 1-Propenylsulfanylpropene; (E,E)-Bis(1-propenyl)sulfide; (E,Z)-Bis(1-propenyl)sulfide; 1-Propene, 1–1ʹ-thiobis-, (Z,Z)-; 1-Propenyl sulfanyl propene

CAS No.: CoE No.:

65819‑74‑1 37981‑37‑6 37981‑36‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4386 n/a

NAS No.:

n/a

Description: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.151 mg

IOFI: n/a

Empirical Formula/MW: C6H10S/114.21 Specifications: (The Good Scents Co., 2009) Boiling point

142–144°C

Refractive index

1.501 ± 0.02

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiment/relishes Fats/oils Fish products Gravies Hard candy

Usual 0.10 0.20 0.20 0.50 0.20 0.10 0.10 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.20 0.50 0.40 2.50 0.40 0.30 0.30 1.00

Food Category Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Seasonings/flavors Snack foods Soups

Usual 0.50 0.20 0.05 0.50 0.50 0.50 0.40 0.20

Max. 2.00 0.50 0.10 1.00 1.00 2.00 1.00 0.40

PROPIONALDEHYDE

1734

PROPIONALDEHYDE Synonyms: Methylacetaldehyde; Propaldehyde; Propanal; n-Propanal; Propanaldehyde; Propional; Propionaldehyde; Propionaldehyde (UN1275) (flammable liquid); Propionic aldehyde; Propylaldehyde; Propyl aldehyde; Propylic aldehyde CAS No.: CoE No.:

123‑38‑6 90

FL No.: 05.002 EINECS No.: 204‑623‑0

FEMA No.: JECFA No.:

2923 83

NAS No.:

2923

Description: Propionaldehyde has a characteristic sharp and pungent odor similar to acetaldehyde. Consumption: Annual: 2650.00 lb

Individual: 0.002245 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 18 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.356 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6O/58.08 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless mobile liquid 97% C3H6O 49°C

Distillation range Solubility Specific gravity Water

Between 46° and 50°C Miscible in alcohol, ether and water 0.800–0.805 (25°C) 2.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 10.58 8.10 8.85

Max. 6.11 16.37 14.05 17.89

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.52 3.55 8.35

Max. 1.52 5.98 13.70

Synthesis: By oxidation of propyl alcohol, or by dry distillation of barium propionate with calcium formate. Aroma threshold values: Detection: 9.5 to 35 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple aroma and in the essential oils of camphor, Rosa centifolia, clary sage, Pinus excelsa and Pinus silverstris. Also reported found in over 100 natural products including apple, banana, sweet cherry, sour cherry, black currant grapes, melon, pineapple, strawberry, cabbage, carrot, celery, cucumber, garlic, onion, leek, potato, peas, rutabaga, tomato, Scotch spearmint oil, vinegar, bread and bread preferment, blue cheeses, cheddar cheese, Swiss cheese, butter, milk, cream, boiled egg, caviar, fatty fish, cooked turkey, beef, pork and chicken, beer, rum, cognac, whiskies, grape wines, coffee, cocoa, tea, roasted filberts and peanuts, peanut oil, potato chips, pecans, oats, honey, soybeans, Arctic bramble, beans, Bantu beer, plum brandy, cauliflower, Brussels sprouts, rice, prickly pear, peated malt, clary sage, truffle, krill, oysters, loganberry, Chinese quince and maté.

PROPIONIC ACID Synonyms: Propionic acid [USAN:NF]; Carboxyethane; Ethanecarboxylic acid; Ethylformic acid; Luprosil metacetonic acid; Methyl acetic acid; Monoprop; Propanoic acid; Propionic acid; Propionic acid grain preserver; Propionic acid solution (UN1848) (corrosive material); Pseudoacetic acid CAS No.: CoE No.:

79‑09‑4 3

FL No.: 08.003 EINECS No.: 201‑176‑3

FEMA No.: JECFA No.:

2924 84

NAS No.: E No.:

2924 280

Description: Propionic acid has a pungent, rancid odor. Propionic acid is an aliphatic monocarboxylic acid. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 100,333.33 lb

Individual: 0.08502 mg/kg/day

2-PROPIONYLPYRROLE

1735

Regulatory Status: CoE: Approved FDA: 21 CFR 133 et seq., 184.1081, 582.3081 FDA (other): n/a JECFA: ADI: Not limited (1973). No safety concern at current level of intake (1973). Trade association guidelines: FEMA PADI: 0.011 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6O2/74.08 Specifications: (JECFA, 2000) Aldehydes (as propionaldehyde)

Passes test (limit about 0.05%)

Appearance

Oily liquid

Assay (min)

Not less than 99.5%

Distillation range 138.0–142.5°C Heavy metals (as Pb) Not more than 10 mg/kg

Readily oxidizable substance (as formic Passes test (limit about 0.05%) acid) 1.384–1.389 (20°C) Refractive index Miscible with water, alcohol and Solubility organic solvents 0.993–0.997 (20°/20°C) Specific gravity Water Not more than 0.15%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Fats, oils

Usual 0.00 0.08 0.01 0.02

Max. 0.01 0.12 0.08 0.07

Food Category Frozen dairy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.00 0.01 0.00 0.00

Max. 0.01 0.06 0.01 0.01

Synthesis: Commercial processes produce propionic acid by chemical synthesis and in small quantities by bacterial fermentation. Aroma threshold values: Detection: 5 to 10 ppm Taste threshold values: Taste characteristics at 60 ppm: acidic, dairy with a pronounced fruity lift. Natural occurrence: Reported found in apple, apple juice, banana, currants, pineapple, raspberry, papaya, onion, sauerkraut, tomato, vinegar, beef, beef broth, beer, blackberry juice, bread, cheese, cherry juice, butter, yogurt, milk, cream, lean and fatty fish, cured pork, cooked beef and mutton, chicken fat, cognac, rum, whiskies, cider, sherry, roasted cocoa bean, cocoa powder, coffee, black currant juice, white currant juice, grape juice, grape musts and port wine, grapefruit juice, grape syrup, orange juice, Valencia orange oil, orange essence, roasted peanuts, pecans, potato chips, honey, soybean, Arctic bramble, coconut meat, cloudberry, mushroom, sesame seed, cardamom, rice, jackfruit, sake, buckwheat, laurel, peated malt, cassava, Bourbon vanilla, oyster, mussels, scallop, Chinese quince and maté.

2-PROPIONYLPYRROLE Synonyms: Ethyl 2-pyrrolyl ketone; 1-(2-Pyrrolyl)-1-propanone; 1-Propanone, 1-pyrrol-2-yl-; 2-Propionylpyrrole; 1-(1H-Pyrrol2-yl)propan-1-one; alpha-Pyrryl ethyl ketone; 2-Pyrryl ethyl ketone CAS No.: 1073‑26‑3 FL No.: 14.068 FEMA No.: 11942 JECFA No.: CoE No.: EINECS No.: 214‑026‑7 Description: 2-Propionylpyrrole has a rubber, leather, quinoline-type odor. Consumption: Annual: <1.00 lb

3614 1319

NAS No.:

3614

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.015 mg

IOFI: n/a

2-PROPIONYLPYRROLINE

1736 Empirical Formula/MW: C7H9NO/123.15

Specifications: (JECFA, 2008) Appearance

White, crystalline solid

Melting point

Assay (min)

99%

Solubility

43–45°C Soluble in ethanol; slightly soluble in water; insoluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Gravies Hard candy Synthesis: n/a

Usual 0.05 0.05 0.05 0.10 0.10 0.10

Max. 0.20 0.20 0.10 0.20 0.20 0.20

Food Category Imitation dairy Meat products Nut products Snack foods Soups

Usual 0.05 0.05 0.05 0.05 0.05

Max. 0.10 0.10 0.10 0.10 0.10

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, pork liver, cocoa, green tea and roasted peanuts.

2-PROPIONYLPYRROLINE Synonyms: 1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone CAS No.: 133447‑37‑7 FL No.: 14.168 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: 2-Propionylpyrroline has an intense roasted, fishy odor.

4063 1605

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. Conditional evaluation is because the estimated daily intake is based on the anticipated annual volume of production. Trade association guidelines: PADI: 13.378 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C7H11NO/125.17

CH3 N

Specifications: (JECFA, 2008) Appearance

Yellowish liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

89–90°C

Specific gravity

1.446–1.452 (20°C) Soluble in ethanol, heptane and triacetin 0.979–0.985 (25°C)

2-PROPIONYLTHIAZOLE

1737

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Egg products Fats, oils Frozen dairy Gelatins, puddings Hard candy Instant coffee, tea

Usual 6.00 60.00 10.00 60.00 6.00 6.00 8.00 20.00 10.00 10.00 10.00

Max. 50.00 300.00 100.00 300.00 30.00 30.00 40.00 100.00 50.00 50.00 50.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Seasonings, flavors Snack foods Soft candy Sweet sauces

Usual 10.00 10.00 10.00 1.20 10.00 10.00 10.00 50.00 10.00 6.00

Max. 50.00 50.00 50.00 12.00 50.00 50.00 50.00 250.00 50.00 30.00

Synthesis: n/a Aroma threshold values: Detection in air at 0.00002 mg/m3. Taste threshold values: n/a Natural occurrence: Reportedly present in popcorn and has been characterized in a proline/glucose Maillard system.

2-PROPIONYLTHIAZOLE Synonyms: 1-Propanone, 1-(5-methyl-2-furanyl)-; 1-(2-Thiazoyl)-1-propanone; 2-Propionylthiazole; 2-Propionyl thiazole; Thiazole, 2-propionylCAS No.: CoE No.:

43039‑98‑1 n/a

FL No.: 15.027 EINECS No.: n/a

FEMA No.: JECFA No.:

3611 1042

NAS No.:

Consumption: Annual: <1.00 lb

3611

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.009 mg

IOFI: n/a

Empirical Formula/MW: C6H7NOS/141.19 Specifications: (JECFA, 2008) Appearance

Light-yellow, oily liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

95°C (1 mmHg)

Specific gravity

1.528–1.533 (20°C) Insoluble in water; soluble in fats, oils, most organic solvents; miscible in ethanol at room temperature 1.205–1.210 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Gelatins, puddings Gravies Hard candy Synthesis: n/a

Usual 0.02 0.10 0.02 0.05 0.05

Max. 0.10 0.20 0.05 0.10 0.10

Food Category Imitation dairy Nonalcoholic beverages Snack foods Soups

Usual 0.01 0.05 0.05 0.01

Max. 0.10 0.10 0.10 0.02

2-PROPIONYL-2-THIAZOLINE

1738 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lard.

2-PROPIONYL-2-THIAZOLINE Synonyms: 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-; 1-(4,5-Dihydro-1,3-thiazol-2-yl)-1-propanone; 1-Propanone, 1-(2-thiazolin-2-yl)CAS No.: CoE No.:

29926‑42‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4064 1760

NAS No.:

n/a

Description: 2-Propionyl-2-thiazoline has a roasty, popcorn-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.067 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O S

C6H9NOS/143.21

CH3 N

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

237–241°C

Specific gravity

1.514–1.517 (20°C) Insoluble in water; soluble in heptane and ethanol 1.230–1.245 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Fats, oils Frozen dairy Gravies

Usual 0.04 0.40 0.01 0.04 0.04 0.04 0.16 0.02

Max. 0.20 1.00 0.05 1.00 0.20 0.20 0.80 0.10

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 0.08 0.04 0.02 0.01 0.08 0.08 0.08

Max. 0.80 0.40 0.08 0.08 0.80 0.80 0.80

Synthesis: Formed in mixtures of cysteine/carbohydrates treated under roasting conditions. Formed by thermal degradation of 2-acetyl-2-hydroxymethyl-1,3-thiazolidine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in popcorn.

PROPIOPHENONE Synonyms: Ethyl phenyl ketone; Ketone, ethyl phenyl; Phenetol; Phenyl ethyl ketone; 1-Phenylpropanone; 1-Phenyl-1-propanone; 1-Propanone, 1-phenyl-; Propionylbenzene; Propiophenone; USAF EK-1235 CAS No.: CoE No.:

93‑55‑0 599

FL No.: 07.040 EINECS No.: 202‑257‑6

FEMA No.: JECFA No.:

3469 824

NAS No.:

3469

PROPYL ACETATE

1739

Description: Propiophenone has a strong, flowery odor. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.105 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O/134.18 Specifications: (JECFA, 2008) Appearance

Colorless oily liquid or low melting crystalline solid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

218°C 21°C

Specific gravity

1.521–1.531 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temeprature 1.004–1.014 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.50

Max. 0.20 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, roasted peanuts and roasted green tea. Also reported found in Camembert cheese, black tea, roasted macadamia nut, tamarind, dried bonito, cherimoya and sapodilla fruit.

PROPYL ACETATE Synonyms: n-Propyl acetate; Acetic acid, propyl ester; Acetic acid n-propyl ester; 1-Acetoxypropane; Propyl acetate; Propyl acetate, N-; Propyl acetate (UN1276) (flammable liquid); N-Propyl acetate; 1-Propyl acetate; Propyl ethanoate; n-Propyl ethanoate CAS No.: CoE No.:

109‑60‑4 192

FL No.: 09.002 EINECS No.: 203‑686‑1

FEMA No.: JECFA No.:

2925 126

NAS No.:

2925

Description: Propyl acetate has a fruity (pear–raspberry) odor with a pleasant, bittersweet flavor reminiscent of pear on dilution. Consumption: Annual: 8566.67 lb

Individual: 0.007259 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.196 mg Empirical Formula/MW: C5H10O2/102.13

IOFI: Natural

PROPYL ALCOHOL

1740 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 97% C5H10O2 102°C

Refractive index Solubility Specific gravity

1.382–1.387 (20°C) 1 mL is soluble in 1 mL 95%
alcohol 0.880–0.886 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.92 11.06 6.60 7.62

Max. 22.44 16.69 114.80 13.63

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.35 1.67 1.93 4.87

Max. 2.91 2.02 4.44 8.62

Synthesis: By direct acetylation of propyl alcohol. Aroma threshold values: Detection: 2.7 to 11 ppm. Aroma characteristics at 1.0%: pungent, solventlike ethereal, fruity lift, green banana sweet with an apple and tropical fruit nuance. Taste threshold values: Taste characteristics at 10 to 15 ppm: bubble gum estery, fruity, ethereal, tutti-frutti, banana and honey. Natural occurrence: Reported found in apple, apple juice, apricot, banana, black currants, guava, grapes, melon, peach, pears, pineapple, plum, strawberry, tomato, vinegar, wheat and rye bread, feta cheese, Gruyere cheese, domiati cheese, yogurt, beef fat, beer, cognac, bourbon and malt whiskey, cider, grape wines, cocoa, potato chips, honey, passion fruit, starfruit, fig, prickly pear, jackfruit, litchi, sake, loquat, mountain papaya, arrack, nectarine and pepino fruit.

PROPYL ALCOHOL Synonyms: n-Propanol; Alcohol, propyl;  Ethylcarbinol; Ethyl carbinol; 1-Hydroxypropane; Propanol; Propanol-1; 1-Propanol; Propan-1-ol; n-Propanol; n-Propan-1-ol; N-propanol; Propyl alcohol; n-Propyl alcohol; 1-Propyl alcohol; Propylic alcohol CAS No.: CoE No.:

71‑23‑8 50

FL No.: 02.002 EINECS No.: 200‑746‑9

FEMA No.: JECFA No.:

2928 82

NAS No.:

2928

Description: Propyl alcohol has an alcoholic odor and a characteristic ripe, fruity flavor. Consumption: Annual: 52500.00 lb

Individual: 0.04449 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515, 184.1660, 573.880 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.831 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H8O/60.10 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless liquid 99% C3H8O 97°C

Refractive index Solubility Specific gravity

1.383–1.388 (20°C) 1 mL is soluble in 1 mL 95% alcohol 0.800–0.805 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.49 1.84 0.13 0.93

Max. 8.16 3.71 0.13 2.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.91 3.90 1.54

Max. 5.08 9.33 5.30

Synthesis: Can be isolated from the head fractions during the distillation of wine or from the tail fractions during rectification of spirit.

PROPYLAMINE

1741

Aroma threshold values: Detection: 5.7 to 40 ppm; recognition: 600 to 6300 ppm Taste threshold values: n/a Natural occurrence: Reported found in the natural aromas of apple, cognac and rum; also formed during alcoholic fermentation. Also reported found in apple, apricot, banana, sweet cherry, papaya, pineapple, orange juice, lingonberry, cranberry, grapes, peas, pineapple, raspberry, strawberry, onion, leek, tomato, ginger, vinegar, many cheeses, butter, fatty fish, fish oil, cooked beef, mutton and pork, beer, several types of bread, pear brandy, Scotch blended whiskey, malt whiskey, cognac, armagnac, weinbrand rum, bourbon whiskey, Irish whiskey, rum, grape wines, cider, sherry, cocoa, tea, roasted filberts and peanuts, honey, soybean, oats, passion fruit, plum, beans, mushroom, apple and plum brandy, gin, rice, rice bran, quince, prickly pear, jackfruit, sake, buckwheat, loquat, wild rice, anise brandy, endive, truffle, arrack, clam, cape gooseberry and Chinese quince.

PROPYLAMINE Synonyms: 1-Aminopropane; 1-Propylamine; Mono-n-propylamine; Monopropylamine; n-Propylamine; Propan-1-ylamine; Amine, propylCAS No.: CoE No.:

107‑10‑8 601

FL No.: 11.004 EINECS No.: 203‑462‑3

FEMA No.: JECFA No.:

4237 1580

NAS No.:

n/a

Description: Colorless to yellow liquid; aggressive ammonia aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: NH 2

C3H9N/59.11

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 48°C 1.384–1.390 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.714–0.720 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Synthesis: n/a Aroma threshold values: High strength odor; ammoniacal type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

p-PROPYL ANISOLE

1742

p-PROPYL ANISOLE Synonyms: Dihydroanethole; 1-Methoxy-4-n-propylbenzene; Methyl p-propylphenyl ether; Propylmethoxybenzene; Anisole, p-propyl-; Benzene, 1-methoxy-4-propyl-; Methoxy-4-propylbenzene; p-Propylanisole; p-n-Propylanisole; p-n-Propyl anisole; 4-Propylanisole; 4-n-Propylanisole; p-Propylmethoxybenzene CAS No.: CoE No.:

104‑45‑0 11835

FL No.: 04.039 EINECS No.: 203‑203‑4

FEMA No.: JECFA No.:

2930 1244

NAS No.:

2930

Description: p-Propyl anisole has a characteristic anise-type odor with a sassafras undertone. Consumption: Annual: 1533.33 lb

Individual: 0.001299 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 14.459 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

99% 212–213°C

Specific gravity

1.503–1.506 (20°C) Slightly soluble in water; miscible in oils; soluble in ethanol 0.940–0.943 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 5.50 12.50 Gravies 0.30 0.60 83.53 90.15 225.30 393.20 Baked goods Hard candy Condiments, relishes 18.50 34.75 Meat products 1.00 2.00 Frozen dairy 12.71 17.58 Nonalcoholic beverages 12.74 45.15 18.97 23.74 75.83 108.50 Gelatins, puddings Soft candy Synthesis: By partial hydrogenation of anethole in the presence of nickel at 60 to 95°C under pressure or under atmospheric pressure. Aroma threshold values: Aroma characteristics at 1.0% EtoH: intense, lingering sweet anise, licorice with an herbal fennel nuance. It is reminiscent of black cough drops and root beer. Taste threshold values: Taste characteristics at 1 to 15 ppm: intense herbal, fennel, sweetness reminiscent of black licorice, sassafras and anise. It has slight, spicy, basil-like nuances. Natural occurrence: Reported found in katsuobishi (dried bonito).

PROPYL BENZOATE Synonyms: n-Propyl benzoate; n-Propyl benzenecarboxylate; Benzoic acid, propyl ester; Propyl benzoate; Propyl paraben CAS No.: 2315‑68‑6 FL No.: 09.776 FEMA No.: 2931 NAS No.: CoE No.: 677 EINECS No.: 219‑020‑8 JECFA No.: 853 Description: Propyl benzoate has a balsamic odor reminiscent of nuts with a sweet, fruity, nut-like taste. Consumption: Annual: <1.00 lb

2931

Individual: 0.00000001 mg/kg/day

PROPYL BUTYRATE

1743

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.058 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O2/164.20 Specifications: (JECFA, 2001) Acid value (max) 1.0 Appearance Colorless, oily liquid Assay (min) 98% Boiling point 229°C Reported uses (ppm): (FEMA, 1994)

Identification test Refractive index Solubility Specific gravity

IR spectra 1.498–1.503 (20°C) Insoluble in water; soluble in alcohol 1.020–1.026 (25°C)

Food Category Usual Max. 15.00 20.00 Baked goods Synthesis: By exchange between methyl benzoate and propyl alcohol in the presence of potassium propylate; by heating benzamide sulfate with propyl alcohol at 90 to 95°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in sweet cherry, clove stem and butter.

PROPYL BUTYRATE Synonyms: n-Propyl-n-butanoate; n-Propyl butyrate; Butanoic acid, propyl ester; Butyric acid, propyl ester; Propyl butanoate; Propyl butyrate CAS No.: CoE No.:

105‑66‑8 266

FL No.: 09.040 EINECS No.: 203‑320‑0

FEMA No.: JECFA No.:

2934 150

NAS No.:

2934

Description: Propyl butyrate has a pineapple and apricot-like odor with a sweet, fruity flavor of banana and pineapple. The odor is also described as sharp, pungent, rancid, sweaty and sickening. Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.849 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

140–145°C

Specific gravity

1.395–1.405 (20°C) Slightly soluble in water; miscible with alcohol and ether 0.866–0.875 (25°C)

PROPYL CINNAMATE

1744 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 20.26 23.05

Max. 15.00 58.21 74.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.69 6.73 20.27

Max. 61.05 19.52 58.05

Synthesis: From propyl alcohol and butyric acid in the presence of p-toluenesulfonic acid in benzene solution at the boil. Aroma threshold values: Detection: 0.8 to 124 ppb Taste threshold values: Taste characteristics at 20 ppm: sweet, fruity, tutti-frutti, bubble gum and pineapple-like, with a slight green nuance. Natural occurrence: Reported found in fresh apple, cooked apple, apricot, banana, lemon papaya, Camembert cheese, Gruyere de Comte cheese, provolone cheese, purple passion fruit juice, apple juice, rum, fresh plums, jack fruit, ceriman or pinanona (Monstera deliciosa Liebm.), papaya, spineless monkey orange, starfruit, kiwifruit, wood apple and cherimoya.

PROPYL CINNAMATE Synonyms: n-Propyl cinnamate; Propyl-β-phenyl acrylate; Propyl-3-phenylpropenoate; Cinnamic acid, propyl ester; 2-Propenoic acid, 3-phenyl-, propyl ester; Propyl cinnamate CAS No.: CoE No.:

7778‑83‑8 324

FL No.: 09.731 EINECS No.: 231‑916‑0

FEMA No.: JECFA No.:

2938 660

NAS No.:

2938

Description: Propyl cinnamate has a characteristic peach–apricot flavor and a wine-like odor. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.425 mg

IOFI: n/a

Empirical Formula/MW: C12H14O2/190.24

Specifications: (JECFA, 2001) Acid value (max)

1.0

Refractive index

Appearance

Colorless viscous liquid

Solubility

98% by ester determination Assay (min) Boiling point 283–284°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.547–1.553 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.030–1.040 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 4.50 9.67 Gelatins, puddings 0.45 1.61 Baked goods 5.58 11.67 Hard candy 5.95 5.95 Chewing gum 20.70 20.70 Nonalcoholic beverages 3.41 5.82 Frozen dairy 4.40 10.60 Soft candy 4.96 16.50 Synthesis: By esterification of cinnamic acid with propyl alcohol in the presence of HCl as a catalyst; or by direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-PROPYL-2,6-DIMETHOXYPHENOL

1745

PROPYL 2,4-DECADIENOATE CAS No.: 84788‑08‑9 FL No.: 09.840 FEMA No.: 10889 JECFA No.: CoE No.: EINECS No.: 284‑147‑8 Description: Propyl 2,4-decadienoate has a Bartlett pear odor and flavor.

3648 1194

NAS No.:

Consumption: Annual: <1.00 lb

3648

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.314 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H22O2/210.32 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Light-yellow liquid

Solubility

Assay 95% (sum of isomers) Boiling point 100°C (0.4 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatins, puddings

Usual 4.00 4.00

Specific gravity

Max. 20.00 20.00

1.468–1.475 (20°C) Insoluble in water; soluble in fats and ethanol 0.913–0.919 (25°C)

Food Category Jams, jellies Nonalcoholic beverages

Usual 4.00 2.00

Max. 20.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: melon, green, pear, with waxy tropical nuances. Natural occurrence: Reported found in pear and pear brandy.

4-PROPYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Propylsyringol; 2,6-Dimethoxy-4-propylphenol; Phenol, 2,6-dimethoxy-4-propyl-; 4-Propyl-2,6-dimethoxyphenol CAS No.: CoE No.:

6766‑82‑1 n/a

FL No.: 04.056 EINECS No.: n/a

FEMA No.: JECFA No.:

3729 724

NAS No.:

Consumption: Annual: n/a

3729 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

C11H16O3/196.25

IOFI: n/a

2-PROPYL-4,5-DIMETHYLOXAZOLE

1746 Specifications: (JECFA, 2000) Appearance

Water white liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

115°C

Specific gravity

1.529–1.530 (20°C) Soluble in fat; insoluble in water; miscible in alcohol 1.071–1.076 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in dried bonito fish, natural smoked flavors, cured pork and smoked, fatty fish.

2-PROPYL-4,5-DIMETHYLOXAZOLE Synonyms: 2-n-Propyl-4,5-dimethyloxazole; 4,5-Dimethyl-2-propyloxazole; Oxazole, 4,5-dimethyl-2-propyl-; Oxazole, 4,5-­dimethyl-2-propylCAS No.: CoE No.:

53833‑32‑2 11379

FL No.: EINECS No.

13.112 258‑817‑5

FEMA No.: JECFA No.:

4396 1569

NAS No.:

n/a

Description: Yellowish solid; roasted burnt aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: H3C N

C8H13ON/139.20 H3C

C H3 O

Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

Boiling point

188–189°C

Solubility

59°C Slightly soluble in water; soluble in ethanol

PROPYL DISULFIDE

1747

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

PROPYL DISULFIDE Synonyms: Propyldithiopropane; Di-n-propyl disulfide; 1-Propyl disulfide; Dipropyl disulphide; Disulfide, dipropyl; 4,5-Dithiaoctane; Propyl disulfide; n-Propyl disulfide CAS No.: CoE No.:

629‑19‑6 540

FL No.: 12.014 EINECS No.: 211‑079‑8

FEMA No.: JECFA No.:

3228 566

NAS No.:

3228

Description: Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.576 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14S2/150.31 Specifications: (JECFA, 2002) Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

194–195°C

Specific gravity

1.495–1.500 (20°C) Soluble in ethyl, alcohol and oil; insoluble in water 0.950–0.960 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gravies

Usual 1.00 3.63 17.00 1.00 0.01

Max. 1.00 4.95 20.00 1.00 0.05

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 0.94 9.54 0.94 0.94

Max. 1.00 12.46 0.94 0.94

PROPYLENE GLYCOL

1748

Synthesis: By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: alliaceous, sulfurous, green, vegetative and asefetida nuances. Natural occurrence: Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.

PROPYLENE GLYCOL Synonyms: Propylene glycol [USAN:JAN]; 1,2-Dihydroxypropane; 2-Hydroxypropanol; Methylethyl glycol; Methylethylene glycol; Methyl glycol; Monopropylene glycol; PG 12; Propane-1,2-diol; 1,2-Propanediol; 2,3-Propanediol; Propylene; Propylene glycol; alpha-Propylene glycol; alpha-Propylene glycol; 1,2-Propylene glycol; Propylene glycol USP; Trimethyl glycol CAS No.: CoE No.:

57‑55‑6 n/a

FL No.: n/a EINECS No.: 200‑338‑0

FEMA No.: JECFA No.:

2940 925

NAS No.: E No.:

2940 1520

Description: Propylene glycol has a slight, characteristic taste. It is practically odorless. It absorbs moisture when exposed to moist air. Consumption: Annual: 16,533,333.33 lb

Individual: 14.01129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 169.175, 172.870, 173.375, 184.1666, 500.50, 582.1666, 582.466, 589.1001 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 25 mg/kg bw (1973). Trade association guidelines: FEMA PADI: 0.347 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H8O2/76.09 Specifications: (FCC, 1996) Acidity

Passes test

Residue on ignition

Appearance

Clear, colorless, viscous liquid

Solubility

Assay (min) 99.5%, by weight, C3H8O2 Between 185 and 189°C Distillation range Heavy metals (as Pb) Not more than 5 mg/kg

Specific gravity Water

Not more than 0.007% Miscible with water, acetone, chloroform; soluble in ether; dissolves in many essential oils, but immiscible with fixed oils Between 1.035 and 1.037 (25°C) Not more than 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy

Usual 0.66 0.79 0.07 0.68 50.73 0.14 1.37 0.49 0.36 0.49 0.72

Max. 5.88 2.44 0.62 3.00 50.86 0.32 2.13 0.82 0.69 0.98 1.35

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 0.23 0.23 0.38 0.01 0.01 0.00 0.06 0.02 0.89 3.10

Max. 0.53 0.38 1.24 0.01 0.10 5.00 0.06 0.92 1.44 4.21

PROPYLENE GLYCOL ALGINATE

1749

Synthesis: Manufactured by treating propylene with chlorinated water to form the chlorohydrin, which is converted to the glycol by treatment with sodium carbonate solution. It is also prepared by heating glycerol with sodium hydroxide. Aroma threshold values: Detection: 340 ppm Taste threshold values: n/a Natural occurrence: Reported found in several varieties of mushrooms, roasted sesame seed, oat groats, parmesan cheese, cocoa, pecans and truffle.

PROPYLENE GLYCOL ALGINATE Synonyms: Algin derivative; Alginic acid, ester with 1,2-propanediol; Alginic acid propylene glycol ester; Hydroxypropyl alginate; Propylene alginate; Propylene glycol alginate; Propylene glycol alginate ester CAS No.: CoE No.:

9005‑37‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2941 n/a

NAS No.: E No.:

2941 405

Description: Propylene glycol alginate is practically odorless and tasteless. The propylene glycol ester of alginic acid varies in composition according to its degree of esterification and the percentages of free and neutralized carboxyl groups in the molecule. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 1,051,666.67 lb

Individual: 0.8912 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 172.210, 172.858, 173.340 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 412.958 mg

IOFI: n/a

Empirical Formula/MW: (C9H14O7)n/234.21 (equivalent weight calculated) Specifications: (FCC, 1996) Appearance Arsenic (as As) Assay Esterified carboxyl groups

Free carboxyl groups

White to yellowish, fibrous or granular powder Not more than 3 mg/kg Yields not less than 16%, and not more than 20% CO2, calculated on the dried basis Not less than 40%

Not more than 35%, calculated on the dried basis

Arsenic (as As)

Not more than 3 mg/kg

Lead

Not more than 5 mg/kg

Loss on drying

Not more than 20%

Neutralized carboxyl groups

Not more than 45%

Solubility

Soluble in water, in solutions of dilute organic acids; depending on the degree of esterification, in hydroalcoholic mixtures containing up to 60% by weight of alcohol to form stable, viscous colloidal solutions at pH of 3

Heavy metals (as Pb) Not more than 5 mg/kg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings

Usual 45.00 500.00 50.00 600.00 6000.00

Max. 160.00 1000.00 150.00 800.00 6000.00

Food Category Gravies Nonalcoholic beverages Seasonings, flavors Sweet sauce

Usual 4500.00 2000.00 17000.00 3500.00

Max. 4880.00 2000.00 17000.00 4000.00

PROPYLENE GLYCOL DIBENZOATE

1750 Synthesis: Derived from brown algae, also from alginic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL DIBENZOATE Synonyms: 1,2-Propanediol, 1,2-dibenzoate; 1,2-Propanediol dibenzoate; 1,2-Propanediol, dibenzoate; Propane-1,2-diyl dibenzoate; Propylene glycol dibenzoate CAS No.: CoE No.:

19224‑26‑1 10890

FL No.: 09.803 EINECS No.: 242‑894‑7

FEMA No.: JECFA No.:

3419 862

NAS No.:

3419

Description: Propylene glycol dibenzoate has virtually no odor. Consumption: Annual: <1.00 lb

Individual: 0.0003359 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 6.500 mg

IOFI: Artificial

Empirical Formula/MW:

C17H16O4/284.31

Specifications: (JECFA, 2001) Acid value (max) Appearance

2.0 Colorless liquid

ID test Refractive index

Assay (min)

96%

Solubility

Boiling point

232°C (12 mmHg)

Specific gravity

IR spectra 1.542–1.547 (20°C) Insoluble in water; soluble in organic solvents, oils 1.157–1.163 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 62.50

Max. 83.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS Synonyms: Myverol P-06; Propane-1, 2-diol ester of fatty acids; Propylene glycol esters of fatty acids; Propylene glycol monostearate (or other appropriate ester); Octadecanoic acid, monoester with 1,2-propanediol; 1,2-Propanediol monooctadecanoate; 1,2-Propanediol monostearate; 1,2-Propylene glycol monostearate; Monosteol; Prostearin; Stearic acid, monoester with propane-1,2-diol CAS No.: CoE No.:

1323‑39‑3 n/a

FL No.: n/a EINECS No.: 215‑354‑3

Description: White solid; fatty aroma.

FEMA No.: JECFA No.:

4208 n/a

NAS No.: EAFUS No.:

n/a 977050‑70‑6

PROPYLENE GLYCOL MONOSTEARATE

1751

Consumption: Odor and/or flavor used in emollients and emulsifying agents. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 136.110, 172.856, 173.340 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Empirical Formula/MW: OH

C H3

C21H42O3/342.56

O

H3C

O

Specifications: (The Good Scents Co., 2009) Refractive index

1.457 ± 0.02 (20°C)

Insoluble in water, glycerine, and propylene glycol; soluble in mineral oil and isopropyl myristate

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Max. 100.00 100.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

Synthesis: n/a Aroma threshold values: Low strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL MONOSTEARATE Synonyms: Octadecanoic acid, monoester with 1,2-propanediol; 1,2-Propanediol monostearate; Propylene glycol mono- and diesters of fatty acids; Propylene glycol monostearate; Octadecanoic acid, 2-hydroxypropyl ester; 1,2-Propylene glycol monostearate; Propylene glycol stearate; Propylene glycol stearic acid ester; Prostearin; Stearic acid, monoester with 1,2-propanediol; Stearic acid, monoester with propane-1,2-diol CAS No.:

1323‑39‑3 [142‑75‑6]

CoE No.:

n/a

FL No.:

n/a 215‑354‑3 EINECS No.: [205‑557‑5]

FEMA No.:

2942

JECFA No.:

926

NAS No.:

2942

Description: Propylene glycol monostearate has a bland odor and taste. It is not a single chemical entity, but is a mixture of propylene glycol mono- and diesters of stearic and palmitic acids. For a detailed description, refer to Burdock (1997). Consumption: Annual: 1,833,333.33 lb

Individual: 1.5536 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 136.110, 172.856, 173.340 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.594 mg

IOFI: Artificial

PROPYL FORMATE

1752 Empirical Formula/MW: C21H42O3/342.56 Specifications: (JECFA, 2008) Acid value (max) 4.0 Appearance White beads or flakes Assay (min) 70% Reported uses (ppm): (FEMA, 1994)

Melting point Solubility

40–54°C Insoluble in water; soluble in alcohol

Food Category Usual Max. Food Category Usual Max. 7.28 7.67 Alcoholic beverages 0.00 0.01 Gelatins, puddings Baked goods 4.70 7.25 3.00 5.00 Imitation dairy Cheese 5.00 10.00 Nonalcoholic beverages 0.00 0.01 100.00 120.00 0.21 0.21 Fats, oils Sweet sauce Frozen dairy 0.00 0.01 Synthesis: Produced commercially by catalytic transesterification between propylene glycol and a hydrogenated vegetable oil such as soybean oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL FORMATE Synonyms: n-Propyl formate; n-Propyl methanoate; Formic acid, propyl ester; Propyl formate; Propyl formate (UN1281) (flammable liquid); Propyl methanoate CAS No.: 110‑74‑7 FL No.: 09.073 FEMA No.: 2943 NAS No.: 340 EINECS No.: 203‑798‑0 JECFA No.: 117 CoE No.: Description: Propyl formate has a characteristic fruity (rum–plum) odor and a corresponding bittersweet flavor. Consumption: Annual: 6.67 lb

2943

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 13.670 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 2003) Appearance

Colorless to pale yellowish liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point 81–82°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Specific gravity Usual 25.00 65.00 49.50

Max. 40.00 77.33 61.80

1.369–1.384 (20°C) Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.895–0.905 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 22.50 18.30 53.50

Max. 30.00 26.80 66.00

PROPYL 2-FUROATE

1753

Synthesis: By action of sulfuric acid on a mixture of propyl alcohol, formic acid and sodium formate; also by distilling propyl alcohol with anhydrous formic acid in the presence of sodium formate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, green and ethereal with a berry lift. Natural occurrence: Reported found in plum, brandy, apple, black currant, and pineapple.

PROPYL 2-FURANACRYLATE Synonyms: Propyl β-furylacrylate; Propyl-3-furylpropenoate; 2-Propenoic acid, 3-(2-furanyl)-, propyl ester; Propyl 2-furan­ acrylate; Propyl β-2-furylacrylate; Propyl 3-(2-furyl)acrylate CAS No.: CoE No.:

623‑22‑3 11842

FL No.: 13.047 EINECS No.: 210‑780‑6

FEMA No.: JECFA No.:

2945 1518

NAS No.:

2945

Description: Propyl 2-furanacrylate has a light strawberry-, apple-, pear-like odor. It has a fruity, caramellic flavor at low concentrations, turning bitter at higher levels. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.048 mg

IOFI: Artificial

Empirical Formula/MW: C10H12O3/180.20 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless liquid (sometimes a pale-yellow liquid) 97% 119°C (7 mmHg)

Refractive index

1.520–1.526 (20°C)

Solubility

Insoluble in water; soluble in ethanol

Specific gravity

1.071–1.077 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.35

Max. 1.55

Synthesis: By esterification of n-propanol with furanacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, sweet, spicy, honey and tropical. Natural occurrence: Not reported found in nature.

PROPYL 2-FUROATE Synonyms: Furancarboxylic acid, propyl ester; Propyl furan-2-carboxylate; n-Propyl pyromucate; 2-Furancarboxylic acid, propyl ester; 2-Furoic acid, propyl ester; 2-Furoic acid, n-propyl ester; Propyl furoate; Propyl 2-furoate CAS No.: CoE No.:

615‑10‑1 359

FL No.: 13.003 EINECS No.: 210‑407‑7

FEMA No.: JECFA No.:

2946 747

NAS No.:

2946

Description: Propyl 2-furoate has a peculiar, sweet–oily, herbaceous–earthy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

PROPYL GALLATE

1754

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern at current level of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.218 mg

IOFI: Artificial

Empirical Formula/MW: C8H10O3/154.16 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 211°C

Specific gravity

1.471–1.475 (20°C) Soluble in oils; slightly soluble in water; miscible in ethanol 1.067–1.075 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.54 1.00 0.53

Max. 0.56 1.00 0.54

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 0.53

Max. 1.00 0.55

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL GALLATE Synonyms: Progallin P; Tenox PG; 3,4,5-Trihydroxybenzoic acid propyl ester; Benzoic acid, 3,4,5-trihydroxy-, propyl ester; Gallic acid, propyl ester; n-Propyl ester of 3,4,5-trihydroxybenzoic acid; Propylgallate; Propyl gallate; n-Propyl gallate; Propyl 3,4,5-trihydroxybenzoate; n-Propyl 3,4,5-trihydroxybenzoate; 3,4,5-Trihydroxybenzene-1-propylcarboxylate; 3,4,5-Trihydroxybenzoic acid, propyl ester; 3,4,5-Trihydroxybenzoic acid n-propyl ester CAS No.: CoE No.:

121‑79‑9 n/a

FL No.: n/a EINECS No.: 204‑498‑2

FEMA No.: JECFA No.:

2947 n/a

NAS No.: E No.:

2947 310

Description: Propyl gallate is an odorless powder having a slightly bitter taste. It functions particularly well in stabilizing animal fats and vegetable oils. With a melting point of 148°C, propyl gallate loses its effectiveness during heat processing and is therefore not suitable in frying applications that involve temperatures exceeding 190°C. Propyl gallate chelates iron ions and forms an unappealing, blue–black complex. Hence, it is always used with chelators such as citric acid to eliminate the pro-oxidative iron and copper catalysts. Good synergism is obtained with BHA and BHT; however, application with TBHQ is not permitted. For additional details, refer to Burdock (1997). Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 166.110, 172.615, 181.24, 184.1660, 582.3660 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

PROPYL HEPTANOATE

1755

Empirical Formula/MW:

C10H12O5/212.20

Specifications: (FCC, 1996) Appearance Assay

Fine, white to nearly white powder Not less than 98% and not more than 102% C10H12O5 after drying

Heavy metals (as Pb) Not more than 10 mg/kg Loss on drying

Melting point

Between 146 and 150°C

Residue on ignition

Not more than 0.1%

Solubility

Slightly soluble in water; freely soluble in alcohol and ether

Not more than 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Meat products

Usual 0.00 0.06 0.03

Max. 0.03 0.15 0.10

Food Category Nut products Snack foods

Usual 0.01 0.01

Max. 0.01 0.03

Synthesis: Produced commercially by the esterification of gallic acid with propyl alcohol followed by distillation to remove the excess alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL HEPTANOATE Synonyms: n-Propyl heptoate; n-Propyl heptylate; Heptanoic acid, propyl ester; Propyl heptanoate CAS No.: CoE No.:

7778‑87‑2 367

FL No.: 09.095 EINECS No.: 231‑917‑6

FEMA No.: JECFA No.:

2948 168

NAS No.:

2948

Description: Propyl heptanoate has a characteristic, strong, ether-like odor with a corresponding flavor reminiscent of grape. Consumption: Annual: <1.00 lb

Individual: 0.00000587

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

206–208°C

Specific gravity

1.4160–1.41894 (20°C) Soluble in most organic solvents; insoluble in water 0.85705 (20°C)

n-PROPYL HEXANOATE

1756 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.55 7.00 7.00

Max. 9.40 9.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 9.00

Max. 5.00 12.00

Synthesis: By treating heptanoic acid with propyl alcohol in the presence of mineral acids, or in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 15 ppm: sweet, waxy, fruity pineapple, pear, apple and citrus notes with a slight, green, grassy nuance. Natural occurrence: Reported found in fresh apple and rum.

n-PROPYL HEXANOATE Synonyms: n-Propyl caproate; n-Propyl-n-hexoate; n-Propyl hexylate; Hexanoic acid, propyl ester; Propyl caproate; Propyl hexanoate CAS No.: CoE No.:

626‑77‑7 311

FL No.: 09.061 EINECS No.: 210‑963‑0

FEMA No.: JECFA No.:

2949 161

NAS No.:

2949

Description: n-Propyl hexanoate has an ether-like odor with a pineapple–blackberry undertone. It has a sweet, fruity flavor of blackberry and plum. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.724 mg

IOFI: Natural

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 95% 187°C

Refractive index Solubility Specific gravity

1.409–1.413 (20°C) Soluble in alcohol; insoluble in water 0.865–0.871 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 19.50 33.00 Nonalcoholic beverages 4.50 9.00 Frozen dairy 8.50 14.50 Soft candy 8.00 14.00 Gelatins, puddings 15.50 28.50 Synthesis: By esterification of hexanoic acid with propyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: pineapple, fruity, sweet, tropical, fresh green and juicy. Natural occurrence: Reported found in fresh apple, apple juice, apricot (Prunis armeniaca L.), other Vitis species, peas, Gruyere de Comte cheese, parmesan cheese, provolone cheese, other cheeses, cognac, rum, whiskey, cider, white wine, red wine, passion fruit, starfruit, mountain papaya, sea buckthorn, spineless monkey orange and pawpaw.

PROPYL p-HYDROXYBENZOATE

1757

PROPYL p-HYDROXYBENZOATE Synonyms: Propylparaben [USAN]; Preserval P; Propyl chemosept; Benzoic acid, p-hydroxy-, propyl ester; Benzoic acid, 4-hydroxy-, propyl ester; p-Hydroxybenzoic acid propyl ester; 4-Hydroxybenzoic acid, propyl ester; p-Hydroxybenzoic propyl ester; p-Hydroxypropyl benzoate; Paraben; Parasept; Paseptol; Propyl p-hydroxybenzoate; n-Propyl p-hydroxybenzoate; Propyl 4-hydroxybenzoate; Propyl p-hydroxybenzoate ester; Propylparaben; Propyl paraben; Propyl parahydroxybenzoate; Propylparasept; Propyl parasept CAS No.: CoE No.:

94‑13‑3 678

FL No.: 09.915 EINECS No.: 202‑307‑7

FEMA No.: JECFA No.:

2951 n/a

NAS No.:

2951

Description: Propyl p-hydroxybenzoate is almost odorless. Consumption: Annual: 1536.67 lb

Individual: 0.01298 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et seq., 172.515, 181.23, 184.1670, 582.3670 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.237 mg

IOFI: n/a

Empirical Formula/MW: C10H12O3/180.20 Specifications: (FCC, 1996) Acidity Appearance Assay

Passes test Small, colorless crystals or white powder Not less than 99% and not more than 100.5% C10H12O3, calculated on the dried basis

Heavy metals (as Pb) Not more than 10 mg/kg

Loss on drying Melting point

Not more than 0.5% Between 95 and 98°C

Residue on ignition

Not more than 0.05%

Solubility

1 g dissolves in 2500 mL of water at 25°C, in about 400 mL of boiling water, in about 1.5 mL alcohol, in about 3 mL ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Fruit juice

Usual 0.00 0.97 0.32 0.06 0.10

Max. 0.02 0.97 1.00 0.08 0.10

Food Category Gelatins, puddings Nonalcoholic beverages Processed vegetables Soft candy Sugar substitutes

Usual 0.00 0.00 1.00 0.06 0.25

Max. 0.01 0.01 1.00 0.08 0.25

Synthesis: Produced by esterfying p-hydroxybenzoic acid with n-propanol, using an acid catalyst such as sulfuric acid and an excess of propanol. The materials are heated in a glass-lined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion-resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PROPYLIDENEPHTHALIDE

1758

3-PROPYLIDENEPHTHALIDE Synonyms: 1(3H)-Isobenzofuranone, 3-propylidene-; 3-Propylidene-1(3H)-isobenzofuranone; Propylidenephthalide; Propylidene phthalide; 3-Propylidenephthalide; 3-Propylidene phthalide CAS No.: 17369‑59‑4 FL No.: 10.005 FEMA No.: 2952 NAS No.: 2952 494 EINECS No.: 241‑402‑8 JECFA No.: 1168 CoE No.: Description: 3-Propylidenephthalide has a very powerful and warm, spicy herbaceous odor with a warm, spicy, herbaceous flavor. Consumption: Annual: 51.67 lb

Individual: 0.00004378 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.341 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H10O2/174.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, slightly viscous liquid

Solubility

Assay (min) 96% Boiling point 169–171°C (13 mmHg) Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.557–1.562 (20°C) Insoluble in water; soluble in oils and ethanol 1.127–1.132 (25°C)

Food Category Usual Max. Food Category Usual 0.23 4.87 0.11 Baked goods Frozen dairy Chewing gum 0.08 0.08 Nonalcoholic beverages 2.10 Condiments, relishes 10.00 10.00 Soft candy 0.10 Synthesis: By condensing phthalic anhydride and butyric anhydride at 175°C in the presence of sodium butyrate.

Max. 4.93 3.10 2.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, celery, sweet and lovage with vegetative and herbal nuances. Natural occurrence: Reported found in lovage root.

PROPYL ISOBUTYRATE Synonyms: n-Propyl isobutyrate; n-Propyl-2-methylpropanoate; Propanoic acid, 2-methyl, propyl ester; Propyl isobutyrate CAS No.: CoE No.:

644‑49‑5 289

FL No.: 09.414 EINECS No.: 211‑417‑4

FEMA No.: JECFA No.:

2936 187

NAS No.:

2936

Description: Propyl isobutyrate has a pineapple-like odor and a corresponding sweet flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

PROPYL ISOVALERATE

1759

Trade association guidelines: FEMA PADI: 4.166 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H14O2/130.19

Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

134°C (752 mmHg)

Specific gravity

1.395–1.396 (20°C) Soluble in organic solvents and alcohol; insoluble in water 0.860–0.864 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 18.83 9.29

Max. 15.00 43.17 28.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.67 6.50 18.88

Max. 31.00 15.00 39.00

Synthesis: From propyl alcohol and isobutyric acid in benzene solution in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.086 to 0.43 ppb Taste threshold values: Taste characteristics at 5 to 15 ppm: sweet, fruity, with ripe, tropical, tutti-fruiti and citrus melon nuances. Natural occurrence: Reported found in several natural products including apple, olive, spineless monkey orange, Gruyere de Comte cheese, honey, hop oil, olives and Roman chamomile oil.

PROPYL ISOVALERATE Synonyms: n-Propyl isovarelate; n-Propyl-β-methylbutyrate; Butanoic acid, 3-methyl-, propyl ester; Isovaleric acid, propyl ester; Propyl isovalerate; Propyl 3-methylbutanoate; Propyl 3-methylbutyrate CAS No.: CoE No.:

557‑00‑6 443

FL No.: 09.448 EINECS No.: 209‑148‑2

FEMA No.: JECFA No.:

2960 197

NAS No.:

2960

Description: Propyl isovalerate has a fruity odor and a bittersweet flavor similar to apple. Consumption: Annual: 1.66 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.084 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H16O2/144.21

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

99% 156–157°C

Specific gravity

1.400–1.405 (20°C) Soluble in organic solvents and alcohol; insoluble in water 0.860–0.866 (25°C)

PROPYL MERCAPTAN

1760 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 14.50 12.67

Max. 10.00 21.25 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.80 3.80 12.75

Max. 10.30 8.13 19.50

Synthesis: By prolonged boiling of propyl alcohol with isovaleric acid in benzene in the presence of concentrated H2SO4. Aroma threshold values: Detection: 8.7 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, Gruyere de Comte cheese and jackfruit.

PROPYL MERCAPTAN Synonyms: n-Propyl thiol; Propanthiol-1; n-Propyl mercaptan; n-Thiopropyl alcohol; 3-Mercaptopropanol; Propanethiol; 1-Propanethiol; Propane-1-thiol; Propyl mercaptan; Propyl mercaptan (NA2402) (flammable liquid); 1-Propylmercaptan; Thiols CAS No.: CoE No.:

107‑03‑9 11816

FL No.: 12.071 EINECS No.: 203‑455‑5

FEMA No.: JECFA No.:

3521 509

NAS No.:

3521

Description: Propyl mercaptan has a characteristic odor of cabbage. Below 2 to 3 ppm, it has a sweet onion and cabbage-like flavor. Consumption: Annual: 136.67 lb

Individual: 0.0001158 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.225 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H8S/76.16 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Solubility

Boiling point Refractive index

67–68°C 1.438 (20°C)

Specific gravity

Soluble in water, alcohol, proplene glycol and oils 0.842–0.847 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.50 0.30 0.0039 0.01 0.015 0.01 0.875

Max. 1.00 4.00 0.0039 0.02 0.015 0.02 1.00

Food Category Gravies Meat products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.02 0.667 0.875 0.05 0.01 1.00 0.0006

Max. 0.05 2.20 1.00 1.00 0.02 1.25 0.0006

Synthesis: By reacting propyl alcohol and H2S under particular conditions; from propyl alcohol or propyl disulfide and naphthalene; from n-propyl chloride and potassium hydrosulfide; also from n-propanol plus bromine plus red phosphorus in the presence of sodium sulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion (Allium cepa L.), garlic, shallot, roasted onion, raw leek, heated leek, chive, cooked chicken, beef, beer, American potato chips and durian (Durio zibethinus).

PROPYL 2-METHYL-3-FURYL DISULFIDE

1761

PROPYL 2-MERCAPTOPROPIONATE Synonyms: 2-Mercaptopropanoic acid, propyl ester; Propyl 2-sulfanylpropanoate CAS No.: CoE No.:

19788‑50‑2 n/a

FL No.: 12.267 EINECS No.: n/a

FEMA No.: JECFA No.:

4207 1667

NAS No.:

n/a

Description: Colorless liquid; cooked brown and roasted meat aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

C6H12O2S/148.23

HS

C H3 O

Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

191–194°C 1.447–1.453 (20°C)

Specific gravity

Sparingly soluble in water; soluble in pentane, diethyl ether and ethanol 1.014–1.020 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Condiments, relishes Gravies Meat products

Usual 0.04 0.04 0.04

Max. 0.10 0.10 0.10

Food Category Seasonings, flavors Snack foods Soups

Usual 0.04 0.04 0.04

Max. 0.10 0.10 0.10

Synthesis: Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

PROPYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(propyldithio)-; 2-Methyl-3-furyl propyl disulfide; Disulfide, 2-methyl-3-furyl propyl; 2-Methyl-3(propyldithio)furan; Propyl 2-methyl-3-furyl disulfide CAS No.: CoE No.:

61197‑09‑9 n/a

FL No.: 13.082 EINECS No.: 262‑650‑3

FEMA No.: JECFA No.:

3607 1065

NAS No.:

3607

Description: Propyl 2-methyl-3-furyl disulfide has a meaty odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/ay

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.131 mg

IOFI: Artificial

α-PROPYLPHENETHYL ALCOHOL

1762 Empirical Formula/MW: C8H12OS2/188.31 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Other requirements

Liquid 97% 75.5–79°C (1.4 mmHg) Up to 2% bis(2-methyl-3-furyl) disulfide and propyl disulfide

Refractive index Solubility Specific gravity

1.534–1.539 (20°C) Insoluble in water; soluble in fat 1.094–1.104 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-PROPYLPHENETHYL ALCOHOL Synonyms: Benzylbutyl alcohol; Benzyl-n-propyl carbinol; 1-Phenyl-2-pentanol; 1-Phenyl- pentan-2-ol; n-Propyl benzyl carbinol; Benzeneethanol, alpha-propyl-; Benzylpropyl-carbinol; DL-1-Phenylpentan-2-ol; alpha-Propylbenzeneethanol; alpha-Propylphenethyl alcohol CAS No.: CoE No.:

705‑73‑7 83

FL No.: 02.034 EINECS No.: 211‑887‑0

FEMA No.: JECFA No.:

2953 825

NAS No.:

2953

Description: α-Propylphenethyl alcohol has a mild, green, sweet odor with an earthy undernote. It has a tart, fruit-like, green, sweet taste. Consumption: Annual: <1.00 lb

Individual: 0.0000155 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.751 mg

IOFI: n/a

Empirical Formula/MW: C11H16O/164.25

Specifications: (JECFA, 2008) Appearance

Colorless or somewhat oily liquid

Solubility

Assay (min) Boiling point

96% 247°C; 75 (0.5 mmHg)

Specific gravity

Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 0.957–0.964 (25°C)

p-PROPYLPHENOL

1763

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Baked goods 4.50 6.00 Nonalcoholic beverages 0.55 Frozen dairy 1.25 4.00 Soft candy 2.42 Gelatins, puddings 1.50 3.67 Synthesis: From phenyl acetaldehyde and propyl magnesium bromide; also by hydrogenation of propyl benzyl ketone.

Max. 1.00 4.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Gruyere de Comte cheese.

o-PROPYLPHENOL Synonyms: 1-(2-Hydroxyphenyl)propane; Phenol, 2-propyl-; 2-Propylphenol; 1-Hydroxy-2-n-propylbenzene; Phenol, o-propyl-; Phenol, 2-propyl-; o-Propylphenol; 2-Propylphenol; 2-n-Propylphenol CAS No.: 644‑35‑9 FL No.: 04.046 CoE No.: 11908 EINECS No.: 211‑415‑3 Description: o-Propylphenol has a phenolic odor.

FEMA No.: JECFA No.:

3522 695

NAS No.:

Consumption: Annual: 0.16 lb

3522

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.373 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

224°C

Specific gravity

1.524–1.528 (20°C) Soluble in oils; slightly soluble in water; miscible in alcohol 0.988–0.996 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 2.00 3.00 3.00

Max. 2.00 3.00 3.00

Food Category Seasonings, flavors Soups

Usual 2.00 3.00

Max. 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

p-PROPYLPHENOL Synonyms: Dihydrochavicol; p-Hydroxypropylbenzene; 1-Hydroxy-4-n-propylbenzene; Phenol, p-propyl-; Phenol, 4-propyl-; p-Propylphenol; 4-n-Propylphenol; 4-Propylphenol CAS No.: CoE No.:

645‑56‑7 n/a

FL No.: 04.050 EINECS No.: 211‑446‑2

FEMA No.: JECFA No.:

3649 696

NAS No.:

3649

PROPYL PHENYLACETATE

1764 Description: p-Propylphenol has a phenolic odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: n/a

Empirical Formula/MW:

C9H12O/136.19

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point 232°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Synthesis: n/a

Specific gravity Usual 0.01 0.30 0.006 0.005 0.006

Max. 0.10 3.00 0.06 0.05 0.012

1.523–1.527 (20°C) Soluble in fat; insoluble in water; miscible in alcohol 0.980–0.986 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.015 0.006 0.003 0.007

Max. 0.15 0.06 0.03 0.07

Aroma threshold values: Detection: 500 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, malt whiskey and malt.

PROPYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, propyl ester; Benzeneacetic acid, propyl ester; Propyl benzeneacetate; Propyl phenylacetate; -Propyl-α-toluate CAS No.: 4606‑15‑9 FL No.: 09.702 FEMA No.: 2955 NAS No.: 2955 CoE No.: 229 EINECS No.: 225‑012‑5 JECFA No.: 1010 Description: Propyl phenylacetate has a characteristic honey-like, apricot–rose odor and a sweet, honey-like taste. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.410 mg Empirical Formula/MW: C11H14O2/178.23

IOFI: Artificial

PROPYL PROPANE THIOSULFONATE

1765

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 97% Boiling point 253°C Reported uses (ppm): (FEMA, 1994)

1.489–1.497 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.985–0.995 (25°C)

Specific gravity

Food Category Usual Max. Alcoholic beverages 0.50 1.50 Baked goods 1.87 3.77 Frozen dairy 1.15 1.75 Synthesis: By esterification of n-propanol with phenylacetic acid.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.80 0.77 1.93

Max. 1.65 1.00 3.20

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL PROPANE THIOSULFONATE Synonyms: S-Propyl propane-1-sulfonothioate; S-Propyl propanethiosulfonate; Dipropyl thiosulfonate CAS No.: 1113‑13‑9 FL No.: 12.272 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: Colorless to yellow liquid; cooked, brown roasted aroma.

4263 1702

NAS No.:

n/a

Consumption: Odor and/or flavor used in meat and onion. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.0004 mg

IOFI: n/a

Empirical Formula/MW: O

C6H14O2S2/182.31

S S

H3C

C H3 O

Specifications: (JECFA, 2008) Assay (min)

95%

113°C (1–2 mmHg) 308–309°C Refractive index 1.481–1.488 (20°C) Reported uses (ppm): (FEMA, 2007) Boiling point

Food Category Gravies Seasonings, flavors Synthesis: n/a

Usual 0.01 0.01

Max. 1.00 1.00

Solubility

Sparingly soluble in water; moderately soluble in pentane and ethanol; soluble in toluene

Specific gravity

1.119–1.123 (25°C)

Food Category Snack foods Soups

Usual 0.01 0.01

Aroma threshold values: High strength odor, roasted type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in onion.

Max. 1.00 1.00

PROPYL PROPIONATE

1766

PROPYL PROPIONATE Synonyms: n-Propyl propionate; Propanoic acid, propyl ester; Propionic acid, propyl ester; Propyl propanoate; n-Propyl propanoate; Propyl propionate CAS No.: 106‑36‑5 FL No.: 09.122 FEMA No.: 2958 NAS No.: 2958 403 EINECS No.: 203‑389‑7 JECFA No.: 142 CoE No.: Description: Propyl propionate has a complex, fruity odor reminiscent of apple, banana and pineapple. It has a somewhat pleasant, bitter flavor. Consumption: Annual: 850.00 lb

Individual: 0.0007203 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.888 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) 98% C6H12O2 Boiling point 122–124°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.391–1.396 (20°C) 1 mL is soluble in 1 mL 95% alcohol; miscible with alcohol, ether, propylene glycol; soluble in 1 mL in 200 mL water 0.873–0.879 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 5.38 10.64 Gelatins, puddings 5.33 8.78 Baked goods 8.87 16.88 Hard candy 0.75 0.75 Chewing gum 0.01 0.03 Nonalcoholic beverages 2.35 4.52 Frozen dairy Soft candy 4.32 8.19 5.47 10.39 Synthesis: By esterification of propyl alcohol with the corresponding acid in the presence of concentrated H2SO4, or in the presence of BF3. Aroma threshold values: Detection: 57 ppb Taste threshold values: Taste characteristics at 20 ppm: sweet, lift, tropical green, fruity notes. Natural occurrence: Reported found among the volatile constituents of grape var. white sauvignon. Also reported found in fresh apple, apple juice, apricot, melon, papaya, pear, Gruyere de Comte cheese, rum, cider, popcorn, durian, olive, malt whiskey and coffee.

2-PROPYLPYRAZINE Synonyms: Pyrazine, 2-propyl CAS No.: 18138‑03‑9 FL No.: 14.142 CoE No.: 11362 EINECS No.: 242‑023‑0 Description: 2-Propylpyrazine has a green, vegetable odor.

FEMA No.: JECFA No.:

3961 763

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

n/a

Individual: n/a

2-PROPYLPYRIDINE

1767

Trade association guidelines: FEMA PADI: 0.251350 mg

IOFI: n/a

Empirical Formula/MW: H3C

N

C7H10N2/122.17 N

Specifications: (JECFA, 2001) Appearance Assay (min) Boiling point ID test

Colorless to light-yellow liquid 98% 65°C (12 mmHg) NMR spectra

Refractive index Solubility Specific gravity

1.492–1.496 (20°C) Soluble in water, organic solvents, oils 0.966–0.970 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 0.50 1.00 1.00 0.50

Max. 1.00 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee beans.

2-PROPYLPYRIDINE Synonyms: Pyridine, 2-propyl; 1-(2-Pyridyl)propane; Conyrin; CAS No.: CoE No.:

622‑39‑9 n/a

FL No.: n/a EINECS No.: 210‑732‑4

FEMA No.: JECFA No.:

4065 1322

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 0.145 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C

C8H11N/121.18 N

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 169–171°C

Specific gravity

1.490–1.496 (20°C) Slightly soluble in water; soluble in ethanol 0.907–0.917 (25°C)

PROPYL THIOACETATE

1768 Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Hard candy Meat products

Usual 0.60 0.30 0.30 0.30 0.40 0.20

Max. 1.00 0.50 0.60 0.60 0.80 0.40

Food Category Nonalcoholic beverages Nut products Seasonings, flavors Snack foods Soft candy Soups

Usual 0.20 0.30 0.30 0.30 0.30 0.20

Max. 0.40 0.60 0.60 0.60 0.60 0.40

Synthesis: n/a Aroma threshold values: Detection at 0.011 mg/m3 in air. Taste threshold values: n/a Natural occurrence: Reportedly present in beef (boiled, cooked), oat groats (toasted) and oatmeal (cooked).

PROPYL THIOACETATE Synonyms: Propyl thioacetate; S-Propyl thioacetate CAS No.: CoE No.:

2307‑10‑0 11576

FL No.: 12.059 EINECS No.: 218‑984‑7

FEMA No.: JECFA No.:

3385 485

NAS No.:

Consumption: Annual: 0.17 lb

3385

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.278 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C5H10OS/118.20

H3C S

O

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 99% 137–139°C

Refractive index Solubility Specific gravity

1.457–1.463 (20°C) 1 mL is soluble in 1 mL 95% alcohol 0.953–0.959 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Gravies Nonalcoholic beverages

Usual 1.00 1.00

Synthesis: From acetyl chloride and phenyldipropylarsine sulfide at 80 to 90°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: onion, garlic, sulfurous, alliaceous with a fresh green nuance. Natural occurrence: Reported found in onion, chive and krill.

PRUNE Botanical name: Prunus domestica L. Botanical family: Rosaceae

Max. 1.00 1.00

PSEUDOIONONE

1769

Foreign names: Pruneau (Fr.), Pflaume (Ger.), Ciruelo (Sp.), Prugna (It.) Description: Prune is the dried, edible, fleshy fruit of various species of Prunus trees. The dried fruits are the only part used. Prune has a sweet, juicy flavor. Derivatives: Decoction (3%), fluid extract, tincture (10, 15 and 20% in 65% alcohol), a distillate (from dried, fermented plums in the presence of the pits) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 145.190, 146.187, 150.110 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

PSEUDOIONONE Synonyms: phi-Ionone; psi-Ionone; 2,6-Dimethyl-2,6,8-undecatrien-10-one; 2,6-Dimethylhendeca-2,6,8-trien-10-one; 2-Pseudoionone; 6,10-Dimethylundeca-3,5,9-trien-2-one; 3,5,9-Undecatrien-2-one, 6,10-dimethyl-; 2,6-Dimethylundeca2,6,8-triene-10-one; 6,10-Dimethyl-3,5,9-undecatrien-2-one; 6,10-Dimethyl-3,5,9-undecatriene-2-one; Citrylidene acetone CAS No.: CoE No.:

141‑10‑6 11191

FL No.: EINECS No.

07.198 205‑457‑1

FEMA No.: JECFA No.:

4299 n/a

NAS No.:

n/a

Description: Yellow to dark clear oily liquid; sweet, waxy, citrus, floral, balsamic, dry, dusty, powdery, spicy aroma. Consumption: Odor and/or flavor used in apricot, citronella, cranberry, lemon, woody, etc.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.836 mg

IOFI: n/a

Empirical Formula/MW: *

C13H20O/192.3 Specifications: (The Good Scents Co., 2009) Acid value (max) Assay (min) Boiling point

8.0 88% (sum of isomers) 143–145°C (12 mmHg)

Refractive index Solubility Specific gravity

1.529–1.536 (20°C) Insoluble in water; soluble in ethanol 0.898–0.903 (15.5°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confectionary frostings Fats, oils Fish Products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00 2.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00 10.00

Food Category Imitation dairy Jams, jellies Meat products Milk products Non-alcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 3.00 5.00 1.00 3.00 2.00 2.00 1.00 2.00 2.00 2.00 2.00

Max. 15.00 25.00 5.00 15.00 10.00 10.00 5.00 10.00 10.00 10.00 10.00

PULEGONE

1770 Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PULEGONE Synonyms: p-Menth-4(8)-en-3-one; 1-Methyl-4-isopropylidenecyclohexan-3-one; Cyclohexanone, 5-methyl-2-(1-methylethylidene)-, (R)-; 1-Isopropylidene-4-methyl-2-cyclohexanone; p-Menth-4(8)-en-3-one; p-Menth-4(8)-en-3-one, (R)-(+)-; d-p-Menth4(8)-en-3-one; 4(8)-p-Menthen-3-one; 1-Methyl-4-isopropylidene-3-cyclohexanone; 3-Methyl-6-isopropylidenecyclohexanone; Pulegon; Pulegone; Pulegone, (D); d-Pulegone; (+)-Pulegone; (+)-(R)-Pulegone; (R)-(+)-Pulegone CAS No.: CoE No.:

89‑82‑7 n/a

FL No.: n/a EINECS No.: 201‑943‑2

FEMA No.: JECFA No.:

2963 753

NAS No.:

2963

Description: Pulegone has a pleasant odor, somewhat similar to peppermint and camphor. Consumption: Annual: 53.33 lb

Individual: 0.00004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 6.249 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

95% 224°C

Specific gravity

1.483–1.491 (20°C) Soluble in oils; insoluble in water; miscible to soluble in alcohol 0.927–0.939 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.93 30.08 1.15 20.07

Max. 10.52 35.37 1.96 27.98

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 25.24 7.05 23.16

Max. 27.28 9.07 27.39

Synthesis: Isolated from pennyroyal oil (Moroccan or Spanish); synthesis from 3-methyl cyclohexanone. The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the dl-form is prepared synthetically and is not found in nature. Aroma threshold values: Detection: 130 ppb. Aroma characteristics at 1.0%: minty cooling, herbal green, sweet, clean spicy, with wintergreen nuances. Taste threshold values: Taste characteristics at 20 ppm: minty, terpy, cooling, woody pine, citrus lime, with fresh green peppermint notes. Natural occurrence: The l-form is found in the essential oils of Agastache formosana, Israeli orange, Barosma betulina and Barosma crenulata; the d-form is the most abundant and is found in pennyroyal oils. Also reported found in rabbiteye blueberry, black currants (buds), fresh blackberry, heated blackberry, peppermint oil, corn mint oil, spearmint oil, Scotch spearmint oil, other Mentha oils, thyme, black tea, origanum, Ocimum basilicum varieties, rosemary, lemon balm, buchu oil, anise hyssop, sweet grass oil and German chamomile oil.

PYRAZINE ETHANETHIOL

1771

PYRAZINE Synonyms: p-Diazine; 1,4-Diazine; Piazine; Paradiazine; 1,4-Diazabenzene CAS No.: 290‑37‑9 FL No.: 14.144 FEMA No.: 4015 NAS No.: n/a 11363 JECFA No.: 951 CoE No.: EINECS No.: 206‑027‑6 Description: Pyrazine has a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts. Consumption:Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: PADI: 0.22 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: N

C4H4N2/80.09 N

Specifications: (JECFA, 2001) Appearance Assay (min)

Deliquescent crystals or wax-like solid 98%

Identification test Melting point

Boiling point

115–118°C

Solubility

IR spectra 53°C Freely soluble in water, organic solvents and ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.60 3.00 Hard candy 1.00 5.00 Baked goods 1.00 5.00 Milk products 0.30 1.50 Confectionary frostings 0.60 3.00 Nonalcoholic beverages 0.30 1.50 Frozen dairy Soft candy 0.60 3.00 1.00 5.00 Synthesis: Prepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen. Aroma threshold values: 300 ppm (odor threshold in water) Taste threshold values: n/a Natural occurrence: Pyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green).

PYRAZINE ETHANETHIOL Synonyms: 2-(Pyrazinyl)ethanethiol; 2-Pyrazinyl ethylmercaptan; Ethanethiol, 2-pyrazinyl-; Pyrazineethanethiol; Pyrazine ethanethiol; 2-Pyrazineethanethiol; 2-Pyrazinylethanethiol CAS No.: 35250‑53‑4 FL No.: 14.031 FEMA No.: CoE No.: 2285 EINECS No.: n/a JECFA No.: Description: Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. Consumption: Annual: <1.00 lb

3230 795

NAS No.:

3230

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

PYRAZINYL METHYL SULFIDE

1772 Trade association guidelines: FEMA PADI: 0.954 mg

IOFI: Artificial

Empirical Formula/MW: C6H8N2S/140.21 Specifications: (JECFA, 2008) Appearance

Colorless to yellow liquid

Assay (min)

97%

Boiling point

105–110°C (20 mmHg)

Refractive index Solubility Specific gravity

1.553–1.570 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 1.147–1.157 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 4.50 5.00 1.00

Max. 11.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.50

Max. 6.00 11.00

Synthesis: From 2-vinylpyrazine by reaction with thiolactic acid, followed by conversion of the thiolester to 2-(pyrazinyl) ethanethiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: meaty, sulfurous, pot roast and savory with nuances suitable for chicken and pork. Natural occurrence: Not reported found in nature.

PYRAZINYL METHYL SULFIDE Synonyms: Pyrazine, 2-(methylthio)-; Methylthiopyrazine; (Methylthio)pyrazine; Pyrazinyl methyl sulfide; Pyrazine, (methylthio)CAS No.: CoE No.:

21948‑70‑9 2288

FL No.: 14.034 EINECS No.: 244‑675‑1

FEMA No.: JECFA No.:

3231 796

NAS No.:

3231

Description: Pyrazinyl methyl sulfide has an ethereal sulfureous odor Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.157 mg

IOFI: Artificial

Empirical Formula/MW: C5H6N2S/126.18 Specifications: (JECFA, 2008) Appearance Assay (min)

Low melting, white crystalline solid 99%

Boiling point Melting point

75°C (5 mmHg) 42–47°

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.25 0.20 0.10

Max. 0.50 0.80 0.55 0.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.15 0.20 0.25

Max. 2.30 0.55 0.80

PYRIDINE

1773

Synthesis: Sodium methyl mercaptide is added to 2-chloropyrazine, which is prepared from 2-hydroxypyrazine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PYRIDINE Synonyms: Azabenzene; Azine; Pyridine; Pyridine (UN1282) (flammable liquid) CAS No.: CoE No.:

110‑86‑1 604

FL No.: 14.008 EINECS No.: 203‑809‑9

FEMA No.: JECFA No.:

2966 n/a

NAS No.:

2966

Description: Pyridine has a characteristic, penetrating odor and a sharp taste. Consumption: Annual: 333.33 lb

Individual: 0.0002824

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515, 184.1695; 27 CFR 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.393 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H5N/79.10 Specifications: (Burdock, 1997) Appearance

Flammable, colorless liquid

Refractive index

Boiling point

115.2°C

Solubility

Flash point Melting point

21°C –42°C

Specific gravity

1.5092 (21°C) Miscible with water, alcohol, ether, propylene glycol and most oils 0.9808 (21°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.33 1.49 0.05 1.00 0.39

Max. 0.66 1.49 0.10 1.84 0.60

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.05 0.34 1.68

Max. 6.00 3.20 0.57 1.68

Synthesis: From coal tar distillation. Aroma threshold values: Detection: 0.079 to 790 ppb; recognition: 7.9 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in wood oil, the leaves and roots of Atropa belladonna and in other plants (coffee, tobacco). Also reported found in Vitis vinifera L., raw asparagus, leaves and stalk of celery, heated leek, wheaten bread, rye bread, Camembert cheese, Russian cheeses, cognac, other types of grape brandy, rum, black tea, roasted barley, roasted peanut, soybean, rice bran, onion, baked potato, peppermint oil, milk, butter, boiled egg, caviar, fatty fish, cooked meats, beer, Scotch and Finnish whiskey, sherry, cocoa, coffee, tea, roasted barley and peanuts, pecans, popcorn, oat products, soybean, roast coconut, avocado, mushroom, mango, beetroot, rice, jackfruit, pumpkin, buckwheat, soursop, sweet corn, malt, dried bonito, wild rice, shrimp, crab, crayfish, clam, scallop, squid and okra.

2-PYRIDINE METHANETHIOL

1774

2-PYRIDINE METHANETHIOL Synonyms: 2-Pyridyl methanethiol; 2-Pyridyl methyl mercaptan; 4-(Methylthio)pyridine; 2-(Mercaptomethyl)pyridine; Pyridine-2methanethiol; 2-Pyridinemethanethiol; Pyridine-2-thiocarbinol; 2-Pyridylmethyl mercaptan CAS No.: CoE No.:

2044‑73‑7 2279

FL No.: 14.030 EINECS No.: 218‑061‑9

FEMA No.: JECFA No.:

3232 1308

NAS No.:

Consumption: Annual: 0.16 lb

3232

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.313 mg

IOFI: Artificial

Empirical Formula/MW:

C6H7SN/125.19

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 98% 57–58°C (0.6 mmHg)

Refractive index Solubility Specific gravity

1.573–1.580 (20°C) Soluble in ethanol 1.150–1.157 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings Meat products

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By hydrolysis of 2-pyridylmethyl-tert-butyl sulfide with sulfuric acid in aqueous solution; from 2-pyridylmethyl chloride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: meaty, roasted, savory, fatty, beef and popcorn. Natural occurrence: Not reported found in nature.

PYROLIGNEOUS ACID Synonyms: Pyroligneous acid; Pyroligneous acids; Pyroligneous vinegar; Wood tar; Wood vinegar CAS No.: CoE No.:

8030‑97‑5 n/a

FL No.: n/a EINECS No.: 232‑450‑0

FEMA No.: JECFA No.:

2967 n/a

NAS No.:

2967

Description: Pyroligneous acid is a smoke-flavoring solution. It is also referred to as liquid smoke, char-smoke flavor, wood vinegar and pyroligneous acid extract. Pyroligneous acid has a distinctive odor, an acrid smoky smell. For a detailed description of this flavoring solution, refer to Burdock (1997). Consumption: Annual: 14016.67 lb

Individual: 0.01187 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 101.22 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 23.721 mg

IOFI: Nature Identical

PYROLIGNEOUS ACID EXTRACT

1775

Empirical Formula/MW: n/a Specifications: (The Good Scents Co., 2009) Appearance Boiling point

Yellow to red liquid 98–99°C

Refractive index Specific gravity

1.371–1.378 (20°C) 1.0701–1.0900 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual 11.13 27.46 295.90 17.79 9.97 8.64

Max. 21.17 55.32 1634.00 40.28 19.86 8.85

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 41.12 300.00 9.85 32.83 5.20

Max. 98.69 400.00 17.17 64.85 5.20

Synthesis: Pyroligneous acid is recovered commercially as the condensable portion of the volatiles from the production of charcoal from hardwoods. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 30 ppm: sweet, hickory and smoky with burnt and charred woody nuance. Natural occurrence: Prepared from wood.

PYROLIGNEOUS ACID EXTRACT Synonyms: “Liquid smoke”; Pyroligneous vinegar; Wood vinegar; Pyroligneous acid extract; Pyroligneous acid, extract; Pyroligneous acids, extracts CAS No.: CoE No.:

8028‑47‑5 n/a

FL No.: n/a EINECS No.: 232‑432‑2

FEMA No.: JECFA No.:

2968 n/a

NAS No.:

2968

Description: Pyroligneous acid extract has a smoke odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.160 mg

IOFI: Nature Identical

Specifications: (Burdock, 1997) Appearance Solubility

Yellow to red liquid Miscible with water, alcohol and propylene glycol but not oils; a tar-like phase can separate on standing; insoluble in alcohol and water

Specific gravity

1.018–1.030

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 50.00 15.00 2.00 0.10 0.50

Max. 100.00 52.22 5.00 0.20 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 15.15 9.44 5.58 0.10

Max. 30.30 27.74 11.16 0.20

PYRROLE

1776

Synthesis: Obtained by destructive distillation of wood, preferably birch; the crude product contains methanol, acetic acid, acetone, furfural and various tar and related products; the extract is rendered free of water, acid and tar by (1) alkali washing, followed by (2) re-acidification and (3) solvent extraction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Prepared from wood.

PYRROLE Synonyms: Azole; Imidole; Divynyleneimine; 1-Aza-2,4-cyclopentadiene; Divinylenimine; Monopyrrole; Pyrrole; 1H-Pyrrole CAS No.: 109‑97‑7 FL No.: 14.041 FEMA No.: 3386 CoE No.: 2318 EINECS No.: 203‑724‑7 JECFA No.: 1314 Description: Pyrrole has a sweet, warm-ethereal odor reminiscent of chloroform. Consumption: Annual: <1.00 lb

NAS No.:

3386

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.862 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H5N/67.09 Specifications: (JECFA, 2006) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) 98% C4H5N 130–131°C Boiling point Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.507–1.510 (20°C) Soluble in ethanol and most fixed oils; slightly soluble in water 0.955–0.975 (25°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 3.00 3.00 Gelatins, puddings 3.00 3.00 Breakfast cereals 3.00 3.00 Meat products 3.00 3.00 Frozen dairy 3.00 3.00 Soft candy 3.00 3.00 Synthesis: By fractional distillation of bone oil (bone oil is obtained by destructive distillation of animal bone) and subsequent purification via the corresponding potassium salt; by thermal decomposition of ammonium mucate in glycerol or mineral oil. Aroma threshold values: Detection: 20 to 49.6 ppm Taste threshold values: n/a Natural occurrence: Reported found in coal tar and in bone oil (together with several methyl homologues); also found in lemon and orange trees and in vervain leaves. Also reported found in peach, French fried potato, wheaten bread, crispbread, milk, boiled eggs, roasted chicken, fried chicken, chicken fat, guinea hen, boiled and cooked beef, grilled and roasted beef, grilled and roasted uncured pork, beer, cocoa, coffee, tea, tamarind, malt, wort, wild rice, shrimp, crayfish, clam, squid and okra.

PYRROLIDINE Synonyms: Tetrahydropyrrole; Tetramethylenimine; Azacyclopentane; 1-Azacyclopentane; Azolidine; Butylenimine; Perhydropyrrole; Prolamine; Pyrrole, tetrahydro-; Pyrrolidine; Pyrrolidine (UN1922) (flammable liquid); Pyrrolidine ring CAS No.: CoE No.:

123‑75‑1 10491

FL No.: 14.064 EINECS No.: 204‑648‑7

FEMA No.: JECFA No.:

3523 1609

NAS No.:

3523

PYRROLIDINO-[1,2E]-4H-2,4-DIMETHYL-1,3,5-DITHIAZINE

1777

Description: Pyrrolidine has a penetrating amine-type odor, reminiscent of ammonia and piperidine. It is nauseating and diffusive. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.151 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H9N/71.12 Specifications: (JECFA, 2008) Appearance Colorless liquid Refractive index 1.440–1.446 (20°C) Assay (min) 95% Solubility Soluble in water, ethanol and fats 87–89°C Specific gravity 0.847–0.853 (25°C) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 0.70 2.00 Milk products 0.20 0.50 Breakfast cereals 0.50 1.50 Nonalcoholic beverages 0.20 0.50 Chewing gum 3.00 6.00 Soft candy 1.00 3.00 Frozen dairy 0.40 1.00 Synthesis: Via overall 5-endo-trig cyclizations of homoallylic tosylamides. Aroma threshold values: Detection: 20.2 ppm Taste threshold values: Taste characteristics at 50 ppm: ammonia and fishy, amine-like with seaweed and shellfish nuances. Natural occurrence: Reported found in beer, bread, wheat bread, salmon caviar, fish, milk, leaves and stalks of celery, Camembert cheese, Limburger cheese, Russian cheeses, tilsit cheese, other cheeses, caviar, raw fatty fish, beer, Finnish whiskey, white wine, red wine, coffee, radish, malt, roasted peanut, sweet corn and roasted barley.

PYRROLIDINO-[1,2E]-4H-2,4-DIMETHYL-1,3,5-DITHIAZINE Synonyms: Tetrahydro-2,4-dimethyl-4H-pyrrolo[2,1-d]-1,3,5-dithiazine; 2,4-Dimethyl-tetrahydro-pyrrolo[2,1-d][1,3,5] dithiazine; 2,4-Dimethyl(4H)pyrrolidino[1,2e]-1,3,5-dithiazine; 2,4-Dimethyltetrahydropyrrolo[2,1-d][1,3,5]-dithiazine; 2,4-Dimethyl-1-aza-3,5-dithiabicyclo[4.3.0]nonane CAS No.: 116505‑60‑3 FL No.: 15.055 FEMA No.: CoE No.: n/a EINECS No. n/a JECFA No.: Description: Crystalline solid; meaty, cooked, brown roasted aroma.

4321 1763

NAS No.:

Consumption: Odor and/or flavor used in meat.

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.006 mg

IOFI: n/a

Empirical Formula/MW: H3C

C8H15NS2/189.35

S

S

N

C H3

1-PYRROLINE

1778 Specifications: (JECFA, 2008) Assay (min)

96%

Melting point

Boiling point

120–121°C

Solubility

> 50°C Practically insoluble or insoluble in water; soluble in pentane, diethyl ether, and ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 0.02 0.02 0.02 0.02 0.02 0.02

Max. 0.10 0.10 0.10 0.10 0.10 0.10

Food Category Meat products Poultry Seasonings/flavors Snack foods Soups

Usual 0.02 0.02 0.02 0.02 0.02

Max. 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in roasted shellfish.

1-PYRROLINE Synonyms: delta(1)-Pyrroline; 3,4-Dihydro-(2H)-pyrroline CAS No.: CoE No.:

5724‑81‑2 n/a

FL No.: 14.167 EINECS No.: 227‑230‑6

FEMA No.: JECFA No.:

3898 1603

NAS No.:

n/a

Description: 1-Pyrroline has a spermous odor Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. Conditional evaluation is because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of this safety evaluation of this ingredient will be revoked if use levels or poundage data are not provided before the end of 2007 (2005). Trade association guidelines: FEMA PADI: 0.000580 mg

IOFI: n/a

Empirical Formula/MW: C4H7N/69.11 N

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 99% 87–89°C

Refractive index Solubility Specific gravity

1.440–1.446 (20°C) Soluble in water and ethanol 0.847–0.853 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Fish products Gravies Meat products

Usual 0.0025 0.0025 0.01 0.0001

Max. 0.005 0.01 0.10 0.001

Food Category Nonalcoholic beverages Nut products Snack foods Soups

Usual 0.0005 0.0003 0.005 0.01

Max. 0.0025 0.003 0.02 0.01

PYRUVIC ACID

1779

Synthesis: By acid hydrolysis of 4-aminobutyraldehyde diethyl acetal. Aroma threshold values: Detection: 2.3 to 22 ppb Taste threshold values: n/a Natural occurrence: Reported present in clam and squid.

PYRUVALDEHYDE Synonyms: Acetyl formaldehyde; 1,2-Ketopropionic aldehyde; α-Ketopropionic aldehyde; 2-Oxopropanal; Acetylformaldehyde; Acetylformyl; Glyoxal, methyl; alpha-Ketopropionaldehyde; 1-Ketopropionaldehyde; 2-Ketopropionaldehyde; Methyl glyoxal; Methyl glyoxal; Propanal, 2-oxo-; Propanedione; Propanolone; Propionaldehyde, 2-keto; Propionaldehyde, 2-oxo-; Pyroracemic aldehyde; Pyruvaldehyde; Pyruvic aldehyde CAS No.: CoE No.:

78‑98‑8 105

FL No.: 07.001 EINECS No.: 201‑164‑8

FEMA No.: JECFA No.:

2969 937

NAS No.:

2969

Description: Pyruvaldehyde has a characteristic, pungent, stinging odor with a pungent, caramellic, sweet flavor. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.507 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H4O2/72.06 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

10.0 Mobile, yellow liquid; hygroscopic liquid, polymerizes readily 95% 72°C

Refractive index Solubility Specific gravity

1.399–1.406 (20°C) Miscible in ethanol, water, most solvents and oils (yellow solution) 1.041–1.048 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 8.44 10.00 2.86

Max. 11.14 20.00 3.93

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.86 1.00 4.42

Max. 3.93 2.00 6.31

Synthesis: By distilling a dilute solution of dihydroxyacetone from calcium carbonate; by oxidation of acetone with selenium dioxide; by heating dihydroxy acetone with phosphorus pentoxide; by warming isonitroso acetone with diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: sweet, caramellic with a dairy creamy nuance. Natural occurrence: Reported found in the dry distillate of Manilla copal. Also reported found in apple juice, orange juice, celery root, rutabaga, tomato, wheaten bread, white bread, roasted and raw turkey, cognac, roasted barley, beer, cocoa, coffee and roasted pecans.

PYRUVIC ACID Synonyms: Acetylformic acid; α-Ketopropionic acid; 2-Oxopropanoic acid; Pyroracemic acid; Acetylformic acid; alpha-Ketopropionic acid; Propanoic acid, 2-oxo-; Pyroracemic acid; Pyruvic acid; 2-Oxopropionic acid CAS No.: CoE No.:

127‑17‑3 19

FL No.: 08.019 EINECS No.: 204‑824‑3

FEMA No.: JECFA No.:

2970 936

NAS No.:

2970

PYRUVIC ACID

1780

Description: Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note. It tends to darken and decompose unless kept free of minor contaminants and in tightly sealed containers. Consumption: Annual: 3916.67 lb

Individual: 0.003319 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.202 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H4O3/88.06 Specifications: (JECFA, 2008) Appearance

Colorless to amber viscous liquid

Refractive index

Boiling point

164°C

Solubility

Melting point

13°C

Specific gravity

1.424–1.435 (20°C) Soluble in organic solvents and oils; miscible with water and ethanol (room temperature) 1.260–1.281 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.006 19.80 0.0007 24.50 45.00 3.20 15.00

Max. 0.006 150.00 0.072 88.00 90.00 20.01 30.00

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 12.50 0.014 1.00 10.00 4.90 7.20 0.15

Max. 34.00 0.014 20.00 100.00 4.90 40.00 51.00

Synthesis: By distillation of tartaric acid in the presence of potassium acid sulfate as a dehydrating agent; from acetyl chloride and potassium cyanide to yield the nitrile, which is subsequently acid hydrolyzed to the acid; pyruvic acid must be rectified under vacuum. Aroma threshold values: Aroma characteristics at 1.0%: acidic, sweet, caramellic and sour. Taste threshold values: Taste characteristics at 5 ppm: sharp acidic, sour fruity, with sour creamy and caramellic nuances. Natural occurrence: Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beef, Virginia tobacco, beer, white wine, botrytised wine, cocoa and sake.

Q QUASSIA Botanical name: Picrasma excelsa (Sw.) Planch. or Quassia amara L. Botanical family: Simaroubaceae Other names: Jamaican quassia; Bitter ash; Bitter wood; Surinam wood; Amargo; Bitterwood; Quassia wood, Pau amarelo, Quassia, palo muneco Foreign names: Bois amer de Surinam (Fr.), Bitterholz (Ger.), Quassia amarga (Sp.), Quassia (It.) Description: Quassia is a collective term for two herbs: Q. amara and P. excelsa. Q. amara, also known as Jamaican quassia, is a tree growing to 5 to 8 m (16 to 26 ft) tall and native to Brazil. It exhibits a smooth bark, pinnate and lanceolate green leaves with red veins and flowers in terminal clusters. The tree P. excelsa, also known as Surinam quassia, grows to 25 m (82 ft) in height and is native to the Antilles. It has oval, oblong leaves and flowers clustered in spikes. The part used is the wood from the branches and trunk. Quassia has a slight odor with a very bitter taste. Derivatives: Fluid extract, soft aqueous extract and tincture (5, 10 and 20% in 70% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Quassia Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents of the dried product and its derivatives, which do not contain tannin, include quassin, neoquassin (Q. amara), picrasmin and thiamine (P. excelsa). Picrasma yields 0.2% of bitter principles containing quassin, neo-quassin and a yellow crystalline substance. Both species of quassia have similar constituents. The alkaloids (0.25%) include canthin-6-one, carboline and 5-methoxycanthine-6-one. Q. amara contains the quassinoid quassimarin.* Aroma threshold values: n/a Taste threshold values: n/a

QUASSIA EXTRACT CAS No.: CoE No.:

68915‑32‑2 n/a

FL No.: n/a EINECS No.: 272‑809‑9

FEMA No.: JECFA No.:

2971 n/a

NAS No.:

2971

Description: See Quassia. Consumption: Annual: 1900.00 lb

Individual: 0.001610 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510; 27 CFR 21 et seq. FDA (other): See Quassia. JECFA: n/a Trade association guidelines: FEMA PADI: 11.937 mg

IOFI: Natural

Composition: The extract contains complex terpenoid compounds called quassinoids. Reported uses (ppm): (FEMA, 1994)

*

Kupchan et al. (1976). J. Org. Chem. 41, 3481.

1781

QUEBRACHO

1782

Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.12 48.22 7.83

Max. 36.74 58.26 9.79

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.83 44.59 21.54

Max. 9.79 71.84 24.48

Aroma threshold values: n/a Taste threshold values: n/a

QUEBRACHO Botanical name: Aspidosperma quebracho-blanco Schlecht, Scinopsis lorentzii (Griseb.) Engl., Quebrachia lorentzii (Griseb.) Botanical family: Apocynaceae Other names: Aspidosperma Foreign names: Quebracho (Fr.), Quebracho (Ger.), Quebracho (Sp.), Quebraco (It.) Description: Quebracho, an evergreen tree 15 to 18 m (49 to 59 ft) tall, grows abundantly throughout South America (Argentina, in particular). The Argentine variety is characterized by its bright-red bark, rich in tannin, used for dyeing. The part used is the bark (from either the trunk or branches). Quebracho is tonic, aromatic. Derivatives: Fluid extract, tincture, elixir (alcoholic extract). Crude white quebracho. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Bark and wood: Category 5 (additional toxicological and/or chemical information is required). FDA: See Quebracho Bark Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents include three crystalline alkaloids—aspidospermine, quebrachine and quebrachamine (chemically identical to yohimbine)—responsible for the tonic and antispasmodic physiological action. A. quebrachoblanco bark contains 0.3 to 1.5% alkaloids (aspidospermine 30%, quebrachine 10%, deacetylaspidospermine 5%, aspidospermatidine 3%, 1-methylaspidospermatidine 0.5%, quebrachimine and quebrachit). Leaves contain rhazinilam (lactam). Aroma threshold values: n/a Taste threshold values: n/a

QUEBRACHO BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2972 n/a

NAS No.: EAFUS No.:

2972 977092‑71‑9

Description: See Quebracho. Consumption: Annual: <1.00 lb

Individual: 0.002295 mg/kg/day

Regulatory Status: CoE: Bark and wood: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: candy 29.8, baked goods 34.5, frozen dairy products 25, gelatins and puddings 24.89, nonalcoholic beverages 14.87, alcoholic beverages 14.97. FDA: 21 CFR 172.510, 173.310 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.760 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11.95 29.62 20.00

Max. 14.97 34.58 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.90 11.87 26.86

Max. 24.89 14.87 29.87

QUINCE

1783

Aroma threshold values: n/a Taste threshold values: n/a

QUILLAJA Botanical name: Quillaja saponaria Molina Botanical family: Rosaceae Other names: Soapbark; Quillay bark; Panama bark; Quillai; Soap-tree bark, Quillaia Foreign names: Bois de Panama, Saponarie (Fr.), Seifenholz (Ger.), Quillaja (Sp.), Saponaria (It.) CAS No.: CoE No.:

68990‑67‑0 n/a

FL No.: n/a EINECS No.: 273‑620‑4

FEMA No.: JECFA No.:

2973 n/a

NAS No.: E No.:

2973 999

Description: Quillaja is a slender, upright evergreen perennial tree growing to 30 to 45 ft tall with pendulous branchlets. The brightgreen, oval leaves have slightly toothed margins. Cream-white, star-shaped flowers appear at the ends of the branchlets during May and June and somewhat into summer. The fruit is a rosette of five leathery lobes that matures in fall. It has white flowers clustered in cymose inflorescences and numerous winged seeds. The generic name is derived from the Chilean word quillean, meaning to wash, from the use made of the bark. The part used is the bark. Quillaja has a bittersweet, aromatic flavor. Derivatives: Fluid extract and a tincture (20%) prepared from the fluid extract. Consumption: Annual: 64,333.33 lb

Individual: 0.05451 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 16.057 mg

IOFI: Natural

Composition: The active principles contained in the bark are two saponins—quillaja saponin and quillaic acid, or quillaja sapogenin. Small amounts of saccharose, starches, calcium oxalate, vitamin C and a few other unidentified components are also present (Burdock, 1997). Quillaia contains about 10% saponins, which primarily include glycosids of quillaic acid. A saponin called QS-21 has been used as an adjuvant.* The bark also contains tannin. Eight new triterpenoid saponins were isolated from a bark extract of Q. saponaria Molina. The saponins were characterized as phytolaccagenic acid, 22-β-hydroxy-quillaic acid, and echinocystic acid substituted with different oligosaccharides at C-3 and C-28. The O-4 of the fucosyl residue in the 28-O-oligosaccharide was substituted with either acetyl, (S)-2-methylbutanoyl, or (3S,4S)-3-hydroxy-4-methylhexanoyl groups.† Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 90.00 24.00 5.00

Max. 100.00 30.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 91.50 16.00

Max. 7.00 102.90 20.00

Aroma threshold values: n/a Taste threshold values: n/a

QUINCE Botanical name: Cydonia oblonga Mill., C. vulgaris Pers. Botanical family: Rosaceae Foreign names: Coing (Fr.), Quitte (Ger.), Codonyer (Sp.), Cotogno (It.) Description: The quince is a deciduous, thornless shrub or small tree, 4 to 6 m (13 to 20 ft) high and 3 to 4.5 m (10 to 15 ft) spread, with crowded branches and a low, crooked habit. Young branchlets are covered with a pale-grayish wool. It bears pink or white solitary flowers and has alternate, ovate leaves tapering at one end and fruits resembling a large, yellow apple. Each carpel bears many * †

Kensil et al. (1991). J. Am. Vet. Med. Assoc. 199, 1423. Guo and Kenne. (2000). Phytochemistry 55, 419.

QUINCE SEED EXTRACT

1784

seeds covered by mucilage. The plant is native to central Asia. The parts used are the fruits and seeds. Quince has an agreeable, slightly acid flavor. The hard, acid flesh of unripe fruits, harvested in October, is used in marmalades, jellies and preserves. The seeds from the ripe fruits yield quince-seed mucilage, used as a thickening agent in place of tragacanth gum. Derivatives: Decoction (5%), infusion (15% from seeds), fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The β-D-gentiobioside [β-D-glucopyranosyl(16)-β-D-glucopyranoside] of 3-hydroxy-β-ionol has been isolated and characterized in quince (C. oblonga) fruit.* Amygdalin, which hydrolyzes in the presence of emulsion to yield hydrogen cyanide, benzaldehyde and glucose, has been reported among various other constituents (Burdock, 1997). The average nutritional composition of quince fruit (per 100 g) is water 83.8%, protein 0.4 g, fat 0.1 g, carbohydrate 15.3 g, calcium 11 mg, phosphorus 17 mg, potassium 197 mg, vitamin A 40 IU, vitamin B1 (thiamin) 0.02 mg, vitamin B2 (riboflavin) 0.03 mg, vitamin C 15 to 20 mg, iron 0.7 mg and sodium 4 mg. Aroma threshold values: n/a Taste threshold values: n/a

QUINCE SEED EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2974 n/a

NAS No.: EAFUS No.:

2974 977018‑25‑9

Description: See Quince. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.40, 582.40 FDA (other): See Quince. JECFA: n/a Trade association guidelines: FEMA PADI: 0.070 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.50 0.04

Max. 1.00 20.00

Food Category Nonalcoholic beverages

Usual 0.006

Max. 40.00

Aroma threshold values: n/a Taste threshold values: n/a

QUININE Synonyms: Quinine [BAN]; (8α9R)-6ʹ-Methoxycinchonan-9-ol CAS No.: CoE No.:

130‑95‑0 n/a

FL No.: n/a EINECS No.: 205‑003‑2

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Quinine is odorless, but has an intense, bitter taste. Consumption: Annual: n/a

*

Winterhalter et al. (1991). Phytochemistry 30, 3021.

Individual: n/a

QUININE BISULFATE

1785

Regulatory Status: CoE: n/a FDA: 21 CFR 172.575; 27 CFR 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C20H24N2O2/324.42

Specifications: See Quinine Hydrochloride Reported uses (ppm): n/a Synthesis: By reaction from cinchona bark (Cinchona officinalis), where it is present at approximately 8%. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Cinchona officinalis.

QUININE BISULFATE Synonyms: Cinchonan-9-ol, 6ʹ-methoxy-, (8alpha,9R)-, sulfate (1:1) (salt); 8alpha,9R-6ʹ-Methoxycinchonan-9-ol, sulfate (1:1) salt; Quinine bisulfate; Quinine hydrogen sulphate CAS No.: CoE No.:

549‑56‑4 n/a

FL No.: n/a EINECS No.: 208‑970‑9

FEMA No.: JECFA No.:

2975 n/a

NAS No.:

2975

Description: Quinine bisulfate has no odor, but has a bitter taste. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 27 CFR 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 30.810 mg

IOFI: n/a

Empirical Formula/MW: H2C

N

C20H24N2O2·2H2SO4 /422.50

HO O O

O

H3C

S OH

N

OH

QUININE HYDROCHLORIDE

1786 Specifications: (Burdock, 1997) Appearance

White, crystalline powder, turns brown on exposure to air

10% in water; 4% in alcohol; 6% in glycerin

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 100.00 110.00 110.00

Max. 110.00 110.00 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 110.00 65.10 110.00

Max. 110.00 65.34 110.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUININE HYDROCHLORIDE Synonyms: Quinine chloride; Chinimetten; Cinchonan-9-ol, 6ʹ-methoxy-, monohydrochloride, (8-alpha,9R)-; Cinchonan9-ol, 6ʹ-methoxy-, monohydrochloride, dihydrate, (8alpha,9R)-; (8alpha,9R)-6ʹ-Methoxycinchonan-9-ol monohydrochloride; Quinine hydrochloride; Quinine, monohydrochloride; Quinine muriate CAS No.: CoE No.:

130‑89‑2 715

FL No.: 14.011 EINECS No.: 205‑001‑1

FEMA No.: JECFA No.:

2976 n/a

NAS No.:

2976

Description: Quinine hydrochloride is odorless, has an intensely bitter taste and effloresces when exposed to warm air. Its solutions are neutral or alkaline to litmus. Consumption: Annual: 10,333.33 lb

Individual: 0.008757 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/L (as quinine base) in soft drinks, not of toxicological concern (1993). Trade association guidelines: FEMA PADI: 28.167 mg

IOFI: n/a

Empirical Formula/MW: N

O

C20H24N2O2·HCl /360.88

C H3 HO

H Cl

C H2 N

QUININE SULFATE

1787

Specifications: (FCC, 1996) Appearance Assay Barium

White, silky, glistening needles Not less than 99% and not more than 101.5% C20H24N2O2 · HCl calculated on the dried basis Passes test

Other cinchona alkaloids

Passes test

Readily carbonizable substances

Passes test

Residue on ignition

Chloroform-alcohol Passes test insoluble substances

Solubility

Heavy metals (as Pb) Not more than 10 mg/kg Loss on drying Not more than 10%

Specific rotation Sulfate

Not more than 0.15% 1 g dissolves in 16 mL water, in 1 mL alcohol, in about 7 mL glycerin and in about 1 mL of chloroform; very slightly soluble in ether Between –247 and 252°C at [α]25°/D Not more than 0.05%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 50.50 110.00 110.00

Max. 65.00 15.092 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 110.00 55.15 110.00

Max. 110.00 93.11 110.00

Synthesis: Manufacture of quinine by extraction from Cinchona bark and subsequent purification and synthesis to quinine hydrochloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUININE SULFATE Synonyms: Cinchonan-9-ol, 6ʹ-methoxy-, (8alpha,9R)-, sulfate (2:1) (salt), dihydrate; Coco-Quinine; Quinamm; Quine; Quinine sulfate; Quinine sulfate (2:1) (salt) dehydrate; Quinine Sulfate[USAN:JAN] CAS No.: CoE No.:

6119‑70‑6 n/a

FL No.: 14.152 EINECS No.: n/a

FEMA No.: JECFA No.:

2977 n/a

NAS No.:

2977

Description: Quinine sulfate is odorless and has a persistent, very bitter taste. It darkens on exposure to light. Its saturated solution is neutral or alkaline to litmus. Consumption: Annual: 416.67 lb

Individual: 0.0003531 mg/kg/day

Regulatory Status: CoE: n/a FDA: 27 CFR 21.151 FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/L (as quinine base) in soft drinks, not of toxicological concern (1993). Trade association guidelines: FEMA PADI: 28.418 mg

IOFI: n/a

QUINOLINE

1788 Empirical Formula/MW: O

C H2 HO

S

OH

O

N

OH

H

H2O

H

N

C20H24N2O2 1/2H2SO4 2H2O/782.95 .

.

H

H2O

O H3C

2 Specifications: (FCC, 1996) Fine, white, needle-like crystals, usually lusterless, making a light and readily compressible mass Not less than 99% and not more than 101% C20H24N2O2 · H2SO4, calculated on the dried basis

Appearance Assay

Chloroform-alcohol Passes test insoluble substances Heavy metals (as Pb) Not more than 10 mg/kg

Loss on drying

Not more than 5%

Other cinchona alkaloids

Passes test

Readily carbonizable substances

Passes test

Residue on ignition

Not more than 0.05%

Specific rotation

Between –240 and 244°C at [α]25°/D 1 g dissolves in 500 mL water, in 120 mL alcohol at 25°C, in about 35 mL of water at 100°C, and in about 10 mL of alcohol at 80°C; slightly soluble in chloroform and ether; freely soluble in 2 volumes of chloroform and 1 volume of alcohol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 100.00 110.00 110.00

Max. 120.00 110.00 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 110.00 42.10 110.00

Max. 110.00 53.70 110.00

Synthesis: Manufacture of quinine by extraction from cinchona bark and subsequent purification and synthesis to quinine sulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUINOLINE Synonyms: 1-Benzazine; Benzo(b)pyridine; 2,3-Benzopyridine; Benzopyridine; Chinoline; Leucol; Leukol; Quinolin; Quinoline CAS No.: CoE No.:

91‑22‑5 11364

FL No.: 14.063 EINECS No.: 202‑051‑6

Chinoleine;

FEMA No.: JECFA No.:

Leucoline;

3470 n/a

1-Azanaphthalene; NAS No.: INS No.:

1-Benzine;

3470 104

Description: Quinoline has a heavy, penetrating and nauseating, yet sweet odor of good tenacity. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 10 mg/kg bw (1984) (Quinoline yellow food coloring)

Individual: <0.000001 mg/kg/day

QUINOLINE

1789

Trade association guidelines: FEMA PADI: 0.540 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H7N/129.16 Specifications: (Burdock, 1997) Appearance

Colorless, hygroscopic liquid; darkens upon storage

Refractive index

Assay

≥99%

Solubility

Boiling point Melting point

238°C; 114°C (17 mmHg) –15°C

Specific gravity

1.6268 (20°C) Insoluble/slightly soluble in water, soluble in fat 1.10; 1.0.929 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.00 1.50 1.50 1.50

Max. 3.00 2.50 2.50 2.50

Food Category Nonalcoholic beverages Soft candy Soups

Usual 0.50 2.00 0.50

Max. 1.00 3.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 710 ppb Taste threshold values: Taste characteristics at 2 to 10 ppm: earthy, musty, nutty, coumarinic with a chemical nuance. Natural occurrence: Reported found in cocoa, black tea, and Scotch, Japanese and Finnish whiskey, burley tobacco, coffee, cooked rice and dried bonito.

R RASPBERRY Botanical name: Rubus idaeus L. Botanical family: Rosaceae Foreign names: Framboise (Fr.), Himbeere (Ger.), Frambueso (Sp.), Lampone (It.) Description: Rubus idaeus is a shrub approximately 1 to 2 m (3 to 5 ft) high; it grows wild in the underwoods or is cultivated in Europe, Asia and North America. The plant has short, stoloniferous rhizomes, erect stems, alternate branches, alternate leaves, white flowers and pendulous fruits that are red when ripe (August). The cultivated variety ripens a few months earlier. Raspberry has a sweet–sour flavor. Fermentation of the fresh juice yields raspberry wine. Usually synthetic flavors are added to the concentrated juices to improve yields. The berries are the parts most used, although the dried leaves are sometimes used in herbal tea. Derivatives: Juice, concentrated (six- to eightfold) juice and distillate (50 and 75% alcohol content). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents include ketones with a violet-like odor (irones), alcohols and carbonyl compounds. More than 40 constituents have been identified in raspberry aroma (Burdock, 1997). The principal components isolated from the leaves are hydrolizable tannins. Over 70 compounds were identified in the aroma concentrates of the hybrids between raspberry (R. idaeus L.) and Arctic bramble (R. arciticus L.). The major components included acetic and hexanoic acids, trans 3-penten-1-ol, 2-heptanol, 3-methyl-2-buten-1-ol, benzyl alcohol and linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanone together with α- and β-ionones, characteristic compounds of Arctic bramble and raspberry, respectively, were found in the hybrids in much lower concentrations than in the parent berries.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1% with 55% sugar: Sweet, fruity, seedy berry with ripe jamy nuances.

RESORCINOL Synonyms: 1,3-Benzenediol; m-Dihydroxybenzene; Benzene, m-dihydroxy-; Benzene, 1,3-dihydroxy-; m-Benzenediol; 1,3-Benzenediol; C.I. Developer 4; C.I. Oxidation Base 31; C.I. 76505; m-Dihydroxybenzene; 1,3-Dihydroxybenzene; Dihydroxybenzol; m-Dioxybenzene; m-Hydroquinone; 3-Hydroxycyclohexadien-1-one; m-Hydroxyphenol; 3-Hydroxyphenol; Koppers Resorcinol; Pelagol RS; Phenol, m-hydroxy-; Resorcin; Resorcine; Resorcine, technical; Resorcinol; alpha-Resorcinol CAS No.: CoE No.:

108‑46‑3 11250

FL No.: 04.047 EINECS No.: 203‑585‑2

FEMA No.: JECFA No.:

3589 712

NAS No.:

3589

Description: Resorcinol is odorless. Consumption: Annual: <1.00 lb

Individual: 0.000000877 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.927 mg

*

IOFI: n/a

Pyysalo et al. (1976). Z. Lebensm. Unters. Forsch. 162, 263.

1791

L-RHAMNOSE

1792 Empirical Formula/MW:

C6H6O2/110.11

Specifications: (JECFA, 2000) Appearance

White, needle-like crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

279–281°C

109°C Soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 5.00 1.00 1.00 2.00

Max. 15.00 5.00 5.00 3.00

Food Category Seasonings, flavors Snack foods Soups

Usual 3.00 3.00 2.00

Max. 10.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 6 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in roasted barley, cane molasses, beer, red wine, white wine, special wine and coffee.

L-RHAMNOSE Synonyms: 6-Deoxy-L-mannose; Isodulcit; L-Mannomethylose; L-Mannose, 6-deoxy-; 6-Deoxymannose; Isodulcitol; Locaose; L-Mannopyranose, 6-deoxy-; Mannose, 6-deoxy-; L-Mannose, 6-deoxy-; 6-Deoxy-L-mannose; Rhamnopyranose; L-Rhamnopyranose; Rhamnopyranose, L-; Rhamnose; L-Rhamnose; L(+)-Rhamnose CAS No.: CoE No.:

3615‑41‑6 n/a

FL No.: n/a EINECS No.: 222‑793‑4

FEMA No.: JECFA No.:

3730 n/a

NAS No.:

3730

Description: L-Rhamnose has no odor, but has a very sweet taste. Consumption: Annual: 2250.00 lb

Individual: 0.001906 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 51.184 mg

IOFI: n/a

Empirical Formula/MW: OH

OH C H3

C6H12O5/164.16 O

OH

OH

Specifications: (Burdock, 1997) Appearance Assay (min) Melting point

Crystalline, holohedric rods 99% as monohydrate 82–92°C (α-form)

Optical rotation Solubility Specific gravity

αD –7.7 (20°C) Soluble in water; insoluble in fat 1.4708 (20°C)

RHATANY EXTRACT

1793

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Instant coffee, tea Meat products

Usual 200.00 10.00 10.00 1.00 20.00

Max. 500.00 100.00 100.00 10.00 50.00

Food Category Milk products Nonalcoholic beverages Snack foods Soft candy Sugar substitutes

Usual 2.00 200.00 10.00 200.00 1.00

Max. 50.00 500.00 100.00 500.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHATANY Botanical name: Krameria triandra Ruiz & Pav. (Peruvian rhatany) or K. argentea Mart. (Brazilian or Para rhatany) Botanical family: Leguminosae; Krameriaceae Other names: Krameria; Ratanya Foreign names: Ratania (Fr.), Ratanhia (Ger.), Raiz para los dientes (Sp.), Ratania (It.) Description: Rhatany is the reddish-brown, bitter-tasting root of Krameria triandra, an undershrub native to the Andean region of South America. The shrub has voluminous roots and several erect or prostrate, very thin, 1 m (39 in.) long stems. The stems initially are hirsute, turning glabrous with age. The small, sessile, lanceolate leaves are covered by coarse, silver-white hairs with hairy, externally green, internally red flowers in the axilla of the uppermost leaves. The plant grows in the Andes region of Bolivia, Colombia, Peru and Brazil. The part used is the roots. Rhatany is bitter, astringent. Derivatives: Fluid extract, soft water–alcohol extract, dried aqueous extract and a tincture (20%). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Rhatany Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents include tannins and krameriatannic acid. The phytochemicals reported from rhatany include d-catechin, dl-catechin, epicatechin, gambir-catechin, geoffroyine, gum, N-methyl-tyrosine, phlobaphene, phloroglucin, proanthocyanidins, procyanidins, propelargonidin, protocatechuic-acid, ratanine, rhatany-tannic-acid, tannin and wax. Oligomeric proanthocyanidins were isolated from rhatany root consisted of 2 to 14 flavanol units with mainly 2,3-cis configuration and with a propelagonidin: procyanidin ratio of 65:35. The predominant interflavan linkage was [4,8]. [4,6]-Bonds were present in the higher oligomers, presumably forming branched chain units. The astringency of the drug was mainly due to proanthocyanidins with degrees of polymerization from 5 to 10, and these were also the astringent compounds of rhatany tea and tincture.* Aroma threshold values: n/a Taste threshold values: n/a

RHATANY EXTRACT CAS No.: CoE No.:

84775‑95‑1 n/a

FL No.: n/a EINECS No.: 283‑919‑1

FEMA No.: JECFA No.:

2979 n/a

NAS No.:

2979

Description: See Rhatany. Consumption: Annual: 166.66 lb

*

Scholz and Rimpler. (1989). Planta Med. 55, 379.

Individual: 0.0001412 mg/kg/day

RHODINOL

1794 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Rhatany. JECFA: n/a Trade association guidelines: FEMA PADI: 9.168 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.07 51.23 25.65 1.38

Max. 9.44 72.71 38.20 2.85

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.24 10.69 30.41

Max. 5.21 13.29 45.95

Aroma threshold values: n/a Taste threshold values: n/a

RHODINOL Synonyms: l-Citronellol; (3,7-Dimethyl-6-octen-1-ol); 3,7-Dimethyl-7-octen-1-ol; alpha-Citronellol; 2,6-Dimethyl-1-octen-8-ol; 3,7-Dimethyloct-7-en-1-ol; 7-Octen-1-ol, 3,7-dimethyl-; Rhodinol CAS No.: CoE No.:

6812‑78‑8 141‑25‑3 76

FL No.:

02.228

EINECS No.: 229‑887‑4 205‑473‑9

FEMA No.:

2980

JECFA No.:

1222

NAS No.:

2980

Description: Rhodinol has a very pleasant, rose-like odor. Consumption: Annual: 128.33 lb

Individual: 0.0001087 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.208 mg

IOFI: Natural

Empirical Formula/MW: C H3

C H3

C10H20O/156.27 HO

C H2

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

82% total alcohol as C10H20O 132–135°C (4 mmHg)

Specific gravity

1.463–1.473 (20°C) Soluble in ethanol, most fixed oils and propylene glycol; insoluble in glycerol and water 0.860–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.72 5.99 26.97 2.23

Max. 3.55 7.96 31.00 3.81

Synthesis: By fractional distillation of Réunion geranium oil.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.57 10.32 1.75 4.65

Max. 3.90 10.32 2.84 6.26

RHODINYL BUTYRATE

1795

Aroma threshold values: Aroma characteristics at 1%: sweet, rosy floral, waxy/fatty, citronellal-like with fresh citrus mandarin, lemon and lime nuances. Taste threshold values: Taste characteristics at 0.5 to 10 ppm: floral rosy with waxy, powdery and heavy citrus and tropical nuances. Natural occurrence: Reported found in geranium and citronella oils.

RHODINYL ACETATE Synonyms: alpha-Citronellyl acetate; 3,7-Dimethyl-7-octen-1-ol acetate; 3,7-Dimethyl-7-octen-1-yl acetate; 7-Octen-1-ol, 3,7-di­methyl-, acetate; Rhodinol acetate; Rhodinyl acetate CAS No.: CoE No.:

141‑11‑7 223

FL No.: 09.033 EINECS No.: 205‑458‑7

FEMA No.: JECFA No.:

2981 60

NAS No.:

2981

Description: Rhodinyl acetate has a characteristic, fresh, rose-like odor. It has an analogous taste on dilution, bitter when concentrated. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.457 mg

IOFI: Artificial

Empirical Formula/MW: O

C H3

C H2

C12H22O2/198.30 H3C

O

C H3

Specifications: (FCC, 1996) Acid value (max) Angular rotation

1.0 Between –2° and –6°

Boiling point Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min)

87% total esters as C12H22O2

Specific gravity

220°C 1.450–1.458 (20°C) 1 mL is soluble in 2 mL 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.895–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.75 8.97 1.54

Max. 1.08 10.76 2.77

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.72 1.12 4.97

Max. 2.96 2.10 6.83

Synthesis: By acetylation of rhodinol from geranium oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL BUTYRATE Synonyms: Citronellyl butyrate; Butanoic acid, 3,7-dimethyl-7-octenyl ester; 3,7-Dimethyl-7-octenyl butanoate; Rhodinyl butyrate CAS No.: CoE No.:

141‑15‑1 284

FL No.: 09.927 EINECS No.: 205‑462‑9

FEMA No.: JECFA No.:

2982 68

NAS No.:

2982

Description: Rhodinyl butyrate has a fruity, sweet odor similar to rose with a sweet taste reminiscent of blackberry. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

RHODINYL FORMATE

1796

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.996 mg

IOFI: Nature Identical

Empirical Formula/MW: C H2

C H3

O

C14H26O2/226.36 H3C

O

C H3

Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellowish or greenish liquid 90% 137°C

Refractive index Solubility Specific gravity

1.446–1.4560 (20°C) 1 mL is soluble in 8 mL 80% alcohol; 1 mL is soluble in 1 mL 90% alcohol 0.880–0.895 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 0.68 4.43 27.30 1.37

Max. 1.83 7.32 51.10 2.57

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.63 0.46 2.30

Max. 1.07 0.77 4.27

Synthesis: By esterification of rhodinol, as for geraniol and linalool. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in geranium essential oil.

RHODINYL FORMATE Synonyms: Citronellyl formate; 3,7-Dimethyl-7-octen-1-ol formate; 7-Octen-1-ol, 3,7-dimethyl-, formate; Rhodinyl formate CAS No.: CoE No.:

141‑09‑3 346

FL No.: 09.079 EINECS No.: 205‑456‑6

FEMA No.: JECFA No.:

2984 56

NAS No.:

2984

Description: Rhodinyl formate has a rose-like, leafy odor with a bittersweet taste suggestive of cherry. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.725 mg

IOFI: Nature Identical

Empirical Formula/MW: O

H3C

C11H20O2/184.26 C H2

C H3

O

RHODINYL ISOBUTYRATE

1797

Specifications: (FCC, 1996) Acid value (max)

2.0

Boiling point

Appearance

Colorless to slightly yellow

Solubility

Assay (min)

85% total esters as C11H20O2

Specific gravity

220°C 1 mL is soluble in 2 mL 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.901–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.91 3.92 1.13

Max. 1.83 5.88 2.26

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.94 0.87 3.26

Max. 1.95 1.21 4.51

Synthesis: By treating rhodinol with formic acid; the rhodinol is extracted from geranium essential oil; its composition is dependent on the geraniol–citronellol ratio existing in the rhodinol used for esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Geranyl and citronellyl formate have been found in geranium essential oil; rhodinyl formate as such has not been reported found in nature.

RHODINYL ISOBUTYRATE Synonyms: Citronellyl isobutyrate; 3,7-Dimethyloct-7-enyl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-7-octen-1-yl ester; Rhodinyl isobutyrate CAS No.: CoE No.:

138‑23‑8 297

FL No.: n/a EINECS No.: 205‑318‑5

FEMA No.: JECFA No.:

2983 74

NAS No.:

2983

Description: Rhodinyl isobutyrate has a fruity, sweet, floral odor with a fruity, floral, pineapple-like flavor, intensely sweet. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.594 mg

IOFI: n/a

Empirical Formula/MW: C H2

C H3

O C H3

C14H26O2/226.36

O

H3C

C H3

Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow, oily liquid 85% 260°C

Refractive index Solubility Specific gravity

1.488–1.453 (20°C) Soluble in alcohol; insoluble in water 0.881–0.891 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.97 2.98 1.56

Max. 1.85 5.03 2.91

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.06 0.75 2.48

Max. 2.79 1.59 4.37

RHODINYL ISOVALERATE

1798 Synthesis: From rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL ISOVALERATE Synonyms: Citronellyl isovalerate; Rhodinyl-β-methylbutyrate; Butanoic acid, 3-methyl-, 3,7-dimethyl-7-octenyl ester, (S)-3,7Dimethyloct-7-enyl isovalerate; Rhodinyl isovalerate CAS No.: CoE No.:

7778‑96‑3 460

FL No.: 09.465 EINECS No.: 231‑919‑7

FEMA No.: JECFA No.:

2987 77

NAS No.:

2987

Description: Rhodinyl isovalerate has a lasting, deep, sensual, red rose-like fragrance and bittersweet flavor reminiscent of cherry. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.010 mg

IOFI: Artificial

Empirical Formula/MW: C H2

C H3

O

C H3

C15H28O2/240.38 H3C

O

C H3

Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point Refractive index

270°C 1.447 (20°C)

Specific gravity

Soluble in alcohol; practically insoluble in water 0.8829 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.54 5.17 2.18

Max. 2.51 7.19 3.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.58 1.30 4.68

Max. 2.61 2.23 6.63

Synthesis: Prepared from rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL PHENYLACETATE Synonyms: Citronellyl phenylacetate; Rhodinyl α-toluate; Acetic acid, phenyl-, 3,7-dimethyl-7-octenyl ester; Benzeneacetic acid, (3S)-3,7-dimethyl-7-octen-1-yl ester; (S)-3,7-Dimethyloct-7-enyl phenylacetate; 3,7-Dimethyl-7-octenyl phenylacetate; Phenylacetic acid 3,7-dimethyl-7-octenyl ester; Rhodinyl alpha-toluate; Rhodinyl phenylacetate CAS No.: CoE No.:

10486‑14‑3 2163

FL No.: 09.791 EINECS No.: 234‑003‑5

FEMA No.: JECFA No.:

2985 1018

NAS No.:

2985

Description: Rhodinyl phenylacetate has an odor reminiscent of rose absolute with a honey-like undertone. It has a very sweet, rosehoney taste.

RHODINYL PROPIONATE

1799

Consumption: Annual: <1.00 lb

Individual: 0.0000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.568 mg

IOFI: Artificial

Empirical Formula/MW: C H2 H3C O

C18H26O2/274.40 O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to very pale yellow-greenish viscous liquid

Solubility

Assay (min) Boiling point

95% 340°C

Specific gravity

1.494–1.505 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.965–0.972 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.71 2.92 0.98

Max. 1.48 4.83 1.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.68 0.87 2.57

Max. 1.46 1.26 4.21

Synthesis: By esterification of rhodinol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: waxy and floral with powdery nuances. Natural occurrence: Not reported found in nature.

RHODINYL PROPIONATE Synonyms: Citronellyl propionate; 7-Octen-1-ol, 3,7-dimethyl-, propionate; Rhodinyl propionate CAS No.: CoE No.:

105‑89‑5 422

FL No.: 09.141 EINECS No.: 203‑343‑6

FEMA No.: JECFA No.:

2986 64

NAS No.:

2986

Description: Rhodinyl propionate has a sweet odor reminiscent of rose and geranium with a verbena-like undertone. It has a rich, sweet flavor. Consumption: Annual: <1.00 lb

Individual: 0.0000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.691 mg

IOFI: Artificial

RHUBARB (GARDEN ROOT)

1800 Empirical Formula/MW: C H2

C H3

O

C13H24O2/212.33

C H3 H3C

O

Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point Refractive index

255°C 1.46 (20°C)

Specific gravity

Soluble in alcohol; practically insoluble in water 0.910 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.17 3.34 1.94

Max. 2.09 4.85 3.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.06 1.02 3.04

Max. 2.11 1.82 4.69

Synthesis: From rhodinol and propionic acid (or anhydride). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHUBARB (GARDEN ROOT) Botanical name: Rheum officinale Baill., R. palmatum L. and other species or hybrids of Rheum grown in China (rhubarb root); R. rhaponticum L. (rhubarb garden root) Botanical family: Polygonaceae Foreign names: Rabarbaro (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6140 977035‑94‑1

Description: R. palmatum, or Chinese rhubarb, is a large, herbaceous, perennial plant with thick rhizomes that branch out after the first 2 to 3 years of growth. Its radical leaves split when the plant is 2 years old. R. palmatum grows in Tibet and western China, especially in high-altitude areas with dry climate. R. officinale differs from R. palmatum in that the leaves are divided in large, indented lobes; the bark is not red-dotted as that of R. palmatum, and the inflorescence is enlarged at the top. The plant flowers after 3 years and forms a flower-bearing stalk up to 2 to 3 m (7 to 10 ft) in height, with a long ear consisting of small, whiteyellowish flowers (May to June). It grows in the high-altitude areas of Tibet and China. R. rhaponticum is a perennial, herbaceous plant growing up to 1 to 2 m (3 to 7 ft) in height. It has a thick rhizome, erect stalk, numerous leaves and white-yellowish flowers in a terminal cluster. It is native to central Asia and extensively cultivated in Europe. The parts used are the skinned rhizomes and roots of R. rhaponticum. The dried product has various appearances, depending on the origin of the plant. Chinese rhubarb is classified by shape—flat, derived from large, cylindrical rhizomes split in the middle, or round. The rhizome is heavy, hard, orange-yellow or reddish gray, exhibiting irregular, granular fractures. The characteristic star-shaped nodules, not present in the roots, are apparent. The Chinese rhubarb rhizome exhibits a radius larger than that of R. rhaponticum. The two varieties may also be differentiated by the harsher odor of R. rhaponticurn as compared to Chinese rhubarb. Under Wood’s fluorescent light, the reddish-brown color of Chinese rhubarb remains unaltered, whereas that of R. rhaponticum changes from violet to blue on addition of ammonia. Rhubarb has a bitter-tonic flavor. Derivatives: Fluid extract (tannin-free or not), soft aqueous extract, dried aqueous extract, dried alcohol-water extract and tincture (20% in 65 to 70% ethanol). Consumption: Annual: 198333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a

Individual: 0.1680 mg/kg/day

D-RIBOSE

1801

Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Chinese rhubarb contains from 2.5 to 4.5% anthracene compounds both in the reduced and oxidized state (free or bound as glucosides). It contains chrysophanic acid, rhabarberone, alizarin, cinnamic and gallic acids and tannins. A main constituent is also calcium oxalate. The content in anthracene compounds of R. rhaponticurn is 1.9 to 2.5%. This variety also contains rhaponticin. Tyrosinase inhibitory activity-guided fractionation and chemical analysis of acetone extract of the rhizomes led to the isolation of two potent compounds, 3,4ʹ,5-trihydroxystilbene-4ʹ-O-β-D-(2ʺ-O-galloyl)glucopyranoside and 3,4ʹ,5-trihydroxystilbene4ʹ-O-β-D-(6ʺ-O-galloyl)glucopyranoside. These compounds showed a competitive inhibition against tyrosinase and also inhibit melanin biosynthesis.* Hydroxyanthraquinones from R. officinale Baill (Dahuang) have also been isolated.† Aroma threshold values: n/a Taste threshold values: n/a

RHUBARB ROOT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6141 977039‑94‑3

Description: The method of curing or preparing Asiatic rhubarb for the market varies somewhat in different localities. In China it is as follows: The roots are dug up, cleansed, cut in pieces and dried on stone tables, and heated beneath by fire. During the process, the roots are frequently turned. They are afterward pierced, strung upon cords and further dried in the sun. Rhubarb has a somewhat peculiar, aromatic odor, bitter, somewhat astringent taste. When chewed, rhubarb feels gritty between the teeth and imparts a yellow color to the saliva. Also see Rhubarb (Garden Root). Consumption: Annual: 1800.00 lb

Individual: 0.001525 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Rhubarb (Garden Root). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

D-RIBOSE Synonyms: D-Ribo-2,3,4,5-tetrahydroxyvaleraldehyde CAS No.: CoE No.:

50‑69‑1 n/a

FL No.: n/a EINECS No.: 200‑059‑4

FEMA No.: JECFA No.:

3793 n/a

NAS No.:

0598

Description: D-Ribose is a carbohydrate, or sugar, used by all living cells and is an essential component in living organisms for energy production. It has a sweet taste. Consumption: Annual: 70.00 lb

Individual: 0.001666 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

* †

Iida et al. (1995). Planta Med. 61, 425. Yang et al. (1999). J. Chromatogr. A 858, 103.

IOFI: n/a

ROSE

1802 Empirical Formula/MW:

C5H10O5/150.13

Specifications: Appearance Assay (min)

White powder 99%

Heavy metals (as Pb) Not more than 10 mg/kg Solubility Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Gravies Meat products

Usual 200.00 500.00 500.00 500.00

Max. 1000.00 1000.00 1000.00 1000.00

Food Category Poultry Snack foods Soups

Usual 500.00 200.00 500.00

Max. 1000.00 1000.00 1000.00

Synthesis: By fermentation technology. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled crab, hen egg, catfish, whitefish, haddock, stored beef, stored veal, milk, applesauce, potato, rapeseed, roasted coffee, fresh coffee and shrimp.

ROSE Botanical name: Rosa damascena Mill., R. alba L., R. centifolia L., R. gallica L. and varieties of these species Botanical family: Rosaceae Foreign names: Rose (Fr.), Rose (Ger.), Rosa (Sp.), Rosa (It.) Description: Rose grows as a plant, shrub, bush or thicket. The flowers exhibit a five-petal calyx and a multiple five-petal corolla. Like the corolla, the seeds are inserted in the calyx. The plant is of Asiatic origin. Countries where rose is extensively cultivated for extractive purposes include Bulgaria, Turkey, Morocco, France and Italy. The parts used are the flowers, buds, leaves and fruit (hips). Rose has a deep, warm, rich rose odor with a slightly bitter, sharp flavor at high concentrations; pleasant on dilution. The fragrance of the rose flower, captured by extraction, is one of the most valuable flavor and fragrance products used. The most common aroma concentrates of rose are rose oil and rose water, derived from steam distillation; and rose concrete and rose absolute from solvent extraction. Of these, rose oil and rose concrete are produced in the largest quantities. The choice of rose derivatives for flavor application is often determined by the feasibility of introducing water-soluble β-phenethyl alcohol into the flavor complex. This component is present in large quantities in the extracts; it is almost absent in distillates and may, therefore, have a significant effect on the resulting aroma. Derivatives: Rose absolute, concrete, leaf absolute, rose oil Moroccan (an essential oil) and rose otto (the Bulgarian essential oil). Also distillation water, fluid extract and tincture (20% in 30 to 40% ethanol and 15% in 60% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of rose derivatives include linalool, β-phenethyl alcohol, l-citronellol, nerol, geraniol, eugenol, aldehydes, esters and stearopten (paraffins). Aroma threshold values: n/a Taste threshold values: n/a

ROSE BUD

1803

ROSE ABSOLUTE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2988 n/a

NAS No.: EAFUS No.:

2988 977091‑93‑2

Description: Rose absolute is prepared from the concrete by extraction with alcohol. The absolute has a typical rose odor. The phenylethyl alcohol content of its volatile portion is 60 to 70%. Typically, solvent extraction yields about 10 times that obtained by steam distillation, in the order of 0.1 to 0.2% (1 to 2 mL concrete/kg flowers). Phenyl-ethyl alcohol is a major oil component, but because of its solubility in water it is usually lost in the distillation water unless collected as rose water. This alcohol is, however, present in the absolute extracted by solvent. Also see Rose. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Rose. JECFA: n/a Trade association guidelines: FEMA PADI: 0.268 mg

IOFI: Natural

Physical–chemical characteristics: Rose absolute is a reddish liquid. The physical–chemical constants of extracts and distillates are strongly dependent on the type of material used for extraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.57 1.01 96.71 0.78

Max. 1.13 1.86 157.70 1.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 1.64 0.53 0.83

Max. 1.47 1.64 0.71 1.56

Composition: The antiviral activities of nine compounds isolated from the methanol extract were compared. The tetrahydroxyflavanone (kaempferol, 1) was effective in reducing the maturation of infectious progeny virus apparently due to selective inhibition of the viral protease. On the other hand, the pentahydroxyflavone (quercetin, 2) and two 3-substituted derivatives of kaempferol appeared to inhibit HIV-infection by preventing binding of gp120 to CD4. 2-Phenylethanol-O-(6-O-galloyl)-beta-D-glucopyranoside 8 interacted irreversibly with gp120 and neutralized virus infectivity.* Aroma threshold values: n/a Taste threshold values: n/a

ROSE BUD CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6212 977029‑67‑6

Description: See Rose. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): See Rose. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

*

Mahmood et al. (1996). Biochem. Biophys. Res. Commun. 229, 73.

IOFI: Natural

ROSE, BULGARIAN, TRUE OTTO OIL

1804

ROSE, BULGARIAN, TRUE OTTO OIL Other names: Attar rose; Attar of rose; Concrete rose Bulgarian; Concrete rose exotique; Concrete rose Morocco; Concrete rose Turkish; Essence of rose; Integral rose; Oil of rose blossom; Oil of rose Bulgarian; Oils, rose; Otto of rose; Otto rose; Rose absolute; Rose absolute, damascena; Rose blossom oil; Rose centifolia oil, Rose concrete, Rose damascena absolute; Rose damascena oil; Rose de grasse; Rose de mai; Rose de mai oil; Rose leaf oil; Rose oil; Rose oil Bulgarian; Rose oil, damascena; Rose otto; Rose otto Turkish extra; Rosenol; Rosewood oil; Stearoptenes, rose; Turkish rose otto CAS No.: CoE No.:

8007‑01‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2989 n/a

NAS No.:

2989

Description: In general, Rose Bulgarian true otto oil (from R. damascena Mill.) is steam-distilled from the flowers, but this requires a high degree of skill. The distillation waters usually are redistilled and this is combined with the original distillate. It has characteristic odor and taste of rose. Consumption: Annual: 108.33 lb

Individual: 0.0000918 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.105 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between –1° and –4° Heavy metals (as Pb) Passes test Refractive index Between 1.457 and 1.463 (30°C)

Solubility Specific gravity

Passes test Between 0.848 and 0.863 (30°/15°C)

Physical–chemical characteristics: Rose otto oil is a pale yellow or olive-yellow liquid that precipitates colorless crystals of stearopten at temperatures below 21°C; the liquid supernate is known as the elaeopten. Bulgarian rose otto has different physical–chemical constants depending on the growing site. Essential oil composition: Although rose oil is a very complicated mixture of over 100 different components, the major compound recovered from the blossom is phenylethyl alcohol. The other main components are the rose alcohols geraniol, citronellol and nerol. Several other components are present in very small amounts, but are very important for the overall quality of the oil. For example, the compound damascenone, an important odor constituent, is present in a relatively minor amount. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.36 0.36 4.05 0.27

Max. 1.05 1.02 6.82 0.89

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.28 10.39 0.20 0.54

Max. 0.98 81.43 0.38 1.29

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: floral, sweet, rose, fruity and perfume.

ROSE FLOWERS CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6213 977029‑69‑8

Description: See Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a

Individual: n/a

ROSE WATER STRONGER

1805

Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ROSE HIPS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2990 n/a

NAS No.: EAFUS No.:

2990 977021‑37‑6

Description: Commonly derived from R. canina L., R. rugosa Thunb., R. acicularis Lindl. or R. cinnamomea L. and other species of rose. Rose hips grow from a perennial plant, their thorny branches giving way to pink and white flowers and scarlet fruits called “hips.” Rose hips are the ripe ovaries or the fruit of roses forming on branches after flower. Also see Rose. Consumption: Annual: 1316.66 lb

Individual: 0.001115 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Reported uses: (FEMA, 1994) n/a Composition: Chromatographic analyses revealed major carotenoids in fruits of R. canina as β-carotene, lycopene, β-chryptoxanthin, rubixanthin, zeaxanthin and lutein.* Fresh rose hips contain 0.5 to 1.7% vitamin C. Besides vitamin C, rose hips also contain vitamins A, B1, B2, B3 and K. Other constituents of rose hips include pectin, tannins, malic and citric acids, flavonoids, red and yellow pigments, vanillin and several minor components. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2000 ppm: woody, caramellic, herbal, dried fruit and cereal with tea-like nuances.

ROSE LEAVES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6211 977029‑70‑1

Description: See Rose. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

ROSE WATER STRONGER CAS No.: CoE No.:

8030‑26‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2993 n/a

NAS No.:

2993

Description: See Rose. Consumption: Annual: <1.00 lb

*

Hodisan et al. (1997). J. Pharm. Biomed. Anal. 16, 521.

Individual: <1.00 mg/kg/day

ROSELLE

1806 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.305 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 180.00 208.70 140.00

Max. 220.00 227.60 155.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 45.00 117.20 195.00

Max. 50.00 131.70 220.00

Aroma threshold values: n/a Taste threshold values: n/a

ROSELLE Botanical name: Hibiscus sabdariffa L. Botanical family: Malvaceae Foreign names: Carcadé (Fr.), Carcadé (Ger.), Carcadé (Sp.), Carcadé (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6357 977017‑88‑1

Description: Roselle is an annual herb native to Africa and is cultivated today in various tropical and subtropical countries. The plant has wedge-shaped, palmate, nervate leaves (the lower leaves, ovate and cleft; the upper ones, acute and dentate) thickening at the top of the branches and bearing a large, axillary, short-petioled flower. The yellow-petaled flowers drop off, leaving protective sepals; these swell into succulent “fruit.” The fruits consist of five-celled capsules containing glabrous, kidney-shaped seeds. The parts used are the fleshy calyxes of flowers, commercially available as dried reddish-brown fragments, approximately 3 to 5 cm (1 to 2 in.) long. Roselle has a pleasant, slightly sour flavor with a faint fruital odor. The fruit has astringent properties. Derivatives: Infusion, concrete, absolute. The absolute is prepared by alcoholic extraction of the concrete. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Reported uses: Whenever permitted, the fleshy calyxes are used to make tarts, jelly and a sour drink. The derivatives find limited use in liqueur formulations. Physical–chemical characteristics: The infusion is a purple-red liquid with an agreeable, slightly acid taste caused by the presence of tartaric and citric acids. The dark-brown concrete, obtained by petroleum ether extraction, exhibits a faint, fruital odor. Composition: Hibiscus acid and its 6-methyl ester were, respectively, isolated as active principles from the 50% methanol and acetone extracts of roselle tea, which had high inhibitory activity toward porcine pancreatic α-amylase.* Aroma threshold values: n/a Taste threshold values: n/a

ROSEMARY Botanical name: Rosmarinus officinalis L. Botanical family: Labiatae; Lamiacea *

Hansawasdi et al. (2000). Biosci. Biotechnol. Biochem. 64, 1041.

ROSEMARY OIL

1807

Other names: Rosemary, Old Man Foreign names: Rosmarin (Fr.), Rosmarin (Ger.), Romero (Sp.), Rosmarino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2991 n/a

NAS No.: EAFUS No.:

2991 977002‑36‑0

Description: Rosemary, a dense, evergreen shrub growing up to 2 m (6.5 ft) tall, has highly branched (either erect or prostrate) linear leaves, axillary inflorescences and light-blue flowers (bloom in late winter and early spring). It is native to the Mediterranean regions and is extensively cultivated for extractive use in Spain, France, Tunisia, Morocco, the former Yugoslavia and Italy. The entire plant is used, excluding the woody parts; also just the leaves. Rosemary has a strong, fresh, woody, herbaceous odor and a warm, spicy flavor. Derivatives: Fluid extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 515000.00 lb

Individual: 0.4364 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 428.717 mg

IOFI: Natural

Composition: The leaves of rosemary contain 0.5 to 2.5% of volatile oil, the major components of which include monoterpene hydrocarbons (α-pinene ~22%, β-pinene ~2%), camphene (~11%), camphor (10 to 20%), limonene, cineole, borneol (~2%), linalool and verbinol. Flavonoids of the plant include diosmin, diosmetin, luteolin, apigenin and histidulin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Gravies Meat products

Usual 31.00 1691.00 439.90 32.99 312.90

Max. 76.00 4097.00 746.60 81.85 1435.00

Food Category Nonalcoholic beverages Other grains Processed vegetables Snack foods Soups

Usual 814.40 31.40 947.80 417.00 13.76

Max. 2232.00 31.40 1995.00 445.00 18.53

Aroma threshold values: n/a Taste threshold values: n/a

ROSEMARY OIL Other names: Oil of rosemary; Oils, rosemary; Rosemary absolute; Rosemary oil, absolute CAS No.: CoE No.:

8000‑25‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2992 n/a

NAS No.:

2992

Description: Obtained by steam distillation with yields of approximately 0.5 to 1.2% from the fresh, flowering tops. It has a characteristic odor of rosemary and a warm, camphoraceous taste. Spanish rosemary essential oil has the largest production. Consumption: Annual: 3250.00 lb

Individual: 0.002754 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Rosemary. JECFA: n/a Trade association guidelines: FEMA PADI: 2.974 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Assay for esters

Between –5° and +10° Not less than 1.5% esters, calculated as bornyl acetate (C12H18O)

Assay for total Not less than 8% borneol (C10H18O) borneol Heavy metals (as Pb) Passes test

Refractive index

Between 1.464 and 1.476 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.894 and 0.912 (25°C)

ROSEMARY OLEORESIN

1808

Physical–chemical characteristics: It is a colorless or pale-yellow liquid with varying physical–chemical constants, depending on the source. Essential oil composition: Main constituents include α-pinene, camphene, cineol, camphor and bornyl alcohol (10 to 15%). The volatile or essential oil of rosemary is also reported to include 1,8-cineole, α- and β-pinene, camphor, bornylacetate, camphene, linalool, d-limonene, borneol, myrcene, terpineol and caryophyllene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.15 8.96 9.98 3.34 4.02

Max. 4.33 11.50 19.34 4.79 5.03

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 23.83 13.31 2.77 7.13

Max. 23.83 26.17 3.77 8.72

Aroma threshold values: n/a Taste threshold values: n/a

ROSEMARY OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6388 977029‑68‑7

Description: Rosemary oleoresin is a purified extract of rosemary from which nearly all of the characteristic rosemary odor and flavor have been removed, leaving a faint note of cooked herbs. Also see Rosemary. Consumption: Annual: 6833.33 lb

Individual: 0.005790 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Rosemary oleoresin contains antioxidants, which retard the oxidation of lipids (rancidity). Two of the compounds reported from oleoresin are rosmarinic acid and rosmaridiphenol. Aroma threshold values: n/a Taste threshold values: n/a

RUE Botanical name: Ruta graveolens L. Botanical family: Rutaceae Foreign names: Rue (Fr.), Raute (Ger.), Ruda (Sp.), Ruta (It.) CAS No.: n/a FL No.: n/a FEMA No.: 2994 NAS No.: 2994 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977051‑88‑9 Description: Rue is a biennial or perennial herb widespread in arid areas of southern Europe and North Africa. It has sparse leaves with two to three buds and yellow flowers (May to July) with a strong characteristic odor. It grows to 0.5 m (20 in.) in height. Several other varieties of rue are known, including R. bracteosa, R. montana L., and R. calepensis. The parts used are the leaves and fresh blooming plants. Rue has an herbaceous odor (fruity, orange note) and a sharp, burning, acrid taste. Derivatives: Infusion (2%), fluid extract and tincture (20% in 50% ethanol) Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 184.1698, 582.10 FDA (other): HOC (1992) JECFA: n/a

Individual: <1.00 mg/kg/day

RUE OIL

1809

Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: Natural

Composition: The main constituents include methylnonyl ketone, methylheptyl ketone (ca. 90%), methyl-n-octyl ketone, pinene, l-limonene, cineol and acids. The dried product contains rutin, quercetin, furocoumarins and alkaloids of the quinoline group. The numbers of compounds detected at concentrations above 0.01% (w/w) in the extracts from leaves, flowers, stems and roots of R. graveolens L. were 78, 45, 25 and 24, respectively. 2-Nonanone (8.9%), 2-undecanone (13.4%), chalepensin (13.0%) and geijerene (19.3%) were the main constituents found in the extracts from rue leaves, flowers, stems and roots, respectively.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 0.60

Max. 1.20 1.90

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 1.20

Max. 1.30 1.40

Aroma threshold values: n/a Taste threshold values: n/a

RUE OIL Other names: Oil of rue; Oils, rue; Ruta graveolens oil CAS No.: CoE No.:

8014‑29‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2995 n/a

NAS No.:

2995

Description: The oil is obtained by steam distillation of the fresh blossoming plant in 0.5 to 0.8% yields. The oil has a characteristic fatty odor. Consumption: Annual: 11.66 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1699, 582.20 FDA (other): See Rue. JECFA: n/a Trade association guidelines: FEMA PADI: 1.198 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –1° and +3° Not less than 90.0% ketones, Assay calculated as methyl nonyl ketone (C11H22O) Heavy metals (as Pb) Passes test Refractive index Between 1.430 and 1.440 (20°C)

Solidification point

Between 7.5 and 10.5°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.826 and 0.838 (25°C)

Physical–chemical characteristics: The oil is a yellow to yellow-amber liquid. It is soluble in most fixed oils and in mineral oil, but is relatively insoluble in glycerin and propylene glycol. The essence exhibits different physical–chemical constants depending on the growing site. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.61 5.63 1.00 3.59

Max. 2.57 8.55 1.00 5.41

Aroma threshold values: n/a Taste threshold values: n/a

*

Stashenko et al. (2000). J. Biochem. Biophys. Methods 43, 379.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.52 0.63 2.21 5.44

Max. 1.51 0.63 4.03 7.50

RUM ETHER

1810

RUM ETHER Synonyms: Ethyl oxy-hydrate; Ethyl oxyhydrate; Pyroligneous acids, reaction products with Et alc., distillates; Pyroligneous acids, reaction products with ethyl alc, distillates); Rum ether CAS No.: CoE No.:

8030‑89‑5 n/a

FL No.: n/a EINECS No.: 232‑449‑5

FEMA No.: JECFA No.:

2996 n/a

NAS No.:

2996

Description: Rum ether has a rum-like odor and flavor. A gas chromatographic analysis of rum ether has led to the identification of 22 components in varying concentrations (as low as 50 ppm); caramel is added to the rum ether for coloring purposes; in general, the addition of rum ether to the finished liquor does not exceed 2 to 3% for flavoring purposes. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 44666.67 lb

Individual: 0.03785 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.201 mg

IOFI: Nature Identical

Specifications: (FCC, 1996) Alcohol content

Minimum 14% by volume at 15.56°C

Ester value (min)

Appearance

Colorless liquid

Solubility

25 Miscible with alcohol, glycerin, propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 196.90 219.00 254.00 167.00 133.60

Max. 584.50 419.70 823.30 167.00 179.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 11.53 178.10 160.00 37.42 178.70

Max. 21.63 383.30 200.00 73.21 273.10

Synthesis: Place 95% ethanol and manganese dioxide in the reaction flask equipped with distillation apparatus; add pyroligneous acid and finally sulfuric acid (66°Be) slowly with agitation, maintaining the final temperature below 40 to 50°C; the mixture is then distilled under atmospheric pressure and the fraction distilling between 60 and 100°C is collected; finally, the collected fraction undergoes rectification; the rectified fraction exhibits a boiling range between 65 and 98°C; average yield is 98% based on the amount of ethanol used. Sometimes the distillate is further divided into two additional fractions—one more, and one less rich in acetaldehyde; the amount of starting material employed varies between the following limits: ethanol (95%) 12 to 25 kg, pyroligneous acid (12% acetic acid) 10 to 16 kg, sulfuric acid (66°Be) 3 to 8 kg, manganese dioxide 2 to 5 kg. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: burnt, smoky, woody, caramellic with rum and brandy notes. Natural occurrence: No data found.

S SACCHARIN, SODIUM SALT Synonyms: Artificial sweetening substanz gendorf 450; 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt; 1,2-Benzisothiazol3(2H)-one, 1,1-dioxide, sodium salt; 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt, dihydrate; 1,2-Benzisothiazolin-3one, 1,1-dioxide, sodium salt; 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt, dihydrate; Saccharin sodium; Saccharin, sodium salt; Saccharin soluble; Saccharine soluble; Saccharinnatrium; Saccharoidum natricum; Saxin; Sodium 1,2 benzisothiazolin3-one 1,1-dioxide; Sodium benzosulphimide; Sodium o-benzosulfimide; Sodium o-benzosulphimide; Sodium 2-benzosulphimide; Sodium saccharide; Sodium Saccharin; Sodium saccharinate; Sodium saccharine; Soluble gluside; Soluble saccharin; o-Sulfonbenzoic acid imide sodium salt; Sulphobenzoic imide, sodium salt CAS No.: CoE No.:

128‑44‑9 n/a

FL No.: n/a EINECS No.: 204‑886‑1

FEMA No.: JECFA No.:

2997 n/a

NAS No.: E No.:

2997 954

Description: Saccharine sodium salt has no odor, but has an intensly sweet taste. Consumption: Annual: 1,098,333.33 lb

Individual: 0.9307 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 145 et seq., 150 et seq., 180.37 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 1.574 mg

IOFI: n/a

Empirical Formula/MW: C7H4NO3SNa/205.17

Specifications: (Burdock, 1997) Appearance Boiling point

White, crystalline powder (dihydrate form) or monochromic, white crystals (saccharine insoluble form) >200°C

Melting point

228.8–229.7°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit juice Gelatins, puddings Hard candy

Usual 0.34 0.50 0.40 160.00 0.12 0.11 0.15 1.83

Max. 0.39 0.69 0.87 160.00 0.15 0.41 0.23 1.83

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Soft candy Sugar substitutes Sweet sauce

Usual 0.17 0.30 0.10 0.20 0.21 0.05 25.00 0.50

Max. 0.20 0.30 0.10 0.40 0.29 0.24 25.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1811

SAFFRON

1812

SAFFRON Botanical name: Crocus sativus L. Botanical family: Iridaceae Other names: Crocus; Picrocrocin Foreign names: Safran (Fr.), Safran (Ger.), Azafran (Sp.), Zafferano (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2998 n/a

NAS No.: EAFUS No.:

2998 977051‑90‑3

Description: True saffron is native to Asia Minor and southern Europe. Several varieties of C. sativus L. are known and cultivated in various countries (e.g., France, Spain, Turkey, Greece and Italy). The varieties C. sativus thomasii Ten and C. orsini Parl. are commonly cultivated in Italy. This herbaceous plant is approximately 30 cm (12 in.) tall, has bulbous roots usually branched by smaller fibrous roots, an erect, white, thin scape terminated by purple inflorescences and three red-orange stigmas. The mature stigmas are collected during a short blooming season to produce the spice saffron. Saffron has a sweet, spicy, floral odor with a fatty, herbaceous undertone and a slightly bitter taste. For coloring purposes, the less expensive dried flowers of the American or Mexican saffron (Carthamus tinctorius L., family Compositae) are used in lieu of saffron. However, these varieties have a scarcely perceptible flavor. Derivatives: Tincture (10% in 80% and also lower strength ethanol) Consumption: Annual: 1,016.67 lb

Individual: 0.0008615 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: Regarded as a food rather than as a food additive. Trade association guidelines: FEMA PADI: 38.165 mg

IOFI: Natural

Composition: The dried stigmas contain picrocrocin, crocin, vitamins B and B2 and a small amount of essential oil (ca 0.30%) that is either solvent-extracted or sometimes steam-distilled for specific uses only. Crocin is a mixture of glycosides. The presence of 2,2,6-trimethyl-4,6 cyclohexidienal causes the characteristic spicy, warm odor of the dried product and tinctures; crocin yields the characteristic, bright orange-yellow color. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Meat products

Usual 150.00 196.00 41.22

Max. 150.00 969.30 199.80

Food Category Nonalcoholic beverages Other grains Soft candy

Usual 0.40 112.00 2.00

Max. 0.40 112.00 4.00

Aroma threshold values: n/a Taste threshold values: n/a

SAFFRON EXTRACT Other names: Crocus extract; Saffron, ext. CAS No.: CoE No.:

84604‑17‑1 n/a

FL No.: n/a EINECS No.: 283‑295‑0

FEMA No.: JECFA No.:

2999 n/a

NAS No.:

2999

Description: See Saffron. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): JECFA: See Saffron. Trade association guidelines: FEMA PADI: 3.661 mg

IOFI: Natural

SAGE

1813

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.00 14.82 64.78 12.06

Max. 8.00 24.85 84.78 18.87

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.93 5.61 16.60

Max. 8.00 11.32 19.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: sweet, tobacco, rum, brown, woody and slightly spicy.

SAFROLE Synonyms: 4-Allyl-1,2-methylenedioxybenzene; m-Allylpyrocatechin methylene ether; 3,4-Methylenediosyallylbenzene CAS No.: CoE No.:

94‑59‑7 n/a

FL No.: n/a EINECS No.: 202‑345‑4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Use in foods is prohibited. Safrole has characteristic odor of sassafras. FDA banned the use of oil of safrole and sassafras bark in food, but permits use of edible spices, such as nutmeg and mace, which contain very small quantities of naturally occurring safrole. There is sufficient evidence for the carcinogenicity of safrole in experimental animals. Safrole is combustible when exposed to heat or flame and, when heated to decomposition, it emits acrid smoke and fumes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.180; 27 CFR 21 et seq. FDA (other): n/a JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C10H10O2/162.19 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless to slightly yellow, oily liquid 233–236°C

Optical rotation Refractive index

Congealing point

10.0–11.2°C

Solubility

Flash point

97°C

Specific gravity

Melting point

11°C

–1° to +1°; –0.3° to +0.30° 1.5360–1.5385 (20°C) 1:3 in 90% alcohol; insoluble in water; soluble in ether, alcohol, chloroform and most organic solvents 1.092–1.101 (25°/25°C); 1.100–1.107 (15°C)

Reported uses (ppm): n/a Synthesis: By distillation from the essential oils rich in safrole; an uneconomical synthesis starts with catechol methylene ether reacted with allyl chloride; also 4-allyl alcohol with methylene iodide. Aroma threshold values: Detection: 10 to 160 ppb Taste threshold values: n/a Natural occurrence: Originally isolated in the oil from roots of Sassafras officinale; constituent of several essential oils, such as camphor, nutmeg and cinnamon leaves; the essential oil from the roots of Nemuaron humboldtii contains up to 99% safrole; Brazilian sassafras oil, up to 93%; and American sassafras oil, up to 80%. Also reported found in banana, cinnamon bark and leaf, nutmeg, mace, tamarind, pepper, cocoa, coriander seed, dill herb, dried bonito, lemon balm, ashanti pepper and green maté.

SAGE Botanical name: Salvia officinalis L. Botanical family: Lamiaceae; Labiatae

SAGE OIL

1814 Other names: Dalmatian sage, English sage; Garden sage; True sage; Scarlet sage; Meadow sage Foreign names: Sauge officinale (Fr.), Salbei (Ger.), Salvia officinale (Sp.), Salvia officinale CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3000 n/a

NAS No.: EAFUS No.:

3000 977002‑44‑0

Description: Sage is a small, evergreen perennial herb that is cultivated or grows wild throughout southern Europe. It has a long, spindle-shaped root; erect, woody stalk with straight branches; opposite spear-shaped leaves; and large, violet flowers (June to September). The plant can attain heights of 60 to 90 cm (2 to 3 ft). The part used is the leaves. Sage has a warm, spicy odor and flavor. Derivatives: Infusion (3%), fluid extract prepared from dried aqueous extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 2,650,000.00 lb

Individual: 2.2457mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 757.488 mg

IOFI: Natural

Composition: Sage contains 1 to 3% of volatile oil. The chemical constituents include carnosol, salvin, picrosalvin and related ethers, flavonoids, phenolic acids and salvitannin. Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2ʹ-O-β-D-apiofuranosyl)β-D-glucopyranoside and trans-p-coumaric acid 4-O-(2ʹ-O-β-D-apiofuranosyl)-β-D-glucopyranoside were isolated together with 4-hydroxyacetophenone 4-O-(6ʹ-O-β-D-apiofuranosyl)-β-D-glucopyranoside, luteolin 7-O-β-D-glucoside, 7- and 3ʹ-O-β-Dglucuronide, 6-hydroxyluteolin 7-O-β-D-glucoside and 7-O-glucuronide, and 6,8-di-C-β-D-glucosylapigenin (vicenin-2).* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, Oils Gravies

Usual 4770.0 789.4 176.8 127.5

Max. 4770.0 1563.0 207.2 188.4

Food Category Meat products Processed vegetables Soups

Usual 624.0 370.0 365.1

Max. 1857.0 680.0 671.1

Aroma threshold values: n/a Taste threshold values: n/a

SAGE OIL CAS No.: CoE No.:

8022‑56‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3001 n/a

NAS No.:

3001

Description: Obtained by steam distillation of the partially dried leaves with yields ranging from 0.5 to 1.0%. Depending on the growing site and even the harvesting time, the oils may exhibit widely different physical–chemical constants. The oil has a characteristic thujone odor. Dalmatian sage oil is considered the best quality. Dalmatian sage serves as the standard sage to which others are compared, as it is considered to possess the finest and most characteristic sage aroma. Sage oil, Spanish type (described below) is obtained from the plants of Salvia lavandulaefolia Vahl. or S. hispanorium Lag. Consumption: Annual: 18,333.33 lb

Individual: 0.01553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Sage. JECFA: n/a Trade association guidelines: FEMA PADI: 10.035 mg

*

Lu and Foo. (2000). Phytochemistry 55, 263.

IOFI: Natural

SAGE, GREEK

1815

Specifications: (FCC, 1996) Angular rotation Assay

Between +2° and +29° Not less than 50% ketones, calculated as thujone (C10H16O)

Ester value after Between 25 and 60 acetylation Heavy metals (as Pb) Passes test

Refractive index

Between 1.457 and 1.469 (20°C)

Saponification value

Between 5 and 20

Solubility in alcohol

Passes test

Specific gravity

Between 0.903 and 0.925 (25°C)

N ote: The above specifications are for Dalmatian oil.

Physical–chemical characteristics: The oil is a mobile, almost colorless to pale-yellow liquid. It is soluble in most fixed oils and mineral oil. Frequently the solutions in mineral oil are opalescent. It is slightly soluble in propylene glycol and practically insoluble in glycerin. Essential oil composition: The oil contains α- and β-thujone, d-α-pinene, cineol, bornyl acetate, camphor and linalyl acetate. In addition, the dried product contains β-sitosterol and triterpenic acids. Thujones account for half of the composition of the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 3.12 20.18 11.52 4.00 10.70

Max. 5.32 34.24 18.31 8.00 14.93

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 3.11 150.00 57.04 8.22 14.61

Max. 5.46 225.00 126.00 10.21 22.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: green, spicy, herbal, woody, minty, cooling and tea.

SAGE OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3002 n/a

NAS No.: EAFUS No.:

3002 977029‑66‑5

Description: Sage oleoresin is obtained by organic solvent extraction. While both essential oil and oleoresin extractives are produced from sage, the oil is the principal form. Also see Sage. Consumption: Annual: 2133.33 lb

Individual: 0.001807 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.577 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 59.39 40.00

Max. 74.27 60.00

Food Category Meat products

Usual 77.26

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, sweet, perfume-like, with a slight floral spice backnote.

SAGE, GREEK Botanical name: Salvia triloba L. f., Salvia fruticosa Mill. Botanical family: Lamiaceae; Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.)

Max. 138.50

SAGE, SPANISH

1816

CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6214 977051‑95‑8

Description: Shrubs grow mainly in Greece and Turkey. The plant has thicker, larger, shorter leaves than S. officinalis L. The part used is the leaf. Greek sage has a harsh, rosemary, spike and a camphor-like odor. Consumption: Annual: 8033.33 lb

Individual: 0.006807 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (Burdock, 1997) Acid value (max) Appearance Ester value Ester value (after acetylation)

2.0 Colorless liquid 2.4

Refractive index Specific gravity Solubility

1.464 (20°C) 0.931 (20°C) 1:1.4 in 90% ethanol

16.1

N ote: The above specifications are for the oil obtained by steam distillation of freshly cut leaves.

Aroma threshold values: n/a Taste threshold values: n/a

SAGE, SPANISH Botanical name: Salvia lavendulaefolia Vahl., Salvia hispanica L. Botanical family: Lamiaceae; Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.) Description: Wild herb growing mainly in Spain (Murcia, Almeria and Granada provinces). The only part used is the leaves. Spanish sage has a camphoraceous, fresh odor with a cineole top note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Spanish Sage Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

SAGE, SPANISH OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3003 n/a

NAS No.: EAFUS No.:

3003 977125‑77‑1

Description: Spanish sage oil, obtained by steam distillation, is a slightly yellow liquid having a camphoraceous odor with a cineole top note. Consumption: Annual: 2233.33 lb

Individual: 0.001892 mg/kg/day

SAINT JOHN’S WORT

1817

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Sage, Spanish. JECFA: n/a Trade association guidelines: FEMA PADI: 4.712 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –3° and +24°

Heavy metals (as Pb) Passes test Between 1.468 and 1.473 (20°C) Refractive index Saponification value Between 14 and 57

Saponification value after acetylation Solubility in alcohol Specific gravity

Between 56 and 98 Passes test Between 0.909 and 0.932 (25°C)

Physical–chemical characteristics: It is a colorless to slightly yellowish oil. It is soluble in most fixed oils and in glycerin. It is soluble, usually with opalescence, in mineral oil and propylene glycol. Essential oil composition: Main constituents include cineol, linalool, linalyl acetate, linalyl isovalerate, d-camphor, probably camphene, pinene and dipentene. Some oils from the Jaen province of Spain have been reported to exhibit a slight levo optical rotation. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.00 11.11 9.14 6.13 3.01

Max. 5.08 21.04 17.10 11.34 5.06

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 26.47 4.66 11.37

Max. 40.00 40.45 6.75 21.11

Aroma threshold values: n/a Taste threshold values: n/a

SAINT JOHN’S WORT Botanical name: Hypericum perforatum L. Botanical family: Clusiaceae; Guttiferae; Hypericaceae Other names: Klamath weed; John’s wort; Amber touch and heal; Goatweed; Millepertuis; Rosin rose Foreign names: Millepertuis officinal (Fr.), Johanniskraut (Ger.), Hiperico’n (Sp.), Iperico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6358 977092‑96‑8

Description: St. John’s wort is a very common and widespread perennial herbaceous plant. It grows wild in Italy and in mountainous areas of central Europe, Africa, North America and northern Asia. The plant is from 20 to 90 cm (8 to 35 in.) high, has an erect stem, opposite oval-shaped leaves and golden-yellow flowers grouped in clusters. It flowers from June to September. The essential oil is little known. The oil can be prepared by steam distillation in very low yields. The parts used are the flowering tops, leaves and caulis. St. John’s wort has a balsamic odor and an aromatic taste. Derivatives: Infusion (3%), fluid extract and tincture (20% in 25% ethanol) Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: Herb: Category 5 (with limits on hypericin and xanthones) FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Phenylpropanes, flavonol derivatives, biflavones, proanthocyanidins, xanthones, phloroglucinols, some amino acids, naphthodianthrones and essential oil constituents are the natural plant products known from the crude drug of Hypericum perfora-

SALICYLALDEHYDE

1818

tum.* Flavonoids, such as quercetin, kaempferol, luteolin, amentoflavone, glycosides rutin and hyperoside, have been identified in the plant. The herb contains vitamin C (0.13%), myrcene, tannin (~10%), α-pinene, alkaloids, ocimene and xanthone derivatives. The essence can be dextro- or levorotatory, depending on the origin, and contains α-pinene. The dried product contains hypericin. The best-known components of the plant are anthraquinone derivatives hypericin (0.02 to 2.5%, red pigment) and pseudohypericin. Essential oil contains 2-methyloctane (16.4%), α-pinene (10.6%), dodecanol (5%), nonane (3.4%), undecane (3.2%), 3-methyl nonane (3.2%), isoundecane (3.1%), 6-methyl-5-hepten-2-one (2.1%) (CoE, 2000). Reported uses: Dried products used in formulation of liqueurs. Aroma threshold values: n/a Taste threshold values: n/a

SALICYLALDEHYDE Synonyms: 2-Hydroxybenzaldehyde; o-Hydroxybenzaldehyde; Salicylic aldehyde; Benzaldehyde, o-hydroxy; Benzaldehyde, 2-hydroxy-; o-Formylphenol; 2-Formylphenol; Salicylal; Salicylaldehyde CAS No.: CoE No.:

90‑02‑8 605

FL No.: 05.055 EINECS No.: 201‑961‑0

FEMA No.: JECFA No.:

3004 897

NAS No.:

3004

Description: Salicylaldehyde has a pungent, irritating, bitter, almond-like odor similar to benzaldehyde, acetophenone and nitrobenzene, but with phenolic notes. It has a nut-like, coumarin flavor at low levels. Consumption: Annual: 161.67 lb

Individual: 0.000137 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.015 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O2/122.12

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to straw, oily liquid

Solubility

Assay (min) Boiling point

95% 196–197°C

Specific gravity

1.570–1.576 (20°C) Soluble in most organic solvents and oils; slightly soluble in water; miscible in ethanol at room temperature 1.159–1.170 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.59 10.47 4.24 1.00 5.40

Max. 1.54 11.80 13.31 2.00 7.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.89 1.13 3.43 6.20

Max. 1.84 1.54 4.89 7.86

Synthesis: From phenol, chloroform and alkali according to Reimer–Tiemann method (1876); starting material for the manufacture of coumarin. Aroma threshold values: Detection: 30 ppb Taste threshold values: Taste characteristics at 20 ppm: spicy, medicinal and astringent. *

Nahrstedt and Butterweck. (1997). Pharmacopsychiatry 30 (Suppl. 2), 129.

SANDALWOOD, YELLOW OIL

1819

Natural occurrence: Occurs frequently in nature; in the flowers of Spirea ulmaria and other Spireae, in the roots of Crepis foetida L., in the fruits of Pinus avium, in the rind of Rauqolfia caffra, in the leaves of Ceanothus velutinus and in the essential oil of Cinnamomum cassia and of tobacco leaves. Also reported found in grapes, tomato, baked potato, cinnamon bark, cassia leaf, peppermint oil, pennyroyal oil, parmesan cheese, butter, milk powder, roasted chicken, beer, rum, Japanese whiskey, sherry, coffee, tea, soybean, mushroom, buckwheat, Bourbon vanilla, Chinese quince, Muscat grape, vanilla and mastic gum oil.

SANDALWOOD, WHITE Botanical name: Santalum album L.—East Indian Sandalwood; S. spicatum (R. Br.) (A.DC.); Eucarya spicata (R. Br.) Sprag. & Summ.—Australian sandalwood Botanical family: Santalaceae Other names: Yellow sandalwood; East Indian sandalwood; Yellow saunders; White saunders. Foreign names: Bois de santal (Fr.), Sandelholz (Ger.), Sandalo (Sp.), Sandalo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6359 977020‑85‑1

Description: East Indian sandalwood is a tall evergreen tree native to southern India. It grows wild or cultivated in India and throughout Malaysia. East Indian sandalwood should not be confused with Amyns balsamifera, or West Indian sandalwood, a small tree growing in the woods and forests of Haiti and Jamaica. Australian sandalwood is a small shrub native specifically to southern and western Australia. The East Indian sandalwood is an evergreen tree that grows to 8 to 12 m in height. Only the hard core of the wood and the roots of East Indian sandalwood undergo distillation after removal of the bark and of the soft, external woody layer, whereas the whole trunk, branches and roots of West Indian sandalwood are used for distillation. The part used is the wood from the trunk and roots. White sandalwood has a strong, persistent, warm, woody odor. Derivatives: Steam-distilled oil from wood and oleoresin Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Wood: Category 5 (additional toxicological and/or chemical information is required). FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Hydroxyproline-containing protein from soluble extracts of the leaves of sandalwood has been isolated and characterized.* Aroma threshold values: n/a Taste threshold values: n/a

SANDALWOOD, YELLOW OIL CAS No.: CoE No.:

8006‑87‑9 420

FL No.: 09.139 EINECS No.: n/a

FEMA No.: JECFA No.:

3005 n/a

NAS No.:

3005

Description: East Indian sandalwood essential oil is steam-distilled from comminuted dried, ground roots and wood chips. It has a strong, warm, woody odor. Consumption: Annual: 145.00 lb

Individual: 0.0001228 mg/kg/day

Regulatory Status: CoE: See Sandalwood White. Use levels in ppm: baked goods 9.72, frozen dairy products 3.63, soft candy 9.71, gelatins, puddings 0.73, alcoholic beverages 0.77, nonalcoholic beverages 1.96, hard candy 89.98, chewing gum 2.56 FDA: 21 CFR 175.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.974 mg *

Mani and Radhakrishnana. (1994). Biochem. J. 141, 147.

IOFI: Natural

SANDARAC

1820 Specifications: (FCC, 1996) Angular rotation

Between –14° and –22° Pale-yellow to yellow, somewhat Appearance viscous, oily liquid 90% alcohol, calculated as santalol Assay (min) (C15H24O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.500 and 1.510 (20°C)

Specific gravity

Between 0.965 and 0.980 (25°C)

Solubility in alcohol

Passes test

Physical–chemical characteristics: The oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils, mineral oil (sometimes with haziness) and propylene glycol. It is insoluble in glycerin. Essential oil composition: East Indian sandalwood essential oil consists mainly of α-santalol (90%) with traces of phenols, lactones and terpenes. The oil obtained from the heartwood of the plant contains approximately 90% of α- and β-santalols and several other minor components including sesquiterpene hydrocarbons (~6%). The santalols are responsible for the pleasant odor. The seed oil contains stearolic acid and santalbic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.46 4.91 2.56 2.54

Max. 0.77 9.72 2.56 3.63

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.27 89.98 1.27 4.90

Max. 0.73 89.98 1.96 9.71

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5.0 ppm: woody, sandalwood, balsamic and floral with a terpy nuance.

SANDARAC Botanical name: Tetraclinis articulata (Vahl) Masters Botanical family: Cupressaceae Foreign names: Sandaraque (Fr.), Sandarakbaum (Ger.), Sandarac: (Sp.), Sandarac (It.) CAS No.: CoE No.:

9000‑57‑1 n/a

FL No.: n/a EINECS No.: 232‑547‑8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6147

Description: A small conifer growing 12 to 15 m tall in the mountains of Morocco and Algeria. The tree has hard, durable, fragrant wood frequently used in building. A natural oleoresin exudes from incisions made on the trunk and branches and solidifies into brittle, faintly aromatic, yellow grains, or tears. The resin finds use primarily in varnishes and as an incense. The part used is the oleoresin. Sandarac has a turpentine-like, fresh, resinous odor. Derivatives: Tincture Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristic: Sandarac oil, prepared by steam distillation of the resin, is a colorless to pale-yellow liquid with a fresh, balsamic odor reminiscent of turpentine. Essential oil composition: The heartwood of this species is known to contain several compounds including thymoquinone, carvacrol and β- and γ-thujaplicins. Aroma threshold values: n/a Taste threshold values: n/a

SANTALYL ACETATE, α- and β-

1821

SANTALOL, α and β Synonyms: “Argeol”; “Arheol”; d-α-Santalol; l-β-Santalol; Santalol; Santalol (alpha and beta) CAS No.: CoE No.:

11031‑45‑1 74

FL No.: n/a EINECS No.: 234‑262‑4

FEMA No.: JECFA No.:

3006 984

NAS No.:

3006

Description: Santalol (α- and β-) has a sweet, sandalwood odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.664 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H24O/220.36

Specifications: (JECFA, 2008) Appearance

Almost colorless viscous liquid

Refractive index

Assay (min)

95.0%

Solubility

Boiling point Other requirements

302°C 60–65% alpha; 30–35% beta form

Specific gravity

1.498–1.509 (20°C) Insoluble in water and soluble oils; poorly soluble in propylene glycol and glycerin; miscible in ethanol at room temperature 0.965–0.975 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.08 4.07 0.08 0.81

Max. 0.40 6.21 0.10 1.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.08 0.59 3.39

Max. 0.16 1.37 5.29

Synthesis: The commercial product is generally a mixture of α- and β-santalol obtained by fractional distillation of sandalwood oil; noncommercial syntheses are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The stereochemistry of santalols has been discussed by Brieger (Burdock, 1995); santalols are found among the constituents of various sandalwood species (Santalum album L., S. spicatum, S. autrocaledonicum); the α- and β-isomers are present in varying ratios, with the α-isomer usually more abundant.

SANTALYL ACETATE, α- and βSynonyms: α-Santalol, acetate; β-Santalol, acetate; Santalol, acetate

SANTALYL PHENYLACETATE, α and β

1822

CAS No.: CoE No.:

1323‑00‑8 224

FL No.: 09.034 EINECS No.: 215‑349‑6

FEMA No.: JECFA No.:

3007 985

NAS No.:

3007

Description: Santalyl acetate (α- and β-) has a characteristic, sandalwood-like odor. It has a pleasant bittersweet taste with an apricot-like undertone. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.764 mg

IOFI: Nature Identical

Empirical Formula/MW:

C17H26O2/262.40

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Almost colorless to very pale strawcolored, slightly viscous liquid 95% total esters as C17H26O2 20.8°C (3 mmHg)

Refractive index Solubility Specific gravity

1.485–1.493 (20°C) 1 mL is soluble in 9 mL 80% alcohol; soluble in alcohol; insoluble in water 0.980–0.986 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.20 4.80 1.11 0.69

Max. 1.14 6.47 1.44 1.37

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.02 0.64 2.43

Max. 0.04 1.31 4.27

Synthesis: By acetylation of santalol obtained from sandalwood oil that contains the two stereoisomer forms (α and β) of the alcohol; therefore, the resulting ester is a mixture of the α- and β-isomers. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: woody, ionone and berry-like. Natural occurrence: Not reported found in nature.

SANTALYL PHENYLACETATE, α and β Synonyms: Santalol, benzeneacetate; α-Santalyl α-toluate; β-Santalyl α-toluate; Santalol, phenylacetate; Santalyl phenylacetate; Santalyl phenyl acetate CAS No.: CoE No.:

1323‑75‑7 239

FL No.: 09.712 EINECS No.: 215‑358‑5

FEMA No.: JECFA No.:

3008 1022

NAS No.:

3008

Description: Santalyl phenylacetate (α- and β-) has a heavy, musky-rosy, waxy odor. It has a characteristic flavor with a fruity and honey-like undertone. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

SARCODACTYLIS OIL

1823

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.635 mg

IOFI: n/a

Empirical Formula/MW:

C23H30O2/338.49

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless or very pale strawcolored, viscous liquid

Solubility

Assay (min) Boiling point

98% 328°C

Specific gravity

1.525–1.576 (20°C) Miscible in ethanol (room temperature); soluble in oils; insoluble in water 1.022–1.029 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.33 0.93

Max. 3.00 5.75 1.67

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Max. 2.67 4.67

Synthesis: The commercial product consists of a mixture of the α- and β-isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SARCODACTYLIS OIL Botanical name: Citrus medica L. var. sarcodactylis (Hoola van Nooten) Swingle Botanical family: Rutaceae Other names: Fingered citron; Fructus citri; Sarcodactylis CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3899 n/a

NAS No.: EAFUS No.:

n/a 977185‑29‑7

Description: Citrus medica L. var. sarcodactylis (Hoola van Nooten) Swingle, is a “fingered” variety of citron. This evergreen plant produces fragrant blossoms and fruit all year. It thrives in full sun with a moderate open growth to 3 m high or smaller as a container plant. The fruit is about 12 cm (5 in.) long. Similar to citrons, fingered citron produces an extremely strong and pleasant odor. It is shaped like a hand with extra fingers and when ripe the fruit turns bright yellow. The fruit emits a smell without its skin being ruptured to expose an essential oil. Interestingly the smell is not citrusy, but very reminiscent of violets. The aroma will persist for weeks until the fruit dries out, shrinking to the size of a large pecan, but never rotting. Consumption: Annual: n/a

Individual: n/a

SARSAPARILLA

1824 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 40.514110 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 91.10 93.00 49.50 200.00

Max. 182.20 186.00 99.00 400.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 150.00 68.60 95.20

Max. 300.00 137.20 190.40

Aroma threshold values: n/a Taste threshold values: n/a

SARSAPARILLA Botanical name: Smilax aristolochiifolia Mill. (Mexican sarsaparilla); Smilax regelli Killip & Morton (Honduran sarsaparilla); Smilax febrifuga Kunth (Ecuadorian sarsaparilla); undetermined Smilax species (Ecuadorean or Central American sarsaparilla) Botanical family: Smilacaceae Foreign names: Salsepareille (Fr.), Sarzaparilla (Ger.), Salsaparilla (Sp.), Salsapariglia (It.) Description: Sarsaparilla is a perennial vine native to tropical America and the West Indies. There are several related species. The plant has a very thin stem and large, laminar, petiolate leaves with stipular tendrils that enable it to climb. Several sarsaparilla qualities are commercially available. The roots of Mexican origin (Vera Cruz, Tampico) are usually bigger and exhibit a thicker and more wrinkled skin than other varieties. Honduras sarsaparilla is sold in “cigars” consisting of folded roots externally tied into a small bundle by another root. The so-called Jamaican quality (Brazil, Central America, Colombia) differs from the Honduras product in its dark-red color. The only part used is the root. Sarsaparilla has very little odor and a sweet, creamy, licorice, slightly bitter flavor. Derivatives: Fluid extract and dried water–alcohol extract. These derivatives exhibit similar characteristics independently of botanical source. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Sarsaparilla Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Main constituents include sarsaponin, parillin and smilagenin. Five phenylpropanoid esters of sucrose glycosides, trivially named smiglasides A-E, were isolated from the rhizomes of Smilax glabra.* Aroma threshold values: n/a Taste threshold values: n/a

SARSAPARILLA EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3009 n/a

NAS No.: EAFUS No.:

3009 977022‑67‑5

Description: See Sarsaparilla. Consumption: Annual: 46.67 lb

*

Chen et al. (2000). Phytochemistry 53, 1051.

Individual: 0.00003954 mg/kg/day

SASSAFRAS BARK EXTRACT

1825

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Sarsparilla. JECFA: n/a Trade association guidelines: FEMA PADI: 102.574 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 700.00 100.00

Max. 2000.00 200.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.33 500.00

Max. 12.90 1000.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1500 ppm: astringent, woody, sweet and coumarinic with a tobacco, botanical nuance.

SASSAFRAS (LEAVES) Botanical name: Sassafras albidum (Nutt.) Nees Botanical family: Lauraceae Other names: Ague tree; Bois de Sassafras; Saxifras; Cinnamon wood; Saloop; Lignum floridium or pavanum Foreign names: Sassafras (Fr.), Sassafras (Ger.), Sassafras (Sp.), Sassafrasso (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3011 n/a

NAS No.: EAFUS No.:

3011 977088‑38‑2

Description: The tree, common to the United States and Canada, may reach up to 10 m (33 ft) in height. It has trilobed leaves and oval leaves of various sizes. The parts used are the root bark and leaves. Sassafras has a spicy odor, reminiscent of fennel and a sweetish, aromatic flavor. In addition to its flavoring uses, sassafras bark tea was used in folk medicines as a diuretic and “blood cleansing” agent. Derivatives: Fluid extract and tincture (20% in 60% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 317.000 mg

IOFI: Natural

Composition: The plant contains alkaloids (boldine, reticuline), tannins, resins, wax and mucilage. The major compounds isolated from the root bark oil were safrole (85%), camphor (3.25%) and methyleugenol (1.10%). Ten sesquiterpenes were also identified.* Reported uses (ppm): (FEMA, 1994) Food Category Soups

Usual 10,000.00

Max. 30,000.00

Aroma threshold values: n/a Taste threshold values: n/a

SASSAFRAS BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3010 n/a

NAS No.: EAFUS No.:

3010 977075‑23‑2

Description: Sassafras root bark oil is obtained by steam distillation with yields of 6 to 9% when distilling the bark only, or with yields of 1.8% when distilling the whole root. It has a characteristic odor and taste. *

Kamden and Gage. (1995). Planta Med. 61, 574.

SASSAFRAS EXTRACT (SAFROLE-FREE)

1826 Consumption: Annual: 916.66 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 16.035 mg

IOFI: Natural

Specifications: (Burdock, 1997) Congealing point Optical rotation Refractive index

4.5 to 6.9°C + 2° to +3°38ʺ (25°C) 1.5270–1.5311 (20°C)

Solubility Specific gravity

1:1 to 1:2 in 90% ethanol 1.065–1.076 (25°C)

Physical–chemical characteristics: It is a clear, yellow-orange liquid. Composition: The main constituents include α-pinene, phellandrene, safrole (main constituent ~80%), eugenol and d-camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 150.00

Max. 220.00

Food Category Soft candy

Usual 75.00

Max. 150.00

Aroma threshold values: n/a Taste threshold values: n/a

SASSAFRAS EXTRACT (SAFROLE-FREE) CAS No.: CoE No.:

977051‑97‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1157

Description: The essential oil from leaves has a very pleasant odor reminiscent of lemon and different from root bark oil. Consumption: Annual: <1.00 lb

Individual: 0.0002780 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation

ca. +6°

Specific gravity

ca. 0.872

Composition: Its main constituents include α-pinene, myrcene, phellandrene, citral, geraniol and linalool (free or esterified); the commercial product must be free of safrole. Aroma threshold values: n/a Taste threshold values: n/a

SAUNDERS, RED Botanical name: Pterocarpus santalinus L.f. Botanical family: Fabaceae Other names: Red sandalwood; Red sounders; Ruby wood; C.I. Natural Red 22 Foreign names: Santal rouge (Fr.), Rotes Sandelholz (Ger.), Santalia (Sp.), Sandalo rosso (It.) CAS No.: CoE No.:

98225‑55‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6145

Description: This is a lofty forest tree growing wild mainly in India, Ceylon and the Philippines; a few Pterocarpus varieties also grow in tropical Africa. The leaves are alternate, stalked, ternate and rarely pinnate; the leaflets alternate, petiolate, the uppermost

SAVORY, SUMMER

1827

larger, ovate-roundish or oblong, entire, emarginate or retuse, smooth above and hairy beneath; the stipules wanting. The flowers are yellow, with red veins, papilionaceous and borne in axillary, simple or branched, erect racemes. The wood is not fragrant and does not yield an essential oil on steam distillation. The wood is comminuted into a fine powder that is used as a red dye in a few food products (spice blends and sauces). The wood is the only part used. Derivatives: Extractives and their physically modified derivatives, such as tinctures, concretes, and absolutes, obtained from P. santalinus. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The coloring principle of red saunders is santalic acid (santalin). A new isoflavone glucoside, 4ʹ,5-dihydroxy 7-O-methyl isoflavone 3ʹ-O-beta-D-glucoside together with santal, liquiritigenin and isoliquiritigenin has been isolated from the heartwood of red saunders.* P. santalinus contains santalins A, B and C, but no santarubin. Savinin and calocedrin, dibenzyl butyrolactone-type lignan compounds having an α-arylidene γ-lactone structure, were isolated from red saunders.† Aroma threshold values: n/a Taste threshold values: n/a

SAVORY, SUMMER Botanical name: Satureja hortensis L. Botanical family: Lamiaceae; Labiatae Foreign names: Sarriette des Jardin (Fr.), Bohnenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3012 n/a

NAS No.: EAFUS No.:

3012 977051‑98‑1

Description: Summer savory is an annual, herbaceous plant growing wild or cultivated in the mountain regions of Europe, the Mediterranean basin and some midwestern areas of the United States. It is an aromatic plant exhibiting a taproot, erect stalk, opposite leaves and white, red-dotted flowers (June to July) arranged in axillary clusters. The flowering tops are the parts used. Summer savory has an aromatic, thyme-like odor and flavor. Derivatives: Infusion (93%), fluid extract, tincture (20% in 60% ethanol) and oleoresin Consumption: Annual: 126833.33 lb

Individual: 0.1074 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 312.822 mg

IOFI: Natural

Composition: The volatile oil from dried summer savory contains carvacrol, thymol and monoterpene hydrocarbons (β-pinene, limonene, p-cymene, camphene). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 1252.00 5190.00 7.64

Max. 2676.00 5190.00 11.22

Aroma threshold values: n/a Taste threshold values: n/a * †

Krishnaveni and Rao. (2000). J. Asian Nat. Prod. Res. 2, 219. Cho et al. (2001). Biol. Pharm. Bull. 24, 167.

Food Category Meat products Processed vegetables Soups

Usual 343.40 738.20 178.00

Max. 727.40 1436.00 372.00

SAVORY (SUMMER) OIL

1828

SAVORY (SUMMER) OIL Other names: Oils, savory, summer; Oleoresin savory; Savory oil; Savory oil, summer; Savory oil (summer variety); Summer savory oil CAS No.: 8016‑68‑0 FL No.: n/a FEMA No.: 3013 NAS No.: 3013 n/a EINECS No.: n/a JECFA No.: n/a CoE No.: Description: The essential oil is obtained by distillation of the whole dried herb. The volatile oil yield is approximately 1% of the dried plant. It has a spicy, aromatic odor reminiscent of thyme and origanum. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Savory, Summer. JECFA: n/a Trade association guidelines: FEMA PADI: 37.262 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –5° and +4° Saponification value Not more than 6 Not less than 20.0% and not more than Assay 57.0% phenols as carvacrol Solubility in alcohol Passes test (C10H14O) Heavy metals (as Pb) Passes test Specific gravity Between 0.875 and 0.954 (25°C) Refractive index Between 1.486 and 1.505 (20°C) Physical–chemical characteristics: It is a light yellow to dark brown liquid. It is soluble in most fixed oils and mineral oil. It is practically insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents of the essential oil in summer savory are the phenols carvacrol and thymol as well as p-cymene, caryophyllene, linalool, terpineol, camphene, myrcene and other terpenoids. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 176.00 160.00

Max. 262.80 373.00

Food Category Meat products Soft candy

Usual 148.80 7.00

Max. 357.80 10.00

Aroma threshold values: n/a Taste threshold values: n/a

SAVORY (SUMMER) OLEORESIN CAS No.: n/a FL No.: n/a CoE No.: n/a EINECS No.: n/a Description: See Savory Summer.

FEMA No.: JECFA No.:

3014 n/a

Consumption: Annual: <1.0 lb

NAS No.: EAFUS No.:

3014 977029‑75‑6

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.178 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Aroma threshold values: n/a Taste threshold values: n/a

Usual 7.25 50.00

Max. 16.00 75.00

Food Category Meat products Soft candy

Usual 85.00 13.75

Max. 100.0 17.50

SAVORY (WINTER) OIL

1829

SAVORY, WINTER Botanical name: Satureja montana L. Botanical family: Lamiaceae Foreign names: Sarriette, Savourée (Fr.), Bolmenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: n/a FL No.: n/a FEMA No.: 3015 NAS No.: 3015 n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977051‑99‑2 CoE No.: Description: Winter savory, or dwarf savory, is a smaller annual subshrub that flowers in winter. The plant grows in dense thickets, 10 to 30 cm (4 to 12 in.) high, having lanceolate, narrow leaves, short, whitish bristles and thick, sunken glands. S. montana exhibits a pleasant, aromatic scent and a slightly pungent taste. The whole herb is used (harvested when flowering and freed from the stems and the larger branches). Winter savory has a spicy, phenolic odor with a biting, almost bitter flavor, similar to summer savory. Derivatives: Oleoresin Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The volatile oil is primarily composed of carvacrol (~65%). Other constituents include thymol, p-cymene and triterpenic acids. Aroma threshold values: n/a Taste threshold values: n/a

SAVORY (WINTER) OIL CAS No.: n/a FL No.: n/a FEMA No.: 3016 NAS No.: 3016 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: 977029‑74‑5 Description: Obtained by steam distillation in approximately 0.18% yields. The essential oil is an orange-yellow liquid. Until recently, little has been done to standardize and to differentiate the various types of essential oils. The commercial qualities of oils are identified as S. montana, or winter savory, but a more defined classification is needed. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Savory, Winter. JECFA: n/a Trade association guidelines: FEMA PADI: 5.643 mg

IOFI: Natural

Specifications: Appearance Refractive index

Pale-yellow liquid 1.486–1.505 (20°C)

Specific gravity

0.87500–0.95400 (25°C)

Essential oil composition: Essential oil from winter savory includes the phenols carvacrol and thymol, as well as p-cymene, l-linolool, l-terpineol, d-borneol, dihydrocuminyl alcohol, 1-carvone, l-menthone and various organic acids. The oil contains 30 to 40% carvacrol and small amounts of phenols and cymene-type hydrocarbons. A few varieties of S. montana contain, in addition to carvacrol, fairly large amounts of thymol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Aroma threshold values: n/a Taste threshold values: n/a

Usual 6.86 83.75

Max. 8.48 105.00

Food Category Meat products Soft candy

Usual 50.00 7.75

Max. 60.00 10.00

SAVORY (WINTER) OLEORESIN

1830

SAVORY (WINTER) OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3017 n/a

NAS No.: EAFUS No.:

3017 977029‑76‑7

Description: See Savory, Winter. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.349 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 5.22 78.67

Max. 11.64 126.60

Food Category Meat products Soft candy

Usual 88.00 7.06

Max. 100.00 12.05

Aroma threshold values: n/a Taste threshold values: n/a

SCHINUS MOLLE Botanical name: Schinus molle L. Botanical family: Anacardiaceae Other names: Peruvian pepper tree; Peruvian mastic; California pepper tree; American pepper tree Foreign names: Poivrier d’Amérique, Faux poivrier, Molee des jardins (Fr.), Mollebaum, Weichpfeffer (Ger.), Pimentero falso, Arvoiera (Sp.), Schino (It.) CAS No.: CoE No.:

n/a 427

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Shrubs probably native to the trans-Andean regions in South America and now acclimated and cultivated around the Mediterranean basin. The plant may reach 8 m (26 ft) in height and has characteristic deflexed branches bearing alternate, stipuleless leaves consisting of 15 to 27 lanceolate, acuminate, dentate leaflets; it has white flowers in axillary terminal clusters; red, globose, fleshy, oil berries; and seeds with a recurved embryo containing very little albumen. The plant blooms in May and June. The fruits (berries) and leaf are the parts used. Schinus molle has a warm, spicy odor with a biting flavor, less pungent than black pepper. Derivatives: Fluid extract, tincture and essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Leaves: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels of leaves: 3000 ppm in beverages and food. Fruit: Category 4 (with limits on carvacrol). FDA: See Schinus Molle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

SCLAREOLIDE

1831

SCHINUS MOLLE OIL Other names: Molle oil; Oleoresin molle; Oils, Schinus molle CAS No.: CoE No.:

68917‑52‑2 427

FL No.: 09.746 EINECS No.: n/a

FEMA No.: JECFA No.:

3018 n/a

NAS No.:

3018

Description: The oil is obtained by steam distillation of the fruits (berries) of the small or medium size plant. It has a fresh, spicy odor and flavor. The oil was a popular substitute for black pepper oil during shortages of the latter; today it is used only sporadically in flavor work. Consumption: Annual: <1.00 lb

Individual: 0.001842 mg/kg/day

Regulatory Status: CoE: Essential oil of fruits and leaves: Category 2. Use levels in ppm for fruit oil: baked goods 18.79; frozen dairy 34.52; meat products 200.8; condiments, relishes 55.48; soft candy 14.38; gelatins, puddings 19.18; nonalcoholic beverages 11.51; alcoholic beverages 25. FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.368 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a pale green to olive-green liquid. Essential oil composition: Main constituents include carvacrol, phellandrene, thyrnol, pinene, an unidentified resin and a few high-molecular-weight ketones. The oil from fruits contains a number of terpenic hydrocarbons (limonene 4 to 9%, a-phellandrene ~25%, β-phellandrene ~7%, myrcene 5 to 19%; α-pinene 1 to 3%, δ-cadinene 4 to 7%, π-cymene 6 to 12%), phenolic compound (carvacrol 0.6 to 1%), ester (methyl octanoate 0.2 to 1.6%) (CoE, 2000). The essential oil from leaves contains monoterpinic and sesquiterpenic hydrocarbons (β-pinene ~14%, sabinene ~13%, myrcene ~5%, limonene <0.68%, β-phellandrene 0.3%, γ-terpinene 1.13%, β-caryophyllene 7.68%, α-humulene 0.57%, germacrene-D 12.08%, bicyclogermacrene 29.20%, δ-cadinene 1.26%), oxygenated terpenic compounds (linalool 0.71%, terpinen-4-ol 10.57%, α-terpineol 1.25%, carophyllene oxide 0.53%, germacrone 0.75%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 20.00 11.74 32.83 28.77

Max. 25.00 18.79 55.48 34.52

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 15.34 187.70 9.59 9.68

Max. 19.18 200.80 11.51 14.38

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: peppery, woody, aromatic, seedy, biting, ginger and juniper.

SCLAREOLIDE Synonyms: Decahydrotetramethylnaphtho-furanone; [3aR-(3a.α,5aβ,9aα,9bβ]; Norambrienolide CAS No.: CoE No.:

564‑20‑5 n/a

FL No.: 16.055 EINECS No.: 209‑269‑0

Naphtho[2,1-b]furan-2(1H)-one, FEMA No.: JECFA No.:

3794 1165

deca-hydro-3a,6,6,9a-tetramethyl, NAS No.:

3794

Description: Sclareolide has a musky, wood odor. Consumption: Annual: 70.00 lb

Individual: 0.0008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.818 mg

IOFI: n/a

SCOTCH SPEARMINT OIL

1832 Empirical Formula/MW:

C16H26O2/250.38

Specifications: (JECFA, 2008) Appearance

White crystalline powder

Melting point

Assay (min)

98%

Solubility

124.4°C Insoluble in water; slightly soluble in ethanol; soluble in acetone and toluene

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Fats, oils Fish products Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 3.00

Max. 5.00 3.00 3.00 3.00 2.00 2.00 3.00 3.00 2.00 2.00 3.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 1.00 2.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00

Max. 4.00 4.00 5.00 2.00 2.00 3.00 4.00 3.00 2.00 3.00 2.00

Synthesis: Sclareol, isolated from clary sage by solvent extraction, can be efficiently oxidized by the microorganism Cryptococcus albidus to sclareolide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in clary sage bush (Salvia sclarea).

SCOTCH SPEARMINT OIL Botanical name: Mentha cardiaca, L. Botanical family: Lamiaceae Other names: Scotch mint oil CAS No.: CoE No.:

91770‑24‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4221 n/a

NAS No.:

n/a

Description: Oil is produced by steam distillation of the flowering tops of the plants, which are partially dried prior to distillation. The distillation is carried out in the fields in stills. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.230, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.572 mg

IOFI: Natural

SENNA

1833

Essential oil composition: n/a Physical–chemical characteristics: Colorless to pale yellow clear oily liquid; fresh spearmint carvone aroma. Specifications: (JECFA, 2008) Boiling point

220°C

Solubility

Optical rotation Refractive index

-48.0 to -59.0° 1.479–1.489 (20°C)

Specific gravity

Insoluble in water and glycerin; soluble in ethanol, fixed oils, paraffin oil, and propylene glycol 0.917–0.934 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Chewing gum Condiments, relishes Frozen dairy Hard candy

Usual 2000.00 50.00 50.00 1500.00

Max. 8000.00 250.00 130.00 2000.00

Food Category Jams, jellies Seasonings, flavors Soft candy Sweet sauce

Usual 100.00 1000.00 1500.00 40.00

Max. 200.00 5000.00 2000.00 90.00

Aroma threshold values: Medium strength odor, minty type; recommend smelling in a 10% solution. Taste threshold values: Fresh green spearmint, cooling, candy, leafy, spicy with a wintergreen afternote taste at 25 ppm.

SENNA Botanical name: Alexandria senna—Senna acutifolia Nect.; also called Cassia acutifolia Delile; incorrectly known as C. Alexandria Mill. Tinnevelly senna—C. medicinalis Bischoff; also called C. augustifolia Vahl; the Tinnevelly variety, also known as C. lanceolata Royle, or incorrectly as C. acutifolia Delile, belongs to this class. S. italica Lamk. or C. senna Lamk.; also known as C. obovata Coll. (Hayne) Botanical family: Fabaceae Other names: Alexandrian Senna; Nubian Senna; Cassia lenitive; Cassia officinalis; Cassia aethiopica; Egyptian Senna; East Indian Senna CAS No.: CoE No.:

8013‑11‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6148 977083‑19‑4

Description: A shrub up to 2 m (6.5 ft) tall; grows in tropical and subtropical countries and is cultivated in India and Pakistan. Some confusion exists in the botanical classification. Some pharmacopeae permit the use of only the Tinnevelly variety, C. augustifolia Vahl. This variety is taller and has a thicker foliage and smaller fruits than C. acutifolia Delile. Also, C. obovata is often classified as C. alexandria. C. medicinalis Bischoff var. Royleana has pinnate leaves consisting of a 7 to 15 cm long rachis and from five to nine pairs of short-petioled, lanceolate leaflets with an asymmetric base and acuminate apex. The fruits, commercially known as follicales, are greenish or sometimes brownish. The part used is the leaflet. Senna is the most commonly used laxative. Derivatives: Tincture, fluid extract, soft aqueous extract, dried aqueous extract, dried purified extract and tincture prepared from the fluid extract Consumption: Annual: 71.67 lb

Individual: 0.00006073 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The leaves contain sennaemodin, sermanigrin, sermarhamnetin, and anthraquinones. Presence of anthraquinones including dianthrone glycosides, sennosides A and B (rhein dianthrones), sennosides C and D (rhein aloeemodin heterodianthrones) and several sennosides have been detected. Similar to leaves, the pod also contains rhein dianthrone glycosides. Two naphthalene glycosides isolated from senna leaves and pods are 6-hydroxymusicin glucoside and tinnevellin glucoside.* Senna contains anthracene derivatives (2.5 to 3.5% in the leaves, ~3.4% in the fruits of C. senna, 2.2 to 6.0% in the fruits of C. angustifolia). The chief components are sennosides A, A1 and B, as well as sennosides C and D. It also contains naphthalene derivatives including 6-hydroxymusizin glucoside (0.85% in C. senna), tinnevellin-6-glucoside (0.3% in C. angustifolia). *

Franz. (1993). Pharmacology 47(Suppl. 1), 2.

SERPENTARIA

1834 Aroma threshold values: n/a Taste threshold values: n/a

SERPENTARIA Botanical name: Aristolochia serpentaria L. Botanical family: Aristolochiaceae Other names: Virginia snakeroot Foreign names: Serpentaire de Virginie (Fr.), Virginische Schlangenwurzel (Ger.), Serpentaria (Sp.), Aristolochia serpentaria (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6360 977002‑55‑3

Description: Serpentaria is a perennial, herbaceous plant, with an extremely fibrous, knotty, brown, aromatic root, sending up numerous stems. The plant grows 12 to 45 cm (5 to 18 in.) high, with ovate or oblong leaves; short-peduncled flowers next to the root. The plant is native to the United States (Virginia, Louisiana, Arkansas). The part used is the root. Serpentaria has an aromatic, spicy odor similar to valerian and ginger. The oil, obtained by steam distillation of the dried roots in approximately 1.0 to 1.2% yields, has an odor reminiscent of valerian and ginger. Derivatives: Tincture (fresh plant, 1:2, dry root, 1:5, 70% ethanol) Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max)

2.0–3.0

Refractive index

Ester value

65–80

Solubility

Optical rotation

+21° to + 26°

Specific gravity

1.4972–1.4980 (20°C) 1:15–20 in 80% ethanol; 1:0.5 in 90% ethanol 0.961–0.9901 (15°C)

N ote: The above specifications are for the oil obtained by steam distillation of the dried roots.

Physical–chemical characteristics: The oil is a light-brown liquid. Composition: The rhizome and roots of A. reticulata contain volatile oil (1%), resin, soluble in petroleum ether (3.2%), resin, soluble in ether (1.9%); tannin, gum, starch (6.48%), dextrin, sugar, malic acid, calcium oxalate, etc., and a crystallizable alkaloid called aristolochine. The main constituents of the oil include pinene, borneol (esterified), probably tiglic acid and a terpene. Aroma threshold values: n/a Taste threshold values: n/a

SESAME Botanical name: Sesamum indicum L. Botanical family: Pedaliaceae Other names: Benne; Gingilly; Teel Foreign names: Sesam (Ger.), Sesamo (Sp.), Sesamo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6407 977052‑01‑9

SIMARUBA

1835

Description: S. indicum is a genus of tropical African and Indian herbs. It is a rough, hairy, gummy, annual plant, about 70 to 80 cm high, having petiolate, ovate-lanceolate leaves, slightly toothed and mucilaginous. The pale or rose-colored flowers are solitary in the axils. The plant is cultivated for its black or white seeds. The seeds are tiny, oval shaped, sweet and oleaginous. Sesame seeds have a rich, nut-like flavor when roasted. Sesame oil is second only to coconut oil for culinary purposes, food and medicine; it is also used as a substitute for olive oil. The part used is the seed (oil). Consumption: Annual: 4,383,333.33 lb

Individual: 3.7146 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 172.854; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The seeds by expression yield a fixed oil consisting essentially of the glycerides of oleic and linoleic acids with small amounts of stearin, palmitin and myristin. Liquid fatty acids are present to about 70%, solid fatty acids 12 to 14%. Aroma threshold values: Aroma characteristics at 100%: roasted nutty, sesame, peanut, hazelnut-like with some ashy coffee nuances. Taste threshold values: Taste characteristics of extract at 650 ppm: nutty, roasted, pyrazine, cocoa and coffee, with a slightly smoky, savory nuance. Taste characteristics at 0.1%: roasted nutty, ashy coffee, sesame with a fatty, oily peanut-like note.

SIMARUBA Botanical name: Simaruba amara Aubl. Botanical family: Simarubaceae Other names: Gavilan; Negrito; Marubá; Marupá; Dysentery Bark; Palo Blanco; Robleceillo; Daguilla; Palo Amargo; Quasia Amarga; Quassia Amer; Quinquina D’Europe; Bois Amer; Bois Blanc; Bois Frene; Bois Negresse Foreign names: Simarouba (Fr.), Ruhrrinde (Ger.), Simaruba (Sp.), Simaruba (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6361 977029‑60‑9

Description: Chiefly tropical trees and shrubs having bitter-tonic bark, mainly pinnate leaves, and small three- to five-merous flowers with a prominent disk. The fruit is either a drupe, a samara or a berry. The bark contains an essential oil and a bitter principle. Most of the Simarubaceae contain a bitter principle and sometimes a resinous matter and oil that are of value as a tonic. Branches of quassia and the pulverized bitter wood of Simaruba species are used in tropical America to drive away insects. The bark is the only part used. Simaruba is tonic, digestive and bitter. Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Simaruba root-bark contains a bitter principle identical with quassin, a resinous matter, a volatile oil having the odor of benzoin, malic acid and gallic acid in very small proportion, an ammoniacal salt, calcium malate and oxalate, some mineral salts, ferric oxide, silica, ulmin and lignin. Several phytochemicals including 15-hydroxyailanthone, 15-o-β-d-glucopyranosylglaucarubol, 15-o-β-d-glucopyranosylglaucarubolone, arachidic acid, δ-13-(18)-glaucarubin, glaucarubin, glaucarubinone, glaucarubolone, linoleic acid, linolenic acid, oleic acid, palmitic acid, palmitoleic acid and stearic acid have been isolated from Simaruba. Simaruba yields 0.2% of the bitter principles containing quassin, neoquassin and a yellow crystalline substance. Aroma threshold values: n/a Taste threshold values: n/a

SKATOLE

1836

SKATOLE Synonyms: Indole, 3-methyl; Indole, 3-methyl-; 1H-Indole, 3-methyl; 1H-Indole, 3-methyl-; beta-Methylindole; 3-Methylindole; 3-Methyl-1H-indole; 3-Mi; Scatole; Skatol; Skatole CAS No.: CoE No.:

83‑34‑1 493

FL No.: 14.004 EINECS No.: 201‑471‑7

FEMA No.: JECFA No.:

3019 1304

NAS No.:

3019

Description: Skatole has a characteristic putrid, fecal odor at high concentrations, becoming pleasant, jasmine-like, fruity sweet, warm at very low concentrations. It has a warm overripe fruity flavor below 1 ppm. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.151 mg

IOFI: Nature Identical

Empirical Formula/MW: H N

C9H9N/131.18 C H3

Specifications: (JECFA, 2008) Appearance Assay (min)

White scales or powder 97%

Melting point Solubility

95–97°C Soluble in ethanol and boiling water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.58 0.44 0.13 0.63

Max. 0.89 0.95 0.13 1.26

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.19 0.47 0.57

Max. 0.51 0.73 1.15

Synthesis: Indoles (skatole) with various substituents in the 2 and 3 position can be synthesized via the Fisher indole synthesis, which involves two steps and utilizes a phenylhydrazine and an aliphatic or aromatic aldehyde or ketone as starting materials. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in beetroot, feces, coal tar, Swiss cheese, Gruyere cheese, mozarella cheese, butter, milk, goat and sheep milk, boiled egg, fatty fish, coffee, tea, trassi, rice bran, dried bonito and squid.

SLOE (BERRIES) Botanical name: Prunus spinosa L. Botanical family: Rosaceae Other names: Blackthorn Foreign names: Prunellier (Fr.), Schwarzdorn (Ger.), Bruniero (Sp.), Prugnolo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3020 n/a

NAS No.: EAFUS No.:

3020 977052‑03‑1

Description: Sloe is a dense shrub, grows to 4 m in height, with brownish, divaricate, thorny branches; simple, alternate, lanceolate leaves with finely dentate edges; white, solitary or geminate flowers supported by a glabrous peduncle; and globose, blue-violet, sour berries. The plant grows in thickets, along roadsides and in waste places in areas with mild, temperate Mediterranean climate; it

SLOE (BERRIES) EXTRACT, SOLID

1837

grows also in Iran and southern Siberia. The parts used are the berries and the bark and flowers. The fruit is crushed, fermented and sloe gin is distilled from it. Derivatives: Decoctions (from the bark), infusions (from dried flowers), fluid extract (from berries and sometimes the bark) Consumption: Annual: 10683.33 lb

Individual: 0.009053 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 558.350 mg

IOFI: Natural

Composition: Main constituents of the bark include various tannins and alkaloids. The flowers contain, in addition to amygdalin, traces of an essential oil, gums, resins and quercetin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Max. 60.00

Food Category Nonalcoholic beverage

Usual 5350.00

Max. 7692.00

Aroma threshold values: n/a Taste threshold values: n/a

SLOE (BERRIES) EXTRACT CAS No.: CoE No.:

90105‑94‑5 n/a

FL No.: n/a EINECS No.: 290‑213‑7

FEMA No.: JECFA No.:

3021 n/a

NAS No.:

3021

Description: See Sloe Berries. Consumption: Annual: 5516.67 lb

Individual: 0.004675 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See Sloe Berries. JECFA: n/a Trade association guidelines: FEMA PADI: 286.408 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4063.00 85.00 175.00

Max. 8050.00 100.00 200.00

Food Category Nonalcoholic beverages Soft candy

Usual 1324.00 90.00

Max. 2648.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

SLOE (BERRIES) EXTRACT, SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3022 n/a

NAS No.: EAFUS No.:

3022 977029‑61‑0

Description: See Sloe Berries. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See Sloe Berries. JECFA: n/a

Individual: 0.0003359 mg/kg/day

SMOKE FLAVOR, CHAR

1838 Trade association guidelines: FEMA PADI: 378.768 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11000.00 60.00 130.00

Max. 11000.00 80.00 175.00

Food Category Nonalcoholic beverages Soft candy

Usual 90.00 60.00

Max. 150.00 75.00

Aroma threshold values: n/a Taste threshold values: n/a

SMOKE FLAVOR, CHAR* Synonyms: Char smoke flavor CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

Consumption: Annual: 45666.67 lb

NAS No.: EAFUS No.:

8702 977102‑14‑9

Individual: 0.0387 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Specifications: n/a Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

SNAKEROOT, CANADIAN Botanical name: Asarum canadense L. Botanical family: Aristolochiaceae Other names: Asarum; Wild ginger Foreign names: Serpentaire du Canada (Fr.), Canadische Schlangenwurzel (Ger.), Asaro (Sp.) Asaro (It.) CAS No.: CoE No.:

8016‑69‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3023 n/a

NAS No.:

3023

Description: The several known Asarum species find various applications, depending on the botanical classification. A. canadense, not to be confused with A. europaeum L., is a perennial herb growing preferably in shady, humid, woody areas in Canada and the northern United States. European Asarum differs from the Canadian variety, not only in its main constituents, but also in its vegetative form. The essential oil from A. europaeum is poisonous and is not prepared for commercial use. Aristolocholic acid is the toxic constituent. The rhizome is the only part used. Canadian snakeroot has a strong, characteristic, spicy odor and flavor reminiscent of ginger. Consumption: Annual: 20.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a *

Also refer to pyroligenous acid.

Individual: 0.00001694 mg/kg/day

SODIUM ACETATE

1839

Trade association guidelines: FEMA PADI: 2.149 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value (after acetylation) Optical rotation

1.9–7.5

Refractive index

1.4843–1.5015 (20°C)

92.4–144.2

Solubility

1:1.5–2.5 and more in 70% ethanol

0 to –11°20ʹ

Specific gravity

0.947–0.998 (15°C)

N ote: The specifications are for the oil obtained by steam distillation of cleaned, dried and comminuted rhizomes.

Physical–chemical characteristics: The steam-distilled essential oil is a yellow to yellow-amber liquid. The distillation waters are often cohobated for the total yield of essential oil of approximately 3.0%. Essential oil composition: Main constituents include α-pinene, d-linalool, l-borneol, l-α-terpineol, geraniol, eugenol, methyl eugenol, a lactone, an azulene compound and various fatty acids. Two chalcone glycosides were isolated, together with seven known flavonol glycosides, from the leaves of Asarum canadense. The structures of the chalcone glycosides were established as chalcononaringenin 2ʹ,4ʹ-di-O-glucoside and chalcononaringenin 2ʹ-O-glucoside-4ʹ-O-gentiobioside.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 5.79 11.23 1.18

Max. 7.62 13.28 3.89

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 2.98 2.71 8.81

Max. 5.00 3.69 10.97

Aroma threshold values: n/a Taste threshold values: n/a

SODIUM ACETATE Synonyms: Sodium acetate trihydrate; Acetic acid, sodium salt trihydrate CAS No.: CoE No.:

127‑09‑3 n/a

FL No.: n/a EINECS No.: 204‑823‑8

FEMA No.: JECFA No.:

3024 n/a

NAS No.: E No.:

3024 262

Description: Sodium acetate is odorless or has a faint acetous odor. It effloresces in warm, dry air. Consumption: Annual: 188333.33 lb

Individual: 0.1596 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et seq.; 173.310; 182.70; 184.1721; 184.1754; 582.1721 FDA (other): n/a JECFA: ADI: Not limited (1973). Group ADI of “not limited” for acetic acid and its potassium and sodium salts. This ADI maintained at the 49th meeting (1997). Trade association guidelines: FEMA PADI: 22.500 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H3NaO2/82.03 Specifications: (FCC, 1996) Alkalinity (as Na2CO3)

Not more than 0.05%

Colorless, transparent crystals or a granular, crystalline powder Not less than 99% and not more than Assay 101% C2H3NaO2 after drying Heavy metals (as Pb) Not more than 10 mg/kg Appearance

*

Ishiwata and Kitajima. (2000). Phytochemistry 55, 971.

Loss on drying

Between 30 and 41%

Potassium compounds

Passes test

Solubility

1 g dissolves in about 8 mL of water and in about 19 mL of alcohol

SODIUM BENZOATE

1840 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Fats, oils Hard candy Ice cream/ices Jams/jellies

Usual 1.50 15.00 0.01 1.00 200.00 15.00 0.30

Max. 1.50 15.00 60.00 5.00 200.00 15.00 0.30

Food Category Meat products Nonalcoholic beverages Other grains Snack foods Soft candy Soups

Usual 0.50 1.50 6.00 15000.00 0.90 0.10

Max. 1.00 1.50 6.00 30000.00 0.90 0.50

Synthesis: Acetic acid plus sodium bicarbonate makes sodium acetate plus carbonic acid. Produced by the neutralization of acetic acid with sodium bicarbonate, or by treating calcium acetate with sodium sulfate and sodium bicarbonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM BENZOATE Synonyms: Benzoic acid, sodium salt; Benzoate of soda; Sodium benzoic acid; Antimol CAS No.: CoE No.:

532‑32‑1 n/a

FL No.: n/a EINECS No.: 208‑534‑8

FEMA No.: JECFA No.:

3025 n/a

NAS No.: E. No.:

3025 211

Description: Benzoic acid is almost odorless or exhibits a sweet, faint, balsamic odor and a sweet–sour to acrid taste. For a detailed description, refer to Burdock (1997). Consumption: Annual: 7,900,000.00 lb

Individual: 6.6949 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 82.6; 150 et seq.; 181.23; 184.1733; 582.3733 FDA (other): n/a JECFA: ADI: 0 to 5 mg/kg bw (1983). Group ADI for benzoic acid, the benzoate salts (calcium, potassium and sodium), benzaldehyde, benzyl acetate, benzyl alcohol and benzyl benzoate, expressed as benzoic acid equivalents. Trade association guidelines: FEMA PADI: 0.330 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

-

C7H5NaO2/144.11 Na

+

Specifications: (FCC, 1996) Alkalinity (as NaOH) Not more than 0.04% Appearance

White granules, crystalline powder or flakes

Assay

Not less than 99% and not more than 100.5% C7H5NaO2 calculated on the anhydrous basis

Heavy metals (as Pb) Not more than 10 mg/kg 1 g dissolves in about 2 mL of water, Solubility 75 mL alcohol, 50 mL of 90% alcohol Water

Not more than 1.5%

SODIUM CITRATE

1841

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.04 0.49 0.05 0.00 0.80 0.94 0.97 0.12 0.50 0.70 0.72

Max. 0.04 1.10 0.05 0.00 1.07 0.94 0.98 0.15 0.50 0.91 0.95

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Processed vegetables Sweet sauce Soft candy

Usual 0.55 0.01 0.30 0.02 0.75 0.04 0.18 0.39 0.77 0.89 0.21

Max. 0.73 0.01 0.80 0.10 1.00 0.08 0.32 0.60 1.00 2.92 0.31

Synthesis: Produced by the neutralization of benzoic acid with sodium bicarbonate, sodium carbonate or sodium hydroxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Benzoic acid occurs naturally in many plants and in animals. The salt is not found to occur naturally.

SODIUM CITRATE Synonyms: Citrosodine; Trisodium citrate; Citric acid, trisodium salt; 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate; Sodium citrate anhydrous; Sodium citrate dihydrate CAS No.: CoE No.:

68‑04‑2 n/a

FL No.: n/a EINECS No.: 200‑675‑3

FEMA No.: JECFA No.:

3026 n/a

NAS No.: E No.:

3026 331

Description: Sodium citrate is odorless and has a pleasant, acid taste. Sodium citrate is anhydrous or contains two molecules of water of crystallization. Consumption: Annual: 26,333,333.33 lb

Individual: 22.3163 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 131 et seq.; 184.1307c; 184.1449; 184.1751; 582.1751; 582.6751 FDA (other): n/a JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 1.564 mg

IOFI: n/a

Empirical Formula/MW:

C6H5Na3O7/258.07

Specifications: (FCC, 1996) Appearance

Colorless crystals or white, crystalline powder

Not less than 98% and not more than 100.5% C6H5Na3O7 calculated on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg Assay

Solubility

1 g of dihydrate dissolves in 1.5 mL of water at 25°C and in 0.6 mL of boiling water; insoluble in alcohol

Water

Between 8.5 and 10%

SODIUM DIACETATE

1842 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.79 0.29 1.57 13.35 7.91 0.44 1.00 3.18 1.32 3.08 0.06 0.99

Max. 1.26 0.50 1.57 25.30 7.94 0.66 2.00 4.32 1.86 3.32 0.06 1.10

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 5.08 0.48 0.11 0.55 0.50 0.67 0.21 4.09 1.71 0.10 1.07

Max. 5.64 0.76 0.22 0.71 0.80 0.67 0.56 7.46 2.32 0.10 1.07

Synthesis: Produced by the neutralization of citric acid with sodium hydroxide or sodium carbonate. May be prepared in an anhydrous state or may contain 2 mole of water per mole of sodium citrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Citric acid and its salts occur naturally in many plants and animals.

SODIUM DIACETATE Synonyms: Acetic acid, sodium salt; Ethanoic acid, sodium salt; Sodium ethanoate CAS No.: CoE No.:

126‑96‑5 n/a

FL No.: 16.073 EINECS No.: 204‑814‑9

FEMA No.: JECFA No.:

3900 n/a

NAS No.:

0190

Description: Sodium diacetate has the odor of acetic acid. It is a molecular compound of sodium acetate and acetic acid. The pH of a 1 in 10 solution is between 4.5 and 5.0. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 184.1754; 582.6754 FDA (other): n/a JECFA: ADI: 0 to 15 mg/kg bw (1973). Trade association guidelines: FEMA PADI: 19.500 mg

IOFI: n/a

Empirical Formula/MW: O

C4H7NaO4/142.09

H3C

O

-

O

H3C

OH

Na

+

SODIUM HEXAMETAPHOSPHATE

1843

Specifications: (FCC, 1996) Appearance

White, hygroscopic, crystalline solid

Not less than 39% and not more than 41% free acetic acid (CH3COOH) and not less than 58% and not more Assay than 60% sodium acetate (CH3COONa), calculated on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg

Readily oxidizable substances (as formic acid)

Not more than 0.2%

Solubility

1 g is soluble in about 1.0 mL of water

Water

Not more than 2%

Reported uses (ppm): (FEMA, 1998) Food Category Snack foods

Usual 15,000.00

Max. 30,000.00

Synthesis: Prepared synthetically by reacting sodium carbonate with acetic acid. Special grades are produced by reacting anhydrous sodium acetate with acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM HEXAMETAPHOSPHATE Synonyms: Sodium polyphosphate, Glassy; Glassy sodium phosphate; Polyphosphoric acid sodium salts; Sodium tetrapolyphosphate; Graham’s salt; Sodium polyphosphate amorphous CAS No.: CoE No.:

10124‑56‑8 n/a

FL No.: n/a EINECS No.: 233‑343‑1

FEMA No.: JECFA No.:

3027 n/a

NAS No.:

3027

Description: The sodium polyphosphates class consists of several amorphous, water soluble polyphosphates composed of linear chains of metaphosphate units, (NaPO3)x where x ≥ 2, terminated by Na2PO4- groups. They are usually identified by their Na2O/ P2O5 ratio or their P2O5 content. The Na2O/P2O5 ratios vary from about 1.3 for sodium tetrapolyphosphate, where x = approximately 4; through about 1.1 for Graham’s salt, commonly called sodium hexametaphosphate, where x = 13 to 18; to about 1.0 for the higher molecular weight sodium polyphosphates, where x = 20 to 100 or more. The pH of their solution varies from about 3 to 9. For additional details of description, refer to Burdock (1997). Consumption: Annual: 2,966,666.67 lb

Individual: 2.5141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq.; 150 et seq.; 182.6760, 182.90; 582.6760 FDA (other): n/a JECFA: ADI: MTDI: 70 (1982). Group MTDI for phosphorus from all sources, expressed as P. Trade association guidelines: FEMA PADI: 0.602 mg

IOFI: n/a

Empirical Formula/MW: Na

+

Na O

-

O

O

O

Na

+

O

-

O

O

O O P

P O

O

O P

Na

+

-

P

P

P6O18Na6/611.77

O O

+

O

P -

O

O O

Na

+

-

-

Na

+

SODIUM 3-MERCAPTOOXOPROPIONATE

1844 Specifications: (FCC, 1996) Appearance Assay Arsenic (as As) Fluoride

Colorless or white, transparent platelets, granules or powder Between 60 and 71% P2O5 Not more than 3 mg/kg Not more than 0.005%

Heavy metals (as Pb) Not more than 10 mg/kg Insoluble substances Solubility

Not more than 0.1% Very soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gelatins, puddings Jams, jellies Meat products

Usual 0.77 3.19 0.10 0.20 1.91 4.20 0.45

Max. 0.77 10.37 0.10 0.21 2.98 5.17 0.96

Food Category Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy

Usual 0.86 0.03 0.43 3.75 0.00 1.07 0.29

Max. 1.28 0.30 0.67 3.75 0.00 1.61 0.35

Synthesis: Sodium hexametaphosphate is prepared by heating monosodium phosphate (NaH2PO4) rapidly to a clear melt, which occurs slightly above 625°C. Rapid chilling of this melt produces a very soluble glass, which is then crushed or milled. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 3-MERCAPTOOXOPROPIONATE Synonyms: 3-Mercapto-2-oxopropionic acid, sodium salt; Pyruvic acid, 3-mercapto-, sodium salt; Sodium mercaptopyruvate; Sodium 3-mercapto-2-oxopropanoate CAS No.: CoE No.:

10255‑67‑1 n/a

FL No.: n/a EINECS No.: 233‑594‑7

FEMA No.: JECFA No.:

3901 563

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.161430 mg

IOFI: n/a

Empirical Formula/MW: O

-

O

C3H3O3SNa/142.11

Na

+

O SH

Specifications: (JECFA, 2008) Appearance

White and free flowing powder

Melting point

Assay (min)

97.6% P2O5

Solubility

Boiling point

467°C

183°C Soluble in water at 20°C, white petrolatum at <100 g/kg (20°C)

SODIUM 4-METHOXYBENZOYLOXYACETATE

1845

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Egg products Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.80 1.00 0.50 0.10 1.00 1.00

Max. 5.00 5.00 5.00 3.00 10.00 10.00

Food Category Meat products Milk products Poultry Processed vegetables Reconstituted vegetables

Usual 1.00 0.50 1.00 0.01 0.50

Max. 5.00 5.00 10.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 4-METHOXYBENZOYLOXYACETATE Synonyms: Benzoic acid, 4-methoxy-, carboxymethyl ester, sodium salt CAS No.: CoE No.:

17114‑82‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4016b 1880

NAS No.:

n/a

Description: Sodium 4-methoxybenzoyloxyacetate has a roasted aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 33.14 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O O

H3C

C10H9O5 Na/232.17

-

Na

O

+

O O

Specifications: (JECFA, 2008) Appearance

White solid

Melting point

Assay (min)

99%

Solubility

135°C Slightly soluble in water; soluble in water

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Confectionary frostings Jams, jellies Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 80.00 200.00 300.00 400.00

Max. 200.00 600.00 600.00 1000.00

Food Category Processed fruits Snack foods Soft candy Sweet sauces

Usual 100.00 300.00 30.00 500.00

Max. 300.00 500.00 100.00 900.00

SODIUM 3-METHOXY-4-HYDROXYCINNAMATE

1846

SODIUM 3-METHOXY-4-HYDROXYCINNAMATE Synonyms: Ferulic acid, sodium salt; 3-(4-Hydroxy-3-methoxyphenyl)propenoic acid, sodium salt; Propenoic acid, 3-(4-hydroxy-3methoxyphenyl)-, monosodium salt; Sodium ferulate CAS No.: CoE No.:

24276‑84‑4 n/a

FL No.: n/a EINECS No.:

FEMA No.: JECFA No.:

3812 n/a

NAS No.:

n/a

Description: Sodium 3-methoxy-4-hydroxycinnamate has a sweet clovery, phenolic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.560 mg

IOFI: n/a

Empirical Formula/MW:

HO

C10H9O4Na/216.17

O

O

Na+

O Specifications: Appearance

Light-yellow solid powder

Melting point

>300°C (starts to decompose at ~175°C)

Assay (min)

93.4% sodium ferulate, 2.8% water, 3.8% unknown

Solubility

Soluble in water; insoluble in “fat”

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Gelatins, puddings Nonalcoholic beverages

Usual 100.00 100.00 400.00

Max. 100.00 100.00 400.00

Food Category Sugar substitutes Sweet sauce

Usual 2000.00 300.00

Max. 2000.00 300.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 2-(4-METHOXYPHENOXY)PROPANOATE Synonyms: Propanoic acid, 2-(4-methoxyphenoxy), sodium salt CAS No.: CoE No.:

13794‑15‑5 n/a

FL No.: 16.041 EINECS No.:

FEMA No.: JECFA No.:

3773 1029

NAS No.:

n/a

Description: 2-(4-Methoxyphenoxy)propanoate is a potent inhibitor of the sweetness of sucrose and other sweeteners. Consumption: Annual: n/a

Individual: n/a

SORBITAN MONOSTEARATE

1847

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 55.132 mg

IOFI: n/a

Empirical Formula/MW: C10H11NaO4/218.19 Specifications: (JECFA, 2008) Appearance

White to pale cream, crystalline solid

Melting point

Assay (min)

98%

Solubility

190°C Soluble in water and propylene glycol; slightly soluble in fat; miscible in ethanol at room temperrature

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments/relishes Confectionery frostings Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy

Usual 150.00 100.00 100.00 50.00 80.00 100.00 70.00 100.00 75.00 85.00 90.00 100.00

Max. 250.00 150.00 150.00 80.00 130.00 150.00 100.00 150.00 125.00 135.00 140.00 150.00

Food Category Imitation dairy Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Sweet sauces

Usual 80.00 85.00 70.00 5.00 80.00 70.00 50.00 50.00 100.00 100.00 100.00 90.00

Max. 130.00 135.00 100.00 50.00 130.00 100.00 80.00 80.00 150.00 150.00 150.00 140.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee beans.

SORBITAN MONOSTEARATE Synonyms: 1,4-Anhydro-d-glucitol, 6-octadecanoate; Anhydrosorbitol monostearate; Anhydrosorbitol stearate; d-Glucitol, anhydro-, monooctadecanone; d-Glucitol, 1,4-anhydro, 6-octadecanoate; Sorbitan monostearate; Sorbiton monostearate (compound usually contains also associated fatty acids); Sorbitan O; Sorbiton stearate; Sorbitani stearas CAS No.: CoE No.:

1338‑41‑6 n/a

FL No.: n/a EINECS No.: 215‑664‑9

FEMA No.: JECFA No.:

3028 n/a

NAS No.: E No.:

3028 491

Description: Sorbitan monostearate has a bland odor and taste. It is a mixture of partial stearic and palmitic acid esters of sorbitol and its mono- and dianhydrides. For additional details of description, refer to Burdock (1997). Consumption: Annual: 333,333.33 lb

Individual: 0.2824 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1001, 172.515, 172.842, 172.836; 172.838; 172.840;173 et seq.; 573.840; 573.960 FDA (other): n/a JECFA: ADI: 0–25 mg/kg bw (1973). Group ADI. As the sum of the sorbitan esters of lauric, oleic, palmitic and stearic acid.

d-SORBITOL

1848 Trade association guidelines: FEMA PADI: 1033.169600 mg

IOFI: n/a

Empirical Formula/MW: OH H

O

OH

H

H

C24H46O6/430.62

OH O

H3C

O

Specifications: (FCC, 1996) Acid value

Between 5 and 10 Light-cream to tan-colored, hard, Appearance waxy solid Not less than 27 g and not more than 34 g of polyols (as sorbitol and its mono- and dianhydrides) per 100 g of Assay sample, and not less than 68 g and not more than 76 g of fatty acids per 100 g of sample, calculated on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg

Hydroxyl value

Between 235 and 260

Saponification value

Between 147 and 157

Solubility

Soluble at temperature above its melting point in toluene, dioxane, ether, ethanol, methanol, aniline; insoluble in cold water, mineral spirit and acetone; dispersible in warm water; soluble with haze, above 50°, in mineral oil and ethyl acetate

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 7169.00 1000.00

Max. 7184.00 1500.00

Food Category Soft candy Sweet sauce

Usual 1966.00 1850.00

Max. 2016.00 2500.00

Synthesis: Prepared by reacting edible commercial stearic acid (usually containing associated fatty acids, chiefly palmitic) with sorbitol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

d-SORBITOL Synonyms: Glucitol; Glucitol, d-Glucitol; d-Glucitol, hydrate; L-Gucitol; Hexahydric alcohol; d-1,2,3,4,5,6-Hexanehexol; Sorbicolan; Sorbilande; Sorbit; Sorbite; d-Sorbite; Sorbitol; Sorbitol d-; Sorbitol solutions; Sobitol syrup C; d-Sorbitol; d-(–)-Sorbitol CAS No.: CoE No.:

50‑70‑4 n/a

FL No.: n/a EINECS No.: 200‑061‑5

FEMA No.: JECFA No.:

3029 n/a

NAS No.: E No.:

3029 420

Description: d-Sorbitol has a sweet taste. In comparison to sucrose, the relative sweetness of sorbitol is approximately 50%. Sorbitol can exist in any of several crystalline forms with melting points ranging from 89 to 101°C. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 106,333,333.33 lb

Individual: 90.1129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 184.1835, 582.5835 FDA (other): n/a JECFA: ADI: Not specified (1982) Trade association guidelines: FEMA PADI: 29.749 mg

IOFI: n/a

SPEARMINT

1849

Empirical Formula/MW:

C6H14O6/182.17

Specifications: (FCC, 1996) White, hygroscopic powder, flakes or granules Arsenic (as As) Not more than 3 mg/kg Not less than 91% and not more than 100.5% sorbitol (C6H14O6), Assay calculated on the anhydrous basis Chloride Not more than 0.005% Heavy metals (as Pb) Not more than 5 mg/kg Lead Not more than 1 mg/kg Appearance

Reducing sugar

Not more than 0.3%

Residue on ignition

Not more than 0.1% 1 g dissolves in about 0.45 mL in water; slightly soluble in alcohol, methanol and acetic acid Not more than 0.01% Not more than 1.0% Not more than 1.0%

Solubility Sulfate Total sugars Water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Hard candy

Usual 0.03 139.30 454.80 17.38 2.26 60.30 10.00 0.10 814.90

Max. .06 153.50 491.50 17.38 2.29 71.71 10.00 1.00 935.80

Food Category Meat products Milk products Nonalcoholic beverages Nut products Poultry Snack foods Soft candy Sweet sauce

Usual 27.66 0.14 20.13 6.00 45.00 15.00 411.40 0.04

Max. 27.66 56.27 34.44 6.00 55.00 15.00 421.90 0.04

Synthesis: Sorbitol is manufactured by hydrogenation of glucose with hydrogen and active nickel catalyst. It is commercially available as 70% syrup or as a pure white powder. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Sorbitol is one of the most widely found sugar alcohols in nature with relatively high concentrations occurring in apples, pears, plums, peaches and apricots. Also reported found in several varieties of berries, seaweed and algae.

SPEARMINT Botanical name: Mentha spicata Houds or L. Botanical family: Lamiaceae Foreign names: Menthe crépue (Fr.), Krauseminz (Ger.), Menta crespa (Sp.), Menta crispa (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3030 n/a

NAS No.: EAFUS No.:

3030 977002‑61‑1

Description: Spearmint is a glabrous to hairy perennial herbaceous plant extensively cultivated in North America, England, Germany and Holland. Spearmint is derived from a range of species, but the two most important sources worldwide are M. spicata and M. x gracilis. The other frequently cultivated varieties are M. trichoura Brig. and M. tenuis. The plant is from 25 to 75 cm (10 to 30 in.) high, with an erect, branched stalk exhibiting long, lanceolate leaves and flowers clustered in the form of spikes. The part used is the flowering tops. Spearmint has a warm, herbaceous, penetrating odor and a sharp, pungent flavor. Grade I peppermint must contain 1.0% essential oil (dried peppermint), while spearmint must contain 0.4% essential oil (dried mint) to meet International Standard requirements. Derivatives: Extractives and their physically modified derivatives, such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, are prepared from M. spicata. Consumption: Annual: 41500.00 lb

Individual: 0.03516 mg/kg/day

SPEARMINT EXTRACT

1850 Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 302.018 mg

IOFI: Natural

Composition: Leaves and flowering tops of spearmint contains essential oil (thymol), resin, gum, tannin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatins, puddings

Usual 300.00 994.50 1000.00

Max. 500.00 5967.00 2000.00

Food Category Meat products Nonalcoholic beverages

Usual 400.80 1000.00

Max. 804.80 1674.00

Aroma threshold values: n/a Taste threshold values: n/a

SPEARMINT EXTRACT CAS No.: CoE No.:

84696‑51‑5 n/a

FL No.: n/a EINECS No.: 283‑656‑2

FEMA No.: JECFA No.:

3031 n/a

NAS No.:

3031

Description: Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both; it contains not less than 3% by volume of oil of spearmint. Also see Spearmint. Consumption: Annual: 16,517.00 lb

Individual: 0.01448 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Spearmint. JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 1800.00

Max. 2000.00

Food Category Nonalcoholic beverages

Usual 1800.00

Max. 2000.00

Aroma threshold values: n/a Taste threshold values: n/a

SPEARMINT OIL Other names: Curled mint oil; Mentha spicata oil; Oil of crispmint; Oil of curled mint; Oil of spearmint; Oils, spearmint; Spearmint flavor; Spearmint terpenes CAS No.: CoE No.:

8008‑79‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3032 n/a

NAS No.:

3032

Description: The volatile oil obtained by steam distillation from the fresh overground parts of the flowering plant of M. spicata L. The oil has an aromatic odor. Consumption: Annual: 471,666.67 lb

Individual: 0.3997 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Spearmint. JECFA: n/a Trade association guidelines: FEMA PADI: 227.612 mg

IOFI: Natural

STAR ANISE

1851

Specifications: (FCC, 1996) Angular rotation

Between –48° and –59° Not less than 55.0%, by volume, of Assay ketones Heavy metals (as Pb) Passes test Reaction Passes test

Refractive index

Between 1.484 and 1.491 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.917 and 0.934 (25°C)

Physical–chemical characteristics: The oil is a colorless, pale-yellow to greenish-yellow liquid. It may be rectified by distillation. Essential oil composition: The oil contains α-pinene, α-phellandrene, l-limonene, octyl alcohol, dipentene cineol (in some varieties only), dihydrocarveol and carvone. Esters of acetic butyric and caproic acids are also reported present in the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit juice Gelatins, puddings

Usual 116.30 1,054.00 1,977.00 50.00 47.50 500.00 89.00

Max. 154.30 1,318.00 7,913.00 250.00 130.40 550.00 95.42

Food Category Hard candy Jams, jellies Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 1,472.00 96.95 107.20 66,668.00 463.80 39.00

Max. 1,605.00 98.66 136.00 66,668.00 559.60 90.00

Aroma threshold values: Aroma characteristics at 5.0%: fresh green, cooling, spicy, carvone, sweet, clean with a candy afternote. Taste threshold values: Taste characteristics at 20 ppm: minty, green, carvone-like with weedy nuances. Taste characteristics at 25 ppm: fresh green spearmint, cooling, candy, leafy, spicy with a wintergreen afternote. Taste characteristics at 30 ppm: sweet, refreshing cooling fresh green mint, with a crisp cold nuance.

STAR ANISE Botanical name: Illicium verum Hook f. Botanical family: Illiciaceae Foreign names: Anis étoilé (Fr.), Stern Anis (Ger.), Anis estrellado (Sp.), Anice stellato (It.), Badiana (Sp.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2095 n/a

NAS No.: EAFUS No.:

2095 977052‑16‑6

Description: Tall evergreen tree up to 10 m high, indigenous to southern China and Indochina. The plant has short-stemmed leaves, single axillary flowers from white to red in color and a whitish bark. Following pollination, the carpels (usually eight in number and each containing a single tiny seed) swell, assuming the characteristic star shape and reddish-brown color. The plant flowers all year round. The flavor obtained is sweet, not powerful. The active principle of star anise is anethole. The part used is the seed. Chinese star anise should not be confused with Japanese star anise (Illium lanceolatum A.C. Smith), which is highly poisonous. Derivatives: Derivatives include fluid extract, tincture (20% in 60 to 70% ethanol) and essential oil from which anethole is isolated. Consumption: Annual: 11,283.33 lb

Individual: 0.009562 mg/kg/day

Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: baked goods 150.00 ppm, frozen dairy 20.00 ppm, meat products 1000.00 ppm, soft candy 90.00 ppm, gelatins, puddings 15.00 ppm, nonalcoholic beverages 15.00 ppm, alcoholic beverages 60.00 ppm. FDA: 21 CFR 182.10, 582.10 FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 52.555 mg

IOFI: Natural

Composition: Nine new phenylpropanoids (2 to 7, 10, 12 and 14) and two compounds representing novel structural classes of 7-O-8ʹ and 7-O-8ʹ.8-O-7ʹ lignans (8 and 9, respectively) have been isolated from I. verum. Most of these compounds appear to be biogenetically derived from threo-anethole glycol.*

*

Sly and Brown. (1998). J. Nat. Prod. 61, 987.

STAR ANISE OIL

1852 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 45.00 100.00 16.00

Max. 60.00 150.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 450.00 12.00 75.00

Max. 1000.00 15.00 90.00

Aroma threshold values: n/a Taste threshold values: n/a

STAR ANISE OIL Other names: Badiane; Oil, star, anise; Star anise oil. CAS No.: CoE No.:

68952‑43‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2096 n/a

NAS No.:

2096

Description: The oil is obtained by steam distillation of dried, well-ripe, brown-colored seeds and is known commercially as star anise essential oil. The odor is intensely sweet with a characteristic flavor. Consumption: Annual: 7116.67 lb

Individual: 0.006031 mg/kg/day

Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: baked goods 150.00 ppm, frozen dairy 4.46 ppm, meat products 0.32 ppm, soft candy 260.9 ppm, gelatins, puddings 3.08 ppm, nonalcoholic beverages 15.18 ppm, alcoholic beverages 167.4 ppm. FDA: n/a FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.352 mg

IOFI: Natural

Specifications: See Anise Oil. FCC (1996) has reported star anise seed oil from Illicium verum and anise oil from Pimpinella anisum under anise oil. It is a pale-yellow to amber-yellow liquid that tends to solidify at low temperatures. Essential oil composition: The main constituents include anethole (85 to 90%), d-α-pinene, δ-carene, α- and β-phellandrene, p-cymene, cineol, l-limonene, d-terpineol and 25 constituents (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 89.04 13.40 3.71 2.84

Max. 167.40 38.05 4.46 3.08

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.16 10.43 236.20

Max. 0.32 15.18 260.90

Aroma threshold values: Aroma characteristics at 2.0%: sweet, anise, licorice, anethole and estragole-like with a clean, resinous, slightly phenolic nuance. Taste threshold values: Taste characteristics at 15 ppm: sweet, anise and fennel with a full-bodied sweetness and an herbal nuance.

STEARIC ACID Synonyms: Butter acids; Cetylacetic acid; 1-Heptadecanecarboxylic acid; Octadecanoic acid; n-Octadecanoic acid; PD 185; Pearl stearic; Stearrex beads; Stearic acid; Stearic acid, pure; Stearophanic acid CAS No.: CoE No.:

57‑11‑4 15

FL No.: 08.015 EINECS No.: 200‑313‑4

FEMA No.: JECFA No.:

3035 116

NAS No.:

3035

Description: Stearic acid has a characteristic odor and taste resembling tallow. It is a mixture of solid organic acids obtained from fats consisting chiefly of stearic acid (C18H36O2) and palmitic acid (C16H32O2). Consumption: Annual: 36500.00 lb

Individual: 0.03093 mg/kg/day

STORAX

1853

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1646; 184.1090 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 21.869 mg

IOFI: Nature Identical

Empirical Formula/MW: C18H36O2/284.48 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Melting point (min) Saponification value

Between 196 and 211

Solubility

Soluble in alcohol, ether and chloroform; practically insoluble in water; soluble 1g in 20 mL alcohol

Hard, white or faintly yellowish, somewhat glossy and crystalline solid, 40°C (90% total stearic and palmitic acids) 64°C 197–212

Unsaponifiable matter

<1.5%

Water

<0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 15.31 2.10 13.00 13.00

Max. 19.19 2.10 15.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1531.00 8.00 3000.00

Max. 1782.00 10.00 4000.00

Synthesis: Commercially it is produced by the hydrogenation of the unsaturated 18-carbon fatty acids of soybean, cottonseed or other vegetable oils. When obtained from animal fats by hydrolysis and fractional crystallization, commercial stearic acid is a mixture of solid organic acids, chiefly palmitic and stearic acids. Commercial products containing about 90% stearic acid are produced by hydrolysis and crystallization of a completely hydrogenated vegetable oil or by fractional distillation of fatty acid mixtures obtained from tallow. Aroma threshold values: Detection: 20 ppm Taste threshold values: n/a Natural occurrence: Stearic acid is naturally present in the glycerides of animal fats and most vegetable oils. Reported found in fresh apple, banana, Vitis vinifera L., melon, tomato, ginger, blue cheeses, cheddar cheese, Swiss cheese, feta cheese, buttermilk, raw fatty fish, raw lean fish, raw shrimp, grapefruit juice, guava, papaya, cucumber, saffron, pork and lamb liver, pork fat, hop oil, beer, cognac, rum, whiskies, sherry, tea, peanut oil, soybean, roast coconut, coconut milk, avocado, passion fruit, rose apple, mushroom, starfruit, fenugreek, mango, cardamom, cooked rice, prickly pear, dill seed, buckwheat, malt, wort, cassava, loquat, shrimp, crab, cape gooseberry and Chinese quince.

STORAX Botanical name: Liquidambar orientalis Mill.—Asian or levant storax; or L. styraciflua L.—American storax Botanical family: Hamamelidaceae Other names: Styrax, Asiatic styrax; Gum styrax Honduras; Gum styrax Honduras white; Liquid ambar extractives; Styrax American; Styrax gum; Red gum; Sweet gum; Styrax oleoresin; Styrax resin; Styrax resinoid; Styrax, clarified; Oriental sweetgum Foreign names: Styrax (Fr.), Storax (Ger.), Esteraque (Sp.), Storace (It.) CAS No.: CoE No.:

8046‑19‑3 n/a

FL No.: n/a EINECS No.: 232‑458‑4

FEMA No.: JECFA No.:

3036 n/a

NAS No.:

3036

Description: Storax is an exudate produced in the sapwood (balsam) and bark tissue of the trees L. orientalis and L. styraciflua. The pathological condition is caused intentionally in L. orientalis by removing sections of the bark and injuring the inner sapwood. The crude storax is collected in cans and occasionally pieces of peeled bark are boiled in water to recover additional material. In L. styraciflua (American storax), the exudate accumulates in pockets of older trees; thus, it is not necessary to injure the sapwood to

STORAX EXTRACT

1854

stimulate the pathological condition. Both types are tall trees (ca. 15 m or 49 ft), growing wild in Asia Minor and in the forests of Central and South America. The trees have leaves similar to maple, with flowers growing in clusters like those of plantain. The part used is the exudate (balsam). Storax has a pleasant, sweet, balsamic, slightly spicy odor. Derivatives: Storax resinoid is an important derivative because the balsam is so impure that it cannot be used. The true resinoid is prepared by benzene extraction. It is free of water, dirt, sand, etc. It is dark olive-brown and very viscous. The true storax absolute is obtained by alcoholic extraction of the resinoid. Consumption: Annual: 1066.66 lb

Individual: 0.0009039 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.349 mg

IOFI: Natural

Composition: The leaves of L. styraciflua contain tannin and small quantities of a volatile oil. The main constituents of storax include styracin, cinnamic acid and its esters, vanillin, styrene and probably styrocamphene. In styrax gummi, the contents of free and hydrolytic cinnamic acid were 7.03 and 25.26%, respectively; and in its original plant L. orientalis, they were 0.3% evenly.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.08 21.64 158.80 2.94

Max. 2.16 24.97 158.80 3.97

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.98 1.03 12.00

Max. 4.02 2.06 15.29

Aroma threshold values: n/a Taste threshold values: n/a

STORAX EXTRACT Other names: Styrax extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3037 n/a

NAS No.: EAFUS No.:

3037 977029‑80‑3

Description: Purified storax is a brown, semisolid mass. The crude balsam contains many impurities that are not desired for use in flavors or in perfumery. Also see Storax. Consumption: Annual: 683.33 lb

Individual: 0.0005790 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.665 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 0.84 3.61 0.10 1.00

Aroma threshold values: n/a Taste threshold values: n/a

*

Luo et al. (1996). Zhongguo Zhong Yao Za Zhi 21, 744.

Max. 0.84 5.40 0.30 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.77 0.80 2.98

Max. 0.77 0.82 4.00

STRAWBERRY

1855

STORAX OIL Other names: Oils, styrax; Styrax (Asiatic and American); Styrax Asian oil; Styrax oil, distillate. CAS No.: 8024‑01‑9 FL No.: n/a FEMA No.: n/a NAS No.: 6464 n/a EINECS No.: n/a JECFA No.: n/a CoE No.: Description: The oil is obtained by steam distillation of the crude resin in approximately 0.5 to 1.0% yields. The oil has a balsamic, sweet, slightly spicy odor. Based on the source, the oils are categorized as Asian (levant oil) storax (L. orientalis) and American storax (L. styraciflua). Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value

Asian: 0.5–33; American: 30 max

Refractive index

Ester value

Asian: 0.5–130; American: 5–50

Solubility

Asian: –38° to +0°30ʹ; American: 0° to Specific gravity +4° Physical–chemical characteristics: Both the oils are colorless to pale-yellow liquids. Optical rotation

Asian: 1.5395–1.56528; American: 1.530–1.545 (20°C) Asian: 1:1 in 70% ethanol; American: >1:0.5 in 80% alcohol Asian: 0.89–1.06; American: 0.975– 1.005 (25°/25°C)

Essential oil composition: The oil contains several chemicals, the major ones being terpinen-4-ol, α-pinene and sabinene.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, sweet, green, spicy with a woody, hay-like nuance.

STRAWBERRY Botanical name: Fragaria vesca L. Botanical family: Rosaceae Foreign names: Fraise (Fr.), Erdbeere (Ger.), Fraulera (Sp.), Fragola (It.) Description: Perennial, herbaceous plant; grows wild or cultivated in central–southern Europe, North America and Asia. The plant grows 10 to 20 cm (4 to 8 in.) in height and has thick rhizomes; radical leaves with long, small, white flowers blossoming from April to July; and fleshy, ovoidal, red berries covered with numerous achenes. The only part used is the berries. Strawberry has a sweet–sour taste and a characteristic odor. Derivatives: Concentrated (four- to sixfold) juice Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 135.110, 145.120, 150 et seq.; 27 CFR 24 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Strawberry aroma has been the subject of extensive investigation. Several components have been identified, of which only 7% appear to be responsible for the aroma. Strawberry aroma varies widely with the strawberry variety. The most valuable part, aroma, is from wild strawberry. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 and 5% sucrose: sweet, ripe, strawberry jam and preserve notes.

*

Wyllie and Brophy. (1989). Planta Medica 55, 316.

STYRENE

1856

STYRENE Synonyms: Benzene, ethenyl-; Benzene, vinyl-; Bulstern K525–19; Cinnamene; Cinnamenol; Cinnamol; Diarex hf 77; Ethenylbenzene; Ethylene, phenyl-; Phenylethylene; Styrene; Styrene, monomer; Styrene monomer, inhibited (UN2055) (flammable liquid); Vinyl benzene; Vinylbenzene; Vinylbenzol CAS No.: CoE No.:

100‑42‑5 11022

FL No.: 01.015 EINECS No.: 202‑851‑5

FEMA No.: JECFA No.:

3233 n/a

NAS No.:

3233

Description: Styrene has a characteristic, sweet, balsamic, almost floral odor that is extremely penetrating. Consumption: Annual: 38.33 lb

Individual: 0.00003248 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 165.110, 172.515, 173.20, FDA (other): n/a JECFA: ADI: 0.04 mg/kg bw (PMTDI)—lowest level technologically attainable (1984). Trade association guidelines: FEMA PADI: 1.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8/104.15

Specifications: (Burdock, 1997) Appearance

Colorless to yellowish, oily liquid

Refractive index

Boiling point

145–146°C; 48°C (20 mmHg)

Solubility

Flash point Melting point

38°C –33°C

Specific gravity

1.5463 (20°C) Soluble in alcohol, ether, acetone and carbon disulfide; sparingly soluble in water 0.9090 (20°C); 0.9045 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 6.20 0.19 2.76 2.79

Max. 8.71 2.47 4.17 4.38

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 1.41 4.19

Max. 0.50 2.98 6.22

Synthesis: Prepared from ethylbenzene or from phenylethanol. Aroma threshold values: Detection: 3.6 to 80 ppb Taste threshold values: n/a Natural occurrence: Reported found in cranberry and bilberry, currants, grape, parsley, milk and dairy products, whiskey, cocoa, coffee, tea, roasted filberts and roasted peanuts. Also reported found in fresh apple, guava fruit, pineapple, vinegar, butter, fish oil, black tea, roasted filbert, roasted peanut, soybean, plum brandy, apple brandy, Brazil nut, rice bran, Bourbon vanilla, grapes, peach, strawberry, onion, peas, bell pepper, cassia leaf, cheeses, parsley, milk, boiled and scrambled egg, lean fish, fish oil, cooked chicken and beef, rum, malt and Scotch whiskey, cider, grape, wine, cocoa, coffee, honey, cloudberry, plum, rose apple, beans, trassi, walnut, buckwheat, soursop, watercress, kiwifruit, wild rice, sapodilla fruit, nectarine, okra, crab, crayfish and pawpaw.

SUCROSE OCTAACETATE Synonyms: α-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-β-D-fructofuranosyl, tetracetate; alpha-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-β-D-fructofuranosyl, tetracetate; Octaacetylsucrose; Sucrose, octaacetate; 1,3,4,6-Tetra-O-acetyl-betaD-fructofuranosyl-alpha-D-flucopyrano-side tetracetate CAS No.: CoE No.:

126‑14‑7 11819

FL No.: 16.081 EINECS No.: 204‑772‑1

FEMA No.: JECFA No.:

3038 n/a

NAS No.:

3038

SUGAR BEET EXTRACT FLAVOR BASE

1857

Description: Sucrose octaacetate is odorless with an intensly bitter flavor influenced by food acids. Consumption: Annual: 1750.00 lb

Individual: 0.001483 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515; 27 CFR 20.102, 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.600 mg

IOFI: Artificial

Empirical Formula/MW:

C28H38O19/678.59

Specifications: (Burdock, 1997) Appearance Needles from alcohol Melting point 84°C Reported uses (ppm): (FEMA, 1994)

Optical rotation Solubility

+56.6° (20°C) (in chloroform) 0.1% in water; 9% in alcohol

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 1.00 3.00 Gelatins, puddings 5.40 8.77 Baked goods 5.46 8.77 Nonalcoholic beverages 5.18 9.92 Frozen dairy Soft candy 5.40 8.77 5.40 8.72 Synthesis: May be prepared by heating sucrose, acetamide and sodium acetate; or by acetylation of sucrose using acetic anhydride, zinc chloride and acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SUGAR BEET EXTRACT FLAVOR BASE Botanical name: Beta vulgaris L. Botanical family: Chenopodiaceae CAS No.: CoE No.:

8016‑79‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6421

Description: B. vulgaris L. is a native of southern Europe, extensively cultivated as an article of food and especially for the production of sugar. Sugar beet extract flavor base is the concentrated residue of soluble sugar beet extractives from which sugar and glutamic acids have been recovered and which has been subjected to ion exchange to minimize the concentration of naturally occurring trace minerals. Consumption: Annual: 42,333.33 lb

Individual: 0.03587 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.585 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

SUGAR BEET JUICE EXTRACT

1858

SUGAR BEET JUICE EXTRACT Botanical name: Beta vulgaris L. Botanical family: Chenopodiaceae Other names: Beet, sugar, ext.; Sugar beet extract; Sugar beet extract base; Sugar beet extract flavor base; Beta vulgaris juice extract CAS No.: CoE No.:

8016‑79‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4229 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.585 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 148.92 mg

IOFI: Natural

Essential oil composition: n/a Physical–chemical characteristics: n/a Specifications: (JECFA, 2008) Assay

50–100%

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 300.00 350.00 300.00 500.00 250.00 300.00 300.00 250.00 300.00 500.00

Max. 500.00 1000.00 500.00 1000.00 500.00 600.00 500.00 500.00 600.00 1000.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy Soups Sweet sauce

Usual 500.00 300.00 150.00 250.00 250.00 150.00 250.00 500.00 250.00

Max. 1000.00 500.00 500.00 500.00 400.00 400.00 500.00 1000.00 500.00

Aroma threshold values: n/a Taste threshold values: n/a

SULFUR DIOXIDE Synonyms: Bisulfite; Sulfiting agents; Sulfur dioxide; Sulfur dioxide (SO2); Sulfur dioxide (UN1079) (nonflammable gas); Sulfur oxide; Sulfurous acid anhydride; Sulfurous anhydride; Sulfurous oxide; Sulfur dioxide CAS No.: CoE No.:

7446‑09‑5 n/a

FL No.: n/a EINECS No.: 231‑195‑2

FEMA No.: JECFA No.:

3039 n/a

NAS No.:

3039

Description: Sulfur dioxide has a sharp, pungent odor. It has been employed in food processing as a sanitizing agent for food containers and fermentation equipment, as a preservative to reduce or prevent microbial spoilage of food, as a selective inhibitor of undesirable microorganisms in the fermentation industry and as an antioxidant and inhibitor of enzyme-catalyzed oxidative discoloration and nonenzymatic browning, during preparation, storage and distribution of many foods. It is shipped as a liquid under pressure. Its vapor density is 2.26 times that of air at atmospheric pressure and 0°C. The specific gravity of the liquid is about 1.436 at 0°/4°C. Consumption: Annual: 1,500,000.00 lb

Individual: 1.2711 mg/kg/day

SULFUR DIOXIDE

1859

Regulatory Status: CoE: n/a FDA: 21 CFR 168 et seq., 172.892, 182.3862, 582.3862; 27 CFR 4 et seq., 5.32, 7.22, 24 et seq. FDA (other): n/a JECFA: ADI: 0 to 0.7 mg/kg bw (1986). Group ADI, expressed as sulfur dioxide, for calcium hydrogen sulfate, calcium metabisulfite, calcium sulfite, potassium hydrogen sulfite, sodium metabisulfite, sodium sulfite, sodium thiosulfate and sulfur dioxide. Trade association guidelines: FEMA PADI: 0.273 mg

IOFI: Nature Identical

Empirical Formula/MW: SO2/64.06 Specifications: (FCC, 1996) Colorless, flammable gas, under normal conditions of temperature and pressure Assay Not less than 99.9% SO2 by weight Heavy metals (as Pb) Not more than 0.003% by weight Lead Not more than 10 mg/kg by weight Appearance

Nonvolatile residue

Not more than 0.05% by weight

Selenium Solubility Water

Not more than 0.002% by weight 10 g SO2 per 100 g of solution (10°C) Not more than 0.05% by weight

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Fruit juice Gelatins, puddings Granulated sugar

Usual 0.06 0.00 0.00 2.28 0.01 0.01

Max. 0.18 0.00 0.00 3.84 0.03 0.02

Food Category Meat products Other grain Processed vegetables Reconsituted vegetables Soft candy Sweet sauce

Usual 0.00 0.04 0.00 0.05 0.01 0.01

Max. 0.01 0.07 0.40 0.11 0.01 0.05

Synthesis: Sulfur dioxide usually is prepared industrially by the burning in air or oxygen of sulfur or such compounds of sulfur as iron pyrite or copper pyrite. Large quantities of sulfur dioxide are formed in the combustion of sulfur-containing fuels. In the laboratory, the gas may be prepared by reducing sulfuric acid (H2SO4) to sulfurous acid (H2SO3), which decomposes into water and sulfur dioxide, or by treating sulfites (salts of sulfurous acid) with strong acids, such as hydrochloric acid, again forming sulfurous acid. Aroma threshold values: Recognition: 50 to 100 ppm Taste threshold values: n/a Natural occurrence: Reported found in orange juice, grapefruit juice, onion, boiled and cooked beef, starfruit and weinbrand brandy.

T TAGETES Botanical name: Tagetes patula L., T. erecta L. or T. minuta L. (T. glandulifera Schrank) Botanical family: Asteraceae; Compositae Other names: Marigold Foreign names: Tagetes (Fr.), Tagetes (Ger.), Tagete (It.) Description: Strong-scented, annual herb probably native to Africa or Central America. Among the various Tagetes species, T. gladulifera and T. minuta are the most common varieties. The plant grows wild; its growing sites include Argentina, southern Mexico, South Africa, Australia, Africa and the Mediterranean. It is frequently encountered in India (T. patula). The herb grows up to 30 cm (1 ft), has opposite pinnatifid leaves, showy heads of flowers with yellow or orange rays and seeds that form after the flowers blossom. The whole plant is used. Tagetes has a characteristic, herbaceous, somewhat rancid odor with fruital, bitter undertones. Tagetes should not be confused with pot marigold. Derivatives: The absolute, prepared by conventional systems. Extractives and their physically modified derivatives, such as tinctures, concretes, absolutes, essential oils, oleoresins, are obtained from T. patula. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

TAGETES MEAL AND EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977010‑56‑2

Description: The color additive tagetes (Aztec marigold) extract is a hexane extract of the flower petals of the Aztec marigold (T. erecta L.). It is mixed with an edible vegetable oil, or with an edible vegetable oil and a hydrogenated edible vegetable oil, and not more than 0.3% ethoxyquin. It may also be mixed with soy flour or cornmeal as a carrier. The absolute is a highly viscous, yellowish-green to dark green liquid with an herbaceous odor and slightly bitter, fruital undertones. Tagetes (Aztec marigold) meal is free from admixture with other plant material from Tagete serecta L. or from plant material or flowers of any other species of plants. Also see Tagetes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: Acid value Hexane residue

0.60–1.20 Not more than 25 ppm

Iodine value

132–145

Melting point

53.5–55.0°C

Saponification value Titer Unsaponifiable matter

175–200 35.5–37.0°C 23.0–27.0%

Aroma threshold values: n/a Taste threshold values: n/a 1861

TAGETES OIL

1862

TAGETES OIL Other names: Cydonia oil; Oil of Tagetes gladulidera; Oils, tagetes; tagetes absolute; Tagette oil CAS No.: CoE No.:

8016‑84‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3040 n/a

NAS No.:

3040

Description: The oil, obtained by steam distillation in approximately 0.3 to 0.4% yields, with an unpleasant, rancid odor and a peppermint-like undertone. The Indian variety (T. patula L.) yields an oil similar to that of calendula with an herbaceous, faintly lavender-like odor; this essential oil is not commercially available. The flowers of T. patula L., co-distilled with sandalwood oil, yield the so-called attar genda, a product employed in perfumery in India. Consumption: Annual: 583.33 lb

Individual: 0.0004943 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.295 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a yellow-reddish liquid. The oil tends to solidify to a gelatinous mass on exposure to light and moisture. Essential oil composition: Its main constituents are tegetone (an unstable, unsaturated ketone believed to be responsible for the rancid odor), d-limonene and p-cymene. Other constituents include cis-β-ocimene, dihydrotagetone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 12.00 4.42 10.00 4.13

Max. 5.89 21.25 4.42 30.00 7.08

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.58 2.94 2.00 9.18

Max. 8.00 2.94 4.39 16.36

Aroma threshold values: n/a Taste threshold values: n/a

TAMARIND Botanical name: Tamarindus indica L. Botanical family: Fabaceae; Leguminosae Foreign names: Tamarin (Fr.), Tamarinde (Ger.), Tamarindo (Sp.), Tamarindo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977052‑30‑4

Description: Large tree up to 25 m (82 ft) tall, native to Africa and tropical Asia. The plant has pirmatifid leaves consisting of several ovoidal leaflets, short, white-yellowish, racemose flowers obcompressed about 5 to 8 cm, and long fruits narrowing between the seeds. The fruits exhibit a woody epicarp, fleshy, black, sweet–sour mesocarp, and a parchment-like, membraneous endocarp. Commercial qualities come from Egypt, India, Ceylon, Java and the Antilles. The part used is the fruit, skinned of the epicarp. Tamarind has a sweet–sour, agreeable taste. The name tamarind is given due to the acidic odor and juice of the fruit. Derivatives: Aqueous concentrated extract (35 to 40ʹBe), so-called tamarind concentrated juice or pulp Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: 0.00003508 mg/kg/day

TANGELO

1863

Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The volatile constituents of the fruit pulp of tamarind were found to contain 66 compounds. Of these, furan derivatives and carboxylic acids were dominant, accounting for 44.4 and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).* Aroma threshold values: n/a Taste threshold values: n/a

TAMARIND EXTRACT CAS No.: CoE No.:

84961‑62‑6 n/a

FL No.: n/a EINECS No.: 284‑651‑8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6215

Description: See Tamarind. Consumption: Annual: 3550.00 lb

Individual: 0.003008 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Main constituents of the extract include organic acids (tartaric, malic, succinic), sugar and pectins. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.35%: tangy, dried fruit, sour and astringent, woody and prune-like.

TANGELO Botanical name: Citrus x tangelo J.W. Ingram & H.E. Moore, a hybrid of tangerine (Citrus reticulata Blanco) and grapefruit (Citrus paradisi Macfad.) Botanical family: Rutaceae Description: Tangelos are deliberate or accidental hybrids of any mandarin orange and the grapefruit or pummelo. They are so unlike other citrus fruits that they have been set aside in a class by themselves, designated Citrus x tangelo J.W. Ingram & H.E. Moore (C. paradisi x C. reticulata). Tangelos range from the size of a standard sweet orange to the size of a grapefruit, but are usually somewhat necked at the base. The peel is fairly loose and easily removed. The pulp is often colorful, subacid, of fine flavor and very juicy. The trees are large, more cold-tolerant than the grapefruit, but not quite as hardy as the mandarin. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: n/a Aroma threshold values: n/a Taste threshold values: n/a

*

Wong et al. (1998). J. Essen. Oil Res. 10, 219.

Individual: n/a

TANGELO OIL

1864

TANGELO OIL CAS No.: CoE No.:

72869‑73‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6342

Description: Prepared by extraction of the peel of the fruit. The oil is a liquid with an intense, orange-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a.

IOFI: n/a

Specifications: Apprerance Refractive index

Orange-yellow liquid 1.46220–1.47920 (20°C)

Specific gravity

0.84560–0.84790 (25°C) 

Essential oil composition: The following components have been identified in tangelo oil: octanal, decanal, linalool, citronellol, terpinen-4-ol, undecanal, linalyl propionate, α-terpineol, d-terpinyl acetate and neryl acetate. Aroma threshold values: n/a Taste threshold values: n/a

TANNIC ACID Synonyms: Tannic acid [JAN]; Acacia mollissima tannin; Acid tannic; Astringent; Castanea sativa Mill tannin; Chestnut tannin; Digallic acid; Gallotannic acid; Gallotannin; Glycerite; Liquiddambar styraciflua; Mimosa tannin; Quebrach tannin; Sweet gum; Quebracho wood extract; Schinopsis lorentzii tannin; Tannic acid; Tannic acid and tannins; Tannin; Tannic acid; Tannic acid mixture; Tannin betel nut; Tannin from chestnut; Tannin from quebracho; Tannin from sweet gum; Tannins CAS No.: CoE No.:

1401‑55‑4 n/a

FL No.: n/a EINECS No.: 215‑753‑2

FEMA No.: JECFA No.:

3042 n/a

NAS No.:

3042

Description: Tannic acid or hydrolysable gallotannin is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. Tannic acid is odorless or has a faint, characteristic odor and an astringent taste. Consumption: Annual: 1,783,333.33 lb

Individual: 1.5112 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 184.1097, 582.20; 27 CFR 24.246 FDA (other): n/a JECFA: ADI: Not specified (1989). Approved for use as a filtering aid when the practice ensures it is removed from food after use. Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: Nature Identical

TANNIC ACID

1865

Empirical Formula/MW: OH HO

OH

OH HO O

O

O

OH O

HO

O

O

OH

O O

OH OH

O

HO

O

C76H52O46/1701.2

OH

O O

OH

O

HO

O

O

O OH

O OH HO O

O HO

O OH

OH O

HO

OH

OH OH

OH

Specifications: (FCC, 1996) Gums or dextrin Passes test Heavy metals (as Pb) Not more than 0.002% To a 1 in 10 solution add a small quantity of ferric chloride TS: a bluish-black color or precipitate Identification forms: A solution of tannic acid when added to a solution of either an alkaloidal salt, albumin or gelatin produces a precipitate Lead Not more than 10 mg/kg

Loss on drying Residue on ignition

Not more than 7.0% Not more than 1.0%

Resinous substances

Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.07 0.04 0.14 0.02

Max. 0.07 0.07 0.18 0.05

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.01 0.00 0.01

Max. 0.13 0.01 0.04 0.09

TANSY

1866

Synthesis: Tannic acid is obtained by solvent extraction from the nutgalls or the excrescences that form on the young twigs of Quercus olivier and allied species of Quercus L.; from the seed pods of Tara (Caesalpinia spinosa); or from the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. glabra and R. typhia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Quercus oliver and related species; Tara (Caesalpinia spinosa); and various sumac species, including Rhus semialata, R. coriaria, R. glabra and R. typhia.

TANSY Botanical name: Tanacetum vulgare L. Botanical family: Asteraceae; Compositae Foreign names: Tanaise (Fr.), Rainfarn (Ger.), Tanaceto (Sp.), Tanaceto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6152 977032‑44‑2

Description: Tansy is a popular perennial plant about 1 m (39 in.) high that grows wild or cultivated in almost every temperate and cold temperature zone in the world. The plant, native to the Balkans, has oblique, branched rhizomes, erect stalk, alternate leaves resembling fern and yellow, single-head flowers (June to September). The parts used are the leaves and flowering tops. Tansy has a strong, characteristic, aromatic odor and a bitter flavor. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Upon extraction with 0.75% aqueous ammonium oxalate, the following polysaccharide fractions were isolated: tanacetans TVF, TVS and TVR from floscules, sprouts and roots, respectively, of T. vulgare L. The sugar chain of tanacetan TVF consists of D-galacturonic acid (61.4%), arabinose (14.7%), galactose (10.2%) and rhamnose (3.7%) as the main constituents as well as xylose, glucose, mannose, apiose and 2-o-methylxylose in trace amounts. Tanacetans TVS and TVR were shown to differ in the sugar quantitative composition. They contain 67 and 28% galacturonic acid, respectively.* The most frequently found monoterpene from the air-dried flower heads of tansy was camphor with or without several satellite compounds, such as camphene, 1,8-cineole, pinocamphone, chrysanthenyl acetate, bornyl acetate and isobornyl acetate. In 13 genotypes, camphor concentration exceeded 18.5% and in seven genotypes, camphor was less than 7.2%. Other chemotypes rich in trans-thujone, artemisia ketone, 1,8-cineole or davadone-D were also identified.† Aroma threshold values: n/a Taste threshold values: n/a

TANSY OIL Other names: Costmary oil; Oils, tansy CAS No.: CoE No.:

8016‑87‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6153

Description: The oil is obtained by steam distillation. The oil has a warm, sharp, spicy odor. Consumption: Annual: n/a

* †

Anonymous. (2001). Bioorg. Khim. 27, 52. Keskitalo et al. (2001). Biochem. Syst. Ecol. 29, 267.

Individual: n/a

TARRAGON

1867

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Tansy. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Optical rotation Percent ketones (as thujone)

2.0 +28° to +40°

Refractive index Solubility

1.4570–1.4670 (20°C) 1:3 in 80% ethanol

50–65

Specific gravity

0.913–0.926 (25°C)

Physical–chemical characteristics: The oil distilled from the fresh plant is a green liquid, while the oil from dried leaves and flowering tops is yellow. Essential oil composition: Main constituents include β-thujone, l-camphor, borneol and terpenes. Aroma threshold values: n/a Taste threshold values: n/a

TARRAGON Botanical name: Artemisia dracunculus L. Botanical family: Asteraceae; Compositae Other names: Estragon; Estragole; French Tarragon; Russian Tarragon Foreign names: Estragon, dragon (Fr.), Estragon, dragon (Ger.), Estragón (Sp.), Estragone, targon, dragone (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3043 n/a

NAS No.: EAFUS No.:

3043 977052‑32‑6

Description: Herbaceous plant native to eastern and central Europe; it prefers shady growing sites. It grows 30 to 80 cm (12 to 31 in.) tall, with roots clustered in bundles, a branched stalk, alternate leaves and yellow flowers. Leaves are fragrant and anise-flavored. The plant flowers from July to August. The parts used are the flowering tops and leaves. Tarragon has a sweet, spicy odor and a sweet, anisic, fresh, green flavor reminiscent of basil and anise. This herb is commonly used to flavor vinegar and to season meats, soups, vegetable and fish dishes. Derivatives: Infusion (2%), tincture (20% in 65% ethanol), distillation waters, essential oil, and oleoresin (dark-green, somewhat viscous liquid) Consumption: Annual: 138500.00 lb

Individual: 0.1173 mg/kg/day

Regulatory Status: CoE: Herb: Category 3 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: fats, oils 1535; meat products 682.4; condiments, relishes 2731; soft candy 0.28; soups 2231; nonalcoholic beverages 1.3; gravies 500. FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 91.618 mg

IOFI: Natural

Composition: The herb is reported to contain polyacetylenic compounds (capillene; phenyl-1,3-pentadiyne; acetylenic alcohol and its glucoside; capillone and dehydrofalcarinone); coumarinic and isocoumarinic derivatives (artemidinol, artemidiol, scopoletine, herciarine); alcohols (9-hydroxygeraniol; 4-methoxybenzyl alcohol); aldehyde (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Gravies Meat products

Usual 1956.00 815.50 500.00 261.10

Max. 2731.00 1535.00 500.00 682.40

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.30 0.17 1116.00

Max. 1.30 0.28 2232.00

TARRAGON EXTRACT

1868 Aroma threshold values: n/a Taste threshold values: n/a

TARRAGON EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977029‑81‑4

Description: See Tarragon. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Alcoholic extracts: Category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: alcoholic beverages 50 to 250; nonalcoholic beverages up to 5000. FDA: 21 CFR 182.20, 582.20 FDA (other): See Tarragon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The extract contains polyacetylenic compounds (capillene, capillone and dehydrofalcarinone derivatives), alcohols (nerolidol, spathulenol), terpenic hydrocarbons (myrcene, limonene, ocimene and terpinene), alkenyl benzene (methyl chavicol 86.4%, methyl eugenol 0.8%, eugenol 2.1%, elimicin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

TARRAGON OIL Other names: Estragon oil; Oil of tarragon; Oils, tarragon CAS No.: CoE No.:

8016‑88‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2412 n/a

NAS No.:

2412

Description: The essential oil is obtained by steam distillation of leaves, stem and flowers of the plant, in yields varying from 0.3 to 1.4%. The oil has a delicate, spicy odor similar to licorice and sweet basil, but characteristic of tarragon oil. Consumption: Annual: 633.33 lb

Individual: 0.0005367 mg/kg/day

Regulatory Status: CoE: Essential oil: Category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: baked goods 414.2; fats, oils 41.4; frozen dairy 146.6; meat products 104.3; fish products 0.15; condiments, relishes 93.33; soft candy 355.9; gelatins, puddings 156.6; nonalcoholic beverages 154.6; gravies 20; alcoholic beverages 260; food 3 to 30000. FDA: 21 CFR 182.20, 582.20 FDA (other): See Tarragon. JECFA: n/a Trade association guidelines: FEMA PADI: 87.321 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

2.0 Between +1.5° and +6.5° Passes test 1.504–1.520 (20°C)

Saponification value Solubility in alcohol Specific gravity

Not more than 18 Passes test 0.914–0.956 (25°C)

Physical–chemical characteristics: The oil is a pale-yellow to amber liquid. It is soluble in most fixed oils and in an equal volume of mineral oil, occasionally becomes hazy on further dilution. It is relatively insoluble in propylene glycol and is insoluble in glycerin. Essential oil composition: In general, the oil contains a large amount of terpenes, such as pinene, myrcene, anethole (approximately 10%) and up to 60 to 75% estragole (methyl chavicol).

(d-, l-, dl-, meso) TARTARIC ACID

1869

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy

Usual 146.70 379.00 89.07 41.40 0.10 128.70

Max. 154.60 414.20 95.33 41.40 0.15 146.60

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 142.60 10.00 98.01 128.30 298.50

Max. 156.60 20.00 104.30 133.10 355.90

Aroma threshold values: n/a Taste threshold values: n/a

(d-, l-, dl-, meso) TARTARIC ACID Synonyms: DL-Tartaric acid; Tartaric acid [USAN:JAN]; Aluminum tartrate; Ammonium tartrate; Calcium tartrate; (R*,R*)+-)-2,3-Dihydrobutanedioic acid, monammonium monosodium salt; Potassium tartrate; Sodium ammonium tartrate; Sodium tartrate; Stannous tartrate; Tartaric acid; Tartrate

CAS No.:

133‑37‑9 [87‑69‑4] [[526‑83‑0]]

CoE No.:

18

FL No.:

08.018 205‑105‑7 EINECS No.: [201‑766‑0]

FEMA No.:

3044

NAS No.:

3044

JECFA No.:

621

E No.:

334

N ote: CAS No.: 133‑37‑9 and EINECS No.: 205‑105‑7 refer to DL-Tartaric acid; CAS No.: 87‑69‑4 and EINECS No.: 201‑766‑0 refer to L-(+)-Tartaric acid; CAS No.: 526‑83‑0 refers to Tartaric acid.

Description: Tartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of D-glyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. For a detailed description on this chemical, refer to Burdock (1997). Consumption: Annual: 261666.67 lb

Individual: 0.2217 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 150 et seq., 163 et seq., 184.1099, 582.1099, 582.6099; 27 CFR 18.54, 24 et seq. FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.704 mg

IOFI: Nature Identical

Empirical Formula/MW:

C4H6O6/150.09

Specifications: (FCC, 1996) Not less than 99.7% and not more than 100.5% C4H6O6 after drying Heavy metals (as Pb) Not more than 10 mg/kg Its solutions give positive tests for Identification tartrate Loss on drying Not more than 0.5% Assay

Oxalate

Passes test

Residue on ignition

Not more than 0.5%

Specific rotation

[α ]25D: Between +12.0% and +13.0%

Sulfate

Passes test

TAURINE

1870 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.18 0.90 4.33 1.98 2.00 3.00 9.69 3.14 0.80

Max. 0.61 1.12 4.42 6.65 3.08 5.00 10.07 3.45 0.80

Food Category Hard candy Jams, jellies Meat products Nonalcohlic beverage Other grains Soft candy Soups Sweet sauce

Usual 10.35 2.00 0.01 1.27 0.15 9.86 1.70 2.96

Max. 13.36 4.00 0.02 1.70 0.15 9.86 1.70 3.92

Synthesis: The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.

TAURINE Synonyms: Taurine [INN]; 2-Aminoethanesulfonic acid; Ethanesulfonic acid, 2-amino-; Aminoethanesulfonic acid; O-Due; Taurine; l-Taurine; Taurinum CAS No.: CoE No.:

107‑35‑7 n/a

FL No.: 16.056 EINECS No.: 203‑483‑8

FEMA No.: JECFA No.:

3813 1435

NAS No.:

0595

Description: Taurine is a naturally occurring amino acid with a bitter taste and sharp flavor. It is a nonessential amino acid by definition because the body can synthesize it from methionine and cysteine. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 573.980 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 184.6220 mg

IOFI: n/a

Empirical Formula/MW: O

HO

C2H7O3NS/125.15

S O

NH 2

Specifications: (JECFA, 2008) Appearance Assay (min)

White to cream color crystalline solid 98%

Melting point Solubility

>300°C Soluble in water and ethanol

TEA

1871

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Fats, oils Fish products Gravies Imitation dairy Meat products

Usual 250.00 1,000.00 630.00 1,125.00 190.00 565.00 190.00 375.00 190.00 585.00

Max. 250.00 1,000.00 630.00 1,125.00 190.00 565.00 190.00 375.00 190.00 585.00

Food Category Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups Sugar substitutes Sweet sauce

Usual 30.00 640.00 550.00 200.00 375.00 70,000.00 2,100.00 500.00 3,750.00 375.00

Max. 30.00 640.00 550.00 200.00 375.00 70,000.00 2,100.00 500.00 3,750.00 375.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, black beans, chicken, chick peas, clams, cod, fish, lamb, milk, octopus, oysters, pistachios, pork, scallops, shrimp and other natural sources.

TEA Botanical name: Thea sinensis L.; Camellia sinensis (L.) Kuntze var. sinensis Botanical family: Theaceae Other names: Camellia sinensis; An Hua Ch’A; Assam Tea; Cay Foreign names: Thé (Fr.), Tee (Ger.), Té (Sp.), Thé (It.) Description: A shrub having lanceolate leaves and rather large, fragrant white flowers. The plant is extensively cultivated in India, Java, Ceylon, China and Japan for its leaves used in the preparation of the beverage. The seeds of the plant contain a fixed oil that is used for industrial purposes. The green tea leaves contain a very small amount of essential oil (0.014%, spring; 0.007%, summer). The leaves are cured by the following process: The leaves are dried and comminuted, thus liberating the juice containing enzymes necessary for fermentation. Fermentation is carried out for about 4 hours, changing the color of the leaves from green to dark brownishgreen. Finally, a stream of hot air is passed over the cured leaves to stop fermentation and to reduce moisture content to approximately 2%. The dried, cured leaves are the part used. Tea has a sweet, herbaceous, woody, floral odor. Derivatives: Concrete, absolute and tincture (5 to 10% in 50% ethanol). The concrete is obtained by solvent extraction of the cured dried leaves. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 184.1193, 184.1366 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The dried leaves contain protein, 25.7%; fat, 6.5%; carbohydrate, 40.8%; ash, 5%; caffeine, 3.3% and tannin, 13%. The most common catechins are gallic esters (epicatechin, epicatechin gallate and epigallocatechin gallate). All are found in green tea and are claimed to be responsible for the chemopreventive benefits of the beverage. Aroma threshold values: n/a Taste threshold values: n/a

TEA EXTRACT

1872

TEA EXTRACT CAS No.: CoE No.:

84650‑60‑2 n/a

FL No.: n/a EINECS No.: 283‑519‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6384

Description: Green tea extract is prepared from natural dried leaves of the tea plant. Black tea is oxidized green tea. Both have been used for thousands of years in Asia as a beverage and medicine. Green tea extract is a bioflavonoid-rich, potent extract, which is used primarily for quenching free radicals. The absolute is prepared by alcoholic extraction of the concrete, or it is sometimes co-distilled from the concrete. The distilled products are viscous, amber-colored liquids with a rich, delicate, sweet, woody, herbaceous odor. Also see Tea. Consumption: Annual: 276,666.67 lb

Individual: 0.2344 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural:

Specifications: Pale greenish-yellow, free-flowing powder (hygroscopic) Less than 2% Less than 10 mg/kg

Appearance Caffeine Heavy metals

Polyphenols (catechins) (min) Solubility

95% Clearly soluble in water and alcohol

Aroma threshold values: Aroma characteristics in 100% ethanol for black tea distillate light: dry leafy, fresh brewed tea with hints of green, floral and hay. Aroma characteristics in 100% ethanol for black tea distillate brewed: characteristic dry leafy, floral, herbal, green, woody brown notes, slightly clooked fruity nuance. Taste threshold values: Taste characteristics at 0.05%: sweet, refreshing and tea-like with an herbal and hay-like nuance and an astringent tannin afternote. Taste characteristics at 80 to 200 ppm for black tea distillate light: fresh brewed tea, delicate, green leafy, slightly bitter and astringent with a slight floral nuance. Taste characteristics at 100 to 200 ppm for black tea distillate brewed: strong black tea-like with green leafy, floral and fruity nuances. Slightly astringent with a tea aftertaste.

TEA TREE OIL Botanical name: Melaleuca alternifolia (Maiden & Betche) Cheel Botanical family: Myrtaceae Other names: Melaleuca alternifolia oil, Oils, tea tree, Tea leaf absolute CAS No.: CoE No.:

68647‑73‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3902 n/a

NAS No.:

6465

Description: M. alternifolia (Maiden and Betche) Cheel is an evergreen Australian native tree species commonly referred to as a “paperbark” or “tea tree.” Its distribution range extends throughout northern NSW into southern Queensland. Tea tree commonly inhabits at permanent watercourses, swamp flats and springs. It is the major source of Australian tea tree oil, an economically significant, commercial product with unique antimicrobial and organoleptic properties. Long established as an antimicrobial/disinfectant, M. alternifolia oil has warm, spicy characteristics making it a desirable flavoring agent. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.404900 mg

IOFI: n/a

alpha-TERPINEOL

1873

Specifications: Appearance

Pale yellowish-green to clear liquid, with a warm, spicy odor

Refractive index

Flash point

50°C

Solubility

Optical rotation

+5 to +15°

Specific gravity

1.4750–1.4820 (20°C) Insoluble in water; soluble in alcohol (1:1 90% alcohol); slightly soluble in propylene glycol 0.8880–0.9090 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 50.00 30.00 30.00 30.00 50.00 50.00 30.00 30.00 50.00 50.00 30.00 30.00 30.00 50.00 50.00 30.00 30.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 30.00 50.00 30.00 30.00 30.00 30.00 30.00 30.00 50.00 50.00 30.00 50.00 30.00 50.00 30.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a

alpha-TERPINEOL Synonyms: 3-Cyclohexene-1-methanol, α,α, 4-trimethyl-, (S)-; p-Menth-1-en-8-ol, (S)-(–)-; Carvomenthol; 3-Cyclohexene1-menthol, alpha,alpha4-trimethyl; 3-Cyclohexene-1-menthol, alpha,alpha4-trimethyl; p-Menth-1-en-8-ol; Terpenol; 1-Methyl-4-isopropyl-1-cyclohexene-8-ol; Terpineol, alpha; alpha-Terpineol; Terpineol schlechthin; alpha-Terpinenol; alpha,alpha-4-Trimethyl-3-cyclohexene-1-methanol CAS No.: CoE No.:

98‑55‑5 62

FL No.: 02.014 EINECS No.: 202‑680‑6

FEMA No.: JECFA No.:

3045 366

NAS No.:

3045

Description: α-Terpineol has a characteristic lilac odor with a sweet taste reminiscent of peach on dilution. Consumption: Annual: 20333.33 lb

Individual: 0.01723 mg/kg/day

Regulatory Status: CoE: Approved. Food: 40 ppm FDA: 21 CFR 172.515; 27 CFR 21 et seq. FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 3.723 mg

IOFI: Nature Identical

TERPINOLENE

1874 Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance

Colorless, viscous liquid

Refractive index

Assay (min)

96% C10H18O

Solubility

Boiling point Optical rotation

217°C –35° to –15°

Specific gravity

1.482–1.485 (20°C) 1 mL in 2 mL 70% alcohol, 4 mL 60% alcohol; slightly soluble in glycerol and water 0.930–0.936 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual .58 15.93 13.53 25.91 9.23 8.56

Max. 2.12 19.52 83.47 44.55 14.00 12.64

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.67 5.27 3.40 13.51

Max. 6.00 17.39 10.54 5.41 16.50

Synthesis: Obtained from terpin hydrate by splitting off water; from pentane tricarboxylic acid by cyclization, followed by esterification to the hydroxy ester, then the unsaturated ester and Grignard to terpineol; also from isoprene and methyl vinyl ketone, using methyl magnesium iodide. Aroma threshold values: Detection: 280 to 350 ppb. Aroma characteristics in 1% ethanol: pine-like, woody and resinous with a slight cooling lemon and lime citrus nuance, and a floral dry out. Taste threshold values: Taste characteristics at 2 to 25 ppm: woody, terpy, lemon and lemon–lime-like with a slight herbal and floral nuance. Taste characteristics at 10 to 25 ppm: citrus woody with a lemon and lime nuance. It has a slight soapy mouthfeel. Natural occurrence: Reported found in more than 150 derivatives from leaves, herbs and flowers; the d-, l- and dl-isomers are known: the d-form is found in the essential oils from Cupressaceae in general; also in the oils of Elettaria cardamomum, star anise, marjoram, clary sage, neroli and others. The l-form is found in Satureia montana, lavandin, cajeput, lime, lemon, cinnamon leaves and the distillates from Pinaceae (with exception of Pinus silvestris, which contains d-terpineol together with racemic form); likewise, Nectandra elaiophora (wood) and petitgrain bigarade. The racemic form is found in cajenne linalool, Thymus caespititius, cajeput, Eucalyptus globulus; mixed with the l-form it is found in petitgrain; a nondefined form of terpineol has been reported in the bitter orange. Reported found in over 260 natural sources including apple, apple juice, apricot, sweet and sour cherry, citrus peel oils and juices, orange, lemon, lime, grapefruit, tangerine, mandarin peels oils and juices, bergamot, cranberry, blueberry, black currant, raspberry, strawberry, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, carrot, celery, peas, potato, bell pepper, tomato, anise, cinnamon, clove, cumin seed, ginger, Mentha oils, pepper, mace, parsley, nutmeg, thyme, Gruyere cheese, parmesan cheese, butter, cooked chicken and beef, hop oil, beer, cognac, rum, wines, tea, nuts, honey, avocado, passion fruit, prune, plums, beans, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, parsnip root, cardamom, coriander seed, rice, quince, litchi, calamus, dill, licorice, lovage root, juniper berry, corn oil, laurel, sweet and bitter fennel, wort, elderberry, loquat, myrtle berry, rosemary, buchu oil, Bourbon vanilla, mountain papaya, turmeric, clary sage, lemon balm, nectarines, naranjilla fruit, cape gooseberry and sea buckthorn.

TERPINOLENE Synonyms: Cyclohexene, 1-methyl-4-(1-methylethylidene)-; 4-Isopropylidene-1-methylcyclohexene; p-Mentha-2,4(8)-diene; 1-Methyl-4-isopropylidene-1-cyclohexene; 1-Methyl-4-(1-methylethylidene)cyclohexene; 1,4(8)-Terpadiene; Terpinolen; Terpinolene CAS No.: CoE No.:

586‑62‑9 2115

FL No.: 01.005 EINECS No.: 209‑578‑0

FEMA No.: JECFA No.:

3046 1331

Description: Terpinolene has a pleasant sweet-piney odor with a somewhat sweet, citrus flavor.

NAS No.:

3046

TERPINYL ACETATE

1875

Consumption: Annual: 2633.33 lb

Individual: 0.002231 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.646 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16/136.24

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

<1.0 Colorless to very pale, straw-color liquid 95% 183–185°C

Refractive index Solubility Specific gravity

1.474–1.484 (20°C) Insoluble in water; soluble in alcohol and oils 0.872–0.882 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 14.00 21.22 31.35 12.63

Max. 20.00 26.31 72.15 18.95

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.46 13.30 6.08 16.60

Max. 14.66 18.74 9.55 20.81

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%: sweet, fresh, piney citrus with a woody, old lemon peel nuance. Taste threshold values: Taste characteristics at 2 to 25 ppm: woody, terpy, lemon and lime-like with a slight herbal and floral nuance. Natural occurrence: Reported found in citrus juices and oils, black currant, guava, papaya, raspberry, various spice and mint oils, tea, passion fruit, litchi, lovage oil, distilled lime peel oil, ginger, nutmeg, pepper, mace, coriander seed, lovage seed, lovage root, myrtle leaf, pimento berry, pimento leaf, winter savory, smaller galanga, Ethiopian or guinea pepper and ashanti pepper.

TERPINYL ACETATE Synonyms: 3-Cyclohexene-1-methanol, α,α,4-trimethyl-, acetate; p-Menth-1-en-8-yl acetate; α-Terpenyl acetate; alpha-Terpinyl acetate; Terpinyl acetate CAS No.:

8007‑35‑0 [80‑26‑2]

CoE No.:

205

FL No.:

09.015 232‑357‑5 EINECS No.: [201‑265‑7]

FEMA No.:

3047

JECFA No.:

368

NAS No.:

3047

N ote: CAS No.: 8007‑35‑0 and EINECS No.: 232‑357‑5 refer to Terpinyl acetate; CAS No.: 80‑26‑2 and EINECS No.: 201‑265‑7 refer to alpha-Terpinyl acetate.

Description: Terpinyl acetate has a sweet, refreshing, herbaceous odor. Consumption: Annual: 7450.00 lb

Individual: 0.006313 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

β-TERPINYL ANTHRANILATE

1876 Trade association guidelines: FEMA PADI: 3.757 mg

IOFI: Natural

Empirical Formula/MW: C H3 H3C O H3C

C12H20O2/196.29

O C H3

H3C

C H3

O

H3C

H3C

O

Specifications: (JECFA, 2008) Terpinyl acetate

Acid value (max) Appearance

0.7 Colorless liquid

Optical rotation Refractive index

Assay (min)

97% C12H20O2

Solubility

Boiling point

220°C

Specific gravity

alpha-Terpinyl acetate

+40° to +80° 1.464–1.467 (20°C) Soluble in alcohol (1:5 in 70% alcohol, remains in solution to 10 mL), most fixed oils, mineral oil, propylene glycol; slightly soluble in glycerol; insoluble in water 0.953–0.962 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.41 13.90 1.68 0.46 5.94 5.97

Max. 4.79 17.00 10.92 1.39 7.94 7.97

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.58 14.13 2.98 9.94

Max. 4.00 1.58 29.04 4.98 12.02

Synthesis: By acetylation of α-terpineol or mixed isomeric terpineols. Aroma threshold values: Detection: 2.5 ppm Taste threshold values: Taste characteristics at 12.5 ppm: woody, citrus, spicy, floral, grapefruit and seedy. Natural occurrence: Reported found in essential oils of cypress, Malabar cardamom, cajeput, niaouli, Siberian pine needles, pine, Melaleuca trichostachya, Melaleuca pauciflora and in the essential oil of bitter orange. Also reported found in sweet and bitter orange peel, bitter orange peel oil, grapefruit juice, black currant, cinnamon, clove bud, garlic, cocoa, tea, pepper, mace, sweet and wild marjoram, cardamom, ginger, nutmeg thymus, coriander seed, lovage leaf, lovage root, laurel, myrtle leaf, myrtle berry, clary sage, lemon balm, eucalyptus oil, mastic gum oil and Spanish sage.

β-TERPINYL ANTHRANILATE Synonyms: Anthranilic acid, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester; Terpinyl 2-aminobenzoate; p-Menth-1-en-8-yl anthranilate CAS No.: CoE No.:

14481‑52‑8 259

FL No.: 09.724 EINECS No.: n/a

FEMA No.: JECFA No.:

3048 1542

NAS No.:

3048

Description: beta-Terpinyl anthranilate has a complex fruity odor and a bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00003669 mg/kg/day

TERPINYL BUTYRATE

1877

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.282 mg

IOFI: Artificial

Empirical Formula/MW: NH 2 O C H3

C17H23O2N/273.37 O

C H3 H3C

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

95% 365°C

Specific gravity

1.480–1.486 (20°C) Insoluble in water; soluble in fats and ethanol 1.052–1.058 (15.5°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.17 2.50

Max. 5.50 9.67 3.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.30 .87 5.50

Max. 3.15 2.77 8.00

Synthesis: Prepared by esterification of anthranilic acid with terpineol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-1-(4-methly-3-cyclohexen-1-yl)ethyl ester; 1-Methyl-1-(4-methyl-3-cycohexen-1-yl)ethyl butyrate; Terpinly butyrate CAS No.: CoE No.:

2153‑28‑8 278

FL No.: 09.052 EINECS No.: 218‑445‑6

FEMA No.: JECFA No.:

3049 370

NAS No.:

3049

Description: Terpinyl butyrate has a characteristic, rosemary-like, acrid, fruity odor with a balsamic undernote. It has a bitter taste reminiscent of plum. Consumption: Annual: 120.00 lb

Individual: 0.0001016 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.235 mg

IOFI: Nature Identical

TERPINYL CINNAMATE

1878 Empirical Formula/MW:

C14/H24O2/224.34

Specifications: (JECFA, 2000) Appearance

Clear, colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

244–246°C

Specific gravity

1.463–1.468 Soluble in alcohol and oil; insoluble in water 0.962–0.968

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 5.00 9.33 7.50

Max. 10.00 12.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.20 4.50 8.00

Max. 5.90 6.50 11.33

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of niaouli, cypress and Eucalyptus diversicolor.

TERPINYL CINNAMATE Synonyms: (Z)-1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate; Cinnamic acid, p-menth-1-en-8-yl ester; p-Menth-1-en8-yl 3-phenylpropenoate; p-Menth-1-en-8-yl cinnamate; 1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl 3-phenyl-2-propenoate, (S)-; 2-Propenoic acid, 3-phenyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl) ethyl ester, (S)-; Terpinyl cinnamate; Terpinyl beta-phenylacrylate; Terpinyl 3-phenylpropenoate; CAS No.: 10024‑56‑3 FL No.: 09.737 FEMA No.: 3051 NAS No.: 3051 CoE No.: 330 EINECS No.: 233‑023‑1 JECFA No.: 669 Description: Terpinyl cinnamate has a persistent, sweet, balsamic odor reminiscent of wine moscato. It has a heavy, fruity, somewhat spicy taste. Consumption: Annual: <1.00 lb

Individual: 0.0000155 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.091 mg

IOFI: Artificial

Empirical Formula/MW:

C19H24O2/284.40

Specifications: (JECFA, 2000) Acid value (max) Appearance Boiling point

1.0 Colorless or pale, straw-colored viscous liquid 360°C

Refractive index Solubility

1.548–1.552 (20°C) Insoluble in water; miscible in alcohol and oils

TERPINYL FORMATE

1879

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.90 2.60

Max. 3.00 9.03 4.33

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 .83 6.00

Max. 4.00 1.83 9.33

Synthesis: Prepared by esterification from terpineol and cinnamic acid; also from methyl cinnamate, sodium terpineol and terpinyl formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL FORMATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha,4-trimethyl-, 1-formate; p-Menth-1-en-8-ol, formate (mixed isomers); p-Menth-1-en-8-yl formate; p-1-Menthen-8-yl formate; Terpinyl formate CAS No.: CoE No.:

2153‑26‑6 348

FL No.: 09.081 EINECS No.: 218‑444‑0

FEMA No.: JECFA No.:

3052 367

NAS No.:

3052

Description: Terpinyl formate has a pleasant, floral, citrus odor with a bitter taste at high levels, becoming dry and fruity at lower levels. Consumption: Annual: <1.00 lb

Individual: 0.00002894 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.545 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H18O2/182.26

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

213–225°C

Specific gravity

1.467–1.473 (20°C) 1 mL is soluble in 6 mL 60% alcohol; very slightly soluble in water 0.987–0.993 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual .75 8.14 3.54

Max. 3.00 11.43 5.71

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.07 6.69

Max. 10.00 3.29 9.98

Synthesis: May be produced from d-α-terpineol and formic acetic anhydride; the racemic α-terpineol is also obtained by an analogous synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Ceylon cardamom essential oil.

TERPINYL ISOBUTYRATE

1880

TERPINYL ISOBUTYRATE Synonyms: p-Menth-1-en-8-yl isobutyrate; 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl isobutyrate; 2-Methylpropanoic acid 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester; Propanoic acid, 2-methyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester; Terpinyl isobutyrate CAS No.: CoE No.:

7774‑65‑4 300

FL No.: 09.425 EINECS No.: 231‑878‑5

FEMA No.: JECFA No.:

3050 371

NAS No.:

3050

Description: Terpinyl isobutyrate has a fruity, floral, herbaceous odor with a heavy, fruity-type flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.423 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C14H24O2/224.34

O

C H3

O

C H3

C H3

Specifications: (JECFA, 2000) Acid value (max)

0.2

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

98% 242°C

Specific gravity

1.457–1.463 (20°C) Soluble in alcohol and oils; insoluble in water 0.931–0.942 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 6.87 5.50

Max. 3.00 12.33 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.00 1.50 5.00

Max. 8.00 3.30 10.33

Synthesis: By esterification of terpineol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL ISOVALERATE CAS No.: CoE No.:

1142‑85‑4 456

FL No.: 09.461 EINECS No.: n/a

FEMA No.: JECFA No.:

3054 372

NAS No.:

3054

Description: Terpinyl isovalerate has a peculiar, floral odor with a sweet, pine incense and orange undertone. It has a bitter flavor reminiscent of apple. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

TERPINYL PROPIONATE

1881

Trade association guidelines: FEMA PADI: 2.198 mg

IOFI: Artificial

Empirical Formula/MW: O C H3

C15/H26O2/238.38

H3C

O C H3

C H3 H3C

Specifications: (JECFA, 2000) Appearance Colorless, oily liquid Assay (min) 95% Boiling point 248°C Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 1.00 5.00 12.00 15.00 Baked goods Frozen dairy 5.30 7.50 Synthesis: By esterification of terpineol with isovaleric acid.

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.931–0.937 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.75 6.53

Max. 10.00 5.00 9.80

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL PROPIONATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha, 4-trimethyl-, propanoate; p-Menth-1-en-8-yl propionate; Terpinyl propionate CAS No.: 80‑27‑3 FL No.: 09.142 FEMA No.: 3053 CoE No.: 423 EINECS No.: 201‑266‑2 JECFA No.: 369 Description: Terpinyl propionate has a somewhat floral, lavender note with a bitter flavor. Consumption: Annual: 15.00 lb

NAS No.:

3053

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.762 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O2/210.32

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% C13H22O2 240°C

Specific gravity

1.462–1.468 (20°C) 1 mL is soluble in 2 mL 80% alcohol; soluble in glycerin; slightly soluble in propylene glycol; miscible in alcohol, chloroform, ether and most fixed oils; insoluble in water 0.947–0.952 (25°C)

delta-TETRADECALACTONE

1882 Reported uses (ppm): (FEMA, 1994) Food Category Usual Alcoholic beverages 1.00 Baked goods 9.00 Frozen dairy 3.95 Synthesis: By esterification of terpineols.

Max. 3.00 12.50 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.88 6.06

Max. 10.00 3.50 9.68

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, green with tropical and fruity nuances. Natural occurrence: Reported found in citrus fruit and celery; also the racemic form (dl) has been identified in cardamom.

delta-TETRADECALACTONE Synonyms: 2H-Pyran-2-one, tetrahydro-6-nonyl-; delta-Tetradecalactone; delta-Tetradecanolide; Tetrahydro-6-nonyl-2Hpyran-2-one CAS No.: 2721‑22‑4 FL No.: 10.016 CoE No.: 2196 EINECS No.: 220‑334‑2 Consumption: Annual: 46.67 lb

FEMA No.: JECFA No.:

3590 238

NAS No.:

3590

Individual: 0.00003594 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.080 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H26O2/226.36 Specifications: (JECFA, 1998) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) 97% Boiling point 290°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gravies Hard candy Imitation dairy

Specific gravity

Usual 8.00 7.50 3.00 15.00 3.00 3.00 15.00

Max. 40.00 30.00 30.00 30.00 15.00 15.00 40.00

1.454–1.464 (20°C) Soluble in alcohol, vegetable oil and propylene glycol; insoluble in water 0.932–0.969 (25°C)

Food Category Meat products Milk products Poultry Seasonings, flavors Snack foods Soft candy Soups

Usual 15.00 3.00 15.00 3.00 7.50 3.00 3.00

Max. 30.00 20.00 30.00 15.00 30.00 30.00 15.00

Synthesis: n/a Aroma threshold values: Detection: 1.7 ppb Taste threshold values: Taste characteristics at 20 ppm: buttery, fatty, creamy, with sweet milky and dairy nuances. Natural occurrence: Reported found in blue cheeses, cheddar cheese, parmesan cheese, buttermilk, heated butter, chicken fat, heated beef fat, milk, lamb and mutton liver, pork fat and coconut meat and oil.

(Z)-8-TETRADECENAL

1883

TETRADEC-2-ENAL Synonyms: 2-Tetradecenal CAS No.: CoE No.:

51534‑36‑2 n/a

FL No.: 05.179 EINECS No.: n/a

FEMA No.: JECFA No.:

4209 1803

NAS No.:

n/a

Description: Colorless liquid; citrus aroma. Consumption: Odor and/or flavor for tetradec-2-enal (CAS No. 51534‑36‑2) used in fatty, floral, green, lily, mandarin, neroli, tangelo, and tangerine. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.346mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C14H26O/210.36 Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

88–89°C (0.2 mmHg) 1.455–1.562 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.833–0.841 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 3.00 5.00 10.00 2.00 2.00 3.00 3.00 5.00 15.00 3.00

Max. 50.00 25.00 15.00 25.00 50.00 10.00 10.00 15.00 15.00 25.00 75.00 15.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 3.00 5.00 5.00 2.00 2.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 15.00 25.00 25.00 10.00 10.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, citrus type. Taste threshold values: n/a Natural occurrence: Tetradec-2-enal (CAS No. 51534‑36‑2) is reported found in nature.

(Z)-8-TETRADECENAL Synonyms: (Z)-Tetradec-8-enal; 8-Tetradecenal, (Z)CAS No.: CoE No.:

169054‑69‑7 n/a

FL No.: 05.208 EINECS No.: n/a

FEMA No.: JECFA No.:

4066 1640

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

1,2,5,6-TETRAHYDROCUMINIC ACID

1884

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.006 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C14H26O/210.36 O

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Clear liquid 99% 295–299°C

Refractive index Solubility Specific gravity

1.446–1.450 (20°C) Soluble in alcohol and water 0.833–0.845 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.001 0.01 0.001 0.01 0.001 0.01 0.001 0.001 0.01 0.01 0.001 0.001 0.001 0.001 0.01 0.001 0.005

Max. 0.05 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.20 0.20 0.10 0.10 0.10 0.10 0.20 0.10 0.20

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitiutes Sweet sauces

Usual 0.01 0.001 0.005 0.005 0.001 0.005 0.005 0.01 0.005 0.001 0.005 0.50 0.01 0.001 0.01 0.001 0.05

Max. 0.20 0.01 0.50 0.20 0.05 0.10 0.10 0.20 0.10 0.30 0.30 5.00 0.20 0.10 0.20 0.05 0.20

Synthesis: n/a Aroma threshold values: Detection and recognition thresholds for (Z)-8-tetradecenal are reported as 0.067 and 0.064 ppm in water, respectively. Taste threshold values: n/a Natural occurrence: Tetradecenal (unknown structure) is reportedly present in lemon peel oil, ginger and skim milk powder.

1,2,5,6-TETRAHYDROCUMINIC ACID Synonyms: 3-Cyclohexene-1-carboxylic acid, 4-isopropyl-; 3-Cyclohexene-1-carboxylic acid, 4-(1-methylethyl)-; 4-Isopropyl-3cyclohexene-1-carboxylic acid; 4-(1-Methylethyl)-3-cyclohexene-1-carboxylic acid CAS No.: CoE No.:

71298‑42‑5 56424‑87‑4 n/a

FL No.: 08.067 EINECS No.: n/a

FEMA No.: JECFA No.:

3731 976

NAS No.:

3731

4,5,6,7-TETRAHYDRO-3,6-DIMETHYLBENZOFURAN

1885

Description: 1,2,5,6-Tetrahydrocuminic acid has a cuminic, sweaty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.210 mg

IOFI: n/a

Empirical Formula/MW:

C10H16O2/168.23

Specifications: (JECFA, 2008) Appearance

Crystalline solid

Melting point

Assay (min)

95%

Solubility

61°C Soluble in fats (10% in vegetable oil; slightly soluble in water (0.01%); soluble in ethanol at room temperature

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Egg products Fish products Gravies

Usual 0.50 0.20 1.00 0.50 1.00 1.00

Max. 2.50 1.00 5.00 2.50 5.00 5.00

Food Category Imitation dairy Meat products Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 1.00 100.00 1.00 0.50

Max. 0.50 5.00 5.00 200.00 5.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cumin oil.

4,5,6,7-TETRAHYDRO-3,6-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 4,5,6,7-tetrahydro-3,6-dimethyl-; 3,9-Epoxy-p-Mentha-3,8-diene; p-Mentha-3,8-diene, 3,9-epoxy-; Menthofuran; Menthofurane; 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran CAS No.: CoE No.:

494‑90‑6 2265

FL No.: 13.035 EINECS No.: 207‑795‑5

FEMA No.: JECFA No.:

3235 758

NAS No.:

3235

Description: 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran has an odor very similar to that of menthol. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.428 mg

IOFI: Nature Identical

4,5,6,7-TETRAHYDRO-3,6-DIMETHYLBENZOFURAN

1886 Empirical Formula/MW: C10H14O/150.22 Specifications: (JECFA, 2008) Appearance

Bluish liquid

Refractive index

Assay (min)

99%

Solubility

80°C (18 mmHg); 90–92°C (3 mmHg); 95°C (20 mmHg) +92.5 (25°C)

Boiling point Optical rotation

1.481–1.486 (20°C) Insoluble in water; soluble in oils; miscible in ethanol

Specific gravity

0.960–0.970 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.25 12.00 6.83

Max. 3.25 12.00 6.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.50 3.50 11.33

Max. 3.50 3.50 11.33

Synthesis: By thermal decomposition of the sulfone of 3-hydroxy-3,8(9)-methadiene-9-sulfonic acid; the latter is obtained by sulfonapulegone in acetic anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: musty, nutty, coffee, raw and legume. Natural occurrence: Reported found in peppermint oil, corn mint oil, spearmint oil, Scotch spearmint oil, pennyroyal oil and other Mentha oils and buchu oil.

1,1ʹ-(TETRAHYDRO-6a-HYDROXY-2,3a,5-TRIMETHYLFURO[2,3-d]-1,3-DIOXOLE-2,5-DIYL) bis-ETHANONE Synonyms: Diacetyl trimer; 2,5-Diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole; Biacetyl trimer; 2,3-Butanedione trimer; 2,3-Diacetyl-3alpha,5,6,6alpha-tetrahydro-6alpha-hydroxy-2,3alpha,5-trimethylfuro(2,3d)-1,3-dioxile; Ethanone, 1,1ʹ-(tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro(2,3-d)-1,3-dioxole-2,5-diyl)bisCAS No.: CoE No.:

18114‑49‑3 n/a

FL No.: EINECS No.

06.134 n/a

FEMA No.: JECFA No.:

4303 n/a

NAS No.:

n/a

Description: Butter aroma. Consumption: Odor and/or flavor used in butter, butterscotch, buttermilk, ghee, and butter rum.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.624 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3 O

C12H18O6/258.27

O

O H3C

O OH

Specifications: (JECFA, 2008) Boiling point

370–371°C

C H3 O

C H3

TETRAHYDROFURFURYL ACETATE

1887

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confections, frostings Fat, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 20.00 20.00 20.00 50.00 10.00 10.00 5.00 5.00 10.00

Max. 20.00 50.00 50.00 100.00 200.00 50.00 50.00 20.00 10.00 30.00

Food Category Hard candy Imitation dairy Instant coffee/tea Jams, jellies Milk product Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauces

Usual 10.00 10.00 10.00 10.00 5.00 5.00 20.00 10.00 10.00 10.00

Max. 50.00 50.00 20.00 50.00 20.00 10.00 100.00 50.00 50.00 50.00

Synthesis: n/a Aroma threshold values: Fatty type, high strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL ACETATE Synonyms: 2-Acetoxymethyloxolane; 2-Furanmethanol, tetrahydro-, acetate; Furfuryl alcohol, tetrahydro-, acetate; Tetrahydro-2-furanmethanol acetate; Tetrahydrofurfuryl acetate CAS No.: CoE No.:

637‑64‑9 2069

FL No.: 13.166 EINECS No.: 211‑296‑8

FEMA No.: JECFA No.:

3055 1442

NAS No.:

3055

Description: Tetrahydrofurfuryl acetate has a faint, fruity, ethereal odor, somewhat similar to acetic acid (reminiscent of methyl formate). It has a sweet, ethereal, deep, fruit-like flavor. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.342 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O3/144.17 Specifications: (JECFA, 2008) Acid value (max)

4.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 194–195°C (753 mmHg)

Specific gravity

1.435–1.440 (20°C) Soluble in water, alcohol, ether and chloroform 1.058–1.064 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.83 4.31 8.62

Max. 5.71 19.39 14.29

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.86 2.99 4.73

Max. 9.93 6.03 19.70

Synthesis: By acetylation of the corresponding alcohol with acetic anhydride, acetyl chloride, or acetic acid and mineral acids.

TETRAHYDROFURFURYL ALCOHOL

1888 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 100 ppm: sweet, brown, caramel-like with nutty, rummy nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL ALCOHOL Synonyms: 2-Furanmethanol, tetrahydro-; Furfuryl alcohol, tetrahydro-; QO THFA; Tetrahydro-2-furancarbinol; Tetrahydro2-Furanmethanol; Tetrahydro-2-furanylmethanol; Tetrahydrofurfuryl alcohol; alpha-Tetrahydrofurfuryl alcohol; Tetrohydro-2furfuryl alcohol; Tetrahydrofuryl carbinol; Tetrahydro-2-furylmethanol; THFA CAS No.: CoE No.:

97‑99‑4 2029

FL No.: 13.020 EINECS No.: 202‑625‑6

FEMA No.: JECFA No.:

3056 1443

NAS No.:

3056

Description: Tetrahydrofurfuryl alcohol has a faint, warm, oily, caramellic odor with a coffee and nut-like flavor at very low levels (0.03 to 1 ppm). Consumption: Annual: 400.00 lb

Individual: 0.0003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.216 mg

IOFI: n/a

Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear colorless liquid 99% C5H10O2 178–179°C

Refractive index Solubility Specific gravity

1.449–1.455 (20°C) Soluble in water, fats and ethanol 1.050–1.052 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.70 0.26 0.42

Max. 6.67 6.47 1.53

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 .76 1.10

Max. 9.00 7.27 9.95

Synthesis: By catalytic reduction of furfural with Raney-Ni; also by destructive hydrogenation of lignin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in shoyu (fermented soya hydrolysate), coffee and fresh mango.

TETRAHYDROFURFURYL BUTYRATE Synonyms: Butanoic acid, (tetrahydro-2-furanyl)methyl ester; (Tetrahydro-2-furanyl)methyl butanoate; Tetrohydrofurfuryl butyrate; (Tetrohydro-2-furyl)methyl butyrate CAS No.: CoE No.:

2217‑33‑6 11841

FL No.: 13.048 EINECS No.: 218‑710‑6

FEMA No.: JECFA No.:

3057 1444

NAS No.:

3057

Description: Tetrahydrofurfuryl butyrate has a heavy, sweet odor reminiscent of apricot and pineapple. It has a sweet, fruity flavor at low levels, becoming pungent at higher levels. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

TETRAHYDROFURFURYL CINNAMATE

1889

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.242 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O3/172.23 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

4.0 Colorless liquid 97% 227°C

Refractive index Solubility Specific gravity

1,446–1.452 (20°C) Soluble in alcohol; insoluble in water 1.007–1.013 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 13.29 5.29

Max. 2.00 19.29 11.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 1.10 12.86

Max. 9.00 2.14 19.29

Synthesis: May be prepared by esterification of the alcohol with n-butyric acid. Aroma threshold values: Aroma characteristics at 1.0%: dry fruity pineapple, banana, green vegetative, slightly musty and earthy with tropical fruit nuances. Taste threshold values: Taste characteristics at 10 ppm: berry, strawberry, green fruity pineapple, cherry and tropical papaya. Taste characteristics at 100 ppm: fruity, pineapple with green and berry nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL CINNAMATE Synonyms: 2-Propenoic acid, 3-phenyl-, (tetrahydro-2-furanyl)methyl ester; Tetrahydro-2-furylmethyl cinnamate; Tetrahydro-2furylmethyl 3-phenylpropenoate; (Tetrahydro-2-furanyl)methyl 3-phenyl-2-propenoate; Tetrahydrofurfuryl 3-phenylpropenoate CAS No.: CoE No.:

65505‑25‑1 11821

FL No.: 13.060 EINECS No.: 265‑799‑2

FEMA No.: JECFA No.:

3320 1447

NAS No.:

3320

Description: Tetrahydrofurfuryl cinnamate has a sweet, persistent, balmy-vinous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 6.00 mg Empirical Formula/MW: C14H16O3/232.28

IOFI: Artificial

TETRAHYDROFURFURYL PROPIONATE

1890 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless, slightly viscous liquid

Solubility

Assay (min) 95% Boiling point >300°C Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 20.00 20.00 Baked goods 20.00 20.00 Frozen dairy 20.00 20.00 Synthesis: By azeotropic esterification of the corresponding acid.

Specific gravity

1.593–1.600 (20°C) Soluble in alcohol and oils; insoluble in water 1.107–1.113 (25°C)

Food Category Fruit ices Nonalcoholic beverages

Usual 20.00 20.00

Max. 20.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

TETRAHYDROFURFURYL PROPIONATE Synonyms: 2-Furanmethanol, tetrahydro-, 2-propanoate; 2-Furanmethanol, tetrahydro-, propanoate; Tetrahydro-2furanmethyl propanoate; Tetrahydrofurfuryl propanoate CAS No.: 637‑65‑0 FL No.: 13.049 FEMA No.: 3058 NAS No.: 3058 CoE No.: 11843 EINECS No.: 211‑297‑3 JECFA No.: 1445 Description: Tetrahydrofurfuryl propionate has a sweet, caramellic, fruity odor with a sweet flavor that is apricot- and chocolate-like. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.893 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2008) Acid value (max)

4.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 97% 207°C Boiling point Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.435–1.441 (20°C) Soluble in alcohol; insoluble in water 1.037–1.043 (25°C)

Food Category Usual Max. Food Category Usual Alcoholic beverages 2.21 4.00 Gelatins, puddings 4.00 Baked goods 2.38 18.63 Nonalcoholic beverages 1.93 Frozen dairy 7.75 11.50 Soft candy 2.40 Synthesis: By esterification of the corresponding alcohol with acetic anhydride and melted sodium acetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 500 ppm: oily, musty, tropical, ethereal, rummy, with a fruity nuance. Natural occurrence: Not reported found in nature.

Max. 9.50 3.88 17.07

TETRAHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)PYRAN

1891

TETRAHYDROLINALOOL Synonyms: 2,6-Dimethyl-6-octanol; 3,7-Dimethyloctanol-3; 3,7-Dimethyl-3-octanol; 3,7-Dimethyloctan-3-ol; Linalool tetrahydride; 3-Octanol, 3,7-dimethyl-; Tetrahydrlinalool CAS No.: CoE No.:

78‑69‑3 57706‑88‑4 77

FL No.:

02.028

EINECS No.: 201‑133‑9 260‑912‑1

FEMA No.:

3060

JECFA No.:

357

NAS No.:

3060

Description: Tetrahydrolinalool has a sweet, oily, floral odor (more so than linalool) with a citrus floral taste. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.895 mg

IOFI: Artificial

Empirical Formula/MW:

C10H22O/158.29

Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay (min)

95% C10H22O

Solubility

Boiling point

71°C

Specific gravity

1.431–1.435 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.823–0.829 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.36 5.75 2.00 2.45

Max. 3.29 7.10 2.00 3.80

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.09 3.97

Max. 4.00 10.00 2.50 6.39

Synthesis: By hydrogenation of dl-linalool in the presence of palladium black according to Barbier and Lacquin; also from magnesium ethyl bromide and isoamylketone, or by hydrogenation of 2,6-dimethyl-2-octen-6-ol in the presence of nickel at 100°C; optically active and racemic forms are expected because of the structure of this product. Aroma threshold values: Aroma characteristics at 1%: floral linalool-like with a fatty citrus rind and tea-like nuance. Taste threshold values: Taste characteristics at 1 to 15 ppm: clean and fresh, floral, tea-like with citrus and herbal nuances. Natural occurrence: Reported found in Virginia tobacco.

TETRAHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)PYRAN Synonyms: 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1-propen-1-yl)-; Pyran, 2-(2-methyl-1-propenyl)-4-methyltetrahydro-; Pyran, tetrahydro-2-(2-methyl-1-propenyl)-4-methyl-; 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-; Rose oxide levo; Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran; Tetrahydro-4-methyl-2-(2-methylprop-1-enyl)pyran CAS No.: CoE No.:

16409‑43‑1 2269

FL No.: 13.037 EINECS No.: 240‑457‑5

FEMA No.: JECFA No.:

3236 1237

NAS No.:

3236

Description: Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran has a powerful distinctive geranium top note. Consumption: Annual: 1.16 lb

Individual: 0.00000098 mg/kg/day

TETRAHYDRO-PSEUDO-IONONE

1892

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.463 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max) 1.0 Appearance

Refractive index

Colorless mobile liquid

99% Assay (min) Boiling point 182°C Reported uses (ppm): (FEMA, 1994) Food Category Usual 2.50 Baked goods 1.01 Frozen dairy 1.01 Gelatins, puddings Synthesis: n/a

Solubility Specific gravity

Max. 4.00 2.03 2.00

1.453–1.457 (20°C) Soluble in alcohol and oils; slightly soluble in water 0.873–0.877 (25°)

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.02 0.53 3.22

Max. 0.05 0.78 6.72

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, vegetative and herbal with a citrus nuance. Natural occurrence: Reported found in the oils of rose (Bulgarian) and geranium (Réunion); both the cis- and the trans-form have been reportedly isolated from geranium oil. Unidentified isomers reported found in black currant berries, passion fruit, some types of Thymus and white wine.

TETRAHYDRO-PSEUDO-IONONE Synonyms: 9-Undecen-2-one, 6,10-dimethyl-; 6,10-Dimethylundec-9-en-2-one; Tetrahydro-pseudo-ionone; 3,4,5,6-Tetra­ hydropseudoionone CAS No.: 4433‑36‑7 FL No.: 07.069 FEMA No.: 3059 NAS No.: 3059 CoE No.: 2053 EINECS No.: 224‑634‑4 JECFA No.: 1121 Description: Tetrahydro-pseudo-ionone has a sweet, floral, balsamic odor with a rose to woody quality. It has a sweet, fruity flavor, somewhat apple- and peach-like. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.253 mg Empirical Formula/MW:

C13H24O/196.33

IOFI: Artificial

5,6,7,8-TETRAHYDROQUINOXALINE

1893

Specifications: (JECFA, 2008) Appearance

Pale, straw-yellow or colorless, oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

234°C

Specific gravity

1.449–1.455 (20°C) Soluble in oils; insoluble in water; miscible in ethanol at room temperature 0.865–0.875 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.50 1.00

Max. 3.30 4.40 3.30

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.80

Max. 1.10 2.30

Synthesis: By hydrogenation of pseudo-ionone with colloidal palladium; this reaction leads to a product with considerable mixture; also from linalool plus acetic anhydride and sodium ethoxide, followed by hydrogenation; another method starts with geraniol via the acid chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5,6,7,8-TETRAHYDROQUINOXALINE Synonyms: Quinoxaline, 5,6,7,8-tetrahydro-; 5,6,7,8-Tetrahydrquinoxaline CAS No.: CoE No.:

34413‑35‑9 721

FL No.: 14.015 EINECS No.: 252‑002‑8

FEMA No.: JECFA No.:

3321 952

NAS No.:

Consumption: Annual: 51.67 lb

3321

Individual: 0.00004378 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.767 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10N2/134.18 Specifications: (JECFA, 2008) Appearance

Low melting wax-like colorless to light yellow solid

Melting point

29–30°C

Assay (min)

98%

Solubility

Soluble in organic solvents and ethanol; moderately soluble in water

Boiling point

85°C (3 mmHg)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gelatins, puddings Gravies

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 5.00 5.00 2.00

Max. 1.00 5.00 5.00 2.00

Synthesis: By condensation of alicyclic α, β-diketone with an α, β-diamine; condensation of an acyclic α, β-diamine with an α, β-dicarbonyl.

TETRAMETHYLETHYLCYCLOHEXENONE

1894

Aroma threshold values: Aroma characteristics at 1.0%: nutty roasted corn chip, peanut, hazelnut, toasted coconut, coffee, graham cracker, popcorn, toasted and roasted grain. Taste threshold values: Taste characteristics from 5 to 10 ppm: roasted nutty, corn and popcorn, toasted grain and corn chip, taco fatty, basmati rice, hazelnut and roasted coffee-like. Taste characteristics at 10 ppm: nutty, musty, corn taco and popcorn-like. Natural occurrence: Reported found in cocoa, coffee, wheat bread, fried cured pork, pork liver, cocoa, coffee, roasted filbert, roasted peanut and roasted sesame seeds.

TETRAMETHYLETHYLCYCLOHEXENONE Synonyms: Ethyltetramethylcyclohexenone; cyclohexen-1-one CAS No.:

17369‑60‑7 17369‑61‑8

CoE No.:

168

5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexen-1-one;

FL No.:

07.035 241‑403‑3 EINECS No.: 241‑404‑9

5-Ethyl-2,3,4,5-tetramethyl-2-

FEMA No.:

3061

NAS No.:

3061

JECFA No.:

1111

EAFUS No.:

977045‑69‑4

N ote: CAS No.: 17369‑60‑7 and EINECS No.: 241‑403‑3 are for 5-Ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one. CAS No.: 17369‑61‑8 and EINECS No.: 241‑404‑9 are for 5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexen-1-one.

Description: Tetramethylethylcyclohexenone has a warm, caramellic, fruity odor with a pleasant, creamy, caramellic, fruity flavor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.551 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3 H3C

H3C

C H3

C H3

H3C

H3C

C12H20O/180.26

H3C

C H3

O

O

5-Ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one

5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexen-1-one

Specifications: (JECFA, 2008) Appearance

Almost colorless, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point 113–115°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Synthesis: n/a

Specific gravity Usual 3.01 0.17 3.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 29.84 0.17 30.00

1.485–1.490 (20°C) Soluble in oils; very slightly soluble in water; miscible in ethanol at room temperature 0.927–0.934 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.50

Max. 5.00 15.00

2,3,5,6-TETRAMETHYLPYRAZINE

1895

1,5,5,9-TETRAMETHYL-13-OXATRICYCLO-(8.3.0.0(4,9)) TRIDECANE Synonyms: Ambroxide; (3aR-(3aalpha,5abeta,9aalpha,9bbeta))-Dodecahydro-3a,6,6,9a-tetra-methylnaphtho(2,1-b)furan; Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9a-tetramethyl-,; 8alpha, 12-Oxido-13,14,15,16-tetranorlabdane; 1,5,5,9-Tetramethyl13-oxatricyclo(8.3.0.0(4,9))tridecane CAS No.: CoE No.:

3738‑00‑9 10514

FL No.: 13.072 EINECS No.: 223‑118‑6

FEMA No.: JECFA No.:

3471 1240

NAS No.:

Consumption: Annual: <1.00 lb

3471

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: Nature Identical

Empirical Formula/MW:

C16H28O/236.40

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96%

Melting point Solubility

75–85°C Soluble in ethanol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in clary sage oil.

2,3,5,6-TETRAMETHYLPYRAZINE Synonyms: Pyrazine, tetramethyl-; Tetramethylpyrazin; Tetramethylpyrazine; 2,3,5,6-Tetramethylpyrazine CAS No.: CoE No.:

1124‑11‑4 734

FL No.: 14.018 EINECS No.: 214‑391‑2

FEMA No.: JECFA No.:

3237 780

NAS No.:

3237

Description: 2,3,5,6-Tetramethylpyrazine has musty, fermented, coffee odor Consumption: Annual: 38.33 lb

Individual: 0.00003248 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.686 mg

IOFI: Natural

THAUMATIN

1896 Empirical Formula/MW: C8H12N2/136.20 Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

Boiling point

190°C

Solubility

85–90°C Very soluble in ethanol; soluble in oils, propylene glycol and organic solvents; slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.26 1.76 3.25 1.13

Max. 1.03 4.53 3.25 2.76

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.50 3.01

Max. 4.00 2.76 3.53

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; also by condensation of 2,3-butanedione with 2,3-butanediamine. Aroma threshold values: Detection: 1 to 10 ppm. Aroma characteristics at 1.0%: slightly musty, nutty, cocoa-like with a vanilla undernote. Taste threshold values: Taste characteristics at 10 ppm: weak, nutty, musty cocoa and chocolate-like with dry coffee nuances. Natural occurrence: Reported found in French fried potato, bell pepper, wheat bread, emmental cheese, Swiss cheese, Camembert cheese, Gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, cooked lamb and mutton, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, roasted peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, soy sauce, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, sake, wine, whiskey, burley tobacco and soy products.

THAUMATIN Synonyms: Proteins, thaumatins; Talin; Thaumatin [BAN]; Thaumatins CAS No.: CoE No.:

53850‑34‑3 n/a

FL No.: n/a EINECS No.: 258‑822‑2

FEMA No.: JECFA No.:

3732 n/a

NAS No.: E No.:

3732 957

Description: Thaumatin is odorless but has an intensly sweet taste. Also see Thaumatin b-recombinant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Not specified (1985) Trade association guidelines: FEMA PADI:10.07 mg

IOFI: n/a

Empirical Formula/MW: C23H31ClN2O3.C4H4O4/22,209(I); 22,293(II) Specifications: (Burdock, 1997) Appearance

Cream-colored, proteinaceous powder

Assay

<9% Volatile matter; <3% carbohydrate; <0.01% Al; <10 ppm Pb; <3 ppm As; <2% sulfated ash

THAUMATIN B-RECOMBINANT

1897

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 50.00 15.00 20.00 10.00 300.00 5.00 9.00 7.00 10.00 9.00 7.00 7.00 10.00 15.00 10.00 10.00

Max. 200.00 25.00 25.00 25.00 300.00 30.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nut products Nonalcoholic beverages Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snacks foods Soft candy Soups Sweet sauces

Usual 9.00 10.00 9.00 9.00 10.00 9.00 10.00 9.00 10.00 10.00 10.00 7.00 25.00 10.00 15.00 10.00

Max. 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Synthesis: Isolated from the fruits of Thaumatococcus daniellii. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the fruits of Thaumatococcus daniellii.

THAUMATIN B-RECOMBINANT Synonyms: Cotour; rThaumatin CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3814 n/a

NAS No.: EAFUS No.:

n/a 977178‑03‑2

Description: Thaumatin is a protein consisting of 207 amino acids linked by eight disulfide bridges. Although this particular thaumatin is produced via a fermentation process, thaumatin was originally discovered in the berries of Thaumatococcus danielli Benth. The berries were extracted by indigenous peoples of West Africa as the source of an intense sweetener for palm wine and sour fruits. Its use was first described in the European literature around.1855. Thaumatin is a flavor enhancer at the use levels indicated below. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.190865 mg

IOFI: n/a

Empirical Formula/MW: Approximately MW = 22,000 C23H31ClN2O3.C4H4O4/22,209(I); 22,293(II) Specifications: Appearance Assay (min)

Odorless, white, proteinaceous powder with an intense, sweet taste 99%

Solubility

>200 mg/mL in water

THEASPIRANE

1898 Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 5.00 1.00 1.00 10.00 150.00 1.00 2.00 2.00 5.00 1.00 2.00 2.00 1.00 2.00 2.00 10.00

Max. 10.00 1.00 2.00 20.00 200.00 2.00 5.00 5.00 10.00 2.00 5.00 5.00 2.00 5.00 5.00 15.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 2.00 3.00 5.00 5.00 2.00 2.00 2.00 0.50 1.00 2.00 2.00 2.00 2.00

Max. 5.00 5.00 2.00 6.00 10.00 10.00 5.00 5.00 5.00 1.00 2.00 5.00 5.00 5.00 5.00

Synthesis: Produced via fermentation processes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Thaumatococcus daniellii Benth.

THEASPIRANE Synonyms: 1-Oxaspiro(4.5)dec-6-ene, 2,6,10,10-tetramethyl-; 2,6,10,10-tetramethyl-1-oxaspiro(4.5)dec-6-ene; Theaspirane CAS No.: CoE No.:

36431‑72‑8 10515

FL No.: 13.098 EINECS No.: 253‑031‑9

FEMA No.: JECFA No.:

3774 1238

NAS No.:

n/a

Description: Theaspirane is fruity, woody, sweetish and ionone-like camphoraceous. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.083 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% (sum of isomers) 65°C (1 mmHg)

Specific gravity

1.487–1.490 (20°C) Soluble in fats and ethanol; insoluble in water 0.938–0.943 (25°C)

THEOBROMINE

1899

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 7.00 0.80 0.60 1.00

Max. 20.00 2.50 1.80 3.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 1.00 0.80 0.50 0.15

Max. 3.00 2.50 1.50 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: cooling minty, woody pine-like, mentholic, camphorous with a slight green ethereal nuance. Taste threshold values: Taste characteristics at 10 ppm: cooling green, mentholic, woody pine and cedar-like with an herbal nuance. Natural occurrence: Reported found in Vitis vinifera L., raspberry (Rubus idaecus L.), white wine, black tea, yellow passion fruit juice, yellow passion fruit, grape, quince, cherimoya (Annona cherimola) and black chokeberry (Aronia melanocarpa Ell.).

THEOBROMINE Synonyms: 3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dione; 3,7-Dimethylxanthine; Diurobromine; 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-; Santheose; Teobromin; Theobromie [BAN]; Xanthine, 3,7-dimethylCAS No.: CoE No.:

83‑67‑0 n/a

FL No.: 16.032 EINECS No.: 201‑494‑2

FEMA No.: JECFA No.:

3591 n/a

NAS No.:

3591

Description: A methyl xanthine similar to caffeine. Theobromine has a bitter taste. Consumption: Annual: 76.00 lb

Individual: 0.01 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 87.056 mg

IOFI: n/a

Empirical Formula/MW: O

C H3 N

HN

C7H8N4O2/180.17 O

N

N C H3

Specifications: (Burdock, 1997) Appearance Assay (min)

White, crystalline powder 98%

Melting point Solubility

357°C Slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings

Usual 345.00 1148.00 300.00

Max. 1050.00 4020.00 795.00

Food Category Milk products Soft candy Sweet sauce

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa bean, cocoa powder, cola nut and tea.

Usual 480.00 1410.00 900.00

Max. 990.00 4020.00 3300.00

THIAZOLE

1900

THIAZOLE Synonyms: Thiazole CAS No.: CoE No.:

288‑47‑1 11642

FL No.: 15.028 EINECS No.: 206‑021‑3

FEMA No.: JECFA No.:

3615 1032

NAS No.:

3615

Description: Thiazole has a green, sweet, nutty, tomato note. Consumption: Annual: 1.50 lb

Individual: 0.00000127 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1875 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.187 mg

IOFI: n/a

Empirical Formula/MW: C3H3NS/85.13 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

115–118°C

Specific gravity

1.531–1.541 (20°C) Slightly soluble in water; soluble in ether; miscible in ethanol at room temperature 1.198–1.202 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gravies Imitation dairy Meat products

Usual 5.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00

Food Category Nut products Reconstituted vegetables Seasonings, flavors

Usual 2.00 2.00 2.00

Max. 5.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 3.1 ppm Taste threshold values: n/a Natural occurrence: Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.

2-THIENYL MERCAPTAN Synonyms: 2-Thienyl mercaptan; Thiophene-2-thiol CAS No.: CoE No.:

7774‑74‑5 478

FL No.: 15.001 EINECS No.: 231‑881‑1

FEMA No.: JECFA No.:

3062 1052

NAS No.:

3062

Description: 2-Thienyl mercaptan has a very unpleasant, burnt caramellic and sulfuraceous odor with a similar flavor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

THIOACETIC ACID

1901

Trade association guidelines: FEMA PADI: 0.263 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H4S2/116.20 Specifications: (JECFA, 2008) Appearance

Oily, orangey or colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

166°C

Specific gravity

1.618–1.622 (20°C) Soluble in alcohol; very slightly soluble in water 1.250–1.255 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.69 1.50 1.00

Max. 1.36 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By heating sodium sulfosuccinate with phosphorous trichloride; also by reduction of thiophene-2-sulfonyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

THIOACETIC ACID Synonyms: Ethanethioic acid; Thiolacetic acid; Acetothioic acid; Schiff’s reagent; Acetyl mercaptan; Methanecarbothiolic acid; Thiacetic acid; Thionoacetic acid; Acetic acid, thio-; Ethanethiolic acid; Kyselina thiolic acid CAS No.: CoE No.:

507‑09‑5 n/a

FL No.: 12.199 EINECS No.: 208‑063‑8

FEMA No.: JECFA No.:

4210 1676

NAS No.: 196320‑91‑9

n/a

Description: Pale yellow liquid; cooked brown and roasted meat aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.425 mg

IOFI: Artificial

Empirical Formula/MW: SH

H3C

C2H4OS/76.12 O

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

88–93°C 1.459–1.466 (20°C)

Specific gravity

Soluble in water, diethyl ether, acetone, and ethanol 1.063–1.067 (25°C)

1902

2,2ʹ-(THIODIMETHYLENE) DIFURAN

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.10 1.00 0.50 1.00 0.20 0.10 1.00 3.00 1.00 0.20 0.20 0.20 0.10 0.20 0.50

Max. 0.50 5.00 2.50 5.00 1.00 0.50 8.00 8.00 5.00 1.00 1.00 1.00 0.50 1.00 2.50

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 0.10 0.10 1.00 0.50 0.10 0.10 1.00 0.20 0.20 0.10 1.00 1.00 0.20 0.20 0.20

Max. 0.50 0.50 5.00 2.50 0.50 0.50 8.00 1.00 1.00 0.50 8.00 5.00 1.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

2,2ʹ-(THIODIMETHYLENE) DIFURAN Synonyms: Furan, 2,2ʹ-(thiobis(methylene))bis- ; 2,2ʹ-(Thiobis(methylene))bisfuran; 2,2ʹ-(Thiodimethylene)-difuran CAS No.: CoE No.:

13678‑67‑6 11483

FL No.: 13.056 EINECS No.: 237‑172‑3

FEMA No.: JECFA No.:

3238 1080

NAS No.:

3238

Description: 2,2ʹ-(Thiodimethylene) difuran has a powerful repulsive sulfur odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.509 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O2S/194.25 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

135–143°C (14 mmHg)

Specific gravity

1.545–1.560 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.144–1.154 (25°C)

THIOGERANIOL

1903

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 2.00 1.00 1.00 0.08

Max. 2.00 1.00 1.00 0.08

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 1.00 1.00

Synthesis: By refluxing a mixture of 2-furyl-methanethiol in ethanolic KOH and furfuryl bromide in ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

THIOGERANIOL Synonyms: (E)-3,7-Dimethyl-2,6-octadiene-1-thiol; (E)-3,7-Dimethylocta-2,6-diene-1-thiol; 2,6-Octadiene-1-thiol, 3,7-dimethyl-, (2E)-; Thiogeraniol CAS No.: CoE No.:

39067‑80‑6 11583

FL No.: 12.064 EINECS No.: 254‑269‑6

FEMA No.: JECFA No.:

3472 524

NAS No.:

Consumption: Annual: 0.17 lb

3472

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.006 mg

IOFI: Nature Identical

Empirical Formula/MW: HS

C H3

C10H18S/170.32 C H3

C H3

Specifications: (JECFA, 1999) Appearance Assay (min)

Yellow to orange liquid 97%

Boiling point Refractive index

58°C 1.503–1.513 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Hard candy

Usual 0.03 0.01 0.01 0.02

Max. 0.03 0.01 0.01 0.02

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5 ppm: minty fruity with green, citrus, fruity nuances. Natural occurrence: Not reported found in nature.

Usual 0.02 0.01 0.01

Max. 0.02 0.10 0.10

THIOLACTIC ACID

1904

THIOLACTIC ACID Synonyms: 2-Mercaptopropionic acid; alpha-Mercaptopropionic acid; 2-Mercaptopropionic acid; alpha-Mercaptopropanoic acid; 2-Mercaptopropanoic acid; Propanoic acid, 2-mercapto; Thiolactic acid; 2-Thiolactic acid CAS No.: CoE No.:

79‑42‑5 11790

FL No.: 12.039 EINECS No.: 201‑206‑5

FEMA No.: JECFA No.:

3180 551

NAS No.:

3180

Description: Thiolactic acid has a roasted, meaty odor. Consumption: Annual: 1600.00 lb

Individual: 0.001355 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.205 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6O2S/106.14 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

117°C

Specific gravity

1.479–1.484 (20°C) One mL is soluble in 1 mL 95% alcohol; miscible in water, alcohol, ether and acetone 1.192–1.200 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.00 2.95 7.84 1.04

Max. 10.00 19.61 15.91 9.78

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.04 6.58 1.24 1.04

Max. 9.78 59.92 8.55 9.51

Synthesis: By electrolysis of the corresponding sulfide, S(SCHMeCO2H)2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: meaty, sulfury, brothy, and brown. Natural occurrence: Not reported found in nature.

THISTLE, BLESSED Botanical name: Cnicus benedictus L. Botanical family: Compositae; Asteraceae Other names: This plant should not be confused with Silybum marianum, commonly known as holy thistle, lady’s thistle, or milk thistle. Foreign names: Chardon beni (Fr.), Benedicktenkraut (Ger.), Cardo benedito (Sp.), Cardo santo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6157 977023‑13‑4

Description: Annual Mediterranean herb from 20 to 50 cm (8 to 20 in.) tall, having small, spindle-shaped (fusiform) roots. The erect, multiple stalks are covered with light hairs; the alternate, hairy leaves are pale green and the flowers are yellow. The plant, which flowers from May to August, exhibits a somewhat unpleasant odor and a strong, lasting, bitter taste. The parts used are the leaves and flowers. Blessed thistle has a bitter taste. Derivatives: Infusion (1.5% in 25% alcohol), tincture (20% in 25% alcohol), fluid extract and the essential oil.

THISTLE (BLESSED) OIL

1905

Consumption: Annual: 46.66 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: An important constituent of C. benedictus is the sesquiterpene lactone, cnicin. The other constituents include mucilage, flavonoids, volatile oil, alkaloids, tannins, nicotinic acid and resin. Aroma threshold values: n/a Taste threshold values: n/a

THISTLE (BLESSED) EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6158 977048‑22‑8

Description: See Thistle, Blessed. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

THISTLE (BLESSED) SOLID EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6159 977048‑24‑0

Description: See Thistle, Blessed. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

THISTLE (BLESSED) OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6160 977048‑23‑9

Description: The oil is obtained by steam distillation of the leaves with a yield of ca. 5%; the oil is very little known. Consumption: Annual: n/a

Individual: n/a

THUJAN-4-OL

1906 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

THUJAN-4-OL Synonyms: Bicyclo(3.1.0)hexan-2-ol, Sabinene hydrate; 4-Thujanol. CAS No.: CoE No.:

546‑79‑2 10309

2-methyl-5-(1-methylethyl)-;

FL No.: 02.085 EINECS No.: 208‑911‑7

2-Methyl-5-(1-methylethyl)bicyclo(3.1.0)hexan-2-ol;

FEMA No.: JECFA No.:

3239 441

NAS No.:

3239

Description: Thujan-4-ol has an odor reminiscent of terpineol. Consumption: Annual: <1.00 lb

Individual: 0.00000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.498 mg

IOFI: Natural

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 1998) Assay (min) Boiling point

98% 193–196°C (trans); 195–200°C (cis)

Refractive index

1.443–1.449 (60°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 8.00 4.07

Max. 4.00 16.00 8.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 1.00 7.79

Max. 8.00 2.00 15.58

Synthesis: The Grignard reaction with sabina ketone yields two isomers, of which one is identical to an alcohol isolated from American peppermint oil; synthetic routes for the preparation of both the cis- and trans-form are also available. Aroma threshold values: Aroma characteristics at 1.0%: earthy camphoreous pine and turpentine-like with citrus grapefruit nuances. Taste threshold values: Taste characteristics at 5 ppm: woody, citrus orange and grapefruit-like. Natural occurrence: Reported found in peppermint oil (trans-form), lemon juice, mandarin peel oil, mandarin, nutmeg, peppermint, rosemary, scotch spearmint, tarragon, thyme, black currant (buds), Vitis vinifera L., ginger, spearmint oil, other Mentha oils, pepper, sweet marjoram, cardamom, origanum, dill herb, Oscimum basilicum varieties and laurel.

THUJYL ALCOHOL

1907

THUJYL ALCOHOL Synonyms: Bicyclo[3.1.0]hexan-3-ol, 4-methyl-1-(1-methylethyl)-, (1S,3S,4R,5R)-; Bicyclo[3.1.0]hexan-3-ol, 4-methyl-1-(1methylethyl)-,[1S-(1alpha,3alpha,4alpha,5alpha)]-; (-)-3-Neoisothujanol; Tanacetyl alcohol; 3-Thujanol, (1S,3S,4R,5R)-(-)-; 3-Thujol; (-)-Thujol; Thujyl alcohol CAS No.: CoE No.:

21653‑20‑3 n/a

FL No.: 02.207 EINECS No.: 244‑504‑0

FEMA No.: JECFA No.:

4079 1865

NAS No.:

n/a

Description: Colorless crystals, minty camphorous aroma. Consumption: Odor and/or flavor used in cedarleaf and wormwood absinthium. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.457 mg

IOFI: n/a

Empirical Formula/MW: C H3

OH

C10H18O/154.25 H3C C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Boiling point

99.00–100°C (12 mmHg)

Solubility

Melting point

28.00°C

Specific gravity

1.460–1.466 (20°C) Practically insoluble to soluble in water soluble in nonpolar solvents; soluble in ethanol 0.919–0.925 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 3.00 1.00 3.00 1.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 5.00 10.00 10.00 25.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Artemisia vestita Wall. flower oil (3.2%) and Artemisia vestita Wall. leaf oil (2%).

THYME

1908

THYME Botanical name: Thymus vulgaris L.; T. zygis L. var. gracilis Boiss. (white thyme); ; T. capitatus Hoff. & Link (Spanish origanum) Botanical family: Labiatae; Lamiaceae Other names: White, Wild or Creeping and Spanish Origanum Foreign names: Thym (Fr.), Thymian (Ger.), Tomillo (Sp.), Timo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3063 n/a

NAS No.: EAFUS No.:

3063 977052‑36‑0

Description: Shrubs approximately 50 cm (20 in.) high, commonly growing wild throughout the Mediterranean basin (Spain, France, Italy, Morocco, Turkey, etc.), eastern and central Europe and North America. The various species exhibit different morphologic characteristics including leaf color, shape and texture, while the flowers may vary from purple to white. Confusion abounds regarding the identities of the sources of marjoram (both “pot” and “sweet” types), origanum and thyme. Several species of Thymus are identified as a source of thyme.* For detailed description of this, refer to Burdock (1997). The plant has glossy green leaves clustered along slender woody stems and charming clusters of white or pink flowers in summer. It is an excellent edger or front-of-the-border plant. The entire flowering plant, excluding the roots, is used. Although most thyme has a warm, herbaceous odor and a spicy, slightly biting taste, different varieties may exhibit more intense attributes. Derivatives: From T. vulgaris: Fluid extract, tinctures (20% in 20% and 70% ethanol), absolute Consumption: Annual: 765000.00 lb

Individual: 0.6483 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 (T. capitatus: 21 CFR 172.510), 528.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 148.301 mg

IOFI: Natural

Composition: The main constituents of thyme are α-pinene, borneol, thymol, carvacrol and thymol methyl ether. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies

Usual 705.6 507.6 244.5 140.2

Max. 1243. 873.1 246.3 200.8

Food Category Meat products Processed vegetables Soups

Usual 281.5 79.80 401.6

Max. 1716. 797.4 956.7

Aroma threshold values: n/a Taste threshold values: n/a

THYME (Thymus serpyllum L.) Other names: Mother of thyme; Serpolet (France); Thyme, wild or creeping; Creeping thyme CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6216 977052‑37‑1

Description: T. serpyllum L. has short-stalked leaves, lanceolate or ovate, oblong, very small, up to 7 mm long and 2 mm broad, some forming spike with four to six leaves, pubescent stems downy and slender; flowers with pink-purple corolla, green or purple calyx, five-toothed, lower three broad, upper two narrow. It has a characteristic odor and aromatic taste. Consumption: Annual: 1833.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.10 FDA (other): n/a JECFA: n/a *

Facciola. Cornucopia. (1990). A Source Book of Edible Plants. Kampong Publications. Vista, CA.

Individual: 0.001553 mg/kg/day

THYME OIL (Thymus vulgaris L. & T. zygis var. gracilis Boiss.)

1909

Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The plant yields approximately 0.6% of volatile oil containing p-cymol, carvacrol, thymol (1%), d, l-α-pinene and sesquiterpenes a bitter (serpyllin), 3 to 7% tannin and flavones. Aroma threshold values: n/a Taste threshold values: n/a

THYME OIL (Thymus vulgaris L. & T. zygis var. gracilis Boiss.) Other names: Oil of thyme; Oils, thyme; Red thyme oil; Spanish thyme oil; Thyme absolute; Thym oil; Thyme oil red; Thyme oil, white; Thyme red oil; Thyme white; White thyme oil CAS No.:

8007‑46‑3

FL No.:

n/a

FEMA No.:

3064 NAS No.: 3064 3065 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: T. vulgaris L. and T. zygis L. are commonly used for the distillation of the essential oil. Spain produces the largest amount. T. serpyllum L. is also used for distillation (Russia). This oil is not only of limited interest to the flavorist, but also commercially rare. T. serpyllum extracts have been used to a limited extent in the preparation of galenic products. T. capitatus Hoff. & Link. is a variety growing in Sicily, Spain and North Africa; it also is used for distillation. The oil is obtained by water and steam distillation of the partially dried flowering plant of T. vulgaris and T. zygis in varying yields (0.5 to 1.2%). It has a strong, aromatic odor and a warm, somewhat sharp flavor (red thyme oil). White thyme oil is obtained by rectification of the distilled red thyme oil, exhibiting similar, but milder odor and flavor characteristics. Consumption: Annual: 3663.33 lb

Individual: 0.003104 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI for Thyme Oil: 5.909 mg, FEMA PADI for Thyme, white oil: 7.332mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Levorotatory, but not more than –3° Not less than 40.0% by volume of Assay phenols Heavy metals (as Pb) Passes test Refractive index Between 1.495 and 1.505 (20°C) Physical–chemical characteristics: The oil is a colorless, yellow pale-yellow liquid.

Solubility in alcohol

Passes test

Specific gravity

Between 0.915 and 0.935 (25°C)

Water-soluble phenols Passes test or red liquid. The oil is affected by light. White thyme oil is a

Essential oil composition: Thymol and carvacrol are the two main constituents of the oil. Their relative percentage ratio in the oil varies widely, depending on the botanical source. Other constituents include anisyl alcohol, linalool, borneol, geraniol, camphene and gamma-terpinene. Reported uses (ppm): for Thyme oil (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.90 25.26 15.84 7.96 7.98

Max. 5.05 28.57 19.75 10.01 10.04

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 15.51 3.85 20.73 2.35

Max. 22.92 4.97 24.17 2.95

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 8.00 30.95 3.98 21.94

Max. 10.00 34.03 4.98 24.99

Reported uses (ppm): for Thyme white oil (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 4.00 26.77 21.96 8.00

Max. 5.02 29.78 25.10 10.00

THYME OLEORESIN

1910 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 5 ppm: spicy, green, herbal and woody with a slight phenolic nuance.

THYME OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6389 977029‑72‑3

Description: Obtained by the solvent extraction of the dried flowering plant T. vulgaris L. or T. zygis L. and its variety gracilis Boissier as a dark-brown to green viscous liquid. The oleoresin contains both volatile and nonvolatile components. As extracted, it is very viscous material, which is standardized with food grade material. Also see Thyme. Consumption: Annual: 120.00 lb

Individual: 0.0001016 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: It is a dark, greenish, brown semisolid with a minimum oil content of 10 mL/100 g. Aroma threshold values: n/a Taste threshold values: n/a

THYME (WILD OR CREEPING) EXTRACT (Thymus serpyllum L.) CAS No.: CoE No.:

84776‑98‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6217

Description: Thyme extract is the flavoring extract prepared from oil of thyme or from thyme or both, and contains not less than two-tenths percent by volume of oil of thyme. Also see Thyme. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Four acetophenone glycosides were isolated from the butanol-soluble fraction of thyme extracts. Among them, two new compounds, 4-hydroxyacetophenone 4-O-[5-O-(3, 5-dimethoxy-4-hydroxybenzoyl)-β-D-apiofuranosyl]-(1→2)-β-Dglucopyranoside and 4-hydroxyacetophenone 4-O-[5-O-(4-hydroxybenzoyl)-β-D-apiofuranosyl]-(1→2)-β-D-glucopyranoside, were confirmed.* Aroma threshold values: n/a Taste threshold values: n/a

THYMOL Synonyms: m-Cresol, 6-isopropyl-; p-Cymen-3-ol; p-Cymene, 3-hydroxy-; 3-p-Cymenol; 3-Hydroxy-p-cymene; 1-Hydroxy5-methyl-2-isopropylbenzene; 3-Hydroxy-1-methyl-4-isopropyl benzene; Isopropyl cresol; 2-Isopropyl-5-methylphenol; 6-Isopropyl-m-cresol; 6-Isopropyl-3-methylphenol; 1-Methyl-3-hydroxy-4-isopropyl benzene; 3-Methyl-6-isopropyl phenol; 5-Methyl-2-isopropyl phenol; 5-Methyl-2-isopropyl-1-phenol; 5-Methyl-2-(1-methylethyl)phenol; Phenol, 2-isopropyl-5methyl-; Phenol, 5-methyl-2-(1-methylethyl)-; Thyme camphor; Thymic acid; Thymol [USAN: JAN]; m-Thymol; Enichem thymol *

Wang et al. (1999). J. Agric. Food Chem. 47, 1911.

TOLUALDEHYDE GLYCERYL ACETAL (mixed o-, m-, p-)

CAS No.: CoE No.:

89‑83‑8 174

FL No.: 04.006 EINECS No.: 201‑944‑8

1911

FEMA No.: JECFA No.:

3066 709

NAS No.:

3066

Description: Thymol has a characteristic herbaceous, warm and aromatic odor with a sweet, medicinal, spicy flavor Consumption: Annual: 283.33 lb

Individual: 0.0002401 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515, 582.80 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.545 mg

IOFI: Natural

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

White crystalline

Melting point (min)

Assay (min)

98%

Solubility

Boiling point

232–233°C

48°C Soluble in oils; slightly soluble in water; moderately soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.13 17.35 10.70 15.62

Max. 5.78 23.24 14.94 19.38

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 78.05 3.79 10.71

Max. 78.05 5.94 15.68

Synthesis: By action of potassium nitrite on thymyl amine in acetic acid solution and subsequent heating of the diazonium salt to boiling; also by boiling 1 mol of 2,4-dibromomenthone with 6 mol of quinoline (Beckmann); from m-cresol and isopropyl chloride at –10°C according to Friedel–Crafts condensation. Aroma threshold values: Detection: 86 to 790 ppb Taste threshold values: Phenolic, medicinal, woody and spicy Natural occurrence: Reported in the essential oils of Monarda punctata, Satureia thymera, Origanum floribundum, Ocimum viride, Ocimum gratissimum and particularly in thyme (Thymus vulgaris L., T. capitatus, T. serpillum L.), where it is contained up to 50%. Also reported found in citrus peel oils, orange and tangerine juice, bilberry, cranberry, blueberry, papaya, blackberry, celery seed, chive, clove bud, cumin seed, ginger, peppermint oil, corn mint oil, Scotch spearmint oil, nutmeg, parsley, thyme, Gruyere cheese, parmesan cheese, romano cheese, white wine, black tea, plum, sweet and wild marjoram, fenugreek, mango, cardamom, dill herb and seed, licorice, lovage leaf, buckwheat, sweet corn, elder flower, cherimoya, rosemary, lemon balm, Spanish sage, anise hyssop, sweet grass oil, eucalyptus oil and mastic gum oil.

TOLUALDEHYDE GLYCERYL ACETAL (mixed o-, m-, p-) Synonyms: 2-(o-,m-,p-Cresyl)-5-hydroxydioxan; 2-(o-, m-, p-Cresyl)-5-hydroxymethyldioxolan; 2-(Methylphenyl)-,3-dioxan-5-ol, mixed o-,m-,p-; “Tolyl glycerin” CAS No.: CoE No.:

1333‑09‑1 46

FL No.: 06.012 EINECS No.: n/a

FEMA No.: JECFA No.:

3067 867

NAS No.: EAFUS No.:

3067 977041‑69‑2

Description: Tolualdehyde glyceryl acetal, mixed o-, m-, p-, as fresh material, is almost odorless with a mild, bitter-almond flavor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

TOLUALDEHYDES, mixed (o-, m-, p-)

1912 Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.666 mg

IOFI: Artificial

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (JECFA, 2001) Appearance

Colorless, slightly viscous liquid

Refractive index

Assay

Commercial products are about 60% the dioxolans and 40% dioxans

Solubility

292°C Boiling point Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.527–1.537 (20°C) Miscible in alcohol at room temperature; slightly soluble in water, organic solvents and most oils 1.148–1.158 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 10.00 35.00 Hard candy 0.75 0.75 Baked goods 18.29 24.71 Nonalcoholic beverages 11.50 24.00 Frozen dairy 10.50 13.00 Soft candy 15.86 22.00 Gelatins, puddings 13.43 19.00 Synthesis: From mixed tolyaldehydes and glycerol with phosphoric acid, finishing with an azeotropic distillation to remove water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TOLUALDEHYDES, mixed (o-, m-, p-) Synonyms: Benzaldehyde, methyl-; Methylbenzaldehyde; Tolualdehyde; Tolualdehydes (mixed o-, carboxaldehyde; Tolyl aldehyde; VHR X

m-,

CAS No.: 1334‑78‑7 FL No.: 05.027 FEMA No.: 3068 NAS No.: CoE No.: 115 EINECS No.: 215‑615‑1 JECFA No.: 866 Description: Tolualdehydes, mixed o-, m-, p-, have a sweet and herbaceous odor reminiscent of bitter almond. Consumption: Annual: 19500.00 lb

p-); Toluene­

3068

Individual: 0.01652 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.718 mg Empirical Formula/MW:

C8H8O/120.15

IOFI: Nature Identical

TOLU BALSAM (GUM)

1913

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

10.0 Colorless oily liquid 95% (sum of isomers) 198°C

Refractive index Solubility Specific gravity

1.540–1.549 (20°C) 1 mL is soluble in 1 mL 95% alcohol 1.013–1.029 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.23 25.82 387.00 15.03

Max. 12.70 33.56 657.60 17.74

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.40 56.26 9.91 22.75

Max. 18.65 110.20 13.29 29.64

Synthesis: By oxidation of o-, m-, or p-xylene (chemical or electrolytical oxidation). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: cherry pit, coumarin, almond, sweet, with a slight powdery hay and vanillalike nuance. Natural occurrence: Reported found in roasted nuts, tomato, cooked beef, beef fat, cider, coffee, tea and elderberry juice.

TOLU BALSAM (GUM) Botanical name: Myroxylon balsamum L. Harms. Botanical family: Leguminosae; Fabaceae Foreign names: Baumq due Tolú (Fr.), Tolubalsam (Ger.), Balsamo Tolu (Sp.), Balsamo del Tolú (It.) CAS No.: CoE No.:

9000‑64‑0 n/a

FL No.: n/a EINECS No.: 232‑550‑4

FEMA No.: JECFA No.:

3070 n/a

NAS No.:

3070

Description: Tolu balsam is a luxuriant, tall tree reaching more than 20 m (65 ft) in height; it usually grows in the northern part of South America (Magdalena River Valley and Nueva Granada region in Venezuela). The balsam consists of the plant exudate oozing from incisions made on the trunk. The fluid gum that exudes through capillary conduits in the tree is collected in cups placed at different heights along the trunk. The balsam is a semisolid plastic mass, brown or brownish-yellow, with a sweet, aromatic, persistent odor reminiscent of vanilla. Aging and climatic conditions strongly affect the appearance of the balsam. In addition to hardening, the balsam becomes friable with a glassy, clean cleavage on aging. The part used is the balsam exudate. Tolu balsam has an agreeable, sweet, lasting odor similar to hyacinth. Derivatives: Resin absolute (resinoid), extract obtained by alcoholic extraction of the balsam in approximately 60 to 65% yields, is a dark, viscous mass with a pleasant balsamic odor and remarkable fixative properties. Consumption: Annual: 1400.00 lb

Individual: 0.001186 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.204 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

24–80 153–208 +9°5ʹ to –1°20ʹ

Refractive index Solubility Specific gravity

1.5075–1.5347 (20°C) 1:0.5–1 in 90% ethanol 0.907–1.1016 (15°C)

N ote: The above specifications are for essential oil.

Physical–chemical characteristics: The balsam can be steam-distilled, yielding 2 to 7% oil. It is a viscous, pale-yellow to lightorange oil with a pleasant, sweet, resinous odor reminiscent of hyacinth. Composition: Main constituents of the balsam (in addition to 75 to 80% resinous substances) include benzyl benzoate, benzyl cinnamate, a small amount of essential oil and traces of vanillin. The oleoresin contains 50 to 65% volatile oil (mainly benzyl benzoate

TOLU BALSAM EXTRACT

1914

and benzyl cinnamate and cinnamyl cinnamate). The crude balsam contains approximately 50 to 64% oil (cinnamein) and 20 to 28% resin. Several additional minor components have been identified in the balsam.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.29 12.15 5.47 4.40

Max. 4.43 20.17 8.43 6.70

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.72 1.65 10.46

Max. 0.72 3.27 18.85

Aroma threshold values: n/a Taste threshold values: n/a

TOLU BALSAM EXTRACT Other names: Balsamito CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3069 n/a

NAS No.: EAFUS No.:

3069 977075‑28‑7

Description: See Tolu Balsam (Gum). Consumption: Annual: 38.33 lb

Individual: 0.00003248 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Tolu Balsam (Gum). JECFA: n/a Trade association guidelines: FEMA PADI: 36.956 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 19.15 205.50 14.84 113.00

Max. 28.85 235.70 35.50 142.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 113.60 0.21 18.62 170.50

Max. 142.20 0.25 28.85 189.90

Aroma threshold values: n/a Taste threshold values: n/a

p-TOLYLACETALDEHYDE Synonyms: Benzeneacetaldehyde, 4-methyl-; 4-Methylbenzeneacetaldehyde; p-Tolylacetaldehyde CAS No.: CoE No.:

104‑09‑6 130

FL No.: 05.042 EINECS No.: 203‑173‑2

FEMA No.: JECFA No.:

3071 1023

NAS No.:

3071

Description: p-Tolylacetaldehyde has a characteristic green fruity odor reminiscent of sweet floral and forest-like and a corresponding flavor. Consumption: Annual: 30.00 lb

Individual: 0.00002542 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.708 mg *

Wahlberg and Enzell. (1970). Acta Chem. Scand. 25, 352.

IOFI: Nature Identical

o-TOLYL ACETATE

1915

Empirical Formula/MW:

C9H10O/134.18

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

95% 210°C

Specific gravity

1.530–1.549 (20°C) Soluble in oils; insoluble in alcohol; miscible in ethanol at room temperature 1.010–1.016 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 3.08 1.84

Max. 5.50 6.46 3.32

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.30 1.08 3.09

Max. 2.46 2.10 7.00

Synthesis: From p-methylbenzaldehyde; also from p-methylbenzyl chloride and hexamethylene tetramine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, fruity cherry with spicy an nutty nuances. Natural occurrence: Not reported found in nature.

o-TOLYL ACETATE Synonyms: Acetic acid, 2-methylphenyl ester; Acetic acid, o-tolyl ester; o-Acetoxytoluene; Acetyl-o-cresol; o-Cresol acetate; o-Cresyl acetate; o-Cresylic acetate; o-Methylphenyl acetate; 2-Methylphenyl acetate; o-Tolyl acetate CAS No.: CoE No.:

533‑18‑6 2078

FL No.: 09.228 EINECS No.: 208‑556‑8

FEMA No.: JECFA No.:

3072 698

NAS No.:

3072

Description: o-Tolyl acetate has a powerful, fruity, medicinal odor that becomes sweet floral on dilution. It has a sweet and fruity flavor at low levels. Consumption: Annual: 1083.33 lb

Individual: 0.0009180 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.917 mg

IOFI: Artificial

Empirical Formula/MW:

C9H10O2/150.18

H3C O

O

C H3

p-TOLYL ACETATE

1916 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 99% 208°C

Refractive index Solubility Specific gravity

1.497–1.503 (20°C) Insoluble in water; miscible in alcohol 1.046–1.053 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.27 22.91 22.88 3.66

Max. 10.30 43.61 22.88 6.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.65 2.41 2.64 22.97

Max. 9.20 32.03 4.96 44.26

Synthesis: From sodium o-cresol and acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL ACETATE Synonyms: Acetic acid, 4-methylphenyl ester; Acetic acid, p-tolyl ester; p-Acetoxytoluene; 4-Acetoxytoluene; p-Cresol acetate; Cresyl acetate; p-Cresyl acetate; 4-Methylbenzoic acid methyl ester; p-Methylphenyl acetate; 4-Methylphenyl acetate; Paracresyl acetate; p-Tolyl acetate; 4-Tolyl acetate; p-Tolyl ethanoate CAS No.: CoE No.:

140‑39‑6 226

FL No.: 09.036 EINECS No.: 205‑413‑1

FEMA No.: JECFA No.:

3073 699

NAS No.:

3073

Description: p-Tolyl acetate has a strong, floral odor (narcissus) with a characteristic honey-like flavor Consumption: Annual: 1166.67 lb

Individual: 0.0009887 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.438 mg

IOFI: n/a

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

98% 208–212°C

Specific gravity

1.499–1.503 (20°C) Soluble in oils; slightly soluble in water; miscible in alcohol 1.044–1.052 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.57 13.40 105.10 2.41

Max. 11.16 27.44 107.00 5.87

Synthesis: Synthetically prepared by suitable acetylation of p-cresol.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.40 8.48 1.76 13.48

Max. 7.93 43.93 4.84 27.78

p-TOLYL ISOBUTYRATE

1917

Aroma threshold values: Detection: 25 ppb Taste threshold values: n/a Natural occurrence: Reported as a constituent of the essential oils of wallflower, cananga and ylang-ylang.

4-(p-TOLYL)-2-BUTANONE Synonyms: 2-Butanone, 4-(4-methylphenyl)-; 4-(p-Tolyl)-2-butanone CAS No.: 7774‑79‑0 FL No.: 07.026 FEMA No.: 3074 NAS No.: 3074 CoE No.: 160 EINECS No.: n/a JECFA No.: 817 Description: 4-(p-Tolyl)-2-butanone has a very sweet, fruity, floral odor with raspberry, plum and gardenia notes. It has an intense, sweet, deep, fruit flavor. Its use as an insect attractant has been extensively studied. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: C11H14O/162.23 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point 251°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.503–1.508 (20°C) Soluble inorganic solvents and oils; insoluble in water; miscible in ethanol at room temperature 0.981–0.988 (25°C)

Food Category Usual Max. Food Category 2.00 3.50 Baked goods Soft candy Nonalcoholic beverages 1.00 1.00 Synthesis: By condensation of p-tolylaldehyde with acetone followed by hydrogenation.

Usual 2.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL ISOBUTYRATE Synonyms: p-Cresyl isobutyrate; Isobutyric acid, p-tolyl ester; 4-Methylphenyl 2-methylpropanoate; Paracresyl isobutyrate; Propanoic acid, 2-methyl-, 4-methylphenyl ester; p-Tolyl isobutyrate CAS No.: 103‑93‑5 FL No.: 09.429 FEMA No.: CoE No.: 304 EINECS No.: 203‑159‑6 JECFA No.: Description: p-Tolyl isobutyrate has a very strong, lily-narcissus odor. Consumption: Annual: <1.00 lb

3075 701

NAS No.:

3075

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

o-TOLYL ISOBUTYRATE

1918 Trade association guidelines: FEMA PADI: 1.086 mg

IOFI: Artificial

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95% C11H14O2

Specific gravity

1.485–1.489 (20°C) 1 mL is soluble in 7 mL 70% alcohol; soluble in alcohol; insoluble in water 0.990–0.996 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 4.30 2.73

Max. 5.50 9.38 3.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 2.43 4.08

Max. 9.00 5.33 8.38

Synthesis: By esterification of p-cresol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, 2-methylphenyl ester; o-Tolyl isobutyrate CAS No.: CoE No.:

36438‑54‑7 681

FL No.: 09.480 EINECS No.: n/a

FEMA No.: JECFA No.:

3753 700

NAS No.:

3753

Description: o-Tolyl isobutyrate has a phenolic, berry, medicinal odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: n/a

IOFI: Artificial

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 107°C

Specific gravity

1.482–1.488 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.000–1.007 (25°C)

p-TOLYL LAURATE

1919

Reported uses (ppm): (FEMA, 1985) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual n/a n/a n/a

Max. 9.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual n/a n/a

Max. 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL LAURATE Synonyms: p-Cresyl dodecanoate (true name); p-Cresyl laurate; p-Tolyl dodecanoate; p-Tolyl dodecylate CAS No.: CoE No.:

10024‑57‑4 378

FL No.: 09.102 EINECS No.: 233‑024‑7

FEMA No.: JECFA No.:

3076 704

NAS No.:

3076

Description: p-Tolyl laurate has a mild, nondescript, floral, sweet odor and flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.185 mg

IOFI: Artificial

Empirical Formula/MW:

C19H30O2/290.44

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless, oily liquid 90% 208–210 (10 mmHg)

Refractive index Solubility Specific gravity

1.494–1.500 (20°C) Soluble in oils; insoluble in water 0.946–0.952 (25°C)

Reported uses (ppm): (JECFA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 4.00

Max. 8.00 6.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.00

Synthesis: From sodium p-cresol and lauryl chloride. Aroma threshold values: Aroma characteristics at 1.0%: sweet, slightly oily, nutty, vanilla-like and balsamic. Taste threshold values: Taste characteristics at 2.5 ppm: sweet, waxy, fatty and balsamic. Natural occurrence: Reported not found in nature.

Max. 5.00 9.00

p-TOLYL-3-METHYL BUTYRATE

1920

p-TOLYL-3-METHYL BUTYRATE Synonyms: Butanoic acid, 3-methyl-, 4-methylphenyl ester ; p-Cresyl isovalerate; 4-Methylphenyl 3-methylbutanoate; p-Tolyl isovalerate; p-Tolyl 3-methylbutyrate CAS No.: CoE No.:

55066‑56‑3 10545

FL No.: 09.518 EINECS No.: 259‑465‑5

FEMA No.: JECFA No.:

3387 702

NAS No.:

Consumption: Annual: 3.33 lb

3387

Individual: 0.000000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.215 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 103°C

Specific gravity

1.485–1.489 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.977–0.987 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring in passion fruit, raspberry, rum, whiskey, coffee, tea and soybean.

p-TOLYL OCTANOATE Synonyms: p-Cresyl caprylate; p-Cresyl octanoate; 4-Methylphenyl octanoate; Octanoic acid, p-tolyl ester; Octanoic acid, 4-methylphenyl ester; p-Tolyl octanoate CAS No.: CoE No.:

59558‑23‑5 n/a

FL No.: 09.301 EINECS No.: 261‑803‑1

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3733 703

NAS No.:

3733

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.743 mg

IOFI: Artificial

p-TOLYL PHENYLACETATE

1921

Empirical Formula/MW:

C15H22O2/234.34

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

96% 265°C

Specific gravity

1.478–1.488 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 0.952–0.960 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Synthesis: From p-cresol and octanoic acid, using phosphorus oxychloride as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, p-tolyl ester; Benzeneacetic acid, 4-methylphenyl ester; p-Cresyl phenylacetate; p-Cresyl alphatoluate; 4-Methylphenyl benzeneacetate; Phenylacetic acid, p-tolyl ester; p-Tolyl phenylacetate; p-Tolyl alpha-toluate CAS No.: CoE No.:

101‑94‑0 236

FL No.: 09.709 EINECS No.: 202‑990‑1

FEMA No.: JECFA No.:

3077 705

NAS No.:

3077

Description: p-Tolyl phenylacetate has a faint but tenacious lily, hyacinth, narcissus odor with a sweet, honey-like flavor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.463 mg

IOFI: Artificial

Empirical Formula/MW:

C15H14O2/226.27

Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White to off-white crystals

Boiling point Melting point (min)

Assay (min)

97%

Solubility

310°C 71°C Moderately soluble in alcohol; insoluble in water

2-(p-TOLYL)-PROPIONALDEHYDE

1922 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 1.25 2.95 Gelatins, puddings 6.03 7.53 Baked goods 7.15 9.29 Nonalcoholic beverages 2.09 4.35 Cheese 0.10 0.10 Soft candy 7.83 10.92 Frozen dairy 2.13 3.18 Synthesis: From p-cresol and phenylacetic acid by esterification, or by heating phenylacetyl chloride with freshly distilled p-cresol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(p-TOLYL)-PROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha,4-dimethyl-; alpha,4-Dimethylbenzeneacetaldehyde; 4-Methylhydratropaldehyde; p-Methyl hydrotropaldehyde; 2-(p-Methylphenyl)-propionaldehyde; Propionaldehyde, 2-(p-tolyl)-; 2-(p-Tolyl)-propionaldehyde; 2-(p-Tolyl) propionic aldehyde CAS No.: 99‑72‑9 FL No.: 05.043 FEMA No.: 3078 NAS No.: 131 EINECS No.: 202‑782‑0 JECFA No.: 1471 CoE No.: Description: 2-(p-Tolyl)-propionaldehyde has an intense, sweet, refreshing odor, similar to peppermint. Consumption: Annual: 0.50 lb

3078

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.301mg

IOFI: n/a

Empirical Formula/MW:

C10H12O/148.20

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

95% 222–224°C

Specific gravity

1.513–1.517 (20°C) Soluble in alcohol and oils; insoluble in water 0.979–0.985 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 1.28 0.68

Max. 0.50 2.60 1.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.68 0.80 0.68

Max. 1.40 1.63 2.00

Synthesis: By reaction of α-terpinene and chromyl chloride in carbon disulfide and subsequent hydrolysis of the resulting cymenechromyl chloride addition product; also by heating p-tolyl glycidic acid and water. Aroma threshold values: n/a

TOMATO LYCOPENE

1923

Taste threshold values: Taste characteristics at 10 ppm: green, woody, waxy and musty. Natural occurrence: Not reported found in nature.

o-TOLYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, 2-methylphenyl ester; o-Tolyl salicylate CAS No.: CoE No.:

617‑01‑6 n/a

FL No.: 09.807 EINECS No.: 210‑500‑2

FEMA No.: JECFA No.:

3734 907

NAS No.:

3734

Description: o-Tolyl salicylate has a eucalyptus odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: n/a

Empirical Formula/MW:

C14H12O3/228.25

Specifications: (Burdock, 1997; JECFA, 2001) Acid value (max) Appearance

1.0 Semisolid to solid

ID test Refractive index

Assay (min)

99%

Solubility

Boiling point

180°C (2 mmHg)

Specific gravity

NMR spectra 1.576–1.584 (20°C) Insoluble in water; soluble in some oils 1.164–1.174 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 25.00

Max. 100.00

Food Category Hard candy

Usual 5.00

Max. 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TOMATO LYCOPENE Synonyms: psi,psi-Carotene; Lycopersicon esculentum; all-trans-Lycopene; trans-Lycopene CAS No.: CoE No.:

502‑65‑8 n/a

FL No.: n/a EINECS No.: 207‑949‑1

FEMA No.: JECFA No.:

4110 n/a

NAS No.:

n/a

Description: White to pale-yellow solid; balsam oriental aroma. Consumption: Odor and/or flavor used in balsam and oriental. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

TONKA BEANS

1924 Trade association guidelines: FEMA PADI: 0.208 mg

IOFI: n/a

Empirical Formula/MW: C40H56/536.88 C H3

C H3

C H3

C H3

H3C C H3 C H3

C H3

C H3

C H3

Specifications: (JECFA, 2008) Assay (min) Melting point

90% 174–175°C

Refractive index

1.530 ± 0.02 (20°C)

Reported uses (ppm): (FEMA, 2005) Food Category Nonalcoholic beverages

Usual 2.00

Max. 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type; recommend smelling in a 1.0% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TONKA BEANS Botanical name: Dipteryx odorata (Aubl.) Willd. Coumarouna odorata Aubl. (Coumarouna odorata Aubl.) and other Dipteryx species Botanical family: Leguminosae; Fabaceae Other names: Tonga bean; Tongo bean; Tonco bean; Cumaru; Tonco seed Foreign names: Feve de Tonka (Fr.), Tonkabohne (Ger.), Haba Tonca (Sp.), Fava Tonka (It.) Description: Tree native to Brazil and cultivated in Central and South America. It has large, elliptical leaves, violet flowers and single-seeded fruits about 3 to 5 cm length. The seeds (properly dried) are the only parts used. The beans are macerated in rum and then air-dried. This process results in the formation of crystalline deposits of coumarin on the seeds. The partially cured seeds may either be exported where they are further extracted or used locally as a flavoring for beverages. Tonka beans produce a rich, sweet, warm, distinctly coumarinic odor and flavor. Coumarin produces a delightful vanilla-like flavoring and a delicate scent for cosmetics. It was at one time used extensively in flavoring candies, ice cream, cakes and other confections as well as liquor and tobacco. Because of the toxic and carcinogenic nature of coumarin, its use was banned in the United States and many other countries in the early 1950s. Derivatives: Tincture (20% in 70% ethanol and 10% in 60% ethanol) and fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food). FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituent of the dried product and its derivatives is coumarin. The beans also contain 25% fat (sitosterin and stigmosterin) and starch. Other phytochemicals identified include 3ʹ-hydroxyretusin-8-methyl-ether, betulin, coumaric-acidbeta-glucoside, coumarin, dipteryxin, ferulic-acid, lupeol, melilotoside, melilotoside-1-p-coumaryl-β-d-glucose, methyl-linolenate, methyl-oleate, o-coumaric-acid, o-hydroxycoumaric-acid, odoratin, p-hydroxy-benzoic-acid, retusin, retusin-8-methyl-ether, salicylic-acid and umbelliferone. Aroma threshold values: n/a Taste threshold values: n/a

TRAGACANTH GUM

1925

TONKA BEAN EXTRACT Other names: Balsams, tonka bean; Tonka absolute; Tonka bean extractives; Tonka bean oil; Tonka beans absolute; Tonka beans resin; Tonka extract; Tonka oleoresin; Tonka tincture CAS No.: 8046‑22‑8 n/a CoE No.: Description: See Tonka Bean.

FL No.: n/a EINECS No.: 232‑460‑5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food). FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

TRAGACANTH GUM Botanical name: Astragalus spp. Botanical family: Leguminosae; Fabaceae Other names: Astragalus gum; Goat’s thorn; Gum shiraz; Gum tragacanth; Hog gum; Shiraz gum; Tragacanth; Tragacanth powder; Tragtex R CAS No.: 9000‑65‑1 FL No.: n/a FEMA No.: 3079 NAS No.: 3079 CoE No.: n/a EINECS No.: 232‑552‑5 JECFA No.: n/a Description: Gum tragacanth is the dried exudate from several species of Astragalus (A. gummifer Labillardiere, or other Asiatic species of Astragalus), a shrub that grows wild in mountainous regions of the Middle East, particularly Iran. The gum is obtained by making incisions in the taproots of the plant; to a lesser extent, the branches also are tapped. The gum exudate is in the form of curled ribbons or flakes, which become horny on drying. Collections are made by hand in May to October and are sorted, graded, packed and shipped. The processor then further grades, cleans, mills and blends the gum, and sells it in the form of ribbons, flakes, granules or powder. Consumption: Annual: 40,333.33 lb

Individual: 0.03418 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 582.7351 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.576 mg

IOFI: Natural

Specifications: (FCC, 1996) Arsenic (as As) Ash (acid-insoluble)

Not more than 3 mg/kg Not more than 0.5%

Ash (total)

Not more than 3.0%

Karaya gum Lead Viscosity of a 1% solution

Passes test Not more than 5 mg/kg Not less than 250 cP

Heavy metals (as Pb) Not more than 0.002% Physical–chemical characteristics: As collected, tragacanth is white to weak yellow, translucent; horny in texture, having a short fracture. It is rendered more easily pulverizable if heated to 50°C. Powdered tragacanth is white to yellowish white. Gum tragacanth swells in cold water to give extremely viscous colloidal solutions, probably the most viscous of all the plant gums. Composition: Tragacanth is a complex mixture of polysaccharides containing galactose, fructose, xylose, arabonose and uronic acid. The acidic components are largely present as calcium, magnesium and potassium salts. The molecular weight is variously reported as 310,000 and 840,000 daltons. Tragacanth is considered to contain two primary constituents, tragacanthin and bassorin. The lesser component, tragacanthin, which is water soluble, has a ring containing three molecules of uronic acid and one molecule of arabinose, with a side chain of two molecules of arabinose. The larger component, bassorin, which swells but is insoluble in water, is believed to contain polymethoxylated acids that yield tragacanthin upon demethoxylation (Burdock, 1997).

TRIACETIN

1926 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy Fruit juice Fruit ices Gelatins, puddings

Usual 0.55 3.63 5.15 0.50 0.06 1.60 0.05 0.32

Max. 1.65 3.63 13.02 0.70 0.10 1.60 0.10 0.32

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Poultry Soft candy

Usual 7.59 0.01 0.95 0.12 0.18 0.65 0.17

Max. 7.59 0.04 2.15 0.19 0.18 0.90 0.17

Aroma threshold values: n/a Taste threshold values: n/a

TRIACETIN Synonyms: Acetin, tri; Enzactin; Fungacetin; Glycerin triacetate; Glycerol triacetate; Glyceryl triacetate; Glyped; 1,2,3-Propanetriol triacetate; 1,2,3-Propanetriyl triacetate; Triacetin [INN]; Triacetine; Triacetyl glycerine CAS No.: CoE No.:

102‑76‑1 n/a

FL No.: n/a EINECS No.: 203‑051‑9

FEMA No.: JECFA No.:

2007 920

NAS No.: E No.:

n/a 1518

Description: Triacetin has a very faint, fruity odor. It has a mild, sweet taste that is bitter above 0.05%. Consumption: Annual: 1,916,666.67 lb

Individual: 1.6242 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.828, 172.833, 181.27,184.1901, 582.1901 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not specified. No safety concern when used at current levels as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.083 mg

IOFI: n/a

Empirical Formula/MW:

C9H14O6/218.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98.5% by chemical analysis 258°C

Specific gravity

1.424–1.432 (20°C) Moderately soluble in water; soluble in organic solvents; miscible in ethanol 1.154–1.159 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 0.26 0.40 0.01 0.01 0.20

Max. 0.72 0.59 0.01 0.02 0.64

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.04 0.11 0.20

Max. 0.29 0.05 0.28 0.76

Synthesis: By direct reaction of glycerol with acetic acid in the presence of Twitchell’s reagent, or in benzene solution of glycerol and boiling acetic acid in the presence of a cationic resin (Zeo-Karb H) pretreated with dilute H2SO4.

TRICALCIUM PHOSPHATE

1927

Aroma threshold values: n/a Taste threshold values: Sweet and creamy with an oily mouthfeel. Natural occurrence: Reported found in papaya.

TRIBUTYL ACETYLCITRATE Synonyms: 2-Acetoxy-1,2,3-propanetricarboxylic acid tributyl ester; Acetylcitric acid tributyl ester; 2-(Acetyloxy)-1,2,3propanetricarboxylic acid, tributyl ester; Acetyl tributyl citrate; 2-Acetyltributylcitrate; Blo-trol; Citric acid, tributyl ester, acetate; Citroflex A; Citroflex A 4; 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester; Tributyl 2-acetoxy-1,2,3-propanetricarboxylate; Tributyl acetylcitrate; Tributyl O-acetylcitrate; Tributyl 2-(acetyloxy)-1,2,3-propanetricarboxylic acid; Tributyl citrate acetate CAS No.: CoE No.:

77‑90‑7 n/a

FL No.: 09.511 EINECS No.: 201‑067‑0

FEMA No.: JECFA No.:

3080 630

NAS No.:

3080

Description: Tributyl acetylcitrate has a very faint, sweet, herbaceous odor. At high levels (e.g., 1000 ppm emulsion in water), it has a mild, fruity, nondescript flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.104 mg

IOFI: Artificial

Empirical Formula/MW:

C20H34O8/402.48

Specifications: (JECFA, 1999) Acid value (max)

0.02%

Boiling point

Appearance

Colorless, slightly viscous liquid

Solubility

Assay (min)

99%

Specific gravity

172–174°C Soluble in alcohol; miscible in oil; insoluble in water 1.045–1.055 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.00

Synthesis: From citric acid via the tributyl ester followed by acetylation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TRICALCIUM PHOSPHATE Synonyms: Calcium phosphate, tribasic[NF]; Phosphoric acid, calcium salt (2:3); Whitlockite; “Bone ash”; Precipitated calcium phosphate; Calcium hydroxyapatite; Calcium orthophosphate; Calcium tertiary phosphate; EPA chemical pesticide code 076401; Natural Whitlockite; Tricalcium bis(orthophosphate), with fluorine content of less than 0.005% by weight of the dry anhydrous product; Tricalcium diphosphate; Tricalcium phosphate

TRIDECANAL

1928

CAS No.: CoE No.:

7758‑87‑4 n/a

FL No.: n/a EINECS No.: 231‑840‑8

FEMA No.: JECFA No.:

3081 n/a

NAS No.:

3081

Description: Tricalcium phosphate is an odorless and tasteless powder that is stable in air. Tribasic calcium phosphate consists of a variable mixture of calcium phosphates having the approximate composition of 10CaO·3P2O5·H2O. Consumption: Annual: 12,816,666.67 lb

Individual: 10.8615 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 137.105, 169.179 FDA (other): n/a JECFA: MTDI: 70 (1982). Group MTDI for phosphorus from all sources, expressed as P. Trade association guidelines: FEMA PADI: 0.773 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

Ca3O8P2/310.17

-

P O

Ca

O O

-

O

-

-

P O

2+

Ca

O

-

-

2+

Ca

2+

Specifications: (FCC, 1996) Appearance Arsenic (as As) Assay Fluoride

White powder Not more than 3 mg/kg Not less than 34% and not more than 40% calcium

Heavy metals (as Pb) Not more than 0.0015% Lead Not more than 5 mg/kg Loss on ignition

Not more than 10%

Not more than 0.0075%

Solubility

Insoluble in alcohol; almost insoluble in water; readily dissolves in dilute hydrochloric and nitric acids

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 0.68 12.59 0.95 1.80 0.45 0.44 0.00 1.00 0.60 0.14 2.97

Max. 1.40 12.74 0.95 1.80 0.79 0.53 0.01 2.70 1.80 0.50 3.11

Food Category Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Snack foods Soft candy Soups Sweet sauce

Usual 0.14 7.69 0.14 0.25 0.02 1.39 0.81 0.22 0.03 4.99

Max. 0.25 7.69 1.04 0.30 0.04 1.63 1.81 0.78 0.04 5.00

Synthesis: The technical product is also known as “bone ash.” Commercial preparation from phosphate rock. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Occurs in nature as the minerals: oxydapatit, voelicherite, whitlockite.

TRIDECANAL Synonyms: n/a CAS No.: CoE No.:

10486‑19‑8 10382

FL No.: EINECS No.

05.181 234‑004‑0

FEMA No.: JECFA No.:

4335 n/a

NAS No.:

n/a

TRIDECANOIC ACID

1929

Description: Colorless clear liquid; fresh, clean, aldehydic, soapy, citrus, petal, waxy, grapefruit peel aroma. Consumption: Odor and/or flavor used in citrus, grapefruit, honey, soapy, violet, etc.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.111 mg

IOFI: n/a

Empirical Formula/MW: H3C

C13H26O/198.35

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Melting point

5.0 95% 110–113°C (12 mmHg) 14°C

Refractive index Solubility Specific gravity

1.433–1.440 (20°C) Insoluble in water; soluble in ethanol 0.826–0.833 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Synthesis: n/a

Usual 0.05

Max. 0.50

Food Category Nonalcoholic beverages

Usual 1.00

Max. 10.00

Aroma threshold values: Aldehydic type, high strength odor; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in angelica seed oil CO2 extract (0.50%), blood orange oil (Citrus senensis L. var. Sanguinello) Italy (trace), blood orange oil (Citrus senensis L. var. Tarocco) Italy (trace), blood orange oil Italy (trace), cistus oil (0.1%), coriander leaf oil (1.43–1.44%), Herniaria incana Lam. oil Greece (5.80%), orange peel oil sweet c.p. blond Italy (trace), and witch hazel leaf oil (0.24%).

TRIDECANOIC ACID Synonyms: n-Tridecanoic acid; n-Tridecoic acid; Tridecylic acid CAS No.: 638‑53‑9 FL No.: n/a CoE No.: n/a EINECS No. 211‑341‑1 Description: White crystalline solid; waxy, woody aroma.

FEMA No.: JECFA No.:

4336 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

Empirical Formula/MW: OH

C13H26O2/214.35

H3C O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

98% 312–313°C

Melting point Solubility

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 0.02

Max. 0.20

41–42°C Insoluble in water; soluble in ethanol

2-TRIDECANONE

1930 Synthesis: n/a Aroma threshold values: Medium strength odor, waxy type. Taste threshold values: n/a Natural occurrence: Reported found in star fruit oil Cuba (0.30%) and rue oil Cuba (0.07%).

2-TRIDECANONE Synonyms: Hendecyl methyl ketone; Methyl undecyl ketone; Tridecan-2-one; CAS No.: CoE No.:

593‑08‑8 11194

FL No.: 07.103 EINECS No.: 209‑784‑0

FEMA No.: JECFA No.:

3388 298

NAS No.:

3388

Description: 2-Tridecanone has a warm, oily, herbaceous odor reminiscent of nut. Consumption: Annual: 600.00 lb

Individual: 0.0005084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.746 mg

IOFI: Natural

Empirical Formula/MW: C13H26O/198.35 Specifications: (JECFA) 1998) Acid value (max) Appearance

10.0 White to waxy mass

Melting point Refractive index

Assay (min)

95%

Solubility

Boiling point

162°C

Specific gravity

25–32° 1.432–1.438 (20°C) Soluble in alcohol, propylene glycol and oils; insoluble in water 0.817–0.823 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Gelatins, puddings

Usual 0.11 3.00 0.50 1.00

Max. 0.21 20.00 3.00 3.00

Food Category Fats, oils Frozen dairy Reconstituted vegetables Soft candy

Usual 0.50 1.00 0.30 1.00

Max. 3.00 3.00 3.00 10.00

Synthesis: By heating a mixture of lauric acid and acetic acid over thorium oxide at 450°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty and earthy with a fatty mouthfeel and with a dairy, ketonic, waxy, creamy, cheesy, dairy and coconut. Natural occurrence: Reported found in coconut and palm oils; also in the oil of Schizandra nigra Max. (Matsubusa). Also reported found in American cranberry, rabbiteye blueberry, raspberry, other types of ginger, blue cheeses, cheddar cheese, Swiss cheese, Camembert cheese, Gruyere cheese, Limburger cheese, parmesan cheese, other cheeses, grapefruit juice, fejoia fruit, onion, shallot, leek, chive, ginger, butter, milk, cream, milk powder, roast chicken, chicken fat, cooked beef and mutton, pork liver, hop oil, cognac, rum, coconut meat, mango, rice, corn oil, wort, dried bonito, mountain papaya and maté.

2-trans-4-cis-7-cis-TRIDECATRIENAL Synonyms: (E,Z,Z)-Trideca-2,4,7-trienal; 2-trans,4-cis,7-cis-Tridecatrienal CAS No.: CoE No.:

13552‑96‑0 685

FL No.: 05.064 EINECS No.: 236‑936‑3

FEMA No.: JECFA No.:

3638 1198

NAS No.:

3638

2-TRIDECENAL

1931

Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: n/a

Empirical Formula/MW:

C13H20O/192.30

Specifications: (JECFA, 2008) Acid value (max)

1

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

71% 138°C (0.33 mmHg)

Specific gravity

1.472–1.478 (20°C) Soluble in fats and ethanol; insoluble in water 0.801–0.809 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.01 0.002 0.01

Max. 0.01 0.01 0.05

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.036

Max. 0.01 0.01 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked chicken.

2-TRIDECENAL Synonyms: Tridec-2-enal; 2-; Tridecenal CAS No.: CoE No.:

7774‑82‑5 2011

FL No.: 05.078 EINECS No.: 231‑883‑2

FEMA No.: JECFA No.:

3082 1359

NAS No.:

3082

Description: 2-Tridecenal has a very strong, citrus-peel, waxy odor with a bittersweet taste. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.221 mg Empirical Formula/MW: C13H24O/196.33

IOFI: Nature Identical

TRIETHYL CITRATE

1932 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless or slightly yellowish liquid

Solubility

Assay (min) Boiling point

92% (sum of isomers) 115–118°C (10 mmHg)

Specific gravity

1.455–1.461 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.842–0.862 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Baked goods 1.27 2.30 Hard candy Frozen dairy 0.03 0.60 Nonalcoholic beverages Gelatins, puddings 1.60 2.20 Soft candy Synthesis: From undecyl aldehyde by condensation with acetic aldehyde using sodamide in ether.

Usual 0.72 0.01 2.00

Max. 0.72 1.00 3.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: aldehydic, citrus-like, fatty, green and creamy. Natural occurrence: Reported found in grilled and roasted beef, lamb and mutton liver and coriander leaf. Also detected in sunguli oil from Turkmenistan.

TRIETHYL CITRATE Synonyms: Citric acid, triethyl ester; Ethyl citrate; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, triethyl ester; 2-Hydroxy1,2,3-propanetricarboxylic acid, delta triethyl ester; 2-Hydroxy-1,2,3-propanetricarboxylic acid, triethyl ester; TEC; Triethyl citrate CAS No.: CoE No.:

77‑93‑0 n/a

FL No.: 09.512 EINECS No.: 201‑070‑7

FEMA No.: JECFA No.:

3083 629

NAS No.: E No.:

3083 1505

Description: Triethyl citrate is odorless, but has a bitter taste. Consumption: Annual: 45,833.33 lb

Individual: 0.03884 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1191 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H20O7/276.28

Specifications: (JECFA, 2008) Acidity (as citric acid)

Not more than 0.02%

Refractive index

Between 1.440 and 1.444 (20°C)

Appearance

Practically colorless, oily liquid

Solubility

Slightly soluble in water; miscible with alcohol and ether

Specific gravity

Between 1.138 and 1.139 (25°C)

Water

Not more than 0.25%

Assay Boiling point

Not less than 99% and not more than 100.5% C12H20O7 on the anhydrous basis 294°C

TRIETHYLAMINE

1933

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.02 0.04 0.50 0.01

Max. 0.03 0.12 0.50 0.07

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.03

Max. 0.02 0.04 0.03 0.08

Synthesis: By esterification of ethyl alcohol with citric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Morello cherry, sour cherry and red currant. Also reported found in raw cabbage and white wine.

TRIETHYLAMINE Synonyms: (Diethylamino)ethane; N,N-Diethylethanamine; TEA; Ethanamine, N,N-diethylethylamine CAS No.: CoE No.:

121‑44‑8 10496

FL No.: 11.023 EINECS No.: 204‑469‑4

FEMA No.: JECFA No.:

4246 1611

NAS No.:

n/a

Description: Colorless to yellowish liquid; fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent. The evaluation is conditional because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of the safety evaluation of this substance will be revoked if use levels or poundage data are not provided before the end of 2007. (2005) Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: C H3

H3C N

C6H15N/101.19 H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% 88°C –115°C

Refractive index Solubility Specific gravity

1.395–1.401 (20°C) Soluble in water and ethanol 0.724–0.730 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

TRIETHYLAMINE OXIDE

1934

Aroma threshold values: High strength odor, fishy type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TRIETHYLAMINE OXIDE Synonyms: Triethylamine, N-oxide; N,N-Dimethylmethanamine N-oxide; TMAO; Triox; Methanamine, N,N-dimethyl-, N-oxide; Trimethylamine, N-oxide; Trimethylamine, N-oxide dehydrate; Trimethyloxamine; Trimethyl amine N-oxide CAS No.: CoE No.:

1184‑78‑7 10494

FL No.: 11.025 EINECS No.: 214‑675‑6

FEMA No.: JECFA No.:

4245 1614

NAS No.:

n/a

Description: Colorless to yellow solid; odorless. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C3H9ON/75.11

N

+

O

-

C H3

Specifications: (JECFA, 2008) Assay (min) Melting point

95% 213°C

Solubility

Soluble in water and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4,6-TRIISOBUTYL-5,6-DIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dihydro-2,4,6-triisobutyl-4H-1,3,5-dithiazine; 5,6-Dihydro-2,4,6,tris(2-methylpropyl)4H-1,3,5-dithiazine CAS No.: CoE No.:

74595‑94‑1 n/a

FL No.: 15.113 EINECS No.: n/a

FEMA No.: JECFA No.:

4017 1048

NAS No.:

n/a

TRIMETHYLAMINE

1935

Description: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine has a roasted, meaty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.052 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3 H3C H N

C15H31NS2/289.54

S S

H3C

C H3

C H3 C H3

Specifications: (JECFA, 2002) Appearance

Colorless to pale yellow crystals

Identification test

Assay (min)

95% (mixture of 3 stereoisomers)

Solubility

Melting point

33–35°C

IR, NMR spectra Soluble in propylene glycol, triacetin; miscible with ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Fish products Gravies

Usual 0.20 0.10 0.10 0.20 0.04 0.20

Max. 2.00 1.00 1.00 2.00 0.40 2.00

Food Category Meat products Other grains Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.10 0.04 0.04 0.04 0.04 0.10

Max. 1.00 0.40 0.40 0.40 0.40 1.00

Synthesis: Reportedly prepared in a patented process by reacting first isovaleraldehyde with ammonia to form a Schiff base and then reacting the resulting Schiff base with hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

TRIMETHYLAMINE Synonyms: n,n-Dimethylmethanamine; Methanamine, n,n-dimethyl-; Trimethylamine; Trimethylamine, anhydrous (UN1083) (flammable gas); Trimethylamine, in aqueous solution; Trimethylamine, aqueous solution (UN1297) (flammable liquid); UN1083; UN1297 CAS No.: CoE No.:

75‑50‑3 10497

FL No.: 11.009 EINECS No.: 200‑875‑0

FEMA No.: JECFA No.:

3241 1610

NAS No.:

3241

Description: Trimethylamine has a pungent, fishy, ammoniacal odor at low concentration. Consumption: Annual: 416.67 lb

Individual: 0.0003631 mg/kg/day

1936

p,α,α-TRIMETHYLBENZYL ALCOHOL

Regulatory Status: CoE: n/a FDA: 21 CFR 173 et seq. FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.055 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H9N/59.11

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless gas 98% C3H9N in a suitable solvent

Boiling point Specific gravity

3–4°C 0.667–0.675 (4°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 9.88 0.32 1.00 1.00

Max. 21.04 1.05 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Snack foods

Usual 6.62 1.00 1.00 20.00

Max. 13.99 1.00 1.00 30.00

Synthesis: From paraformaldehyde and ammonium chloride; by the action of formaldehyde and formic acid on ammonia. Aroma threshold values: Detection: 0.3 to 0.8 ppb; recognition: 500 ppb Taste threshold values: n/a Natural occurrence: In cheese, caviar, fish (also as the N-oxide), beer, whiskey, cocoa and coffee. Reported found in shallot, wheaten bread, Russian cheeses, other cheeses, caviar, raw fatty fish, orange peel oil, salted fatty fish, canned fatty fish, cooked fatty fish, cocoa, cooked trassi, raw shrimp, scallop, shrimp, oyster, crab, squid, krill, boiled mutton, cured pork, beer, sherry, cocoa, mushroom and cooked beef.

p,α,α-TRIMETHYLBENZYL ALCOHOL Synonyms: Benzenemethanol, alpha,alpha,4-trimethyl-; p-Cymen-8-ol; alpha,alpha,4-Trimethylbenzenemethanol; alpha,­ alpha,4-Trimethylbenzyl alcohol; p,alpha,alpha-Trimethylbenzyl alcohol CAS No.: CoE No.:

1197‑01‑9 530

FL No.: 02.042 EINECS No.: 214‑817‑7

Consumption: Annual: 1.67 lb

FEMA No.: JECFA No.:

3242 1650

NAS No.:

3242

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 12 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.521mg Empirical Formula/MW:

C10H14O/150.22

IOFI: Nature Identical

4-(2,6,6-TRIMETHYL-CYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE

1937

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless gas 90% C3H9N

Refractive index Specific gravity

Boiling point

64°C (0.6 mmHg)

Other requirements

1.516–1.520 (20°C) 0.974–0.980 (20°C) Also contains 9–11% p-isopropenyltoluene

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 4.00 2.15

Max. 12.00 8.00 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.03 2.35

Max. 4.00 2.08 5.13

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: fruity, cherry, sweet, hay-like with cereal and bread-like nuances. Natural occurrence: Reported found in cranberry and bilberry, currants, mint, pepper, apricot, orange juice, lemon peel oil, grapefruit juice, mandarin peel oil, tangerine peel oil, satsuma mandarin peel oil, pineapple, fresh blackberry, heated blackberry, ginger, Scotch spearmint oil, parsley leaves, Thymus vulgaris L., Thymus zygis L., carrot, tomato, nutmeg, mace, parsley, Gruyere cheese, cognac, tea, passion fruit, plum, rose, apple, sweet marjoram, mango, parsnip, licorice, dill, juniper berry, myrtle leaf, rosemary, buchu oil, lemon balm, clary sage, Spanish sage, okra, cape gooseberry, pimento berry, calabash nutmeg, ashanti pepper, sweet grass oil, angelica root oil, eucalyptus oil and mastic gum oil.

4-(2,6,6-TRIMETHYL-CYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1, 3-cyclohexadien-1-yl)-; 1-(2, 6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten1-one; 4-(2,6,6-Trimethylcyclohexa-1, 3-dienyl)but-2-en-4-one; beta-Damascenone CAS No.: CoE No.:

23696‑85‑7 11197

FL No.: 07.108 EINECS No.: 245‑833‑2

FEMA No.: JECFA No.:

3420 387

NAS No.:

Consumption: Annual: 86.67 lb

3420

Individual: 0.00007344 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.045 mg

IOFI: Natural

Empirical Formula/MW:

C13H18O/190.28

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Pale-yellow to yellow liquid 98% 60°C

Refractive index Solubility Specific gravity

1.508–1.514 (20°C) 1 mL is soluble in 10 mL 95% alcohol 0.945–0.952 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 0.05 0.05 0.05 0.30 0.10

Max. 0.20 0.20 0.20 2.00 0.30

Food Category Jams, jellies Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.25 0.10 0.50

Max. 0.20 2.00 0.30 2.00

2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL

1938

Synthesis: By treating the corresponding ethyl safranate with allyl lithium, followed by catalytic isomerization of the reaction product; also from the oxirane derivative of β-damascone by an acid-catalyzed reaction. Aroma threshold values: Detection: 0.0007 to 0.009 ppb. Aroma characteristics at 1.0%: sweet, brown woody, tobacco, davana-like fruity, with a spicy balsamic undernote. Taste threshold values: Taste characteristics at 1 to 5 ppm: sweet brown, tea-like, davana dried fruity, with jamy berry, strawberry and raspberry nuances, woody, floral, herbal, green and fruity with spicy tobacco nuances. Natural occurrence: Reported found in raspberry oil, Burley tobacco, apple, lemon balm, summer savory, anise, hyssop, apple juice, cooked apple, apricot, sweet and sour cherry, black currant berries, fresh blackberry, strawberry jam, hop oil rum, white wine, red wine, black tea, tomato, rye bread, blue cheese, cow, goat and sheep milk, hop oil, beer, cognac, rum, whiskies, scotch, cider, grape wines, coffee, tea, popcorn, oatmeal, soybean, plum, prune, beans, starfruit, mango, tamarind, dill seed, corn oil, okra, cape gooseberry, anise hyssop and Roman chamomile oil.

2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL Synonyms: 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-; 2,3-Dihydro-2,2,6-trimethylbenzaldehyde; Safranal; 2,6,6-Trimethyl-1,3-cyclohexadienal; 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal CAS No.: 116‑26‑7 FL No.: 05.104 FEMA No.: 3389 NAS No.: CoE No.: EINECS No.: 204‑133‑7 10383 JECFA No.: 977 Description: 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste. Consumption: Annual: 1.16 lb

3389

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.758 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O/150.22

Specifications: (JECFA, 2008) Appearance Pale-yellow, oily liquid 96% Assay (min) Boiling point 70°C (1 mmHg) Reported uses (ppm): (FEMA, 1994)

Refractive index Specific gravity

1.525–1.533 (20°C) 0.968–0.980 (20°C)

Food Category Usual Max. Food Category Usual Max. Baked goods 5.00 10.00 Jams, jellies 5.00 10.00 Condiments, relishes 3.00 5.00 Soft candy 3.00 5.00 Synthesis: By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or α-cyclogeranic acid with selenium dioxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance. Natural occurrence: Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.

3,3,5-TRIMETHYLCYCLOHEXANOL Synonyms: Cyclohexanol, 3,3,5-trimethyl-; Cyclonol; Homomenthol CAS No.: CoE No.:

116‑02‑9 n/a

FL No.: 02.209 EINECS No.: 204‑122‑7

FEMA No.: JECFA No.:

3962 1099

NAS No.:

n/a

2,2,6-TRIMETHYLCYCLOHEXANONE

1939

Description: 3,3,5-Trimethyl cyclohexanol has a menthol-like camphorous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.102870 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

H3C

C9H18O/142.24 OH

Specifications: (JECFA, 2008) Appearance

Colorless crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

193–196°C

30–34°C Insoluble in water; soluble in oils and ethanol (room temperature)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Confection, frosting Frozen dairy

Usual 0.10 0.50 1.00

Max. 0.20 1.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.40 2.00

Max. 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,2,6-TRIMETHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 2,2,6-trimethyl-; 1,1,3-Trimethyl-2-cyclohexanone; 2,2,6-Trimethylcyclohexanone; 2,2,6-Tri­ methylcyclohexan-1-one CAS No.: CoE No.:

2408‑37‑9 686

FL No.: 07.045 EINECS No.: 219‑309‑9

Consumption: Annual: 1.16 lb

FEMA No.: JECFA No.:

3473 1108

NAS No.:

3473

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.147 mg Empirical Formula/MW:

C9H16O/140.22

IOFI: Nature Identical

2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-ACETALDEHYDE

1940 Specifications: (JECFA, 2008) Assay (min)

99%

Boiling point

178–179°C

Soluble in fat; insoluble in water; miscible in ethanol at room temperature

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy

Usual 1.00 1.00

Max. 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Max. 5.00 7.50

Synthesis: n/a Aroma threshold values: Detection: 100 ppb; recognition: 310 ppb Taste threshold values: n/a Natural occurrence: Reported found in bilberries, passion fruit and tea. Also reported found in apricot, bilberry, white wine, black tea, green tea, microbial fermented tea, brewed tea, yellow passion fruit juice and dill herb.

2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-ACETALDEHYDE Synonyms: 1-Cyclohexene-1-acetaldehyde, 2,6,6-trimethyl-; 2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde; beta-Homocyclocitral CAS No.: CoE No.:

472‑66‑2 10338

FL No.: 05.112 EINECS No.: 207‑454‑0

FEMA No.: JECFA No.:

3474 978

NAS No.:

Consumption: Annual: <1.00 lb

3474

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.318 mg

IOFI: Artificial

Empirical Formula/MW:

C11H18O/166.26

Specifications: (JECFA, 2008) Appearance

A clear, colorless to pale yellow liquid

Refractive index

Assay (min)

92%

Solubility

Boiling point

58°C (0.4 mmHg)

Specific gravity

1.480–1.487 (20°C) Soluble in fat; insoluble in water; miscible in alcohol 0.873–0.885 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: cooling, woody, oily, soapy, citrus with a berry, orris-like nuance. Natural occurrence: Not reported found in nature.

2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE

1941

2,6,6-TRIMETHYL-1,2-CYCLOHEXEN-1-CARBOXALDEHYDE Synonyms: α,β-cyclocitral (50/50 mixture) CAS No.: 432‑25‑7 FL No.: 05.182 FEMA No.: 3639 NAS No.: 3639 2133 JECFA No.: 979 EAFUS No.: 977045‑71‑8 CoE No.: EINECS No.: 207‑081‑3 Description: 2,6,6-Trimethyl-1,2-cyclohexen-1-carboxaldehyde has a camphoraceous odor for a 50/50 mixture of isomers. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: C10H16O/152.23

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 99% 62°C (3 mmHg) Approx. 50% α-cyclocitral and 50% Other requirements β-cyclocitral Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Synthesis: n/a

Usual 0.006 0.05 0.005 0.01 0.005

Max. 0.06 0.50 0.05 0.10 0.05

Refractive index Solubility Specific gravity

1.476–1.483 (20°C) Insoluble in water 0.950–0.957 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.01 0.005 0.002 0.005

Max. 0.10 0.05 0.02 0.05

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tea, apricot, melon, tomato, tomato paste, ginger, rum, Japanese plum, plumcot, mango, apple brandy, calamus, buckwheat, Bourbon vanilla, cape gooseberry and maté.

2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE Synonyms: 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl-; 2,6,6-Trimethyl-2-cyclohexene-1,4-dione; 2,6,6-Trimethylcyclohex-2ene-1,4-dione CAS No.: 1125‑21‑9 FL No.: 07.109 FEMA No.: 3421 11200 JECFA No.: 1857 CoE No.: EINECS No.: 214‑406‑2 Description: 2,6,6,-Trimethylcyclohex-2-ene-1,4-dione has a woody, musty sweet aroma. Consumption: Annual: 1016.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

NAS No.:

3421

Individual: 0.0008615 mg/kg/day

4-[(2,6,6)-TRIMETHYL-CYCLOHEX-1-ENYL]-BUT-2-EN-4-ONE

1942

Trade association guidelines: FEMA PADI: 0.090 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H12O2/152.19

Specifications: (JECFA, 2008) Appearance Assay (min) Melting point

White to colorless liquid 98% 23–28°C

Refractive index Solubility Specific gravity

1.476–1.483 (20°C) Insoluble in water 0.950–0.957 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.75

Max. 2.50

Food Category Soft candy

Usual 2.00

Max. 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile components in saffron and in cigarette smoke. Also reported found in saffron, cognac, black tea, green tea, microbial fermented tea, lemon balm, cooked shrimp, roasted shrimp, corn oil and lamb’s lettuce.

4-[(2,6,6)-TRIMETHYL-CYCLOHEX-1-ENYL]-BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1yl)-(2E); 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-(2Z) 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-buten-1-one; 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one; Damasione; beta-Damascone

CAS No.:

35044‑68‑9 23726‑91‑2a 23726‑92‑3b

CoE No.:

2340

a b

07.224a 07.083b 245‑842‑1a EINECS No.: 245‑843‑7b

FL No.:

FEMA No.:

3243

JECFA No.:

384

NAS No.:

3243

2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-(2E). 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-(2Z).

Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.027 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H20O/192.3

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

90% (sum of cis and trans)

Solubility

Boiling point

67–70°C

Specific gravity

trans-, 1.4980 (20°C); cis-, 1.4957 (20°C) Soluble 1 mL in 10 mL 95% ethanol trans-, 0.934 (20°C); cis-, 0.942 (20°C)

2,2,3-TRIMETHYLCYCLOPENT-3-EN-1-YL ACETALDEHYDE

1943

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.10 2.10 2.10

Max. 8.50 4.50 4.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.10 2.10

Max. 4.50 4.50

Synthesis: Various methods: recently from ionone izoxazoles, also from 7,8-dehydro-β-ionole. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: Taste characteristics at 30 ppm: green, woody, minty with a herbal floral nuance. Natural occurrence: In Burley tobacco oil; in volatile fractions from leaves of Carphephorus corymbosus and C. paniculatus. Reported found in bilberry, butter, milk, caviar, chicken fat, cooked beef and mutton, cured pork, pork and beef fat, roasted filberts and peanuts, pecans, potato chips, soybean, coriander leaf and seed and kiwifruit.

2,2,3-TRIMETHYLCYCLOPENT-3-EN-1-YL ACETALDEHYDE Synonyms: 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-; 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-, 2,2,3-Trimethyl-3-cyclopentacetaldehyde; 2,2,3-Trimethyl-3-cyclopenten-1-acetaldehyde; 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde; (R)-2,2,3-Trimethylcyclopent-3-ene-1-acetaldehyde CAS No.: CoE No.:

4501‑58‑0 10325

FL No.: 05.119 EINECS No.: 224‑815‑8

FEMA No.: JECFA No.:

3592 967

NAS No.:

3592

Description: 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde has a sweet, woody-type odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.162 mg

IOFI: n/a

Empirical Formula/MW: C10H16O/152.24

Specifications: (JECFA, 2008) Appeparance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

75°C (10.5 mmHg)

Specific gravity

1.462–1.469 (20°C) Soluble in oils; insoluble in water; miscible in ethanol at room temperature 0.921 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 6.00 3.00

Max. 8.00 5.00

Food Category Nonalcoholic beverages Reconstituted vegetables

Usual 3.00 3.00

Max. 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cognac, juniper berry, Ocimum sanctum L., cherimoya, mango, eucalyptus oil and calabash nutmeg.

2,4,6-TRIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE

1944

2,4,6-TRIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Thialdine; 4H-1,3,5-Dithiazine, dihydro-2,4,6-trimethyl-(2α,4a,6a)-; 2,4,6-Trimethyldihydro-1,3,5-dithiazine; 2,4,6-Trimethylperhydro-1,3-dithiazine; 2,6-Dihydro-2,4,6-trimethyl-1,3,5-dithiazine; Dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine CAS No.: CoE No.:

638‑17‑5 11649

FL No.: 15.109 EINECS No.: 211‑323‑3

FEMA No.: JECFA No.:

4018 1049

NAS No.:

n/a

Description: 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine has a roasted, meaty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 2.191 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3 S

C6H13NS2/163.31 H3C

NH S

CH3

Specifications: (JECFA, 2002) Appearance

Light brown, crystalline solid

Melting point

Assay (min)

99%

Solubility

Identification test

MS, IR, NMR spectra

48°C Insoluble in water, heptane, triacetin; miscible with ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 8.00 0.07 10.00 3.00 4.00 0.35 0.35 4.00 3.00 3.00 4.00 5.00

Max. 16.00 0.35 20.00 6.00 8.00 3.50 3.50 8.00 6.00 6.00 8.00 10.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 3.00 3.00 3.00 3.00 0.20 0.20 0.20 200.00 3.00 4.00 4.00

Max. 6.00 6.00 6.00 6.00 2.00 2.00 2.00 500.00 6.00 8.00 8.00

Synthesis: Reportedly prepared in a patented process by reacting the first aldehyde group with aqueous ammonia in a mixture of acetaldehyde and alkanal (C4-C6) and reacting the resulting Schiff base with hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3,7,11-TRIMETHYLDODECA-2,6,10-TRIENYL ACETATE Synonyms: Farnesol acetate; Farnesyl acetate; (E,Z)-3,7,11-Trimethyldodeca-2,6,10-trienyl acetate; 3,7,11-Trimethyl-2,6,10dodecatrien-1-ol acetate; 3,7,11-Trimethyl-2,6,10-dodecatrien-1-yl acetate; 3,7,11-Trimethyl-2,6,10-dodecatrienyl acetate; 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-, acetate

3,7,11-TRIMETHYL-2,6,10-DODECATRIENAL

CAS No.: CoE No.:

29548‑30‑9 n/a

1945

FL No.: 09.818 EINECS No.: 249‑689‑1

FEMA No.: JECFA No.:

4213 1831

NAS No.:

n/a

Description: Colorless liquid; rosy, floral aroma. Consumption: Odor and/or flavor used in apple, castoreum, green, herbal, and rose. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C H3

C H3

O

C17H28O2/264.41 H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

99% (E-isomer 64% and Z-isomer 35%) 165–166°C (9 mmHg) 1.476–1.479 (20°C)

Solubility Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.908–0.914 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in thyme oil wild or creeping france (0.40%) and ylang ylang oil CO2 extract (2.00%).

3,7,11-TRIMETHYL-2,6,10-DODECATRIENAL Synonyms: 3,7,11-Triemethyldodecatrien-2,6,10-al-1; 3,7,11-Trimethyl-2,6,10-dodeca-trienal; Farnesal; Famesome; Farnesyl aldehyde CAS No.: CoE No.:

19317‑11‑4 n/a

FL No.: 05.148 EINECS No.: 242‑957‑9

FEMA No.: JECFA No.:

4019 1228

NAS No.:

n/a

Description: 3,7,11-Trimethyl-2,6,10-dodecatrienal has a characteristic fresh-flowery, aldehydic fragrance. This compound is also reported to have a floral or minty aroma.

3,5,5-TRIMETHYLHEXANAL

1946 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.352 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C15H24O/220.35

CH3

O

CH3 CH3

Specifications: (JECFA, 2003) Acid value Appearance

3.0 Clear, yellow liquid

Identification test Refractive index

Assay (min)

99% (mixture of 4 isomers)

Solubility

Boiling point

198–201°C (8 mmHg)

Specific gravity

NRM, MS, IR spectra 1.494–1.504 (20°C) Insoluble in water; 50% soluble in heptane, triacetin 0.890–0.900 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 2.00 0.10 2.00 0.30 0.30 0.30 0.50 0.20 0.20

Max. 2.00 10.00 0.80 15.00 2.00 2.00 2.00 6.00 2.10 2.00

Food Category Gravies Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.30 0.50 0.10 0.50 0.20 0.10 0.50 0.50 0.50 0.10

Max. 2.00 5.00 1.00 5.00 2.10 0.80 5.00 5.00 5.00 0.80

Synthesis: Reportedly prepared in a patented process by reaction of farnesol with diethyl ether in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in tomato, ginger and cardamom.

3,5,5-TRIMETHYLHEXANAL Synonyms: tert-Butylisopentanal; Hexanal, 3,5,5-trimethyl-; Isononylaldehyde; 3,5,5-Trimethylhexanal CAS No.: CoE No.:

5435‑64‑3 10384

FL No.: 05.116 EINECS No.: 226‑603‑0

FEMA No.: JECFA No.:

3524 269

NAS No.:

3524

Description: 3,5,5-Trimethylhexanal has an aldehydic odor. Consumption: Annual: 2983.33 lb

Individual: 0.002528 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 2.170 mg

IOFI: Nature Identical

3,5,5-TRIMETHYL-1-HEXANOL

1947

Empirical Formula/MW: H3C

C H3 C H3

H3C

C9H18O/142.24

O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

5.0 Colorless to pale-yellowish liquid 97%

Boiling point Refractive index Specific gravity

67°C 1.419–1.424 (20°C) 0.817–0.823 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.0013 14.00 0.09 1.00 4.00

Max. 0.0013 20.00 0.09 2.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 5.30 1.00 5.30 0.60

Max. 30.00 3.00 30.00 0.60

Synthesis: From diisobutylene via the oxo reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

3,5,5-TRIMETHYL-1-HEXANOL Synonyms: 1-Hexanol, 3,5,5-trimethyl- ; Nonylol; 3,5,5-Trimethyl-1-hexanol; 3,5,5-Trimethylhexanol; 3,5,5-Trimethylhexan-1-ol CAS No.: CoE No.:

3452‑97‑9 702

FL No.: 02.055 EINECS No.: 222‑376‑7

FEMA No.: JECFA No.:

3324 268

NAS No.:

3324

Description: 3,5,5–1-Trimethyl-1-hexanol has a strong, oily-herbaceous odor. It becomes sweet on dilution. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 4.380 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H20O/144.26

Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless to yellow, oily liquid or solid 97% 142°C

Refractive index Solubility Specific gravity

1.435 (20°C) Soluble in alcohol, acetone and ether; insoluble in water 0.835 (25°C)

(+/–)-(2,6,6-TRIMETHYL-2-HYDROXYCYCLOHEXYLIDENE) ACETIC ACID γ-LACTONE

1948

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 30.00

Max. 40.00

Food Category Condiments, relishes

Usual 30.00

Max. 40.00

Synthesis: By oxo reaction of diisobutylene to the corresponding aldehyde, from which the alcohol is prepared by hydrogenation. Aroma threshold values: Aroma characteristics at 5.0%: green, floral, herbal, cooling, camphoreous, woody, melon and berry. Taste threshold values: Taste characteristics at 10 ppm: green, cooling, herbal, woody, musty, berry, melon, with minty nuances. Natural occurrence: Reported found in black currants (buds) and crab.

(+/–)-(2,6,6-TRIMETHYL-2-HYDROXYCYCLOHEXYLIDENE) ACETIC ACID γ-LACTONE Synonyms: (+/–)Dihydroactinidiolide; 5,6,7,7-alpha-Tetrahydro-4,4,7-alpha-trimethyl-2(4H)-benzofuranone;2-Hydroxy-2,6,6-trimethylcyclohexylideneacetic acid gamma-lactone CAS No.: CoE No.:

15356‑74‑8 n/a

FL No.: n/a EINECS No.: 239‑390‑4

FEMA No.: JECFA No.:

4020 1164

NAS No.:

n/a

Description: (+/–)-(2,6,6-Trimethyl-2-hydroxycyclohexylidene) acetic acid gamma-lactone has a powerful musky or coumarin like odor. As this compound is formed from photooxidation of carotene-like structures, its taste is related to certain fruit types at their peak of ripeness. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.000015 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C11H16O2/180.25

O

O

H3C CH3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

90% 90°C

Specific gravity

1.499–1.505 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.052–1.058 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Seasonings, flavors

Usual 1.50

Max. 1.50

Synthesis: Prepared in a patented process by degradation of beta-carotene in the presence of nitrogen and air. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in lemongrass and sweet grass oil.

trans and cis 2,4,8-TRIMETHYL-3,7-NONADIEN-2-OL Synonyms: 3,7-Nonadien-2-ol, 2,4,8-trimethyl- (2E,4Z)-; Cranberry extra; 2,4,8-Trimethyl-3,7-nonadien-2-ol; (E,Z)-2,4,8trimethyl-3,7-nonadien-2-ol; (E)- and (Z)-2,4,8-Trimethyl-3,7-nonadien-2-ol; trans- and cis-2,4,8-Trimethyl-3,7-nona-dien-2-ol

(+/-)-2,4,8-TRIMETHYL-7-NONEN-2-OL

CAS No.: CoE No.:

479547‑57‑4 n/a

1949

FL No.: 02.251 EINECS No.: n/a

FEMA No.: JECFA No.:

4211 1645

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.850 mg

IOFI: Artificial

Empirical Formula/MW: OH H3C

C12H22O/182.31

C H3

H3C

C H3

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

96%

Solubility

Boiling point

70–72°C (1.5 mmHg)

Specific gravity

1.463–1.471 (20°C) Insoluble in water; soluble in nonpolar organic solvents and ethanol 0.858–0.864 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-2,4,8-TRIMETHYL-7-NONEN-2-OL Synonyms: 7-Nonen-2-ol, 2,4,8-trimethylCAS No.: CoE No.:

437770‑28‑0 n/a

FL No.: 02.250 EINECS No.: n/a

FEMA No.: JECFA No.:

4212 1644

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma. Consumption: Odor and/or flavor used in berry, citrus, cranberry, fruity, grapefruit, herbal, mandarin, and tangerine. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

2,2,4-TRIMETHYL-1,3-OXACYCLOPENTANE

1950 Trade association guidelines: FEMA PADI: 0.850 mg

IOFI: Artificial

Empirical Formula/MW: C H3 C H3

C12H24O2/184.32

OH

H3C

C H3 C H3

Specifications: (JECFA, 2008) Assay (min)

96%

Boiling point Refractive index

60–70°C (1–2 mmHg) 242–243°C 1.448–1.455 (20°C)

Solubility

Insoluble in water; soluble in nonpolar organic solvents and ethanol

Specific gravity

0.846–0.853 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, citrus type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,2,4-TRIMETHYL-1,3-OXACYCLOPENTANE Synonyms: 1,3-Dioxolane, 2,2,4-trimethyl-; 2,2,4-Trimethyl-1,3-dioxolane; 2,2,4-Trimethyl-1,3-oxacyclopentane CAS No.: CoE No.:

1193‑11‑9 11423

FL No.: 06.098 EINECS No.: 214‑766‑0

FEMA No.: JECFA No.:

3441 929

NAS No.:

3441

Description: 2,2,4-Trimethyl-1,3-oxacyclopentane has a mild, musty-like and sweet odor. Consumption: Annual: 70.00 lb

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.350 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Boiling point

98–99°C

Specific gravity

1.393–1.398 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol 0.899–0.905 (25°C)

TRIMETHYLOXAZOLE

1951

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 2.00 2.00 2.00

Max. 1.00 4.00 4.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 2.00 4.00

Max. 2.00 4.00 6.00

Synthesis: From acetone and propylene glycol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, earthy, vegetative and musty with tomato and potato nuances. Natural occurrence: Reported found in tomato, lingonberry, cowberry (Vacinium vitis idaea L.) and tomato.

2,4,5-TRIMETHYL-Δ-3-OXAZOLINE Synonyms: 3-Oxazoline, 2,4,5-trimethyl-; 2,4,5-Trimethyl-3-oxazoline; 2,4,5-Trimethyl-delta-3-oxazoline CAS No.: CoE No.:

22694‑96‑8 2319

FL No.: 13.039 EINECS No.: n/a

FEMA No.: JECFA No.:

3525 1559

NAS No.:

3525

Description: 2,4,5-Trimethyl-δ-3-oxazoline has a powerful, musty, slight green, wood, nut-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.556 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H11NO/113.60 Specifications: (JECFA, 2008) Appearance

Yellowish-orange liquid

Refractive index

Assay (min)

94% C6H11NO

Solubility

Boiling point

96–97°C

Specific gravity

1.413–1.421 (20°C) Soluble in propylene glycol and water; insoluble in most fixed oils 0.913–0.920 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Meat products Soups

Usual 10.00 10.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance. Natural occurrence: Reported found in boiled, cooked and heated beef, canned beef stew, fried chicken and roasted peanut.

TRIMETHYLOXAZOLE Synonyms: 2,4,5-Trimethyloxazole; Oxazole, trimethyl-; 2,4,5-Trimethyl-1,3-oxazole CAS No.: CoE No.:

20662‑84‑4 11424

FL No.: EINECS No.

13.169 243‑952‑4

FEMA No.: JECFA No.:

4394 1553

NAS No.:

n/a

2,6,10-TRIMETHYL-2,6,10-PENTADECATRIEN-14-ONE

1952 Description: Yellowish liquid; boiled beef aroma.

Consumption: Odor and/or flavor used in beef, chocolate, cocoa, coffee, and pork.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C6H9NO/111.14

C H3

N C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 134°C 1.438–1.446 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.956–0.964 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy Synthesis: n/a

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Aroma threshold values: Medium strength odor, nutty type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in heated beef, cocoa, coffee and cooked pork.

2,6,10-TRIMETHYL-2,6,10-PENTADECATRIEN-14-ONE Synonyms: Farnesylacetone; 5,9,13-Pentadecatrien-2-one, 6,10,14-trimethyl-; 2,6,10-Trimethyl-2,6,10-pentadecatrien-14one; 6,10,14-Trimethylpentadeca-5,9, 13-trien-2-one; 6,10,14-Trimethyl-5,9,13-pentadecatrien-2-one CAS No.: 762‑29‑8 FL No.: 07.114 FEMA No.: 3442 CoE No.: 11206 EINECS No.: 212‑097‑9 JECFA No.: 1123 Description: 2,6,10-Trimethyl-2,6,10-pentadecatrien-14-one has an intensely sweet, floral odor. Consumption: Annual: <1.00 lb

NAS No.:

3442

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

2,3,4-TRIMETHYL-3-PENTANOL

1953

Trade association guidelines: FEMA PADI: 0.058 mg

IOFI: Nature Identical

Empirical Formula/MW:

C18H30O/262.43

Specifications: (JECFA, 2008) Appearance

Colorless or pale straw-color oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

147–148°C

Specific gravity

1.478–1.483 (20°C) Soluble in water and oils; miscible in ethanol at room temperature 0.885–0.895 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.045 0.0085

Max. 1.00 0.045 0.0085

Synthesis: By treating farnesyl bromide with sodium acetate, followed by treating with methanolic KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, grapefruit juice, melon, cardamom, rice, buckwheat, lemon balm and sweet grass oil.

2,3,4-TRIMETHYL-3-PENTANOL Synonyms: Diisopropyl methyl carbinol; 3-Pentanol, 2,3,4-trimethylCAS No.: CoE No.:

3054‑92‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3903 n/a

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.226600 mg

IOFI: n/a

Empirical Formula/MW: OH H3C

C H3

C8H8O/130.23

C H3 H3C C H3

Specifications: n/a

2,3,6-TRIMETHYLPHENOL

1954 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting

Usual 0.20 1.00 1.00 0.50

Max. 0.50 3.00 5.00 1.50

Food Category Nonalcoholic beverages Nut products Processed fruits

Usual 0.20 0.50 0.50

Max. 0.50 1.50 1.50

Synthesis: n/a Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,6-TRIMETHYLPHENOL Synonyms: 3-Hydroxypseudocumene; Phenol, 2,3,6-trimethyl-; Methyl xylenol-2,3,6CAS No.: CoE No.:

2416‑94‑6 n/a

FL No.: 04.085 EINECS No.: 219‑330‑3

FEMA No.: JECFA No.:

3963 737

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.158281 mg

IOFI: n/a

Empirical Formula/MW: H3C

C9H12O/136.19

OH

C H3

H3C

Specifications: (JECFA, 2000) Appearance

White, crystalline solid

Melting point

Assay (min)

99%

Solubility

63–64°C 50% soluble in ethyl alcohol; insoluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Egg products Fats, oils Frozen dairy Gravies

Usual 0.10 1.00 0.02 0.04 0.10 0.10 0.10 0.10

Max. 0.50 3.00 0.10 0.40 0.50 0.50 0.50 0.50

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soups

Usual 0.20 0.10 0.02 0.02 0.10 0.20 0.02

Max. 1.00 0.50 0.20 0.20 0.50 1.00 0.20

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sharp smoky phenolic, latakia tobaccolike, tarlike, spicy eugenol and slightly cooling. Taste threshold values: Taste characteristics at 5 ppm: phenolic, tobaccolike, tarry, medicinal with burnt and woody nuances. Natural occurrence: Reported found in coffee.

2,3,5-TRIMETHYLPYRAZINE

1955

2,4,6-TRIMETHYLPHENOL Synonyms: Mesitol; 1,3,5-Trimethylphenol; 1-Hydroxy-2,4,6-trimethylbenzene; 2-Hydroxymesitylene; Mesityl alcohol; Benzene, 2-hydroxy-1,3,5-trimethyl-; Phenol, 2,4,6-trimethylCAS No.: CoE No.:

527‑60‑6 n/a

FL No.: EINECS No.

04.095 208‑419‑2

FEMA No.: JECFA No.:

4329 n/a

NAS No.:

n/a

Description: Pale brown powder. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.155 mg

IOFI: n/a

Empirical Formula/MW: HO

C H3

H3C

C9H12O/136.19

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point

97% 220–222°C

Melting point Solubility

70–72°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confectionery frostings Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 1.00 0.10 0.01 0.01 1.00 0.01 0.01 0.10 0.01 0.01 0.01

Max. 5.00 0.50 0.05 0.05 5.00 0.05 0.05 0.50 0.05 0.05 0.05

Food Category Meat products Milk products Nonalcoholic beverages Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soups Sweet sauces

Usual 0.01 0.01 1.00 0.01 0.01 0.01 0.01 0.01 0.01 0.01

Max. 0.05 0.05 5.00 0.05 0.05 0.05 0.05 0.05 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,5-TRIMETHYLPYRAZINE Synonyms: Pyrazine, trimethyl-; Trimethylpyrazine; 2,3,5-Trimethylpyrazine; 2,3,6-Trimethylpyrazine; Pyrazine, 2,3,5,trimethylCAS No.: CoE No.:

14667‑55‑1 735

FL No.: 14.019 EINECS No.: 238‑712‑0

FEMA No.: JECFA No.:

3244 774

NAS No.:

3244

Description: 2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

2,4,5-TRIMETHYL THIAZOLE

1956

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.150 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

98% C7H10N2

Solubility

Boiling point

171°C Use freshly distilled pyridine as solvent

Specific gravity

1.500–1.509 (20°C) Soluble in water, oils and organic solvents; miscible in ethanol at room temperature 0.960–0.990 (25°C)

Water

0.2%

Other requirement

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 5.00 2.75 1.83

Max. 1.00 5.67 2.75 3.67

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.57 3.50

Max. 4.00 2.00 4.00

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. Aroma threshold values: Detection: 400 ppb to 9 ppm (9 ppm in water) Taste threshold values: Taste characteristics at 80 ppm: raw, musty, nutty and potato. Natural occurrence: Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.

2,4,5-TRIMETHYL THIAZOLE Synonyms: Thiazole, 2,4,5-trimethyl-; 2,4,5-Trimethylthiazole CAS No.: CoE No.:

13623‑11‑5 n/a

FL No.: 15.019 EINECS No.: 237‑107‑9

FEMA No.: JECFA No.:

3325 1036

NAS No.:

3325

Description: 2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.306 mg

IOFI: Nature Identical

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN

1957

Empirical Formula/MW: C6H9SN/127.21 Specifications: (Burdock, 1997) Appearance Assay (min)

Clear, colorless liquid 97%

Refractive index Solubility

Boiling point

65–67°C (20 mmHg)

Specific gravity

1.503–1.511 (20°C) Soluble in organic solvents; miscible in ethanol at room temperature 1.011–1.015 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy

Usual 6.00 2.00

Max. 6.00 2.00

Food Category Soft candy Soups

Usual 2.00 6.00

Max. 2.00 6.00

Synthesis: By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-α-bromoethyl ketone. Aroma threshold values: Detection: 50 ppb Taste threshold values: Taste characteristics at 10 ppm: nutty, cocoa and green vegetative-like with roasted earthy nuances. Natural occurrence: Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), cooked shrimp and other natural sources.

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN Synonyms: 2-Ethenyltetrahydro-2,6,6-trimethyl-2H-pyran; 2H-Pyran, 2-ethenyltetrahydro-2,6,6-trimethyl-; 2,6,6-Tri­m­ethoxy2-vinyltetrahydropyran; 2,2,6-Trimethyl-6-vinyltetrahydropyran CAS No.: CoE No.:

7392‑19‑0 10976

FL No.: 13.094 EINECS No.: 230‑983‑3

FEMA No.: JECFA No.:

3735 1236

NAS No.:

3735

Description: 2,6,6-Trimethyl-6-vinyltetrahydopyran has a musty, earthy, terpineolic odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.043 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear liquid 99% 22°C (2.5 mmHg)

Refractive index Solubility Specific gravity

1.446–1.452 (20°C) Soluble in fat; insoluble in water 0.866–0.871 (25°C)

TRIPROPYLAMINE

1958 Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatins, puddings

Usual 0.50 1.00

Max. 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.20 0.20

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, camphoraceous, woody and cooling with floral nuances. Natural occurrence: Reported found in chestnut flower, muscat grapes and lime oil. Also reported found in grapefruit juice (Vitis labrusca L.) papaya (Carica papaya L.), white wine, black tea, purple passion fruit, yellow passion fruit, cherimoya, buchu oil, clary sage and loganberry.

TRIPROPYLAMINE Synonyms: N,N-Dipropyl-1-propanamine; Propyldi-n-propylamine; Tri-n-propylamine; Tripropylammonium; 1-Propa­ namine, N,N-dipropylCAS No.: CoE No.:

102‑69‑2 10495

FL No.: 11.026 EINECS No.: 203‑047‑7

FEMA No.: JECFA No.:

4247 1612

NAS No.:

n/a

Description: Colorless to fishy liquid; mild fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: C H3

C9H21N/143.27

N H3C C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 156°C 1.411–1.417 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.754–0.760 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

1,2,3-TRIS[(1-ETHOXY)ETHOXY]-PROPANE

1959

Synthesis: n/a Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,2,3-TRIS[(1-ETHOXY)ETHOXY]-PROPANE Synonyms: 3,5,9,11-Tetraoxatridecane, 7-(1-ethoxyethoxy)-4,10-dimethylCAS No.: CoE No.:

67715‑82‑6 11930

FL No.: 06.040 EINECS No.: n/a

FEMA No.: JECFA No.:

3593 913

NAS No.:

Consumption: Annual: 70.00 lb

3593

Individual: 0.005 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 27.957 mg

IOFI: Artificial

Empirical Formula/MW:

C15H32O6/308.42

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97.5% 117°C (1.0 mmHg)

Specific gravity

1.419–1.425 (20°C) Soluble in oils and organic solvents; insoluble in water; miscible in ethanol 0.952–0.958 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 25.50 102.00 30.80 92.90 153.40 30.80 15.70 15.70 26.00 153.40

Max. 51.10 308.00 128.00 1442.00 255.00 128.00 51.30 51.30 51.30 255.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Nut products Seasonings, flavors Soft candy Sweet sauce

Usual 30.80 26.00 153.40 26.00 15.40 15.40 153.40 30.80 153.40

Max. 128.00 51.30 255.00 51.30 58.30 58.30 225.00 128.00 255.40

2,4,6-TRITHIAHEPTANE

1960

2,4,6-TRITHIAHEPTANE Synonyms: bis-(Methylthiomethyl)sulfide; bis-Methyl sulfanyl methyl sulfide; bis-(Methyl sulfanyl methyl) sulfide; bis-(Methyl thiomethyl) sulfide CAS No.: CoE No.:

6540‑86‑9 n/a

FL No.: 12.240 EINECS No.: n/a

FEMA No.: JECFA No.:

4214 1684

NAS No.:

n/a

Description: Clear, almost colorless liquid; cooked, brown roasted aroma. Consumption: Odor and/or flavor used in meat and mushroom. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.041 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C4H10OS3/154.32

C H3 S

S

S

Specifications: (JECFA, 2008) Assay (min) Boiling point

10% (Product is a 10% solution of trithiaheptane, purity 95% min, in triacetin) 250–255°C

Solubility

Soluble in triacetin and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy

Usual 0.20 0.05 0.05 0.10 0.10 0.10

Max. 2.00 0.50 0.50 1.00 1.00 1.00

Food Category Meat products Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.05 0.05 0.05 0.50 0.10 0.05

Max. 0.50 0.50 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in white truffle.

2,3,5-TRITHIAHEXANE Synonyms: Trithiahexane, 2,3,5-; Methyl (methylthio) methyldisulfide; (Methyldithio) (methylthio) methane; 2,4,5-Trithiahexane; Disulfide, methyl (methylthio)methyl CAS No.: CoE No.:

42474‑44‑2 n/a

FL No.: 12.198 EINECS No.: n/a

FEMA No.: JECFA No.:

4021 1299

NAS No.:

n/a

Description: 2,3,5-Trithiahexane has a powerful, penetrating aroma, reminiscent of onion. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.385 mg (FEMA)

IOFI: n/a

TRITHIOACETONE

1961

Empirical Formula/MW: C3H8S3/140.29

H3C

S

S

S

CH3

Specifications: (JECFA, 2003) Appearance

Clear, almost colorless liquid; powerful, penetrating aroma, reminiscent of onion

Refractive index

Assay (min)

95%

Solubility

Boiling point Identification test

56–58°C (8 mmHg) NMR, MS spectra

Specific gravity

1.436–1.444 (20°C) Insoluble in water and heptane; soluble in triacetin 1.157–1.163 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confectionary frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 2.00 0.10 2.00 0.10 0.30 0.30 0.30 0.10 0.50 0.20 0.20

Max. 2.00 10.00 0.20 10.00 0.20 2.00 2.00 2.00 0.20 6.00 1.00 1.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.30 0.50 0.10 0.10 0.50 0.40 0.20 0.10 0.50 0.50 0.50 0.10

Max. 2.00 2.00 0.20 0.80 3.00 5.00 1.00 0.80 5.00 3.00 3.00 1.00

Synthesis: Isolated from the essential oil and extracts of the bark of the Divida tree Scorodophloeus zenkeri Harms. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage (cooked), cauliflower (cooked), broccoli (cooked), cheese, fish oil and hops oil.

TRITHIOACETONE Synonyms: Hexamethyl-s-trithiane; Hexamethyl-1,3,5-trithiane; 2,2,4,4,6,6-Hexamethyl-1,3,5-trithiane; 2,2,4,4,6,6-hexamethyl-; 1,3,5-Trithiane, 2,2,4,4,6,6-hexamethyl-; Trithioacetone CAS No.: CoE No.:

828‑26‑2 2334

FL No.: 15.009 EINECS No.: 212‑582‑5

Consumption: Annual: 6.67 lb

FEMA No.: JECFA No.:

3475 543

NAS No.:

s-Trithiane,

3475

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.021 mg Empirical Formula/MW:

C9H18S3/222.44

IOFI: Nature Identical

TUBEROSE

1962 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Pale-yellow liquid or solid 97% 78.5°C

Refractive index Solubility

1.537–1.545 (20°C) Miscible in oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings Milk products

Usual 0.04 0.075 0.08

Max. 0.04 0.075 0.08

Food Category Nonalcoholic beverages Soft candy

Usual 0.12 0.50

Max. 0.12 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH: sulfurous, burnt meaty, green, fruity, black currant, blackberry, cooling, catty and tropical with a grapefruit nuance. Taste threshold values: Taste characteristics at 0.35 to 0.50 ppm: fruity, sulfurous, tangy berry, with cooling catty minty black currant and tropical nuances. Natural occurrence: Reported found in boiled and cooked beef.

TUBEROSE Botanical name: Polianthes tuberosa L. Botanical family: Amaryllidaceae; Agavaceae Foreign names: Tubereuse (Fr.), Tuberose (Ger.), Tuberosa (Sp.), Tuberosa (It.) Description: A plant native to Central America, tuberose is cultivated for ornamental purposes (white, lily-like, paired flowers) and for extractive purposes (solitary flowers), especially in France and Morocco. The flowers, harvested between mid-August and the end of September, are not distilled because of the low yields and the deterioration of the fragrance of the raw material. Extraction of the flowers is carried out exclusively by enfleurage or by the use of volatile solvents. The production of tuberose derivatives is extremely low, less than 5 kg per year. The only part used is the flower. Tuberose has an intense, sweet, floral odor particularly agreeable on dilution. Derivatives: Concrete, absolute and distilled oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Tuberose Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Tuberose derivatives contain the following constituents: methylbenzoate, methyl anthranilate, benzyl alcohol, butyric acid, probably phenylacetic acid, methyl salicylate, eugenol, geraniol, nerol and farnesol. The presence of a ketone (C13H20O) is somewhat controversial. Aroma threshold values: n/a Taste threshold values: n/a

TUBEROSE LACTONE Synonyms: 2(3H)-Furanone, dihydro-5-(2,5-octadienyl)-, (Z,Z)-; 6,9-Dodecadien-4-olide, (Z,Z)CAS No.: CoE No.:

153175‑57‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4067 1160

NAS No.:

n/a

Description: Tuberose lactone has a slight, herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

TUBEROSE OIL

1963

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 3.712 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

C12H18O2/194.27

O

O

Specifications: (JECFA, 2003) Acid value (max)

1.0 Light-yellow liquid; slight herbaceous aroma

Identification test

IR, NMR spectra

Refractive index

1.449–1.455 (15°C)

Assay (min)

45%

Solubility

Boiling point

257°C

Specific gravity

Appearance

Insoluble in water; soluble in propylene glycol and ethyl acetate 0.930–0.938 (15°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Fats, oils Frozen dairy Fruit ices Gelatins, puddings Hard candy Imitation dairy

Usual 10.00 5.00 10.00 50.00 4.00 2.00 3.00 4.00 5.00 10.00 5.00

Max. 20.00 10.00 20.00 100.00 8.00 5.00 6.00 8.00 10.00 20.00 10.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Processed fruits Snack foods Soft candy Soups

Usual 5.00 5.00 5.00 2.00 3.00 5.00 10.00 5.00 5.00 2.00

Max. 10.00 10.00 10.00 4.00 8.00 10.00 20.00 10.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

TUBEROSE OIL Other names: Absolute tuberose; Oils, tuberose; Tuberose absolute; Tuberose concrete; Tuberose oil; Tuberose pommade; Tuberose pommade absolute CAS No.: CoE No.:

8024‑05‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3084 n/a

NAS No.:

3084

Description: The concrete, obtained in approximately 1.20 to 1.50% yields, is a soft mass with a yellowish-brown color and sweet, floral, extremely intense odor. The absolute is a viscous, brownish liquid. The oil is obtained in approximately 3 to 6% yields by distillation of the concrete. Also see Tuberose. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

TURMERIC

1964 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.391 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1944) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.22 2.15 0.70

Max. 0.74 3.34 1.59

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.84 0.43 1.63

Max. 1.72 1.21 3.15

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, sweet, spicy, seedy with a green, herbal hay nuance.

TURMERIC Botanical name: Curcuma longa L. Botanical family: Zingiberaceae Other names: Tumeric; Curcuma; Indian saffron; Indian turmeric; Kacha haldi; Merita earth; Orange root; Plant extract, turmeric; Safran d’Inde; Souchet; Terra merita; Turmeric, organic extract; Yellow ginger; Yellow puccoon; Yellow root; Yo-Kin Foreign names: Curcuma longue (Fr.), Gelbwurzel or Kurkuma (Ger.), Curcuma (Sp.), Curcuma di levante, Curcuma di indiane (It.) CAS No.: CoE No.:

n/a 163

FL No.: EINECS No.: n/a

FEMA No.: JECFA No.:

3085 n/a

NAS No.: EAFUS No.:

3085 977052‑44‑0

Description: Several species of Curcuma exist: C. xanthorrhyza, C. domestica, C. zedoafia, C. caesia and C. amada. Although all these are aromatic plants, C. longa is the one used as a flavor ingredient. The plant is originally from southern Asia and is widespread throughout India, Malaysia, Ceylon and Japan. It is a perennial herb whose rhizome yields (like that of ginger, which it also resembles) climbing stalks with leaves only or with leaves and flowers. Reproduction occurs through the splitting of the rhizome, which is the only part used (dried rhizome as is or after previously boiling in water). Turmeric has a spicy, fresh odor reminiscent of sweet orange and ginger and a slightly pungent, bitter flavor. Derivatives: Tincture (20% in 60% ethanol), fluid extract and oleoresin Consumption: Annual: 2,566,666.67 lb

Individual: 2.1751 mg/kg/day

Regulatory Status: CoE: Rhizomes: Category 3 (with limits on eucalyptol). Use levels in ppm for powder: 30 to 8838; extract used at 40 to 59; oleoresin used at 3 to 2262. Average maximum 22% in seasonings and flavorings and 0.88% in condiments and relish. FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: ADI: Not allocated. Regarded often as food rather than as a food additive (1986). Trade association guidelines: FEMA PADI: 209.862 mg

IOFI: Natural

Specifications: (Burdock, 1997) Ester value Ester value (after acetylation) Ketones (calculated as turmerone) Optical rotation

9.8

Refractive index

1.5118 (20°C)

36.6

Solubility

1:0.6 in 90% ethanol

53%

Specific gravity

0.9348 (15°C)

+14°4ʺ

N ote: The above specifications are for essential oil of C. longa.

Physical–chemical characteristics: The essential oil of C. longa is obtained by steam distillation, with yields ranging between 1.3 and 5.5%. It is a yellow liquid with a spicy odor. The essential oil of C. zedoatia Roscoe is also obtained by steam distillation with variable yields (1 to 15%). It is a greenish liquid exhibiting a spicy odor.

TURMERIC OLEORESIN

1965

Composition: The oil contains, in addition to turmerone (~60%), free acids, cineol, borneol, zingerone, phellandrene, and 3 to 4% coloring matter (curcumin). Several phytochemicals identified from turmeric include: 1,8-cineole, 2-bornanol, 2-hydroxy-methylanthraquinone, 4-hydroxy-cinnamoyl-(feruloyl)-methane, α-lantone, α-pinene, α-terpineol, turmerone, arabinose, ascorbic acid, azulene, β-carotene, β-pinene, β-sesquiphellandrene, bis-(para-hydroxy-cinnamoyl)-methane, bis-desmethoxycurcumin, bisabolene, borneol, boron, baffeic acid, calcium, caprylic acid, caryophyllene, chromium, cineole, cinnamic acid, cobalt, copper, cuminyl-alcohol, curcumene, curcumenol, curcumin, curdione, curlone, curzerenone, curzerenone-c, cyclo-isoprenemyrcene, d-α-phellandrene, d-camphene, d-camphor, d-sabinene, dehydroturmerone, desmethoxycurcumin, di-p-coumaroyl-methane, dicinnamoylmethane, didesmethoxycurcumin, diferuloyl-methane, dihydrocurcumin, eugenol, feruloyl-p-coumaroyl-methane, γ-atlantone, guaiacol, isoborneol, l-α-curcumene, l-β-curcumene, limonene, manganese, monodesmethoxycurcumin, niacin, nickel, o-coumaric acid, p-coumaric acid, p-cymene, p-methoxycinnamic acid, p-tolymethylcarbinol, phosphorus, protocatechuic acid, resin, riboflavin, syringic acid, terpinene, terpineol, thiamine, turmerone, ukonan-a, ukonan-b, ukonan-c, ukonan-d, vanillic acid and zingiberene. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Egg products Fats, oils Gelatins, puddings Gravies

Usual 38.34 4230.00 357.00 1515.00 44.19 36.36

Max. 66.01 8834.00 2262.00 2639.00 44.19 134.80

Food Category Meat products Nut products Other grains Processed vegetables Snack foods Soups

Usual 462.70 300.00 3000.00 29.29 127.70 476.90

Max. 1373.00 325.00 3000.00 29.61 127.70 1049.00

Aroma threshold values: n/a Taste threshold values: n/a

TURMERIC EXTRACT CAS No.: CoE No.:

n/a 163

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3086 n/a

NAS No.:

3086

Description: See Turmeric. Consumption: Annual: 27833.33 lb

Individual: 0.02358 mg/kg/day

Regulatory Status: CoE: See Turmeric. FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: See Turmeric. Trade association guidelines: FEMA PADI: 5.483 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 46.00 35.00

Max. 59.00 43.00

Food Category Processed vegetables Soups

Usual 20.00 20.00

Max. 40.00 40.00

Aroma threshold values: n/a Taste threshold values: n/a

TURMERIC OLEORESIN CAS No.: CoE No.:

129828‑29‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3087 n/a

NAS No.:

3087

Description: The color additive turmeric oleoresin is the combination of flavor and color principles obtained from turmeric (C. longa L.) by extraction using any one of the combinations of the following solvents: acetone, ethyl alcohol, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, trichloroethylene. The oleoresin has a characteristic odor and flavor. Also see Turmeric. Consumption: Annual: 240,000.00 lb

Individual: 0.2033 mg/kg/day

TURPENTINE (GUM)

1966 Regulatory Status: CoE: See Turmeric. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: No ADI allocated. The previous temporary ADI was not extended (1999). Trade association guidelines: FEMA PADI: 62.142 mg

IOFI: Natural

Specifications: Turmeric oleoresin shall contain no more residue of the solvents listed above in Description than is permitted for the corresponding solvents in spice oleoresins under applicable food additive regulation in parts 170 through 189 of the 21 CFR. Physical–chemical characteristics: The oleoresin is a yellow-orange to red-brown viscous liquid. Composition: Oleoresin contains varying amounts of curcumin, but the label is generally standardized according to the label declaration (between 1 and 45% of curcumin). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Egg products Fats, oils

Usual 90.00 6.00 610.00 357.00 2.86

Max. 4.00 9.78 640.00 2262.00 2.86

Food Category Gravies Meat products Processed vegetables Soups

Usual 503.00 10.00 114.00 1279.00

Max. 508.00 20.00 200.00 1279.00

Aroma threshold values: n/a Taste threshold values: n/a

TURPENTINE (GUM) Botanical name: Pinus palustris Mill. and other Pinus species that yield terpene oils exclusively Botanical family: Pinaceae Other names: Balsam turpentine; Gum thus; Turpentine oil; Turpentine balsam; Gum turpertine; Turpentine; Turpentine (UN1299) (combustible liquid); Turpentine (UN1299); Turpentine substitute; UN1299 Foreign names: Essence de Tèrébinthine (Fr.), Terpentinoel (Ger.), Trementina (Sp.), Trementina (It). CAS No.: CoE No.:

9005‑90‑7 n/a

FL No.: n/a EINECS No.: 232‑688‑5

FEMA No.: JECFA No.:

3088 n/a

NAS No.:

3088

Description: Balsam turpentine is the oleo-gum-resin obtained by incisions made on the trunks of several trees belonging to the genus Pinus. The common American turpentine comes from P. palustris. Crude turpentine contains 75 to 90% resin and 10 to 25% oil. It is of paramount importance to use special techniques in making incisions, because the tree otherwise may die in a short time. A gum (gum turpentine) consisting of white incrustations is formed around the incisions in the tree. Rosin is the resinous residue of the distillation of turpentine. There are several varieties of rosin, varying in color from the palest amber to nearly black and from translucent to opaque, depending on the turpentine source. Colophony is the name of the common rosin variety. The part used is the oleo-gum-resin (turpentine balsam). Turpentine has a penetrating and characteristic odor and a pungent, bitter taste. Derivatives: Extracts (including semisynthetic derivative terpine hydrate) Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg

IOFI: Natural

Composition: Turpentine is primarily composed of monoterpene hydrocarbons (pinenes, camphene and 3-carene). Rosin contains primarily diterpene resin acids, such as abietic acid, dehydroabietic acid, palustric acid and isopimaric acid. P. elliottii turpentine contains around 60% of α-pinene and 30% of β-pinene. P. radiata turpentine generally contains more than 95% of total pinene, of which over half is β-pinene. 3-Carene, which is found in significant proportions in the turpentine of some Pinus species (such as P. roxburghii and P. sylvestris), is of little value and even if it is present in relatively small amounts it may be undesirable for certain applications.

TURPENTINE, STEAM-DISTILLED

1967

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 12.00

Max. 15.00

Aroma threshold values: n/a Taste threshold values: n/a

TURPENTINE, RECTIFIED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

8713 977022‑00‑6

Description: See Turpentine Gum. Consumption: Annual: 1033.33 lb

Individual: 1033.33 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

TURPENTINE, STEAM-DISTILLED Other names: Oil of turpentine; Oil of turpentine, distillation residue; Oil of turpentine, rectified; Spirit of turpentine; Spirits of turpentine; Sulfate turpentine; turpentine; Turpentine, oil; Turpentine oil, rectified; Turpentine oil, rectifier; Turpentine spirits; Turpentine steam-distilled CAS No.: CoE No.:

8006‑64‑2 n/a

FL No.: n/a EINECS No.: 232‑350‑7

FEMA No.: JECFA No.:

3089 n/a

NAS No.:

3089

Description: Turpentine oil is obtained by steam distillation of the oleo-gum-resin. It has a warm, balsamic, refreshing odor of turpentine. The oil must be absolutely free of water to avoid oxidation of α- and β-pinene (approximately 80% of the oil). Consumption: Annual: 2016.67 lb

Individual: 0.001709 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.170 mg

IOFI: Natural

Specifications: (Burdock, 1997) Boiling point Optical rotation

Initially, 150 to 160°C > 90% distills below 170°C +11°19ʹ (P. palustris); –19°19ʹ (P. caribaea)

Refractive index

1.465–1.478 (20°C)

Specific gravity

0.860–0.875 (15.5°C)

Physical–chemical characteristics: Turpentine steam-distilled is a clear, colorless, mobile liquid. Composition: Composed primarily of C10H16 terpene hydrocarbons: α-Pinene, β-pinene, limonene, 3-carene, camphene. May contain other acyclic, monocyclic, or bicyclic terpenes, oxygenated terpenes and anethole. Exact composition varies with refining methods and the age, location and species of the soft wood source.

TYRAMINE

1968 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 4.00 15.32 2.96 7.45 4.95

Max. 13.50 20.58 7.10 7.45 9.90

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.98 18.75 1.00 5.02 5.55

Max. 9.96 18.75 10.00 9.90 10.79

Aroma threshold values: n/a Taste threshold values: n/a

TYRAMINE Synonyms: 4-(2-Aminoethyl)phenol; 2-(4-Hydroxyphenyl)ethylamine; Systogene; Tocosine; Uteramine; Tyrosamine; p-betaAminoethylphenol; Tyramin; 4-Hydroxyphenylethylamine; 4-Hydroxyphenethylamine; p-Hydroxyphenylethylamine; p-Hydroxyphenethylamine; Benzeneethanamine; 2-(p-Hydroxyphenyl)ethylamine CAS No.: CoE No.:

51‑67‑2 709

FL No.: 11.007 EINECS No.: 200‑115‑8

FEMA No.: JECFA No.:

4215 1590

NAS No.:

n/a

Description: Colorless to yellow solid; sweet meaty aroma. Consumption: Odor and/or flavor used in cheese and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Bev: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.143 mg

IOFI: n/a

Empirical Formula/MW: OH

C8H11ON/137.18

H2N

Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 325–326°C

Melting point Solubility

165°C Soluble in water and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Condiments, relishes Fish products Gravies Meat products

Usual 1.00 1.20 1.00 1.00

Max. 3.00 3.00 3.00 3.00

Food Category Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Medium strength odor, meaty type; recommend smelling in a 5.00% solution or less. Taste threshold values: Mild, sweet, vegetative phenolic taste at 100 ppm in water. Natural occurrence: Reported found in sauerkraut and soy sauce.

Max. 3.00 3.00 3.00

L-TYROSINE

1969

L-TYROSINE Synonyms: (–)-alpha-Amino-p-hydroxyhydrocinnamic acid; L-2-Amino-3-p-hydroxyphenylpropanoic acid; alpha-Amino-beta(4-hydroxyphenyl)propionic acid; Benzenepropanoic acid, alpha-amino-4-hydroxy-; Benzenepropanoic acid, alpha-amino-4-hydroxy-, (S)-; Chemodyne tyrosine; beta-(p-Hydroxyphenyl)alanine; Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-; Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, (S)-; L-Phenylalanine, 4-hydroxy-; Tyrosine; Tyrosine, L-; L-Tyrosine; p-Tyrosine; L-p-Tyrosine; Tyrosine chemodyne; Tyrosinum; Tyrosine[USAN:INN] CAS No.: CoE No.:

60‑18‑4 [55520‑40‑6] n/a

FL No.: 17.022 EINECS No.: 200‑460‑4

FEMA No.: JECFA No.:

3736 1434

NAS No.:

3736

Description: L-Tyrosine is odorless and has a bland taste. L-Tyrosine is a nonessential amino acid, as it is synthesized in the human body from phenylalanine. It is a precursor to epinephrine, norepinephrine and dopamine, three important neurotransmitters. Consumption: Annual: 131833.33 lb

Individual: 0.01117 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.344 mg

IOFI: n/a

Empirical Formula/MW: C9H11NO3/181.19 Specifications: (JECFA, 2008) Appearance

Colorless silky needles or white crystalline powder

Assay (min) Melting point

98% 342–344°C

Solubility Specific rotation

Soluble in water and dilute mineral acid and alkali hydroxide solutions; slightly soluble in ethanol –4.5 to –5.5 (2°, 5N HCl)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 20.00 25.00 30.00

Max. 250.00 250.00 250.00

Food Category Seasonings, flavors Snack foods

Usual 25.00 25.00

Max. 250.00 250.00

Synthesis: n/a Aroma threshold values: Detection: >10 ppm Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken and turkey.

U 2,4-UNDECADIENAL Synonyms: 2,4-Undecadienal, (2E,4E)-; Undeca-2,4-dien-1-al CAS No.: CoE No.: a b

13162‑46‑4a 30361‑29‑2b 10385

05.108a FL No.: 05.196b EINECS No.: 250‑148‑7b

FEMA No.: JECFA No.:

3422 1195

NAS No.:

3422

2,4-Undecadienal. 2,4-Undecadienal, (2E,4E)-.

Description: 2,4-Undecadienal has a powerful, green odor. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.028 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H18O/166.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Appearance

99% Colorless oily liquid

Specific gravity

1.500–1.505 (20°C) Soluble in alcohol and oils; insoluble in water 0.896–0.906 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Egg products Gravies Hard candy Nonalcoholic beverages

Usual 0.14 0.022 0.01 0.20 0.015

Max. 0.14 0.022 0.10 0.50 0.015

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.01 0.24 0.10 0.12 0.45

Max. 0.10 0.38 0.30 3.20 0.45

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: Taste characteristics at 10 ppm: fatty, waxy green, with chicken nuances. Natural occurrence: Reported found in chicken fat, beer, potato chips, grilled and roasted beef, boiled mutton, raw cured pork, roasted peanut, soybean, mushrooms, malt and buckwheat.

2,3-UNDECADIONE Synonyms: Acetyl nonanoyl; Acetyl nonyryl; Acetyl pelargonyl; Undecane-2,3-dione; 2,3-Undecadione CAS No.: CoE No.:

7493‑59‑6 155

FL No.: 07.021 EINECS No.: 231‑330‑5

FEMA No.: JECFA No.:

3090 417

NAS No.:

3090

Description: 2,3-Undecadione has a strong, sweet cream, warm odor with a coconut oil note. It has a sweet cream and coconut milk taste. Consumption: Annual: 0.333 lb

Individual: 0.00000028 mg/kg/day 1971

γ-UNDECALACTONE

1972

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.137 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 1998) Appearance

Oily, yellow liquid

Boiling point

109–111°C

Soluble in alcohol; very slightly soluble in water

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 3.50

Synthesis: By reacting 3-bromo-2-undecanone with sodium azide in diluted methanol and then boiling the resulting solution with concentrated HCl; also from methyl nonyl ketone via the monoxime of the title material. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: aldehydic, creamy, buttery and dairy-like with waxy, rancid and fat nuances. Natural occurrence: Reported not found in nature.

γ-UNDECALACTONE Synonyms: Aldehyde C-14; Aldehyde C-14 peach; Dihydro-5-heptyl-2(3H)-furanone; 2(3H)-Furanone, 5-heptyldihydro-; gamma-Heptyl-gamma-butyrolactone; gamma-Heptylbutyrolactone; gamma-n-Heptylbutyrolactone; 5-Heptyldihydro2(3H)-furanone; 4-Hydroxyundecanoic acid lactone; 4-Hydroxyundecanoic acid, gamma-lactone; Peach aldehyde; Peach lactone; Persicol; delta-Undecalactone; gamma-Undecalactone; Undecanoic acid, 4-hydroxy-, gamma-lactone; gammaUndecanolactone; gamma-Undecanolide; Undecan-4-olide; 1,4-Undecanolide; 4-Undecanolide CAS No.: CoE No.:

104‑67‑6 179

FL No.: 10.002 EINECS No.: 203‑225‑4

FEMA No.: JECFA No.:

3091 233

NAS No.:

3091

Description: gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach. Consumption: Annual: 10,583.33 lb

Individual: 0.008968 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1.25 mg/kg bw (1967) and maintained at the 49th meeting (1997). No safety concern at current level of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.142 mg

IOFI: Nature Identical

Empirical Formula/MW:

O C11H20O2/184.28

O

Δ-UNDECALACTONE

1973

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

98% C11H20O2 297°C

Specific gravity

1.448–1.453 (20°C) One mL is soluble in 5 mL 60% alcohol; soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerol and water 0.942–0.945 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.56 10.40 20.84 3.31 5.27

Max. 5.66 15.73 174.90 7.20 9.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.10 3.25 9.77

Max. 11.34 0.10 6.22 16.53

Synthesis: By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. Aroma threshold values: Detection: 60 ppb Taste threshold values: Taste characteristics at 30 ppm: fatty, coconut, creamy, vanilla, nutty, macadamia and peach. Natural occurrence: Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, ghee, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat.

Δ-UNDECALACTONE Synonyms: 5-Hydroxy undecanoic acid, lactone; α-n-Hexyl-δ-valerolactone; Undecanolide-1,5; 6-Hexyltetrahydro-2H-pyran-2one; delta-Hexylvalerolactone; 2H-Pyran-2-one, 6-hexyltetra-hydro; 2H-Pyran-2-one, tetrahydro-3-hexyl; Undecanoic acid, 5-hydroxy-, delta-lactone CAS No.: CoE No.:

710‑04‑3 688

FL No.: 10.011 EINECS No.: 211‑915‑1

FEMA No.: JECFA No.:

3294 234

NAS No.:

3294

Description: Δ-Undecalactone has a creamy, peach-like aroma. Consumption: Annual: 3400.00 lb

Individual: 0.002881 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.400 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 152–155°C (10.5 mmHg)

Refractive index Specific gravity

1.457–1.461 (20°C) 0.956–0.961 (25°C)

UNDECANAL

1974 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Meat products

Usual 25.00 5.00 5.00 1.00

Max. 25.00 5.00 5.00 1.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 2.00 5.00 1.00

Max. 10.00 2.00 5.00 1.00

Synthesis: By intramolecular Cannizzaro-type rearrangement of 2-hexylglutaraldehyde. Aroma threshold values: Detection: 150 ppb Taste threshold values: Taste characteristics at 10 ppm: creamy, coconut, milky, creamy, lactonic and butter fat with a waxy, fruity nuance. Natural occurrence: Reported found in coconut flavor, melon, blackberry, blueberry, heated butter, milk, milk powder, cream, coconut meat and starfruit.

UNDECANAL Synonyms: Aldehyde C11 (saturated); Hendecanal; α-Oxo-undecane; n-Undecylic aldehyde; Aldehyde C-11, undecylic; C-11 Aldehyde, undecylic; H1-Decyl aldehyde; endecanal; Hendecanaldehyde; Undecanal; n-Undecanal; 1-Undecanal; Undecanaldehyde; Undecyl aldehyde; Undecylic aldehyde CAS No.: CoE No.:

112‑44‑7 121

FL No.: 05.034 EINECS No.: 203‑972‑6

FEMA No.: JECFA No.:

3092 107

NAS No.:

3092

Description: Undecanal has a sweetish, fatty odor with an orange and rose undertone. It has a characteristic flavor. This chemical tends to polymerize unless tightly sealed. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.543 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C11H22O/170.29

H3C

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

92% C11H22O 223°C

Specific gravity

1.430–1.435 (20°C) Soluble in most fixed oils and propylene glycol; insoluble in glycerin and water;1 mL soluble in 5 mL of 70% alcohol 0.825–0.832 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.24 3.06

Max. 0.10 15.07 4.45

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.33 1.02 6.96

Max. 4.88 2.10 12.79

Synthesis: Usually prepared by oxidation of the corresponding alcohol or reduction of the corresponding acid. Aroma threshold values: Detection: 0.4 to 100 ppb Taste threshold values: Taste characteristics at 10 ppm: waxy, buttery, aldehydic, soapy with a citrus note and slight laundry detergent nuance.

UNDECANOIC ACID

1975

Natural occurrence: Reported found in essential oils of citrus peels, lemon, caviar, cooked beef, chicken, lamb, pork, coriander leaf, cucumber, fish, grapefruit juice, apple, orange juice, bilberry, cranberry, raspberry, blackberry, carrot, celery, baked potato, Gruyere cheese, Russian cheese, butter, milk, fatty fish, hop oil, beer, cognac, tea, peanut oil, pecan, starfruit, coriander seed, rice, calamus, buckwheat, red sage, loganberry and maté.

UNDECANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Decyl-4-methyl-1,3-dioxolane CAS No.: CoE No.:

74094‑62‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4374 1745

NAS No.:

n/a

Description: Clear, colorless liquid; sweet, fatty, floral aroma. Consumption: Odor and/or flavor used in floral.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.054 mg

IOFI: n/a

Empirical Formula/MW: O

C14H28O2/228.38

C H3

H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

286–287°C

Specific gravity

1.435–1.441 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.879–0.885 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Fruit ices

Usual 5.00 1.00

Max. 25.00 5.00

Food Category Hard candy Nonalcoholic beverages

Usual 1.00 0.50

Max. 5.00 2.50

Synthesis: n/a Aroma threshold values: Fatty type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

UNDECANOIC ACID Synonyms: n-Undecylic acid; Decane-α-carboxylic acid; Hendecanoic acid; 1-Decanecarboxylic acid; Undecanoic acid; n-Undecanoic acid; n-Undecoic acid; Undecylic acid CAS No.: CoE No.:

112‑37‑8 696

FL No.: 08.042 EINECS No.: 203‑964‑2

FEMA No.: JECFA No.:

3245 108

NAS No.:

3245

Description: Undecanoic acid has a faint fatty, aldehydic odor. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

2-UNDECANOL

1976 Trade association guidelines: FEMA PADI: 0.900 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.29 Specifications: (JECFA, 2008) Appearance

Colorless crystals

Refractive index

Assay (min)

99%

Solubility

Boiling point Melting point

284°C 33–38°C

Specific gravity

1.4355 (30°C) Insoluble in water; very soluble in alcohol, chloroform and acetone 0.9948 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 3.25 1.75

Max. 10.20 6.25 3.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.25

Max. 1.75 12.25

Synthesis: By reduction of undecylenic acid obtained from castor oil. Aroma threshold values: Detection: 10 ppb Taste threshold values: Taste characteristics at 20 ppm: waxy, creamy, cheese-like with a fatty dairy mouthfeel. Natural occurrence: Occurs naturally in butter and in the oil of Artemisisa frigida Willd.; also reported found in the oils of Chamaecyparis pisifera Engl., wild thyme, Thymus marschollianus and coconut. Also reported found in apple, banana, sour cherry, lemon and mandarin peel oil, grapefruit juice, guava, grapes, papaya, many cheeses, milk powder, chicken and beef fat, cooked mutton, cured pork, beer, cognac, rum, whiskies, white wine, tea, coconut milk, beans, licorice, mango, mushrooms, rice, sake, wort, loquat, scallop and maté.

2-UNDECANOL Synonyms: Methyl nonyl carbinol; 2-Hendecanol; sec-Undecyl alcohol; Undecan-2-ol; 2-Undecanol CAS No.: CoE No.:

1653‑30‑1 11826

FL No.: 02.086 EINECS No.: 216‑722‑6

FEMA No.: JECFA No.:

3246 297

NAS No.:

3246

Description: 2-Undecanol has a fatty odor with a fruity note. A fruity taste is also detectable at low concentration. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.077 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H24O/172.31 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Congealing point

233°C l-, 231–233°C

Specific gravity

d-, 1.437–1.439 (20°C) Insoluble in water; soluble in alcohol and ether 0.828–0.831 (20°C)

2-UNDECANONE

1977

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.75 10.00 9.00

Max. 18.00 14.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.50 12.50

Max. 4.50 17.00

Synthesis: By reduction of methyl nonyl ketone with sodium metal in alcohol; the d-form is isolated from the optically inactive material via the corresponding phthalate and in its salt with strychnine and brucine. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: n/a Natural occurrence: The l-form is reportedly found in rue oil and in the essential oil of Litsea odorifera, the d-form occurs in coconut. Also reported found in fresh apple, banana, papaya, strawberry fruit, chive, roasted onion, ginger, other types of ginger, cheddar cheese, Camembert cheese, Gruyere cheese, cognac, Curcuma aeruginosa Roxb., Curcuma heyneana Val., hop oil, coconut, meat, milk, mushroom and sweet corn.

2-UNDECANONE Synonyms: Methyl nonyl ketone; 2-Hendecanone; Ketone, methyl nonyl; Methyl n-nonyl ketone; Nonyl methyl ketone; Undecan2-one; 2-Undecanone CAS No.: CoE No.:

112‑12‑9 150

FL No.: 07.016 EINECS No.: 203‑937‑5

FEMA No.: JECFA No.:

3093 296

NAS No.:

3093

Description: 2-Undecanone has a characteristic rue odor with a sweet flavor reminiscent of peach (on dilution). Consumption: Annual: 400.00 lb

Individual: 0.0003389 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.511 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O/170.29 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless to pale-yellow liquid 96% C11H220 231–232°C

Refractive index Solubility Specific gravity

1.428–1.432 (20°C) 1 mL is soluble in 1 mL 95% alcohol 0.822–0.826 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.75 1.95 2.56

Max. 7.90 2.16 5.31

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 4.39 1.75 4.24

Max. 6.37 3.00 8.49

Synthesis: Can be isolated from natural oils by fractional distillation; also by dry distillation of calcium acetate and calcium caprylate, or by boiling octylacetoacetic acid ethyl ester with and alcoholic KOH solution. Aroma threshold values: Detection: 7 to 82 ppb Taste threshold values: Taste characteristics at 30 ppm: waxy and fruity with creamy cheese notes Natural occurrence: Originally reported found in the essential oils of Ruta graveolens; subsequently was identified in the essential oils of Citrus limetta Risso., Fagara xanthoxyloides Lamm. and Litsea odorifera Val. (leaves); a method for the determination of methyl nonyl ketone in various rue species (Ruta montana, Ruta bracteosa) was devised; it is also present in the essential oils of

6-UNDECANONE

1978

Jaborandi (leaves), Hottuynia cordata, Phellodendron anaurense, Schizandar nigra Maxim., and in coconut and palm oils; also identified as the main constituent of the essential oil of Boronia ledifolia Gai; a 92% content level was reported in the essential oil of Ruta chalepensis. Also reported found in rabbiteye, blueberry, feijoa fruit, feijoa peel, peach, raspberry, fresh black berry, heated blackberry, strawberry jam, guava, allium, cloves, raw asparagus, shallot, roasted onion, ginger, Curcuma aeruginosa Roxb., Curcuma heyneana Val., banana, grapefruit, currants, peach, asparagus, shallot, onion, leek, chive, peas, potato, clove, ginger, pepper, many cheeses, wheaten bread, butter, milk, cream, yogurt, milk powder, goat and sheep milk, caviar, raw and smoked fatty fish, roast chicken, cooked beef, beef, chicken and pork fat, hop oil, beer, cognac, rum, sparkling wine, coffee, tea, roasted filberts and peanuts, coconut meat, milk and oil, passion fruit, mushroom, wild marjoram, starfruit, Brazil nut, cardamom, rice, buckwheat, corn oil, wort, elder flower, shrimp, crayfish, clam, maté and mastic gum leaf and fruit oil.

6-UNDECANONE Synonyms: Undecan-6-one; Diamyl ketone; Dipentyl ketone CAS No.: CoE No.:

927‑49‑1 n/a

FL No.: n/a EINECS No.: 213‑150‑9

FEMA No.: JECFA No.:

4022 1155

NAS No.:

n/a

Description: 6-Undecanone has a fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 1.85 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C11H220/170.29

CH3

H3C

Specifications: JECFA (2002) Appearance

Colorless white liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Identification test

228°C NMR

Specific gravity

1.424–1.430 (20°C) Insoluble in water; soluble in fats and nonpolar solvents; miscible with alcohol 0.826–0.836 (25°C)

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Beverages (nonalcoholic) Frozen dairy

Usual 8.00 5.00 7.00

Max. 15.00 10.00 10.00

Food Category Hard candy Imitation dairy Soft candy

Usual 8.00 5.00 7.00

Max. 15.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Detection at 85 to 410 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in coriander

1,3,5-UNDECATRIENE (a mixture of 1,3(E),5(Z)- and 1,3(E),5(E)-isomers) Synonyms: Galbanolene CAS No.: CoE No.:

16356‑11‑9 n/a

FL No.: 01.061 EINECS No.: 240‑416‑1

FEMA No.: JECFA No.:

Description: 1,3,5-Undecatriene has a green, melon, pineapple and fruity odor.

3795 1341

NAS No.:

n/a

2-UNDECENAL

1979

Consumption: Annual: 70.00 lb

Individual: 0.0000833 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.016553 mg

IOFI: n/a

Empirical Formula/MW: C11H18/150.26 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

94% (sum of cis- and trans-isomers) 80–81°C (12 mmHg)

Specific gravity

1.510–1.518 (20°C) Slightly soluble in water; soluble in fats and ethanol 0.788–0.796 (25°C)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar Gravies Hard candy

Usual 0.02 0.02 0.01 0.015 0.50 0.02 0.02 0.02 0.05 0.03 0.015 0.01 0.02 0.01 0.02 0.03 0.02

Max. 0.50 0.05 0.25 0.40 5.00 0.50 0.50 0.50 1.00 0.70 0.40 0.25 0.50 0.03 0.50 0.70 0.50

Food Category Instant coffee, tea Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.004 0.02 0.02 0.05 0.01 0.004 0.01 0.01 0.05 0.01 0.01 0.20 0.04 0.03 0.01 0.02 0.02

Max. 0.10 0.50 0.50 1.20 0.25 0.10 0.25 0.25 1.20 0.25 0.25 5.00 1.00 0.07 0.03 0.50 0.50

Synthesis: By dehydration of undeca-1,5-dien-3-ol. Aroma threshold values: n/a Taste threshold values: Green, vegetative, waxy, cucumber with chicken fatty and fruit notes Natural occurrence: Reported found in apple, celery, kiwi, mandarin, parsley, passion fruit, pear, peach, pineapple, peppermint and galbanum oil.

2-UNDECENAL Synonyms: Undecen-2-al; 3-Octylacrolein; Undec-2-enal; 2-Undecenal CAS No.: CoE No.:

2463‑77‑6 11827

FL No.: 05.109 EINECS No.: 219‑564‑6

FEMA No.: JECFA No.:

3423 1366

NAS No.:

3423

Description: 2-Undecenal has a powerful, fresh aldehydic odor. The commercial product is a mixture of several isomers of undecylenic aldehyde. This compound exhibits fungistatic activity. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

9-UNDECENAL

1980 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H20O/168.28 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

6.0 Colorless to very pale, straw-colored liquid 98% (sum of cis- and trans-isomers) 115°C (10 mmHg)

Refractive index Solubility Specific gravity

1.452–1.459 (20°C) Soluble in oils and ethanol; insoluble in water 0.837–0.847 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Baked goods 0.03 Condiments, relishes 0.01 Gravies 0.01 Synthesis: By oxidation of 2-undecanol.

Max. 0.15 0.02 0.05

Food Category Meat products Milk products Reconstituted vegetables

Usual 0.01 0.01 0.05

Max. 0.05 0.05 0.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: waxy, addehydic, green, with a citrus and meaty nuance. Natural occurrence: Reported found among the volatile components in fish products, also formed in the oxidative decomposition of heated lard; its presence in nature has been reported in cranberry and bilberry, milk, cooked chicken, heated beef and pork, roasted filberts, roasted peanuts, pecans, coriander seed and leaf, soybean, kiwifruit and potato chips.

9-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecen-9-al; 9-Undecen-1-al; Undecenoic aldehyde; Undecylenic aldehyde; Undec-9enal; 9-Undecenal CAS No.: 143‑14‑6 FL No.: 05.036 FEMA No.: 3094 CoE No.: 123 EINECS No.: 205‑586‑3 JECFA No.: 329 Description: 9-Undecenal has an orange peel-like, sweet odor with a sweet, citrus flavor. Consumption: Annual: 3.33 lb

NAS No.:

3094

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.891 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O/168.28 Specifications: (JECFA, 1998) Appearance Assay Refractive index

Colorless, pale-yellow, oily liquid 30% (Sum of cis- and trans-isomers) 1.442–1.446 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.841–0.850 (20°C)

10-UNDECENAL

1981

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.23 7.00 0.90

Max. 7.83 9.00 1.30

Food Category Nonalcoholic beverages Soft candy

Usual 7.75 5.60

Max. 10.00 7.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

10-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecenal; Undecylenic aldehyde; C-11 Aldehyde, undecylenic; Undec-10-enal; 1-Undecen-10-al; 10-Undecenal; 10-Undecen-1-al; 10-Undecylenealdehyde CAS No.: CoE No.:

112‑45‑8 122

FL No.: 05.035 EINECS No.: 203‑973‑1

FEMA No.: JECFA No.:

3095 330

NAS No.:

3095

Description: 10-Undecenal has a characteristic fatty, rose odor on dilution. It has an unpleasant sweet, fatty taste. This compound tends to polymerize. Consumption: Annual: 0.83 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.515 mg

IOFI: Natural

Empirical Formula/MW: C11H20O/168.28 Specifications: (FCC, 1996) Acid value (max)

6.0

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay (min) Boiling point

90% C11H20O 235°C

Specific gravity

1.441–1.447 (20°C) Soluble in most fixed oils and propylene glycol; insoluble in glycerin and water 0.840–0.0850 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.97 2.01 2.45

Max. 3.43 4.07 4.65

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.03 1.25 2.13

Max. 1.03 2.35 3.73

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; by passing vapors of formic acid and undecylenic acid over TiO2 at 250°C under pressure; by passing vapors of undecylenic acid and methanol over a manganese dioxidebased catalyst; or by reduction of ethyl undecylenate with lithium hydride and sodium in tetrahydrofuran solution at very low temperature (–50°C). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: fatty, oily and aldehydic with a mandarin, citrus nuance. Natural occurrence: Reported found in coriander leaf (Coriandrum sativum L.).

10-UNDECENOIC ACID

1982

10-UNDECENOIC ACID Synonyms: 10-Hendecenoic acid; 10-Hendecenoic; 10-Henedecenoic acid; Ivex 10; Renselin; Sevinon; Undecen-10-acid-1; Undecenoic acid; Undec-10-enoic acid; 10-Undecenoic acid; Undecylenic acid [JAN]; Undecyl-10-enic acid; 9-Undecylenic acid; 10-Undecylenic acid CAS No.: CoE No.:

112‑38‑9 689

FL No.: 08.039 EINECS No.: 203‑965‑8

FEMA No.: JECFA No.:

3247 331

NAS No.:

3247

Description: 10-Undecenoic acid has a characteristic pungent odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.030 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H20O2/184.28 Specifications: (JECFA, 1998) Appearance Assay (min)

Colorless to pale-yellow liquid 97%

Refractive index Residue on ignition

Boiling point

275°C

Solubility

Iodine value Melting point

136–138 –5°C

Specific gravity

1.446–1.453 (20°C) ≤0.01% Soluble in ether, alcohol; insoluble in water 0.910–0.917 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.89 5.87 5.53

Max. 5.00 27.92 26.58 25.92

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.05 10.00 1.00 6.53

Max. 0.10 50.00 3.60 27.92

Synthesis: From malonic acid; by pyrolysis of ricinoleic acid or castor oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a metabolite in Rhodotorula glutinis var. lusitanica; naturally occurring in the essential oils of Juniperus chinensis, Thujopsis dolabrata and skim milk powder

UNDECEN-1-OL Synonyms: Alcohol C-11 undecylenic; Undecylenic alcohol; Alcohol C-11; C-11 Alcohol; 11-Hydroxy-1-undecene; Undecen1-ol; Undec-10-en-1-ol; 1-Undecen-11-ol; 10-Undecenol; 10-Undecen-1-ol Undecylenyl alcohol; omega-Undecenyl alcohol; 10-Undecylen-1-ol CAS No.: CoE No.:

112‑43‑6 10319

FL No.: 02.125 EINECS No.: 203‑971‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7720

Description: Undecen-1-ol has a fatty odor reminiscent of lemon with a fatty, burning taste. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

2-UNDECEN-1-OL

1983

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C11H22O/170.29 Specifications: (Burdock, 1997) Appearance

Clear, very mobile liquid

Refractive index

Assay (min)

97–98.5°C

Solubility

Flash point Melting point (min)

>82.5°C –3°C

Specific gravity

1.4490–1.4540 (20°C) 1:2 in 70% alcohol; insoluble in water; soluble in most common organic solvents 0.8420–0.8460 (25°C)

Reported uses: n/a Synthesis: Prepared from coconut fatty acids as starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled essential oil from leaves of Litsea odorifera Valeton. Also reported found in grilled and roasted beef.

2-UNDECEN-1-OL Synonyms: 1-Hydroxy-2-undecene; trans-2-Undecenol CAS No.: CoE No.:

37617‑03‑1 n/a

FL No.: 02.210 EINECS No.: 253‑569‑4

FEMA No.: JECFA No.:

4068 1384

NAS No.:

7658

Description: 2-Undecen-1-ol has a fruity, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 0.068 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C11H22O/170.29

OH

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

White to slightly yellow liquid

Solubility

Assay (min) Boiling point

95°C 100–102°C (2 mmHg)

Specific gravity

1.447–1.453 (20°C) Soluble in most fixed oils and ethanol; insoluble in watrr 0.838–0.848 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Nonalcoholic beverages

Usual 0.50

Max. 5.00

Food Category Soups

Synthesis: Prepared from 2-undecyl-1-ol, quinoline and Lindlar catalyst by hydrogenation.

Usual 0.50

Max. 5.00

10-UNDECEN-1-YL ACETATE

1984 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in shrimp (cooked).

10-UNDECEN-1-YL ACETATE Synonyms: Acetate C-11; 10-Hendecenyl acetate; Undecenyl acetate; Undecelynic acetate; 10-Hendecen-1-yl acetate; 10-Undecen1-ol, acetate; Undec-10-enyl acetate; 1-Undecen-11-yl acetate; 10-Undecenyl acetate; 10-Undecen-1-yl acetate CAS No.: CoE No.:

112‑19‑6 2062

FL No.: 09.214 EINECS No.: 203‑944‑3

FEMA No.: JECFA No.:

3096 136

NAS No.:

3096

Description: 10-Undecen-1-yl acetate has a light, rose-like odor with a fatty, somewhat agreeable flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.405 mg

IOFI: Artificial

Empirical Formula/MW: C13H24O2/212.33 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

272°C

Specific gravity

1.4380–1.4420 (20°C) 1:2 in 80% alcohol; soluble in most organic solvents 0.876–0.880 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 14.84 2.18 3.05

Max. 29.63 4.31 4.76

Food Category Nonalcoholic beverages Soft candy

Usual 1.59 14.79

Max. 3.14 29.59

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

10-UNDECEN-2-ONE Synonyms: Undec-10-en-2-one CAS No.: CoE No.:

36219‑73‑5 n/a

FL No.: EINECS No.

n/a 252‑924‑0

FEMA No.: JECFA No.:

4406 1849

NAS No.:

n/a

Description: Colorless to pale yellow liquid; citrus, fatty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000 mg

IOFI: n/a

UNDECYL ALCOHOL

1985

Empirical Formula/MW: H2C

O

C11H20O/168.28 C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Boiling point Refractive index

81–82°C (3 mmHg) 254–255°C 1.440–1.441 (20°C)

Solubility

Practically insoluble to insoluble in water; soluble in ethanol

Specific gravity

0.843–0.847 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Hard candy

Usual 0.00001

Max. 0.0001

Food Category Milk products

Usual 0.00001

Max. 0.0001

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Pinus mugo oil.

UNDECYL ALCOHOL Synonyms: Alcohol C-11; Hendecanol; 1-Undecanol; Hendecanoic alcohol; 1-Hendecanol; Hendecyl alcohol; n-Hendecylenic alcohol; Tip-nip; Undecanol; Undecan-1-ol; n-Undecanol; n-Undecan-1-ol; 1-Undecanol; Undecyl alcohol; n-Undecyl alcohol; 1-Undecyl alcohol CAS No.: CoE No.:

112‑42‑5 751

FL No.: 02.057 EINECS No.: 203‑970‑5

FEMA No.: JECFA No.:

3097 106

NAS No.:

3097

Description: Undecyl alcohol has a floral, citrus-like odor and fatty flavor. Consumption: Annual: 216.67 lb

Individual: 0.0001836 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.167 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H24O/172.31 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97% C11H24O

Solubility

Boiling point

146°C (30 mmHg)

Specific gravity

1.437–1.443 (20°C) Soluble in most fixed oils; insoluble in water; 1 mL soluble in 4 mL of 60% alcohol 0.820–0.840 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.70 9.96

Max. 4.50 17.66 15.47

Synthesis: By reduction of the corresponding aldehyde. Aroma threshold values: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.36 2.09 10.36

Max. 9.24 4.09 17.65

1986

UNDECYL ALCOHOL

Taste threshold values: n/a Natural occurrence: Reported found in citrus fruits, fresh apple, banana, sour cherry, orange juice, orange peel oil, American cranberry, Vitis vinifera L., parmesan cheese, mushroom, tamarind, coriander seed and leaf, white wine, butter, heated butter, boiled eggs, boiled or uncured pork, plum brandy, coriander leaf, crayfish and oysters.

V VALENCENE Synonyms: Naphthalene, 1,2,3,5,6,7,8,8a-octahydro-1,8a-dimethyl-7-(1-
methylethenyl)-, (1R,7R,8aS)-; 1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-naphthalene; 4 alpha,10alpha-Dimethyl-6beta-isopropyl-delta1,9-octalin; 4beta­H,­5­alpha-Eremophila-1 (10),11-diene; Naphthalene,1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-,1R(1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylvinyl)naphtha(1alpha,7beta,8aalpha))-; lene; Valencen; Valencene; (+)-Valencene CAS No.: CoE No.:

4630‑07‑3 11030

FL No.: 01.017 EINECS No.: 225‑047‑6

FEMA No.: JECFA No.:

3443 1337

NAS No.:

Consumption: Annual: 61.67 lb

3443

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.311 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H24/204.36

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale-yellow oily liquid

Solubility

Assay (min) Boiling point

94% 123°C (11 mmHg)

Specific gravity

1.498–1.508 (20°C) Insoluble in water and ethanol; soluble in oils 0.914–0.919 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual 0.90 0.90 0.90 0.90 0.90

Max. 0.90 0.90 0.90 0.90 0.90

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.90 0.90 0.90 0.60

Max. 0.90 0.90 0.90 0.60

Synthesis: By a Wolf–Kishner reduction of nootkatone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus fruits, orange peel, orange juice, bitter orange peel oil, lemon peel oil, grapefruit juice, grapefruit peel oil, kumquat peel oil, leaves and stalk of celery, clove stem, Thymus vulgaris L., fresh mango, globe artichoke, cardamom, mangosteen and cocoa.

1987

(ISO)VALERALDEHYDE GLYCERYL ACETAL

1988

(ISO)VALERALDEHYDE GLYCERYL ACETAL Synonyms: 4-Hydroxymethyl-2-(2-methylpropyl)-1,3-dioxolane and 5-Hydroxy-2-(2-methylpropyl)-1,3-dioxane CAS No.: CoE No.:

54355‑74‑7 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4380 1733

NAS No.:

n/a

Description: Clear, colorless liquid; fruity, fatty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.215 mg

IOFI: n/a

Empirical Formula/MW: C8H16O3/160.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98% (sum of two components)

Solubility

Boiling point

238–239°C Contains 67–69% 4-Hydroxymethyl2-(2-methylpropyl)-1,3-dioxolane and 28–30% 5-Hydroxy-2-(2methylpropyl)-1,3-dioxane

Specific gravity

Other requirements

1.443–1.450 (20°C) Insoluble in water; soluble in organic solvents and ethanol 1.024–1.031 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Gelatins/puddings

Usual 8.00 50.00 3.00

Max. 40.00 250.00 15.00

Food Category Hard candy Nonalcoholic beverages

Usual 10.00 10.00

Max. 50.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

n-VALERALDEHYDE Synonyms: Amylaldehyde; n-Pentanal; valeral; n-Valeric aldehyde; Amyl aldehyde; Butyl formal; Pentanal; n-Pentanal; Valeral; Valeraldehyde; n-Valeraldehyde; Valerianic aldehyde; Valeric acid aldehyde; Valeric aldehyde; n-Valeric aldehyde; Valerylaldehyde; Valeryl aldehyde CAS No.: CoE No.:

110‑62‑3 93

FL No.: 05.005 EINECS No.: 203‑784‑4

FEMA No.: JECFA No.:

3098 89

NAS No.:

3098

Description: n-Valeraldehyde has a powerful, acrid, pungent odor. At low levels, the taste is warm, slightly fruity and nut-like. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.044 mg

IOFI: Nature Identical

VALERALDEHYDE PROPYLENEGLYCOL ACETAL

1989

Empirical Formula/MW: C5H10O/86.13 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless to pale-yellow liquid 97% C5H10O 103°C

Refractive index Solubility Specific gravity

1.390–1.395 (20°C) 1 mL is soluble in 1 mL 95% alcohol 0.805–0.809 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 1.00 4.53 0.10 4.91 0.82 1.23

Max. 2.53 5.87 0.20 6.15 1.94 2.47

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 54.52 0.50 0.01 1.70 4.32

Max. 64.03 2.00 0.03 2.88 6.15

Synthesis: By distillation of calcium valerate and calcium formate; by reduction of n-valeric acid. Aroma threshold values: Detection: 12 to 100 ppb Taste threshold values: Taste characteristics at 25 ppm: winey, fermented, bready and cocoa chocolate notes. Natural occurrence: Reported found among the constituents of several essential oils: Brazilian sassafras, Bulgarian rose, Bulgarian clary sage and others. Also in the distillates from leaves of various Eucalyptus species: E. cinereea, E. globulus, E. dives, E. maideni and E. hemilampra. Also reported found in fresh apple, banana, sweet cherry, black currant berries, fresh blackberry, Bantu beer, plum brandy, cardamom, coriander leaf, unprocessed rice, Bourbon vanilla, cooked shrimp, scallop, hog plum and clary sage. Also reported found in apricot, guava, grapes, raisin, melon, asparagus, carrot, celery, leek, peas, cooked potato, tomato, Scotch spearmint oil, nutmeg, mace, breads, many cheeses, butter, yogurt, milk, caviar, fatty fish, fish oil, cooked meats, beer, cognac, malt and Scotch whiskey, cider, white wine, tea, roasted filberts and pecans, popcorn, oat products, soybean, coconut oil, avocado, Arctic bramble, olive, beans, mushroom, starfruit, cauliflower, cardamom, coriander seed, rice, dill, lovage leaf, corn oil, sweet corn, laurel, malt, wort, kiwifruit, shrimp, crab, clam, scallop, pimento berry, maté and Roman chamomile oil.

VALERALDEHYDE PROPYLENEGLYCOL ACETAL Synonyms: 2-Butyl-4-methyl-1,3-dioxolane CAS No.: CoE No.:

74094‑60‑3 n/a

FL No.: EINECS No.

n/a 277‑710‑4

FEMA No.: JECFA No.:

4372 1734

NAS No.:

n/a

Description: Clear, colorless liquid; nutty, fatty aroma. Consumption: Odor and/or flavor used in nut.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.538 mg

IOFI: n/a

Empirical Formula/MW: O

C8H16O2/144.21

H3C

O

C H3

VALERIAN

1990 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

176–177°C

Specific gravity

1.415–1.420 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.900–0.906 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery, frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 0.10 0.10 0.10 1.00 1.00 1.00

Max. 50.00 50.00 50.00 100.00 50.00 50.00 50.00 100.00 20.00 20.00 20.00 50.00 100.00 100.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.10 1.00 1.00 1.00 1.00 1.00 1.00 0.10 0.10 1.00 1.00 1.00 1.00 0.10

Max. 20.00 100.00 50.00 20.00 100.00 50.00 50.00 20.00 20.00 100.00 100.00 100.00 50.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VALERIAN Botanical name: Valeriana officinalis L. Botanical family: Valerianaceae Other names: Baldrian; Radix valerianae; Indian valerian (V. wallichii); Red valerian (Centranthus rubber L.) Foreign names: Valeriane (Fr.), Baldrian (Ger.), Valeriana (Sp.), Valeriana (It.) CAS No.: CoE No.:

n/a 473

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Valerian, from the Latin “valere,” meaning “to be well,” is a perennial herb approximately 1.5 m (5 ft) high, native to Europe and Asia. Valerian grows wild on roadsides and in thickets. The plant has short rhizomes, fibrous roots, erect stalk, opposite pinnate leaves, cymose hermaphrodite flowers (March to April) with a pale pink corolla. The parts used are the rhizomes and roots (harvested in the spring). Valerian has a warm, balsamic, characteristic odor. Derivatives: Fluid extract, soft aqueous extract, water–alcohol extract, dried extract, tinctures (20% in 70% ethanol and 20% in ether–ethanol mixture). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Roots: Category 5 (additional toxicological and/or chemical information is required) FDA: See Valerian Root Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The important constituents of valerian are valepotriates or nonglycosidic iridoid esters (valtrate, isovaltrate, acevaltrate), sesquiterpenes (valeric acid), small number of alkaloids (actinidine isovaleramide valerianine valerine chatinine) and volatile

VALERIAN ROOT OIL

1991

oil containing active sesquiterpenes. Valepotriates (most important chemical group) are present in all parts of the plant (highest concentration is in the root). Alkaloids are present in roots and rhizosomes. Aroma threshold values: n/a Taste threshold values: n/a

VALERIAN ROOT EXTRACT Other names: Extract of valerian; Herbasol-extract valerian; V-103; Valerian; Valerian dry extract; Valerian, ext.; Valerian extract; Valerian HS; Valerian root extract CAS No.: CoE No.:

8057‑49‑6 473

FL No.: n/a EINECS No.: 232‑501‑7

FEMA No.: JECFA No.:

3099 n/a

NAS No.:

3099

Description: Produced by water–alcohol extraction of roots or rhizomes of V. officinalis L. Also see Valerian. Consumption: Annual: 3400.00 lb

Individual: 0.002881 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 94.26; breakfast cereals 3; frozen dairy 23.68; condiments, relishes 41; soft candy 82.76; gelatins, puddings 52.65; nonalcoholic beverages 43.04; alcoholic beverages 96.06. FDA: 21 CFR 172.510 FDA (other): See Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 12.535 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes

Usual 24.05 56.61 2.20 35.00

Max. 96.06 94.26 3.00 41.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.31 36.17 21.00 50.79

Max. 23.68 52.65 43.04 82.76

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: nutty, earthy, valerian, bitter, astringent, walnut and patchouli-like.

VALERIAN ROOT OIL Other names: Baldrianoil; Oils, valerian; Valerian oil; Valerian root extract CAS No.: CoE No.:

8008‑88‑6 473

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3100 n/a

NAS No.:

3100

Description: Obtained by steam distillation of the partially dried roots in varying yields (0.4 to 0.6%). Very old roots are not recommended for distillation because of the valeric acid content in the distilled product. The presence of valeric acid strongly affects the odor of the oil. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 16.68; frozen dairy 1.11; meat products 0.225; soft candy 5.26; gelatins, puddings 1.94; nonalcoholic beverages 0.95; alcoholic beverages 0.25; hard candy 0.01; chewing gum 390.09. FDA: 21 CFR 172.510 FDA (other): See Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 0.862 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

7.0–45.3 31.7–106.9 –2°18ʹ-–28°40ʹ

Refractive index Specific gravity

1.4861–1 (20°C) 0.953–0.990 (15°C)

VALERIC ACID

1992

Essential oil composition: Main constituents include l-pinene, valeric acid, terpineol and α-, β-, γ- and δ-valene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatin, pudding

Usual 0.25 4.95 390.90 0.50 1.01

Max. 0.52 16.68 390.90 1.11 1.94

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 0.225 0.48 2.82

Max. 0.01 0.225 0.95 5.26

Aroma threshold values: n/a Taste threshold values: n/a

VALERIC ACID Synonyms: Pentanoic acid; Propylacetic acid; Butanecarboxylic acid; 1-Butanecarboxylic acid; Pentanoic acid; n-Pentanoic acid; Valerianic acid; Valeric acid; Valeric acid (NA1760) (corrosive material); Valeric acid, n-; Valeric acid, normal; n-Valeric acid CAS No.: CoE No.:

109‑52‑4 7

FL No.: 08.007 EINECS No.: 203‑677‑2

FEMA No.: JECFA No.:

3101 90

NAS No.:

3101

Description: Valeric acid has an unpleasant odor and flavor, similar to butyric acid. May consist of one or a mixture of isomers of n-pentanoic acid and/or 2- or 3-methyl-butanoic acid. Consumption: Annual: 16366.67 lb

Individual: 0.01387 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515, 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.834 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow, mobile liquid

Refractive index

Assay (min)

99% C5H10O2

Solubility

Boiling point

186°C

Specific gravity

1.405–1.414 (20°C) 1 mL is soluble in 40 mL water; miscible in alcohol and ether 0.935–0.940 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.10 11.85 20.97 16.21 15.74

Max. 1.90 33.51 20.97 48.03 58.18

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 6.51 10.00 3.45 10.37

Max. 25.18 200.00 11.09 34.30

Synthesis: By oxidation of n-amyl alcohol or, together with other isomers, by distillation of valerian roots; also by reacting butyl bromide and sodium cyanide with subsequent saponification of the formed butyl nitrile. Aroma threshold values: Detection: 940 ppb to 3 ppm Taste threshold values: Taste characteristics at 100 ppm: acidic, dairy-like with milky and cheese nuances. Natural occurrence: The acid is not too common in nature; reported (as the corresponding ester) found in the essential oil of Boronia anemonifolia, in pineapple fruits and in other plants; also identified as acid or the corresponding ester in the essential oil of lemon petitgrain. Also reported found in apple, apple juice, banana, orange juice, bilberry, cranberry, strawberry, raspberry, papaya, grapes, celery,

d,l-VALINE

1993

onion, baked potato, tomato, corn mint oil, breads, cheeses, milk, yogurt, butter, cheddar cheese, lean and fatty fish, fish oil, cooked meats, hop oil, beer, rum, whiskies, grape wines, cocoa, tea, roasted filberts, peanuts and pecans, honey, soybeans, coconut meat and milk, cloudberry, passion fruit, starfruit, trassi, mango, jackfruit, licorice, calamus, sake, buckwheat, watercress, laurel, peated malt, wort, kiwifruit, loquat, Bourbon vanilla, shrimps, oyster, scallop, cape gooseberry, sea buckthorn, Chinese quince and maté.

γ-VALEROLACTONE Synonyms: 2(3H)-Furanone, dihydro-5-methyl-; 4-Hydroxypentanoic acid, γ-lactone; γ-Methyl-γ-butyrolactone; 4-Methyl4-hydroxybutanoic acid lactone; Pentanolilde-1,4; γ-Valeryllactone; Dihydro-5-methyl-2(3H)-furanone; 2(3H)-Furanone, dihydr-5-methyl-; 2(3H)-Furanone, dihydro-5-methyl-; 4-Hydroxypentanoic acid lactone; 4-Hydroxyvaleric acid lactone; gammaMethyl-gamma-butyrolactone; 4-Methyl-gamma-butyrolactone; gamma-Pentalactone; Pentanoic acid, 4-hydroxy-, gamma-lactone; 4-Pentanolide; Valerolactone; gamma-Valerolactone; 4-Valerolactone CAS No.: CoE No.:

108‑29‑2 757

FL No.: 10.013 EINECS No.: 203‑569‑5

FEMA No.: JECFA No.:

3103 220

NAS No.:

3103

Description: γ-Valerolactone has a sweet, herbaceous odor. Consumption: Annual: 1100.00 lb

Individual: 0.0009322 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 12.975 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O2/100.12

H3C

O

O

Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95% C5H8O2

Solubility

Boiling point

207°C

Specific gravity

1.431–1.434 (20°C) Miscible in alcohol, most fixed oils and water 1.047–1.054 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.75 74.05 1.20 9.13

Max. 4.25 147.50 2.60 18.05

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.99 3.00 14.86 73.74

Max. 29.84 13.00 29.60 147.80

Synthesis: By reduction of levulinic acid followed by cyclization. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, beef fat, beer, cacao, Swiss cheese, ground and roasted coffee, roasted filberts, milk fat, dried mushroom, peach, roasted peanuts, heated pork fat, black tea and yogurt. Also reported found in peach, strawberry jam, tomato, wheaten bread, Gruyere cheese, heated butter, cooked beef, white wine, red wine, coffee and Bourbon vanilla.

d,l-VALINE Synonyms: α-Aminosovaleric acid; 2-Amino-3-methylbutanoic acid; 2-Amino-3-methylbutyric acid; 2-Isopropyl glycine; DL-alphaAminoisovaleric acid; Valine, DL-; DL-Valine CAS No.: CoE No.:

516‑06‑3 n/a

FL No.: 17.023 EINECS No.: 208‑220‑0

FEMA No.: JECFA No.:

3444 1426

NAS No.:

3444

VANILLA

1994 Description: dl-Valine is odorless. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 582.5925 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels of intake as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.939 mg

IOFI: Nature Identical

Empirical Formula/MW:

C5H11NO2/117.15

Specifications: (JECFA, 2008) Appearance

White crystalline powder

Melting point

Assay (min)

98%

Solubility

295°C Soluble in water; insoluble in ether and ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 30.00 100.00 10.00 40.00

Max. 60.00 200.00 40.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 10.00 1.00 40.00

Max. 40.00 15.00 80.00

Synthesis: By the action of ammonia on α-bromoisovaleric acid; also through a hydantoin intermediate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in many fruits, plants and animal tissues; in milk and dairy products.

VANILLA Botanical name: Vanilla planifolia Jacks.; V. tahitensis J. W. Moore; V. pompona Schiede Botanical family: Orchidaceae Foreign names: Vanilla (Fr.), Vanille (Ger.), Vainilla (Sp.), Vaniglia (It.) CAS No.: CoE No.:

n/a 474

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3104 n/a

NAS No.: EAFUS No.:

3104 977004‑06‑0

Description: A great variety of vanilla plants bearing the vanilla pods, or siliques, exist. Those mentioned above are the most important species. Of special value are those cultivated in Mexico, Madagascar, Java, Tahiti, the Comoro Islands and Réunion. The cultivation of vanilla beans is very long and laborious. The plant is a perennial herbaceous vine that grows up to 25 m in height and needs suitable supports in order to grow. Fecundation of flowers is performed (November to December) by perforating the membrane that separates the pollen from the pistil. This is an exacting task requiring skilled hand labor. Natural fecundation occurs when a similar operation is carried out by birds or insects that perforate the membrane in search of food. After a few months, clusters of hanging pods (siliques) are formed; these start to yellow at the lower tip from August to September. At this point, the siliques are harvested and undergo special treatment that develops the aroma. The siliques are placed in straw baskets and dipped into hot water to rupture the inner cell wall. After a few months, the aroma starts developing. Then the siliques are exuded by intermittent exposure to sunlight (by alternately covering and uncovering the siliques with wool blankets). When exudation is complete, the siliques are oiled with cocoa oil to avoid chapping during drying and are finally dried to a suitable residual moisture content. In the final stage of the preparation, the best quality siliques form a vanilla “brine” that crystallizes on the surface of the bean. Generally, the processing of vanilla bean takes more than a year. The most important commercial qualities are brined vanilla, bastard vanilla and vanilla pompona. The bean is the only part used. Vanilla has a sweet, ethereal odor and characteristic flavor.

VANILLA EXTRACT

1995

Derivatives: Tincture: 20 to 25% in 90 to 95% ethanol; 10% in low strength ethanol. Absolute: The dried product and also some derivatives. Oleoresin: Extracted using dilute alcohol. Consumption: Annual: 1,916,666.67 lb

Individual: 1.6242 mg/kg/day

Regulatory Status: CoE: Fruit: Category 1. Vanilla use levels in ppm: baked goods 9642; breakfast cereals 4660; frozen dairy 913.6; soft candy 1395; confection, frosting 1886; gelatins, puddings 434.2; nonalcoholic beverages 223.1; alcoholic beverages 2076; hard candy 293. Level of use in alcoholic beverages 10 g/L. FDA: 21 CFR 135 et seq., 169.3, 169.179, 182.10, 582.10; 27 CFR 17.183 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 382.665 mg

IOFI: Natural

Composition: In addition to vanillin (approximately 3%), vanilla contains other aromatic principles: vanillin, piperonal, eugenol, glucovanillin, vanillic acid, anisic acid and anisaldehyde. Although vanillin is associated with the characteristic fragrance of the plant, the quality of vanilla bean is not associated with the vanillin content. Bourbon beans contain a high amount of vanillin compared to Mexican and Tahiti beans. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy

Usual 1220.00 2230.00 380.00 1011.00 527.80

Max. 2076.00 9642.00 460.00 1886.00 913.60

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 262.00 293.00 78.94 329.90

Max. 434.20 293.00 223.10 1395.00

Aroma threshold values: n/a Taste threshold values: n/a

VANILLA EXTRACT Other names: Oils, vanilla; Protovanol; Vanilla; Vanilla absolute; Vanilla bean oil; Vanilla bean oleoresin; Vanilla extract; Vanilla extract, tenfold; Vanilla flavor; Vanilla oil; Vanilla oleoresin; Vanilla resinoid; Vanilla tincture CAS No.: CoE No.:

8024‑06‑4 474

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3105 n/a

NAS No.:

3105

Description: Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. It is defined by a standard of identity. In vanilla extract, the content of ethyl alcohol is not less than 35% by volume and the content of vanilla constituents is not less than one unit per gallon (21 CRF 169.3c). For additional details, refer to Burdock (1997). Also see Vanilla. Consumption: Annual: 5,766,666.67 lb

Individual: 4.8870 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 3449; frozen dairy 3877; fruit juice 12; soft candy 2359; confection, frosting 4000; sweet sauce 437; gelatins, puddings 2732; nonalcoholic beverages 781.1; alcoholic beverages 311.4; hard candy 71.89. FDA: 21 CFR 135.110, 169.175, 169.176, 169.177, 169.178, 169.180, 169.181, 169.182, 182.20, 582.20, FDA (other): See Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 367.652 mg

IOFI: Natural

Physical–chemical characteristics: The extract is light brown to brown-black and free of sediment. Vanilla extract may contain one or more optional ingredients, such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 mL, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture, shall contain not less than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength of the extract with respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins.

VANILLA OLEORESIN

1996 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 165.10 1705.00 200.00 1810.00 8.00 1536.00

Max. 311.40 3449.00 4000.00 3877.00 12.00 2732.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy Sweet sauce

Usual 16.58 200.00 419.00 950.50 59.50

Max. 71.89 400.00 781.10 2359.00 437.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: vanilla, sweet, creamy, milky and fruity with animal and leather nuances. Taste characteristics at 150 ppm: sweet, brown, creamy and vanilla with cocoa nuances.

VANILLA OLEORESIN CAS No.: CoE No.:

8023‑78‑7 474

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3106 n/a

NAS No.:

3106

Description: Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using dilute alcohol. Also see Vanilla. Consumption: Annual: 12283.33 lb

Individual: 0.01040 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 454.1; frozen dairy 389.2; soft candy 352.2; gelatins, puddings 389; nonalcoholic beverages 239.6; alcoholic beverages 192.5; hard candy 25.93. FDA: 21 CFR 169.175, 169.177, 169.178, 169.179, 169.180, 169.181, 182.20, 582.20 FDA (other): See Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 90.626 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 157.60 351.60 320.50 297.90

Max. 192.50 454.10 389.20 389.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 25.93 205.60 273.20

Max. 25.93 239.60 352.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.005% in fondant: sweet, caramellic, creamy, balsamic, resinous, vanilla with a slight brown, barky, beany phenolic nuance.

VANILLIN Synonyms: Vanillin [USAN]; 4-Hydroxy-3-methoxybenzaldehyde; Methyl protocatechuic aldehyde; Protocatechualdehyde-3methylether; m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy-; 4-Hydroxy-m-anisaldehyde; 4-Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; Lioxin; 2-Methoxy-4-formylphenol; 3-Methoxy-4hydroxybenzaldehyde; Protocatechualdehyde, methyl-; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin; Zimco CAS No.: CoE No.:

121‑33‑5 107

FL No.: 05.018 EINECS No.: 204‑465‑2

FEMA No.: JECFA No.:

3107 889

NAS No.:

3107

Description: Vanillin has a characteristic, creamy, vanilla-like odor with a very sweet taste. Consumption: Annual: 2,283,333.33 lb

Individual: 1.9350 mg/kg/day

VANILLIN ACETATE

1997

Regulatory Status: CoE: Approved. FDA: 21 CFR 135.110, 169.180, 169.181, 169.182, 182.60, 182.90, 582.60 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 10 mg/kg bw. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 38.834 mg

IOFI: Natural

Empirical Formula/MW:

C8H8O3/152.15

Specifications: (JECFA, 2008) Appearance

White or slightly yellow needles or crystalline powder

Melting point

80–81°C

Assay (min)

97% C8H8O3 (on dried basis)

Solubility

Slightly soluble in water; soluble in organic solvents and oils; freely soluble in ethanol

Boiling point

285°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: From the waste (liquor) of the wood-pulp industry; vanillin is extracted with benzene after saturation of the sulfite waste liquor with CO2. Vanillin is also derived naturally through fermentation. Aroma threshold values: Detection: 29 ppb to 1.6 ppm; recognition: 4 ppm Taste threshold values: Taste characteristics at 10 ppm: sweet, typical vanilla-like, marshmallow, creamy-coumarin, caramellic with a powdery nuance. Natural occurrence: Vanillin occurs widely in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more that 40 vanilla varieties are cultivated; vanillin is also present in the plants as glucose and vanillin. Reported found in guava, feyoa fruit, many berries, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, rum, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, beans, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, Bourbon and Tahiti vanilla and chicory root.

VANILLIN ACETATE Synonyms: Acetyl vanillin; 3-Methoxy-4-acetoxy benzaldehyde; Vanillyl acetate; Acetovanillin; 4-Acetoxy-3-methoxybenzaldehyde; 4-(Acetyloxy)-3-methoxybenzaldehyde; O-Acetylvanillin; 4-O-Acetylvanillin; Benzaldehyde, 4-(acetyloxy)-3-methoxy-; 4-Formyl-2-methoxyphenyl acetate; Vanillin, acetate CAS No.: CoE No.:

881‑68‑5 225

FL No.: 09.035 EINECS No.: 212‑920‑1

FEMA No.: JECFA No.:

3108 890

NAS No.:

3108

VANILLIN ERYTHRO- and THREO-BUTAN-2,3-DIOL ACETAL

1998

Description: Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.687 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

O

C H3

H3C

C10H10O4/194.19

O

Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless needles of plates

Boiling point Melting point

Assay (min)

97%

Solubility

148°C (10 mmHg) 77–79°C Slightly soluble in water; soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.33 12.81 5.83

Max. 11.67 16.93 7.95

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.92 4.05 9.04

Max. 7.04 9.05 14.04

Synthesis: By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance. Natural occurrence: Reported found in shoyu (fermented soya hydrolysate).

VANILLIN ERYTHRO- and THREO-BUTAN-2,3-DIOL ACETAL Synonyms: Phenol, 4-(4,5-dimethyl-1,3dioxolan-2-yl)-2-methoxy; 2-(4-Hydroxy-3-methoxyphenyl)-4,5-dimethyl-1,3-dioxolane; 4-(4,5-Dimethyl-1,3-dioxolan-2-yl)-2-methoxyphenol CAS No.: CoE No.:

63253‑24‑7 n/a

FL No.: 06.132 EINECS No.: n/a

FEMA No.: JECFA No.:

4023 960

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 47.428 mg (FEMA)

IOFI: n/a

VANILLIN ISOBUTYRATE

1999

Empirical Formula/MW: H3C

C12H16O4/224.26

H3C

O

OH

O

O CH3

Specifications: (JECFA, 2002) Appearance

Creamy solid

Melting point

Assay (min)

95%

Solubility

Identification test

IR, NMR spectra

48–52°C Insoluble in water; soluble in ethanol and most nonpolar solvents

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual 60.00 200.00 180.00 250.00 60.00 80.00 100.00 150.00

Max. 120.00 400.00 300.00 500.00 120.00 160.00 200.00 280.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 60.00 60.00 60.00 60.00 60.00 120.00 60.00

Max. 120.00 120.00 120.00 120.00 120.00 240.00 120.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

VANILLIN ISOBUTYRATE Synonyms: m-Anisaldehyde, 4-hydroxy, 2-methyl propionate; Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate; 4-Formyl2-methoxy-phenyl 2-methylpropanoate; Isobutyric acid, ester with vanillin; 3-Methoxy-4-isobutyryl-benzaldehyde; Propanoic acid, 2-methyl, 4-formyl-2-methoxyphenyl ester; 4-Formyl-2-methoxyphenyl isobutyrate; Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester; Vanillin isobutyrate; Vanillyl isobutyrate CAS No.: CoE No.:

20665‑85‑4 n/a

FL No.: 09.811 EINECS No.: 243‑956‑6

FEMA No.: JECFA No.:

3754 891

NAS No.:

3754

Description: Vanillin isobutyrate has a heavy, sweet, vanillin, nutmeg odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW: C12H14O4/222.24

IOFI: n/a

VANILLIN, NATURAL

2000 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

130–132°C (2 mmHg)

Specific gravity

1.522–1.526 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in alcohol at room temperature 1.110–1.136 (25°C)

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VANILLIN, NATURAL Synonyms: Vanillin [USAN]; m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy-; 4-Hydroxy-m-anisaldehyde; 4-Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; Methylprotocatechuic aldehyde; Natural vanillin; Protocatechualdehyde, methyl-; Protocatechualdehyde 3-methyl ether; Rhovanil natural; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin CAS No.: CoE No.:

121‑33‑5 n/a

FL No.: 05.018 EINECS No.: 204‑465‑2

FEMA No.: JECFA No.:

3107 889

NAS No.:

3107

Description: Natural vanillin refers to vanillin produced from natural precursors (see Synthesis) consistent with processes described in 21 CFR 101.22. For example, fermentation or enzymolysis of curcumin, eugenol or ferulic acid derived from natural sources can produce natural vanillin. Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 135.110, 169.180, 169.181, 169.182, 182.60, 182.90, 582.60 FDA (other): n/a JECFA: ADI: 0 to 10. No safety concern (2001) Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Empirical Formula/MW:

C8H8O3/152.14

Specifications: (JECFA, 2008) Appearance

Fine, white to slightly yellow crystals, usually needle-like; affected by light

Melting range

Between 80–81°C

Assay (min)

97% C8H8O3 (on dried basis)

Solubility

Slightly soluble in water; soluble in organic solvents and oils; freely soluble in ethanol

Boiling point

285°C

VANILLYL ALCOHOL

2001

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: Natural vanillin can be obtained by plant tissue culture, molecular biology and microbial biotransformation techniques. These techniques rely on natural vanillin precursor molecules (eugenol, isoeugenol, curcumin or ferulic acid) and various enzymatic pathways to produce natural vanillin. Of these techniques, microbial biotransformation (also referred to as fermentation) appears to be the most promising at producing large quantities of natural vanillin at high quality. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Vanillin widely occurs in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more than 40 vanilla varieties are cultivated. It is also reported found in guava, feyoa fruit, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, bourbon and chicory root.

VANILLYL ALCOHOL Synonyms: Benzenemethanol, 4-hydrosy-3-methoxy-; 4-Hydroxy-3-methoxybenzyl alcohol; 4-Hydroxy-3-methoxyphenylmethanol; Benzenemethanol, 4-hydroxy-3-methoxy-; Vanillyl alcohol CAS No.: 498‑00‑0 FL No.: 02.213 FEMA No.: CoE No.: 690 EINECS No.: 207‑852‑4 JECFA No.: Description: Vanillyl alcohol has a mild, sweet, balsamic, vanilla-like odor. Consumption: Annual: <1.00 lb

3737 886

NAS No.:

3737

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.733 mg

IOFI: n/a

Empirical Formula/MW:

C8H10O3/154.16

Specifications: (Burdock, 1997; JECFA, 2001) Appearance

White or colorless crystals

Melting point

Assay (min)

90%

Solubility

Identification test

IR spectra

115°C Slightly soluble in hot water; soluble in oils, organic solvents

VANILLYL BUTYL ETHER

2002 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 6.00 6.00 4.75

Max. 12.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 6.00

Max. 12.00 12.00

Aroma threshold values: n/a Taste threshold values: Sweet, creamy and milky with a slightly powdery mouthfeel. Natural occurrence: Not reported found in nature.

VANILLYL BUTYL ETHER Synonyms: 4-(Butoxymethyl)-2-methoxyphenol; Phenol, 4-(butoxymethyl)-2-methoxyCAS No.: 82654‑98‑6 FL No.: 04.093 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: Vanillyl butyl ether has a weak, vanillic, acidic odor.

3796 888

NAS No.:

Consumption: Annual: 70.00 lb

n/a

Individual: 0.008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.643 mg

IOFI: n/a

Empirical Formula/MW:

C12H18O3/210.27

Specifications: (JECFA, 2001) Appearance

Colorless to pale-yellow viscous, liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point 241°C Identification test IR spectra Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionery, frostings Egg products Fish products Gravies Hard candy Imitation dairy

Usual 5.00 5.00 5.00 2.00 200.00 5.00 2.00 5.00 2.00 5.00 20.00 2.00

Specific gravity

Max. 10.00 20.00 20.00 10.00 500.00 20.00 20.00 10.00 10.00 10.00 50.00 10.00

1.511–1.521 (20°C) Insoluble in water; soluble in organic solvents, oils 1.048–1.068 (25°C)

Food Category Jams, jellies Meat products Nonalcoholic beverages Nut products Other grains Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauces

Usual 2.00 2.00 5.00 10.00 5.00 5.00 5.00 10.00 2.00 5.00 2.00

Max. 10.00 10.00 10.00 50.00 20.00 20.00 10.00 65.00 20.00 20.00 10.00

VANILLYL ETHYL ETHER

2003

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VANILLYL ETHYL ETHER Synonyms: 4-(Ethoxymethyl)-2-methoxyphenol; Ethyl-4-hydroxy-3-methoxybenzyl ether; Ethyl vanillyl ether; p-Cresol, alpha-ethoxy-2-methoxy; alpha-Ethoxy-2-methoxy-p-cresol CAS No.: CoE No.:

13184‑86‑6 n/a

FL No.: 04.094 EINECS No.: 236‑136‑4

FEMA No.: JECFA No.:

3815 887

NAS No.:

n/a

Description: Vanillyl ethyl ether has a phenolic, smoky odor and a strong, pungent taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: PADI: 6.89 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH O

CH3

C10H14O3/182.22 O CH3

Specifications: (JECFA, 2001) Appearance

Pale amber to yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Identification test

212°C NMR

Specific gravity

1.528–1.532 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible with ethanol 1.106–1.113 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 30.00 300.00 Hard candy 100.00 500.00 Baked goods 5.00 15.00 Instant coffee, tea 3.00 10.00 Breakfast cereals 5.00 10.00 Milk products 20.00 200.00 Chewing gum 200.00 600.00 Nonalcoholic beverages 30.00 300.00 Confectionary, frosting 100.00 500.00 Snack foods 50.00 500.00 Frozen dairy 3.00 5.00 Soft candy 100.00 500.00 Synthesis: In a patented process, prepared by the reaction of cyclodextrin or branched-cyclodextrin with vanillyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grape brandy (cognac), rum, whiskey and vanilla.

VANILLYLIDENE ACETONE

2004

VANILLYLIDENE ACETONE Synonyms: 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-; 4-(4-Hydroxy-3-methoxyphenyl)but-3-en-2-one; 3-Buten2-one, 4-(4-hydroxy-3-methoxyphenyl)-; (0)-Dehydroparadol; Dehydrozingerone; Feruloylmethane; 4-(4-Hydroxy3-methoxyphenyl)-3-buten-2-one; 4-Hydroxy-3-methoxystyryl methyl ketone; 3-Methoxy-4-hydroxybenzalacetone; Methyl-3-methoxy-4-hydroxystyryl ketone; Methyl-3-methoxy-4-hydroxy styryl ketone; MHSK; (O)-Paradol, dehydro-; Vanillylidene acetone CAS No.: CoE No.:

1080‑12‑2 691

FL No.: 07.046 EINECS No.: 214‑096‑9

FEMA No.: JECFA No.:

3738 732

NAS No.:

3738

Description: Vanillylidene acetone has a very sweet, warm and tenacious odor. Consumption: Annual: <1.00 lb

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.172 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C11H12O3/192.21

O

O

HO

C H3

Specifications: (JECFA, 1997) Appearance

Yellowish, needle-like crystals

Melting point

Assay (min)

97%

Solubility

Boiling point

Decomposes

129–130°C Slightly soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.00 4.00 4.00

Max. 8.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 4.00

Max. 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 200 ppm: balsamic vanilla, with sweet aromatic spicy nuances. Natural occurrence: Not reported found in nature.

VERATRALDEHYDE Synonyms: 3,4-Dimethoxybenzaldehyde; 3,4-Dimethoxy-benzenecarbonal; Protocatechualdehyde dimethylether; Vanillin methyl ether; Benzaldehyde, 3,4-dimethoxy-; Methylvanillin; 4-o-Methylvanillin; Protocatechualdehyde dimethyl ether; Protocatechuecaldehyde dimethyl ether; Protocatechuic aldehyde dimethyl ether; Veratral; Veratraldehyde; Veratric aldehyde; p-Veratric aldehyde; Veratrumaldehyde; Veratryl aldehyde CAS No.: CoE No.:

120‑14‑9 106

FL No.: 05.017 EINECS No.: 204‑373‑2

FEMA No.: JECFA No.:

3109 877

NAS No.:

3109

Description: Veratraldehyde has a very sweet, woody, vanilla-like odor with a warm, sweet, vanilla-like taste. This compound gets oxidized in air to odorless veratric acid. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

VERBENOL

2005

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.616 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3 O

C9H10O3/166.18 O H3C

Specifications: (Burdock, 1997; JECFA, 2001) Acid value (max)

2.0 White, crystalline solid; needles (from ether)

Identification test

IR spectra

Melting point

43–45°C

Assay (min)

95%

Solubility

Insoluble in cold water; soluble in hot water, oils

Boiling point

281°C

Appearance

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 9.85 30.28 0.04 30.00 9.45

Max. 10.89 34.85 0.70 50.00 14.26

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 11.41 6.13 0.10 9.31 27.99

Max. 17.06 7.40 0.10 12.22 33.67

Synthesis: Prepared from vanillin by methylation of vanillin with dimethylsulfate under mildly alkaline conditions. Aroma threshold values: Aroma characteristics at 1.0%: phenolic, sweet vanilla, powdery, slightly woody with a candy and cocoa creaminess. Taste threshold values: Taste characteristics at 50 ppm: phenolic, vanilla, sweet powdery cocoa, creamy, cherry-like with phenolic and balsamic nuances.. Natural occurrence: Reported among the constituents of the essential oils of Cymbopogon javanensis and Eryngium poterium. Also reported found in raspberry, ginger, peppermint oil, Bourbon vanilla and mastic gum oil.

VERBENOL Synonyms: Bicyclo[3.1.1]hept-2-en-2-ol, 4,6,6-trimethyl-; 4-Hydroxy-2,6,6-timethylbicyclo-(3.1.1)hept-2-ene; Berbenol; 2-Pinen-4-ol; 4,6,6-Trimethylbicyclo(3.1.1)hept-3-en-2-ol; Verbenol; (+)-Verbenol; d-Verbenol CAS No.: CoE No.:

473‑67‑6 10304

FL No.: 02.101 EINECS No.: 207‑470‑8

FEMA No.: JECFA No.:

3594 1404

NAS No.:

2-Pinen-4-ol;

3594

Description: Verbenol has a fresh pine, ozone odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: n/a

VERBENONE

2006 Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Melting point

Appearance

White to slightly yellow solid

Solubility

63–67°C Soluble in ethanol; very slightly soluble in water

Assay (min) 95% Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 1.00 1.00 Nonalcoholic beverages 1.00 1.00 Frozen dairy 1.00 1.00 Soft candy 1.00 1.00 Gelatins, puddings 1.00 1.00 Synthesis: Prepared from levo-α-pinene (also written (l)- or (–)-α-pinene). The corresponding dextro-isomer ((d)- or (+)-α-pinene) is not suitable. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in spearmint oil, Scotch spearmint oil, juniper berry, juniper berry (alcoholic extract), myrtle berry, mango, angelica root oil and mastic gum fruit and leaf oil.

VERBENONE Synonyms: Pin-2-en-4-one; 4,6,6-Trimethyl-bicyclo[3.1.1]hept-3-en-2-one; Bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-; 4,6,6-Trimethylbicyclo[3.1.1]heptan-3-en-2-one CAS No.: 80‑57‑9 FL No.: 07.196 CoE No.: 11186 EINECS No.: 201‑292‑4 Description: Colorless liquid; minty, spicy aroma.

FEMA No.: JECFA No.:

4216 1870

NAS No.:

n/a

Consumption: Odor and/or flavor used in green, incense, juniper, olibanum frankincense, oriental, raspberry, and vervain. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.457 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

H3C

C10H14O/150.22 C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

89–90°C (12 mmHg) 1.490–1.500 (25°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.975–0.981 (20°C)

VERVAIN, EUROPEAN

2007

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 3.00 1.00 3.00 1.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 5.00 10.00 10.00 25.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, camphoreous type. Taste threshold values: n/a Natural occurrence: Reported found in Artemisia diffusa Krasch. ex poljak oil, Iran (13.0%); rosemary oil, Egypt (12.33%); rosemary oil corsica (10.7%); rosemary oil co2 extract (8.36%); rosemary oil, spain (6.3%); wormwood oil, cuba (2.47%); hinoki root oil (2.44%), rosemary oil, France (1.03–5.08%), etc.

VERONICA Botanical name: Veronica officinalis L. Botanical family: Scrophulariaceae Other names: Speedwell Foreign names: Veronique (Fr.), Echter Ehrenpreis (Ger.), Veronica Macho (Sp.), Veronica (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6163 977000‑83‑1

Description: Perennial herb that commonly grows in the fields, thickets and roadsides throughout Europe, the Caucasus, the Azores and North America. The plant has opposite, obovate-elliptical or wedge-oblong leaves with dentate lip and blue, pinkish, purplestreaked flowers clustered in dense, panicled racemes supported by a rigid peduncle. The fruits consist of obovate-triangular, twocelled capsules with flat, ovate seeds. The only part used is the flowering tops. The leaves and tops have a faint odor and a slightly bitter and aromatic taste. Derivatives: Infusion (6%), tincture, fluid extract, ground powder and decoction. Consumption: Annual: <1.00 lb

Individual: 0.001359 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The main constituents include glucoside, resins, tannins, mannitol, organic acids, bitter principles, a saponin and minute amounts of essential oil. Aroma threshold values: n/a Taste threshold values: n/a

VERVAIN, EUROPEAN Botanical name: Verbena officinalis L. Botanical family: Verbenaceae

VETIVER

2008 Other names: Vervain; Herb of Grace; Herbe Sacree; Herba veneris Foreign names: Verveine officinale (Fr.), Eigenkraut (Ger.), Yerba sacra (Sp.), Verbena (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6362 977000‑41‑1

Description: Herbaceous plant commonly growing in central and southern Europe and also widespread in other continents. The plant should not be confused with Lippia cittiodora Kunth, native to Chile and now acclimated around the Mediterranean basin, from which verbena oil is prepared. V. officinalis grows to 40 cm (16 in.) in height; it has spindle-shaped roots, opposite, coarsely serrate, irregularly crenate leaves and very small, purplish flowers clustering in terminal panicled spikes. L. cittiodora, on the other hand, is a woody shrub, usually growing more than 1 m (39 in.) high. It has opposite, lanceolate leaves grouped in threes or fours. The leaves exhibit glandulose ciliate edges; the flowers are externally white and internally purplish-blue. While verbena essential oil finds use in perfumery and in flavors, V. officinalis L. essential oil is not produced because of the very low oil content in the plant. Derivatives: Infusion, fluid extracts, dried comminuted herb Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Vervain is reported to contain artemetin, aucubin, citral, cornin, dihydrocarnin, geraniol, limonene, lupeol, β-sitosterol, ursolic acid, verbacoside, verbenalin and unidentified terpenes. Chemical investigations of petroleum ether and chloroform extracts of V. officinalis L. led to the isolation of β-sitosterol, ursolic acid, oleanolic acid, 3-epiursolic acid, 3-epioleanolic acid and minor triterpenoids of derivatives of ursolic acid and oleanolic acids. Methanol extract yielded two iridoid glucosides, verbenalin and hastatoside, a phenylpropanoid glycoside, verbascoside and β-sitosterol-D-glucoside.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, lemon, citrus, spice, waxy with a hay-like nuance.

VETIVER Botanical name: Vetiveria zizanioides (L). Nash Botanical family: Poaceae; Gramineae Foreign names: Vetiver (Fr.), Vetiver (Ger.), Vetiver (Sp,), Vetiver (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6165 977059‑70‑3

Description: Herbaceous plant having thin rhizomes and rootlets; it grows wild or cultivated in various tropical countries—southern India, Indonesia, Ceylon, the Philippines, East Africa and Central America. The fibers of the grass are woven into fragrant matting with an aromatic, balsamic odor. The largest and industrially most important cultivations of vetiver are found in Réunion Island, Java, Haiti and southern India. The parts used are the rhizomes and rootlets. Vetiver has a sweet, heavy, rich, woody, earthy odor and an asparagus, green-pea flavor. Derivatives: Vetiver acetate, vetiver alcohol aroma. Vetiver acetate is prepared by acetylation of the isolated vetiverol or by direct acetylation of vetiver oil. The low-boiling fraction of the distilled vetiver oil can be extracted separately with low-proof alcohol to yield an alcohol aroma exhibiting a characteristic asparagus, green-pea flavor. Consumption: Annual: <1.00 lb

Individual: 0.0006578 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a *

Deepak and Handa. (2000). Phytother. Res. 14, 463.

IOFI: Natural

VETIVEROL

2009

Composition: Khusimol, sesquiterpene alcohol isolated from the root of V. zizanioides was found to competitively inhibit the binding of vasopressin to rat liver V1a receptors.* Aroma threshold values: n/a Taste threshold values: n/a

VETIVER OIL Other names: Java vetiver oil; Oil of vetiver; Oils, vetiver; vetivert oil; Vetiver oil distilled CAS No.: CoE No.:

8016‑96‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6166

Description: Vetiver oil is obtained by steam distillation of washed and sun-dried rootlets and rhizomes from Vetiveria zizanioides in approximately 1.0 to 1.5% yields. The oil has a characteristic, sweet, earthy, woody odor that varies somewhat, depending on the source. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Vetiver. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (min) Ester value Optical rotation (20°C)

38.0 2–35 Haiti vetiver: + 20° to + 40°; Bourbon vetiver: + 14° to + 30°; Java vetiver: + 17° to + 46°; Indian vetiver: + 10° to + 25°

Refractive index Solubility

1.515–1.5301 (20°C) 1:3 in 80% ethanol

Specific gravity

0.983–1.022 (20°/20°C)

Physical–chemical characteristics: The oil is a viscous, light-brown to dark-brown liquid. Essential oil composition: The main constituents include vetiverol (a mixture of sesquiterpene alcohols), vetiverone (sesquiterpene ketone mixture), vetiveryl esters and palmitic and benzoic acids. Reported uses: Vetiver oil is used extensively in perfumery for its characteristic note and fixative properties. Vetiver alcohol aroma finds limited use in flavoring foods, mainly to reinforce the flavor of asparagus. Aroma threshold values: n/a Taste threshold values: n/a

VETIVEROL Synonyms: 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8-dimethyl-2-(1-methylethylidene)-; 1,2,3,3a,4,5,6,8a-Octahydro-2isopropylidene-4,8-dimethylazulen-6-ol; Vetivenol; Vetivol; Hydroxymethylisoprop-5-enyl-tricyclo[6.2.1.0(3.7]undecane CAS No.: CoE No.:

89‑88‑3 10321

FL No.: 02.214 EINECS No.: 201‑949‑5

FEMA No.: JECFA No.:

4217 1866

NAS No.: EAFUS No.

n/a 68129‑81‑7

Description: Amber solid; sweet balsamic aroma. Consumption: Odor and/or flavor used in acacia, amber, azalea, bayberry, coconut, fig, leather, etc. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

*

Rao et al. (1994). J. Nat. Prod. 57, 1329.

Individual: n/a

VETIVERYL ACETATE

2010 Trade association guidelines: FEMA PADI: 3.689 mg

IOFI: Artificial

Empirical Formula/MW: C H3 C H3 HO

C15H24O/220.35

C H3 C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Melting point Refractive index

69–71°C 1.521–1.527 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.985–1.005 (20°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 50.00 25.00 10.00 35.00 50.00 100.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 7.00 5.00 7.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, woody type. Taste threshold values: n/a Natural occurrence: Natural

VETIVERYL ACETATE Synonyms: 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8-dimethyl-2-(1-methylethylidene)-, acetate; 1,2,3,3a,4,5,6,8a-Octa­­hydro-2isopropylidene-4,8-dimethylazulen-6-yl acetate; 1,2,3,3a,4,5,6,8a-Octahydro-4,8-dimethyl-2-(1-methyl­ethy­lidene)-6-azulenol acetate; Vetivert acetate; Vetiverol, acetate; Vetiver acetate; Vetiveryl acetate; 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8dimethyl-2-(1-methylethylidene)-, 6-acetate CAS No.:

62563‑80‑8 117‑98‑6

CoE No.:

11887

FL No.:

09.821 263‑597‑9 EINECS No.: 204‑225‑7

FEMA No.:

4218

JECFA No.:

1867

NAS No.:

n/a

Description: Colorless solid; sweet woody aroma. Consumption: Odor and/or flavor used in acacia, amber, beeswax, clove blossom, coconut, powder, vanilla, etc. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.689 mg

IOFI: Artificial

o-VINYLANISOLE

2011

Empirical Formula/MW: C H3 C H3 O

C17H26O2/262.39

C H3

O C H3

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

286°C 73°C

Specific gravity

1.505–1.518 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.979–1.015 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 50.00 25.00 10.00 35.00 50.00 100.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 7.00 5.00 7.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, woody type. Taste threshold values: n/a Natural occurrence: Natural

o-VINYLANISOLE Synonyms: Benzene, 1-ethenyl-2-methoxy-; 1-Ethenyl-2-methoxybenzene; 1-Methoxy-2-vinylbenzene; o-Vinylanisole CAS No.: CoE No.: a

612‑15‑7 n/a

FL No.: n/a EINECS No.: 210‑294‑4

FEMA No.: JECFA No.:

3248a n/a

NAS No.:

3248

Removed from FEMA GRAS list, #13, 1984.

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

C9H10O/134.18

IOFI: n/a

p-VINYLPHENOL

2012 Specifications: n/a Reported uses: Removed from GRAS list. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Origanum vulgare.

p-VINYLPHENOL Synonyms: 4-Hydroxystyrene; Phenol, 4-ethenyl-; 4-Ethenylphenol; p-Hydroxystyrene; Phenol, 4-ethenyl-; Phenol, p-vinyl-; p-Vinylphenol; 4-Vinylphenol CAS No.: CoE No.:

2628‑17‑3 11257

FL No.: 04.057 EINECS No.: 220‑103‑6

FEMA No.: JECFA No.:

3739 711

NAS No.:

3739

Description: p-Vinylphenol has a vanilla extract odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.567 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O/120.15 Specifications: (JECFA, 1997) Appearance

White solid

Melting point

Assay (min)

99%

Solubility

68°C Soluble in water; slightly soluble in fat; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.20 2.00 5.00 1.00 1.00 1.00 2.00

Max. 0.50 5.00 10.00 2.00 2.50 2.00 5.00

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Nut products Sweet sauce

Usual 1.00 1.00 2.00 0.50 1.00 1.00

Max. 2.00 3.00 5.00 1.50 2.00 2.50

Synthesis: n/a Aroma threshold values: Detection: 10 to 85 ppb Taste threshold values: Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances. Natural occurrence: Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, black tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and Bourbon vanilla.

VIOLET LEAVES ABSOLUTE (V. odorata L.)

2013

VIOLET Botanical name: Viola odorata L. — sweet violet; V. calcarata L. — Swiss violet; Botanical family: Violaceae Other names: Marsh blue-violet; Wild okra Foreign names: Violette odorrante (Fr.), Veilchen (Ger.), Violeta odorosa (Sp.), Violetta, Viola Mammola (It.) CAS No.: CoE No.:

n/a 482

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No:

6363 977089‑10‑3

Description: The sweet violet is an evergreen perennial woodland plant growing about 10 cm tall and forming a carpet of growth that makes a good weed-excluding ground cover. The plant is native to Europe; it grows wild or cultivated in Asia and North America. It has short, oblique roots, procumbent stoloniferous stalks, ovate leaves, highly scented violet flowers (March to April) and round capsules. The parts used are the flowers and leaves; the roots are used only for the preparation of galenic products. Violet has a pleasant, delicate floral odor (reminiscent of violet on dilution) and a slightly bitter taste. Derivatives: Infusion (5%), fluid extract, tincture (20% in 60% ethanol), concrete and absolute. The concrete is prepared by petroleum ether extraction of flowers or leaves. The absolute essences are obtained by alcohol washing of the concrete. The concrete and absolute from flowers have almost disappeared from the market because they are not economical. The essence from leaves finds use mainly in perfumery. An oil of experimental production only has been distilled from the concrete. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: For V. odorata L.: Flowers: Category 1 (no restriction on use). Leaves: Category 5 (additional toxicological and/or chemical information is required). FDA: For V. odorata: Flowers and Leaves: 21 CFR 182.20, 582.20; For V. calcarata L.: Leaves: 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The root contains starch, yellow coloring matter, gum, traces of volatile oil, etc. The flowers contain a blue coloring matter, turning green with alkalies. The flower extract contains (2E,6Z)-nonadienal, (2E,6Z)-nonadienol, hexanol, heptanol, octadienol, benzyl alcohol, eugenol, 2-decanone, isoborneol, zingiberene, β-curcumene, dihydro-α-ionone, dihydro-β-ionene, α-ionone, β-ionone, vanillin and vitamin C. Leaf extract contains (2E,6Z)-nonadienal, (2E,6Z)-nonadienol, hexanol, 2-octenol, benzyl alcohol an octenol, a hexenol, (Z)-4-methyl-2-hexenol, 4-isopropyl-2-pentenol and eugenol. Aroma threshold values: n/a Taste threshold values: n/a

VIOLET LEAVES ABSOLUTE (V. odorata L.) Other names: Oils, violet; Sweet violet; Violet absolute; Violet leaf absolute; Violet leaf oil; Violet leaves absolute; Violet leaves absolute, decolorized CAS No.: CoE No.:

8024‑08‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3110 n/a

NAS No.:

3110

Description: Violet leaf absolute is produced by petroleum extraction of the freshly harvested leaves. Further alcohol washing, chilling and filtration of the alcohol extracts and subsequent evaporation in a vacuum results in the absolute. The absolute has a very powerful and characteristic odor. Also see Violet. Consumption: Annual: 156.67 lb

Individual: 0.0001327 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: baked goods 16.64; frozen dairy 7.42; soft candy 6.68; gelatins, puddings 6.80; nonalcoholic beverages 2.58; alcoholic beverages 0.84; hard candy 2.67; chewing gum 7.50. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a

VITAMIN B1

2014 Trade association guidelines: FEMA PADI: 2.203 mg

IOFI: Natural

Physical–chemical characteristics: The absolute is a viscous liquid, intensly dark green. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.58 12.84 7.50 5.26

Max. 0.84 16.64 7.50 7.42

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.26 0.78 1.43 5.08

Max. 6.80 2.67 2.58 6.68

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, melon, floral, fresh, waxy, grassy and leafy. Natural occurrence: Reported found in violet leaves.

VITAMIN B1 Synonyms: Thiamine hydrochloride [JAN]; 3-(4ʹ-Amino-2ʹ-methyl-5ʹ-pyrimidyl methyl)-5-(2-hydroxyethyl)-4-methyl thiazolium chloride; Thiamine chloride; Aneurin and many other trade names; Aneurine hydrochloride; 3-((4-Amino-2-methyl-5-pyrimidinyl) methyl)-5-(2-hydroxyethyl)-4-methylthiazolium chloride, monohydrochloride; Thiamin dichloride; Thiaminal; Thiamine chloride; Thiamine, chloride, hydrochloride; Thiamine HCl; Thiamine hydrochloride; Thiamine, monohydrochloride; Thiaminium chloride; Thiaminium chloride hydrochloride; Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)4-methyl- chloride, monohydrochloride; Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4methyl-, chloride, monohydrochloride; Trophite; USAF CB-20; Vetalin S; Vinothiam; Vitamin B hydrochloride; Vitamin B(sub 1) hydrochloride; Vitamin B(sup 1); Vitamin B1 CAS No.: CoE No.:

67‑03‑8 10493

FL No.: 16.027 EINECS No.: 200‑641‑8

FEMA No.: JECFA No.:

3322 1030

NAS No.:

0448

Description: Vitamin B1 has an odor slightly reminiscent of thiazole and a bitter taste. When exposed to air, the vitamin rapidly absorbs about 4% of water. Consumption: Annual: 149500.00 lb

Individual: 0.1266 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1874, 582.5875; 27 CFR 24.246 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 8.615 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H17ClN4OS.HCl/337.27

Specifications: (JECFA, 2008) Appearance Assay (min)

Small, white to yellow crystals, or crystalline powder 98%

Melting point

248–250°C

Solubility

Slightly soluble in ethanol; soluble in water, propylene glycol; insoluble in ether, benzene, hexane, and chloroform

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes

Usual 50.00 50.00

Max. 50.00 50.00

Food Category Milk products Nonalcoholic beverages

Synthesis: By linking the preformed thiazole and pyrimidine ring system.

Usual 50.00 50.00

Max. 50.00 50.00

VITAMIN B1

2015

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Rice husks are reportedly the principal source of vitamin B1; in variable amounts it is a constituent of yeast, milk, green leaves, roots and tubers; it is also present in high concentration in seeds, and in lesser amount in different animal organs and muscles.

W WALNUT Botanical name: Juglans regia L. and other Juglans species Botanical family: Juglandaceae Foreign names: Noyer commun (Fr.), Walnuss (Ger.), Nogal (Sp.), Noce (It.) Description: Majestic tree up to 30 m (98 ft) in height, branched, with large, alternate pinnatifid leaves and staminiferous and pistilliferous flowers (April to June). The fruits have a fibrous mesocarp, woody endocarp and fleshy, oily seeds edible when ripe (September). The parts used are the leaves, husks and edible seeds. Walnut has a bitter-tonic flavor and a warm, sweet odor. Derivatives: The derivatives from leaves are decoction (5%), fluid extract, tincture (20% in 20% ethanol) and soft aqueous extract. The derivatives from husks are fluid extract and petroleum ether fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 164.110, 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The total oil content of walnut ranged from 62.6 to 70.3%, while the crude protein ranged from 13.6 to 18.1%. Dietary fiber ranged from 4.2 to 5.2%, while the starch content made up no more than 2.8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein.* The immature fruit is one of the richest sources of ascorbic acid. The leaves, also rich in ascorbic acid (almost 1% of the weight), are rich in carotene (ca. 0.3% wet weight). Juglone is the active compound in the leaves; also quercetin, cyanadin, kaempferol, caffeic acid and traces of p-coumaric acid, hyperin (0.2%), quercitrin, kaempferol-3-arabinoside, quercetin-3-arabinoside. The seed oil contains 3 to 7% palmitic, 0.5 to 3% stearic, 9 to 30% oleic, 57 to 76% linoleic and 2 to 16% linolenic acids. Aroma threshold values: n/a Taste threshold values: n/a

WALNUT HULL EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3111 n/a

NAS No.: EAFUS No.:

3111 977014‑38‑2

Description: See Walnut. Consumption: Annual: 5433.33 lb

Individual: 0.004604 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Walnut. JECFA: n/a Trade association guidelines: FEMA PADI: 30.020 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy *

Usual 80.91 72.79 346.40 73.72

Max. 80.91 94.20 346.40 96.13

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 170.50 45.38 67.36

Max. 189.50 65.21 88.29

Savage. (2001). Plant Foods Hum. Nutr. 56, 75.

2017

WALNUT LEAVES EXTRACT

2018 Aroma threshold values: n/a Taste threshold values: n/a

WALNUT LEAVES EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6168 977091‑98‑7

Description: The essential oil is obtained by steam distillation of leaves with yields ranging between 0.012 and 0.029%; it is little known and seldom used. The oil is a yellow to greenish-brown liquid exhibiting a powerful, warm, sweet odor reminiscent of tea and labdanum. Consumption: Annual: 366.67 lb

Individual: 0.0003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The main constituents of the leaf oil include juglone, α- and β-hydrojuglone, tannin, geraniol, cineol and methyl eugenol. Aroma threshold values: n/a Taste threshold values: n/a

WHORTLEBERRY Botanical name: Vaccinium myrtillus L. Botanical family: Ericaceae Other names: Arandano; Black Whortles; Bleaberry; Blueberry; British Bilberry; Hurtleberry; Hurts; Whinberry; Whortle-berry; Vaccinium myrtillus Foreign names: Myrtille (Fr.), Heidelbeere, Blaubeere (Ger.), Arandano (Sp.), Mirtillo nero (It.) CAS No.: CoE No.:

n/a 469

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: A European species of blueberry. The shrub is approximately 40 to 60 cm (16 to 24 in.) high and grows wild in the mountain areas of Europe and Asia. The plant has erect, branched stems; long, creeping rhizomes; alternate oval leaves; whitepinkish flowers; and bluish, globose berries. This variety should not be confused with V. vitio idaea, leaves of which are used for pharmaceutical purposes. The parts used are the berries and leaves. Whortleberry has a sweet, aromatic, sour, astringent flavor. Annual use in Europe is 13,000 kg. Fruits of other species, V. macrocarpon Ait. (cranberry) and V. uliginosum L. (Bog bilberry), are consumed as a foodstuff. Derivatives: The derivatives from the berries are f1uid extract, tincture (20% in 20% alcohol), concentrated (six- to eightfold) juice. The derivatives from the leaves are infusion (3%), dried aqueous extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruits: Category 1 (no restriction on use). Fruits are used in the preparation of jellies and marmalades, dairy products or consumed as is. Derivatives are used for medical purposes. Leaves: Category 5 (additional toxicological and/or chemical information is required). Leaves are used in beverages (3 g/L). FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Whortleberry fruit contains flavonoids (including quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), ursolic acid, coumaric acid, tannins (7%), volatile alcohols, terpene hydrocarbons and carbonyl compounds (CoE, 2000). The leaves

WINTERGREEN EXTRACT

2019

contain flavonoids (including quercetin, quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), vaccinin and neomyrtillin, phenol glucosides, tannins, triterpenoids and alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

WINTERGREEN Botanical name: Gaultheria procumbens L. Botanical family: Ericaceae Other names: Boxberry; Checkerberry; Deerberry; Mountain tea; Canada tea; Patridgeberry Foreign names: Gaultherie (Fr.), Wintergrün (Ger.), Gaulteria (Sp.), Gaulteria (It.) Description: Wintergreen is an evergreen shrub with slender, creeping stems, assurgent, flowering branches with toothed leaves clustered at the top, white, bell-shaped flowers blossoming July to August, followed by red berries (checkerberries). The plant grows extensively in the woods of Canada and the United States (Pennsylvania). The leaves are harvested between June and September. Wintergreen has an aromatic odor and flavor similar to methyl salicylate. Derivatives: Infusion and alcohol extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The leaves of wintergreen are reported to contain arbutin, caffeic acid, ericolin, ferulic acid, gaultherase, gaultheric acid, gaultherin, gentisinc acid, methyl salicylate (5445 to 7920 ppm) o-pyrocatachuic acid, p-coumaric acid, p-hydroxybenzoic acid, primverose, protocatachuic acid, syringic acid, tannic acid, tannin, tricontane and vallininc acid. Aroma threshold values: n/a Taste threshold values: n/a

WINTERGREEN EXTRACT CAS No.: CoE No.:

90045‑28‑6 n/a

FL No.: n/a EINECS No.: 289‑888‑0

FEMA No.: JECFA No.:

3112 n/a

NAS No.: EAFUS No.:

3112 977092‑74‑2

Description: See Wintergreen. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): See Wintergreen. JECFA: n/a Trade association guidelines: FEMA PADI: 764.025 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 250.00 5000.00 450.00

Max. 275.00 7500.00 500.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 450.00 250.00 4000.00

Max. 500.00 275.00 5000.00

WINTERGREEN OIL

2020

WINTERGREEN OIL Other names: Gaultheria oil; Oils, wintergreen CAS No.: CoE No.:

68917‑75‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3113 n/a

NAS No.:

3113

Description: Wintergreen essential oil is water steam-distilled from leaves charged into the still and allowed to macerate for several hours to hydrolyze the gaultherin glucoside (methyl salicylate + glucose). Distillation lasts from 5 to 6 hours and yields approximately 0.7% essential oil. The oil is often adulterated by intentionally co-distilling sweet birth (Betula lenta) bark. FCC (1996) has described wintergreen oil as obtained from the leaves of G. procumbens and bark of B. lenta. The oil has a strong, sweet, aromatic odor reminiscent of methyl salicylate, its main constituent. Consumption: Annual: 2733.33 lb

Individual: 0.002316 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 42.238 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value (max)

1.0 Slightly levorotatory, exhibiting a Angular rotation rotation of not more than –1.5° Not less than 98% and not more than Assay 100.5% methyl salicylate (C8H8O3) Heavy metals (as Pb) Passes test

Refractive index

Between 1.535 and 1.538 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.176 and 1.182 (25°C)

Physical–chemical characteristics: Wintergreen oil is a colorless, yellowish or reddish liquid. It boils with decomposition between 219 to 224°C. It is soluble in alcohol and in glacial acetic acid, and it is very slightly soluble in water. Essential oil composition: The oil contains approximately 98% methyl salicylate. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 49.19 249.80 1550.00 58.81

Max. 84.53 307.10 3006.00 184.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.88 584.80 27.64 193.90

Max. 19.25 584.80 108.20 405.40

Aroma threshold values: n/a Taste threshold values: n/a

WOODRUFF, SWEET Botanical name: Asperula odorata L.; Galium odoratum (L.) Scop. Botanical family: Rubiaceae Other names: Woodruff; Sweet woodruff: Master of the wood; Woodward; European woodruff Foreign names: Asperule odorante (Fr.), Waldmeister (Ger.), Asperula (Sp.), Asperula (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6364 977070‑09‑9

Description: Woodruff sweet is a small, slightly sweet-scented perennial herb widespread throughout Europe and the Near East. It has very thin creeping rhizomes, both fertile and sterile stalks, and spear-like oblong leaves arranged about the central axis of the stalk (verticil) as spokes on a wheel. The verticils are spaced along the length of the stalk. The plant has terminal flowers (usually three) with white petals and blooms from June to July. The dried herb is commercially available throughout Europe. The whole plant is used. Sweet woodruff has a heavy, sweet, tobacco-like flavor and odor. The plant does not yield an essential oil upon steam distillation. While the fresh plant is nearly odorless, it exhibits a coumarin-like fragrance when dried.

WOODRUFF, SWEET

2021

Derivatives: Tincture (10% in 65% ethanol), infusion (5%); absolutes and concretes are rarely seen as articles of commerce. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: The agreeable odor of sweet woodruff is due to coumarin. The plant also contains citric, malic and rubichloric acids, together with some tannic acid. Coumarin is present in glycosidic form, which is freed by the enzymatic action during the drying process. The other minor components include asperuloside (0.05%) and monoterpein.* Aroma threshold values: n/a Taste threshold values: n/a

*

Sticher. (1971). Pharm. Acta Helv. 46, 121.

X 2,5-XYLENOL Synonyms: 2,5-Dimethylpheno, 1-hydroxy-2,5-dimethylbenzene; Phenol, 2,5-dimethyl-; 1,4-Dimethyl-2-hydroxybenzene; 2,5-Di­ m­ethylphenol; 3,6-Dimethylphenol; 2,5-Dmp; 1-Hydroxy-2,5-dimethylbenzene; 6-Methyl-m-cresol; Phenol, 2,5-dimethyl-; p-Xylenol; 1,2,5-Xylenol; 2,5-Xylenol; 3,6-Xylenol CAS No.: CoE No.:

95‑87‑4 537

FL No.: 04.019 EINECS No.: 202‑461‑5

FEMA No.: JECFA No.:

3595 706

NAS No.:

3595

Description: 2,5-Xylenol has a creosote, sweet, medicinal taste. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.519 mg

IOFI: n/a

Empirical Formula/MW:

C8H10O/122.17

Specifications: (JECFA, 2000) Appearance

Colorless, crystalline solid; colorless needles

Melting point

70°C

Assay (min)

99%

Solubility

Slightly soluble to soluble in water; soluble in fat; moderately soluble in alcohol

Boiling point

211–212°C

Reported uses (ppm): (FEMA, 1994) Food Category

Usual

Max.

Food Category

Usual

Max.

Baked goods

2.00

4.00

Nut products

1.00

2.00

Gravies

1.00

2.00

Seasonings, flavors

1.00

2.00

Soups

1.00

2.00

Instant coffee, tea

1.00

2.00

Meat products

1.00

2.00

Synthesis: n/a Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 10 ppm: musty, chemical, stringent and phenolic. Natural occurrence: Reported found in coffee, smoked fatty fish, processed lean fish, malt whiskey, Scotch blended whiskey, katsuobushi (dried bonito) and kumazasa (Sasa albo-marginata).

2,6-XYLENOL Synonyms: 2,6-Dimethylphenol; 1-Hydroxy-2,6-dimethylbenzene; Phenol, 2,6-dimethyl-; Xylenol 235; 2,6-Xylenol CAS No.: CoE No.:

576‑26‑1 11261

FL No.: 04.042 EINECS No.: 209‑400‑1

FEMA No.: JECFA No.:

3249 707

NAS No.:

3249

Description: 2,6-Xylenol has a medicinal, phenolic taste. 2023

3,4-XYLENOL

2024 Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 177.2460 FDA (other): n/a JECFA: No safety concern at current level of intake (2000). Trade association guidelines: FEMA PADI: 0.733 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H10O/122.17

Specifications: (JECFA, 2000) Appearance

Colorless, crystalline solid

Melting point

45–49°C

Assay (min)

99%

Solubility

Very soluble in alcohol

Boiling point

212°C

Reported uses (ppm): (FEMA, 1994) Food Category

Usual

Max.

Food Category

Usual

Max.

Baked goods

2.28

3.01

Meat products

0.01

0.02

Condiments, relishes

0.10

1.00

Nonalcoholic beverages

2.00

2.00

Soft candy

4.50

8.00

Frozen dairy

4.00

4.00

Gelatins, puddings

4.00

4.00

Synthesis: From coal tar oil or coal hydrogenation. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in smoked fatty fish, boiled and cooked cured pork, rum, malt whiskey, Japanese whiskey, coffee, katsuobushi (dried bonito) and lamb’s lettuce (Valerianella locusta).

3,4-XYLENOL Synonyms: 1-Hydroxy-3,4-dimethylbenzene; Phenol, 3,4-dimethyl-; 3,4-Dimethylphenol; 4,5-Dimethylphenol; 1-Hydroxy-3,4dimethylbenzene; 4-Hydroxy-1,2-dimethylbenzene; Phenol, 3,4-dimethyl-; 1,3,4-Xylenol; 3,4-Xylenol CAS No.: CoE No.:

95‑65‑8 11262

FL No.: 04.048 EINECS No.: 202‑439‑5

FEMA No.: JECFA No.:

3596 708

NAS No.:

3596

Description: 3,4-Xylenol has a flat, dry odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.519 mg Empirical Formula/MW:

C8H10O/122.17

IOFI: n/a

D-XYLOSE

2025

Specifications: (JECFA, 2000) Appearance

Colorless, crystalline solid

Melting point

62–68°C

Assay (min)

98%

Solubility

Slightly soluble in water; soluble in fat; moderately soluble in alcohol

Boiling point

225°C

Reported uses (ppm): (FEMA, 1994) Food Category

Usual

Baked goods

Max.

2.00

4.00

Food Category

Usual

Nut products

Max.

1.00

2.00

Gravies

1.00

2.00

Seasonings, flavors

1.00

2.00

Instant coffee, tea

1.00

2.00

Soups

1.00

2.00

Meat products

1.00

2.00

Synthesis: n/a Aroma threshold values: Detection: 1.2 ppm Taste threshold values: n/a Natural occurrence: Reported found in coffee, tomato, parmesan and romano cheese, smoked fatty fish, white wine, katsuobushi (dried bonito) and wood vinegar.

D-XYLOSE Synonyms: 2,3,5-Tetrahydroxypentanal; Wood sugar; Xylo-pfan; Xylose [USAN]; Xylose, Xylose, pure; (+)-Xylose; D-Xylose; (D)-Xylose CAS No.: CoE No.:

58‑86‑6 n/a

FL No.: n/a EINECS No.: 200‑400‑7

FEMA No.: JECFA No.:

3606 n/a

NAS No.:

3606

Description: D-Xylose is nearly odorless and has a smoky flavor. Consumption: Annual: 9450.00 lb

Individual: 0.008008 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.317 mg

IOFI: n/a

Empirical Formula/MW:

C5H12O5/152.15

Specifications: (Burdock, 1997) Appearance

White to off-white powder

Melting point

143°C

Assay

99.3%; 0.5% moisture; 0.05% organic acids as citric

Solubility

Soluble in water; insoluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category

Usual

Max.

Food Category

Usual

Max.

Gravies

30.00

40.00

Seasonings, flavors

20.00

40.00

Reconstituted vegetables

64.00

85.00

Snack foods

50.00

60.00

2026 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

D-XYLOSE

Y YARROW HERB Botanical name: Achillea millefolium L. Botanical family: Asteraceae (Compositae) Other names: Milfoil; Achillea; Green arrow; Wound wort Foreign names: Mille-feuilles (Fr.), Gemein Schafgarbe (Ger.), Abrofia (Sp.), Achillea millefoglie (It.) CAS No.: CoE No.:

n/a 12

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3117 n/a

NAS No.: EAFUS No.:

3117 977000‑16‑0

Description: Approximately 80 species of daisy plants native to the North temperate zone are called yarrow. A. millefolium L. is a perennial herb having stalks 20 to 80 cm (8 to 31 in.) tall with branched rhizomes and soft, alternate leaves. The leaves are deepgreen, while the flowers vary from white to pink in terminal corymbs about 3 to 6 mm long and 1.5 to 3 mm wide. The plant blooms from June to September. The parts used are the leaves and flowering tops. Yarrow leaves, flowers and their derivatives have an astringent, bitter-tonic flavor. Essential oil is obtained in approximately 0.2% yields by steam distillation of the fresh plant (preferably the flowers). Derivatives: Essential oil, fluid extract, soft extract, tincture (10% in 65 to 70% alcohol), infusion (5%) and decoction (8%). Consumption: Annual: <1.00 lb

Individual: 0.00000877 mg/kg/day

Regulatory Status: CoE: Herb, flowers, essential oil and other preparations: Category 4 (with limits on camphor, eucalyptol and thujone). Use levels in ppm for yarrow herb: nonalcoholic beverages 29, alcoholic beverages 5 to 40. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: Evaluation of thujone: No ADI Trade association guidelines: FEMA PADI: 0.163 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation

–1° to –3°

Specific gravity

0.900–0.927 (15°C)

N ote: The above specifications are for Yarrow oil.

Physical–chemical characteristics: The oil exhibits an intense blue color together with an aromatic camphor-like odor. Composition: The plant is reported to contain achilleic acid (identical to aconitic acid), alkanes, alkaloids (achilleine betonicine stachydrine), apigenin (an antispasmodic agent), b-iso-thujone, betaine, earthly ash (consisting of nitrates, phosphates and chlorides of potash and line), fatty acids (linoleic, oleic, palmatic), lactones, potassium and calcium salts, rutin, salicylic acid, saponins, sterols β-sitosterol, succinic acid, trigonelline, volatile oils (azulene, camphor, cineol, sabinene, pinene). More than 80 chemicals have been identified in the essential oil from yarrow. These components include l-αpinene, d-α-pinene, l-limonene, l-borneol, camphor, bornyl acetate, cineol, caryophyllene, azulene and various acids (formic, acetic, valeric, salicylic). Sesquiterpenic compounds, such as β-bisabolene, α-bisabolol and δ-cadinene, were detected in substantial amounts by solid-phase microextraction procedures in contrast to the steam-distilled samples.* CoE (2000) has also described at length the components detected in fresh plant oil, dried plant oil, flower oil and leaf oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 5.00

Max. 5.00

Aroma threshold values: n/a Taste threshold values: n/a

*

Rohloff et al. (2000). J. Agric. Food Chem. 48, 6205.

2027

YERBA SANTA

2028

YERBA SANTA Botanical name: Eriodictyon californicum (Hook. & Arn.) Torr. Botanical family: Hydrophyllaceae Other names: Bear’s weed; Mountain balm; Eriodictyon Foreign names: Herbe sainte (Fr.), Eriodicton (Ger.), Eriodicto (Sp.), Erba santa (It.) Description: Yerba santa is an evergreen, herbaceous plant growing mainly in California, Mexico and Brazil. It is an erect, muchbranched, native evergreen shrub from 0.6 to 2.4 m (2 to 8 ft) in height. The branches are glutinous or resinous; lanceolate leaves are glutinous on top. The flowers are white to lavender. The root system is shallow, with multibranching rhizomes. Most of the main roots are confined to the top 3 in. (7.6 cm) of soil. The fruit is a small capsule, 2 to 3 mm (0.08 to 0.12 in.) long, containing two to eight small seeds. The only part used is the leaves. Yerba santa has a tonic, aromatic odor. Taste, balsamic and sweetish, afterwards acrid, but not bitter, recalls Dulcamara and creates a flow of saliva. Derivatives: Fluid extract, tincture (20%) prepared from the fluid extract and syrup. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Yerba Santa Fluid Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Yerba santa is reported to contain flavone derivatives, eriodictyol, eriodictyonone, tannins, resin and a small amount of volatile oil (Burdock, 1997). The chief constituents are five phenolic bodies, eriodictyol, homoeriodictyol, chrysocriol, zanthoeridol and eridonel. Other constituents include free formic and other acids, glycerides of fatty acids, a yellow volatile oil, a phytosterol, a quantity of resin and some glucose. Activity-based fractionation of E. californicum resulted in the isolation of 12 flavonoids. One was identified as a new flavanone, 3ʹ-methyl-4ʹ-isobutyryleriodictyol, on the basis of spectroscopic analysis and alkaline hydrolysis. The seven other active flavanones were identified as eriodictyol, homoeriodictyol, 5,4ʹ-dihydroxy-6,7-dimethoxyflavanone, pinocembrin, sakuranetin, 5,7,4ʹ-trihydroxy-6,3ʹ-dimethoxy-flavanone and naringenin 4ʹ-methyl ether. Four active flavones were also isolated: cirsimaritin, chrysoeriol, hispidulin and chrysin.* Aroma threshold values: n/a Taste threshold values: n/a

YERBA SANTA FLUID EXTRACT CAS No.: n/a FL No.: n/a FEMA No.: 3118 NAS No.: CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: Description: Alcohol is the best agent for the fluid extract of the dried plant. Also see Yerba Santa. Consumption: Annual: 1400.00 lb

3118 977092‑73‑1

Individual: 0.001186 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Yerba Santa. JECFA: n/a Trade association guidelines: FEMA PADI: 38.947 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Aroma threshold values: n/a Taste threshold values: n/a *

Liu et al. (1992). J. Nat. Prod. 55, 357.

Usual 34.46 250.00

Max. 87.43 500.00

Food Category Frozen dairy Nonalcoholic beverages

Usual 50.00 21.87

Max. 200.00 62.24

YLANG-YLANG OIL

2029

YLANG-YLANG Botanical name: Cananga odorata (Lam.) Hook f. & Thomson Botanical family: Annonaceae Foreign names: Ylang-ylang (Fr.), Ylang-ylang (Ger.), Ylang-ylang (Sp.), Ylang-ylang (It.) Description: Large tree native to the Philippines, also widespread throughout the Pacific Islands, Madagascar, Réunion and the Nossi-Be Islands; it grows wild or is extensively cultivated in the above-mentioned areas. The wild tree may reach up to 20 m (66 ft) in height. For ease of harvesting, the cultivated plant is pruned at intervals to prevent harvesting the flowers; growth above 4 m (7 ft). The plant has large, hairy, green fruits changing to yellow when ripe. The only part used is the flower. For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Ylang-ylang has an intense, floral, sweet odor and a bitter, aromatic taste. Derivatives: Concrete and absolute. The concrete is obtained by extraction of flowers with petroleum ether or benzene in approximately 1% and 2.5 to 3.6% yields, respectively. It is usually a liquid with an intense floral, sweet odor. The absolute is obtained by alcoholic extraction of the concrete in approximately 80% yields. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Ylang-Ylang Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

YLANG-YLANG OIL Other names: Cananga oil; Oils, ylang-ylang; Ylang-ylang absolute; Ylang-ylang oil distillates. CAS No.: CoE No.:

8006‑81‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3119 n/a

NAS No.:

3119

Description: The flowers are steam-distilled a few hours after an early morning harvesting. Distillation may last up to 24 hours, yielding approximately 1% essential oil. The various fractions withdrawn have different commercial values and characteristics. Ylang-ylang is generally offered in what is known as fractions: Extra, first, second and third. Yet another oil offered is known as a complete. Ylang-ylang essential oil extract consists of the volatile oil steam-distilled in the first few hours (Extra). The oil represents approximately 35 to 40% of the total distilled yield and is considered the most valuable product. Specifications for this oil are given below. This oil has a suave, floral odor. If exposed to light the oil loses its originally delicate and strong odor. Other grades of oil—first-, second- and third-quality—are produced by continuing the steam distillation and withdrawing the various fractions by specific gravity. The oils have a floral odor. In addition to these oils a complete ylang-ylang is also produced, which consists of the total volatile fractions obtained by steam distillation of the flowers. All these oils vary in their physical–chemical characteristics. For details of other quality oils, refer to Burdock (1997). Consumption: Annual: 121.67 lb

Individual: 0.0001031 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Ylang-Ylang. JECFA: n/a Trade association guidelines: FEMA PADI: 0.666 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Ester value Optical rotation

2.8 130–182 –25° to –40° (20°C)

Refractive index Solubility Specific gravity

1.498–1.509 (20°C) 1:0.5 in 90% ethanol 0.946–0.982 (15°C)

YUCCA

2030

Physical–chemical characteristics: The color of the oils ranges from light amber to yellow-brown. The Extra exhibits the deepest color, probably because of phenolic substances. It should be noted that as the distillation proceeds, the specific gravity and the ester content of these fractions decrease, whereas the optical rotation and the refractive index increase. The Extra fraction exhibits the highest specific gravity and ester number, and the lowest optical rotation and refractive index, whereas the third fraction has the lowest specific gravity and ester number and the highest optical rotation and refractive index. Thus, the quality of the various fractions can be simply determined from their physicochemical properties. The Extra and first fractions possess the strongest and finest odor because they contain the highest percentage of esters, ethers and phenols. The last fractions consist chiefly of sesquiterpenes and, therefore, have little odor value. Essential oil composition: All qualities of the ylang-ylang oil contain the following components in varying ratios: d-α-pinene, l-linalool, geraniol, benzyl alcohol and esters, p-cresol, p-cresyl acetate, eugenol, methyl benzoate, methyl salicylate and several acids (formic, valeric, acetic, benzoic, salicyclic). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.99 3.03 12.04 2.92

Max. 2.91 5.03 58.81 4.89

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.03 1.05 0.98 3.00

Max. 3.00 1.38 2.85 4.98

Aroma threshold values: n/a Taste threshold values: n/a

YUCCA Botanical name: Yucca brevifolia Engelm. Botanical family: Agavaceae Other names: Joshua tree CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3120 n/a

NAS No.: EAFUS No.:

3120 977083‑21‑8

Description: Several species of yucca are grouped under this name. Y. brevifolia Engelm is a genus of American plants, sometimes arborescent, having long, pointed, often rigid, fibrous-margined leaves on a woody caudex, and bearing a large particle of white blossoms (yucca cactus). Yucca tree has a branched trunk and becomes a tree of up to 15 m (50 ft) in height. Plants flower in early spring, but not every year. The pollination depends on the nocturnal yucca moths (Tegeticula). Consumption: Annual: 2766.67 lb

Individual: 0.002344 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.150 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.344 mg

IOFI: Natural

Composition: Saponin glycosides consisting of a steroid sapogenin and a sugar have been detected in the roots of yucca.* Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 61.00

Max. 61.00

Aroma threshold values: n/a Taste threshold values: n/a

YUCCA, MOHAVE Botanical name: Yucca schidigera Roezl ex Ortigies (Y. mohakensis Sarg.) *

Dewidar et al. (1970). Planta Med. 19, 87.

YUCCA (MOHAVE) EXTRACT

2031

Botanical family: Agavaceae Description: Mohave yucca occurs from coastal southern California and northern Mexico eastward into northwestern Arizona and southern Nevada. As its name implies, this yucca is closely associated with Mohave Desert vegetation through much of its range. It is a common constituent of Joshua tree (Yucca brevifolia) woodlands and desert shrub communities. Mojave yucca can be arborescent or shrub-like, with single or clumped erect stems. This highly variable, long-lived, slow-growing species is simple-stemmed or sparingly branched, with the first branches occurring a few feet off the ground. Mohave yucca generally grows from 9.2 to 14.8 ft (2.8 to 4.5 m) tall. It has linear to linear-lanceolate, yellow-green or blue-green leaves that occur in clusters at the end of branches with small globose, white or cream-colored flowers. The stalk and roots are the parts used. Derivatives: Extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Yucca (Mohave) Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The saponins from yucca are the main medicinal agents in the plant. They have both a water-soluble and fat-soluble end and, therefore, act like soap. Five phenolic constituents have been identified in Y. schidigera bark; these included two known stilbenes, trans-3,4ʹ,5-trihydroxystilbene (resveratrol) and trans-3,3ʹ,5,5ʹ-tetrahydroxy-4ʹ-methoxystilbene, as well as three novel compounds, yuccaols A, B and C.* Aroma threshold values: n/a Taste threshold values: n/a

YUCCA (MOHAVE) EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3121 n/a

NAS No.: EAFUS No.:

3121 977083‑20‑7

Description: The extract is a concentrated, purified extract of the Mohave yucca plant, Yucca shidigera, spray-dried onto maltodextrin at a 50% concentration of yucca solids. The extract is tan to brown and can be diluted easily and quickly to any level in any formulation. It has a mildly sweet, somewhat caramel-like odor and is essentially tasteless. Also see Yucca Mohave. Consumption: Annual: 68833.33 lb

Individual: 0.05833 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 54.309 mg

IOFI: Natural

Specifications: Absorbance of 4% solution at 520 nm Appearance Ash

Tan-brown, free-flowing powder

Clarity of 4% solution Foaming ability

Less than 3%

Solubility

0.290–0.085

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 522.2

Aroma threshold values: n/a Taste threshold values: n/a

*

Oleszek et al. (2001). J. Agric. Food Chem. 49, 747.

Max. 618.4

Clear to slightly hazy Approximately 1.8 g Soluble in water and alcoholic beverages

Z ZEDOARY Botanical name: Curcuma zedoaria (Christm.) Roscoe Botanical family: Zingiberaceae Other names: Wild ginger Foreign names: Zedoarie (Fr.), Zitwer (Ger.), Zedoario (Sp.), Zedoaria (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3122 n/a

NAS No.: EAFUS No.:

3122 977052‑57‑5

Description: Zedoary is a name for C. zedoaria herb and for the spice consisting of its dried and pulverized aromatic rhizome. C. zedoaria is a perennial herb native to India; it is cultivated for edible purposes (rhizomes, leaves). Zedoary grows in tropical and subtropical wet forest regions. The rhizome is large and tuberous with many branches. The leaf shoots are long and fragrant, reaching 1 m (3 ft) in height. The plant has thick, tuber-like rhizomes, sterile and flower-bearing branches, very large (edible) leaves, flowers with a white calyx and trigonous capsules containing arillate seeds. The part used is the rhizomes (commercially available in disks or long slices). Zedoary has a characteristic warm, camphoraceous odor and a warm, spicy, slightly bitter taste. The essential oil is obtained by the steam distillation of the rhizomes in approximately 1% yields. The oil is a viscous, dark-green to greenish-amber liquid with camphoraceous odor reminiscent of ginger. Derivatives: Extract Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.312 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Estr value (after acetylation) Optical rotation

0.3–2.4 16–22.4

Refractive index Solubility

1.5023–1.5088 (20°C) 1:0.5 to 2 in 80% ethanol

56–73.4

Specific gravity

0.982–1.012 (15°C)

+8° to +17° (20°C)

N ote: The above specifications are for essential oil.

Composition: The rhizomes contain starch granules (13%) not unlike those of ginger; a soft, pungent resin (3%); mucilage (9%); bitter extractive; and a camphoraceous, volatile oil that may be obtained by distilling with water. Partially purified polysaccharide fraction CZ-1-III from C. zedoaria has been claimed to decrease tumor size in mice and prevent chromosomal mutation.* Bioassaydirected fractionation of an ethanol extract of C. zedoaria led to isolation of an active curcuminoid, identified as demethoxycurcumin. Curcumin and bisdemethoxycurcumin were also obtained. Three additional novel compounds, 3,7-dimethylindan-5-carboxylic acid, curcolonol and guaidiol, were also isolated from the ethanol extract.† The main constituents of the essential include cineol, sesquiterpenes (~78%), d-α-pinene and camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 3.00

Max. 6.00

Aroma threshold values: n/a Taste threshold values: n/a

* †

Kim et al. (2000). Mol. Cells 10, 392. Syu et al. (1998). J. Nat. Prod. 61, 1531.

2033

ZEODARY BARK EXTRACT

2034

ZEODARY BARK EXTRACT CAS No.: CoE No.:

84961‑49‑9 n/a

FL No.: n/a EINECS No.: 284‑637‑1

FEMA No.: JECFA No.:

3123 n/a

NAS No.:

3123

Description: See Zeodary. Consumption: Annual: <1.00 lb

Individual: 0.0001464 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 1800.00

Max. 2000.00

Food Category Nonalcoholic beverage

Usual 1800.00

Max. 2000.00

Aroma threshold values: n/a Taste threshold values: n/a

ZINGERONE Synonyms: 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-; Gingerone; 4-Hydroxy-3-methoxybenzylacetone; 4-(4-Hydroxy-3methoxyphenyl)butan-2-one; 4-Hydroxy-3-methoxy benzylacetone; 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone; (4-Hydroxy3-methoxyphenyl)ethyl methyl ketone; 3-Methoxy-4-hydroxy-benzylacetone; 4-(3-Methoxy-4-hydroxyphenyl)-2-butanone; (o)-Paradol; Vanillylacetone; Vanillyl acetone; Zingerone CAS No.: CoE No.:

122‑48‑5 139

FL No.: 07.005 EINECS No.: 204‑548‑3

FEMA No.: JECFA No.:

3124 730

NAS No.:

3124

Description: Zingerone has a strong, pungent odor reminiscent of ginger. It has a sharp taste, similar to ginger. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.837 mg

IOFI: Natural

Empirical Formula/MW: C11H14O3/194.23

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Yellow to yellow-brown liquid 95% C11H14O3 290°C

Refractive index Specific gravity

1.538–1.545 (25°C) 1.136–1.140 (25°C)

ZINGERONE

2035

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 5.04 7.02 0.40 3.95 8.12

Max. 10.08 19.27 4.00 14.21 16.22

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 60.00 15.00 1.16 18.55

Max. 60.00 28.81 4.99 36.93

Synthesis: By condensation of vanillin with acetone followed by hydrogenation. Aroma threshold values: Aroma characteristics at 10.0%: low impacting, creamy, spicy eugenol clove-like with a slight balsamic vanilla-like note. Taste threshold values: Taste characteristics at 80 ppm: spicy with a biting, lingering heat. Taste characteristics at 20 ppm in 5% sugar solution: smooth, sweet, creamy and warm, spicy clove with a slight lingering burning bite. Natural occurrence: Reported found in the essential oil of Zingiber officinale. Also reported found in cranberry, raspberry, ginger and mango.

CAS Number Index 50-21-5, [1063] 50-69-1, [1801] 50-70-4, [1848] 50-81-7, [120] 51-67-2, [1968] 52-90-4, [370] 56-12-2, [79] 56-40-6, [767] 56-41-7, [42] 56-81-5, [759] 56-84-8, [123] 56-85-9, [758] 56-86-0, [758] 56-87-1, [1109] 57-06-7, [58] 57-10-3, [1584] 57-11-4, [1852] 57-55-6, [1748] 58-08-2, [229] 58-86-6, [2025] 59-51-8, [1186] 60-01-5, [761] 60-12-8, [1633] 60-35-5, [10] 60-82-2, [942] 61-90-5, [1083] 62-54-4, [233] 63-91-2, [1658] 64-04-0, [1634] 64-17-5, [567] 64-18-6, [700] 64-19-7, [12] 65-85-0, [138] 66-25-1, [828] 67-03-8, [2014] 67-63-0, [1020] 67-64-1, [16] 67-68-5, [1387] 68-04-2, [1841] 69-72-7, [909] 71-00-1, [897] 71-23-8, [1740] 71-36-3, [190] 71-41-0, [83] 74-79-3, [114] 74-93-1, [1309] 75-04-7, [558] 75-07-0, [3] 75-08-1, [552] 75-18-3, [1386] 75-21-8, [588] 75-31-0, [1021] 75-50-3, [1935] 76-49-3, [170] 76-50-6, [174] 77-70-3, [595] 77-83-8, [631] 77-90-7, [1927] 77-92-9, [311] 77-93-0, [1932] 78-35-3, [1100]

78-36-4, [1097] 78-37-5, [1098] 78-59-1, [1014] 78-70-6, [1092] 78-81-9, [996] 78-83-1, [981] 78-84-2, [1000] 78-93-3, [183] 78-96-6, [81] 78-98-8, [1779] 79-09-4, [1734] 79-20-9, [1206] 79-31-2, [1001] 79-42-5, [1904] 79-69-6, [959] 79-76-5, [956] 79-78-7, [58] 79-92-5, [238] 80-26-2, [1875] 80-27-3, [1881] 80-56-8, [1695] 80-57-9, [2006] 80-59-1, [1229] 80-62-6, [1320] 83-34-1, [1836] 83-67-0, [1899] 85-91-6, [1313] 87-19-4, [999] 87-20-7, [975] 87-22-9, [1647] 87-25-2, [569] 87-29-6, [301] 87-41-2, [1686] 87-44-5, [265] 87-91-2, [420] 88-09-5, [576] 88-69-7, [1036] 88-84-6, [777] 89-47-4, [1164] 89-65-6, [548] 89-74-7, [455] 89-78-1, [1145] 89-79-2, [1042] 89-80-5, [1149] 89-82-7, [1770] 89-83-8, [1911] 89-86-1, [438] 89-88-3, [2009] 90-02-8, [1818] 90-05-1, [774] 90-12-0, [1329] 90-43-7, [1670] 90-87-9, [1675] 91-10-1, [451] 91-16-7, [449] 91-22-5, [1788] 91-60-1, [1457] 91-62-3, [1383] 91-64-5, [346] 91-87-2, [85] 92-48-8, [1246]

92-52-4, [163] 93-04-9, [1458] 93-08-3, [1330] 93-15-2, [684] 93-16-3, [1006] 93-18-5, [1455] 93-28-7, [681] 93-29-8, [1003] 93-51-6, [1198] 93-53-8, [1673] 93-54-9, [1671] 93-55-0, [1738] 93-58-3, [1215] 93-60-7, [1330] 93-89-0, [570] 93-92-5, [1219] 94-02-0, [571] 94-13-3, [1757] 94-26-8, [207] 94-30-4, [568] 94-46-2, [963] 94-47-3, [1635] 94-48-4, [739] 94-58-6, [435] 94-59-7, [1813] 94-62-2, [1702] 94-86-0, [1731] 95-16-9, [141] 95-21-6, [1216] 95-48-7, [348] 95-65-8, [2024] 95-87-4, [2023] 96-04-8, [793] 96-15-1, [1232] 96-17-3, [1239] 96-26-4, [437] 96-48-0, [224] 97-45-0, [264] 97-53-0, [680] 97-54-1, [1002] 97-61-0, [1433] 97-62-1, [613] 97-64-3, [616] 97-67-6, [1113] 97-85-8, [991] 97-87-0, [209] 97-89-2, [320] 97-96-1, [574] 97-99-4, [1888] 98-00-0, [707] 98-01-1, [705] 98-02-2, [710] 98-54-4, [467] 98-55-5, [1873] 98-85-1, [1220] 98-86-2, [17] 98-89-5, [358] 99-48-9, [260] 99-49-0, [262] 99-72-9, [1922] 99-76-3, [1296]

99-83-2, [1631] 99-85-4, [1129] 99-86-5, [1128] 99-87-6, [369] 99-93-4, [908] 99-96-7, [910] 100-06-1, [11] 100-09-4, [1190] 100-42-5, [1856] 100-51-6, [144] 100-52-7, [134] 100-53-8, [155] 100-66-3, [105] 100-68-5, [1370] 100-86-7, [496] 101-39-3, [1243] 101-41-7, [1361] 101-48-4, [1654] 101-84-8, [515] 101-85-9, [87] 101-86-0, [878] 101-94-0, [1921] 101-97-3, [655] 102-04-5, [516] 102-13-6, [997] 102-16-9, [157] 102-17-0, [109] 102-19-2, [972] 102-20-5, [1645] 102-22-7, [745] 102-69-2, [1958] 102-76-1, [1926] 103-05-9, [1362] 103-07-1, [1363] 103-13-9, [1201] 103-25-3, [1372] 103-26-4, [1243] 103-28-6, [152] 103-36-6, [577] 103-37-7, [146] 103-38-8, [154] 103-41-3, [147] 103-45-7, [1632] 103-48-0, [1641] 103-50-4, [408] 103-52-6, [1636] 103-53-7, [1637] 103-54-8, [299] 103-56-0, [307] 103-58-2, [1681] 103-59-3, [305] 103-60-6, [1651] 103-61-7, [302] 103-82-2, [1657] 103-93-5, [1917] 103-95-7, [1304] 104-09-6, [1914] 104-20-1, [1201] 104-21-2, [106] 104-27-8, [1202] 104-45-0, [1742]

104-50-7, [1519] 104-53-0, [1674] 104-54-1, [300] 104-55-2, [293] 104-57-4, [150] 104-61-0, [1480] 104-62-1, [1638] 104-64-3, [1679] 104-65-4, [304] 104-67-6, [1972] 104-76-7, [603] 104-90-5, [634] 104-93-8, [1212] 105-01-1, [989] 105-13-5, [107] 105-21-5, [789] 105-37-3, [659] 105-43-1, [1348] 105-53-3, [414] 105-54-4, [575] 105-57-7, [2] 105-60-2, [825] 105-66-8, [1743] 105-68-0, [973] 105-79-3, [991] 105-85-1, [319] 105-86-2, [741] 105-87-3, [738] 105-89-5, [1799] 105-90-8, [746] 105-91-9, [1469] 105-95-3, [573] 106-02-5, [1597] 106-18-3, [213] 106-21-8, [491] 106-22-9, [316] 106-23-0, [314] 106-24-1, [733] 106-25-2, [1462] 106-27-4, [964] 106-29-6, [740] 106-30-9, [600] 106-32-1, [648] 106-33-2, [617] 106-35-4, [799] 106-36-5, [1766] 106-44-5, [348] 106-65-0, [505] 106-68-3, [1529] 106-70-7, [1289] 106-72-9, [475] 106-73-0, [1281] 107-03-9, [1760] 107-10-8, [1741] 107-35-7, [1870] 107-43-7, [162] 107-74-4, [916] 107-75-5, [913] 107-85-7, [1012] 107-86-8, [1228] 107-87-9, [1603]

107-88-0, [201] 107-92-6, [223] 107-93-7, [184] 107-95-9, [42] 108-10-1, [1350] 108-21-4, [1018] 108-24-7, [13] 108-29-2, [1993] 108-39-4, [347] 108-46-3, [1791] 108-47-4, [502] 108-48-5, [503] 108-50-9, [501] 108-64-5, [615] 108-82-7, [473] 108-83-8, [474] 108-94-1, [359] 108-95-2, [1649] 108-98-5, [137] 109-05-7, [1371] 109-08-0, [1381] 109-15-9, [1554] 109-19-3, [211] 109-20-6, [744] 109-21-7, [196] 109-42-2, [220] 109-43-3, [410] 109-52-4, [1992] 109-60-4, [1739] 109-73-9, [191] 109-79-5, [182] 109-80-8, [1729] 109-94-4, [592] 109-95-5, [643] 109-97-7, [1776] 110-17-8, [704] 110-19-0, [980] 110-27-0, [1036] 110-38-3, [581] 110-39-4, [1550] 110-40-7, [418] 110-41-8, [1429] 110-43-0, [798] 110-44-1, [820] 110-45-2, [965] 110-58-7, [1615] 110-62-3, [1988] 110-66-7, [1601] 110-74-7, [1752] 110-81-6, [412] 110-85-0, [1706] 110-86-1, [1773] 110-89-4, [1701] 110-93-0, [1283] 111-11-5, [1337] 111-12-6, [1342] 111-13-7, [1528] 111-14-8, [796] 111-26-2, [877] 111-27-3, [876] 111-28-4, [821]

2037

2038 111-31-9, [834] 111-61-5, [646] 111-62-6, [651] 111-66-0, [1531] 111-70-6, [811] 111-71-7, [790] 111-79-5, [1334] 111-80-8, [1335] 111-81-9, [1431] 111-82-0, [1307] 111-87-5, [1525] 112-05-0, [1486] 112-06-1, [810] 112-12-9, [1977] 112-14-1, [1549] 112-17-4, [398] 112-19-6, [1984] 112-23-2, [815] 112-30-1, [385] 112-31-2, [382] 112-32-3, [1552] 112-37-8, [1975] 112-38-9, [1982] 112-42-5, [1985] 112-43-6, [1982] 112-44-7, [1974] 112-45-8, [1981] 112-53-8, [1071] 112-54-9, [1070] 112-66-3, [1071] 112-80-1, [1558] 115-95-7, [1094] 115-99-1, [1099] 116-02-9, [1938] 116-26-7, [1938] 116-53-0, [1241] 117-98-6, [2010] 118-55-8, [1685] 118-58-1, [159] 118-61-6, [663] 118-71-8, [1114] 118-72-9, [510] 118-93-4, [907] 119-36-8, [1385] 119-53-9, [139] 119-61-9, [140] 119-65-3, [1046] 119-84-6, [427] 120-11-6, [1004] 120-14-9, [2004] 120-24-1, [1007] 120-45-6, [1223] 120-50-3, [983] 120-51-4, [145] 120-57-0, [1707] 120-58-1, [1047] 120-72-9, [951] 120-92-3, [367] 121-32-4, [674] 121-33-5, [1996] 121-33-5, [2000] 121-34-6, [925] 121-39-1, [657] 121-44-8, [1933] 121-79-9, [1754] 121-98-2, [1211] 122-00-9, [1208] 122-03-2, [352]

CAS Number Index 122-40-7, [84] 122-43-0, [215] 122-45-2, [1557] 122-48-5, [2034] 122-57-6, [1662] 122-59-8, [1650] 122-63-4, [158] 122-67-8, [986] 122-68-9, [1678] 122-69-0, [303] 122-70-3, [1646] 122-72-5, [1676] 122-74-7, [1682] 122-78-1, [1652] 122-79-2, [1656] 122-84-9, [1203] 122-91-8, [109] 122-97-4, [1672] 123-07-9, [654] 123-08-0, [909] 123-11-5, [1188] 123-15-9, [1346] 123-19-3, [800] 123-25-1, [419] 123-29-5, [645] 123-32-0, [500] 123-35-3, [1447] 123-38-6, [1734] 123-51-3, [962] 123-63-7, [1588] 123-66-0, [603] 123-68-2, [57] 123-72-8, [221] 123-75-1, [1776] 123-76-2, [1084] 123-86-4, [188] 123-92-2, [960] 123-95-5, [218] 123-96-6, [1525] 124-04-9, [40] 124-06-1, [643] 124-07-2, [1524] 124-10-7, [1328] 124-13-0, [1520] 124-19-6, [1481] 124-25-4, [1448] 124-76-5, [975] 125-12-2, [976] 126-14-7, [1856] 126-64-7, [1096] 126-96-5, [1842] 127-08-2, [1718] 127-09-3, [1839] 127-17-3, [1779] 127-41-3, [954] 127-42-4, [1300] 127-43-5, [1301] 127-51-5, [1010] 127-91-3, [1696] 128-37-0, [194] 128-44-9, [1811] 128-50-7, [930] 130-89-2, [1786] 130-95-0, [1784] 133-18-6, [1635] 134-20-3, [1213] 134-28-1, [777] 134-96-3, [920]

135-02-4, [103, 1187] 137-00-8, [1392] 137-06-4, [1421] 137-32-6, [1234] 138-22-7, [212] 138-23-8, [1797] 138-86-3, [1090] 138-87-4, [1142] 139-45-7, [766] 139-70-8, [322] 140-11-4, [142] 140-26-1, [1643] 140-27-2, [305] 140-39-6, [1916] 140-67-0, [549] 140-88-5, [566] 141-09-3, [1796] 141-10-6, [1769] 141-11-7, [1795] 141-12-8, [1465] 141-14-0, [322] 141-15-1, [1795] 141-16-2, [318] 141-25-3, [1794] 141-78-6, [558] 141-79-7, [1356] 141-92-4, [915] 141-97-9, [559] 142-19-8, [56] 142-47-2, [1442] 142-60-9, [1557] 142-62-1, [835] 142-75-6, [1751] 142-83-6, [819] 142-92-7, [875] 143-07-7, [1069] 143-08-8, [1501] 143-13-5, [1500] 143-14-6, [1980] 143-28-2, [1512] 144-39-8, [1103] 147-85-3, [1728] 150-30-1, [1657] 150-60-7, [149] 150-78-7, [448] 150-84-5, [317] 150-86-7, [1687] 150-90-3, [520] 151-05-3, [496] 151-10-0, [447] 156-06-9, [1581] 288-47-1, [1900] 290-37-9, [1771] 301-00-8, [1308] 326-61-4, [1708] 328-50-7, [1580] 334-48-5, [384] 350-03-8, [34] 352-93-2, [419] 404-86-4, [926] 431-03-8, [405] 432-25-7, [1941] 443-79-8, [1009] 459-80-3, [732] 464-49-3, [240] 470-67-7, [293] 470-82-6, [677] 472-66-2, [1940]

473-67-6, [2005] 475-03-6, [953] 488-10-8, [1054] 490-03-9, [943] 491-04-3, [1140] 491-07-6, [1009] 491-09-8, [1134] 494-90-6, [1885] 495-62-5, [165] 496-77-5, [938] 497-03-0, [1227] 497-23-4, [912] 498-00-0, [2001] 499-12-7, [38] 499-54-7, [922] 499-69-4, [1133] 499-70-7, [1136] 499-75-2, [258] 500-02-7, [1025] 501-52-0, [1675] 501-92-8, [63] 502-47-6, [315] 502-61-4, [687] 502-65-8, [1923] 503-74-2, [1047] 505-10-2, [1422] 505-29-3, [523] 505-57-7, [837] 505-79-3, [1426] 507-09-5, [1901] 507-70-0, [169] 513-44-0, [1373] 513-86-0, [14] 515-00-4, [1451] 516-06-3, [1993] 520-33-2, [441] 526-83-0, [1869] 527-60-6, [1955] 531-26-0, [681] 532-32-1, [1840] 533-18-6, [1915] 534-15-6, [450] 534-22-5, [1267] 536-50-5, [459] 536-59-4, [1130] 536-60-7, [1022] 536-78-7, [662] 538-65-8, [198] 539-30-0, [150] 539-82-2, [673] 539-88-8, [618] 539-90-2, [985] 540-07-8, [91] 540-18-1, [84] 540-42-1, [998] 540-63-6, [551] 541-31-1, [1225] 541-35-5, [222] 541-47-9, [1246] 541-91-3, [1253] 542-46-1, [356] 542-55-2, [988] 542-85-8, [614] 543-49-7, [796] 544-40-1, [219] 544-63-8, [1449] 546-79-2, [1906] 547-63-7, [1302]

549-56-4, [1785] 551-08-6, [208] 551-93-9, [78] 554-12-1, [1374] 556-24-1, [1305] 556-61-6, [1305] 556-82-1, [1230] 557-00-6, [1759] 557-48-2, [1471] 562-74-3, [261] 564-20-5, [1831] 564-94-3, [702] 576-26-1, [2023] 577-16-2, [1207] 578-58-5, [1211] 579-07-7, [1671] 579-74-8, [1186] 579-75-9, [1189] 579-93-1, [142] 583-60-8, [1250] 583-92-6, [1419] 585-25-1, [1522] 586-38-9, [1189] 586-62-9, [1874] 586-82-3, [1141] 588-67-0, [146] 589-35-5, [1349] 589-38-8, [836] 589-59-3, [1377] 589-66-2, [984] 589-82-2, [797] 589-92-4, [1252] 589-98-0, [1526] 590-00-1, [1719] 590-01-2, [217] 590-86-3, [1239] 591-12-8, [101] 591-24-2, [1251] 591-60-6, [189] 591-68-4, [220] 591-80-0, [1607] 591-82-2, [992] 592-82-5, [210] 592-84-7, [205] 592-88-1, [68] 593-08-8, [1930] 598-75-4, [1226] 600-14-6, [1600] 600-18-0, [1576] 606-45-1, [1310] 611-13-2, [1271] 612-15-7, [2011] 613-70-7, [775] 614-33-5, [765] 615-10-1, [1753] 616-25-1, [1609] 617-01-6, [1923] 617-35-6, [663] 617-50-5, [1028] 619-01-2, [425] 620-02-0, [1269] 620-79-1, [563] 621-82-9, [295] 622-39-9, [1767] 622-45-7, [360] 622-62-8, [906] 622-78-6, [153] 623-05-2, [911]

623-15-4, [720] 623-17-6, [706] 623-19-8, [714] 623-22-3, [1753] 623-30-3, [718] 623-36-9, [1351] 623-37-0, [835] 623-42-7, [1240] 624-09-9, [816] 624-24-8, [1432] 624-41-9, [1231] 624-89-5, [1264] 624-92-0, [1261] 625-33-2, [1610] 625-55-8, [1026] 625-60-5, [667] 625-86-5, [469] 626-38-0, [1614] 626-77-7, [1756] 626-82-4, [206] 627-90-7, [671] 628-00-2, [795] 628-03-5, [968] 628-46-6, [1291] 628-97-7, [654] 628-99-9, [1487] 629-12-9, [92] 629-19-6, [1747] 629-33-4, [881] 637-64-9, [1887] 637-65-0, [1890] 637-78-5, [1039] 638-11-9, [1023] 638-17-5, [1944] 638-25-5, [94] 638-49-3, [89] 638-53-9, [1929] 644-08-6, [1260] 644-35-9, [1763] 644-49-5, [1758] 645-13-6, [1019] 645-56-7, [1763] 646-07-1, [1348] 656-53-1, [1393] 659-70-1, [969] 686-89-4, [1386] 692-86-4, [672] 693-54-9, [386] 693-80-1, [1513] 693-95-8, [1391] 695-06-7, [826] 698-10-2, [612] 698-27-1, [927] 698-76-0, [1518] 699-10-5, [1221] 699-17-2, [719] 705-73-7, [1762] 705-86-2, [379] 706-14-9, [379] 710-04-3, [1973] 713-95-1, [530] 762-29-8, [1952] 764-39-6, [1605] 764-40-9, [1599] 765-70-8, [1254] 766-92-7, [156] 770-27-4, [708] 774-64-1, [922]

CAS Number Index 814-67-5, [1729] 817-88-9, [484] 818-57-5, [1353] 821-41-0, [850] 821-55-6, [1487] 823-22-3, [827] 828-26-2, [1961] 868-57-5, [1316] 870-23-5, [60] 874-66-8, [1272] 877-60-1, [463] 881-68-5, [1997] 882-33-7, [515] 925-78-0, [1489] 927-49-1, [1978] 928-80-3, [387] 928-94-9, [847] 928-96-1, [848] 928-97-2, [849] 932-16-1, [1209] 939-21-9, [1669] 939-48-0, [1021] 999-40-6, [1466] 1002-84-2, [1598] 1003-04-9, [436] 1072-83-9, [1382] 1073-11-6, [933] 1073-26-3, [1735] 1073-29-6, [1422] 1076-56-8, [1311] 1079-01-2, [1452] 1080-12-2, [2004] 1113-13-9, [1765] 1113-60-6, [939] 1115-84-0, [80] 1117-55-1, [893] 1117-65-3, [652] 1118-27-0, [1101] 1119-06-8, [883] 1119-44-4, [808] 1122-62-9, [33] 1123-85-9, [1359] 1124-11-4, [1895] 1125-21-9, [1941] 1125-88-8, [135] 1128-08-1, [1351] 1139-30-6, [268] 1142-85-4, [1880] 1184-78-7, [1934] 1188-02-9, [1282] 1191-16-8, [1720] 1191-43-1, [833] 1191-62-4, [1523] 1192-58-1, [1382] 1192-62-7, [29] 1193-11-9, [1950] 1193-18-6, [1253] 1193-79-9, [31] 1195-32-0, [504] 1197-01-9, [1936] 1200-67-5, [977] 1205-42-1, [264] 1211-29-6, [1306] 1260-17-9, [336] 1319-88-6, [136] 1321-30-8, [565] 1322-17-4, [1484] 1323-00-8, [1822]

2039 1323-39-3, [1750] 1323-75-7, [1822] 1333-09-1, [1911] 1334-78-7, [1912] 1336-17-0, [17] 1338-41-6, [1847] 1338-80-3, [285] 1343-78-8, [335] 1365-19-1, [1093] 1390-65-4, [254] 1393-63-1, [111] 1397-83-7, [543] 1401-55-4, [1864] 1438-91-1, [712] 1438-94-4, [716] 1489-57-2, [1248] 1504-74-1, [1191] 1504-75-2, [1244] 1516-17-2, [822] 1534-08-3, [1400] 1551-44-6, [362] 1565-76-0, [1161] 1565-81-7, [386] 1575-74-2, [1355] 1576-77-8, [809] 1576-85-8, [1611] 1576-95-0, [1608] 1577-19-1, [1541] 1599-49-1, [1357] 1604-28-0, [1280] 1608-72-6, [20] 1617-23-8, [629] 1617-40-9, [628] 1618-26-4, [1412] 1629-58-9, [1609] 1632-73-1, [690] 1639-09-4, [794] 1653-30-1, [1976] 1669-44-9, [1539] 1679-07-8, [366] 1708-35-6, [792] 1727-68-0, [239] 1731-84-6, [1331] 1733-25-1, [1041] 1759-28-0, [1435] 1786-08-9, [432] 1797-74-6, [65] 1866-31-5, [47] 1871-67-6, [1534] 1878-18-8, [1224] 1883-78-9, [708] 1888-90-0, [1247] 1901-26-4, [1363] 1901-38-8, [239] 1946-00-5, [1139] 1963-36-6, [1192] 1968-40-7, [656] 2021-28-5, [658] 2035-99-6, [971] 2044-73-7, [1774] 2046-17-5, [1366] 2050-01-3, [1237] 2050-87-5, [407] 2051-78-7, [46] 2052-14-4, [218] 2052-15-5, [214] 2084-18-6, [1226] 2084-19-7, [1601]

2092-49-1, [526] 2100-17-6, [1605] 2110-18-1, [1684] 2111-75-3, [1128] 2142-94-1, [1467] 2153-26-6, [1879] 2153-28-8, [1877] 2167-14-8, [665] 2173-57-1, [1456] 2177-77-7, [1319] 2179-57-9, [54] 2179-58-0, [61] 2179-59-1, [67] 2179-60-4, [1376] 2198-61-0, [967] 2216-52-6, [1460] 2217-33-6, [1888] 2253-73-8, [1028] 2257-09-2, [1642] 2270-60-2, [1245] 2277-16-9, [1492] 2277-19-2, [1493] 2278-53-7, [1033] 2294-76-0, [1620] 2305-05-7, [529] 2305-21-7, [846] 2305-25-1, [613] 2306-88-9, [1556] 2307-10-0, [1768] 2308-18-1, [961] 2311-46-8, [1027] 2315-68-6, [1742] 2344-70-9, [1659] 2345-24-6, [1468] 2345-26-8, [743] 2345-28-0, [1598] 2349-07-7, [886] 2349-13-5, [817] 2355-40-5, [1416] 2363-88-4, [377] 2363-89-5, [1533] 2396-77-2, [1291] 2396-78-3, [1292] 2396-83-0, [606] 2396-84-1, [666] 2408-20-0, [66] 2408-37-9, [1939] 2412-80-8, [1327] 2416-94-6, [1954] 2432-51-1, [1406] 2432-77-1, [1289] 2439-44-3, [1366] 2442-10-6, [1543] 2444-46-4, [1490] 2445-76-3, [894] 2445-77-4, [1235] 2445-78-5, [1236] 2463-53-8, [1491] 2463-63-0, [803] 2463-77-6, [1979] 2497-18-9, [852] 2497-21-4, [842] 2530-10-1, [27] 2550-40-5, [411] 2568-25-4, [136] 2628-17-3, [2012] 2639-63-6, [882] 2679-87-0, [204]

2705-87-5, [51] 2719-08-6, [1215] 2721-22-4, [1882] 2756-56-1, [979] 2758-18-1, [1255] 2785-87-7, [1204] 2785-89-9, [599] 2835-39-4, [59] 2882-20-4, [1326] 2882-21-5, [1200] 2983-36-0, [590] 2983-37-1, [590] 2983-38-2, [589] 3008-43-3, [1249] 3025-30-7, [580] 3054-92-0, [1953] 3142-66-3, [939] 3149-28-8, [1204] 3184-13-2, [1572] 3188-00-9, [1388] 3194-17-0, [1604] 3208-16-0, [593] 3208-40-0, [1685] 3240-09-3, [1294] 3249-68-1, [653] 3268-49-3, [1424] 3289-28-9, [578] 3293-47-8, [429] 3301-94-8, [936] 3386-97-8, [186] 3390-12-3, [465] 3391-86-4, [1536] 3452-97-9, [1947] 3460-44-4, [1220] 3489-28-9, [1485] 3511-32-8, [1268] 3549-23-3, [1238] 3558-60-9, [1360] 3572-06-3, [21] 3581-91-7, [508] 3600-24-6, [422] 3615-41-6, [1792] 3658-77-3, [921] 3658-80-8, [511] 3681-71-8, [853] 3681-82-1, [851] 3682-42-6, [1343] 3715-29-5, [1342] 3715-31-9, [1344] 3720-16-9, [1375] 3724-61-6, [534] 3738-00-9, [1895] 3760-11-0, [1493] 3777-69-3, [1618] 3777-71-7, [815] 3782-00-1, [458] 3796-70-1, [513] 3848-24-6, [832] 3891-59-6, [757] 3913-80-2, [1544] 3913-81-3, [389] 3913-85-7, [393] 3915-83-1, [1469] 4077-47-8, [480] 4112-89-4, [776] 4166-20-5, [20] 4175-66-0, [507] 4180-23-8, [96]

4208-49-5, [55] 4208-57-5, [223] 4219-24-3, [845] 4230-97-1, [63] 4253-89-8, [442] 4265-16-1, [701] 4265-97-8, [817] 4312-99-6, [1538] 4313-03-5, [788] 4351-10-4, [793] 4351-54-6, [363] 4395-92-0, [1037] 4396-62-7, [562] 4404-45-9, [887] 4410-99-5, [1665] 4411-89-6, [1660] 4426-79-3, [209] 4430-31-3, [1518] 4430-36-8, [1404] 4430-39-1, [1411] 4430-42-6, [1419] 4433-36-7, [1892] 4437-20-1, [524] 4437-22-3, [424] 4437-51-8, [832] 4440-65-7, [838] 4455-13-4, [638] 4466-24-4, [202] 4493-42-9, [1256] 4500-58-7, [668] 4501-58-0, [1943] 4502-00-5, [1345] 4532-64-3, [181] 4536-23-6, [1290] 4573-50-6, [1704] 4602-84-0, [688] 4606-15-9, [1764] 4630-07-3, [1987] 4630-82-4, [1250] 4634-89-3, [839] 4643-25-8, [807] 4643-27-0, [1538] 4674-50-4, [1503] 4675-87-0, [1229] 4691-65-0, [519] 4695-62-9, [689] 4728-82-9, [48] 4732-13-2, [259] 4747-07-3, [1296] 4748-78-1, [570] 4798-44-1, [845] 4861-58-9, [1621] 4861-85-2, [1038] 4864-61-3, [1549] 4883-60-7, [944] 4906-24-5, [18] 4938-52-7, [805] 4940-11-8, [618] 4996-48-9, [89] 5009-32-5, [1499] 5077-67-8, [912] 5090-41-5, [1511] 5090-63-1, [404] 5132-75-2, [1553] 5166-53-0, [1294] 5205-07-2, [1014] 5205-11-8, [1721] 5271-38-5, [1407]

5287-45-6, [1726] 5292-21-7, [357] 5320-75-2, [302] 5328-37-0, [113] 5349-62-2, [1368] 5355-63-5, [940] 5362-56-1, [1352] 5392-40-5, [307] 5396-89-4, [143] 5405-41-4, [608] 5421-12-5, [383] 5421-17-0, [892] 5422-34-4, [1064] 5435-64-3, [1946] 5436-21-5, [1575] 5452-07-3, [1682] 5454-09-1, [399] 5454-19-3, [400] 5454-28-4, [206] 5457-70-5, [1644] 5461-08-5, [1709] 5466-06-8, [621] 5468-06-4, [1653] 5471-51-2, [941] 5550-12-9, [517] 5552-30-7, [366] 5555-90-8, [1275] 5579-78-2, [380] 5616-51-3, [1262] 5617-64-1, [941] 5655-61-8, [171] 5660-60-6, [294] 5724-81-2, [1778] 5760-50-9, [1430] 5837-78-5, [669] 5870-68-8, [627] 5870-93-9, [812] 5905-46-4, [1732] 5905-47-5, [1374] 5910-87-2, [1472] 5910-89-4, [500] 5921-83-5, [800] 5925-68-8, [1217] 5925-75-7, [1372] 5943-34-0, [443] 5947-36-4, [1697] 5988-91-0, [488] 6028-61-1, [517] 6032-29-7, [1602] 6066-49-5, [216] 6091-50-5, [1703] 6119-70-6, [1787] 6126-50-7, [849] 6191-71-5, [806] 6221-93-8, [536] 6222-35-1, [364] 6263-65-6, [1664] 6270-56-0, [594] 6281-40-9, [1679] 6290-17-1, [587] 6290-37-5, [1640] 6304-24-1, [1378] 6309-51-9, [970] 6321-45-5, [72] 6378-65-0, [884] 6380-23-0, [454] 6464-22-4, [879] 6540-86-9, [1960]

2040 6561-39-3, [892] 6624-71-1, [535] 6627-88-9, [53] 6628-18-8, [522] 6635-22-9, [1730] 6638-05-7, [1259] 6725-64-0, [447] 6728-31-0, [804] 6738-23-4, [457] 6766-82-1, [1745] 6789-80-6, [839] 6789-88-4, [878] 6839-75-4, [1017] 6938-45-0, [152] 6963-56-0, [108] 6975-60-6, [720] 7011-83-8, [1256] 7143-69-3, [1103] 7149-26-0, [1095] 7149-29-3, [1210] 7149-32-8, [1639] 7212-44-4, [1464] 7217-59-6, [1165] 7341-17-5, [602] 7367-81-9, [1340] 7367-82-0, [652] 7367-88-6, [582] 7392-19-0, [1957] 7416-35-5, [483] 7446-09-5, [1858] 7452-79-1, [623] 7492-37-7, [151] 7492-39-9, [156] 7492-41-3, [173] 7492-44-6, [198] 7492-45-7, [200] 7492-65-1, [306] 7492-66-2, [308] 7492-67-3, [321] 7492-69-5, [148] 7492-70-8, [197] 7493-57-4, [9] 7493-58-5, [1347] 7493-59-6, [1971] 7493-63-2, [45] 7493-65-4, [49] 7493-66-5, [50] 7493-68-7, [51] 7493-69-8, [54] 7493-71-2, [70] 7493-72-3, [62] 7493-74-5, [64] 7493-75-6, [67] 7493-76-7, [71] 7493-78-9, [86] 7493-79-0, [87] 7493-80-3, [88] 7493-82-5, [90] 7540-53-6, [324] 7549-33-9, [110] 7549-37-3, [309] 7549-41-9, [174] 7554-12-3, [413] 7558-79-4, [520] 7563-33-9, [82] 7585-39-9, [356] 7664-38-2, [1689] 7756-96-9, [192]

CAS Number Index 7758-87-4, [1928] 7764-50-3, [1142] 7774-44-9, [364] 7774-47-2, [409] 7774-60-9, [461] 7774-65-4, [1880] 7774-74-5, [1900] 7774-79-0, [1917] 7774-82-5, [1931] 7774-96-1, [1005] 7775-00-0, [1039] 7775-38-4, [1222] 7775-39-5, [1223] 7778-83-8, [1744] 7778-87-2, [1755] 7778-96-3, [1798] 7779-07-9, [490] 7779-16-0, [361] 7779-17-1, [362] 7779-23-9, [1099] 7779-41-1, [382] 7779-50-2, [819] 7779-54-6, [1490] 7779-65-9, [964] 7779-66-0, [966] 7779-67-1, [967] 7779-70-6, [971] 7779-72-8, [974] 7779-73-9, [978] 7779-75-1, [980] 7779-77-3, [983] 7779-78-4, [996] 7779-80-8, [990] 7779-81-9, [982] 7779-94-4, [914] 7780-06-5, [1024] 7783-06-4, [905] 7784-67-0, [1005] 7784-98-7, [1302] 7785-33-3, [747] 7786-29-0, [1336] 7786-44-9, [1476] 7786-47-2, [1502] 7786-48-3, [1502] 7786-58-5, [1554] 7786-61-0, [1205] 8000-25-7, [1807] 8000-26-8, [1694] 8000-28-0, [1075] 8000-29-1, [313] 8000-34-8, [329] 8000-42-8, [249] 8000-44-0, [283] 8000-46-2, [735] 8000-48-4, [679] 8000-66-6, [252] 8000-68-8, [1590] 8000-78-0, [729] 8001-04-5, [1443] 8001-48-7, [727] 8001-61-4, [340] 8001-76-1, [276] 8001-79-4, [273] 8001-88-5, [164] 8002-48-0, [1114] 8002-56-0, [1624] 8002-60-6, [754] 8002-66-2, [235]

8002-68-4, [1056] 8002-72-0, [1560] 8002-73-1, [1573] 8002-73-1, [1574] 8002-74-2, [1587] 8006-40-4, [133] 8006-44-8, [244] 8006-64-2, [1967] 8006-75-5, [445] 8006-77-7, [1691] 8006-78-8, [130] 8006-81-3, [2029] 8006-82-4, [1623] 8006-83-5, [946] 8006-84-6, [693] 8006-85-7, [903] 8006-87-9, [1819] 8006-90-4, [1627] 8007-00-9, [1628] 8007-01-0, [1804] 8007-02-1, [1082] 8007-04-3, [900] 8007-06-5, [270] 8007-08-7, [753] 8007-11-2, [1570] 8007-12-3, [1111] 8007-12-3, [1506] 8007-20-3, [276] 8007-27-0, [548] 8007-40-7, [1445] 8007-44-1, [1596] 8007-46-3, [1909] 8007-48-5, [1068] 8007-75-8, [161] 8007-80-5, [297] 8007-87-2, [350] 8008-10-4, [785] 8008-26-2, [1088] 8008-31-9, [1118] 8008-45-5, [1505] 8008-51-3, [242] 8008-52-4, [342] 8008-56-8, [1078] 8008-57-9, [1568] 8008-57-9, [1569] 8008-79-5, [1850] 8008-80-8, [785] 8008-88-6, [1991] 8008-93-3, [117] 8008-98-8, [231] 8012-89-3, [133] 8013-10-3, [228] 8013-11-4, [1833] 8013-75-0, [721] 8013-76-1, [73] 8013-97-6, [340] 8013-99-8, [1596] 8014-09-3, [1593] 8014-13-9, [351] 8014-17-3, [1118] 8014-17-3, [1630] 8014-19-5, [737] 8014-19-5, [1583] 8014-29-7, [1809] 8014-71-9, [126] 8015-01-8, [1124] 8015-62-1, [77] 8015-64-3, [98]

8015-65-4, [95] 8015-73-4, [127] 8015-77-8, [168] 8015-79-0, [232] 8015-88-1, [257] 8015-90-5, [279] 8015-90-5, [280] 8015-92-7, [237] 8015-96-1, [299] 8015-97-2, [331] 8015-98-3, [332] 8016-03-3, [376] 8016-20-4, [770] 8016-21-5, [339] 8016-21-5, [339] 8016-23-7, [774] 8016-25-9, [899] 8016-26-0, [1062] 8016-31-7, [1107] 8016-37-3, [1450] 8016-38-4, [1464] 8016-63-5, [327] 8016-68-0, [1828] 8016-69-1, [1838] 8016-78-2, [1076] 8016-79-3, [1857] 8016-79-3, [1858] 8016-84-0, [1862] 8016-85-1, [1119] 8016-87-3, [1866] 8016-88-4, [1868] 8016-96-4, [2009] 8021-27-0, [699] 8021-28-1, [697] 8021-29-2, [699] 8021-36-1, [1562] 8021-39-4, [132] 8022-15-9, [1073] 8022-56-8, [1814] 8022-81-9, [168] 8022-91-1, [243] 8022-96-6, [1053] 8023-77-6, [246] 8023-78-7, [1996] 8023-80-1, [730] 8023-82-3, [272] 8023-83-4, [274] 8023-88-9, [345] 8023-89-0, [544] 8023-91-4, [726] 8023-94-7, [905] 8023-98-1, [1594] 8023-99-2, [1698] 8024-01-9, [1855] 8024-05-3, [1963] 8024-06-4, [1995] 8024-08-6, [2013] 8024-40-6, [725] 8025-95-4, [1591] 8028-47-5, [1775] 8028-89-5, [247] 8030-26-0, [1805] 8030-28-2, [1564] 8030-28-2, [1565] 8030-89-5, [1810] 8030-97-5, [1774] 8046-19-3, [1853] 8046-22-8, [1925]

8048-51-9, [1081] 8050-07-5, [1559] 8050-31-5, [760] 8053-33-6, [176] 8057-49-6, [1991] 8057-62-3, [1592] 8060-28-4, [899] 9000-04-8, [119] 9000-05-9, [139] 9000-07-1, [958] 9000-11-7, [250] 9000-24-2, [725] 9000-28-6, [751] 9000-29-7, [772] 9000-30-0, [779] 9000-36-6, [1057] 9000-40-2, [256] 9000-45-7, [1450] 9000-50-4, [1507] 9000-57-1, [1820] 9000-64-0, [1913] 9000-65-1, [1925] 9000-75-3, [543] 9000-78-6, [1562] 9002-18-0, [41] 9004-67-5, [1242] 9005-37-2, [1749] 9005-38-3, [44] 9005-64-5, [1712] 9005-65-6, [1714] 9005-67-8, [1713] 9005-90-7, [1966] 9036-66-2, [1710] 10022-28-3, [1521] 10024-56-3, [1878] 10024-57-4, [1919] 10024-64-3, [1102] 10024-97-2, [1470] 10031-71-7, [1364] 10031-82-0, [555] 10031-86-4, [572] 10031-87-5, [574] 10031-88-6, [600] 10031-90-0, [595] 10031-92-2, [646] 10031-93-3, [657] 10031-96-6, [682] 10032-00-5, [739] 10032-02-7, [742] 10032-05-0, [791] 10032-08-3, [812] 10032-13-0, [888] 10032-15-2, [890] 10039-39-1, [875] 10058-43-2, [498] 10072-05-6, [1260] 10094-34-5, [497] 10094-36-7, [579] 10124-56-8, [1843] 10236-16-5, [1688] 10255-67-1, [1844] 10316-66-2, [916] 10321-71-8, [1357] 10340-23-5, [1498] 10352-88-2, [806] 10402-47-8, [748] 10413-18-0, [932] 10415-87-9, [1667]

10415-88-0, [1662] 10444-50-5, [310] 10448-26-7, [880] 10486-14-3, [1798] 10486-19-8, [1928] 10519-33-2, [397] 10521-91-2, [1668] 10522-18-6, [1432] 10544-63-5, [578] 10599-70-9, [24] 11031-45-1, [1821] 11050-62-7, [1008] 12135-76-1, [82] 12698-40-7, [45] 13002-09-0, [6] 13019-20-0, [1282] 13171-00-1, [22] 13184-86-6, [2003] 13246-52-1, [588] 13327-56-5, [641] 13341-72-5, [1438] 13360-64-0, [631] 13419-69-7, [844] 13466-78-9, [253] 13474-03-8, [39] 13481-87-3, [1335] 13494-06-9, [463] 13494-07-0, [462] 13532-18-8, [1325] 13552-96-0, [1930] 13623-11-5, [1956] 13678-58-5, [1402] 13678-59-6, [1414] 13678-60-9, [709] 13678-67-6, [1902] 13678-68-7, [717] 13679-46-4, [711] 13679-61-3, [1407] 13679-70-4, [1420] 13679-85-1, [1390] 13679-86-2, [1016] 13706-86-0, [1288] 13708-12-8, [1384] 13794-15-5, [1846] 13851-11-1, [690] 13877-91-3, [491] 13894-62-7, [1293] 13925-00-3, [661] 13925-03-6, [632] 13925-05-8, [1034] 13925-06-9, [994] 13925-07-0, [586] 13925-08-1, [1434] 13952-84-6, [191] 13991-37-2, [1606] 14059-92-8, [584] 14109-72-9, [1423] 14129-48-7, [1540] 14159-61-6, [1379] 14173-25-2, [1367] 14309-57-0, [1497] 14360-50-0, [1619] 14400-67-0, [470] 14436-32-9, [395] 14481-52-8, [1876] 14620-52-1, [531] 14667-55-1, [1955] 14765-30-1, [199]

CAS Number Index 14901-07-6, [955] 15111-96-3, [1134] 15186-51-3, [1315] 15356-74-8, [1948] 15679-12-6, [637] 15679-13-7, [1035] 15679-19-3, [557] 15706-73-7, [215] 15707-23-0, [633] 15707-24-1, [417] 15764-16-6, [458] 16128-68-0, [180] 16356-11-9, [1978] 16400-72-9, [924] 16409-43-1, [1891] 16409-45-3, [1156] 16409-46-4, [1159] 16429-21-3, [531] 16491-24-0, [823] 16491-25-1, [824] 16491-36-4, [857] 16491-54-6, [1545] 16493-80-4, [649] 16630-52-7, [1405] 16630-55-0, [1425] 16630-60-7, [1144] 16630-66-3, [1321] 16930-93-1, [823] 16939-73-4, [786] 16957-70-3, [1354] 17114-82-8, [1845] 17283-81-7, [431] 17369-59-4, [1758] 17369-61-8, [1894] 17373-84-1, [204] 17373-89-6, [886] 17488-65-2, [1661] 17587-33-6, [1473] 17619-36-2, [1380] 18060-79-2, [1614] 18114-49-3, [1886] 18138-03-9, [1766] 18138-04-0, [416] 18138-05-1, [415] 18277-27-5, [1379] 18318-83-7, [453] 18358-53-7, [1693] 18368-91-7, [671] 18409-17-1, [1530] 18409-20-6, [1516] 18409-21-7, [378] 18433-93-7, [995] 18492-65-4, [804] 18640-74-9, [999] 18679-18-0, [923] 18776-92-6, [1542] 18794-77-9, [894] 18824-63-0, [1482] 19089-92-0, [881] 19162-00-6, [1286] 19224-26-1, [1750] 19269-28-4, [1287] 19317-11-4, [1945] 19322-27-1, [931] 19342-01-9, [499] 19788-49-9, [621] 19788-50-2, [1761] 19872-52-7, [1179]

2041 19961-52-5, [634] 20053-88-7, [492] 20125-81-9, [1532] 20125-84-2, [1534] 20286-45-7, [1551] 20333-39-5, [624] 20407-84-5, [532] 20474-93-5, [48] 20483-36-7, [403] 20489-53-6, [436] 20662-84-4, [1951] 20665-85-4, [1999] 20702-77-6, [1459] 20777-49-5, [426] 20859-10-3, [1285] 20920-83-6, [556] 21063-71-8, [1339] 21188-58-9, [1297] 21593-77-1, [52] 21637-25-2, [1045] 21653-20-3, [1907] 21662-13-5, [527] 21662-16-8, [528] 21722-83-8, [359] 21834-92-4, [1368] 21835-01-8, [609] 21944-98-9, [533] 21948-70-9, [1772] 22014-48-8, [640] 22029-76-1, [953] 22030-19-9, [957] 22047-25-2, [32] 22094-00-4, [555] 22104-80-9, [390] 22694-96-8, [1951] 22771-44-4, [1131] 22839-47-0, [122] 22940-86-9, [23] 23328-62-3, [1399] 23654-92-4, [512] 23696-85-7, [1937] 23726-92-3, [1942] 23747-43-5, [626] 23747-45-7, [1313] 23747-48-0, [1257] 23787-80-6, [28] 23832-18-0, [1182] 24168-70-5, [1199] 24276-84-4, [1846] 24295-03-2, [36] 24323-38-4, [596] 24330-52-7, [181] 24401-36-3, [1668] 24653-75-6, [1183] 24683-00-9, [993] 24720-09-0, [373] 24817-51-4, [1644] 24851-98-7, [1258] 25013-16-5, [193] 25152-84-5, [377] 25152-85-6, [855] 25166-87-4, [840] 25312-34-9, [952] 25409-08-9, [195] 25415-67-2, [640] 25496-72-4, [764] 25524-95-2, [919] 26131-91-9, [987]

26446-31-1, [762] 26446-32-2, [762] 26486-14-6, [1400] 26486-21-5, [505] 26643-91-4, [1369] 26643-92-5, [1666] 27039-84-5, [1499] 27043-05-6, [585] 27372-03-8, [561] 27538-10-9, [611] 27593-23-3, [917] 27625-35-0, [1232] 27743-70-0, [1496] 27829-72-7, [604] 28060-90-4, [15] 28069-74-1, [7] 28217-92-7, [365] 28588-73-0, [472] 28588-74-1, [1268] 28588-75-2, [1274] 28588-76-3, [1276] 28631-86-9, [440] 28664-35-9, [477] 28839-13-6, [1143] 29350-73-0, [228] 29414-47-9, [1415] 29460-90-0, [1040] 29548-14-9, [1138] 29548-30-9, [1945] 29606-79-9, [1043] 29725-66-4, [1172] 29759-11-3, [1218] 29811-50-5, [1555] 29895-73-6, [1655] 29926-41-8, [37] 29926-42-9, [1738] 30086-02-3, [1517] 30361-28-5, [1514] 30361-29-2, [1971] 30390-50-2, [391] 30408-61-8, [467] 30453-31-7, [660] 31499-70-4, [660] 31499-71-5, [1265] 31499-72-6, [430] 31501-11-8, [860] 31502-14-4, [1496] 31539-84-1, [1178] 31566-31-1, [764] 31704-80-0, [1273] 32214-91-8, [267] 32665-23-9, [1029] 32736-91-7, [416] 32951-19-2, [185] 32974-92-8, [28] 33046-81-0, [1341] 33049-93-3, [1725] 33204-74-9, [263] 33467-73-1, [859] 33467-74-2, [870] 33467-79-7, [788] 33673-65-3, [829] 33855-57-1, [885] 34047-39-7, [1404] 34135-85-8, [61] 34300-94-2, [1174] 34365-79-2, [1031] 34413-35-9, [1893]

34495-71-1, [650] 34545-88-5, [1390] 34619-12-0, [1058] 35154-45-1, [864] 35158-25-9, [1032] 35178-55-3, [1705] 35234-22-1, [1233] 35250-53-4, [1771] 35448-31-8, [1013] 35472-56-1, [625] 35852-46-1, [874] 35854-86-5, [1495] 36219-73-5, [1984] 36267-71-7, [432] 36431-72-8, [1898] 36438-54-7, [1918] 36653-82-4, [818] 36701-01-6, [714] 36806-46-9, [476] 36871-78-0, [25] 37160-77-3, [937] 37526-88-8, [159] 37617-03-1, [1983] 37674-63-8, [1354] 37887-04-0, [1166] 37981-36-5, [1733] 38205-60-6, [456] 38205-64-0, [1312] 38284-11-6, [547] 38325-25-6, [521] 38433-74-8, [1410] 38446-21-8, [591] 38462-22-5, [1137] 38618-23-4, [1155] 38713-41-6, [1018] 38917-63-4, [428] 39026-94-3, [802] 39067-80-6, [1903] 39212-23-2, [934] 39251-86-0, [883] 39251-88-2, [1552] 39252-03-4, [713] 39255-32-8, [628] 39711-79-0, [597] 39741-41-8, [564] 39770-05-3, [392] 39924-27-1, [601] 40018-26-6, [439] 40348-72-9, [1298] 40654-82-8, [1365] 40789-98-8, [1166] 40790-04-3, [409] 40878-72-6, [1413] 40923-64-6, [814] 41239-48-9, [421] 41270-80-8, [1266] 41436-42-4, [373] 41453-56-9, [1494] 41496-43-6, [1427] 41519-23-7, [862] 41547-22-2, [1531] 41653-97-8, [1542] 41654-15-3, [1332] 41820-22-8, [70] 42075-45-6, [1323] 42078-65-9, [1648] 42348-12-9, [610] 42436-07-7, [869]

42474-44-2, [1960] 42822-86-6, [1135] 42919-64-2, [1402] 43039-98-1, [1737] 43040-01-3, [1429] 43052-87-5, [372] 43219-68-7, [455] 45019-28-1, [1333] 49776-81-0, [851] 50626-02-3, [1663] 50647-08-0, [754] 50746-09-3, [1173] 50746-10-6, [1175] 51100-54-0, [396] 51115-67-4, [1042] 51154-96-2, [918] 51325-37-2, [388] 51352-68-2, [1618] 51411-24-6, [429] 51534-36-2, [1883] 51608-18-5, [1612] 51755-66-9, [1409] 51755-70-5, [1408] 51755-83-0, [1169] 51755-85-2, [1410] 52789-73-8, [1208] 53053-51-3, [1324] 53163-97-6, [1264] 53263-58-4, [610] 53398-78-0, [858] 53398-80-4, [870] 53398-80-4, [871] 53398-83-7, [856] 53398-85-9, [867] 53398-86-0, [859] 53398-87-1, [861] 53399-81-8, [630] 53475-15-3, [1403] 53833-30-0, [584] 53833-32-2, [1746] 53850-34-3, [1896] 53897-60-2, [1184] 53956-04-0, [768] 54051-19-3, [1310] 54300-09-3, [26] 54355-74-7, [1988] 54393-36-1, [1541] 54644-28-9, [422] 54644-28-9, [423] 54653-25-7, [607] 54947-74-9, [1338] 54957-02-7, [1299] 55066-56-3, [1920] 55253-28-6, [1015] 55418-52-5, [1263] 55520-40-6, [1969] 55704-78-4, [464] 55719-85-2, [1648] 55764-22-2, [472] 55764-23-3, [471] 55764-25-5, [552] 55764-28-8, [509] 55764-31-3, [508] 56424-87-4, [1884] 56700-78-8, [1474] 56747-96-7, [266] 56767-18-1, [1515] 56805-23-3, [1477]

56922-74-8, [873] 57069-86-0, [402] 57074-34-7, [1152] 57074-37-0, [391] 57124-87-5, [1389] 57500-00-2, [1270] 57576-09-7, [1044] 57648-55-2, [1537] 57706-88-4, [1891] 57743-63-2, [928] 58475-04-0, [649] 58625-95-9, [891] 59020-85-8, [717] 59020-90-5, [703] 59021-02-2, [1180] 59035-98-2, [1271] 59191-78-5, [935] 59259-38-0, [1160] 59557-05-0, [1157] 59558-23-5, [1920] 59902-01-1, [524] 60066-88-8, [480] 60415-61-4, [1617] 60523-21-9, [626] 60826-15-5, [1483] 61114-24-7, [683] 61122-71-2, [1318] 61197-09-9, [1761] 61295-41-8, [1278] 61295-44-1, [1277] 61295-50-9, [1279] 61295-51-0, [482] 61444-38-0, [862] 61675-72-7, [1417] 61810-55-7, [1638] 61931-81-5, [865] 62488-56-6, [1475] 63187-91-7, [1150] 63187-91-7, [1151] 63253-24-7, [1998] 63449-64-9, [5] 63449-68-3, [1455] 63759-55-7, [1616] 63986-03-8, [203] 64187-83-3, [605] 64275-73-6, [1535] 64280-32-6, [425] 64577-91-9, [4] 65213-86-7, [1515] 65330-49-6, [466] 65405-67-6, [1197] 65405-68-7, [1527] 65405-76-7, [854] 65405-80-3, [855] 65416-14-0, [1116] 65423-25-8, [534] 65504-93-0, [1683] 65504-95-2, [212] 65504-96-3, [92] 65505-17-1, [1317] 65505-18-2, [514] 65505-25-1, [1889] 65545-81-5, [1665] 65620-50-0, [919] 65737-52-2, [1546] 65813-53-8, [1680] 65817-24-5, [1299] 65887-08-3, [1418]

2042 65894-82-8, [201] 65894-83-9, [478] 66576-71-4, [1030] 66634-97-7, [495] 67028-40-4, [670] 67452-27-1, [397] 67633-97-0, [1181] 67663-01-8, [1279] 67674-36-6, [1473] 67701-33-1, [1440] 67715-79-1, [412] 67715-80-4, [1377] 67715-81-5, [1485] 67715-82-6, [1959] 67746-30-9, [841] 67801-45-0, [809] 67845-50-5, [488] 67860-38-2, [32] 67879-60-1, [1032] 67883-79-8, [866] 67920-63-2, [1434] 67952-60-7, [1317] 68039-38-9, [622] 68084-03-7, [442] 68127-22-0, [1162] 68132-21-8, [1628] 68133-76-6, [872] 68133-79-9, [485] 68258-95-7, [1286] 68345-22-2, [1653] 68391-39-9, [1482] 68398-18-5, [545] 68476-78-8, [1439] 68480-28-4, [1723] 68489-14-5, [553] 68527-76-4, [676] 68555-57-7, [317] 68555-61-3, [1011] 68555-63-5, [1115] 68555-65-7, [1478] 68602-86-8, [401] 68603-22-5, [277] 68606-81-5, [355] 68606-83-7, [243] 68606-94-0, [1567] 68608-32-2, [278] 68647-73-4, [1872] 68648-39-5, [1079] 68650-43-1, [288] 68650-46-4, [178] 68698-59-9, [863] 68705-63-5, [744] 68855-99-2, [1106] 68915-32-2, [1781] 68916-04-1, [354] 68916-04-1, [1565] 68916-12-1, [102] 68916-26-7, [326] 68916-52-9, [696] 68916-84-7, [1089] 68916-91-6, [1086] 68916-96-1, [1126] 68917-05-5, [1575] 68917-11-3, [1508] 68917-18-0, [343] 68917-50-0, [164] 68917-52-2, [1831] 68917-75-9, [2020]

CAS Number Index 68917-78-2, [1586] 68922-11-2, [1359] 68952-43-2, [1852] 68959-28-4, [945] 68990-12-5, [291] 68990-12-5, [292] 68990-12-5, [292] 68990-67-0, [1783] 69382-62-3, [550] 69444-90-2, [452] 69925-33-3, [647] 70303-42-3, [478] 70851-61-5, [929] 71159-90-5, [1139] 71660-03-2, [1132] 72437-56-0, [1303] 72437-68-4, [93] 72541-09-4, [19] 72869-69-3, [112] 72869-70-6, [119] 72869-73-9, [1864] 72869-75-1, [406] 72928-52-0, [929] 72968-42-4, [731] 73019-14-4, [487] 73757-27-4, [1338] 74094-60-3, [1989] 74094-61-4, [1521] 74094-62-5, [1975] 74094-63-6, [475] 74113-74-9, [896] 74113-74-9, [896] 74298-89-8, [1613] 74356-31-3, [485] 74367-97-8, [642] 74410-10-9, [511] 74586-09-7, [1401] 74595-94-1, [1934] 74758-91-1, [1415] 74758-93-3, [1413] 75853-49-5, [1428] 76649-16-6, [583] 76649-22-4, [1722] 76649-23-5, [1724] 76649-25-7, [1476] 76788-46-0, [468] 77311-02-5, [493] 77341-67-4, [1163] 78417-28-4, [581] 79665-93-3, [1711] 79930-37-3, [1153] 80417-97-6, [403] 80866-83-7, [1677] 81925-81-7, [1284] 82654-98-6, [2002] 83418-53-5, [636] 83418-54-6, [635] 83469-85-6, [400] 84012-20-4, [542] 84082-36-0, [43] 84082-61-1, [126] 84082-68-8, [1504] 84254-89-7, [323] 84434-65-1, [1529] 84603-66-7, [946] 84603-69-0, [1055] 84603-73-6, [1067] 84604-07-9, [282]

84604-17-1, [1812] 84625-29-6, [246] 84625-40-1, [695] 84642-60-4, [1545] 84642-61-5, [184] 84649-86-5, [237] 84649-99-0, [336] 84650-00-0, [337] 84650-13-5, [773] 84650-60-2, [1872] 84696-15-1, [752] 84696-51-5, [1850] 84775-41-7, [97] 84775-42-8, [104] 84775-42-8, [105] 84775-50-8, [341] 84775-95-1, [1793] 84776-98-7, [1910] 84787-69-9, [166] 84787-69-9, [167] 84788-08-9, [1745] 84837-08-1, [74] 84929-28-2, [778] 84929-31-7, [1078] 84929-52-2, [1105] 84929-54-4, [783] 84961-45-5, [256] 84961-49-9, [2034] 84961-50-2, [329] 84961-62-6, [1863] 85085-20-7, [286] 85085-26-3, [1125] 85392-04-7, [394] 85536-25-0, [186] 85551-27-5, [172] 85554-72-9, [868] 85960-81-2, [1731] 87061-04-9, [1154] 89534-38-3, [1167] 89534-74-7, [1323] 89762-50-3, [842] 89997-56-8, [1710] 89997-82-0, [1059] 90000-10-5, [1] 90000-40-8, [120] 90045-28-6, [2019] 90045-56-0, [950] 90082-60-3, [1705] 90105-94-5, [1837] 90131-21-8, [730] 90604-50-5, [289] 90731-56-9, [1395] 91052-68-5, [1579] 91052-69-6, [1577] 91052-70-9, [1577] 91052-71-0, [1578] 91052-72-1, [1579] 91052-73-2, [1581] 91418-25-6, [489] 91770-24-0, [1832] 92015-65-1, [433] 92585-08-5, [1182] 93165-66-3, [1185] 93762-34-6, [460] 93905-03-4, [1194] 94087-83-9, [1194] 94089-01-7, [867] 94089-21-1, [843]

94109-97-4, [787] 94133-92-3, [607] 94134-03-9, [1547] 94159-31-6, [1394] 94159-32-7, [1396] 94278-27-0, [598] 97231-35-1, [1320] 97593-29-8, [406] 97890-13-6, [1235] 98084-79-8, [763] 98225-55-9, [1826] 99583-29-6, [36] 100743-68-8, [1718] 101417-25-8, [23] 101426-31-7, [1394] 101517-87-7, [986] 104228-51-5, [565] 104691-41-0, [1025] 108766-16-1, [1158] 109537-55-5, [711] 113486-29-6, [1333] 114099-96-6, [494] 116505-60-3, [1777] 117013-33-9, [667] 122397-96-0, [675] 129828-29-1, [1965] 133447-37-7, [1736] 133860-42-1, [935] 136954-20-6, [1169] 136954-21-7, [1170] 136954-22-8, [1171] 136954-25-1, [30] 137886-38-5, [434] 139564-43-5, [560] 143764-28-7, [1417] 153175-57-6, [1962] 155639-75-1, [828] 156324-78-6, [1146] 156324-82-2, [1147] 156329-82-2, [1148] 156420-69-8, [69] 156472-94-5, [619] 163266-17-9, [1397] 165450-17-9, [1461] 169054-69-7, [1883] 180031-78-7, [703] 180348-60-1, [1295] 188417-26-7, [675] 188590-62-7, [546] 195863-84-4, [1153] 196109-18-9, [1548] 202188-43-0, [9] 202188-46-3, [831] 207983-28-6, [1322] 211323-05-6, [1479] 220621-22-7, [1441] 227456-27-1, [1178] 227456-28-2, [1176] 227456-33-9, [1174] 233665-90-2, [8] 233665-98-0, [639] 246511-74-0, [933] 252736-36-0, [715] 252736-39-3, [506] 258823-39-1, [1177] 324742-95-2, [1397] 324742-96-3, [1398] 376595-42-5, [664]

400052-49-5, [1193] 437770-28-0, [1949] 444004-60-8, [1066] 455885-22-0, [781] 462631-45-4, [898] 479547-57-4, [1949] 544714-08-1, [479] 548774-80-7, [1168] 608514-55-2, [368] 608514-56-3, [644] 686298-93-1, [755] 744251-93-2, [486] 745047-51-2, [801] 745047-53-4, [449] 745047-94-3, [1195] 745047-97-6, [1196] 782498-03-7, [1065] 791807-20-0, [756] 792933-14-3, [784] 796857-79-9, [889] 831213-72-0, [481] 853947-47-4, [727] 896447-13-5, [830] 977000-79-5, [344] 977001-59-4, [901] 977001-75-4, [1058] 977002-83-7, [333] 977004-31-1, [1085] 977007-74-1, [538] 977007-85-4, [692] 977017-81-4, [698] 977017-82-5, [129] 977019-26-3, [187] 977019-27-4, [188] 977022-85-7, [1108] 977024-85-3, [901] 977032-50-0, [99] 977038-44-0, [101] 977038-68-8, [342] 977038-73-5, [537] 977038-79-1, [1054] 977038-80-4, [1055] 977048-47-7, [1106] 977050-07-9, [99] 977050-94-4, [903] 977051-12-9, [1091] 977051-97-0, [1826] 977059-69-0, [95] 977059-80-5, [1088] 977070-51-1, [333] 977070-62-4, [1086] 977083-25-2, [900] 977088-44-0, [750] 977089-10-3, [2013] 977089-41-0, [902] 977089-42-1, [904] 977090-84-8, [275] 977091-61-4, [1048] 977091-62-5, [1049] 977091-63-6, [1107] 977091-80-7, [1447] 977125-38-4, [1053]

FEMA Index 2001, [1] 2002, [2] 2003, [3] 2004, [9] 2005, [11] 2006, [12] 2007, [1926] 2008, [14] 2009, [17] 2010, [38] 2011, [40] 2012, [41] 2013, [43] 2014, [44] 2015, [45] 2017, [1690] 2018, [1691] 2019, [1692] 2020, [45] 2021, [46] 2022, [47] 2023, [48] 2024, [49] 2025, [50] 2026, [51] 2027, [51] 2028, [54] 2029, [54] 2030, [55] 2031, [56] 2032, [57] 2033, [58] 2034, [58] 2035, [60] 2036, [62] 2037, [63] 2038, [64] 2039, [65] 2040, [66] 2041, [67] 2042, [68] 2043, [70] 2044, [71] 2045, [59] 2046, [73] 2047, [74] 2048, [75] 2049, [75] 2050, [76] 2051, [77] 2052, [78] 2053, [82] 2054, [82] 2055, [960] 2056, [83] 2057, [962] 2058, [963] 2059, [84] 2060, [964] 2061, [84] 2062, [85]

2063, [964] 2064, [86] 2065, [87] 2066, [87] 2067, [88] 2068, [89] 2069, [965] 2070, [966] 2071, [967] 2072, [89] 2073, [90] 2074, [91] 2075, [967] 2076, [92] 2077, [970] 2078, [971] 2079, [94] 2080, [971] 2081, [972] 2082, [973] 2083, [974] 2084, [975] 2085, [969] 2086, [96] 2087, [97] 2088, [98] 2089, [99] 2090, [100] 2091, [100] 2092, [102] 2093, [104] 2094, [105] 2095, [1851] 2096, [1852] 2097, [105] 2098, [106] 2099, [107] 2100, [108] 2101, [109] 2102, [110] 2103, [111] 2104, [112] 2105, [112] 2106, [120] 2107, [119] 2108, [119] 2109, [120] 2110, [1727] 2111, [125] 2112, [126] 2113, [126] 2114, [697] 2115, [698] 2116, [1628] 2117, [1629] 2118, [127] 2119, [127] 2120, [129] 2121, [131] 2122, [130] 2123, [131]

2124, [1066] 2125, [1068] 2126, [133] 2127, [134] 2128, [135] 2129, [136] 2130, [136] 2131, [138] 2132, [139] 2133, [139] 2134, [140] 2135, [142] 2136, [143] 2137, [144] 2138, [145] 2139, [146] 2140, [146] 2141, [152] 2142, [147] 2143, [148] 2144, [150] 2145, [150] 2146, [151] 2147, [155] 2148, [156] 2149, [157] 2150, [158] 2151, [159] 2152, [154] 2153, [161] 2154, [164] 2155, [166] 2156, [168] 2157, [169] 2158, [975] 2159, [170] 2160, [976] 2161, [173] 2162, [977] 2163, [979] 2164, [174] 2165, [174] 2166, [978] 2167, [176] 2169, [178] 2170, [183] 2171, [186] 2172, [187] 2173, [188] 2174, [188] 2175, [980] 2176, [189] 2177, [980] 2178, [190] 2179, [981] 2180, [982] 2181, [192] 2182, [983] 2183, [193] 2184, [194] 2185, [983]

2186, [196] 2187, [985] 2188, [209] 2189, [991] 2190, [197] 2191, [198] 2192, [198] 2193, [986] 2194, [200] 2195, [204] 2196, [205] 2197, [988] 2198, [989] 2199, [206] 2200, [990] 2201, [206] 2202, [991] 2203, [207] 2204, [212] 2205, [212] 2206, [213] 2207, [214] 2208, [996] 2209, [215] 2210, [997] 2211, [217] 2212, [998] 2213, [999] 2214, [218] 2215, [219] 2216, [220] 2217, [220] 2218, [211] 2219, [221] 2220, [1000] 2221, [223] 2222, [1001] 2223, [761] 2224, [229] 2225, [231] 2226, [232] 2227, [232] 2228, [233] 2229, [238] 2230, [240] 2231, [242] 2232, [243] 2233, [246] 2234, [246] 2235, [247] 2236, [248] 2237, [250] 2238, [249] 2239, [250] 2240, [251] 2241, [252] 2242, [254] 2243, [256] 2244, [257] 2245, [258] 2246, [259]

2247, [260] 2248, [261] 2249, [262] 2250, [264] 2251, [264] 2252, [265] 2253, [269] 2254, [270] 2255, [270] 2259, [298] 2260, [272] 2261, [274] 2262, [274] 2263, [273] 2264, [276] 2265, [275] 2267, [276] 2268, [278] 2269, [279] 2270, [280] 2271, [280] 2272, [237] 2273, [235] 2274, [237] 2275, [237] 2276, [282] 2277, [283] 2278, [284] 2279, [285] 2280, [288] 2281, [290] 2282, [291] 2283, [291] 2284, [292] 2285, [292] 2286, [293] 2287, [294] 2288, [295] 2289, [296] 2290, [297] 2291, [297] 2292, [299] 2293, [299] 2294, [300] 2295, [301] 2296, [302] 2297, [305] 2298, [303] 2299, [304] 2300, [306] 2301, [307] 2302, [305] 2303, [307] 2304, [308] 2305, [309] 2306, [311] 2307, [314] 2308, [313] 2309, [316] 2310, [321] 2311, [317]

2312, [318] 2313, [320] 2314, [319] 2315, [322] 2316, [322] 2317, [324] 2318, [325] 2319, [326] 2320, [327] 2321, [327] 2322, [329] 2323, [329] 2324, [330] 2325, [331] 2326, [334] 2327, [328] 2328, [332] 2329, [335] 2330, [335, 336] 2331, [339] 2332, [339] 2333, [341] 2334, [342] 2335, [344] 2336, [345] 2337, [348] 2338, [349] 2339, [350] 2340, [351] 2341, [352] 2343, [351] 2344, [353] 2345, [354] 2346, [355] 2347, [357] 2348, [359] 2349, [360] 2350, [361] 2351, [362] 2352, [362] 2353, [363] 2354, [364] 2355, [364] 2356, [369] 2357, [375] 2358, [375] 2359, [376] 2360, [379] 2361, [379] 2362, [382] 2363, [382] 2364, [384] 2365, [385] 2366, [389] 2367, [398] 2368, [399] 2369, [400] 2370, [405] 2371, [408] 2372, [409] 2373, [410]

2374, [413] 2375, [414] 2376, [418] 2377, [419] 2378, [420] 2379, [425] 2380, [426] 2381, [427] 2382, [444] 2383, [445] 2384, [446] 2385, [447] 2386, [448] 2387, [455] 2388, [461] 2389, [475] 2390, [490] 2391, [491] 2392, [496] 2393, [496] 2394, [497] 2395, [498] 2396, [505] 2397, [516] 2398, [520] 2399, [526] 2400, [529] 2401, [530] 2402, [532] 2403, [537] 2404, [538] 2405, [538] 2406, [541] 2407, [543] 2408, [544] 2409, [548] 2410, [548] 2411, [549] 2412, [1868] 2413, [555] 2414, [558] 2415, [559] 2416, [563] 2417, [565] 2418, [566] 2419, [567] 2420, [568] 2421, [569] 2422, [570] 2423, [571] 2424, [572] 2425, [574] 2426, [574] 2427, [575] 2428, [613] 2429, [576] 2430, [577] 2431, [579] 2432, [581] 2433, [588] 2434, [592]

2435, [595] 2436, [450, 599] 2437, [600] 2438, [600] 2439, [603] 2440, [616] 2441, [617] 2442, [618] 2443, [623] 2444, [631] 2445, [643] 2446, [643] 2447, [645] 2448, [646] 2449, [648] 2450, [651] 2451, [654] 2452, [655] 2453, [657] 2454, [657] 2455, [658] 2456, [659] 2457, [663] 2458, [663] 2459, [666] 2460, [669] 2461, [672] 2462, [673] 2463, [615] 2464, [674] 2465, [677] 2466, [679] 2467, [680] 2468, [1002] 2469, [681] 2470, [1003] 2471, [681] 2472, [1005] 2473, [682] 2474, [1005] 2475, [684] 2476, [1006] 2477, [1007] 2478, [688] 2479, [689] 2480, [690] 2481, [691] 2482, [692] 2483, [693] 2484, [694] 2485, [695] 2486, [695] 2487, [700] 2488, [704] 2489, [705] 2490, [706] 2491, [707] 2492, [708] 2493, [710] 2494, [718] 2495, [720]

2043

2044 2496, [720] 2497, [721] 2498, [724] 2499, [724] 2500, [725] 2501, [726] 2502, [725] 2503, [729] 2504, [730] 2505, [730] 2506, [731] 2507, [733] 2508, [736] 2509, [738] 2510, [739] 2511, [739] 2512, [740] 2513, [743] 2514, [741] 2515, [742] 2516, [745] 2517, [746] 2518, [744] 2519, [751] 2520, [752] 2521, [752] 2522, [753] 2523, [754] 2524, [757] 2525, [759] 2526, [764] 2527, [764] 2528, [768] 2529, [769] 2530, [770] 2531, [773] 2532, [774] 2533, [773] 2534, [774] 2535, [776] 2536, [778] 2537, [779] 2538, [783] 2539, [789] 2540, [790] 2541, [791] 2542, [792] 2543, [793] 2544, [798] 2545, [799] 2546, [800] 2547, [810] 2548, [811] 2549, [812] 2550, [817] 2551, [812] 2552, [815] 2553, [817] 2554, [818] 2555, [819] 2556, [826] 2557, [828] 2558, [832] 2559, [835] 2560, [837] 2561, [839] 2562, [846] 2563, [848]

FEMA Index 2564, [852] 2565, [875] 2566, [875] 2567, [876] 2568, [882] 2569, [878] 2570, [881] 2571, [883] 2572, [884] 2573, [886] 2574, [889] 2575, [893] 2576, [894] 2577, [896] 2578, [899] 2579, [900] 2580, [900] 2581, [901] 2582, [903] 2583, [913] 2584, [914] 2585, [915] 2586, [916] 2587, [938] 2588, [941] 2589, [946] 2590, [946] 2591, [946] 2592, [950] 2593, [951] 2594, [954] 2595, [955] 2596, [958] 2597, [959] 2598, [1052] 2599, [1053] 2600, [1053] 2601, [1054] 2602, [1055] 2603, [1055] 2604, [1056] 2605, [1057] 2606, [1058] 2607, [1059] 2608, [1061] 2609, [1062] 2610, [1062] 2611, [1063] 2612, [1068] 2613, [1067] 2614, [1069] 2615, [1070] 2616, [1071] 2617, [1071] 2618, [1073] 2619, [1074] 2620, [1074] 2621, [1075] 2622, [1075] 2623, [1078] 2624, [1082] 2625, [1078] 2626, [1079] 2627, [1084] 2628, [1086] 2629, [1086] 2630, [1085] 2631, [1088]

2632, [1089] 2633, [1090] 2634, [1091] 2635, [1092] 2636, [1094] 2637, [1095] 2638, [1096] 2639, [1097] 2640, [1100] 2641, [1098] 2642, [1099] 2643, [1099] 2644, [1102] 2645, [1103] 2646, [1101] 2647, [1105] 2648, [256] 2649, [1106] 2650, [1107] 2651, [1107] 2652, [1111] 2653, [1111] 2654, [1112] 2655, [1113] 2656, [1114] 2657, [1118] 2658, [1121] 2659, [1123] 2660, [1122] 2661, [1123] 2662, [1122] 2663, [1124] 2664, [1130] 2665, [1145] 2666, [1460] 2667, [1149] 2668, [1156] 2669, [1159] 2670, [1188] 2671, [1198] 2672, [1201] 2673, [1202] 2674, [1203] 2675, [1205] 2676, [1206] 2677, [1208] 2678, [1210] 2679, [1211] 2680, [1211] 2681, [1212] 2682, [1213] 2683, [1215] 2684, [1219] 2685, [1220] 2686, [1220] 2687, [1223] 2688, [1222] 2689, [1223] 2690, [1238] 2691, [1239] 2692, [1239] 2693, [1240] 2694, [1302] 2695, [1241] 2696, [1242] 2697, [1243] 2698, [1243] 2699, [1246]

2700, [1254] 2701, [1263] 2702, [1269] 2703, [1271] 2704, [1272] 2705, [1281] 2706, [1282] 2707, [1283] 2708, [1289] 2709, [1291] 2710, [1296] 2711, [1300] 2712, [1301] 2713, [1302] 2714, [1010] 2715, [1307] 2716, [1309] 2717, [1310] 2718, [1313] 2719, [1316] 2720, [1325] 2721, [1327] 2722, [1328] 2723, [1330] 2724, [1331] 2725, [1334] 2726, [1335] 2727, [1336] 2728, [1337] 2729, [1342] 2730, [1347] 2731, [1350] 2732, [1359] 2733, [1361] 2734, [1363] 2735, [1363] 2736, [1364] 2737, [1365] 2738, [1366] 2739, [1366] 2740, [1368] 2741, [1372] 2742, [1374] 2743, [1304] 2744, [1383] 2745, [1385] 2746, [1386] 2747, [1424] 2748, [1427] 2749, [1429] 2750, [1430] 2751, [1432] 2752, [1432] 2753, [1305] 2754, [1433] 2755, [1437] 2756, [1442] 2757, [1121] 2759, [1443] 2760, [1444] 2761, [1446] 2762, [1447] 2763, [1448] 2764, [1449] 2765, [1450] 2766, [1450] 2767, [1455] 2768, [1455]

2769, [1458] 2770, [1462] 2771, [1464] 2772, [1464] 2773, [1465] 2774, [1466] 2775, [1468] 2776, [1467] 2777, [1469] 2778, [1469] 2779, [1470] 2780, [1476] 2781, [1480] 2782, [1481] 2783, [1484] 2784, [1486] 2785, [1487] 2786, [1490] 2787, [1490] 2788, [1500] 2789, [1501] 2790, [1502] 2791, [1502] 2792, [1504] 2793, [1505] 2794, [1508] 2795, [1507] 2796, [1519] 2797, [1520] 2798, [1521] 2799, [1524] 2800, [1525] 2801, [1525] 2802, [1528] 2803, [1529] 2804, [1527] 2805, [1536] 2806, [1549] 2807, [1550] 2808, [1554] 2809, [1552] 2810, [1553] 2811, [1556] 2812, [1557] 2813, [1557] 2814, [1554] 2815, [1558] 2816, [1559] 2817, [1560] 2818, [1564] 2819, [1564] 2820, [1565] 2821, [1567] 2822, [1568] 2823, [1565] 2824, [1568] 2825, [1569] 2826, [1570] 2827, [1570] 2829, [1573] 2830, [1574] 2831, [1583, 737] 2832, [1584] 2833, [1585] 2834, [1586] 2835, [1589] 2836, [1590] 2837, [1591]

2838, [1593] 2839, [1596] 2840, [1597] 2841, [1600] 2842, [1603] 2843, [1607] 2844, [1622] 2845, [1623] 2846, [1624] 2847, [1626] 2848, [1627] 2849, [1587] 2850, [1624] 2851, [1625] 2852, [1625] 2853, [1081] 2854, [1118] 2855, [1630] 2856, [1631] 2857, [1632] 2858, [1633] 2859, [1635] 2860, [1635] 2861, [1636] 2862, [1641] 2863, [1637] 2864, [1638] 2865, [1639] 2866, [1645] 2867, [1646] 2868, [1647] 2869, [1648] 2870, [1648] 2871, [1643] 2872, [1650] 2873, [1651] 2874, [1652] 2875, [1653] 2876, [1654] 2877, [1655] 2878, [1657] 2879, [1659] 2880, [1661] 2881, [1662] 2882, [1662] 2883, [1667] 2884, [1671] 2885, [1672] 2886, [1673] 2887, [1674] 2888, [1675] 2889, [1675] 2890, [1676] 2891, [1677] 2892, [1680] 2893, [1681] 2894, [1678] 2895, [1679] 2896, [1679] 2897, [1682] 2898, [1685] 2899, [1682] 2900, [1689] 2901, [1692] 2902, [1695] 2903, [1696] 2904, [1694] 2905, [699]

2906, [1698] 2907, [1701] 2908, [1701] 2909, [1702] 2910, [1703] 2911, [1707] 2912, [1708] 2913, [1709] 2914, [1710] 2915, [1712] 2916, [1713] 2917, [1714] 2918, [1716] 2919, [1717] 2920, [1718] 2921, [1719] 2922, [1731] 2923, [1734] 2924, [1734] 2925, [1739] 2926, [1018] 2927, [1019] 2928, [1740] 2929, [1020] 2930, [1742] 2931, [1742] 2932, [1021] 2933, [1022] 2934, [1743] 2935, [1023] 2936, [1758] 2937, [1028] 2938, [1744] 2939, [1024] 2940, [1748] 2941, [1749] 2942, [1751] 2943, [1752] 2944, [1026] 2945, [1753] 2946, [1753] 2947, [1754] 2948, [1755] 2949, [1756] 2950, [1027] 2951, [1757] 2952, [1758] 2953, [1762] 2954, [1037] 2955, [1764] 2956, [1038] 2957, [1039] 2958, [1766] 2959, [1039] 2960, [1759] 2961, [1029] 2962, [1042] 2963, [1770] 2964, [1043] 2965, [1044] 2966, [1773] 2967, [1774] 2968, [1775] 2969, [1779] 2970, [1779] 2971, [1781] 2972, [1782] 2973, [1783]

FEMA Index 2974, [1784] 2975, [1785] 2976, [1786] 2977, [1787] 2978, [1046] 2979, [1793] 2980, [1794] 2981, [1795] 2982, [1795] 2983, [1797] 2984, [1796] 2985, [1798] 2986, [1799] 2987, [1798] 2988, [1803] 2989, [1804] 2990, [1805] 2991, [1807] 2992, [1807] 2993, [1805] 2994, [1808] 2995, [1809] 2996, [1810] 2997, [1811] 2998, [1812] 2999, [1812] 3000, [1814] 3001, [1814] 3002, [1815] 3003, [1816] 3004, [1818] 3005, [1819] 3006, [1821] 3007, [1822] 3008, [1822] 3009, [1824] 3010, [1825] 3011, [1825] 3012, [1827] 3013, [1828] 3014, [1828] 3015, [1829] 3016, [1829] 3017, [1830] 3018, [1831] 3019, [1836] 3020, [1836] 3021, [1837] 3022, [1837] 3023, [1838] 3024, [1839] 3025, [1840] 3026, [1841] 3027, [1843] 3028, [1847] 3029, [1848] 3030, [1849] 3031, [1850] 3032, [1850] 3033, [1076] 3034, [785] 3035, [1852] 3036, [1853] 3037, [1854] 3038, [1856] 3039, [1858] 3040, [1862] 3041, [1119]

2045 3042, [1864] 3043, [1867] 3044, [1869] 3045, [1873] 3046, [1874] 3047, [1875] 3048, [1876] 3049, [1877] 3050, [1880] 3051, [1878] 3052, [1879] 3053, [1881] 3054, [1880] 3055, [1887] 3056, [1888] 3057, [1888] 3058, [1890] 3059, [1892] 3060, [1891] 3061, [1894] 3062, [1900] 3063, [1908] 3064, [1909] 3065, [1909] 3066, [1911] 3067, [1911] 3068, [1912] 3069, [1914] 3070, [1913] 3071, [1914] 3072, [1915] 3073, [1916] 3074, [1917] 3075, [1917] 3076, [1919] 3077, [1921] 3078, [1922] 3079, [1925] 3080, [1927] 3081, [1928] 3082, [1931] 3083, [1932] 3084, [1963] 3085, [1964] 3086, [1965] 3087, [1965] 3088, [1966] 3089, [1967] 3090, [1971] 3091, [1972] 3092, [1974] 3093, [1977] 3094, [1980] 3095, [1981] 3096, [1984] 3097, [1985] 3098, [1988] 3099, [1991] 3100, [1991] 3101, [1992] 3102, [1047] 3103, [1993] 3104, [1994] 3105, [1995] 3106, [1996] 3107, [1996, 2000] 3108, [1997]

3109, [2004] 3110, [2013] 3111, [2017] 3112, [2019] 3113, [2020] 3114, [116] 3115, [116] 3116, [117] 3117, [2027] 3118, [2028] 3119, [2029] 3120, [2030] 3121, [2031] 3122, [2033] 3123, [2034] 3124, [2034] 3125, [4] 3126, [32] 3127, [61] 3128, [701] 3129, [163] 3130, [191] 3131, [204] 3132, [993] 3133, [994] 3134, [999] 3135, [377] 3136, [417] 3137, [451] 3138, [454] 3139, [459] 3140, [473] 3141, [480] 3142, [315] 3143, [495] 3144, [504] 3145, [514] 3146, [524] 3147, [564] 3148, [580] 3149, [585] 3150, [586] 3151, [603] 3152, [609] 3153, [612] 3154, [631] 3155, [633] 3156, [654] 3157, [670] 3158, [703] 3159, [711] 3160, [712] 3161, [708] 3162, [717] 3163, [29] 3164, [788] 3165, [803] 3166, [1503] 3167, [827] 3168, [832] 3169, [844] 3170, [845] 3171, [853] 3172, [886] 3173, [912] 3174, [921] 3175, [956] 3176, [1136]

3177, [1137] 3178, [1138] 3179, [1140] 3180, [1904] 3181, [1191] 3182, [1197] 3183, [1200] 3184, [1209] 3185, [1214] 3186, [1260] 3187, [1246] 3188, [1268] 3189, [1271] 3190, [1288] 3191, [1290] 3192, [1312] 3193, [1329] 3194, [1351] 3195, [1354] 3196, [1054] 3197, [1359] 3198, [1360] 3199, [1368] 3200, [1369] 3201, [1376] 3202, [1382] 3203, [1384] 3204, [1392] 3205, [1393] 3206, [1399] 3207, [1402] 3208, [1326] 3209, [1420] 3210, [1422] 3211, [1434] 3212, [1472] 3213, [1491] 3214, [1518] 3215, [1533] 3216, [1587] 3217, [1599] 3218, [1605] 3219, [1012] 3220, [1634] 3221, [1640] 3222, [1644] 3223, [1649] 3224, [1660] 3225, [515] 3226, [1671] 3227, [1732] 3228, [1747] 3229, [1041] 3230, [1771] 3231, [1772] 3232, [1774] 3233, [1856] 3235, [1885] 3236, [1891] 3237, [1895] 3238, [1902] 3239, [1906] 3240, [1421] 3241, [1935] 3242, [1936] 3243, [1942] 3244, [1955] 3245, [1975]

3246, [1976] 3247, [1982] 3248, [2011] 3249, [2023] 3250, [28] 3251, [33] 3252, [42] 3253, [61] 3254, [1710] 3255, [113] 3256, [141] 3259, [1274] 3260, [1276] 3261, [199] 3262, [366] 3263, [370] 3264, [391] 3265, [407] 3266, [436] 3267, [456] 3268, [463] 3269, [462] 3270, [521] 3271, [500] 3272, [500] 3273, [501] 3274, [508] 3275, [511] 3276, [517] 3277, [520] 3278, [588] 3279, [621] 3280, [622] 3281, [661] 3282, [667] 3283, [709] 3284, [716] 3285, [758] 3286, [766] 3287, [767] 3288, [796] 3289, [804] 3290, [836] 3291, [224] 3292, [935] 3293, [101] 3294, [1973] 3295, [1009] 3296, [1018] 3297, [1083] 3298, [1166] 3299, [1180] 3300, [1181] 3301, [1186] 3302, [1204] 3303, [1224] 3304, [1226] 3305, [1249] 3306, [1257] 3307, [1273] 3308, [1380] 3309, [1381] 3310, [1406] 3311, [1407] 3312, [1426] 3313, [1435] 3314, [1457] 3315, [1487]

3316, [1602] 3317, [1618] 3318, [1669] 3319, [1728] 3320, [1889] 3321, [1893] 3322, [2014] 3324, [1947] 3325, [1956] 3326, [16] 3327, [26] 3328, [36] 3329, [70] 3330, [159] 3331, [165] 3332, [184] 3333, [208] 3334, [216] 3335, [409] 3336, [416] 3337, [424] 3338, [432] 3339, [487] 3340, [557] 3341, [590] 3342, [606] 3343, [641] 3344, [650] 3345, [668] 3346, [714] 3347, [717] 3348, [796] 3349, [804] 3350, [814] 3351, [835] 3352, [842] 3353, [859] 3354, [881] 3355, [922] 3356, [936] 3357, [1058] 3358, [1194] 3359, [1236] 3360, [1253] 3361, [1245] 3362, [1270] 3363, [1280] 3364, [1292] 3365, [1294] 3366, [1414] 3367, [1339] 3368, [1356] 3369, [1377] 3370, [1378] 3371, [1379] 3372, [1379] 3373, [1388] 3374, [1405] 3375, [1404] 3376, [1416] 3377, [1471] 3378, [1473] 3379, [1496] 3381, [1575] 3382, [1609] 3383, [1620] 3384, [1653] 3385, [1768]

3386, [1776] 3387, [1920] 3388, [1930] 3389, [1938] 3390, [690] 3391, [24] 3392, [195] 3393, [215] 3394, [662] 3395, [702] 3396, [713] 3397, [714] 3398, [765] 3399, [807] 3400, [808] 3401, [815] 3402, [857] 3403, [860] 3404, [926] 3405, [929] 3406, [1032] 3407, [1227] 3408, [1258] 3409, [1294] 3410, [1306] 3411, [1308, 1510] 3412, [1324] 3413, [1346] 3414, [1402] 3415, [1422] 3416, [1539] 3417, [1610] 3418, [1619] 3419, [1750] 3420, [1937] 3421, [1941] 3422, [1971] 3423, [1979] 3424, [34] 3425, [356] 3427, [458] 3428, [608] 3429, [819] 3430, [849] 3432, [984] 3433, [1199] 3434, [1253] 3435, [1255] 3436, [1311] 3437, [1348] 3438, [1409] 3439, [1451] 3440, [1489] 3441, [1950] 3442, [1952] 3443, [1987] 3444, [1993] 3445, [80] 3446, [402] 3447, [403] 3448, [411] 3449, [455] 3450, [464] 3451, [471] 3452, [535] 3453, [610] 3454, [610]

3455, [597] 3456, [629] 3457, [892] 3458, [916] 3459, [944] 3460, [1009] 3461, [1036] 3462, [1116] 3463, [1348] 3464, [1354] 3465, [1495] 3466, [1515] 3467, [1534] 3468, [1663] 3469, [1738] 3470, [1788] 3471, [1895] 3472, [1903] 3473, [1939] 3474, [1940] 3475, [1961] 3476, [472] 3477, [181] 3478, [182] 3479, [244] 3480, [348] 3481, [508] 3482, [509] 3483, [524] 3484, [551] 3485, [556] 3486, [578] 3487, [618] 3488, [628] 3489, [630] 3490, [646] 3491, [671] 3492, [671] 3493, [809] 3494, [809] 3495, [833] 3496, [839] 3497, [867] 3498, [864] 3499, [890] 3500, [888] 3501, [1103] 3502, [1166] 3503, [1182] 3504, [1221] 3505, [1232] 3506, [1235] 3507, [1237] 3508, [1297] 3509, [1299] 3510, [1352] 3511, [1355] 3512, [1390] 3513, [1485] 3514, [1523] 3515, [1538] 3516, [1544] 3517, [1545] 3518, [1552] 3519, [1668] 3520, [1729] 3521, [1760] 3522, [1763]

2046 3523, [1776] 3524, [1946] 3525, [1951] 3526, [18] 3527, [27] 3528, [180] 3529, [181] 3530, [347] 3531, [358] 3532, [397] 3533, [406] 3534, [412] 3535, [458] 3536, [1261] 3537, [474] 3538, [482] 3539, [491] 3540, [503] 3541, [512] 3542, [513] 3543, [573] 3544, [578] 3545, [613] 3546, [634] 3547, [797] 3548, [907] 3549, [919] 3550, [939] 3551, [961] 3552, [1008] 3553, [1014] 3554, [1034] 3555, [1035] 3556, [1036] 3557, [1128] 3558, [1128] 3559, [1129] 3560, [1134] 3561, [1134] 3562, [1133] 3563, [1141] 3564, [1142] 3565, [1142] 3566, [1143] 3567, [1192] 3568, [1250] 3569, [1264] 3570, [1278] 3571, [1279] 3572, [1291] 3573, [1317] 3574, [1333] 3575, [1338] 3576, [1374] 3577, [1375] 3578, [1377] 3579, [1485] 3580, [1493] 3581, [1526] 3582, [1543] 3583, [1549] 3584, [1609] 3585, [1658] 3586, [1665] 3587, [1697] 3588, [1729] 3589, [1791] 3590, [1882]

FEMA Index 3591, [1899] 3592, [1943] 3593, [1959] 3594, [2005] 3595, [2023] 3596, [2024] 3597, [156] 3598, [1204] 3599, [1229] 3601, [1413] 3602, [1537] 3603, [1538] 3604, [1555] 3605, [386] 3606, [2025] 3607, [1761] 3608, [845] 3609, [31] 3610, [531] 3611, [1737] 3612, [1545] 3613, [380] 3614, [1735] 3615, [1900] 3616, [137] 3617, [149] 3618, [1668] 3619, [201] 3620, [468] 3621, [478] 3622, [373] 3623, [611] 3624, [952] 3625, [953] 3626, [431] 3627, [429] 3628, [430] 3629, [1362] 3630, [1357] 3631, [365] 3632, [1644] 3633, [869] 3634, [477] 3635, [931] 3636, [1400] 3637, [527] 3638, [1930] 3639, [1941] 3640, [1244] 3641, [582] 3642, [583] 3643, [652] 3644, [1231] 3645, [1015] 3646, [1228] 3647, [1230] 3648, [1745] 3649, [1763] 3650, [218] 3651, [19] 3652, [21] 3653, [22] 3654, [32, 36] 3655, [53] 3656, [123] 3657, [239] 3658, [293] 3659, [372]

3660, [395] 3661, [432] 3662, [440] 3663, [476] 3664, [480] 3665, [483] 3666, [510] 3667, [515] 3668, [517] 3669, [519] 3670, [528] 3671, [584] 3672, [584] 3673, [593] 3674, [598] 3675, [604] 3676, [607] 3677, [621] 3678, [626] 3679, [627] 3680, [637] 3681, [640] 3682, [647] 3683, [653] 3684, [758] 3685, [762] 3686, [762] 3687, [775] 3688, [855] 3689, [862] 3690, [865] 3691, [878] 3692, [885] 3693, [891] 3694, [897] 3695, [906] 3696, [917] 3697, [927] 3698, [1004] 3699, [1030] 3700, [1139] 3701, [1208] 3702, [1218] 3703, [1226] 3704, [1259] 3705, [1262] 3706, [1298] 3707, [1319] 3708, [1323] 3709, [1330] 3710, [1335] 3711, [1338] 3712, [1340] 3713, [1343] 3714, [1386] 3715, [1390] 3716, [1391] 3717, [1418] 3718, [1429] 3719, [1456] 3720, [1494] 3721, [1514] 3722, [1535] 3723, [1576] 3724, [1598] 3725, [1616] 3726, [1657] 3727, [1683]

3728, [1730] 3729, [1745] 3730, [1792] 3731, [1884] 3732, [1896] 3733, [1920] 3734, [1923] 3735, [1957] 3736, [1969] 3737, [2001] 3738, [2004] 3739, [2012] 3740, [109] 3741, [239] 3742, [394] 3743, [421] 3744, [918] 3745, [919] 3746, [1093] 3747, [1125] 3748, [1160] 3749, [1531] 3750, [1575] 3751, [1684] 3752, [1718] 3753, [1918] 3754, [1999] 3755, [403] 3756, [570] 3757, [642] 3758, [945] 3759, [1016] 3760, [1201] 3761, [1284] 3762, [1349] 3763, [1351] 3764, [1438] 3765, [1452] 3766, [1473] 3767, [1577] 3768, [1577] 3769, [1578] 3770, [1579] 3771, [1579] 3772, [1581] 3773, [1846] 3774, [1898] 3775, [7] 3776, [436] 3777, [555] 3778, [871] 3779, [905] 3780, [923] 3781, [986] 3782, [1025] 3783, [1051] 3784, [1154] 3785, [1194] 3786, [1256] 3787, [1389] 3788, [1401] 3789, [1410] 3790, [1425] 3791, [1518] 3792, [1601] 3793, [1801] 3794, [1831] 3795, [1978]

3796, [2002] 3797, [20] 3798, [438] 3799, [449] 3800, [649] 3801, [675] 3802, [924] 3803, [934] 3804, [1042] 3805, [1146] 3806, [1148] 3807, [1150] 3808, [1151] 3809, [1152] 3810, [1163] 3811, [1459] 3812, [1846] 3813, [1870] 3814, [1897] 3815, [2003] 3816, [30] 3817, [37] 3818, [42] 3819, [114] 3820, [185] 3821, [253] 3822, [366] 3823, [371] 3824, [396] 3825, [419] 3826, [439] 3827, [442] 3828, [457] 3829, [485] 3830, [492] 3831, [523] 3832, [581] 3833, [602] 3834, [626] 3835, [638] 3836, [638] 3837, [675] 3838, [676] 3839, [687] 3840, [703] 3841, [806] 3842, [834] 3843, [939] 3844, [957] 3845, [1011] 3846, [1106] 3847, [1109] 3848, [1132] 3849, [1153] 3850, [1169] 3851, [1169] 3852, [1170] 3853, [1171] 3854, [1174] 3855, [1175] 3856, [1183] 3857, [1217] 3858, [1225] 3859, [1256] 3860, [1264] 3861, [1265] 3862, [1289] 3863, [1299]

3864, [1313] 3865, [1314] 3866, [1317] 3867, [1318] 3868, [1341] 3869, [1342] 3870, [1344] 3871, [1345] 3872, [1367] 3873, [1370] 3874, [1373] 3875, [1387] 3876, [1400] 3877, [1410] 3878, [1412] 3879, [1413] 3880, [1415] 3881, [1419] 3882, [1423] 3883, [1425] 3884, [1477] 3885, [1476] 3886, [1509] 3887, [1530] 3888, [1532] 3889, [1546] 3890, [1548] 3891, [1580] 3892, [1581] 3893, [1617] 3894, [1665] 3895, [1725] 3896, [1726] 3898, [1778] 3899, [1823] 3900, [1842] 3901, [1844] 3902, [1872] 3903, [1953] 3906, [78] 3907, [172] 3908, [184] 3909, [359] 3910, [367] 3911, [378] 3912, [392] 3913, [393] 3914, [394] 3915, [416] 3916, [415] 3917, [428] 3918, [467] 3919, [632] 3920, [806] 3921, [820] 3922, [821] 3923, [838] 3924, [847] 3925, [854] 3926, [856] 3927, [858] 3928, [861] 3929, [862] 3930, [863] 3931, [866] 3932, [870] 3933, [870] 3934, [872]

3935, [873] 3936, [874] 3937, [929] 3938, [930] 3939, [1025] 3940, [1040] 3941, [1115] 3942, [1185] 3943, [1189] 3944, [1189] 3945, [1190] 3946, [1250] 3947, [1251] 3948, [1252] 3949, [1325] 3950, [1436] 3951, [1475] 3952, [1478] 3953, [1479] 3954, [1493] 3955, [1497] 3956, [1516] 3957, [1534] 3958, [1656] 3959, [1670] 3960, [1685] 3961, [1766] 3962, [1938] 3963, [1954] 3964, [28] 3965, [81] 3966, [387] 3967, [397] 3968, [443] 3969, [484] 3970, [494] 3971, [505] 3972, [506] 3973, [552] 3974, [565] 3975, [601] 3976, [607] 3977, [619] 3978, [639] 3979, [715] 3980, [800] 3981, [802] 3982, [855] 3983, [859] 3984, [909] 3985, [909] 3986, [910] 3987, [911] 3988, [925] 3989, [933] 3990, [1013] 3991, [1014] 3992, [1147] 3993, [1174] 3994, [1176] 3995, [1177] 3996, [1178] 3997, [1179] 3998, [1234] 3999, [1279] 4000, [1282] 4001, [1285] 4002, [1320]

4003, [1321] 4004, [1407] 4005, [1428] 4006, [1441] 4007, [1483] 4008, [1517] 4009, [1529] 4010, [1588] 4011, [1611] 4012, [1614] 4013, [1628] 4014, [1642] 4015, [1771] 4016, [1845] 4017, [1934] 4018, [1944] 4019, [1945] 4020, [1948] 4021, [1960] 4022, [1978] 4023, [1998] 4024, [6] 4025, [93] 4026, [152] 4027, [203] 4028, [356] 4029, [422] 4030, [423] 4031, [429] 4032, [433] 4033, [437] 4034, [472] 4035, [507] 4036, [533] 4037, [546] 4038, [560] 4039, [562] 4040, [624] 4041, [660] 4042, [660] 4043, [664] 4044, [747] 4045, [771] 4046, [840] 4047, [841] 4048, [879] 4049, [920] 4050, [922] 4051, [933] 4052, [940] 4053, [1135] 4054, [1161] 4055, [1233] 4056, [1277] 4057, [1333] 4058, [1434] 4059, [1511] 4060, [1522] 4061, [1664] 4062, [1731] 4063, [1736] 4064, [1738] 4065, [1767] 4066, [1883] 4067, [1962] 4068, [1983] 4069, [20] 4070, [25]

FEMA Index 4071, [23] 4072, [48] 4073, [67] 4074, [72] 4075, [63] 4076, [69] 4077, [103, 1187] 4078, [142] 4079, [1907] 4080, [171] 4081, [202] 4082, [210] 4083, [223] 4084, [263] 4085, [268] 4086, [317] 4087, [368] 4088, [373] 4089, [388] 4090, [400] 4091, [404] 4092, [406] 4093, [412] 4094, [422] 4095, [425] 4096, [442] 4097, [447] 4098, [453] 4099, [465] 4100, [478] 4101, [470] 4102, [488] 4103, [489] 4104, [466] 4105, [463] 4106, [469] 4107, [526] 4108, [545] 4109, [547] 4110, [1923] 4111, [550] 4112, [605] 4113, [644] 4114, [594] 4115, [591] 4116, [625] 4117, [649] 4118, [683] 4119, [711] 4120, [719] 4121, [732] 4122, [744] 4123, [748] 4124, [763] 4125, [786] 4126, [787] 4127, [788] 4128, [795] 4129, [805] 4130, [813] 4131, [824] 4132, [822] 4133, [823] 4134, [823] 4135, [868] 4136, [889] 4137, [894]

2047 4138, [912] 4139, [937] 4140, [928] 4141, [932] 4142, [935] 4143, [943] 4153, [1066] 4154, [1155] 4155, [1162] 4156, [1164] 4157, [1182] 4158, [1178] 4159, [1165] 4160, [1144] 4161, [1153] 4162, [1193] 4163, [1186] 4164, [1293] 4165, [1332] 4166, [1322] 4167, [1310] 4168, [1303] 4169, [1260] 4170, [1215] 4171, [1266] 4172, [1372] 4173, [1323] 4174, [1315] 4175, [1275] 4176, [1268] 4177, [1286] 4178, [1229] 4179, [1267] 4180, [1357] 4181, [1403] 4182, [1417] 4183, [1408] 4184, [1417] 4185, [1415] 4186, [1440] 4189, [1547] 4190, [1572] 4191, [1613] 4192, [1604] 4193, [1606] 4194, [1666] 4195, [1686] 4196, [1687] 4197, [1688] 4198, [1693] 4199, [1705] 4200, [1704] 4201, [1711] 4202, [1720] 4203, [1721] 4204, [1722] 4205, [1723] 4206, [1724] 4207, [1761] 4208, [1750] 4209, [1883] 4210, [1901] 4211, [1949] 4212, [1949] 4213, [1945] 4214, [1960] 4215, [1968] 4216, [2006]

4217, [2009] 4218, [2010] 4219, [343] 4220, [784] 4221, [1832] 4222, [896] 4223, [162] 4224, [39] 4225, [1045] 4226, [760] 4227, [781] 4228, [898] 4229, [1858] 4230, [479] 4231, [1196] 4232, [801] 4233, [449] 4234, [1195] 4235, [825] 4236, [558] 4237, [1741] 4238, [1021] 4239, [996] 4240, [191] 4241, [1232] 4242, [1615] 4243, [877] 4244, [1371] 4245, [1934] 4246, [1933] 4247, [1958] 4248, [499] 4249, [36] 4250, [1706] 4251, [10] 4252, [222] 4253, [1431] 4254, [755] 4255, [756] 4256, [1064] 4257, [1065] 4258, [552] 4259, [794] 4260, [1031] 4261, [1287] 4262, [1605] 4263, [1765] 4264, [953] 4265, [727] 4266, [1705] 4267, [486] 4268, [595] 4269, [596] 4270, [941] 4271, [386] 4272, [843] 4273, [842] 4274, [867] 4275, [1395] 4276, [1398] 4277, [1394] 4278, [1397] 4279, [1396] 4280, [1397] 4281, [1394] 4282, [667] 4283, [381] 4284, [1612]

4285, [481] 4286, [995] 4287, [1032] 4288, [79] 4289, [1168] 4290, [628] 4291, [1296] 4292, [1474] 4293, [1531] 4294, [587] 4295, [323] 4296, [23] 4297, [1184] 4298, [522] 4299, [1769] 4300, [1172] 4301, [1496] 4302, [1492] 4303, [1886] 4304, [390] 4305, [1608] 4306, [1235] 4307, [312] 4308, [1158] 4309, [553] 4310, [452] 4311, [1247] 4312, [434] 4313, [441] 4314, [1638] 4315, [511] 4316, [1207] 4317, [665] 4318, [635] 4319, [636] 4320, [1275] 4321, [1777] 4322, [52] 4323, [1618] 4324, [1173] 4325, [1167] 4326, [1499] 4327, [1157] 4328, [1540] 4329, [1955] 4330, [908] 4331, [1033] 4332, [1382] 4333, [1601] 4334, [1598] 4335, [1928] 4336, [1929] 4337, [883] 4338, [536] 4339, [892] 4340, [534] 4341, [816] 4342, [880] 4343, [640] 4344, [589] 4345, [590] 4346, [1295] 4347, [1358] 4348, [488] 4349, [391] 4350, [1542] 4351, [850] 4352, [1017]

4353, [1353] 4354, [1541] 4355, [534] 4356, [849] 4357, [1542] 4359, [1513] 4360, [656] 4361, [652] 4362, [1541] 4363, [1512] 4364, [383] 4365, [8] 4366, [531] 4367, [1482] 4368, [793] 4369, [830] 4370, [829] 4372, [1989] 4373, [1482] 4374, [1975] 4376, [9] 4377, [831] 4380, [1988] 4381, [5] 4382, [475] 4383, [1521] 4384, [828] 4385, [1595] 4386, [1733] 4387, [1621] 4388, [634] 4389, [502] 4390, [942] 4391, [561] 4392, [620] 4393, [1320] 4394, [1951] 4395, [467] 4396, [1746] 4397, [987] 4398, [1216] 4399, [1488] 4400, [1286] 4401, [1620] 4402, [1551] 4403, [460] 4404, [461] 4405, [1515] 4406, [1984] 4407, [485] 4408, [1499] 4409, [1139] 4410, [266] 4411, [1131] 4412, [1498] 4413, [851] 4414, [1404] 4415, [1411] 4416, [1419] 4417, [92] 4418, [186] 4419, [209] 4420, [614] 4421, [851] 4422, [887] 4423, [968] 4424, [992] 4425, [1028]

4426, [1305] 4427, [1614] 4428, [153] 4429, [493]

General Index A AA, 120 Abies alba Mill., 698, 699 Abies balsamea (L.) Mill., 696–697 Abies balsamifera (L.) Mich., 696 Abies mayriana Miyabe & Kudo, 698 Abies sachalinensis Masters, 698 Abies sibirica Ledeb., 698, 699 Abiol, 1296 Absinthium, 117 Absolute ethanol, 567 Absolute lavandin, 1073 Absolute mimosa, 1437 Absolute mimosa extra, 1437 Absolute nutmeg, 1505 Absolute orange flower, 1463, 1569 Absolute petitgrain, 1569 Absolute tuberose, 1963 Abufene, 42 Acacia catechu (L. f.) Willd., 275 Acacia decurrens (Wendl. F.) Willd., 1437 Acacia delbata gum, 1 Acacia farnesiana absolute, 272 Acacia farnesiana (L.) Willd., 271 Acacia gum, 1–2 Acacia mollissima tannin, 1864 Acacia senegal gum, 1 Acacia senegal (L.) Willd., 1 Acacia solution, 1 Acacia syrup, 1 Acer nigrum, 1120 Acer saccharum, 1120 Acer spicatum Lam., 1120 Acetal, 2–3 Acetal B, 1320 Acetaldehyde, 3–4 Acetaldehyde, benzyl 2-methoxyethyl acetal, 156 Acetaldehyde, butyl phenethyl acetal, 4–5 Acetaldehyde, dimethyl acetal, 450 Acetaldehyde, ((3,7-dimethyl-6-octenyl)oxy)-, 321 Acetaldehyde, 2-((3,7-dimethyl-6-octen-1-yl) oxy)-, 321 Acetaldehyde, ethylmethyl, 1238 Acetaldehyde, (p-isopropylphenyl)-, 1037 Acetaldehyde, (methylthio)-, 1399 Acetaldehyde, phenyl-, 1652 Acetaldehyde, phenyl-, dimethyl acetal, 1654 Acetaldehyde, trimer, 1588 Acetaldehyde benzyl β-methoxyethyl acetal, 156 Acetaldehyde cyclic propylene glycol acetal, 465 Acetaldehyde diethyl acetal, 2 Acetaldehyde di-cis-3-hexenyl acetal, 5–6 Acetaldehyde di-(Z)-3-hexenyl acetal, 5 Acetaldehyde di-(Z)-3-hexen-1-yl acetal, 5 Acetaldehyde diisoamyl acetal, 6 Acetaldehyde dimethylacetal, 450 Acetaldehyde ethyl acetal, 2 Acetaldehyde ethyl cis-3-hexenyl acetal, 7 Acetaldehyde ethyl (Z)-3-hexenyl acetal, 7 Acetaldehyde hexyl isoamyl acetal, 8

Acetaldehyde hexyl 3-methylbutyl acetal, 8 Acetaldehyde methyl acetal, 450 Acetaldehyde 1,3-octanediol acetal, 9 Acetaldehyde phenethyl propyl acetal, 9–10 Acetaldehyde propyl phenylethyl acetal, 9 Acetal R, 9–10 Acetamide, 10 o-Acetamidobenzoic acid methyl ester, 1214 Acetanhydride, 13–14 Acetanisole, 11 Acetate C-7, 810 Acetate C-8, 1549 Acetate C-9, 1500 Acetate C-10, 398 Acetate C-11, 1984 Acetate C-12, 1071 Acetate of 4-(hydroxyphenyl)-2-butanone, 21 Acetate of lime, 233 Acetate p.a., 64 Aceteugenol, 681 Acetic acid, 12–13 Acetic acid, amino, 767 Acetic acid, anhydride, 13–14 Acetic acid, benzoyl-, ethyl ester, 571 Acetic acid, benzyl ester, 142 Acetic acid, butyl ester, 188 Acetic acid, calcium salt, 233 Acetic acid, cinnamyl ester, 299 Acetic acid, citronellyl ester, 317 Acetic acid, cyclohexyl-, allyl ester, 48 Acetic acid, cyclohexyl ester, 360 Acetic acid, cyclohexylethyl ester, 358 Acetic acid, decyl ester, 398 Acetic acid, diethyl-, 576 Acetic acid, dimethyl-, 1001 Acetic acid, 3,7-dimethyl-6-octen-1-yl ester, 317 Acetic acid, (1,1-dimethyl-3-phenylpropyl) ester, 1363 Acetic acid, dodecyl ester, 1071 Acetic acid, 2-ethylbutyl ester, 574 Acetic acid, glacial, 12 Acetic acid, 3-heptyl ester, 800 Acetic acid, heptyl ester, 810 Acetic acid, 2,4-hexadien-1-ol ester, 822 Acetic acid, 2,4-hexadienyl ester, 822 Acetic acid, hexyl ester, 875 Acetic acid, isobornyl ester, 976 Acetic acid, isobutyl ester, 980 Acetic acid, isopentyl-ester, 960 Acetic acid, isopropyl, 1047 Acetic acid, isopropyl ester, 1018 Acetic acid, p-1(7), 8-menthadien-2-yl ester, 1132 Acetic acid, 3-mercapto-3-methylbutyl ester, 1173 Acetic acid, (3,4-methylenedioxy)benzyl ester, 1708 Acetic acid, methyl ester, 1206 Acetic acid, 1-methylethyl ester, 1018 Acetic acid, 2-(4-methylphenoxy)-, ethyl ester, 670

Acetic acid, 2-methylphenyl ester, 1915 Acetic acid, 4-methylphenyl ester, 1916 Acetic acid, 2-methylpropyl ester, 980 Acetic acid, (methylthio), ethyl ester, 638 Acetic acid, (methylthio)-, methyl ester, 1321 Acetic acid, 3-(methylthio)propyl ester, 1425 Acetic acid, nonyl ester, 1500 Acetic acid, 9-octadecenyl ester, 1513 Acetic acid, octyl ester, 1549 Acetic acid, phenethyl ester, 1632 Acetic acid, phenoxy-, 1650 Acetic acid, phenoxy-, allyl ester, 64 Acetic acid, phenoxy-, 2-propenyl ester, 64 Acetic acid, phenyl-, 1656 Acetic acid, phenyl-, allyl ester, 65 Acetic acid, phenyl-, butyl ester, 215 Acetic acid, phenyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)-, 745 Acetic acid, phenyl-, 3,7-dimethyl-6-octenyl ester, 322 Acetic acid, phenyl-, 3,7-dimethyl-7-octenyl ester, 1798 Acetic acid, phenyl-, 1,5-dimethyl- 1-vinyl-4hexenyl ester, 1103 Acetic acid, phenyl-, ethyl ester, 655 Acetic acid, phenyl-, isobutyl ester, 997 Acetic acid, phenyl-, isopentyl ester, 972 Acetic acid, phenyl-, p-methoxybenzyl ester, 109 Acetic acid, phenyl-, methyl ester, 1361 Acetic acid, phenyl-, phenethyl ester, 1645 Acetic acid, phenyl-, propyl ester, 1764 Acetic acid, phenyl-, p-tolyl ester, 1921 Acetic acid, 2-phenylethyl ester, 1632 Acetic acid, phenylmethyl ester, 142 Acetic acid, potassium salt, 1718 Acetic acid, propyl ester, 1739 Acetic acid, sodium salt, 1842 Acetic acid, sodium salt trihydrate, 1839 Acetic acid, thio-, 1901 Acetic acid, o-tolyl ester, 1915 Acetic acid, p-tolyl ester, 1916 Acetic acid amide, 10 Acetic acid n-butyl ester, 188 Acetic acid ethyl ester, 558 Acetic acid furfurylester, 706 Acetic acid geraniol ester, 738 Acetic acid trans-3-hexenyl ester, 851 Acetic acid linalool ester, 1094 Acetic acid 3-methylbutyl ester, 960 Acetic acid oleyl ester, 1513 Acetic acid n-propyl ester, 1739 Acetic aldehyde, 3 Acetic anhydride, 13–14 Acetic ether, 558 Acetic oxide, 13 Acetidin, 558 Acetimidic acid, 10 Acetin, tri-, 1926 Acetisoeugenol, 1003 Acetoacetaldehyde, 1-(dimethyl acetal), 1575 Acetoacetaldehyde dimethyl acetal, 1575

2049

2050 Acetoacetic acid, 739 Acetoacetic acid, benzyl ester, 143 Acetoacetic acid, butyl ester, 189 Acetoacetic acid, 3,7-dimethyl-2,6-octadienyl ester, 739 Acetoacetic acid, ethyl ester, 1,2-propylene ketal, 587 Acetoacetic acid ethyl ester, 559 Acetoacetic ester, 559 Acetocinnamone, 1662 Acetocumene, 1019 2-Acetofuran, 29 Acetoin acetate, 18 Acetol, 2 Acetolein, 15 beta-Acetonaphthalene, 1329 Acetonaphthone, 1329 beta-Acetonaphthone, 1329 2′-Acetonaphthone, 1329 Acetone, 16 Acetone, isopropylidene-, 1356 Acetone, methyl-, 183 Acetone oil, 16 Acetone peroxides, 17 Acetonic acid, 1063 p-Acetonylanisole, 1203 2-Acetonylfuran, 720 4-Acetophenol, 908 p-Acetophenol, 908 Acetophenone, 17–18 Acetophenone, 2′,4′-dimethyl-, 455 Acetophenone, o-hydroxy-, 907 Acetophenone, 2′-hydroxy-, 907 Acetophenone, 2-hydroxy-2-phenyl-, 139 Acetophenone, 4′-isopropyl-, 1019 Acetophenone, 4′-methoxy, 11 Acetophenone, 2′-methyl- (8CI), 1207 Acetophenone, 4′-methyl-, 1208 Acetophenone® 2′-amino-, 78 Acetopropionic acid, 1084 2-Acetopyridine, 33 3-Acetopyridine, 34 2-Acetopyrrole, 1382 Acetothioic acid, 1901 p-Acetotoluene, 1208 Acetovanillin, 1997 1-Acetoxy-acetylcyclohexane, 1208 o-Acetoxyanisole, 775 2-Acetoxy-3-butanone, 18 6-Acetoxydihydrotheaspirane, 19 4-Acetoxy-2,5-dimethyl-3(2H)-furanone, 20–21 1-Acetoxy-3,7-dimethyloct-6-ene, 317 Acetoxyethane, 558 (+/–)-1-Acetoxy-1-ethoxyethane, 20 5-Acetoxyhexanoic acid methyl ester, 1233 9-Acetoxy-1-p-menthene, 1143 1-Acetoxy-2-methoxy-4-allylbenzene, 681 4-Acetoxy-3-methoxybenzaldehyde, 1997 1-Acetoxy-2-methoxybenzene, 775 4-Acetoxy-3-methoxy-1-propenylbenzene, 1003 3-Acetoxy-2-methylbutyric acid, ethyl ester, 560 2-Acetoxymethylfuran, 706 2-Acetoxymethyloxolane, 1887 3-Acetoxy octane, 1543 2-Acetoxypentane, 1614 1-Acetoxy-4-pentene, 1611 5-Acetoxy-1-pentene, 1611 4-(p-Acetoxyphenyl)-2-butanone, 21

General Index 3-Acetoxy-1-phenylpropane, 1676 1-Acetoxypropane, 1739 2-Acetoxypropane, 1018 2-Acetoxy-1,2,3-propanetricarboxylic acid tributyl ester, 1927 (3-Acetoxypropyl)benzene, 1676 3-Acetoxypropyl methyl sulfide, 1425 4-Acetoxytoluene, 1916 α-Acetoxytoluene, 142 o-Acetoxytoluene, 1915 p-Acetoxytoluene, 1916 1-Acetoxy-2-(2,2,3-trimethyl-3-cyclopentenyl) ethane, 239 Acetoyl butyrate, 184 Acetylacetaldehyde dimethyl acetal, 1575 Acetylaldehyde, 3 1-Acetyl-2-aminobenzene, 78 (Acetylamino)ethanethioic acid, S-ethyl ester, 562 2-Acetylanaline, 78 Acetyl anhydride, 13 o-Acetyl-aniline, 78 2-Acetylanisole, 1186 4-Acetylanisole, 11 o-Acetylanisole, 1186 p-Acetylanisole, 11 Acetylated natural rhodinol, 317 Acetylbenzene, 17–18 o-Acetylbenzene, 78 Acetyl benzoyl, 1671 4-Acetyl-6-tert-butyl-1,1-dimethylindane, 22 Acetylbutyryl, 832 Acetyl-n-butyryl, 832 Acetylcitric acid tributyl ester, 1927 Acetyl-o-cresol, 1915 p-Acetyl cumol, 1019 1-Acetylcyclohexyl acetate, 1208 5-Acetyl-2,3-dihydro-1,4-thiazine, 23 2-Acetyl-4,5-dihydrothiazole, 37 4-Acetyl-2,5-dimethyl-3(2H)-furanone, 25 2-Acetyl-3,5-dimethylfuran, 23 3-Acetyl-2,5-dimethylfuran, 24 2-Acetyl-3,5-dimethylpyrazine, 26 2-Acetyl-3, (5 or 6)-dimethylpyrazine, mixture of isomers, 26 3-Acetyl-2,5-dimethylpyrazine, 26 3-Acetyl-2,5-dimethylthiophene, 27 Acetyl ether, 13 Acetyl ethyl carbinol, 939 p-(2-Acetylethyl)phenyl acetate, 21 2-Acetyl-3-ethylpyrazine, 28 Acetyl eugenol, 681 Acetyl formaldehyde, 1779 Acetylformic acid, 1779 Acetylformyl, 1779 2-Acetylfuran, 29 N-Acetylglycinethiol ethyl ester, 562 Acetyl guaiacol, 775 Acetyl isobutyryl, 1347 Acetyl isoeugenol, 1003 Acetyl isopentanoyl, 1288 1,4-Acetyl-isopropyl benzol, 1019 Acetyl isovaleryl, 1288 Acetyl lactic acid thiomethyl ester, 1401 Acetyl mercaptan, 1901 3-Acetylmercaptohexyl acetate, 30 N-Acetyl methyl anthranilate, 1214 1-Acetyl-4-methylbenzene, 1208

4-Acetyl-2-methyl-1-butene, 1294 Acetyl methyl carbinol, 14 Acetyl methyl carbinyl acetate, 18 2-Acetyl-3-methyl-1,4-diazine, 28 2-Acetyl-5-methylfuran, 31 1-Acetyl-4-methyl-1,3-pentadiene, 1280 2-Acetyl-3-methylpyrazine, 28 4-Acetyl-2-methylpyrimidine, 32, 35 2-Acetylnaphthalene, 1329 beta-Acetylnaphthalene, 1329 Acetyl nonanoyl, 1971 Acetyl nonyryl, 1971 Acetyl oxide, 13 4-(Acetyloxy)-3-methoxybenzaldehyde, 1997 4-(4-(Acetyloxy)-phenyl)-2-butanone, 21 2-(Acetyloxy)-1,2,3-propanetricarboxylic acid, tributyl ester, 1927 Acetyl pelargonyl, 1971 Acetyl pentanoyl, 793 1-Acetyl-1-pentene, 808 2-Acetylphenol, 907 4-Acetylphenol, 908 o-Acetylphenol, 907 p-Acetylphenol, 908 2-Acetylphenylamine, 78 3-Acetylpropionic acid, 1084 beta-Acetylpropionic acid, 1084 Acetyl propionyl, 1600 Acetylpyrazine, 32 2-Acetylpyrazine, 32 2-Acetylpyridine, 33 3-Acetylpyridine, 34 β-Acetylpyridine, 34 2-Acetyl pyrrole, 1382 2-Acetyl-1-pyrroline, 36 2-Acetylthiazole, 35–36 5-Acetylthiazole, 35 Acetyl thiazoline, 37 2-Acetyl-2-thiazoline, 37 3-Acetylthio-2,5-dimethylfuran, 472 N-Acetylthioglycine, S-ethyl ester, 562 3-Acetylthiohexyl acetate, 30 3-Acetylthiohexyl ethanoate, 30 (1R-cis and trans-2-(1-Acetylthio-1-methylethyl)5-methylcyclohexanone, 1152 3-(Acetylthio)-2-methylfuran, 552 2-Acetyltoluene, 1207 o-Acetyltoluene, 1207 p-Acetyltoluene, 1208 Acetyl tributyl citrate, 1927 2-Acetyltributylcitrate, 1927 Acetyl valeryl, 793 o-Acetylvanillin, 1997 Acetyl vanillin, 1997 4-o-Acetylvanillin, 1997 Achillea, 2027 Achilleaic acid, 38 Achillea millefolium L., 2027 Achillea moschata Jacq., 1048 Acifloctin, 40 Acimetion, 1185 Acinetten, 40 Acitral, 463 Aconitic acid, 38 Acorus calamus L., 232 Acrolein, 3-phenyl-, 293 Acrylic, β-propyl acid, 844 Acrylic acid ethyl ester, 566

General Index Active acetyl acetate, 559 Active amyl alcohol, 1234 Active primary amyl alcohol, 1234 Active valeric acid, 1241 Actylol, 616 Adenosine 5′-(dihydrogen phosphate), sodium salt, 39 Adenosine monophosphate, 39 Adenosine 5′-monophosphate sodium salt, 39 5′-Adenylic acid sodium salt, 39 Adiantum capillus-veneris L., 1112 Adilactetten, 40 Adipate, 40 Adipic ketone, 367 Adipinic acid, 40 Adronal acetate, 360 Aether oenanthicus, 600 Aethylamine, 558 Aframomum melegueta Rosc., 769 African coffee tree, 272 African myrrh, 1450 Agar, 41 Agar-agar, 41 Agar-agar flake, 41 Agaropectin, mixed with agarose, 41 Agathodes chirayata D. Don., 289 Agropyron repens L. Beauv., 537 Agropyrum, 537 Ague tree, 1825 Ahilleic acid, 38 dl-Alanine, 42 β-Alanine, 42 L-α-Alanine, 42 l- and dl-Alanine, 42 L-Alanine, 3-mercapto-, 370 Alcanfor, 240 Alcohol, 567 Alcohol [USP], 567 Alcohol, anhydrous, 567 Alcohol, diluted, 567 Alcohol, ethyl, 567 Alcohol, propyl, 1740 Alcohol, rubbing, 1020 Alcohol benzilico, 144 Alcohol benzylique, 144 Alcohol C-6, 876 Alcohol C-7, 811 Alcohol C-8, 1525 Alcohol C-9, 1501 Alcohol C-10, 385 Alcohol C-11, 1982, 1985 Alcohol C-11 undecylenic, 1982 Alcohol C-12, 1071 Alcohol C-16, 818 Alcohol dehydrated, 567 Alcohols, 567 Alcohols, cedarwood-oil, 277 Aldehyde C-6, 828 Aldehyde C-6 butane-2,3-diol acetal, 828 Aldehyde C-6 octane-1,3-diol acetal, 831 Aldehyde C-7, 790 Aldehyde C-8, 1520 Aldehyde C-8 dimethyl acetal, 1521 Aldehyde C-8 propylene glycol acetal, 1521 Aldehyde C-9, 1481 Aldehyde C-10, 382 Aldehyde C-10 dimethyl acetal, 382 Aldehyde C-11 (saturated), 1974

2051 Aldehyde C-11 undecylenic, 1980, 1981 Aldehyde C-11 undecylic, 1974 Aldehyde C-12, 1070, 1429 Aldehyde C-12, lauric, 1070 Aldehyde C-12, MNA, 1429 Aldehyde C-14, 1972 Aldehyde C-14, myristic, 1448 Aldehyde C-14 peach, 1972 Aldehyde C-16, 630 Aldehyde-collidine, 634 Aldehyde M.N.A., 1429 Aldehydine, 634 2,5-Aldehydine, 634 Aldehydkollidin, 634 Alexandrian Senna, 1833 Alfalfa extract, 43 Alfol 12, 1071 Algarroba, 1185 Algerian geranium oil, 735 Algin, 44, See also Dulse Alginates, 44–45 Algin derivative, 1749 Alginic acid, ester with 1,2-propanediol, 1749 Alginic acid propylene glycol ester, 1749 Algrain, 567 Aliphat No. 4, 1069 Alkanet root extract, 45 Alletone, 921 Alligator pepper, 769 Allium, 728 Allium cepa L., 1560 Allium sativum L., 54, 728 Allium schoenprasum L., 289 dl-Allo-isoleucine, 1009 Allomaleic acid, 704 Allspice, 1690 Allspice oil, 1691 Allspice oleoresin, 1692 Allyl acetate, 1607 Allylacetic acid, 1607 Allylacetic acid methyl ester, 1353 Allyl 2-aminobenzoate, 45 Allyl o-aminobenzoate, 45 4-Allylanisole, 549 p-Allyl anisole, 549 Allyl anthranilate, 45 Allyl butane thioate, 69 Allyl butanoate, 46 Allyl (E)-2-butenoate, 48 Allyl 2-butenoate, 48 Allyl-trans-2-butenoate, 48 Allyl butyrate, 46 Allyl caproate, 57 Allyl capronate, 57 Allyl caprylate, 63 4-Allylcatechol-2-methyl ether, 680 Allyl cinnamate, 47 Allyl crotonate, 48 Allyl cyclohexaneacetate, 48 Allyl cyclohexane butyrate, 49 Allyl cyclohexanehexanoate, 50 Allyl cyclohexanepropionate, 51 Allyl cyclohexanevalerate, 51 Allyl cyclohexylacetate, 48 Allyl cyclohexyl butyrate, 49 Allyl cyclohexylcaproate, 50 Allyl cyclohexylcapronate, 50 Allyl cyclohexylpentanoate, 51

Allyl-3-cyclohexylpropionate, 51 Allyl β-cyclohexylpropionate, 51 3-Allylcyclohexyl propionate, 51 S-Allyl-L-cysteine, 52 S-Allyl-laevo-cysteine, 52 (+)-S-Allylcysteine, 52 S-Allylcysteine, 52 1-Allyl-3,4-dimethoxybenzene, 684 4-Allyl-1,2-dimethoxybenzene, 684 4-Allyl-2,6-dimethoxyphenol, 53 Allyl-trans-2,3-dimethylacrylate, 70 Allyl disulfide, 54 Allyl enanthate, 56 Allyl-2-ethylbutyrate, 54 Allyl furan-2–carboxylate, 55 Allyl 2-furancarboxylate, 55 Allyl furoate, 55 Allyl 2-furoate, 55 Allylguaiacol, 680 4-Allylguaiacol, 680 p-Allylguaiacol, 680 Allyl heptanoate, 56 Allyl heptylate, 56 Allyl hexa-2,4-dieonoate, 67 Allyl-2,4-hexadienoate, 67 Allyl hexahydrophenylpropionate, 51 Allyl hexanoate, 57 4-Allyl-1-hydroxy-2-methoxybenzene, 680 Allyl ionone, 57–58 Allyl alpha-ionone, 57–58 Allyl isorhodanide, 58 Allyl isosulfocyanate, 58 Allyl isothiocyanate, 58 Allyl isothiocyanate, nonperfume grade, 58 Allyl isothiocyanate, stabilized, 58 Allyl isovalerate, 59 Allyl isovalerianate, 59 Allyl mercaptan, 60 1-Allyl-4-methoxybenzene, 549 4-Allylmethoxybenzene, 549 4-Allyl-1-methoxybenzene, 549 4-Allyl-2-methoxyphenol, 680 4-Allyl-2-methoxyphenol acetate, 681 4-Allyl-2-methoxyphenol formate, 682 4-Allyl-2-methoxyphenyl benzoate, 681 4-Allyl-2-methoxyphenyl formate, 682 4-Allyl-2-methoxyphenyl isovalerate, 683 4-Allyl-2-methoxyphenyl 3-methylbutanoate, 683 Allyl β-methylacrylate, 48 Allyl-trans-2-methyl-2-butenoate, 70 Allyl 3-methylbutyrate, 59 Allyl 2-methylcrotonate, 70 Allyl methyl disulfide, 61 4-Allyl-1,2-methylenedioxybenzene, 1813 Allyl methyl trisulfide, 61 Allyl monosulfide, 68 Allyl mustard oil, 58 Allyl nonanoate, 62 Allyl nonan-1-oate, 62 Allyl octanoate, 63 Allyl octylate, 63 Allyl oenanthate, 56 Allyl pelargonate, 62 Allyl pentanoate, 72 4-Allyl phenol, 63 para-Allyl phenol, 63 p-Allylphenol, 63

2052 Allyl phenoxyacetate, 64 Allyl phenylacetate, 65 Allyl 3-phenylacrylate, 47 Allyl β-phenylacrylate, 47 Allyl 3-phenylopropenoate, 47 Allyl propionate, 66 Allyl propyl disulfide, 67 Allyl propyl disulphate, 67 m-Allylpyrocatechin methylene ether, 1813 Allyl pyromucate, 55 Allylsenevol, 58 Allylsenfoel, 58 Allyl sevenolum, 58 Allyl sorbate, 67 2-(Allylsulfanyl)-1-heptene hydrate, 69 Allyl sulfhydrate, 60 Allyl sulfide, 68, 729 4-Allylsyringol, 53 3-(Allylthio)-alanine, 52 (2R)-3-(Allylthio)-2-aminopropanoic acid, 52 (R)-Allylthio-2-aminopropionic acid, 52 Allyl thiocarbonimide, 58 Allyl thiohexanoate, 69 Allylthiol, 60 Allyl thiopropionate, 70 Allyl tiglate, 70 Allyl α-toluate, 65 Allyl trisulfide, 407 Allyl undec-10-enoate, 71 Allyl 10-undecenoate, 71 Allyl undecylenate, 71 Allyl valerate, 72 4-Allyl veratrole, 684 Almendra amarga, 73 Almond artificial essential oil, 134 Almond bitter, 73 Aloe, 74 Aloe, extract, 74 Aloe barbadensis Mill., 74 Aloe ferox Mill., 74 Aloe perryi Baker, 74 Aloe vera (L.) Burm. f., 74 Aloysia citriodora Palau, 1083 Aloysia triphylla (L’Hér.) Britton, 1083 ALPHADIM 90 NLK, 1440 Alpinia galanga L. Sw., 723 Alpinia galanga Willd., 723 Alpinia officinarum Hance, 723 Alpinia root extract, 724 Altea comun, 74 Altea officinate, 74 Althea flowers, 74 Althea officinalis L., 74 Althea root, 75 Aluminum tartrate, 1869 Amandes ameres, 73 Amargo, 1781 Ambergris, 75–76 Ambergris tincture, 75–76 Amber touch and heal, 1817 Ambra (tincture), 75 Ambrette, 76 Ambrette absolute oil, 76 Ambrette seed, 77 Ambrette seed oil, 77 Ambrette tincture, 78 Ambroxide, 1895 American chestnut, 286

General Index American chestnut leaves, 287 American dillweed oil, 445 American Ginseng, 754 American mullein, 1443 American pennyroyal, 1595 American pennyroyal oil, 1596 American pepper tree, 1830 Aminalon, 79 Amine, propyl-, 1741 Aminic acid, 700 Aminoacetic acid, 767 2′-Aminoacetophenone, 78 o-Aminoacetophenone, 78 2-Aminobenzoic acid, butyl ester, 192 2-Aminobenzoic acid, ethyl ester, 569 o-Aminobenzoic acid, methyl ester, 1213 2-Aminobenzoic acid 3-phenyl-2-propenyl ester, 301 1-Aminobutane, 191 2-Aminobutane, 191 (+/–)-2-Aminobutane, 191 2-Aminobutanedioic acid, 123 4-Aminobutanoic acid, 79 L-2-Aminobutanedioic acid, 123 gamma-Aminobutanoic acid, 79 4-Aminobutyric acid, 79 gamma-Aminobutyric acid, 79 omega-Aminobutyric acid, 79 Aminocaproic lactam, 826 4-(2-Amino-2-carboxyethyl)imidazole, 897 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, stereoisomer, 122 dl-(3-Amino-3-carboxypropyl) dimethylsulfonium chloride, 80 Aminoethane, 558 1-Aminoethane, 558 2-Aminoethanesulfonic acid, 1870 Aminoethanesulfonic acid, 1870 Aminoethanoic acid, 767 (2-Aminoethyl)benzene, 1634 β-Aminoethyl benzene, 1634 4-(2-Aminoethyl)phenol, 1968 p-beta-Aminoethylphenol, 1968 2-Aminoglutaramic acid, 758 L-2-Aminoglutaramidic acid, 758 Aminoglutaric acid, 757 alpha-Aminoglutaric acid, 757 L-2-Aminoglutaric acid, 757 (S)-2-Amino-5-guanidinovaleric acid, 114 2-Amino-5-guanidinovaleric acid, 114 1-Aminohexane, 877 α-Aminohydrocinnamic acid, 1657 (–)-alpha-Amino-p-hydroxyhydrocinnamic acid, 1969 L-2-Amino-3-p-hydroxyphenylpropanoic acid, 1969 alpha-Amino-beta-(4-hydroxyphenyl)propionic acid, 1969 1-Amino-2-hydroxypropane, 81 2-Amino-3(4-imidasyl)propionic acid, 897 alpha-Amino-4(or 5)-imidazolepropionic acid, 897 2-Aminoisobutyl acetic acid, 1083 alpha-Aminoisocaproic acid, 1083 α-Aminoisopropyl alcohol, 81 DL-alpha-Aminoisovaleric acid, 1993 α-Amino-β-mercaptopropionic acid, 370

2-Amino-3-mercaptopropionic acid, 370 1-Amino-2-methylbutane, 1232 1-Amino-3-methylbutane, 1012 2-Amino-3-methylbutanoic acid, 1993 2-Amino-3-methylbutyric acid, 1993 1-Amino-2-methylethane, 1021 alpha-Amino-gamma-methylmercaptobutyric acid, 1185 2-Amino-4-methylpentanoic acid, 1083 L-(–)-2-Amino-4-methylpentanoic acid, 1083 1-Amino-2-methylpropane, 995 3-(4′-Amino-2′-methyl-5′-pyrimidyl methyl)-5(2-hydroxyethyl)-4-methyl thiazolium chloride, 2014 3-((4-Amino-2-methyl-5-pyrimidinyl)methyl)-5(2-hydroxyethyl)-4-methylthiazolium chloride, monohydrochloride, 2014 2-Amino-4-(methylthio)butanoic acid, 1185 DL-2-Amino-4-(methylthio)butanoic acid, 1185 DL-2-Amino-4-(methylthio)-butyric acid, 1185 2-Amino-γ-(methylthio)butyric acid, 1185 α-Amino-β-methylvaleric acid, 1009 alpha-Amino-gamma-methylvaleric acid, 1083 2-Amino-4-methylvaleric acid, 1083 1-Aminopentane, 1615 2-Amino-pentanedioic acid, 757 1-Amino-2-phenylethane, 1634 2-Amino-1-phenylethane, 1634 2-Aminophenyl methyl ketone, 78 o-Aminophenyl methyl ketone, 78 DL-2-Amino-3-phenylpropanoic acid, 1657 α-Amino-β-phenylpropionic acid, 1657 DL-alpha-Amino-beta-phenylpropionic acid, 1657 1-Aminopropane, 1741 2-Aminopropane, 1021 1-Aminopropane-1,3-dicarboxylic acid, 757 2-Amino-propano, 1021 3-Aminopropanoic acid, 42 DL-1-Amino-2-propanol, 81 1-Amino-2-propanol, 81 (RS)-1-Amino-2-propanol, 81 (2R)-2-Amino-3-(prop-2-en-1ylsulfanyl) propanoic acid, 52 3-Aminopropionic acid, 42 β-Aminopropionic acid, 42 DL-2-Aminopropionic acid, 42 L-α-Aminopropionic acid, 42 (S)-2-Aminopropionic acid, 42 α-Aminosovaleric acid, 1993 Aminosuccinic acid, 123 2-Aminosuccinic acid, 123 β-Aminosuccinic acid, 123 L-Aminosuccinic acid, 123 α-Amino-β-thiolpropionic acid, 370 Amitone, 767 Ammoniated glycyrrhizin, 768 Ammonium 3-methylbutyrate, 82 Ammonium alginate, 44–45 Ammonium glycyrrhizate, 768 Ammonium isovalerate, 82 3-Ammonium isovalerate, 82 Ammonium monosulfide, 82 Ammonium sulfide, 82 Ammonium tartrate, 1869 AMP sodium salt, 39 5′-Amp sodium salt, 39 Amygdalin, 73, 135

General Index I-Amyl acetate, 960 Amylacetic ester, 960 α-Amyl acrolein, 1533 Amyl alcohol, 83 n-Amyl alcohol, 83 sec-Amyl alcohol, 1614 sec-n-Amyl alcohol, 1602 Amyl alcohol, normal, 83 Amyl aldehyde, 1988 6-Amyl-alpha-pyrone, 917 Amyl amine, 1615 N-Amylamine, 1615 Amyl benzoate, 963 α-Amyl-beta-phenylacrolein, 84 Amyl butyrate, 84 n-Amyl butyrate, 84 delta-n-Amylbutyrolactone, 1480 gamma-Amyl-gamma-butyrolactone, 1480 gamma-Amyl butyrolactone, 1480 gamma-n-Amylbutyrolactone, 1480 Amyl caproate, 91 n-Amyl caproate, 91 Amyl caprylate, 94 Amyl carbinol, 876 Amyl cinnamic aldehyde, 84 Amyl cinnamal, 84 Amylcinnamaldehyde, 84 α-Amylcinnamaldehyde, 83 α-n-Amyl cinnamaldehyde, 84 α-Amylcinnamaldehyde, 84 α-Amylcinnamaldehyde dimethyl acetal, 85 Amyl cinnamic acetate, 86 α-Amyl cinnamic aldehyde, 84 α-Amylcinnamyl acetate, 86 α-Amylcinnamyl alcohol, 87 α-Amylcinnamyl formate, 87 α-Amylcinnamyl isovalerate, 88 Amyl crotonyl acetate, 1543 Amyl-delta-valerolactone, 379 β-Amylene-α-carboxylic acid, 845 β-Amylene-β-carboxylic acid, 1354 Amyl ethyl carbinol, 1526 Amyl ethyl ketone, 1528 Amyl formate, 89 n-Amyl formate, 89 2-Amylfuran, 1618 Amyl furan-2-carboxylate, 89 5-Amyl-3H-furan-2-one, 1618 Amyl furoate, 89 Amyl 2-furoate, 89 Amyl heptanoate, 90 Amyl heptylate, 90 Amyl hexanoate, 91 Amyl hexoate, 91 Amyl hexylate, 91 Amyl hydrosulfide, 1600 Amyl(iso) 2-methylbutanoate, 1232 Amyl isothiocyanate, 92 2-Amyl-5 or 6-keto-1,4-dioxane, 92 Amyl mercaptan, 1224, 1600 n-Amyl mercaptan, 1600 sec-Amylmercaptan, 1601 Amyl methyl carbinol, 796 n-Amyl methyl carbinol, 796 Amyl methyl disulfide, 93 2-Amyl-4-methyl-1,3-dixolane, 1357 n-Amyl methyl ketone, 798 Amyl methyl ketone, 798

2053 Amyl octanoate, 94 Amyl octoate, 94 Amyl octylate, 94 Amylol, 83 α-n-Amyl-β-phenylacryl acetate, 86 α-n-Amyl-β-phenylacryl formate, 87 2-Amyl-3-phenyl-2-propen-1-ol, 87 2-Amyl pyridine, 1620 Amyl salicylate, 975 Amyl sulfhydrate, 1600 Amyl thioalcohol, 1600 Amyl vinyl carbinol, 1536 Amyl vinyl carbinyl acetate, 1543 Amyl vinyl ketone, 1538 Amyris, 95 Amyris balsamifera L., 95 Amyris oil, 95 Analgit, 1385 Analipus japonicus, 1058 Andropogon nardus, 312 Anesthetics, volatile, 1470 Anethi oil, 445 Anethofuran, 511 Anethole, 96 (E)-Anethole, 96 p-Anethole, 96 trans-Anethole, 96 Anethum graveolens L., 444 Anethum sowa Roxb., 445 Aneurin, 2014 Aneurine hydrochloride, 2014 Angelica, 97 Angelica archangelica L., 97 Angelica lactone, 101, 1597 α-Angelica lactone, 101 β-γ-Angelica lactone, 101 γ-Angelica lactone, 101 Angelica root, 97 Angelica root extract, 97 Angelica root oil, 98 Angelica seed, 99 Angelica seed extract, 99 Angelica seed oil, 100 Angelica stem oil, 100 Angola weed, 101–102 Angostura, 102 Angostura extract, 102 1,4-Anhydro-d-glucitol, 6-octadecanoate, 1847 Anhydrol, 567 Anhydro linalool oxide, 1016 Anhydrosorbitol monostearate, 1847 Anhydrosorbitol stearate, 1847 Anhydrous citric acid, 311 Aniba rosaeodora Ducke (Ocotea caudate Mer.), 167 Aniba rosaeodora var amazonica Ducke (Ocotea parviflora), 167 Anisalacetone, 1203 Anisaldehyde, 1188 2-Anisaldehyde, 103, 1187 4-Anisaldehyde, 1188 m-Anisaldehyde, 4-hydroxy-, 1996, 2000 m-Anisaldehyde, 4-hydroxy, 2-methyl propionate, 1999 ortho-Anisaldehyde, 103 o-Anisaldehyde, 103, 1187 p-Anisaldehyde, 1188 Anise, 104

Anise, star, 1851 Anise, star, oil, 1852 Anise alcohol, 107 Aniseed oil, 105 Anise oil, 105 3-Anisic acid, 1189 4-Anisic acid, 1190 m-Anisic acid, 1189 m-Anisic acid, 4-hydroxy, 925 o-Anisic acid, 1189, 1385 o-Anisic acid, methyl ester, 1310 p-Anisic acid, methyl ester, 1211 Anisic alcohol, 107 Anisic aldehyde, 1188 p-Anisic aldehyde, 1188 Anisic ketone, 1203 Anisketone, 1203 p-Anisol alcohol, 107 Anisole, 105–106 Anisole, p-allyl-, 549 Anisole, butylated hydroxy-, 193 Anisole, 2-isopropyl-5-methyl-, 1311 Anisole, p-methoxy-, 448 Anisole, o-methyl-, 1211 Anisole, p-methyl-, 1212 Anisole, p-propenyl-, (E)-, 96 Anisole, p-propenyl-, trans-, 96 Anisole, p-propyl-, 1742 Anisole, thio-, 1370 Anisyl acetate, 106 o-Anisyl acetate, 775 Anisyl acetone, 1200 Anisyl alcohol, 107 Anisyl alcohol, formate, 109 p-Anisyl alcohol, 107 Anisyl butyrate, 108 Anisyl formate, 109 Anisyl methyl ketone, 1203 Anisyl phenylacetate, 109 Anisyl propionate, 110 Anisyl α-toluate, 109 Anizol, 105–106 Annatto, 111 Annatto coloring dye, 111 Annatto extract, 111 Annatto potassium, 111 Annatto seed, 111–112 Annatto sodium, 111 Annatto water soluble, 111 Annotta, 111, 112 Annual chamomille, 235 Anogeissus latifolia gum, 751 Anogeissus latifolia (Roxb. ex DC.) Wall. ex Beddome, 751 Anon, 359 Anthemis nobilis, 236 Anthemis nobilis extract, 237 Anthemis nobilis flower oil, 237 Anthemis nobilis oil, 237 2-Anthracenecarboxylic acid, 7-alpha-Dglucopyranosyl-9,10-dihydro-3,5,6,8tetrahydroxy-1-methyl-9,10-dioxo-, 336 2-Anthracenecarboxylic acid, 7-beta-Dglucopyranosyl-9,10-dihydro-3,5,6,8tetrahydroxy-1-methy-l-9,10-dioxo, 336 Anthranilic acid, N-acetyl-, methyl ester, 1214

2054 Anthranilic acid, allyl ester, 45 Anthranilic acid, N-benzoyl-, 142 Anthranilic acid, butyl ester, 192 Anthranilic acid, cinnamyl ester, 301 Anthranilic acid, N,N-dimethyl-, methyl ester, 1260 Anthranilic acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester, 1095 Anthranilic acid, ethyl ester, 569 Anthranilic acid, linalyl ester, 1095 Anthranilic acid, methyl ester, 1213 Anthranilic acid, N-methyl-, ethyl ester, 625 Anthranilic acid, N-methyl-, methyl ester, 1312 Anthranilic acid, 1-methyl-1-(4-methyl-3cyclohexen-1-yl)ethyl ester, 1876 Anthranilic acid, beta-naphthyl ester, 1455 Anthranilic acid, phenethyl ester, 1634 Anthrapole 73, 1670 Anthriscus cerefolium (L.) Hoffm., 285 Anthriscus cerefolium, ext., 286 1-Anthroic acid, 9,10-dihydro-2,5,7,8tetrahydroxy-4-methyl-9,10-dioxo-6(2,3,4,5-tetrahydroxyhexanoyl)-, 336 Antimol, 1840 Antioxine, 258 Antiren, 1706 Anti-rheuma, 897 Antiscorbic vitamin, 120 Antiscorbutic vitamin, 120 Apis mellifera L., 133 Apium graveolens L., 278 Apium petroselinum L., 1589 APM, 122 Apple acid, 1113 Apple essence, 969 Apple oil, 969 Apricot, 112 Apricot kernel, 73 Apricot kernel oil, 112 Apricot vine, 1591 Apritone, 485 Arabian and Yemen myrrh, 1450 Arabic gum, 1 Arabinogalactan, 1710 L-(+)-Arabinose, 113 L-Arabinose, 113 Araboascorbic acid, 548 Arachis hypogaea L., 1594 Arandano, 2018 Arborvitae, 276 Archil liquor, 102 Arctium lappa L., 179 Areca catechu L., 275 “Argeol,” 1821 Arginine, 114 Arginine [USAN:INN], 114 l-Arginine, 114 “Arheol,” 1821 Aristolochia serpentaria L., 1834 Armoise, 117 Armoise extract, 117 Armoracia lapathifolia Gilib., 903 Arnica cordifolia Hooker, 115 Arnica flower, 115 Arnica fulgens Pursh., 115 Arnica montana L., 115 Arnnatta, 111 Arnnatto, 111

General Index Arnotta, 112 Aromatic castor oil, 273 Artemisia (mugwort), 117 Artemisia (wormwood), 115–116 Artemisia absinthium L., 116 Artemisia dracunculus L., 1867 Artemisia extract, 116 Artemisia oil, 117 Artemisia pallens Wall., 376 Artemisia pontica L. (roman mugwort), 117 Artemisia spp. (wormwood), 115–116 Artemisia vulgaris L. (common mugwort), 117 Artichoke leaves, 118 Artificial almond oil, 134 Artificial ant oil, 705 Artificial cinnamon oil, 297 Artificial essential oil of almond, 134 Artificial mustard oil, 58 Artificial oil of ants, 705 Artificial oil of mustard, 58 Artificial sweetening substanz gendorf 450, 1811 ARUSCOL, 1193 Asafetida fluid extract, 120 Asafetida gum, 119 Asafetida oil, 119 Asafoetida gum, 119 Asafoetida tincture, 120 Asant, 119 Asarum, 1838 Asarum canadense L., 1838 Asarum species, 1838 Ascabin, 145 Ascabiol, 145 Ascorb, 120 Ascorbate, 120 L-Ascorbate, 120 Ascorbic acid, 120–121 Ascorbic acid [INN:BAN:JAN], 120 L(+)-Ascorbic acid, 120 L-Ascorbic acid, 120 Asefetida, 119 Aseptoform, 1296 Aseptoform butyl, 207 Asfoetida powder, 119 Asiatic styrax, 1853 Asparagic acid, 123 L-Asparagic acid, 123 Asparaginic acid, 123 L-(-)-Asparaginic acid, 123 L-Asparaginic acid, 123 L-Asparaginsyra, 123 Asparagus, 121–122 Asparagus officinalis L., 121–122 Aspartame, 122 Aspartate, L-, 123 Aspartic acid, 123 L-(+)-Aspartic acid, 123 L-Aspartic acid, 123 (S)-Aspartic acid, 123 (2S)-Aspartic acid, 123 Aspartylphenylalanine methyl ester, 122 N-L-α-Aspartyl-L-phenylalanine 1-methyl ester, 122 Aspen, 1716 Asperula odorata L., 2020 Aspic, 1072 Aspidosperma, 1782 Aspidosperma quebracho-blanco Schlecht, 1782

Astragalus gum, 1925 Astragalus spp., 1925 Astringent, 1864 Attar genda, 1862 Attar rose, 1804 Aubepine, 1188 Australian gum, 1 Australian sandalwood, 1819 Azabenzene, 1773 1-Aza-2-cycloheptanone, 825 2-Azacycloheptanone, 825 Azacyclohexane, 1701 Azacyclopentane, 1776 1-Aza-2,4-cyclopentadiene, 1776 1-Azacyclopentane, 1776 1-Azaindene, 951 1-Azanaphthalene, 1788 2-Azanaphthalene, 1046 Azepan-2-one, 826 Azine, 1773 Azole, 1776 Azolidine, 1776 Aztec marigold, 1861 Azulene, 777 5-Azulene-methanol, 1,2,3,4,5,6,7,8-octahydroalpha,alpha,3,8-tetramethyl-, acetate, (3S-(3alpha,5alpha,8alpha))-, 777 5-Azulenemethanol, 1,2,3,4,5 alpha,6,7,8octahydro-alpha,alpha,3beta,8betatetramethy-l-, acetate, 777 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8dimethyl-2-(1-methylethylidene)-, 2009 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8dimethyl-2-(1-methylethylidene)-, acetate, 2010 6-Azulenol, 1,2,3,3a,4,5,6,8a-octahydro-4,8dimethyl-2-(1-methylethylidene)-, 6-acetate, 2010

B Bacticin, 347 Badiane, 1852 Bal, 1450 Baldrian, 1990 Baldrianoil, 1991 Balm, 125 Balm leaves, 125 Balm leaves extract, 126 Balm mint oil, 126 Balm oil, 126 Balsam, tolu (gum), 1913 Balsam, tonka bean, 1925 Balsam capivi, 340 Balsam copaiba, 340 Balsam copaiba, dewaxed, 340 Balsam fir oil, 697 Balsamita major L. Desf., 344 Balsamito, 1914 Balsam Peru, 1628 Balsam Peru oil, 1629 Balsam turpentine, 1966 Baltic redwood, 1698 Banana oil, 960 Banthionine, 1185 Bardana, 179 Barley malt extract, 1113–1114

General Index Baros camphor, 169 Barosma betulina Bartl. & Wendl, 177 Barosma crenulata (L.) Hooker, 177 Barosma seratifolia Willd., 177 Basil, 127 Basil absolute, 127 Basil bush, 129 Basilic green, 127 Basilic superessence, 127 Basil oil, 127 Basil oil, Comoros type, 128 Basil oil, European type, 127 Basil oil, Italian type, 127 Basil oil, Réunion type, 128 Basil oil exotic, 128 Basil oil sweet, 127 Basil oleoresin, 129 Basswood, 1104 Bay, 130, 1066, See also Laurel Bay leaf oil, 130 Bay leaves West Indian extract, 131 Bay leaves West Indian oil, 130 Bay leaves West Indian oleoresin, 131 Bay oil, tartrated, 130 Bay oil terpenes, 130 Bay pine (oyster) oil, 738 BB powder, 1719 BD, 201 BdPh, 208 Bear skunk, 182 Bear’s weed, 2028 Beaver secretion, 273 Beechwood creosote (Fagus spp.), 132 Beeswax, 133 Beeswax, absolute, 133 Beeswax, bleached, 133 Beeswax oil, absolute, 133 Beeswax white, 133 Beeswax yellow, 133 Beet, sugar, ext., 1858 Beggar’s buttons, 179 Bengal gelatin, 41 Bengal isinglass, 41 Benihinal, 702 Benjamin gum, 139 Benne, 1834 Benylate, 145 Benzalacetone, 1662 Benzal alcohol, 144 Benzaldehyde, 134 Benzaldehyde, 4-(acetyloxy)-3-methoxy-, 1997 Benzaldehyde, cyclic acetal with 1,2,3-propanetriol, 135 Benzaldehyde, 3,4-dimethoxy-, 2004 Benzaldehyde, 4-ethoxy-, 554 Benzaldehyde, p-ethoxy-, 554 Benzaldehyde, 3-ethoxy-4-(β-Dglucopyranosyloxy)-, 675 Benzaldehyde, 3-ethoxy-4-hydroxy-, 674 Benzaldehyde, 4-ethyl-, 570 Benzaldehyde, 4-formyl-2-methoxyphenol, 1996, 2000 Benzaldehyde, 2-hydroxy-, 1818 Benzaldehyde, o-hydroxy, 1818 Benzaldehyde, 4-hydroxy-3,5-dimethoxy-, 920 Benzaldehyde, 4-hydroxy-3-methoxy-, 1996, 2000

2055 Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate, 1999 Benzaldehyde, 2-hydroxy-4-methyl-, 927 Benzaldehyde, p-isopropyl-, 352 Benzaldehyde, 2-methoxy-, 103, 1187 Benzaldehyde, 4-methoxy-, 1188 Benzaldehyde, o-methoxy-, 103, 1187 Benzaldehyde, methyl-, 1912 Benzaldehyde, 3,4-(methylenedioxy)-, 1707 Benzaldehyde, 4-(1-methylethyl)-, 352 Benzaldehyde dimethy acetal, 135 Benzaldehyde glyceryl acetal, 135–136 Benzaldehyde propylene glycol acetal, 136 1-Benzazine, 1788 2-Benzazine, 1046 1-Benzazole, 951 Benzenacetic acid, 1656 Benzene, 447 Benzene, acetyl-, 17 Benzene, 4-allyl-1,2-dimethoxy-, 684 Benzene, benzoyl-, 140 Benzene, 1-(benzyloxy)-2-methoxy-4-propenyl-, 1004 Benzene, 2-(1-butoxyethoxy)ethyl-, 4 Benzene, (butoxymethyl)-, 146 Benzene, m-dihydroxy-, 1791 Benzene, 1,3-dihydroxy-, 1791 Benzene, 1,2-dimethoxy-, 449 Benzene, 1,2-dimethoxy-4-propenyl-, 1006 Benzene, 1,2-dimethoxy-4-(1-propenyl)-, 1006 Benzene, 1,2-dimethoxy-4-(2-propenyl)-, 684 Benzene, 1,3-dimethoxy-, 447 Benzene, 1,4-dimethoxy-, 448 Benzene, p-dimethoxy-, 448 Benzene, (2,2-dimethoxyethyl)-, 1654 Benzene, (dimethoxymethyl)-, 135 Benzene, (2,2-dimethoxy-1-methylethyl)-, 1675 Benzene, (2-(dimethoxymethyl)-1-heptenyl)-, 85 Benzene, (2-(dimethoxymethyl)-1-hepten-1-yl), 85 Benzene, ethenyl-, 1856 Benzene, 4-ethenyl-1,2-dimethoxy-, 454 Benzene, 1-ethenyl-2-methoxy-, 2011 Benzene, 1-ethoxy-2-methoxy-4-(1-propenyl)-, 1005 Benzene, 1-ethoxy-2-methoxy-4-(1-propen1-yl)-, 1005 Benzene, 1-ethoxy-2-methoxy-4-propenyl-, 1005 Benzene, (ethoxymethyl)-, 149 Benzene, 2-ethoxy-1-methyl-4-(1-methylethyl)-, 259 Benzene, hydroxy-, 1649 Benzene, 2-hydroxy-1,3,5-trimethyl-, 1955 Benzene, 1-isopropyl-4-methyl-, 369 Benzene, (isothiocyanatomethyl), 153 Benzene, mercapto-, 137 Benzene, methoxy-, 105–106 Benzene, (2-methoxyethyl)-, 1360 Benzene, 1-methoxy-2-methyl-, 1211 Benzene, 1-methoxy-4-methyl-, 1212 Benzene, 2-methoxy-4-methyl-1-(1methylethyl)-, 1311 Benzene, 2-methoxy-1-(phenylmethoxy)-4-(1propenyl)-, 1004 Benzene, 1-methoxy-4-(1-propenyl)-, (E)-, 96 Benzene, 1-methoxy-4-(2-propenyl)-, 549 Benzene, 1-methoxy-4-propyl-, 1742 Benzene, 1,2-methylenedioxy-4-propyl-, 435

Benzene, 1-methyl-4-(1-methylethenyl)-, 504 Benzene, 1-methyl-4-(1-methylethyl)-, 369 Benzene, (2,2-bis(2-methylpropoxy)ethyl)-, 1653 Benzene, (methylthio)-, 1370 Benzene, ((methylthio)methyl)-, 156 Benzene, 1,1′-oxybis-, 515 Benzene, 1,1′-(oxybis(methylene))bis-, 408 Benzene, phenoxy, 515 Benzene, 2-(1-propoxyethoxy)ethyl)-, 9 Benzene, vinyl-, 1856 Benzeneacetaldehyde, 1652 Benzeneacetaldehyde, cyclic acetal with glycerol, 1655 Benzeneacetaldehyde, cyclic acetal with 1,2,3-propanetriol, 1655 Benzeneacetaldehyde, alpha,4-dimethyl-, 1922 Benzeneacetaldehyde, alpha-ethylidene-, 1660 Benzeneacetaldehyde, alpha-(2furanylmethylene)-, 1665 Benzeneacetaldehyde, α-(2-furanylmethylene)-, (E)-, 1665 Benzeneacetaldehyde, alpha-methyl-, 1673 Benzeneacetaldehyde, alpha-(2methylbutylidene)-, 1666 Benzeneacetaldehyde, alpha-(3methylbutylidene)-, 1368 Benzeneacetaldehyde, 4-(1-methylethyl), 1037 Benzeneacetaldehyde, alpha-(2methylpropylidene)-, 1369 Benzeneacetaldehyde, alpha-2-propenyl-, 1668 Benzeneacetaldehyde, alpha-2-propen-1-yl-, 1668 Benzeneacetaldehyde, α-2-propenyl, 1668 Benzeneacetic acid, 109, 1656 Benzeneacetic acid, butyl ester, 215 Benzeneacetic acid, 1,5-dimethyl-1-ethenyl4-hexenyl ester, 1103 Benzeneacetic acid, 4-(1,1-dimethylethyl)-, methyl ester, 1238 Benzeneacetic acid, (2E)-3,7-dimethyl-2,6octadien-1-yl ester, 745 Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-, 745 Benzeneacetic acid, 3,7-dimethyl-6-octen-1-yl ester, 322 Benzeneacetic acid, 3,7-dimethyl-6-octenyl ester, 322 Benzeneacetic acid, (3S)-3,7-dimethyl-7-octen1-yl ester, 1798 Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4hexen-1-yl ester, 1103 Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4hexenyl ester, 1103 Benzeneacetic acid, ethyl ester, 655 Benzeneacetic acid, (3Z)-3-hexen-1-yl ester, 869 Benzeneacetic acid, 3-hexenyl ester, (Z)-, 869 Benzeneacetic acid, hexyl ester, 892 Benzeneacetic acid, 2-methoxyphenyl ester, 776 Benzeneacetic acid, (4-methoxyphenyl)methyl ester, 109 Benzeneacetic acid, 2-methoxy-4-(1-propen-1-yl) phenyl ester, 1007 Benzeneacetic acid, 3-methylbutyl ester, 972 Benzeneacetic acid, methyl ester, 1361 Benzeneacetic acid, 1-methylethyl ester, 1038 Benzeneacetic acid, 4-methylphenyl ester, 1921 Benzeneacetic acid, 2-methylpropyl ester, 997 Benzeneacetic acid, octyl ester, 1556

2056 Benzeneacetic acid, 2-phenylethyl ester, 1645 Benzeneacetic acid, phenylmethyl ester, 157 Benzeneacetic acid, 3-phenyl-2-propenyl ester, 306 Benzeneacetic acid, 2-propen-1-yl ester, 65 Benzeneacetic acid, 2-propenyl ester, 65 Benzeneacetic acid, propyl ester, 1764 Benzenebutanal, alpha-methyl-, 1365 Benzenebutanoic acid, ethyl ester, 657 Benzenebutanoic acid, methyl ester, 1366 Benzene carbaldehyde, 134 Benzenecarbinol, 144 Benzenecarbonal, 134 Benzenecarboxaldehyde, 134 Benzenecarboxylic acid, 138 1,3-Benzenediol, 1791 m-Benzenediol, 1791 Benzeneethanamine, 1634, 1968 Benzeneethanol, 1633 Benzeneethanol, alpha,alpha-dimethyl-, 496 Benzeneethanol, alpha,alpha-dimethyl-, acetate, 496 Benzeneethanol, alpha,alpha-dimethyl-, formate, 498 Benzeneethanol, formate, 1638 Benzeneethanol, beta-methyl-, 1359 Benzeneethanol, alpha- (2-methylpropyl)-, 996 Benzeneethanol, alpha-propyl-, 1762 Benzeneformic acid, 138 Benzene (2-isothiocyanatoethyl)-, 1642 Benzenemethanamine, N,N-α-trimethyl-, (R)-, 499 Benzenemethanethiol, 155 Benzenemethanethiol, alpha-methyl, (+/–), 1664 Benzenemethanoic acid, 138 Benzenemethanol, 144 Benzenemethanol, alpha, 4-dimethyl-, 459 Benzenemethanol, alpha-ethyl-, 1671 Benzenemethanol, 4-hydroxy-3-methoxy-, 2001 Benzenemethanol, 4-methoxy-, 107 Benzenemethanol, 4-methoxy-, acetate, 106 Benzenemethanol, 4-methoxy-, 1-acetate, 106 Benzenemethanol, 4-methoxy-, formate, 109 Benzenemethanol, 4-methoxy-, 1-formate, 109 Benzenemethanol, 4-methoxy-, propanoate, 110 Benzenemethanol, 4-methoxy-, 1-propanoate, 110 Benzenemethanol, methyl-, acetate, 1218 Benzenemethanol, alpha-methyl-, acetate, 1219 Benzenemethanol, alpha-methyl-, 1-formate, 1222 Benzenemethanol, alpha-methyl-, propanoate, 1223 Benzenemethanol, alpha,alpha,4-trimethyl-, 1936 Benzenemethylal, 134 Benzenepentanol, 1668 Benzenepropanal, 1674 Benzene propanal, alpha, 4-dimethyl-, 1427 Benzenepropanal, 4-(1-methylethyl)-, 1038 Benzenepropanoic acid, 1675 Benzenepropanoic acid, alpha-acetyl-, ethyl ester, 563 Benzenepropanoic acid, alpha-amino-4hydroxy-, 1969 Benzenepropanoic acid, alpha-amino-4hydroxy-,(S)-, 1969

General Index Benzenepropanoic acid, alpha-ethyl-, ethyl ester, 590 Benzenepropanoic acid, ethyl ester, 658 Benzenepropanoic acid, methyl ester, 1372 Benzenepropanoic acid, beta-oxo-, ethyl ester, 571 Benzenepropanol, 1672 3-Benzenepropanol, 1672 Benzenepropanol, 1-acetate, 1676 Benzenepropanol, alpha,alpha-dimethyl-, 1362 Benzenepropanol, alpha,alpha-dimethyl-, 1-acetate, 1363 Benzenepropanol, alpha-ethyl-alpha-methyl-, 1667 Benzenepropanol, 1-formate, 1679 Benzenepropanol, alpha-methyl-, 1659 Benzenepropanol, alpha-methyl-, 1-acetate, 1662 Benzenepropanol, 1-propanoate, 1682 Benzenepropionic acid, 1675 Benzenethiol, 137 Benzenethiol, 2,6-dimethyl-, 510 Benzenethiol, 2-ethyl-, 668 Benzenethiol, o-methoxy-, 1165 Benzenol, 1649 2-Benzimidazolinone, 1,3-bis(hydroxymethyl), 448 1-Benzine, 1788 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt, 1811 Benzoate, 138 Benzoate of soda, 1840 Benzo(b)pyridine, 1788 Benzo(c)pyridine, 1046 Benzodihydropyrone, 427 1,3-Benzodioxole, 5-propyl-, 435 1,3-Benzodioxole-5-carboxaldehyde, 1707 1,3-Benzodioxole-5-carboxamide, N-(1propylbutyl)-, 801 1,3-Benzodioxole-5-methanol, acetate, 1708 4-(1,3-Benzodioxol-5-yl) butan-2-one, 1263 1,3-Benzodioxol-5-yl methyl isobutyrate, 1709 1,3-Benzodioxol-5-yl methyl 2-methylpropanoate, 1709 Benzofuran, 2,3-dimethyl-, 458 Benzofuran, 2,3,3a,4,5,7ahexahydro-3,6-dimethyl-, (3S-(3alpha,3aalpha,7aalpha))-, 511 Benzofuran, 4,5,6,7-tetrahydro-3,6-dimethyl-, 1885 2-Benzofuran carboxaldehyde, 701 Benzofuran-2-carboxaldehyde, 701 Benzofuran-2(5H)-one, 1686 1-iso Benzofuranone, 1686 2(3H)-Benzofuranone, hexahydro-3,6-dimethyl, 433 2(3H)-Benzofuranone, 3a,4,5,7a-tetrahydro-3,6dimethyl, 928 2(4H)-Benzofuranone, 5,6-dihydro-3,6dimethyl-, (R)-, 403 2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-3,6dimethyl-, 1438 Benzoic acid, 138, 910 Benzoic acid, 2-(acetylamino)-, methyl ester, 1214 Benzoic acid, 2-amino-, butyl ester, 192 Benzoic acid, 2-amino-, cyclohexyl ester, 361 Benzoic acid, 2-amino-, ethyl ester, 569 Benzoic acid, 2-amino-, methyl ester, 1213

Benzoic acid, 2-amino-, 2-methylpropyl ester, 983 Benzoic acid, 2-amino-, 2-phenylethyl ester, 1634 Benzoic acid, 2-amino-, 3-phenyl-2-propenyl ester, 301 Benzoic acid, 2-amino-, 2-propenyl ester, 45 Benzoic acid, o-amino-, ethyl ester, 569 Benzoic acid, 2-(benzoylamino)-, 142 Benzoic acid, benzyl ester, 145 Benzoic acid, cinnamyl ester, 302 Benzoic acid, 2,4-dihydroxy-, 438 Benzoic acid, 2-(dimethylamino)-, methyl ester, 1260 Benzoic acid, 2-(ethylamino)-, ethyl ester, 591 Benzoic acid, ethyl ester, 570 Benzoic acid, 2-(formylamino)-methyl ester, 1266 Benzoic acid, hexahydro-, 358 Benzoic acid, 3-hexenyl ester, (Z)-, 855 Benzoic acid, hexyl ester, 878 Benzoic acid, 2-hydroxy-, butyl ester, 217 Benzoic acid, 2-hydroxy-, ethyl ester, 663 Benzoic acid, 2-hydroxy-, 3-methylbutyl ester, 975 Benzoic acid, 2-hydroxy-, methyl ester, 1385 Benzoic acid, 2-hydroxy-, 2-methylphenyl ester, 1923 Benzoic acid, 2-hydroxy-, 2-phenylethyl ester, 1647 Benzoic acid, 2-hydroxy-, phenylmethyl ester, 159 Benzoic acid, 4-hydroxy-, 910 Benzoic acid, 4-hydroxy-, butyl ester, 207 Benzoic acid, 4-hydroxy-, methyl ester, 1296 Benzoic acid, 4-hydroxy-, propyl ester, 1757 Benzoic acid, p-hydroxy-, butyl ester, 207 Benzoic acid, p-hydroxy-, methyl ester, 1296 Benzoic acid, p-hydroxy-, propyl ester, 1757 Benzoic acid, isobutyl ester, 983 Benzoic acid, isopentyl ester, 963 Benzoic acid, isopropyl ester, 1021 Benzoic acid, linalyl ester, 1096 Benzoic acid, 3-methoxy-, 1189 Benzoic acid, 2-methoxy, 1189, 1385 Benzoic acid, 2-methoxy-, methyl ester, 1310 Benzoic acid, 4-methoxy-, 1190 Benzoic acid, 4-methoxy-, methyl ester, 1211 Benzoic acid, p-methoxy-, methyl ester, 1211 Benzoic acid, 2-(methylamino)-, ethyl ester, 625 Benzoic acid, 2-(methylamino)-, methyl ester, 1312 Benzoic acid, 3-methyl-2-butenyl ester, 1721 Benzoic acid, 1-(3-methyl)butyl ester, 963 Benzoic acid, methyl ester, 1215 Benzoic acid, 1-methylethyl ester, 1021 Benzoic acid, 2-methylpropyl ester, 983 Benzoic acid, phenethyl ester, 1635 Benzoic acid, 2-phenylethyl ester, 1635 Benzoic acid, phenylmethyl ester, 145 Benzoic acid, propyl ester, 1742 Benzoic acid, sodium salt, 1840 Benzoic acid, tech., 138 Benzoic acid, 3,4,5-trihydroxy-, propyl ester, 1754 Benzoic acid linalool ester, 1096 Benzoic aldehyde, 134 Benzoic ether, 570

General Index Benzoin, 139 Benzoin gum, 139 Benzoin resin, 139 Benzoin resinoid, 139 Benzoin resin (Styrax spp.), 139 Benzoin Siam, 139 Benzo(l)aceanthrylene, 566 Benzophenone, 140 2H-1-Benzopyran, 2-oxo-, 346 5H-1-Benzopyran, 6,6,7,8,8a-tetrahydro2,5,5,8a-tetramethyl, 366 Benzopyranone, dihydro, 427 2H-1-Benzopyran-2-one, 346 2H-1-Benzopyran-2-one, 3,4-dihydro-, 427 2H-1-Benzopyran-2-one, 6-methyl-, 1246 2H-1-Benzopyran-2-one, octahydro-, 1517 2H-Benzo(b)pyran-2-one, 346 4H-1-Benzopyran-4-one, 2,3-dihydro5,7-dihydroxy-2-(3-hydroxy-4methoxyphenyl)-, (S)- (9CI), 441 4H-1-Benzopyran-4-one, 2,3-dihydro5,7-dihydroxy-2-(4-hydroxy-3methoxyphenyl)-, sodium salt, 898 4H-1-Benzopyran-4-one, 2-(3,4-dihydroxyphenyl)-3-(beta-Dglucofuranosyloxy)-5,7-dihydroxy-, 1045 Benzopyridine, 1046, 1788 2,3-Benzopyridine, 1788 2,3-Benzopyrole, 951 Benzo-α-pyrone, 346 1,2-Benzopyrone, 346 Benzopyrrole, 951 2,3-Benzopyrrole, 951 Benzosulfonazole, 141 Benzothiazole, 141 1-Benzoxy-1-(2-methoxyethoxy)-ethane, 156 Benzoylacetic acid ethyl ester, 571 Benzoylacetyl, 1671 2-Benzoylaminobenzoic acid, 142 Benzoyl anthranilic acid, 142 N-Benzoylanthranilic acid, 142 Benzoyl benzene, 140 N-Benzoyl-2-carboxybenzanilide, 142 Benzoyl eugenol, 681 Benzoyl methide, 17 Benzoyl methylketone, 1671 Benzoyl phenylcarbinol, 139 Benzyl 2,3-dimethyl-2-butenoate, 148 Benzyl 2,3-dimethylcrotonate, 148 Benzyl 3-methylbutanoate, 154 Benzyl 3-methylbutyrate, 154 Benzyl 3-oxobutanoate, 143 Benzylacetaldehyde, 1674 Benzyl acetate, 142 Benzylacetic acid, 1675 Benzyl acetoacetate, 143 Benzyl acetylacetate, 143 Benzyl alcohol, 144 Benzyl alcohol, cinnamate, 147 Benzyl alcohol, cinnamic ester, 147 Benzyl alcohol, p-alpha-dimethyl-, 459 Benzyl alcohol, ether with isoeugenol, 1004 Benzyl alcohol, alpha-ethyl-, 1671 Benzyl alcohol, formate, 150 Benzyl alcohol, p-methoxy-, 107 Benzyl alcohol, p-methoxy-, acetate, 106 Benzyl alcohol, p-methoxy-, formate, 109

2057 Benzyl alcohol, p-methoxy-, propionate, 110 Benzyl alcohol, alpha-methyl-, acetate, 1219 Benzyl alcohol, alpha-methyl-, formate, 1222 Benzyl alcohol, alpha-methyl-, propionate, 1223 Benzyl alcohol acetate ester, 142 Benzyl alcohol benzoic ester, 145 Benzylamine, N,N, α-trimethyl-, L-(+)-, 499 Benzylbenzenecarboxylate, 145 Benzyl benzoate, 145 Benzyl butanoate, 146 Benzyl n-butanoate, 146 Benzyl-tert-butanol, 1362 Benzylbutyl alcohol, 1762 Benzyl butyl ether, 146 Benzyl butyrate, 146 Benzyl n-butyrate, 146 Benzyl caproate, 152 Benzyl carbinol, 1633 Benzylcarbinol isobutyrate, 1641 Benzylcarbinyl acetate, 1632 Benzylcarbinyl anthranilate, 1634 Benzylcarbinyl benzoate, 1635 Benzylcarbinyl butyrate, 1636 Benzylcarbinyl cinnamate, 1637 Benzyl carbinyl ethyl methyl acetate, 1643 Benzylcarbinyl formate, 1638 Benzyl carbinyl hexylate, 1640 Benzylcarbinyl isobutyrate, 1641 Benzyl carbinyl isovalerianate, 1643 Benzylcarbinyl 2-methylbutyrate, 1643 Benzyl carbinyl octylate, 1644 Benzyl carbinyl phenylacetate, 1645 Benzylcarbinyl propionate, 1646 Benzylcarbinyl salicylate, 1647 Benzyl carbinyl tiglate, 1648 Benzylcarbinyl alpha-toluate, 1645 Benzyl cinnamate, 147 Benzyl trans-2,3-dimethyl acrylate, 159 Benzyldimethylcarbinol, 496 Benzyldimethylcarbinol acetate, 496 Benzyl dimethyl carbinol crotonate, 460 Benzyldimethyl carbinyl acetate, 496 Benzyl dimethylcarbinyl butyrate, 497 Benzyl dimethylcarbinyl n-butyrate, 497 Benzyl dimethyl carbinyl crotonate, 460 Benzyl dimethylcarbinyl formate, 498 Benzyl dipropyl ketone, 151 1-Benzyl dipropyl ketone, 151 Benzyl disulfide, 149 Benzyldithiomethane, 1221 α-(Benzyldithio)toluene, 149 Benzyl ethanoate, 142 Benzyl ether, 408 Benzyl ethyl alcohol, 1672 Benzyl ethyl ether, 149–150 Benzyl ethyl oxide, 149 Benzylets, 145 Benzyl formate, 150 3-Benzyl-4-heptanone, 151 Benzyl hexanoate, 152 Benzyl hydrosulfide, 155 Benzyl o-hydroxybenzoate, 159 Benzylideneacetaldehyde, 293 Benzylidene acetone, 1662 3-Benzylidene-butane-2-one, 1363 2-Benzylideneheptanal, 84 2-Benzylidene-1-heptanol, 87 2-Benzylidene hexanal, 198

α-Benzylidene methional, 1418 Benzylidene methyl acetone, 1363 2-Benzylidene-octanal, 878 Benzyl isoamyl alcohol, 996 Benzyl isobutyl carbinol, 996 Benzyl isobutyl ketone, 1368 Benzyl isobutyrate, 152 Benzyl isoeugenol ether, 1004 Benzyl isothiocyanate, 153 Benzyl isovalerate, 154 Benzyl β-ketobutyrate, 143 Benzyl ketone, 516 Benzyl mercaptan, 155 Benzyl methanoate, 150 Benzyl methoxyethyl acetal, 156 Benzyl 2-methoxy-4-prop-1-enylphenyl ether, 1004 Benzyl 2-methoxy-4-propenylphenyl ether, 1004 Benzyl trans-2-methyl 2-butenoate, 159 Benzyl 2-methylcrotonate, 159 Benzyl trans-2-methyl crotonate, 159 Benzyl methyl disulfide, 1221 Benzyl 2-methyl propanoate, 152 Benzyl 2-methyl propionate, 152 Benzyl methyl sulfide, 156 Benzyl methyl tiglate, 148 Benzyl mustard, 153 Benzyl mustard oil, 153 Benzyl oxide, 408 1-Benzyloxy-1-(β-methoxy)ethoxyethane, 156 Benzyl phenylacetate, 157 Benzyl β-phenylacrylate, 147 Benzyl gamma-phenylacrylate, 147 Benzyl phenylformate, 145 Benzyl-3-phenylpropenoate, 147 2-Benzyl-2-propanol, 496 Benzyl propionate, 158 Benzylpropyl-carbinol, 1762 Benzyl n-propyl carbinol, 1762 Benzyl propyl crotonate, 460 Benzyl salicylate, 159 Benzyl senfoel, 153 Benzylthiol, 155 Benzyl tiglate, 159 Benzyl α-toluate, 157 Berbenol, 2005 Bergamiol, 1094 Bergamol, 1094 Bergamot, 160 Bergamot, wild, 902 Bergamot mint oil, 1094 Bergamot oil, 161 Bergamot orange, 160 Betaine, 162 Beta vulgaris L., 1857, 1858 Beta vulgaris juice extract, 1858 Betel, 275 Betula, 1385 Betula alba L., 163 Betula lenta, 163, 1385 Betula oil, 1385 Betula pendula Roth, 163 BHA, 193 Bhimsaim camphor, 169 BHT, 194 Biacetyl, 405 Biacetyl trimer, 1886

2058 Bibenzene, 163 Bicyclo[2.2.1]heptane, 2,2-dimethyl-3methylene-, 238 Bicyclo[2.2.1]heptan-2-ol, 2-ethyl-1,3,3trimethyl-, 671 Bicyclo[2.2.1]heptan-2-ol, 1,3-trimethyl-, 2-acetate, 690 Bicyclo[2.2.1]heptan-2-ol, 1,3,3-trimethyl-, 689 Bicyclo[2.2.1]heptan-2-one, 1,3,3-trimethyl-, (1R)-, 689 Bicyclo[2.2.1]heptan-2-one, 1,3,3-trimethyl-, (1S)-, 689 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, 174 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, acetate, endo-, 170 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, acetate, exo-, 976 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, 2-acetate, (1S,2R,4S)-, 171 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, endo-, 169 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, exo-, 975 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, formate, endo-, 173 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, formate, exo-, 977 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, 2-formate(1R,2R,4R)-, 977 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, propanoate, exo-, 979 Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-, 2-propanoate, (1R,2R,4R)-, 979 Bicyclo[2.2.1]heptan-2-one, 1,7,7-trimethyl-, (1R)-, 240 Bicyclo[3.1.0]hexan-2-ol, 2-methyl-5-(1methylethyl)-, 1906 Bicyclo[3.1.0]hexan-3-ol, 4-methyl-1-(1methylethyl)-,[1S-(1alpha,3alpha,4 alpha,5alpha)]-, 1907 Bicyclo[3.1.0]hexan-3-ol, 4-methyl-1-(1methylethyl)-, (1S,3S,4R,5R)-, 1907 Bicyclo[3.1.1]heptane, 6,6-dimethyl-2methylene-, 1696 Bicyclo[3.1.1]heptane-2-thiol, 2,6,6-trimethyl-, 1182 Bicyclo[3.1.1]heptan-3-ol, 6,6-dimethyl-2methylene-, 1697 Bicyclo[3.1.1]heptan-3-ol, 6,6-dimethyl-2methylene-, (+/–)-, 1697 Bicyclo[3.1.1]heptan-3-one, 2,6,6-trimethyl-, 1693 Bicyclo[3.1.1]hept-2-ene, 2,6,6-trimethyl-, 1695 Bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde, 6,6-dimethyl-, 702 Bicyclo[3.1.1]hept-2-ene-2-ethanol, 6,6-dimethyl-, 930 Bicyclo[3.1.1]hept-2-ene-2-methanol, 6,6-dimethyl-, 1451 Bicyclo[3.1.1]hept-2-ene-2-methanol, 6,6-dimethyl-, acetate, (1S)-, 1452 Bicyclo[3.1.1]hept-2-ene-2-methanol, 6,6-dimethyl-, 2-formate, 929 Bicyclo[3.1.1]hept-2-en-2-ol, 4,6,6-trimethyl-, 2005 Bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-, 2006 Bicyclononalactone, 1517

General Index Bicyclo[7.2.0]undec-4-ene, 4,11,11-trimethyl-8methylene-,(1R-(1alpha,4E,9beta))-, 265 Bicyclo[7.2.0]undec-4-ene, 4,11,11-trimethyl-8methylene-,(1R-(1R*,4E,9S*))-, 265 Bicyclo[7.2.0]undec-4-ene, 4,11,11-trimethyl-8methylene-, (E)-(1R,9S)-(-)-, 265 Bicyclo[7.2.0]undec-3-en-5-ol, 4,11,11-trimethyl8-methylene-, 5- acetate, (1R,3E,5R,9S)-, 267 Bigarade oil, 1565 Bigarade oil, petitgrain, 1630–1631 Biphenyl, 163 Biphenyl, photolyzed in nitrate solution, 163 Biphenyl (ACGIH, OSHA), 163 1,1′-Biphenyl, 163 1,1′-Biphenyl, 4-methyl-, 1260 [1,1′-Biphenyl]-3,3′-dicarboxaldehyde, 6,6′-dihydroxy-5,5′-dimethoxy-, 526 [1,1′-Biphenyl]-2-ol, 1670 2-Biphenylol, 1670 Bipropionyl, 832 Birch, sweet, 163 Birch bark oil, 164 Birch oil, sweet, 1385 Birch sweet oil, 164 Birch tar oil, 164 Birch tar oil, empyreumatic, 164 Birch tar oil rectified, 164 Bird pepper, 1585 Bird’s-eye-pepper, 1585 Bisabolene, 165 (II) β-Bisabolene, 165 (III) γ-Bisabolene, 165 Bisabol myrrh, 1561 Bis(n-butyl) sebacate, 410 (Bis)hydroxymethylketone (monomer), 437 Bis(phenylmethyl) disulfide, 149 Bisulfite, 1858 2,6-Bit-tert-butyl-4-methylphenol, 194 Bitter almond oil camphor, 139 Bitter ash, 1781 Bitter fennel, 691 Bitter fennel oil, 693 Bittermandel, 73 Bitter orange, 371, 1463, 1563, See also Petitgrain Bitter orange, Curucao, 353 Bitter orange flowers, 1564 Bitter orange oil, 354, 1565 Bitter orange peel oil, 1565 Bitter orange peel solid extract, 1565 Bitter root, 731 Bitter wintergreen, 1710 Bitter wood, 1781 Bitterwood, 1781 5,5′-Bivanillin, 526 Bixa orellana L., 111–112 Bixin, 111 Blackberry, 166 Blackberry bark extract, 166 Blackberry fruit extract, 167 Black birch oil, 164 Black caraway, 249 Black cherry, wild, 285 Black cumin, 249 Black currant juice, 355 Black cutch extract, 276

Black ginger, 752 Black haw, 783 Black mustard, 1444 Black pepper, 1622 Black pepper oil, 1623 Black poplar, 1716 Blackstrap molasses, 1439, 1440 Black tea, 1872 Blackthorn, 1836 Black wattle, 1437 Black Whortles, 2018 Blatter alcohol, 848 Bleaberry, 2018 Blessed thistle, 1904 Blessed thistle extract, 1905 Blessed thistle oil, 1905 Blessed thistle solid extract, 1905 Blo-trol, 1927 Blueberry, 2018 Blue chamomile oil, 235 Blue sailor’s succory, 288 Bofareira, 272 Bogbean, 179 Bois Amer, 1835 Bois Blanc, 1835 Bois de rose, 167 Bois de rose oil, 168 Bois de Sassafras, 1825 Bois Frene, 1835 Bois Negresse, 1835 Bol, 1450 Bola, 1450 Boldea, 168 Boldoa, 168 Boldo leaves, 168 Boldu, 168 Boldus, 168 Boletic acid, 704 “Bone ash,” 1927 Booko, 177 2-Bornanol, 169 2-Bornanol, endo-, 169 (+)-2-Bornanone, 240 (+)-Bornan-2-one, 240 d-2-Bornanone, 240 Borneo camphor, 169 Borneol, 169 DL-Borneol, 169 trans-Borneol, 169 Bornyl acetate, 170 L-Bornyl acetate, 171 L-Born-2-yl acetate, 171 laevo-Bornyl acetate, 171 (-)-Bornyl acetate, 171 Bornyl acetic ether, 170 Bornyl alcohol, 169 Bornyl butanoate, 172 Bornyl butyrate, 172 (1S-endo)-Bornyl butyrate, 172 Bornyl formate, 173 Bornyl isovalerate, 174 Bornyl methanoate, 173 Bornyl-3-methylbutanoate, 174 2-Bornyl 3-methylbutyrate, 174 2-Bornyl valerate, 174 Bornyl valerate, 174 Bornyval, 174 Boronia, 175

General Index Boronia absolute, 176 Boronia megastigma Nees., 175 Boronia megastigma, ext., 176 Boswellia carteri Birdw., 1559 Bourbonal, 674 Bourbon geranium oil, 735 Bovolide, 922 Boxberry, 2019 Brasil cress, 1051 Brassica alba L. Boiss, 1446 Brassica hirta Moench, 1446 Brassica juncea (L.) Cosson, 1444 Brassica nigra (L.) Koch, 1444 Brazilian cocoa, 778 British Bilberry, 2018 Broadleaved lavender, 1072 Bromelia, 1455 Brominated vegetable oils, 176 Broom, 730 Broom absolute, 730 Broom extract, 730 Broom oil, 730 B. Rose liquid, 254 Brown acetate, 233 Brown algae, 44 Brown mustard, 1444 Bryonia alba L., 176 Bryonia dioica Jacq., 176 Bryonia root, 176 BS, 218 Bucco, 177 Buccocamphor, 943 Buchu, 177 Buchu leaf oil, 178 Buchu leaves extract, 179 Buchu oil, 178 Buckbean leaves, 178–179 Buckbean leaves extract, 179 Bucko, 177 Buku, 177 Bulnesia sarmienti Lor., 772, 774 Bulstern K525–19, 1856 Burdock, 179 Burning-bush, 525 Burnt sugar, 247 Bursera delpechiana Poiss., 1091 Burtonite v-7-e, 779 Bush tea plant, 1571 Butadione, 405 2,3-Butadione, 405 Butafume, 191 Butal, 221 Butaldehyde, 221 Butalyde, 221 Butanal, 221 Butanal, 2-ethyl-, 574 Butanal, 2-methyl-, 1238 Butanal, 3-methyl-, 1239 Butanal, 3-(methylthio)-, 1405 1-Butanal, 3-methyl-, 1239 n-Butanal, 221 Butanaldehyde, 221 Butanamide, 222 Butanamide, N-2,3-trimethyl-2-(1-methylethyl)-, 1042 1-Butanamine, 191 1-Butanamine, 3-methyl-, 1012

2059 1-Butanamine, 3-methyl-N-(3-methylbutylidene), 1013 (+/–)-2-Butanamine, 191 Butane, 2-ethoxy-, 204 Butane, 1,1-[ethylidenebis(oxy)]bis[3-methyl]-, 6 Butane, 1-isothhiocyanato-, 210 Butane, 1-isothiocyanato-3-methyl-, 968 Butane, 1-isothiocyanato-4-(methylthio)-, 1404 Butane, 1,1′-thiobis-, 219 Butanecarboxylic acid, 1992 1-Butanecarboxylic acid, 1992 Butane-2-carboxylic acid, 1241 1,4-Butanedicarboxylic acid, 40 Butanedioic acid, amino-, (S)-, 123 Butanedioic acid, diethyl ester, 419 Butanedioic acid, 2,3-dihydroxy-, diethyl ester, 420 Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)-, diethyl ester, 420 Butanedioic acid, dimethyl ester, 505 Butanedioic acid, disodium salt, 520 Butanedioic acid, hydroxy-, diethyl ester, 413 Butanedioic acid, hydroxy-, (S)-, 1113 Butanedioic acid, mercapto-, bis(3-methylbutyl) ester, 441 Butanedioic acid, 2-mercapto-1,4-bis(3methylbutyl)ester, 441 Butanedioic acid, mono[5-methyl-2-(1methylethyl)cyclohexyl] ester, [1R(1α, 2β, 5α)]-, 1163 Butane-1,3-diol, 201 1,3-Butanediol, 201 Butanedione, 405 Butane-2,3-dione, 405 2,3-Butanedione, 405 2,3-Butanedione trimer, 1886 Butane-1,2-dithiol, 180 Butane-1,3-dithiol, 181 Butane-2,3-dithiol, 181 1,2-Butanedithiol, 180 2,3-Butanedithiol, 181 1,3-Butanedithiol, 181 Butanethioic acid, 2-methyl-, S-methyl ester, 1323 Butanethioic acid, 3-methyl-, S-methyl ester, 1313 Butanethioic acid, S-methyl ester, 1406 n-Butanethiol, 182 Butanethiol (OSHA), 182 Butane-1-thiol, 182 1-Butanethiol, 182 1-Butanethiol, 2-methyl-, 1224 1-Butanethiol, 3-methyl, 1225 2-Butanethiol, 3-methyl-, 1226 2-Butanethiol, 4-methoxy-2-methyl-, 1194 Butanic acid, 223 Butanimidic acid, 222 Butanoic acid, 223, 740, 744 Butanoic acid, 3-(acetyloxy)-2-methyl ethyl ester, 560 Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester, 197 Butanoic acid, butyl ester, 196 Butanoic acid, cyclohexyl ester, 361 Butanoic acid, decyl ester, 399 Butanoic acid, 4,5-dihydro-2,5-dimethyl-4-oxo3-furanyl ester, 494

Butanoic acid, 4-(dimethylamino)-4-oxo,[1R-(1α,2β,5α)]-5-methyl-2-(1methylethyl)cyclohexyl ester, 479 Butanoic acid, 4-(dimethylamino-4-oxo-, (1R,2S,5R)-5methyl-2-(1-methylethyl) cyclohexyl ester, 479 Butanoic acid, (2Z)-3,7-dimethyl-2,6-octadien1-yl ester, 1466 Butanoic acid, 3,7-dimethyl-2, 6-octadienyl ester, (Z)-, 1466 Butanoic acid, 3,7-dimethyl-6-octen-1-yl ester, 318 Butanoic acid, 3,7-dimethyl-6-octenyl ester, 318 Butanoic acid, 3,7-dimethyl-7-octenyl ester, 1795 Butanoic acid, 1,1-dimethyl-2-phenylethyl ester, 497 Butanoic acid, 2,3-epoxy-3-phenyl-, ethyl ester, 630 Butanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester, 1097 Butanoic acid, 1-ethenylhexyl ester, 1545 Butanoic acid, 2-ethyl-, 576 Butanoic acid, 2-ethyl-(2E), 3,7-dimethyl-2,6octadienyl ester, (E)-, 487 Butanoic acid, 2-ethyl-, ethyl ester, 589 Butanoic acid, 2-ethyl-, 2-propen-1-yl ester, 54 Butanoic acid, 2-ethyl-, 2-propenyl ester, 54 Butanoic acid, ethyl ester, 575 Butanoic acid, heptyl ester, 812 Butanoic acid, 2-heptyl ester, 802 Butanoic acid, 2,4-hexadien-1-yl ester, 823 Butanoic acid, 2,4-hexadienyl ester, 823 Butanoic acid, 2-hexenyl ester, 856 Butanoic acid, (2E)-2-hexen-1-yl ester, 856 Butanoic acid, 3-hexenyl ester, (Z)-, 857 Butanoic acid, (3Z)-3-hexen-1-yl ester, 857 Butanoic acid, hexyl ester, 882 Butanoic acid, 3-hydroxy-, ethyl ester, 608 Butanoic acid, 2-hydroxy-2-methyl-, ethyl ester, 595 Butanoic acid, 3-mercapto-, ethyl ester, 619 Butanoic acid, 3-mercapto-, hexyl ester, 889 Butanoic acid, 3-mercapto-, methyl ester, 1309 Butanoic acid, (4-methoxyphenyl)methyl ester, 108 Butanoic acid, 2-methyl-, 1232, 1241 Butanoic acid, 2-methyl-, butyl ester, 215 Butanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6octadienyl ester, 744 Butanoic acid, 2-methyl-, 3,7-dimethyl-2,6octadienyl ester, (E)-, 744 Butanoic acid, 2-methyl-, ethyl ester, 623 Butanoic acid, 2-methyl-, 3-hexenyl ester, 867 Butanoic acid, 2-methyl-, (3Z)-3-hexen-1-yl ester, 867 Butanoic acid, 2-methyl-, hexyl ester, 890 Butanoic acid, 2-methyl-, 2-methylbutyl ester, 1236 Butanoic acid, 2-methyl-, methyl ester, 1316 Butanoic acid, 2-methyl-, 1-methylethyl ester, 1030 Butanoic acid, 2-methyl-, octyl ester, 1555 Butanoic acid, 2-methyl-, 2-phenylethyl ester, 1643 Butanoic acid, 3-methyl-, 1047 Butanoic acid, 3-methyl-, ammonium salt, 82 Butanoic acid, 3-methyl-, butyl ester, 211, 964 Butanoic acid, 3-methyl-, cyclohexyl ester, 364

2060 Butanoic acid, 3-methyl-, 3,7-dimethyl-2,6octadienyl ester, (Z)-, 1469 Butanoic acid, 3-methyl-, (2Z)-3,7-dimethyl-2,6octadien-1-yl ester, 1469 Butanoic acid, 3-methyl-, 3,7-dimethyl-7-octenyl ester, 1798 Butanoic acid, 3-methyl-, 1-ethenyl-1,5dimethyl-4-hexenyl ester, 1101 Butanoic acid, 3-methyl-, ethyl ester, 615 Butanoic acid, 3-methyl-, 2-furanylmethyl ester, 709 Butanoic acid, 3-methyl-, (E2)-heptenyl ester, 787 Butanoic acid, 3-methyl-, 2-hexenyl ester, (E)-, 863 Butanoic acid, 3-methyl-, (2E)-2-hexen-1-yl ester, 863 Butanoic acid, 3-methyl-, 3-hexenyl ester, 864 Butanoic acid, 3-methyl-,- (3Z)-3-hexen-1-yl ester, 864 Butanoic acid, 3-methyl-, hexyl ester, 888 Butanoic acid, 3-methyl-, 2-methoxy-4-(2propenyl)phenyl ester, 683 Butanoic acid, 3-methyl-, 2-methylbutyl ester, 1235 Butanoic acid, 3-methyl-, 3-methylbutyl ester, 969 Butanoic acid, 3-methyl-, methyl ester, 1305 Butanoic acid, 3-methyl-, 1-methylethyl ester, 1029 Butanoic acid, 3-methyl-, 5-methyl-2-(1methylethyl)cyclohexyl ester, 1159 Butanoic acid, 3-methyl-, 5-methyl-2-(1methylethyl)cyclohexyl ester, (1α,2β,5α)-, 1164 Butanoic acid, 3-methyl-, (1R,2S,5R)-5-methyl2-(1-methylethyl)cyclohexyl ester, rel-, 1164 Butanoic acid, 3-methyl-, 4-methylphenyl ester, 1920 Butanoic acid, 3-methyl-, 2-methylpropyl ester, 1377 Butanoic acid, 3-methyl-, octyl ester, 1554 Butanoic acid, 3-methyl-, 2-phenylethyl ester, 1643 Butanoic acid, 3-methyl-, phenylmethyl ester, 154 Butanoic acid, 3-methyl-, 3-phenyl-2-propenyl ester, 305 Butanoic acid, 3-methyl-, 2-propenyl ester, 59 Butanoic acid, 3-methyl-, propyl ester, 1759 Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo[2.2.1]hept-2-yl ester, endo-, 174 Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo[2.2.1]hept-2-yl ester, exo-, 978 Butanoic acid, 3-methyl-, (1R,2R,4R)-1,7,7trimethylbicyclo[2.2.1]hept-2-yl ester, rel-, 978 Butanoic acid, 1-methylbutyl ester, 1617 Butanoic acid, methyl ester, 1240 Butanoic acid, 1-methylethyl ester, 1023 Butanoic acid, 2-methylethyl ester, 1023 Butanoic acid, 1-methylhexyl ester, 802 Butanoic acid, 1-methyl-1-(4-methyl-3cyclohexen-1-yl)ethyl ester, 1877 Butanoic acid, 3-methyl-2-oxo-, 1342

General Index Butanoic acid, 3-methyl-2-oxo, sodium salt, 1342 Butanoic acid, 1-methyl-2-phenylethyl ester, 1359 Butanoic acid, 2-methylpropyl ester, 985 Butanoic acid, 3-(methylthio)-, methyl ester, 1322 Butanoic acid, (methylthio)methyl ester, 1413 Butanoic acid, 4-methylthio, ethyl ester, 640 Butanoic acid, 4-(methylthio)-2-oxo, sodium salt, 1419 Butanoic acid, octyl ester, 1550 Butanoic acid, 2-oxo-, 1576 Butanoic acid, 3-oxo-, butyl ester, 189 Butanoic acid, 3-oxo-, 3,7-dimethyl-2,6octadienyl ester, (E), 739 Butanoic acid, 3-oxo-, ethyl ester, 559 Butanoic acid, 3-oxo-, 5-methyl-2-(1methylethyl)cyclohexyl ester, (1R-(1alpha,2-beta,5-alpha))-, 1157 Butanoic acid, 3-oxo-, 2-methylpropyl ester, 980 Butanoic acid, 3-oxo-, phenylmethyl ester, 143 Butanoic acid, pentyl ester, 84 Butanoic acid, 2-phenylethyl ester, 1636 Butanoic acid, phenylmethyl ester, 146 Butanoic acid, 3-phenyl-2-propen-1-yl ester, 302 Butanoic acid, 3-phenyl-2-propenyl ester, 302 Butanoic acid, 1,2,3-propanetriyl ester, 761 Butanoic acid, 2-propenyl ester, 46 Butanoic acid, 2-propen-1-yl ester, 46 Butanoic acid, propyl ester, 1743 Butanoic acid, (tetrahydro-2-furanyl)methyl ester, 1888 Butanoic acid, 1,7,7-trimethylbicyclo[2.2.1]hept2-yl ester, endo, 172 n-Butanoic acid, 223 Butanoic acid amide, 222 Butan-1-ol, 190 1-Butanol, 190 1-Butanol, 3-mercapto-3-methyl-, 1174 1-Butanol, 3-mercapto-2-methyl, 1174 1-Butanol, 3-mercapto-3-methyl, formate ester, 1175 1-Butanol, 3-methyl-, 962 1-Butanol, 3-methyl-, acetate, 960 1-Butanol, 2-methyl-, 1-acetate, 1231 1-Butanol, 3-methyl-, benzoate, 963 1-Butanol, 3-methyl-, formate, 965 1-Butanol, 3-methyl-, 1-propanoate, 973 1-Butanol, 3-methyl-, propanoate, 973 2-Butanol, 3-mercapto-, (R-,S-)-, 1166 2-Butanol, 3-[(2-mercapto-1-methylpropyl)thio]-, 1299 2-Butanol, 3-methyl-, 1226 2-Butanol, 2-methyl-4-phenyl-, 1362 2-Butanol, 2-methyl-4-phenyl-, acetate, 1363 n-Butan-1-ol, 190 n-Butanol, 190 1,2-Butanolide, 224 1,4-Butanolide, 224 1-Butanol-2-one, 912 2-Butanol-3-one, 14 2,3-Butanolone, 14 1-Butanone, 1-(2-furanyl)-, 223 2-Butanone (OSHA), 183 2-Butanone, 183 2-Butanone, 3-(acetyloxy)-, 18 2-Butanone, 4-(4-(acetyloxy)phenyl)-, 21 2-Butanone, 4-(1,3-benzodioxol-5-yl)-, 1263

2-Butanone, 4,4-dimethoxy-, 1575 2-Butanone, 4-(2-furanyl)-, 719 2-Butanone, 1-hydroxy-, 912 2-Butanone, 3-hydroxy-, 14 2-Butanone, 3-hydroxy-4-phenyl, 940 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-, 2034 2-Butanone, 4-(4-hydroxyphenyl)-, 941 2-Butanone, 4-(p-hydroxyphenyl)-, 941 2-Butanone, 4-(p-hydroxyphenyl)-, acetate, 21 2-Butanone, 3-mercapto-, 1166 2-Butanone, 4-mercapto-, 1058 2-Butanone, 4-(4-methoxyphenyl)-, 1200 2-Butanone, 4-(p-methoxyphenyl)-, 1200 2-Butanone, 3-[(2–methyl-3-furanyl)thio]-, 1277 2-Butanone, 4-(4-methylphenyl)-, 1917 2-Butanone, 1-(methylthio)-, 1402 2-Butanone, 3-(methylthio)-, 1403 2-Butanone, 4-(methylthio)-, 1404 2-Butanone, 4,4′-thiobis-, 409 2-Butanone, 4-(2,6,6-trimethyl-1,3cyclohexadien-1-yl)-, 402 2-Butanone, 4-(2,6,6-trimethyl-2-cyclohexen1-yl)-, 430 2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 431 3-Butanone, 183 Butan-3-one-2-yl butanoate, 184 2-Butanon-3-yl acetate, 18 Butan-2-ylamine, 191 2-Butenal, 2-methyl-, (E)-, 1227 2-Butenal, 3-methyl-, 1228 1-Butene, 4-isothiocyanato-, 186 1-Butene, 1-(methylthio)-, 185 2-Butene, 1-ethoxy-3-methyl-, 555 Butenedioic acid, 704 Butenedioic acid, (E)-, 704 2-Butenedioic acid (E)-, 704 trans-Butenedioic acid, 704 1-Butene-4-isothiocyanate, 186 3-Butene-2-one, 4-(2-furanyl)-, 720 2-Butenethioic acid, 3-methyl-, S-(1-methylethyl) ester, 1031 2-Butene-1-thiol, 3-methyl-, 1726 Butenoic acid, 2-propenyl ester, 46 2-Butenoic acid, 2,3-dimethyl-, phenylmethyl ester, 148 2-Butenoic acid, ethyl ester, (E)-, 578 2-Butenoic acid, 3-hexenyl ester, 855 2-Butenoic acid, (3Z)-3-hexen-1-yl ester, (3E)-, 855 2-Butenoic acid, hexyl ester, 881 2-Butenoic acid, 4-hydroxy-, γ-lactone, 912 2-Butenoic acid, 2-methyl-, (2E)-, 1228 2-Butenoic acid, 2-methyl-, (2E)-3,7-dimethyl2,6-octadien-1-yl ester, (2E)-, 747 2-Butenoic acid, 2-methyl-, 3,7-dimethyl-2,6octadienyl ester, (E,E)-, 747 2-Butenoic acid, 2-methyl-, ethyl ester, (2E)-, 669 2-Butenoic acid, 2-methyl-, (3Z)-3-hexenyl ester, (2E)-, 866 2-Butenoic acid, 2-methyl-, 3-hexenyl ester, (E,Z)-, 866 2-Butenoic acid, 2-methyl-, 2-methylpropyl ester, (2Z)-, 982 2-Butenoic acid, 2-methyl-, phenethyl ester, 1648

General Index 2-Butenoic acid, 2-methyl-, 2-phenylethyl ester, (2E)-, 1648 2-Butenoic acid, 2-methyl-, phenylmethyl ester, (E), 159 2-Butenoic acid, 2-methyl-, 2-propenyl ester, (E), 70 2-Butenoic acid, 3-methyl-, 1246 2-Butenoic acid, 3-methyl-, 2-phenylethyl ester, 1647 2-Butenoic acid, 2-methylpropyl ester, 984 2-Butenoic acid, 2-propenyl ester, 48 (E)-2-Butenoic acid, 184 trans-2-Butenoic acid, 184 trans-2-Butenoic acid, 2-methyl-, phenylmethyl ester, 159 trans-2-Butenoic acid ethyl ester, 578 (E,Z)-2-Butenoic acid 3-hexenyl ester, 855 2-Buten-1-ol, 3-methyl-, 1230 2-Buten-1-ol, 3-methyl-, 1-acetate, 1720 2-Buten-1-ol, 3-methyl-, acetate, 1720 2-Buten-1-ol, 3-methyl-, benzoate, 1721 2-Buten-1-ol, 3-methyl-, formate, 1723 3-Buten-1-ol, 3-methyl-, 1-acetate, 1014 3-Buten-2-ol, 3-methyl-4-(2,6,6-trimethyl-2cyclohexen-1-yl)-,2-, 1011 3-Buten-2-ol, 3-methyl-4-(2,6,6-trimethyl-2cyclohexen-1-yl)-, acetate, 1011 3-Buten-2-ol, 4-phenyl-, 1661 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 953 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 2-acetate, 957 3-Buten-2-ol, 4-(2,6,6-trimethyl-2-cyclohexen1-yl)-, 952 2-Buten-4-olide, 912 Δ, α, β-Butenolide, 912 1–2-Butenone(2,6,6-trimethyl-2-cyclohexen1-yl), 372 2-Buten-1-one, 1-(2,6,6-trimethyl-1, 3-cyclohexadien-1-yl)-, 1937 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen1-yl), 372 2-Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen1-yl)-, 373 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 1942 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen1-yl)-,(2E)-, 373 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen1-yl)-(2E), 1942 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen1-yl)-(2Z), 1942 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen1-yl)-, (E)-, 373 3-Buten-2-one, 4-(2,2-dimethyl-6methylenecyclohexyl)-, 956 3-Buten-2-one, 4-(2-furanyl)-, 720 3-Buten-2-one, 4-(2-furyl)-, 720 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-, 2004 3-Buten-2-one, 3-methyl-4-phenyl-, 1363 3-Buten-2-one, 3-methyl-4-(2,6,6-trimethyl-2cyclohexen-1-yl)-, 1010 3-Buten-2-one, 4-phenyl-, 1662 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2cyclohexen-1-yl)-, 959 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2cyclohexen-1-yl)-, cis-, 959

2061 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 955 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen1-yl)-, 954 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen1-yl)-, (E)-, 954 trans-2-Buten-1-one, 1-(2,6,6-trimethyl-2cyclohexen-1-yl)-, 373 1–2-Buten(2,6,6-trimethyl-2-cyclohexen-1-yl)1-one, 372 Butenylα-cyclocitrylidenemethylketone, 57–58 2-Butenylidene acetic acid, 820 3-Butenyl isothiocyanate, 186 3-Buten-1-yl-isothiocyanate, 186 1-Buten-1-yl methyl sulfide, 185 1-Butenyl methyl sulfide, 185 Butoben, 207 4-(Butoxycarbonyl)phenol, 207 2-(1-Butoxyethoxy)ethyl benzene, 4 4-(Butoxymethyl)-2-methoxyphenol, 2002 2-Butoxy-1-methyl-2-oxoethyl butanoate, 197 2-Butoxy-2-phenylethoxy-ethane Acetal R, 4 Butter acids, 186, 223, 384, 835, 1069, 1449, 1524, 1558, 1584, 1852 Butter esters, 187, 575, 581, 600, 603, 617, 643, 646, 648, 651, 654 Butter starter distillate, 188 Butyl acetate, 188 1-Butyl acetate, 188 n-Butyl acetate, 188 n-Butyl acetate (ACGIH, OSHA), 188 Butylacetic acid, 834 Butyl acetoacetate, 189 Butylacetone, 798 β-Butylacrolein, 803 Butyl alcohol, 190 n-Butyl alcohol, 190 Butyl aldehyde, 221 n-Butyl aldehyde, 221 n-Butylamide, 222 Butylamine, 191 Butylamine, 2-methyl-, 1232 Butylamine, 3-methyl-, 1012 Butylamine, nitrosated, 191 2-Butylamine, 191 DL-2-Butylamine, 191 DL-sec-Butylamine, 191 I-Butylamine, 995 iso-Butylamine, 995 n-Butylamine (ACGIH, DOT), 191 (RS)-sec-Butylamine, 191 sec-Butylamine, 191 (+/–)-2-Butylamine, 191 (+/–)-sec-Butylamine, 191 Butyl 2-aminobenzoate, 192 Butyl o-aminobenzoate, 192 n-Butyl o-aminobenzoate, 192, 209 Butyl anthranilate, 192 Butylated hydroxyanisol [BAN], 193 Butylated hydroxyanisole (BHA), 193 Butylated hydroxytoluene (BHT), 194 Butylated hydroxytoluol, 194 Butylated natural rhodinol, 318 Butyl benzene acetate, 215 Butyl butanoate, 196 n-Butyl butanoate, 196 n-Butyl n-butanoate, 196 2-Butyl-2-butenal, 195

Butyl butex, 207 Butyl butylate, 196 Butyl butyrate, 196 1-Butyl butyrate, 196 n-Butyl butyrate, 196 Butyl butyrolactate, 197 Butyl γ-butyrolactone, 214 Butyl o-butyryllactate, 197 4-Butyl-gamma-butyrolactone, 1519 gamma-Butylbutyrolactone, 1519 gamma-Butyl-gamma-butyrolactone, 1519 γ-n-Butyl-γ-butyrolactone, 1519 Butyl butyryl lactate, 197 Butyl caproate, 206 Butyl caprylate, 206 Butyl carbinol, 83 n-Butylcarbinol, 83 sec-Butylcarbinol, 1234 Butyl chemosept, 207 α-Butylcinnamaldehyde, 198 Butyl cinnamate, 198 n-Butyl cinnamate, 198 Butyl cinnamic aldehyde, 198 α-Butylcinnamic aldehyde, 198 2-sec-Butylcyclohexanone, 199 2-sec-Butylcyclo-hexan-1-one, 199 Butyl 2-decenoate, 200 n-Butyl decylenate, 200 5-Butyldihydro-2(3H)-furanone, 1519 5-Butyldihyro-4-methylfuran-2(3H)-one, 934 2-sec-Butyl-4,5-dimethyl-2,5-dihydrothiazole, 201 6-tert-Butyl-1,1-dimethylindan-4-yl methyl ketone, 22 2-sec-Butyl-4,5-dimethyl thiazoline, 201 2-(2-Butyl)-4,5-dimethyl-3-thiazoline, 201 5(or 6)-Butyl-1,4-dioxan-2-one, 212 Butyl dodecanoate, 213 Butyl dodecylate, 213 Butylene glycol, 201 β-Butylene glycol, 201 Butylenimine, 1776 Butyl ethanoate, 188 N-Butyl ethanoate, 188 Butyl ethyl carbinol, 797 Butyl ethyl disulfide, 203 sec-Butyl ethyl ether, 204 Butyl ethyl ketone, 799 N-Butyl ethyl ketone, 799 Butyl ethyl malonate, 204 Butyl formal, 1988 Butyl formate, 205 n-Butyl formate, 205 2-Butylfuran, 202 Butyl 2-furyl ketone, 1604 Butyl 10-hendecenoate, 220 Butyl heptanoate, 206 Butyl heptoate, 206 Butyl heptylate, 206 Butyl hexanoate, 206 n-Butyl hexanoate, 206 6-Butylhexanolide, 380 Butyl hexylate, 206 Butylhydroxyanisole, 193 2(3)-tert-Butyl-4-hydroxyanisole, 193 t-Butyl hydroxyanisole, 193 tert-Butylhydroxyanisole, 193 tert-Butyl-4-hydroxyanisole, 193

2062 Butyl 2-hydroxybenzoate, 217 Butyl 4-hydroxybenzoate, 207 Butyl o-hydroxybenzoate, 217 Butyl p-hydroxybenzoate, 207 n-Butyl o-hydroxybenzoate, 217 n-Butyl p-hydroxybenzoate, 207 Butyl p-hydroxyl benzoate, 207 4-Butyl-4-hydroxyoctanoic acid, γ-lactone, 409 Butyl 2-hydroxypropanoate, 212 Butyl α-hydroxypropionate, 212 Butyl hydroxy toluene, 194 3,5-di-t-Butyl-4-hydroxytoluene, 194 Butylidene acetone, 808 Butylidene phthalide, 208 3-Butylidene phthalide, 208 n-Butylidene phthalide, 208 Butylidenephthalide, 208 3-Butylidenephthalide, 208 3-Butyl-1(3H)-isobenzofuranone, 216 Butyl isobutyrate, 209 tert-Butylisopentanal, 1946 n-Butyl isopentanoate, 211 Butyl isopropyl ketone, 1282, 1285 Butyl isothiocyanate, 210 2-Butyl isothiocyanate, 209 i-Butyl isothiocyanate, 992 sec-Butyl isothiocyanate, 209 n-Butyl isothiocyanate, 210 Butyl isovalerate, 211 n-Butyl isovalerate, 211 1-Butyl isovalerate, 211 Butyl isovalerianate, 211 Butyl β-ketobutyrate, 189 2-Butyl-5 or 6-keto-1,4-dioxane, 212 Butyl lactate, 212 n-Butyl lactate, 212 Butyl laevulinate, 214 n-Butyl laevulinate, 214 Butyl laurate, 213 Butyl levulinate, 214 n-Butyl levulinate, 214 Butyl mercaptan, 182 1-Butyl mercaptan, 182 n-Butyl mercaptan, 182 Butyl methanoate, 205 n-Butyl methanoate, 205 2-tert-Butyl-4-methoxyphenol, 193 2-t-Butyl-4-methoxyphenol, 193 3-t-Butyl-4-methoxyphenol, 193 3-sec-Butyl-2-methoxypyrazine, 1199 tert-Butyl-4-methoxyphenol, 193 Butyl methylacetic acid, 1290 Butyl 2-methylbutanoate, 215 Butyl 3-methylbutanoate, 211 n-Butyl 3-methylbutanoate, 211 α-Butyl 2-methylbutylate, 215 Butyl 2-methylbutyrate, 215 Butyl 3-methylbutyrate, 211 n-Butyl-2-methylbutyrate, 215 5-Butyl-4-methyl-dihydro-2(3H)-furanone, 934 2-Butyl-4-methyl-1,3-dioxolane, 1989 2,6-d1-t-Butyl-4-methylphenol, 194 2,6-bis(t-Butyl)-4-methylphenol, 194 tert-Butyl-4-methylphenol, 193 n-Butyl 2-methyl propanoate, 209 Butyl monosulfide, 219 Butyl mustard oil, 210 Butyl octadecanoate, 218

General Index n-Butyl octadecanoate, 218 Butyl octadecylate, 218 7-Butyloxepan-2-one, 380 7-Butyl-2-oxepanone, 380 Butyl 3-oxobutanoate, 189 n-Butyl 4-oxopentanoate, 214 Butyl 4-oxopentanoate, 214 Butyl paraben, 207 Butyl parahydroxybenzoate, 207 n-Butyl parahydroxybenzoate, 207 Butyl parasept, 207 Butyl pentanoate, 220 n-Butylpentanoate, 220 Butylphen, 467 4-tert-Butylphenol, 467 Butyl phenylacetate, 215 p-tert-Butylphenylacetic acid, methyl ester, 1238 α-Butyl-β-phenylacrolein, 198 α-n-Butyl-β–phenylacrolein, 198 Butyl β-phenyl acrylate, 198 n-Butyl phenylacrylate, 198 Butyl 3-phenyl propenoate, 198 Butylphthalide, 216 3-Butylphthalide, 216 3-N-Butylphthalide, 216 Butyl propanoate, 217 n-Butyl propanoate, 217 Butyl propenyl carbinol, 1532 Butylpropenyl ketone, 1538 Butyl propionate, 217 n-Butyl propionate, 217 2-Butylpropionic acid, 1290 Butyl salicylate, 217 n-Butyl salicylate, 217 Butyl sebacate, 410 Butyl stearate (BS), 218 n-Butyl stearate, 218 Butyl sulfide, 219 n-Butyl sulfide, 219 Butyl tegosept, 207 5-Butyltetrahydro-2-furanone, 1519 6-Butyltetrahydro-2H-pyran-2-one, 936 2-sec-Butylthiazole, 1379 n-Butyl thioalcohol, 182 Butyl α-toluate, 215 Butyl 10-undecenoate, 220 Butyl undec-10-enoate, 220 Butyl 10-undecylenate, 220 Butyl undecylenate, 220 Butyl undecylenoate, 220 Butyl valerate, 220 n-Butyl valerate, 220 n-Butyl-n-valerianate, 220 α,n-Butyl-Δ-valerolactone, 936 Butyl vinyl carbinol, 805 Butyral, 221 Butyraldehyde, 221 Butyraldehyde, 2-ethyl-, 574 Butyraldehyde, 2-methyl-, 1238 Butyraldehyde, 3-methyl-, 1239 n-Butyraldehyde, 221 Butyramide, 222 Butyrate, 223 Butyric acid, 223 Butyric acid, allyl ester, 46 Butyric acid, benzyl ester, 146 Butyric acid, 2-bornyl ester, 172 Butyric acid, cinnamyl ester, 302

Butyric acid, cyclohexyl ester, 361 Butyric acid, decyl ester, 399 Butyric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-, 740 Butyric acid, 3,7-dime-thyl-6-octenyl ester, 318 Butyric acid, alpha,alpha-dimethylphenethyl ester, 497 Butyric acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester, 1097 Butyric acid, ester with butyl lactate, 197 Butyric acid, 2-ethyl-, 576 Butyric acid, 2-ethyl-, allyl ester, 54 Butyric acid, ethyl ester, 575 Butyric acid, heptyl ester, 812 Butyric acid, 2,4-hexadienyl ester (8CI), 823 Butyric acid, hexyl ester, 882 Butyric acid, 3-hydroxy-, ethyl ester, 608 Butyric acid, isobutyl ester, 985 Butyric acid, isopentyl ester, 964 Butyric acid, isopropyl ester, 1023 Butyric acid, linalyl ester, 1097 Butyric acid, p-methoxybenzyl ester, 108 Butyric acid, 2-methyl-, 1241 Butyric acid, 2-methyl-, ethyl ester, 623 Butyric acid, 2-methyl-, hexyl ester, 890 Butyric acid, 2-methyl-, phenethyl ester, 1643 Butyric acid, 3-methyl-, 1047 Butyric acid, 3-methyl-, allyl ester, 59 Butyric acid, 3-methyl-, 3,7-dimethyl-2,6octadienyl ester, (E), 744 Butyric acid, 3-methyl-, ethyl ester, 615 Butyric acid, methyl ester, 1240 Butyric acid, 3-(methylthio)propyl ester, 1144 Butyric acid, octyl ester, 1550 Butyric acid, pentyl ester, 84 Butyric acid, phenethyl ester, 1636 Butyric acid, propyl ester, 1743 Butyric acid, 1-vinylhexyl ester, 1545 1-Butyric acid, 223 cis-Butyric acid, 3-hexenyl ester, 857 n-Butryic acid, 223 Butyric acid dodecyl ester, 534 Butyric acid triester with glycerin, 761 Butyric aldehyde, 221 Butyric ester, 575 Butyric ether, 575 Butyric or normal primary butyl alcohol, 190 Butyrin, 761 Butyrin, tri, 761 2-Butyrlfuran, 223 Butyroin, 938 γ-Butyrolactone, 224 γ-N-Butyrolactone, 379 Butyrone, 800 4-Butyroxy-2,5-dimethyl-3(2H)-furanone, 494 1-Butyryl propylene, 807 Butyryl triglyceride, 761

C C-10 Alcohol, 385 C-11 Alcohol, 1982 C-9 Aldehyde, 1481 C-10 Aldehyde, 382 C-11 Aldehyde, undecylenic, 1981 C-11 Aldehyde, undecylic, 1974 C-12 Aldehyde, lauric, 1070 C-14 Aldehyde, myristic, 1448

General Index C-16 Aldehyde, 630 (C14-C18) Alkyl and dialkyl glyceride, 1440 Cacao (cocoa), 227 Cade, 227 Cade oil, 228 Cade oil rectified, 228 Cadinene, 228 Cafamil, 229 Cafecon, 229 Cafeina, 229 Caffeine, 229 Caffeine, synthetic, 229 Cafipel, 229 Cajeput, 230 Cajeputene, 1090 Cajeput oil, 231 Cajeputol, 677 Cajuput oil, 231 Calamus oil (prohibited), 232 Calamus (prohibited), 232 Calcium acetate, 233 Calcium acetate [USAN:JAN], 233 Calcium alginate, 44–45 Calcium diacetate, 233 Calcium hydroxyapatite, 1927 Calcium orthophosphate, 1927 Calcium phosphate, tribasic[NF], 1927 Calcium tartrate, 1869 Calcium tertiary phosphate, 1927 Calendula, 1121 Calendula officinalis L., 1121 California buckthorn, 269 California pepper tree, 1830 Caltha officinalis Moeuch, 1121 Calumba root, 234 Calumba root extract, 234 Camellia sinensis (L.) Kuntze var. sinensis, 1871 Camomile flower, 235 Camomile flower English oil, 237 Camomile flower Hungarian oil, 235 Camomile flower Roman extract, 237 Camomile flower (Roman or English), 236 Camomile oil, German, 235 Camphane, 2-hydroxy-, 169 2-Camphanol, 169 exo-2-Camphanol, 975 2-Camphanol acetate, 170 d-2-Camphanone, 240 2-Camphanyl acetate, 976 endo-2-Camphanyl ethanoate, 170 Camphene, 238 DL-Camphene, 238 Camphene(2,2-dimethyl-3-methylenenorbornane), 238 Camphogen, 369 Camphol, 169 alpha,beta-Camphol, 975 beta-Camphol, 975 Campholene acetate, 239 alpha-Campholenic alcohol, 239 α-Campholenic alcohol, 239 α-Campholenol, 239 Camphor, (+)-, 240 Camphor, (1R,4R)-(+)-, 240 d-Camphor, 240 d-(+)-Camphor, 240 (R)-Camphor, 240 (+)-Camphor, 240

2063 Camphor Japanese white oil, 242 Camphor of the poor, 728 Camphor oil brown, 242 Camphor oil Formosan ho-sho leaves, 242–243 Camphor oil rectified, 242 Camphor oil white, 242 Camphor oil yellow, 242 Camphor tree, 241 Camphor usp, 240 Canada tea, 2019 Canadian fir needle oil, 697 Canadian snakeroot, 1838 Canadian white pine, 1699 Cananga, 243 Cananga odorata (Lam.) Hook. f. & Thomson, 243, 2029 Cananga oil, 243, 2029 Cananga oil, Java, 243 Canangium odoratum Baill. f. macrophylla, 243 Candelila, 244 Candelilla wax, 244 Canderel, 122 Candleflower, 1443 Candlewick, 1443 Cane sugar, 1439 Caper, 245 Capparis spinosa L., 245 Capraldehyde, 382 Capraldehyde dimethyl acetal, 382 Capric acid, 384 n-Capric acid, 384 Capric acid, ethyl ester, 581 Capric alcohol, 385 Capric aldehyde, 382 Caprinaldehyde, 382 Caprinic acid, 384 Caprinic alcohol, 385 Caprinic aldehyde, 382 n-Caproaldehyde, 828 Caproaldehyde, 828 Caproic acid, 834 n-Caproic acid, 834 Caproic acid methyl ester, 1289 Caproic aldehyde, 828 n-Caproic aldehyde, 828 Caprolactam, 826 6-Caprolactam, 826 epsilon-Caprolactam, 825 omega-Caprolactam, 825 6-Caprolactone, 826 Δ-Caprolactone, 827 γ-Caprolactone, 826 Capronaldehyde, 828 n-Capronaldehyde, 828 Capronic acid, 834 Caproyl alcohol, 876 n-Caproylaldehyde, 828 Caproyl ethanol, 1527 Capryl acetate, 1549 Capryl alcohol, 1525 sec-Capryl alcohol, 1525 Caprylaldehyde, 382, 1520 Caprylaldehyde dimethyl acetal, 1521 Caprylene, 1531 1-Caprylene, 1531 Caprylic acid, 1524 Caprylic acid methyl ester, 1337 n-Caprylic acid, 1524

Caprylic alcohol, 1525 n-Caprylic alcohol, 1525 Caprylic aldehyde, 1520 Caprylyl acetate, 1549 Caprylyl isobutyrate, 1554 Caprynic acid, 384 Capsaicin, 246, 927 Capsaicin [USAN], 926 Capsicin, 246 Capsicum, 245, See also Paprika Capsicum annum L., 245 Capsicum annuum L. var. annuum, 1585 Capsicum extract, 246 Capsicum frutescens L., 245, 1585 Capsicum minimum Mill., 245 Capsicum oleoresin, 246 Capsicum oleoresin, oil soluble, 246 Caramel, 247 Caramel liquid, 247 Caramel powder, 247 Caratonia gum, 256 Caraway, 248 Caraway, black, 249 Caraway oil, 249 Carbethoxyacetic ester, 414 Carbicol, 1671 2-Carboethoxyaniline, 569 Carbolic acid, 1649 Carbolic oil, 1649 o-Carbomethoxyaniline, 1213 p-Carbomethoxyphenol, 1296 3-Carbomethoxypyridine, 1330 Carbonic acid, 2-hydroxyethyl 5-methyl-2(1-methylethyl) cyclohexyl ester, [1R-(1α®2β,5α)], 1146 Carbonic acid, 2-hydroxypropyl l-menthyl ester, 1148 Carbonic acid, 2-hydroxypropyl-5-methyl-2-(1methylethyl)cyclohexylester, 1147 Carbonic acid, menthyl ester, monoester with 1,2-propanediol, 1148 Carbonothioic acid, O-ethyl-S-(2-furanylmethyl) ester, 664 Carbose, 250 Carbospol, 58 Carboximethylcellulosum, 250 Carboxybenzene, 138 Carboxycyclohexane, 358 Carboxyethane, 1734 Carboxymethylated cellulose pulp, 250 Carboxymethyl cellulose, 250 Carboxymethyl cellulose ether, 250 (Carboxymethyl)trimethylaminum hydroxide inner salt, 162 1-Carboxy-N,N,N-trimethylmethanaminium hydroxide inner salt, 162 2-Carboxyphenol, 909 4-Carboxyphenol, 910 N-(2-Carboxyphenyl)benzamide, 142 3-Carboxypropylamine, 79 4-Carboxyresorcinol, 438 Carcadé, 1806 Cardamom, 251 Cardamom oil, 252 Cardamom oleoresin, 252 Cardamom resinoid, 252 Cardamom seed, 769 Cardamom seed oil, 252

2064 Car-3-ene, 253 d-3-Carene, 253 3-Carene, 253 Carmelose, 250 Carmine, 254, 336 Carminic acid, 254, 336 Carob bean, 255 Carob bean extract, 256 Carob bean gum, 256 Carob flour, 256 Carosella, 691 psi,psi-Carotene, 1923 Carpinaldehyde, 382 Carrageenan, 958 Carrageen extract, 958 Carrot, 257 Carrot oil, 257 Carrot seed oil, 257 Carthamus tinctorius L., 1812 Carum carvi L., 248 Carum carvi oil, 249 Carum petroselinum Benth. & Hook. f., 1589 Carvacrol, 258 Carvacryl ethyl ether, 259 Carvene, 1090 Carveol, 260 L-Carveol, 260 Carvomenthenal, 1138 3-Carvomenthenol, 1140 4-Carvomenthenol, 261 Carvomenthol, 1133, 1873 Carvomenthone, 1136 Carvone, 262 L-Carvone, 262 l(-)-Carvone, 262 (R)-Carvone, 262 (-)-Carvone, 262 Carvone-5,6-oxide, 263 cis-Carvone oxide, 263 trans-Carvone oxide, 263 trans-Carvone-5,6-oxide, 263 Carvyl acetate, 264 L-Carvyl acetate, 264 L-Carvyl propionate, 264 Carvyl propionate, 264 Carya species, 895 Caryophylene oxide, 268 Caryophyllene, 265 Caryophyllene, alpha +beta mixed, 265 beta-Caryophyllene, 265 β-Caryophyllene,(-), 265 L-Caryophyllene, 265 trans-Caryophyllene, 265 (-)-Caryophyllene, 265 Caryophyllene acetates, 267 Caryophyllene alcohol, 266 Caryophyllene alcohol acetate, 267 Caryophyllene epoxide, 268 Caryophyllene oxide, 268 (-)-β-Caryophyllene epoxide, 268 β-Caryophyllene oxide, 268 Caryophyllic acid, 680 Caryophyllus, 328 Cascara bitterless extract, 269 Cascara sagrada, 269 Cascar buckthorn, 269 Cascarilla, 270 Cascarilla absolute colorless, 270

General Index Cascarilla bark, oil (Croton spp.), 270 Cascarilla bark extract, 270 Cascarilla bark oil, 270 Cascarilla oil, 270 Cascarilla oleoresin, 270 Cassia acutifolia, 1833 Cassia aethiopica, 1833 Cassia aldehyde, 293 Cassia angustifolia, 1833 Cassia buds, 298 Cassia flowers, 298 Cassia lanceolata, 1833 Cassia lenitive, 1833 Cassia officinalis, 1833 Cassia oil, 297 Cassia Senna, 1833 Cassie, 271 Cassie absolute, 272 Cassie ketone, 106 Castanea dentana (Marsh.) Borkh., 286 Castanea sativa Mill tannin, 1864 Castor, 272 Castor canadensis Kuhl., 273 Castorem oil, 274 Castoreum, 273 Castoreum absolute, 274 Castoreum extract, 274 Castoreum liquid, 274 Castoreum oil, 274 Castoreum resinoid, 274 Castoreum tincture, 274 Castor fiber L., 273 Castor oil, 273 Castor oil USP, 273 Caswell No. 569, 183 Catechol dimethyl ether, 449 Catechu, 727 Catechu black extract, 276 Catechu black (powder), 275 Catechu extract, black, 276 Catechu (resin), 276 Cat ketone, 1179 Cayenne pepper, 245, 1585 CCCu, 1728 CCC(U), 1728 Cedar leaf oil, 276 Cedar white, 276 Cedarwood camphor, 277 Cedarwood oil alcohols, 277 Cedarwood oils, heavy fractions, 278 Cedarwood oil terpenes, 278 Cedrenol, 277 Cedrol, 277 Cedro oil, 1078 Celcure dry mix, 347 Celery absolute, 280 Celery herb oil, 280 “Celery ketone,” 1375 Celery oil, 280 Celery (seed), 278 Celery seed extract, 279 Celery seed extract solid, 280 Celery seed oil, 280 Celery seed oleoresin, 281 Celestolide, 22 Cellofas, 250 Cellulose, 250 Cellulose, carboxymethyl ether, 250

Cellulose, methyl ether, 1242 Cellulose carboxymethylate, 250 Cellulose glycolic acid, 250 Centaurium erythraea Rafn., 281 Centaurium umbellatum gilib., 281 Centaury, 281 Ceratonia, 256 Ceratonia siliqua L., 255 Cerefolium cerefolium (L.), 285 Certraria islandica (L.) Ach., 949 Cerulignol, 1204 Cetaffine, 818 Cetal, 818 Cetalol CA, 818 Cetanol, 818 Cetic acid, butyl-, ethyl ester, 603 α-Cetone, 1010, 1300 β-Cetone, 1301 CetoneV, 57–58 Cetostearyl alcohol, 818 Cetylacetic acid, 1852 Cetyl alcohol, 818 N-Cetyl alcohol, 818 Cetylic acid, 1584 Cetylic alcohol, 818 Cetylol, 818 Cevadic acid, 1228 Ceylon cinnamon, 296 Ceylon cinnamon bark oil, 297 Ceylon cinnamon leaf oil, 299 Ceylon citronella, 312 Ceylon citronella oil, 313 Ceylon de Tong, 312 Chamaedrys, 749 Chamaemelum nobile, 236 Chamaemelum nobile extract, 237 Chamomile blue oil, 235 Chamomile flower oil, English, 237 Chamomile flower oil, Roman, 237 Chamomile-German oil, 235 Champaca, 1436 Champaca-wood oil, 774 Changala, 345 Char smoke flavor, 1774, 1838 Chavicol, 63 Chavicol, O-methyl, 549 Chavicol methyl ether, 549 Checkerberry, 2019 Chemodyne cysteine, 370 Chemodyne tyrosine, 1969 Cherry, wild, 285 Cherry Birch, 163 Cherry laurel leaves, 282 Cherry laurel oil, 283 Cherry laurel water, 283 Cherry pits extract, 284 Cherry (sweet and sour), 284 Cherry (wild) bark extract, 282 Chervil, 285 Chervil extract, 286 Chestnut leaves, 286 Chestnut leaves extract, 287 Chestnut leaves extract solid, 287 Chestnut tannin, 1864 Chicory, 288 Chicory, wild succory, 288 Chicory extract, 288 Chilcaun extract, 784

General Index Chile pepper, 245 Chili oleoresin, 246 Chili pepper, 1585 Chimaphila, 1710 Chimaphila umbellata (L.) Nutt., 1710 Chimaphila umbellata (L.) W. Bartram, 1710 Chinese cinnamon, 296 Chinese food seasoning, 1441 Chinese gelatin, 41 Chinese ginger, 724 Chinese isinglass, 41 Chinese mustard, 1444 Chinese rhubarb, 1800 Chinimetten, 1786 Chinoleine, 1788 Chinoline, 1788 Chirata, 289 Chirata extract, 289 Chittembark, 269 Chives, 289 CHOB-i-QUT, 345 Choke cherry, 285 Chondrus crispus, 958 Chondrus extract, 958 Chroman, 2-oxo-, 427 2-Chromanone, 427 Chromelin (monomer), 437 C.I. Developer 4, 1791 C.I. Natural Orange, 111 C.I. Natural Red 4, 336 C.I. Natural Red 22, 1826 C.I. No. 76505, 1791 C.I. No. 75120, 111 C.I. Oxidation Base 31, 1791 Cichorium intybus L., 288 Cichorium intybus, ethanol extract, 288 Cider vinegar, 13 Cincholepidine, 1383 Cinchona, 290 Cinchona bark red, 290 Cinchona bark red extract, 291 Cinchona bark yellow, 291 Cinchona bark yellow extract, 292 Cinchona extract, 292 Cinchonan-9-ol, 6′-methoxy-, (8alpha,9R)-, sulfate (1:1) (salt), 1785 Cinchonan-9-ol, 6′-methoxy-, (8alpha,9R)-, sulfate (2:1) (salt), dihydrate, 1787 Cinchonan-9-ol, 6′-methoxy-, monohydrochloride, (8-alpha,9R)-, 1786 Cinchonan-9-ol, 6′-methoxy-, monohydrochloride, dihydrate, (8alpha,9R)-, 1786 Cinchona officinalis, 1785 Cinchona spp., 290 1,4-Cineol, 292– Cineole (1,8-cineole), 677 1,4-Cineole, 292– p-Cineole, 292–293, 677 Cinnamal, 293 Cinnamaldehyde, 293 Cinnamaldehyde, alpha-butyl-, 198 Cinnamaldehyde, cyclic ethylene acetal, 294 Cinnamaldehyde, dimethyl acetal, 878 Cinnamaldehyde, alpha-hexyl-, 878 Cinnamaldehyde, o-methoxy-, 1191 Cinnamaldehyde, p-methoxy-, 1192

2065 Cinnamaldehyde, alpha-methyl-, 1243 Cinnamaldehyde, alpha-pentyl-, 84 Cinnamaldehyde ethylene glycol acetal, 294 Cinnamein, 147 Cinnamene, 1856 Cinnamenol, 1856 Cinnamic acid, 295 Cinnamic acid, allyl ester, 47 Cinnamic acid, benzyl ester, 147 Cinnamic acid, butyl ester, 198 Cinnamic acid, cinnamyl ester, 303 Cinnamic acid, 1,5-dimethyl-1-vinyl- 4-hexenyl ester, 1098 Cinnamic acid, ethyl ester, 577 Cinnamic acid, isobutyl ester, 986 Cinnamic acid, isopropyl ester, 1024 Cinnamic acid, linalyl ester, 1098 Cinnamic acid, p-menth-1-en-8-yl ester, 1878 Cinnamic acid, methyl ester, 1243 Cinnamic acid, phenethyl ester, 1637 Cinnamic acid, 3-phenylpropyl ester, 1678 Cinnamic acid, propyl ester, 1744 trans-Cinnamic acid benzyl ester, 147 Cinnamic acid ethyl ester, 577 Cinnamic aldehyde, 293 Cinnamic aldehyde dimethyl acetal, 878 Cinnamol, 1856 Cinnamomum camphora (L.) Nees & Ebermeier, 241 Cinnamomum cassia Blume, 298 Cinnamomum cassia Nees, 296 Cinnamomum cassia oil, 297 Cinnamomum loureirii Nees, 296 Cinnamomum zeylanicum Nees, 296 Cinnamomum zeylanicus Nees, 299 Cinnamon, 296 Cinnamon bark extract, 297 Cinnamon bark oil, 297 Cinnamon bark oleoresin, 298 Cinnamon flowers, 298 Cinnamon leaf oil, 299 Cinnamon oil, Ceylon, 297 Cinnamon wood, 1825 Cinnamyl 3-methyl butyrate, 305 Cinnamyl acetate, 299 Cinnamyl alcohol, 300 Cinnamyl alcohol, acetate, 299 Cinnamyl alcohol, anthranilate, 301 Cinnamyl alcohol, benzoate, 302 Cinnamyl alcohol, cinnamate, 303 Cinnamyl alcohol, formate, 304 Cinnamyl alcohol, alpha-pentyl-, acetate, 86 Cinnamyl alcohol, propionate, 307 Cinnamyl aldehyde, 293 Cinnamyl o-aminobenzoate, 301 Cinnamyl anthranilate (prohibited), 301 Cinnamyl benzoate, 302 Cinnamyl butyrate, 302 Cinnamyl cinnamate, 303 Cinnamyl formate, 304 Cinnamyl isobutyrate, 304–305 Cinnamyl isovalerate, 305 Cinnamyl methanoate, 304 Cinnamyl methyl ketone, 1662 Cinnamyl phenylacetate, 306 Cinnamyl propionate, 307 Cire d’abeille, 133 Cistus labdanum oil, 1062

Cistus oil, 1062 Cistus species, 1061 Citral, 307 Citral, 1,2-propylene glycol acetal, 310 Citral diethyl acetal, 308 Citral dimethyl acetal, 309 Citral (neral), 307 Citral propylene glycol acetal, 310 Citral terpenes, 1082 Citretten, 311 Citric acid, 311 Citric acid, anhydrous, 311 Citric acid, esters of mono- and diglycerides, 312 Citric acid, monohydrate, 311 Citric acid, tributyl ester, acetate, 1927 Citric acid, triethyl ester, 1932 Citric acid, trisodium salt, 1841 Citric and fatty acid esters of glycerol, 312 Citridic acid, 38 Citriodiol, 1135 Citro, 311 Citroflex A, 1927 Citroflex A 4, 1927 Citroglycerides, 312 Citron, fingered, 1823 Citronella, 312 Citronellal, 314 Citronellal, hydroxy, 913 β-Citronellal, 314 Citronellal hydrate, 913 Citronella oil, 313 Citronellel, 314 Citronellic acid, 315 Citronellol, 316, See also Rhodinol Citronellol, dihydro, 491 Citronellol, hydroxy-, 916 alpha-Citronellol, 1794 d-Citronellol, 316 L-Citronellol, 1794 Citronellol acetate, 317 Citronelloxyacetaldehyde, 321 Citronellyl acetate, 317 alpha-Citronellyl acetate, 1795 β-Citronellyl acetate, 317 Citronellyl anthranilate, 317 Citronellyl butyrate, 318, 1795 Citronellyl formate, 319, 1796 Citronellyl isobutyrate, 320, 1797 Citronellyl isovalerate, 1798 (E)-Citronellyl 2-methylbut-2-enoate, 323 Citronellyl n–butyrate, 318 Citronellyl trans-2-methyl-2-butenoate, 323 Citronellyl oxyacetaldehyde, 321 Citronellyl phenylacetate, 322, 1798 Citronellyl propionate, 322, 1799 Citronellyl tiglate, 323 Citronellyl tiglinate, 323 Citronellyl valerate, 324 Citronone, 484 Citrosodine, 1841 Citroxide, 483 Citrus aurantifolia (Christm.) Swingle, 1087 Citrus aurantium L., 160, 353 Citrus aurantium L. subspecies amara L., 1463, 1563, 1630 Citrus aurantium L. subspecies cyanthifera Y. (var. Daidai Makino), 371 Citrus aurantium peel extract, 353

2066 Citrus aurantium var. dulcis L., 1566 Citrus bergamia Risso & Poiteau, 160, 161 Citrus bergamia Risso L., 160 Citrus decumana L., 769 Citrus limon extract, 1078 Citrus limon oil, 1078 Citrus limonum, 1077 Citrus medica L. var. sarcodactylis, 1823 Citrus paradisi Macfad., 769 Citrus peel, 325 Citrus peel extract, 325 Citrus reticulata Blanco, 1117 Citrus sinensis L. Osbeck, 1566 Citrus sinesis oil, 1569 Citrus sinensis oil, terpeneless, 1567 Citrus spp., 325 Citrus x limon, 1077 Citrus x tangelo J.W. Ingram and H.E. Moore, 1863 Citrylidene acetone, 1769 Civet, 326 Civet, secretion, 326 Civet absolute, 326 Civet extract, 326 Civet oil, 326 Civetone, 356 cis-Civetone, 356 Civet tincture, 326 Clary, 327 Clary oil, 327 Clary sage, 327, 1832 Clary sage oil, 327 γ-Clausenane, 1315 Clorius, 419, 1215 Clotbur, 179 Clove, extract, 329 Clove absolute, 329 Clove bud absolute, 329 Clove bud extract, 329 Clove bud oil, 329 Clove bud oleoresin, 330 Clove buds or leaves, 331 Clove leaf oil, 331 Clove leaf oil Indonesia, 331 Clove leaf oil rectified, 331 Clove oil, 329 Clove oil, bud, 329 Clove oil, leaf, 331 Clove oil, redistilled, 329 Clove oil, stem, 329 Clover, 333 Clover extract, 333 Clover oil, 333–334 Clover tops red extract, 334 Cloves, 328 Clove stem oil, 332 Clove stems, 332 Clycyrrhiza glabra L., 1085 CMC, 250 cm-Cellulose, 250 Cnicus benedictus L., 1904 CO 12, 1071 CO 1214, 1071 CO 1214N, 1071 CO 1214S, 1071 Co 1214S1 dodecanol, 1071 Coca, 334 Coca leaf extract, 335

General Index Cocchineal extract, 336 Coccus cacti L., 254, 335 Cochineal, 335, 336 Cochineal tincture, 336 Cochlearia armoracia L. Fries, 903 Cocoa (cacao), 227 Cocoa extract, 336 Cocodescol, 1246 Coconut aldehyde, 1480 Coconut oil fatty acids, 1069, 1449, 1584 Coco-Quinine, 1787 COE 536, 921 Coerulignol, 1204 Coffee arabica L., 337 Coffee (concentrate pure), 337 Coffee extract, 337 Coffee extract solid, 338 Coffee thiomalate, 441 Coffeine, 229 Coffeinum, 229 Cognac green oil, 339 Cognac oil, 338, 600 Cognac white oil, 339 Cola acuminata Schott and Endl., 1059 Cola nitida, 1059 Cola nut, 1059 Cold-pressed grapefruit oil, 770 Colebenz, 145 Coleus ambionicus, 1571 Collidine, aldehydecollidine, 634 Colloresine, 250 Cologne spirits, 567 Colombo, 234 Commiphora abyssinica (Berg.), 1450 Commiphora erythraea Eng. var. glabrescens, 1561 Commiphora molmol, 1450 Common amyl acetate, 960 Common centaury, 281 Common fennel, 691 Common germander, 749 Common hops, 898 Common jasmine, 1051 Compound 1010, 1527 Compound 1051, 1490 Concrete jasmin Italian, 1053 Concrete jasmin turc, 1053 Concrete mimosa, 1437 Concrete rose Bulgarian, 1804 Concrete rose exotique, 1804 Concrete rose Morocco, 1804 Concrete rose Turkish, 1804 Conya canadensis (L.) Cronquist var. canadensis, 547 Conyrin, 1767 COOLACT5, 1155 Copaiba, 340 Copaiba balsam, 340 Copaiba balsam extract, 340 Copaiba oil, 340 Copaiba oleoresin, 340 Copaifera L., 340 Coriander, 341 Coriander, Roman, 249 Coriander extract, 341 Coriander fruit oil, 342 Coriander oil, 342 Coriandrol, 1092

Coriandrum sativum L., 341 Cork oak, 342 Corn mint oil, 343, 1127 Cornmint oil, Mentha arvensis, 343 Corn silk, 344 Corps praline, 1114 Cosmetic microblend carmine red B. C. 9275, 254 Cosmetol, 273 Cosmetol X, 273 Costmary, 344 Costmary oil, 1866 Costus, 345 Costus absolute, 345 Costus L., 345 Costus oil, 345 Costus root, 345 Costus root oil, 345 Cotour, 1897 Couch grass, 537 cis-o-Coumaric acid anhydride, 346 Coumarin (prohibited), 346 Coumarin, 3,4-dihydro-, 427 Coumarin, 6-methyl-, 1246 Coumarin, octahydro-, 1517 cis-o-Coumarinic acid lactone, 346 Coumarinic anhydride, 346 Coumarinic lactone, 346 Coumarouna odorata Aubl., 1924 Country borage, 1571 Cranberry extra, 1948 Crategine, 1188 Cratone, 912 Creeping thyme, 1908 Creeping thyme extract, 1910 Creosol, 1198 Cresol, 347–348 2-Cresol, 348 3-Cresol, 347 4-Cresol, 348 m-Cresol (DOT, OSHA), 347 m-Cresol, 347 m-Cresol, 6-isopropyl-, 1910 meta-Cresol, 347 o-Cresol (DOT, OSHA), 348 o-Cresol, 348 o-Cresol, 5-isopropyl, 258 para-Cresol, 348 p-Cresol, 348 p-Cresol, 2,6-di-tert-butyl-, 194 p-Cresol, alpha-ethoxy-2-methoxy, 2003 p-Cresol, 2-methoxy-, 1198 o-Cresol acetate, 1915 p-Cresol acetate, 1916 o-Cresol methyl ether, 1211 p-Cresol methyl ether, 1212 Cresols (o-,m-,p-), 348 2,4-Cresotaldehyde, 927 Cresyl acetate, 1916 o-Cresyl acetate, 1915 p-Cresyl acetate, 1916 p-Cresyl caprylate, 1920 p-Cresyl dodecanoate, 1919 2-(o-,m-,p-Cresyl)-5-hydroxydioxan, 1911 2-(o-, m-, p-Cresyl)-5-hydroxymethyldioxolan, 1911 o-Cresylic acetate, 1915 Cresylic acid, 348

General Index m-Cresylic acid, 347 meta-Cresylic acid, 347 o-Cresylic acid, 348 p-Cresylic acid, 348 para-Cresylic acid, 348 p-Cresyl isobutyrate, 1917 p-Cresyl isovalerate, 1920 p-Cresyl laurate, 1919 o-Cresyl methyl ether, 1211 p-Cresyl methyl ether, 1212 para-Cresyl methyl ether, 1212 p-Cresyl octanoate, 1920 p-Cresyl phenylacetate, 1921 p-Cresyl alpha toluate, 1921 Cretan Dittany, 526 Crocus, 1812 Crocus extract, 1812 Crocus sativus L., 1812 Crodacid, 1449 γ-Crotolactone, 912 Crotonaldehyde, 2-methyl-, (E)-, 1227 Crotonaldehyde, 3-methyl-, 1228 (E,Z)-Crotonate de (Z)-3-hexenyle, 855 Croton eleuteria Benn., 270 Crotonic acid, 184 Crotonic acid, allyl ester, 48 Crotonic acid, ethyl ester, (E)-, 578 Crotonic acid, hexyl ester, 881 Crotonic acid, 4-hydroxy-, γ -lactone, 912 Crotonic acid, 3-methyl-, 1246 Crotonic acid, 2-methyl-, (E)-, 1228 Crotonic acid, 2-methyl-, ethyl ester, (E)-, 669 alpha-Crotonic acid, 184 trans-Crotonic acid, 184 alpha-Crotonic acid ethyl ester, 578 α, β-Crotonolactone, 912 γ-Crotonolactone, 912 Crotylidene acetic acid, 820 Cryptocarya massoia oil, 1124 Cryptocarya massoy, ext., 1124 Crypton, 1025 Cryptone, 1025 Crysanthemum balsamita L., 344 Crystal crown, 273 Crystal gum, 1057 Crystal O, 273 Crystal sterling IRT, 188 Cuban oregano, 1571 Cubeb, 349 Cubeb oil, 350 Cubeb pepper, 349 Cubebs, oil, 350 Cucalyptol, 677 “Cucumber alcohol,” 1476 Cucumber aldehyde, 1471 Cumaldehyde, 352 o-Cumaric aldehyde methyl ether, 1191 Cumarin, 346 Cumaru, 1924 Cumene, p-methyl-, 369 Cumene aldehyde, 1673 o-Cumenol, 1036 3-(p-Cumenyl)propionaldehyde, 1038 Cumic alcohol, 1022 p-Cumic aldehyde, 352 Cumin, 350 Cuminal, 352 Cuminal aldehyde, 352

2067 Cuminaldehyde, 352 Cumin black, 249 Cuminic acetaldehyde, 1037 Cuminic alcohol, 1022 Cuminic aldehyde, 352 Cumin oil, 351 Cuminol, 1022 Cuminone, 1019 Cuminum cyminum L., 350 Cuminyl acetaldehyde, 1038 Cuminyl alcohol, 1022 Cuminyl aldehyde, 352 Cummin, 350 Cumyl acetaldehyde, 1037 Curacao bitter orange (peel), 353 Curacao peel, 353, See also Orange bitter Curacao peel extract, 353 Curacao peel oil, 354 Curacao sour orange (peel), 353 Curcuma, 1964 Curcuma longa L., 1964 Curcuma spp., 1964 Curcuma zedoaria (Christm.) Roscoe, 2033 Curled mint oil, 1850 Currant, ribes nigrum, ext., 355 Currant black (leaves), 354 Currant buds black absolute, 355 Currant juice black, 355 Cusparia, 102 Cutch, 276 Cyamopsis gum, 779 Cyamopsis tetragonoloba (L.), 779 Cyamopsis tetragonolobus gum, 779 Cyclal cetyl alcohol, 818 Cyclalia, 913 Cyclamen aldehyde, 1304 Cycloamylose, 355 beta-Cycloamylose, 355 α,β-Cyclocitral (50/50 mixture), 1941 α-Cyclocitrylideneacetone, 954 β-Cyclocitrylideneacetone, 955 α-Cyclocitrylidene butanone, 1010, 1300 β-Cyclocitrylidene butanone, 1301 α-Cyclocitrylidenemethylbutenylketone, 57–58 α-Cyclocitrylidene methyl ethyl ketone, 1300 Cyclodextrin, 355 beta-Cyclodextrin, 355 Cyclo-1,13-ethylenedioxytridecane-1,13-di-one, 573 Cycloheptaamylose, 355 Cycloheptadeca-9-en-1-one, 356 9-Cycloheptadecen-1-one, 356 (Z)-9- Cyclohepta-decen-1-one, 356 9-Cycloheptadecen-1-one,(Z)-, 356 Cycloheptaglucan, 355 Cycloheptaglucosan, 355 Cycloheptapentylose, 355 1,3-Cyclohexadiene, 2-methyl-, 1247 Cyclohexadiene, methyl-, 1247 1,3-Cyclohexadiene, 2-methyl-, 1248 1,3-Cyclohexadiene, 2-methyl-5-(1methylethyl)-, 1631 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-, 1938 1,3-Cyclohexadiene-1-propanol, α,2,6,6tetramethyl-, 402 Cyclohexane, 2-methoxy-4-methyl-1-(1methylethyl)-,(1S,2R,4R)-, 1161

Cyclohexane acetic acid, 357 Cyclohexane acetic acid, allyl ester, 48 Cyclohexane acetic acid, 2-propenyl ester, 48 Cyclohexane butanoic acid, 2-propenyl ester, 49 Cyclohexanecarboxamide, n-ethyl-5-methyl-2(1-methylethyl)-, 597 Cyclohexanecarboxylic acid, 358 Cyclohexanecarboxylic acid, ethyl ester, 578 Cyclohexanecarboxylic acid, methyl ester, 1249 1,2-Cyclohexanediol, 1-methyl-4-(1methylethenyl)-, 1139 1,2-Cyclohexanedione, 916 1,2-Cyclohexanedione, 3-methyl-, 1249 Cyclohexane ethyl acetate, 358 Cyclohexanehexanoic acid, 2-propenyl ester, 50 Cyclohexanemethanol,2-hydroxy-alpha,alpha,4trimethyl-, 1135 Cyclohexanepentanoic acid, 2-propenyl ester, 51 Cyclohexanepropanoic acid, ethyl ester, 579 Cyclohexanepropanoic acid, 2-propenyl ester, 51 Cyclohexanepropionic acid, allyl ester, 51 Cyclohexanepropionic acid, ethyl ester, 579 Cyclohexanoic acid, 358 Cyclohexanol, acetate, 360 Cyclohexanol, 3-allyl-, propionate, 51 Cyclohexanol, 2-isopropyl-5-methyl, 1145 Cyclohexanol, 1-methyl-4-(1-methylethenyl)-, 1142 Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, 425 Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate, 426 Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate, (1-alpha,2-beta,5-alpha)-, 426 Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, acetate, 1044 Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, 1-acetate, (1R, 2R, 5R)-, 1044 Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, (1R-(1alpha,2beta,5alpha))-, 1042 Cyclohexanol, 2-methyl-5-(1-methylethyl)-, 1133 Cyclohexanol, 5-methyl-2-(1-methylethyl), 1145 Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1alpha,2beta,5alpha)-, 1145 Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S-(1alpha, 2alpha, 5beta))-, 1460 Cyclohexanol, 3,3,5-trimethyl-, 1938 Cyclohexanone, 359 Cyclohexanone, 2-sec-butyl-, 199 Cyclohexanone, 2-(1-mercapto-1-methylethyl)-5methyl-, 1137 Cyclohexanone, 3-methyl-, 1251 Cyclohexanone, 5-methyl-2-(1-methylethenyl)-, 1043 Cyclohexanone, 5-methyl-2-(1-methylethyl)-, cis-, 1009 Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans-, 1149 Cyclohexanone, 5-methyl-2-(1-methylethyl)-, (Z)-, 1009 Cyclohexanone, 5-methyl-2-(1methylethylidene)-, (R)-, 1770 Cyclohexanone, 2-(1-methylpropyl)-, 199 Cyclohexanone, 2,2,6-trimethyl-, 1939 Cyclohexanyl acetate, 360 Cyclohexanyl butyrate, 361

2068 Cyclohexene, 4-(1,5-dimethyl-4-hexenylidene)1-methyl-, 165 Cyclohexene, 1-methyl-4-(1-methyl ethenyl)-, (+/–)-, 1090 Cyclohexene, 1-methyl-4-(1-methylethylidene)-, 1874 1-Cyclohexene-1-acetaldehyde, 2,6,6-trimethyl-, 1940 3-Cyclohexene-1-acetaldehyde, alpha,4dimethyl-, 1138 1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)-, 1128 3-Cyclohexene-1-carboxylic acid, 4-isopropyl-, 1884 3-Cyclohexene-1-carboxylic acid, 4-(1-methylethyl)-, 1884 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl-, 1941 3-Cyclohexene-1-menthanol, α,4-dimethyl-, acetate, 1143 3-Cyclohexene-1-menthol, alpha,alpha-4trimethyl, 1873 3-Cyclohexene-1-methanethiol, 1139 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)-, 1130 Cyclohex-1-ene-1-methanol, 4-(1-methylethenyl), 1130 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)-, acetate, 1134 3-Cyclohexene-1-methanol, α,α, 4-trimethyl-, acetate, 1875 3-Cyclohexene-1-methanol, α,α, 4-trimethyl-, (S)-, 1873 3-Cyclohexene-1-methanol, alpha,alpha, 4-trimethyl-, 1-formate, 1879 3-Cyclohexene-1-methanol, alpha,alpha, 4-trimethyl-, propanoate, 1881 1-Cyclohexene-1-propanol, α-2,6,6-tetramethyl-, 429 2-Cyclohexen-1-ol, 2-methyl-5-(1methylethenyl)-, 260 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, acetate, 264 2-Cyclohexen-1-ol, 2-methyl-5-(1methylethenyl)-, propanoate, 264 2-Cyclohexen-1-ol, 3-methyl-6-(1-methylethyl)-, 1140 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-, 261 2-Cyclohexenone, 4-(1-methylethyl)-, 1025 2-Cyclohexen-1-one, 2-hydroxy-, 916 2-Cyclohexen-1-one, 2-hydroxy-3-methyl-6-(1methylethyl)-, 943 2-Cyclohexen-1-one, 2-hydroxy-3,5,5-trimethyl-, 944 2-Cyclohexen-1-one, 3-methyl-, 1253 2-Cyclohexen-1-one, 4-(1-methylethyl)-, 1025 2-Cyclohexen-1-one, 3-methyl-6-isopropyl, (6R)-, 1704 2-Cyclohexen-1-one, 2-methyl-5-(1methylethenyl)-, (R)-, 262 2-Cyclohexen-1-one, 3-methyl-6-(1methylethyl)-, (6R)-, 1704 2-Cyclohexen-1-one, 3-methyl-6-(1methylethyl)-, (S)-, 1703 2-Cyclohexen-1-one, 3-methyl-5-propyl-, 1375 2-Cyclohexen-1-one, 3,5,5-trimethyl-, 1014 Cyclohexenyl ketone, 359 Cyclohexyl acetate, 360

General Index Cyclohexylacetic acid, 357 Cyclohexylacetic acid allyl ester, 48 Cyclohexyl 2-aminobenzoate, 361 Cyclohexyl o-aminobenzoate, 361 Cyclohexyl anthranilate, 361 Cyclohexyl butanoate, 361 Cyclohexyl butyrate, 361 Cyclohexyl cinnamate, 362 bis-(Cyclohexyl)disulfide, 411 Cyclohexylethanoic acid, 357 Cyclohexylethyl acetate, 358 2-Cyclohexylethyl acetate, 358 Cyclohexyl formate, 363 Cyclohexyl isovalerate, 364 Cyclohexyl lactone, 1517 Cyclohexyl 3-methylbutanoate, 364 Cyclohexylmethyl pyrazine, 365 Cyclohexyl β-phenylacrylate, 362 Cyclohexyl 3-phenylpropenoate, 362 Cyclohexyl propionate, 364 Cycloionone, 366 Cyclomaltoheptaose, 355 Cyclonol, 1938 Cyclopentadecanolide, 1597 Cyclopentaneacetic acid, 3-oxo-2-(2-pentenyl)-, methyl ester, (1R-(1alpha,2beta(Z)))-, 1306 Cyclopentaneacetic acid, 3-oxo-trans-2-(cis-2pentenyl), methyl ester, 1306 Cyclopentanecarboxaldehyde, 2-methyl-5-(1methylethenyl)-, 1 theta-(1 alpha, 2 alpha, 5 alpha)), 1015 Cyclopentanecarboxaldehyde, 2-methyl-5-(1methylethenyl)-, R-(1α,2α,5α0)-, 1015 1,2-Cyclopentanedione, 3,4-dimethyl-, 463 1,2-Cyclopentanedione, 3,5-dimethyl-, 462 1,2-Cyclopentanedione, 3-methyl-, 1254 Cyclopentanethiol, 366 Cyclopentanone, 367 Cyclopentanone, 2-(3,7-dimethyl-2,6octadienyl), 485 Cyclopentanone, 2-hexylidene-, 886 Cyclopentanone, 2-(2-octen-1-yl)-, 1546 Cyclopentanone, 2-(2-octenyl)-, 1546 Cyclopentanone, 2-(2E)-2-penten-1-yl-, 1612 5H-Cyclopentapyrazine, 6,7-dihydro-2,3dimethyl, 428 5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl-, 1257 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-, 1943 3-Cyclopentene-1-ethanol, 239 2-Cyclopenten-1-one, 1351 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4methyl-, 609, 610 2-Cyclopenten-1-one, 5-ethyl-2-hydroxy-3methyl-, 610 2-Cyclopenten-1-one, 3-methyl-, 1255 2-Cyclopenten-1-one, 2-methyl-3-(2-pentenyl)-, 1008 2-Cyclopenten-1-one, 3-methyl-2-pentyl-, 1351 Cyclopentimine, 1701 Cyclopentyl mercaptan, 366 Cyclopropanecarboxylic acid, 2-heptyl- (E and Z)-, 813 Cyclopropyl (E,Z)-2,6–nonadienamide, 368 N-Cyclopropyl (E)-2,(Z)-6-nonadienamide, 368

N-Cyclopropyl-trans-2-cis-6-nonadienamide, 368 Cyclosia, 913 Cyclotene, 1254 Cydonia oblongata Mill., 1783 Cydonia oil, 1862 Cydonia vulgaris Pers., 1783 Cylone isinglass, 41 Cymbopogon citratus, 1081 Cymbopogon flexuosus, 1081 Cymbopogon martinii (Roxb.) J.F. Watson, 1583 Cymbopogon martini Stapf., 736 Cymbopogon nardus Randle, 312 Cymbopogon winterianus, 312 p-Cymen-7-carboxaldehyde, 1037 Cymene, 369 4-Cymene, 369 p-Cymene, 369 p-Cymene, 2-hydroxy-, 258 p-Cymene, 3-hydroxy-, 1910 p-Cymene-7-carboxaldehyde, 1037 p-Cymen-1-ol, 1022 2-p-Cymenol, 258 3-p-Cymenol, 1910 p-Cymen-2-ol, 258 p-Cymen-3-ol, 1910 p-Cymen-8-ol, 1936 Cymol, 369 p-Cymol, 369 Cympogon martini Stapf., 737 p-Cymyl propanal, 1038 Cynara scolymus L., 118 Cynaron, 1185 Cypentil, 1701 Cystein, 370 Cysteine, 370 L-Cysteine, 370 L-Cysteine, S-2-propenyl-, 52 L-(+)-Cysteine, 370 Cysteine chemodyne, 370

D alpha-D-, 768 Dactylopius coccus Costa, 254 Daemonorops draco Blume, 538 Daemonorops propinquus Becc., 538 Daguilla, 1835 Daidai peel oil, 371 Dalmatian sage, 1814 8-Damascone, 373 α-Damascone, 372 beta-Damascone, 1942 delta-Damascone, 373 δ-Damascone, 373 trans-alpha-Damascone, 373 beta-Damascenone, 1937 Damasione, 1942 Damiana (leaves), 371 Daminana, herba de la pastora, 371 Dandelion, 374 Dandelion fluid extract, 375 Dandelion root, extract solid (Taraxacum spp.), 375 Dandelion root extract solid, 375 DATEM, 406 Daucus carota L., 257 Daucus oil, 257

General Index Davana, 376 Davana oil, 376 DBMP, 194 DBPC, 194 2,4-Decadienal, 377 2,4-Decadienal, (2E,4E)-, 377 2,4-Decadienal, (E,E)-, 377 (E,E)-2,4-Decadienal, 377 trans, trans-2,4-Decadien-1-al, 377 2-trans,4-trans-Decadienal, 377 2,4-Decadienoic acid, ethyl ester, (2E,4Z)-, 580 2,4-Decadienoic acid, methyl ester, (2E, 4Z)-, 1256 (E)-2-(Z)-4-Decadienoic acid, methyl ester natural, 1256 2,4-Decadien-1-ol, (2E,4E)-, 378 2,4-Decadien-1-ol, (E,E)-, 378 (E,E)-2,4-Decadien-1-ol, 378 trans,trans-2,4-Decadienol, 378 Decaglyceryl monooleate, 1711 (1S-(1alpha,4alpha,4alpha,6alpha,8abeta))Decahydro-4-isopropyl-1,6-dimethylnaphthalene, didehydro derivative, 228 Decahydro-2,2,4,8-tetramethyl-, 266 Decahydrotetramethylnaphtho-furanone, 1831 delta-Decalactone, 379 δ-Decalactone, 379 γ-N-Decalactone, 379 γ-Decalactone, 379 ε-Decalactone, 380 Decaldehyde, 382 Decalepis hamiltonii extract, 381 Decalepis hamiltonii Wight and Arn., 381 Decanal, 382 Decanal, dimethylacetal, 382 Decanal, ex. orange oil, 382 Decanaldehyde, 382 Decanal dimethyl acetal, 382 Decanal methyl enol ether, 1153 Decanal propyleneglycol acetal, 383 Decane, 1,1-dimethoxy-, 382 Decane-α-carboxylic acid, 1975 1-Decanecarboxylic acid, 1975 Decanedioic acid, dibutyl ester, 410 Decanedioic acid, diethyl ester, 418 Decanoic acid, 384 Decanoic acid, ethyl ester, 581 Decanoic acid, hexyl ester, 880 Decanoic acid, 5-hydroxy-, monoester with glycerol, 762 Decanoic acid, 5-hydroxy-, monoester with 1,2,3-propanetriol, 762 Decanoic acid, 2-phenylethyl ester, 1638 N-Decanoic acid, 384 Decanol, 385 Decan-1-ol, 385 Decan-3-ol, 386 1-Decanol, 385 3-Decanol, 386 N-Decanol, 385 N-Decan-1-ol, 385 1-Decanol acetate, 398 Decanolide-1,4, 379 Decan-4-olide, 379 Decan-5-olide, 379 Decan-2-one, 386 Decan-3-one, 387

2069 1-Decanone, 386 2-Decanone, 386 3-Decanone, 387 Decaprenoic acid, 732 Deca-2,4,7-trienal, 388 2,4,7-Decatrienal, 388 (2E,4E,7Z)-Decatrien-1-al, 388 (2E,4E,7Z)-Decatrienal, 388 (E,E,Z)-2,4,7-Decatrien-1-al, 388 trans-2,trans-4, Decatrienal cis-7-, 388 2-trans-4-trans-7-cis-Decatrien-1-al, 388 2-trans-4-trans-7-cis-Decatrienal, 388 2,4,7-Decatrienoic acid, ethyl ester, 581 N-Decatyl alcohol, 385 Deccotane, 191 2-Decenal, 389 2-Decen-1-al, 389 4-Decen-1-al, 391 4-Decenal, 391 9-Decenal, 392 trans-2-Decenal (Natural), 389 Decenaldehyde, 389 Decene, 1-methoxy-(E,Z)-1-, 1153 Decenoic acid, 394 2-Decenoic acid, 393 2-Decenoic acid, butyl ester, 200 2-Decenoic acid, ethyl ester, (2E)-, 582 (–)-2-Decenoic acid, 5-hydroxy, Δ-lactone, 918 4-Decenoic acid, 394 4-Decenoic acid, ethyl ester, (4E)-, 583 (4E)-Dec-4-enoic acid, 394 5- and 6-Decenoic acid, 394 9-Decenoic acid, 395 (E)-2-Decenoic acid, 393 trans-2-Decenoic acid, 393 Dec-1-en-3-ol, 396 1-Decen-3-ol, 396 2-Decen-1-ol, (E)-, 390 4-Decen-1-ol, acetate (Z), 397 4-Decen-1-ol, (4Z)-, 391 cis-4-Decenol, 391 cis-4-Decen-1-ol, 391 (E)-2-Decen-1-ol, 390 (E)-2-Decenol, 390 trans-2-Decenol, 390 trans-2-Decen-1-ol, 390 (Z)-4-Decenol, 391 (Z)-4-Decen-1-ol, 391 3-Decen-2-one, 397 cis-4-Decenyl acetate, 397 (Z)-4-Decenyl acetate, 397 Decenyl cyclopentanone, 485 N-Decoic acid, 384 Decoic acid, 384 Decyl, n-alcohol, 385 N-Decyl acetate, 398 Decyl acetate, 398 Decyl alcohol, 385 N-Decyl alcohol, 385 Decyl aldehyde, 382 1-Decyl aldehyde, 382 H1-Decyl aldehyde, 1974 N-Decyl aldehyde, 382 Decylaldehyde dimethyl acetal, 382 Decylaldehyde DMA, 382 Decyl butanoate, 399 Decyl butyrate, 399 Decylene vanillylamide, 246

Decylenic aldehyde, 389 N-Decyl ethanoate, 398 2-Decylfuran, 400 Decylic acid, 384 N-Decylic acid, 384 Decylic alcohol, 385 Decylic aldehyde, 382 2-Decyl-4-methyl-1,3-dioxolane, 1975 Decyl propanoate, 400 N-Decyl propanoate, 400 Decyl propionate, 400 Deenax, 194 Deerberry, 2019 Deer musk, 1443 Deertongue, 401 Deertongue solid extract, 401 Dehydrodihydroionol, 402 Dehydro-dihydroionone, 402 Dehydrodivanillin, 526 Dehydrolinalool, 492 Dehydro-menthofurolactone, 403 Dehydronootkatone, 404 (0)-Dehydroparadol, 2004 Dehydroxymentho-furo-lactone, 1438 Dehydrozingerone, 2004 Delphinic acid, 1047 Denatured alcohol, 567 Denatured ethanol, 567 o-(6-Deoxy-α-L-mannopyranosyl)-β-Dglycopyranoside, 1459 6-Deoxymannose, 1792 6-Deoxy-L-mannose, 1792 Dermaffine, 1512 Devil’s dung, 119 Devoton, 1206 beta-Dextrin, 355 2,4-DHBA, 438 1,2-Di[(1-ethoxy)ethoxy]propane, 411 1,2-(Di(1′-ethoxy)ethoxy)propane, 411 Di(3-methylbutyl)but-2(cis)-enebis(thioate), 441 Diacetate, 1484 Diacetic ester, 559 Diacetyl, 405 2,5-Diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy2,3a,5-trimethylfuro[2,3-d]-1,3dioxole, 1886 2,3-Diacetyl-3alpha,5,6,6alpha-tetrahydro6alpha-hydroxy-2,3alpha,5trimethylfuro(2,3-d)-1,3-dioxile, 1886 Diacetyl tartaric acid esters of mono- and diglycerides, 406 Diacetyl trimer, 1886 Diallyl di-, tri-, tetra-, and pentasulfides, 406 Diallyl disulfide, 54 Diallyl monosulfide, 68 Diallyl polysulfides, 54, 406, 407 Diallyl sulfide, 68 Diallyl thioather, 68 Diallyl thioether, 68 Diallyl trisulfide, 407 α,ε-Diaminocaproic acid, 1109 (S)-2,6-Diaminohexanoic acid, 1109 L-(+)-2,5-Diaminopentanoic acid, 1572 2,5-Diaminopentanoic acid hydrochloride, 1572 L(+)-2,5-Diamino valeric acid monohydrochloride, 1572 Diammonium sulfide, 82 Diamyl ketone, 1978

2070 Dianthramid B, 142 Diarex hf 77, 1856 Diasmol, 1484 Diasmylacetate, 1484 1,4-Diazabenzene, 1771 1,4-Diazine, 1771 p-Diazine, 1771 1,4-Diazocyclohexane, 1706 Dibenzyl disulfide, 149, 154 Dibenzyl ether, 408 Dibenzyl ketone, 516 Dibunol, 194 Di-(butan-3-one-1-yl) sulfide, 409 Dibutylated hydroxytoluene, 194 Dibutyl butyrolactone, 409 4,4-Dibutyl-gamma-butyrolactone, 409 Dibutyl-p-cresol, 194 Dibutyl-para-cresol, 194 2,6-Di-tert-butyl-4-cresol, 194 2,6-Di-tert-butyl-p-cresol, 194 Di-tert-butyl-p-cresol, 194 2,6-Di-tertbutylcresol, 194 o,o′-Di-tert-butyl-p-cresol, 194 Di-tert-butylcresol, 194 2,6-Di-tert-butyl-p-cresol, food grade, 194 2,6-Di-tert-butyl-p-cresol (ACGIH, OSHA), 194 Dibutyl decanedioate, 410 5,5-Dibutyldihydro-2(3H)-furanone, 409 5,5-Dibutyldihydrofuran-2(3H)-one, 409 4,4-Dibutyl-4-hydroxy-butyric acid, γ-lactone, 409 2,6-Di-tert-butyl-1-hydroxy-4-methylbenzene, 194 2,6-Di-tert-butyl-4-methylphenol, 194 Di-tert-butyl-p-methylphenol, 194 2,6-Di-tert-butyl-p-methylphenol, 194 o-Di-tert-butyl-p-methylphenol, 194 Dibutyl 1,8-octanedicarboxylate, 410 Dibutyl sebacate, 410 Di-n-butyl sebacate, 410 Dibutyl sebacinate, 410 N-Dibutyl sulfide, 219 Dibutyl sulfide, 219 Di-n-butyl sulfide, 219 Dibutyl thioether, 219 Dicarbethoxymethane, 414 Dicarboxylic acid ester, diethyl malate, 413 Dictamnus albus L., 525 Dicyclohexylammonium sulfate, 646 Dicyclohexyl disulfide, 411 2,3-Didehydro-D-erythro-hexono-1,4-lactone, 548 8,9-Didehydronootkatone, 404 1,1-Diethoxy-3,7-dimethyl-2,6-octadiene, 308 1,1-Diethoxy-3,7-dimethylocta-2,6-diene, 308 8,8-Diethoxy-2,6-dimethyloctan-2-ol, 914 8,8-Diethoxy-2,6-dimethyl-2-octanol, 914 1,1-Diethoxyethane, 2 1,1-Diethoxy-4-heptene, 804 1,1-Diethoxy-trans-2-hexene, 841 Diethylacetal, 2 Diethyl acetaldehyde, 574 Diethylacetic acid, 576 1,3-Diethylacetonyl 2-methyl-3-furyl sulfide, 1278 (Diethylamino)ethane, 1933 Diethyl anthranilate, 591 Diethyl butanedioate, 419

General Index Diethyl decanedioate, 418 Diethyl 1,10-decanedioate, 418 Diethyl 1,2-dihydroxy-1,2-ethanedicarboxylate, 420 Diethyl-α,β-diketone, 832 Diethyl disulfide, 412 Diethylenediamine, 1706 Diethylene disulfide, 523 Diethyleneimine, 1706 N,N-Diethylethanamine, 1933 Diethyl ethanedicarboxylate, 419 Diethyl hydroxybutanedioate, 413 Diethylhydroxysuccinate, 413 Diethyl malate, 413 Diethyl malonate, 414 2,3-Diethyl-5-methylpyrazine, 416 2,5-Diethyl-3-methylpyrazine, 416 2,6-Diethyl-3-methylpyrazine, 415 2,6-Diethyl-5-methylpyrazine, 415 3,5-Diethyl-2-methylpyrazine, 415 Diethyl 1,8-octanedicarboylate, 418 Diethyl propanedioate, 414 2,3-Diethylpyrazine, 417 Diethyl sebacate, 418 Diethyl succinate, 419 Diethylsuccinic acid, 419 Diethyl sulfide, 419 Diethyl tartrate, 420 L-(+)-(Diethyl tartrate), 420 (+)-Diethyl L-tartrate, 420 Diethyl (+)-tartrate, 420 Diethyl (2R,3R)-(+)-tartrate, 420 Diethyl(2R,3R)-tartrate, 420 Diethyl (R,R)(+)tartrate, 420 3,6-Diethyl-1,2,4,5-tetrathiane and 3,5-diethyl1,2,4-trithiolane mixture, 422 2,5-Diethyltetrahydrofuran, 421 Diethylthioether, 419 Diethyl trisulfide, 422 (+/–)-cis- and trans-3,5-Diethyl-1,2,4-trithiolane, 423 Difurfuryl disulfide, 524 Difurfuryl ether, 424 2,4-Difurfurylfuran, 425 Digallic acid, 1864 Digenea simplex mucilage, 41 Diglycerides, esters with diacetyltartaric acid, 406 (+/–)-Dihydroactinidiolide, 1948 Dihydroanethole, 1742 3,4-Dihydro-2H-1-benzopyran-2-one, 427 ((R*,R*)-+-)-2,3-Dihydrobutanedioic acid, monammonium monosodium salt, 1869 Dihydrocarveol, 425 1,6-Dihydrocarveol, 425 Dihydrocarveol acetate, 426 Dihydrocarveyl acetate, 426 Dihydrocarvone, 1142 Dihydrocarvyl acetate, 426 Dihydrochavicol, 1763 Dihydrocinnamaldehyde, 1674 Dihydrocinnamic acid, 1675 Dihydrocitronellal, 488 6,7-Dihydrocitronellal, 488 Dihydrocitronellol, 491 Dihydrocoumarin, 427 3,4-Dihydrocoumarin, 427

Dihydrocuminic aldehyde, 1128 Dihydrocuminyl acetate, 1134 Dihydrocuminyl alcohol, 1130 Dihydrodehydro-beta-ionone, 402 (S)-2,3-Dihydro-5,7-dihydroxy-2-(3-hydroxy-4methoxyphenyl)-4-benzopyrone, 441 6,7-Dihydro-2,3-dimethyl-5Hcyclopentapyrazine, 428 2,3-Dihydro-2,5-dimethyl-4-ethoxy-3-furanone, 466 2,3-Dihydro-2,5-dimethyl-3-furanone, 470 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-, 478 2,5-Dihydro-4,5-dimethyl-2-(1-methylpropyl)thiazole, 201 2,5-Dihydro-4,5-dimethyl-2-(2-methylpropyl) thiazole, 478 3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dione, 1899 Dihydroeugenol, 1204 Dihydrofarnesol, 688 (+/–)-Dihydrofarnesol, 429 2,3-Dihydrofarnesol, (+/–), 429 Dihydrofloriffone A, 372 Dihydro floriffone TD, 373 2,5-Dihydrofuranone, 912 Dihydrogen monosulfide, 905 Dihydrogen sulfide, 905 Dihydro-5-heptyl-2(3H)-furanone, 1972 Dihydro-β-ionol, 429 Dihydro-alpha-ionone, 430 Dihydro-beta-ionone, 431 2,5-Dihydro-2-isobutyl-4,5-dimethylthiazole, 478 Dihydro isocinnamic alcohol, 1671 Dihydrojasmone, 1351 Dihydrojasomone lactone, 1256 3,6-Dihydro-4-methyl-2-(2-methyl-1-propenyl)-, 432 3,6-Dihydro-4-methyl-2-(2-methylpropen-1-yl)2H-pyran, 432 Dihydro-2-methyl-3(2H)-furanone, 1388 Dihydro-5-methyl-2(3H)-furanone, 1993 Dihydro-2-methyl-3(2H)-thiophenone, 1390 6,7-Dihydro-5-methyl-5H-cyclopentapyrazine, 1257 4,5-Dihydro-2-methyl-3-furanthiol acetate, 1400 S-(4,5-Dihydro-2-methyl-3-furyl) ethanethioate, 1400 5,7-Dihydro-2-methylthieno(3,4D)pyrimidine, 432Dihydro-2-methylthiophen-3(2H)one, 1390 Dihydromintlactone, 433 (+/–)-Dihydromintlactone, 433 Dihydronaringenin, 942 Dihydronootkatone, 436 Dihydro-5-octyl-2(3H)-furanone, 529 Dihydro-5-octylfuran-2(3H)-one, 529 Dihydrooxirene, 588 5,6-Dihydro-6-pentyl-, (R)-, 918 Dihydro-5-pentyl-2(3H)-furanone, 1480 (R)-5,6-Dihydro-6-pentyl-2H-pyran-2-one, 918 5,6-Dihydro-6-pentyl-2H-pyran-2-one, 918 (+/–)-Z- and E-1,2-Dihydroperillaldehyde, 434 (+/–)-cis- and trans-1,2-Dihydroperillaldehyde, 434 Dihydro-α-phenyl allyl alcohol, 1671 Dihydro-5-propyl-2(3H)-furanone, 789

General Index 3,4-Dihydro-(2H)-pyrroline, 1778 1-(3,4-Dihydro-2H-pyrrol-5-yl) ethanone, 36 1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone, 1736 Dihydrosafrole (prohibited), 435 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)ethanone, 23 1-(4,5-Dihydro-1,3-thiazol-2-yl)-1-propanone, 1738 Dihydrothiophen-3(2H)-one, 436 Dihydro-3(2H)-thiophenone, 436 4,5-Dihydro-3-(2H)-thiophenone, 436 4,5-Dihydrotoluene, 1248 Dihydrotoluene-(1,3), 1247 Dihydro-2,4,6-triisobutyl-4H-1,3,5-dithiazine, 1934 2,3-Dihydro-2,2,6-trimethylbenzaldehyde, 1938 Dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine, 1944 2,6-Dihydro-2,4,6-trimethyl-1,3,5-dithiazine, 1944 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6dione, 229 5,6-Dihydro-2,4,6,tris(2-methylpropyl)4H-1,3,5dithiazine, 1934 Dihydroxyacetone, 437 1,3-Dihydroxyacetone, 437 Dihydroxyacetone dimer, 437 alpha,alpha-Dihydroxyacetone (monomer), 437 Dihydroxyacetophenone, 440 3,4-Dihydroxybenzaldehyde methylene ketal, 1707 1,3-Dihydroxybenzene, 1791 m-Dihydroxybenzene, 1791 2,4-Dihydroxybenzoic acid, 438 Dihydroxybenzol, 1791 1,3-Dihydroxybutane, 201 2,5-Dihydroxy-1,4-dithiane, 439 6,6′-Dihydroxy-5,5′-dimethoxybiphenyldicarbox­ aldehyde, 526 2,2′-Dihydroxy-3,3′-dimethoxy-5,5′diformylbiphenyl, 526 3,5-Dihydroxy-4-(3-hydroxy-4-methoxyhydroxycinnamoyl)phenyl-2-, 1459 5,7-Dihydroxy-2-(3-hydroxy-4-methoxy-phenyl)chroman-4-one, 441 2,4-Dihydroxy-3-methyl-2-hexenoic acid, γ-lactone, 612 1-Dihydroxyphenyl ethanone, 440 1-(X,Y-Dihydroxyphenyl) ethanone, 440 Dihydroxyphenyl methyl ketone, 440 1,2-Dihydroxypropane, 1748 1,3-Dihydroxy-2-propanone, 437 Diisoamyl thiomalate, 441 1,1-Diisobutoxy-2-phenylethane, 1653 Diisobutyl carbinol, 473 Diisobutyl ketone, 474 1,1-Di-isopentyloxyethane, 6 Diisopentyl thiomalate, 441 alpha-Diisopropylacetone, 474 S-Diisopropylacetone, 474 sec-Diisopropyl acetone, 474 sym-Diisopropylacetone, 474 1,3-Diisopropylacetonyl 2-methyl-3-furyl sulfide, 482 Diisopropyl disulfide, 442 Diisopropyl methyl carbinol, 1953 Diisopropyl thiomalate, 441 Diisopropyl trisulfide, 443

2071 2,3-Diketobutane, 405 Dill, 444 Dill ether, 511 Dill fruit oil, 445 Dill herb oil, 445 Dill Indian (seed), 445–446 Dill oil, 445 Dill oil, Indian type, 446 Dill oil Indian, 445 Dill seed oil, 445 Dill seed oil, Indian type, 446 Dill seed oil European, 445 Dill weed oil, 445 1,2-Dimercaptobutane, 180 1,3-Dimercaptobutane, 181 2,3-Dimercaptobutane, 181 1,2-Dimercaptoethane, 551 1,6-Dimercaptohexane, 833 Dimercaptomethane, 447 1,9-Dimercaptononane, 1485 1,8-Dimercaptooctane, 1523 1,2-Dimercaptopropane, 1729 1,3-Dimercaptopropane, 1729 2,3-Dimercaptopropane, 1729 beta,beta-Dimethacrylic acid, 1246 1,2-Dimethoxy-4-allylbenzene, 684 3,4-Dimethoxyallylbenzene, 684 2,6-Dimethoxy-4-allylphenol, 53 3,4-Dimethoxybenzaldehyde, 2004 1,2-Dimethoxybenzene, 449 1,3-Dimethoxybenzene, 447 1,4-Dimethoxybenzene, 448 m-Dimethoxybenzene, 447 p-Dimethoxybenzene, 448 3,4-Dimethoxy-benzenecarbonal, 2004 N-1-(2,4-Dimethoxybenzyl)-N2-(2-(pyridin-2-yl) ethyl)oxalamide, 449 1,1-Dimethoxy-3-butanone, 1575 4,4-Dimethoxybutanone, 1575 2,6-Dimethoxy-p-cresol, 1259 1,1-Dimethoxydecane, 382 10,10-Dimethoxydecane, 382 1,1-Dimethoxy-3,7-dimethyl-2,6-octadiene, 309 1,1-Dimethoxy-3,7dimethylocta-2,6-diene, 309 8,8-Dimethoxy-2,6-dimethyl-2-octanol, 915 8,8-Dimethoxy-2,6-dimethyloctan-2-ol, 915 1,1-Dimethoxydodecane, 531 1,1-Dimethoxyethane, 450 (2,2-Dimethoxyethyl)benzene, 1654 1,1-Dimethoxyheptane, 791 1,1-Dimethoxyhex-(2E)-ene, 453 1,1-Dimethoxy-E-2-hexene, 453 1,1-Dimethoxyhex-2(trans)-ene, 453 1,1-Dimethoxy-trans-2-hexene, 453 (E)-1,1-Dimethoxyhex-2-ene, 453 3,5-Dimethoxy-4-hydroxybenzaldehyde, 920 Dimethoxymethylbenzene, 135 (2,2-Dimethoxy-1-methylethyl)benzene, 1675 (2-(Dimethoxymethyl)1-heptenyl)benzene, 85 1,1-Dimethoxynonane, 1482 1,1-Dimethoxy octane, 1521 4,4-Dimeth-oxyoxy-2-butanone, 1575 2,6-Dimethoxyphenol, 451 3-(3,4-Dimethoxyphenyl)-N-[2-(3,4dimethoxyphenyl)ethyl]-2propenamide, 452

3-(3,4-Dimethoxy-phenyl)-N-[2-(3,4dimethoxyphenyl)ethyl]-acrylamide, 452 1,1-Dimethoxy-2-phenylethane, 1654 1,3-Dimethoxy-2-phenylethane, 1654 N-[2-(3,4-Dimethoxyphenyl)ethyl]-3,4dimethoxycinnamic acid amide, 452 Dimethoxyphenylmethane, 135 N-[(2,4-Dimethoxyphenyl)methyl-N′-[2(pyridinyl)ethyl]ethanediamide, 449 1,1-Dimethoxy-2-phenylpropane, 1675 1-(3,4-Dimethoxyphenyl)-1-propene, 1006 1-(3,4-Dimethoxyphenyl)-2-propene, 684 1,2-Dimethoxy-4-(1-propenyl)benzene, 1006 1,2-Dimethoxy-4-(2-propenyl) benzene, 684 3,4-Dimethoxypropenylbenzene, 1006 2,6-Dimethoxy-4-propylphenol, 1745 alpha,alpha-Di-methoxytoluene, 135 α,α-Dimethoxy toluene, 135 3,4-Dimethoxy-1-vinylbenzene, 454 Dimethyl acetal, 450 Dimethylacetic acid, 1001 2′,4′-Dimethylacetophenone, 455 2,4-Dimethylacetophenone, 455 1,4-Dimethyl-4-acetyl-1-cyclohexene, 455 1,4-Dimethyl-4-acetyl-cyclohexene, 455 2,5-Dimethyl-3-acetyl furan, 24 2,4-Dimethyl-5-acetylthiazole, 456 2,3-Dimethylacrolein, 1227 3,3-Dimethylacrolein, 1228 beta,beta-Dimethylacrolein, 1228 3,3-Dimethylacrylic acid, 1246 β,β-Dimethylacrylic acid, 1246 (E)-2,3-Dimethylacrylic acid, 1228 trans-alpha,beta-Dimethylacrylic acid, 1228 trans-2,3-Dimethylacrylic acid, 1228 Dimethyl aldehyde, 450 3,3-Dimethylallyl acetate, 1720 Dimethylallyl alcohol, 1230 3,3-Dimethylallyl alcohol, 1230 gamma,gamma-Dimethylallyl alcohol, 1230 (R)-[1-(Dimethylamino)ethyl]benzene, 499 2,4-Dimethylanisole, 457 α,α-Dimethylanisylacetone, 1201 Dimethyl anthranilate, 1312 2,4-Dimethyl-1-aza-3,5-dithiabicyclo[4.3.0] nonane, 1777 2,4-Dimethylbenzaldehyde, 458 alpha,4-Dimethylbenzeneacetaldehyde, 1922 alpha,alpha-Dimethylbenzeneethanol, 496 alpha,alpha-Dimethylbenzeneethanol formate, 498 alpha,4-Dimethylbenzenemethanol, 459 alpha,alpha-Dimethylbenzenepropanol, 1362 alpha,alpha-Dimethylbenzenepropanol acetate, 1363 2,6-Dimethylbenzenethiol, 510 2,3-Dimethyl-benzofuran, 458 Dimethyl-3,6-benzo-2(3H)-furanone, 1299 4,5-Dimethyl-2-benzyl-1,3-dioxolane, 1653 p-α-Dimethylbenzyl alcohol, 459 Dimethylbenzylcarbinol, 496 Dimethylbenzyl carbinol acetate, 496 Dimethyl benzyl carbinol crotonate, 460 Dimethyl-benzylcarbinyl acetate, 496 Dimethylbenzylcarbinyl butyrate, 497 Dimethylbenzyl carbinyl crotonate, 460 Dimethylbenzylcarbinyl formate, 498

2072 Dimethylbenzyl carbinyl hexanoate, 461 alpha,alpha-Dimethylbenzyl isobutyrate, 461 α-Dimethylbenzyl isobutyrate, 461 6,6-Dimethyl-bicyclo[3.1.1]hept-2-ene-2carboxaldehyde, 702 (1S)-6,6-Dimethylbicyclo[3.1.1]hept-2-ene-2methanol acetate, 1452 (1S)-(6,6-Dimethylbicyclo [3.1.1] hept-2-en-2-yl) methyl acetate, 1452 (6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-yl)methyl formate, 929 Dimethyl butanedioate, 505 3-(3,3-Dimethylbutylamino)-N-(αcarboxyphenethyl)succinamic acid methylester, 1461 N-[N-(3,3-Dimethylbutyl)-L-α-aspartyl]-Lphenylalanine 1-methyl ester, 1461 Dimethylcarbinol, 1020 2,4-Dimethyl crotonaldehyde, 1351 alpha,4-Dimethyl-3-cyclohexene-1acetaldehyde, 1138 alpha,4-Dimethylcyclohex-3-ene-1-acetaldehyde, 1138 beta,4-Dimethylcyclohex-3-ene-1-ethyl acetate, 1143 1-(1,4-Dimethylcyclohex-3-en-1-yl)ethan-1-one, 455 1-(1,4-Dimethyl-3-cyclohexen-1-yl) ethanone, 455 1,4-Dimethylcyclohex-3-enyl methyl ketone, 455 3,6-Dimethylcyclohexylacetolactone, 433 3,5-Dimethyl-1,2-cyclopentadione, 462 3,4-Dimethyl-1,2-cyclopentadione, 463 3,5-Dimethylcyclopentane-1,2-dione, 462 3,4-Dimethylcyclopentane-1,2-dione, 463 3,5-Dimethyl-1,2-cyclopentanedione, 462 3,4-Dimethyl-1,2-cyclopentanedione, 463 2,3-Dimethyl-6,7-H-cyclopentapyrazine, 428 (+/–)-E- and Z-5-(2,2-Dimethylcyclopropyl)-3methyl-2-pentenal, 463 (+/–)(E,Z)-5-(2,2-Dimethyl cyclopropyl)-3methyl-2-pentenal, 463 (+/–)-trans- and cis-5-(2,2Dimethylcyclopropyl)-3-methyl-2pentenal, 463 2,5-Dimethyl-1,4-diazine, 500 2,3-Dimethyl-1,4-diazine, 500 3,6-Dimethyl-4,5-dihydro-6H-benzo(b) furan2-one, 403 3,6-Dimethyl-5,6-dihydro-2(4H)benzofuranone, 403 2,3-Dimethyl-6,7-dihydro-5H-cyclopenta[b] pyrazine, 428 2,5-Dimethyl-2,3-dihydro-4-ethoxyfuran-3-one, 466 2,5-Dimethyl-2,3-dihydrofuran-3-one, 470 2,4-Dimethyl-2,5-dihydro-1,3-oxazole, 493 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane, 464 Dimethyldiketone, 405 3,3-Dimethyl-8,9-dinorbornan-2-ol, 689 3,3-Dimethyl-8,9-dinorbornan-2-yl acetate, 690 2,4-Dimethyl-1,3-dioxolane, 465 Dimethyl dioxolane, 587 4-(4,5-Dimethyl-1,3-dioxolan-2-yl)-2methoxyphenol, 1998 Dimethyl disulfide, 1261 2,5-Dimethyl-1,4-dithiane-2,5-diol, 464 2,5-Dimethyl-3,4-dithiohexane, 442

General Index S-(2,5-Dimethyl-3-duryl)thio-2-furoate, 508 3,4-Dimethylenedioxybenzaldehyde, 1707 Dimethylene oxide, 588 Dimethyl ether hydroquinone, 448 2,5-Dimethyl-4-ethoxy-2H-furan-3-one, 466 2,5-Dimethyl-4-ethoxy-3(2H)-furanone, 466 2,5-Dimethyl-4-ethoxyfuran-3(2H)-one, 466 (1,1-Dimethylethyl)-4-methoxyphenol, 193 2,6-bis(1,1-Dimethylethyl)-4-methylphenol, 194 2,5-Dimethyl-4-ethyloxazole, 467 4-(1,1-Dimethyl) ethyl phenol, 467 3,5-Dimethyl-2-ethylpyrazine, 585 2,5-Dimethyl-3-ethylpyrazine, 585 3,5-Dimethyl-2-ethylpyrazine, 586 2,6-Dimethyl-3-ethylpyrazine, 586 4,5-Dimethyl-2-ethyl-3-thiazoline, 468 Dimethylformaldehyde, 16 2,5-Dimethylfuran, 469 2,5-Dimethylfuran-3(2H)-one, 470 2,5-Dimethyl-2H-furan-3-one, 470 2,5-Dimethyl-3(2H)-furanone, 470 beta,5-Dimethyl-2-furanpropanal, 1273 beta,5-Dimethylfuran-2-propionaldehyde, 1273 2,5-Dimethyl-3-furan thioisovalerate, 509 2,5-Dimethyl-3-furanthiol, 471 2,5-Dimethylfuran-3-thiol, 471 2,5-Dimethyl-3-furanthiol acetate, 472 S-(2,5-Dimethylfuran-3-yl) ethanethioate, 472 Bis-(2,5-Dimethyl-3-furyl) disulfide, 472 S-(2,5-Dimethyl-3-furyl) ethanethioate, 472 1-(2,5-Dimethyl-3-furyl)ethan-1-one, 24 S-(2,5-Dimethyl-3-furyl) 3-methylbutanethioate, 509 3,5-Dimethyl-2-furyl methyl ketone, 23 S-(2,5-Dimethylfur-3-yl) thioacetate, 472 Dimethyl glyoxal, 405 2,6-Dimethylhendeca-2,6,8-trien-10-one, 1769 2-(2,6-Dimethylhepta-1,5-dienyl)-4-methyl-1,3dioxolane, 310 2,6-Dimethylheptan-4-ol, 473 2,6-Dimethyl-4-heptanol, 473 2,6-Dimethyl heptanol-4, 473 2,6-Dimethyl-4-heptanone, 474 2,6-Dimethylheptan-4-one, 474 2,6-Dimethylhept-5-en-1-al, 474 2,6-Dimethylhept-5-enal, 474 2,6-Dimethyl-5-heptenal, 474 2,6-Dimethyl-5-hepten-1-al propylene glycol acetal, 475 2,6-Dimethyl 5-heptenal propyleneglycol acetal, 475 2,6-Dimethyl-6-hepten-1-ol, 476 3,6-Dimethyl-2,3,3a,4,5,7ahexahydrobenzofuran, 511 1,5-Dimethylhex-4-enyl acetate, 1286 2-(1,5-Dimethyl-4-hexenyl)-4-methyl-1,3dioxolane, 475 Dimethylhydroquinone, 448 Dimethylhydroquinone ether, 448 1,4-Dimethyl-2-hydroxybenzene, 2023 2,5-Dimethyl-4-hydroxy-2,3-dihydro-furan-3one, 921 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5one, 477 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2one, 477 Dimethylhydroxy furanone, 921 4,5-Dimethyl-3-hydroxy-2(5H)-furanone, 477

4,5-Dimethyl-3-hydroxy-3(2H)-furanone, 921 2,5-Dimethyl-4-hydroxy-3(2H)-furanone, 921 1,4-Dimethyl-7-(α-hydroxy-isopropyl)-Δ-9,10octahydroazulene acetate, 777 3,7-Dimethyl-7-hydroxyoctana, 913 Dimethyl isobutyl dihydro-1,3,5-dithiazine, 986 4,5-Dimethyl-2-isobutyl oxazole, 987 3,5- and 3,6-Dimethyl-2-isobutylpyrazine, 478 4,5-Dimethyl-2-isobutyl-3-thiazoline, 478 5,6-Dimethyl-8-isopropenyl bicyclo[4.4.0]-1,9decadien-3-one, 404 1,4-Dimethyl-7-isopropenyl-Δ-9,10octahydroazulene, 777 4 alpha,10alpha-Dimethyl-6-beta-isopropyldelta1,9-octalin, 1987 Dimethyl isopropyl dihydro-1,3,5-dithiazine, 1025 Dimethylketal, 16 Dimethylketol, 14 Dimethyl ketone, 16 (+/–)-N,N-Dimethyl menthyl succinamide, 479 N,N-Dimethyl N′-(3-menthyl) succinate, 479 n,n-Dimethylmethanamine, 1935 N,N-Dimethylmethanamine N-oxide, 1934 1,3-Dimethyl-4-methoxy-benzene, 457 2,5-Dimethyl-4-methoxy-3(2H)-furanone, 480 (+)-N,N-Dimethyl-α-methylbenzylamine, 499 2,2-Dimethyl-3-methylene-bicyclo[2.2.1] heptane, 238 6,6-Dimethyl-2-methylene-bicyclo[3.1.1]heptane, 1696 6,6-Dimethyl-2-methylenebicyclo[3.1.1]heptane, 1696 6,6-Dimethyl-2-methylenebicyclo [3.1.1] heptan3-ol, 1697 4-(2,2-Dimethyl-6-methylenecyclohexyl)-3buten-2-one, 956 2,6-Dimethyl-10-methylene-dodeca-2,6,11-trien1-al, 480 2,6-Dimethyl-10-methylene-2,6,11dodecatrienal, 480 3,3-Dimethyl-2-methylenenorbornane, 238 2,2-Dimethyl-3-methylene norbornane, 238 2,2-Dimethyl-3-methylene-norbornane, 238 3,3-Dimethyl-2-methylenenorcam-phane, 238 6,6-Dimethyl-2-methylene norpinane, 1696 3,9-Dimethyl-6-(1-methylethyl)-1,4dioxaspiro[4.5]decan-2-one, 481 2,6-Dimethyl-3-[(2-methyl-3-furyl)thio]-4heptanone, 482 2,6-Dimethyl-3-((2-methyl-3-furyl)thio)-4heptanone, 482 2,6-Dimethyl-3-((2-methyl-3-furyl)thio) heptan4-one, 482 2,4-Dimethyl-2-(4-methyl-3-pentenyl)-1,3dioxolane, 1286 2,4-Dimethyl-2-(4-methylpent-3-enyl)-1,3dioxolane, 1286 2,2-Dimethyl-5-(1-methylpropen-1-yl) tetrahydrofuran, 483 2,2-Dimethyl-5-(1-methylpropen-1-yl)tetrahydrofuran, 483 2,2-Dimethyl-5-(1-methylpropenyl) tetrahydrofuran, 483 3,5-Dimethyl-3-(2-methylpropyl)-1,4-diazine and 3,6-Dimethyl-3-(2-methylpropyl)1,4-diazine, 478 Dimethyl monosulfide, 1386

General Index 4,8-Dimethylnona-3,7-dien-2-ol, 488 4,8-Dimethylnona-3,7-dien-2-one, 484 (+/–)-E- and Z-4,8-Dimethyl-3,7-nonadien-2-ol, 488 4,8-Dimethyl-3,7-nonadien-2-ol, 488 (+/–)-cis-and trans-4,8-Dimethyl-3,7-nonadien2-ol, 488 (+/–)-trans and cis-4,8-Dimethyl-3,7-nonadien2-ol, 488 4,8-Dimethyl-3,7-nonadien 2-ol acetate, 489 (E)- and (Z)-4,8-Dimethyl-3,7-nonadien-2-one, 484 (+/–)-trans and cis-4,8-Dimethyl-3,7-nonadien2-yl acetate, 489 (+/–)-E- and Z-4,8-Dimethyl-3,7-nonadien-2-yl acetate, 489 2,4-Dimethyl-4-nonanol, 485 6,6-Dimethyl-2-norpinene-2-ethanol, 930 Dimethyl-2-norpinene-2-ethanol, 6,6-, 930 3,7-Dimethyl-trans-2,6-octadienal, 307 3,7-Dimethyl-2,6-octadienal, 307 3,7-Dimethyl-1,2,6-octadienal, 307 3,7-Dimethyl-2,6-octadienal diethyl acetal, 308 2,6-Dimethyl-2,7-octadiene-6-ol, 1092 (E)-3,7-Dimethylocta-2,6-diene-1-thiol, 1903 (E)-3,7-Dimethyl-2,6-octadiene-1-thiol, 1903 2,6-Dimethyl-2,6-octadiene-8-yl acetate, 738 2,6-Dimethyl-2,6-octadiene-8-yl-pentanoate, 748 3,7-Dimethylocta-2,6-dienoic acid, 732 3,7-Dimethyl-2,6(and 2,7)-octadienoic acid, 732 3,7-Dimethyl-2,6-octadienoic acid, (E)-, 732 3,7-Dimethyl-trans-2, 6-octa-dien-1-ol, 733 3,7-Dimethylocta-1,6-dien-3-ol, 1092 2,6-Dimethyl-trans-2,6-octadien-8-ol, 733 2,6-Dimethylocta-2,7-dien-6-ol, 1092 3,7-Dimethyl-2,6-octadien-1-ol, 733 2-trans-3,7-Dimethyl-2,6-octadien-1-ol, 733 (E)-3,7-Dimethyl-2,6-octadien-1-ol, 733 2,6-Dimethyl-2,6-octadien-8-ol, 733 trans-3,7-Dimethyl-2,6-octadien-1-ol, 733 3,7-Dimethyl-1,6-octadien-3-ol, 1092 (Z)-3,7-Dimethyl-2,6-octadien-1-ol, 1462 2-cis-3,7-Dimethyl-2,6-octadien-1-ol, 1462 cis-3,7-Dimethyl-2,6-octadien-1-ol, 1462 trans-3,7-Dimethyl-2,6-octadien-1-ol, acetate, 738 cis-3,7-Dimethyl-2,6-octadien-1-ol, propionate, 1469 3,7-Dimethyl-1,6-octadien-3-ol acetate, 1094 cis-3,7-Dimethyl-2,6-octadien-1-ol acetate, 1465 3,7-Dimethyl-1,6-octadien-3-ol 2-aminobenzoate, 1095 3,7-Dimethyl-1,6-octadien-3-ol benzoate, 1096 trans-3,7-Dimethyl-2,6-octadien-1-ol formate, 741 3,7-Dimethyl-1,6-octadien-3-ol formate, 1099 cis-3,7-Dimethyl-2,6-octadien-1-ol formate, 1467 3,7-Dimethyl-1,6-octadien-3-ol propanoate, 1103 (E)-3,7-Dimethyl-2,6-octadien-1-ol propionate, 746 3,7-Dimethyl-2,6-octadienyl, 740 (E)-3,7-Dimethyl-2,6-octadienyl, 740 3,7-Dimethyl-1,6-octadien-3-yl acetate, 1094 3,7-Dimethyl-2-trans-6-octadienyl acetate, 738 trans-3,7-Dimethyl-2,6-octadien-1-yl acetate, 738

2073 trans-3,7-Dimethyl-2,6-octadien-1-yl acetoacetate, 739 (E)-3,7-Dimethyl-2,6-octadienyl acetoacetate, 739 3,7-Dimethyl-1,6-octadien-3-yl o-aminobenzoate, 1095 3,7-Dimethyl-1,6-octadien-3-yl anthranilate, 1095 trans-3,7-Dimethyl-2,6-octadien-1-yl benzoate, 739 3,7-Dimethyl-1,6-octadien-3-yl benzoate, 1096 trans-3,7-Dimethyl-2,6-octadien-1-yl butyrate, 740 2-cis-3,7-Dimethyl-2,6-octadien-1-yl butyrate, 1466 3,7-Dimethyl-1,6-octadien-3-yl cinnamate, 1098 2-(3,7-Dimethylocta-2,6-dienyl)cyclopentan-1one, 485 (E)-2-(3,7-Dimethyl-2,6-octadienyl) cyclopentanone, 485 2-(3,7-Dimethyl-2,6-octadienyl) cyclopentanone, 485 2-(E-)-(3,7-Dimethylocta-2,6-dienyl) cyclopentanone, 485 N-[(2E)-3,7-Dimethyl-2,6-octadienyl]cyclopropanecarboxamide, 486 N-3,7-Dimethyl-2,6-octadienyl cyclopropyl carboxamide, 486 3,7-Dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide, 486 3,7-Dimethyl-2,6-octadienyl ester, (E)-, 740 3,7-Dimethyl-2,6-octadienyl ester, 739 trans-2,6-Dimethyl-2,6-octadien-8-yl ethanoate, 738 Dimethyl-2,6-octadien-1-yl 2-ethylbutanoate, 487 2-trans-3,7-Dimethylocta-2,6-dienyl-2-ethyl butanoate, 487 (E)-3,7-Dimethylocta-2,6-dienyl 2-ethylbutyrate, 487 trans-3,7-Dimethyl-2,6-octadien-1-yl formate, 741 3,7-Dimethyl-1,6-octadien-3-yl formate, 1099 3,7-Dimethyl-1,6-octadien-3-yl hexanoate, 1099 (E)-3,7-Dimethylocta-2,6-dien-1-yl n-hexanoate, 742 trans-3,7-Dimethyl-2,6-octadienyl isobutyrate, 743 3,7-Dimethyl-1,6-octadienylisobutyrate, 1100 3,7-Dimethyl-1,6-octadien-3-yl isobutyrate, 1100 cis-3,7-Dimethyl-2,6-octadien-1-yl isobutyrate, 1468 trans-3,7-Dimethyl-2,6-octadienyl isopentanoate, 744 3,7-Dimethyl-2-cis-6-octadien-1-yl isovalerate, 1469 3,7-Dimethyl-1,6-octadien-3-yl isovalerate, 1101 3,7-Dimethyl-2(trans),6-octadienyl 2-methylbutanoate, 744 (2E)-3,7-Dimethyl-2,6-octadienyl 2-methylbutanoic acid, 744 (E)-3,7-Dimethylocta-2,6-dienyl 2-methylbutyrate, 744 trans-3,7-Dimethyl-2,6-octadien-1-yl phenylacetate, 745 trans-3,7-Dimethyl-2,6-octadienyl phenylacetate, 745

3,7-Dimethyl-1,6-octadien-3-yl phenylacetate, 1103 3,7-Dimethyl-1,6-octadien-3-yl propanoate, 1103 2,6-Dimethyl-2,6-octadien-8-yl-propionate, 746 trans-3,7-Dimethyl-2,6-octadien-1-yl propionate, 746 3,7-Dimethyloctanal, 488 2,6-Dimethyl octanal, 490 3,7-Dimethyloctane-1,7-diol, 916 3,7-Dimethyl-1,7-octanediol, 916 2,6-Dimethyl octanoic aldehydep, 490 Dimethyl octanol, 491 3,7-Dimethyloctan-1-ol, 491 3,7-Dimethyl-1-octanol, 491 2,6-Dimethyl-8-octanol, 491 3,7-Dimethyl-3-octanol, 1891 2,6-Dimethyl-6-octanol, 1891 3,7-Dimethyloctan-3-ol, 1891 3,7-Dimethyloctanol-3, 1891 3,7-Dimethyl-1,3,6-octatriene, 491 2,6-Dimethyl-2,5,7-octatriene-1-yl acetate, 1509 (E, R)-3,7-Dimethylocta-1,5,7-trien-3-ol, 492 (E)-3,7-Dimethyl-1,5,7-octatrien-3-ol, 492 3,7-Dimethyl-6-octen-1-al, 314 3,7-Dimethyl-6-octenal, 314 3,7-Dimethyl-6-octenoic acid, 315 2,6-Dimethyl-1-octen-8-ol, 1794 3,7-Dimethyl-6-octen-1-ol, 316, 1794 3,7-Dimethyloct-7-en-1-ol, 1794 3,7-Dimethyl-7-octen-1-ol, 1794 2,6-Dimethyl-2-octen-8-ol, butyrate, 318 3,7-Dimethyl-6-octen-1-ol acetate, 317 3,7-Dimethyl-7-octen-1-ol acetate, 1795 3,7-Dimethyl-6-octen-1-ol formate, 319 3,7-Dimethyl-7-octen-1-ol formate, 1796 3,7-Dimethyl-6-octen-1-ol propanoate, 322 3,7-Dimethyl-6-octen-1-yl acetate, 317 3,7-Dimethyl-7-octen-1-yl acetate, 1795 3,7-Dimethyloct-6-enyl 2-aminobenzoate, 317 3,7-Dimethyl-6-octenyl benzeneacetate, 322 3,7-Dimethyl-6-octenyl butanoate, 318 3,7-Dimethyl-7-octenyl butanoate, 1795 3,7-Dimethyl-6-octen-1-yl butyrate, 356 2,6-Dimethyl-2-octen-8-yl butyrate, 318 2,6-Dimethyl-2-octen-8-yl formate, 319 3,7-Dimethyloct-6-enyl isobutyrate, 320 3,7-Dimethyloct-7-enyl isobutyrate, 1797 (S)-3,7-Dimethyloct-7-enyl isovalerate, 1798 3,7-Dimethyloct-6-enyl 2-methylbutanoate, 323 3,7-Dimethyl-6-octenyl trans-2-methyl-2butenoate, 323 3,7-Dimethyl-6-octenyl 2-methylcrotonate, 323 3,7-Dimethyl-6-octenyl 2-methylisocrotonate, 323 ((3,7-Dimethyl-6-octenyl)oxy)acetaldehyde, 321 3,7-Dimethyl-6-octenyl pentanoate, 324 3,7-Dimethyl-6-octenyl phenylacetate, 322 3,7-Dimethyl-6-octen-1-yl phenylacetate, 322 (S)-3,7-Dimethyloct-7-enyl phenylacetate, 1798 3,7-Dimethyl-7-octenyl phenylacetate, 1798 3,7-Dimethyl-6-octen-1-yl propionate, 322 3,7-Dimethyl-6-octen-1-yl valerate, 324 3,7-Dimethyloct-6-enyl valerate, 324 2,4-Dimethyl-3-oxazoline, 493 2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, 494 6,6-Dimethyl-2-oxymethylbicyclo [1.1.3]-hept2-ene, 14512,4-Dimethyl-pentenoic acid, 495

2074 4,5-Dimethyl-2-pentyl-1,3-dioxolane, 828 3,4-Dimethyl-5-pentylidene-5H-furan-2-one, 922 alpha,alpha-Dimethylphenethyl acetate, 496 α,α-Dimethylphenethyl acetate, 496 alpha,alpha-Dimethylphenethyl alcohol, 496 alpha,alpha-Dimethylphenethyl alcohol, acetate, 496 N,N-Dimethylphenethylamine, 499 (+)-(R)-N,N-Dimethyl-α-phenethylamine, 499 (R)-(+)-N,N-Dimethyl-1-phenethylamine, 499 (R)-N,N-Dimethyl-1-phenethylamine, 499 alpha,alpha-Dimethylphenethyl butyrate, 497 α,α-Dimethylphenethyl butyrate, 497 Dimethylphenethyl carbinol, 1362 alpha,alpha-Dimethyl phenethyl crotonate, 460 α-Dimethylphenethyl formate, 498 alpha,alpha-Dimethylphenethyl formate, 498 2,5-Dimethylphenol, 2023 2,5-Dimethylphenol, 1-hydroxy-2,5dimethylbenzene, 2023 2,6-Dimethylphenol, 2023 3,4-Dimethylphenol, 2024 3,6-Dimethylphenol, 2023 4,5-Dimethylphenol, 2024 1,1-Dimethylphenylethanol, 496 1,1-Dimethyl-2-phenylethanol, 496 1-(2,4-Dimethylphenyl)ethanone, 455 (R)-Dimethyl(1-phenylethyl)amine, 499 1,1-Dimethyl-2-phenylethyl butanoate, 497 1,1-Dimethyl-2-phenylethyl 2-butenoate, 460 Dimethylphenylethylcarbinyl acetate, 1363 Dimethyl phenylethyl carbinyl isobutyrate, 1364 alpha,alpha-Dimethyl phenyl ethyl crotonate, 460 1,1-Dimethyl-3-phenylpropanol, 1362 1,1-Dimethyl-3-phenyl-1-propanol, 1362 1,1-Dimethyl-3-phenylpropan-1-yl acetate, 1363 1,1-Dimethyl-3-phenylpropyl acetate, 1363 alpha,alpha-Dimethyl-delta-phenylpropyl alcohol, 1362 alpha,alpha-Dimethyl-gamma-phenylpropyl alcohol, 1362 1,1-Dimethyl-3-phenylpropyl isobutyrate, 1364 4,5-Dimethyl-2-propyloxazole, 1746 2,3-Dimethylpyrazine, 500 2,5-Dimethylpyrazine, 500 2,6-Dimethylpyrazine, 501 2,4-Dimethylpyridene, 502 alpha,gamma-Dimethylpyridine, 502 alpha,alpha′-Dimethylpyridine, 503 2,6-Dimethylpyridine, 503 1,3-Dimethyl pyrogallate, 451 2,4-Dimethyl(4H)pyrrolidino[1,2e]-1,3,5dithiazine, 1777 Dimethylpyruvic acid, 1342 Dimethylresorcinol, 447 Dimethyl salicylate, 1310 p-α-Dimethyl styrene, 504 Dimethyl succinate, 505 Dimethyl sulfide, 1386 Dimethylsulfoxide [USAN:INN], 1387 Dimethyl sulfoxide (DMSO), 1387 1,4-Dimethyl-delta-3-tetrahydro-acetophenone, 455 3,6-Dimethyl-5,6,7,7a-tetrahydro2(4H)benzofuranone, 1438

General Index cis- and trans-2,5-Dimethyltetrahydrofuran-3thiol, 505 2,5-Dimethyl-3-tetrahydrofuranthiol, cis- and trans- isomers, 505 S-(2,5-Dimethyl)-tetrahydrofuran-3-yl thioacetate, 506 cis- and trans-2,5-Dimethyltetrahydro-3-furyl thioacetate, 506 5,6-Dimethyltetrahydropyran-2-one, 932 2,4-Dimethyl-tetrahydro-pyrrolo[2,1-d][1,3,5] dithiazine, 1777 2,4-Dimethyltetrahydropyrrolo[2,1-d] [1,3,5]-dithiazine, 1777 Dimethyl thiazole, 4,5-, 508 2,5-Dimethylthiazole, 507 4,5-Dimethyl thiazole, 508 2,5-Dimethyl-3-thioacetoxyfuran, 472 2,5-Dimethyl-3-thioacetoxy-tetrahydrofuran, cis- and trans- isomers, 506 Dimethyl thio-ether, 1386 Dimethylthiofurane, 1325 2,5-Dimethyl-3-thiofuroylfuran, 508 2,5-Dimethyl-3-thioisovaleryl-furan, 509 2,5-Dimethyl-3-thioisovaleryl furan, 509 2,5-Dimethyl-3-thioisovalerylfuran, 509 2,6-Dimethylthiophenol, 510 2,5-Dimethylthophen-3-yl methyl ketone, 27 Dimethyl trisulfide, 511 2,6-Dimethyl-3,4,5-trithiaheptane, 443 3,5-Dimethyl-1,2,4-trithiolane, 512 2,6-Dimethyl-2,6-undecadien-10-one, 513 6,10-Dimethyl-5,9-undecadien-2-one, 513 2,6-Dimethylundeca-2,6,8-triene-10-one, 1769 6,10-Dimethyl-3,5,9-undecatriene-2-one, 1769 6,10-Dimethylundeca-3,5,9-trien-2-one, 1769 2,6-Dimethyl-2,6,8-undecatrien-10-one, 1769 6,10-Dimethyl-3,5,9-undecatrien-2-one, 1769 6,10-Dimethylundec-9-en-2-one, 1892 1,5-Dimethyl-1-vinyl-4-hexen-1-yl o-aminobenzoate, 1095 1,5-Dimethyl-1-vinyl-4-hexen-1-yl benzoate, 1096 1,5-Dimethyl-1-vinyl-4-hexen-1-yl cinnamate, 1098 1,5-Dimethyl-1-vinylhex-4-enyl hexanoate, 1099 1,5-Dimethyl-1-vinylhex-4-enyl isobutyrate, 1100 1,5-Dimethyl-1-vinylhex-4-enyl isovalerate, 1101 2,4-Dimethyl-5-vinylthiazole, 514 3,7-Dimethylxanthine, 1899 Dinitrogen monoxide, 1470 Dinitrogen oxide, 1470 Dinkum oil, 679 3,6-Dionethyl-4,5,6,7-tetra-hydro-7a-H-benxo(b) furan-2-one, 1438 Diosma, 177 Diosphenol, 943 1,4-Dioxacycloheptadecane-5,17-dione, 573 Dioxane, 2-hexyl-5- or 6-keto-, 889 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy(2R,5S) (dimeric form), 437 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy-, trans (dimeric form), 437 1,4-Dioxan-2-one, 212 1,4-Dioxan-2-one, 5(or 6)-hexyl-, 889 1,4-Dioxan-2-one, 5(or 6)-pentyl, 92

1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, dl-isomer, 1151 1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, l-isomer, 1150 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt, dihydrate, 1811 3,4-Dioxohexane, 832 2,4-Dioxohexanoic acid, ethyl ester, 588 1,3-Dioxolane, 2,4-dimethyl-, 465 1,3-Dioxolane, 2-(2,6-dimethyl-1,5-heptadienyl)4-methyl-, 310 1,3-Dioxolane, 2-(1,5-dimethyl-4-hexenyl)-4methyl-, 475 1,3-Dioxolane, 2,4-dimethyl-2-(4-methyl-3penten-1-yl)-, 1286 1,3-Dioxolane, 4,5-dimethyl-2-(phenylmethyl)-, 1653 1,3-Dioxolane, 2-heptyl-4-methyl-, 1521 1,3-Dioxolane, 2-hexyl-4,5-dimethyl-, 879 1,3-Dioxolane, 2-hexyl-4-methyl-, 792 1,3-Dioxolane, 4-methyl-2-(1-methylethyl)-, 1031 1,3-Dioxolane, 4-methyl-2-(2-methylpropyl)-, 995 1,3-Dioxolane, 4-methyl-2-nonyl-, 383 1,3-Dioxolane, 4-methyl-2-octyl-, 1482 1,3-Dioxolane, 4-methyl-2-pentyl, 1357 1,3-Dioxolane, 4-methyl-2-phenyl-, 136 1,3-Dioxolane, 2-(2-phenylethenyl)-, 294 1,3-Dioxolane, 2-styryl-1, 3-dioxolane, 294 1,3-Dioxolane, 2,2,4-trimethyl-, 1950 1,3-Dioxolane-2-acetic acid, 2,4-dimethyl-, ethyl ester, 587 Dioxyacetophenone, 440 m-Dioxybenzene, 1791 Dioxymethylene-protocatechuic aldehyde, 1707 Dipentene, 1090 2,4-Dipentyl-1,3-dioxane, 831 Dipentyl ketone, 1978 Dipeptide sweetener, 122 Diphenyl, 163 Diphenyl (OSHA), 163 1,1′-Diphenyl, 163 alpha,alpha′-Diphenylacetone, 516 1,3-Diphenyl-acetone, 516 Diphenyl disulfide, 515 1,4-Diphenyl-2,3–dithiabutane, 149 Diphenyl ether, 515 Diphenyl ketone, 140 Diphenyl ketonel, 140 Diphenylmethanone, 140 Di(phenylmethyl)disulfide, 149 Diphenyl oxide, 515 1,3-Diphenylpropanone, 516 1,3-Diphenyl-2-propanone, 516 Dipropionyl, 832 1,3-Dipropylacetonyl 2-methyl-3-furyl sulfide, 1279 Di-n-propyl disulfide, 1747 Dipropyl ketone, 800 Di-n-propyl ketone, 800 N,N-Dipropyl-1-propanamine, 1958 Dipropyl thiosulfonate, 1765 Dipropyl trisulfide, 517 Dipteryx odorata (Aubl.) Willd., 1924 Disodium butanedioate, 520 Disodium GMP, 517

General Index Disodium 5′-GMP, 517 Disodium guanosine-5′-monophosphate, 517 Disodium guanylate, 517–518 Disodium 5′-guanylate, 517 Disodium hydrogenorthophosphate, 520 Disodium IMP, 519 Disodium inosinate, 518, 519 Disodium 5′-inosinate, 519 Disodium inosine-5′-monophosphate, 519 Disodium inosine 5′-phosphate, 519 Disodium phosphate, 520 Disodium succinate, 520 Dispermine, 1706 Distilled lime oil, 1088 Distilled monoglycerides, 1440 Disulfide, allyl propyl, 67 Disulfide, benzyl methyl, 1221 Disulfide, bis(1-methylethyl), 442 Disulfide, bis(phenylmethyl), 149 Disulfide, dibenzyl, 149 Disulfide, dicyclohexyl, 411 Disulfide, diethyl, 412 Disulfide, dimethyl, 1261 Disulfide, di-2-propenyl, 54 Disulfide, dipropyl, 1747 Disulfide, ethyl methyl, 624 Disulfide, ethyl propyl, 660 Disulfide, methyl 1-propenyl-, 1374 Disulfide, 2-methyl-3-furyl methyl, 1317 Disulfide, 2-methyl-3-furyl propyl, 1761 Disulfide, methyl (methylthio)methyl, 1960 Disulfide, methyl phenylmethyl, 1221 Disulfide, methyl propyl, 1376 Disulfide, phenylmethyl methyl, 1221 Disulfide, 2-propenyl propyl, 67 Disulfide butyl ether, 203 Disulfide methyl pentyl, 93 Dithane, 1,2-diethoxy, 2 2,3-Dithiabutane, 1261 3,4-Dithiaheptane, 660 3,4-Dithiahexane, 412 2,5-Dithiahexane, 522 p-Dithiane, 523 1,4-Dithiane, 523 p-Dithiane-2,5-diol, 439 1,4-Dithiane-2,5-diol, 439 1,4-Dithiane-2,5-diol, 2,5-dimethyl-, 464 2,8-Dithianon-4-en-4-carboxaldehyde, 524 4,5-Dithia-1,7-octadiene, 54 2,3-Dithiaoctane, 93 3,4-Dithiaoctane, 203 4,5-Dithiaoctane, 1747 4,5-Dithia-1-octene, 67 2,3-Dithiapentane, 624 4H-1,3,5-Dithiazine, dihydro-2,4,6-trimethyl(2α,4a,6a)-, 1944 1,4-Dithiin, tetrahydro, 523 3,3(1)-Dithiobis(2,5-dimethylfuran), 472 2,2′-(Dithiobis(methylene))bisfuran, 524 1,4-Dithiocyclohexane, 523 2,2′-(Dithiodi-methylene) difuran, 524 2,2′-(Dithiodimethylene)-difuran, 524 Dithioethyleneglycol, 551 1,3-Dithiolane, 2-methyl-, 1262 1,2-Dithiolbutane, 180 1,2-Dithiolethane, 551 1,2-Dithiolpropane, 1729

2075 Dithiomethane, 447 2,4-Dithiopentane, 1412 Dithiotrimethyleneglycol, 1729 Dittany of Crete, 526 Dittany (roots), 525 Diuretic salt, 1718 Diurobromine, 1899 Divanillin, 526 Divine root, 754 Divinyleneimine, 1776 Divinylenimine, 1776 D.M.B.C. butyrate, 497 2,5-DMP, 2023 DMSO, 1387 (2E,4E)-Dodeca-2,4-dienal, 528 (2E,6Z)-Dodeca-2,6-dienal, 527 trans-2-cis-6-Dodecadienal, 527 2-trans,6-cis-Dodecadienal, 527 2-trans-6-cis-Dodecadienal, 527 (E,Z)-2,6-Dodecadienal, 527 trans,trans-2,4-Dodecadienal, 528 (E,E)-2,4-Dodecadien-1-al, 528 (E,E)-2,4-Dodecadienal, 528 2,6-Dodecadienal, (2E,6Z)-, 527 2,4-Dodecadienal, (E,E)-, 528 2,6-Dodecadienal, (E,Z)-, 527 trans, trans-2,4-Dodecadienal (2E,4E)-, 528 6,9-Dodecadien-4-olide, (Z,Z)-, 1962 (3aR-(3aalpha,5abeta,9aalpha,9bbeta))Dodecahydro-3a,6,6,9a-tetramethylnaphtho(2,1-b)furan, 1895 gamma-Dodecalactone, 379, 529 γ-Dodecalactone, 529, 530 delta-Dodecalactone, 379, 530 epsilon-Dodecalactone, 531 Dodecanal, 1070 N-Dodecanal, 1070 1-Dodecanal, 1070 Dodecanaldehyde, 1070 Dodecanal dimethyl acetal, 531 Dodecane, 1,1-dimethoxy-, 531 Dodecanoic acid, 1069 N-Dodecanoic acid, 1069 Dodecanoic acid, butyl ester, 213 Dodecanoic acid, ethyl ester, 617 Dodecanoic acid, 4-hydroxy-, gamma-lactone, 379, 529 Dodecanoic acid, 5-hydroxy-, delta-lactone, 379, 530 Dodecanoic acid, 5-hydroxy-, monoester with glycerol, 762 Dodecanoic acid, 6-hydroxy-, epsilon-lactone, 531 Dodecanoic acid, 3-methylbutyl ester, 970 Dodecanoic acid, methyl ester, 1307 Dodecanol, 1071 N-Dodecan-1-ol, 1071 1-Dodecanol, 1071 N-Dodecanol, 1071 Dodecan-1-ol, 1071 Dodecanol-1, 1071 1-Dodecanol acetate, 1071 gamma-Dodecanolactone, 379, 529 Dodecan-5-olide, 379 4-Dodecanolide, 529 Dodecan-5-olide, 530 Dodecanolide-1,4, 529 Dodecanyl acetate, 1071

Dodecan-1-yl acetate, 1071 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl (α-isomer), 687 2,6,11-Dodecatrienal, 2,6-dimethyl-10methylene-, 480 1,6,10-Dodecatriene, 7, 11-dimethyl-3-methylene (β-isomer), 687 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-, 688 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl-, 1464 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-, acetate, 1944 (E)-2-Dodecen-1-al, 532 2-Dodecenal, 532 Dodec-2-en-1-al, 532 cis-4-Dodecenal, 533 (Z)-4-Dodecenal, 533 4-Dodecenal, (4Z)-, 533 γ-Dodecen-6-lactone, 923 11-Dodecenoic acid, 534 Dodec-11-enoic acid, 534 trans-2-Dodecen-1-ol, 532 Dodecen-(2)-ol-(1), 532 1,4-Dodec-6-enolactone, 923 Δ-2-Dodecenolactone, 924 cis-6-Dodecen-4-olide, 923 Dodecyl, 1071 Dodecyl acetate, 1071 N-Dodecyl acetate, 1071 Dodecyl alcohol, 1071 1-Dodecyl alcohol, 1071 N-Dodecyl alcohol, 1071 Dodecyl alcohol, acetate, 1071 N-Dodecyl aldehyde, 1070 1-Dodecyl aldehyde, 1070 Dodecyl aldehyde, 1070 Dodecyl butanoate, 534 N-Dodecyl butyrate, 534 Dodecyl butyrate, 534 N-Dodecyl ethanoate, 1071 Dodecylic acid, 1069 N-Dodecylic aldehyde, 1070 Dodecyl isobutyrate, 535 Dodecyl 2-methylpropanoate, 535 N-Dodecyl propanoate, 536 Dodecyl propanoate, 536 N-Dodecyl propionate, 536 Dodecyl propionate, 536 Dog grass, 537 Dog grass extract, 537 Dolcymene, 369 Dowicide 1, 1670 Draconic acid, 1190 Dracorubin, 538 Draco rubin extract, 538 Dracylic acid, 138 Drago-jasimia, 1484 Dragon’s blood, 538 Dragon’s blood extract, 538 Dryobalanops camphor, 169 o-Due, 1870 Dulcinyl, 1263 Dulse (algae, red), 538 Dumasin, 367 Duodecyl alcohol, 1071 Duodecylic acid, 1069 Duodecylic aldehyde, 1070 Durlac 100, 763 Durlac 300, 1066

2076 Dwarf basil, 129 Dwarf pine, 1694 Dwarf pine needle oil, 1694 Dwarf savory, 1829 Dyprin, 1186 Dysentery Bark, 1835

E EAK, 1528 Eanthal, 790 α-Earleine, 162 Eastern Arbor Vitae, 276 Eastern white pine, 1699 East Indian geranium, 1583 East Indian nutmeg oil, 1505 East Indian sandalwood, 1819 East Indian Senna, 1833 Eau d’oranger, 1564 Echter Eibisch, 74 Ecuadorian sarsaparilla, 1824 Edible burdock, 179 Egyptian Senna, 1833 Eisenia bycyclis, 1058 ELA, 618 Eladehyde, 1588 Elaic acid, 1558 trans-Elaidic acid, 1558 Elaidoic acid, 1558 Elder (flowers), 541 Elder flowers extract, 541 Elder tree leaves, 542 Elecampane, 542 Elecampane root extract, 542 Elecampane root oil, 543 Elemi (gum), 543 Elemi gum extractives, 543 Elemi oil, 543, 544 Elemi resenoid, 543 Elemi resin, 543 Elemis anhydrol, 543 Elemis gum, 543 Elettaria cardamomum (L.) Maton, 251 Elettaria cardamomum oil, 252 Elf Dock, 542 Elialdehyde, 1511 Embanox, 193 EMIQ, 1045 Empyreumatic oil of Juniper oil, 228 Enanthaldehyde, 790 Enanthic acid, 796 Enanthic alcohol, 811 Enanthic aldehyde, 790 Enanthole, 790 Enanthylic acid, 796 Enanthylic ether, 600 Enantic acid, 1524 Endo-2-bornanol, 169 Endo-borneol, 169 Endo-bornyl isovalerate, 174 Endo-2-bornyl valerate, 174 Endo-2-camphanol, 169 Endo-2-camphanyl valerate, 174 Endo-2-hydroxycamphane, 169 Endo-2-hydroxy-1,7,7-trimethylnorbornane, 169 Endo-1,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, 169

General Index Endo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl 3-methylbutanoate, 174 Endo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl acetate, 170 Endo-1,7,7-trimethyl-bicyclo[2.2.1] hept-2-yl formate, 173 Endo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl valerate, 174 Engenol, 680 English chamomile, 236 English chamomile flower oil, 237 English couch, 537 English lavender, 1072 English oak wood, 1508 English sage, 1814 Enichem thymol, 1910 Entacyl, 1706 Enzactin, 1926 EPA Pesticide Chemical Code 000315, 140 004301, 105 004901, 58 008601, 134 009101, 138 009501, 145 009502, 144 017002, 163 021801, 311 021901, 313 022102, 347 022104, 258 022105, 194 031608, 273 040504, 231 040506, 293 040510, 307 044103, 183 061205, 207 076401, 1927 125001, 182 127301, 346 128853, 235 (+/–)-2,8-Epithio-cis-P-menthane, 545 2,8-Epithio-para-menthane, 545 2,8-Epithio-p-menthane, 545 Epoxycaryophyllene, 268 4,5-Epoxy-(E)-decenal, 546 (-)-Epoxydihydrocaryophyllene, 268 Epoxyethane, 588 1,2-Epoxyethane, 588 3,9-Epoxy-p-mentha-3,8-diene, 1885 1,4-Epoxy-p-menthane, 292– 1,8-Epoxy-p-menthane, 677 1,2-Epoxy-p-menth-4(8)-en-3-one, 1705 1,6-Epoxy-p-menth-8-en-2-one, 263 5,6-Epoxy-p-menth-8-en-2-one, 263 alpha,beta-Epoxy-beta-methylhydrocinnamic acid, ethyl ester, 630 Epoxyoxophorone, 547 2,3-Epoxy-3-phenylbutyric acid, ethyl ester, 630 2,3-Epoxy-2,6,6-trimethyl-1,4cyclohexanedione, 547 4,5-Epoxy-4,12,12-trimethyl-8-methylenebicyclo[8.2.0]dodecane, 268 Epsilon-decalactone, 380 Equal®, 122 Equisetic acid, 38 Eraverm, 1706

4betaH,5alpha-Eremophila-1(10),11-diene, 1987 4betaH,5alpha-Eremophila-1(10)11-dien-2-one, 1503 4.beta.H,5.alpha-Eremophila-1(10),8,11-trien-2one, 404 Erigeron, 547 Erigeron canadensis L., 547 Erigeron oil, 548 Eriodictyol 4′-monomethyl ether, 441 Eriodictyon, 2028 Eriodictyon californicum (Hook. & Arn.) Torr., 2028 Erucin, 1404 Erythrobic acid, 548 d-Erythro-hex-2-enoic acid, γ-lactone, 548 d-Erythro-3-ketohexonic acid lactone, 548 Erythroxylon coca Lam., 334 Esdragol, 549 Esdragole, 549 Esdragon, 549 Essence of niobe, 570 Essence of rose, 1804 Essential oil, 345 Essential oil of birch wood, 164 Estebu, 740 Ester gum, 760 Estragole, 549, 1867 Estragon, 1867 Estragon oil, 1868 Ethanal, 3 Ethanamide, 10 Ethanamidic acid, 10 Ethanamine, 558 Ethanamine, N,N-diethylethylamine, 1933 Ethanamine, 2-phenyl-, 1634 Ethane, 1,1-dimethoxy, 450 Ethane, 1,1-dimethoxy-2-phenyl-, 1654 Ethane, isothiocyanato-, 614 Ethane, (methylthio)-, 1264 Ethane, 1,2-bis(methylthio)- (9CI), 522 Ethane, 1,1-thiobis-, 419 Ethanecarboxylic acid, 1734 Ethanediamide, N-[(2,4-dimethoxyphenyl) methyl]-N′-[2-(2-pyridinyl)ethyl]-, 449 Ethanediamide, N-[(2-methoxy-4-methylphenyl) methyl]-N′-[2-(2-pyridinyl)ethyl]-, 1196 Ethanediamide, N-[(2-methoxy-4-methylphenyl) methyl]-N′-[2-(5-methyl-2-pyridinyl) ethyl]-, 1195 Ethane-1,1-dithiol, 550 1,1-Ethanedithiol, 550 1,2-Ethanedithiol, 551 Ethane-1,2-dithiol, 551 Ethanesulfonic acid, 2-amino-, 1870 Ethane thiol, 552 Ethanethioic acid, 1901 Ethanethioic acid, S-(4,5-dihydro-2-methyl-3furanyl) ester, 1400 Ethanethioic acid, S-(2,5-dimethyl-3-furanyl) ester, 472 Ethanethioic acid, S-ethyl ester, 667 Ethanethioic acid, S-(2-furanylmethyl) ester, 717 Ethanethioic acid, S-(3-methyl-2-buten-1-yl) ester, 1725 Ethanethioic acid, S-methyl ester, 1399

General Index Ethanethioic acid, S-(methyl-3-furanyl) ester, 552 Ethanethioic acid, S-(2-methyl-3-furanyl) ester, 552 Ethanethioic acid, S-(1-methyl-1-((1R,4S)-4methyl-2-oxocyclohexyl)ethyl) ester, 1152 Ethanethioic acid, S-(tetrahydro-2,5dimethylfuranyl)ester, 506 1,2-Ethanethiol, 551 Ethanethiol, 2-pyrazinyl-, 1771 Ethanethiolic acid, 1901 Ethanoic acid, 12 Ethanoic acid, S-[1-methyl-1-(4-methyl2oxocyclohexyl)-ethyl] ester, cis- and trans-isomers, 1152 Ethanoic acid, sodium salt, 1842 Ethanoic anhydrate, 13 Ethanoic anhydride, 13 Ethanol, 567 Ethanol, 1-ethoxy-, acetate, 20 Ethanol, 2-[[5-methyl-2-(1-methylethyl) cyclohexy]oxy]-, 1155 Ethanol, 2-phenyl-, 1633 Ethanol, 2-phenyl-, acetate, 1632 Ethanol, 1-(p-tolyl)-, 459 Ethanol, undenatured, 567 Ethanol solution, 567 Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl)-, 455 Ethanone, 1-(6-(1,1-dimethylethyl)-2,3-dihydro1,1-dimethyl-1H-inden-4-yl), 22 Ethanone, 1-(3,5-dimethyl-2-furanyl)-, 23 Ethanone, 1-(2,4-dimethylphenyl)-, 455 Ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-, 26 Ethanone, 1-(3,6-dimethyl-2-pyrazinyl)-, 26 Ethanone, 1-(2,5-dimethyl-3-thienyl)-, 27 Ethanone, 1-(3-ethylpyrazinyl)-, 28 Ethanone, 1-(3-ethyl-2-pyrazinyl)-, 28 Ethanone, 1-(1-ethyl-1H-pyrrol-2-yl)-, 564 Ethanone, 2-hydroxy-1,2-diphenyl-, 139 Ethanone, 1-(3-hydroxy-5-methyl-2-thienyl), 935 Ethanone, 1-(2-hydroxyphenyl)-, 907 Ethanone, 1-(4-methoxyphenyl)-, 11 Ethanone, 1-(2-methoxyphenyl)-, 1186 Ethanone, 1-(4-(1-methylethyl)phenyl)-, 1019 Ethanone, 1-(5-methyl-2-furanyl)-, 31 Ethanone, 1-(2-methylphenyl)- (9CI), 1207 Ethanone, 1-(4-methylphenyl)-, 1208 Ethanone, 1-(3-methyl-2-pyrazinyl)-, 28 Ethanone, 1-(3-methylpyrazinyl)-, 28 Ethanone, 1-(2-methyl-4-pyrimidinyl)-, 32, 35 Ethanone, 1-(1-methyl-1H-pyrrol-2-yl)-, 1209 Ethanone, 1-(2-naphthalenyl)-, 1329 Ethanone, 1-phenyl-, 17 Ethanone, 1-(2-pyrazinyl)-, 32 Ethanone, 1-pyrazinyl-, 32 Ethanone, 1-(2-pyridinyl)-, 33 Ethanone, 1-(3-pyridinyl)-, 34 Ethanone, 1,1′-(tetrahydro-6a-hydroxy-2,3a,5trimethylfuro(2,3-d)-1,3-dioxole-2,5diyl)bis-, 1886 Ethanone, 1-(2-thiazolyl)-, 35 Ethavan, 674 1,2-Ethenedicarboxylic acid, trans-, 704 Ethene oxide, 588 Ethenylbenzene, 1856 4-Ethenyl-1,2-dimethoxybenzene, 454

2077 1-Ethenylhexyl butanoate, 1545 1-Ethenyl-2-methoxybenzene, 2011 4-Ethenyl-2-methoxyphenol, 1205 2-Ethenyl-2-methyl-5-(1-methylethenyl) tetrahydrofuran, 1016 2-Ethenyl-5-methylpyrazine, 1434 5-Ethenyl-4-methylthiazole, 1435 4-Ethenylphenol, 2012 2-Ethenyltetrahydro-2,6,6-trimethyl-2H-pyran, 1957 Ether, benzyl ethyl, 149 Ether, sec-butyl ethyl, 204 Ether, dibenzyl, 408 Ether, diphenyl, 515 Ether, isobutyl(2-naphthyl), 1456 Ether, methyl phenethyl, 1360 Ether, methyl phenyl, 105–106 “Ethone,” 1202 Ethovan, 674 Ethox, 588 6-Ethoxy-m-anol, 1731 Ethoxybenzaldehyde, 554 4-Ethoxybenzaldehyde, 554 p-Ethoxybenzaldehyde, 554 2-Ethoxybutane, 204 1-Ethoxybutane-1,3-dione, 559 o-(Ethoxycarbonyl)aniline, 569 4-Ethoxycarbonylbut-1-ene, 656 Ethoxycarbonylethylene, 566 Ethoxy carbonyl furfurylthiol, 664 N-[(Ethoxycarbonyl)methyl]-P-menthane-3carboxamide, 553 o-(Ethoxycarbonyl)phenol, 663 alpha-Ethoxy-o-cresol, 556 2-Ethoxy-p-cymene, 259 4-Ethoxy-2,5-dimethylfuran-3(2H)-one, 466 1-Ethoxy-1-ethanol acetate, 20 cis-1-(Ethoxyethoxy)-3-hexene, 7 Ethoxyethyl acetate, 20 1-Ethoxyethyl acetate, 20 1-Ethoxyethyl ether of potassium lactate, 1718 2-Ethoxy-4-formylphenyl ester, 675 2-Ethoxy-4-formylphenyl 2-methylpropanoate, 675 3-Ethoxy-4-(β-glucopyranosyloxy) benzaldehyde, 675 3-Ethoxy-4-hydroxybenzaldehyde, 674 1-Ethoxy-2-hydroxy-4-propenylbenzene, 1731 Ethoxylated sorbitan monooleate, 1714 alpha-Ethoxy-2-methoxy-p-cresol, 2003 1-Ethoxy-2-methoxy-4-propenylbenzene, 1005 1-Ethoxy-2-methoxy-4-(1-propenyl)benzene, 100(Ethoxymethyl)benzene, 149 1-Ethoxy-3-methyl-2-butene, 555 2-Ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)phenol, 676 2-(Ethoxymethyl)furan, 594 4-(Ethoxymethyl)-2-methoxyphenol, 2003 2-Ethoxy-1-methyl-4-(1-methylethyl)benzene, 259 2-(Ethoxymethyl)phenol, 556 o-(Ethoxymethyl)phenol, 556 2-Ethoxynaphthalene, 1036 4-Ethoxyphenol, 906 p-Ethoxyphenol, 906 2-Ethoxy-5-propenylanisole, 1005 2-Ethoxy-5-propenylphenol, 1731 2-Ethoxy-5-(1-propenyl)phenol, 1731

2-Ethoxy-5-prop-1-enylphenol, 1731 2-Ethoxythiazole, 557 Ethyl, methyl ketone, 183 Ethylacetacetate, 559 Ethyl acetate, 558 Ethylacetic acid, 223 Ethylacetic ester, 558 Ethyl acetoacetate, 559 Ethyl acetoacetate propylene glycol ketal, 587 Ethyl acetone, 1603 Ethyl-3-acetoxy-2-methylbutanoate, 560 (+/–)-Ethyl 3-acetoxy-2-methylbutyrate, 560 Ethyl acetyl acetate, 559 Ethyl acetylacetonate, 559 S-Ethyl 2-acetylaminoethanethiolate, 562 Ethyl α-acetylhydroxycinnamate, 563 Ethyl 2-acetyl-3-phenylpropionate, 563 Ethyl 3-acetylpropionate, 618 1-Ethyl-2-acetylpyrrole, 564 Ethyl-4-(acetylthio)butyrate, 565 Ethyl aconitate (mixed esters), 565 Ethyl acrylate, 566 Ethyl acrylate, inhibited, 566 2-Ethylacrylic aldehyde, 1605 Ethyl alcohol, 567 Ethyl alcohol, anhydrous, 567 Ethyl alcohol, undenatured, 567 Ethyl alcohol and water, (%), 567 Ethyl aldehyde, 3 Ethyl allylacetate, 656 Ethyl amine, 558 N-Ethylamine, 558 Ethylamine, 2-phenyl-, 1634 Ethyl o-aminobenzoate, 569 Ethyl-2-aminobenzoate, 569 Ethyl n-amyl carbinol, 1526 Ethylamylcarbinol, 1526 Ethyl amyl ketone, 1528 Ethyl n-amyl ketone, 1528 Ethyl p-anisate, 568 Ethyl anthranilate, 569 4-Ethylbenzaldehyde, 570 p-Ethylbenzaldehyde, 570 Ethyl benzeneacetate, 655 Ethyl benzenecarboxylate, 570 alpha-Ethylbenzenemethanol, 1671 Ethyl benzenepropanoate, 658 o-Ethyl-benzenethiol, 668 2-Ethylbenzenethiol, 668 Ethyl benzoate, 570 Ethyl benzoylacetate, 571 Ethyl benzyl acetoacetate, 563 Ethyl 2-benzylacetoacetate, 563 alpha-Ethylbenzyl alcohol, 1671 omega-Ethylbenzyl alcohol, 1671 alpha-Ethyl benzyl butyrate, 572 Ethyl 2-benzylbutyrate, 590 Ethyl benzyl ether, 149 Ethyl brassylate, 573 2-Ethylbutanal, 574 Ethyl butanoate, 575 2-Ethyl butanoic acid, 576 2-Ethyl-4-butanol, 1349 3-Ethyl-1-butanol, 1349 Ethyl trans-2-butenoate, 578 (E)-Ethyl 2-butenoate, 578 Ethyl butylacetate, 603 2-Ethylbutyl acetate, 574

2078 2-Ethyl-3-butylacrolein, 600 Ethyl butyl carbinol, 797 Ethyl butyl ketone, 799 Ethyl n-butyl ketone, 799 Ethyl butyl malonate, 204 Ethyl butyraldehyde, 574 2-Ethyl-butyraldehyde, 574 alpha-Ethylbutyraldehyde, 574 Ethyl n-butyrate, 575 Ethyl butyrate, 575 2-Ethylbutyric acid, 576 α-Ethylbutyric acid, 576 2-Ethylbutyric aldehyde, 574 gamma-Ethyl-gamma-butyrolactone, 826 gamma-Ethylbutyrolactone, 827 γ-Ethyl-N-butyrolactone, 826 Ethyl caprate, 581 Ethyl caprinate, 581 Ethyl caproate, 603 Ethyl caprylate, 648 Ethyl carbinol, 1740 Ethyl-2-carboxyglutaconate, 565 Ethyl carvacrol, 259 Ethyl carvacryl ether, 259 Ethyl cetylate, 654 Ethyl trans-cinnamate, 577 Ethyl cinnamate, 577 Ethyl citrate, 1932 Ethyl p-cresoxyacetate, 670 Ethyl crotonate, 578 Ethyl (E)-crotonate, 578 Ethyl trans-crotonate, 578 Ethyl cyclohexane-carboxylate, 578 Ethyl cyclohexanepropionate, 579 Ethylcyclohexyl acetate, 358 Ethyl 3-cyclohexylpropionate, 579 Ethyl (E,Z)-2,4-decadienoate, 580 (E,Z)-Ethyl 2,4-decadienoate, 580 Ethyl (2E,4Z)-2,4-decadienoate, 580 Ethyl trans-2, cis-4-decadienoate, 580 Ethyl decanoate, 581 Ethyl deca-2,4,7-trienoate, 581 Ethyl 2,4,7-decatrienoate, 581 Ethyl (E)-2-decenoate, 582 Ethyl (E)-4-decenoate, 583 Ethyl trans-2-decenoate, 582 Ethyl trans-4-decenoate, 583 (E)-Ethyl 2-decenoate, 582, 583 (E)-Ethyl 4-decenoate, 583 Ethyl decylate, 581 2-Ethyl-1,4-diazine, 1658 Ethyl dihydrocinnamate, 658 2-Ethyl-2,5-dihydro-4,5-dimethylthiazole, 468 5-Ethyl dihydro-2(3H)-furanone, 826 5-Ethyldihydro-5-methyl-2(3H)-furanone, 933 cis- and trans-5-Ethyl-2,5-dihydro-4-methyl-2(1-methylpropyl)-thiazole, 635 5-Ethyl-2,5-dihydro-4-methyl-2-(1methylpropyl)-thiazole, 635 Z- and E-5-Ethyl-2,5-dihydro-4-methyl-2-(1methylpropyl)-thiazole, 635 5-Ethyl-2,5-dihydro-4-methyl-2-(2methylpropyl)-thiazole, 636 4-Ethyl-2,6-dimethoxyphenol, 584 cis- and trans-Ethyl 2,4-dimethyl-1,3-dioxolane2-acetate, 587 Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, 587

General Index Z- and E-Ethyl 2,4-dimethyl-1,3-dioxolane-2acetate, 587 2-Ethyl-4,5-dimethyloxazole, 584 4-Ethyl-2,5-dimethyloxazole, 467 2-Ethyl-3,(5 or 6)-dimethylpyrazine, 585 2-Ethyl-3-dimethylpyrazine, 585 2-Ethyl-3,5-dimethylpyrazine, 586 3-Ethyl-2,6-dimethylpyrazine, 586 2-Ethyl-4,5-dimethyl-3-thiazoline, 468 Ethyl-2,4-dioxohexanoate, 588 1-Ethyldisulfanylbutane, 203 1-Ethyldisulfanylpropane, 660 Ethyl disulfide, 412 Ethyldithioethane, 412 1-Ethyldithiopropane, 660 Ethyl dodecanoate, 617 Ethyl dodecylate, 617 Ethyl enantate, 600 Ethyl enanthate, 600 Ethylene, phenyl-, 1856 Ethylene brassylate, 573 1,2-Ethylenedicarboxylic acid, (E), 704 trans-1,2-Ethylenedicarboxylic acid, 704 Ethylene dimercaptan, 551 α-Ethylene dimercaptan, 551 S-Ethylene dimercaptan, 551 Ethylene dithioglycol, 551 Ethylenedithiol, 551 Ethylene glycol, dithio-, 551 Ethyleneglycol monophenylether, isobutyrate, 1651 Ethylene mercaptan, 551 Ethylene oxide, 588 1-Ethylene tiglate, 607 Ethylene tridecanedioate, 573 Ethylene undecane dicarboxylate, 573 Ethyl alpha, beta-epoxyhydrocinnamate, 657 Ethyl alpha,beta-epoxy-betamethylhydrocinnamate, 630 Ethyl 2,3-epoxy-3-methyl-3-phenylpropionate, 630 Ethyl alpha,beta-epoxy-betamethylphenylpropionate, 630 Ethyl 2,3-epoxy-3-phenylbutyrate, 630 Ethyl 2,3-epoxy-3-phenylpropionate, 657 Ethyl alpha,beta-epoxy-alpha-phenylpropionate, 657 Ethyl 2,3-epoxy-3-p-tolylbutyrate, 642 Ethyl ester, 558 Ethyl ester of 2,3-epoxy-3-phenylbutanoic acid, 630 Ethyl ester of mixed butter acids, 187 Ethyl ester of monoacetic acid, 1206 S-Ethyl ethanethioate, 667 Ethyl ethanoate, 558 Ethyl N-ethyl-2-aminobenzoate, 591 Ethyl 2-(ethylamino)benzoate, 591 Ethyl o-(ethylamino)benzoate, 591 Ethyl (2-ethylaminophenyl) methanoate, 591 Ethyl N-ethylanthranilate, 591 Ethyl alpha-ethylbenzenepropanoate, 590 Ethyl 2-ethylbutanoate, 589 Ethyl alpha-ethylbutyrate, 589 Ethyl 2-ethylbutyrate, 589 Ethyl 2-ethylcaproate, 590 Ethyl alpha-ethylcaproate, 590 Ethyl 2-ethyl dihydrocinnamate, 590, 604 Ethyl (E)-ethyl ester-2-butenoate, 578

Ethyl (E,E)-ethyl ester-2,4-hexadienoate, 666 Ethyl 2-ethylhexanoate, 590 Ethyl ethylidene acetone, 807 Ethyl 2-ethyllactate, 596 Ethyl 2-ethyl-3-phenyl propanoate, 590 Ethyl-2-exopropanoate, 663 2-Ethylfenchol, 671 Ethyl formate, 592 Ethylformic acid, 1734 Ethyl formic ester, 592 1-Ethyl-2-formylpyrrole, 665 N-Ethyl-2-formylpyrrole, 665 2-Ethylfuran, 593 Ethyl 2-furanpropanoate, 595 Ethyl 2-furanpropionate, 595 Ethyl furan-2-propionate, 595 o-Ethyl S-(2-furanylmethyl)carbonothioate, 664 o-Ethyl S-(2-furanylmethyl)thiocarbonate, 664 o-Ethyl S-(furan-2-ylmethyl)thiocarbonate, 664 Ethyl furfurylacetate, 595 Ethyl furfuryl ether, 594 Ethyl 3-(furfurylthio)-propionate, 598 Ethyl β-furfuryl-α-thiopropionate, 598 o-Ethyl S-(2-furylmethyl)thiocarbonate, 664 Ethyl 3-(2-furyl)propanoate, 595 Ethyl furylpropionate, 595 Ethyl 3-(alpha-furyl)propionate, 595 Ethyl beta-furylpropionate, 595 Ethyl 3-(2-furyl)propionate, 595 p-Ethylguaiacol, 599 4-Ethylguaiacol, 599 Ethyl hendecanoate, 671 Ethyl 10-hendecenoate, 672 Ethyl heptanoate, 600 Ethyl n-heptanoate, 600 2-Ethyl-2-heptenal, 600 Ethyl cis-heptenoate, 601 (Z)-Ethyl cis-hept-4-enoate, 601 Ethyl(Z)-hept-4-enoate, 601 Ethyl(Z)-4-heptenoate, 601 Ethyl heptoate, 600 1-Ethylhept-1-yl acetate, 1483 1-Ethylheptyl acetate, 1483 Ethyl heptylate, 600 Ethyl heptyl ketone, 387 Ethyl hexadecanoate, 654 Ethyl hexa-2,4-dienoate, 666 Ethyl-2,4-hexadienoate, 666 (E,E)-Ethyl-2,4-hexadienoate, 666 2-Ethylhexane-1-thiol, 602 2-Ethylhexanethiol, 602 Ethyl hexanoate, 603 2-Ethyl-1-hexanol, 603 Ethylhexanol, 603 2-Ethylhexan-1-ol, 603 2-Ethylhexanol, 603 Ethyl hex-3-enoate, 606 Ethyl hex-5-enoate, 607 Ethyl 3-hexenoate, 606 Ethyl 5-hexenoate, 607 Ethyl cis-3-hexenoate, 605 Ethyl (E)-hex-2-enoate, 604 Ethyl (E)-2-hexenoate, 604 Ethyl trans-2-hexenoate, 604 Ethyl(Z)-hex-3-enoate, 605 Ethyl(Z)-3-hexenoate, 605 Ethyl(3Z)-hexenoate, 605 (E)-Ethyl 2-hexenoate, 604

General Index Ethyl cis-3-hexenyl acetal, 7 Ethyl hexoate, 603 1-Ethyl hexyl acetate, 1549 2-Ethylhexyl alcohol, 603 Ethyl hexylate, 603 1-Ethylhex-1-yl formate, 1529 Ethyl hexyl ketone, 1489 2-Ethylhexylmercaptan, 602 1-Ethylhexyl 2-methylcrotonate, 607 1-Ethylhexyl tiglate, 607 Ethyl hydrate, 567 Ethyl hydrocinnamate, 658 Ethyl hydropersulfide, 551 Ethylhydrosulfide, 552 Ethyl hydroxide, 567 1-Ethyl-4-hydroxybenzene, 654 Ethyl o-hydroxy benzoate, 663 Ethyl 2-hydroxybenzoate, 663 Ethyl o-hydroxybenzoate, 663 Ethyl-3-hydroxybutanoate, 608 Ethyl-3-hydroxybutyrate, 608 3-Ethyl-2-hydroxy-2-cyclopenten-1-one, 609 3-Ethyl-2-hydroxycyclopent-2-en-1-one, 609 Ethyl 3-hydroxyhexanoate, 613 Ethyl-4-hydroxy-3-methoxybenzyl ether, 2003 Ethyl 2-hydroxy-2-methylbutyrate, 595 Ethyl 2-hydroxy-3-methylbutyrate, 561 (+/–)-Ethyl 2-hydroxy-2-methylbutyrate, 595 (+/–)-Ethyl 3-hydroxy-2-methylbutyratez, 561 5-Ethyl-2-hydroxy-3-methylcyclopent-2-en-1one, 610 3-Ethyl-2-hydroxy-4-methyl-2-cyclopenten-1one, 610 3-Ethyl-2-hydroxy-4-methylcyclopent-2-en-1one, 610 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 611 2-Ethyl-4-hydroxy-5-methylfuran-3(2H)-one, 611 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 612 5-Ethyl-3-hydroxy-4-methylfuran-2(5H)-one, 612 Ethyl hydroxymethyl ketone, 912 Ethyl 2-hydroxy-3-methylpentanoate, 596 Ethyl 2-hydroxy-3-methyl valerate, 596 (+/–)-Ethyl 2-hydroxy-3-methylvalerate, 596 Ethyl 2-hydroxypropanoate, 616 Ethyl α-hydroxy propionate, 616 Ethyl 2-hydroxypropionate, 616 2-Ethyl-3-hydroxy-4H-pyran-4-one, 618 2-Ethyl-3-hydroxy-4-pyrone, 618 Ethylic acid, 12 Ethylidene acetone, 1610 alpha-Ethylidenebenzeneacetaldehyde, 1660 1,1′-(Ethylidenebis(oxy))bis(3-methylbutane), 6 (Z,Z)-1,1′-(Ethylidenebis(oxy))di(hex-3-ene), 5 Ethylidene diethyl ether, 2 Ethylidene dimethyl ether, 450 2-Ethylidene hexanal, 195 Ethylidenelactic acid, 1063 Ethyl isobutanoate, 613 Ethyl isobutyrate, 613 Ethyl isocaproate, 640 Ethyl isoeugenol, 1005 Ethyl isohexanoate, 640 N-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, 597

2079 Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, 597 Ethyl isothiocyanate, 614 Ethyl isovalerate, 615 Ethyl beta-ketobutyrate, 559 Ethyl 3-ketohexanoate, 653 Ethyl α-ketohexanoate, 653 Ethyl α-ketopropionate, 663 Ethyl ketovalerate, 618 Ethyl 4-ketovalerate, 618 Ethyl γ-ketovalerate, 618 Ethyl lactate, 616 Ethyl laevulinate, 618 Ethyl laurate, 617 Ethyl laurinate, 617 Ethyl levulate, 618 Ethyl levulinate, 618 Ethyl malonate, 414 Ethyl maltol, 618 N-Ethyl-p-menthane-3-carboxamide, 597 Ethyl mercaptan, 552 (+/–)-Ethyl 3-mercaptobutyrate, 619 Ethyl-3-mercaptobutyrate, 619 (+/–)-Ethyl 3-mercapto-2-methylbutanoate, 620 Ethyl 2-mercaptopropanoate, 621 Ethyl 3-mercaptopropanoate, 621 Ethyl 2-mercaptopropionate, 621 Ethyl 3-mercaptopropionate, 621 Ethyl beta-mercaptopropionate, 621 Ethyl methanoate, 592 4-Ethyl-2-methoxyphenol, 599 2-Ethyl-3-methoxypyrazine, 622 2-Ethyl-5-methoxypyrazine, 622 2-Ethyl-6-methoxypyrazine, 622 2-Ethyl (3 or 5 or 6)-methoxypyrazine plus 2-methyl (3 or 5 or 6)-methoxypyrazine, 622 Ethylmethylacetic acid, 1241 3-Ethyl-2-methylacraldehyde, 1351 beta-Ethyl-alpha-methylacrolein, 1351 3-Ethyl-2-methylacrylic acid, 1354 Ethyl 2-(methylamino)benzoate, 625 Ethyl N-methyl-2-aminobenzoate, 625 Ethyl N-methylanthranilate, 625 Ethyl methyl anthranilate, 625 alpha-Ethyl-alpha-methylbenzenepropanol, 1667 Ethyl 3-methylbutanoate, 615 Ethyl 2-methylbutanoate, 623 Ethyl (E)-2-methyl-2-butenoate, 669 (Z + E)-5-Ethyl-4-methyl-2-(2-butyl) thiazoline, 635 5-Ethyl-4-methyl-2-(2-butyl)-thiazoline, 635 Ethyl β-methylbutyrate, 615 Ethyl 3-methylbutyrate, 615 Ethyl alpha-methylbutyrate, 623 Ethyl 2-methylbutyrate, 623 Ethyl 2-methylcrotonate, 669 Ethyl alpha-methylcrotonate, 669 Ethyl (E)-2-methylcrotonate, 669 5-Ethyl-3-methylcyclotene, 610 Ethyl methyl disulfide, 624 Ethyl 2-(methyldithio)propionate, 626 5-Ethyl-2-(1-methylethyl)-, (Z)-, 1009 Ethyl 2-methyllactate, 595 N-Ethyl-5-methyl-2-(1-methylethyl) cyclohexanecarboxamide, 597

5-Ethyl-4-methyl-2-(1-methylpropyl)-thiazoline, 635 cis- and trans-5-Ethyl-4-methyl-2-(2methylpropyl)-thiazoline, 636 Z- and E-5-Ethyl-4-methyl-2-(2-methylpropyl)thiazoline, 636 5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline, 636 Ethyl 2-methylpenta-3,4-dienoate, 626 Ethyl 2-methyl-3,4-pentadienoate, 626 Ethyl 2-methylpentanoate, 628 Ethyl 3-methylpentanoate, 627 Ethyl 4-methylpentanoate, 640 Ethyl 2-methyl-3-pentenoate, 629 Ethyl 2-methylpent-3-en-1-oate, 629 Ethyl 2-methylpent-4-en-1-oate, 630 Ethyl 2-methyl-4-pentenoate, 630 Ethyl (E)-2-methyl-2-pentenoate, 628 Ethyl (E)-2-methylpent-2-en-1-oate, 628 Ethyl trans-2-methyl-2-pentenoate, 628 Ethyl (4-methylphenoxy) acetate, 670 Ethyl methylphenylglycidate, 630 Ethyl 3-methyl-3-phenylglycidate, 630 Ethyl beta-methylphenylglycidate, 630 Ethyl 2-methylpropanoate, 613 Ethyl 2-methylpropionate, 613 2-Ethyl-3-methylpyrazine, 633 2-Ethyl-5-methylpyrazine, 631 2-Ethyl-6-methylpyrazine, 632 3-Ethyl-2-methylpyrazine, 633 3-Ethyl-6-methylpyridine, 634 5-Ethyl-2-methylpyridine, 634 Ethyl 3-(methylsulfanyl)butanoate, 638 Ethyl methyl sulfide, 1264 2-Ethyl-4-methylthiazole, 637 5-Ethyl-2-methyl thiazole, 634 5-Ethyl-2-methyl-1,3-thiazole, 634 Ethyl (methylthio)acetate, 638 Ethyl 2-methylthioacetate, 638 Ethyl 3-(methylthio)butyrate, 638 Ethyl 4-(methylthio)-butyrate, 640 Ethyl-3-methylthiopropionate, 641 Ethyl beta-methylthiopropionate, 641 Ethyl 5-(methylthio)valereate, 639 Ethyl methyl-p-tolylglycidate, 642 Ethyl methyl trisulfide, 1265 Ethyl 2-methylvalerate, 628 Ethyl 3-methylvalerate, 627 Ethyl 4-methylvalerate, 640 Ethyl monosulfide, 419 Ethyl mustard oil, 614 Ethyl myristate, 643 Ethyl beta-naphtholate, 1455 Ethyl beta-naphthyl ether, 1455 Ethyl 2-naphthyl ether, 1455 Ethyl nitrite, 643 Ethyl (E,Z)-2,6-nonadienamide, 644 N-Ethyl (E)-2,(Z)-6-nonadienamide, 644 N-Ethyl (2E6Z)-nonadienamide, 644 N-Ethyl trans-2-cis-6-nonadienamide, 644 Ethyl nonanoate, 645 Ethyl nonylate, 645 Ethyl 2-nonynoate, 646 Ethyl non-2-ynoate, 646 Ethyl octadecanoate, 646 Ethyl n-octadecanoate, 646 Ethyl 9-octadecenoate, 651 Ethyl cis-9-octadecenoate, 651

2080 Ethyl cis-4,7-octadienoate, 647 Ethyl(Z)-4-,7-octadienoate, 647 (+/–)-4-Ethyloctanal, 649 4-Ethyloctanal, 649 Ethyl octanoate, 648 4-Ethyloctanoic acid, 649 Ethyl oct-3-enoate, 652 Ethyl 3-octenoate, 652 Ethyl cis-4-octenoate, 650 Ethyl (E)-oct-2-enoate, 652 Ethyl trans-2-octenoate, 652 Ethyl(Z)-oct-4-enoate, 650 (Z)-Ethyl 4-octenoate, 650 Ethyl octoate, 648 Ethyl octylate, 648 Ethyl octynecarbonate, 646 Ethyl oenanthate, 339, 600 Ethyl oenanthylate, 600 Ethyl oleate, 651 Ethyl oleate [USAN: NF], 651 Ethyl beta-oxobenzenepropanoate, 571 Ethyl-3-oxo-2-benzyl-butanoate, 563 Ethyl 3-oxobutanoate, 559 Ethyl 3-oxobutyrate, 559 Ethyl 3-oxohexanoate, 653 Ethyl 4-oxopentanoate, 618 Ethyl 2-oxopropanoate, 663 Ethyl 4-oxovalerate, 618 Ethyl oxy-hydrate, 1810 Ethyl palmitate, 654 Ethyl pelargonate, 645 Ethyl pentanoate, 673 Ethyl 4-pentenoate, 656 Ethyl pent-4-enoate, 656 Ethyl pent-4-en-1-oate, 656 1-Ethylpentyl acetate, 800 1-Ethylpent-1-yl acetate, 800 Ethyl pentyl ketone, 1528 Ethyl phenacetate, 655 p-Ethylphenol, 654 4-Ethylphenol, 654 para-Ethylphenol, 654 Ethyl phenylacetate, 655 Ethyl beta-phenylacrylate, 577 Ethyl phenylbutyrate, 657 Ethyl 4-phenyl butyrate, 657 Ethyl 4-phenylbutyrate, 657 Ethyl phenyl carbinol, 1671 Ethyl phenyl carbinyl butyrate, 572 Ethyl phenylethanoate, 655 Ethyl 2-phenylethanoate, 655 Ethyl 2-phenyl-3-furancarboxylate, 1663 Ethyl 2-phenyl-3-furoate, 1663 Ethyl phenylglycidate, 657 Ethyl 3-phenylglycidate, 657 Ethyl phenyl ketone, 1738 2-Ethylphenyl mercaptan-2-ethylbenxenethiol, 668 Ethyl 3-phenyloxirane-2-carboxylate, 657 Ethyl 3-phenyloxiranecarboxylate, 657 Ethyl 3-phenylpropanoate, 658 Ethyl 3-phenyl-2-propenoate, 577 Ethyl 3-phenylpropenoate, 577 Ethyl 3-phenylpropionate, 658 5-Ethyl 2-picoline, 634 5-Ethyl alpha-picoline, 634 Ethyl propanoate, 659 Ethyl 1-propene-1,2,3-tricarboxylate, 565

General Index Ethyl propenoate, 566 Ethyl 2-propenoate, 566 Ethyl propionate, 659 Ethyl propionyl pyruvate, 588 2-Ethylpropylamine, 1232 Ethyl propyl carbinol, 835 Ethyl propyl disulfide, 660 Ethyl propyl ketone, 836 Ethyl propyl trisulfide, 660 Ethylprotal, 674 Ethylprotocatechuic aldehyde, 674 Ethylpyrazine, 661 2-Ethylpyrazine, 661 1-(3-Ethylpyrazinyl)ethanone, 28 1-(3-Ethylpyrazinyl)ethan-1-one, 28 3-Ethylpyridine, 662 β-Ethylpyridine, 662 2-Ethylpyromeconic acid, 618 1-Ethylpyrrole-2-aldehyde, 665 1-Ethyl-1H-pyrrole-2-carboxaldehyde, 665 1-Ethyl-pyrrole-2-carboxaldehyde, 665 N-Ethylpyrrole-2-carboxaldehyde, 665 1-Ethyl-2-pyrrolecarboxyaldehyde, 665 1-(1-Ethylpyrrol-2-yl)ethanone, 564 1-(1-Ethyl-1H-pyrrol-2-yl)ethanone, 564 Ethyl 2-pyrrolyl ketone, 1735 Ethyl pyruvate, 663 Ethyl salicylate, 663 Ethyl sebacate, 418 Ethyl sorbate, 666 Ethyl stearate, 646 Ethyl succinate, 419 Ethyl sulfhydrate, 552 Ethyl sulfide, 419 4-Ethylsyringol, 584 Ethyl tartarate, 420 Ethyl tartrate, 420 Ethyl (+)-tartrate, 420 Ethyl tetradecanoate, 643 Ethyltetramethylcyclohexenone, 1894 5-Ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one, 1894 Ethyl-2-thiazosyl ether, 557 Ethyl thioacetate, 667 S-Ethyl-2-thioacetic acid, 667 Ethyl thioalcohol, 552 3-(Ethylthio)butanol, 667 (+/–)-3-(Ethylthio)butanol, 667 Ethyl thioethane, 419 Ethyl thioether, 419 Ethyl thioisocyanate, 614 Ethyl-2-thiophenecarboxaldehyde, 1420 2-Ethylthiophenol, 668 Ethyl tiglate, 669 Ethyl α-toluate, 655 Ethyl (p-tolyloxy)acetate, 670 2-Ethyl-1,3,3-trimethyl-bicyclo[2.2.1]heptan2-ol, 671 2-Ethyl-1,3,3-trimethyl-2-norbornanol, 671 1-Ethyltrisulfanylethane, 422 Ethyltrithioethane, 422 1-(Ethyltrithio)propane, 660 Ethyl undecanoate, 671 Ethyl 10-undecanoate, 672 Ethyl undecenoate, 672 Ethyl 10-undecenoate, 672 Ethyl undec-10-enoate, 672 Ethyl undecylate, 671

Ethyl undecylenate, 672 Ethyl undecylenoate, 672 Ethyl valerate, 673 Ethyl n-valerate, 673 Ethyl vanillin, 674 Ethyl vanillin β-D-glucopyranoside, 675 Ethyl vanillin isobutyrate, 675 Ethyl vanillin propylene glycol acetal, 676 Ethyl vanillyl ether, 2003 Ethyl vinyl carbinol, 1609 Ethylvinyl ketone, 1609 5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexen-1-one, 1894 Etilamina, 558 ETO, 588 Etyloamina, 558 Eucalyptol, 677 Eucalyptol [USAN], 677 Eucalyptus, 678 Eucalyptus citriodora, 679 Eucalyptus citriodora distillate, 679 Eucalyptus citriodora oil, 679 Eucalyptus globulus distillate, 679 Eucalyptus globulus Labill., 678 Eucalyptus oil, 679 Eucalyptus oil [JAN], 679 Eucalyptus oil citriodora, 679 Eucapur, 677 Eucarya spicata (R.Br.) Sprag. & Summ., 1819 Eucol, 775 Eugenia caryophyllata Thunb., 328 Eugenic acid, 680 Eugenol [USAN], 680 Eugenol, 680 Eugenol, methyl ether, 684 1,3,4-Eugenol, 680 p-Eugenol, 680 p-Eugenol, benzoate, 681 Eugenol acetate, 681 1,3,4-Eugenol acetate, 681 Eugenol benzoate, 681 Eugenol formate, 682 Eugenol methyl ether, 684 1,3,4-Eugenol methyl ether, 684 Eugenyl acetate, 681 Eugenyl benzoate, 681 Eugenyl formate, 682 Eugenyl isovalerate, 683 Eugenyl methyl ether, 684 Euphorbia antisyphilitica Zucc., 244 Euphorbia cerifera, 244 European angelica, 97 European fir, 698 European hops, 898 European linden, 1104 European orange mullein, 1443 European pennyroyal, 1595 European pennyroyal oil, 1596 European woodruff, 2020 Evernia furfuracea (L.) W. Mann, 1507 Evernia prunastri (L.) Ach., 1507 Exagien, 1385 Exaltolide, 1597 ex Bois de rose (synthetic), 1094 Excital, 649 Exo-2-bornanol, 975 Exo-bornyl isovalerate, 978 Exo-2-camphanol, 975

General Index Exo-1,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, 975 Exo-1,7,7-trimethylbicyclo[2.2.1]heptan-ol, 975 Exo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl acetate, 976 Exo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl formate, 977 Exo-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl propionate, 979

F Factitious air, 1470 Fagus spp., 132 False ginger oil, 725 Famesome, 1945 FAM (monomer), 720 Farnesal, 1945 Farnesene, 687 Farnesol, 688 Farnesol acetate, 1944 Farnesyl acetate, 1944 Farnesylacetone, 1952 Farnesyl alcohol, 688 Farnesyl aldehyde, 1945 Fats, nutmeg butter, 1506 Fatty acid esters, lactylated, 1066 Fatty acid mono and diglycerides, 1440 Fatty acid polyglycerol esters, 1711 Fatty acid propylene glycol esters, 1750 Fatty acids, butter, 186 alpha-Fellandrene, 1631 2-Fenchanol, 689 d-2-Fenchanone, 689 Fenchol, 689 D-Fenchone, 689 D(+)-Fenchone, 689 (+)-Fenchone, 689 Fenchyl acetate, 690 Fenchyl alcohol, 689 Fennel, common, 691 Fennel, sweet, 692 Fennel oil, 693 Fennel oil, bitter, 693 Fennel oil (common), 692 Fennel sweet oil, 693 Fenugreek, 694 Fenugreek extract, 695 Fenugreek oleoresin, 695 Fermentation alcohol, 567 Fermentation amyl alcohol, 962 Fermentation butyl alcohol, 981 Ferula assafoetida L., 119 Ferula galbaniflua Boiss. & Buhse, 725 Ferula gummosa Boiss., 725 Ferulic acid, sodium salt, 1846 Feruloylmethane, 2004 Ficus carica absolute, 696 Ficus carica L., 696 Field mint oil, 343 Fig, 696 Fig leaf extract, 696 Filbertone, 1284 Fingered citron, 1823 Finocchio, 691, 693 Fir balsam, 696–697 Fir balsam oil, 697 Fir balsam oleoresin, 698 Fir balsam resinoid, 697

2081 Fir needle oil, balsam, 697 Fir needles and twigs, oil, 697, 699 Fir pine, 698 Fir (silver) needles and twigs oil, 699 Fischer–Tropsch Paraffin, 1587 Flavanone, 3′,5,7-trihydroxy-4′-methoxy- (VAN) (8CI), 441 Fleabane, 547 Fleabane oil, 548 Florence fennel, 691, 693 Floxin acetate, 86 Flucarmit, 1385 Foeniculum vulgare Mill. var. amara, 691 Foeniculum vulgare Mill. var. dulce, 692 Food of the gods, 119 Foral 85, 760 Formaldehyde dimethyl dithioacetal, 1412 Formaldehyde dimethyl mercaptal, 1412 Formic acid, 700 Formic acid, benzyl ester, 150 Formic acid, butyl ester, 205 Formic acid, cinnamyl ester, 304 Formic acid, citronellyl ester, 319 Formic acid, cyclohexyl ester, 363 Formic acid, 3,7-dimethyl-2,6-octadienyl ester, (E), 741 Formic acid, 3,7-dimethyl-6-octen-1-yl ester, 319 Formic acid, ethyl ester, 592 Formic acid, geraniol ester, 741 Formic acid, heptyl ester, 815 Formic acid, hexyl ester, 881 Formic acid, isobutyl ester, 988 Formic acid, isopentyl ester, 965 Formic acid, isopropyl ester, 1026 Formic acid, 1-methylethyl ester, 1026 Formic acid, 2-methylpropyl ester, 988 Formic acid, neryl ester, 1467 Formic acid, octyl ester, 1551 Formic acid, pentyl ester, 89 Formic acid, phenethyl ester, 1638 Formic acid, 2-phenylethyl ester, 1638 Formic acid, phenylmethyl ester, 150 Formic acid, propyl ester, 1752 Formic acid benzyl ester, 150 Formic acid solution, 700 Formic ether, 592 Formosan ho-sho leaves, 242–243 o-Formylanisole, 103 p-Formylanisole, 1188 N-Formylanthranilic acid, methyl ester, 1266 5-Formyl-1,3-benzodioxole, 1707 2-Formyl benzofuran, 701 2-Formylbutane, 1238 1-Formyl-2–4-dimethylbenzene, 458 2-Formyl-6,6-dimethylbicyclo[3.1.1]hept-2-ene, 702 alpha-Formylethylbenzene, 1673 2-Formylfuran, 705 Formylic acid, 700 4-Formyl-2-methoxyphenyl acetate, 1997 4-Formyl-2-methoxyphenyl isobutyrate, 1999 4-Formyl-2-methoxy-phenyl 2-methylpropanoate, 1999 2-Formyl-5-methylfuran, 1269 2-Formyl-1-methylpyrrole, 1381 2-Formyl-5-methylthiophene, 1420 2-Formyl-N-methylpyrrole, 1381 2-Formylpentane, 1346

3-Formylpentane, 574 2-Formylphenol, 1818 4-Formylphenol, 909 o-Formylphenol, 1818 p-Formylphenol, 909 Fox’s clote, 179 Fraeseol, 630 Fragaria vesca L., 1855 Fragarol, 1456 Frambilene, 953 Frambinone, 941 Frankincense, 1559 Franklin cresolis, 347 Fraxinella, 525 French tarragon, 1867 Frescolat, racemic, 1150 Frescolat, type MGA, 1150 Frescolat, type MGC, 1146 Frescolat, Type MPC (racemic), 1147 Frescolate, 1160 Frescolate, type MPC, 1148 Freshone, 481 Frucote, 191 Fructoline, 256 Fructus citri, 1823 Fruity ketal, 587 Fumaric acid, 704 Fungacetin, 1926 Fural, 705 Furaldehyde, 705 alpha-Furaldehyde, 705 2-Furaldehyde, 705 2-Furaldehyde, 5-methyl-, 1269 Furale, 705 Furaminton, 1299 Furan, 2-acetyl-5-methyl-, 31 Furan, 2,4-bis(2-furanylmethyl)-, 425 Furan, 2-butyl-, 202 Furan, 2-decyl-, 400 Furan, 2,5-diethyltetrahydro-, 421 Furan, 2,5-dimethyl-, 469 Furan, 3,3′-dithiobis(2,5-dimethyl)-, 472 Furan,3,3′-dithiobis(2-methyl)-, 1274 Furan, 2,2′-(dithiobis(methylene)) bis-, 524 Furan, 2-ethenyltetrahydro-2-methyl5-(1-methylethenyl)-, 1016 Furan, 2-(ethoxymethyl)-, 594 Furan, 2-ethyl-, 593 Furan, 2-heptyl-, 815 Furan, 2-(methoxymethyl)-, 711 Furan, 2-methyl-, 1267 Furan, 2-((methyldithio)methyl)-, 1270 Furan, 2-(((1-methylethyl)thio)methyl)-, 708 Furan, 3-methyl-2-(3-methyl-2-buten-1-yl)-, 1315 Furan, 3-methyl-2-(3-methyl-2-butenyl)-, 1315 Furan, 2-methyl-3-(methyldithio)-, 1317 Furan, 2-methyl-3-(methylthio)-, 1325 Furan, 2-methyl-5-(methylthio)-, 1414 Furan, 2-methyl-3-(propyldithio)-, 1761 Furan, 2-((methylthio)methyl)-, 712 Furan, 2,2′-(oxybis(methylene))bis-, 424 Furan, 2,2′-(oxydi-ethylene)di-, 424 Furan, 2-pentyl-, 1618 Furan, tetrahydro-2,2-dimethyl-5-(1-methyl-1propenyl)-, 483 Furan, tetrahydro-2-(3-phenylpropyl)-, 1685 Furan, 2,2′-(thiobis(methylene))bis-, 1902

2082 2-Furanacetaldehyde, 5-ethenyltetrahydroalpha,5-dimethyl-, 1434 2-Furanacrolein, 718 3-Furanacrolein, 2-methyl-, 1272 2-Furanaldehyde, 705 2-Furanbutanoic acid, 3-methylbutyl ester, 966 2-Furanbutyric acid, isoamylester, 966 2-Furancarbinol, 707 Furancarbonal, 705 2-Furancarbonal, 705 2-Furancarbothioic acid, S-(2,5-dimethyl-3furanyl) ester, 508 2-Furancarbothioic acid, S-methyl ester, 1407 2-Furancarboxaldehyde, 705 2-Furancarboxaldehyde, 5-methyl-, 1269 Furancarboxylic acid, pentyl ester, 89 Furancarboxylic acid, propyl ester, 1753 2-Furancarboxylic acid, 55 2-Furancarboxylic acid, hexyl ester, 883 2-Furancarboxylic acid, methyl ester, 1271 2-Furancarboxylic acid, octyl ester, 1552 2-Furancarboxylic acid, 2-phenylethyl ester, 1639 2-Furancarboxylic acid, 2-propen-1-yl ester, 55 2-Furancarboxylic acid, propyl ester, 1753 3-Furancarboxylic acid, 2-phenyl-, ethyl ester, 1663 Furan-alpha-carboxylic acid methyl ester, 1271 3-Furanecarboxylic acid, 2-phenyl-, ethyl ester, 1663 Furaneol, 921 Furaneol acetate, 20–21 2-Furanmethanethiol, 710 2-Furanmethanethiol formate, 702–703 2-Furanmethanol, 707 2-Furanmethanol, acetate, 706 2-Furanmethanol, 2-acetate, 706 2-Furanmethanol, propanoate, 714 2-Furanmethanol, 2-propanoate, 714 2-Furanmethanol, tetrahydro-, 1888 2-Furanmethanol, tetrahydro-, acetate, 1887 2-Furanmethanol, tetrahydro-, propanoate, 1890 2-Furanmethanol, tetrahydro-, 2-propanoate, 1890 3-Furanmethanol, acetate, 706 5-Furanmethanol, 5-ethenyltetrahydro-α,α-5trimethyl-, cis, 1093 2-Furanmethyl acetate, 706 4-[(2-Furanmethyl)thio]-2-pentanone, 703 3-Furanol, 5-hexyltetrahydro-acetate, 875 Furan-2(5H)-one, 912 2(5H)-Furanone, 912 Furanone, 4-acetoxy-2,5-dimethyl-3(2H), 20–21 3(2H)-Furanone, 4-acetyl-2,5-dimethyl-, 25 3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-, 20–21 2(3H)-Furanone, 5-butyldihydro-, 1519 2(3H)-Furanone, 5-butyldihydro-4-methyl-, 934 2(3H)-Furanone, 5,5-dibutyldihydro-, 409 2(3H)-Furanone, dihydro-5-butyl-, 1519 3(2H)-Furanone, dihydro-2-methyl-, 1388 2(3H)-Furanone, dihydro-5-methyl-, 1993 2(3H)-Furanone, dihydro-5-(2,5-octadienyl)-, (Z,Z)-, 1962 2(3H)-Furanone, dihydro-5(2-octenyl), (Z)-, 923 2(3H)-Furanone, dihydro-5-octyl-, 529 2(3H)-Furanone, dihydro-5-pentyl-, 1480 2(3H)-Furanone, dihydro-5-propyl-, 789

General Index 3(2H)-Furanone, 2,5-dimethyl-, 470 3(2H)-Furanone, 2,5-dimethyl-4-hydroxy-, 921 2(5H)-Furanone, 3,4-dimethyl-5-pentylidene-, 922 2(3H)-Furanone, 5-ethenyldihydro-5-methyl, 933 3(2H)-Furanone, 4-ethoxy-2,5-dimethyl-, 466 2(3H)-Furanone, 5-ethyldihydro-, 826 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-, 611 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl-, 612 2(3H)-Furanone, 5-heptyldihydro-, 1972 2(3H)-Furanone, 3-heptyldihydro-5-methyl-, 814 2(3H)-Furanone, 5-(3Z)-3-hexen-1-yldihydro-5methyl-, 928 2(3H)-Furanone, 5-(3-hexenyl)dihydro-5methyl-, (Z), 928 2(3H)-Furanone, 5-hexyldihydro-, 379 2(3H)-Furanone, 5-hexyldihydro-5-methyl-, 1256 3(2H)-Furanone, 4-hydroxy-2,5-dimethyl-, 921 3(2H)-Furanone, 4-hydroxy-5-methyl-, 931 3(2H)-Furanone, 4-methoxy-2,5-dimethyl-, 480 3(2H)-Furanone, 5-methyl-, 1268 2-Furanpropanal, beta, 5-dimethyl-, 1273 2-Furanpropanoic acid, ethyl ester, 595 2-Furanpropanoic acid, 2-methylpropyl ester, 989 2-Furanpropionic acid, ethyl ester, 595 2-Furanpropionic acid, isoamylester, 967 2-Furanpropionic acid, isobutyl ester, 989 Furan 2-[(propyldithio)methyl]-, 715 3-Furanthiol, 2,5-dimethyl, 471 3-Furanthiol, 2-methyl-, 1268 3-Furanthiol, tetrahydro-2,5-dimethyl-, 505 3-Furanthiol, tetrahydro-2-methyl-, 1389 1-(2-Furanyl)-3-butanone, 719 4-(2-Furanyl)-3-buten-2-one, 720 1-(2-Furanyl)-1-hexanone, 1619 2-Furanylmethanol, 707 3-[(2-Furanylmethyl)dithio]-2-methylfuran, 711 alpha-(2-Furanylmethylene) benzeneacetaldehyde, 1665 S-(2-Furanylmethyl) ethanethioate, 717 2-Furanylmethyl 3-methylbutanoate, 709 2-Furanylmethyl octanoate, 713 2-Furanylmethyl pentanoate, 714 S-(2-Furanylmethyl) propanethioate, 717 3-(2-Furanyl)-2-methyl-2-propenal, 1272 1-(2-Furanylmethyl)-1H-pyrrole, 716 4-(Furan-2-ylmethylsulfanyl)pentane-2-one, 703 1-(2-Furanyl)-1-pentanone, 1604 1-(2-Furanyl)-2-propanone, 720 2-Furfural, 705 Furfural, 705 Furfural acetate, 706 Furfural acetone, 720 Furfural alcohol, 707 Furfuraldehyde, 705 2-Furfuraldehyde, 705 α-Furfuraldehyde, 705 Furfurol, 705 Furfurole, 705 1-Furfuryl-1H-pyrrole, 716 Furfuryl 3-methylbutanoate, 709 Furfuryl acetate, 706 Furfurylacetone, 719

Furfuryl alcohol, 707 Furfuryl alcohol, acetate, 706 Furfuryl alcohol, propionate, 714 Furfuryl alcohol, tetrahydro-, 1888 Furfuryl alcohol, tetrahydro-, acetate, 1887 2-Furfuryl alcohol, 707 alpha-Furfuryl alcohol, 707 Furfurylaldehyde, 705 α-Furfuryl caprylate, 713 Furfuryl disulfide, 524 bis(2-Furfuryl)disulfide, 524 3-(Furfuryldithio)-2-methylfuran, 711 S-Furfuryl ethanethioate, 717 Furfuryl ether, 424 Furfuryl ethyl ether, 594 Furfurylidene acetone, 720 2-Furfurylidene butyraldehyde, 708 2-Furfurylidenephenylacetaldehyde, 1665 Furfurylidene-2-propanal, 1272 Furfuryl isopropyl sulfide, 708 Furfuryl isovalerate, 709 Furfuryl mercaptan, 710 Furfuryl methyl ether, 711 2-Furfuryl methyl ether, 711 Furfuryl 2-methyl-3-furyl disulfide, 711 Furfuryl methyl ketone, 720 2-Furfuryl methyl ketone, 720 Furfuryl methyl sulfide, 712 Furfuryl octanoate, 713 alpha-Furfuryl octanoate, 713 alpha-Furfuryl pentanoate, 714 S-Furfuryl propanethioate, 717 Furfuryl propionate, 714 Furfuryl propyl disulfide, 715 N-Furfuryl pyrrole, 716 n-(2-Furfuryl)pyrrole, 716 1-Furfurylpyrrole, 716 1-(2-Furfuryl)pyrrole, 716 2-Furfurylthio-6-methylpyrazine, 1271 Furfuryl thioacetate, 717 Furfuryl thiol, 710 Furfuryl thiol acetate, 717 Furfurylthiol formate, 702–703 2-Furfurylthio-5-methylpyrazine, 1271 2-Furfurylthio-3-methylpyrazine, 1271 (3,5 or 6)-Furfurylthio-2-methylpyrazine, 1271 4-Furfurylthio-2-pentanone, 703 Furfuryl thiopropionate, 717 S-Furfuryl thiopropionate, 717 α-Furfuryl valerate, 714 2-Furoic acid, allyl ester, 55 2-Furoic acid, hexyl ester, 1552 2-Furoic acid, methyl ester, 1271 2-Furoic acid, pentyl ester, 89 2-Furoic acid, phenethyl ester, 1639 2-Furoic acid, n-propyl ester, 1753 2-Furoic acid, propyl ester, 1753 Furol, 705 Furole, 705 alpha-Furole, 705 Furyl acetone, 720 2-Furylacetone, 720 3-(2-Furyl)acrolein, 718 Furylacrolein, 718 Furyl alcohol, 707 2-Furylaldehyde, 705 1-(2-Furyl)-butan-3-one, 719 1-(2-Furyl)-1-butanone, 223

General Index 1-(2-Furyl)-3-butanone, 719 4-(2-Furyl)-butan-2-one, 719 4-(2-Furyl)-2-butanone, 719 4-(2-Furyl)-but-3-en-2-one, 720 4-(2-Furyl)-3-buten-2-one, 720 2-Furylcarbinol, 707 Furylcarbinol, 707 alpha-Furylcarbinol, 707 2-Furyl carbinyl acetate, 706 1-(2-Furyl)-heptane, 815 1-(2-Furyl)-1-hexanone, 1619 1-(2-Furyl)hexanone, 1619 1-(2-Furyl-1-hexanone), 1619 3-(2-Furyl)methacrylaldehyde, 1272 2-Furyl-methanal, 705 Furyl-methanal, 705 2-Furyl methanethiol, 710 2-Furylmethanol, 707 2-Furyl methyl ketone, 29 2-Furylmethyl mercaptan, 710 S-(2-Furylmethyl) methanethioate, 702–703 4-[(2-Furylmethyl)sulfanyl]pentan-2-one, 703 1-(2-Furyl)-1-pentanone, 1604 (2-Furyl)-2-propanone, 720 1-(2-Furyl)-2-propanone, 720 3-(2-Furyl)–prop-2-enal, 718 3-(2-Furyl)-2-propen-1-al, 718 Furyl propyl ketone, 223 2-Furyl propyl ketone, 223 Fusel oil, 721, 962 Fusel oil, refined, 721 Fusel oil, sugar beet, 721

G GABA, 79 Gaballon, 79 Galactasol, 779 Galactoarabinan, 1710 Galanga greater, 723 Galanga greater oil, 723 Galangal, 723 Galangal (root), 723–724 Galangal root extract, 724 Galangal root oil, 725 Galanga oil, 725 Galanga rhizome, lesser galangal, 724 Galbanolene, 1978 Galbanum gum, 725 Galbanum gum extract, 726 Galbanum oil, 726 Galbanum (resin), 725 Galbanum resinoid, 726 Galbanum resinoid B, 726 Galbanum SLC, 726 Galbunum oil, 726 Galipea officinalis Hancock (G. cusparia DC), 102 Galium odoratum (L.) Scop., 2020 Gallaldehyde 3,5-dimethyl ether, 920 Gallic acid, propyl ester, 1754 Gallotannic acid, 1864 Gallotannin, 1864 Gall weed, 731 Gamarex, 79 Gamastan, 79 Gambier, 727 Gambir, 727

2083 Gambir catechu, 727 Gammalon, 79 Gammar, 79 Gammasol, 79 Gamulin, 79 Garden angelica, 97 Garden fennel, 691 Gardenia gummifera distillate, 727 Gardenia gummifera L., 727 Gardenia gummifera L., extracts, 727 Gardenol, 1219 Garden parsley, 1589 Garden sage, 1814 Garlic, 728 Garlic, allyl disulfide, 54 Garlic, allyl sulfide, 68 Garlic oil, 729 Gas-plant, 525 Gaultheria oil, 1385, 2020 Gaultheria oil, artificial, 1385 Gaultheria procumbens L., 2019 Gavilan, 1835 Gelidium cartilageneum (L.) Gaillon, 41 Genet, 729 Genet absolute, 730 Genet extract, 730 Genipa gummifera (L. f.) Baill., 727 Gentanol, 811 Gentian, 731 Gentian, stemless, 732 Gentiana acaulis L., 732 Gentiana chirayata Robx., 289 Gentiana lutea L., 731 Gentian root extract, 731 Geranial, 307 Geranic acid, 732 (E,Z)-Geranic acid, 732 Geraniol, 733 Geraniol, perhydro, 491 Geraniol, tetrahydro, 491 cis-Geraniol, 1462 trans-Geraniol, 733 Geraniol acetate, 738 Geraniol alcohol, 733 Geraniol benzoate, 739 Geraniol butyrate, 740 Geraniol extra, 733 Geraniol formate, 741 Geraniol tetrahydride, 491 Geraniol valerate, 748 Geranium, 734 Geranium, East Indian, 736, 1583 Geranium, East Indian extract, 737 Geranium, East Indian oil, 737 Geranium absolute, 735 Geranium concrete, 735 Geranium crystals, 515 Geranium extract, 735 Geranium macrorrhizum L., 734 Geranium maculatum oil, 735 Geranium oil, 735 Geranium oil, Algerian, 735 Geranium oil, Morocco, 735 Geranium rose oil, 736 Geranium sur roses, 735 Geranyl acetate, 738 Geranyl acetoacetate, 739 Geranylacetone, 513

Geranyl alcohol, 733 Geranyl benzoate, 739 Geranyl butanoate, 740 Geranyl butyrate, 740 Geranyl n-butyrate, 740 Geranyl caproate, 742 Geranyl cyclopentanone, 485 Geranyl-2-ethylbutyrate, 487 Geranyl formate, 741 Geranyl hexanoate, 742 Geranyl isobutyrate, 742, 743 Geranyl isovalerate, 744 (Z)-Geranyl isovalerate, 1469 Geranyl β-ketobutryate, 739 Geranyl 2-methylbutanoate, 744, 748 Geranyl 2-methyl-2-butenoate, 747 Geranyl 2-methylbutyrate, 744 (E)-Geranyl 2-methylbutyrate, 744 Geranyl 2-methylcrotonate, 747 Geranyl methylethylacetate, 744 Geranyl 3-oxobutanoate, 739 Geranyl pentanoate, 748 Geranyl phenylacetate, 745 Geranyl propionate, 746 Geranyl tiglate, 747 Geranyl α-toluate, 745 Geranyl valerate, 748 (E)-Geranyl valerate, 748 German chamomille, 235 Germander chamaedrys, 749 Germander chamaedrys extract, 750 Germander chamaedrys extract solid, 750 Germander golden, 750 Ghatti gum, 751 Ginger, 752 Ginger, Chinese (galangal), 724 Ginger extract, 752 Ginger oil, 753 Ginger oil, false (galangal), 725 Ginger oleoresin, 753, 754 Gingerone, 2034 Ginger root, 752 Gingilly, 1834 Gingko-boku, 1436 Ginseng, 754 Glacial acetic acid, 12 Glassy sodium phosphate, 1843 Glicoamin, 767 Globe artichoke, 118 Globulus, 678, 679 Gloiopeltis furcata, 44 Glucitol, 1848 d-Glucitol, anhydro-, monooctadecanone, 1847 d-Glucitol, 1,4-anhydro, 6-octadecanoate, 1847 d-Glucitol, hydrate, 1848 Glucoethylvanillin, 675 Gluconic acid ethanolamine, 755 Gluconic acid ethanolamine phosphate, 756 N-Gluconyl ethanolamine, 755 N-Gluconyl ethanolamine phosphate, 756 α-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-βD-fructofuranosyl, tetracetate, 1856 alpha-D-Glucopyranoside, 1,3,4,4-Itetrao-acetyl-β-D-fructofuranosyl, tetracetate, 1856

2084 alpha-D-Glucopyranosiduronic acid, (3-beta, 20-beta)-20-carboxy-11-oxo-30norolean-12-en-3-yl 2-O-beta-Dglucuropyranuronosyl-, ammoniate, 768 alpha-D-Glucopyranosiduronic acid, (3beta, 20beta)-20-carboxy-11-oxo-30norolean-12-en-3-yl 2-O-betaD-glucuropyranuronosyl-, mono ammonium salt, 768 7-7-α-δ-Glucopyranosyl-9,10-dihydro-3,5,6,8tetrahydroxy-1-methyl-9,10-dioxo-2anthracene-carboxylic acid, 336 Glucosaccharonic acid, 548 Glucose pentaacetate, 757 Glumin, 758 Glusate, 757 Glutacid, 757 Glutaconic acid, 3-carboxy, 38 Glutacyl, 1441 Glutamate, L, 757 Glutamate monosodium salt, 1441 Glutamic acid, 757 Glutamic acid, monosodium salt, 1441 alpha-Glutamic acid, 757 L-Glutamic acid, 757 L-Glutamic acid, monosodium salt, 1441 L-Glutamic acid, sodium salt, 1441 (S)-Glutamic acid, 757 (S)-(+)-Glutamic acid, 757 Glutamic acid 5-amide, 758 Glutamic acid amide, 758 L-Glutamic acid gamma-amide, 758 Glutamicol, 757 L-Glutamid, 758 Glutamidex, 757 Glutamine, 758 gamma-Glutamine, 758 L-Glutamine, 758 Glutaminic acid, 757 Gly, 767 Glyceran fatty acid esters, 1711 Glycerides, C8–21 and C8–21-unsat. mono- and di-, 406 Glycerides, C14–18 and C16–18-unsat. monoand and di-, 1440 Glycerides, C14–18 mono- and di-, 1440 Glycerides, C14–22 mono-, 1440 Glycerides, mixed mono- and di-, esters with diacetyltartaric acid, 406 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxodecanoates, 1577 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxododecanoates, 1577 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxohexadecanoates, 1578 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxohexanoates, 1579 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxooctanoates, 1579 Glycerides, palm-oil mono- and di-, hydrogenated, 3-oxotetradecanoates, 1581 Glycerin, 759 Glycerine monooleate, 764 Glycerine tripropionate, 766

General Index Glycerin monooleate, 764 Glycerin monostearate, 764 Glycerin triacetate, 1926 Glycerin tributyrate, 761 Glycerite, 1864 Glycerol, 759 Glycerol, 1-mono (9-octa-decenoate), 764 Glycerol, citric and fatty acid esters of, 312 Glycerol, lactylated fatty acid esters, 1066 Glycerol, rosin polymer, 760 Glycerol ester of rosin, 760 Glycerol monooleate, 764 Glycerol oleate, 764 Glycerol triacetate, 1926 Glycerol tribenzoate, 765 Glycerol tributanoate, 761 Glycerol tributyrate, 761 Glyceroltributyrin, 761 Glycerol tripropionate, 766 Glyceryl ester of 3-oxodecanoic acid, 1577 Glyceryl ester of 3-oxododecanoic acid, 1577 Glyceryl ester of 3-oxohexadecanoic acid, 1578 Glyceryl ester of 3-oxohexanoic acid, 1579 Glyceryl ester of 3-oxooctanoic acid, 1579 Glyceryl ester of 3-oxotetradecanoic acid, 1581 Glyceryl 5-hydroxydecanoate, 762 Glyceryl 5-hydroxydodecanoate, 762 Glyceryl-lacto esters of fatty acids, 763 Glyceryl lactopalmitate/stearate, 763 Glyceryl monooleate, 764 Glyceryl monooleate, acetylated, 15 Glyceryl monostearate, 764 Glyceryl oleate, 764 Glyceryl rosinate, 760 Glyceryl stearate, 764 Glyceryl triacetate, 1926 Glyceryl tribenzoate, 765 Glyceryl tripropanoate, 766 Glycidic acid, 3-phenyl-, ethyl ester, 657 Glycin, 767 Glycine, 767 Glycine, nonmedical, 767 Glycine, trimethylbetaine, 162 Glycine betaine, 162 Glycocel TA, 250 Glycocoll, 767 Glycocoll betaine, 162 Glycol (polysorbate 80), 1714 Glycolic acid, phenyl ether, 1650 Glycolic acid, cellulose ether, 250 Glycoline, 500 Glycollic acid phenyl ether, 1650 α-Glycosyl-isoquercitrin-isoquercitrin, 1045 Glycylbetaine, 162 Glycyrrhiza, 1086 Glycyrrhiza extract, 1086 Glycyrrhiza glabra, 768 Glycyrrhizic acid, monoammonium salt, 768 Glycyrrhizic acid, monoammonium salt trihydrate, 768 Glycyrrhizic acid ammonium salt, 768 Glycyrrhizin, 1085 Glycyrrhizin, ammoniated, 768 Glycyrrhizin monoammonium, 768 Glyoxal, dimethyl, 405 Glyoxal, methyl, 1779 Glyoxaline-5-alanine, 897 Glyped, 1926

GMP, 517–518 GMP disodium salt, 517 5′-GMP disodium salt, 518 GMP sodium salt, 517 Goat’s thorn, 1925 Goatweed, 1817 Gold root extract, 784 Gommo-oleoresin, 119 Goshtam, 345 Gracilaria confervoides (L.) Greville, 41 Graham’s salt, 1843 Grain alcohol, 567 Grains of paradise, 769 Granadilla, 1591 Grapefruit, 769 Grapefruit essence natural, 770 Grapefruit menthane, 545 Grapefruit oil, 770 Grapefruit oil concentrate, 771 Grape oil, 600 Grape seed extract, 771 Grasse, 735 Great bur, 179 Great burdock, 179 Greek sage, 1815–1816 Green arrow, 2027 Green note propionate, 871 Green tea extract, 1872 Guaiac acetate, 777 Guaiac (gum), 772 Guaiac gum extract, 773 Guaiacol, 774 o-Guaiacol, 774 Guaiacol acetate, 775 Guaiacol phenylacetate, 776 Guaiac resin, 772 Guaiacum officinale L., 772 Guaiacum sanctum L., 772 Guaiac wood extract, 773 Guaiac wood oil, 774 Guaiacyl acetate, 775 Guaiacyl phenylacetate, 776 Guaiacylpropane, 1204 Guaia-1(5),7 (11)-diene, 777 Guaiastil, 774 Guaicolina, 774 Guaiene, 777 beta-Guaiene, 777 Guai-1(5)-en-11-ol, acetate, 777 Guaiol acetate, 777 Guaiyl acetate, 777 Guajakol, 774 Guaniol, 733 Guanosine 5′-(disodium phosphate), 517 Guanosine 5′-monophosphate disodium salt, 517 Guanosine 5′MP, disodium salt, 517 Guanosine 5′-phosphate disodium salt, 517 5′-Guanylic acid, disodium salt, 517 Guar, 779 Guaran, 779 Guarana, 778 Guarana paste or gum, 778 Guaranine, 229 Guar flour, 779 Guar gum, 779 Guava, 780 L-Gucitol, 1848 Guiacum (resin), 772

General Index Guinea grains, 769 Guinea pepper, 769 Gum, carob bean, 256 Gum, elemi, 543 Gum arabic, 1 Gum arabic, hydrogen octenylbutane dioate, 780–781 Gum benzoin, 139 Gum cyamopsis, 779 Gum galbanum, 726 Gum ghatti, 751 Gum guaiac, 772 Gum guaiacum, 772 Gum guar, 779 Gum karaya, 1057 Gum myrrh, 1450 Gum olibanum, 1559 Gum opopanax, 1562 Gum rosin, glyceryl ester, 760 Gum shiraz, 1925 Gum sterculia, 1057 Gum styrax Honduras, 1853 Gum styrax Honduras white, 1853 Gum thus, 1966 Gum tolu balsam, 1913 Gum tragacanth, 1925 Gum turpentine, 1966

H Haarlem oil, 228 Half-cysteine, 370 Half cystine, 370 Hartosol, 1020 Haw bark black extract, 783 Haw black, 783 Hazeltone, 1284 Hedeoma pulegioides (L.) Pers., 1595 HED sodium salt, 898 Heerabol, 1450 Helichrysum angustifolium (Lam.) D.C., 949 Heliopsis longipes extract, 784 Heliotropin, 1707 Heliotropine, 1707 Heliotropyl acetate, 1708 Heliotropyl isobutyrate, 1709 Hemlock needles and twig oil, 785 Hemlock (spruce), 783–784 Hemlock (spruce) needles and twigs oil, 785 Hemostyp, 190 Hendecanal, 1974 Hendecanaldehyde, 1974 Hendecanoic acid, 1975 Hendecanoic alcohol, 1985 Hendecanol, 1985 1-Hendecanol, 1985 2-Hendecanol, 1976 2-Hendecanone, 1977 Hendecenal, 1981 Hendecen-9-al, 1980 10-Hendecenoic acid, 1982 10-Hendecenyl acetate, 1984 Hendecyl alcohol, 1985 N-Hendecylenic alcohol, 1985 Hendecyl methyl ketone, 1930 10-Henedecenoic acid, 1982 3-Hepanone, 2-methyl, 1282, 1285 1-Heptadecanecarboxylic acid, 1852

2085 2,4-Heptadienal, 788 trans-2-trans-4-Heptadien-1-ol, 788 1,6-Heptadien-3-one, 57–58 3,5-Heptadien-2-one, 6-methyl-, 1280 gamma-Heptalactone, 789 Heptaldehyde, 790 N-Heptaldehyde, 790 Heptan-4-one, 800 Heptanal, 790 Heptanal, 2-benzylidene-, 84 Heptanal, 2,3-butandiol acetal, 879 Heptanal, cyclic propylene acetal, 792 Heptanal, 2-(phenylmethylene), 84 N-Heptanal, 790 Heptanaldehyde, 790 Heptanal dimethyl acetal, 791 Heptanal glyceryl acetal (mixed 1,2 and 1,3 acetals), 792 Heptanal propyleneglycol acetal, 792 Heptane, 1,1-dimethoxy-, 791 1-Heptanecarboxylic acid, 1524 2,3-Heptanedione, 793 Heptane-2,3-dione, 793 Heptane-1-thiol, 794 Heptane-2-thiol, 795 1-Heptane thiol, 794 2-Heptanethiol, 795 3-Heptanethiol, 1-methoxy-, (3S), 1193 N-Heptanethiol, 794 (±)-2-Heptanethiol, 795 Heptanoic acid, 796 Heptanoic acid, butyl ester, 206 Heptanoic acid, ethyl ester, 600 Heptanoic acid, heptyl ester, 816 Heptanoic acid, hexyl ester, 883 Heptanoic acid, isobutyl ester, 990 Heptanoic acid, 2-methyl-, 1282 Heptanoic acid, methyl ester, 1281 Heptanoic acid, 2-methylpropyl ester, 990 Heptanoic acid, octyl ester, 1553 Heptanoic acid, pentyl ester, 90 Heptanoic acid, 2-propen-1-yl ester, 56 Heptanoic acid, 2-propenyl ester, 56 Heptanoic acid, propyl ester, 1755 N-Heptanoic acid, 796 Heptanol, 811 Heptanol, formate, 815 Heptan-1-ol, 811 Heptan-2-ol, 796 Heptan-3-ol, 797 Heptanol-2, 796 1-Heptanol, 811 1-Heptanol, 2-benzylidene-, 87 1-Heptanol, 2-(phenylmethylene)-, 87 1-Heptanol, 2-(phenylmethylene)-, acetate, 86 2-Heptanol, 796 3-Heptanol, 797 3-Heptanol, acetate, 800 4-Heptanol, 2,6-dimethyl-, 473 N-Heptanol, 811 N-Heptan-1-ol, 811 gamma-Heptanolactone, 789 Heptan-4-olide, 789 Heptanolide-(4,1), 789 Heptan-2-one, 798 Heptan-3-one, 799 2-Heptanone, 798 2-Heptanone, 3-(hydroxymethyl)-, 1527

3-Heptanone, 799 4-Heptanone, 800 4-Heptanone, 3-benzyl-, 151 4-Heptanone, 2,6-dimethyl-, 474 4-Heptanone, 2,6-dimethyl-3-[(2-methyl-3furanyl)thio]-, 482 4-Heptanone, 3-((2-methyl-3-furyl)thio)-, 1278 4-Heptanone, 3-(phenylmethyl)-, 151 Heptan-2-thiol, 795 Heptanyl acetate, 810 (+/–)-Heptan-3-yl acetate, 800 N-(Heptan-4-yl)benzo(D)(1,3)dioxole-5carboxamide, 801 N-(Heptan-4-yl)benzo[D][1,3]dioxole-5carboxamide, 801 (+/–)-Heptan-3-yl butyrate, 802 2-Heptenal, 803 4-Hepten-1-al, 804 4-Heptenal, 804 4-Heptenal, (4Z)-, 804 4-Heptenal diethyl acetal, 804 5-Heptenal, 2,6-dimethyl, 474 3-Heptene, 7,7-diethoxy-, (3Z)-, 804 2-Heptene-1-carboxylic acid, 1541 2-Heptenic aldehyde, 803 (E)-Hept-2-enoic acid, 806 trans-2-Heptenoic acid, 806 (E)-2-Heptenoic acid, 806 4-Heptenoic acid, ethyl ester, 601 cis-4-Heptenoic acid ethyl ester, 601 α,β-Heptenoic aldehyde, 803 Hept-1-en-3-ol, 805 1-Hepten-3-ol, 805 2-Hepten-1-ol, acetate, (2E)-, 786 2-Hepten-1-ol, acetate, (E)-, 786 3-Hepten-1-ol, acetate, 809 3-Hepten-1-ol, acetate, (E)-, 809 3-Hepten-1-ol, 1-acetate, (3E)-, 809 4-Hepten-1-ol, (4Z)-, 806 4-(Z)-Heptenol, 806 5-Hepten-2-ol, 6-methyl-, acetate, 1286 5-Hepten-2-ol, 6-methyl-, 2-acetate, 1286 (+/–)-1-Hepten-3-ol, 805 cis-4-Heptenol, 806 (Z)-4-Hepten-1-ol, 806 (Z)-Hept-4-en-1-ol, 806 6-Hepten-1-ol 2,6-dimethyl-(± )-, 476 Hept-2-en-4-one, 807 Hept-3-en-2-one, 808 2-Hepten-4-one, 807 2-Hepten-4-one, 5-methyl-, 1284 3-Hepten-2-one, 808 5-Hepten-2-one, 6-methyl-, 1283 Hept-2-enyl acetate, 786 Hept-trans-2-en-1-yl acetate, 786 2-Hepten-1-yl acetate, 786 (E)-Hept-2-enyl acetate, 786 (E)-Hept-3-enyl acetate, 809 (E)-2-Heptenyl acetate, 786 (E)-2-Hepten-1-yl acetate, 786 trans-Hept-2-enyl acetate, 786 trans-2-Hepten-1-yl acetate, 786 trans-2-Heptenyl acetate, 786 trans-3-Heptenyl acetate, 809 trans-3-Heptenyl isobutyrate, 809 Hept-2-enyl isovalerate, 787 Hept-2-en-1-yl isovalerate, 787 2-Hepten-1-yl isovalerate, 787

2086 (E)-Hept-2-enyl isovalerate, 787 (E,Z)-Hept-2-en-1-yl isovalerate, 787 2-Heptenyl 3-methylbutanoic acid ester, 787 trans-3-Heptenyl 2-methylpropanoate, 809 Heptoic acid, 796 N-Heptoic acid, 796 Heptyl acetate, 810 Hept-3-yl acetate, 800 1-Heptyl acetate, 810 N-Heptyl acetate, 810 3-Heptylacrolein, 389 Heptyl alcohol, 811 2-Heptyl alcohol, 796 N-Heptyl alcohol, 811 pri-n-Heptyl alcohol, 811 S-Heptyl alcohol, 796 sec-Heptyl alcohol, 796 Heptyl aldehyde, 790 Heptyl butanoate, 812 2-Heptyl butanoate, 802 N-Heptyl-n-butanoate, 812 Hept-2-yl butyrate, 802 Heptyl butyrate, 812 gamma-Heptylbutyrolactone, 1972 gamma-Heptyl-gamma-butyrolactone, 1972 gamma-n-Heptylbutyrolactone, 1972 Heptyl caprylate, 817 Heptyl carbinon, 1525 β-Heptyl cinnamate, 813 n-Heptyl cinnamate, 812 cis- and trans-2-Heptylcyclopropanecarboxylic acid, 813 5-Heptyldihydro-2(3H)-furanone, 1972 3-Heptyldihydro-5-methyl-2(3H)-furanone, 814 3-Heptyldihydro-5-methylfuran-2(3H)-one, 814 6-Heptyl-5,6-dihydropyran-2-one, 924 6-Heptyl-5,6-dihydro-2H-pyran-2-one, 924 6-Heptyl-5,6-dihydro-2-pyrone, 924 N-Heptyl dimethylacetate, 817 N-Heptylethanoate, 810 Heptyl formate, 815 2-Heptylfuran, 815 Heptyl heptanoate, 816 1-Heptyl heptanoate, 816 Heptyl heptoate, 816 Heptylic acid, 796 N-Heptylic acid, 796 Heptylidene acetone, 397 Heptylidene aldehyde, 1491 N-Heptyl isobutanoate, 817 Heptyl isobutyrate, 817 Heptyl mercaptan, 794 N-Heptyl mercaptan, 794 N-Heptyl methanoate, 815 2-Heptyl-4-methyl-1,3-dioxolane, 1521 3-Heptyl-5-methyl-2(3H)furanone, 814 Heptyl methyl ketone, 1487 Heptyl 2-methylpropanoate, 817 N-Heptyl-2-methylpropanoate, 817 Heptyl octanoate, 817 N-Heptyl octanoate, 817 Heptyl octylate, 817 5-Heptyl-2-pentene-5-olide, 924 Heptyl-β-phenylacrylate, 812 Heptyl-3-phenyl propenoate, 812 6-Heptyltetrahydro-2H-pyran-2-one, 530 Heptylthiol, 794 N-Heptylthiol, 794

General Index 1-Heptylthiol, 794 delta-Heptyl-delta-valerolactone, 530 n-Heptyl-delta-valerolactone, 530 N-Heptyl-Δ-valerolactone, 530 N-Hepytl-N-butyrate, 812 Herbasol-extract valerian, 1991 Herba veneris, 2008 Herbe Sacree, 2008 Herb of Grace, 2008 (+/–)-Hesperetin, 441 Hesperitin, 441 Hexacid 698, 834 Hexacid C-7, 796 Hexadecanoic acid, 1584 Hexadecanoic acid, ethyl ester, 654 Hexadecanol, 818 Hexadecan-1-ol, 818 N-Hexadecan-1-ol, 818 1-Hexadecanol, 818 N-Hexadecanol, 818 n-1-Hexadecanol, 818 Omega-6-Hexadecenlactone, 819 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, 1-acetate, (2E,7R,11R)-, 1688 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, acetate, (R-(R*,R*-(E)))-, 1688 N-Hexadecoic acid, 1584 1-Hexadecyl alc, 818 Hexadecyl alcohol, 818 N-Hexadecyl alcohol, 818 1-Hexadecyl alcohol, 818 Hexadecylic acid, 1584 Hexa-2,4-dienal, 819 2,4-Hexadienal, 819 (E,E)-2,4-Hexadienal, 819 trans-trans-2,4-Hexadienal, 819 Hexa-2,4-dienoic acid, 820 Hexadienoic acid, (E,E), 820 (E,E)-2,4-Hexadienoic acid, 820 trans, trans-2,4-Hexadienoic acid, 820 2,4-Hexadienoic acid, ethyl ester, 666 2,4-Hexadienoic acid, ethyl ester, (E,E)-, 666 2,4-Hexadienoic acid, methyl ester, (E,E)-, 1386 2,4-Hexadienoic acid, potassium salt, 1719 2,4-Hexadienoic acid, 2-propen-1-yl ester (2E, 4E)-, 67 2,4-Hexadienoic acid, 2-propenyl ester, (E,E)-, 67 (2E,4E)-Hexa-2,4-dien-1-ol, 821 2,4-Hexadien-1-ol, 821 2,4-Hexadien-1-ol, acetate, 822 2,4-Hexadien-1-ol, 1-propanoate, 824 2,4-Hexadien-1-ol, propanoate, 824 2,4-Hexadienol butanoate, 823 2,4-Hexadienol monobutyrate, 823 2,4-Hexadienol monopropionate, 824 2,4-Hexadien-1-ol propionate, 824 2,4-Hexadienyl acetate, 822 Hexa-2,4-dienyl acetate, 822 (E,E)-2,4-Hexadienyl acetate, 822 Hexa-2,4-dienyl butyrate, 823 2,4-Hexadienyl butyrate, 823 2,4-Hexadienylester kyseliny octove, 822 2,4-Hexadienyl isobutyrate, 823 Hexa-2,4-dienyl propionate, 824 2,4-Hexadienyl propionate, 824 Hexahydric alcohol, 1848 Hexahydro-2H-azepin-2-one, 826

Hexahydro-2-azepinone, 826 Hexahydrobenzoic acid, 358 Hexahydrobenzoic acid methyl ester, 1249 Hexahydrocarvacrol, 1133 Hexahydro-1,4-diazine, 1706 4,4a,5,6,7,8-Hexahydro-4,4a-dimethyl-6-(1methylethenyl)-2(3H)-naphthalenone, (4R-(4alpha,4aalpha,6beta))-, 1503 Hexahydro-2′3a-dimethylspiro[1,3-dithiolo[4,5b] furan-2,3′(2′H)-furan], 521 4,4a,5,6,7,8-Hexahydro-6-isopropenyl-4,4adimethyl-2(3H)-naph-thalene, 1503 (4R-(4alpha,4aalpha,6beta))-4,4a,5,6,7,8Hexahydro-4,4αdimethyl-6-(1methylvinyl)naph-thalen-2(3H)-one, 1503 Hexahydropyrazine, 1706 Hexahydropyridine, 1701 Hexahydrothymol, 1145 1,6-Hexalactam, 825 gamma-Hexalactone, 826 delta-Hexalactone, 827 Hexaldehyde, 828 N-Hexaldehyde, 828 Hexaldehyde propylene glycol acetal, 1357 Hexalin acetate, 360 Hexamethylene dimercaptan, 833 Hexamethyl-1,3,5-trithiane, 1961 2,2,4,4,6,6-Hexamethyl-1,3,5-trithiane, 1961 Hexamethyl-s-trithiane, 1961 Hexanal, 828 1-Hexanal, 828 N-Hexanal, 828 Hexanal, 2-ethylidine-, 195 Hexanal, 2-(phenylmethylene)-, 198 Hexanal, 3,5,5-trimethyl-, 1946 Hexanal butane-2,3-diol acetal, 828 Hexanal dihexyl acetal, 829 Hexanal hexyl isoamyl acetal, 830 Hexane, 1,1-bis(hexyloxy)-, 829 Hexane, 1-isothiocyanato-, 887 Hexane, 1-isothiocyanato-6-(methylthio)-, 1411 Hexane, 1-methoxy-, 1296 1-Hexanecarboxylic acid, 796 Hexane-2-carboxylic acid, 1282, 1290 1,6-Hexanedimercaptan, 833 Hexanedioic acid, 40 1,6-Hexanedioic acid, 40 Hexane-2,3-dione, 832 Hexane-3,4-dione, 832 2,3-Hexanedione, 832 2,3-Hexanedione, 5-methyl-, 1288 3,4-Hexanedione, 832 1,6-Hexanedithiol, 833 Hexane-1,6-dithiol, 833 d-1,2,3,4,5,6-Hexanehexol, 1848 6-Hexanelactam, 825 Hexanethioic acid, S-methyl ester, 1289 Hexanethioic acid, S-2-propenyl ester, 69 1-Hexanethiol, 834 1-Hexanethiol, 2-ethyl-, 602 Hexanoic acid, 834 N-Hexanoic acid, 834 1-Hexanoic acid, 834 Hexanoic acid, 5-(acetyloxy)-, methyl ester, 1233 Hexanoic acid, allyl ester, 56, 57 Hexanoic acid, 6-amino-, cyclic lactam, 825 Hexanoic acid, benzyl ester, 152

General Index Hexanoic acid, butyl ester, 206 Hexanoic acid, (2E)-3,7-dimethyl-2,6-octadien1-yl ester, 742 Hexanoic acid, 3,7-dimethyl-2,6-octadienyl ester, 742 Hexanoic acid, 3,7-dimethylocta-2,6-dien-1-yl ester, (E), 742 Hexanoic acid, 2,4-dioxo-, ethyl ester, 588 Hexanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester, 1099 Hexanoic acid, 2-ethyl-, ethyl ester, 590 Hexanoic acid, ethyl ester, 603 Hexanoic acid, ethyl ester, mixture with soybean oil epoxide, 603 Hexanoic acid, (2E)-2-hexenyl ester, 859 Hexanoic acid, (2E)-2-hexen-1-yl ester, 859 Hexanoic acid, (3Z)-3-hexen-1-yl ester, 860 cis-Hexanoic acid, 3-hexenyl ester, 860 Hexanoic acid, 3-hexenyl ester, (Z)-, 860 Hexanoic acid, hexyl ester, 884 Hexanoic acid, 3-hydroxy-, ethyl ester, 613 Hexanoic acid, 3-hydroxy-, methyl ester, 1297 Hexanoic acid, 4-hydroxy-, gamma-lactone, 826 Hexanoic acid, 5-hydroxyl-4-methyl-, Δ-lactone, 932 Hexanoic acid, isobutyl ester, 991 Hexanoic acid, isopentyl ester, 967 Hexanoic acid, 2-methyl-, 1290 Hexanoic acid, 5-methyl-, 1291 Hexanoic acid, 3-methyl-2-buten-1-yl ester, 1722 Hexanoic acid, 3-methyl-2-butenyl ester, 1722 Hexanoic acid, 3-methylbutyl ester, 967 Hexanoic acid, methyl ester, 1289 Hexanoic acid, 1-methylethyl ester, 1027 Hexanoic acid, 2-methylpropyl ester, 991 Hexanoic acid, (methylthio)methyl ester, 1415 Hexanoic acid, 3-oxo-, ethyl ester, 653 Hexanoic acid, 2-pentenyl ester, (Z)-, 1613 Hexanoic acid, pentyl ester, 91 Hexanoic acid, phenethyl ester, 1640 Hexanoic acid, 2-phenylethyl ester, 1640 Hexanoic acid, phenylmethyl ester, 152 Hexanoic acid, 2-propenyl ester, 57 Hexanoic acid, propyl ester, 1756 Hexanol, 876 Hexan-1-ol, 876 Hexan-3-ol, 835 N-Hexan-1-ol, 876 N-Hexanol, 876 1-Hexanol, 2-ethyl-, 603 1-Hexanol, 3-mercapto-, 1169 1-Hexanol, 3-mercapto-, 1-acetate, 1169 1-Hexanol, 3-(methylthio)-, 1409 1-Hexanol, 3-(methylthio)-, acetate, 1410 1-Hexanol, 3,5,5-trimethyl-, 1947 3-Hexanol, 835 Hexanolactam, 825 Hexano-6-lactam, 825 gamma-Hexanolactone, 826 Hexan-4-olide, 826 Hexanolide-1,4, 826 4-Hexanolide, 826 Hexanon, 359 Hexan-3-one, 836 1-Hexanone, 1-(2-furanyl)-, 1619 2-Hexanone, 3-hydroxy-5-methyl, 933 2(3)-Hexanone, 3(2)-hydroxy-5-methyl, 933 3-Hexanone, 836

2087 3-Hexanone, 2-hydroxy-5-methyl, 933 Hexanoyl ethanol, 1527 2-Hexanoylfuran, 1619 Hexanyl octane-1,3-diol acetal, 831 Hexazane, 1701 Hex-2-enal, 837 Hex-2-en-1-al, 837 Hexenal, (Z)-, 839 2-Hexenal, 837 2-Hexenal, dimethyl acetal, (E)-, 453 2-Hexen-1-al, 2-isopropyl-5-methyl-, 1032 2-Hexenal, 5-methyl-2-(1-methylethyl)-, 1032 2-Hexen-1-al, 5-methyl-2-(1-methylethyl)-, 1032 2-Hexenal, 4-methyl-2-phenyl, 1666 3-Hexenal, 838 3-Hexenal, (3Z)-, 839 3-Hexenal, (Z)-, 839 4-Hexenal, (E), 840 4-Hexenal, trans, 840 4-Hexenal, (Z)-, 839 4-Hexenal, (4Z)-, 839 cis-3-Hexenal, 839 cis-4-Hexenal, 839 (E)-2-Hexen-1-al, 837 (E)-4-Hexenal, 840 trans-Hex-4-enal, 840 trans-4-Hexenal, 840 (Z)-Hex-3-enal, 839 (Z)-Hex-4-enal, 839 (Z)-3-Hexenal, 839 (Z)-4-Hexenal, 839 trans-2-Hexenal diethyl acetal, 841 (E)-2-Hexenal diethyl acetal, 841 trans-2-Hexenal dimethyl acetal, 453 (E)-2-Hexenal dimethyl acetal, 453 trans-2-Hexen-1-al dimethyl acetal, 453 (+/–)-E- and Z-2-Hexenal glyceryl acetal, 842 (+/–)-trans- and cis-2-Hexenal glyceryl acetal, 842 trans-2-Hexenal glyceryl acetal, 842 (E)-2-Hexenal propylene glycol acetal, 843 trans-2-Hexenal propylene glycol acetal, 843 (E)-2-Hexen-1-al propylene glycol acetal, 843 (+/–)-trans and cis-2-Hexenal propylene glycol acetal, 843 (+/–)-E- and Z-2-Hexenal propylene glycol acetal, 843 2-Hexene, 1,1-diethoxy-, (2E)-, 841 2-Hexene, 1,1-dimethoxy-,(2E)-, 453 2-Hexene, 1,1-dimethoxy-, (E)-, 453 3-Hexene, 1-(1-ethoxyethoxy)-, (3Z), 7 3-Hexene, 1-(1-ethoxyethoxy)-, (Z), 7 3-Hexene, 1,1′-(ethylidenebis(oxy))bis-, (3Z,3′Z)-, 5 3-Hexene, 1,1′-(ethylidenebis(oxy))bis-, (Z,Z)-, 5 5-Hexene-1-ol, 850 4-Hexene-3-one, 842 3-Hexenic acid, 845 Hexen-2-oic acid, 844 Hex-3-enoic acid, 845 2-Hexenoic acid, (2E)-, 844 2-Hexenoic acid, ethyl ester, (2E)-, 604 2-Hexenoic acid, (3Z)-3-hexenyl ester, 861 2-Hexenoic acid, 3-hexenyl ester, (E,Z), 861 2-Hexenoic acid, (E), 3-hexenyl ester, (Z), 861 2-Hexenoic acid, hexyl ester, (E)-, 885 2-Hexenoic acid, methyl ester, 1291 3-Hexenoic acid, 845

3-Hexenoic acid, ethyl ester, 606 3-Hexenoic acid, (3Z)-3-hexen-1-yl ester, (3Z)-, 862 3-Hexenoic acid, 3-hexenyl ester, (Z,Z)-, 862 3-Hexenoic acid, methyl ester, 1292 5-Hexenoic acid, ethyl ester, 607 α,β-Hexenoic acid, 844 (E)-2-Hexenoic acid, 844 trans-Hex-2-enoic acid, 844 trans-2-Hexenoic acid, 844 trans-2-Hexenoic acid, 844 (Z)-3-Hexenoic acid methyl ester, 1293 Hex-2-en-1-ol, 846 Hex-5-en-1-ol, 850 Hexen-1-ol, formate, (E)-, 858 1-Hexen-3-ol, 845 1-Hexen-6-ol, 850 2-Hexenol, 846 2-Hexen-1-ol, 846 2-Hexen-1-ol, acetate, (2E)-, 852 2-Hexen-1-ol, 1-formate, (2E)-, 858 2-Hexen-1-ol, 1-propanoate, 2(E)-, 870 2-Hexen-1-ol, propanoate, (E)-, 870 2-Hexen-1-ol, (2Z)-, 847 2-Hexen-ol-6, 849 3-Hexen-1-ol, 848 3-Hexen-1-ol, (E)-, 849 3-Hexen-1-ol, (3E)-, 849 3-Hexen-1-ol, 1-acetate, (3E)-, 851 3-Hexen-1-ol, acetate, (E)-, 851 3-Hexen-1-ol, acetate, (Z)-, 853 3-Hexen-1-ol, 1-(2-aminobenzoate), (3Z)-, 854 3-Hexen-1-ol, 2-aminobenzoate, (3Z)-, 854 3-Hexen-1-ol, 1-benzoate, (3Z)-, 855 3-Hexen-1-ol, benzoate, (Z)-, 855 3-Hexen-1-ol, 1-formate, (3Z)-, 859 3-Hexen-1-ol, formate, (Z)-, 859 3-Hexen-1-ol, 1-propanoate, (3Z)-, 871 3-Hexen-1-ol, 1-propanoate, (3Z), 870 3-Hexen-1-ol, (Z)-, 848 4-Hexen-1-ol, 849 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, o-aminobenzoate, 1095 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, benzoate, 1096 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, cinnamate, 1098 5-Hexenol, 850 5-Hexen-1-ol, 850 α,β-Hexenol, 846 beta,gamma-Hexenol, 846, 849, 850 cis-2-Hexen-1-ol, 847 cis-Hex-2-en-1-ol, 847 cis-3-Hexen-1-ol, 848 cis-3-Hexenol, 848 cis-Hex-3-en-1-ol, 848 cis-3-Hexenol acetate, 853 cis-3-Hexen-1-ol formate, 859 (E)-3-Hexenol, 849 (E)-3-Hexen-1-ol, 849 (3E)-Hexenol, 849 (E)-3-Hexen-1-ol acetate, 851 m-β-Hexenol, 848 trans-2-Hexenol, 846 trans-Hex-3-en-1-ol, 849 trans-3-Hexenol, 849 trans-3-Hexen-1-ol, 849 (Z)-2-Hexen-1-ol, 847

2088 (Z)-2-Hexenol, 847 (Z)-Hex-3-en-1-ol, 848 (Z)-3-Hexenol, 848 (Z)-3-Hexen-1-ol, 848 Hex-4-en-3-one, 842 2-Hexen-4-one, 842 3-Hexen-2-one, 5-methyl-, 1294 5-Hexen-2-one, 5-methyl-, 1294 L-threo-Hex-2-enonic acid, gamma-lactone, 120 2-Hexen-1-yl acetate, 852 2-Hexenylacetate, 852 3-Hexenylacetate, 853 cis-3-Hexenyl acetate, 853 cis-3-Hexen-1-yl acetate, 853 (E)-3-Hexen-1-yl acetate, 851 (E)-Hex-3-enyl acetate, 851 (E)-3-Hexenyl acetate, 851 (E)-2-Hexenyl acetate, 852 trans-Hex-2-enyl acetate, 852 trans-2-Hexen-1-yl acetate, 852 trans-2-Hexenyl acetate, 852 trans-3-Hexenyl acetate, 851 (Z)-Hex-3-enyl acetate, 853 (Z)-3-Hexenyl acetate, 853 4-Hexenyl alcohol, 849 Hex-4-enyl alcohol, 849 3-Hexenyl 2-aminobenzoate, 854 cis-3-Hexenyl anthranilate, 854 (Z)-Hex-3-enyl anthranilate, 854 (Z)-3-Hexenyl anthranilate, 854 (Z)-3-Hexenyl benzeneacetate, 869 cis-3-Hexenyl benzoate, 855 (Z)-Hex-3-enyl benzoate, 855 (Z)-3- Hexenyl benzoate, 855 cis-3-Hexenyl butanoate, 857 trans-2-Hexenyl butanoate, 856 (Z)-3-Hexenyl butanoate, 857 cis-3-Hexenyl trans-2-butenoate, 855 (Z)-3-Hexenyl (E)-2-butenoate, 855 cis-3-Hexenyl butyrate, 857 cis-3-Hexen-1-yl butyrate, 857 β,γ-Hexenyl-n-butyrate, 857 (E)-2-Hexenyl butyrate, 856 trans-2-Hexenyl butyrate, 856 (Z)-Hex-3-enyl butyrate, 857 cis-3-Hexenyl caproate, 860 trans-2-Hexenyl caproate, 859 (Z)-3-Hexenyl crotonate, 855 5-(cis-3-Hexenyl)dihydro-5-methyl-2(3H) furanone, 928 (Z)-5-Hex-3-enyldihydro-5-methylfuran-2(3H)one, 928 3-Hexenyl ester, (Z,Z)-, 862 cis-3- Hexenyl ethanoate, 853 cis-3-Hexenyl ethyl acetal of acetaldehyde, 7 cis-3-Hexenyl formate, 859 cis-beta-Hexenyl formate, 859 (E)-Hex-2-enyl formate, 858 (E)-2-Hexenyl formate, 858 trans-2-Hexenyl formate, 858 (Z)-Hex-3-enyl formate, 859 cis-3-Hexenyl hexanoate, 860 cis,trans-3,2-Hexenyl hexanoate, 861 (E)-2-Hexenyl hexanoate, 859 trans-Hexenyl hexanoate, 859 (Z)-3-Hexenyl hexanoate, 860 (Z)-Hex-3-enyl hexanoate, 860 cis-3-Hexenyl cis-3-hexenoate, 862

General Index cis-3-Hexenyl hexenoate, 860 cis-3-Hexenyl trans-2-hexenoate, 861 (Z)-Hex-3-enyl (Z)-hex-3-enoate, 862 (Z)-3-Hexenyl (E)-2-hexenoate, 861 (Z,Z)-3-Hexenyl 3-hexenoate, 862 (Z)-3-Hexenyl (Z)-3-hexenoate, 862 β,γ-Hexenyl hexoate, 860 cis-3-Hexenyl 2-hydroxypropanoate, 865 3-Hexenyl (Z)-2-hydroxypropanoate, 865 cis-3-Hexenyl isobutyrate, 862 (Z)-3-Hexenyl isobutyrate, 862 (Z)-Hex-3-enyl isobutyrate, 862 5-Hexenyl isothiocyanate, 851 5-Hexen-1-yl isothiocyanate, 851 Hex-3-enyl isovalerate, 864 3-Hexenyl isovalerate, 864 cis-3-Hexenyl isovalerate, 864 (E)-Hex-2-enyl isovalerate, 863 (E)-2-Hexenyl isovalerate, 863 trans-2-Hexenyl isovalerate, 863 cis-3-Hexenyl lactate, 865 (Z)-3-Hexenyl lactate, 865 (Z)-Hex-3-enyl lactate, 865 beta,gamma-Hexenyl methanoate, 859 3-Hexenyl 2-methylbutanoate, 867 3-Hexenyl 3-methylbutanoate, 864 (E)-2-Hexen-1-yl 2-methyl butanoate, 866 (2E)-2-Hexenyl 2-methylbutanoic acid ester, 866 cis-3-Hexenyl trans-2-methyl-2-butenoate, 866 (Z)-3-Hexenyl (E)-2-methyl 2-butenoate, 866 3-Hexenyl 2-methylbutyrate, 867 Hex-3-enyl 2-methylbutyrate, 867 Hex-3-enyl 2-methylbutyrate, 867 3-Hexenyl 2-methylbutyrate, 867 3-Hexenyl-3-methyl butyrate, 864 cis-3-Hexenyl-α-methylbutyrate, 867 cis-3-Hexenyl-2-methylbutyrate, 867 (E)-Hex-2-enyl 2-methylbutyrate, 866 (E)-2-Hexen-1-yl 2-methylbutyrate, 866 (E)-2-Hexenyl 2-methylbutyrate, 866 trans-2-Hexenyl 2-methylbutyrate, 866 cis-3-Hexenyl α-methylcrotonate, 866 (Z)-3-Hexenyl 2-methylcrotonate, 866 3-Hexenyl 2-methypropionate, 862 2-Hexenyl octanoate, 868 (E)-2-Hexenyl octanoic acid ester, 868 1,1-bis[3(Z)-Hexenyloxy]propane, 5–6 cis-3-Hexenyl pentanoate, 874 trans-2-Hexenyl pentanoate, 873 cis-3-Hexenyl phenyl acetate, 869 3-Hexenyl phenylacetate, 869 (Z)-Hex-3-enyl phenylacetate, 869 cis-3 and trans-2-Hexenyl propionate, 871 (E)-2-Hexenyl propionate, 870 (E)-Hex-2-enyl propionate, 870 trans-2-Hexenyl propionate, 870 (Z)-3-Hexenyl propionate, 870 (Z)-Hex-3-enyl propionate, 871 (Z)-3 and (E)-2-Hexenyl propionate (mixture), 871 cis-3-Hexenyl pyruvate, 872 (Z)-3-Hexenyl pyruvate, 872 (Z)-6-(3-Hexenyl) tetrahydro -2H- pyran-2-one, 945 cis-3-Hexenyl tiglate, 866 (Z)-3-Hexenyl tiglate, 866 3-Hexenyl α-toluate, 869 beta,gamma-Hexenyl alpha-toluate, 869

cis-3-Hexenyl valerate, 874 (E)-2-Hexenyl valerate, 873 (E)-Hex-2-enyl valerate, 873 trans-2-Hexenyl valerate, 873 (Z)-3-Hexenyl valerate, 874 (Z)-Hex-3-enyl valerate, 874 N-Hexoic acid, 834 Hexoic acid, 834 Hexoic aldehyde, 828 Hexone, 1350 3-Hexonic acid, 862 1-Hexoxy-1-(3-methylbutoxy)ethane, 8 Hexyl acetate, 875 N-Hexyl acetate, 875 L-Hexyl acetate, 875 2-Hexyl-4-acetoxytetrahydrofuran, 875 β-Hexylacrolein, 1491 3-Hexylacrolein, 1491 Hexyl alcohol, 876 n-Hexyl alcohol, 876 1-Hexyl alcohol, 876 Hexyl alcohol, acetate, 875 Hexylaldehyde, 828 Hexyl amine, 877 1-Hexylamine, 877 n-Hexyl amine, 877 Hexyl benzeneacetate, 892 Hexyl benzoate, 878 1-Hexyl benzoate, 878 n-Hexyl benzoate, 878 α-n-Hexyl-β-phenyl acrolein, 878 Hexyl butanoate, 882 n-Hexyl n-butanoate, 882 n-Hexyl butanoate, 882 4-Hexyl-4-butanolactone, 379 Hexyl 2-butenoate, 881 n-Hexyl 2-butenoate, 881 n-Hexyl butyrate, 882 Hexyl butyrate, 882 1-Hexyl butyrate, 882 γ-n-Hexyl-γ-butyrolactone, 379 Hexyl caprate, 880 Hexyl caproate, 884 Hexyl capronate, 884 Hexyl caprylate, 893 Hexyl cinnamaldehyde, 878 α-Hexyl cinnamaldehyde, 878 alpha-Hexylcinnamaldehyde, 878 Hexyl cinnamic aldehyde, 878 α-n-Hexyl cinnamic aldehyde, 878 alpha-Hexylcinnamic aldehyde, 878 Hexyl crotonate, 881 2-Hexyl-cyclopenten-2-one-1, 1008 Hexyl decanoate, 880 5-Hexyldihydro-2(3H)-furanone, 379 2-Hexyl-4,5-dimethyl-1,3-dioxolane, 879 5(or 6)-Hexyl-1,4-dioxan-2-one, 889 α-β-Hexylenaldehyde, 837 Hexyl enanthate, 883 Hexylene glycol diacetate, 1484 α,β-Hexylenic acid, 844 Hexylenic aldehyde, 837 cis-beta,gamma-Hexylenic aldehyde, 839 Hexyl ethanoate, 875 n-Hexyl ethanoate, 875 n-Hexyl formate, 881 Hexyl formate, 881 Hexyl 2-furoate, 883

General Index Hexyl heptanoate, 883 1-Hexyl heptanoate, 883 n-Hexyl hexanoate, 884 Hexyl hexanoate, 884 Hexyl trans-2-hexenoate, 885 Hexyl (E)-2-hexenoate, 885 Hexyl hexoate, 884 2-Hexyl-4-hydroxy1,3-dioxan, 792 (1- or 2-Hexyl-2-hydroxy-ethoxy)acetic acid, Δ-lactone, 889 2-Hexyl-4-hydroxymethyl-1,3-dioxolan, 792 n-Hexylic acid, 834 α-Hexylidene-cyclopentanone, 886 2-Hexylidene cyclopentanone, 886 n-Hexyl isobutanoate, 886 Hexyl isobutanoate, 886 n-Hexyl isobutyrate, 886 Hexyl isobutyrate, 886 1-Hexyl isobutyrate, 886 n-Hexyl isopentanoate, 888 Hexyl isothiocyanate, 887 n-Hexyl isothiocyanate, 887 1-Hexyl isothiocyanate, 887 Hexyl isovalerate, 888 2-Hexyl-5 or 6-keto-dioxane, 889 N-Hexyl mercaptan, 834 Hexyl mercaptan, 834 Hexyl 3-mercaptobutanoate, 889 Hexyl 3-mercaptobutyrate, 889 n-Hexyl methanoate, 881 Hexyl 2-methy-3(or 4)-pentenoate, 891 2-Hexyl-4-methyl-1,3-dioxolan, 792 2-Hexyl-4-methyl-1,3-dioxolane, 792 Hexyl 3-methyl butanoate, 888 Hexyl 2-methylbutanoate, 890 Hexyl 2-methylbutyrate, 890 Hexylmethylcarbinol, 1525 n-Hexyl methyl ether, 1296 n-Hexyl methyl ketone, 1528 Hexyl 2-methypropanoate, 886 n-Hexyl mustard, 887 n-Hexyl mustard oil, 887 Hexyl nonan-1-oate, 892 Hexyl nonanoate, 892 n-Hexyl n-octanoate, 893 Hexyl octanoate, 893 n-Hexyl-N-octoate, 893 n-Hexyl octylate, 893 7-Hexyl-2-oxepanone, 531 7-Hexyloxepan-2-one, 531 1,1-bis(Hexyloxy)hexane, 829 1-Hexyloxy-1-isopentyloxyethane, 8 1-Hexyloxy-1-(3-methylbutyl)oxyhexane, 830 1-Hexyloxy-1-(3-methylbutyl)oxypropane, 8 n-Hexyl phenylacetate, 892 Hexyl phenylacetate, 892 alpha-n-Hexyl-beta-phenylacrolein, 878 3-Hexyl-1,3-propanediol acetate, mixed esters, 1484 Hexyl propanoate, 894 1-Hexyl propanoate, 894 n-Hexyl propionate, 894 1-Hexyl propionate, 894 Hexyl propionate, 894 5-Hexyltetrahydro-2-furanone, 379 2-Hexyl-tetrahydrofuran-4-yl acetate, 875 6-Hexyltetrahydro-2H-pyran-2-one, 1973 2-Hexylthiophene, 894

2089 Hexyl α-toluate, 892 delta-Hexylvalerolactone, 1973 α-n-Hexyl-δ-valerolactone, 1973 Hibiscus abelmoschus L., 76 Hibiscus sabdariffa L., 1806 Hibistat, 1020 Hicee, 120 Hickory, 895 Hickory bark extract, 896 Hickory (natural) smoke flavor, 896 Hickory smoke condensate, 896 Hickory smoke distillate, 896 Higtaper, 1443 L-(-)-Histidine, 897 Histidine, 897 L-Histidine, 897 Histidine [USAN; INN], 897 Hizikia fusiforme, 1058 Hoarhound, 901 Hog gum, 1925 Holy thistle, 1904 Homo-cuminic aldehyde, 1037 beta-Homocyclocitral, 1940 (-)-Homoeriodictyol, sodium salt, 898 (+,-)-Homoeriodictyol sodium salt, 898 “Homo ethone,” 1201 Homoguaiacol, 1198 Homomenthol, 1938 Homomyrtenol, 930 Homotiglic aldehyde, 1351 Honduran sarsaparilla, 1824 Honey locust, 1185 Hop absolute, 900 Hop extract, 900 Hop extract EI, 900 Hop extract EII, 900 Hop oil, 900 Hops, 898–899 Hops extract, 899 Hops extract modified, 899 Hops extract solid, 900 Hops oil, 900 Hordum vulgare L., 1113 Horehound, 901 Horehound extract, 901 Horehound solid extract, 902 Horseheal, 542 Horsemint, 902 Horsemint leaves extract, 903 Horseradish, 903 Horseradish oil, 904 Horseweed, 547 Ho-sho oils, 242–243 (E)-Hotrienol, 492 Humulus lupulus L., 898 Hungarian chamomile oil, 235 Hurtleberry, 2018 Hurts, 2018 Hyacinth absolute, 905 Hyacinthal, 1673 Hyacinth (flowers), 904 Hyacinthin, 1652 Hyacinthus orientalis L., 904 Hybrin, 120 Hydratropa aldehyde, 1673 Hydratropaldehyde dimethyl acetal, 1675 Hydratropic alcohol, 1359 Hydratropic aldehyde, 1673

Hydratropic aldehyde dimethyl acetal, 1675 Hydratropyl alcohol, 1359 Hydratropyl butyrate, 1677 Hydrocinnamaldehyde, 1674 Hydrocinnamic acid, 1675 Hydrocinnamic acid, alpha,beta-epoxy-betamethyl-, ethyl ester, 630 Hydrocinnamic acid, ethyl ester, 658 Hydrocinnamic acid, o-hydroxy-, delta-lactone, 427 Hydrocinnamic acid, methyl ester, 1372 Hydrocinnamic alcohol, 1672 Hydrocinnamic aldehyde, 1674 Hydrocinnamyl acetate, 1676 Hydrocinnamyl alcohol, 1672 Hydrocinnamyl cinnamate, 1678 Hydrocinnamyl formate, 1679 Hydrocinnamyl hexanoate, 1679 Hydrocinnamyl isobutyrate, 1681 Hydrocinnamyl isovalerate, 1682 Hydrocinnamyl propionate, 1682 2-Hydrocinnamyl tetrahydrofuran, 1685 Hydrocoumarin, 427 Hydrofol acid 1255, 1069 Hydrofol acid 1295, 1069 Hydrogen carboxylic acid, 700 Hydrogen sulfide (H2S), 905 Hydrogen sulfuric acid, 905 m-Hydroquinone, 1791 Hydroquinone dimethyl ether, 448 Hydroquinone monoethyl ether, 906 Hydrosorbic acid, 845 Hydrosorbic acid, ethyl ester, 606 Hydrosulfuric acid, 905 Hydrotropaldehyde dimethyl acetal, 1675 Hydrotropic aldehyde, 1673 Hydrotropic aldehyde dimethyl acetal, 1675 2-Hydroxyacetophenone, 907 2′-Hydroxyacetophenone, 907 4-Hydroxyacetophenone, 908 o-Hydroxyacetophenone, 907 p-Hydroxyacetophenone, 908 p-Hydroxyallylbenzene, 63 4-Hydroxy-m-anisaldehyde, 1996, 2000 2-Hydroxyanisole, 774 o-Hydroxyanisole, 774 2-Hydroxybenzaldehyde, 1818 4-Hydroxybenzaldehyde, 909 o-Hydroxybenzaldehyde, 1818 p-Hydroxybenzaldehyde, 909 Hydroxybenzene, 1649 2-Hydroxybenzene carboxylic acid, 909 4-Hydroxybenzene methanol, 911 2-Hydroxybenzoic acid, 909 2-Hydroxybenzoic acid, 3-methylbutyl ester, 975 2-Hydroxybenzoic acid, methyl ester, 1385 2-Hydroxybenzoic acid, phenyl ester, 1685 4-Hydroxybenzoic acid, 910 4-Hydroxybenzoic acid, butyl ester, 207 4-Hydroxybenzoic acid, methyl ester, 1296 4-Hydroxybenzoic acid, propyl ester, 1757 o-Hydroxybenzoic acid, 909 o-Hydroxybenzoic acid, methyl ester, 1385 p-Hydroxybenzoic acid, 910 p-Hydroxybenzoic acid, butyl ester, 207 p-Hydroxybenzoic acid, methyl ester, 1296 p-Hydroxybenzoic acid, propyl ester, 1757 p-Hydroxybenzoic butyl ester, 207

2090 p-Hydroxybenzoic propyl ester, 1757 p-Hydroxybenzyl acetone, 941 p-Hydroxybenzyl alcohol, 911 4-Hydroxybenzyl alcohol, 911 alpha-Hydroxybenzyl phenyl ketone, 139 2-Hydroxy-1,1′-biphenyl, 1670 o-Hydroxybiphenyl, 1670 2-Hydroxybornane (d-form), 975 1-Hydroxybutane, 190 Hydroxybutanedioic acid, 1113 (S)-Hydroxybutanedioic acid, 1113 S-2-Hydroxybutanedioic acid, 1113 2-Hydroxy-1,4-butanedioic acid, 1113 2-Hydroxy-3-butanethiol, 1166 3-Hydroxy-2-butan-ethiol, 1166 4-Hydroxybutanoic acid lactone, 224 3-Hydroxybutanoic acid 5-methyl-2-(1methylethyl)cyclohexyl ester, 1158 1-Hydroxy-2-butanone, 912 3-Hydroxy-2-butanone, 14 4-Hydroxy-2-butenoic acid gamma-lactone, 912 4-Hydroxy-2-butenoic acid lactone, 912 p-Hydroxybutylbenzoate, 207 Hydroxybutyltoluene, 194 3 (or 4)-Hydroxybutyric acid, lactone, 224 2-Hydroxycamphane, 169 gamma-Hydroxycaprylic acid lactone, 1519 o-Hydroxycinnamic acid lactone, 346 7-Hydroxycitronellal, 913 Hydroxycitronellal, 913 Hydroxycitronellal diethyl acetal, 914 Hydroxycitronellal dimethyl acetal, 915 Hydroxycitronellal DMA, 915 Hydroxycitronellol, 916 γ-Hydroxycrotonic acid lactone, 912 3-Hydroxycyclohexadien-1-one, 1791 2-Hydroxy-2-cyclohexen-1-one, 916 2-Hydroxy-p-cymene, 258 3-Hydroxy-p-cymene, 1910 5-Hydroxy-2,4-decadienoic acid, Δ-lactone, 917 5-Hydroxydecanoic acid, monoester with glycerol, 762 4-Hydroxydecanoic acid γ-lactone, 379 5-Hydroxy-2-decenoic acid delta-lactone, 918 5-Hydroxy-7(Z)-decenoic acid-delta-lactone, 919 5-Hydroxy-7-decenoic acid delta-lactone, 919 5-Hydroxy-2-decenoic acid Δ-lactone, 918 5-Hydroxy-7-decenoic acid Δ-lactone, 919 4-Hydroxy-3,5-di-tert-butyltoluene, 194 6-Hydroxydihydrotheaspirane, 919 4-Hydroxy-3,5-dimethoxyallylbenzene, 53 4-Hydroxy-3,5-dimethoxybenzaldehyde, 920 1-Hydroxy-2,5-dimethylbenzene, 2023 1-Hydroxy-2,6-dimethylbenzene, 2023 1-Hydroxy-3,4-dimethylbenzene, 2024 4-Hydroxy-1,2-dimethylbenzene, 2024 6-Hydroxy-3,7-dimethyl caprylic acid, lactone, 922 4-Hydroxy-2,5-dimethylfuran-2(3H)-one, 921 3-Hydroxy-4,5-dimethylfuran-2(5H)-one, 477 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, 921 4-Hydroxy-2,6-dimethyl heptane, 473 7-Hydroxy-3,7-dimethyloctanal, 913 7-Hydroxy-3,7-dimethyloctan-1-al, 913 7-Hydroxy-3,7-dimethyloctanal, dimethyl acetal, 915 6-Hydroxy-3,7-dimethyloctanoic acid lactone, 922

General Index 7-Hydroxy-3,7-dimethyloctan-1-ol, 916 4-Hydroxy-2,3-dimethyl-2,4-nonadienoic acid gamma-lactone, 922 2-Hydroxy-1,2-diphenylethanone, 139 1-Hydroxydodecane, 1071 4-Hydroxydodecanoic acid, gamma-lactone, 529 5-Hydroxydodecanoic acid, monoester with glycerol, 762 5-Hydroxydodecanoic acid delta-lactone, 530 4-Hydroxydodecanoic acid lactone, 529 5-Hydroxydodecanoic acid lactone, 530 cis-4-Hydroxydodec-6-enoic acid lactone, 923 (Z)-4-Hydroxy-6-dodecenoic acid lactone, 923 5-Hydroxy-2-dodecenoic acid lactone, 924 1-Hydroxyethanecarboxylic acid, 1063 4-Hydroxy-3-ethoxybenzaldehyde, 674 3-(2-Hydroxyethoxy)-p-menthane, 1155 N-(beta-Hydroxyethyl)-2-hydroxypropionamide, 1064 1-Hydroxy-4-ethylbenzene, 654 beta-Hydroxyethylbenzene, 1633 2-Hydroxy-3-ethyl-2-cyclopenten-1-one, 609 2-Hydroxyethyl-6,6-dimethyl-bicyclo[3,1,1]hept-2-ene, 930 N-(2-Hydroxyethyl)galactonamide, 755 N-(2-Hydroxyethyl)-gluconamide, 755 N-(2-Hydroxyethyl)-hexonamide, 755 N-(2-Hydroxyethyl)-hexonamide phosphate, 756 N-Hydroxyethyllactamide, 1064 N-(beta-Hydroxyethyl)lactamide, 1064 N-(2-Hydroxyethyl)-lactamide, 1064 N-2-Hydroxyethyl lactamide phosphate, 1065 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 611 1-Hydroxyethyl methyl ketone, 14 beta-Hydroxyethyl methyl sulfide, 1407 2-Hydroxyethyl methyl sulfide, 1407 Hydroxyethyl methyl sulfide, 1407 5-(Hydroxyethyl)-4-methylthiazole, 1392 5(2-Hydroxyethyl)-4-methylthiazole, 1392 5-Hydroxyethyl-4-methylthiazole, 1392 3-Hydroxy-2-ethyl-4H-pyran-4-one, 618 3-Hydroxy-2-ethyl-4-pyrone, 618 4-(alpha-Hydroxyethyl)toluene, 459 Hydroxy heptane, 811 1-Hydroxyheptane, 811 2-Hydroxyheptane, 796 3-Hydroxyheptane, 797 4-Hydroxyheptanoic acid, γ-lactone, 789 4-Hydroxyheptanoic acid lactone, 789 1-Hydroxy-2,4-hexadiene, 821 1-Hydroxyhexane, 876 3-Hydroxyhexane, 835 5-Hydroxyhexanoic acid, Δ-lactone, 827 4-Hydroxy hexanoic acid γ-lactone, 826 4-Hydroxyhexanoic acid lactone, 826 6-Hydroxy-1-hexene, 850 1-Hydroxy-4-hydroxybenzene, 906 2-Hydroxy-N-(2-hydroxyethyl)-propanamide, 1064 (2R)-2-Hydroxy-N-(2-hydroxyethyl) propanamide, 1064 2-Hydroxyisophorone, 944 1-Hydroxy-2-isopropylbenzene, 1036 1-Hydroxy-3-isopropylbenzene, 1036 3-Hydroxy-4-isopropyl-1-methylcyclohexene, 1140

2-Hydroxy-6-(isopropyl)-3-methylcyclohex-2-en1-one, 943 2-Hydroxy-6-isopropyl-3-methyl-2-cyclohexen1-one, 943 2-Hydroxy-menth-1-en-3-one, 943 2-Hydroxymesitylene, 1955 4-Hydroxy-3-methoxy-, 1996, 2000 1-Hydroxy-2-methoxy-4-allylbenzene, 680 4-Hydroxy-3-methoxyallylbenzene, 680 4-Hydroxy-3-methoxybenzaldehyde, 1996, 2000 4-Hydroxy-5-methoxybenzaldehyde, 1996, 2000 p-Hydroxy-m-methoxybenzaldehyde, 1996, 2000 1-Hydroxy-2-methoxybenzene, 774 4-Hydroxy-3-methoxybenzoic acid, 925 p-Hydroxy-m-methoxy benzoic acid, 925 N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6nonenamide, 926 N-(4-Hydroxy-3-methoxybenzyl-8-methylnontrans-6-enamide, 926 4-Hydroxy-3-methoxy benzylacetone, 2034 4-Hydroxy-3-methoxybenzyl alcohol, 2001 4-Hydroxy-3-methoxy ethylbenzene, 599 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one, 2034 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone, 2034 4-(4-Hydroxy-3-methoxyphenyl)-3-buten-2-one, 2004 4-(4-Hydroxy-3-methoxyphenyl)but-3-en-2-one, 2004 2-(4-Hydroxy-3-methoxyphenyl)-4,5-dimethyl1,3-dioxolane, 1998 (4-Hydroxy-3-methoxyphenyl)ethyl methyl ketone, 2034 4-Hydroxy-3-methoxyphenylmethanol, 2001 N-((4-Hydroxy-3-methoxyphenyl)methyl)-8methyl-6-nonenamide, 926 N-((4-Hydroxy-3-methoxyphenyl)-methyl)-8methyl-6-nonenamide (E), 926 trans-N-(4-Hydroxy-3-methoxyphenyl)-methyl)8-methyl-6-nonenamide, 926 N-((4-Hydroxy-3-methoxyphenyl)methyl) nonanamide, 1490 (4-Hydroxy-3-methoxyphenyl)propane, 1204 1-(4-Hydroxy-3-methoxyphenyl)propane, 1204 3-(4-Hydroxy-3-methoxyphenyl)propenoic acid, sodium salt, 1846 1-Hydroxy-2-methoxy-4-prop-2-enylbenzene, 680 4-Hydroxy-3-methoxy-1-propenylbenzene, 1002 4-Hydroxy-3-methoxypropenylbenzene, 1002 1-Hydroxy-2-methoxy-4-propenylbenzene, 1002 4-Hydroxy-3-methoxypropylbenzene, 1204 4-Hydroxy-3-methoxystyrene, 1205 4-Hydroxy-3-methoxystyryl methyl ketone, 2004 4-Hydroxy-3-methoxytoluene, 1198 Hydroxy methyl anethol, 1731 2-Hydroxy-4-methyl benzaldehyde, 927 (Hydroxymethyl)benzene, 144 1-Hydroxy-2-methylbenzene, 347, 348 1-Hydroxy-3-methylbenzene, 347 1-Hydroxy-4-methylbenzene, 348 1,3-bis(Hydroxymethyl)-2-benzimidazolinone, 448 2-Hydroxymethylbenzoic acid γ lactone, 1686 2-Hydroxy-2-methylbutyric acid ethyl ester, 595 2-(2-Hydroxy-4-methyl-3-cyclohexenyl) propionic acid gamma-lactone, 928

General Index 2-(2-Hydroxy-4-methylcyclohexyl)propionic acid gamma-lactone, 433 2-Hydroxy-3-methyl-2-cyclopenten-1-one, 1254 4-Hydroxy-4-methyl-7-cis-decenoic acid gamma lactone, 928 1-Hydroxy-4-methyl-2,6-di-tert-butylbenzene, 194 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one, 931 2-Hydroxymethyl-6,6-dimethylbicyclo[3.1.1] hept-2-enyl formate, 929 2-Hydroxymethyl-6,6-dimethyl bicyclo [3.1.1] hept-2-enyl formate, 929 10-Hydroxymethylene-2-pinene, 930 2-Hydroxy-1-methylethanol, 81 2-Hydroxymethylfuran, 707 5-Hydroxy-methylfuran, 707 4-Hydroxy-5-methyl-3(2H)-furanone, 931 4-Hydroxy-5-methylfuran-3-(2H)-one, 931 3-(Hydroxymethyl)-2-heptanone, 1527 5-Hydroxy-4-methylhexanoic acid delta-lactone, 932 3(2)-Hydroxy-5-methyl-2(3)-hexanone, 933 4-Hydroxy-4-methyl-5-hexenoic acid gammalactone, 933 1-Hydroxymethyl-4-isopropenyl-1-cyclohexene, 1130 Hydroxymethylisoprop-5-enyltricyclo[6.2.1.0(3.7]undecane, 2009 1-Hydroxy-2-methyl-5-isopropylbenzene, 258 1-Hydroxy-5-methyl-2-isopropylbenzene, 1910 3-Hydroxy-1-methyl-4-isopropyl benzene, 1910 2-Hydroxy-2-methylmercaptobenzene, 1421 4-Hydroxy-3-methyl-1-methyl benzene, 1198 4-Hydroxymethyl-2-(2-methylpropyl)-1,3dioxolane, 1988 4-Hydroxy-3-methyloctanoic acid lactone, 934 4-Hydroxy-3-methyloctanoic lactone, 934 3-(Hydroxymethyl)octan-2-one, 935 3-(Hydroxymethyl)-2-octanone, 935 Hydroxy-3-methyl 2-pentanoic acid ethyl ester, 596 2-Hydroxy-3-methylpentanoic acid ethyl ester, 596 2-Hydroxy-3-methyl-2-penten-4-olide, 477 p-(Hydroxymethyl) phenol, 911 1-Hydroxymethylpropane, 981 5-Hydroxy-2-(2-methylpropyl)-1,3-dioxane, 1988 3-Hydroxy-2-methyl-(1,4-pyran), 1114 3-Hydroxy-2-methyl-4H-pyran-4-one, 1114 3-Hydroxy-2-methyl-gamma-pyrone, 1114 3-Hydroxy-2-methylpyrone, 1114 3-Hydroxy-2-methyl-4-pyrone, 1114 1-(3-Hydroxy-5-methyl-2-thienyl)ethanone, 935 Hydroxynonanoic acid, delta-lactone, 936 4-Hydroxynonanoic acid, gamma-lactone, 1480 4-Hydroxynonanoic acid lactone, 1480 1-Hydroxy-3-nonanone acetate, 1490 4-Hydroxy-3-nonenoic acid lactone, 1618 3-Hydroxynonyl acetate, 1483 1-Hydroxyoctane, 1525 2-Hydroxyoctane, 1525 2-Hydroxy-n-octane, 1525 4-Hydroxyoctanoic acid, γ-lactone, 1519 5-Hydroxyoctanoic acid lactone, 1518, 1519 4-Hydroxyoctanoic acid lactone, 1519 3-Hydroxy-2-octanone, 937 3-Hydroxyoctan-2-one, 937

2091 5-Hydroxy-4-octanone, 938 5-Hydroxyoctan-4-one, 938 3-Hydroxy-1-octene, 1536 gamma-Hydroxy-beta-oxobutane, 14 3-Hydroxy-2-oxopropanoic acid, 939 3-Hydroxy-2-oxopropionic acid, 939 3-Hydroxy-2-oxoproponic acid, 939 N-(2-Hydroxy-1-oxopropyl)ethanolamine o-phosphate, 1065 Δ-Hydroxypelargonic acid, lactone, 936 15-Hydroxypentadecanoic acid, lactone, 1597 15-Hydroxypentadecanoic acid-epsilon-lactone, 1597 4-Hydroxypentanoic acid, γ-lactone, 1993 4-Hydroxypentanoic acid lactone, 1993 3-Hydroxy-2-pentanone, 939 4-Hydroxy-3-pentenoic acid lactone, 101 4-Hydroxyphenethylamine, 1968 p-Hydroxyphenethylamine, 1968 p-Hydroxy phenetole, 906 3-Hydroxyphenol, 1791 m-Hydroxyphenol, 1791 2-Hydroxy-2-phenylacetophenone, 139 α-Hydroxy-α-phenylacetophenone, 139 beta-(p-Hydroxyphenyl)alanine, 1969 1-(p-Hydroxyphenyl)-3-butanone, 941 3-Hydroxy-4-phenylbutan-2-one, 940 3-Hydroxy-4-phenyl-2-butanone, 940 4-(p-Hydroxyphenyl)-2-butanone, 941 4-(4-Hydroxyphenyl)-2-butanone, 941 4-(4-Hydroxyphenyl)butan-2-one, 941 4-(p-Hydroxyphenyl)-2-butanone, acetate, 21 2-(2-Hydroxyphenyl) cyclopropanecarboxylic acid delta-lactone, 941 5-Hydroxy-2-phenyl-1,3-dioxane, 135 4-Hydroxyphenylethane, 654 1-(2-Hydroxyphenyl) ethanone, 907 1-(4-Hydroxyphenyl)ethanone, 908 4-Hydroxyphenylethanone, 908 1-(4-Hydroxyphenyl)-1-ethanone, 908 2-(p-Hydroxyphenyl)ethylamine, 1968 4-Hydroxyphenylethylamine, 1968 2-(4-Hydroxyphenyl)ethylamine, 1968 p-Hydroxyphenylethylamine, 1968 (4-Hydroxyphenyl) methanol, 911 p-Hydroxyphenyl methyl ketone, 908 4-Hydroxyphenyl methyl ketone, 908 o-Hydroxyphenyl methyl ketone, 908 beta-(p-Hydroxyphenyl)-phloropropiophenone, 942 1-Hydroxy-2-phenylpropane, 1359 1-(2-Hydroxyphenyl)propane, 1763 3-(p-Hydroxyphenyl)-1-propene, 63 γ-(p-Hydroxyphenyl)-α-propylene, 63 3-(4-Hydroxyphenyl)-1-(2,4,6trihydroxyphenyl)-propan-1-one, 942 beta-(p-Hydroxyphenyl)-2,4,6trihydroxypropiophenone, 942 2-Hydroxy-N-[2-(phosphonooxy)ethyl] propanamide, 1065 10-Hydroxy-2-pinene, 1451 (+/–)-2-Hydroxypiperitone, 943 2-Hydroxypiperitone, 943 2-Hydroxy-1-propalamine threamine, 81 2-Hydroxypropane, 1020 1-Hydroxypropane, 1740 2-Hydroxy-1,2,3-propanetricarboxylic acid, 311

2-Hydroxy-1,2,3-propanetricarboxylic acid, delta triethyl ester, 1932 2-Hydroxy-1,2,3-propanetricarboxylic acid, triethyl ester, 1932 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate, 1841 2-Hydroxypropanoic acid, 1063 α-Hydroxypropanoic acid, 5-methyl-2-(1methylethyl)cyclohexyl ester, 1160 2-Hydroxypropanoic acid, 5-methyl-2-(1methylethyl)cyclohexyl ester, 1160 2-Hydroxypropanoic acid butyl ester, 212 2-Hydroxypropanoic acid ethyl ester, 616 2-Hydroxypropanol, 1748 2-[(2-Hydroxypropanoyl)amino]ethyl dihydrogen phosphate, 1065 2-(2′Hydroxypropan-2′-yl)-5methylcyclohexanol, 1135 2-Hydroxypropionic acid, 1063 alpha-Hydroxypropionic acid, 1063 Hydroxypropyl alginate, 1749 1-Hydroxy-4-n-propylbenzene, 1763 1-Hydroxy-2-n-propylbenzene, 1763 p-Hydroxypropylbenzene, 1763 (3-Hydroxypropyl)benzene, 1672 alpha-Hydroxypropylbenzene, 1671 p-Hydroxypropyl benzoate, 1757 γ-Hydroxypropyl methyl sulfide, 1422 3-Hydroxypropyl methyl sulfide, 1422 3-Hydroxypseudocumene, 1954 3-Hydroxypyruvate, 939 Hydroxypyruvate, 939 Hydroxypyruvic acid, 939 4-Hydroxysalicylic acid, 438 p-Hydroxysalicylic acid, 438 p-Hydroxystyrene, 2012 4-Hydroxystyrene, 2012 Hydroxysuccinic acid, 1113 (–)-Hydroxysuccinic acid, 1113 6-Hydroxy-2,6,10,10-tetramethyl-1oxaspiro-(4,5)decane, 919 o-Hydroxythioanisole, 1421 4-Hydroxy-2,6,6-timethylbicyclo-[3.1.1]hept-2ene, 2005 α-Hydroxy toluene, 144 Hydroxytoluene, 144 2-Hydroxy-toluene, 348 3-Hydroxy -toluene, 347 4-Hydroxytoluene, 348 α-Hydroxytoluene, 144 m-Hydroxytoluene, 347 o-Hydroxytoluene, 348 p-Hydroxytoluene, 348 alpha-Hydroxy-o-toluic acid lactone, 1686 β-Hydroxytricarballylic acid, 311 β-Hydroxy-tricarboxylic acid, 311 1-Hydroxy-2,4,6-trimethylbenzene, 1955 2-Hydroxy-alpha,alpha,4trimethylcyclohexanemethanol, 1135 2-Hydroxy-3,5,5-trimethyl-2-cyclohexenone, 944 2-Hydroxy-3,5,5-trimethyl-1,2-cyclohexenone, 944 2-Hydroxy-2,6,6-trimethylcyclohexylideneacetic acid gamma-lactone, 1948 exo-2-Hydroxy-1,7,7-trimethylnorbornane, 975 4-Hydroxyundecanoic acid, gamma-lactone, 1972 5-Hydroxy undecanoic acid, lactone, 1973

2092 4-Hydroxyundecanoic acid lactone, 1972 1-Hydroxy-2-undecene, 1983 11-Hydroxy-1-undecene, 1982 5-Hydroxy-8-undecenoic acid Δ-lactone, 945 5-Hydroxy-cis-8-undecenoic acid lactone, 945 4-Hydroxyvaleric acid lactone, 1993 Hyperabsolute balsam, Peru, 1629 Hyperabsolute castoreum, 274 Hyperabsolute civet, 326 Hyperabsolute costus, 345 Hyperabsolute galbanum, 726 Hyperabsolute genet, 730 Hyperabsolute geranium, 735 Hyperabsolute jasmine, 1053 Hyperabsolute lavandin, 1073 Hyperabsolute lavender, 1075 Hyperabsolute mimosa, 1437 Hypericum perforatum L., 1817 Hypersoluble myrrh, 1450 Hypnon, 17 Hypnone, 17 Hyponitrous acid anhydride, 1470 Hyponitrous ether, 643 Hyptis pectinata, 1571 Hyptis suaveolens, 1571 Hyscylene, 1654 Hyssop, 945 Hyssop extract, 946 Hyssop oil, 946 Hyssopus officinalis L., 945 Hysterol, 174 Hystrene 9512, 1069 Hytrol O, 359

I Ibervirin, 1426 Iceland moss, 949 Ilex paraguariensis A. St.-Hill., 1125 Illicium verum Hook., f., 1851 1H-Imidazole-4-propanoic acid, alpha-amino-, (S)-, 897 Imidole, 1776 Immortelle, 949 Immortelle extract, 950 Immu-G, 79 IMP disodium salt, 519 5′-IMP disodium salt, 519 Imperatoria, 950 Impruval, 194 Impruvol, 194 IMP sodium salt, 519 Incense oil, 1559 Indian geranium, 736 Indian gum, 1 Indian gum plant extract, 751 Indian mustard, 1444 Indian saffron, 1964 Indian tragacanth gum, 1057 Indian turmeric, 1964 Indian valerian, 1990 Indole, 951 Indole, 3-methyl-, 1836 1H-Indole, 951 1H-Indole, 3-methyl-, 1836 Ingalipt, 679 5′-Inosinate sodium, 519 Inosine 5′-IMP disodium salt, 519

General Index Inosine 5′-monophosphate disodium, 519 Inosine 5′-monophosphate disodium salt hydrate, 519 Inosine-5′-monophosphoric acid disodium salt, 519 Inosine-5′-phosphate, 519 Inosinic acid, 519 5′-Inosinic acid, disodium salt, 519 5′-Inosinic acid, sodium salt (1:2), 519 Inosin-5′-monophosphate disodium, 519 Integral rose, 1804 Inula, scabwort, 542 Inula helenium L., 542 Ional, 194 Ionene, 953 α-Ionene, 953 Ionol, 194 alpha-Ionol, 952 β-Ionol, 953 beta-Ionol, 953 Ionol 1, 194 Ionol CP, 194 Ionole, 194 α-Ionole, 952 α-Ionone, 954 alpha-Ionone, 954 beta-Ionone, 955 β-Ionone, 955 γ-Ionone, 956 gamma-Ionone, 956 psi-Ionone, 1769 phi-Ionone, 1769 Ionone, allyl alpha-, 57–58 alpha-Ionone, isomethyl-, 1010 beta-Ionone, methyl-, 1301 β-Ionyl acetate, 957 beta-Iraldeine, 1301 Iris, 1574 Iris absolute, 1574 Iris aldehyde, 1491 Iris germanica L., 1573 Irish moss, 958 Irish moss extract, 958 Iris pallida Lam., 1573 alpha-Irone, 959 Irotyl, 590 Isinglass Japanese, 41 Isoacetophorone, 1014 Isoaldehyde C-10, 490 Isoamino pentane, 1012 Isoamyl acetate, 960 Isoamyl acetoacetate, 961 Isoamyl alcohol, 962 sec-Isoamyl alcohol, 1226 Isoamyl alcohol, primary (OSHA), 962 Isoamyl alcohol (primary and secondary), 962 Isoamyl aldehyde, 1239 Isoamylamine, 1012 gamma-Isoamylamine, 1012 Isoamyl benzoate, 963 Isoamyl butanoate, 964 Isoamyl butylate, 964 Isoamyl-n-butyrate, 964 Isoamyl butyrate, 964 Isoamyl caproate, 967 Isoamyl capronate, 967 Isoamyl caprylate, 971

Isoamyl cinnamate, 964 Isoamyl cotylate, 971 Isoamyl dodecanoate, 970 Isoamyl dodecylate, 970 Isoamyl ethanoate, 960 Isoamyl formate, 965 Isoamyl 4(2-furan)butyrate, 966 Isoamyl 3-(2-furan)propionate, 967 Isoamyl furfurhydracrylate, 967 α-Isoamyl furfurylacetate, 967 Isoamyl furfurylpropionate, 966 α-Isoamyl furfurylpropionate, 966 Isoamyl hexanoate, 967 Isoamyl hexylate, 967 Isoamyl o-hydroxybenzoate, 975 Isoamyl 2-hydroxybenzoate, 975 N-Isoamylidene-isoamylamine, 1013 Isoamyl isobutyrate, 1237 Isoamyl isothiocyanate, 968 Isoamyl isovalerate, 969 Isoamyl β-ketobutyrate, 961 Isoamyl α-ketopropionate, 974 Isoamyl laurate, 970 Isoamyl mercaptan, 1225, 1226 Isoamyl methanoate, 965 Isoamyl 2-methylbutanoate, 1232 Isoamyl 2-methylbutyrate, 1232 Isoamyl methyl disulfide, 1303 Isoamyl 2-methyl propanoate, 1237 Isoamyl nonanoate, 971 Isoamyl nonoate, 971 Isoamyl nonylate, 971 Isoamyl octanoate, 971 Isoamylol, 962 Isoamyl 3-oxobutanoate, 961 Isoamyl 2-oxopropanoate, 974 Isoamyl pelargonate, 971 Isoamyl phenylacetate, 972 Isoamyl β-phenylacrylate, 964 Isoamyl 3-phenyl-propenoate, 964 Isoamyl propanoate, 973 Isoamyl propionate, 973 Isoamyl pyruvate, 974 Isoamyl salicylate, 975 Isoamyl sulfhydrate, 1226 Isoamyl thioalcohol, 1226 Isoamyl α-toluate, 972 Isoamyl valerianate, 969 Isoanethole, 549 Isoascorbic acid, 548 Isoaspartic acid, 123 1(3H)-Isobenzofuranone, 1686 1(3H)-Isobenzofuranone, 3-butyl-, 216 1(3H)-Isobenzo-furanone, 3-butylidene-, 208 1(3H)-Isobenzofuranone, 3-propylidene-, 1758 Isoborneol, 975 DL-Isoborneol, 975 Isoborneol, acetate, 976 Isoborneol, propionate, 979 Isobornyl acetate, 976 Isobornyl alcohol, 975 Isobornyl formate, 977 Isobornyl isovalerate, 978 Isobornyl propionate, 979 Isobutanal propyleneglycol acetal, 1031 Isobutanoic acid, 1001 Isobutanol, 981 Isobutenyl methyl ketone, 1356

General Index 2-Isobutoxynaphthalene, 1456 Isobutyl acetate, 980 Isobutylacetic acid, 1348 Isobutyl acetoacetate, 980 Isobutyl alcohol, 981 Isobutyl aldehyde, 1000 Isobutylamine, 995 Isobutyl o-aminobenxoate, 983 Isobutyl 2-aminobenzoate, 983 Isobutyl angelate, 982 Isobutyl anthranilate, 983 Isobutyl benzoate, 983 Isobutyl benzylcarbinol, 996 Isobutyl benzyl ketone, 1368 Isobutyl butanoate, 985 Isobutyl 2-butenoate, 984 Isobutyl butyrate, 985 Isobutyl n-butyrate, 985 Isobutyl caproate, 991 Isobutyl capronate, 991 Isobutyl carbinol, 962 Isobutyl carbylamine, 1012 Isobutyl cinnamate, 986 Isobutyl crotonoate, 984 Isobutyl cis-α,β-dimethylacrylate, 982 2(4)-Isobutyl-4(2),6-dimethyldihydro-4H-1,3,5dithiazine, 986 2-Isobutyl-4,5-dimethyloxazole, 987 2-Isobutyl-4,5-dimethyl-3-thiazoline, 478 2-Isobutyl-4,5-dimethyl thiazoline, 478 Isobutyl ethanoate, 980 Isobutyl formate, 988 Isobutyl formic acid, 1047 Isobutyl furan-2-propionate, 989 Isobutyl 2-furanpropionate, 989 Isobutyl furfurylacetate, 989 Isobutyl-3-(2-furyl)-propanoate, 989 Isobutyl furylpropionate, 989 Isobutyl heptanoate, 990 Isobutyl heptoate, 990 Isobutyl heptylate, 990 Isobutyl hexanoate, 991 Isobutyl hexylate, 991 Isobutyl o-hydroxybenzoate, 999 Isobutylidene acetone, 1294 Isobutyl isobutanoate, 991 Isobutyl isobutyrate, 209, 991 Isobutyl isopentanoate, 1377 Isobutyl isothiocyanate, 992 Isobutyl isovalerate, 1377 Isobutyl-β-ketobutyrate, 980 Isobutyl ketone, 474 Isobutyl mercaptan, 1373 Isobutyl methanoate, 988 2-Isobutyl-3-methoxypyrazine, 993 3-Isobutyl-2-methoxypyrazine, 993 Isobutyl cis-2-methyl-2-butenoate, 982 Isobutyl cis-α-methyl-crotonate, 982 Isobutyl methyl diketone, 1288 2-Isobutyl-4-methyl-1,3-dioxolane, 995 cis- and trans-2-Isobutyl-4-methyl-1,3dioxolane, 995 Z- and E-2-Isobutyl-4-methyl-1,3-dioxolane, 995 2-Isobutyl-4-methyl-5-ethylthiazoline, 636 Isobutyl methyl glyoxal, 1288 Isobutyl 2-methylisocrotonate, 982 Isobutyl methyl ketone, 1350 Isobutyl 3-methylpropanoate, 1377

2093 2-Isobutyl-3-methylpyrazine, 994 Isobutyl-β-naphthyl ether, 1456 Isobutyl 2-naphthyl ether, 1456 Isobutyl-3-oxobutanoate, 980 α-Isobutylphenethyl alcohol, 996 Isobutyl phenylacetate, 997 Isobutyl-β-phenylacrylate, 986 Isobutyl phenylethanoate, 997 α-Isobutyl phenylethyl alcohol, 996 Isobutyl-3-phenylpropenoate, 986 Isobutyl propanoate, 998 Isobutyl propionate, 998 2-Isobutylpyridine, 1378 3-Isobutylpyridine, 1379 Isobutyl salicylate, 999 2-Isobutyl-1,3-thiazole, 999 2-Isobutylthiazole, 999 Isobutyl α-toluate, 997 Isobutyral, 1000 Isobutyraldehyde, 1000 Z- and E-Isobutyraldehyde propylene glycol acetal, 1031 Isobutyric acid, 1001 Isobutyric acid, benzyl ester, 152 Isobutyric acid, butyl ester, 209 Isobutyric acid, cinnamyl ester, 304– Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, trans, 743 Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, (Z)-, 1468 Isobutyric acid, 3,7-dimethyl-6-octenyl ester, 320 Isobutyric acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester, 1100 Isobutyric acid, dodecyl ester, 535 Isobutyric acid, ester with vanillin, 1999 Isobutyric acid, ethyl ester, 613 Isobutyric acid, hexyl ester, 886 Isobutyric acid, isobutyl ester, 991 Isobutyric acid, isopropyl ester, 1028 Isobutyric acid, 3-methyl-2-butenyl ester, 1724 Isobutyric acid, methyl ester, 1302 Isobutyric acid, octyl ester, 1554 Isobutyric acid, phenethyl ester, 1641 Isobutyric acid, 2-phenoxyethyl ester, 1651 Isobutyric acid, 3-phenylpropyl ester, 1681 Isobutyric acid, p-tolyl ester, 1917 Isobutyric aldehyde, 1000 Isobutyryl aldehyde, 1000 Isocamphol, 975 Isocaproic acid, 1348 Isocaprylic acid, 1282 Isocineole, 292– Isocrotonolactone, 912 Isodecylaldehyde, 490 Isodihydrovandulyl aldehyde, 1032 Isodiprene, 253 Isodulcit, 1792 Isodulcitol, 1792 Isoestragole, 96 Isoeugenol, 1002 Isoeugenol, acetate, 1003 Isoeugenol benzyl ether, 1004 Isoeugenol methyl ether, 1006 1,3,4-Isoeugenol methyl ether, 1006 Isoeugenol α-toluate, 1007 Isoeugenyl acetate, 1003 Isoeugenyl benzyl ether, 1004

Isoeugenyl ethyl ether, 1005 Isoeugenyl formate, 1005 Isoeugenyl methyl ether, 1006 Isoeugenyl phenylacetate, 1007 Isoforon, 1014 Isoheptanoic acid, 1291 Isoheptyl acetate, 1295 Isohexanoic acid, 1348 Isohexenal, 1351 3-Isohexen-2-one, 1356 Isohol, 1020 Isohomogenol, 1006 Isojasmone, 1008 DL-Isoleucine, 1009 DL-Isomenthone, 1009 Isomenthone, 1009 Isomethyleugenol, 1006 Isomethyl-β-ione, 1302 Isomethyl-alpha-ionone, 1010 α-Isomethylionone, 1010 alpha-Isomethylionone, 1010 Iso-alpha-methyl ionone, 1010 β-Isomethylionone, 1302 α-Isomethylionyl acetate, 1011 Isononylaldehyde, 1946 Isooctanoic acid, 1282 Isooctopherone, 1014 Isopentaldehyde, 1239 Isopentanal, 1239 Isopentanethiol, 1226 Isopentanoic acid, 1047 Isopentanoic acid, phenylmethyl ester, 154 Isopentanol, 962 Isopent-2-enyl acetate, 1720 Isopentyl acetate, 960 Isopentyl acetoacetate, 961 Isopentyl alcohol, 962 Isopentyl alcohol, acetate, 960 Isopentyl alcohol, benzoate, 963 Isopentyl alcohol, formate, 965 Isopentyl alcohol, propionate, 973 Isopentylamine, 1012 Isopentyl benzoate, 963 Isopentyl butanoate, 964 Isopentyl butyrate, 964, 1617 Isopentyl cinnamate, 964 Isopentyl ethanoate, 960 Isopentyl formate, 965 Isopentyl-2-furanbutyrate, 966 Isopentyl-2-furanpropionate, 967 Isopentyl hexanoate, 967 Isopentyl-n-hexanoate, 967 Isopentyl-2-hydroxyphenylmethanoate, 975 Isopentylidene isopentylamine, 1013 Isopentyl isothiocyanate, 968 Isopentyl isovalerate, 969 Isopentyl laurate, 970 Isopentyl mercaptan, 1226 Isopentyl methanoate, 965 Isopentyl 2-methylbutanoate, 1232 Isopentyl 3-methylbutyrate, 969 Isopentyl methyl disulfide, 1303 Isopentyl nonanoate, 971 Isopentyl octanoate, 971 Isopentyl phenylacetate, 972 Isopentyl propanoate, 973 Isopentyl propionate, 973 Isopentyl pyruvate, 974

2094 Isopentyl salicylate, 975 Isophoron, 1014 alpha-Isophoron, 1014 Isophorone, 1014 alpha-Isophorone, 1014 Isopinocamphone, 1693 Isoprenyl acetate, 1014 Isopropanol, 1020 β-Isopropanol, 81 Isopropanolamine, 81 Isopropenol, 1020 Isopropenyl carbinyl-n-butyrate, 1210 4-Isopropenylcyclohexane-carboxaldehyde, 434 4-Isopropenyl-1-cyclohexene carbinyl acetate, 1134 4-Isopropenyl-1-cyclohexene-1-carboxaldehyde, 1128 4-Isopropenyl-cyclohex-1-ene-1-methanol, 1130 4-Isopropenylcyclohex-1-en-1-ylmethanol, 1130 2-Isopropenyl-1,4-diazine, 1018 5-Isopropenyl-2-methylcyclohexanone, 1142 DL-4-Isopropenyl-1-methylcyclohexene, 1090 cis-5-Isopropenyl-cis-2-methylcyclopentan-1carboxaldehyde, 1015 5-Isopropenyl-2-methyl-2-vinyltetrahydrofuran, 1016 3-Isopropenyl pentane dioic acid, 1017 Isopropenylpyrazine, 1018 2-Isopropenylpyrazine, 1018 4-Isopropenyl toluene, 504 p-Isopropenyl toluene, 504 Isopropilamina, 1021 Isopropyl acetate, 1018 Isopropylacetic acid, 1047 Isopropyl acetic acid, benzyl ester, 154 Isopropyl acetone, 1350 4′-Isopropylacetophenone, 1019 4-Isopropylacetophenone, 1019 p-Isopropylacetophenone, 1019 1-Isopropyl-4-acetylbenzene, 1019 p-Isopropyl acetylbenzol, 1019 Isopropyl alcohol, 1020 Isopropyl alcohol [USAN], 1020 Isopropyl alcohol, rubbing, 1020 Isopropyl aldehyde, 1000 Isopropylamine, 1021 p-Isopropyl benzaldehyde, 352 4-Isopropylbenzaldehyde, 352 p-Isopropylbenzenecarboxaldehyde, 352 Isopropyl benzoate, 1021 p-Isopropylbenzyl alcohol, 1022 Isopropyl butanoate, 1023 Isopropyl butyrate, 1023 Isopropyl caproate, 1027 Isopropyl capronate, 1027 Isopropylcarbinol, 981 Isopropyl cinnamate, 1024 Isopropyl-o-cresol, 258 6-Isopropyl-m-cresol, 1910 Isopropyl cresol, 1910 5-Isopropyl-o-cresol, 258 4-Isopropyl-3-cyclohexene-1-carboxylic acid, 1884 4-Isopropylcyclohex-2-enone, 1025 4-Isopropyl-2-cyclohexenone, 1025 2(4)-Isopropyl-4(2),6-dimethyldihydro-4H-1,3,5dithiazine, 1025 2-(Isopropyldisulfanyl)propane, 442

General Index Isopropyl disulfide, 442 Isopropyl ethanoate, 1018 Isopropyl formaldehyde, 1000 Isopropyl formate, 1026 Isopropylformic acid, 1001 2-Isopropyl glycine, 1993 Isopropyl hexanoate, 1027 Isopropyl hexylate, 1027 p-Isopropylhydrocinnamaldehyde, 1038 Isopropylidene acetone, 1356 1-Isopropylidene-4-methyl-2-cyclohexanone, 1770 4-Isopropylidene-1-methylcyclohexene, 1874 Isopropyl isobutyrate, 1028 Isopropyl isothiocyanate, 1028 Isopropyl isovalerate, 1029 1-Isopropyl-2-methoxy-4-methylcyclohexane, 1161 2-Isopropyl-3-methoxypyrazine, 1193 2-Isopropyl-5-methoxypyrazine, 1193 2-Isopropyl-6-methoxypyrazine, 1193 Isopropyl 4-methoxystyryl ketone, 1201 4-Isopropyl-3-methoxytoluene, 1311 Z- and E-2-Isopropyl-4-methyl-1,3-dioxolane, 1031 2-Isopropyl-5-methylanisole, 1311 p-Isopropylmethylbenzene, 369 1-Isopropyl-4-methylbenzene, 369 4-Isopropyl-1-methylbenzene, 369 S-Isopropyl 3-methylbut-2-enethioate, 1031 Isopropyl-3-methyl-2-butenoate, 1041 Isopropyl 2-methylbutyrate, 1030 Isopropyl-α-methyl crotonate, 1041 1-Isopropyl-4-methyl-1,3-cyclohexadiene, 1128 1-Isopropyl-4-methyl-1,4-cyclohexadiene, 1129 4-Isopropyl-1-methyl-1,5-cyclohexadiene, 1631 5-Isopropyl-2-methyl-1,3-cyclohexadiene, 1631 2-Isopropyl-5-methylcyclohexanol, 1145 3-Isopropyl-6-methylcyclohexanol, 1133 4-Isopropyl-1-methyl-1-cyclohexanol, 1142 2-Isopropyl-5-methyl-cyclohexanone, 1009 5-Isopropyl-2-methylcyclohexanone, 1136 trans-5-Isopropyl-2-methylcyclohexan-1-one, 1136 2-Isopropyl-5-methyl-cyclohexanone, 1149 6-(Isopropyl)-3-methylcyclohex-2-en-1-ol, 1140 4-(Isopropyl)-1-methylcyclohex-3-en-1-ol, 1141 4-Isopropyl-1-methyl-1-cyclohexen-3-one, 1703 (R)-6-(Isopropyl)-3-methylcyclohex-2-en-1-one, 1704 2-Isopropyl-5-methylcyclohexyl-3hydroxybutanoate, 1158 2-Isopropyl-5-methylcyclohexyl methyl ether, 1161 (1R-(1α,2β,5α))-2-Isopropyl-5-methylcyclohexyl 5-oxo-D-prolinate, 1162 2-Isopropyl-5-methylcyclohexyl 5-oxo-2pyrrolidine carboxylate, 1162 2-Isopropyl-4-methyl-1,3-dioxolane, 1031 cis- and trans-2-Isopropyl-4-methyl-1,3dioxolane, 1031 2-Isopropyl-5-methyl-2-hexenal, 1032 2-Isopropyl-5-methylhex-2-enal, 1032 2-Isopropyl-5-methyl-2-hexen-1-al, 1032 p-Isopropyl-α-methylhydrocinnamaldehyde, 1304 (R-(E))-5-Isopropyl-8-methylnona-6,8-dien-2one, 1033

(+/–)-[R-(E)]-5-Isopropyl-8-methylnona-6,8dien-2-one, 1033 7-Isopropyl-4-methyloxepan-2-one, 922 5-Isopropyl-2-methylphenetole, 259 2-Isopropyl-5-methylphenol, 1910 3-Isopropyl-6-methylphenol, 258 5-Isopropyl-2-methylphenol, 258 6-Isopropyl-3-methylphenol, 1910 p-Isopropyl-α-methyl-phenylpropylaldehyde, 1304 Isopropyl 2-methylpropanoate, 1028 2-Isopropyl-5-methylpyrazine, 1034 5-Isopropyl-2-methylpyrazine, 1034 2-Isopropyl-4-methylthiazole, 1035 Isopropyl 3-methyl thio-2-butenoate, 1031 S-Isopropyl 3-methylthiocrotonate, 1031 Isopropyl mustard, 1028 Isopropyl mustard oil, 1028 Isopropyl myristate, 1036 Isopropyl myristate [USAN], 1036 Isopropyl pentyl ketone, 1282, 1285 o-Isopropylphenol, 1036 2-Isopropylphenol, 1036 Isopropylphenol, ortho, 1036 p-Isopropyl phenylacetaldehyde, 1037 4-Isopropyl phenylacetaldehyde, 1037 α-Isopropyl phenylacetaldehyde, 1365 Isopropyl phenylacetate, 1038 Isopropyl β-phenylacrylate, 1024 Isopropyl 3-phenylpropenoate, 1024 3-(p-Isopropylphenyl)-propionaldehyde, 1038 3-(p-Isopropylphenyl)-propionic aldehyde, 1038 Isopropyl propionate, 1039 Isopropyl puruvic acid, 1345 2-Isopropylpyrazine, 1040 Isopropyl tetradecanoate, 1036 S-Isopropyl thiosenecioate, 1031 Isopropyl tiglate, 1041 Isopropyl α-toluate, 1038 p-Isopropyltoluene, 369, 377 2-Isopropyl-N,2,3-trimethylbutyramide, 1042 Isopropyl trisulfide, 443 2-(Isopropyltrithio)propane, 443 Isopulegol, 1042 Isopulegone, 1043 trans-Isopulegone, 1043 Isopulegyl acetate, 1044 Isoquercetin, 1045 Isoquercitrin, 1045 Isoquercitrin, enzymatically modified, 1045 Isoquercitroside, 1045 Isoquinoline, 1046 Isosafroeugenol, 1731 Isosafrole (prohibited), 1047 1-Isothiocyanatobutane, 210 2-Isothiocyanatobutane, 209 4-Isothiocyanato-1-butene, 186 Isothiocyanatoethane, 614 1-Isothiocyanatohexane, 887 6-Isothiocyanato-1-hexene, 851 Isothiocyanatomethane, 1305 Isothiocyanatomethylbenzene, 153 1-Isothiocyanato-3-methylbutane, 968 1-Isothiocyanato-2-methylpropane, 992 1-Isothiocyanato-4-(methylthio)butane, 1404 1-Isothiocyanato-6-(methylthio)hexane, 1411 1-Isothiocyanato-3-(methylthio)propane, 1426 1-Isothiocyanatopentane, 92

General Index 5-Isothiocyanatopent-1-ene, 1614 5-Isothiocyanato-1-pentene, 1614 2-Isothiocyanatopropane, 1028 3-Isothiocyanato-1-propene, 58 2-Isothiocyanatotoluene, 153 Isothiocyanic acid, allyl ester, 58 Isothiocyanic acid, benzyl ester, 153 Isothiocyanic acid, butyl ester, 210 Isothiocyanic acid, ethyl ester, 614 Isothiocyanic acid, isobutyl ester, 992 Isothiocyanic acid, methyl ester, 1305 Isothiocyanic acid, phenethyl ester, 1642 Isothymol, 258 Isotrifolin, 1045 Isovaleral, 1239 Isovaleraldehyde, 1239 (Iso)-valeraldehyde glyceryl acetal, 1988 Isovaleraldehyde propyleneglycol acetal, 995 Isovalerianic, 1047 Isovaleric acid, 1047 Isovaleric acid, allyl ester, 59 Isovaleric acid, ammonium salt, 82, 88 Isovaleric acid, benzyl ester, 154 Isovaleric acid, 2-bornyl ester, 174 Isovaleric acid, butyl ester, 211 Isovaleric acid, cinnamyl ester, 305 Isovaleric acid, cyclohexyl ester, 364 Isovaleric acid, (4,7-dimethyl-1,6-octadien-3-yl) ester, 1101 Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (E), 744 Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (Z)-, 1469 Isovaleric acid, ethyl ester, 615 Isovaleric acid, hexyl ester, 888 Isovaleric acid, isobutyl ester, 1377 Isovaleric acid, isopentyl ester, 969 Isovaleric acid, methyl ester, 1305 Isovaleric acid, octyl ester, 1554 Isovaleric acid, optically active, 1241 Isovaleric acid, phenethyl ester, 1643 Isovaleric acid, propyl ester, 1759 Isovaleric acid, thio-, S-2,5-dimethyl-3-furyl ester, 509 Isovaleric aldehyde, 1239 Isovalerone, 474 Isovalerylaldehyde, 1239 Isovenanthic acid, 1291 Isovitamin C, 548 Iva, 1048 Iva extract, 1049 Ivex 10, 1982 Izal, 1649

J Jaguar 6000, 779 Jaguar A 20B, 779 Jaguar A 20D, 779 Jaguar A 40F, 779 Jaguar no. 124, 779 Jaguar plus, 779 Jamaican quassia, 1781 Jamaica pepper, 1690 Jambu of Para, 1051 Jambu oleoresin, 1051 Jamsolactone extra C, 945 Japanese camphor, 240

2095 Japanese fir, 698 Japanese gelatin, 41 Japanese mint oil, 343 Japanese oil of camphor, 242 Jasmal, 84 Jasmelia, 1484 Jasmin, 1053 Jasmin absolute, 1053 Jasminaldehyde, 84 Jasmin comores, 1053 Jasmine, 1051 Jasmine absolute, 1052 Jasmine concrete, 1053 Jasmine lactone, 919 Jasmine oil, 1053, 1258 Jasmine oil, French, 1053 Jasmine spiritus, 1054 Jasminone, 1612 Jasminone B, 1612 Jasminum gradiflorum L., 1258 Jasminum officinale L., 1051 Jasmin wax, 1053 Jasmone, 1054 Jasmonyl, 1484 Jatrorrhiza palmate (Lam.) Miers, 234 Java citronella, 312 Java citronella oil, 313 Java de Tong, 312 Java vetiver oil, 2009 Jersemal, 1484 Jesuit’s balsam, 340 Jesuit’s tea, 1125 Jin-chen, 754 John’s wort, 1817 Jortaine, 162 Joshua tree, 2030 Juglans regia L., 2017 Jum karaya, 1057 Juniper (berries), 1055 Juniperberry oil, 1056 Juniper berry oil, terpenes, 1056 Juniper extract, 1055 Juniper oil, 1056 Juniper tar, 228 Juniperus communis L., 1055 Juniperus oxycedrus L., 227 Juniperus oxycedrus wood, 228

K Kacha haldi, 1964 Kadaya, 1057 Kadaya gum, 1057 Karawya, 248 Karaya gum, 1057 Karukoru 20, 1071 Karvakrol, 258 Kashmirja, 345 Kastam, 345 Ka-thee, 1439 Katilo gum, 1057 Kautschin, 1090 Kelp, 1058 Kentonarome, 1254 Ketine, 500 2-Keto-4-butanethiol, 1058 3-Ketobutyraldehyde dimethylacetal, 1575 α-Ketobutyric acid, 1576

γ-Ketoctanol, 1527 Ketocyclopentane, 367 alpha-Ketoglutaric acid, 1580 2-Ketoglutaric acid, 1580 3-Keto-L-gulofuranolactone, 120 Ketohexamethylene, 359 2-Ketohexamethylenimine, 825 alpha-Ketoisocaproic acid, 1345 Ketoisoleucine, 1344 alpha-Ketoisovalerate, 1342 alpha-Ketoisovaleric acid, 1342 Ketole, 951 alpha-Keto-gamma-methiolbutyrate, 1419 alpha-Ketomethionine, 1419 2-Keto-4-methylthiobutanoic acid, 1419 2-Keto-4-methylthiobutyrate, 1419 2-Keto-4-methylthiobutyric acid, 1419 alpha-Keto-beta-methylvalerate, 1344 alpha-Keto-beta-methylvaleric acid, 1344 Ketone, dimethyl, 16 Ketone, 3-5-dimethyl-2-furyl methyl, 23 Ketone, 2,5-dimethyl-3-thienyl methyl, 27 Ketone, diphenyl, 140 Ketone, ethyl methyl, 183 Ketone, ethyl phenyl, 1738 Ketone, ethyl vinyl, 1609 Ketone, heptyl methyl, 1487 Ketone, alpha-hydroxybenzyl phenyl, 139 Ketone, isobutyl methyl, 1350 Ketone, methyl 3-methylpyrazinyl, 28 Ketone, methyl 3-pyridyl, 34 Ketone, methyl 2-naphthyl, 1329 Ketone, methyl nonyl, 1977 Ketone, methyl pentyl, 798 Ketone, methyl phenyl, 17 Ketone, methyl pyrazinyl, 32 Ketone, methyl 2-pyridyl, 33 “Ketone alcohol,” 1527 Ketone alcohol ester, 1490 Ketone C-7, 798 Ketone propane, 16 Ketones, 183, 474, 798, 1014, 1350, 1356, 1603 Ketopentamethylene, 367 4-Ketopentanoic acid butyl ester, 214 β-Ketopropane, 16 2-Ketopropionaldehyde, 1779 alpha-Ketopropionaldehyde, 1779 1-Ketopropionaldehyde, 1779 alpha-Ketopropionic acid, 1779 α-Ketopropionic acid, 1779 1,2-Ketopropionic aldehyde, 1779 α-Ketopropionic aldehyde, 1779 2-Ketothiomethylbutyric acid, 1419 L-3-Ketothreohexuronic acid lactone, 120 γ-Ketovaleric acid, 1084 4-Ketovaleric acid, 1084 Ketovaline, 1342 alpha-Ketovaline, 1342 2-Ketovaline, 1342 Kjellmaniella gyrata, 1058 Klamath weed, 1817 Knee pine oil, 1694 Kola nut, 1059 Kola nut extract, 1059 Konivari, 1571 Koost, 345 Koot, 345

2096 Koppers Resorcinol, 1791 Kost, 345 Koster keunen candelilla wax, 244 Krameria, 1793 Krameria argentea, 1793 Krameria triandra, 1793 p-Kresol, 348 DL-Kryptone, 1025 Kullo gum, 1057 Kur, 345 Kurdu extract, 727 Kushtha, 345 Kusta, 345 Kuteera, 1057 Kuth, 345 Kyselina 4-hydroxybenzoova, 910 Kyselina thiolic acid, 1901

L Labanum gum extract, 1062 Labdanol, 986 Labdanum, 1061, 1062 Labdanum absolute, 1061 Labdanum absolute sictus, 1062 Labdanum oil, 1062 Labdanum oleoresin, 1062 Lachydrin, 1063 Lacinaria, 401 Lactamide MEA, 1064 Lactic acid [JAN], 1063 DL-Lactic acid, 1063 Lactic acid, 1063 Lactic acid, butyl ester, 212 Lactic acid, butyl ester, butyrate, 197 Lactic acid, ethyl ester, 616 Lactic acid monoethanolamide, 1064 ω-Lactone, 1597 gamma-lactone, 1993 Lactone of cis-jasmone, 928 Lactonyl ethanolamine, 1064 Lactoyl ethanolamine, 1064 N-Lactoyl ethanolamine, 1064 N-Lactoyl ethanolamine phosphate, 1065 Lactoyl ethanolamine phosphate, 1065 Lactylated fatty acid esters of glycerol and propylene glycol, 1066 Lactylated mono- and diglyceride, 763 Lady’s thistle, 1904 Laevo-piperitone, 1704 Laevulic acid, 1084 Laevulinic acid, 1084 Laminaria angastata, 1058 Laminaria claustonia, 1058 Laminaria digitata, 1058 Laminaria japonica, 1058 Laminaria longicruris, 1058 Laminaria longissima, 1058 Laminaria ochotensis, 1058 Laminaria saccharina, 1058 Laminaria spp., 44 Lantana involucrata, 1571 Lappa, 179 Larch gum, 1710 Larch turpentine, 1710 Large fennel, 691 Larixinic acid, 1114 Laroscorbine, 120

General Index Lasoon, 728 Laughing gas, 1470 N-Lauraldehyde, 1070 Lauraldehyde, 1070 Laural dimethyl acetal, 531 Laurel, 1066 Laurel bay leaves extract, 1067 Laurel bay leaves oil, 1068 Laurel berries, 1068–1069 Lauric acid, 1069 Lauric acid, butyl ester, 213 Lauric acid, ethyl ester, 617 Lauric acid, isopentyl ester, 970 Lauric acid, methyl ester, 1307 Lauric acid, pure, 1069 Lauric alcohol, 1071 Lauric aldehyde, 1070 Laurine, 913 Laurine dimethyl acetal, 915 Laurinic alcohol, 1071 Laurostearic acid 8, 1069 Laurus nobilis L., 130, 1066 Lauryl 24, 1071 Lauryl acetate, 1071 Lauryl alcohol, 1071 N-Lauryl alcohol, 1071 N-Lauryl alcohol, primary, 1071 Lauryl aldehyde, 1070 Lauryl aldehyde dimethyl acetal, 531 Lauryl butyrate, 534 Lauryl isobutyrate, 535 Lauryl 2-methylpropanoate, 535 Lauryl propionate, 536 Lavandin, 1072 Lavandin abrialis oil, 1073 Lavandin abrial oil, 1073 Lavandin absolute, 1073 Lavandin absolute green, 1073 Lavanding concrete, 1073 Lavandin oil, 1073 Lavandin x intermedia Emeric ex Loisel., 1072 Lavandula latifolia Medikus, 1076 Lavender, 1072, 1074 Lavender absolute, 1074, 1075 Lavender alcohols, 1073 Lavender concrete, 1075 Lavender flowers oil, 1075 Lavender lactone, 933 Lavender oil, 1075 Lavender spike, 1076 Lavender spike oil, 1076 Lavendula angustifolia Mill., 1074 Lavendula officinalis Chaix, 1074 Layor carang, 41 Leaf alcohol, 846, 849, 850 Leaf alcohol (dihexenyl) acetal, 5 Leaf alcohol (ethyl) acetal, 7 Leaf aldehyde, 837 Leaf butyrate, 857 Leaf caproate, 860 Leaf lemon oil, 1081 Lemon, 1077 Lemon balm, 125, 126 Lemon bioflavonoid complex, 1080 Lemonene, 163 Lemon essence, 1078 Lemon extract, 1078 Lemongrass, 1081

Lemongrass oil, 1082 Lemongrass oil West Indian, 1082 Lemon hexadiene, 1247 Lemon leaf and twig essential oil, 1081 Lemon oil, 1078 Lemon oil, distilled, 1078 Lemon oil, Guinea, 1078 Lemon oil, Italian, 1078 Lemon oil, terpeneless, 1079 Lemon oil, terpeneless, sesquiterpeneless, 1079 Lemon oil concentrate, 1078 Lemon oil petitgrain, 1081 Lemonol, 733 Lemon peel extract, 1080 Lemon peel granules, 1080 Lemon petitgrain oil, 1078 Lemon tincture, 1078 Lemon verbena, 1083 Lepidine, 1383 Lesser burdock, 179 Leu, 1083 Leucamine, 1012 Leucerne, 43 Leucine [USAN:INN], 1083 Leucine, 1083 L-Leucine, 1083 L(+)-Leucine, 1083 (S)-(+)-Leucine, 1083 Leucol, 1788 Leucoline, 1046, 1788 Leukol, 1788 LEVA, 1084 Levandin oil, 1073 Levisticum officinale Koch., 1106 Levoglutamida, 758 Levoglutamide, 758 Levoglutamidum, 758 Levulic acid, 1084 Levulinic acid, 1084 Levulinic acid, butyl ester, 214 Levulinic acid, ethyl ester, 618 Liatris odoratissima, 401 Liatris odoratissima, ext., 401 Liatris oleoresin, 401 Licareol, 1092 Licareol acetate, 1094 Lichenic acid, 704 Licorice, 1085 Licorice extract, 1086 Licorice extract powder, 1086 Licorice root, 768, 1086 Licorice root extract, 1086 Lignum floridium or pavanum, 1825 Ligusticum lactone, 208 Lilac aldehyde, (+/–), 1434 Lilac lactone, 933 Lilyl aldehyde, 913 Lime, 1087 Lime acetate, 233 Limediene, 1247 Lime flower, 1104 Lime juice dehydrated, 1087 Limene (I) a-Bisabolene, 165 Lime oil distilled, 1088 Lime oil expressed, 1088 Lime oil terpeneless, 1089 Lime pyrolignite, 233 Lime tree, 1104

General Index Limonene, 1090 DL-Limonene, 1090 (+/–)-Limonene, 1090 (1S,2S,4R)-Limonene-1,2-diol, 1139 d-Limonene-1,2-diol, 1139 Limonene glycol, 1139 Limonene oxide, 677 Linaloe, 1091 Linaloe wood oil, 1091 Linalol, 1092 Linalol acetate, 1094 Linalol benzoate, 1096 Linalool, 1092 Linalool, benzoate, 1096 Linalool, formate, 1099 beta-Linalool, 1092 DL-Linalool (synthetic), 1092 p-Linalool, 1092 Linalool acetate, 1094 Linalool isobutyrate, 1100 Linalool oxide, 1093 Linalool oxide, anhydro, 1016 Linalool propionate, 1103 Linalool tetrahydride, 1891 Linalyl acetate, 1094 Linalyl alcohol, 1092 Linalyl-2-aminobenzoate, 1095 Linalyl-o-aminobenzoate, 1095 Linalyl anthranilate, 1095 Linalyl benzoate, 1096 Linalyl butyrate, 1097 Linalyl-n-butyrate, 1097 Linalyl caproate, 1099 Linalyl capronate, 1099 Linalyl carpylate, 1102 Linalyl cinnamate, 1098 Linalyl formate, 1099 Linalyl hexanoate, 1099 Linalyl hexylate, 1099 Linalyl isobutyrate, 1100 Linalyl isopentanoate, 1101 Linalyl isovalerate, 1101 Linalyl octanoate, 1102 Linalyl octoate, 1102 Linalyl octylate, 1102 Linalyl phenylacetate, 1103 Linalyl β-phenylacrylate, 1098 Linalyl 3-phenylpropenoate, 1098 Linalyl propionate, 1103 Linalyl α-toluate, 1103 Linarodin, 11 Linden flowers, 1105 Linden flowers extract, 1105 Linden (leaves), 1104 Linolool (D), 1092 Lion’s tooth, 374 Lioxin, 1996 Lippia citriodora Kunth, 1083, 2008 Lippia graveolens, 1571 Lippia spp., 1570 (1S)-Lippione, 1705 Liquid ambar extractives, 1853 Liquidambar orientalis Mill., 1853 Liquidambar styraciflua, 1864 Liquidambar styraciflua L., 1853 Liquid camphor, 242 Liquid phenol, 1649 Liquid smoke, 1774, 1775

2097 Liquorice, 1086 Litmus, 102 Litsea cubeba (berry oil), 1106 Lobamine, 1186 Locaose, 1792 Locust bean, 255 Locust bean gum, 256 Locust bean oil, 256 Lombardy poplar, 1716 Long pepper, 1705 Longwort, 1443 Lorol, 1071 Louisa, 1083 Lovage, 1106 Lovage extract, 1107 Lovage herb oil, 1107 Lovage oil, 1107 Lovage root oil, 1107 Lovage roots absolute, 1107 Luctin, 256 Lumbrical, 1706 Lungmoss, 1108 Lungwort lichen, 1108 Lupogum, 256 Luprosil metacetonic acid, 1734 Lupulin, 898 2,4-Lutidine, 502 2,6-Lutidine, 503 alpha,alpha′-Lutidine, 503 β-Lutidine, 662 Lycine, 162 Lycopene, 1923 trans-Lycopene, 1923 Lycopersicon esculentum, 1923 Lynalyl acetate, 1094 L-Lysine, 1109 Lysine acid, 1109 Lysine hydrochloride, 1109 L-Lyxoascorbic acid, 120

M Macassar gelatin, 41 Mace, 1111, 1504 Mace oil, 1111, 1506 Mace oleoresin, 1112 Macis oil, 1506 Macrocystis pyrifera, 1058 Macrocystis spp., 44 Magali kizhangu, 381 Maggi plant, 1106 Maidenhair fern, 1112 Majorana hortensis, 1571 Majorana hortensis Moench, 1122 Majorana onites (L.) Benth., 1122 Makali ber, 381 Malayan camphor, 169 Malic acid, 1113 L-Malic acid, 1113 L-(–)-Malic acid, 1113 (S)-Malic acid, 1113 S-(–)-Malic acid, 1113 (–)-Malic acid, 1113 Malonic acid, diethyl ester, 414 Malonic ester, 414 Malt extract, 1113–1114 Maltol, 1114 Maltol isobutyrate, 1116

Maltol propionate, 1115 Malt syrup, 1114 Malt vinegar, 13 Maltyl isobutyrate, 1116 Maltyl 2-methylpropanoate, 1116 Mandarin, 1117 Mandarin oil, 1117 Mandarin oil, petitgrain, 1118, 1630 Mandarin petitgrain oil, 1118, 1630 Mandarin (tangerine) essence, 1119 Mandarin white oil, 1117 Mandorla amara, 73 Mango furanone, 470 Manila emeli copal, 543 L-Mannomethylose, 1792 L-Mannopyranose, 6-deoxy-, 1792 Mannose, 6-deoxy-, 1792 L-Mannose, 6-deoxy-, 1792 Maple, mountain, 1120 Maple (mountain) bark, 1120 Maple (mountain) extract solid, 1121 Marigold, 1861 Marigold, pot, 1121 Marjoliane resinoid, 1124 Marjoram, 1571 Marjoram, pot, 1122 Marjoram, sweet, 1122 Marjoram, sweet oil, 1124 Marjoram, wild, 1571 Marjoram oil, 1124 Marjoram oil, Spanish, 1124 Marjoram oil, sweet, 1124 Marjoram oleoresin, 1123 Marjoram seed, 1123 Marrubium vulgare (Tourn.) L., 901 Marsh blue-violet, 2013 Marshmallow, 75 Marsh trefoil, 179 Marubá, 1835 Marupá, 1835 Maseptol, 1296 Masquelier’s, 771 Massoia bark oil (Cryptocarya massoio), 1124 Massoia lactone, 918 Massoi lactone, 918 Master of the wood, 2020 Mastic, Peruvian, 1830 Mastocarpus stellatus, 958 Maté absolute, 1126 Maté (leaves), 1125 Matricaria chamomilla L., 235 Matsutake alcohol, 1536 May chang, 1106 Maypop, 1591 May pops, 1592 Meadow sage, 1814 Medicago sativa L., 43 Meetco, 183 MEK, 183 MEK (OSHA), 183 Melaleuca alternifolia oil, 1872 Melaleuca leucadendron L., 230 Melegueta, 769 Melilotal, 1208 Melilotic lactone, 427 Melilotin, 427 Melilotine, 427 Melilotol, 427

2098 Melilotus, 1126 Melilotus coerulea, 1126 Melilotus officinalis (L.) Lam., 1126 Melissa officinalis L., 125 Melissa officinalis L. oil, 126 Melissa oil, 126 Melonal®, 474 Melon heptenal propylene glycol acetal, 475 α-Melonol, 476 Mentha-1,8-diene (DL), 1090 Mentha arvensis, 1127 Mentha arvensis oil, 343 Mentha arvensis var. piperascens, 343 Menthacamphor, 1145 Mentha cardiaca L., 1832 p-Mentha-1,8-dien-7-al, 1128 Menthadien-7-carbinyl acetate, 1134 1,5-p-Menthadiene, 1631 1,8(9)-p-Menthadiene, 1090 p-Mentha-1,3-diene, 1128 p-Mentha-1,4-diene, 1129 p-Mentha-1,5-diene, 1631 p-Mentha-1,8-diene, 1090 p-Mentha-1,8-diene, (+/–)-, 1090 p-Mentha-2,4(8)-diene, 1874 p-Mentha-3,8-diene, 3,9-epoxy-, 1885 d-2,8-p-Menthadien-1-ol, 1131 dextro-2,8-para-Menthadien-1-ol, 1131 p-Mentha-1(6),8-dien-2-ol, 260 p-Mentha-1,8-dien-6-ol, 260 p-Mentha-1,8-dien-7-ol, 1130 p-Mentha-2,8-dien-1-ol, 1131 p-Mentha-6,8-dien-2-ol, 260 p-Mentha-6,8-dien-2-ol, acetate, 264 p-Mentha-6,8-dien- 2-ol, l-, 260 p-Mentha-6,8-dien-2-ol, propionate, 264 para-Mentha-2,8-dien-1-ol, 1131 p-Mentha-1,8-dien-7-ol-acetate, 1134 l-p-Mentha-1(6),8-dien-2-one, 262 l-6,8(9)-p-Menthadien-2-one, 262 p-Mentha-1,4(8)-dien-3-one, 1134 para-Mentha-1,4(8)-dien-3-one, 1134 p-Mentha-6,8-dien-2-one, (-)-, 262 p-Mentha-6,8-dien-2-one, (R)-(-)-, 262 Menthadien-3-one-1,4(8)-para, 1134 Mentha-1,4(8)-dien-3-one-para-, 1134 Menthadienyl acetate, 1132 cis- and trans-p-1(7),8-Menthadien-2-yl acetate, 1132 1-p-Mentha-6(8,9)-dien-2-yl acetate, 264 p-Mentha-1(6),8-dien-2-yl acetate, 264 p-Mentha-1,8-dien-7-yl-acetate, 1134 l-p-Mentha-6,8(9)-dien-2-yl propionate, 264 p-Menthane, 1,4-epoxy-, 292– p-Menthane, 1,8-epoxy-, 677 p-Menthane-3,8-diol, 1135 3,1-(p-Menthane-3-yloxy)-1,2-propanediol, 1154 p-Menthan-2-ol, 1133 p-Menthan-3-ol, 1145 3-p-Menthanol, 1145 cis-para-Menthan-3-one, 1009 p-Menthan-2-one, 1136 p-Menthan-3-one, 1149 p-Menthan-3-one, trans-, 1149 p-Menthan-3-one, (Z)-, 1009 trans-p-Menthan-3-one, 1149 trans-Menthan-3-one, 1149 (–)-p-Menthan-3-yl lactate, 1160

General Index 2(para-Menthan-3-yl oxy) ethanol, 1155 2-(p-Menthan-3-yloxy)ethanol, 1155 Mentha oil, 343 Mentha piperita L., 1626 Mentha piperita oil, 1627 Mentha pulegium L., 1595, 1596 Mentha spicata, 1849 Mentha spicata oil, 1850 p-Mentha-8-thiol-3-one, 1137 p-Menth-1-en-9-al, 1138 8,9-p-Menthen-1,2-diol, 1139 p-Menth-1-ene-9-al, 1138 p-Menth-8(9)-ene-1,2-diol, 1139 8-p-Menthene-1,2-diol, 1139 1-p-Menthene-8-thiol, 1139 1-p-Menthen-4-ol, 261 8-p-Menthen-2-ol, 425 p-Menth-1-en-3-ol, 1140 p-Menth-1-en-4-ol, 261 p-Menth-1-en-8-ol, 1873 p-Menth-1-en-8-ol, formate (mixed isomers), 1879 p-Menth-1-en-8-ol, (S)-(–)-, 1873 p-Menth-3-en-1-ol, 1141 p-Menth-8-en-2-ol, 425 p-Menth-1-en-3-one, 1703, 1704 4(8)-p-Menthen-3-one, 1770 d-p-Menth-4(8)-en-3-one, 1770 p-Menth-4(8)-en-3-one, 1770 p-Menth-4-(8)-en-3-one, 1,2-epoxy-, 1705 1-p-Menthen-9-yl acetate, 1143 p-Menth-1-en-8-yl acetate, 1875 p-Menth-1-en-8-yl anthranilate, 1876 p-Menth-1-en-8-yl cinnamate, 1878 p-Menth-1-en-8-yl formate, 1879 p-1-Menthen-8-yl formate, 1879 p-Menth-1-en-8-yl isobutyrate, 1880 p-Menth-1-en-8-yl 3-phenylpropenoate, 1878 p-Menth-1-en-8-yl propionate, 1881 Menthofuran, 1885 Menthol, 1145 Menthol, cis-1,3,trans-1,4-, 1145 Menthol, isovalerate, 1159 DL-Menthol, 1145 L-Menthol, 1145 p-Menth-8-1-ol, 1142 L-Menthol 1- and 2-propylene glycol carbonate, 1148 p-Menth-8-2-ol, acetate,, 426 p-Menth-8-3-ol, 1042 laevo-Menthol acetoacetate, 1157 Menthol acetoacetate, 1157 L-Menthol ethylene glycol carbonate, 1146 Menthol glycol carbonate, 1146 Menthol natural, 1145 D,L-Menthol(+/–)-propylene glycol carbonate, 1147 Menthomenthol, 1145 Menthone, 1149 p-Menthone, 1149 trans-Menthone, 1149 L-Menthone 1,2-glycerol ketal, 1150 D,L-Menthone 1,2-glycerol ketal, 1151 p-Menth-8-2-one, 1142 p-Menth-8-2-one, 1,6-epoxy-, (1S,4R6S)-, 263 p-Menth-8-3-one, 1043 p-Menth-8-3-one, trans-, 1043 cis- and trans-Menthone-8-thioacetate, 1152

2-(L-Menthoxy)ethanol, 1155 3-(L-Menthoxy)-2-menthylpropane-1,2-diol, 1153 3-l-Menthoxy-2-methylpropan-1,2-diol, 1153 3-(1-Menthoxy)-propane-1,2-diol, 1154 3-L-Menthoxypropane-1,2-diol, 1154 Menthoxypropanediol, 1154 p-Menth-8-2-yl acetate, 426 L-p-Menthyl acetate, 1156 L-Menthyl acetate, 1156 Menthyl acetoacetate, 1157 (-)-Menthyl acetoacetate, 1157 L-Menthyl acetoacetate, 1157 laevo-Menthyl acetoacetate, 1157 Menthyl ethylene glycol carbonate, 1146 Menthyl 3-hydroxybutanoate, 1158 L-Menthyl (R,S)-3-hydroxybutyrate, 1158 Menthyl isovalerate, 1159 p-Menth-3-yl isovalerate, 1159 Menthyl lactate, 1160 L-Menthyl lactate, 1160 Menthyl 3-menthylbutyrate, 1159 1-Menthyl methyl ether, 1161 Menthyl methyllactate, 1158 (-)-Menthyl (+)-2-pyrrolidone-5-carboxilate, 1162 Menthyl valerate, 1164 Menyanthes trifoliate L., 178–179 Meonine, 1186 MEP, 634 Mercaptoacetaldehyde dimer, 439 Mercaptoacetone, 1183 β-Mercaptoalanine, 370 l-β-Mercaptoalanine, 370 2-Mercaptoanisole, 1165 Mercaptobenzene, 137 Mercaptobutane dioic acid bis(3-methyl butyl) ester, 441 3-Mercaptobutanoic acid hexyl ester, 889 3-Mercaptobutanoic acid methyl ester, 1309 2-Mercapto-3-butanol, 1166 (R*,S*)-3-Mercaptobutan-2-ol, 1166 3-Mercapto-2-butanol, 1166 3-Mercapto-2-butanone, 1166 3-Mercapto butan-2-one, 1166 4-Mercapto-2-butanone, 1058 3-Mercaptobutyl acetate, 1167 (+/–)-3-Mercapto-1-butyl acetate, 1167 3-Mercapto-1-butyl acetate, 1167 3-Mercaptobutyric acid, ethyl ester, 619 Mercaptocyclopentane, 366 1-Mercaptoethane, 552 Mercaptoethane, 552 1-Mercaptoheptane, 794 3-Mercaptoheptyl acetate, 1168 3-Mercaptohexanol, 1169 3-Mercaptohexyl acetate, 1169 3-Mercaptohexyl butyrate, 1170 3-Mercaptohexyl heptanoate, 1171 3-Mercaptohexl hexanoate, 1171 1-Mercapto-p-menthane-3-one, 1172 8-Mercapto-p-menthane-3-one, 1137 8-Mercapto-p-menthan-3-one, 1137 cis and trans-Mercapto-p-menthan-3-one, 1172 Z- and E-1-Mercapto-p-menthan-3-one, 1172 cis- and trans-1-Mercapto-p-menthan-3-one, 1172 1-Mercapto-p-menthan-3-one, 1172

General Index Mercaptomethane, 1309 (Mercaptomethyl)benzene, 155 erythro and threo-3-Mercapto-2-methylbutan1-ol, 1174 3-Mercapto-3-methyl-1-butanol, 1174 3-Mercapto-3-methyl-1-butyl acetate, 1173 3-Mercapto-3-methylbutyl acetate, 1173 3-Mercapto-3-methylbutyl alcohol, 1174 3-Mercapto-2-methylbutyl alcohol, 1174 3-Mercapto-3-methylbutyl formate, 1172-(1-Mercapto-1-methylethyl)-5methylcyclohexan-1-one, 1137 3-Mercapto-2-methylpentanal, 1176 (+/–)-2-Mercaptomethylpentan-1-ol, 1177 (+/–)-2-Mercapto-2-methylpentan-1-ol, 1177 (+/–)-4-Mercapto-4-methyl-2-pentanol, 1178 3-Mercapto-2-methylpentan-1-ol (racemic), 1178 2-Mercapto-2-methylpentan-4-one, 1179 4-Mercapto-4-methyl-2-pentanone, 1179 3-((2-Mercapto-1-methylpropyl)thio)-2-butanol, 1299 2-Mercaptomethylpyrazine, 1180 2-(Mercaptomethyl)pyridine, 1774 2-Mercaptonaphthalene, 1457 beta-Mercaptonaphthalene, 1457 3-Mercapto-2-oxopropionic acid, sodium salt, 1844 cis + trans-laevo-Mercapto-para-menthan-3one, 1172 (Z + E)-laevo-Mercapto-para-menthan-3-one, 1172 1-Mercaptopentane, 1600 2-Mercaptopentane, 1601 4-Mercaptopentan-2-ol, 1182 3-Mercapto-2-pentanone, 1181 3-Mercaptopentan-2-one, 1181 4-Mercaptopentan-2-one, 1182 4-Mercapto-2-pentanone, 1182 2-, 3-, or 10-Mercaptopinane, 1182 alpha-Mercaptopropanoic acid, 1904 2-Mercaptopropanoic acid, 1904 2-Mercaptopropanoic acid, propyl ester, 1761 3-Mercaptopropanoic acid ethyl ester, 621 3-Mercaptopropanol, 1760 1-Mercapto-2-propanone, 1183 2-Mercaptopropionic acid, 1904 alpha-Mercaptopropionic acid, 1904 bis(1-Mercaptopropyl)sulfide, 1184 α-Mercaptotoluene, 155 Merello cherry, 284 Merita earth, 1964 Mertionin, 1186 Mesitol, 1955 Mesityl alcohol, 1955 Mesityl oxide, 1356 Mesquite, 1185 Mesquite wood extract, 1185 Metaben, 1296 Metacresol, 347 Methaben, 1296 p-Metha-1(6),8-dien-2-yl propionate, 264 Methallyl acetone, 1294 Methanallyl butyrate, 1210 Methanamine, n,n-dimethyl-, 1935 Methanamine, N,N-dimethyl-, N-oxide, 1934 Methane, bis(methylthio)-, 1412 Methane, isothiocyanato-, 1305 Methane, sulfinylbis-, 1387

2099 Methane, thiobis-, 1386 Methanecarbothiolic acid, 1901 Methanecarboxamide, 10 Methanecarboxylic acid, 12 Methanedicarboxylic acid, diethyl ester, 414 Methanedithiol, 447 Methane thioic acid, S-(2-furanylmethyl) ester, 702–703 Methanethiol, 1309 Methanethiol, 1-methylthio-, 1415 Methanethiol, phenyl-, 155 Methanethiol acetate, 1399 Methanethiol n-butyrate, 1406 Methanethiol caproate, 1289 Methanethiol furoate, 1407 Methanethiol isovalerate, 1313 Methanethiomethane, 1386 4,8-Methanoazulen-9-ol, 266 Methanoic acid, 700 Methanoic acid, 3-methyl-2-butenyl ester, 1723 Methanol, acetylmethyl-, 14 Methanol, benzyl, 1633 Methanol, (2-furyl)-, 707 Methanol, phenyl-, 144 Methanone, diphenyl, 140 p-Meth-1-en-9-yl acetate, 1143 Methialdol, 524 Methilanin, 1186 gamma-Methiol-keto-butyric acid, 1419 Methional, 1424 D,L-Methionine, 1185–1186 (±)-Methionine, 1186 DL-Methioninum, 1186 Methionol, 1422 Methionyl acetate, 1425 Methionyl butyrate, 1144 β-Methiopropionaldehyde, 1424 2-Methoxyacetophenone, 1186 2-Methoxyacetophenone oxime, 1186 4-Methoxyacetophenone, 11 4′-Methoxyacetophenone, 11 o-Methoxyacetophenone, 1186 p-Methoxyacetophenone, 11 3-Methoxy-4-acetoxy benzaldehyde, 1997 p-Methoxyallyl benzene, 549 4-Methoxyallylbenzene, 549 2-Methoxy-4-allylphenol, 680 3-Methoxyanisole, 447 p-Methoxyanisole, 448 2-Methoxybenzaldehyde, 103, 1187 4-Methoxybenzaldehyde, 1188 6-Methoxybenzaldehyde, 103, 1187 o-Methoxybenzaldehyde, 103, 1187 p-Methoxybenzaldehyde, 1188 Methoxybenzene, 105–106 2-Methoxybenzene carboxaldehyde, 103, 1187 4-Methoxybenzene-methanol, 107 4-Methoxybenzenemethanol acetate, 106 4-Methoxybenzenemethanol formate, 109 4-Methoxybenzenemethanol propionate, 110 Methoxybenzenethiol, 1165 2-Methoxybenzenethiol, 1165 2-Methoxybenzene-1-thiol, 1165 o-Methoxybenzenethiol, 1165 2-Methoxybenzoic acid, 1189 2-Methoxybenzoic acid, methyl ester, 1310 3-Methoxybenzoic acid, 1189 4-Methoxybenzoic acid, 1190

o-Methoxybenzoic acid, 1189, 1385 p-Methoxybenzoic acid, 1190 4-Methoxybenzoic acid methyl ester, 1211 o-Methoxybenzoic acid methyl ester, 1310 p-Methoxybenzoic acid methyl ester, 1211 4-Methoxybenzyl acetate, 106 p-Methoxybenzyl acetate, 106 4-Methoxy-benzylacetone, 1200 4-Methoxybenzyl alcohol, 107 p-Methoxybenzyl alcohol, 107 p-Methoxybenzyl alcohol, formate, 109 p-Methoxybenzyl alcohol acetate, 106 p-Methoxybenzyl butyrate, 108 4-Methoxybenzyl formate, 109 p-Methoxybenzyl formate, 109 4-Methoxybenzylmethyl ketone, 1203 p-Methoxybenzyl methyl ketone, 1203 4-Methoxybenzyl phenylacetate, 109 p-Methoxybenzyl phenylacetate, 109 p-Methoxybenzyl propionate, 110 2-Methoxy-3-sec-butylpyrazine, 1199 o-(Methoxycarbonyl)acetanilide, 1214 2-(Methoxycarbonyl)aniline, 1213 2-(Methoxycarbonyl)phenol, 1385 4-(Methoxycarbonyl)phenol, 1296 p-Methoxycarbonylphenol, 1296 2-(Methoxycarbonyl)-1-propene, 1320 (8α9R)-6′-Methoxycinchonan-9-ol, 1784 8alpha,9R-6′-Methoxycinchonan-9-ol, sulfate (1:1) salt, 1785 (8alpha,9R)-6′-Methoxycinchonan-9-ol monohydrochloride, 1786 2-Methoxycinnamaldehyde, 1191 2′-Methoxycinnamaldehyde, 1191 4-Methoxycinnamaldehyde, 1192 o-Methoxycinnamaldehyde, 1191 p-Methoxycinnamaldehyde, 1192 o-Methoxycinnamic aldehyde, 1191 o-Methoxycinnamicaldehyde, crystals, 1191 p-Methoxycinnamic aldehyde, 1192 2-Methoxy-p-cresol, 1198 2-Methoxy-4-cresol, 1198 3-Methoxy-p-cymene, 1311 1-Methoxy-1-decene, 1153 (E)- and (Z)-1-Methoxy-1-decene, 1153 trans- and cis-1-Methoxy-1-decene, 1153 2-Methoxy-1,4-diazine, 1204 1-Methoxy-2,4-dimethylbenzene, 457 4-Methoxy-2,5-dimethyl-3(2H)-furanone, 480 4-Methoxy-2,5-dimethyl-furan-3(2H)-one, 480 1,1′-bis(Methoxy)dodecane, 531 2(laevo-Methoxy)ethanol, 1155 (2-Methoxyethyl)benzene, 1360 2-Methoxy-4-ethylphenol, 599 Methoxyeugenol, 53 6-Methoxy eugenol, 53 2-Methoxy-4-formylphenol, 1996, 2000 (S)-1-Methoxy-3-heptanethiol, 1193 1-Methoxyhexane, 1296 2-Methoxy-1-hydroxy-4-allylbenzene, 680 3-Methoxy-4-hydroxybenzalacetone, 2004 3-Methoxy-4-hydroxybenzaldehyde, 1996, 2000 3-Methoxy-4-hydroxy-benzylacetone, 2034 4-(3-Methoxy-4-hydroxyphenyl)-2-butanone, 2034 2-(3-Methoxy-4-hydroxyphenyl)-4-methyl-1,3dioxolane, 676 3-Methoxy-4-hydroxytoluene, 1198

2100 2-Methoxy-3-isobutylpyrazine, 993 3-Methoxy-4-isobutyryl-benzaldehyde, 1999 6-Methoxyisoeugenol, (E)-, 1730 2-Methoxy-3 (5 and 6)-isopropylpyrazine, 1193 p-Methoxyl-styryl isopropyl ketone, 1201 1-Methoxy-2-methylbenzene, 1211 1-Methoxy-4-methylbenzene, 1212 o-Methoxy methyl benzoate, 1310 N1-(2-Methoxy-4-methylbenzyl)-N2-(2-(5methylpyridin-2-yl)ethyl)oxalamide, 1195 N1-(2-Methoxy-4-methyl benzyl)-N2-2(2-(5methyl pyridin-2-yl)ethyl) oxalamide, 1195 N1-(2-Methoxy-4-methylbenzyl)-N2-(2(pyridin-2-yl)ethyl) oxalamide, 1196 N1-(2-Methoxy-4-methylbenzyl)-N2-(2(pyridin-2-yl)ethyl)oxalamide, 1196 4-Methoxy-2-methyl-2-butanethiol, 1194 p-Methoxy-alpha-methylcinnamaldehyde, 1197 4′-Methoxy-2-methylcinnamaldehyde, 1197 p-Methoxy-α-methyl cinnamaldehyde, 1197 2-Methoxy-3 or 5 or 6-(1-methylethyl)pyrazine, 1193 2-(Methoxymethyl)-furan, 711 2-Methoxy-4-methyl-1-(1-methylethyl)benzene, 1311 2-Methoxy-4-methylphenol, 1198 N-[(2-Methoxy-4-methylphenyl]-N′-[2(5-methyl-2-pyridinyl)ethyl] ethanediamide, 1195 N-((2-Methoxy-4-methyl phenyl)methyl)-N′-(2(2-pyridinyl)ethyl) ethane diamide, 1196 2-Methoxy-3-(2-methylpropyl)pyrazine, 993 2-Methoxy-3-(1-methylpropyl)pyrazine, 1199 2-Methoxy-6-methylpyrazine, 622 2-Methoxy-3-methylpyrazine, 622, 1199 2-Methoxy-5-methylpyrazine, 622, 1199 2-Methoxy-6-methylpyrazine, 1199 (2 or 5 or 6)-Methoxy-3-methylpyrazine (mixture of isomers), 1199 trans-p-Methoxy-beta-methylstyrene, 96 5-Methoxy-2-methylthiazole, 1312 2-Methoxynaphthalene, 1458 beta-Methoxynaphthalene, 1458 o-Methoxyphenol, 774 2-Methoxyphenol, 774 2-Methoxyphenol acetate, 775 o-Methoxyphenyl acetate, 775 4-Methoxyphenylacetone, 1203 p-Methoxyphenylacetone, 1203 beta-(o-Methoxyphenyl)acrolein, 1191 β-(o-Methoxyphenyl)-acrolein, 1191 1-(4-Methoxyphenyl)-3-butanone, 1200 1-(p-Methoxyphenyl)-3-butanone-, 1200 4-(p-Methoxyphenyl)-2-butanone, 1200 4-(4-Methoxyphenyl) butan-2-one, 1200 4-(4-Methoxyphenyl)-2-butanone, 1200 p-Methoxy phenylbutanone, 1200 1-(2-Methoxyphenyl)ethanone, 1186 1-(2-Methoxyphenyl)ethan-1-one, 1186 1-(4-Methoxyphenyl)ethanone, 11 2-Methoxyphenylformaldehyde, 103 (4-Methoxyphenyl)methyl benzeneacetate, 109 (4-Methoxyphenyl)methyl butanoate, 108 2-Methoxyphenyl methyl ketone, 1186 4-Methoxyphenyl methyl ketone, 11

General Index p-Methoxyphenyl methyl ketone, 11 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one, 1201 3-(4-Methoxyphenyl)-2-methyl-2-propenal, 1197 3-(p-Methoxyphenyl)-2-methyl-2-propenal, 1197 1-(4-Methoxyphenyl)pent-1-en-3-one, 1202 1-(p-Methoxyphenyl)-1-penten-3-one, 1202 1-(4-Methoxyphenyl)-1-penten-3-one, 1202 o-Methoxyphenyl phenylacetate, 776 1-(4-Methoxyphenyl)-2-propanone, 1203 1-(p-Methoxyphenyl)-2-propanone, 1203 3-(2-Methoxyphenyl)-2-propenal, 1191 3-(4-Methoxyphenyl)-2-propenal, 1192 3-o-(Methoxyphenyl)propen-2-al-1, 1191 3-o-(Methoxyphenyl)-propenal, 1191 3-(p-Methoxyphenyl)propene, 549 trans-1(p-Methoxyphenyl)propene, 96 1-Methoxy-4-propenyl benzene, 96 1-Methoxy-4-(2-propenyl)benzene, 549 1,2-Methoxy-4-propenylbenzene, 1006 (E)-1-Methoxy-4-(1-propenyl)benzene, 96 p-Methoxypropenyl benzene, 96 2-Methoxy-4-prop-1-enylphenetole, 1005 2-Methoxy-4-prop-2-enylphenol, 680 2-Methoxy-4-(2-propenyl)phenol, 680 2-Methoxy-4-propenylphenol, 774, 1002 2-Methoxy-4-(1-propenyl)phenol, 1002 2-Methoxy-4-(2-propenyl)phenol acetate, 681 2-Methoxy-4-(1-propenyl)phenol acetate, 1003 2-Methoxy-4-(2-propenyl)phenol benzoate, 681 2-Methoxy-4-prop-1-enylphenyl acetate, 1003 2-Methoxy-4-propenylphenyl acetate, 1003 2-Methoxy-4-propenylphenyl ether, 1004 2-Methoxy-4-propenyl phenyl formate, 1005 2-Methoxy-4-(1-propenyl)phenyl formate, 1005 2-Methoxy-4-propenylphenyl phenylacetate, 1007 Methoxy-4-propylbenzene, 1742 1-Methoxy-4-n-propylbenzene, 1742 2-Methoxy-4-propylphenol, 1204 2-Methoxypyrazine, 1204 Methoxypyrazine, 1204 p-Methoxystyryl ethyl ketone, 1202 p-Methoxystyryl isopropyl ketone, 1201 o-Methoxythiophenol, 1165 2-Methoxythiophenol, 1165 2-Methoxy toluene, 1211 4-Methoxy toluene, 1212 o-Methoxy toluene, 1211 para-Methoxytoluene, 1212 p-Methoxy toluene, 1212 1-Methoxy-2-vinylbenzene, 2011 2-Methoxy-4-vinylphenol, 1205 4-Methoxy-m-xylene, 457 Methylacetaldehyde, 1734 Methyl 2-acetamidobenzoate, 1214 Methyl acetate, 1206 Methyl acetic acid, 1734 Methyl acetic ester, 1206 Methyl N-acetoanthranilate, 1214 Methyl acetone, 183 2-Methylacetophenone, 1207 4-Methylacetophenone, 1208 4′-Methylacetophenone, 1208 o-Methylacetophenone, 1207 p-Methylacetophenone, 1208 Methyl 1-acetoxycyclohexyl ketone, 1208 4-Methyl-5-(2-acetoxyethyl)-thiazole, 1393

(+/–)-Methyl 5-acetoxyhexanoate, 1233 S-Methyl-2-(acetoyloxy) propanethioate, 1401 Methyl 2-(acetylamino)benzoate, 1214 Methyl N-acetyl-2-aminobenzoate, 1214 Methyl N-acetylanthranilate, 1214 1-Methyl-4-acetyl benzene, 1208 2-Methyl-3-acetylpyrazine, 28 Methyl acetyl pyrazine-2,3, 28 2-Methyl-4-acetylpyrimidine, 32, 35 1-Methyl-2-acetylpyrrole, 1209 beta-Methylacrilic acid, 184 Methyl allylacetate, 1353 β-Methylallyl-n-butryate, 1210 2-Methylallyl butyrate, 1210 Methyl allyl trisulfide, 61 Methyl o-aminobenzoate, 1213 Methyl 2-aminobenzoate, 1213 1-Methyl-2-aminoethanol, 81 2-Methylamino methyl benzoate, 1312 2-Methylaminomethyl benzoate, 1312 Methyl 2-aminophenyl ketone, 78 2-Methyl-1-aminopropane, 995 Methylamyl acetate, 875 Methylamylacetic acid, 1282 Methyl amyl carbinol, 796 Methyl n-amyl ketone, 798 Methyl amyl ketone, 798 alpha-Methylanisalacetone, 1202 Methyl anisate, 1211 Methyl p-anisate, 1211 Methyl o-anisate, 1310 2-Methylanisole, 1211 4-Methylanisole, 1212 o-Methylanisole, 1211 para-Methylanisole, 1212 p-Methylanisole, 1212 α-Methyl anisylacetone, 1202 α-Methylanisylidene acetone, 1202 Methyl anone, 1250 Methyl anthranilate, 1213 N-Methylanthranilic acid, methyl ester, 1313 1-Methyl N-L-α-aspartyl-L-phenylalanine, 122 Methyl aspartylphenylalnate, 122 Methylated silica, 1214 Methylben, 1296 Methylbenzaldehyde, 1912 alpha-Methylbenzeneacetaldehyde, 1673 Methyl benzeneacetate, 1361 alpha-Methylbenzenebutanal, 1365 Methyl benzenecarboxylate, 1215 beta-Methylbenzeneethanol, 1359 alpha-Methylbenzenemethanol acetate, 1219 alpha-Methylbenzenemethanol formate, 1222 alpha-Methylbenzenemethanol propanoate, 1223 Methyl benzenepropanoate, 1372 alpha-Methylbenzenepropanol acetate, 1662 Methyl benzoate, 1215 4-Methylbenzoic acid methyl ester, 1916 6-Methyl-2H-1-benzopyran-2-one, 1246 6-Methylbenzopyrone, 1246 6-Methyl-1,2-benzopyrone, 1246 S-Methyl benzothioate, 1217 2-Methyl-4,5-benzoxazole, 1216 alpha-Methylbenzyl acetate, 1219 α-Methylbenzyl acetate, 1219 Methylbenzyl acetate (mixed o-,m-,p-), 1218 α-Methylbenzylalcohol, 1220 alpha-Methylbenzyl alcohol, propionate, 1223

General Index α-Methylbenzyl butyrate, 1220 alpha-Methylbenzyl butyrate, 1220 (R)-α-Methylbenzyldimethylamine, 499 Methyl benzyl disulfide, 1221 α-Methylbenzyl formate, 1222 alpha-Methylbenzyl formate, 1222 alpha-Methylbenzylideneacetone, 1363 alpha-Methylbenzyl isobutyrate, 1222 α-Methylbenzyl isobutyrate, 1222 alpha-Methylbenzyl propanoate, 1223 α-Methylbenzyl propionate, 1223 alpha-Methylbenzyl propionate, 1223 Methyl benzyl sulfide, 156 4-Methyl biphenyl, 1260 p-Methyl biphenyl, 1260 2-Methylbutanal-1, 1238 2-Methyl-1-butanal, 1238 2-Methylbutanal-4, 1239 3-Methylbutan-1-al, 1239 3-Methylbutanal, 1239 alpha-Methylbutanal, 1238 beta-Methylbutanal, 1239 2-Methylbutanamine, 1232 2-Methyl-1-butanamine, 1232 3-Methyl-1-butanamine, 1012 3-Methyl-butane-1-carboxylic acid, 1348 S-Methyl butanethioate, 1406 1-Methylbutanethiol, 1601 2-Methylbutane-1-thiol, 1224 2-Methyl-1-butanethiol, 1224, 1600 3-Methylbutanethiol, 1225 3-Methyl-1-butanethiol, 1226 3-Methylbutane-2-thiol, 1226 3-Methyl-2-butanethiol, 1226 Methyl n-butanoate, 1240 Methyl butanoate, 1240 2-Methylbutanoic acid, 1241 2-Methylbutanoic acid, n-hexylester, 890 2-Methylbutanoic acid, 2-methylbutyl ester, 1236 3-Methylbutanoic acid, 1047 (1alpha,2beta,5alpha)-3-Methylbutanoic acid, 5-methyl-2-(1-methylethyl)cyclohexyl ester, 1159 3-Methylbutanoic acid, 2-propenyl ester, 59 3-Methylbutanoic acid (1R,2S,5R)-5-methyl-2(1-methylethyl)cyclohexyl ester, 1164 3-Methylbutanoic acid 3-phenyl-2-propenyl ester, 305 endo-3-Methylbutanoic acid 1,7,7-trimethylbicyclo[2.2.1]hept-2-yl ester, 174 2-Methyl-n-butanol, 1234 2-Methyl-4-butanol, 962 2-Methyl-1-butanol, 1234 (+/–)-2-Methyl-1-butanol, 1234 3-Methylbutan-1-ol, 962 3-Methyl butanol, 962 3-Methyl-1-butanol, 962 3-Methyl-2-butanol, 1226 3-Methylbutan-2-ol, 1226 3-Methyl-1-butanol, acetate, 960 2-Methyl-1-butanol acetate, 1231 3-Methyl-1-butanol benzoate, 963 3-Methyl-1-butanol formate, 965 3-Methyl-1-butanol propanoate, 973 2-Methyl-2-butenal, 1227 2-Methyl-3-butenal, 1227

2101 3-Methyl-2-butenal, 1228 (E)-2-Methyl-2-butenal, 1227 (E)-2-Methylbut-2-enal, 1227 trans-2-Methyl-2-butenal, 1227 2-Methyl-2-butenoic acid (2E)-3,7-dimethyl-6octenyl ester, 323 3-Methyl-2-butenoic acid, 1246 (E)-2-Methylbut-2-enoic acid, 1228 (E)-2-Methyl-2-butenoic acid, 1228 (E)-2-Methyl-2-butenoic acid ethyl ester, 669 trans-2-Methyl-2-butenoic acid, 1228 2-Methylbut-2-en-1-ol, 1229 3-Methylbut-2-en-1-ol, 1230 3-Methyl-2-butenol, 1230 3-Methyl-2-buten-1-ol, 1230 3-Methyl-2-buten-1-ol, acetate, 1720 3-Methyl-2-buten-1-ol formate, 1723 γ-Methyl-β-butenolide, 101 3-Methyl-2-buten-1-thiol, 1726 3-Methyl-2-butenthiol-1, 1726 3-Methyl-2-buten-1-yl, acetate, 1720 3-Methylbut-2-enyl acetate, 1720 3-Methyl-2-butenyl acetate, 1720 3-Methyl-3-butenyl acetate, 1014 S-(3-Methyl-2-butenyl)acetothioate, 1725 3-Methyl-2-butenyl alcohol, 1230 3-Methylbut-2-enyl benzoate, 1721 3-Methyl-2-buten-1-yl benzoate, 1721 3-Methyl-2-butenyl benzoate, 1721 3-Methyl-2-butenyl ether, 555 3-Methyl-2-buten-1-yl formate, 1723 3-Methylbut-2-enyl formate, 1723 3-Methyl-2-butenyl formate, 1723 3-Methylbut-2-enyl hexanoate, 1722 3-Methylbut-2-enyl isobutyrate, 1724 3-Methyl-2-butenyl mercaptan, 1726 2-(3-Methyl-2-butenyl)-3-methylfuran, 1315 3-Methylbut-2-enyl 2-methylpropanoate, 1724 Methyl butex, 1296 1,1-bis(3-Methylbutoxy)ethane, 6 1-Methylbutyl acetate, 1614 2-Methylbutyl acetate, 1231 3-Methylbutyl acetate, 960 3-Methyl-1-butyl acetate, 960 β-Methylbutyl acetate, 960 β2-Methyl-1-butyl acetate, 1231 2-Methylbutyl alcohol, 1234 2-Methylbutylamine, 1232 2-Methyl-1-butylamine, 1232 (+/–)-2-Methylbutylamine, 1232 3-Methylbutylamine, 1012 β-Methylbutylamine, 1232 DL-2-Methylbutylamine, 1232 3-Methylbutyl benzeneacetate, 972 1-(3-Methyl)butyl benzoate, 963 1-Methylbutyl butanoate, 1617 3-Methylbutyl butanoate, 964 3-Methylbutyl butyrate, 964 3-Methylbutyl dodecanoate, 970 3-Methylbutyl ester, 1232 2-Methylbutyl ethanoate, 960 3-Methylbutyl ethanoate, 960 3-Methylbutyl formate, 965 3-Methylbutyl furan-2-propionate, 967 3-Methylbutyl hexanoate, 967 3-Methylbutyl 2-hydroxybenzoate, 975 alpha-(3-Methylbutylidene) benzeneacetaldehyde, 1368

N-(3-Methylbutylidene)-3-methyl-1-butylamine, 1013 3-Methylbutyl isothiocyanate, 968 2-Methylbutyl isovalerate, 1235 3-Methylbutyl isovalerate, 969 2-Methylbutyl mercaptan, 1224, 1600 bis(3-Methylbutyl)mercaptosuccinate, 441 2-Methylbutyl 2-methylbutanoate, 1236 2-Methylbutyl-3-methylbutanoate, 1235 3-Methylbutyl 3-methylbutanoate, 969 3-Methylbutyl 2-methylbutanoate, 1232 2-Methylbutyl 3-methyl-2-butenoate, 1235 2-Methylbutyl-2-methylbutyrate, 1236 3-Methylbutyl 3-methylbutyrate, 969 3-Methylbutyl-2-methylpropanoate, 1237 3-Methylbutyl nonanoate, 971 3-Methylbutyl octanoate, 971 4-Methyl-2,6-tert butylphenol, 194 Methyl 4-tert-butylphenylacetate, 1238 Methyl p-tert-butylphenylacetate, 1238 3-Methylbutyl 3-phenyl-2-propenoate, 964 3-Methylbutyl propanoate, 973 3-Methylbutyl propionate, 973 1-Methylbutylthiophene, 1621 2-Methylbutyraldehyde, 1238 3-Methylbutyraldehyde, 1239 alpha-Methylbutyraldehyde, 1238 Z- and E-3-Methylbutyraldehyde propylene glycol acetal, 995 Methyl n-butyrate, 1240 Methyl butyrate, 1240 2-Methylbutyrate, 1241 3-Methylbutyrate, 1047 2-Methylbutyric acid, 1240, 1241 3-Methylbutyric acid, 1047 3-Methylbutyric acid, allyl ester, 59 3-Methylbutyric acid, 2-furanylmethyl ester, 709 alpha-Methylbutyric acid, 1241 beta-Methyl butyric acid, 1047 3-Methylbutyric acid hexyl ester, 888 2-Methylbutyric aldehyde, 1238 alpha-Methylbutyric aldehyde, 1238 gamma-Methyl-gamma-butyrolactone, 1993 4-Methyl-gamma-butyrolactone, 1993 Methyl caproate, 1289 2-Methylcaproic acid, 1290 Methyl capronate, 1289 Methyl caprylate, 1337 Methylcarbinol, 567 Methylcatechol, 774 o-Methyl catechol, 774 Methyl cellulose, 1242 Methyl chavicol, 549 Methyl chemosept, 1296 α-Methylcinnamal, 1243 α-Methylcinnamaldehyde, 1243 alpha-Methylcinnamaldehyde, 1243 Methylcinnamaldehyde, 1243 p-Methylcinnamaldehyde, 1244 Methyl cinnamate, 1243 Methyl cinnamic aldehyde, 1243 α-Methyl cinnamic aldehyde, 1243 Methyl cinnamylate, 1243 4-Methylcis-7-decene γ-lactone, 928 Methyl citronellate, 1245 Methyl coumarin, 1246 6-Methylcoumarin, 1246 6-Methylcoumarinic anhydride, 1246

2102 Methyl-para-cresol, 1212 Methyl p-cresol, 1212 6-Methyl-m-cresol, 2023 Methyl o-cresyl ether, 1211 Methyl p-cresyl ether, 1212 2-Methyl crotonaldehyde, 1227 3-Methylcrotonaldehyde, 1228 beta-Methylcrotonaldehyde, 1228 gamma-Methylcrotonaldehyde, 1605 3-Methylcrotonic acid, 1246 beta-Methylcrotonic acid, 1246 (E)-2-Methylcrotonic acid, 1228 trans-2-Methyl-crotonic acid, 1228 Methylcyclohexadiene, 1247 2-Methyl-1,3-cyclohexadiene, 1247, 1248 Methyl cyclohexadiene and methylene cyclohexene mixture, 1247 1-Methyl-2,3-cyclohexadione, 1249 Methyl cyclohexanecarboxylate, 1249 2-Methyl-3,4-cyclohexanedione, 1249 3-Methylcyclohexane-1,2-dione, 1249 3-Methyl-1,2-cyclohexanedione, 1249 Methyl cyclohexanoate, 1249 Methyl-3-cyclohexanone, 1251 2-Methylcyclohexanone, 1250 3-Methylcyclohexanone, 1251 4-Methylcyclohexanone, 1252 o-Methylcyclohexanone, 1250 Methylcyclohexenone, 1253 3-Methyl-2-cyclohexenone, 1253 3-Methyl-2-cyclohexen-1-one, 1253 3-Methylcyclohex-2-en-1-one, 1253 3-Methyl-1-cyclopentadecanone, 1253 3-Methylcyclopentane-1,2-dione, 1254 3-Methyl-1,2-cyclopentanedione, 1254 Methylcyclopentenolone, 1254 3-Methylcyclopent-2-enone, 1255 1-Methyl-1-cyclopenten-3-one, 1255 3-Methyl-2-cyclopenten-1-one, 1255 3-Methyl-p-cymene, 1311 Methyl (E)-2-(Z)-4-decadienoate, 1256 Methyl decadienoate, 2-(E), 4-(Z), natural, 1256 γ-Methyldecalactone, 1256 (+/–)-3-Methyl-gamma-decalactone, 12794-Methyldecanolide, 1256 Methyl decine carbonate, 1432 Methyl decyne carbonate, 1432 2-Methyl-1,4-diazine, 1381 Methyldi-tert-butylphenol, 194 4-Methyl-2,6-di-tert-butylphenol, 194 4-Methyl-2,6-di-t-butylphenol, 194 2-Methyl-3,5-diethyl-pyrazine, 415 2-Methyl-3,6-diethylpyrazine, 416 Methyl dihydrocinnamate, 1372 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine, 1257 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine, 1257 5H-5-Methyl-6,7-dihydrocyclopentapyrazine, 1257 2-Methyl-4,5-dihydro-3(2H)-furanone, 1388 2-Methyl-4,5-dihydro-3-furanthiol acetate, 1400 Methyl dihydrojasmonate, 1258 2-Methyl-4,5-dihydro-3(2H) thiophenone, 1390 4-Methyl-2,6-dimethoxyphenol, 1259 Methyl dimethylacetate, 1302 Methyl N,N-dimethyl-2-aminobenzoate, 1260 Methyl o-(dimethylamino)benzoate, 1260

General Index Methyl 2-(dimethylamino)benzoate, 1260 Methyl N,N-dimethylanthranilate, 1260 1-Methyl-4-(1,5-dimethyl-1,4-hexadienyl)-1cyclohexene, 165 1-Methyl-4-(1,5-dimethyl-4-hexenylidene)-1cyclohexene, 165 3-Methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E), 744 Methyl-3,7-dimethyl-6-octenoate, 1245 Methyl-2,4-dimethylphenyl ketone, 455 Methyl 2,2-dimethylvinyl ketone, 1356 Methyldisulfanylethane, 624 1-Methyldisulfanylpentane, 93 Methyl disulfide, 1261 2-Methyl-1,3-dithiacyclopentane, 1262 2-(Methyldithio)isobutyraldehyde, 1317 2-Methyl-1,3-dithiolane, 1262 Methyldithiomethane, 1261 2-((Methyldithio)methyl)furan, 1270 (Methyldithio) (methylthio) methane, 1960 Methyldithio-1-propene, 1374 Methyl dodecanoate, 1307 Methyl n-dodecanoate, 1307 Methyl dodecylate, 1307 Methyl enanthate, 1281 Methylene bis(methyl sulfide), 1412 3-Methylenecyclohexene, 1247 3,4-Methylene-dihydroxybenzaldehyde, 1707 3,4-Methylenediosyallylbenzene, 1813 3,4-(Methylenedioxy)benzaldehyde, 1707 3,4-bis(Methylenedioxy)benzaldehyde, 1707 3,4-Methylenedioxybenzaldehyde, 1707 (3,4-Methylenedioxy)benzyl acetate, 1708 3,4-Methylenedioxybenzyl isobutyrate, 1709 4-(3,4-Methylenedioxyphenyl)-2-butanone, 1263 3,4-Methylenedioxy-1-propenylbenzene, 1047 1,2-Methylenedioxy-4-propylbenzene, 435 3-Methylene-7-methyl-1,6-octadiene, 1447 3-Methylene-2-octanone, 1616 3-Methyleneoctan-2-one, 1616 8-Methylene-4,11,11-(trimethyl)bicyclo[7.2.0] undec-4-ene, 265 Methyl ester of p-hydroxybenzoic acid, 1296 Methyl ethanoate, 1206 4-(1-Methylethenyl)-1-cyclohexene-1-methanol, 1130 4-(1-Methylethenyl)-1-cyclohexene-1-methyl acetate, 1134 (1-Methylethenyl)pyrazine, 1018 Methyl ether cellulose, 1242 2-Methyl-3(or 5- or 6-)-ethoxypyrazine, 1264 Methyl ethyl acetaldehye, 1238 1-Methylethyl acetate, 1018 Methylethyl acetic acid, 1241 Methyl ethyl acrolein, 1351 alpha-Methyl-beta-ethylacrolein, 1351 2-Methyl-3-ethylacrolein, 1351 1-Methylethyl alcohol, 1020 1-Methylethylamine, 1021 4-(1-Methylethyl) benzaldehyde, 352 4-(1-Methylethyl)benzeneacetaldehyde, 1037 1-Methylethyl benzeneacetate, 1038 1-Methylethyl benzoate, 1021 4-(1-Methylethyl)-3-cyclohexene-1-carboxylic acid, 1884 Methyl ethyl disulfide, 624 bis(1-Methylethyl)disulfide, 442 Methylethylene glycol, 1748

1-Methylethyl formate, 1026 Methylethyl glycol, 1748 4-Methyl-5-ethyl-3-hydroxyfuranon, 612 Methyl ethyl ketone, 183 Methyl ethyl ketone (ACGIH, DOT, OSHA), 183 1-Methylethyl 2-methylbutanoate, 1030 1-Methylethyl 3-methylbutanoate, 1029 S-1-Methylethyl 3-methylbut-2-enethioate, 1031 2-(1-Methylethyl)phenol, 1036 1-(4-(1-Methylethyl)phenyl)ethan-1-one, 1019 1-(4-(1-Methylethyl)phenyl)ethanone, 1019 Methyl ethyl phenylethyl carbinol, 1667 1-Methylethyl 3-phenylpropenoate, 1024 1-Methylethyl 3-phenyl-2-propenoate, 1024 1-Methylethyl propanoate, 1039 2-Methyl-5-ethylpyrazine, 631 2-Methyl-6-ethylpyrazine, 632 6-Methyl-2-ethylpyrazine, 632 Methyl ethyl pyridine, 634 2-Methyl-5-ethylpyridine, 634 6-Methyl-3-ethylpyridine, 634 Methyl ethyl pyruvic acid, 1344 Methyl ethyl sulfide, 1264 1-Methylethyl tetradecanoate, 1036 2-(((1-Methylethyl)thio)-methyl)furan, 708 Methyl ethyl trisulfide, 1265 bis(1-Methylethyl)trisulfide, 443 Methyl eugenol, 684 o-Methyleugenol, 684 Methyl eugenol ether, 684 Methyl eugenyl ether, 684 Methyl o-formamidobenzoate, 1266 Methyl 2-(formylamino)benzoate, 1266 Methyl N-formyl-2-aminobenzoate, 1266 Methyl N-formylanthranilate, 1266 N-Methyl-2-formylpyrrole, 1381 1-Methyl-2-formylpyrrole, 1381 5-Methyl-2-formylthiophene, 1420 5-Methyl-2-furaldehyde, 1269 alpha-Methylfuran, 1267 5-Methylfuran, 1267 5-Methylfuran-3(2H)-one, 1268 5-Methyl-2-furanacrolein, 1275 S-Methyl 2-furancarbothioate, 1407 5-Methyl-2-furancarboxaldehyde, 1269 Methyl 2-furancarboxylate, 1271 5-Methyl-2(3H)-furanone, 101 5-Methyl-3(2H)-furanone, 1268 2-Methylfuran-3-thioacetate, 552 2-Methyl-3-furanthiol, 1268 2-Methylfuran-3-thiol, 1268 2-Methyl-3-[(2-furanylmethyl)-dithio]furan, 711 1-(5-Methyl-2-furanyl)-1-propen-3-al, 1275 3-(5-Methyl-2-furanyl)-2-propenal, 1275 3-[(2-Methyl-3-furanyl)sulfanyl]-2-butanone, 1277 5-Methyl furfural, 1269 α-Methylfurfural, 1269 5-Methyl-2-furfural, 1269 5-Methylfurfuraldehyde, 1269 Methyl furfuryl disulfide, 1270 Methyl furfuryl ketone, 720 2-Methyl-3- (or 5- or 6-)(furfurylthio) pyrazine, 1271 2-Methyl-3 or 5 or 6-(furfurylthio)pyrazine (mixture of isomers), 1271 Methyl furoate, 1271 Methyl 2-furoate, 1271

General Index 2-Methyl-3(2-furyl)acrolein, 1272 2-Methyl-3-(2-furyl)acrolein, 1272 2-Methyl-3-furylacrolein, 1272 3-(5-Methylfuryl)acrolein, 1275 alpha-Methyl-beta-furylacrolein, 1272 α-Methylfurylacrolein, 1272 α-Methyl-β-furylacrolein, 1272 3-(5-Methyl-2-furyl)-butanal, 1273 3-(5-Methyl-2-furyl) butyraldehyde, 1273 bis(2-Methyl-3-furyl)disulfide, 1274 1-(5-Methyl-2-furyl)ethanone, 31 1-(5-Methyl-2-furyl)ethan-1-one, 31 (2-Methyl-3-furyl) furfuryl disulfide, 711 2-Methyl-3-furyl 2-furylmethyl disulphide, 711 5-Methyl-2-furylmethylketone, 31 5-Methylfuryl methyl sulfide, 1414 2-Methyl-3-furyl methylthiomethyl disulfide, 1275 2-Methyl-3-(2-furyl)propenal, 1272 3-(5-Methyl-2-furyl)prop-2-enal, 1275 2-Methyl-3-furyl propyl disulfide, 1761 3-[(2-Methyl-3-furyl)sulfanyl]-2-butanone, 1277 bis(2-Methyl-3-furyl)tetrasulfide, 1276 3-(2-Methyl-3-furylthio)-2-butanone, 1277 (+/–)-3-[(2-Methyl-3-furyl)thio]-2-butanone, 1277 3-((2-Methyl-3-furyl)thio)-2,6-dimethyl-4heptanone, 482 3-((2-Methyl-3-furyl)thio)-4-heptanone, 1278 3-((2-Methyl-3-furyl)thio)heptan-4-one, 1278 3-[(2-Methyl-3-furyl)-thio]-4-heptanone, 1278 4-((2-Methyl-3-furyl)thio)-5-nonanone, 1279 4-((2-Methyl-3-furyl)thio)nonan-5-one, 1279 4-[(2-Methyl-3-furyl)-thio]-5-nonanone, 1279 Methyl glycol, 1748 Methyl glyoxal, 1779 4-Methylguaiacol, 1198 p-Methylguaiacol, 1198 Methyl heptadienone, 1280 2-Methyl-hepta-2,4-dien-6-one, 1280 6-Methyl-hepta-3,5-dien-2-one, 1280 6-Methyl-3,5-heptadien-2-one, 1280 Methyl heptanoate, 1281 2-Methylheptanoic acid, 1282 1-Methyl-1-heptanol, 1525 2-Methylheptan-3-one, 1282 2-Methyl-3-heptanone, 1282, 1285 5-Methyl-3-heptanone, 1528 6-Methyl-5-heptene-2-one, 1283 6-Methyl-5-hepten-2-ol, acetate, 1286 Methyl heptenone, 1283 2-Methyl-2-hepten-6-one, 1283 2-Methyl heptenone, 1283 5-Methyl-2-hepten-4-one, 1284 6-Methyl-5-hepten-2-one, 1283 6-Methylhept-5-en-2-one, 1283 (E)-6-Methyl-3-hepten-2-one, 1285 trans-6-Methylhept-3-en-2-one, 1285 6-Methyl-5-hepten-2-one-propyleneglycol acetal, 1286 Methyl heptenone propylene glycol acetal, 1286 6-Methyl-5-hepten-2-yl-acetate, 1286 Methyl heptine carbonate, 1342 Methyl heptoate, 1281 1-Methylheptyl alcohol, 1525 Methyl n-heptylate, 1281 Methyl n-heptyl carbinol, 1487 Methyl n-heptyl ketone, 1487

2103 Methyl heptyl ketone, 1487 Methyl heptyne carbonate, 1342 Methyl-n-hept-1-yne-1-carboxylate, 1342 (E,E)-Methyl 2,4-hexadienoate, 1386 Methyl (E,E)-hexa-2,4-dienoate, 1386 Methyl (E,E)-2,4-hexadienoate, 1386 3-Methylhexanal, 1287 5-Methylhexane-2,3-dione, 1288 2-Methyl-4,5-hexanedione, 1288 5-Methyl-2,3-hexanedione, 1288 S-Methyl hexanethioate, 1289 Methyl hexanoate, 1289 Methyl n-hexanoate, 1289 2-Methylhexanoic acid, 1290 5-Methylhexanoic acid, 1291 Methyl 2-hexenoate, 1291 Methyl hex-3-enoate, 1292 Methyl 3-hexenoate, 1292 Methyl-3-hexenoate, 1292 Methyl 3(Z)-hexenoate, 1293 Methyl-α,β-hexenoate, 1291 Methyl cis-3-hexenoate, 1293 Methyl (Z)-3-hexenoate, 1293 (Z)-Methyl 3-hexenoate, 1293 4-Methyl-5-hexen-1,4-olide, 933 5-Methylhex-3-en-2-one, 1294 5-Methylhex-5-en-2-one, 1294 5-Methyl-5-hexen-2-one, 1294 5-Methyl-3-hexen-2-one, 1294 Methyl hexenyl ketone, 1283 Methyl hexoate, 1289 Methyl hexyl acetaldehyde, 1336 5-Methylhexyl acetate, 1295 Methyl hexylate, 1289 1-Methylhexyl butyrate, 802 Methyl hexyl carbinol, 1525 Methyl-n-hexyl ether, 1296 Methyl hexyl ether, 1296 Methyl n-hexyl ketone, 1528 Methyl hexyl ketone, 1528 4-Methylhydratropaldehyde, 1922 Methyl hydrocinnamate, 1372 Methyl hydrosorbate, 1292 p-Methyl hydrotropaldehyde, 1922 1-Methyl-4-hydroxybenzene, 348 p-Methylhydroxybenzene, 348 Methyl 2-hydroxybenzoate, 1385 Methyl 4-hydroxybenzoate, 1296 Methyl p-hydroxybenzoate, 1296 Methyl o-hydroxybenzoate, 1385 4-Methyl-4-hydroxybutanoic acid lactone, 1993 Methyl β-hydroxycaproate, 1297 Methyl 3-hydroxycaproate, 1297 Methyl 2-hydroxyethyl sulfide, 1407 4-Methyl-5-(beta-hydroxyethyl)thiazole, 1392 4-Methyl-5-(2-hydroxyethyl)thiazole, 1392 4-Methyl-5-(2-hydroxyethyl)thiazole acetate, 1393 5-Methyl-4-hydroxy-3(2H)-furanone, 931 Methyl 3-hydroxyhexanoate, 1297 Methyl β-hydroxyhexanoate, 1297 4-Methyl-5-hydroxyhexanoic acid lactone, 932 Methyl 2-hydroxyisocaproate, 1298 1-Methyl-3-hydroxy-4-isopropyl benzene, 1910 Methyl 2-hydroxy-4-methylpentanoate, 1298 Methyl 2-hydroxy-4-methylvalerate, 1298 Methyl-(2-hydroxyphenol)sulfide, 1421 Methyl 4-hydroxyphenyl ketone, 908

Methyl p-hydroxyphenyl ketone, 908 2-(4-Methyl-2-hydroxyphenyl)propionic acid-γlactone, 1299 α-Methyl-β-hydroxypropyl α-methyl-βmercaptopropyl sulfide, 1299 Methyl-3-hydroxy-p- propyl sulfide, 1422 2-Methyl-3-hydroxy-4-pyrone, 1114 2-Methyl-3-hydroxypyrone, 1114 beta-Methylindole, 1836 3-Methylindole, 1836 3-Methyl-1H-indole, 1836 Methyl-γ-ionone (so called), 1010 Methyl-α-ionone, 1300 α-n-Methylionone, 1300 β-n-Methylionone, 1301 “delta”-Methylionone, 1302 Methyl-beta-ionone, 1301 Methyl-β-ionone, 1301 beta-Methylionone, 1301 Iso-Methyl-β-ionone, 1302 Methyl-Δ-ionone, 1302 Methyl isobutanoate, 1302 Methyl isobutenyl ketone, 1356 Methyl isobuterylacetate, 1327 Methyl isobutyl ketone, 1350 Methyl isobutyl ketone [USAN], 1350 2-Methyl-3-isobutylpyrazine, 994 Methyl isobutyrate, 1302 Methyl isocaproate, 1327 Methyl isoeugenol, 1006 o-Methylisoeugenol, 1006 Methyl-alpha-isoionone, 1010 Methyl isopentanoate, 1305 Methyl isopentyl disulfide, 1303 1-Methyl-4-isopropenyl benzene, 504 6-Methyl-3-isopropenylcyclohexanol, 425 1-Methyl-4-isopropenylcyclohexan-3-ol, 1042 1-Methyl-4-isopropenyl-3-cyclohexanone, 1043 1-Methyl-4-isopropenyl-cyclohexan-3-one, 1043 1-Methyl-4-isopropenyl-1-cyclohexene, 1090 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol, 260 l-1-Methyl-4-isopropenyl-6-cyclohexen-2-one, 262 cis-2-Methyl-cis-5-isopropenylcyclopentan-1carboxaldehyde, 1015 1-Methyl-4-isopropyl benzene, 369, 377 Methyl isopropyl carbinol, 1226 1-Methyl-4-isopropyl-1,3-cyclohexadiene, 1128 2-Methyl-5-isopropyl-1,3-cyclohexadiene, 1631 1-Methyl-4-isopropylcyclohexadiene-1,4, 1129 1-Methyl-4-isopropyl-2-cyclohexanol, 1133 1-Methyl-4-isopropylcyclohexan-3-ol, 1145 cis-1-Methyl-4-isopropyl-3-cyclohexanone, 1009 1-Methyl-4-isopropylcyclohexan-2-one, 1136 1-Methyl-4-isopropyl-1-cyclohexene-8-ol, 1873 1-Methyl-4-isopropyl-1-cyclohexen-3-ol, 1140 1-Methyl-4-isopropyl-3-cyclohexen-1-ol, 1141 3-Methyl-6-isopropyl-6-hexanolide, 922 α-Methyl-p-isopropylhydrocinnamaldehyde, 1304 1-Methyl-4-isopropylidenecyclohexan-3-one, 1770 3-Methyl-6-isopropylidenecyclohexanone, 1770 1-Methyl-4-isopropylidene-3-cyclohexanone, 1770 1-Methyl-4-isopropylidene-1-cyclohexene, 1874 Methyl-4-isopropylidene-1-cyclohexene-3-one, 1-, 1134

2104 4-Methyl-7-isopropyl-2-oxoepanone, 922 2-Methyl-5-isopropylphenol, 258 3-Methyl-6-isopropyl phenol, 1910 5-Methyl-2-isopropyl phenol, 1910 5-Methyl-2-isopropyl-1-phenol, 1910 Methyl p-isopropylphenyl ketone, 1019 2-Methyl-3-(p-isopropylphenyl)propionaldehyde, 1304 2-Methyl-5-isopropylpyrazine, 1034 Methyl isothiocyanate, 1305 Methyl isothiocyanide, 1305 Methyl isovalerate, 1305 Methyl jasmonate, 1306 S-Methyl-alpha-ketobutyric acid, 1419 Methyl 2-keto-3-methylvalerate, 1343 Methyl ketone, 16 Methyl laurate, 1307 Methyl laurinate, 1307 Methyl linoleate (48%) methyl linolenate (52%) mixture, 1308 3-Methylmecaptopropyl isothiocyanate, 1426 Methyl mercaptan, 1309 4-(Methylmercapto)butanal, 1402 Methyl 3-mercaptobutanoate, 1309 3-Methylmercapto-2-butanone, 1404 3-Methyl-3-mercaptobutyl alcohol, 1174 3-Methyl-3-mercaptobutyl formate, 1175 1,2-bis(Methylmercapto)ethane, 522 beta-Methylmercaptoethanol, 1407 2-Methylmercaptoethanol, 1407 S-Methylmercaptoethanol, 1407 3-Methylmercapto-1-hexanol, 1409 bis(Methylmercapto)-methane, 1412 Methylmercaptomethylpropionate, 1325 4-Methylmercapto-2-oxobutyrate, 1419 4-Methyl-4-mercapto-2-pentanone, 1179 2-Methylmercaptophenol, 1421 3-Methylmercapto-1-propanol, 1422 3-(Methylmercapto)propionaldehyde, 1424 beta-(Methylmercapto)-propionaldehyde, 1424 Methylmercaptopropionic aldehyde, 1424 gamma-Methylmercaptopropyl alcohol, 1422 2-Methyl-3-mercaptotetrahydrofuran, 1389 Methyl-2-methacrylate, 1320 Methyl methanthranilate, 1312 S-Methylmethionine sulfonium chloride, 80 Methylmethionine sulfonium chloride, 80 Methylmethionine sulfonium chloride, L-, 80 S-Methylmethioninium chloride, 80 1-Methyl-4-methoxybenzene, 1212 2-Methylmethoxybenzene, 1211 4-Methyl-1-methoxybenzene, 1212 Methyl 2-methoxybenzoate, 1310 Methyl 4-methoxybenzoate, 1211 Methyl o-methoxybenzoate, 1310 Methyl p-methoxybenzoate, 1211 alpha-Methyl-4-methoxycinnamaldehyde, 1197 alpha-Methyl p-methoxy cinnamic aldehyde, 1197 Methyl-3-methoxy-4-hydroxy styryl ketone, 2004 1-Methyl-3-methoxy-4-isopropylbenzene, 1311 4-Methyl-2-methoxyphenol, 1198 Methyl 2-methoxyphenylketone, 1186 Methyl o-methoxyphenyl ketone, 1186 Methyl p-methoxyphenyl ketone, 11 2-Methyl-5-methoxythiazole, 1312 Methyl methylaminobenzoate, 1312

General Index Methyl o-methylaminobenzoate, 1312 Methyl 2-methylaminobenzoate, 1312–1313 Methyl methylanthranilate, 1313 Methyl N-methylanthranilate, 1312, 1313 N-Methyl methyl anthranilate, 1313 Methyl N-methyl-o-anthranilate, 1313 S-Methyl 2-methylbutanethioate, 1323 S-Methyl 3-methylbutanethioate, 1313 Methyl-2-methylbutanoate, 1316 Methyl 3-methylbutanoate, 1305 α,β-Methyl-dl-2-methyl butanoate, 1236 S-Methyl-2-methylbutathionate, 1323 Methyl 3-methyl-1-butenyl disulfide, 1314 3-Methyl-2-(3-methylbut-2-enyl)-furan, 1315 3-Methyl-2(3-methylbut-2-en-1-yl)furan, 1315 Methyl 2-methyl-2-butenyl sulfide, 1323 3-Methyl-1-[1-(3-methylbutoxy)-ethoxy]-butane, 6 Methyl 3-methylbutyl disulfide, 1303 Methyl-2-methylbutyrate, 1316 Methyl 3-methylbutyrate, 1305 S-Methyl 3-methylbutyrate, 1313 1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl butyrate, 1877 (Z)-1-Methyl-1-(4-methyl-3-cyclohexen-1-yl) ethyl cinnamate, 1878 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl isobutyrate, 1880 1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl 3-phenyl-2-propenoate, (S)-, 1878 6-Methyl-2-(4-methylcyclohex-3-enyl) hept-1,5diene, 165 2-Methyl-3-(methyldithio)furan, 1317 2-Methyl-2-(methyldithio)propanal, 1317 2-Methyl-6-methylene-2,7-octadiene, 1447 7-Methyl-3-methyleneocta-1, 6-diene, 1447 7-Methyl-3-methylene-1,6-octadiene, 1447 1-Methyl-4-(1-methylethenyl)-1,2cyclohexanediol, 1139 2-Methyl-5-(1-methylethenyl)cyclohexanol, 425 trans-5-Methyl-2-(1-methylethenyl) cyclohexanone, 1043 (+/–)-1-Methyl-4-(1-methylethenyl)cyclohexene, 1090 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol, 260 1-Methyl-4-(1-methylethenyl)-2-cyclohexen-1-ol, 1131 (R)-2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 262 2-Methyl-5-(1-methylethenyl)cyclohexyl acetate, 426 1-Methyl-4-(1-methylethenyl)-7oxabicyclo(4.1.0)heptan-2-one, (1S-(1a,4β,6a))-, 263 Methyl methylethylacetate, 1316 2-Methyl-5-(1-methylethyl)bicyclo(3.1.0)hexan2-ol, 1906 1-Methyl-4-(1-methylethyl)-1,3-cyclohexadiene, 1128 1-Methyl-4-(1-methylethyl)-1,4-cyclohexadiene, 1129 2-Methyl-5-(1-methylethyl)-1,3-cyclohexadiene, 1631 (–)-2-Methyl-5-(1-methylethyl)-1,3cyclohexadiene, 1631 5-Methyl-2-(1-methylethyl)cyclohexanol, 1145

cis-5-Methyl-2-(1-methylethyl)cyclohexanone, 1009 5-Methyl-2-(1-methylethyl) cyclohexanone, 1009 3-Methyl-6-(1-methylethyl)-2-cyclohexen-1-ol, 1140 4-Methyl-1-(1-methylethyl)-3-cyclo-hexen-1-ol, 261 (6R)-3-Methyl-6-(1-methyl ethyl)-2-cyclohexen1-one, 1704 [1R-(1.alpha.,2.beta.,5.alpha.)]-N-[5-Methyl-2(1-methylethyl)cyclohexyl]carbonyl glycine ethyl ester, 553 (1R-(1alpha(R*),2beta,5alpha))-5-Methyl-2-(1methylethyl)cyclohexyl lactate, 1160 9-Methyl-6(1-methylethyl)-1,4-dioxaspiro-[4,5] decane-2-methanol, dl-isomer, 1151 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro [4,5] decan-2-methanol, l-isomer, 1150 4-Methyl-2-(1-methylethyl)-1,3-dioxolane, 1031 5-Methyl-2-(1-methylethyl)-2-hexenal, 1032 5-Methyl-2-(1-methylethyl)-2-hydroxy propyl carbonic acid cyclohexyl ester, 1147 1-Methyl-4-(1-methylethylidene)cyclohexene, 1874 6-Methyl-3-(1-methylethylidene)-7oxabicyclo(4.1.0)heptan-2-one, 1705 [R-(E)]-8-Methyl-5-(1-methylethyl)-6,8nonadien-2-one, 1033 1-Methyl-4-(1-methylethyl)-7-oxabicyclo[2.2.1] heptane, 292– 4-Methyl-7-(1-methylethyl)-2-oxepanone, 922 5-Methyl-2-(1-methylethyl)phenol, 1910 2-Methyl-5-(1-methylethyl)pyrazine, 1034 4-Methyl-2-(1-methylethyl)thiazole, 1035 Methyl 2-methyl-3-furyl disulfide, 1317 Methyl 5-methyl-2-furyl ketone, 31 Methyl γ-methyl mercapto butyrate, 1324 Methyl-β-methylmercaptopropionate, 1325 Methyl beta-methylmercaptopropionate, 1325 1-Methyl-4(5-methyl-1-methylene-4-hexenyl)-1cyclohexene, 165 Methyl 3-methyl-2-oxopentanoate, 1343 Methyl 3-methyl-2-oxovalerate, 1343 S-Methyl 4-methylpentanethioate, 1318 Methyl 2-methylpentanoate, 1319 Methyl-4-methylpentanoate, 1327 (Z+E)-2-Methyl-2-(4-methyl-3-pentenyl) cyclopropane carbaldehyde, 1320 (+/–)-cis- and trans-2-Methyl-2-(4-methyl-3pentenyl)cyclopropanecarbaldehyde, 1320 2-Methyl-5-(1-methylphenol)phenol, 258 Methyl 4-methylphenyl ether, 1212 Methyl-2-methylphenyl ketone, 1207 Methyl-2-methylpropanoate, 1302 Methyl 2-methyl-2-propenoate, 1320 Methyl 2-methyl-1-propenyl ketone, 1356 Methyl 2-methylpropionate, 1302 4-Methyl-2-(2-methylpropyl)-1,3-dioxolane, 995 2-Methyl-3-(2-methylpropyl)pyrazine, 994 Methyl 1-methylpyrrol-2-yl ketone, 1209 Methyl 3-(methylsulfanyl)butanoate, 1322 2-Methyl-1-methylsulfanyl-but-2-ene, 1323 Methyl 2-(methylthio)acetate, 1321 Methyl (methylthio)acetate, 1321 Methyl 3-(methylthio) butanoate, 1322 2-methyl-1-methylthio-2-butene, 1323 2-Methyl-1-methylthio-2-butene, 1323

General Index Methyl 2-methylthiobutyrate, 1323 Methyl-4-(methylthio)butyrate, 1324 2-Methyl-3-(methylthio)furan, 1325 2-Methyl-5-(methylthio)furan, 1414 Methyl (methylthio) methyldisulfide, 1960 Methyl 3-(methylthio)propanoate, 1325 Methyl 3-methylthiopropionate, 1325 Methyl-3-methylthiopropionate, 1325 Methyl beta-methylthiopropionate, 1325 2-Methyl-3-methylthiopyrazine, 1326 2-Methyl-3 (or 5 or 6)-methylthiopyrazine, 1326 2-Methyl-6-methylthiopyrazine, 1326 Methyl(methylthio)pyrazine, 1326 2-Methyl-5-methylthiopyrazine, 1326 2-Methyl-(3 or 5 or 6)-(methylthio)pyrazine (mixture of isomers), 1326 Methyl 2-methylvalerate, 1319 Methyl-4-methylvalerate, 1327 1-Methyl-4-(1-methylvinyl)cyclohexane-1,2-diol, 1139 (1)-1-Methyl-4-(1-methylvinyl)-cyclohexene, 1090 (1alpha, 2beta, 5alpha)-2-Methyl-5-(1methylvinyl)cyclohexyl acetate, 426 Methyl monosulfide, 1386 Methyl mustard, 1305 Methyl mustard oil, 1305 Methyl myristate, 1328 1-Methylnaphthalene, 1329 alpha-Methylnaphthalene, 1329 Methyl-β-naphthyl ether, 1458 Methyl 2-naphthyl ether, 1458 Methyl naphthyl ketone, 1329 Methyl beta-naphthyl ketone, 1329 Methyl 2-naphthyl ketone, 1329 beta-Methyl naphthyl ketone, 1329 Methyl nicotinate, 1330 3-Methylnonane-2,4-dione, 1333 3-Methyl-2,4-nonanedione, 1333 Methyl nonanoate, 1331 4-Methylnonan-1-oic acid, 1333 4-Methylnonanoic acid, 1333 Methyl-2-nonenoate, 1334 Methyl 3-nonenoate, 1335 Methyl non-3-enoate, 1335 4-Methyl-2-nonyl-1,3-dioxolane, 383 Methyl-n-nonylacetaldehyde, 1429 Methylnonylacetaldehyde (MNA), 1429 Methylnonylacetic aldehyde, 1429 Methyl nonyl carbinol, 1976 Methyl nonyl ketone, 1977 Methyl n-nonyl ketone, 1977 Methyl non-2-ynoate, 1335 Methyl 2-nonynoate, 1335 Methyl 9,12-octadecadienoate, methyl 9,12,15-octadecatrienoate mixture, 1324 Methyl 9,12-octadecadienoate methyl 9,12,15-octadecatrienoic acid, methyl ester, (Z,Z,Z)-, 1308 1-Methyl-1-((3S,8S)-1,2,3,4,5,6,7,8-octahydro3,8-dimethylazulen-5-yl)ethyl acetate, 777 β-Methyl-γ-octalactone, 934 alpha-Methyloctanal, 1336 2-Methyloctanal, 1336 Methyl n-octanoate, 1337 Methyl octanoate, 1337

2105 4-Methyloctanoic acid, 1338 1-Methyl-1-octanol, 1487 3-Methyl-4-octanolide, 934 2-Methyl-2-octenal, 1338 Methyl cis-5-octenoate, 1332 Methyl cis-4-octenoate, 1339 Methyl (E)-2-octenoate, 1340 Methyl (E)-oct-2-enoate, 1340 Methyl trans-2-octenoate, 1340 Methyl (Z)-5-octenoate, 1332 Methyl (Z)-oct-4-enoate, 1339 (Z)-Methyl 4-octenoate, 1339 trans-7-Methyl-3-octen-2-one, 1341 (E)-7-Methyl-3-octen-2-one, 1341 7-Methyloct-3-en-2-one, 1341 Methyl octine carbonate, 1335 Methyl octoate, 1337 Methyl octylate, 1337 4-Methyl-2-octyl-1,3-dioxolane, 1482 Methyl n-octyl ketone, 386 Methyl octyl ketone, 386 Methyl octyne carbonate, 1335 Methyl-2-octynoate, 1342 2-Methyloenanthic acid, 1282 Methyl oenanthylate, 1281 Methylol methyl amyl ketone, 1527 Methylol methyl hexyl ketone acetate, 1490 Methylolpropane, 190 Methyloxaldone, 1253 3-Methyl-2-oxobutanoate, 1342 3-Methyl-2-oxobutanoic acid, 1342 3-Methyl-2-oxobutyric acid, 1342 Methyl 2-oxo-3-methylpentanoate, 1343 4-Methyl-2-oxopentane, 1350 (S)-3-Methyl-2-oxopentanoate, 1344 3-Methyl-2-oxopentanoic acid, 1344 4-Methyl-2-oxopentanoic acid, 1344, 1345 Methyl (1R-(1alpha,2beta(Z)))-3-oxo-2-(pent-2enyl)cyclopentaneacetate, 1306 1-Methyl-2-oxopropyl butyrate, 184 2-Methyl-4-oxo-4H-pyran-3-yl isobutyrate, 1116 3-Methyl-2-oxovaleric acid, 1344 4-Methyl-2-oxovaleric acid, 1345 Methyl p-oxybenzoate, 1296 2-Methyl-3-oxy-gamma-pyrone, 1114 Methyl paraben, 1296 Methylparaben[USAN], 1296 Methyl paracresol, 1212 Methyl parahydroxybenzoate, 1296 Methyl parasept, 1296 Methyl parathion, 1296 Methyl pelargonate, 1331 4-Methylpelargonic acid, 1333 2-Methyl-3,4-pentadienoic acid, ethyl ester, 626 2-Methylpentaldehyde, 1346 2-Methylpentanal, 1346 4-Methylpentane-2,3-dione, 1347 4-Methyl-2,3-pentanedione, 1347 3-Methylpentanol, 1349 Methyl pentanoate, 1432 2-Methylpentanoic acid, 1433 2-Methylpentanoic acid, 2-pentyl ester, 1620 3-Methylpentanoic acid, 1348 4-Methylpentanoic acid, 1348 4-Methyl pentanoic acid ethyl ester, 640 3-Methylpentan-1-ol, 1349 3-Methyl-1-pentanol, 1349 2-Methyl-4-pentanone, 1350

4-Methylpentan-2-one, 1350 4-Methyl-2-pentanone, 1350 4-Methylpentanone-2, 1350 3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one, 1351 alpha-Methylpentenal, 1346 2-Methyl-2-penten-1-al, 1351 2-Methyl-2-pentenal, 1351 2-Methylpent-2-enal, 1351 4-Methyl-2-pentenal, 1352 2-Methyl-2-pentene-1-al, 1351 4-Methyl-3-pentene-2-one, 1356 Methyl 4-pentenoate, 1353 Methyl pent-4-enoate, 1353 2-Methyl-3-pentenoic acid, 1354 2-Methylpent-3-en-1-oic acid, 1354 2-Methylpent-2-en-1-oic acid, 1354 2-Methyl-2-pentenoic acid, 1354 2-Methyl-4-pentenoic acid, 1355 2-Methylpent-4-en-1-oic acid, 1355 4-Methylpent-2-en-1-oic acid, 1356 4-Methylpent-2-enoic acid, 1356 (E,Z)-4-Methylpent-2-enoic acid, 1356 2-Methyl-(2E)-2-pentenoic acid ethyl ester, 628 2-Methyl-2-penten-4-one, 1356 2-Methyl-2-pentenone-4, 1356 4-Methylpent-3-en-2-one, 1356 4-Methyl-3-penten-2-one, 1356 2-Methyl-3-pent-2-enyl cyclopent-2-enone, 1008 2-Methyl-3-(2-pentenyl)-2-cyclopenten-1-one, 1008 3-Methyl-2-(2-pentenyl)-2-cyclopenten-1-one, 1054 (E)-4-Methyl-2-(pent-1-enyl)-1,3-dioxolane, 843 4-Methyl-2-(1E)-1-pentenyl-1,3-dioxolane, 843 Methyl pentenyl ketone, 808 Methyl (2-pent-2-enyl-3-oxo-1-cyclopentyl) acetate, 1306 2-Methyl-4-pentyl-1,3-dioxane, 9 4-Methyl-2-pentyl-1,3-dioxane, 9 4-Methyl-2-pentyl-1,3-dioxolan, 1357 4-Methyl-2-pentyl-1,3-dioxolane, 1357 4-Methyl-2-pentyl-dioxolane, 1357 4-Methylpentyl isovalerate, 1358 Methyl n-pentylketone, 798 Methyl pentyl ketone, 798 alpha-Methylphenacetaldehyde dimethyl acetal, 1675 4-Methyl-alpha-phenethyl alcohol, 459 beta-Methylphenethyl alcohol, 1359 alpha-Methylphenethyl butyrate, 1359 β-Methyl phenethyl butyrate, 1677 Methyl phenethyl carbinol, 1659 Methyl phenethyl ether, 1360 Methyl 2-phenethyl ether, 1360 beta-Methylphenethyl isobutyrate, 1680 Methyl phenethyl oxide, 1360 2-Methylphenol, 348 3-Methylphenol, 347 4-Methylphenol, 348 m-Methylphenol, 347 o-Methylphenol, 348 p-Methyl phenol, 348 4-Methylphenol methyl ether, 1212 alpha-Methylphenylacetaldehyde, 1673 Methyl 2-phenylacetate, 1361 Methyl phenylacetate, 1361 2-Methylphenyl acetate, 1915

2106 4-Methylphenyl acetate, 1916 o-Methylphenyl acetate, 1915 p-Methylphenyl acetate, 1916 2-Methyl-3-phenylacrolein, 1243 2-Methyl-3-phenylacrylaldehyde, 1243 4-Methylphenyl benzeneacetate, 1921 2-Methyl-4-phenyl-butanal, 1365 2-Methyl-4-phenylbutan-2-ol, 1362 2-Methyl-4-phenyl-2-butanol, 1362 3-Methyl-4-phenyl-3-butene-2-one, 1363 3-Methyl-4-phenyl-3-buten-2-one, 1363 2-Methyl-4-phenyl-2-butyl acetate, 1363 2-Methyl-4-phenyl-2-butyl isobutyrate, 1364 2-Methyl-4-phenylbutyraldehyde, 1365 3-Methyl-2-phenylbutyraldehyde, 1365 Methyl 4-phenylbutyrate, 1366 Methylphenylcarbinol acetate, 1219 Methyl phenylcarbinyl acetate, 1219 Methyl phenylcarbinyl-n-butyrate, 1220 Methyl phenylcarbinyl formate, 1222 Methyl phenylcarbinyl isobutryate, 1222 Methyl phenylcarbinyl propionate, 1223 Methyl phenyl diketone, 1671 2-(Methylphenyl)-,3-dioxan-5-ol, mixed o-,m-,p-, 1911 4-Methyl-2-phenyl-1,3-dioxolane, 136 4-Methyl-2-phenyl-m-dioxolane, 136 Methyl phenyl disulfide, 1367 1-(4-Methylphenyl)ethanol, 459 1-(p-Methylphenyl)ethanol, 459 1-(2-Methylphenyl)ethanone, 1207 1-(4-Methylphenyl)ethanone, 1208 Methyl phenyl ether, 105–106 alpha-Methyl phenylethyl alcohol, 1359 1-Methyl-2-phenylethyl butanoate, 1359 1-Methyl-2-phenylethyl butyrate, 1359 Methyl phenylethyl ether, 1360 1-Methyl-1-phenylethyl isobutyrate, 461 3-Methyl-3-phenylglycidic acid ethyl ester, 630 Methyl phenyl glyoxal, 1671 5-Methyl-2-phenyl-2-hexenal, 1368 5-Methyl-2-phenylhex- 2-enal, 1368 Methyl phenyl ketone, 17 4-Methylphenyl 3-methylbutanoate, 1920 Methylphenyl methyl disulfide, 1221 2-Methylphenyl methyl ketone, 1207 4-Methylphenyl 2-methylpropanoate, 1917 4-Methylphenyl octanoate, 1920 o-Methylphenylol, 348 4-methyl-1-phenyl-2-pentanol, 996 3-Methyl-1-phenyl-3-pentanol, 1667 3-Methyl-1-phenylpentan-3-ol, 1667 4-Methyl-1-phenylpentan-2-ol, 996 4-Methyl-1-phenylpentan-2-one, 1368 4-Methyl-1-phenyl-2-pentanone, 1368 4-Methyl-2-phenyl-2-pentenal, 1369 Methyl 3-phenylpropanoate, 1372 2-Methyl-1-phenylpropan-2-ol, 496 2-Methyl-3-phenyl-2-propenal, 1243 2-Methyl-3-phenyl-2-propen-1-al, 1243 3-(p-Methylphenyl)-propenal, 1244 Methyl-3-phenyl propene, 1243 Methyl 3-phenyl-2-propenoate, 1243 Methyl 3-phenylpropenoate, 1243 2-(p-Methylphenyl)-propionaldehyde, 1922 Methyl phenyl propionate, 1372 Methyl beta-phenylpropionate, 1372 Methyl 3-phenylpropionate, 1372

General Index Methyl phenyl sulfide, 1370 Methyl phenyl thioether, 1370 (R,S)-2-Methyl piperidine, 1371 2-Methylpiperidine, 1371 alpha-Methylpiperidine, 1371 DL-2-Methylpiperidine, 1371 (+/–)-2-Methylpiperidine, 1371 2-Methyl propanal, 1000 Methyl propanal, 1000 2-Methyl-1-propanal, 1000 1-Methylpropanamine, 191 2-Methylpropanamine, 995 2-Methyl-1-propanamine, 995 1-Methyl-1,3-propanediol, 201 S-Methyl propanethioate, 1372 2-Methylpropane-1-thiol, 1373 2-Methyl-1-propanethiol, 1373 Methyl propanoate, 1374 2-Methylpropanoic acid, 1001 alpha-Methylpropanoic acid, 1001 2-Methyl-propanoic acid, 3-phenyl-2-propenyl ester, 304– (Z)-2-Methylpropanoic acid 3,7-dimethyl-2,6octadienyl ester, 1468 2-Methylpropanoic acid 1-methyl-1-(4-methyl-3cyclohexen-1-yl)ethyl ester, 1880 2-Methylpropanoic acid 3-methyl-2-butenyl ester, 1724 2-Methylpropanol, 981 2-Methylpropan-1-ol, 981 2-Methyl-1-propanol, 981 2-Methylpropanol-1, 981 2-Methyl propanyl butyrate, 985 2-Methyl-2-propen-1-yl butyrate, 1210 Methyl 1-propenyl disulfide, 1374 Methyl propenyl disulfide, 1374 Methyl prop-1-enyl disulphide, 1374 Methyl 1-propenyl ketone, 1610 Methyl propenyl ketone, 1610 2-Methylpropionaldehyde, 1000 alpha-Methylpropionaldehyde, 1000 Methyl propionate, 1374 alpha-Methylpropionic acid, 1001 2-Methylpropionic acid, 1001 S-Methyl-2-(propionyloxy) propanethioate, 1425 (2,2-bis(2-Methylpropoxy)ethyl)benzene, 1653 2-(2-Methylpropoxy)naphthalene, 1456 2-Methylpropyl acetate, 980 2-Methyl-1-propyl acetate, 980 Methylpropylacetic acid, 1433 Methyl-β-propylacrylate, 1291 2-Methylpropyl alcohol-, 981 1-Methylpropylamine, 191 2-Methylpropylamine, 995 3-Methyl-2-propylamine, 995 2-Methylpropyl 2-aminobenzoate, 983 Methyl propylate, 1374 2-Methylpropyl benzeneacetate, 997 alpha-(2-Methylpropyl)benzeneethanol, 996 2-Methylpropyl benzoate, 983 2-Methylpropyl butanoate, 985 2-Methylpropyl 2-butenoate, 984 2-Methylpropyl butyrate, 985 Methyl n-propyl carbinol, 1602 2-(1-Methylpropyl)cyclohexanone, 199 3-Methyl-5-propylcyclohex-2-enone, 1375 3-Methyl-5-propyl-2-cyclohexen-1-one, 1375 3-Methyl-5-propyl-2-cyclohexenone, 1375

1-Methyl-5-n-propyl-1-cyclohexen-3-one, 1375 Methyl propyl diketone, 832 2-(2-Methylpropyl)-4,5-dimethyloxazole, 987 Methyl propyl disulfide, 1376 2-Methyl-3-(propyldithio)furan, 1761 2-Methylpropyl ethanoate, 980 beta-Methylpropyl ethanoate, 980 2-Methylpropyl formate, 988 2-Methylpropyl 2-furanpropanoate, 989 2-Methylpropyl heptanoate, 990 2-Methylpropyl hexanoate, 991 alpha-(2-Methylpropylidene) benzeneacetaldehyde, 1369 2-Methylpropyl isobutyrate, 991 1-Methylpropyl isothiocyanate, 209 2-Methylpropyl isothiocyanate, 992 2-Methyl-1-propyl isothiocyanate, 992 2-Methylpropyl isovalerate, 1377 Methyl propyl ketone, 1603 2-Methylpropyl 3-methylbutanoate, 1377 2-Methylpropyl-3-methylbutyrate, 1377 2-Methylpropyl methyl ketone, 1350 2-Methylpropyl 2-methylpropanoate, 991 2-Methylpropyl 2-methylpropionate, 991 2-Methyl-4-propyl-1,3-oxathiane, 1377 2-Methylpropyl 3-oxobutanoate, 980 Methyl p-propylphenyl ether, 1742 2-Methylpropyl 3-phenyl-2-propenoate, 986 2-Methylpropyl propanoate, 998 2-Methylpropyl propionate, 998 2-(2-Methylpropyl)-pyridine, 1378 3-(2-Methylpropyl)pyridine, 1379 2-(2-Methylpropyl)thiazole, 999 2-(1-Methylpropyl)thiazole, 1379 Methyl propyl trisulfide, 1380 Methyl protocatechuic aldehyde, 1996, 2000 2-Methylpyrazine, 1381 2-Methyl-5-pyrazine, 1434 1-(3-Methylpyrazinyl)-ethan-1-one, 28 Methylpyrazinyl ketone, 32 Methyl 3-pyridinecarboxylate, 1330 Methyl pyridyl ketone, 34 Methyl 2-pyridyl ketone, 33 Methyl 3-pyridyl ketone, 34 Methyl β-pyridyl ketone, 34 1-(2-Methyl-4-pyrimidinyl)ethanone, 32, 35 2-Methyl pyromeconic acid, 1114 Methyl pyromucate, 1271 2-Methyl-4-pyron-3-yl 2-methylpropanoate, 1116 N-Methyl-2-pyrrolaldehyde, 1381 N-Methylpyrrole-2-carbaldehyde, 1381 1-Methylpyrrole-2-carbaldehyde, 1381 N-Methylpyrrole-2-carboxaldehyde, 1381 1-Methyl-1H-pyrrole-2-carboxaldehyde, 1381 1-Methylpyrrole-2-carboxaldehyde, 1381 Methyl pyrrolidone carboxylate, 1162 N-Methyl-2-pyrrolylcarboxaldehyde, 1381 Methyl-2-pyrrolyl ketone, 1382 p-Methylquinoline, 1383 4-Methyl quinoline, 1383 6-Methylquinoline, 1383 5-Methylquinoxaline, 1384 Methyl salicylaldehyde, 1187 4-Methylsalicylaldehyde, 927 Methyl salicylate, 1385 Methyl salicylate [JAN], 1385 Methylsalicylate methyl ether, 1310 4-Methylsalicylic aldehyde, 927

General Index Methyl sorbate, 1386 Methyl styryl carbinol, 1661 Methyl styryl ketone, 1662 Methyl beta-styryl ketone, 1662 Methyl succinate, 505 3-Methyl-3-sulfanylbutyl acetate, 1173 3-Methylsulfanyl-butyric acid methyl ester, 1322 bis-Methyl sulfanyl methyl sulfide, 1960 bis-(Methyl sulfanyl methyl) sulfide, 1960 3-Methylsulfanylmethylthiophene, 1417 Methyl sulfhydrate, 1309 Methyl sulfide, 1386 Methylsulfinylmethane, 1387 Methyl sulfoxide, 1387 Methyl tetradecanoate, 1328 Methyl n-tetradecanoate, 1328 2-Methyltetrahydrofuran-3-one, 1388 2-Methyl-3-tetrahydrofuranthiol, 1389 2-Methyltetrahydrofuran-3-thiol, 1389 7-Methyl-4,4a,5,6-tetrahydro-2(3H)naphthalenone, 1390 2-Methyltetrahydrothiophen-3-one, 1390 5-Methyl-2-thenaldehyde, 1420 Methyltheobromine, 229 4-Methylthiazole, 1391 4-Methyl-5-thiazoleethanol, 1392 4-Methyl-5-thiazoleethanol acetate, 1393 4-Methyl-5-thiazolethanol, 1392 2-(4-Methylthiazol-5-yl)ethanol, 1392 2-(4-Methylthiazol-5-yl)ethyl acetate, 1393 2-(4-Methyl-5-thiazolyl)ethyl acetate, 1393 2-(4-Methyl-5-thiazolyl) ethyl butanoate, 1394 2-(4-Methylthiazol-5-yl) ethyl butyrate, 1394 2-(4-Methyl-5-thiazolyl) ethyl butyrate, 1394 2-(4-Methylthiazol-5-yl)ethyl decanoate, 1394 2-(4-Methyl-5-thiazolyl) ethyl decanoate, 1394 2-(5-Methyl-4-thiazolyl) ethyl formate, 1395 2-(4-Methyl-5-thiazolyl) ethyl formate, 1395 2-(4-Methyl-5-thiazolyl) ethyl hexanoate, 1396 2-(4-Methylthiazol-5-yl) ethyl hexanoate, 1396 2-(4-Methyl-5-thiazolyl) ethyl isobutyrate, 1397 2-(5-Methylthiazol-4-yl) ethyl isobutyrate, 1397 2-(4-Methylthiazol-5-yl) ethyl octanoate, 1397 2-(4-Methyl-5-thiazolyl) ethyl octanoate, 1397 2-(4-Methyl-5-thiazolyl) ethyl propionate, 1398 Methyl-2-thiazolyl ketone, 35 Methyl-5-thiazolyl ketone, 35 2-Methylthioacetaldehyde, 1399 Methylthioacetate, 1399 S-Methyl thioacetate, 1399 (Methylthio) acetic acid methyl ester, 1321 (Methylthio)acetone, 1423 2-Methyl-3-thioacetoxy-4,5-dihydrofuran, 1400 Methylthio 2-(acetyloxy) propionate, 1401 (Methylthio)benzene, 1370 3-Methylthiobutanal, 1405 4-(Methylthio)butanal, 1402 1-(Methylthio)butan-2-one, 1402 1-(Methylthio)-2-butanone, 1402 D,L-3-(Methylthio)butanone, 1403 3-(Methylthio)-2-butanone, 1403 dextro, laevo-3-(Methylthio) butanone, 1403 (+/–)-3-(Methylthio)butanone, 1403 4-(Methylthio)-2-butanone, 1404 4-Methylthio-2-butanone, 1404 4-(Methylthio)butan-2-one, 1404 4-(Methyl thio)-2-butanone, 1417 3-Methyl-3-thiobutyl formate, 1175

2107 4-(Methylthio)butyl isothiocyanate, 1404 4-(Methylthio) butyraldehyde, 1402 3-Methylthiobutyraldehyde, 1405 S-Methylthiobutyrate, 1406 Methyl thiobutyrate, 1406 3-(Methylthio)butyric acid methyl ester, 1322 1,2-bis(Methylthio)ethane, 522 beta-(Methylthio)ethanol, 1407 Methylthioethanol, 1407 2-(Methylthio)ethanol, 1407 Methyl thio-2-furoate, 1407 Methyl 2-thiofuroate, 1407 S-Methyl thiofuroate, 1407 3-Methyl thioheptanal, 1408 (+/–)-3-(Methylthio)heptanal, 1408 3-Methylthio-1-hexanal, 1409 3-Methylthiohexanal, 1410 3-(Methylthio)hexan-1-ol, 1409 3-(Methylthio)-1-hexanol, 1409 3-(Methylthio) hexyl acetate, 1410 6-(Methylthio)hexyl isothiocyanate, 1411 6-Methyl thiohexylisothiocyanate, 1411 4-Methylthio-2-ketobutyric acid, 1419 2-Methylthiolan-3-one, 1390 Methyl thiolbutyrate, 1406 3-Methylthiol propyl alcohol, 1036 Methylthiomethane, 1386 bis-(Methylthio)methane, 1412 (Methylthio)methanethiol, 1415 Methylthiomethyl benzene, 156 ((Methylthio) methyl)benzene, 156 2-(Methylthio)methyl-2-butenal, 1413 1-(Methylthio)-2-methylbut-2-ene, 1323 Methylthio 2-methylbutryate, 1323 Methylthiomethyl butyrate, 1413 1-((Methylthio)methyl)ethyl acetate, 1401 2- ((Methylthio)methyl)furan, 712 2-Methyl-5-thiomethylfuran, 1414 Methylthiomethyl hexanoate, 1415 Methylthiomethylmercaptan, 1415 4-methylthio-4-methyl-2-pentanone, 1416 2-(Methylthiomethyl)-3-phenylpropenal, 1418 (Methylthio)(methyl)pyrazine, 1326 (Methylthio) methylpyrazine, 1326 bis-(Methylthiomethyl) sulfide, 1960 5-(Methylthio)-2-(methyl-thio)methylpent-2en1-al, 524 5-(Methylthio)-2-((methylthio)methyl)pent-2enal, 524 5-(Methylthio)-2-((methylthio)methyl)-2pentenal, 524 3-(Methylthio)methylthiophene, 1417 4-Methylthio-2-oxobutanoate, 1419 4-(Methylthio)-2-oxobutanoic acid, 1419 4-(Methylthio)-2-oxobutanoic acid, sodium salt, 1419 4-(Methylthio)-2-pentanone, 1417 5-(Methylthio)pentyl isothiocyanate, 1419 5-Methyl-2-thiophencarboxaldehyde, 1420 5-Methylthiophene-2-carbaldehyde, 1420 5-Methyl-2-thiophenecarboxaldehyde, 1420 2-Methylthiophenol, 1420 o-(Methylthio)phenol, 1421 2-(Methylthio)phenol, 1421 3-(Methylthio)propanal, 1424 3-(Methylthio)-1-propanol, 1422 3-(Methylthio)propanol, 1422 1-Methylthio-2-propanone, 1423

(Methylthio)propanone, 1423 3-(Methylthio)propionaldehyde, 1424 beta-(Methylthio)propionaldehyde, 1424 S-Methyl thiopropionate, 1372 β-Methylthiopropionic acid, methyl ester, 1325 3-(Methylthio)propionic acid ethylester, 641 Methylthio 2-(propionyloxy) propionate, 1425 3-(Methylthio)propyl acetate, 1425 3-Methyl thiopropyl butyrate, 1144 3-Methylthiopropyl isothiocyanate, 1426 Methylthiopyrazine, 1772 4-(Methylthio)pyridine, 1774 α-(Methylthio)toluene, 156 o-Methylthymol, 1311 Methyl thymol ether, 1311 Methyl thymyl ether, 1311 Methyl-alpha-toluate, 1361 alpha-Methyl-alpha-toluic aldehyde, 1673 Methyl o-tolyl ether, 1211 Methyl p-tolyl ether, 1212 Methyl o-tolyl ketone, 1207 Methyl p-tolyl ketone, 1208 2-Methyl-3-tolylpropionaldehyde (mixed o-, m-, p-), 1427 12-Methyltridecanal, 1428 Methyl tridecyl ketone, 1598 3-Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)3-buten-2-one, 1010 3-Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)3-buten-2-yl acetate, 1011 Methyltrimethylene glycol, 201 Methyl trisulfide, 511 3-Methyl-1,2,4-trithiane, 1429 2-Methyl-1-undecanal, 1429 2-Methylundecanal, 1429 Methyl undecenate, 1431 Methyl 10-undecenate, 1431 Methyl undec-9-enoate, 1430 Methyl 9-undecenoate, 1430 Methyl undec-10-enoate, 1431 Methyl 10-undecenoate, 1430, 1431 Methyl undecylenate, 1430, 1431 Methyl undecyl ketone, 1930 Methyl 2-undecynoate, 1432 alpha-Methyl valeraldehyde, 1346 2-Methylvaleraldehyde, 1346 Methyl-n-valerate, 1432 Methyl valerate, 1432 alpha-oxo-beta-Methylvalerate, 1344 Methyl valerianate, 1432 2-Methylvaleric acid, 1433 3-Methylvaleric acid, 1348 4-Methylvaleric acid, 1348 alpha-Methylvaleric acid, 1433 Methylvanillin, 2004 4-o-Methylvanillin, 2004 (E)-8-Methyl-N-vanillyl-6-nonenamide, 926 trans-8-Methyl-N-vanillyl-6-nonenamide, 926 4-(1-Methylvinyl)cyclohex-1-ene-1-methyl acetate, 1134 5-Methyl-5-vinyl-dihydrofuran-2-one, 933 2-Methyl-2-vinyl-5-isopropenyltetrahydrofuran, 1016 2-(2-Methylvinyl)pyrazine, 1018 2-Methyl-5-vinylpyrazine, 1434 (+/–)-2-(5-Methyl-5-vinyltetrahydrofuran-2-yl) propionaldehyde, 1434 4-Methyl-5-vinyl thiazole, 1435

2108 Methyl xylenol-2,3,6-, 1954 Metione, 1186 Metoxyde, 1296 Mexican damana, 371 Mexican oregano, 1570, 1571 Mexican sage, 1570 Mexican sarsaparilla, 1824 Mexico weed, 272 MHSK, 2004 3-MI, 1836 Michelia alba oil, 1436 Michelia champaca L., 1436 Mielogen, 79 Milfoil, 2027 Milk acid, 1063 Milk thistle, 1904 Millepertuis, 1817 Mimosa, 1437 Mimosa absolute, 1437 Mimosa concrete, 1437 Mimosa concrete extract, 1437 Mimosa extract, 1437 Mimosa oil, 1437 Mimosa tannin, 1864 Minor centaury, 281 Mintlactone, 1438 Mint oil, 1127 Mint oil, Mentha arvensis, 343 Mint oil, Scotch, 1832 MNA, 1429 Modified gum acacia, 781 Mohave yucca, 2030–2031 Mohave yucca extract, 2031 Molasses, 1439 Molasses alcohol, 567 Molasses concentrate, 1439 Molasses extract, 1440 Molle oil, 1831 Molten adipic acid, 40 Monarda, 902 Monarda punctata L., 902 Monoammonium glycyrrhizate, 768 Monoammonium glycyrrhizinate, 769 Monoamylamine, 1615 Mono and diglycerides of fatty acids, 1440 Monobutylamine, 191 Mono-n-butylamine, 191 Monoethylamine, 558 Monofurfurylideneacetone, 720 Monoglycerides, acetylated, 15 Monoglycerides, C14–22, 1440 Monoglycerides, mixed di-glycerides, esters with diacetyltartaric acid, 406 Monoglyceryl oleate, 764 Mono-n-hexylamine, 877 Monohydroxybenzene, 1649 Mono-isoamylamine, 1012 Monoisobutylamine, 995 Monoisopropanolamine, 81 Monoisopropylamine, 1021 [1R(–)]Monomenthyl glutarate, 1441 Mono-menthyl succinate, 1163 Monomer FAM, 720 1-Monomethyl gluterate, 1441 Monoolein, 764 Monooleoylglycerol, 764 Monopentylamine, 1615 Monophenol, 1649

General Index Monoprop, 1734 Monopropylamine, 1741 Mono-n-propylamine, 1741 Monopropylene glycol, 1748 Monopyrrole, 1776 Monosodium or disodium adenylate, 39 Monosodium glutamate (MSG), 518, 1441–1442 Monosodium L-glutamate, 1441 alpha-Monosodium glutamate, 1441 L-Monosodium glutamate, 1441 Monosodium L-glutamate monohydrate, 1441 Monostearin, 764 Monosterol, 1750 Morellone, 151 Moroccan geranium oil, 735 Moschus moschiferus L., 1443 Moslene, 1129 Mosquito plant, 1595 Mother of thyme, 1908 Mountain balm, 2028 Mountain maple, 1120 Mountain maple bark, 1120 Mountain maple extract solid, 1121 Mountain pepper, 1106 Mountain tea, 2019 MSG, 1441 Mucara, 1057 Muguet synthetic, 913 Muguettine principle, 913 Mugwort, 117 Mullein (flowers), 1443 D,L-Muscone, 1253 Musk, 1443 Muskalactone, 1597 Musk deer oil, 1443 Musk extract, 1443 Muskolactone, 1597 Musks, 1443 Musk T, 573 Musk yarrow, 1048 Mustard, oriental, 1446 Mustard (brown), 1444 Mustard (brown) extract, 1445 Mustard flour, 1445 Mustard oil, 1445 Mustard oil, n-hexyl, 887 Mustard oil, phenethyl, 1642 Mustard oil (mustard oil volatile, synthetic), 58 Mustard (yellow), 1446 Mustard (yellow) extract, 1447 Musuet synthetic, 913 Musuettine principle, 913 Myrcene, 1447 beta-Myrcene, 1447 Myrcia oil, 130 Myristaldehyde, 1448 Myristic acid, 1449 Myristic acid, ethyl ester, 643 Myristic acid, isopropyl ester, 1036 Myristic acid, methyl ester, 1328 Myristic acid, pure, 1449 Myristica fragrans Houtt., 1504 Myristica fragrans oil, 1505 Myristic aldehyde, 1448 Myristica oil, 1505 Myristylaldehyde, 1448 Myrmicyl, 700 Myroxylon balsamum L. Harms, 1913

Myroxylon balsamum (L.) Harms var. pereirae (Royal) Harms, 1628 Myroxylon pereirae oil, 1629 Myroxylon pereirae (Royal) Klotzsch, 1628 Myrrh, oleo-gum-resin, 1450 Myrrh, sweet, 1561 Myrrha, 1450 Myrrh absolute, 1450 Myrrh absolute colorless MD, 1450 Myrrh (gum), 1450 Myrrh gum, 1450 Myrrh oil, 1450 Myrrh resin, 1450 Myrrh resinoid, 1450 Myrrh resinoid A, 1450 Myrrh tincture, 1450 Myrtenal, 702 Myrtenol, 1451 (+)-Myrtenyl acetate, 1452 Myrtenyl acetate, 1452 6,6-Myrtenyl formate, 929 Myrtle (leaves), 1453 Myrtus communis L., 1453 Myverol P-06, 1750

N NaAmp, 39 Nadone, 359 α-Naginatene, 1315 Naphthalene, decahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-(1alpha,4alpha,4aalpha, 6alpha,8abeta))-, didehydro deriv., 228 Naphthalene, 2-ethoxy-, 1455 Naphthalene, 2-methoxy-, 1458 Naphthalene, 1-methyl-, 1329 Naphthalene, alpha-methyl, 1329 Naphthalene, 2-(2-methylpropoxy)-, 1456 Naphthalene, 1,2,3,5,6,7,8,8a-octahydro-1,8adimethyl-7-(1-methylethenyl)-,1R(1alpha,7beta,8aalpha))-, 1987 Naphthalene, 1,2,3,5,6,7,8,8a-octahydro-1,8adimethyl-7-(1- methylethenyl)-, (1R,7R,8aS)-, 1987 Naphthalene, 1,2,3,4-tetrahydro-1,6,6-trimethyl-, 953 Naphthalene-2-thiol, 1457 2-Naphthalenethiol, 1457 beta-Naphthalenethiol, 1457 2-Naphthalenol, 2-(2-aminobenzoate), 1455 2-Naphthalenol, 2-aminobenzoyl ester, 1455 2(3H)-Naphthalenone, 1390 2(3H)-Naphthalenone, 4,4a,5,6,7,8-hexahydro4,4a-dimethyl-6-(1-methylethenyl)-, (4R-(4alpha,4aalpha,6beta))-, 1503 2(3H)-Naphthalenone, 4,4a,5,6,7,8-hexahydro4,4a-dimethyl-6-(1-methylethenyl)-, (4R,4aS,6R)-, 1503 2(1H)-Naphthalenone, octahydro-4,4a-dimethyl6-(1-methylethenyl)-, [4R(4, α, 4aα, 6β, 8aβ)], 436 2(3H)-Naphthalenone, 4a,5,6-tetrahydro-4,4adimethyl-6-(1-methylethenyl)-, [4R(4, alpha, 4a, alpha, 6.beta)]-, 404 1-(2-Naphthalenyl)ethanone, 1329 Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9atetramethyl-, 1895

General Index Naphtho[2,1-b]furan-2(1H)-one, decahydro-3a,6,6,9a-tetramethyl, [3aR-(3a.α,5aβ,9aα,9bβ], 1831 beta-Naphthol ethyl ether, 1455 2-Naphthol ethyl ether, 1455 β-Naphthol isobutyl ether, 1456 2-Naphthol methyl ether, 1458 β-Naphthol methyl ether, 1458 beta-Naphthyl anthranilate, 1455 2-Naphthyl anthranilate, 1455 beta-Naphthyl ethyl ether, 1455 beta-Naphthyl isobutyl ether, 1456 beta-Naphthyl mercaptan, 1457 2-Naphthyl mercaptan, 1457 2-Naphthyl methyl ether, 1458 beta-Naphthyl methyl ether, 1458 2-Naphthyl methyl ketone, 1329 β-Naphthyl methyl ketone, 1329 2-Naphthyl thiol, 1457 Naringenin dihydrochalcone, 942 Naringin, 769 Naringin extract, 1458 Natural cognac oil, 339 Natural red 4, 254 Natural rhodinol, acetylated, 317 Natural rhodinol, butylated, 318 Natural vanillin, 2000 Natural Whitlockite, 1927 Natural wintergreen oil, 1385 Neat oil of sweet orange, 1569 Nectar of the gods, 728 Negrito, 1835 Neo-Fat 10, 384 Neo-Fat 12, 1069 Neo-Fat 12–43, 1069 Neo-Fat 14, 1449 Neofolione, 1334 Neohesperidin DHC, 1459 Neohesperidin dihydrochalcone (NHDC), 1459 (-)-3-Neoisothujanol, 1907 Neoloid, 273 (+)-Neomenthol, 1460 D-Neomenthol, 1460 Neopiperitol (trans-form), 1140 Neotame, 1461 Neral, 307 Nerol, 1462 Nerol acetate, 1465 Neroli bigarade, 1463 Neroli bigarade oil, 1464 Neroli bigirade oil, Tunisian, 1464 Nerolidol, 1464 Nerolin fragarol, 1456 Nerolin I, 1458 Nerolin yara-yara, 1458 Neroli oil, 1464, 1569 Neroli oil, artifical, 1213 Neroli oil, bigarade petales extra, 1565 Neroli oil, pommade, 1464 Neroli oil, select, 1565 Neroli oil, Tunisian, 1464 Neroli pommade, 1569 Nerol oxide, 432 Neryl acetate, 1465 Neryl alcohol, 1462 Neryl-n-butyrate, 1466 Neryl butyrate, 1466 Neryl formate, 1467

2109 Neryl isobutyrate, 1468 Neryl isovalerate, 1469 Neryl isovalerianate, 1469 Neryl beta-methyl butyrate, 1469 Neryl propionate, 1469 Nevoli oil, 1213 NHDC, 1459 Nicotinic acid, methyl ester, 1330 Nigella sativa L., 249 Ninol AA62 extra, 1069 Niobe oil, 1215 Nipagin, 1296 Nitre, sweet spirit of, 643 Nitrogen hypoxide, 1470 Nitrogen monoxide, 1470 Nitrogen oxide (N2O), 1470 Nitrosyl ethoxide, 643 Nitrous acid, ethyl ester, 643 Nitrous ether, 643 Nitrous ethyl ether, 643 Nitrous oxide, 1470 Nitrous oxide [JAN], 1470 Nitrous oxide, refrigerated liquid, 1470 Nonadien-2(trans)-6-(cis)-al, 1471 Nona-2-trans, 6-cis-dienal, 1471 Nona-2,4-dien-1-al, 1472 trans,cis-2,6-Nonadienal, 1036 trans-2,cis-6-Nonadienal, 1471 trans-2-cis-6-Nonadienal, 1471 2,4-Nonadienal, 1472 (2E,6E)-Nona-2,6-dien-1-al, 1473 2,6-Nonadienal, (2E,6E)-, 1473 2,6-Nonadienal, (E,E)-, 1473 2,6-Nonadienal, (E,Z)-, 1471 2,6-Nonadienal diethyl acetal, 1473 (2E,6Z)-Nona-2,6-dien-1-al, 1471 (E,E)-2,6-Nonadienal, 1473 2-trans-6-cis-Nonadien-1-al, 1471 2-trans-6-cis-Nonadienal, 1471 2-trans, 6-trans-Nonadienal, 1473 2-trans, 6-trans-Nonadienal, 1473 2,6-Nonadienamide, N-cyclopropyl-, (2E,6Z)-, 368 2,6-Nonadienamide, N-ethyl-, (2E,6Z)-, 644 trans-2-trans-4-Nonadiene, 1474 (E,E)-2,4-Nonadiene, 1474 (2E,4E)-Nona-2,4-diene, 1474 Nonadienol, 1476 Nona-2,4-dien-1-ol, 1475 Nona-2,6-dien-1-ol, 1476 2,4-Nonadien-1-ol, 1475 2,6-Nonadien-1-ol, 1476 2,6-Nonadien-1-ol, 1-acetate, (2E,6Z)-, 1478 3,6-Nonadien-1-ol, 1476 3,6-Nonadien-1-ol, (E,Z), 1477 3,6-Nonadien-1-ol, (3E,6Z)-, 1477 3,6-Nonadien-1-ol, 1-acetate, (3E,6Z)-, 1479 3,7-Nonadien-2-ol, 4,8-dimethyl-, acteate(E,Z)-, 489 3,7-Nonadien-2-ol, 4,8-dimethyl-(E,Z)-, 488 3,7-Nonadien-2-ol, 2,4,8-trimethyl- (2E,4Z)-, 1948 (E,Z)-2,6-Nonadien-1-ol acetate, 1478 (E,Z)-3,6-Nonadien-1-ol acetate, 1479 (E)-3-(Z)-6-Nonadien-1-ol, 1477 trans-2-cis-6-Nonadienol (natural), 1476 trans-2-trans-6-Nonadienol (synthetic), 1476 (Z)(Z)-3,6-Nonadien-1-ol, 1476

6,8-Nonadien-2-one, 8-methyl-5-(1methylethyl)-, (theta-(E))-, 1033 trans-2-cis-6-Nonadien-1-yl acetate, 1478 (2E,6Z)-Nona-2,6-dienyl acetate, 1478 trans-3-cis-6-Nonadien-1-yl-acetate, 1479 1,4-Nonadiol diacetate, 1485 Δ-Nonalactone, 936 gamma-Nonalactone, 1480 γ-Nonalactone, 1480 Nonaldehyde, 1481 1-Nonaldehyde, 1481 N-Nonaldehyde, 1481 Nonalol, 1501 1,4-Nonalolide, 1480 Nonamethylene dimercaptan, 1485 N-Nonanal, 1481 1-Nonanal, 1481 Nonanal, 1481 Nonanaldehyde, 1481 Nonanal dimethyl acetal, 1482 Nonanal propyleneglycol acetal, 1482 Nonanamide, N-((4-hydroxy-3-methoxyphenyl) methyl)-, 1490 Nonanamide, N-vanillyl-, 1490 Nonane, 1484 Nonane, 1,1-dimethoxy-, 1482 1-Nonanecarboxylic acid, 384 1,3-Nonanediol, monoacetate, 1484 Nonanediol-1,3-acetate, 1484 1,3-Nonanediol acetate, mixed esters, 1484 1,4-Nonanediol diacetate, 1485 Nonane-1,3-diol monoacetate, 1484 2,4-Nonanedione, 3-methyl-, 1333 Nonane-1,9-dithiol, 1485 1,9-Nonanedithiol, 1485 N-Nonanoic acid, 1486 Nonanoic acid, 1486 Nonanoic acid, allyl ester, 62 Nonanoic acid, ethyl ester, 645 Nonanoic acid, 4-hydroxy-, gamma-lactone, 1480 Nonanoic acid, 4-methyl-, 1333 Nonanoic acid, 3-methylbutyl ester, 971 Nonanoic acid, methyl ester, 1331 Nonanoic acid, 2-propenyl ester, 62 Nonanoic acid, 2-propen-1-yl ester, 62 Nonanoic acid vanillylamide, 1490 Nonanoic aldehyde, 1481 Nonan-2-ol, 1487 Nonan-1-ol, 1501 1-Nonanol, 1501 Nonanol-1, 1501 2-Nonanol, 1487 3-Nonanol acetate, 1483 Nonanol acetate, 1500 gamma-Nonanolactone, 1480 4-Nonanolide, 1480 Nonan-1,4-olide, 1480 Nonan-4-olide, 1480 gamma-Nonanolide, 1480 Nonanol isopentanoate, 1502 N-Nonan-1-ol, 1501 2-Nonanone, 1487 Nonan-2-one, 1487 beta-Nonanone, 1487 3-Nonanone, 1489 Nonan-3-one, 1489 5-Nonanone, 4-[(2-methyl-3-furyl)thio]-, 1279

2110 2-Nonanone propyleneglycol acetal, 1488 2-Nonanon-1-yl-1 acetate, 1490 N-Nonanoyl-4-hydroxy-3-methoxybenzylamide, 1490 Nonanoyl 4-hydroxy-3-methoxybenzylamide, 1490 (+/–)-Nonan-3-yl acetate, 1483 N-Nonanyl acetate, 1500 Non-2-enal, 1491 2-Nonen-1-al, 1491 2-Nonenal, 1491 4(E)-Nonenal, 1492 (E)-Non-4-enal, 1492 6-Nonenal, (Z)-, 1493 cis-6-Nonenal, 1493 cis-6-Nonen-1-al, 1493 (E)-4-Nonen-1-al, 1492 (E)-4-Nonenal, 1492 trans-4-Nonenal, 1492 trans-4-Nonen-1-al, 1492 (Z)-6-Nonenal, 1493 (Z)-Non-6-enal, 1493 6-Nonenamide, N-((4-hydroxy-3methoxyphenyl)ethyl)-8-methyl-, (E)-, 926 6-Nonenamide, N-((4-hydroxy-3methoxyphenyl)methyl)-8-methyl-, (E)-, 926 6-Nonenamide, 8-methyl-N-vanillyl-, (E)-, 926 (E)-2-Nonenoic acid, 1493 trans-2-Nonenoic acid, 1493 2-Nonenoic acid, 1493 2-Nonenoic acid, methyl ester, 1334 3-Nonenoic acid, methyl ester, 1335 trans-2-Nonen-1-ol, 1496 (E)-Non-2-en-1-ol, 1496 2-Nonen-1-ol, (2E)-, 1496 2-Nonen-1-ol, (Z)-, 1494 3-Nonen-1-ol, (3Z)-, 1498 3-Nonen-1-ol, (Z)-, 1498 6-Nonen-1-ol, (6Z)-, 1495 6-Nonen-1-ol, (Z)-, 1495 7-Nonen-2-ol, 2,4,8-trimethyl-, 1949 cis-Nonenol, 1495 cis-2-Nonen-1-ol, 1494 cis-3-Nonen-1-ol, 1498 cis-3-Nonenol, 1498 cis-6-Nonenol, 1495 cis-6-Nonen-1-ol, 1495 (E)-2-Nonen-1-ol, 1496 3-Nonen-4-olide, 1618 (Z)-Non-2-en-1-ol, 1494 (Z)-2-Nonen-1-ol, 1494 (Z)-Non-6-en-1-ol, 1495 (Z)-6-Nonen-1-ol, 1495 (Z)-3-Nonen-1-ol, 1498 (3Z)-Nonenol, 1498 (Z)-Non-3-en-1-ol, 1498 (Z)-3-Nonenol, 1498 Nonenone, 1499 trans-2-Nonen-4-one, 1496 (E)-Non-5-en-2-one, 1499 Non-3-en-2-one, 1497 3-Nonen-2-one, 1497 5-Nonen-trans-2-one, 1499 5-Nonen-(E)-2-one, 1499 8-Nonen-2-one, 1499 (E)-2-Nonen-4-one, 1496

General Index (E)-5-Nonen-2-one, 1499 trans-Non-5-en-2-one, 1499 trans-5-Nonen-2-one, 1499 α-Nonenyl aldehyde, 1491 Nonivamida, 1490 Nonivamide, 1490 Nonivamidum, 1490 (2E,4E)-2,4-Nonoadiene, 1474 Nonoic acid, 1486 Nonyl acetate, 1500 Non-3-yl acetate, 1483 N-Nonyl acetate, 1500 3-Nonyl acrolein, 532 gamma-Nonylactone, 1480 Nonyl alcohol, 473, 1501 N-Nonyl alcohol, 1501 sec-Nonyl alcohol, 473 Nonylaldehyde, 1481 Nonyl aldehyde, n-, 1481 1-Nonyl aldehyde, 1481 Nonyl caprylate, 1502 Nonyl carbinol, 385 N-Nonylcarbinol, 385 N-Nonyl ethanoate, 1500 Nonylic acid, 1486 N-Nonylic acid, 1486 Nonylic acid vanillylamide, 1490 Nonylic aldehyde, 1481 Nonyl isovalerate, 1502 2-Nonyl-4-methyl-1,3-dioxolane, 383 Nonyl methyl ketone, 1977 Nonyl octanoate, 1502 N-Nonyl octoate, 1502 Nonyl octylate, 1502 Nonylol, 1947 2-Nonynoic acid, ethyl ester, 646 2-Nonynoic acid methyl ester, 1335 Nootkatone, 1503 Nopinene, 1696 Nopol, 930 Norambrienolide, 1831 Norbixin, 111 2-Norbornanol, 2-ethyl-1,3,3-trimethyl-, 671 2-Norbornanone, 1,3,3-trimethyl-, (1R,4S)-(+)-, 689 Norleucamine, 1615 Normal butyl thioalcohol, 182 Normal primary butyl alcohol, 190 Normal primary hexadecyl alcohol, 818 2-Nor-pinene-2-carboxaldehyde, 6,6-dimethyl-, 702 2-Norpinene-2-ethanol,6,6-dimethyl-, 930 Norvalamine, 191 Norvaline, 4-methyl-, 1083 Norway pine, 1698 NovaRes1190, 760 Novatone, 11 Novol, 1512 NTM, 1461 Nubian Senna, 1833 Nutmeg, mace oil, 1111 Nutmeg butter, 1506 Nutmeg (mace), 1504 Nutmeg oil, 1505 Nutmeg oil, terpeneless, 1505 Nutmeg oleoresin, 1505, 1506 Nutmeg shell oil, 1505 Nutrasweet®, 122

Nux moschata, 1504

O Oaklactone, 934 Oak lungwort, 1108 Oak moss, 1507 Oak moss absolute, 1507 Oak white, 1508 Oak white chips extract, 1508 Oak wood, English, 1509 Obepin, 1188 Oblonia absolute, 900 Ocenol, 1512 Oceol, 1512 (E)-2-Oceten-1-al, 1533 Ocimene, 491 beta-Ocimene, 491 trans-β-Ocimene, 491 allo-Ocimenol, 1092 Ocimen quintoxide, 483 8-Ocimenyl acetate, 1509 Ocimum basilicum L., 127 Ocimum basilicum oil, 127 Ocimum basilicum oleoresin, 129 Ocimum minimum L., 129 Octaacetylsucrose, 1856 9,12-Octadecadienoic acid (48%) plus 9,12,15-octadeca-trienoic acid (52%) (methyl esters), 1510 N-Octadecanoic acid, 1852 Octadecanoic acid, 1852 Octadecanoic acid, butyl ester, 218 Octadecanoic acid, ethyl ester, 646 Octadecanoic acid, 2-hydroxypropyl ester, 1751 Octadecanoic acid, monoester with 1,2-propanediol, 1750, 1751 Octadecanoic acid, monoester with 1,2,3-propanetriol, 764 9-Octadecanoic acid (9Z)-monoester with decaglycerol, 1711 9-Octadecenal, 1511 9-Octadecenoic acid, 1558 9-Octadecenoic acid, cis-, 1558 9,10-Octadecenoic acid, 1558 9-Octadecenoic acid (Z)-, 1558 9-Octadecenoic acid (Z)-9, ethyl ester, 651 9-Octadecenoic acid (Z)-, monoester with 1,2,3-propanetriol, 764 9-Octadecenoic acid (9Z)-, ester with 1,2,3-propanetriol diacetate, 15 cis-Octadec-9-enoic acid, 1558 cis-delta(sup 9)-Octadecenoic acid, 1558 cis-delta(9)-Octadecenoic acid, 1558 cis-9-Octadecenoic acid, 1558 (Z)-9-Octadecenoic acid, 1558 9-Octadecenoic acid (Z)-, monoester with 1,2,3-propanetriol, 764 Octadecenol, 1512 9(Z)-Octadecenol, 1512 9-cis-Octadecenol, 1512 9-Octadecen-1-ol, acetate, (Z)-, 1513 9-Octadecen-1-ol, (9Z)-, 1512 9-Octadecen-1-ol, (Z)-, 1512 cis-delta-9-Octadecenol, 1512 cis-9-Octadecen-1-ol, 1512 cis-9-Octadecenol, 1512 (Z)-9-Octadecenol, 1512

General Index (Z)-Octadec-9-enol, 1512 (Z)-9-Octadecen-1-ol, 1512 (Z)-9-Octadecenyl acetate, 1513 cis-9-Octadecen-1-yl acetate, 1513 cis-9-Octadecenyl acetate, 1513 9(Z)-Octadecenyl acetate, 1513 cis-9-Octadecenyl alcohol, 1512 Octadecenyl aldehyde, 1511 (E,E)-2,4-Octadienal, 1514 (2E,4E)-Octa-2,4-dienal, 1514 (E,E)-2,4-Octadien-1-al, 1514 trans,trans-2,4-Octadienal, 1514 (2E,6E)-2,6-Octadienal, 1515 2-trans-6-trans-Octadienal, 1515 2-trans,6-trans-Octadienal, 1515 (E,E)-2,6-Octadienal, 1515 Octa-2-(trans), 6(trans)-dienal, 1515 2,6-trans,trans-Octadienal, 1515 2,4-Octadienal, (2E,4E)-, 1514 2,4-Octadienal, (E,E)-, 1514 2,6-Octadienal, (2E,6E)-, 1515 2,6-Octadienal, (E,E)-, 1515 2,6-Octadienal, 3,7-dimethyl-, 307 2,6-Octadienal, 3,7-dimethyl-, diethyl acetal, 308 2,4-Octadienal (E,E)-, 1514 2,6-Octadiene, 1,1-diethoxy-3,7-dimethyl-, 308 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, 309 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, (cis and trans), 309 1,6-Octadiene, 7-methyl-3-methylene-, 1447 2,6-Octadiene-1-thiol, 3,7-dimethyl-, (2E)-, 1903 (E2),6-Octadienoic acid, 3,7-dimethyl-, 732 4,7-Octadienoic acid, ethyl ester, (Z)-, 647 1,6-Octadien-3-ol, 3,7-dimethyl-, 1092 1,6-Octadien-3-ol, 3,7-dimethyl-, (–)-, 1092 1,6-Octadien-3-ol, 3,7-dimethyl-, acetate, 1094 1,6-Octadien-3-ol, 3,7-dimethyl-, 2-aminobenzoate, 1095 1,6-Octadien-3-ol, 3,7-dimethyl-, o-aminobenzoate, 1095 1,6-Octadien-3-ol, 3,7-dimethyl-, cinnamate, 1098 1,6-Octadien-3-ol, 3,7-dimethyl-, formate, 1099 1,6-Octadien-3-ol, 3,7-dimethyl-, isobutyrate, 1100 1,6-Octadien-3-ol, 4,7-dimethyl-, isovalerate, 1101 1,6-Octadien-3-ol, 3,7-dimethyl-, propanoate, 1103 1,6-Octadien-3-ol, 3,7-dimethyl-, propionate, 1103 2,4-Octadien-1-ol, (2E,4E)-, 1516 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E)-, 738 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, trans, 738 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (Z)-, 1465 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-acetate, (2Z)-, 1465 2,6-Octadien-1-ol, 3,7-dimethyl-, benzoate, (E), 739 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)-, 733 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-formate, (2E)-, 741 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (E)-, 741

2111 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)-, 1467 2,6-Octadien-1-ol, 3,7-dimethyl-, hexanoate, (E), 742 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E), 744 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (Z)-, 1469 2,6-Octadien-1-ol, 3,7-dimethyl-, propanoate, (Z)-, 1469 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-propanoate, (2E)-, 746 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-propanoate, (2Z)-, 1469 2,6-Octadien-1-ol,3,7-dimethyl-, propanoate, (E), 746 2,6-Octadien-1-ol, 3,7-dimethyl-, propionate, (E)-, 746 2,6-Octadien-1-ol, 3,7-dimethyl-, trans, 733 2,6-Octadien-1-ol, 3,7-dimethyl-, valerate, (E)-, 748 2,6-Octadien-1-ol, 3,7- dimethyl-, (Z)-, 1462 6-Octadien-3-ol, 3,7-dimethyl-, benzoate, 1096 (E,E)-2,4-Octadien-2-ol, 1516 trans-2,4-Octadienol, 1516 (E)-1,5-Octadien-3-one, 1515 Octa-1,5-dien-3-one, 1515 1,5-Octadien-3-one, 1515 (E,E)-Octa-3,5-dien-2-one, 1517 trans-3,5-Octadien-2-one, 1517 (E,E)-3,5-Octadien-2-one, 1517 Octa-3,5-dien-2-one trans, 1517 Octahydro-2H-1-benzopyran-2-one, 1517 Octahydro-1-benzopyran-2-one, 1517 Octahydrocoumarin, 1517 1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1methylethenyl)-naphthalene, 1987 1,2,3,3a,4,5,6,8a-Octahydro-4,8-dimethyl-2-(1methylethylidene)-6-azulenol acetate, 2010 1,2,3,4,5,6,7,8-Octahydro-1,4-dimethyl-7-(1methylethylidene)-azu-Lene,(1S,cis), 777 (1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8aOctahydro-1,8a-dimethyl-7-(1methylvinyl)naphthalene, 1987 1,2,3,3a,4,5,6,8a-Octahydro-2-isopropylidene4,8-dimethylazulen-6-ol, 2009 1,2,3,3a,4,5,6,8a-Octahydro-2-isopropylidene4,8-dimethylazulen-6-yl acetate, 2010 1S-cis)-1,2,3,4,5,6,7,8-Octahydro-7isopropylidene-1,4-dimethylazulene, 777 Δ-Octalactone, 1518 delta-Octalactone, 1518 gamma-Octalactone, 1519 N-Octalactone, 1519 γ-Octalactone, 1519 N-Octaldehyde, 1520 Octaldehyde dimethyl acetal, 1521 Octamethylene dimercaptan, 1523 Octanal, 1520 Octanal, 3,7-dimethyl-, 488 Octanal, 4-ethyl, 649 Octanal, 7-hydroxy-3,7-dimethyl-, 913 Octanal, 7-hydroxy-3,7-dimethyl-,dimethyl acetal, 915 Octanal, 2-methyl-, 1336

Octanal, 2-(phenylmethylene)-, 878 Octanal, tech., 1520 1-Octanal, 1520 1-Octanal, 3,7-dimethyl-7-hydroxy-, 913 N-Octanal, 1520 Octanal dimethyl acetal, 1521 Octanal propyleneglycol acetal, 1521 Octane, 1,1-dimethoxy-, 1521 1-Octanecarboxylic acid, 1486 Octane-1-carboxylic acid, 1486 2,8-Octanediol, 2,6-dimethyl-, 916 1,7-Octanediol, 3,7-dimethyl-, 916 1,2-Octanediol, 3,7-dimethyl-, 916 2,3-Octanedione, 1522 Octane-2,3-dione, 1522 1,8-Octanedithiol, 1523 Octane-1,8-dithiol, 1523 N-Octanoic acid, 1524 Octanoic acid, 1524 Octanoic acid [USAN:INN], 1524 Octanoic acid, 1-ethenyl-1,5-dimethyl-4-hexen1-yl ester, 1102 Octanoic acid, allyl ester, 63 Octanoic acid, 4-ethyl, 649 Octanoic acid, ethyl ester, 648 Octanoic acid, 2-furanylmethyl ester, 713 Octanoic acid, heptyl ester, 817 Octanoic acid, 2-hexenyl ester, (E)-, 868 Octanoic acid, hexyl ester, 893 Octanoic acid, 5-hydroxy-, delta-lactone, 1518 Octanoic acid, 4-hydroxy-, gamma-lactone, 1519 Octanoic acid, 5-hydroxy-, lactone, 1518 Octanoic acid, 4-hydroxy-3-methyl-, lactone, 934 Octanoic acid, isopentyl ester, 971 Octanoic acid, Δ-lactone, 1518 Octanoic acid, gamma lactone, 1519 Octanoic acid, 4-methyl-, 1338 Octanoic acid, 3-methylbutyl ester, 971 2-Octanoic acid, 3-methylene-, 1616 Octanoic acid, methyl ester, 1337 Octanoic acid, 4-methylphenyl ester, 1920 Octanoic acid, octyl ester, 1556 Octanoic acid, pentyl ester, 94 Octanoic acid, phenethyl ester, 1644 Octanoic acid, 2-phenylethyl ester, 1644 Octanoic acid, 2-propenyl ester, 63 Octanoic acid, 2-propen-1-yl ester, 63 Octanoic acid, p-tolyl ester, 1920 Octanoic aldehyde, 1520 Octan-1-ol, 1525 Octan-2-ol, 1525 Octan-3-ol, 1526 Octanol-2, 1525 Octanol-3, 1526 1-Octanol, 1525 1-Octanol, 3,7-dimethyl-, 491 1-Octanol, 3,7-dimethyl-7-hydroxy-, 916 1-N-Octanol, 1525 2-Octanol, 1525 2-Octanol, 8,8-diethoxy-2,6-dimethyl-, 914 2-Octanol, 8,8-dimethoxy-2,6-dimethyl-, 915 3-Octanol, 1526 3-Octanol, acetate, 1549 3-Octanol, 3-acetate, 1549 3-Octanol, 3,7-dimethyl-, 1891 1-Octanol acetate, 1549 gamma-Octanolactone, 1519 d-n-Octanol, 1526

2112 3-Octanol formate, 1529 5-Octanolide, 1518 Octanolide-1,4, 1519 4-Octanolide, 1519 Octan-4-olide, 1519 N-Octan-1-ol, 1525 N-Octanol, 1525 N-Octan-2-ol, 1525 5-Octanol-4-one, 938 Octan-2-one, 1528 Octan-3-one, 1528 2-Octanone, 1528 2-Octanone, 3-hydroxy-, 937 2-Octanone, 3-(hydroxymethyl)-, 935 2-Octanone, 3-methylene-, 1616 3-Octanone, 1528 4-Octanone, 5-hydroxy, 938 N-Octanone-3, 1528 2-Octanon-3-ol, 937 3-Octanon-1-ol, 1527 N-Octanyl acetate, 1549 (+/–)-Octan-3-yl formate, 1529 1,3,6-Octatriene, 3,7-dimethyl-, 491 Oct-2-enal, 1533 trans-2-Octen-al, 1533 2-Octenal, 1533 2-Octenal, 2-methyl-, 1338 2-Octenal, 2-methyl-, (2E)-, 1338 5-Octenal, (5Z)-, 1531 5-Octenal, (Z), 1531 6-Octenal, 3,7-dimethyl-, 314 cis-5-Octenal, 1531 (Z)-Oct-5-enal, 1531 Oct-1-ene, 1531 Octene-1, 1531 1-Octene, 1531 alpha-Octene, 1531 n-1-Octene, 1531 Oct-1-ene-3-ol, 1536 trans-2-Octenoic acid, 1534 Oct-3-enoic acid, 1541 Oct-2-enoic acid (E), 1534 2-Octenoic acid, ethyl ester, (E)-, 652 2-Octenoic acid, methyl ester, (E)-, 1340 3-Octenoic acid, 1541 3-Octenoic acid, ethyl ester, 652 4(E)-Octenoic acid, 1542 4-Octenoic acid, (E)-, 1542 4-Octenoic acid, ethyl ester, (4Z)-, 650 4-Octenoic acid, methyl ester, (4Z)-, 1339 4-Octenoic acid, methyl ester, (Z)-, 1339 5(Z)-Octenoic acid, 1542 5-Octenoic acid, methyl ester, (5Z), 1332 6-Octenoic acid, 3,7-dimethyl-, 315 6-Octenoic acid, 3,7-dimethyl-,methyl ester, 1245 cis-5-Octenoic acid, 1542 cis-4-Octenoic acid, methyl ester, 1339 delta-3-Octenoic acid, 1541 (E)-2-Octenoic acid, 1534 (E)-4-Octenoic acid, 1542 (5Z)-5-Octenoic acid methyl ester, 1332 trans-4-Octenoic acid, 1542 (Z)-5-Octenoic acid, 1542 4-Octenoid acid, (E)-, 1547 trans-2-Octen-1-ol, 1530 trans-2-Octen-4-ol, 1532 (E)-Oct-2-en-4-ol, 1532

General Index Oct-1-en-3-ol, 1536 1-Octen-3-ol, 1536 1-Octen-3-ol, acetate, 1543 1-Octen-3-ol, 3-acetate, 1543 2-Octen-1-ol, acetate, (E)-, 1544 2-Octen-1-ol, (E)-, 1530 2-Octen-1-ol, (2E)-, 1530 2-Octen-8-ol, 2,6-dimethyl-, acetate, 317 2-(E)-Octenol, 1530 3-Octenol, 1536 3-Octen-1-ol, 1-propanoate, (3Z)-, 1547 3-Octen-1-ol, propanoate, (Z)-, 1547 3-Octen-1-ol, (Z)-, 1534 3-Octen-1-ol, (3Z)-, 1534 3-Octen-2-ol, 1537 4(Z)-Octenol, 1541 5-Octen-1-ol, propanoate, (Z)-, 1548 5-Octen-1-ol, (Z)-, 1535 5-Octen-1-ol, (5Z)-, 1535 6-Octen-1-ol, 3,7-dimethyl-, acetate, 317 6-Octen-1-ol, 3,7-dimethyl-, 2-aminobenzoate, 317 6-Octen-1-ol, 3,7-dimethyl-, butyrate, 318 6-Octen-1-ol, 3,7-dimethyl-, formate, 319 6-Octen-1-ol, 3,7-dimethyl-, propanoate, 322 6-Octen-1-ol, 3,7-dimethyl-, 1-propanoate, 322 7-Octen-1-ol, 3,7-dimethyl-, 1794 7-Octen-1-ol, 3,7-dimethyl-, acetate, 1795 7-Octen-1-ol, 3,7-dimethyl-, formate, 1796 7-Octen-1-ol, 3,7-dimethyl-, propionate, 1799 cis-3-Octen-1-ol, 1534 cis-3-Octenol, 1534 cis-4-Octenol, 1541 cis-4-Octen-1-ol, 1541 cis-5-Octen-1-ol, 1535 (E)-2-Octen-1-ol, 1530 (E)-2-octen-4-ol, 1532 (Z)-3-Octen-1-ol, 1534 (Z)-Oct-3-en-1-ol, 1534 (Z)-5-Octen-1-ol, 1535 (Z)-Oct-5-en-1-ol, 1535 (Z)-4-Octenol, 1541 (Z)-4-Octen-1-ol, 1541 1-Octen-3-ol butyrate, 1545 Oct-2-en-4-one, 1538 Oct-1-en-3-one, 1538 Oct-3-en-2-one, 1539 Oct-4-en-3-one, 1540 1-Octen-3-one, 1538 2-Octen-4-one, 1538 3-Octen-2-one, 1539 3-Octen-2-one, 7-methyl, 1341 4-Octen-3-one, 1540 (E,Z)-4-Octen-3-one, 1540 Oct-1-en-3-yl acetate, 1543 Octenyl acetate, 1543 trans-2-Octen-1-yl acetate, 1544 (E)-Oct-2-enyl acetate, 1544 E-2-Octenyl acetate, 1544 1-Octen-3-yl acetate, 1543 β-Octenyl acetate, 1543 trans-2-Octen-1-yl butanoate, 1545 (E)-Oct-2-enyl butyrate, 1545 1-Octen-3-yl butyrate, 1545 trans-Octen-1-yl butyrate, 1545 (E)-2-(2-Octenyl)cyclopentanone, 1546 2-(2-Octenyl)cyclopentanone, 1546 (Z)-5-Octen-1-yl propanoate, 1548

3(Z)-Octenyl propionate, 1547 cis-3-Octen-1-yl propionate, 1547 cis-3-Octenyl propionate, 1547 cis-5-Octen-1-yl propionate, 1548 (Z)-3-Octenyl propionate, 1547 (Z)-Oct-3-en-1-yl propionate, 1547 (Z)-3-Octen-1-yl propionate, 1547 (Z)-5-Octen-1-yl propionate, 1548 (Z)-5-Octenyl propionate, 1548 Octic acid, 1524 Octilin, 1525 Octoic acid, 1524 N-Octoic acid, 1524 Octyl 3-methylbutanoate, 1554 Octyl acetate, 1549 3-Octyl acetate, 1549 1-Octyl acetate, 1549 N-Octylacetate, 1549 beta-Octyl acrolein, 532 3-Octylacrolein, 1979 N-Octylal, 1520 Octyl alcohol, 603, 1525 Octyl alcohol, normal-primary, 1525 2-Octyl alcohol, 1525 beta-Octyl alcohol, 1525 N-Octyl alcohol, 1525 sec-n-Octyl alcohol, 1525 sec-Octyl alcohol, 1525 S-Octyl alcohol, 1525 Octyl alcohol acetate, 1549 Octyl alcohol formate, 1551 Octyl aldehyde, 1520 N-Octyl aldehyde, 1520 Octyl benzeneacetate, 1556 Octyl butanoate, 1550 N-Octyl N-butyrate, 1550 Octyl butyrate, 1550 N-Octyl butyrate, 1550 3-Octyl butyrate, 1551 gamma-n-Octyl-gamma-n-butyrolactone, 529 gamma-Octyl-gamma-butyrolactone, 529 Octyl caprylate, 1556 N-Octyl caprylate, 1556 Octyl carbinol, 1501 “Octylcrotonyl acetate,” 1484 Octylene, 1531 alpha-Octylene, 1531 1-Octylene, 1531 N-Octyl ethanoate, 1549 Octyl formate, 1551 3-Octyl formate, 1529 Oct-3-yl formate, 1529 N-Octyl formate, 1551 Octyl 2-furancarboxylate, 1552 Octyl 2-furoate, 1552 Octyl heptanoate, 1553 Octyl heptoate, 1553 Octyl heptylate, 1553 N-Octylic acid, 1524 Octyl isobutyrate, 1554 N-Octyl isobutyrate, 1554 N-Octyl isovalerate, 1554 Octyl isovalerate, 1554 N-Octyl methanoate, 1551 N-Octyl-3-methylbutyrate, 1554 Octyl 2-methylbutyrate, 1555 2-Octyl-4-methyl-1,3-dioxolane, 1482 Octyl methyl ketone, 386

General Index Octyl 2-methylpropanoate, 1554 Octyl octanoate, 1556 N-Octyl octoate, 1556 Octyl octylate, 1556 Octyl phenylacetate, 1556 N-Octyl phenylacetate, 1556 Octyl propionate, 1557 N-Octyl-α-toluate, 1556 Octyl-α-toluate, 1556 Octynecarboxylic acid, methyl ester, 1335 Oelsauere, 1558 Oenanthal, 790 Oenanthaldehyde, 790 Oenanthic acid, 796 Oenanthic aldehyde, 790 Oenanthic ether, 600 Oenanthol, 790 Oenanthylic acid, 796 Oenanthylidene acetone, 397 Oil of arborvitae, 276 Oil of balm, 126 Oil of basil, 127 Oil of Bay, terpeneless, 130 Oil of bitter almond, 134 Oil of buchu leaves, 178 Oil of cade, 228 Oil of cajuput, 231 Oil of calamus, 232 Oil of Canada fleabane, 548 Oil of canarium cummune, 544 Oil of caraway, 249 Oil of cardamom, 252 Oil of cedar leaf, 276 Oil of celery, 280 Oil of Chinese cinnamon, 297 Oil of cinnamon, 297 Oil of citronella, 313 Oil of civet, 326 Oil of clary sage, 327 Oil of clove, 329 Oil of clove bud, 329 Oil of clove leaf, Madagscar, 331 Oil of copaiba, 340 Oil of coriander, 342 Oil of crispmint, 1850 Oil of cubeb, 350 Oil of curled mint, 1850 Oil of dill, 445 Oil of erigeron, 548 Oil of eucalyptus, 679 Oil of fennel, 693 Oil of fleabane, 548 Oil of garlic, 729 Oil of geranium, 735 Oil of ginger, 753 Oil of grapefruit, 770 Oil of herbal-myth, 1450 Oil of hops, 900 Oil of jasmine, 1053 Oil of juniper, 1056 Oil of juniper berry, 1056 Oil of labdanum, 1062 Oil of lavandin, 1073 Oil of lemon, 1078 Oil of lemongrass, 1082 Oil of lemongrass, West Indian, 1082 Oil of lovage, 1107 Oil of mace, 1505

2113 Oil of marjoram, Spanish, 1124 Oil of marjoram, sweet, 1124 Oil of Melissa, 126 Oil of mountain pine, 1694 Oil of muscatel, 327 Oil of mustard, 58 Oil of mustard, artificial, 58 Oil of myristica, 1505 Oil of Niobe, 1215 Oil of nutmeg, 1505 Oil of orange, 1569 Oil of orange flowers, 1464 Oil of palma Christi, 273 Oil of palmarosa, 737 Oil of parsley, 1590 Oil of parsley seed, 1590 Oil of patchouli, 1593 Oil of pelargonium, 735 Oil of pennyroyal, 1596 Oil of pepper, 1623 Oil of peppermint, 1627 Oil of petitgrain lemon, 1079 Oil of rose blossom, 1804 Oil of rose Bulgarian, 1804 Oil of rosemary, 1807 Oil of spearmint, 1850 Oil of sweet flag, 232 Oil of sweet orange, 1569 Oil of thuja, 276 Oil of thyme, 1908 Oil of turpentine, 1967 Oil of turpentine, distillation residue, 1967 Oil of turpentine, rectified, 1967 Oil of vetiver, 2009 Oil of white cedar, 276 Oil of wild marjoram, 1571 Oil of wintergreen, 1385 Oil rose geranium Algerian, 735 Oils Acorus calamus, 232 allspice, 1691 basil, 127 bitter orange, 1565 black pepper, 1623 blessed thistle, 1905 bois de rose, 168 boldo leaf, 168 boronia, 176 buchu, 178 cade, 228 cajuput, 231 camphor, 242 camphor sassafrassy, 242 cananga, 243 caraway, 249 cardamom, 252 carrot, 257 Carum carvi, 249 cascarilla, 270 cassia, 297 castoreum, 274 celery, 280 champaca wood, 774 cinnamon, 299 citronella, 313 citrus limonia, 1078 clary sage, 327 clove, 329

clove leaf, 331 clove stem, 329 cognac, 339 copaiba, 340 coriander, 342 costus, 345 cubeb, 350 cumin, 351 davana, 376 dill, 445 dwarf pine needle, 1694 eucalyptus, 679 Eucalyptus globulus or macarthuri, 679 fennel, 693 fleabane, 548 Foeniculum vulgare, 693 galangal, 725 galbanum, 726 garlic, 68, 729 ginger, 753 grapefruit, 770 guaiac wood, 774 hemlock, 785 hop, 901 ho-sho, 242–243 hyssop, 947 jasmine, 1053 juniper, 1056 labdanum, 1062 lavandin, 1073 lavandin abrialis, 1073 lavender, 1075 lemon, 1078 lemon, terpene-free, 1079 lemongrass, 1082 lime, 1088 lime, terpeneless, 1089 lovage, 1107 mace, 1506 mandarin, 1117 Manila elemi, 544 marjoram, sweet, 1124 Mentha arvensis, 343 Mentha piperita, 1627 mimosa, 1437 mint, 343 molle, 1831 Myristica fragrans, 1506 myrrh, 1450 neroli, 1464 nutmeg, 1505, 1506 olibanum, 1559 onion, 1560 opopanax, 1562 orange, sour, 1565 orange, sweet, 1569 orange, sweet, terpene-free, 1567, 1568 orris, 1574 palmarosa, 737 parsley, 1590 patchouli, 1593 peach kernel, 1594 pennyroyal, 1596 peppermint, 1627 Peru balsam, 1629 petitgrain, 1630 petitgrain lemon, 1081 pine needle, 1694

2114 pine tar, 1701 rose, 1804 rosemary, 1807 rue, 1809 sage, 1814 Schinus molle, 1831 Scotch broom, 730 Scotch pine, 1698 Scotch spearmint, 1832 spearmint, 1850 star anise, 1852 storax, 1855 styrax, 1855 summer savory, 1827 sweet orange, 1569 tagetes (marigold), 1862 tansy, 1866 tarragon, 1868 tea tree, 1872 thuja, 276 thyme, 1908 true pine, 1701 tuberose, 1963 turpentine, 1967 valerian, 1991 vanilla, 1995 vetiver, 2009 violet, 2013 white birch, 164 white pepper, 1625 white pine, 1700 wintergreen, 2020 winter savory, 1829 wormwood, 117 yellow sandalwood, 1819 ylang-ylang, 2029 Old woman’s broom, 371 Olealdehyde, 1511 Oleic acid, 1558 Oleic acid, ethyl ester, 651 Oleic acid, monoester with decaglycerol, 1711 Oleic acid, monoester with glycerol, 764 Oleic acid, pure, 1558 delta(9)-cis-Oleic acid, 1558 cis-Oleic acid, 1558 Oleic acid ester with hydroxypropanediyl diacetate, 15 Oleic acid glycerol monoester, 764 Oleic acid monoglyceride, 764 Oleic alcohol, 1512 Oleic aldehyde, 1511 Olein, mon, 764 Oleinic acid, 1558 Oleo alcohol, 1512 Oleoresin capsicum Africanus, 246 Oleoresin of deertongue, 401 Oleoresin paprika, 1586 Oleoylglycerol, 764 Oleum caryohylii, 329 Oleum juniperi empyreumaticum, 228 Oleum Perillae, 1628 Oleum rusci, 164 Oleum vitis viniferae, 600 Oleyl acetate, 1513 Oleyl alcohol, 1512 Oleylmonoglyceride, 764 Olibanum, 1559 Olibanum albarome, 1559

General Index Olibanum gum, 1559 Olibanum hypersoluble, 1559 Olibanum oil, 1559 Olibanum resinoid, 1559 Olibanum resinoid A, 1559 Olibanum resinoid B, 1559 Olibanum SL, 1559 Olicine, 764 Olive alcohol, 1512 Onion, 1560 Onion oil, 1560 Onion oleoresin, 1560 Ophelia chirayata Griseb., 289 Opium poppy, 1717 Opopanax, 1561 Opopanax chironium Koch, 1561 Opopanax gum, 1562 Opopanax hyper soluble, 1562 Opopanax nonspecific, 1562 Opopanax oil, 1562 Opopanax resin, 1562 Opopanax tincture, 1563 Optically active isovaleric acid, 1241 Orange, bergamot, 160 Orange, bitter, 371, 1463, 1563 Orange, bitter, dadai peel oil, 371 Orange, sour, dadai peel oil, 371 Orange, sweet, 1566 Orange bitter oil, 1565 Orange blossom oil, 1464 Orange flower, absolute, 1463 Orange flower absolute, 1569 Orange flower absolute (Citrus aurantium L. subsp. amara), 1564 Orange flower concrete, 1464 Orange flower oil, 1464, 1569 Orange flowers bitter, 1564 Orange flowers (blossoms) absolute, 1564 Orange flower water, 1564 Orange flower water absolute, 1564, 1569 Orange leaf absolute, 1564, 1565 Orange leaf oil, 1569 Orange leaf oil, bitter, 1630 Orange leaf water, absolute, 1630 L-Orange No. 3, 111 Orange oil, 1569, 1633 Orange oil, bitter, 1565 Orange oil, concentrate, 1569 Orange oil, concentrated, 1568 Orange oil, sweet, expressed, 1569 Orange oil distilled, 1567 Orange oil sweet, 1569 Orange oil sweet terpeneless, 1568 Orange oil terpeneless, 1568 Orange peel, 1565 Orange peel bitter extract, 1565 Orange peel bitter oil, 1565 Orange peel extract, bitter, 353 Orange peel sweet extract, 1568 Orange peel sweet oil, 1569 Orange peel sweet oil terpeneless, 1570 Oranger crystals, 1329 Orange root, 1964 Ordinary lactic acid, 1063 Oregano, 1570, 1571 Oregano, Mexican (Lippia spp.), 1570 Oriental mustard, 1446 Oriental sweetgum, 1853

Origan, 1570 Origans, 1571 Origanum, 1570, 1571, 1908 Origanum dictamnus L., 526 Origanum majorana L., 1122, 1571 Origanum onites L., 1122 Origanum vulgare L., 1122, 1571 Orlean, 111 L-Ornithine, monohydrochloride, 1572 Ornithine hydrochloride, 1572 L-Ornithine hydrochloride, 1572 Ornithine L-HCl, 1572 Ornithine L hydrochloride, 1572 L-Ornithine monochlorohydrate/ornithine, 1572 Ornithine monohydrochloride, 1572 Orris, 1573, 1574 Orris absolute, 1573, 1574 Orris butter, 1573 Orris capronate, 590 Orris concrete, 1574 Orris concrete liquid oil, 1573 Orris concrete oil, 1574 Orris extract, 1574 Orris liquid, 1574 Orris oil, 1574 Orris oleoresin, 1574 Orris resin, 1574 Orris resinoid, 1573, 1574 Orris root extract, 1574 Orris root oil, 1574 Orseille, 102 Orthocresol, 348 Orthohydroxybenzoic acid, 909 Orthophosphoric acid, 1689 Osmanthus, 1574 Osmanthus absolute, 1575 Osmanthus fragrans, 1574 Otto of rose, 1804 Otto rose, 1804 Ouplate, 345 7-Oxabicyclo[2.2.1]heptane,1-isopropyl-4methyl-, 292– 7-Oxabicyclo[2.2.1]heptane, 1-methyl-4-(1methylethyl), 292– 2-Oxabicyclo(2.2.2)octane, 1,3,3-trimethyl-, 677 7-Oxabicyclo[4.1.0]heptane-2,5-dione,1,3,3trimethyl-, 547 7-Oxabicyclo[4.1.0]heptan-2-one, 1-methyl-4-(1methylethenyl)-(1S,4R,6S)-, 263 7-Oxabicyclo[4.1.0]heptan-2-one, 6-methyl-3-(1methylethylidene)-, 1705 Oxacycloheptadec-7-en-2-one, 819 Oxacyclohexadecan-2-one, 1597 Oxacyclopropane, 588 Oxane, 588 1-Oxaspiro[4,5]decan-6-ol, 2,6,10,10-tetramethyl-, [2S-[2α,5α(R-*)]]-, 919 1-Oxaspiro(4.5)decan-6-ol, 2,6,10,10-tetramethyl-, acetate, 19 1-Oxaspiro(4.5)dec-6-ene, 2,6,10,10-tetramethyl-, 1898 1,3-Oxathiane, 2-methyl-4-propyl-, 1377 5-Oxatricyclo[8.2.0.04,6]dodecane,4,12,12tri-methyl-9-methylene-, (1R,4R,6R,10S)-, 268 2-Oxa-1,3,3-trimethylbicyclo(2.2.2)octane, 677 Oxazole, 4,5-dimethyl-2-propyl-, 1746

General Index Oxazole, 2-ethyl-4,5-dimethyl-, 584 Oxazole, trimethyl-, 1951 3-Oxazoline, 2,4,5-trimethyl-, 1951 2-Oxepanone, 7-butyl-, 380 2-Oxepanone, 7-hexyl, 531 2-Oxepanone, 4-methyl-7-(1-methylethyl)-, 922 Oxidate LE, 1215 alpha,beta-Oxidoethane, 588 1,8-Oxido-p-menthane, 677 8alpha, 12-Oxido-13,14,15,16-tetranorlabdane, 1895 Oxiran, 588 Oxirane, 588 Oxiranecarboxylic acid, 3-methyl-3-(4methylphenyl)-, ethyl ester, 642 Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester, 630 Oxiranecarboxylic acid, 3-phenyl-, ethyl ester, 657 Oxirene, dihydro-, 588 3-Oxobutanal, dimethyl acetal, 1575 3-Oxobutanoic acid ethyl ester, 559 3-Oxobutanoic acid (1R,2S,5R)-5-methyl-2-(1methylethyl)cyclohexyl ester, 1157 2-Oxo-1-butanol, 912 4-(3-Oxobutyl)phenyl acetate, 21 beta-Oxobutyraldehyde dimethyl acetal, 1575 3-Oxobutyraldehyde dimethyl acetal, 1575 2-Oxobutyric acid, 1576 3-Oxodecanoic acid glyceride, 1577 2-Oxo-2,5-dihydrofuran, 912 5-Oxo-2,5-dihydrofuran-3-yl ester, 912 -Oxodiphenylmethane, 140 -Oxoditane, 140 2-Oxoglutaric acid, 1580 3-Oxohexadecanoic acid glyceride, 1578 2-Oxohexamethylenimine, 826 3-Oxohexane, 836 3-Oxohexanoic acid glyceride, 1579 2-Oxoisovalerate, 1342 alpha-Oxoisovalerate, 1342 2-Oxoisovaleric acid, 1342 3-Oxo-L-gulofuranolactone, 120 alpha-Oxomethionine, 1419 2-Oxo-3-methylbutanoate, 1342 (S)-2-Oxo-3-methylpentanoate, 1344 alpha-Oxo-gamma-methylthiobutyric acid, 1419 3-Oxononanone, 1489 3-Oxononanyl acetate, 1490 3-Oxooctanoic acid glyceride, 1579 3-Oxooctanol, 1527 8-Oxo-5-octanolide, 1519 2-Oxopentanedioic acid, 1580 4-Oxopentanoic acid, 1084 2-Oxo-3-pentene, 1610 1-Oxo-2-phenylethane, 1652 2-Oxo-3-phenylpropionic acid, 1581 2-Oxopropanal, 1779 2-Oxopropanoic acid, 1779 2-Oxopropionic acid, 1779 3-Oxotetradecanoic acid glyceride, 1581 3-Oxotetrahydrothiophene, 436 3-Oxo-2,3,4,5-tetrahydrothiophene, 436 2-Oxo-4-thiomethylbutyric acid, 1419 α-Oxo-undecane, 1974 4-Oxovaleric acid, 1084 p-Oxybenzaldehyde, 909 Oxybenzene, 1649

2115 1,1′-Oxybisbenzene, 515 1,1′-(Oxybis(methylene))bisbenzene, 408 2,2′-(Oxybis(methylene))bisfuran, 424 Oxydiphenyl, 515 Oxyneurine, 162 Oxyphenalon, 941 m-Oxytoluene, 347 o-Oxytoluene, 348 p-Oxytoluene, 348

P 4 PA, 1607 PAA, 1652 Pachak, 345 Paeophyceae spp., 44–45 Pale catechu, 727 Pale gentian, 731 Palma Christi, 272 Palmarosa, 1583 Palmarosa grass, 736 Palmarosa oil, 737, 1583 Palmerosa oil, 737 Palmitate, 1584 Palmitic acid, 1584 Palmitic acid, pure, 1584 Palmityl alcohol, 818 Palo Amargo, 1835 Palo Blanco, 1835 Panama bark, 1783 Panax Ginseng, 754 Panax ginseng C. A. Meyer, 754 Panax pseudoginseng, ext., 754 Panax quinquefolius L., 754 Panosorb, 820 Pansy, 1585 Paoscle, 1649 Papaver somniferum L., 1717 Paprika, 245, 1585, See also Capsicum Paprika oleoresin, 1586 Para, 1588 Parabar, 194 Paraben, 1296, 1757 Paracetaldehyde, 1588 Paracetat, 1018 Paracresol, 348 Para cress, 1051 Paracresyl acetate, 1916 Paracresyl isobutyrate, 1917 Paradiazine, 1771 (o)-Paradol, 2034 (O)-Paradol, dehydro-, 2004 Paraffin, 1587 Paraffin [JAN], 1587 Paraffin wax, 1587 Paraffin wax fume, 1587 Paraguay tea, 1125 Paraldehyde, 1588 Paraldehyde [USAN], 1588 Paramethyl phenol, 348 Parasept, 1296, 1757 Paridol, 1296 Parsley, 1589 Parsley herb oil, 1590 Parsley leaf oil, 1590 Parsley oil, 1590 Parsley oleoresin, 1591 Parsley seed oil, 1590

Paseptol, 1757 Pasiflora, 1592 Pasiflora incarnata extract, 1592 Passiflora, 1591 Passiflora extract, 1592 Passiflora incarnata, 1591 Passion flower, 1591, 1592 Passion flower extract, 1592 Passion fruit, 1591 Passion vine, 1592 Patchouly, 1592 Patchouly oil, 1593 Patchuk, 345 Patridgeberry, 2019 Pau amarelo, 1781 Paullinia cupana H.B.K., 778 PD 185, 1852 PEA, 1633 2-PEA, 1633 beta-PEA, 1633 Peach aldehyde, 1972 Peach kernel, 73 Peach kernel extract, 1594 Peach kernel oil, 1594 Peach lactone, 1972 Peach (leaves), 1593 Peamus boldus Mol., 168 Peanut stearine, 1594 Pearlate, 1547 Pearl stearic, 1852 Pear oil, 960 Pecan shell flower, 1595 Peceol, 764 Pectinose, 113 Pectin sugar, 113 PEG-10 Sorbitan laurate, 1712 PEG-44 Sorbitan laurate, 1712 PEG-75 Sorbitan laurate, 1712 PEG-80 Sorbitan laurate, 1712 PEG-3 Sorbitan oleate, 1714 PEG-6 Sorbitan oleate, 1714 PEG-3 Sorbitan stearate, 1713 PEG-40 Sorbitan stearate, 1713 Pelagol RS, 1791 Pelargic acid, 1486 Pelargon (Russian), 1486 Pelargonaldehyde, 1481 Pelargonaldehyde dimethyl acetal, 1482 Pelargonic acid, 1486 Pelargonic acid methyl ester, 1331 Pelargonic acid vanillylamide, 1490 Pelargonic alcohol, 1501 Pelargonic aldehyde, 1481 Pelargonic aldehyde dimethyl acetal, 1482 Pelargonium graveolens L’Her. ex Ait.-rose geranium, 734 Pelargonyl acetate, 1500 Pennyroyal, 1595 Pennyroyal, wild (Mentha arvensis), 1127 Pennyroyal oil, 1596 Pennyroyal oil, American, 1596 Pennyroyal oil, European, 1596 1,2,3,4,6-Pentaacetyl-α-D-glucose, 757 1,2,3,4,6-Pentaacetyl-β-D-glucose, 757 Pentaacetyl glucose, 757 Pentadecalactone, 1597 omega-Pentadecalactone, 1597 2-Pentadecalone, 1597

2116 1-Pentadecanecarboxylic acid, 1584 Pentadecanecarboxylic acid, 1584 N-Pentadecanoic acid, 1598 Pentadecanoic acid, 1598 Pentadecanoic acid, 15-hydroxy-, E-lactone, 1597 1,15-Pentadecanolide, 1597 Pentadecan-15-olide, 1597 Pentadecanolide, 1597 Pentadecan-2-one, 1598 2-Pentadecanone, 1598 5,9,13-Pentadecatrien-2-one, 6,10,14-trimethyl-, 1952 N-Pentadecoic acid, 1598 Pentadecyclic acid, 1598 Pentadecylic acid, 1598 2,4-Pentadienal, 1599 1,3-Pentadiene-1-carboxaldehyde, 819 (E,E)-1,3-Pentadiene-1-carboxylic acid, 820 2,4-Pentadienoic acid, 2-methyl-ethyl ester, 626 3,4-Pentadienoic acid, 2-methyl-, ethyl ester, 626 3,3′,4′,5,7-Pentahydroxyflavone 3-beta-Dglucofuranoside, 1045 2-[(2,3,4,5,6-Pentahydroxyhexanoyl)-amino] ethyl dihydrogen phosphate, 756 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)hexanamide, 755 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)hexanamide phosphate, 756 gamma-Pentalactone, 1993 Pentalarm, 1600 Pentamethyleneimine, 1701 Pentamethylenimine, 1701 Pentanal, 1988 N-Pentanal, 1988 Pentanal, 2-methyl-, 1346 Pentanal, 2-methyl-3-mercapto, 1176 1-Pentanamine, 1615 Pentane-2,3-dione, 1600 Pentanecarboxylic acid, 834 Pentane-1-carboxylic acid, 834 1-Pentanecarboxylic acid, 834 2-Pentanecarboxylic acid, 1433 3-Pentanecarboxylic acid, 576 Pentanedioic acid, 2-amino-, (S), 757 Pentanedioic acid, mono[5-methyl-2–1(1methylethyl)cyclohexyl]ester(1L), 1441 2,3-Pentanedione, 1600 Pentanedoic acid, 2-oxo, 1580 Pentanethioic acid, 4-methyl, S-methyl ester, 1318 Pentanethiol, 1600 Pentane-1-thiol, 1600 Pentane-2-thiol, 1601 1-Pentanethiol, 1600 2-Pentanethiol, 1601 Pentanoate, endo-bornyl n-pentanoate, 174 Pentanoic acid, 1992 Pentanoic acid, 2-amino-4-methyl-, 1083 Pentanoic acid, 2-amino-4-methyl-, (S)-, 1083 Pentanoic acid, butyl ester, 220 Pentanoic acid, 2,5-diamino-5-oxo-, (S), 758 Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadienyl ester, 748 Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadien1-yl ester, 748

General Index Pentanoic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-, 748 Pentanoic acid, 3,7-dimethyl-6-octenyl ester, 324 Pentanoic acid, ethyl ester, 673 Pentanoic acid, 2-furanylmethyl ester, 714 Pentanoic acid, (2E)-2-hexen-1-yl ester, 873 Pentanoic acid, (3Z)-3-hexen-1-yl ester, 874 Pentanoic acid, 2-hexenyl ester, (E), 873 Pentanoic acid, 4-hydroxy-, 1993 Pentanoic acid, 2-hydroxy-4-methyl-, methyl ester, 1298 Pentanoic acid, 2-methyl-, 1433 Pentanoic acid, 2-methyl-, ethyl ester, 628 Pentanoic acid, 2-methyl-, methyl ester, 1319 Pentanoic acid, 3-methyl-, 1348 Pentanoic acid, 3-methyl-, ethyl ester, 627 Pentanoic acid, 4-methyl-, 1348 Pentanoic acid, 4-methyl-, ethyl ester, 640 Pentanoic acid, 4-methyl-, methyl ester, 1327 Pentanoic acid, methyl ester, 1432 Pentanoic acid, (1R,2S,5R)-5-methyl-2-(1methylethyl)cyclohexyl ester, 1164 Pentanoic acid, 3-methyl-2-oxo-, methyl ester, 1343 Pentanoic acid, 5-(methylthio)-, ethyl ester, 639 Pentanoic acid, 4-oxo-, 1084 Pentanoic acid, 4-oxo-, butyl ester, 214 Pentanoic acid, 4-oxo-, ethyl ester, 618 Pentanoic acid 2-propenyl ester, 72 Pentanol, 83 Pentanol, 5-phenyl-, 1668 Pentan-1-ol, 83 Pentanol-1, 83 1-Pentanol, 83 1-Pentanol, 2-mercapto-2-methyl, 1177 1-Pentanol, 3-methyl-, 1349 1-Pentanol, 2-methyl-3-mercapto, 1178 1-Pentanol, 5-phenyl-, 1668 2-Pentanol, 1602 2-Pentanol, 4-mercapto-4-methyl-, 1178 3-Pentanol, 3-methyl-1-phenyl-, 1667 3-Pentanol, 2,3,4-trimethyl-, 1953 n-Pentanol, 83 n-Pentan-1-ol, 83 2-Pentanol acetate, 1614 Pentanolide-1,4, 1993 4-Pentanolide, 1993 Pentan-2-one, 1603 1-Pentanone, 1-(2-furanyl)-, 1604 1-Pentanone, 1-(2-furyl)-, 1604 2-Pentanone, 1603 2-Pentanone, 4-[(2-furanylmethyl)thio], 703 2-Pentanone, 3-hydroxy-, 939 2-Pentanone, 3-mercapto-, 1181 2-Pentanone, 4-mercapto-, 1182 2-Pentanone, 4-mercapto-4-methyl-, 1179 2-Pentanone, 4-methyl-, 1350 2-Pentanone, 4-methyl-1-phenyl-, 1368 2-Pentanone, 4-(methylthio)-, 1417 2-Pentanone, 4-methyl-4-(methylthio)-, 1416 2-Pentanoyl furan, 1604 Pent-2-enal, 1605 Pent-4-en-1-al, 1605 Pent-4-enal, 1605 2-Pentenal, 1605 2-Pentenal, 5-(2,2-dimethylcyclopropyl)-3methyl-(E,Z)-, 463 2-Pentenal, 2-methyl-, 1351

2-Pentenal, 4-methyl-, 1352 2-Pentenal, 5-(methylthio)-2-((methylthio) methyl)-, 524 4-Pentenal, 1605 1-Pentene, 5-isothiocyanato-, 1614 2-Pentene-1-carboxylic acid, 845 2-Pentene-2-carboxylic acid, 1354 2-Pentenedioic acid, 3-carboxy-, 38 cis-Pent-2-ene-1-ol, 1608 Pent-4-ene-1-yl acetate, 1611 Pent-2-enoic acid, 1606 Pent-4-enoic acid, 1607 Pent-2-en-1-oic acid, 1606 2-Pentenoic acid, 1606 2-Pentenoic acid, 2,4-dimethyl-, 495 2-Pentenoic acid, 2-methyl-, 1354 2-Pentenoic acid, 2-methyl-, (2E)-, 1354 2-Pentenoic acid, 4-methyl-, 1356 3-Pentenoic acid, 2-methyl-, 1354 3-Pentenoic acid, 2-methyl-, ethyl ester, 629 3-Pentenoic acid, 2-methyl-, hexyl ester, (E)-, 891 4-Pentenoic acid, 1607 4-Pentenoic acid, ethyl ester, 656 4-Pentenoic acid, 2-methyl-, 1355 4-Pentenoic acid, 2-methyl-, ethyl ester, 630 delta-4-Pentenoic acid, 1607 (2E)-2-Pentenoic acid, 1606 (E)-Pent-2-en-1-oic acid, 1606 trans-2-Pentenoic acid, 1606 cis-2-Penten-1-ol, 1608 cis-2-Pentenol, 1608 Pent-1-en-3-ol, 1609 Pent-2-en-1-ol, 1608 1-Penten-3-ol, 1609 2-Penten-1-ol, 1608 2-Penten-1-ol, (Z)-, 1608 2-Penten-1-ol, (2Z)-, 1608 4-Penten-1-ol, acetate, 1611 (Z)-2-Penten-1-ol, 1608 (Z)-2-Pentenol, 1608 Pent-3-en-2-one, 1610 1-Penten-3-one, 1609 1-Penten-3-one, 1-(m-(hydroxymethyl)phenyl)-, 1202 1-Penten-3-one, 1-(4-methoxyphenyl)-, 1202 1-Penten-3-one, 1-(p-methoxyphenyl)-, 1202 1-Penten-3-one, 1-(4-methoxyphenyl)-4-methyl-, 1201 1-Penten-3-one, 1-((1R)-2,6,6-trimethyl-2cyclohexen-1-yl),-(1E)-, 1300 1-Penten-3-one, 1-(2,6,6-trimethyl-1-cyclohexen1-yl)-, 1301 1-Penten-3-one, 1-(2,6,6-trimethyl-3-cyclohexen1-yl)-, 1302 1-Penten-3-one, 1-(2,6,6-trimethyl-2-cyclohexen1-yl)-, (R-(E))-, 1300 3-Penten-2-one, 1610 3-Penten-2-one, 4-methyl-, 1356 4-Pentenyl acetate, 1611 4-Penten-1-yl acetate, 1611 2-(trans-2-Pentenyl)cyclopentanone, 1612 (E)-2-(Pent-2-enyl)cyclopentan-1-one, 1612 2-Pentenyl cyclopentanone-3-acetic acid, methyl ester, 1306 2-(1E)-1-Pentenyl-1,3-dioxolane-4-methanol, 842 4-Pentenyl ester isothiocyanic acid, 1614

General Index 2-Pentenyl hexanoate, 1613 Pent-2-enyl hexanoate, 1613 2-Penten-1-yl hexanoate, 1613 (Z)-Pent-2-enyl hexanoate, 1613 (Z)-2-Penten-1-yl hexanoate, 1613 (Z)-2-Pentenylhexanoic acid ester, 1613 4-Pentenyl isothiocyanate, 1614 2-(cis-Penten-2-yl)-3-oxo-cyclopentane acetic acid, methyl ester, 1306 cis-5-(2-Pentenyl)penta-nolide, 919 Pentiformic acid, 834 Pentitol, 1.4-anhydro-2,5-dideoxy-3-thio, 1389 2-Pentyl acetate, 1614 2-Pentyl acrolein, 1533 Pentyl alcohol, 83 1-Pentyl alcohol, 83 N-Pentyl alcohol, 83 1-Pentylallyl acetate, 1543 1-Pentylallyl butyrate, 1545 Pentylamine, 1615 1-Pentylamine, 1615 N-Pentylamine, 1615 n-Pentyl butanoate, 84 Pentyl butanoate, 84 2-Pentyl butanoate, 1617 4-Pentyl-butanolide, 1480 2-Pentyl-1-buten-3-one, 1616 1-Pentyl butyrate, 84 n-Pentyl N-butyrate, 84 Pentyl butyrate, 84 2-Pentyl butyrate, 1617 gamma-Pentyl-gamma-butyrolactone, 1480 Pentyl caproate, 91 Pentylcarbinol, 876 α-Pentylcinnamaldehyde, 84 2-Pentylcinnamaldehyde, 84 2-Pentylcinnamic alcohol, 87 α-Pentylcinnamyl acetate, 86 α-Pentylcinnamyl formate, 87 α-Pentyl cinnamyl lacetate, 86 5(or 6)-Pentyl-1,4-dioxan-2-one, 92 n-Pentyl formate, 89 Pentyl formate, 89 Pentylformic acid, 834 2-n-Pentylfuran, 1618 2-Pentylfuran, 1618 Pentyl furan-2-carboxylate, 89 5-(1-Pentyl)-3H-furan-2-one, 1618 5-Pentyl-3H-furan-2-one, 1618 Pentyl 2-furoate, 89 Pentyl 2-furyl ketone, 1619 Pentyl heptanoate, 90 Pentyl hexanoate, 91 5-Pentylidene-3,4-dimethyl-2,5-dihydrofuran-2one, 922 n-Pentyl isothiocyanate, 92 Pentyl isothiocyanate, 92 1-Pentyl isothiocyanate, 92 Pentyl mercaptan, 1600 N-Pentylmercaptan, 1600 2-Pentyl mercaptan, 1601 N-Pentyl methanoate, 89 2-Pentyl-3-methyl-2-cyclopenten-1-one, 1351 n-Pentyl methyl ketone, 798 2-Pentyl-2-methylpentanoate, 1620 Pentyl octanoate, 94 3-(3-Pentyloxiran-2-yl)prop-(E)-2-enal, 546 2-Pentyl-3-phenylprop-2-en-1-ol, 87

2117 6-Pentyl-2–H–pyran-2-one, 917 2-Pentylpyridine, 1620 2-n-Pentylpyridine, 1620 sec-Pentylthiophene, 1621 2-n-Pentylthiophene, 1621 2-Pentylthiophene, 1621 N-Pentyl vinyl carbinol, 1536 N-Pentyl vinyl carbinyl acetate, 1543 Penyl-m-dioxan-5-ol (α, α′), 135 Pepital, 4, 9–10 Pepper, black, 1622 Pepper, cubeb (Piper cubeba), 349 Pepper, Piper longum, 1705 Pepper, red, 1587 Pepper, red (capsicum), 245 Pepper, white, 1622, 1624 Pepper (black) oil, 1623 Pepper (black) oleoresin, 1624 Peppermint, 1626 Peppermint camphor, 1145 Peppermint flavor, 1627 Peppermint leaves, 1626 Peppermint oil, 1627 Peppermint terpenes, 1627 Pepper oil, 1623 Pepper oleoresin black, 1623, 1624 Pepper oleoresin white, 1625 Pepperroot, 903 Peppers, 245 Pepper (white) oil, 1625 Pepper (white) oleoresin, 1625 2-Perhydrazepinone, 826 Per-hydrogeraniol, 491 Perhydropyrrole, 1776 Perilla acetate, 1134 Perilla alcohol, 1130 Perilla aldehyde, 1128 Perilla frutescens (L.) Britton, 1628 Perillaldehyde, 1128 Perilla leaf oil, 1628 Perillol, 1130 Perillyl acetate, 1134 Perillyl alcohol, 1130 Persic oil, 112 Persicol, 1972 Peru balsam oil, 1629 Peruvian balsam, 1628 Peruvian mastic, 1830 Peruvian pepper tree, 1830 Petalonia fascia, 1058 Petite camomile, 235 Petitgrain, 1630, See also Orange, bitter Petitgrain bigarade oil, 1630–1631 Petitgrain oil, 1630 Petitgrain oil, terpeneless, 1568 Petitgrain oil of mandarin, 1117, 1118 Petitgrain oil saponified, 1630 Petroleum wax, crystalline, 1587 Petroselinum crispum (Mill.) Nyman ex. A.W. Hill, 1589, 1591 Petroselinum sativum Hoffm., 1589 Peucedanum graveolens Beth & Hook., 445 Peucedanum ostruthium (L.) W.D.J. Koch., 950 PG 12, 1748 alpha-Phellandrene, 1631 Phenacetaldehyde dimethyl acetal, 1654 Phenethanol, 1633 1-Phenethoxy-1-propoxy-ethane, 4, 9

Phenethyl acetate, 1632 beta-Phenethyl acetate, 1632 2-Phenethyl acetate, 1632 Phenethyl alcohol, 1633 Phenethyl alcohol, benzoate, 1635 Phenethyl alcohol, alpha,alpha-dimethyl-, 496 Phenethyl alcohol, alpha,alpha-dimethyl-, acetate, 496 Phenethyl alcohol, formate, 1638 Phenethyl alcohol, beta-methyl-, 1359 Phenethyl alcohol, propionate, 1646 2-Phenethyl alcohol, 1633 beta-Phenethyl alcohol, 1633 Phenethylamine, 1634 2-Phenethylamine, 1634 beta-Phenethylamine, 1634 Phenethyl anthranilate, 1634 Phenethyl benzoate, 1635 beta-Phenethyl benzoate, 1635 β-Phenethyl-n-butanoate, 1636 2-Phenethyl butanoate, 1636 Phenethyl butyrate, 1636 Phenethyl cinnamate, 1637 beta-Phenethyl cinnamate, 1637 Phenethyl decanoate, 1638 2-Phenethyl decanoate, 1638 Phenethyl-3,3-dimethylacrylate, 1647 Phenethyl trans-2,3-dimethylacrylate, 1648 Phenethyl formate, 1638 beta-Phenethyl formate, 1638 2-Phenethyl formate, 1638 Phenethyl 2-furoate, 1639 2-Phenethyl 2-furoate, 1639 Phenethyl hexanoate, 1640 2-Phenethyl hexanoate, 1640 β-Phenethyl hexoate, 1640 Phenethyl-o-hydroxybenzoate, 1647 Phenethyl-2-hydroxybenzoate, 1647 Phenethyl isobutyrate, 1641 Phenethyl isopentanoate, 1643 beta-Phenethyl isothiocyanate, 1642 Phenethyl isothiocyanate, 1642 Phenethyl isovalerate, 1643 Phenethyl mercaptan, 1665 Phenethyl-α-methylbutanoate, 1643 Phenethyl 3-methylbut-2-enoate, 1647 Phenethyl-3-methyl-2-butenoate, 1647 Phenethyl trans-2-methylbutenoate, 1648 Phenethyl-2-methylbutyrate, 1643 Phenethyl-3-methylbutyrate, 1643 Phenethyl-2-methylcrotonate, 1648 Phenethyl-3-methylcrotonate, 1647 Phenethyl trans-2-methylcrotonate, 1648 Phenethylmethylethylcarbinol, 1667 Phenethyl mustard oil, 1642 Phenethyl octanoate, 1644 2-Phenethyl octanoate, 1644 Phenethyl octoate, 1644 Phenethyl phenylacetate, 1645 Phenethyl propionate, 1646 Phenethyl salicylate, 1647 Phenethyl senecioate, 1647 2-Phenethylthiol, 1665 Phenethyl tiglate, 1648 Phenethyl-α-toluate, 1645 Phenetol, 1738 Phenic acid, 1649 Phenol (UN1671), 1649

2118 Phenol, 1649 Phenol, p-allyl- (8CI), 63 Phenol, 4-allyl-2,6-dimethoxy-, 53 Phenol, 4-allyl-2-methoxy-, 680 Phenol, 4-allyl-2-methoxy-, acetate, 681 Phenol, 4-allyl-2-methoxy-, benzoate, 681 Phenol, 4-allyl-2-methoxy-, formate (ester), 682 Phenol, 4-(butoxymethyl)-2-methoxy-, 2002 Phenol, p-tert-butyl, 467 Phenol, 2,6-dimethoxy-, 451 Phenol, 2,6-dimethoxy-4-methyl-, 1259 Phenol, 2,6-dimethoxy-4-(2-propenyl)-, 53 Phenol, 2,6-dimethoxy-4-(1-propenyl)-, 1730 Phenol, 2,6-dimethoxy-4-propyl-, 1745 Phenol, 2,6-dimethyl-, 2023 Phenol, 2,5-dimethyl-, 2023 Phenol, 3,4-dimethyl-, 2024 Phenol, 4-(4,5-dimethyl-1,3-dioxolan-2-yl)-2methoxy, 1998 Phenol, 4-(1,1-dimethylethyl)-, 467 Phenol, (1,1-dimethylethyl)-4-methoxy-, 193 Phenol, 2,6-bis(1,1-dimethylethyl)-4-methyl, 194 Phenol, 4-ethenyl-, 2012 Phenol, 4-ethenyl-2-methoxy-, 1205 Phenol, 4-ethoxy, 906 Phenol, 2-(ethoxymethyl)-, 556 Phenol, 2-ethoxy-4-(4-methyl-1,3-dioxolan2-yl)-, 676 Phenol, 2-ethoxy-5-(1-propenyl)-, 1731 Phenol, 2-ethoxy-5-(1-propen-1-yl)-, 1731 Phenol, 2-ethoxy-5-propenyl-, 1731 Phenol, 4-ethyl-, 654 Phenol, 4-ethyl-2,6-dimethoxy, 584 Phenol, 4-ethyl-2-methoxy-, 599 Phenol, p-ethyl-, 654 Phenol, m-hydroxy-, 1791 Phenol, o-isopropyl-, 1036 Phenol, 2-isopropyl-5-methyl-, 1910 Phenol, 5-isopropyl-2-methyl-, 258 Phenol, 3-isopropyl-6-methyl-, 258 Phenol, liquefied, 1649 Phenol, liquid or solution (liquid tar acid containing over 50% phenol) (NA2821) (Poison B), 1649 Phenol, 2-methoxy-, 774 Phenol, 2-methoxy-, acetate, 775 Phenol, o-methoxy-, 774 Phenol, o-methoxy-, acetate, 775 Phenol, 2-methoxy-4-methyl-, 1198 Phenol, 3-methoxy-4-methyl-, 1198 Phenol, 2-methoxy-4-(2-propenyl)-, 680 Phenol, 2-methoxy-4-propenyl-, 1002 Phenol, 2-methoxy-4-(1-propenyl)-, 1002 Phenol, 2-methoxy-4-(2-propenyl)-, acetate, 681 Phenol, 2-methoxy-4-propenyl-, acetate, 1003 Phenol, 2-methoxy-4-(1-propenyl)-, acetate, 1003 Phenol, 2-methoxy-4-(2-propen-1-yl)-, 1-benzoate, 681 Phenol, 2-methoxy-4-(2-propenyl)-, benzoate, 681 Phenol, 2-methoxy-4-(2-propenyl)-, formate, 682 Phenol, 2-methoxy-4-propyl-, 1204 Phenol, 2-methoxy-4-vinyl, 1205 Phenol, 2-methyl-, 348 Phenol, 3-methyl-, 347 Phenol, 4-methyl-, 348 Phenol, 1-(1-methylethyl)-, 1036

General Index Phenol, 2-(1-methylethyl)-], 1036 Phenol, 2-methyl-5-(1-methylethyl)-, 258 Phenol, 5-methyl-2-(1-methylethyl)-, 1910 Phenol, 2-(methylthio)-, 1421 Phenol, o-(methylthio)-, 1421 Phenol, molten, 1649 Phenol, 4-(2-propenyl)- (9CI), 63 Phenol, 4-(1-propenyl)-isochavicol, 1731 Phenol, 2-propyl-, 1763 Phenol, 4-propyl-, 1763 Phenol, o-propyl-, 1763 Phenol, p-propyl-, 1763 Phenol, pure, 1649 Phenol, synthetic, 1649 Phenol, thio-, 137 Phenol, 2,3,6-trimethyl-, 1954 Phenol, 2,4,6-trimethyl-, 1955 Phenol, p-vinyl-, 2012 Phenol alcohol, 1649 Phenolcarbinol, 144 3-Phenol-1-propanol, 1672 Phenoxyacetic acid, 1650 Phenoxybenzene, 515 Phenoxyethanoic acid, 1650 2-Phenoxyethyl isobutanoate, 1651 Phenoxyethyl isobutyrate, 1651 2-Phenoxyethyl isobutyrate, 1651 2-Phenoxyethyl 2-methylpropanoate, 1651 Phenylacetaldehyde, 1652 Phenylacetaldehyde-2,3-butylene glycol acetal, 1653 Phenylacetaldehyde diisobutyl acetal, 1653 Phenylacetaldehyde dimethyl acetal, 1654 Phenylacetaldehyde glyceryl acetal, 1655 Phenylacetate, 1656 omega-Phenylacetic acid, 1656 Phenylacetic acid, 1656 Phenylacetic acid, allyl ester, 65 Phenylacetic acid, 3,7-dimethyl-7-octenyl ester, 1798 Phenylacetic acid, ethyl ester, 655 Phenylacetic acid, geranyl ester, 745 Phenylacetic acid, isobutyl ester, 997 Phenylacetic acid, isopentyl ester, 972 Phenylacetic acid, p-methoxybenzyl ester, 109 Phenylacetic acid, methyl ester, 1361 Phenylacetic acid, phenethyl ester, 1645 Phenylacetic acid, p-tolyl ester, 1921 Phenylacetic aldehyde, 1652 Phenylacetic aldehyde dimethyl acetal, 1654 3-Phenylacrolein, 293 Phenylacrolein, 293 Phenylacrylic acid, 295 3-Phenylacrylic acid, 295 tert-β-Phenylacrylic acid, 295 Phenylalanine, dl-, 1657 beta-Phenylalanine, dl-, 1657 3-Phenylalanine, 1658 3-Phenyl-L-alanine, 1658 DL-3-Phenylalanine, 1657 DL-beta-Phenyl-alpha-alanine, 1657 DL-beta-Phenylalanine, 1657 DL-Phenylalanine, 1657 L-Phenylalanine, 1658 L-Phenylalanine, N-[N-(3,3-dimethylbutyl)-L-αaspartyl]-, 1-methyl ester, 1461 L-Phenylalanine, N-L-α-aspartyl-,1-methyl ester, 122

L-Phenylalanine, 4-hydroxy-, 1969 (S)-Phenylalanine, 1658 Phenyl alcohol, 1649 gamma-Phenylallyl acetate, 299 gamma-Phenylallyl alcohol, 300 3-Phenylallyl alcohol, 300 Phenylallyl cinnamate, 303 gamma-Phenylallyl formate, 304 3-Phenylallyl isovalerate, 305 1-Phenyl-2-aminoethane, 1634 Phenylamyl alcohol, 1668 Phenylbenzene, 163 Phenylbenzoyl carbinol, 139 Phenyl-tert-butanol, 496 4-Phenylbutan-2-ol, 1659 4-Phenyl-2-butanol, 1659 2-Phenyl-2-butenal, 1660 4-Phenyl-3-buten-2-ol, 1661 4-Phenyl-3-buten-2-one, 1662 4-Phenylbutenone, 1662 4-Phenyl-2-butyl acetate, 1662 4-Phenylbut-2-yl acetate, 1662 beta-Phenyl-tert-butyl alcohol, 496 γ-Phenylbutyric acid, methyl ester, 1366 2-Phenyl-3-carbethoxy furan, 1663 Phenylcarbinol, 144 Phenyl carbinol, 144 Phenylcarbinolum, 144 Phenyl carboxylic acid, 138 Phenylcellosolve isobutyrate, 1651 2-Phenylcrotonaldehyde, 1660 Phenyldimethyl carbinyl isobutyrate, 461 2-phenyl-1,3-dioxan-5-ol (a, a’), 135 Phenyl disulfide, 515 Phenyl dithiobenzene, 515 Phenylethanal, 1652 2-Phenylethanal, 1652 2-Phenylethanethiol, 1665 Phenylethanoic acid, 1656 Phenylethanoic acid butyl ester, 215 Phenylethanol, 1633 2-Phenylethanol, 1633 beta-Phenylethanol, 1633 1-Phenylethanone, 17 1-Phenyl-1-ethanone, 17 1-Phenylethanone, dihydroxy derivative, 440 2-(2-Phenylethenyl)-1,3-dioxolane 2-styryl-, 294 Phenyl ether, 515 Phenyl ether, vapor, 515 1-Phenylethyl acetate, 1219 2-Phenylethyl acetate, 1632 alpha-Phenylethyl acetate, 1219 beta-2-Phenylethyl acetate, 1632 sec-Phenylethyl acetate, 1219 Phenylethyl alcohol, 1633 2-Phenylethyl alcohol, 1633 beta-Phenylethyl alcohol, 1633 2-Phenylethylamine, 1634 β-Phenylethylamine, 1634 omega-Phenylethylamine, 1634 2-Phenylethyl o-aminobenzoate, 1634 2-Phenylethyl 2-aminobenzoate, 1634 β-Phenylethyl-o-aminobenzoate, 1634 Phenylethyl anthranilate, 1634 2-Phenylethyl anthranilate, 1634 2-Phenylethyl benzeneacetate, 1645 2-Phenylethyl benzoate, 1635 beta-Phenylethyl benzoate, 1635

General Index 2-Phenylethyl butanoate, 1636 Phenylethyl butyrate, 1636 1-Phenylethyl butyrate, 1220 2-Phenylethyl butyrate, 1636 beta-Phenylethyl caprate, 1638 2-Phenylethyl caproate, 1640 Phenyl ethyl caproate, 1640 Phenyl ethyl caprylate, 1644 Phenylethyl carbinol, 1671 Phenylethyl cinnamate, 1637 2-Phenylethyl cinnamate, 1637 beta-Phenylethyl cinnamate, 1637 Phenylethyl dimethyl carbinol, 1362 Phenylethyl dimethylcarbinyl isobutyrate, 1364 Phenylethylene, 1856 Phenylethyl formate, 1638 1-Phenylethyl formate, 1222 2-Phenylethyl formate, 1638 beta-Phenylethylformate, 1638 2-Phenylethyl hexanoate, 1640 2-Phenylethyl 2-hydroxybenzoate, 1647 Phenylethyl isobutyrate, 1641 1-Phenylethyl isobutyrate, 1222 2-Phenylethyl isobutyrate, 1641 beta-Phenylethyl isobutyrate, 1641 beta-Phenylethylisothiocyanate, 1642 2-Phenylethyl isothiocyanate, 1642 beta-Phenylethyl isovalerate, 1643 Phenylethyl isovalerate, 1643 2-Phenylethyl isovalerate, 1643 Phenyl ethyl ketone, 1738 (+/–)-1-Phenylethylmercaptan, 1664 2-Phenylethyl 3-methylbutanoate, 1643 beta-Phenylethyl alpha-methylbutanoate, 1643 2-Phenylethyl 2-methylbutanoate, 1643 2-Phenylethyl 3-methyl-2-butenoate, 1647 Phenylethyl alpha-methylbutenoate, 1648 Phenylethyl 2-methylbutyrate, 1643 2-Phenylethyl 2-methylbutyrate, 1643 2-Phenylethyl 3-methylbutyrate, 1643 Phenylethyl methyl carbinol, 1659 Phenylethyl methyl carbinyl acetate, 1662 beta-Phenylethyl methyl ether, 1360 Phenylethyl methyl ether, 1360 2-Phenylethyl methyl ether, 1360 Phenylethyl methyl ethyl carbinol, 1667 beta-Phenylethyl methylethylcarbinol, 1667 1-Phenylethyl 2-methylpropanoate, 1222 2-Phenylethyl 2-methylpropanoate, 1641 2-Phenylethyl 2-methylpropionate, 1641 Phenylethyl mustard oil, 1642 2-Phenylethyl octanoate, 1644 Phenyl ethyl octanoate, 1644 beta-Phenylethyl phenylacetate, 1645 2-Phenylethyl phenylacetate, 1645 2-Phenylethyl 3-phenyl-2-propenoate, 1637 2-(2-Phenylethyl)-2-propanol, 1362 Phenylethyl propionate, 1646 1-Phenylethyl propionate, 1223 2-Phenylethyl propionate, 1646 Phenylethyl salicylate, 1647 2-Phenylethyl salicylate, 1647 Phenylethyl tiglate, 1648 2-Phenylethyl alpha-toluate, 1645 Phenylformic acid, 138 2-Phenyl-3-(2-furyl)-prop-2-enal, 1665 3-Phenylglycidic acid ethyl ester, 657 o-Phenylglycolic acid, 1650

2119 Phenyl hydrate, 1649 Phenyl hydroxide, 1649 Phenyl-2-hydroxybenzoate, 1685 Phenyl-α-hydroxybenzyl ketone, 139 1-Phenyl-1-hydroxypropane, 1671 Phenylic acid, 1649 Phenylic alcohol, 1649 α-Phenyl isovaleraldehyde, 1365 Phenylium, 1650 Phenyl ketone, 140 Phenyl mercaptan, 137 Phenylmethanal, 134 Phenylmethanethiol, 155 Phenylmethanol, 144 Phenylmethyl acetate, 142 3-Phenyl-2-methyl acrolein, 1243 Phenylmethyl alcohol, 144 Phenylmethyl benzeneacetate, 157 Phenylmethyl benzoate, 145 Phenylmethyl butanoate, 146 Phenylmethylcarbinyl acetate, 1219 Phenylmethylcarbinyl propionate, 1223 Phenylmethyldiketone, 1671 Phenyl methyl disulfide, 1367 2-(Phenylmethylene)heptanal, 84 2-(Phenylmethylene)-1-heptanol, 87 2-(Phenylmethylene)-1-heptanol acetate, 86 2-(Phenylmethylene)heptyl acetate, 86 2-(Phenylmethylene) heptyl formate, 87 2-(Phenylmethylene)hexanal, 198 2-(Phenylmethylene)octanal, 878 Phenyl methyl ether, 105–106 Phenylmethyl formate, 150 3-(Phenylmethyl)-4-heptanone, 151 3-(Phenylmethyl)heptan-4-one, 151 (+/–)-2-Phenyl-4-methyl-2-hexenal, 1666 Phenylmethyl 2-hydroxybenzoate, 159 Phenyl methyl ketone, 17 Phenylmethyl mercaptan, 155 Phenylmethyl 3-methylbutanoate, 154 Phenylmethyl 2-methylpropanoate, 152 Phenylmethyl 3-oxobutanoate, 143 1-Phenyl-3-methyl-3-pentanol, 1667 Phenylmethyl 3-phenyl-2-propenoate, 147 Phenylmethyl propanoate, 158 Phenylmethyl sulfide, 1370 Phenyl oxide, 515 3-Phenyl-2-oxopropanoic acid, 1581 Phenylpentanol, 1668 1-Phenyl- pentan-2-ol, 1762 1-Phenyl-2-pentanol, 1762 5-Phenyl-1-pentanol, 1668 5-Phenylpentan-1-ol, 1668 5-Phenylpentanol, 1668 DL-1-Phenylpentan-2-ol, 1762 2-Phenyl-4-pentenal, 1668 3-Phenylpent-4-enal, 1669 3-Phenyl-4-pentenal, 1669 o-Phenylphenol, 1670 2-Phenylphenol, 1670 2-Phenylpropanal, 1673 2-Phenyl-1-propanal, 1673 3-Phenyl-1-propanal, 1674 3-Phenylpropanal, 1674 2-Phenylpropanal dimethyl acetal, 1675 1-Phenylpropane-1,2-dione, 1671 1-Phenyl-1,2-propanedione, 1671 3-Phenyl-2,3-propanedione, 1671

Phenylpropanoic acid, 1675 3-Phenylpropanoic acid, 1675 Phenylpropanol, 1671 1-Phenylpropanol, 1671 1-Phenyl-1-propanol, 1671 1-Phenylpropan-1-ol, 1671 2-Phenylpropanol-1, 1359 3-Phenylpropanol-1, 1672 2-Phenyl-1-propanol, 1359 2-Phenylpropan-1-ol, 1359 3-Phenylpropanol, 1672 3-Phenyl-n-propanol, 1672 3-Phenylpropan-1-ol, 1672 3-Phenyl-1-propanol, 1672 3-Phenyl-1-propanol, acetate, 1676 gamma-Phenylpropanol, 1672 1-Phenylpropanone, 1738 1-Phenyl-1-propanone, 1738 2-Phenylpropan-2-yl isobutyrate, 461 3-Phenylpropenal, 293 3-Phenyl-2-propenal, 293 3-Phenyl-2-propenaldehyde, 293 3-Phenyl-2-propenal dimethyl acetal, 878 3-Phenyl-2-propenoic acid, 295 3-Phenylpropenoic acid, 295 3-Phenyl-2-propenoic acid, 1,5-dimethyl-1-vinyl4-hexen-1-yl ester, 1098 3-Phenyl-2-propenoic acid phenylmethyl ester, 147 3-Phenyl-2-propenoic acid 3-phenylpropyl ester, 1678 3-Phenyl-2-propen-1-ol, 300 3-Phenyl-2-propenol, 300 3-Phenyl-2-propen-1-ol acetate, 299 3-Phenyl-2-propen-1-ol 2-aminobenzoate, 301 3-Phenyl-2-propen1-ol benzoate, 302 3-Phenyl-2-propen-1-ol formate, 304 3-Phenyl-2-propen-1-ol propanoate, 307 3-Phenyl-2-propenyl acetate, 299 3-Phenyl-2-propen-1-yl acetate, 299 3-Phenyl-2-propenyl anthranilate, 301 3-Phenyl-2-propen-1-yl anthranilate, 301 3-Phenyl-2-propenyl butanoate, 302 Phenyl propenyl-n-butyrate, 302 3-Phenyl-2-propen-1-yl cinnamate, 303 3-Phenyl-2-propen-1-yl formate, 304 3-Phenyl-2-propenyl 3-phenyl-2-propenoate, 303 3-Phenyl-2-propen-1-yl propionate, 307 3-Phenyl-2-propenyl propionate, 307 1-alpha-Phenyl-4-propenylveratrole, 1004 2-Phenylpropionaldehyde, 1673 3-Phenylpropionaldehyde, 1674 alpha-Phenylpropionaldehyde, 1673 beta-Phenylpropionaldehyde, 1674 2-Phenylpropionaldehyde dimethyl acetal, 1675 Phenylpropionic acid, 1675 γ-Phenylpropionic acid, 1675 beta-Phenylpropionic acid, 1675 3-Phenylpropionic acid, 1675 beta-Phenylpropionic acid methyl ester, 1372 3-Phenylpropyl acetal, 1676 Phenylpropyl acetate, 1676 3-Phenylpropyl acetate, 1676 gamma-Phenylpropyl acetate, 1676 3-Phenyl-1-propyl acetate, 1676 Phenylpropyl alcohol, 1672 1-Phenylpropyl alcohol, 1671 2-Phenylpropyl alcohol, 1359

2120 3-Phenylpropyl alcohol, 1672 α-Phenylpropyl alcohol, butyric ester, 2-phenylpropyl-n-butyrate, 1677 α-Phenylpropyl alcohol, isobutyric ester, 1680 beta-Phenylpropyl alcohol, 1359 gamma-Phenylpropyl alcohol, 1672 sec-Phenylpropyl alcohol, 1671 3-Phenylpropyl aldehyde, 1674 1-Phenylpropyl butyrate, 572 1-Phenyl-2-propyl butyrate, 1359 2-Phenylpropyl butyrate, 1677 α-Phenylpropyl butyrate, 572 3-Phenylpropyl caproate, 1679 Phenylpropyl capronate, 1679 Phenylpropyl cinnamate, 1678 3-Phenylpropyl cinnamate, 1678 1-Phenyl-3 or 5-propyl-1,2-diaxole, 1683 Phenylpropyl formate, 1679 3-Phenylpropyl formate, 1679 3-Phenyl-1-propyl formate, 1679 gamma-Phenylpropylformate, 1679 3-Phenylpropyl hexanoate, 1679 Phenylpropyl hexylate, 1679 2-Phenylpropyl isobutyrate, 1680 3-Phenylpropyl isobutyrate, 1681 3-Phenylpropyl isovalerate, 1682 3-Phenylpropyl-β-methylbutyrate, 1682 2-Phenylpropyl 2-methylpropanoate, 1680 3-Phenylpropyl 2-methylpropanoate, 1681 3-Phenylpropyl 3-phenyl-2-propenoate, 1678 3-Phenylpropyl propionate, 1682 β-Phenylpropyl propionate, 1682 1-Phenyl-3 or 5-propylpyrazole, 1683 2-(3-Phenylpropyl)pyridine, 1684 2-(3-Phenylpropyl)-tetrahydrofuran, 1685 α-(3-Phenylpropyl)-tetrahydrofuran, 1685 Phenylpyruvic acid, 1581 3-Phenylpyruvic acid, 1581 Phenyl salicylate, 1685 1-Phenyl-2-thiapropane, 156 1-Phenyl-1-thioethane, 1370 Phenylthiol, 137 Phenylthiomethane, 1370 p-Phenyl-toluene, 1260 Phenyl-p-tolyl, 1260 2-Phenylvinyl methyl ketone, 1662 3-Phenyl-3-vinylpropionaldehyde, 1669 Phixia, 913 Phloretin, 942 Phloretol, 942 PhOH, 1649 N-[2-Phosphonooxy)ethyl]galactonamide, 756 Phosphoric acid, 1689 Phosphoric acid, calcium salt (2:3), 1927 Phosphoric acid, disodium salt, 520 Phosphoric acid mono-[2-(2hydroxypropionylamino)-ethyl] ester, 1065 Photocitral, 1015 PHPH, 163 1-Phthalanone, 1686 Phthalide, 1686 Phthalide, 3-butyl-, 216 Phthalide, 3-butylidene-, 208 Phthalolactone, 1686 Physeter catodon, 75 Physeter macrocephalus L., 75 Phytol, 1687

General Index (E,Z)-Phytyl acetate, 1688 Phytyl acetate, 1688 Piazine, 1771 Picea glauca (Moench) Voss, 783 Picea mariana (Mill.), 783 Piceol, 908 Pichtosin, 976 Pichtosine, 976 2-Picoline, 5-ethyl-, 634 Picrasma excelsa (Sw.) Planch., 1781 Picrocrocin, 1812 Pimelic ketone, 359 Pimenta acris extract, 131 Pimenta acris Kostel, 130 Pimenta (allspice), 1690 Pimenta (allspice) oil, 1691 Pimenta (allspice) oleoresin, 1692 Pimenta berries oil, 1691 Pimenta dioica (L.) Merr., 1690 Pimenta leaf oil, 1692 Pimenta officinalis Lindl., 1690 Pimenta racemosa (Miller) J. W., 130 Pimenta racemosa oil, 130 Pimpinella anisum L., 104 Pimpinella anisum oil, 105 Pinanethiol, 1182 3-Pinanone, 1693 Pinanyl mercaptan, 1182 Pine, dwarf, 1694 Pine, Pinus spp., 1701 Pine, Scotch, 1698 Pine, white (bark), 1699 Pineapple ketone, 921 Pine (dwarf) needle oil, 1694 2-Pinene, 1695 Pin-2(3)-ene, 1695 Pinene, 1696 Pin-2(10)-ene, 1696 2(10)-Pinene, 1696 α-Pinene, 1695 β-Pinene, 1696 Pin-2-ene-1-carbaldehyde, 702 Pine needle oil, 1698 Pinene isomer, 1695 (-)-Pin-2-ene-10-ol, 1451 2,2-Pinene-10-yl acetate, 1452 2-Pinen-10-ol, 1451 2(10)-Pinen-3-ol, 1697 2-Pinen-4-ol, 2005 2-Pinen-10-ol acetate, 1452 Pin-2-en-4-one, 2006 Pine oil, 1701 Pine oil concrete, 1698 Pine (Scotch) oil, 1698 Pine tar oil, 1701 Pine (white) bark extract, 1700 Pine (white) bark oil, 1700 Pine (white) oil, 1700 Pin heads, 235 Pink centaury, 281 Pinocarveol, 1697 Pinus balsamea L., 696 Pinus montana oil, 1694 Pinus mugo Turra var. pumilio (Haenke) Zenari, 1694 Pinus palustris Mill., 1701, 1966 Pinus pumilio oil, 1694 Pinus species, 1701

Pinus strobes L., 1699 Pinus sylvestris L., 1698 alpha-Pipecolin, 1371 (+/–)-alpha-Pipecoline, 1371 2-Pipecoline, 1371 alpha-Pipecoline, 1371 Piperazidine, 1706 1,4-Piperazine, 1706 Piperazine, 1706 Piper cubeba L., 349 Piperidine, 1701 Piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo2,4-pentadienyl)-, (E,E)-, 1702 Piperidine, 1-piperoyl-, (E,E)-, 1702 Piperin, 1702 Piperine, 1702, 1705 Piperitanate, 1509 Piperitenone, 1134 Piperitenone oxide, 1705 Piperitol, 1140 Piperitol (monoterpene), 1140 d-Piperitone, 1703 L-Piperitone, 1704 laevo-Piperitone, 1704 (-)-Piperitone, 1704 Piperitone, 2-hydroxy-, 943 Piperizidine, 1706 Piper longum distillate, 1705 Piper melegueta, 769 Piper nigrum, L., 1622 Piper nigrum L., 1624 Piperonal, 1707 Piperonaldehyde, 1707 Piperonyl acetate, 1708 Piperonyl acetone, 1263 Piperonyl alcohol, acetate, 1708 Piperonyl aldehyde, 1707 Piperonyl isobutyrate, 1709 1-Piperoylpiperidine, 1702 Pipersol, 1706 Pipicoline, 1371 Pippali, 1705 Pipsissewa, 1710 Pipsissewa leaves extract, 1710 Pisol, 1071 Placranthus amboinicus, 1571 Plant extract, dill oil, 445 Plant extract, garlic oil, 729 Plant extract, guar gum, 779 Plant extract, onion oil, 1560 Plant extract, turmeric, 1964 POA, 1650 POE 20 Sorbitan monolaurate, 1712 Pogostemon cablin (Blanco) Benth., 1592 Polianthes tuberosa L., 1962 Polyaldo 10–1-0, 1711 Polyarabinogalactan, 1710 Polyethylene glycol (44) sorbitan monolaurate, 1712 Polyethylene glycol (80) sorbitan monolaurate, 1712 Polyethylene glycol 500 sorbitan monolaurate, 1712 Polyethylene glycol 4000 sorbitan monolaurate, 1712 Polyethylene glycol (3) sorbitan monooleate, 1714

General Index Polyethylene glycol 300 sorbitan monooleate, 1714 Polyethylene glycol (3) sorbitan monostearate, 1713 Polyethylene glycol 2000 sorbitan stearate, 1713 Polyglycerol esters of fatty acids, 1711 Polyglyceryl-10 oleate, 1711 Poly((1,3a,4,6,7,7a-hexahydro-1,3-dioxo3H-furo(3,4-c)pyran-4,6-d-iyl) (tetrahydro-2,5-dioxo-3,4-furandiyl) methylene), 314 Poly(methylene)wax, 1587 Polyoxyethylene sorbitan monolaurate, 1712 Polyoxyethylene (4) sorbitan monolaurate, 1712 Polyoxyethylene (10) sorbitan monolaurate, 1712 Polyoxyethylene (20) sorbitan monolaurate, 1712, 1713 Polyoxyethylene (44) sorbitan monolaurate, 1712 Polyoxyethylene (75) sorbitan monolaurate, 1712 Polyoxyethylene (80) sorbitan monolaurate, 1712 Polyoxyethylene sorbitan monooleate, 1714 Polyoxyethylene (3) sorbitan monooleate, 1714 Polyoxyethylene (5) sorbitan monooleate, 1714 Polyoxyethylene (20) sorbitan monooleate, 1714 Poly(20)oxyethylene sorbitan monooleate, 1714 Polyoxyethylene sorbitan monostearate, 1713 Polyoxyethylene (3) sorbitan monostearate, 1713 Polyoxyethylene (4) sorbitan monostearate, 1713 Polyoxyethylene (20) sorbitan monostearate, 1713 Polyoxyethylene sorbitan oleate, 1714 Polyoxyethylene (40) sorbitan stearate, 1713 Polyphosphoric acid sodium salts, 1843 Polysorban 80, 1714 Polysorbate 20, 1712 Polysorbate 20 [USAN:INN:BAN], 1712 Polysorbate 21, 1712 Polysorbate 60, 1713 Polysorbate 60 [USAN:INN:BAN], 1713 Polysorbate 61, 1713 Polysorbate 80, 1714 Polysorbate 80[USAN:INN:BAN:JAN], 1714 Polysorbate 80 BPC, 1714 Polysorbate 81, 1714 Polysulfides, diallyl, 406 Pomegranate, 1715 Pomegranate bark extract, 1716 Poplar (buds), 1716 Poppy (seed), 1717 Poppyseed poppy, 1717 Populus balsamifera L., 1716 Populus candicans Ait., 1716 Populus nigra L., 1716 Populus tacamahacca Mill., 1716 Potassium acetate, 1718 Potassium acetate [JAN], 1718 Potassium alginate, 44–45 Potassium O-(1′-ethoxy)ethoxypropanoate, 1718 Potassium 2-(1′-ethoxy)ethoxypropanoate, 1718 Potassium 2,4-hexadienoate, 1719 Potassium sorbate, 1719 Potassium sorbate [USAN], 1719 Potassium (E,E)-sorbate, 1719 Potassium tartrate, 1869 Potato alcohol, 567 Pot marjoram, 1122 Pralina, 1246 Precipitated calcium phosphate, 1927

2121 Prenal, 1228 Prenol, 1230 Prenol benzoate, 1721 Prenyl acetate, 1720 Prenyl alcohol, 1230 Prenyl benzoate, 1721 Prenyl caproate, 1722 Prenyl ethyl ether, 555 Prenyl formate, 1723 Prenyl hexanoate, 1722 Prenyl isobutyrate, 1724 Prenyl mercaptan, 1726 Prenyl thioacetate, 1725 Prenylthiol, 1726 Preserval P, 1757 Preservastat, 820 Press aid, 1587 Prickly ash, 1726 Prickly ash bark extract, 1727 Prickly ash bark oil, 1727 Primary active amyl alcohol, 1234 Primary amyl alcohol, 83 Primary decyl alcohol, 385 Primary isoamyl alcohol, 963 Primary octyl alcohol, 1525 Prince of rose, 734 Prince’s pine, 1710 Proflora, 1721 Progallin P, 1754 Prolamine, 1776 Proline [USAN], 1728 L-Proline, 1728 L-(–)-Proline, 1728 (S)-Proline, 1728 (–)-(S)-Proline, 1728 (–)-Proline, 1728 Proline, boiled, 1728 D- and L-Proline, 5-oxo, 5-methyl-2-(1methylethyl)cyclohexyl ester, 1162 Propaldehyde, 1734 Propanal, 1734 Propanal, 2-amino-, 1021 Propanal, 2-methyl-, 1000 Propanal, 2-methyl-2-(methyldithio)-, 1317 Propanal, 3-(methylthio)-, 1424 Propanal, 2-oxo-, 1779 N-Propanal, 1734 Propanaldehyde, 1734 1-Propanamine, N,N-dipropyl-, 1958 1-Propanamine, 2-methyl-, 995 2-Propanamine, 1021 Propane, 2-amino-, 1021 Propane, 1-isothiocyanato-2-methyl- (9CI), 992 Propane, 1-isothiocyanato-3-(methylthio)-, 1426 2-Propaneamine, 1021 1-Propanecarboxylic acid, 223 1,3-Propanedimercaptan, 1729 Propanedioic acid, butyl ethyl ester, 204 Propanedioic acid, diethyl ester, 414 Propane-1,2-diol, 1748 1,2-Propanediol, 1748 1,2-Propanediol, dibenzoate, 1750 1,2-Propanediol, 1,2-dibenzoate, 1750 1,2-Propanediol, 2-methyl-3-(((1R,2S,5R)-5methyl-2-(1-methylethyl)cyclohexyl) oxy)-, 1153 2,3-Propanediol, 1748 1,2-Propanediol dibenzoate, 1750

Propane-1,2-diol ester of fatty acids, 1750 1,2-Propanediol monooctadecanoate, 1750 1,2-Propanediol monostearate, 1750, 1751 Propanedione, 1779 1,2-Propanedione, 1-phenyl-, 1671 Propane-1,2-dithiol, 1729 Propane-1,3-dithiol, 1729 1,2-Propanedithiol, 1729 1,3-Propanedithiol, 1729 Propane-1,2-diyldibenzoate, 1750 Propanethioic acid, 2-(acetyloxy)-, S-methyl ester, 1401 Propanethioic acid, S-(2-furanylmethyl) ester, 717 Propanethioic acid, S-methyl ester, 1372 Propanethioic acid, S-2-propenyl ester, 70 Propane-1-thiol, 1760 Propanethiol, 1760 1-Propanethiol, 1760 1-Propanethiol, 2-methyl, 1373 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester, 1927 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, 311 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, triethyl ester, 1932 1,2,3-Propanetriol, 759 1,2,3-Propanetriol, tribenzoate, 765 1,2,3-Propanetriol, 1,2,3-tribenzoate, 765 1,2,3-Propanetriol, tripropanoate, 766 1,2,3-Propanetriol brigenzoate, 765 1,2,3-Propanetriol triacetate, 1926 1,2,3-Propanetriyl butanoate, 761 1,2,3-Propanetriyl triacetate, 1926 Propanoic acid, 1734 Propanoic acid, 3-amino, 42 Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, 1969 Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, (S)-, 1969 Propanoic acid, 2-amino-3-mercapto-, (R)-, 370 Propanoic acid, butyl ester, 217 Propanoic acid, cyclohexyl ester, 364 Propanoic acid, decyl ester, 400 Propanoic acid, dodecyl ester, 536 Propanoic acid, ethyl ester, 659 Propanoic acid, 3-[(2-furanylmethyl)thio]-, ethyl ester, 598 Propanoic acid, cis-3 and trans-2-hexenyl ester, 871 Propanoic acid, 3-hexenyl ester, (Z)-, 870 Propanoic acid, hexyl ester, 894 Propanoic acid, 2-hydroxy-, 1063 Propanoic acid, 2-hydroxy-, butyl ester, 212 Propanoic acid, 2-hydroxy-, ethyl ester, 616 Propanoic acid, 2-hydroxy-, (3Z)-3-hexen-1-yl ester, 865 Propanoic acid, 2-hydroxy-, 3-hexenyl ester, (Z)-, 865 Propanoic acid, 2-hydroxy-, 5-methyl-2-(1methylethyl)cyclohexyl ester, 1160 Propanoic acid, 3-hydroxy-2-oxo-, 939 Propanoic acid, 2-mercapto, 1904 Propanoic acid, 2-mercapto-, ethyl ester, 621 Propanoic acid, 3-mercapto-, ethyl ester, 621 Propanoic acid, 2-(4-methoxyphenoxy), sodium salt, 1846 Propanoic acid, 2-methyl-, 675, 1001

2122 Propanoic acid, 2-methyl-, 1,3-benzodioxol-5ylmethyl ester, 1709 Propanoic acid, 2-methyl-, butyl ester, 209 Propanoic acid, 2-methyl-, (2E)-3,7-dimethyl2,6-octadien-1-yl ester, 743 Propanoic acid, 2-methyl-, (2Z)-3,7-dimethyl2,6-octadien-1-yl ester, 1468 Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6octadienyl ester, (E), 743 Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6octadienyl ester, (Z)-, 1468 Propanoic acid, 2-methyl-, 3,7-dimethyl-6octenyl, 320 Propanoic acid, 2-methyl-, 3,7-dimethyl-6octenyl ester, 320 Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octen1-yl ester, 320 Propanoic acid, 2-methyl-, 3,7-dimethyl-7-octen1-yl ester, 1797 Propanoic acid, 2-methyl-, 1,1-dimethyl-3phenylpropyl ester, 1364 Propanoic acid, 2-methyl-, dodecyl ester, 535 Propanoic acid, 2-methyl-, 1-ethenyl-1,5dimethyl-4-hexenyl ester, 1100 Propanoic acid, 2-methyl-, ethyl ester, 613, 1039 Propanoic acid, 2-methyl-, 4-formyl-2methoxyphenyl ester, 1999 Propanoic acid, 2-methyl-, 3-hepten-1-yl ester, 809 Propanoic acid, 2-methyl-, heptyl ester, 817 Propanoic acid, 2-methyl-, (3Z)-3-hexen-1-yl ester, 862 Propanoic acid, 2-methyl-, 3-hexenyl ester, (Z)-, 862 Propanoic acid, 2-methyl-, hexyl ester, 886 Propanoic acid, 2-methyl-, 1-methyl-1-(4-methyl3-cyclohexen-1-yl)ethyl ester, 1880 Propanoic acid, 2-methyl-, 3-methyl-2-butenyl ester, 1724 Propanoic acid, 2-methyl-, 3-methyl-2-buten-1-yl ester, 1724 Propanoic acid, 2-methyl-, 3-methylbutyl ester, 1237 Propanoic acid, 2-methyl-, methyl ester, 1302 Propanoic acid, 2-methyl-, 1-methylethyl ester, 1028 Propanoic acid, 2-methyl-, 2-methyl-4-oxo-4Hpyran-3-yl ester, 1116 Propanoic acid, 2-methyl-, 2-methylphenyl ester, 1918 Propanoic acid, 2-methyl-, 4-methylphenyl ester, 1917 Propanoic acid, 2-methyl-, 1-methyl-1phenylethyl ester, 461 Propanoic acid, 2-methyl-, 2-methylpropyl ester, 991 Propanoic acid, 2-methyl-, 2-(5-methyl-4thiazolyl) ethyl ester, 1397 Propanoic acid, 2-methyl-, octyl ester, 1554 Propanoic acid, 2-methyl-, 2-phenoxyethyl ester, 1651 Propanoic acid, 2-methyl-, 1-phenylethyl ester, 1222 Propanoic acid, 2-methyl-, 2-phenylethyl ester, 1641 Propanoic acid, 2-methyl-, phenylmethyl ester, 152

General Index Propanoic acid, 2-methyl-, 2-phenylpropyl ester, 1680 Propanoic acid, 2-methyl-, 3-phenylpropyl ester, 1681 Propanoic acid, 2-methyl-, 3-phenyl-2-propenyl ester, 304– Propanoic acid, 2-methyl-, propyl ester, 998, 1758 Propanoic acid, methyl ester, 1374 Propanoic acid, 3-(methylthio)-, ethyl ester, 641 Propanoic acid, 3-(methylthio)-, methyl ester, 1325 Propanoic acid, 2-oxo-, 1779 Propanoic acid, 2-oxo-, ethyl ester, 663 Propanoic acid, 2-oxo-, (3Z)-3-hexen-1-yl ester, 872 Propanoic acid, 3-oxo-, 3-hexenyl ester, (Z), 872 Propanoic acid, 2-phenylethyl ester, 1646 Propanoic acid, phenylmethyl ester, 158 Propanoic acid, 2-propenyl ester, 66 Propanoic acid, propyl ester, 1766 Propanol, 1740 Propanol, 2-methyl-, 981 Propan-1-ol, 1740 Propanol-1, 1740 Propan-2-ol, 1020 1-Propanol, 1740 1-Propanol, 1,1-dimethyl-3-phenyl-, 1362 1-Propanol, 3-(methylthio)-, 1422 1-Propanol, 3-(methylthio)-, acetate, 1425 1-Propanol, 3-(methylthio)-, butyrate, 1144 1-Propanol, 1-phenyl-, 1671 1-Propanol, 2-phenyl-, 1359 1-Propanol, 3-phenyl-, 1672 1-Propanol, 3-phenyl-, acetate, 1676 1-Propanol, 3-phenyl-, formate, 1679 1-Propanol, 3-phenyl-, propionate, 1682 2-Propanol, 1020 N-Propan-1-ol, 1740 N-Propanol, 1740 N-Propan-2-ol, 1020 Propanolone, 1779 Propanone, 16 1-Propanone, 1-(4-((2-O-(6-deoxyα-L-mannopyranosyl)-βD-glycopyranosyl)oxy)-2, 6-dihydroxyphenyl)-3-(3-hydroxy-4methoxyphenyl), 1459 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-, 1738 1-Propanone, 1-(5-methyl-2-furanyl)-, 1737 1-Propanone, 1-phenyl-, 1738 1-Propanone, 1-pyrrol-2-yl-, 1735 1-Propanone, 1-(2-thiazolin-2-yl)-, 1738 2-Propanone, 16 2-Propanone, 1,3-dihydroxy (monomer), 437 2-Propanone, 1,3-diphenyl-, 516 2-Propanone, 1-(2-furanyl)-, 720 2-Propanone, 1-(2-furyl)-, 720 2-Propanone, 1-mercapto-, 1183 2-Propanone, 1-(4-methoxyphenyl)-, 1203 2-Propanone, 1-(p-methoxyphenyl)-, 1203 2-Propanone, 1-(methylthio)-, 1423 2-Propanone, (methylthio)-, 1423 Propanthiol-1, 1760 Propan-1-ylamine, 1741 2-Propenal, 3-(2-furanyl)-, 718 2-Propenal, 3-(2-furanyl)-2-methyl-, 1272 2-Propenal, 3-(2-methoxyphenyl)-, 1191

2-Propenal, 3-(4-methoxyphenyl)-, 1192 2-Propenal, 3-(4-methoxyphenyl)-2-methyl-, 1197 2-Propenal, 3-(5-methyl-2-furanyl)-, 1275 2-Propenal, 2-methyl-3-phenyl-, 1243 2-Propenal, 3-(4-methylphenyl)-, 1244 2-Propenal, 2-(methylthiomethyl)-3-phenyl-, 1418 2-Propenal, 3-(3-pentyloxiranyl), (2E)-, 546 2-Propenal, 3-phenyl-, 293 2-Propenamide, 3-(3,4-dimethoxyphenyl)-N[2-(3,4-dimethoxyphenyl)ethyl]Rubenamin, 452 1-Propene, 1-(3,4-dimethoxyphenyl)-, 1006 1-Propene, 3,3′-thiobis-, 68 1-Propene, 1–1′-thiobis-, (Z,Z)-, 1733 Prop-2-ene-1-thiol, 60 2-Propene-1-thiol, 60 Propene-1,2,3-tricarboxylic acid, 38 1-Propene-1,2,3-tricarboxylic acid, 38 1,2,3-Propene tricarboxylic acid, 38 1-Propene-1,2,3-tricarboxylic acid, monoethyl ester, 565 Propenoic acid, 3-(4-hydroxy-3methoxyphenyl)-, monosodium salt, 1846 Propenoic acid, 3-phenyl-(trans), 300 2-Propenoic acid, ethyl ester, 566 2-Propenoic acid, 3-(2-furanyl)-, propyl ester, 1753 2-Propenoic acid, 2-methyl-, methyl ester, 1320 2-Propenoic acid, 3-phenyl-, 295 2-Propenoic acid, 3-phenyl-, butyl ester, 198 2-Propenoic acid, 3-phenyl-, cyclohexyl ester, 362 2-Propenoic acid, 3-phenyl-,1,5-dimethyl-1vinyl-4-hexen-1-yl ester, 1098 2-Propenoic acid, 3-phenyl-, 1-ethenyl-1,5dimethyl-4-hexenyl ester, 1098 2-Propenoic acid, 3-phenyl-, ethyl ester, 577 2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester, 964 2-Propenoic acid, 3-phenyl-, methyl ester, 1243 2-Propenoic acid, 3-phenyl-, 1-methylethyl ester, 1024 2-Propenoic acid, 3-phenyl-, 1-methyl-1-(4methyl-3-cyclohexen-1-yl) ethyl ester, (S)-, 1878 2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester, 986 2-Propenoic acid, 3-phenyl-, 2-phenylethyl ester, 1637 2-Propenoic acid, 3-phenyl-, phenylmethyl ester, 147 2-Propenoic acid, 3-phenyl-, 3-phenyl-2propenyl ester, 303 2-Propenoic acid, 3-phenyl-, 3-phenylpropyl ester, 1678 2-Propenoic acid, 3-phenyl-, 2-propen-1-yl ester, 47 2-Propenoic acid, 3-phenyl-, 2-propenyl ester, 47 2-Propenoic acid, 3-phenyl-, propyl ester, 1744 2-Propenoic acid, 3-phenyl-, (tetrahydro-2furanyl)methyl ester, 1889 2-Propen-1-ol, 3-phenyl-, 300 2-Propen-1-ol, 3-phenyl-, acetate, 299 2-Propen-1-ol, 3-phenyl-, 2-aminobenzoate, 301 2-Propen-1-ol, 3-phenyl-, benzoate, 302

General Index 2-Propen-1-ol, 3-phenyl-, 1-formate, 304 2-Propen-1-ol, 3-phenyl-, propanoate, 307 2-Propenylacrylic acid, 820 (E)-p-Propenylanisole, 96 trans-p-Propenylanisole, 96 p-Propenyl anisole, 96 alpha-2-Propenylbenzeneacetaldehyde, 1668 2-Propenyl benzeneacetate, 65 2-Propenyl butanoate, 46 2-Propen-1-yl-butenoate, 46 2-Propenyl 2-butenoate, 48 2-Propen-1-yl 2-butenoate, 48 Propenyl butyl ketone, 1538 Propenyl cinnamate, 47 2-Propenyl cyclohexaneacetate, 48 2-Propenyl cyclohexanebutanoate, 49 2-Propenyl 6-cyclohexane hexanoate, 50 2-Propenyl 5-cyclohexane pentanoate, 51 2-Propenyl cyclohexanepropanoate, 51 S-2-Propenylcysteine, 52 S-(2-Propenyl)-L-cysteine, 52 4-Propenyl-1,2-dimethoxybenzene, 1006 4-Propenyl-2,6-dimethoxyphenol, 1730 2-Propenyl disulphide, 54 2-Propenyl ester, 55 2-Propenyl 2-ethylbutanoate, 54 2-Propenyl 2-furancarboxylate, 55 2-Propenyl 2-furoate, 55 Propenylguaethol, 1731 5-Propenylguaethol, 1731 Propenyl guaiacol, 774, 1006 4-Propenyl guaiacol, 774, 1002 4-Propenylguaiacyl phenylacetate, 1007 2-Propenyl heptanoate, 56 2-Propenyl n-heptanoate, 56 (E,E)-2-Propenyl 2,4-hexadienoate, 67 2-Propenyl hexanoate, 57 2-Propenyl n-hexanoate, 57 2-Propenyl isovalerate, 59 Propenyl-2-methoxyphenylformate, 1005 4-(2-Propenyl)-2-methoxyphenyl formate, 682 2-Propenyl 3-methylbutanoate, 59 1-Propenyl methyl disulfide, 1374 2-Propenyl nonanoate, 62 2-Propenyl octanoate, 63 (Z)-4-Propenylphenol, 1731 2-Propenyl phenoxyacetate, 64 2-Propenyl phenylacetate, 65 p-Propenylphenyl methyl ether, 96 2-Propenyl 3-phenyl-2-propenoate, 47 2-Propenylpoly-sulfides, 406 2-Propenyl propanoate, 66 Propenyl propyl disulfide, 67, 1732 2-Propenyl propyl disulfide, 67 Propenyl propyl ketone, 807 2-Propenyl sorbate, 67 1-Propenyl sulfanyl propene, 1733 (E,Z)-bis(1-Propenyl)sulfide, 1733 (E,E)-bis(1-Propenyl)sulfide, 1733 DI-(1-Propenyl)-sulfide (mixture of isomers), 1733 2-Propenyl sulphide, 68 4-Propenylsyringol, 1730 2-Propenyl 10-undecenoate, 71 4-Propenyl varatrole, 1006 4-Prop-1-enylveratrole, 1006 4-Propenylveratrole, 1006 Prophyra spp., 44

2123 gamma-Propiobutyrolactone, 789 Propional, 1734 Propionaldehyde (UN1275) (flammable liquid), 1734 Propionaldehyde, 1734 Propionaldehyde, 2-keto, 1779 Propionaldehyde, 2-methyl, 1000 Propionaldehyde, 3-(methylthio)-, 1424 Propionaldehyde, 2-oxo-, 1779 Propionaldehyde, 3-phenyl-, 1674 Propionaldehyde, 2-(p-tolyl)-, 1922 Propionic acid [USAN:NF], 1734 Propionic acid, 592, 1734 Propionic acid, 3-acetyl-, 1084 Propionic acid, allyl ester, 66 Propionic acid, benzyl ester, 158 Propionic acid, cinnamyl ester, 307 Propionic acid, decyl ester, 400 Propionic acid, 3,7-dimethyl-2,6-octadien-1-yl ester, 1469 Propionic acid, ethyl ester, 659 Propionic acid, 2-hexenyl ester, (E)-, 870 Propionic acid, hexyl ester, 894 Propionic acid, 2-hydroxy-, 1063 Propionic acid, isobutyl ester, 998 Propionic acid, isopentyl ester, 973 Propionic acid, isopropyl ester, 1039 Propionic acid, laurinyl ester, 536 Propionic acid, 2-mercapto-, ethyl ester, 621 Propionic acid, 3-mercapto-, ethyl ester, 621 Propionic acid, 2-methyl-, 1001 Propionic acid, 2-methyl-, 3,7-dimethyl-2,6octadienyl ester, (E), 743 Propionic acid, 2-methyl-, ethyl ester, 613 Propionic acid, alpha-methylbenzyl ester, 1223 Propionic acid, 2-(methyldithio), ethyl ester, 626 Propionic acid, methyl ester, 1374 Propionic acid, 3-(methylthio)-, ethyl ester, 641 Propionic acid, 3-(methylthio)-, methyl ester, 1325 Propionic acid, neryl ester, 1469 Propionic acid, phenethyl ester, 1646 Propionic acid, 2-phenylethyl ester, 1646 Propionic acid, propyl ester, 1766 Propionic acid, thioacrylic ester, 70 Propionic acid, triglyceride, 766 Propionic acid grain preserver, 1734 Propionic acid solution (UN1848) (corrosive material), 1734 Propionic aldehyde, 1734 Propionic ester, 659 Propionic ether, 659 Propionin, tri-, 766 Propionylbenzene, 1738 Propionyl carbinol, 912 Propionyl ethylene, 1609 Propionyl lactic acid thiomethyl ester, 1425 2-Propionylpyrrole, 1735 2-Propionylpyrroline, 1736 2-Propionyl thiazole, 1737 2-Propionyl-2-thiazoline, 1738 Propiophenone, 1738 Propol, 1020 (2-(1-Propoxyethoxy)ethyl)benzene, 9 PRO (proline), 1728 Propyl acetate, 1739 1-Propyl acetate, 1739 2-Propyl acetate, 1018

n-Propyl acetate, 1739 Propyl acetate (UN1276) (flammable liquid), 1739 Propylacetic acid, 1992 β-Propyl acrolein, 837 n-Propyl alcohol, 1740 Propyl alcohol, 1740 1-Propyl alcohol, 1020, 1740 2-Propyl alcohol, 1020 sec-Propyl alcohol, 1020 Propyl aldehyde, 1734 γ-Propyl allyl alcohol, 846 Propyl allyl disulfide, 67 Propylamine, 1741 Propylamine, 1-methyl, 191 1-Propylamine, 1741 2-Propylamine, 1021 n-Propylamine, 1741 sec-Propylamine, 1021 4-n-Propylanisole, 1742 4-Propylanisole, 1742 p-n-Propylanisole, 1742 p-Propylanisole, 1742 p-Propyl anisole, 1742 Propyl benzeneacetate, 1764 n-Propyl benzenecarboxylate, 1742 alpha-Propylbenzeneethanol, 1762 Propyl benzoate, 1742 n-Propyl benzoate, 1742 5-Propyl-1,3-benzodioxole, 435 n-Propyl benzyl carbinol, 1762 Propyl butanoate, 1743 n-(1-Propylbutyl)-1,3-benzodioxole-5carboxamide, 801 n-(1-Propyl butyl)-N-(1-propyl butyl)-1,3benzodioxole-5-carboxamide, 801 Propyl butyrate, 1743 n-Propyl butyrate, 1743 γ-n-Propyl-γ-butyrolactone, 789 gamma-Propyl-gamma-butyrolactone, 789 n-Propyl caproate, 1756 Propyl caproate, 1756 Propyl carbinol, 190 Propyl chemosept, 1757 Propyl cinnamate, 1744 n-Propyl cinnamate, 1744 Propyl-2,4-decadienoate, 1745 4-Propyl-2,6-dimethoxyphenol, 1745 2-n-Propyl-4,5-dimethyloxazole, 1746 2-Propyl-4,5-dimethyloxazole, 1746 Propyldi-n-propylamine, 1958 Propyl disulfide, 1747 1-Propyl disulfide, 1747 n-Propyl disulfide, 1747 Propyldithiopropane, 1747 Propylene, 1748 Propylene acetal, 465 3-Propylene-acrolein, 819 Propylene alginate, 1749 Propylene glycol, 1748 alpha-Propylene glycol, 1748 Propylene glycol [USAN:JAN], 1748 1,2-Propylene glycol, 1748 Propylene glycol, lactylated fatty acid esters, 1066 Propylene glycol alginate, 1749 Propylene glycol alginate ester, 1749 Propylene glycol dibenzoate, 1750

2124 Propylene glycol lactostearate, 1066 Propylene glycol mono- and diesters of fatty acids, 1750–1751 Propylene glycol monostearate, 1750–1751 1,2-Propylene glycol monostearate, 1750, 1751 Propylene glycol stearate, 1751 Propylene glycol stearic acid ester, 1751 Propylene glycol USP, 1748 4-Propylerotonaldehyde, 803 n-Propyl ester of 3,4,5-trihydroxybenzoic acid, 1754 Propyl ethanoate, 1739 Propyl formate (UN1281) (flammable liquid), 1752 Propyl formate, 1752 n-Propyl formate, 1752 Propylformic acid, 223 Propyl 2-furanacrylate, 1753 Propyl furan-2-carboxylate, 1753 Propyl furfuryl disulfide, 715 Propyl furoate, 1753 Propyl 2-furoate, 1753 Propyl 3-(2-furyl)acrylate, 1753 Propyl β-2-furylacrylate, 1753 Propyl β-furylacrylate, 1753 Propyl-3-furylpropenoate, 1753 Propyl gallate, 1754 n-Propyl gallate, 1754 p-n-Propylguaiacol, 1204 p-Propylguaiacol, 1204 4-Propylguaiacol, 1204 Propyl heptanoate, 1755 n-Propyl heptoate, 1755 n-Propyl heptylate, 1755 n-Propyl hexanoate, 1756 Propyl hexanoate, 1756 n-Propyl-N-hexoate, 1756 n-Propyl hexylate, 1756 5-Propyl-o-hydroxyanisole, 1204 Propyl 4-hydroxybenzoate, 1757 n-Propyl p-hydroxybenzoate, 1757 Propyl p-hydroxybenzoate, 1757 Propyl p-hydroxybenzoate ester, 1757 Propylic alcohol, 1740 Propylic aldehyde, 1734 n-Propylidene butyraldehyde, 804 3-Propylidene-1(3H)-isobenzofuranone, 1758 Propylidene phthalide, 1758 3-Propylidene phthalide, 1758 2-Propylidene propionaldehyde, 1351 Propylidenepropionic acid, 845 2-Propylidenepropionic acid, 1354 n-Propyl isobutyrate, 1758 Propyl isobutyrate, 1758 2-Propyl isothiocyanate, 1028 Propyl isovalerate, 1759 n-Propyl isovarelate, 1759 Propyl ketone, 800 Propyl mercaptan, 1760 1-Propylmercaptan, 1760 Propyl mercaptan (NA2402) (flammable liquid), 1760 n-Propyl mercaptan, 1760 Propyl 2-mercaptopropionate, 1761 Propyl methanoate, 1752 n-Propyl methanoate, 1752 Propyl methanol, 190 Propylmethoxybenzene, 1742

General Index p-Propylmethoxybenzene, 1742 1-Propyl-3-methoxy-4-hydroxybenzene, 1204 4-Propyl-o-methoxyphenol, 1204 4-Propyl-2-methoxyphenol, 1204 Propyl 3-methylbutanoate, 1759 Propyl 3-methylbutyrate, 1759 n-Propyl-β-methylbutyrate, 1759 Propyl methyl disulfide, 1376 4-Propyl-1,2-methylenedioxybenzene, 435 Propyl 2-methyl-3-furyl disulfide, 1761 n-Propyl-2-methylpropanoate, 1758 Propyl methyl trisulfide, 1380 Propyl paraben, 1742, 1757 Propyl parahydroxybenzoate, 1757 Propyl parasept, 1757 Propyl phenethyl acetal, 4, 9 α-Propylphenethyl alcohol, 1762 2-Propylphenol, 1763 2-n-Propylphenol, 1763 4-n-Propylphenol, 1763 4-Propylphenol, 1763 o-Propylphenol, 1763 p-Propylphenol, 1763 Propyl phenylacetate, 1764 Propyl-β-phenyl acrylate, 1744 Propyl-3-phenylpropenoate, 1744 S-Propyl propane-1-sulfonothioate, 1765 S-Propyl propanethiosulfonate, 1765 Propyl propane thiosulfonate, 1765 Propyl propanoate, 1766 iso-Propyl propanoate, 1039 n-Propyl propanoate, 1766 Propyl propionate, 1766 iso-Propyl propionate, 1039 N-Propyl propionate, 1766 2-Propylpyrazine, 1766 2-Propylpyridine, 1767 n-Propyl pyromucate, 1753 Propyl 2-sulfanylpropanoate, 1761 4-Propylsyringol, 1745 Propyl thioacetate, 1768 n-Propyl thiol, 1760 Propyl-α-toluate, 1764 Propyl 3,4,5-trihydroxybenzoate, 1754 n-Propyl 3,4,5-trihydroxybenzoate, 1754 n-Propyl vinyl carbinol, 845 Prosapogenin, 754 Proscorbin, 120 Prosopis, 1185 Prosopis juliflora, 1185 Prosopis spicigera, 1185 Prosopis spicigera, extract, 1185 Prostearin, 1750, 1751 Protasorb L-20, 1712 Proteins, thaumatins, 1896 Protocatechualdehyde, methyl-, 1996, 2000 Protocatechualdehyde dimethyl ether, 2004 Protocatechualdehyde methylene ether, 1707 Protocatechualdehyde 3-methyl ether, 1996, 2000 Protocatechuic aldehyde dimethyl ether, 2004 Protocatechuic aldehyde ethyl ether, 674 Protovanol, 1995 Prune, 1768–1769 Prunolide, 1480 Prunus amygdalus Batsch, 73 Prunus armeniaca L., 73, 112 Prunus armeniaca oil, 112

Prunus avium L., 284 Prunus cerasus L., 284 Prunus domestica L., 1768–1769 Prunus laurocerasus L., 282 Prunus persica (L.) Batsch, 73 Prunus persica Sieb. et Zucc., 1593 Prunus serotina bark extract, 282 Prunus serotina Ehrl, 285 Prunus spinosa L., 1836 Prunus virginiana, 285 2-Pryrrolidine carboxylic acid, 1728 Pseudoacetic acid, 1734 Pseudoionone, 1769 2-Pseudoionone, 1769 Pseudopinene, 1696 Psidium species, 780 Pudding grass, 1595 d-β-Pulegomenthol, 1460 Pulegon, 1770 Pulegone, 1770 d-Pulegone, 1770 (R)-(+)-Pulegone, 1770 (+)-Pulegone, 1770 Pulegone, (D), 1770 (+)-(R)-Pulegone, 1770 Punica granatum L., 1715 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7trimethyl-, 229 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-, 1899 Putchuk, 345 2H-Pyran, 3,6-dihydro-4-methyl-2-(2-methyl-1propenyl)-2H-pyran, 432 2H-Pyran, 2-ethenyltetrahydro-2,6,6-trimethyl-, 1957 Pyran, 2-(2-methyl-1-propenyl)-4methyltetrahydro-, 1891 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1propen-1-yl)-, 1891 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1propenyl)-, 1891 Pyran, tetrahydro-2-(2-methyl-1-propenyl)-4methyl-, 1891 2H Pyran-2-one, 6-butyltetrahydro-, 936 2H-Pyran-2-one, 5,6-dihydro-6-pentyl-, (R)-, 918 2H-Pyran-2-one, 6-heptyl-5,6-dihydro-, 924 2H-Pyran-2-one, 6-heptyltetrahydro, 530 2H-Pyran-2-one, 6-(3Z)-3-hexen-1-yltetrahydro-, 945 2H- Pyran-2-one, 6-(3-hexenyl)tetrahydro-, (Z)-, 945 2H-Pyran-2-one, 6-hexyltetra-hydro, 1973 2H-Pyran-2-one, 6-pentyl-, 379, 918 2H-Pyran-2-one,tetrahydro-5,6-dimethyl-, 932 2H-Pyran-2-one, tetrahydro-3-hexyl, 1973 2H-Pyran-2-one, tetrahydro-6-nonyl-, 1882 2H-Pyran-2-one, tetrahydro-6-(2Z)-2-penten1-yl-, 919 2H-Pyran-2-one, tetrahydro-6-((Z)-2-penten1-yl)-, 919 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z), 919 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-, 919 2H-Pyran-2-one, tetrahydro-6-propyl-, 1518 4H-Pyran-4-one, 2-ethyl-3-hydroxy-, 618 4H-Pyran-4-one, 3-hydroxy-2-methyl-, 1114

General Index 4H-Pyran-4-one, 2-methyl-3-(1-oxopropoxy)-, 1115 Pyrazine, 1771 Pyrazine, (cyclohexylmethyl), 365 2-Pyrazine, cyclohexyl methyl, 365 Pyrazine, 2,3-diethyl-, 417 Pyrazine, 2,3-diethyl-5-methyl-, 416 Pyrazine, 2,5-diethyl-3-methyl-, 416 Pyrazine, 3,5-diethyl-2-methyl-, 415 Pyrazine, 2,3-dimethyl-, 500 Pyrazine, 2,5-dimethyl-, 500 Pyrazine, 5-dimethyl-3-(2-methylpropyl)and pyrazine,3,6-dimethyl-3-(2methypropyl)-, 478 Pyrazine, 2-ethenyl-5-methyl-, 1434 Pyrazine, 2-ethoxy-3-methyl-, 1264 Pyrazine, 2-ethoxy-5-methyl-, 1264 Pyrazine, 2-ethoxy-6-methyl-, 1264 Pyrazine, ethyl-, 661 Pyrazine, 2-ethyl-, 661 Pyrazine, 2-ethyl-3-dimethyl-, 585 Pyrazine, 2-ethyl-3-methyl-, 633 Pyrazine, 2-ethyl-5-methyl, 631 Pyrazine, 2-ethyl-6-methyl, 632 Pyrazine, ((2-furanylmethyl)thio)methyl-, 1271 Pyrazine, isopropyl-, 1040 Pyrazine, 2-isopropyl-5-methyl-, 1034 Pyrazine, methoxy-, 1204 Pyrazine, 2-methoxy-, 1204 Pyrazine, 2-methoxy-3(or 5)-methyl, 1199 Pyrazine, 2-methoxy-3-(1-methylpropyl)-, 1199 Pyrazine, 2-methoxy-3-(2-methylpropyl)-, 993 Pyrazine, methyl-, 1381 Pyrazine, 2-methyl-, 1381 Pyrazine, (1-methylethenyl)-, 1018 Pyrazine, 2-(1-methylethyl)-, 1040 Pyrazine, (1-methylethyl)-, 1040 Pyrazine, 2-methyl-5-(1-methylethyl), 1034 Pyrazine, 2-methyl-3-(2-methylpropyl)-, 994 Pyrazine, methyl(methylthio)-, 1326 Pyrazine, 2-methyl-3-(methylthio)-, 1326 Pyrazine, (methylthio)-, 1772 Pyrazine, 2-(methylthio)-, 1772 Pyrazine, 2-propyl, 1766 Pyrazine, tetramethyl-, 1895 Pyrazine, trimethyl-, 1955 Pyrazine, 2,3,5-trimethyl-, 1955 2-Pyrazineethanethiol, 1771 Pyrazine ethanethiol, 1771 Pyrazine hexahydride, 1706 2-Pyrazinyl cyclohexyl methyl, 365 2-(Pyrazinyl)ethanethiol, 1771 Pyrazin-1-ylethan-1-one, 32 1-Pyrazinylethanone, 32 2-Pyrazinyl ethylmercaptan, 1771 (2-Pyrazinylmethyl) cyclohexane, 365 Pyrazinyl methyl sulfide, 1772 1H-Pyrazole, 1-phenyl-3(or 5)-propyl-, 1683 Pyridine, 1773 Pyridine (UN1282) (flammable liquid), 1773 Pyridine, 3-acetyl-, 34 Pyridine, 2,4-dimethyl-, 502 Pyridine, 2,6-dimethyl-, 503 Pyridine, 3-ethyl-, 662 Pyridine, 5-ethyl-2-methyl-, 634 Pyridine, hexahydro-, 1701 Pyridine, 3-(2-methylpropyl)-, 1379 Pyridine, 2-pentyl-, 1620

2125 Pyridine, 2-(3-phenylpropyl)-, 1684 Pyridine, 2-propyl, 1767 3-Pyridinecarboxylic acid, methyl ester, 1330 2-Pyridine methanethiol, 1774 Pyridine-2-methanethiol, 1774 Pyridine-2-thiocarbinol, 1774 1-(2-Pyridinyl)ethanone, 33 1-(3-Pyridinyl) ethanone, 34 2-Pyridyl methanethiol, 1774 2-Pyridyl methyl ketone, 33 3-Pyridyl methyl ketone, 34 2-Pyridyl methyl mercaptan, 1774 1-(2-Pyridyl)propane, 1767 Pyroacetic acid, 16 Pyroacetic ether, 16 Pyrocatechol methyl ester, 774 Pyrocatechol monomethyl ether, 774 Pyrocitric acid, 38 Pyrogallol, 1,3-dimethyl ether, 451 Pyrogallol dimethylether, 451 Pyroguaiac acid, 774 Pyroligneous acid, 12, 1774 Pyroligneous acid extract, 1775 Pyroligneous acids, hickory, 896 Pyroligneous acids, reaction products with Et alc., distillates, 1810 Pyroligneous vinegar, 1774, 1775 Pyromucic acid methyl ester, 1271 Pyromucic aldehyde, 705 Pyroracemic acid, 1779 Pyroracemic aldehyde, 1779 2-Pyrralidinecarboxylic acid, (S)-, 1728 Pyrrole, 1776 Pyrrole, 1-furfuryl-, 716 Pyrrole, tetrahydro-, 1776 1H-Pyrrole, 1776 1H-Pyrrole, 1-(2-furanylmethyl)-, 716 1H-Pyrrole-2-carboxaldehyde, 1-methyl, 1381 Pyrrolidine (UN1922) (flammable liquid), 1776 Pyrrolidine, 1776 2-Pyrrolidinecarboxylic acid, 1728 2-Pyrrolidinecarboxylic acid, (S)-, 1728 Pyrrolidine ring, 1776 Pyrrolidino-[1,2E]-4H-2,4-dimethyl-1,3,5dithiazine, 1777 delta(1)-Pyrroline, 1778 1-Pyrroline, 1778 1-(2-Pyrrolyl)-1-propanone, 1735 1-(1H-Pyrrol-2-yl)propan-1-one, 1735 alpha-Pyrryl ethyl ketone, 1735 2-Pyrryl ethyl ketone, 1735 Pyruvaldehyde, 1779 Pyruvic acid, 1779 Pyruvic acid, ethyl ester, 663 Pyruvic acid, 3-mercapto-, sodium salt, 1844 Pyruvic aldehyde, 1779 Pyruvophenone, 1671

Q QO THFA, 1888 Quack grass, 537 Quakeral, 705 Quantrovanil, 674 Quasia Amarga, 1835 Quassia, 1781 Quassia, palo muneco, 1781 Quassia amara L., 1781

Quassia Amer, 1835 Quassia extract, 1781 Quassia wood, 1781 Quebrachia lorentzii (Griseb.), 1782 Quebracho, 1782 Quebracho bark extract, 1782 Quebracho wood extract, 1864 Quebrach tannin, 1864 Quercus alba L., 1508 Quercus occidentalis Gray, 342 Quercus robur L., 1509 Quercus suber L., 342 Questice, 1162 Quillai, 1783 Quillaia, 1783 Quillaja, 1783 Quillaja saponaria Molina, 1783 Quillay bark, 1783 Quinamm, 1787 Quince, 1783 Quince seed extract, 1784 Quine, 1787 Quinine, 1784 Quinine [BAN], 1784 Quinine, monohydrochloride, 1786 Quinine bisulfate, 1785 Quinine chloride, 1786 Quinine hydrochloride, 1786 Quinine hydrogen sulphate, 1785 Quinine muriate, 1786 Quinine sulfate [USAN:JAN], 1787 Quinine sulfate, 1787 Quinine sulfate (2:1) (salt) dehydrate, 1787 Quinol dimethyl ether, 448 Quinolin, 1788 Quinoline, 1788 Quinoline, 4-methyl-, 1383 Quinoline, 6-methyl-, 1383 beta-Quinoline, 1046 Quinoxaline, 5-methyl-, 1384 Quinoxaline, 5,6,7,8-tetrahydro-, 1893 Quinquina D’Europe, 1835

R Racementhol [INN:BAN], 1145 Racemethionine, 1186 Racemic lactic acid, 1063 Racemic menthol, 1145 Radix valerianae, 1990 Raldeine, 1300, 1301 “Rambinone methylether,” 1200 Raspberry, 1791 Raspberry ketone, 941 “Raspberry ketone methylether,” 1200 Raspbilene, 953 Ratanya, 1793 Rectified turpentine, 1967 Red algae, 44 Red algae (Irish moss), 958 Red berry, 754 Red cinchona, 290 Red cinchona bark extract, 291 Red gum, 679, 1853 Redoxon, 120 Red pepper, 245, 1585, 1587 Red sandalwood, 1826 Red saunders, 1826

2126 Red sounders, 1826 Red thyme oil, 1908 Reduced galbanum extract, 726 Red valerian, 1990 Regonol, 779 Rein guarin, 779 Renacit 1, 1457 Renselin, 1982 Resin acids and rosin acids, esters with glycerol, 760 Resin Benjamin, 139 Resin guaiac, 772 Resinoid iris, 1574 Resinoid orris, 1574 Resins, Manila elemi, 543 Resins, oleo-, capsicum, 246 Resins, oleo-paprika, 1586 Resorcin, 1791 Resorcine, 1791 Resorcine, technical, 1791 Resorcinol, 1791 alpha-Resorcinol, 1791 Resorcinol dimethyl ether, 447 β-Resorcinolic acid, 438 Réúnion geranium oil, 735 Rhamnopyranose, 1792 Rhamnopyranose, L-, 1792 L(+)-Rhamnose, 1792 Rhamnose, 1792 L-Rhamnose, 1792 Rhamnus purshiana DC, 269 Rhatany, 1793 Rhatany extract, 1793 Rheosmin, 941 Rheum officinale, 1800 Rheum palmatum, 1800 Rheum rhaponticum, 1800 Rhodinal, 314 d-Rhodinal, 314 Rhodinic acid, 315 Rhodinol, 1794 Rhodinol, natural, acetylated, 317 Rhodinol, natural, butylated, 318 Rhodinol acetate, 1795 Rhodinolic acid, 315 Rhodinyl acetate, 1795 Rhodinyl butyrate, 318, 1795 Rhodinyl formate, 1796 Rhodinyl isobutyrate, 320, 1797 Rhodinyl isovalerate, 1798 Rhodinyl-β-methylbutyrate, 1798 Rhodinyl phenylacetate, 1798 Rhodinyl propionate, 1799 Rhodinyl alpha-toluate, 1798 Rhodinyl α-toluate, 1798 Rhodymenia palmata, 44 Rhodymenia palmata (L.) Grev., 538 Rhovanil natural, 2000 Rhubarb (garden root), 1800 Rhubarb root, 1801 Ribes nigrum L., 354 d-Ribose, 1801 d-Ribo-2,3,4,5-tetrahydroxyvaleraldehyde, 1801 Ricinus communis L., 272 Ricinus oil, 273 Ricinus sanguineus, 272 Ricirus oil, 273 Robleceillo, 1835

General Index Roccella fuciformis, 101–102 Roccella tinctoria, 101–102 Rock parsley, 1589 Roman chamomille, 236 Roman chamomille flower extract, 237 Roman chamomille flower oil, 237 Roman coriander, 249 Root of life, 754 Rosa alba L., 1802 Rosa centifolia L., 1802 Rosa damascena Mill., 1802 Rosa gallica L., 1802 Rose, 1802 Rose, Bulgarian, true otto oil, 1804 Rose absolute, 1803, 1804 Rose absolute, damascena, 1804 Rose blossom oil, 1804 Rose bud, 1803 Rose centifolia oil, 1804 Rose concrete, 1804 Rose damascena absolute, 1804 Rose damascena oil, 1804 Rose de grasse, 1804 Rose de mai, 1804 Rose de mai oil, 1804 Rose flowers, 1804 Rosefuran, 1315 Rose geranium, 734 Rose geranium oil Algerian, 735 Rose hips extract, 1805 Rose leaf oil, 1804 Rose leaves, 1805 Roselle, 1806 Rosemarinus officinalis L., 1806 Rosemary, 1806–1807 Rosemary absolute, 1807 Rosemary oil, 1807 Rosemary oil, absolute, 1807 Rosemary oleoresin, 1808 Rosenol, 1804 Rose oil, 1633, 1804 Rose oil, damascena, 1804 Rose oil Bulgarian, 1804 Rose otto, 1804 Rose otto Turkish extra, 1804 Rose oxide levo, 1891 Rose water stronger, 1805 Rosewood oil, 168, 1804 Rosin, glycerine ester, 760 Rosin, glycerin ester, 760 Rosin, glycerol ester, 760 Rosin, glycerol resin, 760 Rosin rose, 1817 (+)-Rotundifolone, 1705 Round buchu, 177 rThaumatin, 1897 Rubrine C, 162 Rubus idaeus L., 1791 Rubus L., 166 Ruby wood, 1826 Rue, 1808 Rue oil, 1809 Rum ether, 1810 Russian tarragon, 1867 Rustic treacle, 728 Ruta graveolens L., 1808 Ruta graveolens oil, 1809

S S 1298, 1071 Sabinene hydrate, 1906 Saccharin, sodium salt, 1811 Saccharinnatrium, 1811 Saccharin sodium, 1811 Saccharin soluble, 1811 Saccharoidum natricum, 1811 Saccharosonic acid, 548 Saccharum officinarum L., 1439 Sacred bark, 269 Saffron, 1812 Saffron extract, 1812 Safranal, 1938 Safran d’Inde, 1964 Safrole, 1813 Sage, 1813–1814 Sage, clary, 327, 1832 Sage, Greek, 1815–1816 Sage, Spanish, 1816 Sage, Spanish oil, 1816 Sage (clary) oil, 327 Sage (clary) oil, absolute, 327 Sage oil, 1814 Sage oil clary, 327 Sage oleoresin, 1815 Saigon cinnamon, 296 St. Bartholomew’s tea, 1125 St. John’s bread, 255 Saint John’s bread gum, 256 Saint John’s wort, 1817 Salicylal, 1818 Salicylaldehyde, 1818 Salicylaldehyde methyl ether, 103, 1187 Salicylic acid [USAN:JAN], 909 Salicylic acid, 909 Salicylic acid, benzyl ester, 159 Salicylic acid, butyl ester, 218 Salicylic acid, ethyl ester, 663 Salicylic acid, isopentyl ester, 975 Salicylic acid, methyl ester, 1385 Salicylic acid, methyl ether, 1189 Salicylic acid, phenethyl ester, 1647 p-Salicylic acid, 910 Salicylic aldehyde, 1818 Salicylic ether, 663 Salicylic ethyl ester, 663 Salol, 1685 Saloop, 1825 Salvia hispanica L., 1816 Salvia hispanorium Lag., 1814 Salvia lavandulaefolia Vahl., 1814, 1816 Salvia officinalis L., 1813–1814 Salvia sclarea L., 327 Salvia sclarea L., 1832 Salvia triloba, 1815–1816 Sambucus, 541 Sambucus canadensis L., 541 Sambucus nigra L., 541 Sandalwood, red saunders, 1826 Sandalwood, white, 1819 Sandalwood, yellow oil, 1819 Sandarac, 1820 Santalol, 1821 Santalol, acetate, 1821 Santalol, benzeneacetate, 1822 Santalol, phenylacetate, 1822

General Index Santalol (alpha and beta), 1821 d-α-Santalol, 1821 l-β-Santalol, 1821 α-Santalol, acetate, 1821 β-Santalol, acetate, 1821 Santalum album L., 1819 Santalum spicatum (R. Br.) (A.DC.), 1819 Santalyl acetate, 1821 Santalyl phenylacetate, 1822 α-Santalyl α-toluate, 1822 β-Santalyl α-toluate, 1822 Santheose, 1899 Sarcodactylis oil, 1823 Sarsaparilla, 1824 Sarsaparilla extract, 1824 Sassafras albidum (Nutt.) Nees, 1825 Sassafras bark extract, 1825 Sassafras extract (safrole free), 1826 Sassafras (leaves), 1825 Satol, 1512 Satureja hortensis L., 1827 Satureja montana L., 1829 Saunders, red, 1826 Saussurea lappa Clark, 345 Savory, summer, 1827 Savory, winter, 1829 Savory (summer) oil, 1828 Savory (summer) oleoresin, 1828 Savory (winter) oil, 1829 Savory (winter) oleoresin, 1830 Saxifras, 1825 Saxin, 1811 Scabwort, 542 Scarlet sage, 1814 Scatole, 1836 Scented geranium, 734 Schardinger beta-dextrin, 355 Schiff’s reagent, 1901 Schinopsis lorentzii tannin, 1864 Schinus molle, 1830 Schinus molle oil, 1831 Schotch mint oil, 1832 Scinopsis lorentzii (Griseb.) Engl., 1782 Sclaree sage oil, 327 Sclareolide, 1831 Scotch broom oil, 730 Scotch pine, 1698 Scotch pine oil, 1698 Scotch spearmint oil, 1832 Scots pine, 1698 Scytosiphon lomentaria, 1058 SD Alcohol 23-hydrogen, 567 Seaweed, algin, 44 Sebacic acid, dibutylester, 410 Sebacic acid, diethyl ester, 418 Secondary caprylic alcohol, 1525 Semen amomi, 1690 Senecialdehyde, 1228 Senecic acid, 1246 Senecioaldehyde, 1228 Senecioic acid, 1246 Sene de la palthe, 1833 Senna, 1833 Senna acutifolia, 1833 Sepuddy, 345 Serpentaria, 1834 Sesame, 1834 Sesamum indicum L., 1834

2127 Seudenone, 1253 Sevinon, 1982 Sewer gas, 905 Sextone, 359 Seychelles cinnamon leaf oil, 299 Shiraz gum, 1925 Shiso oil, 1628 Short Buchu, 177 Siam benzoin, 139, 140 Siberian fir, 698 Silex gum, 1057 Silica, methylated, 1214 Silvan, 1267 Silver balsam, 228 Silver Birch, 163 Silver fir, 698 Silybum marianum, 1904 Simaruba, 1835 Simaruba amara Aubl., 1835 Sinapis alba L., 1444, 1446 Siopropanol, 1020 Sipol L12, 1071 Siponol 25, 1071 Siponol L2, 1071 Siponol L5, 1071 Skatole, 1836 Sloe berries, 1836 Sloe berries extract, 1837 Sloe berries extract solid, 1837 Smellage, 1106 Smilax aristolochiifolia Mill., 1824 Smilax febrifuga Kunth, 1824 Smilax regelli Killip & Morton, 1824 Smoke, hickory, condensate, 896 Smoke condensate, hickory, 896 Smoke flavor, char, 1774, 1838 Smoke flavor, pyroligneous acid, 1774, 1775 Snakeroot (Aristolochia serpentaria), 1834 Snakeroot, Canadian, 1838 Soapbark, 1783 Soap-tree bark, 1783 Sodium acetate, 1839 Sodium acetate trihydrate, 1839 Sodium adenosine-5′-monophosphate, 39 Sodium alginate, 44–45 Sodium ammonium tartrate, 1869 Sodium AMP, 39 Sodium 1,2-benzisothiazolin-3-one 1,1-dioxide, 1811 Sodium benzoate, 138, 1840 Sodium benzoic acid, 1840 Sodium o-benzosulfimide, 1811 Sodium benzosulphimide, 1811 Sodium 2-benzosulphimide, 1811 Sodium calcium alginate, 44–45 Sodium carboxymethyl cellulose, 250 Sodium citrate, 1841 Sodium citrate anhydrous, 1841 Sodium citrate dihydrate, 1841 Sodium diacetate, 1842 Sodium ethanoate, 1842 Sodium ferulate, 1846 Sodium L-glutamate, 1441 Sodium Glutamate, 1441 L(+)-Sodium glutamate, 1441 Sodium GMP, 517 Sodium guanosine 5′-monophosphate, 517 Sodium 5′-guanylate, 517

Sodium guanylate, 517 Sodium hexametaphosphate, 1843 Sodium hydrogen glutamate, 1441 Sodium inosinate, 519 Sodium 5′-inosinate, 519 Sodium α-ketoisovalerate, 1342 Sodium 3-mercapto-2-oxopropanoate, 1844 Sodium 3-mercaptooxopropionate, 1844 Sodium mercaptopyruvate, 1844 Sodium 4-methoxybenzoyloxyacetate, 1845 Sodium 3-methoxy-4-hydroxycinnamate, 1846 Sodium 2-(4-methoxyphenoxy)propanoate, 1846 Sodium 3-methyl-2-oxobutanoate, 1342 Sodium 4-methyl-2-oxopentanoate, 1345 Sodium 3-methyl-2-oxopentanoic acid, 1344 Sodium 3-methyl-2-oxovalerate, 1344 Sodium 4-methyl-2-oxovalerate, 1345 Sodium 4-(methylthio)-2-oxobutanoate, 1419 Sodium monohydrogen phosphate (2:1:1), 520 Sodium phosphate dibasic, 520 Sodium polyphosphate, glassy, 1843 Sodium polyphosphate amorphous, 1843 Sodium saccharide, 1811 Sodium saccharin, 1811 Sodium saccharinate, 1811 Sodium saccharine, 1811 Sodium succinate, 520 Sodium tartrate, 1869 Sodium tetrapolyphosphate, 1843 Soluble gluside, 1811 Soluble saccharin, 1811 Solusterol, 969 Solvent purified guar gum, 779 Somali myrrh, 1450 Sorbaldehyde, 819 Sorbax PML-20, 1712 alpha-trans-gamma-trans-Sorbic acid, 820 trans, trans-Sorbic acid, 820 Sorbic acid, 820 Sorbic acid, ethyl ester, 666 Sorbic acid potassium salt, 1719 Sorbic alcohol, 820 Sorbic aldehyde, 819 Sorbicolan, 1848 Sorbilande, 1848 Sorbistat, 821, 1719 Sorbistat-K, 1719 Sorbistat-potassium, 1719 Sorbit, 1848 Sorbitan, monododecanote, poly(oxy-1,2ethanediyl) derivatives, 1712 Sorbitan, monolaurate polyoxyethylene deriv, 1712 Sorbitan, monooctadecanoate, poly(oxy-1,2ethanediyl) derivatives, 1713 Sorbitan, mono-9-octadecenoate, poly(oxy-1,2ethanediyl) derivs., 1714 Sorbitan, mono-9-octadecenoate, poly(oxy-1,2ethane-diyl) derivs., (Z)-, 1714 Sorbitan, monooleate polyoxyethylene deriv., 1714 Sorbitan, monostearate polyoxyethylene derivatives, 1713 Sorbitan monostearate, 1847 Sorbitan O, 1847 Sorbite, 1848 d-Sorbite, 1848 d-(–)-Sorbitol, 1848

2128 Sorbitol, 1848 d-Sorbitol, 1848 Sorbitol solutions, 1848 Sorbitol syrup C, 1848 Sorbo-calcian, 233 Sorbo-calcion, 233 Sorbyl acetate, 822 Sorbyl alcohol, 821 Sorbyl butyrate, 823 Sorbyl propionate, 824 Souchet, 1964 Sour cherry, 284 Sour orange, 371 Sour orange, Curucao, 353 Spanish broom, 730 Spanish hops, 526 Spanish marjoram oil, 1124 Spanish oil, 1124 Spanish origanum, 1571, 1908 Spanish sage, 1816 Spanish sage oil, 1816 Spanish spike oil, 1076 Spanish thyme, 1571 Spanish thyme oil, 1908 Spartium junceum, ext., 730 Spartium junceum L., 729 Spearmint, 1849 Spearmint extract, 1850 Spearmint flavor, 1850 Spearmint oil, 1850 Spearmint oil, Scotch, 1832 Spearmint terpenes, 1850 Speedwell, 2007 Spicewood oil, 1385 Spike lavender, 1072 Spike lavender oil, 1076 Spilanthes acmelia var. oleracea, 1051 Spirit, 567 Spirit of ethyl nitrite, 643 Spirit of formic acid, 700 Spirit of nitrous ether, 643 Spirits of turpentine, 1967 Spirits of wine, 567 Spiro[2,4-dithia-1-methyl-8-oxabicyclo[3.3.0] octane-3,3′(1′-oxa-2′-methyl) cyclopentane], 521 Spiro(1,3-dithiolo(4,5-b)furan-2,3′(2′H)furan),hexahydro-2′,3a-dimethyl-, 521 Spruce hemlock, 783–784 Spruce hemlock, needles and twigs oil, 785 Squawmint, 1595 Stannous tartrate, 1869 Star anise, 104, 1851 Star anise oil, 1852 St. Bartholomew’s tea, 1125 Stearic acid, 1852 Stearic acid, butyl ester, 218 Stearic acid, ethyl ester, 646 Stearic acid, monoester with glycerol, 764 Stearic acid, monoester with propane-1,2-diol, 1750, 1751 Stearic acid, monoester with 1,2-propanediol, 1751 Stearic acid, pure, 1852 Stearic acid ethyl ester, 646 Stearic monoglyceride, 764 Stearophanic acid, 1852 Stearoptenes, rose, 1804

General Index Stearrex beads, 1852 Sterculia gum, 1057 Sterculia urens Roxb., 1057 Sterilizing gas ethylene oxide 100%, 588 Sterisol hand disinfectant, 1020 Sticta pulmonaria Ach., 1108 Stink damp, 905 Stinking rose, 728 St. John’s bread, 255 Storax, 1853 Storax extract, 1854 Storax oil, 1855 Strawberry, 1855 Strawberry aldehyde, 630 Strawberry ketal, 587 Styracin, 303 Styrallyl acetate, 1219 Styrallyl propionate, 1223 Styralyl acetate, 1219 Styralyl butyrate, 1220 Styralyl formate, 1222 Styralyl isobutryate, 1222 Styralyl propionate, 1223 Styrax, 1853 Styrax, clarified, 1853 Styrax American, 1853 Styrax Asian oil, 1855 Styrax benzoid Dryand, 139 Styrax benzoin, 139 Styrax extract, 1854 Styrax gum, 1853 Styrax oil, distillate, 1855 Styrax oleoresin, 1853 Styrax paralleloneurus Perkins, 139 Styrax resin, 1853 Styrax resinoid, 1853 Styrax tonkinensi (Pierre), 139, 140 Styrene, 1856 Styrene, monomer, 1856 Styrene monomer, inhibited (UN2055) (flammable liquid), 1856 Styrolene acetate, 1219 Styrolyl acetate, 1219 Styrone, 300 Styryl alcohol, 300 Styryl carbinol, 300 Styryl methyl ketone, 1662 Succinamin acid, 3-amino-N-(αcarboxyphenylethyl)-, N-methyl ester, stereoisomer, 122 Succinic acid, diethyl ester, 419 Succinic acid, dimethyl ester, 505 Succinic acid, disodium salt, 520 Sucre de gelatine, 767 Sucrose, 1440 Sucrose, octaacetate, 1856 Sugar, burnt, 247 Sugar beet extract, 1858 Sugar beet extract base, 1858 Sugar beet extract flavor base, 1857, 1858 Sugar beet juice extract, 1858 Sugar maple, 1120 Sughero, 342 (±)-Sulcatol acetate, 1286 3-Sulfanyl heptyl acetate, 1168 Sulfate turpentine, 1967 Sulfiting agents, 1858 Sulfodor, 419

o-Sulfonbenzoic acid imide sodium salt, 1811 Sulfonium, (3-amino-3-carboxypropyl) dimethyl-, chloride, L-, 80 Sulfonium, (3-amino-3-carboxypropyl) dimethyl-, chloride, (S)-, 80 Sulfur dioxide, 1858 Sulfur dioxide (UN1079) (nonflammable gas), 1858 Sulfureted hydrogen, 905 Sulfur hydride, 905 Sulfurous acid anhydride, 1858 Sulfurous anhydride, 1858 Sulfurous oxide, 1858 Sulfur oxide, 1858 Sulfuryl butyrate, 1394 Sulfuryl decanoate, 1394 Sulfuryl formate, 1395 Sulfuryl hexanoate, 1396 Sulfurylisobutyrate, 1397 Sulfuryl octanoate, 1397 Sulfuryl propionate, 1398 Sulphobenzoic imide, sodium salt, 1811 Sumatra benzoin, 139, 140 Sumatra camphor, 169 Summer savory, 1827 Summer savory oil, 1827 Summer savory oleoresin, 1828 Supercol, 256 Surinam wood, 1781 Swallowroot, 381 Sweet basil, 127 Sweet bay, 1066 Sweet birch, 163 Sweet birch oil, 164, 1385 Sweet cherry, 284 Sweet cinnamon, 232 Sweet clover, 1126 Sweet dipeptide, 122 Sweet elder, 541 Sweet fennel, 691, 692 Sweet fennel oil, 693 Sweet flag, 232 Sweet grass, 232 Sweet gum, 1853, 1864 Sweet marjoram, 1122 Sweet marjoram oil, 1124 Sweet myrrh, 1561 Sweet myrtle, 232 Sweet orange, 1566 Sweet orange oil, 1569 Sweet orange oil, terpeneless, 1569 Sweet root, 232, 1086 Sweet spirit of nitre, 643 Sweet violet, 2013 Swertia chirayita (Robx.) Buch.-Ham., 289 Swertia chirayita (Robx. Ex Fleming), 289 Swertia indica, 289 Swiss violet, 2013 Sylvan, 1267 Synthetic eugenol, 680 Synthetic paraffin wax, Fischer–Tropsch, 1587 Synthetic phenol, 1649 Synthetic wax, 1587 Synthetic wintergreen oil, 1385 Syringaldehyde, 920 Syringic aldehyde, 920 Systogene, 1968

General Index T Tabasco pepper, 1585 Tagetes, 1861 Tagetes absolute, 1862 Tagetes erecta L., 1861 Tagetes meal and extract, 1861 Tagetes oil, 1862 Tagetes patula L., 1861 Tagetes species, 1861 Tagette oil, 1862 Talin, 1896 Tamarind, 1862 Tamarind extract, 1863 Tamarindus indica L., 1862 Tanacetum balsamita L., 344 Tanacetum vulgare L., 1866 Tanacetyl alcohol, 1907 Tangantangan tree oil, 272 Tangelo, 1863 Tangelo oil, 1864 Tangerinal, 533 Tangerine, 1117 Tangerine (mandarin) essence, 1119 Tangerine oil, 1117, 1119 Tannic acid, 1864 Tannic acid [JAN], 1864 Tannin betel nut, 1864 Tannins, 1864 Tanoate, 740 Tansy, 1866 Tansy oil, 1866 Taraxacum laevigatum D.C., 374 Taraxacum officinale F.H. Wigg, 374 Taraxacum officinale Weber, 374 Taraxacum officinal Wiggers, 374 Tarragon, 549, 1867 Tarragon, organic extract, 549 Tarragon extract, 1868 Tarragon oil, 1868 Tartaric acid [USAN:JAN], 1869 Tartaric acid, 1869–1870 Tartaric acid, diethyl ester, 420 Tartaric acid, diethyl ester, (R,R)-, 420 DL-Tartaric acid, 1869 L-Tartaric acid, 1869 meso-Tartaric acid, 1869 Tartrate, 1869 Taurine, 1870 Taurine [INN], 1870 L-Taurine, 1870 Taurinum, 1870 Tea, 1871 TEA, 1933 Teaberry oil, 1385 Tea extract, 1872 Tea leaf absolute, 1872 Tea pyrrole, 665 Tea tree oil, 1872 TEC, 1932 Teel, 1834 Tegester butyl stearate, 218 Tegosept M, 1296 Tenox PG, 1754 Teobromin, 1899 Tepylacetate, 1484 Terbenthene, 1696 Tereton, 1206

2129 1,4(8)-Terpadiene, 1874 Terpan, 677 Terpeneless lime oil, 1089 Terpene-4-ol, 261 Terpenes and terpenoids, cedar wood-oil, 278 Terpenol, 1873 α-Terpenyl acetate, 1875 α-Terpinene, 1128 gamma-Terpinene, 1129 Terpinene, alpha, 1128 Terpinene-4-ol, 261 Terpinen-4-ol, 261 Terpinenol-4, 261 1-Terpinen-4-ol, 261 1-Terpinenol, 1141 4-Terpinenol, 261 alpha-Terpinenol, 1873 4-Terpineol, 261 β-Terpineol, 1142 alpha-Terpineol, 1873 Terpineol, alpha, 1873 Terpineol schlechthin, 1873 Terpinine, 1129 Terpinolen, 1874 Terpinolene, 1874 alpha-Terpinyl acetate, 1875 Terpinyl acetate, 1875 Terpinyl 2-aminobenzoate, 1876 β-Terpinyl anthranilate, 1876 Terpinyl butyrate, 1877 Terpinyl cinnamate, 1878 Terpinyl formate, 1879 Terpinyl isobutyrate, 1880 Terpinyl isovalerate, 1880 Terpinyl beta-phenylacrylate, 1878 Terpinyl 3-phenylpropenoate, 1878 Terpinyl propionate, 1881 Terra merita, 1964 1,3,4,6-Tetra-O-acetyl-beta-D-fructofuranosylalpha-D-flucopyrano-side tetracetate, 1856 Tetraclinis articulata, 1820 delta-Tetradecalactone, 1882 delta-Tetradecanolide, 1882 Tetradecanal, 1448 1-Tetradecanal, 1448 N-Tetradecanal, 1448 Tetradecanoic acid, 1449 Tetradecanoic acid, ethyl ester, 643 Tetradecanoic acid, isopropyl, 1036 Tetradecanoic acid, isopropyl ester, 1036 Tetradecanoic acid, methyl ester, 1328 Tetradecanoic acid, 1-methylethyl ester, 1036 N-Tetradecan-1-oic acid, 1449 N-Tetradecanoic acid, 1449 Tetradec-2-enal, 1883 2-Tetradecenal, 1883 8-Tetradecenal, (Z)-, 1883 (Z)-8-Tetradecenal, 1883 (Z)-Tetradec-8-enal, 1883 N-Tetradecoic acid, 1449 1-Tetradecyl aldehyde, 1448 Tetrahydrocarvone, 1136 Tetrahydrocitral, 488 1,2,5,6-Tetrahydrocuminic acid, 1884 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran, 1885

3a,4,5,7a-Tetrahydro-3,6-dimethylbenzofuran2(3H)-one, 928 Tetrahydro-2,5-dimethylfuran-3-thio, 505 Tetrahydro-2,4-dimethyl-4H-pyrrolo[2,1-d]1,3,5-dithiazine, 1777 Tetrahydro-2-furancarbinol, 1888 Tetrahydro-2-furanmethanol, 1888 Tetrahydro-2-furanmethanol acetate, 1887 Tetrahydro-2-furanmethyl propanoate, 1890 Tetrahydro-2-furanylmethanol, 1888 (Tetrahydro-2-furanyl)methyl butanoate, 1888 (Tetrahydro-2-furanyl)methyl 3-phenyl-2propenoate, 1889 Tetrahydrofurfuryl acetate, 1887 Tetrahydrofurfuryl alcohol, 1888 alpha-Tetrahydrofurfuryl alcohol, 1888 Tetrahydrofurfuryl butyrate, 1888 Tetrahydrofurfuryl cinnamate, 1889 Tetrahydrofurfuryl 3-phenylpropenoate, 1889 Tetrahydrofurfuryl propanoate, 1890 Tetrahydrofurfuryl propionate, 1890 Tetrahydrofuryl carbinol, 1888 Tetrahydro-2-furylmethanol, 1888 Tetrahydro-2-furylmethyl cinnamate, 1889 Tetrahydro-2-furylmethyl 3-phenylpropenoate, 1889 Tetrahydrogeranial, 488 Tetrahydrogeraniol, 491 1,1′-(Tetrahydro-6a-hydroxy-2,3a,5trimethylfuro[2,3-d]-1,3-dioxole-2,5diyl) bis-ethanone, 1886 Tetrahydro-5-isopropenyl-2-methyl-2-vinylfuran, 1016 Tetrahydrolinalool, 1891 Tetrahydro-2-methyl-3-furanthiol, 1389 Tetrahydro-4-methyl-2-(2-methylpropen-1-yl) pyran, 1891 Tetrahydro-4-methyl-2-(2-methylprop-1-enyl) pyran, 1891 4,4a,5,6-Tetrahydro-7-methylnaphthalene-2(3H)one, 1390 Tetrahydro-6-methyl-2H-pyran-2-one, 827 Tetrahydro-6-nonyl-2H-pyran-2-one, 1882 (Z)-Tetrahydro-6-(2-pentenyl)-2H-pyran-2-one, 919 Tetrahydro-6-(cis-2-pentenyl)-2H-pyran-2-one, 919 Tetrahydro-6-pentyl-2H-pyran-2-one, 379 Tetrahydro-2-(3-phenylpropyl)furan, 1685 Tetrahydro-6-propyl-5-hydroxy-2H-pyran-2-one, 1518 Tetrahydro-6-propyl-2H-pyran-2-one, 1518 3,4,5,6-Tetrahydropseudoionone, 1892 Tetrahydro-pseudoionone, 1892 Tetrahydropyrrole, 1776 5,6,7,8-Tetrahydroquinoxaline, 1893 6,6,7,8,8a-Tetrahydro-2,5,5,8a-tetramethyl-5H-1benzopyran, 366 Tetrahydrothiophen-3-one, 436 5,6,7,7-alpha-Tetrahydro-4,4,7-alpha-trimethyl2(4H)-benzofuranone, 1948 1,2,3,4,-Tetrahydro-1,1,6-trimethylnaphthalene, 953 2,3,5-Tetrahydroxypentanal, 2025 α,2,6,6-Tetramethyl-1,3-cyclohexadien-1propanol, 402 α,2,6,6-Tetramethylcyclohexene-1-propan-1-ol, 429

2130 4-(2,5,6,6-Tetramethyl-2-cyclohexen-1-yl)-3buten-2-one, 959 4-(2,5,6,6-Tetramethylcyclohex-2-enyl)but-3-en2-one, 959 Tetramethylenimine, 1776 Tetramethyl–ethylcyclohexenone, 1894 (2E, 7R,11R)-3,7,11,15-Tetramethyl-2-hexadecen1-ol acetate, 1688 [R-[R*,R*-(E)]]-3,7,11,15-Tetramethylhexadec-2enyl acetate, 1688 3,7,11,15-Tetramethylhexadec-2-enyl acetate, 1688 2,6,10,10-Tetramethyl-1-oxaspiro(4.5)dec-6-ene, 1898 (2 RS, 5SR, 6SR)-2,6,10,10-Tetramethyl-1oxaspirol(4,5)dec6-ol acetate, 19 1,5,5,9-Tetramethyl-13-oxatricyclo-(8.3.0.0(4,9)) tridecane, 1895 Tetramethylpyrazin, 1895 2,3,5,6-Tetramethylpyrazine, 1895 Tetramethylpyrazine, 1895 3,5,8,10-Tetraoxadodecane, 4,6,9-trimethyl-, 411 3,5,9,11-Tetraoxatridecane, 7-(1-ethoxyethoxy)4,10-dimethyl-, 1959 1,2,4,5-Tetrathiame,3,6-diethyl- and 1,2,4-Trithiolane,3,5-diethyl-, 422 Tetrohydro-2-furfuryl alcohol, 1888 Tetrohydrofurfuryl butyrate, 1888 (Tetrohydro-2-furyl)methyl butyrate, 1888 Tetryl formate, 988 Teucrium chamaedrys L., 749 Teucrium polium L., 750 T-gas, 588 Thaumatin, 1896 Thaumatin [BAN], 1896 Thaumatin β-recombinant, 1897 Thaumatococcus danielli Benth., 1896, 1897 Thea sinensis L., 1871 Theaspirane, 1898 Thein, 229 Theine, 229 Theobroma cacao L., 227 Theobromine, 1899 Theobromine [BAN], 1899 Theobromine, 1-methyl-, 229 Theophylline, 7-methyl, 229 2-Theroxy-5-propenylanisole, 1005 THFA, 1888 1-Thia-3-azaindene, 141 6-Thiabicyclo[3.2.1]octane,4,7,7-trimethyl-,(Z)-, 545 Thiacetic acid, 1901 3-Thiacyclopentanone, 436 Thialdine, 1944 Thiaminal, 2014 Thiamin dichloride, 2014 Thiamine, monohydrochloride, 2014 Thiamine chloride, 2014 Thiamine HCl, 2014 Thiamine hydrochloride [JAN], 2014 Thiamine thiazole, 1392 Thiaminium chloride, 2014 Thiaminium chloride hydrochloride, 20145-Thianonane, 219 Thianonane-5, 219 2-Thiapropane, 1386 Thiazole, 478, 1900

General Index Thiazole, 2,5-dihydro-4,5-dimethyl-2-(1methylpropyl)-, 201 Thiazole, 2,5-dihydro-4,5-dimethyl-2-(2methylpropyl)-, 478 Thiazole, 2,5-dimethyl, 507 Thiazole, 5-ethenyl-2,4-dimethyl-, 514 Thiazole, 5-ethenyl-4-methyl-, 1435 Thiazole, 5-ethyl-2,5-dihydro-4-methyl-2-(2methylpropyl)-, 636 Thiazole, 5-ethyl-2-methyl-, 634 Thiazole, 2-ethyl-4-methyl-, 637 Thiazole, 2-isobutyl-, 999 Thiazole, 5-methoxy-2-methyl-, 1312 Thiazole, 4-methyl, 1391 Thiazole, 4-methyl-2-(1-methylethyl)-, 1035 Thiazole, 2-(2-methylpropyl)-, 999 Thiazole, 2-(1-methyl-propyl)-, 1379 Thiazole, 4-methyl-5-vinyl-, 1435 Thiazole, 2-propionyl-, 1737 Thiazole, 2,4,5-trimethyl-, 1956 5-Thiazoleethanol, 4-methyl-, 1392 5-Thiazoleethanol, 4-methyl-, acetate (ester), 1393 1-(Thiazole-2-yl) ethan-1-one, 35 3-Thiazoline, 2-sec-butyl-4,5-dimethyl-, 201 3-Thiazoline, 4,5-dimethyl-2-ethyl-, 468 3-Thiazoline, 4,5-dimethyl-2-isobutyl-, 478 Thiazolium, 3-((4-amino-2-methyl-5pyrimidinyl)methyl)-5-(2hydroxyethyl)-4-methyl- chloride, monohydrochloride, 2014 1(2-Thiazolyl)ethanone, 35 1-(2-Thiazoyl)-1-propanone, 1737 Thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl-, 432 2-Thienyl mercaptan, 1900 Thioacetic acid, 1901 Thioacetic acid, ethyl ester, 667 Thioacetic acid, S-(2,5-dimethylfuran-3-yl) ester, 472 Thioacetic acid, S-(3-methyl-but-2-en-1-yl) ester, 1725 3-Thioacetyl-2,5-dimethylfuran, 472 Thioallyl ether, 68 Thioamyl alcohol, 1224, 1600 Thioanisole, 1370 Thiobenzyl alcohol, 155 1,1′-Thiobisbutane, 219 4,4′-Thiobis-2-butanone, 409 1,1-Thiobisethane, 419 Thiobismethane, 1386 2,2′-(Thiobis(methylene))bisfuran, 1902 1,1′-Thiobis-1-propanethiol, 1184 3,3′-Thiobis-1-propene, 68 3,3-Thiobis(1-propene), 68 3-Thiobutyl acetate, 1167 Thiobutyl alcohol, 182 Thiobutyric acid, methyl ester, 1406 Thiocineole, 545 2-Thiocresol, 1421 4,4′-Thiodi(2-butanone), 409 2,2′-(Thiodimethylene)-difuran, 1902 Thioethanol, 552 Thioethyl alcohol, 552 Thioethyl ether, 419 Thioformaldehyde dimethyl acetal, 1412 Thiofuroic acid, methyl ester, 1407 Thiogeraniol, 1903

Thioguaiacol, 1165 1-Thioguaiacol, 1421 3-Thiohexanol, 1169 3-Thiohexan-1-ol, 1169 3-Thiohexyl acetate, 1169 3-Thiohexyl butanoate, 1170 3-Thiohexyl butyrate, 1170 3-Thiohexylethanoate, 1169 Thiolacetic acid, 1901 Thiolactic acid, 1904 2-Thiolactic acid, 1904 Thiols, 137, 182, 1309, 1760 Thiomedon, 1186 Thiomethanol, 1309 Thiomethyl alcohol, 1309 Thiomethyl pentanone-4,4,2, 1179 Thionaphthol, 1457 Thio-beta-naphthol, 1457 β-Thionaphthol, 1457 2-Thionapththol, 1457 Thionoacetic acid, 1901 4-Thiopentanal, 1424 3-Thiopentane, 419 4,2-Thiopentanone, 1182 2-Thio-4-pentanone, 1423 3-Thiophanone, 436 Thiophene, 2-hexyl-, 894 Thiophene, 2-pentyl-, 1621 2-Thiophenecarboxaldehyde, 5-methyl-, 1420 Thiophene-2-thiol, 1900 Thiophenol, 137 3(2H)-Thiophenone, 436 3(2H)-Thiophenone, dihydro-2-methyl-, 1390 2-Thiopropane, 1386 Thiopropionic acid, allyl ester, 70 N-Thiopropyl alcohol, 1760 Thioserine, 370 Thistle, blessed, 1904 Thistle (blessed) extract, 1905 Thistle (blessed) oil, 1905 Thistle (blessed) solid extract, 1905 Thuja, 276 4-Thujanol, 1906 Thujan-4-ol, 1906 3-Thujanol, (1S,3S,4R,5R)-(-)-, 1907 Thuja occidentalis L., 276 Thuja oil, 276 3-Thujol, 1907 (-)-Thujol, 1907 Thujyl oil, 1907 Thylose, 250 Thyme, 1908 Thyme absolute, 1908 Thyme camphor, 1910 Thyme extract, 1910 Thyme oil, 1908,1909 Thyme oil, white, 1908 Thyme oil red, 1908 Thyme oleoresin, 1910 Thyme red oil, 1908 Thyme white, 1908 Thyme (wild or creeping) extract, 1910 Thymic acid, 1910 Thymol, 1910 Thymol [USAN: JAN], 1910 m-Thymol, 1910 Thymol methyl ether, 1311 o-Thymol, 258

General Index Thymus capitatus, 1571 Thymus capitatus Hoff. & Link, 1908, 1909 Thymus martichina, 1571 Thymus serpyllum L., 1908, 1909, 1910 Thymus vulgaris L., 1908,1909 Thymus zygis L. var. gracilis Boiss., 1908, 1909 Thymyl methyl ether, 1311 Tiglaldehyde, 1227 trans-Tiglaldehyde, 1227 Tiglic acid, 1228 Tiglic acid, 3,7-dimethyl-2,6-octadienyl ester, 747 Tiglic acid, ethyl ester, 669 Tiglic acid, geraniol ester, 747 Tiglic acid aldehyde, 1227 Tiglic aldehyde, 1227 Tiglinic acid, 1228 Tilia species, 1104 Tilly drops, 228 Tinnevelly Senna, 1833 Tip-nip, 1985 TMAO, 1934 Tocosine, 1968 Tolualdehyde, 1912 alpha-Tolualdehyde, 1652 alpha-Tolualdehyde, alpha-methyl-, 1673 Tolualdehyde glyceryl acetal, 1911 Tolualdehydes, 1912 Tolu balsam extract, 1914 Tolu balsam (gum), 1913 Toluene, α,α-dimethoxy-, 135 Toluene, alpha-isothiocyanato-, 153 Toluene, α-mercapto-, 155 Toluene, 4-methoxy, 1212 Toluenecarboxaldehyde, 1912 α-Toluenethiol, 155 Toluene-alpha-thiol, 155 o-Toluenethiol (2-methylthiophenol), 1421 α-Toluenol, 144 α-Toluic acid, 1656 α-Toluic acid, ethyl ester, 655 alpha-Toluic aldehyde, 1652 α-Toluic aldehyde dimethylacetal, 1654 m-Toluol, 347 p-Toluol, 348 o-Toluol, 348 α-Toluolthiol, 155 p-Toluquinoline, 1383 p-Tolylacetaldehyde, 1914 Tolyl acetate, 1218 o-Tolyl acetate, 1915 4-Tolyl acetate, 1916 p-Tolyl acetate, 1916 p-Tolyl alcohol, 348 Tolyl aldehyde, 1912 α-Tolyl aldehyde, 1652 alpha-Tolylaldehyde dimethyl acetal, 1654 4-(p-Tolyl)-2-butanone, 1917 p-Tolyl dodecanoate, 1919 p-Tolyl dodecylate, 1919 p-Tolyl ethanoate, 1916 1-p-Tolylethanol, 459 1-p-Tolyl-1-ethanol, 459 1-(p-Tolyl)ethanol, 459 1-(4-Tolyl)ethanol, 459 1-(2-Tolyl)ethanone, 1207 “Tolyl glycerin,” 1911 o-Tolyl isobutyrate, 1918

2131 p-Tolyl isobutyrate, 1917 p-Tolyl isovalerate, 1920 p-Tolyl laurate, 1919 α-Tolyl mercaptan, 155 p-Tolyl 3-methylbutyrate, 1920 p-Tolyl-3-methyl butyrate, 1920 p-Tolyl methyl ether, 1212 p-Tolyl octanoate, 1920 p-Tolyl phenylacetate, 1921 p-Tolylpropenal, 1244 2-p-Tolyl propene, 504 2-(p-Tolyl)-propionaldehyde, 1922 2-(p-Tolyl) propionic aldehyde, 1922 o-Tolyl salicylate, 1923 p-Tolyl alpha-toluate, 1921 o-Tolymercaptan, 1421 Tomato lycopene, 1923 Toncair, 1246 Toncarine (Tonkarin), 1246 Tonco bean, 1924 Tonco seed, 1924 Tonga bean, 1924 Tongo bean, 1924 Tonka absolute, 1925 Tonka bean camphor, 346 Tonka bean extract, 1925 Tonka bean extractives, 1925 Tonka bean oil, 1925 Tonka beans, 1924 Tonka beans absolute, 1925 Tonka beans resin, 1925 Tonka extract, 1925 Tonkalide, 826 Tonka oleoresin, 1925 Tonka tincture, 1925 Tonquin musk, 1443 Torsite, 1670 Toukalide, 826 TPG-1, 1153 Tragacanth, 1925 Tragacanth gum, 1925 Tragacanth powder, 1925 Tragtex R, 1925 Trapex, 1305 Trapexide, 1305 Tree lungwort, 1108 Tree moss, 1507 Triacetin, 1926 Triacetin [INN], 1926 Triacetine, 1926 Triacetyl glycerine, 1926 Tribenzoin, 765 Tributin, 761 Tributyl 2-acetoxy-1,2,3-propanetricarboxylate, 1927 Tributyl acetylcitrate, 1927 Tributyl O-acetylcitrate, 1927 Tributyl 2-(acetyloxy)-1,2,3-propanetricarboxylic acid, 1927 Tributyl citrate acetate, 1927 Tributyrin, 761 Tri-n-butyrin, 761 Tributyroin, 761 Tributyryl glyceride, 761 Tricalcium bis(orthophosphate), 1927 Tricalcium diphosphate, 1927 Tricalcium phosphate, 1927

Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-(1R-(1-alpha,2alpha,5-beta,8beta))-, 266 Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-, stereoisomer (8CI), 266 (E,Z,Z)-Trideca-2,4,7-trienal, 1930 1-Tridecanecarboxylic acid, 1449 1-Tridecanecarboxylic acid, isopropyl ester, 1036 Tridecanedioic acid, cyclic ethylene ester, 573 Tridecanoic acid, 1929 N-Tridecanoic acid, 1929 2-Tridecanone, 1930 Tridecan-2-one, 1930 2-trans-4-cis-7-cis-Tridecatrienal, 1930 Tridecenal, 1928, 1931 Tridec-2-enal, 1931 2-Tridecenal, 1931 N-Tridecoic acid, 1929 Tridecylic acid, 1929 3,7,11-Triemethyldodecatrien-2,6,10-al-1, 1945 2,4,6-Triethyl-1,3,5-trioxacyclohexane, 1588 2,4,6-Triethyl-1,3,5-trioxane, 1588 Triethylamine, 1933 Triethylamine, N-oxide, 1934 Triethylamine oxide, 1934 Triethyl citrate, 1932 Trifolium species, 333 Trigonella foenumgraecum L., 694 3,4,5-Trihydroxybenzene-1-propylcarboxylate, 1754 3,4,5-Trihydroxybenzoic acid, propyl ester, 1754 3,4,5-Trihydroxybenzoic acid n-propyl ester, 1754 3,4,5-Trihydroxybenzoic acid propyl ester, 1754 2′,4′,6′-Trihydroxy-3-(p-hydroxyphenyl) propiophenone, 942 2′,4′,6′-Trihydroxy-3-(4-hydroxyphenyl) propiophenone, 942 3′,5,7-Trihydroxy-4′-methoxyflavanone, 441 (+/–)-5,7,3′-Trihydroxy-4′-methoxyflavanone, 441 (+,-)-5,7,4′-Trihydroxy-3′-methoxyflavanone, sodium salt, 898 Trihydroxypropane, 759 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5dithiazine, 1934 2,6,6-Trimethoxy-2-vinyltetrahydropyran, 1957 2,2,3-Trimethyl acetate, 239 Trimethylamine, 1935 Trimethylamine, anhydrous (UN1083) (flammable gas), 1935 Trimethylamine, aqueous solution (UN1297) (flammable liquid), 1935 Trimethylamine, n-oxide, 1934 Trimethylamine, n-oxide dehydrate, 1934 Trimethyl amine n-oxide, 1934 (Trimethylammonio)acetate, 162 alpha,alpha, 4-Trimethylbenzenemethanol, 1936 alpha,alpha, 4-Trimethylbenzyl alcohol, 1936 p,alpha,alpha-Trimethylbenzyl alcohol, 1936 p,α,α-Trimethylbenzyl alcohol, 1936 (+)-n,n, α-Trimethylbenzylamine, 499 3,7,7-Trimethylbicyclo[4.1.0]-3-heptene, 253 2,6,6-Trimethylbicyclo[3,1,1]heptane-(2,3 and 10)-thiols, mixture of, 1182 4,6,6-Trimethylbicyclo[3.1.1]heptan-3-en-2-one, 2006

2132 (1S,2R,4S)-Trimethylbicyclo[2.2.1]heptan-2-ol, 171 1,3,3-Trimethylbicyclo[2.2.1]heptan-2-ol, 689 exo-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, 975 1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, endo-, 169 1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol acetate, 170 (1S-endo)-1,7,7-Trimethylbicyclo[2.2.1]heptan2-ol acetate, 171 1,3,3-Trimethylbicyclo[2.2.1]heptan-2-one, 689 (1R)-1,3,3-Trimethylbicyclo[2.2.1]heptan-2-one, 689 2,6,6-Trimethylbicyclo[3.1.1]heptan-3-one, 1693 3,7,7-Trimethylbicyclo[4.1.0]hept-3-ene, 253 2,6,6-Trimethylbicyclo[3.1.1]hept-2-ene, 1695 2,6,6-Trimethylbicyclo[3.1.1]-2-heptene, 1695 2,6,6-Trimethylbicyclo[3.1.1]-2-hept-2-ene, 1695 2,2,6-Trimethylbicyclo[3.1.1]hept-2-ene, 1696 3,7,7-Trimethylbicyclo[4.1.0]heptene-3, 253 4,6,6-Trimethylbicyclo[3.1.1]hept-3-en-2-ol, 2005 4,6,6-Trimethylbicyclo[3.1.1]hept-3-en-2-one, 2006 2,6,6-Trimethyl-1,3-cyclohexadienal, 1938 4-(2,6,6-Trimethyl-1,3-cyclohexadienyl)-3butan-2-ol, 402 4-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)butan2-one, 402 4-(2,6,6-Trimethyl-cyclohexa-1,3-dienyl)but-2en-4-one, 1937 1-(2, 6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2buten-1-one, 1937 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal, 1938 3,5,5-Trimethyl-1,2-cyclohexanedione, 944 3,3,5-Trimethylcyclohexanol, 1938 2,2,6-Trimethylcyclohexan-1-one, 1939 1,1,3-Trimethyl-2-cyclohexanone, 1939 2,2,6-Trimethylcyclohexanone, 1939 2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde, 1940 2,6,6-Trimethyl-1,2-cyclohexen-1carboxaldehyde, 1941 2,6,6-Trimethyl-2-cyclohexene-1,4-dione, 1941 2,6,6-Trimethylcyclohex-2-ene-1,4-dione, 1941 3,5,5-Trimethyl-2-cyclohexene-1- one, 1014 4-(2,6,6-Trimethylcyclohex-2-ene-1- yl)-but-3ene-2-one, 954 alpha,alpha, 4-Trimethylcyclohex-3-ene-1methanethiol, 1139 alpha,alpha-4-Trimethyl-3-cyclohexene-1methanol, 1873 1,1,3-Trimethyl-3-cyclohexene-5-one, 1014 4-(2,6,6-Trimethylcyclohex-1-ene-1-yl)-but-3ene-2-one, 955 α,α-4-Trimethyl-3-cyclohexen-1-methanethiol, 1139 3,5,5-Trimethyl- 2-cyclohexen-1-one, 1014 3,5,5-Trimethylcyclohex-2-enone, 1014 3,5,5-Trimethyl-2-cyclohexenone, 1014 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-, 57–58 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)butan-2one, 430 4-(2,2,6-Trimethyl-5-cyclohexen-1-yl)-2butanone, 430 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2butanone, 430

General Index 4-(2,6,6-Trimethyl-1-cyclohexenyl)-2-butanone, 431 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2butanone, 431 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)butan-2one, 431 4-(2,6,6-Trimeth-yl-2-cyclohexenyl)-2-butene4-one, 372 4-(2,6,6-Trimethyl-2- cyclohexen-1-yl)-3-buten2-ol, 952 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten2-ol, 953 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2butenone, 372 (E)-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2buten-1-one, 373 trans-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)but2-en-1-one, 373 1-(2,6,6-Trimethyl-3-cyclo-hexen-1-yl)-2-buten1-one, 373 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-buten2-one, 954 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten2-one, 955 4-(2,6,6-Trimethyl-1-cyclohexenyl)-3-buten-2one, 955 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-buten-1one, 1942 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4one, 1942 4-[(2,6,6)-Trimethyl-cyclohex-1-enyl]-but-2-en4-one, 1942 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-1,6heptadien-3-one-, 57–58 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)hepta-1,6dien-3-one, 57–58 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-methyl3-buten-2-one, 1010 (4-(2,6,6-Trimethyl-3-cyclohexen-1-yl)-3-methyl3-buten-2-one, 1302 5-(2,6,6-Trimethyl-2-cyclohexenyl)-4-penten-3one, 1300 5-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-4-penten3-one, 1300 (R-(E))-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl) pent-1-en-3-one, 1300 5-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-4-penten3-one, 1301 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)pent-1-en3-one, 1301 5-(2,6,6-Trimethyl-1-cyclohexenyl)-4-penten-3one, 1301 2,2,3-Trimethyl-3-cyclopentacetaldehyde, 1943 2,2,3-Trimethyl-3-cyclopenten-1-acetaldehyde, 1943 (R)-2,2,3-Trimethylcyclopent-3-ene-1acetaldehyde, 1943 2-(2,2,3-Trimethyl)-3-cyclopentene-1-ethanol, 239 2,2,3-Trimethylcyclopent-3-ene-1-ethanol, 239 2,2,3-Trimethyl-cyclopent-3-ene-1-ethyl acetate, 239 (S)-2,2,-Trimethylcyclopent-3-ene-1-ethyl acetate, 239 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde, 1943 2-(2,2,3-Trimethyl-3-cyclopentenyl)ethyl acetate, 239

2,4,6-Trimethyldihydro-1,3,5-dithiazine, 1944 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine, 1944 2,2,4-Trimethyl-1,3-dioxolane, 1950 1,3,7-Trimethyl-2,6-dioxopurine, 229 3,7,11-Trimethyl-6,10-dodecadien-1-ol, (+/–), 429 2,6,10-Trimethyldodeca-2,6,9,11-tetraene, 687 3,7,11-Trimethyl-1,3,6,10-dodecatetraene, 687 3,7,11-Trimethyl-2,6,10-dodecatrienal, 1945 3,7,11-Trimethyl-2,6,10-dodeca-trien-1-ol, 688 2,6,10-Trimethyl-2,6,10-dodecatrien-12-ol, 688 3,7,11-Trimethyl-2,6,10-dodeca-trienol, 688 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol, 1464 3,7,11-Trimethyl-1,6,10-dodecatrien-3-ol, 1464 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol, mixed isomers, 1464 3,7,11-Trimethyl-2,6,10-dodecatrien-1-ol acetate, 1944 3,7,11-Trimethyl-2,6,10-dodecatrien-1-yl acetate, 1944 3,7,11-Trimethyldodeca-2,6,10-trienyl acetate, 1944 (E,Z)-3,7,11-Trimethyldodeca-2,6,10-trienyl acetate, 1944 3,7,11-Trimethyl-2,6,10-dodecatrienyl acetate, 1944 Trimethylene dimercaptan, 1729 Trimethylenedithioglycol, 1729 Trimethylenedithiol, 1729 3,5,5-Trimethyl-2,3-epoxycyclohexane-1,4dione, 547 N,N,N-Trimethylglycine, 162 Trimethylglycine, 162 Trimethylglycine hydroxide inner salt, 162 Trimethylglycocoll, 162 Trimethyl glycol, 1748 3,5,5-Trimethylhexanal, 1946 3,5,5-Trimethylhexanol, 1947 3,5,5-Trimethyl-1-hexanol, 1947 3,5,5-Trimethylhexan-1-ol, 1947 (+/–)-(2,6,6-Trimethyl-2hydroxycyclohexylidene) acetic acid γ-lactone, 1948 N-2,3-Trimethyl-2-isopropyl butamide, 1042 Trimethyl isopropyl butanamide, 1042 N-2,3-Trimethyl-2-isopropylbutanamide, 1042 4,11,11-Trimethyl-8-methylene-5oxatricyclo(8.2.0.0(4,6))dodecane, 267 4,12,12-Trimethyl-9-methylene-5oxatricyclo(8.2.0.04,6) dodecane, (1R,4R,6R,10S)-, 268 trans and cis 2,4,8-Trimethyl-3,7-nonadien-2-ol, 1948 2,4,8-Trimethyl-3,7-nonadien-2-ol, 1948 (E,Z)-2,4,8-Trimethyl-3,7-nonadien-2-ol, 1948 (E)- and (Z)-2,4,8-Trimethyl-3,7-nonadien-2-ol, 1948 (+/–)-2,4,8-Trimethyl-7-nonen-2-ol, 1949 d-1,3,3-Trimethyl-2-norbornanone, 689 1,3,3-Trimethyl-2-norbornanyl acetate, 690 d-1,3,3-Trimethyl-2-norcamphanone, 689 4,7,7-Trimethyl-3-norcarene, 253 1,3,3-Trimethyl-7-oxabicyclo(4.1.0)heptane-2,5dione, 547 1,3,3-Trimethyl-2-oxabicyclo(2.2.2)octane, 677 2,2,4-Trimethyl-1,3-oxacyclopentane, 1950 Trimethyloxamine, 1934

General Index Trimethyloxazole, 1951 2,4,5-Trimethyl-1,3-oxazole, 1951 2,4,5-Trimethyloxazole, 1951 2,4,5-Trimethyl-delta-3-oxazoline, 1951 2,4,5-Trimethyl-δ-3-oxazoline, 1951 2,4,5-Trimethyl-3-oxazoline, 1951 6,10,14-Trimethylpentadeca-5,9, 13-trien-2-one, 1952 2,6,10-Trimethyl-2,6,10-pentadecatrien-14-one, 1952 6,10,14-Trimethyl-5,9,13-pentadecatrien-2-one, 1952 2,3,4-Trimethyl-3-pentanol, 1953 2,4,6-Trimethylperhydro-1,3-dithiazine, 1944 1,3,5-Trimethylphenol, 1955 2,3,6-Trimethylphenol, 1954 2,4,6-Trimethylphenol, 1955 Trimethylpyrazine, 1955 2,3,5-Trimethylpyrazine, 1955 2,3,6-Trimethylpyrazine, 1955 1,1,6-Trimethyl-1,2,3,4-tetrahydronaphthalene, 953 1,1,6-Trimethyltetraline, 953 4,7,9-Trimethyl-3,5,8,10-tetraoxadodecane, 411 4,6,9-Trimethyl-3,5,8,10-tetraoxadodecane, 411 4,7,7-Trimethyl-6-thiabicyclo(3.2.1)octane, 545 Trimethyl-6-thiabicyclooctane, 545 2,4,5-Trimethyl thiazole, 1956 2,6,6-Trimethyl-6-vinyltetrahydropyran, 1957 2,2,6-Trimethyl-6-vinyltetrahydropyran, 1957 1,3,7-Trimethylxanthine, 229 Triox, 1934 s-Trioxane, 1588 Tripropionin, 766 Tripropionine, 766 Tripropylamine, 1958 Tri-n-propylamine, 1958 Tripropylammonium, 1958 1,2,3-Tris[(1-ethoxy)ethoxy]-propane, 1959 Trisodium citrate, 1841 Trisulfide, diethyl, 422 Trisulfide, dimethyl, 511 Trisulfide, di-2-propenyl, 407 Trisulfide, ethyl methyl, 1265 Trisulfide, ethyl propyl, 660 Trisulfide, methyl propyl, 1380 2,4,6-Trithiaheptane, 1960 3,4,5-Trithiaheptane, 422 Trithiahexane, 2,3,5-, 1960 2,3,5-Trithiahexane, 1960 2,4,5-Trithiahexane, 1960 s-Trithiane, 2,2,4,4,6,6-hexamethyl-, 1961 1,3,5-Trithiane, 2,2,4,4,6,6-hexamethyl-, 1961 1,2,4-Trithiane, 3-methyl-, 1429 3,4,5-Trithiaoctane, 660 2,3,4-Trithiapentane, 511 Trithioacetone, 1961 2,3,4-Trithiohexane, 1265 1,2,4-Trithiolane, 3,5-diethyl-, (+/–), 423 1,2,4-Trithiolane, 3,5-dimethyl-, 512 Triticum, 537 Tromacaps, 153 Tromalyt, 153 Trophite, 2014 True ammonium sulfide, 82 True lavender, 1072, 1074 True sage, 1814 Tsuga canadensis (L.) Carriere, 783–784

2133 Tsuga heterophylla (Raf.) Sarg, 783 Tuberose, 1962 Tuberose absolute, 1963 Tuberose concrete, 1963 Tuberose lactone, 1962 Tuberose oil, 1963 Tuberose pommade, 1963 Tuberose pommade absolute, 1963 Tuberyl alcohol, 425 Tumaric acid, 704 Tumeric, 1964 Turkish rose otto, 1804 Turmeric, 1964 Turmeric, organic extract, 1964 Turmeric extract, 1965 Turmeric oleoresin, 1965 Turnera diffusa Willd. ex Schult. var. aphrodisiaca (G.H. Ward) Ur, 371 Turner aphrodisiaca Ward, 371 Turpentine (UN1299) (combustible liquid), 1966 Turpentine, 1966 Turpentine, larch, 1710 Turpentine, oil, 1967 Turpentine, rectified, 1967 Turpentine, steam distilled, 1967 Turpentine balsam, 1966 Turpentine (gum), 1966 Turpentine oil, 1966 Turpentine oil, rectified, 1967 Turpentine spirits, 1967 Turpentine substitute, 1966 Tutane, 191 Tween 20, 1712 Tween 60, 1713 Tyramin, 1968 Tyramine, 1968 Tyrosamine, 1968 Tyrosine, 1969 L-p-Tyrosine, 1969 L-Tyrosine, 1969 p-Tyrosine, 1969 Tyrosine [USAN:INN], 1969 Tyrosine chemodyne, 1969 Tyrosinum, 1969

U UN1083, 1935 UN1297, 1935 UN1299, 1966 Uncaria gambir Robx., 275 Undaria pinnatifida, 1058 Undeca-2,4-dien-1-al, 1971 2,4-Undecadienal, 1971 2,4-Undecadienal, (2E,4E)-, 1971 5,9-Undecadien-2-one, 6,10-dimethyl-, (E), 513 2,3-Undecadione, 1971 10-Undecaenoic acid, 2-proen-1-yl-ester, 71 gamma-Undecalactone, 1972 γ-Undecalactone, 1972 Δ-Undecalactone, 1973 delta-Undecalactone, 1972 Undecanal, 1974 n-Undecanal, 1974 1-Undecanal, 1974 Undecanal, 2-methyl-, 1429 Undecanaldehyde, 1974 Undecanal propyleneglycol acetal, 1975

1-Undecanecarboxylic acid, 1069 1,1′-Undecanedicarboxylic acid, ester with ethylene glycol, 573 Undecane-2,3-dione, 1971 Undecanoic acid, 1975 Undecanoic acid, ethyl ester, 671 Undecanoic acid, 4-hydroxy-, gamma-lactone, 1972 Undecanoic acid, 5-hydroxy-, delta-lactone, 1973 n-Undecanoic acid, 1975 Undecanol, 1985 Undecan-1-ol, 1985 Undecan-2-ol, 1976 1-Undecanol, 1985 2-Undecanol, 1976 n-Undecanol, 1985 n-Undecan-1-ol, 1985 gamma-Undecanolactone, 1972 Undecan-4-olide, 1972 Undecanolide-1,5, 1973 1,4-Undecanolide, 1972 4-Undecanolide, 1972 gamma-Undecanolide, 1972 2-Undecanone, 1977 Undecan-2-one, 1977 Undecan-6-one, 1978 6-Undecanone, 1978 1,3,5-Undecatriene, 1978 3,5,9-Undecatrien-2-one, 6,10-dimethyl-, 1769 Undecelynic acetate, 1984 Undecen-10-acid-1, 1982 Undecenal, 1974 Undecen-2-al, 1979 Undec-2-enal, 1979 Undec-9-enal, 1980 Undec-10-enal, 1981 1-Undecen-10-al, 1981 2-Undecenal, 1979 9-Undecenal, 1980 9-Undecen-1-al, 1980 10-Undecenal, 1981 10-Undecen-1-al, 1981 Undecenoic acid, 1982 Undec-10-enoic acid, 1982 9-Undecenoic acid, methyl ester, 1430 10-Undecenoic acid, 1982 10-Undecenoic acid, allyl ester, 71 10-Undecenoic acid, butyl ester, 220 10-Undecenoic acid, ethyl ester, 672 10-Undecenoic acid, methyl ester, 1431 10-Undecenoic acid, 2-propenyl ester, 71 Undecenoic aldehyde, 1980 Undecen-1-ol, 1982 Undec-10-en-1-ol, 1982 1-Undecen-11-ol, 1982 2-Undecen-1-ol, 1983 10-Undecen-1-ol, 1982 10-Undecenol, 1982 10-Undecen-1-ol, acetate, 1984 trans-2-Undecenol, 1983 10-Undecen-2-one, 1984 Undec-10-en-2-one, 1984 9-Undecen-2-one, 6,10-dimethyl-, 1892 Undecenyl acetate, 1984 1-Undecen-11-yl acetate, 1984 Undec-10-enyl acetate, 1984 10-Undecen-1-yl acetate, 1984 10-Undecenyl acetate, 1984

2134 omega-Undecenyl alcohol, 1982 N-Undecoic acid, 1975 Undecyl alcohol, 1985 1-Undecyl alcohol, 1985 n-Undecyl alcohol, 1985 sec-Undecyl alcohol, 1976 Undecyl aldehyde, 1974 10-Undecylenealdehyde, 1981 Undecylenic acid [JAN], 1982 Undecyl-10-enic acid, 1982 9-Undecylenic acid, 1982 10-Undecylenic acid, 1982 Undecylenic alcohol, 1982 Undecylenic aldehyde, 1980, 1981 10-Undecylen-1-ol, 1982 Undecylenyl alcohol, 1982 Undecylic acid, 1975 N-Undecylic acid, 1975 N-Undecylic aldehyde, 1974 Undecylic aldehyde, 1974 2-Undecynoic acid, methyl ester, 1432 Unichem LACA, 1063 Unichol, 1671 Unistat K, 1719 Univol U-314, 1069 Upalet, 345 Urogran, 153 USAF CB-20, 2014 USAF EK-1235, 1738 Uteramine, 1968 Uvilon, 1706

V V-103, 1991 Vaccinium myrtillus L., 2018 Vaccinium vitio idaea, 2018 Valamine, 995 Valencen, 1987 Valencene, 1987 (+)-Valencene, 1987 Valeral, 1988 Valeraldehyde, 1988 n-Valeraldehyde, 1988 Valeraldehyde, 2-methyl-, 1346 (iso)Valeraldehyde glyceryl acetal, 1988 Valeraldehyde propyleneglycol acetal, 1989 Valerian, 1990, 1991 Valeriana officinalis L., 1990 Valerian dry extract, 1991 Valerian HS, 1991 Valerianic acid, 1047, 1992 Valerianic aldehyde, 1988 Valerian root extract, 1991 Valerian root oil, 1991 Valeric acid, 1992 Valeric acid (NA1760) (corrosive material), 1992 Valeric acid, active, 1241 Valeric acid, 2-amino-4-methyl-, 1083 Valeric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-, 748 Valeric acid, ethyl ester, 673 Valeric acid, 3-hexenyl ester, (Z), 874 Valeric acid, 2-methyl-, 1433 Valeric acid, 4-methyl-, 1348 Valeric acid, methyl ester, 1432 Valeric acid, 3-methyl-2-oxo, sodium salt, 1344 Valeric acid, 4-methyl-2-oxo-, sodium salt, 1345

General Index Valeric acid, normal, 1992 Valeric acid, 4-oxo-, 1084 Valeric acid, 4-oxo-(levulinic acid), 1084 n-Valeric acid, 1992 Valeric acid aldehyde, 1988 Valeric acid allyl ester, 72 Valeric aldehyde, 1988 n-Valeric aldehyde, 1988 4-Valerolactone, 1993 Valerolactone, 1993 γ-Valerolactone, 1993 Valeryl acetyl, 793 Valeryl aldehyde, 1988 Valeryllactone, 1993 Validol, 1159 DL-Valine, 1993 Valine, DL-, 1993 Valine aldehyde, 1000 Vananote, 11 Vanilal, 674 Vanilla, 1994, 1995, 1996, 2000 Vanilla absolute, 1995 Vanilla bean oil, 1995 Vanilla bean oleoresin, 1995 Vanilla extract, 1995 Vanilla extract, tenfold, 1995 Vanilla flavor, 1995 Vanillal, 674 Vanillaldehyde, 1996, 2000 Vanilla oil, 1995 Vanilla oleoresin, 1995, 1996 Vanilla planifolia Jacks, 1994 Vanilla pompona Schiede, 1994 Vanilla resinoid, 1995 Vanilla tahitensis J.W. Moore, 1994 Vanilla tincture, 1995 Vanillic acid, 925 Vanillic aldehyde, 1996, 2000 Vanillin [USAN], 1996, 2000 Vanillin, 1996, 2000 Vanillin, ethyl, 674 Vanillin, natural, 2000 Vanillin acetate, 1997 Vanillin erythro- and threo-butan-2,3-diol acetal, 1998 Vanillin isobutyrate, 1999 Vanillin methyl ether, 2004 Vanillyl acetate, 1997 Vanillyl acetone, 2034 Vanillyl alcohol, 2001 Vanillyl butyl ether, 2002 Vanillyl ethyl ether, 2003 Vanillylidene acetone, 2004 Vanillyl isobutyrate, 1999 n-Vanillylnonamide, 1490 Vanillyl-N-nonylamide, 1490 n-Vanillylpelargonamide, 1490 Vanillyl pelargonic amide, 1490 Vanirom, 674 Vanirome, 674 Vanitrope, 1731 Vegetable gelatin, 41 Vegetable oil, 273 Veltol propionate, 1115 Velvet Dock, 542 Venetian turpentine, 1710 Veratral, 2004 Veratraldehyde, 2004

Veratric aldehyde, 2004 Veratrol, 449 Veratrol-E, 449 Veratrole methyl ether, 684 Veratrumaldehyde, 2004 Veratryl aldehyde, 2004 1-Veratryl-1-propene, 1006 Verbascum phlomoidea L., 1443 Verbascum thapsiforme Schrad., 1443 Verbascum thapsus L., 1443 Verbena officinalis L., 2007–2008 Verbenol, 2005 d-Verbenol, 2005 (+)-Verbenol, 2005 Verbenone, 2006 Verdural, 853 Vermex, 1706 Veronica, 2007 Veronica officinalis L., 2007 Vervain, 2008 Vervain, European, 2007–2008 Vetalin S, 2014 Vetivenol, 2009 Vetiver, 2008 Vetiver acetate, 2010 Vetiveria zizanioides (L.) Nash, 2008 Vetiver oil, 2009 Vetiver oil distilled, 2009 Vetiverol, 2009 Vetiverol, acetate, 2010 Vetivert acetate, 2010 Vetivert oil, 2009 Vetiveryl acetate, 2010 Vetivol, 2009 VHR X, 1912 Vianol, 194 Viburnum prunifolium L., 783 Vinegar, 12, 13 Vinegar acid, 12 Vinegar naphtha, 558 Vinegar salts, 233 Vinothiam, 2014 Vinyl amyl carbinol, 1536 Vinyl amyl ketone, 1538 o-Vinylanisol, 2011 o-Vinylanisole, 2011 Vinyl benzene, 1856 Vinylbenzol, 1856 1-Vinyl butan-1-ol, 845 Vinyl carbinyl butyrate, 46 Vinyl carbinyl cinnamate, 47 p-Vinylguaiacol, 1205 4-Vinylguaiacol, 1205 β-Vinylhydrocinnamaldehyde, 1669 cis-trans-2-Vinyl-2-methyl-5-(1′-hydroxy-1′methylethyl)tetrahydrofuran, 1093 p-Vinylphenol, 2012 4-Vinylphenol, 2012 Vinyl propyl carbinol, 845 4-Vinylveratrole, 454 Viola calcarata L., 2013 Viola odorata L., 2013 Viola tricolor L., 1585 Violet, 2013 Violet absolute, 2013 Violet leaf absolute, 2013 “Violet leaf alcohol,” 1476 Violet leaf aldehyde, 1471

General Index Violet leaf oil, 2013 Violet leaves absolute, 2013 Violet leaves absolute, decolorized, 2013 Virginia snakeroot, 1834 Virginione, 1033 Viridine, 1654 Vitamin B1, 2014 Vitamin B hydrochloride, 2014 Vitamin U, 80 Vitis vinifera, 771 Viverra civetta Schreiber, 326 Viverra zibetha Schreiber, 326 Vorlex, 1305 Vortex, 1305 Vosol, 12 Vulvic acid, 1069

W Wall germander, 749 Walnut, 2017 Walnut hull extract, 2017 Walnut leaves extract, 2018 Water lemon, 1591 Wattle extract, 1437 Wattle gum, 1 Wax, Yellow. NF [USAN], 133 Waxes, candelilla, 244 Waxes, paraffin, 1587 Wax extract, 1587 Waxflower, 1710 Wax yellow, 133 Wecoline 1295, 1069 West Indian bay oil, 130 West Indian lemongrass oil, 1082 West Indian nutmeg oil, 1505 West Indian Sandalwood, 95 Whinberry, 2018 Whiskey lactone, 934 White birch oil, 164 White cedar oil, 276 White Dittany, 525 White horehound, 901 White jasmine, 1051 White pepper, 1622, 1624 White pepper oil, 1625 White pepper oleoresin, 1625 White pine bark, 1699 White pine bark extract, 1700 White pine bark oil, 1700 White pine oil, 1700 White sandalwood, 1819 White saunders, 1819 White thyme, 1908 White thyme oil, 1908 White Wax, 133 Whitlockite, 1927 Whortleberry, 2018 Wild bergamot, 902 Wild black cherry, 285 Wild chamomile oil, 235

2135 Wilde thyme, 1908 Wild fennel, 691 Wild ginger, 1838, 2033 Wild marjoram, 1571 Wild mint oil, 343 Wild okra, 2013 Wild passionflower, 1591 Wild pennyroyal, 1127 Wild sunflower, 542 Wild thyme extract, 1910 Wine ether, 645 Wine lactone, 928 Wine lees and dregs, 338 Wineless oil, 339 Wine oil, 600 Wine vinegar, 13 Wintergreen, 1710, 2019 Wintergreen extract, 2019 Wintergreen oil, 1385, 2020 Wintergreen oil, synthetic, 1385 Winter savory, 1829 Winter savory oil, 1829 Winter savory oleoresin, 1830 Wonder tree, 272 Woodruff, sweet, 2020 Wood sugar, 2025 Wood tar, 1774 Wood vinegar, 1774, 1775 Woodward, 2020 Worm-a-Ton, 1706 Wormwood, 115–116 Wormwood oil, 117 Wound wort, 2027 WS-5, 553 Wurmirazin, 1706 Wymouth pine, 1699

Y Yara-yara, 1458 Yarrow herb, 2027 Yasminia, 1484 Yellow cinchona, 290 Yellow cinchona bark, 291 Yellow cinchona bark extract, 292 Yellow domestic beeswax, 133 Yellow gentian, 731 Yellow ginger, 1964 Yellow guava, 780 Yellow melilot, 1126 Yellow mustard, 1444, 1446 Yellow puccoon, 1964 Yellow root, 1964 Yellow sandalwood, 1819 Yellow sandalwood, oil, 1819 Yellow saunders, 1819 Yerba maté, 1125 Yerba santa, 2028 Yerba santa fluid extract, 2028 Ylang-ylang, 243, 2029 Ylang-ylang absolute, 2029 Ylang-ylang oil, 2029 Ylang-ylang oil distillates, 2029 Yo-Kin, 1964 Yucca, 2030–2031 Yucca, Mohave, 2030–2031 Yucca brevifolia Engelm., 2030 Yucca (Mohave) extract, 2031 Yucca schidigera Roezl ex Ortigies, 2030 Yu-lan, 1436 Yura yara, 1458

Z X Xanthine, 3,7-dimethyl-, 1899 Xanthine, 1,3,7-trimethyl, 229 Xanthoxylum americanum Mill., 1726 Xenene, 163 Xenol, 1670 2,6-Xylenethiol, 510 1,2,5-Xylenol, 2023 1,3,4-Xylenol, 2024 2,5-Xylenol, 2023 2,6-Xylenol, 2023 3,4-Xylenol, 2024 3,6-Xylenol, 2023 p-Xylenol, 2023 Xylenol 235, 2023 Xylo-pfan, 2025 Xylose [USAN], 2025 d-Xylose, 2025 (+)-Xylose, 2025 (D)-Xylose, 2025 Xylose, pure, 2025 2,4-Xylylaldehyde, 458

Zea alba Mill., 344 Zea americana Mill., 344 Zea mays L., 344 Zea vulgaris Mill., 344 Zedoary, 2033 Zedoary bark extract, 2034 Zedoary oil, 677 Zestorial, 545 Zestoril, 545 Zibet, 326 Zibeth, 326 Zibetum, 326 Zimco, 1996 Zimtaldehyde, 293 Zineol, 677 Zingerone, 2034 Zingiberis rhizomes, 752 Zingiber officinale extract, 752 Zingiber officinale Roscoe, 752 Zoom, 778